The time of the blanks is approaching the end and it is necessary to fill the remaining void on the shelves of the pantry with the coveted jars. With a good harvest of pears, you can do it very effectively. From them you get an incredibly tasty jam, which can be varied by adding cinnamon , vanilla, citrus and other flavorful additives.
From our recipes you can choose the most suitable option, which suits your taste and prepare a delicious treat that will give odds to any dessert and will be an excellent addition to tea on cold, chilly evenings in the off-season.
Jam from pears with cinnamon and lemon - recipe
Ingredients:
- pears - 3 kg;
- granulated sugar - 2,5-3 kg;
- cinnamon - 2 sticks;
- lemon - 2 pieces;
- filtered water - 550 ml.
Preparation
Ideal option for jam will be ripe sweet and sour-sweet pears, which must be washed and dried beforehand. Cut the fruit into two parts, extract the seed box, remove the stem and shred the halves into small slices.
Warm up the water to a boil, pour in the sugar and stir until it dissolves. Add the juice of two lemons, boil for five minutes, and pour the syrup obtained into sliced pears, pre-packed them in an enameled container. We let the mass boil, turn off the fire and leave for seven hours.
After the time has elapsed, we put again on the fire, throw a stick of cinnamon, boil for five minutes and then let it cool down completely. We perform such manipulation once more, at the last boiling, we cook until ready and the desired density, hot poured over dry sterile jars and rolled with boiled lids. Turn the containers with the jam upside down and determine under a warm blanket until completely cooled.
Jam from pears with cinnamon, vanilla and lemon - recipe
Ingredients:
- pears - 2 kg;
- granulated sugar - 1-1,5 kg;
- cinnamon - 2 sticks;
- vanilla - 1-2 pods;
- lemon - 1 piece;
- cognac - 150 ml.
Preparation
My pears, we save from the stems and cores with seeds and cut into cubes, slices or slices. We put them in an enameled container, add zest and juice of one lemon and pour hot syrup. To make it, we dissolve the sugar in a small amount of water, throw the cinnamon sticks and vanilla pods, pour the cognac and heat it to a boil.
The container with pears and syrup is determined on the fire, warmed to a boil and cook for five minutes. Then turn off the plate and allow the jar to cool completely. Then heat again to boil and boil the mass until the full transparency of the pear slices. Hot lay out the jam on dry sterile jars and cap it with boiled lids. After cooling the jam, in an inverted state, we determine the jars for storage to other billets.
Jam from pears with oranges and ground cinnamon
Ingredients:
- pears - 2 kg;
- granulated sugar - 2 kg;
- cinnamon - 2 tsp.
- orange - 2 pieces;
- water 250 ml.
Preparation
Pears are washed, discarded from the seed box and cut into slices or slices. Oranges mine, we clean from the peel, disassemble into slices and cut them into small pieces.
In the water we throw orange peels, warm it to a boil and boil for five minutes. Then remove the peel and discard, and pour sugar and cinnamon into the water and cook until the sweet crystals dissolve.
Pour the prepared syrup prepared pears with oranges and put on fire. Boil after boiling for five minutes, and give the jam completely cool. Then again bring it to a boil and cook until the transparency of the fruit.
On readiness we pour hot jam on dry sterilized jars and clog them with lids, boiling them in water for five minutes and then drying them.