Jam will allow to keep pears for a long time. The best recipes, in addition fruit, include citric acid, orange juice. The tandem of pears together with peaches, apples, a melon is fine.
It is required to you
- For pears jam:
- - 1 kg of pears;
- - 900 g of sugar;
- - 300 g of water;
- - 0.5 g of citric acid.
- For pears jam and peaches:
- - 0.5 kg of pears;
- - 0.5 kg of peaches;
- - 1 kg of sugar;
- - juice of a half of a lemon.
- For pears jam with apples:
- - 1 kg of pears;
- - 1 kg of apples;
- - 1-2 kg of sugar;
- - juice of one lemon.
- For pear jam with a melon:
- - 1 kg of pears;
- - 1 pulp of a melon;
- - 1.2 kg of sugar;
- - 3 lemons;
- - 3 stars of an anise.
Instruction
1. For preparation of jam from pears take fruits with dense pulp. Peel them, cut on slices. Lower in the boiling water, blanch within 10 minutes. Get slices a big skimmer. Pour sugar into water. You cook syrup within 15 minutes. Add citric acid, filter liquid and again bring to the boil.
2. Lower in a sugar syrup of pear, you cook on small fire of 15 minutes, periodically scumming. Switch off a ring, leave a pan for 6 hours that fruits absorbed a part of syrup. After this time include fire again, you cook pears until they don't become transparent.
3. Shift pear jam in sterile glass jars, close them polyethylene covers. You keep sweet in the cool place.
4. The gentle dessert will turn out from pears and peaches. Lower the last for 2 minutes in boiled water. Get a skimmer, put in cold water. Now it will easily be husked.
5. Peel pears from skin and a seed box. Crush them together with peaches in the blender. Lay out puree in a basin for jam making or in a pan with a thick bottom. Add sugar. You cook sweet until thick, periodically stirring slowly with its wooden spoon, scumming. In 5 minutes prior to the end of cooking pour in lemon juice, mix.
6. Spread out jam in sterile banks, roll up iron or screw covers. You store gentle pears jam and peaches at the room temperature.
7. The successful tandem turns out at pears with apples. The last give them missing sourness and turn jam liquid into jelly. Scrape apples and pears seeds. Cut small squares of 2х2 cm, water with lemon juice. At will you can add also its crushed dried peel. Pour sugar. Those who keep a figure can be limited to 1 kg, the others can pour up to 2 kg. In the first case the taste of fruit is felt better.
8. Put weight on small fire and begin to stir slowly carefully it from first minutes. When fruit emit juice, do it slightly more rare. In 40 minutes drip jam on a saucer if it didn't spread, so it is ready. Display on sterile banks, close covers. If you added 2 kg of sugar, you store a product at the room temperature. If it is less, then in the fridge or in a cellar.
9. Indulge yourself with pear jam with a melon. Cut pulp of these fruit with squares, lay out in a basin, fill up with sugar, pour in juice of two lemons.
10. When fruit give juice, put them on fire. You cook on average or strong fire until thick, sometimes stirring slowly, scumming. Switch off a ring, let's infuse to a dessert of 5 hours, add an anise, juice and the crushed dried peel of one lemon, boil jam within 7 minutes, spread out in banks, a zakuporta.