Jelly with pear slices. New and Traditional Pear Jelly Recipes

Cooking fruit jelly- an exciting process! Cook this delicious dessert from fruits or berries according to our recipes.

• Gelatin - 1 tbsp.
• Water - 1 tbsp. (200 ml)
• Juice - 400 ml (it is better to take two types of juice 200 ml each)
• Sugar - to taste
• Fruit - optional

Most reliable way cook good jelly from gelatin - read the instructions on the package of gelatin. After all, the gelling properties of gelatin differ depending on the manufacturer and on the type of gelatin. For example, gelatin in plates has a lower gelling ability than powdered gelatin, and preparation methods gelatin mass radically different.

This recipe suggests approximate rates based on the instructions for the specific powdered gelatin.

1 tbsp pour gelatin with one glass of cold water and leave for about an hour to swell.

Next, prepare the juices, on the basis of which the jelly will be prepared. Juices can be both packaged and homemade. There are no clear limits on the combination of types of juices, it all depends on your preferences. The only thing is that juices that contrast in color will look more spectacular. But if you want to make one kind of jelly, this question should not bother you.

Pour juice into saucepan this case pineapple), add half the gelatin mass there. Taste it, if the juice is sour, then add sugar to taste. Heat juice until gelatin and sugar dissolve. Next, pour the juice into containers and send until completely solidified in the refrigerator. IN pineapple layer you can add pieces or a slice of pineapple. It is advisable to pour the jelly into transparent cups or bowls.

With the next layer you need to do the same, pour into the pan Cherry juice, add the rest of the gelatin mass and heat until the gelatin dissolves. Carefully pour cherry juice over a well-frozen pineapple layer. Top with berries or fruits.

It is ideal to decorate with those berries and fruits, the juices of which were used in the preparation of gelatin jelly. For example, pineapple pieces should be dipped into a pineapple layer, and cherries into a cherry layer. This will not only decorate the dessert, but also determine the type of jelly.

Recipe 2: how to make fruit jelly from pears

You can prepare such a delicacy from pears of any variety, but softer fruits are best, because they boil well. I also want to note that sugar and gelatin in this simple recipe you can replace pear jelly with gelling sugar (500 grams), then you can not add lemon at all with jelly.

• Pear - 1 Kilogram
• Sugar - 500 Grams
• Food gelatin - 5 grams
• Lemon - 1 Piece

First you need to rinse the pears and lemon, wipe them, prepare the rest of the ingredients.

We clean the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.

Add sugar to a saucepan and set it on slow fire.

We simmer the pear on low heat for 5-6 minutes, then increase the heat to a maximum and bring the liquid to a boil (the pears should release juice). After that, we again do the most small fire and continue to cook the pears with lemon for 15-20 minutes, stirring them occasionally.

After the time has elapsed, the resulting mass must be rubbed through a fine sieve or using a special device.

Next, soak the gelatin according to package instructions. Pour the pear mass back into the pan, add the swollen gelatin and put the pan on a slow fire. Constantly stirring the mass, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. Pour the future jelly into sterilized jars and close tightly with lids.

We make jars of jelly together, cover them with a towel and leave it like that until it cools completely.

Recipe 3: Cinnamon Apple Jelly for the Winter

• medium apples - 10 pcs
• lemon - 1 pc.
• granulated sugar- 2 cups
• cinnamon -1 stick

Choose ripe apples of a not too sweet variety with sourness for cooking such a jelly, rinse them thoroughly in cold water, remove the cuttings, cut into slices and remove the core (this process can be skipped). Rinse the lemon as well and cut strictly in half.

Pour quarters of apples into a deep and suitable (not aluminum) pan, send the lemon halves along with a small stick there fragrant cinnamon. Pour the contents of the pan with water so that the liquid completely covers the fruit slices, bring to a boil and cook the apples over low heat for 45-60 minutes.

Now the filtering process will take place. Take another one of the same volume and not aluminum pan, put a large sieve or colander with gauze on top, send the contents of the pan with apples there. Over the next night or just 8 hours, let the apples drain like this.

In no case do not press on the apples, otherwise the jelly will be cloudy, the fruits can only be mixed slightly and very gently. After the specified time, you can send for sterilization small glass jars into the oven and continue cooking apple jelly. As a result, your mass should turn out to be approximately the same as shown in the photo.

It's okay if the strained juice looks a little cloudy after eight hours, the process of further boiling will cope with this hut. We put the pan on the stove, having previously measured the volume of the resulting pure liquid: for about 600 milliliters of juice, you need to use 1 cup of sugar.

Pour sugar into the pan, mix the ingredients with a wooden spoon, heat and dissolve the crystals. After boiling, cook the jelly for about 15-20 minutes until thick and ready.

Pour the hot jelly into the glass jars of the same temperature prepared by us earlier, hermetically roll up or twist with the same sterilized lids. Leave the jelly to cool completely. room temperature, and then remove until solidified in the refrigerator, and store the workpiece there.

Recipe 4, step by step: apple jelly with gelatin

• apples 500 grams
• water 2.5 glasses
• sugar ¾ cup
• gelatin 15 grams
• cinnamon to taste

Pour half a liter of water into a saucepan, pour sugar into the same place and heat, while stirring until the syrup drips slowly from a spoon.

