How to make apple and pear jam. A simple step-by-step recipe for apple and pear jam with a photo at home for the winter

In the summer season, it is not difficult to cook delicious jam on your own, which will be many times better than the purchased one. Especially if you do it in small volumes.

It so happens that you didn't even think about buying fruit, but you walk through the market and such a grandmother stands and offers you homemade apples or pears literally for a penny, how can you pass by. Of course, you need to take it!

And we helped out the grandmother and we will make ourselves a tasty blank for the winter. For example, apple and pear jam. It can be used for pies, make pies with it, it turns out to be very tasty, toast with this jam can replace your breakfast.

Ingredients

• Pears - 0.7 kg;
• Apples - 0.4 kg;
• Sugar - 0.8 kg;

From this amount of fruit, we got a delicious homemade jam, which was packaged in two half-liter jars.

Preparation

Let's start as usual by washing the fruit. It is advisable to do this under running water, washing apples and pears one by one. The first step is completed, we proceed to the second.

In order for our apple and pear jam to come out perfectly correct, it is imperative to peel the fruit. Let's start with apples. After cleaning, we need to cut the apples, the easiest way to do this is into slices of about the same size.

Do not rush to throw away the rest of the middle - this is not waste! From them we will brew an excellent drink called compote.

Pour the crushed apples into a saucepan (preferably stainless steel) on the bottom of which we first pour in a little water (about 50 ml). We put the pan on low heat, cover with a lid and leave so that the apples are slightly stewed (5-7 minutes).

And at this time we are engaged in pears. Just like apples, cut them into slices.

We return to the apples. We open the lid and see that they are already limp and ready for further action.

Now we have to turn them into a homogeneous mass, that is, make apples puree out of them. The hand blender helps us with this. Just a couple of seconds and we get this result.

Pour the mashed potatoes into a bowl and send pear slices into the same pan. Pears are juicier than apples, so no water is needed here. As soon as they start to heat up, they will immediately release quite a lot of juice. Let them boil for a couple of minutes.

And in exactly the same way as apples, we turn pears into puree.

Combine applesauce and pear puree together.

Then add granulated sugar and mix everything.

We immediately send it to the fire (it should not be intense). We do not move away and constantly stir the contents of the pan, be sure to touch the bottom so that nothing burns. We boil for 15-20 minutes and can be turned off. The first stage of jam cooking is complete. We have to let it cool completely.

You can cook jam in three or even four steps, without spending too much time on it.

And yet, if you want to get apple-pear jam of a denser consistency, put more apples in it than pears, especially if the pears are very juicy. Then you will achieve the density of the jam much faster.

After completely cooling down, you can put the jam again to cook for 20-25 minutes (how much patience you have to stand at the stove).

You see how our jam gradually changes color and becomes thick.

We prepared our homemade apple and pear jam in four approaches and got the following result.

While hot, lay it out in sterile (hot) jars and roll it up. There is no need to turn and wrap.

Pear jam is one of the most popular harvesting options, because this is a great way to turn overripe fruits into a fragrant, thick mass, which is nice to eat under a cup of tea and stuff a bagel. In addition, age-old technology and many recipes will help you easily and naturally cope with any complexity of preparation.

How to make pear jam?

Pear jam for the winter - time-tested recipes that allow you to cope with cooking without difficulty. The principle is simple: pears are peeled, cut, sprinkled with sugar and boiled for half an hour. After that, grind until smooth, season with spices, simmer for a couple of minutes on the fire and pour into jars.

1. Pear jam at home will turn out fragrant, thick and tasty, only when using fruits of the same variety and one degree of ripeness
2. If the pear variety is not very juicy, add water.
3. To avoid burning, the mass must be constantly stirred.
4. For flavoring, you can add lemon juice, citrus zest, ginger or exotic fruits to the jam.
5. It should be borne in mind that when cooled, the jam becomes thicker than when cooking.

Making a thick pear jam for the winter is as easy as shelling pears. To do this, you need to choose unripe and dense pears with a high content of gelling substances, which, with prolonged languishing, will soften, release pectin and give the workpiece the desired consistency. You should know that before stewing, water must be added to the fruits.

Ingredients:

• pears - 900 g;
• sugar - 700 g;
• water - 120 ml;
• citric acid - 5 g.

Preparation

1. Pour pears, peeled from seeds and cut into slices, with water and simmer for about half an hour until softened.
2. Rub through a sieve, add sugar and boil until the required thickness is obtained.
3. Add 5 minutes before the end citric acid.
4. Put the finished pear thick jam in sterile jars, close the lids and leave to cool.

