It is possible to prepare for the future not only garden berries, but also fruit, for example, pears. Even if they don't grow at you in a garden, it makes sense to buy them in shop or in the market to prepare an original and tasty dessert - pear jam.
It is required to you
- For pear jam with cinnamon:
- - 2 kg of pears;
- - 1 kg of sugar;
- - 3 sticks of cinnamon;
- - 2 tsps of ground cinnamon;
- - 1 lemon.
- For jam with apricots and pears:
- - 1 kg of outlines;
- - 1 kg of pears;
- - 1.5 kg of sugar;
- - 1 lemon;
- - vanillin pinch.
- For autumn jam with pears:
- - 1 kg of pears;
- - 1 kg of sugar;
- - 1/2 articles of a cranberry;
- - 300 g of walnuts;
- - vanillin pinch;
- - cinnamon stick;
- - 2-3 dried buds of a carnation.
Instruction
1. For jam with cinnamon carefully select pears. Best of all the dense fruits which didn't too resing will approach. Peel pears from a thin skin, cut off the darkened sites, cut pears in half and remove a core with seeds. Cut pulp on quarters. Squeeze out juice of a lemon, water with it pears and let's stand half an hour. Grate a dried peel of a half of a lemon. In a pan pour in 2 cups of water, pour sugar, put sticks of cinnamon and you cook on strong fire of 5-7 minutes, stirring slowly. At you the thick sugar syrup has to turn out. Add pears and the remained cinnamon there. You cook jam of 10 minutes, then scum and cool. Bring to the boil once again and prepare 20 more minutes. Cool a ready dessert and give or pour on the sterilized glass jars and you store in the fridge before the use.
2. Scald apricots boiled water and rind with them, cut pulp pieces. Also peel pears and crush large cubes. Water fruit with fresh lemon juice. Pour in 500 ml of water in a pan, put sugar and vanilla and prepare until syrup thickens - the drop of such syrup has to hold a form, but not spread on a plate. Put in a pan at first pears, and in 15 minutes - apricots. You cook everything together, stirring slowly, half an hour more. Regularly remove the appearing foam from jam. Cool a ready dessert and give to tea or to coffee.
3. Peel pears, remove at them a core and cut pulp in cubes. Wash up a cranberry, dry up, fill up 1 cup of sugar leave for half an hour. Split walnuts and pound in a mortar, but not to a condition of powder. In a pan pour in 2 cups of water and pour the remained sugar. Also put a carnation, cinnamon and vanilla in syrup. You cook, stirring slowly, 10 minutes then remove from a spice pan. Put in syrup of pear and a cranberry, you cook 10 minutes. After that remove jam from fire, cool, put walnuts. Bring a dish to the boil once again and you cook everything together 20-30 minutes, regularly stirring slowly. Cool ready jam and give.