We wash the apples and cut them into pieces together with the skin and hard core with seeds, as they contain the substances necessary for the formation of jelly. After that, half-fill the apples with water and put on fire and cook after boiling for half an hour, then pour the boiled apples into a saucepan with gauze through a colander.

We cover the colander with a lid, and leave the apples for two hours until all the juice drains into the pan. Next, we make jelly from this juice. Juice obtained with measuring cup we measure. And based on a liter of juice, add seven hundred grams of sugar, add sugar to our juice and set to boil on fire.

Be sure to remove the foam that appears, and cook the syrup further for about half an hour. Before you finish cooking the syrup, you need to check it for readiness: you need to drop a drop of syrup on a cold plate, if the drop has not blurred and retained its shape, therefore, the jelly is ready and can be poured into jars.

Recipe 5: Orange Jelly at Home

• Orange juice - 300 ml
• Sugar - 30 g
• Instant gelatin - 8 g

In order to make orange juice jelly, prepare the products according to the list. I used instant gelatin, if you don't have one, regular gelatin also works, but it will require pre-soaking.

Pour in Orange juice into a small bucket. Add sugar. Heat the mixture over low heat, stirring constantly, until the sugar dissolves. Do not let the mixture boil, its temperature should not exceed 50 degrees.

Pour the gelatin into the bucket and stir well so that there are no lumps.

Once the gelatin has dissolved, remove the ladle from the heat and strain the liquid into a cool bowl.

When the mixture has cooled to room temperature, pour it into portion molds and refrigerate for 3-4 hours.

After 4 hours orange jelly ready! You can serve it to the table, sprinkled with chocolate or coconut chips.

Recipe 6: Dessert - Raspberry Jelly with Cognac

Lovers of tasty, healthy, juicy and fragrant berry raspberries, you will like the recipe for raspberry jelly with fresh berries. You will have to work for about 2 hours, but the effect is worth it - gourmet delicacy from fresh berries, refined taste emphasized by cognac, delicate fragrance raspberry train, this dish is for gourmet cuisine lovers.

• Fresh raspberries 150 g
• Gelatin 5 g
• White crystalline sugar 100 g
• Lemon juice 2 table spoon
• Cognac 1 teaspoon

Thoroughly wash the berries of fresh or thawed raspberries, separate 2/3 of the berries, transfer them to another container, preferably enameled and knead. To get raspberry gruel, you can, for example, use a pestle from a rolling pin.

Gelatin pour 50 ml of cold water and soak.

Boil water, about 200 - 250 ml, put sugar in boiling water, cook for about 10 minutes. Add softened gelatin, mix everything, bring to a boil again, add raspberries, cook over low heat or in a water bath. We cook for 30 minutes.

Add lemon juice and cognac to the boiling mixture, cook for 10 minutes.

Strain hot jelly (for example, through cheesecloth or through a sieve), then quickly cool. for example, you can lower a bowl of jelly into a saucepan with cold water large in volume. Jelly then pour into molds and refrigerate for 1 hour.

Take out molds from berry jelly from the refrigerator, drop in in warm water, carefully put raspberry jelly on dessert plates, decorate to your taste with raspberries.

Recipe 7: Canned Cherry Jelly

• Canned cherries 200
• Water 250ml
• Sugar 100
• Gelatin 1 tbsp. lodges
• Cherry juice 1 stack.

To make cherry jelly, we need products such as cherries in own juice, water, cherry juice, sugar and gelatin.

Dissolve gelatin in hot water.

Pour the cherry juice into a saucepan and set to warm up over a small fire.

Puree cherries with a hand blender.

We wipe the punched cherries through a colander, on which pieces of skins remain.

We're left with pure puree.

In a saucepan with warmed cherry juice, add cherry puree and dissolved gelatin. Heat up, but do not bring to a boil.

Pour 2/3 into glasses, and let 1/3 cool a little and thicken, and then pour it into a glass of a blender and beat at the highest speed. We get an airy gelled foam. Pour the foam on top of the frozen jelly. We put in the refrigerator.

We take out, decorate with berries and treat relatives and friends, bon appetit!

Recipe 8: Strawberry Banana Agar Jelly

Very beautiful fruit dessert cake made of jelly and fruits.

• ripe bananas - 2 pcs.
• strawberries - 300 g
• agar-agar powder - 1 tsp without a slide
• water - 1 tbsp.
• fresh mint - a few leaves
• pink pepper - 3-5 peas

In a suitable deep pot, soak the agar powder in clean, cold water for at least 1 hour.

Bring the agar solution to a boil and, with constant stirring, boil for 30 seconds. Remove the boiled solution from heat and leave to cool to a temperature of 50-80C. At this time, it is just convenient to make fruit and berry puree.

Cut about a third of the berries into longitudinal slices of approximately the same size.

Arrange the berries, cut-side out, around the circumference of the culinary ring.

Leave some of the berries for decoration, beat the rest in an immersion blender with bananas until uniform consistency. With constant rapid stirring, pour the prepared puree into the agar solution (not vice versa!) And then pour the mixture into the culinary ring.

Leave the jelly to cool at room temperature (a miracle will happen here and the previously completely liquid mixture will solidify in jelly), and then put the finished jelly in the refrigerator to cool (it tastes better). Then carefully remove the ring.

