Pear jam

The best addition to hot tea on a winter evening is fragrant pear jam. This traditional dish is familiar to many from childhood. A timely prepared delicacy will allow you to enjoy the taste of this fruit all year round. But the pear is good not only in the classic jam. Recipes that allow you to stock up on sweet fruit in any form and combination are now popular, there are even those that are suitable for meat dishes. ^[1]. In order to please ourselves and loved ones with a natural and healthy dessert all winter, we stock up on canned pear.

Principles of procurement

Both experienced housewives and beginners can make pear jam or jam for the winter. To do this, you need to know the basic principles of blanks. First of all, you will need, of course, jars and lids. You can take cans of any size, but small containers will also please aesthetes, besides, it’s much more practical. Small portions of jam are eaten faster, and he does not have to stand idle later in a large jar, “waiting” for a meal.

A separate item – lids for jars. In fact, jam, cooked correctly and under sterile conditions, can stand the winter under ordinary parchment paper. The jam will not spoil, but if it stands for more than a year, it may become sugary. When choosing conventional metal caps, they must be sterilized. To do this, just before rolling the jam, the lids are boiled. You can sterilize them with rubber bands, they will not suffer from this.

Sterilization of the jar is an obligatory moment in the blanks. There are several ways to prepare a glass container. The easiest of them is in the microwave: you just need to hold the jar in it for a minute or 30 seconds and roll up the jam. The methods that were still used by our ancestors are scalding the containers with steam. To do this, you can hold the jar over boiling clean water so that the steam sterilizes it from the inside. You can just fill the jar with boiling water. So that it does not crack, experienced housewives recommend placing a metal tablespoon there. You also need to put the jam in jars with a sterile spoon.

Pear selection

Depending on personal taste preferences, you can choose any variety of pears, from very sweet to wild. ^[2]. The latter give an unusual taste with a refreshing sourness, while the sweet ones are suitable for classic recipes.

An amazing pear jam or marmalade is made from the popular Duchesse. No less common is Lemonka, which, after heat treatment, gives an extraordinary aroma. Varieties Bergamot and Conference keep their shape in jam and give a special sweetness.

Before rolling, the fruits must be well examined and probed. Overripe, beaten, with dry parts are not suitable. Fruits should be with elastic and clean skin, medium softness. Before cooking, they need to be washed well and cleaned of the core, in some cases the skin is also removed. Depending on the recipe chosen, the pear must be cut into large slices or small cubes. The slices tend to hold their shape, and the cubes are useful for dessert with a smooth consistency.

Pear Billet Recipes

The easiest way to stock up on pears for the winter is with a classic pear jam recipe. This canning option will take a minimum of effort and will not require special skills, so for beginners this is a great way to please relatives and yourself.

To prepare it you will need:

• 1 kg of fruit;
• 1,2 kg of refined sugar;
• water.

It is best to choose enameled dishes: jam will not stick in it and will not burn with proper supervision. Pears need to be prepared and cut into slices, place them in a washed container for cooking. Pour the chopped fruit with sugar and spread it evenly over the surface. In order for the ingredients to give enough juice, they need to be pierced with a fork in several places. Such a preparation must be infused for several hours until the juice appears. If the selected variety is not juicy, you can add a glass of water.

The present ingredients should be put on fire and wait for boiling. After that, reduce the heat and cook for another 60 minutes, stirring occasionally. Arrange the cooled pear jam in jars and wait for the cold weather.

In addition to the classic recipe, unusual ways of pear blanks are becoming popular.

Amber jam slices:

• 1 kg of fruit;
• tablespoon of cinnamon;
• 1 kg of granulated sugar;
• ¼ teaspoon of citric acid.

The cooking process is no more complicated than according to the classic recipe, but the “output” is dense amber pear slices in an amazing syrup. To do this, you need to cut the prepared fruit and cover it with sugar, you can put it under oppression and leave it for 8-12 hours. It is better to start in the evening, so the ingredients will release juice overnight, and in the morning you can start cooking.