Jam from apples and pears is the most demanded preparation. Such popularity is associated with large yields, from that, with the low cost and availability of fruits. In addition, it is very easy to prepare a tasty, healthy jam in such a combination, since apples contain pectin, which quickly gives the necessary thickness.

Ingredients:

• pears - 900 g;
• apples - 900 g;
• water - 50 ml;
• sugar - 700 g

Preparation

1. Remove seeds from fruit, chop and grind in a blender.
2. Add water and put on fire for 40 minutes.
3. Remove from heat, add sugar, stir and simmer for another half hour.
4. Spread the fragrant jam out of sterile jars and roll up.

In the absence of modern household appliances, you can skip pear jam through an ordinary meat grinder. Moreover, with this method of grinding, it is not necessary to peel the fruits and grind the mass after boiling, which significantly saves time. Do not forget about the nozzle with a fine mesh, which gives smoothness and uniformity to the mass.

Ingredients:

• pears - 1 kg;
• sugar - 500 g;
• vanillin - 10 g;
• citric acid - 1/2 tsp.

Preparation

1. Remove the seed pods from the pears, cut the fruits and mince them.
2. Put on fire and evaporate for an hour until the desired density.
3. Add sugar, vanillin and citric acid and simmer pear jam for another 20 minutes.

Pear jam with lemon

Pear is an excellent filling for baking. With the presence of citrus, the sugary sweetness of pears disappears and freshness and pleasant sourness appear, and the mass becomes thicker, brighter and more aromatic. Such a delicacy contains a lot of vitamins, and therefore, it is appropriate not only for open pies, but also to combat the seasonal blues.

Ingredients:

• pears - 1.5 kg;
• lemon - 2 pcs.;
• water - 500 ml;
• sugar - 350 g.

Preparation

1. Pour pieces of pears with water and simmer for an hour until they are completely softened.
2. Rub the fruits through a sieve, mix with the broth and boil a little.
3. Remove the zest from the lemons, squeeze the juice.
4. Add together with sugar to the pear mass and simmer over the fire for 30 minutes.
5. Spread the pear jam in clean jars, after cooling, send to the refrigerator.

Plum and pear jam

It is a prime example of the fact that garden fruits can be used not only as a delicious sweetness, but also as a natural medicine. The combination of pears with plums enhances the effect of the natural antibiotic arbutin and makes the delicacy an excellent remedy in the fight against lung disease, colds and sore throats.

Ingredients:

• plums - 2 kg;
• pears - 700 g;
• sugar - 1.5 kg.

Preparation

1. Remove seeds from plums, seeds from pears.
2. Sprinkle peeled fruits with sugar and set aside for half an hour.
3. Place on the stove and simmer for 40 minutes.
4. Purée the boiled mass and return to heat for another 20 minutes.
5. Cool and place in containers.

Sugar-free pear jam

Sugar-free pear jam for the winter is a great way to get a minimum of calories and maximum taste. Such a preparation will replenish the diet and will be an excellent addition to dressings and sauces. You just need to boil the pears until soft, rub through a sieve, darken to the desired thickness, put them in containers and send them to sterilize.

Ingredients:

• pears - 3 kg;
• water - 500 ml.

Preparation

1. Pour the pear slices with water and boil for 20 minutes.
2. Wipe through a sieve, return to the stove and boil to the desired consistency.
3. Spread unsweetened pear jam in sterile jars and sterilize for 15 minutes.

Pear jam with gelatin

Those who want to cope with preservation quickly can prepare pear jam for the winter with gelatin. This component has many advantages: it speeds up the cooking process, minimizes the amount of sugar and gives the mass a smooth and uniform texture. Such a blank looks attractive and modern, which is especially appreciated in desserts.

Ingredients:

• pears - 900 g;
• water - 150 ml;
• sugar - 450 g;
• gelatin - 20 g;
• lemon juice - 40 ml.

Preparation

1. Pour the pear slices with 80 ml of water and cook for 20 minutes.
2. Soak the gelatin in the remaining water.
3. Wipe the boiled pears through a sieve, add sugar, lemon juice and return to the stove for 10 minutes.
4. Add gelatin and stir quickly.
5. Spread hot on sterile jars, roll up and wrap until cool.

Pear jam in the oven

Oven pear jam is a modern interpretation of the classic cooking method followed by Polish housewives. The thing is that the jam acquires the correct thick consistency only during prolonged simmering at a temperature of no higher than 104 degrees, which is easy to achieve in the oven by simply setting the desired mode.