Arrange the remaining strawberry slices in a circle on the finished jelly, garnish with fresh mint leaves, ground pink pepper and serve strawberry-banana dessert to the table. Bon appetit!

Recipe 9, simple: fresh peach jelly (with photo)

Peach jelly - delicious and incredible healthy dessert, which will be eaten in a matter of minutes and will appeal to adults and children, because it is not in vain that the peach was called the “king of summer”. This recipe for fruit jelly with gelatin is quick, simple and straightforward to prepare.

• water - 600 ml
• fresh peaches - 2 pcs
• gelatin - 20 gr
• sugar - 3 tbsp.

Meanwhile, peel and pit 2 peaches. Cut the peaches into pieces.

There are many varieties of pear-based sweet dishes and desserts. Including pear jelly. Depending on the set of ingredients and the technology for processing products, pear jelly is obtained in different ways. flavor combinations And appearance. Combines most of the recipes of this fruit dessert ease of preparation.

How to make pear jelly: general rules

Pear jelly is made from pieces of boiled fruit, puree, juice. In some desserts, for the beauty of the presentation, the pears are left whole, pouring their jelly from clear juice.

Gelatin (regular, leaf or instant) or agar-agar is most often used as a gelling agent. Gelatin is soaked in advance (40-60 minutes) according to the instructions on the bag. Before combining with the rest of the components, the pear jelly is heated (but never boiled!) Until completely dissolved in the liquid and filtered through gauze (sieve).

You can also make pear jelly without a gelling agent. Such blanks are usually made for the winter. In this case, the dessert thickener is sugar, lemon or Apple juice.

Quick Pear Jelly Recipe

To make it so delicious light dessert you need a minimum of products. Cooking time takes a maximum of 40 minutes. Thanks to gelatin, the dessert hardens very quickly.

Products:

fresh pears - 500 g;

sugar - 100 g;

water - 375 ml;

gelatin - 1 tbsp. l.

Recipe:

1. Gelatin is poured into 125 ml of water. Leave to swell for half an hour.

2. Washed pears without ponytails with a peel are cut into 4 parts, put in a saucepan. Pour in water so that the liquid covers the fruit by 1 cm.

3. Put the container on medium fire. Boil pears until soft.

4. Hot boiled fruits are rubbed through a sieve, separating the bones, hard skin.

5. pear puree diluted with a glass of water. Pour in sugar. Stir.

6. Put the mass on fire and wait for the moment of boiling.

7. fruit puree with sugar removed from the stove. Introduce gelatin. Warm up for 5 minutes in a water bath, not allowing the mass to boil.

Ready jelly from pears poured into bowls, cooled. Transfer to the refrigerator for final hardening. After 40-50 minutes, the dessert will be ready to eat.

Pear jelly prepared according to this recipe can be harvested for the winter. To do this, while still hot, it is poured into sterilized jars. Store the workpiece in the refrigerator or basement.

Pear jelly with lemon

A great dessert that honey sweetness ripe pear echoes with the refreshing sourness of lemon. Gelatin in the recipe can be replaced with gelling sugar. Zest is added as desired.

Products:

pears - 1 kg;

lemon - 1 fruit;

Regular or gelling sugar - 0.5 kg;

gelatin - 5 g.

Recipe:

1. Gelatin is soaked in water to swell.

2. Wash the pears and lemon thoroughly.

3. Remove the peel from the citrus (zest with a white backing). Pears have their core removed.

4. Cut all fruits into pieces of the same size. Pour into a container for cooking.

5. Pears and lemon are covered with sugar. Put on the stove (small fire) and simmer for 5 minutes under the lid.

6. The flame of the burner is increased to the limit and quickly brought fruit mix to a boil.

7. When the juice stands out, the fire is reduced to the smallest. Boil the fruit, stirring occasionally, for 20 minutes.

8. Hot fruit mass is ground through a fine sieve. Return to the stove.

9. Add gelatin. Stirring constantly, warm up, avoiding boiling, for a couple of minutes.

Hot pear jelly with lemon is poured into sterilized jars. Cork. Leave to cool, wrapped in a blanket. The finished product is transferred to storage in a cold dry basement.

Clear pear jelly without gelatin

For this recipe, sweet, honey varieties of pears are taken. Therefore, very little sugar is needed. Such a transparent pear jelly, subject to the cooking technology, can be stored in a dark, cool room for several years.

Products:

ripe sweet pears;

ahar - for 1 liter of pear broth 3 tablespoons;

lemon (juice) - 1 fruit;

spices (cinnamon, vanilla, cloves) and alcohol (liquor, rum) - optional.

Recipe:

1. Pears are washed, thinly cut off the peel, seeds, tails, stalks are removed. Cut in slices.

2. Fruits are poured into a cooking container and poured with water so that there is 3 cm more liquid than pears.

3. Put the pan on a strong fire. Boil fruits until soft.

4. Over a wide container (a basin is suitable), gauze is pulled and fixed. Throw boiled pears on an impromptu filter.

5. After 10-14 hours, a transparent broth will drain into the basin - it is used to make jelly. Slices of boiled pears can be used to prepare other desserts. It is not necessary to squeeze and grind the fruits.

