Jam from apples and pears for the winter. How to cook jam from apples and pears according to various recipes? Proportions for pear jam with apples and for pear jam with apples

The first step is to prepare the fruit. Best to pick ripe fruit not damaged. They must be thoroughly washed under water. Then the apples and pears are peeled and the seed pods are removed.
Apples need to be cut into small pieces and pour into a bowl for subsequent cooking. Pears are also cut into small pieces and poured into apples.
Fruits are ready for cooking. They need to be mixed.
Apple-pear jam mixture is sprinkled with sugar.
Dishes with fruit are placed on the stove and boiled over low heat. In this case, you need to constantly stir the jam so that it does not burn.
The mass is cooked until the fruit is completely boiled, and the jam is viscous and thick. This process takes about an hour. If the fruits were initially hard, then the cooking time will take a little longer. If there is a need to grind the resulting mixture like jam, you can use a blender. The crushed mass is again placed on the stove on a small fire, brought to a boil. Then the dishes pear-apple jam can be removed from the stove. The preparation is ready. It remains only to roll it into banks.
Jars and lids must first be prepared. They must go through a sterilization process. One of the most simple ways consider microwave sterilization. To do this, the jars need to be washed, dried and filled with the third part cold water. After that, the jars are placed in the microwave for 3-5 minutes. Fruit jam can be laid out in jars and twisted with lids.
For the reliability of the workpiece, it is recommended to turn it upside down and wrap it. In this position, they should be left for a day. After the allotted time, conservation can be removed in cool place for further storage.
The resulting jam can be used in ready-made and can be used as a filling for various pastries. In any case, this delicacy is able to take pride of place on the table, and become one of the most beloved. Bon appetit. Recipe and photo author: Alime

Pear jam with lemons. Photo: manamia. gr

Greek pear jams are invariably made with lemon or delicious combinations with other fruits. These recipes can also be used to make jams (when pear pulp ground into puree), and jam (when pears are in jam pieces).

Ripe and sweet on its own garden pear good at fresh. And when cooking jam, she lacks sourness and character. Therefore, the most successful for canning are combinations of pears and lemons (or oranges with zest) and pears with lemon juice+ other sour and sweet and sour fruits.

We offer several delicious recipes pear jam in Greek (with peaches, apples, melon and lemon-oranges).

Pear harvest. Photo: frouta-edessas.gr

Where to store jam

Pear jam with apples. Photo: routa-edessas. gr

The general principle is that if there are as many fruits or berries in jam (jam, marmalade) as sugar (proportion 1: 1), then such jam can be

If there is much less sugar in the jam than fruits and berries, then such jam should be stored in a refrigerator or basement.

There are some exceptions (cooking technology, cooking time, type of fruit, combinations of berries and fruits, adding lemon), but for these pear jam recipes, you can be guided by this principle.

Recipe for pear jam with peaches (jam)

Pear jam with peaches will be very tasty and tender. Peaches add the right sourness to sweet ripe pears, and the lemon makes the taste of jam joyful and bright! You'll like it.

If there are no peaches, you can make jam purely from pears (1 kg of pears per 1 kg of sugar), but add the juice of 2 lemons and the zest of 1 lemon.

Proportions for pear and peach jam

500 g pears (peeled and peeled);
500 g peaches (peeled and skinned -);
1 kg of sugar;
Juice of half a lemon.

How to make pear jam with peaches

Puree the prepared fruit in a food processor.
Put the pear-peach puree in a bowl for making jam, add sugar. Cook the jam over low heat until thickened (often stirring with gentle movements). Skim. At the end, add lemon juice.
Pack hot pear and peach jam in sterilized jars. Close tightly (roll up with ordinary iron or. Can be plastic).
Store at room temperature.

Pears with apples (jam and jam)

Pear jam with apples

Apple jam with lemon and orange

Friends, apple pulp, melting into jam, impregnates the pieces of pears with its sourness .. and then, cooling down, envelops them with excellent jelly. Words can not describe, very tasty!