Ingredients:

• pears - 1, 2 kg;
• water - 350 ml;
• sugar - 900 g

Preparation

1. Pour the pear slices with water and cook for 15 minutes.
2. Grind with a blender, add sugar, mix.
3. Cover with a lid and send to the oven preheated to 250 degrees.
4. When boiling, reduce the temperature to 100 degrees and simmer for 2 hours.

Pear jam in a slow cooker

Pear jam in a multicooker can surprise even a fussy. Thanks to the modern device, the main advantage of which is the constant maintenance of the same temperature, the jam is thick, viscous and very aromatic. At the same time, the mass does not need to be stirred: the bowl cover perfectly protects against scorching.

The recipe for pear and apple jam for the winter was brought to me by a friend after a trip to Greece. There she rested, went to cafes, and also talked with local residents. From them, she wrote down this recipe word for word. It turns out that in Greece, they make preparations to enjoy a wonderful jam from ripe fruits. First, my friend made such a jam and treated me to it. I really liked it, and after her I stocked up with all the ingredients and began to cook it. I have prepared more jars of this delicious dessert, as I plan to treat all my relatives. To anyone who asks, I will be happy to write a recipe. And also I decided to share the recipe with you! Cook deliciously for your family and spoil them with such sweets! Moreover, pears and apples in the summer are very tasty, juicy and are sold everywhere.



Required products:
- pears - 300 grams;
- apples - 300 grams;
- lemon - half;
- granulated sugar - 400 grams;
- cinnamon - 1.5 tsp. l .;
- water - 150 grams.




I cut the pears into medium-sized slices. As for.




I cut the apples as well. In general, the fruit should be approximately the same size. I do not cut the peel from the fruit, as it will be soft after cooking.




Sprinkle with lemon juice so that the fruit does not darken.




I mix apple and pear wedges in one bowl.




Sprinkle pears and apples with half the norm of granulated sugar. Let them stand and let the juice go.




From the rest of the sugar, I cook ordinary sweet syrup.




I pour it into the fruit. Leave the fruit to soak in the syrup for 4-5 hours. Thanks to this method, apple and pear slices will remain intact after cooking.




Then I boil them a little over medium heat for about 20 minutes and add cinnamon.




I boil it again for about 15 minutes so that the cinnamon fully reveals its aroma.




Then I put them on the banks hot.




Bon Appetite!

It turns out no less tasty

A large number of all kinds of preparations for the winter are made from apples. Among other things, jam is widely popular, which is served with tea as an independent dessert. But more often they are used for fillings of pies and pies. Cooking technology has long since moved away from classic recipe- in the annals of culinary you can find many interesting variations on this theme.

To prepare a delicious jam for the winter, both parts of apples and mashed potatoes are used in recipes. You will need ripe fruit with a slight sourness. They are washed without fail, for some recipes they are peeled and damaged.

After cutting into halves or quarters, the testes are removed. Then blanch over steam (covered) until completely softened.

To make the jam more uniform, it is better to puree the apples by passing them through a meat grinder or blender.

In order for the pulp not to darken during the preparation process, the already processed fruit slices are stored in salted water, then washed.

The best recipes for jam at home

Someone cooks only apple jam, someone likes to combine fruits or add other ingredients. It is recommended that you try all of the recipes below to significantly diversify your winter feast.

In the classic version, the jam should be thick. Therefore, the raw material will have to be boiled down in several stages. Granulated sugar will help to thicken, which is taken 2-3 kg per 5 kg of apples. The peculiarity of jam cooking is the complete absence of water. The algorithm used by the hostesses is quite simple:

• steamed apples are rubbed through a sieve and put in a basin;
• boil down to half the volume;
• add all the sugar and continue to cook, constantly stirring.

The readiness of the jam is determined by the "drop" method. Apply a small amount to a dry, cold plate and allow to cool. If the drop does not spread when tilted, then the jam has thickened. It can be removed from the fire, packed in cans and rolled up immediately.

Thick tasty apple jam "Yantarnoe": video

The recipe is so named because the jam on the stove will not stand for long, but the preparatory moments will take time. Apples are prepared as described above. Small slices and mashed potatoes (as you like) are suitable for jam. Taking 1 kg of sugar per 2 kg of fruit, they act as follows:

• the ingredients are combined in a basin and placed in a cool place overnight so that the apples are allowed to juice;
• having mixed well, put on fire and bring to a boil;
• adding 1 tsp. cinnamon, boiled for 5 minutes and packed in jars.

