How to cook apple pear jam. Apple and pear jam for the winter

We offer a recipe for apple-pear jam, which has a simple cooking process, amazing taste and aroma. To create an amber delicacy, prepare all the ingredients according to the list below. If you are using a sweet pear, then opt for sour apples to achieve a balanced flavor. Jam from pears and apples can turn out different, depending on the variety of fruits and on the degree of maturity. In order for the fruit slices to come out translucent after cooking, it is necessary to use slightly unripe fruits. If you want to preserve the integrity of the pieces as much as possible, leave the skin, otherwise it is peeled off.

Ingredients:

• 450 grams of pears;
• 550 grams of apples;
• 100 milliliters of water;
• 500 grams of sugar.

Jam from apples and pears with slices "amber"

Wash apples and pears in water, free from peel and seed box inside. Cut the resulting pulp into small pieces.

Place the segments in a spacious container. Choose glass or ceramic dishes, metal is not suitable, as it can lead to oxidation of the product. Use an enameled container only if it does not contain chips. Pour fruit abundantly with granulated sugar, set aside for several hours so that the fruits release juice. After a while, pour a little water into the fruit, as they will not be able to release a lot of juice.

Pour the mixture into a saucepan, place on the burner. After boiling, reduce the fire to a minimum, remove the foam that has formed on the surface.

Boil the jam for the next 40 minutes, until it thickens and darkens. The pieces of fruit should become slightly translucent.

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- These are large and juicy pears with a thin peel. 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 flesh of apples in the air begins to darken quickly, oxidizing, the prepared pieces should be immersed in a weak saline solution for 30 minutes. In general, the technology for making apple and pear jam is very simple. Small fruits can not be cut, but used 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 a soda solution - thanks to this, they will not boil soft during the preparation of the treat.

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:

1. 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.
2. We put the container with the fruits on the stove over medium heat and bring the mixture to about 80 degrees, stirring constantly and not letting it boil.
3. We remove the delicacy from the stove, close the basin with a lid and leave for 10 hours.
4. 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.
5. As soon as the jam begins to boil, turn off the heat and set aside until the next day.
6. 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 the classic recipe in a slow cooker, there is nothing complicated. 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. But open jam is best eaten a few weeks in advance, keeping the container in the refrigerator.

To make the jam less sweet and give it a thick consistency, take a few oranges in addition to pears and apples. This recipe includes 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. Cut the soft part 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 will thicken and retain 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 of pears, it is better not to pour boiling water over them - 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.

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 the sweet mass for about an hour, removing the foam. 20 minutes before readiness, add 500 g of chopped walnuts to the jam.

Beautiful serving of pear and apple jam with cinnamon

Second unusual recipe jam involves the use of cinnamon, which will give the delicacy a piquant 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.

Homemade apple and pear jam is sometimes considered a boring classic. But it is worth adding a slight variety to it, and it will sparkle with new flavors. You need to add citric acid and nuts, and when boiling, make sure that the pieces of apples and pears do not turn into. This jam is not spread on bread, its place is in dessert bowls next to ice cream balls.

Apple and pear jam - recipe with photo

Ingredients:
- apples - 400 grams,
- pears - 500 grams,
- walnuts - 10 pieces,
- sugar - 350 grams,
- water - 500 milliliters,
- citric acid - 1/2 teaspoon.




Apple-pear jam will turn out especially tasty if you use fruit varieties with green skins. Walnuts are a great flavor accent for any apple jam, their number can be doubled.
Fruits are washed. You need to make sure that the peel looks beautiful: there are no dark spots and cracks on it. If the fruits are overripe, then in the finished jam the skins will come off the pulp, appearance blanks will lose their attractiveness.




Pears and apples are cut into neat slices.




The nuts are cleaned, the kernels are divided into halves. In winter preparations, pieces of any nuts should be as large as possible. Nuts are slightly dried in the oven or in a dry hot frying pan.