To all varieties of jam and jam from pears and apples, you can add an orange (either squeeze the juice and grate the zest), or remove the seeds and grind citruses with pulp in a blender (in puree). It will also be delicious. If you want a very bright citrus flavor of jam - take 2-3 oranges or 1 lemon + 2 oranges for this amount of fruit. If you take more citrus fruits and cook according to this recipe, it will also be delicious. But the name of the jam will have to be changed to orange-pear or lemon-pear)))

I like to cook apple-pear jams and preserves with a small amount of sugar (2 kg of fruit to 1 kg of sugar), so it is preserved fresh taste fruits. And if you are a sweet tooth, then put as much sugar as apples + pears. Here are others for you (with ginger, cinnamon, mint, quince, tangerines, nuts - different options).

By the way, for lovers of mashed potatoes - (with or without sugar) - an excellent recipe.

Proportions for pear jam with apples and for pear jam with apples

Pears - 1 kg;
Apples sour or sweet and sour - 1 kg;
Juice of 1 lemon;
Sugar - 1-2 kg (optional). Less quantity sugar is the best taste.

How to cook pear jam with apples

Peel pears and apples from seeds (you can not remove the peel). Cut into slices (cubes with a side of 1.5-2 cm, such that, after boiling, several are placed in a spoon). Pour over lemon juice (as an option, grind a lemon with a peel in a blender, only remove the seeds when cutting. Lemon with zest will make the jam very joyful!). Sprinkle with sugar.
Heat over low heat, stirring frequently. So that while the juice is released, the jam does not burn. Cook until tender - about 40 minutes. A sign of readiness - a drop of jam does not spread on a saucer.
Arrange hot pear jam with apples and lemon in clean sterilized jars. Close with prepared lids.
Store at room temperature (fruit:sugar=1:1) or refrigerated (if sugar is low).

Pear-apple jam - five minutes

This method is suitable if you are preparing pear-apple jam in the proportion of fruit and sugar - equally. It is necessary to divide the cooking process into 3 stages at intervals of 8-12 hours. After last brew- close.

Boil after boiling for 5 minutes. Leave for a day (or overnight, depending on when you started the process).
In the evening, boil again for 5 minutes, leave until morning.
Boil again for 5 minutes in the morning. Put in jars, close.
Store at room temperature.

Other tips and cooking methods are with citrus fruits.

How to make pear-apple jam

Use the same proportions as for apple and pear jam. You can always take a little more pears than apples, or more apples.. this is not a solid proportion, but simply a successful combination of taste (the rule is valid for jam as well).

Technology

For pear jam with apples, you need to remove the skin from the fruit. Cut into pieces and grind in a blender (food processor) to a puree. Put in a bowl, add lemon juice or mashed lemon peel
Cook, stirring often, over low heat until thickened (began to stick to the walls strongly).
Arrange the finished jam in jars and close as usual.
Pear-apple jam (slightly sweet) - store in the cold, regular (1: 1) - at room temperature.

Pears with apples - jam. Photo: anatoly.gr

Pear jam with melon

It's unusual and very tasty. melon jam with pears and lemons it turns out gentle, with a chic aroma of splashes of lemon, anise sweetness and melon luxury.

Part of the fruit dissolves in the puree, and part of it suddenly pops up from the soft puree rounded juicy piece. Sweet, tasty, fresh and very interesting. New taste. Melon jam with pears goes well with different cheeses. Try it. You will not regret!

Proportions for jam

Pears (peeled and peeled) - 1 kg;
Melon (peeled and peeled) - 1 kg;
Sugar - 1.2 kg (1 kg 200 g);
Juice of 2 lemons. Then, at stage 2, add more juice of 1 lemon and zest from it;
Anise (star anise) - 3-4 stars.

How to cook pear jam with melon

Peeled pears and melon cut into small cubes. Put in a bowl for cooking jam, pour lemon juice. Sprinkle with sugar and let stand for the fruit to release its juice.
Put the pear-melon jam on the fire, bring to a boil. Cook over high heat until the jam thickens. Take off the foam. Turn off the heat and let the jam stand (4-5 hours). The fruits are soaked in syrup.
Return the jam to the stove, bring to a boil, adding the zest and juice of 1 lemon and star anise. Cook for 6-7 minutes. Arrange in jars, close with lids.
It is better to store melon jam with pear in a cool place.

Other recipes with pears

Compote pears. Photo: radicio.com

From pears you can close delicious compote. You can simply peel them from the skin and seeds, cut into halves or slices (into 4 parts) and preserve this pear compote without sterilization according to .

