Severyanka pear jam for the winter: 9 best step-by-step recipes with photos

Jam is a dessert that can be made from fruits and berries. Everyone has long known about the benefits of this delicacy, and pear is no exception. Severyanka is a pear variety that has long been used to make jam. It will not only please you on cold winter evenings, but also save you from colds.

Secrets of making northerner pear jam for the winter

Over the years of cooking, housewives have identified a number of rules that help cook the perfect delicacy:

1. It is not necessary to make jam according to the classic recipe. Various additives in the form of fruits, berries and spices will help diversify the taste.
2. When cooking, it is strictly forbidden to move away from the pan. The mass may burn, which will spoil its taste.
3. If households prefer a more delicate taste, the peel is removed from the fruit before making jam. To do this, they are scalded with boiling water, and then soaked in cold water.
4. Tough skin must be cut off, as it drastically changes the taste.

Pear jam can be in the form of a homogeneous mass or whole. Whole pears are also boiled in syrup, if they are not very large. In the latter case, cooking is divided into several stages so that the pulp is boiled and does not fall apart.

Features of the selection and preparation of ingredients

If the pear is cut into pieces, flaws and damage are allowed as they will be removed in the process. For cooking goodies, a whole pear should be almost perfect.Fruits for dessert are harvested on a sunny day, because in this case they will be able to reveal the aroma as much as possible.

Rules for the preparation of containers

The cooking pot should have a thick bottom as this will reduce the risk of burning. You can’t leave the jam for a long time, so a wooden spatula is prepared in advance for stirring. As for jars and lids, they are steam-washed and sterilized.

How to make Severyanka pear jam at home?

Severyanka is one of the best pear varieties that is suitable for making winter harvests. The taste is refined, sweet, and with the addition of other fruits it changes. In addition to fruits, jam is cooked with poppy seeds, nuts and spices.

Easiest recipe

For classic pear jam you will need the following ingredients:

• Severyanka ripe - 1.5 kg;
• sugar - 1-1.5 kg;
• water - 250-300 ml.

Cooking steps:

1. Each washed pear is cut into 2 even halves. One part remains intact, the other is cut into two more. You should end up with 3 pieces.
2. Sliced fruit is sprinkled with sugar and left for the whole day.
3. The mass is put on a slow fire and boiled. If there is not enough syrup to be extracted, water is added.
4. After boiling, the dessert should boil for 25-30 minutes.

Jam is poured into jars and immediately rolled up with lids. For this, tin ordinary or twisting ones are taken. You can open the jam at any time of the year.

With lemon and orange slices

The cooking recipe is the same as the classic one. Oranges and lemons are added as additional ingredients. They are also cut into slices. If you grind the fruit very finely, the mass will look more like jam, not jam.

Whole pear jam in a slow cooker

The mass is cooked in the device in the “quenching” mode. If desired, apples are added, preferably sour varieties. Ideal for Severyanka Antonovka. Since the pears are boiled whole, the apples are cut into small cubes and water is added.

Fast Five Minute Method

Apples and pears are cut into small cubes. After sprinkling with sugar, infuse for at least 8 hours. Once the fruit has released its juice, the jam is simmered.

After boiling, the mass is boiled for 5 minutes. After that, the jam is poured into prepared jars and rolled up. The recipe is more suitable for storage in the refrigerator under nylon lids.

With spices

When creating blanks for the winter, spices such as cloves, ginger, cardamom, cinnamon and others are used. You can choose one ingredient or make a mixture of several. If ginger is used in the recipe, dried ginger is taken in powder form.

Sugar free

Jam variant suitable for diabetics. You can add sweetness to the mass with the help of apples and bananas. For one serving of dessert, you will need 2 bananas and the same number of apples as pears (1 kg each).

With apples and plums

The cooking recipe differs in some nuances. The crushed fruits are poured into a cooking container, which is immediately put on fire. Sugar is diluted in water, after which it is added to the fruit mass gradually.

The jam is cooked in three steps. After boiling, it cools down, after the second boiling, it cooks for 5 minutes and turns off. On the third cooking after boiling, the mass spends on fire for up to 10 minutes. Immediately unpacked and rolled up.

Instead of plums, it is allowed to take cherry plums.

With nuts and poppy seeds

Ingredients are added to chopped pears, and the mass is sprinkled with sugar. After 6-7 hours of infusion, the fire is turned on, and the jam is brought to a boil. After that, it is cooked for 30-40 minutes. The color of the dessert indicates the readiness of the dessert, it becomes several tones darker.

With berries and raisins

Due to the selection of components, jam is considered royal. After cooking the mass, it is rubbed through a sieve. It turns out a gentle homogeneous mass, thanks to which the delicacy belongs to the "royal" dishes.

Further storage of jam

When sealing cans, it is important that no air gets inside. Therefore, they are hermetically rolled up with a key. Sterilization also plays an important role. If two conditions are met, the jam will be stored even at room temperature.

During winter storage in the cellar, the room should not be damp, as the tin covers will begin to rust. Ideal conditions are dry air and a temperature of 10-15 degrees. The jam will last more than one winter.

An open jar will keep in the refrigerator for two weeks. If spices, nuts, berries and fruits were used to create blanks, the delicacy can withstand no more than a year. If the jam turns black and smells bad, then it has gone bad and is not recommended.

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