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Every housewife has at least once in her life faced the problem of processing overripe, soft pears. Usually compotes are cooked from soft fruits, fillings for pies are made and added to desserts. But few people know that jam made from soft, overripe pears has a special taste and aroma. And if you add various spices to the delicacy, then this jam will become a favorite dessert in every home.
Features of making jam from soft overripe pears for the winter
Harvesting a large harvest of fruit on your backyard is great. But most pear varieties are not designed for long-term storage, so the fruit begins to overripe and spoil. In order to prevent loss of yield, soft or overripe fruits are used to make aromatic jam, adding various spices to it.
How to choose and prepare ingredients?
Pears must be sorted, very soft and darkened fruits, not suitable for making jam.
Fruits are thoroughly washed and dried, if the fruits are large, cut into several parts and free from seeds, small fruits are left whole.
To cook high-quality, thick jam, you need a suitable container. Cookware with low sides made of stainless steel or Teflon is best suited for preparing a treat. Also, enamel dishes are used to make jam, but you will often have to stir the fruit so that the sugar does not burn to the bottom.
It is not recommended to use ordinary aluminum pots and basins for cooking fruits and berries. When the fruit comes into contact with aluminum, the oxidation process starts, which ultimately leads to the preparation of a low-quality product.
In a dish with high sides, the jam always takes longer to cook. But a bowl, stewpan, or large bowl is perfect for making jam from overripe pears.
Fact! The lower the walls of the container for making jam, the faster the excess moisture from the syrup evaporates, the fruits are boiled at the same time, and the delicacy takes on a thick consistency.
There are some great recipes for soft pear jam or jam. But which of them will suit your taste, the hostess will have to decide.
Jelly Pear Jam
To diversify winter preparations, it is recommended to prepare aromatic, jelly-like jam with lemon juice from overripe pears.
This will require:
- Soft pears, in the amount of 1 kilogram.
- Sugar is calculated based on the taste of the fruit. If the pears are sweet, then 700-800 grams of granulated sugar is enough. For pears with high acidity, the amount of sugar is increased to 1 kilogram.
- Half a medium sized lemon.
- Drinking water - 1 glass.
The fruit is carefully peeled and cut into small wedges. Water is poured into a cooking container and prepared fruits are spread. Now you need to wait until the brew boils and boil the fruits for another 5-10 minutes, and only then gently add sugar and squeeze the juice from half a lemon. In this form, the jam is cooked for 30-40 minutes, stirring occasionally with a wooden spoon or a special spatula.
After the delicacy is cooked and thickened, it is whipped with a mixer or blender and placed in sterilized containers.
Soft pears in jam as a whole
To make jam from whole soft pears, you need small fruits.
To make jam you will need:
- The pear is soft, small, in the amount of 1 kilogram.
- Drinking water - 1 glass.
- Citric acid - 0.5 teaspoon, or the juice of half a lemon.
- Granulated sugar is calculated based on the sweetness of the pears. For sweet fruits, 700 grams of sugar is enough.
Initially, syrup is cooked from water and granulated sugar. At this time, the pears are washed, dried, and each fruit is pierced with a fork. In this case, the fruit juice can easily get into the jam.
Fruits are placed in the prepared syrup and boiled for 40-60 minutes. The container with the jam is removed from the heat and left for 2-3 hours. After the allotted time, the bowl of jam is brought to a boil again and boiled for another 10-15 minutes.
Then, the container is removed from the heat and left for 1-2 hours. In the third run, the jam is cooked for 10 minutes, and then, it is laid out in sterile containers and rolled up.
With cinnamon and lavender
Cinnamon and lavender will add a unique aroma to overripe pear jam.
For 1 kilogram of pears you will need:
- 800 grams of granulated sugar;
- 50 milliliters of water;
- a quarter teaspoon of cinnamon:
- one sprig of fresh or dry lavender.
Initially, a syrup is made from sugar and water. As soon as the syrup becomes transparent, cut into slices fruits and cinnamon are added to it, boiled for 15-20 minutes, removing the foam and stirring. Next, the container with the jam is removed from the stove and left for 3-5 hours.
After the expiration date, a lavender branch is added to the jam, brought to a boil and removed from the heat, the lavender is removed. The hot delicacy is laid out in prepared containers.
Advice! A wooden spatula or spoon is best for stirring the jam.
Soft pears are great for making aromatic and aromatic jam.
Overripe pears are cut into slices and boiled in a small amount of water for 5-10 minutes. Next, the fruit is grinded through a sieve or crushed with a blender. The pear puree is sent to a cooking container and covered with granulated sugar, based on 1 liter of fruit puree, 700 grams of sugar is added.
The fruit mass is boiled for 40-50 minutes, then laid out in sterilized containers and sent for storage.
How and how much can you store?
The shelf life of pear jam depends on the method of canning. If the prepared delicacy is laid out in sterile dishes and rolled up, then the shelf life of such cans can be extended up to 2 years in a cool, dark place. In other cases, containers with jam are recommended to be stored in the refrigerator and consumed as soon as possible.