6. When the broth settles, the upper transparent fraction is drained. Add to sugar (3 tablespoons per 1 liter), lemon juice. Stir.

7. Pear broth with sugar and lemon juice boil over low heat until the liquid begins to gel.

For making jelly piquant flavor at the very end of boiling, you can add vanilla, cinnamon, a little rum or liquor to the boiling mass.

Pear jelly with wine and spices "Drunk pear" (sugar free)

According to this recipe, the jelly is so dense that it can be cut with a knife, like marmalade. "Drunken pear" is eaten as an independent dessert, used to decorate pastries and cakes, ice cream. In addition, dense pear jelly can be used to prepare a variety of multi-component desserts, cold snacks.

Products:

· juicy ripe pears with dense pulp - 1 kg;

Stevia (sugar substitute) - to taste;

agar-agar - 4 tsp;

white dry wine- 0.75 ml;

cinnamon -2 sticks;

vanilla - 1 pod;

rum, cognac or brandy (optional) - 4 tbsp. l.

Recipe:

1. Pears are washed, peeled, cut into 4 slices.

2. Wine is poured into a saucepan. Add cinnamon and vanilla.

3. Pieces of fruit are poured into wine with spices. Cook over low heat for 20 minutes. Periodically stir the mass.

4. Slices of pears are taken out of the wine with a slotted spoon. Lay out in the same amount in sterilized jars.

5. Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Return to the wine-pear broth.

6. Agar-agar is added to boiling wine. Boil 1 minute. At the very end (optional) add alcohol. It not only improves the taste of pear jelly, but also serves as an excellent preservative for long-term storage dessert.

The decoction is removed from the stove. Fill them with pieces of pears in jars. Cork. Stored in the refrigerator.

Whole pear jelly in own juice

Very easy to prepare, but incredibly tasty dessert. Externally, the jelly looks very presentable. Therefore, it can be safely prepared for festive feast By special occasions. Dessert is served in portions.

Products:

pears are dense, ripe - 5 fruits;

water - 500 ml;

sugar - 225 g;

turmeric - 1 tbsp. l. with a slide;

clear pear juice 500 ml;

gelatin - 4 tbsp. l.

Recipe:

1. Gelatin is poured with water to swell (40-50 minutes).

2. Pears are washed, peeled. Leave tails and seeds.

3. From water, 125 g of sugar and turmeric boil syrup.

4. Peeled whole pears are carefully lowered into boiling syrup. Cook over low heat until soft.

5. Gelatin is heated on steam bath until complete dissolution of the granules.

6. Filter, combine with pear juice. Add 100 g of sugar. Stir.

7. Welded soft pears put in glasses (cremanka) tails up. Pour juice with gelatin.

8. The jelly is cooled and very carefully transferred to the refrigerator until completely solidified.

Decorate the dessert before serving. butter cream, candied lemon slices, chocolate chips.

Pear and cream jelly

A simple yet delicious dessert tender cream And fresh pears, stewed in their own juice. Ideal for children holiday menu.

Products:

Ripe pears - 4 pcs.;

cream (at least 20% fat) - 250 ml;

sugar - 1 tbsp.;

gelatin - 3 tbsp. l.;

lemon - half a medium fruit;

vanillin.

Recipe:

1. Vanillin is diluted with water according to the instructions.

2. Pears are washed, peeled, cut into pieces. Sprinkle with lemon juice.

3. Fruits are covered with sugar and left for 10–20 minutes until the pears release juice.

4. Transfer to a cooking container along with the released juice. Add a pinch of vanilla.

5. Pears put on medium heat. At the moment of boiling, the flame of the burner is reduced, the fruits are boiled for 20 minutes.

6. Pour the cream into a saucepan, bring to a boil. They take it off the fire.

7. Swollen gelatin filtered through gauze is added to the cream. Stir.

8. Pears stewed in their own juice are combined with cream and gelatin. Stir.

Jelly from pears and cream is poured into bowls. Cool and put in the refrigerator to solidify completely.

For beautiful presentation on top of the frozen creamy jelly from pears you can pour a thin layer of colored clear jelly. For example, from cherries, raspberries or kiwi. This dessert looks aesthetically pleasing and appetizing.

Tips for making homemade pear jelly

Regardless of the recipe, fruits for making jelly are selected ripe, with a dense juicy pulp. Pears with a loose texture, greenish or, conversely, overripe for gelatinous desserts and winter preparations unsuitable.

All fruits must be whole, without wormholes, spoilage, rot. Pears are washed before processing. For jelly, only the pulp is used for the winter - the skin must be removed, the core with seeds, tails and stalks are removed.

If alcohol is indicated in the recipe, but the dessert is intended for children, you can either not add alcohol at all, or pour it into the broth at the very beginning of cooking. Alcohols at high temperature evaporate, so finished product will be absolutely harmless to babies.

To check the readiness of jelly without gelatin, you need to drop a little hot substance on a cold, clean saucer. If the mass quickly seizes and thickens, it's time to pour the product into bowls or sterilized jars (for winter harvesting).

Important! For the preparation of jellies, desserts and sweet pear preparations, aluminum utensils are never used. Upon contact with metal, the fruit mass oxidizes, which negatively affects the color and palatability dishes.

