Pear jelly for the winter: step by step recipes, storage

If you are tired of the usual recipes for jams and jams for the winter, you can make delicious pear jelly. Pear jelly recipes for the winter are quite simple. You don't need a lot of ingredients or cooking time to make them. But in winter, you can treat yourself to an unusual dessert, remembering summer days.

Features of making pear jelly for the winter

Making pear jelly is no more difficult than making regular jam. First you need to prepare all the necessary ingredients and containers for harvesting, and then start cooking.

How to choose the right ingredients

Before you start cooking, you need to choose the ingredients. Ripe or even overripe fruits are suitable for jelly. To get a uniform consistency, remove the skin. If you want to have pieces of fruit in the jelly, you can leave the peel.

You can diversify the taste of dessert by adding various ingredients. For example, it can be spices, cinnamon, ginger, vanilla, other fruits and berries, citrus peel.

How to prepare the container

For dessert it is better to use an enamel pan, not aluminum. If there was no enamel pan at hand and had to be boiled in aluminum, immediately after cooking, the finished jelly is laid out in jars. If you leave it in the pan, acid will begin to stand out, which will have a bad effect on the taste of the dessert.

The finished dish is laid out in jars. They are pre-washed with soap or soda. Before transferring dessert to jars, they are sterilized in the usual way.

How to make pear jelly at home

You can find a large number of pear jelly recipes. Various spices and other ingredients are added to it to get unusual flavors.

Easy recipe without gelatin

What you need for cooking:

• 2 kg overripe pear;
• 1 kg of sugar;
• 500ml water;
• citric acid to taste.

How to cook:

1. The fruits are peeled, twisted through a meat grinder or mashed with a blender.
2. Then pour the mass with sugar and add water. Mix thoroughly.
3. Put the container on the fire, bring to a boil. When the jelly boils, reduce the fire to a minimum and simmer for about 30-33 minutes.
4. A few minutes before the end of cooking, add citric acid. Transfer hot preservation to jars.

With gelatin

Required ingredients:

• 2 kg pears;
• 1 kg of sugar;
• 1 liter of water;
• 1 sachet of gelatin;
• lemon juice or other spices as desired.

How to make jelly for the winter:

1. Peel the fruit. Cut into slices, remove seeds, pour water.
2. Boil on high heat to make the fruits soft.
3. Transfer the finished pears to cheesecloth. Place a pan under it so that all the juice flows out of them. This may take several hours.
4. For jelly use clear juice. The pulp can be used to make jam or bake a pie.

Pour sugar into juice, add lemon juice. Put on fire, cook for 20 minutes. At this time, prepare the gelatin. Pour the swollen gelatin into the mass and cook for a few more minutes until the mixture thickens.

With gelfix

Gelifix is a gelling sugar. You can also use it instead of gelatin. Jelly is prepared in the usual way. Gelifix is poured immediately into the finished dish, brought to a boil and then laid out in jars.

With wine

What you need:

• 2 kg pears;
• 500g granulated sugar;
• 3 tsp agar-agar;
• glass of white wine;
• vanillin (or essence).

Cooking:

1. Fruits peel and seeds, cut into slices.
2. Pour the wine into a saucepan, add spices and fruits to it.
3. Simmer for 20 minutes.
4. Then take out the pieces of fruit, arrange them in jars.
5. Pour agar-agar into the wine, cook for another 2 minutes. Pour fruit in jars with ready-made syrup.

From whole pears in own juice

What you need:

• pears;
• sugar;
• water;
• citric acid.

How to cook:

1. Peel the fruits from the skin and seeds, cut into quarters. Transfer to jars, add sugar and citric acid.
2. Put a towel on the bottom of the pot, put the jars and fill them with water.
3. Sterilize after boiling for 20 minutes. Roll them up after sterilization.

With lemon

What you need:

• 2 lemons;
• 2 kg pears;
• 30 ml rum;
• 1 kg of granulated sugar.

How to cook:

1. Pour boiling water over lemon twice. Cut the fruits into cubes, like a lemon.
2. Sprinkle fruit with sugar. Boil 20 minutes.
3. Then add rum and simmer for the same amount.

With cream

This recipe is not suitable for winter preparations. The jelly must be eaten within 4 days.

What you need:

• pears;
• cream;
• lemon;
• vanilla;
• sugar;
• gelatin.

How to cook:

1. Dice fruits, add lemon juice. Cover with sugar before they let the juice out.
2. Bring to a boil, then simmer for 23 minutes.
3. Boil the cream, add gelatin. Pour the gelatin mixture over the jelly and allow the jelly to thicken.

With cinnamon

Cinnamon is added to a favorite pear jelly recipe for a spicy flavor.

With orange

Preservation with orange can be prepared according to the same recipe as with the addition of lemon.

With plums

Plums can be added to the usual pear jelly recipe. It will give the dessert a pleasant sour aftertaste and a purple hue.

Recipe for multicooker

Mix peeled fruits, sugar, lemon juice and water, put in a slow cooker and set the "stew" mode for 40 minutes. The mass is stirred every 15 minutes. When the jelly is ready, grind it with a blender.

In the bread maker

For this recipe, you need to make a jelly blank according to a regular recipe. Only you need to cook it not on the stove, but put it in a bread machine. Set the Jam mode and wait until the dessert is ready.

How to store and how much?

If the dessert was prepared correctly, it can be stored for several years (if the jars were sterilized before spinning). Unsterilized jars are stored for up to six months.

Jars of dessert are stored in a cool and well-ventilated place. They should not be exposed to open sunlight.

Suitable for storage in a cellar, basement or refrigerator. In the apartment, conservation can be kept in the closet or on the balcony.

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