Jam from apples and pears: TOP 6 simple recipes for cooking for the winter, storage

Harvesting in the form of jam from apples and pears is a universal way to preserve fruit crops for the winter. Traditionally, slightly rumpled fruits go into it, which the rot did not have time to touch. This is partly why thrifty housewives roll up liters of this dessert every year. In addition, the range of its use is very wide: jam is used as an independent dish and used in baking.

Basic principles of making jam from apples and pears

Jam is a mashed fruit. In order to get a product that does not deteriorate for a long time, you need to follow the basic principles of cooking. These include fruit selection, preparation and storage.

How to choose and prepare fruit

Because of the too dense structure for mashed potatoes, it is not recommended to use unripe fruits. There are no other requirements for apples with pears, they can be any shape, minor damage.

The damaged areas are simply cut off. Do the same with the core.

With regards to the skin, there are no uniform requirements. On the one hand, it has a lot of vitamins, and on the other hand, it can be too tough. In classic recipes, it is left, but if the dessert is intended for young children, it is better to get rid of it for a smoother structure.

Rules for the preparation of containers

The best container that will allow you to save apple-pear jam for the winter is a hermetically sealed glass jar. Both reusable twist lids and ordinary metal ones for rolling up are suitable. Nylon format can only take place during short-term storage (up to a month).

Before transferring the finished jam into a container, it must be sterilized. The most reliable method is when the bank is fixed over the steam. Sterilization time depends on the size of the container. It is enough to wash the lids with soda and pour over with boiling water.

How to cook apple-pear jam for the winter?

There are many ways to cook jam from apples and pears. In the classic version, they are blanched until softened, and then ground through a sieve. Combine with sugar and boil until thick. It should be noted that after cooling, the puree will become more dense. To change the taste, additional components are introduced - fragrant spices, exotic fruits, pumpkin, citruses.

Kitchen tools such as an electric meat grinder, blender and slow cooker will help you save a lot of time on cooking.

Easy recipe

The most simplified cooking technique, including only fruits and sugar. Suitable for those who are preparing jam for the first time, or when you need to process a lot of crop.

Ingredients:

• apples - 2 kilos (plus half as many pears);
• water - ½ cup;
• sugar - 10 glasses.

Cooking technique:

1. Boil the peeled fruit pieces with water over low heat for about half an hour.
2. Wipe the softened slices through a sieve or puree with a blender.
3. Add sugar and continue cooking the same amount without covering the pot.

To get a thicker product at the end, it is boiled longer, and no sugar is added.

Lemon variant

Those who don't like overly sweet dishes will love this apple and pear jam recipe.

Ingredients:

• apples and pears - 2 kilograms each;
• lemon juice - from 1 fruit (if desired, you can scrape off the zest from it);
• sugar - 3 kilograms.

Cooking technique:

1. Apple and pear slices run through a meat grinder and combine with sugar.
2. Boil, stirring, over low heat for 50 minutes.
3. Add juice and lemon zest, continue cooking for another 10 minutes.

Spread the finished puree into sterile jars and roll up.

With spices

Manipulating spices can do wonders for regular marmalade. Most often, cloves, cinnamon and vanilla sticks are added to it. But there are more daring recipes - with chili or ginger.

Ingredients:

• apples and sugar - 1 kilogram each;
• pears - ½ kilo;
• honey - 1 tablespoon;
• vanillin - a pinch;
• dried cloves - 3 buds;
• cinnamon - 1 stick.

Cooking technique:

1. Simmer fruits in a little water for about 30 minutes.
2. Wipe through a colander and reduce by a third.
3. Add the rest of the ingredients and cook, stirring, for another half an hour

Before seaming, remove the cloves and sticks (if not using a powder spice format).

With mango

Mango will help bring a touch of exotic to a traditional Russian dessert. But the cost of making such jam will be an order of magnitude higher.

Ingredients:

• apples, pears, mangoes - 1 kilogram each;
• granulated sugar - 10 cups;
• lemon and orange - 1 each.

Cooking technique:

1. Remove the zest from the citruses and squeeze the juice.
2. Put peeled fruit through a meat grinder and cover with sugar.
3. Put on a small fire and after half an hour of cooking, add juice and zest.

Boil to the desired density, pour into sterile jars and twist.

With bananas

Another good addition to dessert is ripe bananas. If desired, you can add a couple of spoons of cognac to it, but only if you are sure that children will not eat it.

Ingredients:

• apples - 1 kilo;
• vanillin - a pinch;
• pears and bananas - 0.5 kilograms each;
• sugar - 1.5 kilograms.

Cooking technique:

1. Pour peeled and sliced fruit with sweetener.
2. Put on the stove and boil at low boil.
3. When the jam reaches the desired consistency, add vanillin.

If you want to get a more homogeneous structure, you can break through the dessert with a blender.

Recipe for multicooker

If there is no time to constantly stand at the stove to stir the jam, it is better to cook it using a slow cooker.

Ingredients:

• fruit - 1 kilogram each;
• granulated sugar - 15 cups;
• lemon - 1 piece.

Cooking technique:

1. Sprinkle sliced apples, pears and lemon with crystals and let it brew for half an hour.
2. Boil in "baking" mode for 5-10 minutes.
3. Pour the composition into a blender bowl and chop, then return to the slow cooker and simmer for 1.5 hours.

Pour into jars and seal tightly.

Further storage

If the jam is sufficiently boiled down and it contains an equal amount of sugar in relation to fruit, then there are no problems with storage. Under the recommended conditions, the dessert does not spoil up to 2 years:

• no temperature fluctuations;
• good room ventilation;
• light protection.

The baking procedure will additionally protect the jam from spoilage. To do this, jars with dessert poured into them are placed in the oven and turned on. When the composition is tightened with a protective film on top, the procedure can be completed.

They cover such jam after cooling. If you intend to seal jars with a seamer, then you need to do this while the puree is hot.

Making jam from apples and pears is the best way to stock up on a tasty and he althy dessert. The workpiece made according to the considered recipes always turns out to be thick, fragrant and well stored.

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