You can prepare pears for the winter different ways armed good ideas, suitable recipe and a burning desire to surprise the family with interesting conservation. If you've had a bountiful harvest, you can't ignore the opportunity to stock up on a few jars. delicious jam, compote or fruit in syrup.

What to cook from pears for the winter?

Having collected a large fruit crop, every housewife has a question, how to save pears for the winter, and not lose any beneficial features fruits, nor their palatability.

1. Harvested pears for the winter - recipes, as a rule, are not limited to one jam. Canned thick jam, clear jelly, confiture or jam.
2. Pears go well with other fruits or berries, so you can safely combine the composition of compotes, preserves or jams.
3. Fruit contains a large number of pectin, because canned food from a pear for the winter do not require the addition of gelatin and other thickening ingredients.

For the winter require careful preparation of ingredients. It is important to choose fruits of small size, medium density, because if you take pears that are too hard or, on the contrary, too soft, the result will not be ideal. As a result, the fruit should come out tender, tasty and very sweet.

Ingredients:

• pears - 1 kg;
• water - 2 l;
• sugar - 500 g;
• vanilla sugar - 5 g;
• citric acid - 5 g.

Cooking

1. Wash pears, remove stems.
2. Fill jars 2/3 full with pears.
3. Make syrup from water and sugar.
4. Pour syrup over the containers, hold for 5 minutes, drain the liquid, boil again, repeat the syrup cooking three times.
5. During the last boil, add lemon and vanilla sugar, fill jars, roll up pears in syrup for the winter with lids.

Pears for the winter are also very tasty and balanced in taste. For harvesting, dense fruits are chosen, it is better to take sour apples, slightly unripe. Cinnamon will not be superfluous, which is added during the syrup cooking process, and for more flavor, a sprig of mint is thrown.

Ingredients:

• pears - 1 kg;
• apples - 1 kg;
• cinnamon - 3 sticks;
• mint - 2 branches;
• sugar - 400 g;
• water - 6 l;

Cooking

1. Pears and apples cut into quarters, remove ponytails and seed boxes.
2. Fill sterilized jars 1/3 full.
3. Boil syrup from water and sugar, add cinnamon and mint. Cook for 15 minutes.
4. Pour the fruit with syrup, wait 10 minutes, drain the liquid and boil again.
5. Fill jars with syrup, seal with sterilized lids.

It turns out very tasty. To implement the recipe, it will not take much time for tedious cooking and sterilization. The delicacy is prepared quickly, without hassle, and the result is always excellent - small fruit pieces in transparent thick syrup. This blank is used to fill homemade cakes.

Ingredients:

• pears - 2 kg;
• sugar - 2 kg;
• citric acid - 5 g;
• water - 1 tbsp.

Cooking

1. Wash fruits, remove stems and seeds. Cut into slices.
2. Sprinkle with sugar and leave for 5 hours.
3. Boil the jam to a boil, pour in water and throw in a lemon.
4. Boil for 15 minutes, stirring.
5. Distribute into sterilized jars, seal and put under the covers. Store pear jam for the winter in a cool room.

Thick and homogeneous pear jam for the winter is prepared quickly, without frills and the addition of gelling ingredients. During storage, the delicacy will reach desired consistency. Pieces should be felt in the jam, therefore it is not worth chopping fruits with a blender or meat grinder, it is better to spend a little time and cut them into small cubes.

Ingredients:

• pears - 2 kg;
• sugar - 1.5 kg;
• vanilla sugar - 5 g.

Cooking

1. Pears wash, peel, cut finely.
2. Cover with sugar, leave for 4 hours.
3. Put to boil, after boiling add vanilla.
4. Simmer the jam for half an hour, stirring intensively for the last 10 minutes.
5. Distribute into steamed containers, cork pear jam for the winter with sterile lids.

Such preparations for the winter from pears are stored for a long time and are widely used by housewives in home confectionery. Jam will become perfect filling for pies and other pastries, because it does not spread during baking. The delicacy can be made both homogeneous and thick, and with in small pieces in thick syrup.

Ingredients:

• pears - 2 kg;
• sugar - 1 kg.

Cooking

1. Pears wash, peel, remove seeds and stalks.
2. Boil fruit in water until soft, avoiding overcooking.
3. Scroll the pears through a large sieve of a meat grinder, add half the sugar and put on fire.
4. Simmer jam for 2 hours, stirring.
5. Pour the rest of the sugar and boil for another 1 hour.
6. Cork in a sterilized container, put in heat for slow cooling.

Caring housewives will definitely need prepared pear puree for the winter. Welded by this recipe the delicacy can be given to babies during complementary foods, because it does not contain unhealthy preservatives and the fruit processing process is very gentle. The preparation contains little sugar (the main preservative), so you need to add a pinch citric acid and store in the refrigerator.

Ingredients:

• pears - 1 kg;
• sugar - 200 g;
• citric acid - ½ tsp.

Cooking

1. Pears wash, peel, remove seeds, cut into small cubes.
2. Pour sugar and lemon juice, simmer the jam over low heat for 15 minutes, cool.
3. After an hour, repeat the cycle of cooking and cooling again.
4. Boil a third time for 10 minutes.
5. Punch the mass with a blender, additionally wipe through a sieve.
6. Boil again, boil for 5 minutes, distribute into sterilized containers, cork.