You can replace the cinnamon with vanilla sugar and add lemon zest if desired. In spite of quick cooking sweet dish, you can do without subsequent sterilization.

When one dessert is complemented by another, it turns out to be a real "feast of tastes". Those who have not yet tried to cook jam with condensed milk can adopt this recipe:

• having cut apples (5 kg) into small pieces, put them in a saucepan with a thick bottom;
• add 1 glass of water (you cannot do without liquid in this recipe);
• covered with a lid, stew for half an hour, stirring every 5 minutes;
• after removing from the heat, apples are mashed in any usual way;
• pour in ½ cup of sugar and add 400 g of condensed milk;
• Mix well, cook for 5 minutes and pack immediately.

Jam outwardly resembles condensed milk, but has an unusual taste that will appeal to all family members.

Jam, cooked separately from each type of fruit, tastes good. If you combine plums and apples in one bowl, you get an unusual combination of relish and aroma. True, one more stage will be added in the preparatory phase:

• ripe plums (5 kg) without wormholes are cut into halves and the seeds are thrown away;
• putting it in a basin, add a glass of water and boil it in ½ volume;
• sugar (5 kg) is introduced into plums in small portions and continue to boil with constant stirring;
• apples (5 kg) were separately reduced in volume and mixed with sweetened plums.

When the drop of jam stops spreading over the saucer, you can pack it in jars.

Delicious and thick homemade apple and plum jam for the winter: video

This recipe is similar to the previous one. Fruits (1 kg each) are harvested separately. At the same time, apples are treated as in the above options, and the following technology is applied to pears:

• the fruits are freed from seed nests and cut into slices (the skin can be left);
• placed in a blanching net (colander) and placed in a water bath;
• stand until the pears are completely softened;
• then rub through a sieve, adding 0.5 l of water, over which the fruit was blanched;
• put in a basin and mixed with applesauce;
• boil down to half the volume;
• adding 0.8 kg of sugar, keep on the stove until the desired density.

The jam is packed hot, as always. Chilled upside down and only then taken out into a cool room.

Apple and pear jam for the winter: video

Someone prefers to chop fruit for winter preparations in a blender or food processor, but most still act in the old fashioned way - they twist apples (and other components) in a meat grinder. Moreover, this tool can be used at different stages of the technical process.

Option 1

• Pass 2 kg of apples without seeds and skins through a meat grinder;
• mix with sugar (1.5 kg) and let it brew for 2 hours;
• bring to a boil and immediately remove from the stove;
• after 12 hours add lemon twisted in a meat grinder to the mass;
• boil again and leave for 12 hours;
• in the third run, boil for 5-7 minutes and pack in cans.

Option 2

• apples cut into slices (2 kg) are poured with a glass of water;
• add 0.4-0.5 kg of sugar and mix well;
• bring to a boil and cook for 7-10 minutes;
• set aside so that the jam is completely cooled;
• passed through a meat grinder and add another 1 kg of sugar;
• boil for 15 minutes;
• add cinnamon to taste and remove from heat after 5 minutes.

In the second recipe, the amount of sugar can be varied as desired. But you need to take into account that the lack of sweet sand will make the jam too sour and it will quickly disappear.

By adding citrus to the jam, you get not just a fragrant dessert - this is a great way to cheer yourself up. The dish acquires a beautiful color, and the beneficial substances that make up the orange make jam a cure for many diseases. Harvesting will take a small amount of time from the hostess, and it will bring a lot of pleasure:

• apples (1 kg) and an orange (1 pc.) are cut into small slices, having previously removed the seeds;
• fall asleep with sugar (0.6 kg) and leave for 4 hours;
• add chopped almonds or walnuts(150 g);
• cook over low heat for 1.5-2 hours, stirring constantly.

If the last stage is tiresome for the hostess, you can split the cooking into several runs for 20 minutes every 12 hours. It will take only 2 days, but there will be free time for other activities. And the jam will not burn, which is an important point in the preparation.

Jam from apples, oranges and lemons for the winter: video

The combination of various fruits in one can is a common thing, but not everyone has tried apples with vegetables. This recipe suggests combining apples with pumpkin. It is worth experimenting once and the dessert will once become the signature dish of the family. And the guests will puzzle themselves - what is the jam made of. The algorithm here is quite simple:

• 800 g of peeled pumpkin are placed in a saucepan and stewed until softened;
• then, while still warm, it is passed through a meat grinder or rubbed through a sieve;
• sour apples without skin and seeds (1.5 kg) are steamed and also mashed;
• the masses are combined and 0.5 kg of sugar is introduced;
• after mixing until smooth, boil down by 1/3;
• add another 0.5 kg of sugar and chopped orange peel (1/4 tsp);
• simmer on the stove for some time, until the mass decreases to half the original volume.