Fruits are placed in a saucepan, poured with water, the water level should not rise above the level of fruit slices.




Add sugar. It is put just enough to provide jam long-term storage. The main taste of the jam is sweet and sour, reminiscent of the natural taste of fresh autumn apples and pears.




Pour out the citric acid. Its task is to serve as an additional preservative. Put nuts.




Bring the jam to a boil, remove the sugar foam, reduce the heat. With a slow boil, the jam remains on the fire for 30-35 minutes. The syrup will be translucent, fruit pieces remain intact. Jam is poured into a sterilized liter jar.



The jam is rolled up, the jar is taken to the cellar.




The advantages of jam from apples and pears in slices is that there is no sweet cloying in it. If you need to quickly build a fruit cake, take two or three ready-made biscuit cake, soak them with jam syrup and stack them in a pile. And as a layer and top decoration, pieces of fruit and nuts are used.
It turns out very fragrant

Jam-assortment of apples and pears can be prepared in different ways. The taste and aroma of this delicacy is affected by which varieties of fruit you will use. Please note that any pears are sweeter and more sugary than apples, so you can balance their sweetness in jam with sour apple varieties, and also citric acid, citrus fruit zest and even oranges, lemons and tangerines themselves. Want to cook very unusual jam from apples and pears? Then be sure to add crushed or whole nuts to this delicacy, as well as spices: cinnamon, vanilla, vanilla sugar or fragrant cloves.

Jam from apples and pears slices

Cooking time - 30-40 minutes (according to the method of single cooking).

Servings - 1 liter.

Very delicious apple pear jam amber-coloured, boiled into whole, translucent fruit slices, obtained when it is prepared from slightly firm fruits that have just begun to ripen. And if you want the fruit slices in the jam not to lose their original shape, then do not remove their skin - it will help the fruit not to spread into “porridge”.

40 min. Seal

Enjoy your meal!

Apple and pear jam with lemon and walnuts

We are offering to you delicious recipe homemade apple-pear treat with lemons and walnuts. Citrus fruits give this fruit platter a pleasant sourness and delicate aroma, while walnuts give it a piquant nobility. In order for the fruit slices in the jam to keep their beautiful shape well, choose hard, intact fruits with a smooth skin for cooking. By the way, you don’t need to remove it if you want to get jam with a dense texture, because it is the peel that contains the maximum amount of pectin, a natural thickener.

Ingredients:

• Pears - 1 kg.
• Apples - 1 kg.
• Lemon - 0.5-1 pc.
• Granulated sugar - 1.5 kg.
• Peeled walnuts - 0.3 kg.
• Vanillin - to taste.
• Water - as needed.

Cooking process:

1. Wash the fruits well, dry, cut and remove the cores along with the seeds.
2. Cut apples and pears into pieces or slices of any shape. Some housewives advise pricking pear slices with a wooden stick or a toothpick in several places.
3. Put the fruit slices in a bowl (pan) for cooking jam, break each layer with sugar. Shake the basin 2-3 times to distribute the sugar evenly.
4. Let the fruit soak with the sugar to release the juice needed to dissolve the sugar. Remember to cover the basin so that debris does not get there.
5. When the sugar dissolves, start cooking. If necessary, add a little water (no more than 100-150 ml) so that the fruit does not burn.
6. Bring the jam to a boil over high heat, and then reduce the heat to medium, cook for 15 minutes, stirring gently.
7. Turn off the heat and let the jam brew for at least 4-6 hours.
8. Then repeat the first stage of cooking 2 more times, allowing the jam to infuse.
9. Shortly before the third cooking of jam, roast the walnuts in a dry frying pan for 5-7 minutes, stirring occasionally.
10. During the third stage of cooking, add freshly squeezed lemon juice and walnuts to the jam, as well as an incomplete teaspoon of vanilla, if you want.
11. Arrange hot jam in dry, sterilized jars, roll up and turn the jars on the lids. Let the jars cool by wrapping them in a blanket.
12. Take the cooled jars with fragrant treats to a cold place for storage.