The easiest way to make pear juice for the winter is through a juicer. In the presence of the device, all the preparation of fruits comes down to minimal actions - wash and remove the seeds. To preserve the light shade of the drink, lemon is added during cooking, which also balances the sugary taste of the drink. Approximately 3 liters of canned juice will come out of the indicated number of pears.

Ingredients:

• pears - 5 kg;
• sugar - 3 kg;
• lemon juice - 100 ml;
• water - 2 l.

Cooking

1. Pears cut, removing seeds.
2. Pass through a juicer, immediately pour in lemon juice.
3. Add sugar, water and cook over low heat for 40 minutes, removing foam.
4. Cork the juice from the pear into bottles, put it in a cool room for the winter.

Preparing pears in their own juice for the winter is very simple, by sterilization. To implement the recipe, you will need a large pot of water, the amount of sugar and citric acid is designed for 1 liter jar. Pears choose ripe, but not soft, if the peel is too dense, it must be cut thinly.

Ingredients:

• pears;
• sugar - 2 tbsp. l.;
• citric acid - 5 g.

Cooking

1. Pears wash, peel, cut into 4-6 pieces.
2. Place the slices tightly (without fanaticism) in a sterilized jar.
3. Add sugar and lemon juice, cover with a lid.
4. Put the pears in a saucepan, fill with water, without filling more than 2/3 of the height of the jar.
5. On medium heat, wait for a boil, sterilize for 25 minutes.
6. Seal tightly, put under a warm blanket for slow cooling.

They have an absolutely extraordinary taste. canned pears for the winter in a savory version. Pickled fruits are ideal for game dishes or simple meat treats. To make the snack quality, it is better to use white vinegar, table or apple can spoil the final result of the workpiece.

Ingredients:

• pears - 1 kg;
• white wine vinegar - 200 ml;
• water - ½ l;
• lemon - 1 pc.;
• brown sugar - 300 g;
• carnation - 5 buds;
• cinnamon - 1 stick;
• peppercorns - ½ tsp;
• dry juniper berries- 2-3 pcs.

Cooking

1. Peel the pears, leave the tails, put in cold water.
2. IN large saucepan pour water, vinegar.
3. Throw in the lemon, sugar, cloves, pepper, juniper and broken cinnamon, cut into thin rings.
4. When the marinade boils, put the pears in it, cook for 10 minutes.
5. Distribute pears with spices among jars.
6. Boil the marinade again, simmer for 10 minutes.
7. Pour into jars, seal, refrigerate.

Spicy and very unusual conservation pears for the winter worthy replacement low-quality ketchups and other not useful purchased sauces. This seasoning will be appreciated by all home gourmets, because it has an amazing spicy-sweet flavor and goes well with both chicken and veal. This amount of ingredients is enough for 1 small jar (200 ml).

Ingredients:

• apple juice - 200 ml;
• pumpkin juice - 150 ml;
• wine vinegar (white) - 100 ml;
• pear - 1 pc.;
• garlic - 1 clove;
• hot pepper - 1 pod;
• star anise - 1 star;
• suneli hops - 1 tsp;
• marjoram - ½ tsp;
• sugar, starch - 1 tsp each;
• salt - ½ tsp;
• green basil.

Cooking

1. Peel the pear, cut into small cubes.
2. Boil pumpkin juice and apple juice with vinegar in a saucepan for 20 minutes.
3. Throw pears, peeled peppers, chopped garlic and dry herbs into the marinade.
4. Simmer on low heat for 10 minutes.
5. Set the sauce aside for a day.
6. Boil again, add salt and sugar, sweat for 30 minutes, cork and put in a cool place.

Freezing pears for the winter is a rewarding activity. In the cold season, fruits can be used to cook compote, and spicy sauce do. And the filling in the pie will certainly remind you of summer. Prepare small bags with a zipper in advance, it is more convenient to store the workpiece in them, so it does not take up much space in the freezer.

There are many varieties of pear-based sweet dishes and desserts. Including pear jelly. Depending on the set of ingredients and the processing technology of products, pear jelly turns out to be different in flavor combinations and appearance. What unites most of the recipes for such a fruit dessert is ease of preparation.

How to make pear jelly: general rules

Pear jelly is made from pieces of boiled fruit, puree, juice. In some desserts, for the beauty of the presentation, the pears are left whole, pouring them with clear juice jelly.

Gelatin (regular, leaf or instant) or agar-agar is most often used as a gelling agent. Gelatin is soaked in advance (40-60 minutes) according to the instructions on the bag. Before combining with the rest of the components, the pear jelly is heated (but never boiled!) Until completely dissolved in the liquid and filtered through gauze (sieve).

You can also make pear jelly without a gelling agent. Such blanks are usually made for the winter. In this case, the dessert thickener is sugar, lemon or apple juice.

Quick Pear Jelly Recipe

To make such a delicious light dessert, you need a minimum of products. Cooking time takes a maximum of 40 minutes. Thanks to gelatin, the dessert hardens very quickly.

Products:

fresh pears - 500 g;

sugar - 100 g;

water - 375 ml;

gelatin - 1 tbsp. l.