Either pour pear slices lemon juice, and then cook compote from them according to the same recipe.

Pear compote with apples, peaches, nectarines and plums will be good.

Foreword

Jam from apples and pears is already a good old classic. But even it can be made unusual by adding oranges, cinnamon and other ingredients to it. Each recipe is a real find for the sweet tooth.

Whatever jam recipe you choose, the fruits for this delicacy should be strong, with dense pulp. When choosing pear varieties, stop at the forest beauty or Clapp's favorite are large and juicy pears with thin skin. Of apples, varieties with sourness are best suited. They include Golden Kitayka, Antonovka and Slavyanka. Before starting work, the fruits are thoroughly washed, wormholes and damaged areas are cut out, and peeled. You also need to remove the tails of the fruit, seed pods and receptacle. We cut into pieces and slices, as you like, but for uniform cooking, the pieces should be approximately the same size.

Pear and apple jam

Since the pulp of apples in the air begins to darken quickly, oxidizing, the prepared pieces should be immersed for 30 minutes in a weak brine. In general, the technology for making apple and pear jam is very simple. small fruits you can not cut it, but use it whole, simply by removing the lower part along with the stalk. If you are using Antonovk y, immerse the apples for 3-5 minutes in soda solution- thanks to this, they will not boil during the preparation of treats.

To prepare a dessert according to this recipe, take 1 kg of fruit and 1.5 kg granulated sugar. When increasing the weight of pears and apples, do not forget to proportionally increase the amount of sugar, otherwise the jam will turn out not so sweet. Or just take sweeter varieties of apples. Boiled in three stages, so that the fruit slices are completely soaked delicious syrup, and the jam itself will acquire a bright transparent color and will not boil soft.

Jam cooked according to a traditional recipe

The cooking process is as follows:

We cut the fruit, put them in a large basin and sprinkle with sugar on top. For a couple of hours, leave the fruits in such a form that apples and pears let the juice flow.
We put the container with the fruits on the stove for medium fire and bring the mixture to about 80 degrees, stirring constantly and not letting it boil.
We remove the delicacy from the stove, close the basin with a lid and leave for 10 hours.
We again transfer the future jam to the fire and bring to a boil. Stir the mass from time to time, preferably with a wooden spoon, so as not to spoil the color of the dessert.
As soon as the jam begins to boil, turn off the heat and set aside until the next day.
For the third time, put the apple-pear delicacy on the stove, bring to a boil. As soon as this happens, start transferring the jam to the jars without turning off the fire.

At the end, we roll up the jars, turn them upside down and leave them wrapped in a warm blanket for a couple of hours. After two days, jars of jam can be transferred to the pantry for storage.

Modern technology frees us from the need to spend hours at the stove, wasting time preparing jams, jams, and other desserts. This is especially helped by the slow cooker, which will do almost everything for you - just load the ingredients and turn on the appropriate mode. In the preparation of pear-apple jam according to classic recipe there is nothing complicated in the multicooker. We cut the fruit, put them in a cooking container and sprinkle sugar on top. Leave the fruit until the next morning to release the juice.

Preparing fruit for jam

After that, turn on the equipment, set the "Extinguishing" mode and leave the multicooker for two hours, while every 30 minutes you need to mix the mass. When the jam is ready, pour it into sterilized containers.

The process is exactly the same in a bread machine. True, you should select the "Jam" mode. Due to the fact that the capacity in the bread machine is smaller, you will have to take 0.5 kg of apples and pears and 0.7 kg of sugar. If you decide to add spices (vanilla, cloves) to the jam, this should be done 10-15 minutes before the end of the cooking process. A delicacy ready and packaged in jars can be stored for about two years, after which it is undesirable to eat jam. And here open jam best eaten a few weeks in advance by storing the container in the refrigerator.

To make jam less sweet and give it thick consistency, in addition to pears and apples, take a few oranges. This recipe provides the following ingredients: 1 kg of fruit, 3 liters of water, 3 kg of sugar. Peel apples and pears, remove the core with stones, cut the fruit into pieces of the same size and dip in boiling water for 5 minutes. Thanks to this, they will not darken, and the jam will be almost transparent. Use a slotted spoon to catch the fruit (do not pour out the liquid, but save it) and cool under running cold water.

