Hard pear jam: 6 delicious recipes for winter cooking and storage

Often, gardeners do not pay attention or simply throw away unripe, prematurely crumbled fruits. But an unusually tasty, fragrant, beautiful amber jam from dense, hard or still green pears will make you change your attitude towards them once and for all. Moreover, the preparation of delicacies does not require any special skills - even novice housewives can easily cope with this.

Can I make hard pear jam?

Jam from hard or unripe pears is not only possible to cook, but necessary! The result is a fragrant, sweet, tasty, transparent delicacy with whole, not soft slices.

It is used as a filling for all kinds of pastries, pancakes, pies, as a sweet sauce for ice cream, and also as a completely independent dessert. There is nothing difficult to prepare, the main thing is to strictly follow the requirements of the recipe.

Required products for the recipe

To make jam, you need: directly hard pears, sugar, clean water, citrus fruits, spices, as well as apples and plums. But this simple, classic recipe only requires 3 ingredients: pears, water, and sugar.

The specificity of the choice of ingredients

In order for the fruit not to boil, use slightly underripe fruits that have already gained flavor and sugar. They should not be overripe, soft, because then when cooked they will simply turn into porridge. They are sorted - all wrinkled, rotten, spoiled fruits are rejected.

Jam is best made from hard, firm pears, but then you need to add more sugar when boiling.

Preparation of pears for jam

After sorting, the fruits are washed and dried using cloth or paper towels. After that, all the tails are cut off, and the fruits are divided in half. Then, depending on the recipe, the halves are cut into slices or cubes. When using small fruits, the whole skin is pierced with a toothpick or fork - then it will not burst during cooking.

Recipes and step-by-step instructions for making jam

Quality ingredients and compliance with the requirements of the recipe will allow you to cook delicious, fragrant and beautiful jam even for novice housewives.

Easy classic recipe

The simplest, most common, but tasty and fragrant cooking option, consisting of several ingredients. Moreover, even a hostess who does not have high cooking skills can cook it.

Ingredients:

• pears (medium size) - 1 kilo;
• sugar - 1 kilogram;
• water - 250 milliliters.

Cooking technology:

1. The fruits are sorted, washed and dried.
2. Then the fruit is peeled, then cut into thin slices (up to 1 centimeter thick).
3. Pour sugar into a saucepan, add water and place on a slow fire. The syrup is boiled until the sugar is completely dissolved, stirring constantly and removing the foam.
4. Now pears are poured into the syrup, the billet is brought to a boil and simmered for an hour, until transparent. Moreover, in order for the slices to remain intact, you can boil the fruit in several stages.
5. Then the finished jam is poured hot into sterilized jars, corked with lids and after cooling it is put away for storage.

Pear slices

Beautiful, really tasty and fragrant jam will become both an independent dessert and a filling for pastries, pancakes and sweet pies. Moreover, it is quite simple to prepare it, you will need a minimum number of ingredients:

• hard pears - 1 kilo;
• sugar - 1.2 kilograms;
• water - 500 milliliters.

Fruits are cut into slices, sprinkled with sugar and left for several hours to give juice. After put on fire, bring to a boil and cook for an hour over low heat. To maintain the integrity of the slices, 3 brews are used, 20 minutes each.

With cinnamon

This jam is a real delicacy with a spicy, thick aroma and a delicate, rich taste.All spices are steamed with boiling water and infused for 30 minutes. After that, sugar is poured and syrup is boiled, into which the fruits themselves are then placed. To make jam, you will need the following ingredients:

• sugar - 1 kilogram;
• pears (hard varieties) - 2 kilograms;
• cloves - 2-3 buds;
• cinnamon - 1/3 teaspoon;
• ginger root - 1 centimeter;
• vanillin - 1 sachet;
• zest of 1 orange;
• water - 500 milliliters.

With added plums

The blank has a rich, sweet and sour taste and a beautiful, deep color. First, the fruits are washed and sorted, the plums are broken into halves, and the pears are cut into slices. After they fall asleep with sugars and let it brew for a couple of hours, so that the fruit releases the juice. Then boil over low heat in 2 doses for 20 minutes, and then pour hot into jars.Required Ingredients:

• pears (hard) - 1.5 kilograms;
• plums - 1.5 kilograms;
• sugar - 2 kilograms;
• water - 2 cups.

Apple and pear jam

To prepare this delicious, fragrant and satisfying dessert, only whole, strong fruits with dense pulp are chosen. An important point is that all fruits are cut into slices without peeling. This technique allows you to keep them whole and give a deeper, richer color to the workpiece. To do this, take:

• apples - 1 kilo;
• pears - 1 kilo;
• sugar - 1 kilogram;
• walnuts - 200 grams;
• vanillin - 1 sachet;
• lemon - half.

Green Pear Jam Recipe

From unripe, green pears, it is also easy to make a delicious, transparent jam with pieces that are not boiled soft. First, sugar syrup is prepared, in which the pears cut into slices are boiled. Then let it cool and cook a second time, until the slices are transparent. They take 1 kilogram of pears and sugar and 200 milliliters of water.

Tips & Tricks

First of all, you need to select the "right" fruits. They should be dense, strong, in no case overripe and not spoiled. They are cut into slices, with or without skin, depending on the recipe.

When using small wild pear fruits, they can be boiled whole, after piercing with a toothpick or fork in several places.

Rules and duration of storage of blanks

Pear jam is stored in cool, dark and dry places. These are home refrigerators, non-freezing cellars and cellars. In this case, the blanks do not lose their qualities up to 2 years. When stored in home pantries with temperatures up to +20 C degrees, the shelf life is 1 year

Recommended