Recipe for transparent amber pear jam with lemon wedges
Aromatic amber jam of pears with lemon wedges has a great taste and is a source of nutrients. It is used as an independent dessert or used as a filling in baked goods.
The specifics of making amber jam from pears with lemon for the winter
To get a fragrant dessert, ripe fruits without signs of rotting or insect damage are chosen. Pears can be of any size and variety. The fruits are crushed or preserved whole.
You can add other fruits to the jam - apple, lemon or orange. It should be borne in mind that the new ingredient affects the taste. So, lemon lemon added to pear jam will make it sour, but will not allow the product to be candied for a long time.
The cooking time depends on the ripeness of the fruit and is 1-1.5 hours.
Ingredients for the recipe
For making pear and lemon jam, the proportions of the fruit should be observed. If the fruits are sweet enough, less sugar will be required.
Ingredients:
- pears - 2 kg;
- half a ripe lemon;
- sugar - 1-1.5 kg;
- water - 200 ml.
The amount of lemon can be increased depending on taste preferences. You can add honey and vanilla sugar to the workpiece.
Preparation of raw materials
Fruits for harvesting are chosen of medium size, immature, dense. The stalks are removed, washed well. Dark spots and depressions are cut out.
Small pears can be boiled whole, but usually the fruit is divided into wedges or cubes. The skin is not removed from the fruit.
Lemons are cut into thin slices and pitted. The zest of the fruit is left - it will give the jam a subtle citrus aroma.
Preparation of containers
A container for storing amber pear jam should not have any damage, cracks or chips. The most commonly used jars of the same size are made of clear or light green glass. The containers are pre-washed using baking soda and rinsed several times with water.
To ensure the safety of the product, the container is sterilized. You can do this in a convenient way: with hot steam, in an oven, microwave oven or double boiler. The duration of the procedure is 10-15 minutes.
The covers also need to undergo quality processing. They are sterilized together with jars in the oven or kept in a container of boiling water.
Cooking process
The method of making pear jam with lemon is not difficult even for a novice housewife.
Process:
- Fruits are washed, cleaned of twigs, leaves.
- In pears, the core is cut out, divided into slices, the skin is not removed to maintain shape.
- Cut the lemon into rings 2-3 mm wide, remove the seeds.
- Sugar is poured into an enamel container or pan with a non-stick coating, poured with water. Boil over low heat until completely dissolved.
- Pour pears and chopped lemon with hot syrup, let it brew for an hour.
- After the fruit gives juice, the boiling process begins. The mixture is simmering over low heat for 2-3 hours.
When the syrup becomes transparent, thick and viscous, acquires an amber color, the container with pear jam is removed and packaged in previously prepared containers.
How and how long is the treat stored?
If pear jam is placed in hot air-treated jars and sealed with sterilized lids, you can store it at room temperature.
To increase the shelf life, it is recommended to keep the product in a cool, dark, dry place. The shelf life of sweet winter preservation is 3 years.
During storage, it is important to monitor the color of the syrup and the condition of the lids. If there is mold, bubbles or an unpleasant smell on the surface when opening the can, such jam is unsuitable for use.
If the syrup has crystallized, this indicates that the fruit was sweet and no “sourness” was added to the fruit mixture. You can fix the situation by putting the jar in hot water for several hours.
After opening the container with pear jam, it is recommended to use the product within 1-2 weeks.
