Jam from apples and pears: 2 simple recipes for cooking for the winter, storage of confiture

Not a single winter harvesting of garden plot owners is complete without making jam from apples and pears. Possessing a delicate, pleasant taste and rich aroma, this fruity dessert perfectly reveals itself in pastries, which does not interfere with its use as an independent dish. There are many recipes, but almost all of them have some peculiarities.

The subtleties of making jam from apples and pears for the winter

In general, the recipe is not difficult even for those who have not been involved in canning food before. It is enough to know a number of rules:

• apples and pears of autumn varieties are suitable for harvesting, fully ripe and without severe damage;
• if the fruit is sour, increasing the amount of sugar will help correct the situation;
• the introduction of additional gelling agents (agar-agar, pectin, etc.) is impractical, these components are already contained in apples;
• to make the water in the recipe thicker, it is better to replace it with a decoction of apple slices.

Apple-Pear Jam pairs perfectly with cinnamon. There are many recipes where other spices are added: vanillin, citrus zest, nutmeg, cardamom and even poppy seeds.

Preparation of products and containers

The most time-consuming step in making jam is the preparation of apples and pears. First, they are washed from pollution, after which they begin to clean.

Damaged areas are cut off and disposed of. The skin is removed from the rest of the fruit and the hard core is cut out.

It remains only to cut the pulp into pieces of the same size. Pear trimmings can be thrown away, and apple trimmings can be used as a gelling component (as you know, most pectin is concentrated in the peel).

Ready-made jam is best poured into glass jars with airtight lids. You will first need to sterilize them over steam, in the oven or microwave. This will remove most of the microbes that cause food spoilage from the container.

How to make pear and apple jam?

Over many years of cooking experience, a huge mass of recipes have accumulated in the piggy banks of housewives. Some introduce additional aromatic additives, others offer simplified options using modern household appliances (multi-cookers). But the classics are unchanged - apples, pears and sugar.

Easy recipe

Unlike most fruit and berry preparations, the recipe uses significantly less sugar. This does not affect the preservation of jam due to the high concentration of pectin, which serves as an additional natural preservative.

Ingredients:

• apples (ideally Antonovka or Sinap) - 2 kilograms;
• pears - 1.5 kilograms;
• granulated sugar - 2 kilograms.

Cooking technique:

1. Peeled fruit cut into pieces, trying to make them about the same size. So they will evenly boil, and there will be no raw lumps in the finished jam, from which even a blender cannot save.
2. Stir apples with pears and sprinkle with sugar.
3. Put the bowl with the fruit mass on a small fire. Periodically, the mass must be stirred, otherwise the products will quickly burn. If the fruit slices do not soften for a long time, you can pour in a little water or apple broth.
4. Jam takes about 60 minutes to boil (may take more than an hour if the fruit is firm or underripe).
5. To obtain a homogeneous structure, the mass is pureed with a blender. This step can be omitted if you like the presence of pieces in the dessert.

If the jam has been crushed, it must be boiled again before rolling. The final touch is pouring into sterile jars.

Orange variant

Pleasant orange note will bring an interesting zest and dilute the sweetness of the jam. In addition, the acid present in citrus fruits serves as an additional preservative that prevents the product from spoiling.

Ingredients:

• peeled apples and pears - 1 kilogram each;
• sugar - 300 grams;
• oranges - 400 grams;
• citric acid - 4 grams.

Cooking technique:

1. Cut the fruit into small plates, put in a deep saucepan and add a couple of tablespoons of water.
2. Heat over medium heat until it begins to boil, then reduce the heat to a minimum and continue to simmer for 15-20 minutes.
3. Peel the zest from the oranges, being careful not to pick up the bitter white part. Remove hard walls and bones from the pulp, then smash with a blender.
4. Pour orange pulp into softened apples and pears. Puree the composition and add the rest of the ingredients.
5. Warm up for 20-30 minutes. The jam will thicken during this time.

While the jam has not cooled down, it is poured into sterile containers, rolled up and put away for permanent storage.

How much and how to store apple-pear confiture?

If you follow the cooking technology and use sterilized containers, jam is stored throughout the cold season. The blank will stand much longer, but after a year it will lose most of the aromas and taste.

Pour the mass to the top, trying to minimize the air cushion. The smaller it is, the more chances to keep the product.

The workpiece is protected from direct sunlight in the cool. But putting jars in the refrigerator is prohibited. In this case, the jam will crystallize and become unusable. Only re-cooking will correct the situation.

Apple pear jam is a good way to preserve fruit for the winter. The cooking technology is simple and affordable, and there are many options for using dessert. That is why recipes from year to year do not lose popularity.

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