Sliced orange for jam

We also clean the oranges, carefully remove the white film (or the jam will be bitter), take out the seeds. soft part cut into slices of medium size. That's it, now it's time to prepare the syrup. In the saved water from fruits doused with boiling water, we pour sugar and bring to a boil. For 7-10 minutes, constantly stir the liquid so that the sugar dissolves and does not stick to the bottom of the pan - in this case, the jam will have a burnt aftertaste. After the syrup thickens, we immerse all the fruits in it, bring the mixture to a boil, cool and repeat the procedure three times.

Thanks to this, it thickens and retains useful trace elements. Just roll up the treat in jars and send it to the basement for storage. When preparing this dessert, there are a few tricks to keep in mind. If you choose soft varieties pears, it is better not to douse them with boiling water - they will turn into mashed potatoes almost immediately. Fruits in this case should be dipped into the syrup after the apples. You can make jam in the form of mashed potatoes: in this case, pears and apples must be passed through a meat grinder, and oranges simply cut into pieces.

Three delicious recipes - with cranberries, nuts and chocolate

Jam will turn out very tasty if you add cranberries with nuts to it. Wash about 1 kg of berries, dry, rub through a sieve, removing excess water. Puree pour 350 ml of water and cook over low heat for 10 minutes. Take 0.5 kg of pears and apples, peel, cut into slices and throw them to the cranberries, pour 2 kg of sugar on top. Boil sweet mass about an hour, removing the foam. 20 minutes before readiness, add 500 g of chopped walnuts to the jam.

Second unusual recipe jam involves the use of cinnamon, which will give a delicacy spicy taste. To prepare it, take: 1 kg of apples, 0.5 kg of pears, 500 g of sugar, cinnamon - 1 spoon or stick. We clean the fruit, cut out the core, cut into small slices. We put everything in a deep saucepan, add cinnamon and fill the pears with apples with water. Cook for 15-20 minutes over low heat, add sugar, knead and wait until the mass boils, then boil the same amount. We lay out the delicacy on the banks and roll them up.

One more really sweet recipe jams - with the addition of chocolate and nuts. First, take all the products you need to make jam: 500 g of pears, 100 g of apples, 300 g of sugar, 100 g of chocolate (preferably bitter), 50 g of nuts. Grind pears with apples in a food processor, pour into a saucepan, add water with sugar, boil until the mass thickens. At the end, add nuts and melted chocolate.

The pear is considered one of the best fruit for making jam. But with prolonged boiling, its fruits lose their delicate fragrance. Therefore, this jam is sometimes added additional ingredients to intensify the taste.

For example, amazing aroma cinnamon, a slight sourness of lemon or a hint of oranges will ideally complement pear jam and give it spicy taste qualities. And in winter summer harvest will be a good filling for homemade buns, pies and other pastries.

There are many recipes for this dessert, each hostess will be able to choose the right one for her. By the way, the calorie content of the product is not too high: about 273 calories per 100 g.

Pear jam for the winter - step by step photo recipe

For this preparation, fully ripe pears are suitable, which are quickly boiled soft. Harder fruits can also be used. Although they cook a little longer, they darken less during processing, and the delicacy of them turns out to be a lighter shade.

Cooking time: 3 hours 0 minutes

Quantity: 2 servings

Ingredients

Pears: whole 1.8-2 kg, slices 1.6 kg
Sugar: 700 g
Cinnamon: 1 tsp
Orange: 1 piece (zest)
Lemon acid: 0.5 tsp

Cooking instructions

It remains to pour the boiling product into sterilized jars, roll up and cool, turning them upside down. Pear jam keeps well even at room temperature.

The easiest pear jam recipe

Delicious pear jam prepared at the end of summer can be used as a filling for baking in winter or simply spread on crispy toast or a bun.

Ingredients for a 400 ml jar:

pears - 500 gr.;
granulated sugar - 200 gr.;
lemon juice - 2 tbsp. l.;
vanilla sugar - ½ tsp

Lemon plays an important role. It regulates acidity and acts as a preservative.