You need to cook when the pear releases a sufficient amount of juice. After boiling, the jam should be kept for no more than 2-3 minutes so that the slices do not boil. Then the jam must be insisted for another 8-12 hours and repeat the procedure. The third brew should be carried out for 15-20 minutes. The syrup should thicken. This can be checked with a drop: if it does not spread over the plate, then the amber pear jam is ready. Slices of such jam will be dense and juicy. The syrup can be used alone, it will resemble thick honey. Its best use is for impregnating cakes.

Ginger Pears:

• 1 kg of pears;
• 1 kg of granulated sugar;
• juice of one lemon;
• a tablespoon of grated ginger;
• carnations.

Before cooking, the pears can be left with the stalk and only the core removed. Pear slices should be poured with lemon juice, add a glass of water and cook over low heat for 10 minutes, then let cool. The pear must be removed from the water, the liquid mixed with sugar and spices and boiled. Place fruits in boiling syrup and cook for 3-5 minutes, then let stand for 6-8 hours. After that, the same procedure should be repeated two more times at regular intervals.

Ready-made ginger pears are suitable for desserts, and gourmets in their reviews recommend them for boiled or baked meat.

Pear jam in the slow cooker:

• 1 kg of pears;
• Xnumx g of granulated sugar;
• a peel of one lemon;
• glass of water.

Fruits must be completely peeled and core, cut into small cubes. Place the pears, sugar, citrus zest and water into the multicooker container. Lemon zest can be replaced with orange zest: this way the dessert will have a spicy note. Citrus must be rubbed immediately before cooking.

Turn on the quenching mode in the multicooker and wait 15 minutes. After that, mix everything and set the baking mode. In the baking mode, cook for 25-30 minutes. Jam should be periodically stirred with a wooden or plastic spatula. Particular attention should be paid to the dish before the end of cooking, since in 5-7 minutes the mass will boil down and may burn. Arrange the finished pear jam in sterile jars.

The benefits and uses of dessert

Such a simple delicacy can act as an additional source of vitamins, which will be very useful during the cold season. Pear jam and jam retain most of the nutrients, thanks to which they take their place in traditional medicine and a healthy diet ^[3].

Pear jam is useful for diseases of the genitourinary system, as it is rich in essential oils. It is contraindicated in patients with kidney and bladder stones, since these oils have a diuretic effect. Jam contains many mineral salts useful for all internal organs. There is potassium, iodine, calcium, magnesium, iron, cobalt. According to the chemical composition, pears are the same storehouse of vitamins as other fruits. ^[4][5].

Special organic acids and nitrogenous substances help maintain the microflora of the intestines and stomach ^[6][7]. As a cold remedy, this jam is also great, as it contains vitamin C and folic acid. ^[8].

Pectin, which is also preserved during the canning process, increases the body’s resistance to diseases caused by viruses and bacteria. ^[9]. During the period of mass diseases, such a delicacy will serve as a natural antibiotic, since it contains arbutin.

Those who follow the readings of the scales need to carefully use this dessert. 100 g of such a product contains approximately 273 kcal ^[10]. In order not to harm the figure, but to enjoy pear jam, you can periodically eat it for breakfast.

In cooking, this dish can act separately or as an addition. Jams and marmalades are great for toast and diet bread. Amber jam with whole slices is combined with sweet cereals and muesli for breakfast. Pear filling in baking will not leak out and will perfectly brighten up even unleavened dough.

The classic use of such a dessert is for tea. Since the jam will be very sweet, even unsweetened teas and decoctions can be drunk with it. Compote can be made from pear jam, this is especially useful in early spring, when there are no fresh fruits yet.

Possible harm and contraindications

The benefits of eating such jam are often higher than the possible risks. First of all, the delicacy should be carefully consumed by those who carefully control their weight. Since it contains a lot of sugar, excessive consumption of it can lead to dental problems. For the same reason, such a dessert is completely contraindicated in diabetes. ^[11].

Women in position should limit the use of sweet preparations so as not to cause allergies in the baby. Children under 7 years old should also be given this jam in moderation. The organic acids found in pears are useful only on a full stomach. On an empty stomach, it is better not to eat pear jam, so as not to harm the stomach ^[12].

Otherwise, pear blanks will only bring benefits to the body and new treats for winter.

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