Confiture of pears - a popular recipe, came to us from England. It fits perfectly to toasts and pancakes.
Pear confiture with lemon
Ingredients:
- ripe juicy pears - 0.5 kg;
- sugar - 500 g;
- lemon - 1 piece;
- rum - 100 ml;
- water - 300 ml;
- saffron - 10 stamens.
Preparation
Lemon carefully washing, put in boiling water and cook for about 30 seconds. Then take it out carefully and fill it with iced water. Repeat the whole process again, after which we cut the lemon into thin circles. My pears and shred each one into 4 parts, removing seeds at once. We cut the cut slices into cubes and, together with the lemon, transfer it into a wide bowl. We fall asleep with sugar and mix it well. Cover the top with a lid or a towel and leave for 10 hours. Stamens of saffron we rub and mix with warmed rum. Then leave the minutes for 30, for infusion.
After the time has elapsed, the fruit is placed on a fire and heated to a boil. After that, reduce the flame to a minimum and cook, stirring for about 45 minutes, periodically removing the formed foam. Then gently remove the dishes from the fire and cool a bit. We pour into the confiture of pears a prepared rum with saffron, neatly mix and spread the mass into clean jars. We let it cool completely, seal it tightly and put it in the refrigerator. That's all, confiture of pears with lemon for the winter is ready!
Confiture of pears and apples
Ingredients:
- pears - 1 kg;
- apples - 0.5 kg;
- sugar - 1,5 kg;
- lemon - 2 pieces;
- ginger - 40 g;
- cinnamon - 2 sticks.
Preparation
Lemons are mine and squeeze out the juice from them. Pears and apples are thoroughly washed and peeled from the skin and seeds. Flesh cut into cubes and put into a bowl. Fill the fruit with lemon juice and mix everything thoroughly. After that, grind the mass with a blender in a puree. The root of ginger is purified and finely shredded. To the prepared puree we add ginger, cinnamon and granulated sugar. Put the bowl on a slow fire and bring it to a boil. Cook confiture until ready. Then we take out the cinnamon sticks, and the confiture is poured into cans and rolled up.
Diversify your desserts can also confiture from plums , becoming an excellent addition to tea.