In the summer season each housewife tries to make as many blanks as possible for the winter. In order to please and surprise her relatives, she experiments with different products and recipes.
For the preparation of blanks pear pear is often used. By itself, its fruits are inedible, but the jam can please with its taste any gourmet. How to cook it? Now tell.
The first recipe
It turns out very fragrant jam from pear dicky. It will take about an hour to cook. The number of components is designed for one liter jar.
For preparation it will be required:
- a kilo of wild pears;
- 1 kg of sugar;
- one small lemon;
- 200 milliliters of water.
Technology of preparation
To make such a jam, you needonly ripe fruit. Since everyone knows that wild fruit varieties spoil much faster, before you start the cooking process, you should once again carefully review them. If you come across a little trampled and darkened, they will not work, because they will spoil the appearance of the dessert.
When the pears are picked, rinse well with water and dry on a paper towel.
So that after it was more convenient to treat yourself to this delicacy, tails can not be removed - just a little shortened.
The fruits themselves must be pierced in many places. This is done so that during cooking the syrup is better absorbed into the pear.
Having done all these manipulations, the fruit should be held in boiling water for about seven minutes. Then move them for a few minutes in a bowl of cold water.
In a separate container is syrup. For this, water with sugar is brought to a boil. Then you need to wait until the last crystals dissolve.
Prepared pears are put into hot syrup. They are then left for 24 hours.
After this time, the present fruits, together with the syrup, are sent to the stove, brought to a boil. After that, another 5 minutes cooked over low heat.
Then the future jam is removed from the stove. After sent again insist for 12 hours. This process must be done three times, and all because the skin of the fruit is very firm.
When the dessert is boiled for the last time, it is necessary to squeeze the juice from the lemon and add to the container with it.
Ready jam from pear dicky should be closed hot, in pre-sterilized jars.
It cools upside down, covered with something warm for about a day.
This preservation is perfectly preserved at room temperature.
In this recipe, in order to give a dessert a richer taste, you can add different ingredients during cooking, such as cinnamon, wine, lemon peel, cloves.
Very sweet jam
Everyone knows that pear dicka itself is not very juicy. Therefore, it is suitable only for jam. To taste, it turns out a little sour, but pleasant.
To make the jam from pear dicky for the winter more sweet, you will need:
- kilogram of fruit;
- 1500 grams of granulated sugar;
- 500 milliliters of water.
Целые и неповрежденные плоды тщательно washed and cut into small segments. They are placed in boiling water and are there until they are softer. Then the pears are taken out of the water. Let them cool slightly. From the same liquid, add sugar, boil the syrup.
Already in the finished syrup, but in boiling form, add chilled pears and cook for 15 minutes.
After leaving to infuse for 24 hours. This should be done three times.
Hot jam is poured into cooked jars, locked and sent to cool.
With apples
It is possible to make jam from pears in a different way. The recipe is quite simple. For cooking you will need:
- wild pears - kilogram;
- apples - 1 kilogram;
- granulated sugar is the same amount.
Making jam
Fruits are carefully selected and washed underrunning water. After they are cut into small lobules and put in a deep container, they are poured with sugar. Then they should be left for several hours and wait for the juice to appear.
After that, send them to a hot surface, boil and set aside for 24 hours. So do it three times.
The finished jam is poured into sterile jars. Then wrapped and remains in this form to cool.
How else is jam being prepared, where the mainis pear ingredient wild? Recipes for the winter can be very diverse. Although at first glance they are all very similar, but in reality each is unique in itself.
Pear Jam
Ingredients:
- a kilo of wild pears;
- 1000-1200 grams of granulated sugar (it depends on whether the jam should be sour or sweet);
- 250-375 milliliters of water.
Pears well washed and dried. Carefully remove tails from them and cut out the middle part. As a result, the following should turn out - the fruit itself is whole, and inside there is a through hole.
In the enameled container, the one where the jam will boil, the prepared fruits are folded and filled with water. The liquid must cover them completely.
After put on the stove and boil. Immediately reduce heat to low and keep it until the pears are a little softer. It will take about 10-15 minutes.
Then, using the skimmer, take the fruit into a clean and dry container.
While a little boiled pears cool down, you need to cook the syrup. Separately mix water and granulated sugar. Keep on fire until the latter is completely dissolved.
When the syrup is ready, pears are put into it.Then it all goes to the stove and boil for about 25 minutes. Capacity is removed and remains until complete cooling. Then the cooking process should be repeated again, but it should be cooled for 12 hours.
After the time you need to check the jam.If the pear is soft, then the jam is ready, after which it can be closed. If the fruits are still harsh, then boil again for 25 minutes. Then you should give a little cool jam. Then roll the product into banks.
Cooked pear dicka for winter taste almost no different from normal. Therefore, in the cold, you can pamper yourself with useful fruits.
Pear Jam Jam
Consider another recipe for jam from this fruit. For cooking requires:
- pear dick - kilogram;
- granulated sugar - 1.5 kg;
- pear decoction - 500 ml (it is made during preparation).
Selected fruits are thoroughly rinsed under running water.water Then peel them off and remove the core. Cut them into small cubes and put in the pan. Top with cold water and cook until the pear is soft.
Cooked fruits fold in a colander, and water used as pear broth.
From 500 ml of broth and sugar sand syrup prepares. When foam appears on top of it, you need to add cooked pears.
Fruit boil for 15 minutes. Then let them cool.
It is necessary to do this for three days in a row, boiling the jam two or three times in 24 hours. During this process, the jam should be cooled at room temperature, and always covered with a lid.
After the last time it is cooked, the product can be either closed in sterile jars or treated to their households.
Sugar jam
Ingredients:
- pear - 2 kg (in purified form);
- granulated sugar - 2.5 kg;
- water - 1 l.
Wash the pears well. Special device for removing the core, remove it. If it is not, then you can simply cut the slices, while removing the middle of the knife.
Fruits should be folded into the pan and add water so that the fruits are hidden under it completely. After it is necessary to boil the pears to softness.
Then drain the water in one container. Fruits put in another pot.
Take a container of water and a large mug, drainin the last liter of fluid. Then add sugar to it and mix. Send on a hot surface to boil the syrup. Until the crystals dissolve and foam appears, you need to constantly stir.
In the hot ready-made syrup should shift cooked pears and cook for 10 minutes. After that, leave the product to cool for three hours. After this time, boil again for 10 minutes.
In sterilized jars, you first need to put the hot pears, and only then pour them with syrup.
Now you can close the lids.
With wine
Those who like to experiment will obviously like the following recipe.
For cooking you will need:
- pear dick - 1 kg;
- granulated sugar - 1 kg;
- white wine - 200 milliliters;
- one lemon (for juice).
Preparation
Тщательно промыть груши и поколоть их вилкой во many places. Throw in boiling water and hold there for about seven minutes. Cool fruits need in cold water, then shift into a dry pot.
Wine is poured into the tank where the syrup will be boiled and sugar is poured. Then all this should be mixed and sent to the stove. When the syrup boils, pour pears over it and leave for 24 hours to soak.
Cooked such jam in several receptions, the intervals between them are 12-24 hours.
When the jam is boiled for the last time, lemon juice is added.
Conclusion
Now you know what pear pear is used for. Recipes for different variants of jam from this fruit, we discussed in the article. We hope that you will be able to cook such a billet for the winter at home.