Enjoy your meal!

Jam from apples and pears with oranges

Dessert delicacy of sweet and sour apples, honey pears and juicy oranges, boiled according to this recipe- this is not only a wonderful treat, but also a real storehouse of natural vitamins and important trace elements. Cook for health and eat with pleasure!

Ingredients:

• Oranges - 1 kg.
• Pears - 1 kg.
• Apples - 1 kg.
• Granulated sugar - 2 - 2.5 kg.
• Water - 0.5-0.8 l.

Cooking process:

1. Pears and apples wash and peel.
2. Then cut into halves, remove the cores. Cut into slices of arbitrary shape and size.
3. Now the prepared fruits need to be blanched so that they cook faster: put in a pot of boiling water for 5 minutes.
4. After 5 minutes, discard the fruit slices on a sieve and immediately transfer them to a saucepan with cold water so that the cooking process stops quickly.
5. After 3-5 minutes, drain the water, and let the fruit pieces flow around in a colander or sieve.
6. Peel the oranges, disassemble into slices, remove the seeds and internal white partitions. Cut the pulp of oranges into small pieces.
7. Take a saucepan for cooking jam, put sugar in it and fill it with cold water. Weld sugar syrup, stirring until all the sugar is dissolved and the syrup boils.
8. Put the fruit slices and orange slices into the boiling syrup. Bring the jam to a boil and cook for 5 minutes, stirring lightly. Turn off the heat and let the jam cool down and infuse for 3-5 hours.
9. Repeat step #8 two more times.
10. After the third boil, roll the hot jam into sterilized jars.
11. Turn the hot jars over onto the lids, cover with a warm blanket and let them cool completely, and then take them out for storage in a cool, dark room.

Enjoy your meal!

Pear and apple jam with lingonberry slices

Pear-apple jam with lingonberries is a real delicacy, and besides, it is very healthy! It has long been cooked in Russia in August or September, when lingonberries ripened in the forest. If you want to make such a jam, then take note little secret its preparation. To make lingonberries tastier, after collecting it, you need to pour it into a wide basin and put it in any warm and dark place, you can also under the bed. There, the berry, after lying down for several days, will ripen, turn red and become much sweeter.

Ingredients:

• Granulated sugar - 2 - 2.5 kg.
• Cowberry - 1 kg.
• Pears - 1 kg.
• Apples - 1 kg.
• Walnuts - 0.3 kg (optional).
• Water - 0.6-0.7 l.

Cooking process:

1. We prepare apples and pears for cooking by removing the peel from them and removing the cores with seeds. Cut fruit into small pieces or slices.
2. Next, we sort out the lingonberries from spoiled berries and wash them in a colander under running water, let the berries flow from the water (to do this, shake the colander several times).
3. Then blanch fruit slices in boiling water for 5 minutes and remove from boiling water, quickly transferring them to a pot of cold water.
4. After 3-5 minutes, drain the fruit in a colander to drain the water.
5. Prepare sweet syrup. To do this, put a saucepan for cooking jam on the fire with water, throw sugar into the water. Cook the syrup over low heat until it boils, stirring all the time so that all the sugar dissolves.
6. Put fruits and lingonberries into boiling syrup, bring the mass to a boil and cook, stirring, for 5-10 minutes. Turn off the heat and let the jam stand for 4-6 hours so that the fruit slices and berries are saturated with syrup, retaining their shape.
7. Then repeat step #6 2 more times.
8. During the third stage of cooking, add pieces peeled and calcined in a dry frying pan to the jam walnut(if you want to).
9. After the third stage of cooking, pour the jam into sterilized jars and roll up with airtight lids.
10. Put the jars on the lids, turning upside down, wrap them in a warm blanket and let them cool completely.
11. Take out the cooled cans in a cold, dark place for long-term storage.

Enjoy your meal!

