Wild pear jam: TOP 5 simple recipes for cooking for the winter

Everyone knows that excellent, tasty preparations are obtained from various garden fruits and berries, and for cooking, housewives try to choose only ripe, juicy fruits. But jam cooked according to the correct recipe from an ordinary, unsightly wild pear will amaze with its rich, beautiful color, excellent taste and thick fruity aroma.

Can I make wild pear jam?

Despite the fact that fresh wild pears do not have high taste qualities, the jam from them is simply amazing in taste, aroma and color.

Preparation of products and containers

Pears are sorted out, rejecting all strongly crushed, spoiled, rotten or wormy ones, and dense, strong fruits with elastic skin are left. Before making jam, jars are well washed and sterilized for safe storage of blanks. Use steam from a pot of water, roast in the oven, slow cooker or microwave.

How to cook wild pear jam for the winter?

To prepare such a delicacy, first of all, you need to be patient. According to the classic recipe, the cooking process usually alternates with infusion during the day.

Classic recipe

This cooking option will turn tasteless, tough wild pears into an extraordinary delicacy. The jam acquires a beautiful, rich dark red color, excellent taste and thick pear aroma.

Ingredients:

• wild pear fruit - 1 kilo;
• sugar - 1.5 kilograms;
• water - 1 liter:
• citric acid - 1 gram.

Cooking technology:

1. At the beginning of cooking, the fruit must be washed, peeled, cut in half and the seeds scraped out.
2. Water is poured into a saucepan, citric acid is added and pears are lowered into it.
3. Then they are alternately cut into thin slices, again placed in a pot of water and brought to a boil, boiled for 10 minutes.
4. After they are filtered with a colander or a sieve, and sugar is poured into the water and the syrup is boiled, stirring constantly, for 3-4 minutes.
5. Now the pears are placed in the syrup and boiled over low heat for 15 minutes. Then the pan is removed from the stove and allowed to brew for a day.
6. This process of boiling and infusing the jam is repeated 2 more times, cooked for an additional 10 minutes, allowed to cool and poured into sterilized jars.

Whole pear variant

This recipe has a second tasty and familiar name from childhood - "duchess". In addition to its spectacular appearance, it has an exquisite, rich taste and aroma. Interestingly, fruits soaked in syrup become a separate dessert. Compotes, teas are made on the basis of the blank, they are used in cooking and, of course, they simply enjoy the delicacy. You will need 1 kilogram of pears, 700 grams of sugar, 300 milliliters of water and 1/4 teaspoon of citric acid.

First, the fruits are washed, their tails are cut off and pierced to the middle with a toothpick. Water is poured into a saucepan, brought to a boil and fruits are lowered there for 6-7 minutes. Then the hot water is drained and the pears are poured with cold water, and the syrup is boiled in a separate saucepan for 15 minutes.

After the fruits are placed in boiling syrup and boiled for 20 minutes. After they wait until it cools down, and repeat the whole procedure 2 more times. Then the hot jam is poured into jars, rolled up with lids and, after cooling, removed for permanent storage.

Spicy Lemon Jam

Lemon makes the color of the jam brighter and richer, enhances the taste, giving it a piquant sourness, and extends the shelf life of the workpiece. The following ingredients are required for cooking:

• 3 kilos of fruit;
• 1 large lemon;
• 2 kilos of sugar;
• and 0.5 liters of water.

Cooking time - 1.5 hours.

With wine

Delicious, sophisticated and unusual way of making jam. They take 1 kilogram of wild pear fruit, 1 kilogram of sugar, 200 milliliters of wine (both white and red can be used), as well as the juice of a large lemon.

Boil in 2-3 doses, 10 minutes each, followed by infusion for 12-24 hours.

With apples

Useful, versatile, fragrant and tasty will be jam made with fresh apples. To do this, take 1 kilogram of all the ingredients (apples, wild pears and sugar), as well as 1/2 teaspoon of vanillin, the juice of half a large lemon and 250 milliliters of pure water.

Some housewives add 1 tablespoon of poppy seeds at the final stage of cooking - it turns out very tasty, beautiful and unusual. According to the recipe, they are first lightly fried in a pan.

How and how much can be stored?

Ideal conditions for storing blanks are a place in a cool, dry, dark place (non-freezing basements, cellars, as well as an ordinary kitchen refrigerator are suitable). Under such conditions, jam is stored from 1 to 2 years. But you can also use the home pantry, where the jam is at room temperature.Then it does not lose its qualities until 1 year.

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