Green Pear Jam: 4 Best Step by Step Recipes, Storage

Even green pears can make delicious jam. This delicacy contains many useful substances: vitamins (A, C, E and several B vitamins) and trace elements (potassium, calcium, sodium, magnesium, phosphorus and others), and can be used both as a separate dessert for tea and for preparation of drinks and toppings for baking. Being a low-allergenic product, unripe pear jam has no contraindications for use.

Can I make jam from unripe pears?

It happens that the rising wind does not allow the pears to ripen, and the green fruits that have fallen from the tree cannot be eaten raw. But is it possible to cook jam from them? Yes, you certainly may! It is from unripe pears that the most delicious jam is obtained.

Since the green fruits are hard and dense, when cooked, they will not turn into a cloudy mass, but will retain a given shape (slices, cubes, pieces), and the delicacy, in addition to taste, will have a pretty look.

Required products for the recipe

There are several options for jam recipes from unripe pears. Main components:

• green pears;
• sugar;
• water.

Lemon or citric acid, walnuts, prunes, cinnamon, vanilla, cloves, vinegar or other additives may also be used.

Features of the choice of ingredients

The variety can be any. Even wild pears will do. Especially fragrant is the jam from the Limonka variety. A very tasty delicacy from the Angouleme, autumn Bergamot, Severyanka varieties, you can use others.Fruits should not be too beaten, wrinkled, and even more so rotten. However, it is not necessary that the fruit be whole - if it has spoiled places, they can be cut out.

How to properly prepare the container?

Banks prepare like this:

1. Check if the container is chipped or cracked.
2. Wash inside and out thoroughly with laundry soap or baking soda.
3. Rinse with running water.
4. Place upside down on a clean towel to drain.
5. Steam the inside of the jar. To do this: boil water in a saucepan or mug; turn the jar upside down, put it over boiling water, using a wire rack or a special limiter; we process this way for 10-20 minutes, depending on the size of the container.
6. Rinse the lids thoroughly and boil.
7. Spread sterile dishes and lids on a clean towel.

You can sterilize jars in the oven at a temperature of 100-150 degrees. They should stand upside down, without touching each other, for 15 minutes.

Microwave can be used to process small containers:

1. Wash and rinse the container as described above.
2. Pour some water into each.
3. Put in the microwave for 5 minutes, setting a high power.

How to cook pear jam from unripe pears?

First you need to prepare. Small immature specimens are taken whole, large ones are cut into slices. Remove the skin, remove the seeds. The jam can then be prepared in a variety of ways:

Method 1

The fruits are poured with water, allowed to boil for 5 minutes (blanched), filtered. Before blanching, you can soak the fruits in a solution of citric acid, diluted in a ratio of 1 gram per liter of water.

Sugar syrup is prepared from the broth (for 1 kg of fruits 1 liter of water and 0.5-1 kg of sugar).

Fruits are put into an enamel bowl, syrup is added and boiled over low heat until cooked (the slices should become light). Put the jam in jars and roll up. Vanillin can be added to the syrup when cooking.

Method 2

For 1.5 kg of pear slices without skin and seeds: 1 kg of sugar, lemon, cinnamon stick, vanillin. Pour the prepared fruits with sugar, let it brew for 3 hours. Add the washed and sliced lemon, put on the stove and boil for 5 minutes, stirring occasionally. Cool, let it brew for 8 hours.

Then add cinnamon and vanillin, cook for another 5 minutes and again let cool and infuse. For the third time, put the dish on low heat, cook for about 15 minutes. Then remove the lemon and put the jam in jars.

Method 3

Prepare fruit as described above. Pour in water to just cover the fruits, and cook them until soft. Put sugar in a basin (1.5 kg per 1 kg of fruit), pour 2 tbsp. broth, mix, let boil. Place pears in syrup, cook until tender.

Method 4

For 3 kg of pears: 0.65 kg of sugar, 1 lemon, 1 tbsp. walnuts. Put the prepared fruits in a bowl, sprinkling with sugar (0.5 kg). Cover, let it brew. Sprinkle nuts with sugar (150 gr), also let it brew.

The next day, mix pears (juice will stand out) with nuts, add juice of ½ lemon. Bring to a boil, turn off the heat, leave for 2 hours.

Add the juice of the remaining half of the lemon, stir, bring to a boil again. Boil for five minutes, pouring syrup over the slices. Let it brew for two hours, then let it boil again.

Further storage of goodies

Store jam in jars in a cool (but not cold!) place.

Shelf life - up to 2-3 years.

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