Having packed in cans, the dessert is not rolled up, but first, the necks are covered with gauze folded in 2 layers. On the second day, waxed paper is moistened in vodka and the jars are closed with it, tied with woolen or linen twine. This jam is recommended to be used as a filling in pies, and also served with pancakes.

This household appliance already eliminates any flaws in cooking. After all, the program is watching the process. But the main points still fall on the hostess:

• apples are peeled and seeds removed;
• a glass of water is poured into a bowl and apple skins are put;
• evaporate for 10 minutes, this is enough for the gelling pectin of the peel to remain in the liquid;
• boiled peelings are removed, and apple slices are put in their place;
• add sugar (0.8 kg) and turn on the "quenching" mode;
• after 60 minutes, turn off and stir gently;
• stand for another hour, but already in the "baking" mode with the lid not completely closed.

At the last stage, the jam is mixed a couple of times. If the density seems suitable before the indicated time, you can safely turn off the multicooker and pack it in cans.

Not all varieties of apples are suitable in this recipe - you only need to choose very sweet ones. To obtain the required density, 5 parts of cut fruits are taken for each part of the water (for example, for 2.5 kg of fruit, 0.5 liters of liquid is enough). The whole process takes a little time:

• apples are poured with water and boiled for 15-20 minutes;
• the whole mass is rubbed through a sieve;
• boiled down to the desired density.

To keep the jam longer and not lose its taste, after packing, the jars are sterilized - 0.5 liters for 15 minutes. It is advisable to store the workpiece in a cool dark place.

The recipes above are variations to help you understand the basic principles of cooking. apple jam... You can combine fruits with any ingredients from the dacha, in any proportion. Even a pure apple dessert for tea, made from assorted varieties with different colors, will turn out to be incredibly tasty and aromatic.

Description

Jam from apples and pears, as well as other similar preparations, were harvested for the winter, probably by all our grandmothers and great-grandmothers. In their time, home baking of fruit-filled patties was more popular than it is today. This is due to the fact that now there are a lot of pastry shops selling not only such pies, but also all kinds of other goodies, which also use fruit jam filling. From this all, one question arises, for then nature gives us various fruits every year, if many hostesses even buy such an elementary fruit jam in stores, and do not cook it with their own hands.
Although the process of making apple and pear jam at home takes two hours, this does not mean that it is not easy to make such a delicacy with your own hands. If you prepare such a dessert from apples and pears for the winter for this simple photo recipe with step-by-step instructions, no housewife will notice how quickly these two hours of cooking will fly by. However, the positive result of the finished fruit jam will be noticed for sure by everyone, and immediately after its preparation. Homemade apple-pear jam comes out really delicious and there is no doubt about it!
So let's get down to cooking!

Ingredients

Jam from apples and pears - recipe

The main advantage of fruit jam is that it is not necessary to use only good fruits to make it. This is the case when to create homemade goodies crumpled fruits with ugly appearance... Moreover, to make jam at home, you can use even slightly spoiled fruits. In any case, before preparing the apple and pear dessert, all the fruits used must be washed very well. If there are any flaws on the fruits, then they should be carefully trimmed. After that, the prepared apples and pears must be cut into slices, while it is not necessary to rid them of the skin and seeds. There is a more convenient method for this process, which you will learn about in the following steps.

Next, the chopped fruit slices should be placed in one common saucepan, after which they need to be filled with water and put on the fire to cook. After that, the fruit should boil until its texture becomes softer. This usually takes no more than twenty minutes.

The cooked pieces of fruit must be rubbed through a fine sieve, thereby obtaining the necessary fruit jam from them. To do this, spread the softened fruits in portions on a sieve, after which they must be pushed through it using an ordinary wooden spoon.

As a result, on top of the sieve, only the peel uncut from the fruit and the seeds unpeeled from them should remain. The fruit pulp will be transformed into a homogeneous mass, which will subsequently need to be cooked until the jam is obtained.

Now add granulated sugar to the mass obtained from pears and apples. If desired, its quantity can be increased. Adding more sugar will give the dessert a richer body and darker color. Next, the mass with granulated sugar must be boiled for about an hour. The finished jam should thicken well and darken. During the whole hour, the fruit mass should be stirred regularly so that the added sugar does not accidentally burn. Fully finished thick jam from apples and pears must be hermetically rolled into processed jars, after which it must be cooled and moved to the pantry before winter.