Apple jam with pears recipe through a meat grinder. Pear jam - the best recipes for excellent winter sweetness
Pears and apples are fruits with which the scent of autumn is associated. And you can keep it longer if you cook jam or thick jam from them - a universal, and most importantly, a very tasty dessert. It is well suited for drinking tea with a freshly baked bun on a cold winter evening, and will also be an excellent addition as a filling in various pastries.
Important: fruit that you rejected for other purposes will go into the jam. And damaged, and overripe, and lying. Almost all fruits that can be in your garden, with the exception of rotten ones.
Often at the dachas you can find a pear tree. This apple variety has a sweet and sour taste, fleshy flesh and is ideal for canning. Therefore, if such an apple tree grows in your garden, feel free to pick the fruits and go to cook the Moscow pear jam from apples. In general, any variety will do for cooking.
Ingredients
Servings: - + 25
- Apples 2 Kg
- Pears 1 kg
- Sugar 2 Kg
- Water 250 g
Per serving
Calories: 186 kcal
Proteins: 0.2 g
Fats: 0.2 g
Carbohydrates: 46 g
1 hour. 30 minutes. Video Recipe Print
First, rinse the fruit well, cut them into small pieces. It is better to remove the peel from apples, then the jam will have a beautiful transparent color. You need to cook the mass in a bowl with a thick bottom, then it will not burn.
Pour the indicated amount of water into a saucepan, pour apples there and put on low heat. Simmer covered, stirring occasionally, for about an hour. The mass should be boiled.
Remove the apples from the stove, refrigerate, and then rub through a fine sieve.
Put the mashed potatoes in the saucepan again. Add granulated sugar, stir with a wooden spoon and simmer for 30 minutes.
Now it's time for the second ingredient in our winter treat - pears. Rinse the fruit thoroughly and be sure to peel it. Cut into small pieces and chop in a blender or grate.
Add the pear mass to the applesauce, combine everything thoroughly and cook over a slow flame, stirring constantly, for another 30 minutes.
Spread the finished apple and pear jam while still hot over the prepared jars, roll up with metal lids and wrap them in a thick layer of towels for gradual cooling. Store in a cool, dark place.
Advice: when the jam begins to lag behind the walls and becomes translucent, put a spoonful of dessert on a plate. If the mass does not spread and no liquid is released from it, it is time to turn off the stove.
Now, when there is a homemade apple and pear jam, prepared at home for the winter, you will always have a healthy and tasty treat for suddenly arriving guests at your fingertips. Moreover, it is also a great filling for pies. Or you can simply spread the jam on a buttered bun and you have a wonderful breakfast for adults or children.
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
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.
Remember I told you how I cooked? It turned out to be very wonderful: both tasty and very beautiful. Inspired by such a successful experiment, I decided to go further: besides apples, I also use pears: fortunately, this year they have a big harvest.
It seemed to me that pears would add some softness to the taste of the jam, make it more interesting. And you know, I was not mistaken! It turned out to be a very tender, unpleasant jam, also appetizing, with an unusual, but pleasant and bright taste.
It is brewed quickly and without hassle, so you don't have to worry that something will not work out. Stock up on fruit and hurry to the kitchen to cook!
Ingredients:
- 0.7 kg of apples;
- 0.7 kg of pears;
- 250 g oranges (1 large orange or 2 small ones);
- 200 g sugar;
- 2 g citric acid;
- 2-3 st. l. water.
Preparation:
The weight of apples and pears prepared, that is, peeled and cored, is indicated.
The amount of sugar is indicated for sweet apples and pears (that is, if necessary, you need to increase it).
From the specified amount, 1 liter of jam is obtained.
We start by preparing apples and pears.
My pears and apples. We clean and cut into pieces, while removing the core. Immerse the peeled fruits in cold water so that they do not darken.
When everything is cleaned, we weigh to determine the required amount of sugar and oranges.
Then we grind pieces of apples and pears - into thin, up to 0.5 cm, pieces of 1.5-2 cm in size. Grind arbitrarily, so do not worry that you will end up with pieces of different shapes. The main thing is to remember the rule: the finer we cut, the faster the jam will cook.
Pour water into a wide saucepan. You really need so little of it - just to moisten the bottom (then the fruit will not burn at the very beginning of cooking, until the juice is let in).
Pour the chopped fruit and put on a small fire. Simmer until soft, stirring every 7-10 minutes (cooking time depends on the type of fruit and can vary from 20 to 30 minutes). When the fruits become soft, set them aside to cool slightly.
While the fruit is stewing and cooling, we have time to tackle the oranges. We wash them and wipe them dry. Remove the zest from the half, trying not to touch the white layer. It is very convenient to do this with a special zest grater. We clean the rest of the peel, carefully removing all white (bitter) areas.
Then we divide the oranges into slices. We clean the slices from partitions. Add oranges to apples and pears.
Grind fruits and oranges with a blender.
Put the grated apples, pears and oranges in a saucepan, add the grated zest, add sugar and citric acid... Mix everything and cook, stirring, for about 20-30 minutes (after 20 minutes the jam will be ready, and after 30 it will become thicker).
While the jam is cooking, we prepare the jars and lids. Wash them thoroughly with water and soda, rinse them. We boil the lids for 4-5 minutes, and sterilize the jars in a way convenient for you - over hot steam or in the oven.
We pack the finished jam with hot dry jars and immediately seal it tightly - roll it up or screw it up.
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, baking pies with fruit filling at home it 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 buy even such an elementary fruit jam in stores, and do not cook it with their own hands.
Although the process of making apple-pear jam at home takes two hours, this does not mean that making such a delicacy with your own hands is not easy. 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, place the softened fruits in portions on a sieve, after which they must be squeezed 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.