Advice: make sure that the jam jars are completely dry after sterilization, otherwise water drops that get into the jam can provoke fermentation.

Jam from apples and pears "Five minutes"

This jam is cooked when the hostess does not have the time or desire to devote too much time to it, but the taste of the fruit preparation does not suffer from this at all! In addition, it is believed that short cooking allows you to save a maximum of useful substances in apples and pears. Taste the fruits - if they are moderately sweet, then sugar can be added a little less than indicated in the recipe.

Ingredients:

• Granulated sugar - 1.5 kg.
• Pears - 1 kg.
• Apples - 1 kg.
• Water - 100-150 ml.

Cooking process:

1. Wash apples and pears, peel and peel seeds with hard cores. Cut the fruit into small pieces or slices of any shape. If you want to get a “five-minute” fruit puree, then pass all the fruits through a meat grinder or chop with a blender.
2. Next, pour the fruits with sugar, putting them in the container where the jam will be cooked. Leave for several hours so that the sugar dissolves in the juice of apples and pears at least 2/3. During this time, stir the fruit several times to speed up the process.
3. When you start to boil the jam, add a little water to the pan so that all the sugar dissolves quickly, because there will not be too much syrup at once.
4. Bring the jam to a boil, remove the foam and cook over medium heat for 5-10 minutes, stirring all the time (the longer you cook the jam, the thicker it will turn out). However, you should not cook for more than 10 minutes, otherwise you will get regular jam, and not “quick” one, in which useful material.
5. Pour the “five-minute” into sterilized jars to the very neck and tighten with airtight lids.
6. Turn the finished jars of jam onto the lids, cover with a blanket and leave to cool completely, and then take them out to a cold, dark place for long-term storage.

Enjoy your meal!

Advice: if you are afraid that the “five-minute” jam will be poorly stored, then 2 minutes before the end of cooking, you can add to it natural preservative: juice from half a lemon. However, practice shows that any "five-minute" is well stored without lemon juice if they stand in a dark and cold room or in a refrigerator.

Pears and apples are considered the most delicious and fragrant ingredients for sweet winter preparations. Amber pear jam in slices attracts gourmets because parts of the fruit can be consumed separately and enjoy a fragrant delicacy.

How to cook pear jam with slices?

Housewives who want to cook amber pear jam with slices should take into account certain points, which are as follows:

1. To prevent the pears from falling apart, you need to take hard fruits.
2. First you need to wash the pears, and then cut them into quarters, you need to remove the core from the pieces. If the fruit is large, then the quarters can be divided into several thin slices.
3. It is not necessary to peel the peel from the parts of the pear, because after cooking they will not retain their integrity, but will turn into a homogeneous pear puree.
4. Sliced ​​\u200b\u200bwedges need to be laid out in a container where they will be cooked. Pour sugar on top so that it is distributed around the chopped pears, they need to be shaken a little.
5. To amber jam slices of pears are not burnt, the fruits should give juice, so the workpiece should be left for 1-2 hours.
6. The amount of sugar can be adjusted, it all depends on taste preferences.

Amber pear jam slices "Five minutes"

Busy housewives will appreciate the Pyatiminutka sliced ​​pear jam, which does not require many hours of preparation. The cooking process consists of a series of simple steps, fruits can be quickly prepared without removing the skin from them, and a minimum of time is also allotted for boiling delicacies.

Ingredients:

• pears - 1 kg;
• sugar 1 kg;
• water - 0.5 l.

Cooking

1. Treat the fruits with water and cut them into slices
2. Separately, make syrup: dissolve sugar in water and remove the foam after boiling.
3. Put the pieces into the finished sugar mixture and cook them until a transparent consistency.
4. Pour amber pear jam into bowls.

Amber pear jam with lemon wedges

Harmonious combination of taste and color differs transparent jam pear slices with lemon. A feature of the cooking process is that the workpiece must be boiled several times, it would be ideal to repeat this procedure four times so that the delicacy acquires the desired consistency.