Recipe:

1. Gelatin is poured into 125 ml of water. Leave to swell for half an hour.

2. Washed pears without ponytails with a peel are cut into 4 parts, put in a saucepan. Pour in water so that the liquid covers the fruit by 1 cm.

3. Put the container on medium heat. Boil pears until soft.

4. Hot boiled fruits are rubbed through a sieve, separating the bones, hard skin.

5. Pear puree is diluted with a glass of water. Pour in sugar. Stir.

6. Put the mass on fire and wait for the moment of boiling.

7. Fruit puree with sugar is removed from the stove. Introduce gelatin. Warm up for 5 minutes in a water bath, not allowing the mass to boil.

The finished pear jelly is poured into bowls, cooled. Transfer to the refrigerator for final hardening. After 40-50 minutes, the dessert will be ready to eat.

Pear jelly prepared according to this recipe can be harvested for the winter. To do this, while still hot, it is poured into sterilized jars. Store the workpiece in the refrigerator or basement.

Pear jelly with lemon

A magnificent dessert in which the honey sweetness of a ripe pear echoes with the refreshing sourness of a lemon. Gelatin in the recipe can be replaced with gelling sugar. Zest is added as desired.

Products:

Pears - 1 kg;

lemon - 1 fruit;

regular or gelling sugar - 0.5 kg;

gelatin - 5 g.

Recipe:

1. Gelatin is soaked in water to swell.

2. Wash the pears and lemon thoroughly.

3. Remove the peel from the citrus (zest with a white backing). Pears have their core removed.

4. Cut all fruits into pieces of the same size. Pour into a container for cooking.

5. Pears and lemon are covered with sugar. Put on the stove (small fire) and simmer for 5 minutes under the lid.

6. The flame of the burner is increased to the limit and the fruit mixture is quickly brought to a boil.

7. When the juice stands out, the fire is reduced to the smallest. Boil the fruit, stirring occasionally, for 20 minutes.

8. Hot fruit mass is ground through a fine sieve. Return to the stove.

9. Add gelatin. Stirring constantly, warm up, avoiding boiling, for a couple of minutes.

Hot pear jelly with lemon is poured into sterilized jars. Cork. Leave to cool, wrapped in a blanket. The finished product is transferred to storage in a cold dry basement.

Clear pear jelly without gelatin

For this recipe, sweet, honey varieties of pears are taken. Therefore, very little sugar is needed. Such a transparent pear jelly, subject to the cooking technology, can be stored in a dark, cool room for several years.

Products:

ripe sweet pears;

ahar - for 1 liter of pear broth 3 tablespoons;

lemon (juice) - 1 fruit;

spices (cinnamon, vanilla, cloves) and alcohol (liquor, rum) - optional.

Recipe:

1. Pears are washed, thinly cut off the peel, seeds, tails, stalks are removed. Cut in slices.

2. Fruits are poured into a cooking container and poured with water so that there is 3 cm more liquid than pears.

3. Put the pan on a strong fire. Boil fruits until soft.

4. Over a wide container (a basin is suitable), gauze is pulled and fixed. Throw boiled pears on an impromptu filter.

5. After 10-14 hours, a transparent broth will drain into the basin - it is used to make jelly. Slices of boiled pears can be used to prepare other desserts. It is not necessary to squeeze and grind the fruits.

6. When the broth settles, the upper transparent fraction is drained. Add to sugar (3 tablespoons per 1 liter), lemon juice. Stir.

7. Pear broth with sugar and lemon juice is boiled over minimal heat until the liquid begins to gel.

To give the jelly a piquant flavor at the very end of boiling, you can add vanilla, cinnamon, a little rum or liquor to the boiling mass.

Pear jelly with wine and spices "Drunk pear" (sugar free)

According to this recipe, the jelly is so dense that it can be cut with a knife, like marmalade. "Drunken pear" is eaten as an independent dessert, used to decorate pastries and cakes, ice cream. In addition, dense pear jelly can be used to prepare a variety of multi-component desserts, cold snacks.

Products:

juicy ripe pears with dense pulp - 1 kg;

Stevia (sugar substitute) - to taste;

agar-agar - 4 tsp;

dry white wine - 0.75 ml;

cinnamon -2 sticks;

vanilla - 1 pod;

rum, cognac or brandy (optional) - 4 tbsp. l.

Recipe:

1. Pears are washed, peeled, cut into 4 slices.

2. Wine is poured into a saucepan. Add cinnamon and vanilla.

3. Pieces of fruit are poured into wine with spices. Cook over low heat for 20 minutes. Periodically stir the mass.

4. Slices of pears are taken out of the wine with a slotted spoon. Lay out in the same amount in sterilized jars.

5. Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Return to the wine-pear broth.

6. Agar-agar is added to boiling wine. Boil 1 minute. At the very end (optional) add alcohol. It not only improves the taste of pear jelly, but also serves as an excellent preservative for long-term storage of dessert.

The decoction is removed from the stove. Fill them with pieces of pears in jars. Cork. Stored in the refrigerator.

Whole pear jelly in own juice

Very easy to prepare, but incredibly tasty dessert. Externally, the jelly looks very presentable. Therefore, it can be safely prepared for a festive feast on special occasions. Dessert is served in portions.