Cooking steps:

If the pear is overripe and has a very soft peel, it is not necessary to remove it. If it is solid, then clean it.
Cut out the core. Cut the pulp into small pieces. Transfer them to a bowl and sprinkle with sugar.
We send the container to a low fire. We are waiting for the complete dissolution of sugar, this process will take about 15 minutes. Stir occasionally with a wooden spatula.
As soon as the sugar crystals dissolve and the juice appears, turn on the medium heat. We cook for another half an hour.
We remove the dishes from the heat and grind the contents with an immersion blender or in another convenient way.
Combine with lemon juice and vanilla sugar.
Bring to a boil again, cook for another 10 minutes. Be sure to stir, otherwise everything will burn. If the jam is too watery, increase the cooking time.
We pour the mass into pre-sterilized and strictly dry jars, immediately pack it hermetically.

The shelf life of this sweet at proper storage- 1 year.

Variation with lemon

For fans fine dining The next variation will be especially to your taste. Citrus will give the dessert freshness, a pleasant aftertaste and aroma.

You will need the following products:

pears - 1.5 kg;
granulated sugar - 700 g;
lemon - 1 pc.

What we do:

Remove the peel from the lemon, cut the pulp into slices, cover with sugar.
We do the same with the pear.
Cook both components in one pan for about an hour, stirring constantly.
Remove from the stove and let it brew for 3 hours.
Put it back on the fire and cook for 20 minutes.
We lay out the hot mass in sterilized jars.

We send the dessert to be stored in a cool dark place.

Pear and apple jam for the winter

Delicacy from a mix of fruits is a great addition to pancakes, buns and other pastries. The taste of apple is felt clearly, and the pear is wonderfully set off by it. Delicate apple-pear jam will become your favorite among the blanks. Take:

apples - 1 kg;
pears - 500 g;
granulated sugar - 2 kg.

How we cook:

Remove the peel from the fruit if desired. If they are very soft, then skip this step altogether. We cut into pieces of arbitrary shape.
into a bowl big size move the sliced \u200b\u200bfruits and cover them with sugar.
Let's brew for 4 hours. During this time, juice will appear, it will take up part of the bowl.
Cook the jam in a heavy-bottomed bowl over low heat for about 30 minutes, let it cool completely and infuse for 2-3 hours. We repeat the procedure 2 more times. Remove the foam that forms during the boiling process.
IN last time Boiling jam is rolled into jars.

We store the workpiece in the pantry for no more than 2 years.

From pears and plums

Delicious pear-plum jam is prepared very simply and quickly (no more than 1 hour). But you need to use only fruits in full ripeness. Ingredients:

pear - 500 g;
plum - 500 g;
sugar - 1100 g;
purified water - 50 ml.

Stages:

Peel the pear, remove the core, cut into small cubes.
We remove the stones from the plum, cut it.
Pour water into the plums, cook for 5 minutes.
We combine both ingredients. Let it boil, stirring constantly.
Sprinkle fruit mixture with sugar. After it starts to boil actively, cook for another minute. Don't forget to mix gently.
Turn off the fire, remove the resulting foam from the surface of the dessert.
We actively interfere for about 5 minutes, if the foam continues to form, remove it.
Arrange in jars and seal tightly.

Jam is ready, you can send it to storage.

Thick jam with gelatin

Dessert with gelatin look extravagant and extremely attractive. Thanks to the gelling agent, the desired density is achieved quickly, the cooking time is significantly reduced, which means that the fruits retain all the benefits. Prepare:

pears - 800 g;
granulated sugar - 450 g;
filtered water - 50 ml;
gelatin - 2 tsp;
lemon juice - 4 tsp;
butter - 30 gr.

Cooking:

Dissolve gelatin in cold water as written in the instructions on the package.
We remove the peel and core from the fruit, cut the pulp small pieces. Sprinkle with sugar and knead until smooth.
Set on low heat and cook for 7 minutes.
Remove from stove, add the rest of the ingredients. Mix thoroughly.
The jam is ready, pour it into pre-sterilized jars and wrap it in a blanket until it cools completely.

A few tips to make cooking easier:

if you don’t have time to cook at all, a slow cooker or a bread machine with the “Stew” mode will help out.
if you reduce the indicated amount of sugar, you will get not jam, but jam;
do not boil the fruit mass for too long, otherwise the pear will lose all its beneficial properties;
it’s easy to check the readiness of the dessert, put a drop on a plate, if it spreads quickly, then the jam is not ready yet;
clay jars are ideal dishes for storing goodies.

