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Harvesting in the form of apple and pear jam is a universal way to preserve the fruit harvest for the winter. Traditionally, slightly crumpled fruits go into it, which have not had time to be affected by rot. This is partly why thrifty housewives roll up liters of this dessert every year. In addition, the range of its use is very wide: jam is used as an independent dish and is used in baking.
The basic principles of making jam from apples and pears
Jam is a mashed fruit. In order to get a product at the exit that does not spoil for a long time, you need to follow the basic principles of cooking. These include the selection of fruits, their preparation and the selection of a suitable storage container.
How to choose and prepare fruits
Due to its too dense structure, it is not recommended to use unripe fruits for mashed potatoes. There are no other requirements for apples with pears, they can have any shape, slight damage.
The damaged areas are simply cut off. Do the same with the core.
With regards to the skin, there are no uniform requirements. On the one hand, it contains a lot of vitamins, but on the other, it can be too tough. In classic recipes, it is left, but if the dessert is for young children, it is better to get rid of it to get a smoother texture.
Container preparation rules
A hermetically sealed glass jar is considered the optimal capacity that will allow you to preserve apple and pear jam for the winter. Both reusable twist caps and regular metal ones for rolling are suitable. The nylon format can only take place for short-term storage (up to a month).
Before transferring the finished jam to the container, it must be sterilized. The most reliable method is when the can is fixed over the steam. The sterilization time depends on the size of the container. It is enough to wash the lids with soda and rinse with boiling water.
How to cook apple and pear jam for the winter?
There are many ways to cook apple and pear jam. In the classic version, they are blanched until softened, and then grind through a sieve. Combine with sugar and boil until thick. It should be borne in mind that after cooling, the puree will become denser. To change the taste, additional components are introduced - aromatic spices, exotic fruits, pumpkin, citrus fruits.
Kitchen appliances such as an electric grinder, blender and multicooker can save you tons of cooking time.
A simple recipe
The most simplified cooking technique, including only fruits and sugar. Suitable for those who are preparing jam for the first time, or when you need to process a lot of crops.
- apples - 2 kilograms (plus half the size of pears);
- water - ½ cup;
- sugar - 10 glasses.
- Boil peeled fruit pieces with water over low heat for about half an hour.
- Rub the softened slices through a sieve or puree with a blender.
- Add sugar and continue to cook for the same amount without covering the dish with a lid.
To get a thicker product at the output, it is boiled longer, rather than adding sugar.
For those who do not like overly sweet dishes, this recipe for jam from apples and pears will be more to your taste.
- apples and pears - 2 kilograms each;
- lemon juice - from 1 fruit (if desired, you can scrape off the zest from it);
- sugar - 3 kilograms.
- Run apple and pear slices through a meat grinder and combine with sugar.
- Boil, stirring occasionally, over a minimum heat for 50 minutes.
- Add juice and lemon zest, continue cooking for another 10 minutes.
Arrange the finished puree in sterile jars and roll up.
Spice manipulation can do wonders for regular jam. Most often, cloves, cinnamon and vanilla sticks are added to it. But there are more daring recipes - with chili or ginger.
- apples and sugar - 1 kilogram each;
- pears - ½ kilogram;
- honey - 1 tablespoon;
- vanillin - a pinch;
- dried cloves - 3 buds;
- cinnamon - 1 stick.
- Simmer the fruit in a little water for about 30 minutes.
- Rub through a colander and evaporate by a third.
- Add the rest of the ingredients and cook, stirring, for another half hour
Remove cloves and sticks before seaming (if non-powder spice format was used).
Mango will help to bring a light touch of exotic to the traditional Russian dessert. But the cost of making such a jam will be an order of magnitude higher.
- apples, pears, mangoes - 1 kilogram each;
- granulated sugar - 10 glasses;
- lemon and orange - 1 each.
- Remove the zest from the citrus and squeeze the juice.
- Drive the peeled fruits through a meat grinder and cover with sugar.
- Put on low heat and after half an hour of cooking add juice and zest.
Boil to the desired density, pour into sterile jars and twist.
Another good addition to the dessert is ripe bananas. If you wish, you can add a couple of spoons of cognac to it, but only if you are sure that children will not eat it.
- apples - 1 kilogram;
- vanillin - a pinch;
- pears and bananas - 0.5 kilograms each;
- sugar - 1.5 kilograms.
- Cover the peeled and cut fruit with a sweetener.
- Put on the stove and boil at a low boil.
- When the jam reaches the desired consistency, add vanillin.
If you want to get a more uniform structure, the dessert can be punched with a blender.
If there is no time to constantly stand at the stove to stir the jam, it is better to cook it using a multicooker.
- fruits - 1 kilogram each;
- granulated sugar - 15 glasses;
- lemon - 1 piece.
- Sprinkle the apples, pears and lemon slices with crystals and let it brew for half an hour.
- Boil in baking mode for 5-10 minutes.
- Pour the composition into a blender bowl and grind, then return to the multicooker and simmer for 1.5 hours.
Pour into jars and roll up hermetically.
If the jam is boiled enough and there is an equal amount of sugar in it in relation to the fruit, then there are no problems with storage. Subject to the recommended conditions, the dessert does not spoil for up to 2 years:
- lack of temperature drops;
- good ventilation of the room;
- protection from light.
In addition, the baking procedure will protect the jam from damage. For this, the jars with the dessert poured into them are placed in the oven and turned on. When the top of the composition is tightened with a protective film, the procedure can be completed.
Cover such a jam with lids after cooling. If you intend to seal the jars with a seaming machine, then this should be done while the puree is hot.
Cooking jam from apples and pears is the best way to stock up on a tasty and healthy dessert for future use. The preparation made according to the considered recipes always turns out thick, fragrant and well stored.