Products:

· dense, ripe pears - 5 fruits;

water - 500 ml;

sugar - 225 g;

turmeric - 1 tbsp. l. with a slide;

clear pear juice 500 ml;

gelatin - 4 tbsp. l.

Recipe:

1. Gelatin is poured with water to swell (40-50 minutes).

2. Pears are washed, peeled. Leave tails and seeds.

3. From water, 125 g of sugar and turmeric boil syrup.

4. Peeled whole pears are carefully lowered into boiling syrup. Cook over low heat until soft.

5. Gelatin is heated on a steam bath until the granules are completely dissolved.

6. Filter, combine with pear juice. Add 100 g of sugar. Stir.

7. Cooked soft pears are placed in glasses (kremanki) with tails up. Pour juice with gelatin.

8. The jelly is cooled and very carefully transferred to the refrigerator until completely solidified.

Before serving, the dessert is decorated with butter cream, candied lemon slices, chocolate chips.

Pear and cream jelly

A simple but very tasty dessert made from tender cream and fresh pears stewed in their own juice. Ideal for children's holiday menu.

Products:

ripe pears - 4 pcs.;

cream (at least 20% fat) - 250 ml;

sugar - 1 tbsp.;

gelatin - 3 tbsp. l.;

lemon - half of the average fruit;

vanillin.

Recipe:

1. Vanillin is diluted with water according to the instructions.

2. Pears are washed, peeled, cut into pieces. Sprinkle with lemon juice.

3. Fruits are covered with sugar and left for 10-20 minutes until the pears release juice.

4. Transfer to a cooking container along with the released juice. Add a pinch of vanilla.

5. Pears put on medium heat. At the moment of boiling, the flame of the burner is reduced, the fruits are boiled for 20 minutes.

6. Pour the cream into a saucepan, bring to a boil. They take it off the fire.

7. Swollen gelatin filtered through gauze is added to the cream. Stir.

8. Pears stewed in their own juice are combined with cream and gelatin. Stir.

Jelly from pears and cream is poured into bowls. Cool and put in the refrigerator to solidify completely.

For a beautiful presentation, a thin layer of colored transparent jelly can be poured over the already frozen pear cream jelly. For example, from cherries, raspberries or kiwi. This dessert looks aesthetically pleasing and appetizing.

Tips for making homemade pear jelly

Regardless of the recipe, fruits for making jelly are selected ripe, with dense juicy pulp. Pears with a loose texture, greenish or, conversely, overripe for gelatinous desserts and winter preparations are not suitable.

All fruits must be whole, without wormholes, spoilage, rot. Pears are washed before processing. For jelly for the winter, only the pulp is used - the skin must be removed, the core with seeds, tails and stalks are removed.

If alcohol is indicated in the recipe, but the dessert is intended for children, you can either not add alcohol at all, or pour it into the broth at the very beginning of cooking. Alcohols evaporate at high temperatures, so the finished product will be absolutely harmless to babies.

To check the readiness of jelly without gelatin, you need to drop a little hot substance on a cold, clean saucer. If the mass quickly seizes and thickens, it's time to pour the product into bowls or sterilized jars (for winter harvesting).

Important! For the preparation of jellies, desserts and sweet pear preparations, aluminum utensils are never used. Upon contact with metal, the fruit mass oxidizes, which negatively affects the color and taste of the dish.

Pears grow in the plots of almost all gardeners; these fruits are very often used for harvesting. Can be made from pears fragrant jam or compote, as well as cook delicious jelly.

In this recipe, I want to tell you how to make pear jelly, which will be a great treat for the whole family in autumn and winter. You can prepare such a delicacy from pears of any variety, but softer fruits are best, because they boil well. I also want to note that you can replace sugar and gelatin in this simple pear jelly recipe with gelling sugar (500 grams), then you can not add lemon with jelly at all.

Servings: 3-4

Very easy pear jelly recipe home cooking step by step with photo. Easy to cook at home in 2 hours. Contains only 219 kilocalories.

• Preparation time: 16 minutes
• Cooking time: 2 h
• Amount of calories: 219 kilocalories
• Servings: 10 servings
• Occasion: For kids

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Dish type: Preparations, Desserts

Ingredients for ten servings

• Pear - 1 Kilogram
• Sugar - 500 Grams
• Food gelatin - 5 grams
• Lemon - 1 Piece

Step by step cooking

1. First you need to rinse the pears and lemon, wipe them, prepare the rest of the ingredients.
2. Next, peel the peel from the lemon and cut the lemon into small pieces.
3. We clean the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.
4. Add sugar to a saucepan and put it on a slow fire.
5. We simmer the pear on low heat for 5-6 minutes, then increase the heat to a maximum and bring the liquid to a boil (the pears should release juice). After that, we again make the smallest fire and continue to cook the pears with lemon for 15-20 minutes, stirring them occasionally.
6. After the time has elapsed, the resulting mass must be rubbed through a fine sieve or using a special device.
7. Next, soak the gelatin according to package instructions. Pour the pear mass back into the pan, add the swollen gelatin and put the pan on a slow fire. Constantly stirring the mass, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. Pour the future jelly into sterilized jars and close tightly with lids.
8. We make jars of jelly together, cover them with a towel and leave it like that until it cools completely.