Fragrant pear jam is able to give Summer mood even on the darkest winter days. He will decorate the evenings and make pastries incredibly tasty. We strongly recommend that you prepare several jars healthy dessert for the winter. Bon appetit and good luck in your culinary experiments!

Calories: Not specified
Cooking time: Not indicated

Pears and apples are a delicious combination. Many blanks are prepared from this tandem, ranging from and ending. But at the same time, the taste of such desserts remains very familiar and simple for us. And what if you add pears with apples citrus notes? It will turn out a completely different delicacy - more interesting, more fragrant, more refined ... This is how my confiture from apples, pears and oranges came out for the winter: very delicate, beautiful, light amber ... The pleasant sourness of the orange sets off the sweetness of the other ingredients, turning the usual fruits into a magical dessert. Such a confiture can become great addition in pancakes and pancakes, as well as interesting stuffing for pies and tarts. Another plus of this preparation: it is prepared quite simply and for a very short time.

Ingredients:
- 1 kg of apples;
- 1 kg of pears;
- 400 g of oranges;
- 300 g of sugar;
- 4 g of citric acid.

Recipe with photo step by step:

The ingredients list the weight of oranges with the peel, but apples and pears - without skins and pits. Therefore, do not forget to weigh apples and fruits before you start making jam from them.
I made sweet apple confiture, so sugar for this recipe is a variable value: try if it is enough for your taste.
From this amount of fruit, as indicated in the ingredients, I got 1.5 liters of ready-made confiture.

Fruits - apples and pears - we select and wash. Cut the skin off the pears, cut into 4 parts and cut out the core. Weigh the peeled pears. Then we cut into small thin, up to 0.5 cm plates, the size of the plates is at your discretion. (The thinner we cut, the faster the confiture will cook.) It is only important that all the pieces are approximately the same, then they will need the same time to cook.

Pour into the pan, where we will cook the confiture, a couple of tablespoons of water. This is necessary so that the fruit does not burn. Pour the pears, cover with a lid and put on the stove. First, we set the fire to medium, but as soon as the pears warm up - the water will hiss - reduce the fire to the smallest and simmer.

In the meantime, just like pears, we prepare apples. Apples are also weighed to determine required amount Sahara.

We send the apples to the pan to the pears, mix and continue to simmer for another 15-20 minutes, stirring occasionally.

While apples and pears are cooking, the turn of oranges has come. We wash them, wipe them and remove the zest - this can be done with a grater. But try not to touch the white part, it will be bitter in confiture.

Now let's deal with the pulp of oranges. We need to remove all partitions - they are rough, and even after processing with a blender, their pieces will be audible. We also remove the bones. Grind oranges with a blender.

Should work Orange juice with pulp.

During this time, pears and apples released juice and became soft. Remove the pan from the heat and let the future confiture cool slightly.

Now, using a blender, chop apples and pears. It turns out a homogeneous mass.

Add all other ingredients - orange juice and zest, sugar, citric acid.

We put the confiture on the stove again and cook for another 20-30 minutes. Keep an eye on the consistency - the confiture will become thicker over time.

We will close the confiture in sterilized jars.

We put the finished confiture (without waiting for cooling) into freshly sterilized jars, trying to fill them to the very top.

Close tightly with lids (roll up or screw). Like any other preservation, this confiture must be cooled upside down. When the banks are cold. You can hide them in a storage place - away from direct sunlight.

Tips & Tricks:
Peeled pears darken very quickly in the air, so they must be kept in a salt solution (10 g of salt per 1 liter of water) or simply in cold water.
I want to say that slight deviations in the ratio of apples and pears are quite acceptable. Only if there are much more pears than apples (1.5 times), the confiture will be less dense - it will spread, and may be too sweet.
I want to explain why we start preparing confiture with pears - it would seem that apples are denser and will take more time to cook. But pears are more juicy, they immediately release a lot of juice, so you don’t have to worry - they won’t burn. But if you start with apples, you need to add more water(which is undesirable), or stir every 2-3 minutes, which is inconvenient. But, in principle, the order here does not matter. Do as you please. It is only important that in the end both apples and pears are soft.