Ingredients:

• pears - 1 kg;
• lemon - 1 pc.;
• sugar - 1 kg;
• water - 200 ml.

Cooking

1. Prepare fruit, sprinkle with sugar and leave for a while.
2. Remove the skin from the lemon and cut it into slices, cover with sugar for 2 hours. Then add water to it, boil, cook for 10 minutes.
3. Pour the syrup over the pears and leave to cool.
4. After 5 hours, cook again for 10 minutes, repeat the procedure at least 4 times.
5. Pour amber jam from pears into containers.

Transparent jam from pears and apples slices

Sweet preparation of two types of fruits looks great, this is fully consistent with amber and pear slices, cooked in clear syrup. As a result, not only delicious treat, which looks very aesthetically pleasing, it also becomes a prophylactic against diseases in the winter.

Ingredients:

• apples - 1 kg;
• pears - 1 kg;
• sugar - 2 kg.

Cooking

1. Wash and peel the apples, cut into thin slices and sprinkle with half the sugar, the fruit gives juice for 2 hours.
2. Boil the apple mass, cook for 3-4 minutes.
3. Pour the remaining sugar into the syrup and boil.
4. Prepare pears in the same way, dip in syrup and cook for 4 minutes.
5. Combine fruits, boil for another 10 minutes and cool.
6. Repeat this procedure until the fruit slices become transparent. As soon as the pieces have brightened, arrange the amber jam from pears, apples into slices in containers.

Amber pear jam with cinnamon slices

Unusual original taste distinguished by slices with cinnamon. The spice is harmoniously combined with fruits and the result is a wonderful delicacy of rich amber color. For getting thick jam the container is not covered during cooking, and in order to achieve transparency, it is boiled several times.

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 1 glass;
• cinnamon - 1 stick;
• citric acid - 0.25 tsp.

Cooking

1. Cut fruits into slices.
2. Boil water and dissolve sugar in it.
3. Pour pears with hot syrup, throw in a cinnamon stick, leave for 3 hours.
4. Boil for 10 minutes, then cool, repeat this three times.
5. Finally add acid.
6. Pour amber hot pear jam into jars.

Amber pear jam with gelatin slices

Many lovers of jelly delicacies like pear jam in slices, to which gelatin is added. This additional component will allow you to get a delicious frozen mass, enveloping particles of fruit. The advantage of the dish is the possibility of its long storage.

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• gelatin - 40 g.

Cooking

1. Cut fruit, mix gelatin and sugar and pour them over pears. Leave them for 8 hours.
2. Bring to a boil, then cook for 7 minutes.

Amber pear jam with poppy seeds

Pear jam with poppy seeds has a very unexpected combination of flavors. Such an interesting additional component can radically change the taste of a winter dessert. The advantage of this dish is the extreme ease of preparation, the process takes a minimum of time and effort.

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• poppy - 100 g.

Cooking

1. Cut the fruits, sprinkle with sugar and leave to stand out the juice.
2. Grind the poppy in a coffee grinder and attach to the workpiece.
3. Boil for 10 minutes, then arrange in jars.

Amber pear jam with orange slices

original rich taste and has a unique aroma amber slices with an orange. The addition of this type of citrus fruit will bring novelty to the usual dessert. If desired, you can add spices, for example, it can be cinnamon or vanillin, with their help, jam can be made even more fragrant.

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• orange - 1 pc.

Cooking

1. Cut the pears, remove the peel from the orange and chop it. Mix everything and cover with sugar, leave overnight.
2. Boil, adding water, cook for 1 hour.
3. Divide dessert among jars.

Amber pear jam slices in a slow cooker

The advent of "smart" kitchen appliances has greatly simplified the laborious process of preparing winter preparations. It is only necessary to set the necessary modes in time, the device will free you from the need to work with huge pots of boiling water. Pear jam slices in a slow cooker can be made with maximum comfort.