Jam made from apples and pears is a unique source of vitamins, microelements and acids. With all this, the product has a low calorie content (273 kcal), which allows you to "dabble" with such jam even with a strict diet.

Useful properties of apples and (especially) pears have a healing effect on the human body. Products from them are allowed (shown) for young children, diabetics, patients to speed up the healing process, as well as for preventive purposes.

Starting from August and up to October, apples and pears are available to everyone and making jam from them is the sacred duty of a self-respecting hostess. Let's look at a few simple and not very recipes for apple and pear jam.

Basic rules for making jam

Before cooking, it is necessary to follow some rules and then the jam will turn out well - in taste, color and medicinal properties. Here are the rules:

1. Fruits are carefully selected (we are only interested in ripe pears and apples).
2. Wash well.
3. We clean from the skin, remove the stalks, boxes with seeds, cut out the damaged areas.
4. Slices cut into the same size.
5. We immerse them in salted cold water and stand for an hour (this procedure will prevent the cut fruit from oxidizing and darkening).
6. To protect soft varieties of apples from boiling, before cooking the jam, we keep the sliced ​​\u200b\u200bsections in a 2% solution of baking soda for about 5 minutes.
7. We strictly observe the proportion of fruits and sugar, if desired, you can add cinnamon, citrus fruits, cloves (whoever loves what).

Apple and pear jam for the winter - step by step photo recipe

Even such similar sweets as French confiture, Ukrainian marmalade or English jam cannot compete with the taste and useful properties of homemade jam from apples and pears. There is no analogue to the ancient Russian dish in the world! The proposed recipe for delicious pear and apple jam is an excellent confirmation of this.

To ensure the quality and best taste of the finished product, we select only whole and intact fruits with dense pulp. The pears will provide a very delicate texture to the jam, while the apples will infuse the product with a great aroma.

Your mark:

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

• Apples and pears: 1 kg (in equal proportion)
• Sugar: 1 kg
• Peeled nuts: 200 g
• Lemon: half
• Vanillin: optional

Cooking instructions

Many confectioners prefer to use peeled fruit. We will go our own way - we will leave the fruits in their natural "dress". The preserved skin will help the slices stay whole after hot processing, and the finished jam will take on a darker and more saturated color.



We wash the sorted apples and pears well, lay them out on a clean cloth, or wipe them with napkins so that excess water droplets drain.



We remove the core from the fruit, cut each fruit into small slices. Prick the pear slices with a wooden stick or fork.



Processed foods, as well as halves of nuts, are folded in layers in a bowl for making jam, each new row is sprinkled with sugar.



When all the products have taken their place, shake the pelvis slightly in a circular motion several times. This technique will allow white crystals to be evenly distributed throughout the fruit composition.



We leave the jam for five hours - let the pieces of fruit absorb sugar and let the juice flow. Do not forget to cover the container with a waffle or other linen cloth. This must be done, especially after heat treatment of products. Evaporating steam will be absorbed into the fabric, and not drain off the lid into the jam being prepared. We do not need extra moisture!



We put the basin on a strong fire, heat the fruit. As soon as signs of boiling appear, immediately reduce the intensity of the flame, continue to cook for 15 minutes, then remove the dishes to the side.



We take a break for 8-12 hours, after which we repeat the process of heat treatment of jam three times. At the end of cooking (at the last approach), add the desired amount of vanillin and lemon juice.



We lay out the jam in sterilized jars after it has cooled. We tightly close the cylinders with lids, send a luxurious dessert to the winter cellar.



Our jam from apples and pears turned out so tasty that, I'm afraid, until the end of the cold season it is unlikely to remain intact. It's okay, because we already know the recipe for a wonderful pear-apple jam, so repeating this culinary action will only be a joy!



How to make jam from apples and pears with slices

For this apple and pear jam recipe, harder varieties of fruit are ideal. Ideally for apple trees, these are Antonovka, Golden Kitayka and Slavyanka. You can even take wild pears, but it is better if they are Autumn Bergamot, Lemon or Angouleme. If there are no such varieties - take those that are!

To make it more convenient to calculate the ratio of one fruit to another, as well as the optimal amount of granulated sugar, we prepare:

• 1 kg of apples and pears;
• 1.5 kg of granulated sugar.

Let's move on to cooking delicious jam:

1. We prepare the fruits for cooking in the above way, and in this recipe you can not remove the peel. After carefully slicing apples and pears, put them in a bowl for jam (if there is none, a saucepan will do) and immediately sprinkle with sugar. This procedure will prevent the fruit slices from oxidizing and will speed up the appearance of juice in the pelvis.
2. The first cooking is not brought to a boil, the fruits are warmed up and the basin should be removed from the heat.
3. The basin is covered with a lid and stands aside for at least 12 hours.
4. At the next stage, the contents of the basin are brought to a boil with minimal heating of the stove. To prevent the jam from burning, stir it along the bottom with a special spoon, preferably a wooden one. Boil, stirring, until sugar is completely dissolved.
5. And again we set the jam aside, cover it tightly with a lid and let it stand for another 12 hours.
6. Bring the jam back to a boil, while continuing to stir. Another aging and another boiling ahead.
7. After the fourth time of boiling, the jam can be considered ready. It is easy to check its readiness: if a drop of syrup, spreading, freezes on a spoon, then this indicates the readiness of the product.
8. Pour boiling pear-apple jam into sterile jars and roll them up.
9. Rolled cans should be turned upside down and wrapped well. Store preferably in a cool dark place.

The jam turned out gorgeous: the slices are whole and transparent, golden in color. It is not a shame to put such a delicacy on the festive table, and use it as a filling for pies. Delicate sweet and sour taste and delicious aroma are the best reward for a patient hostess.



Recipe for clear, amber apple and pear jam

You can get a rich amber-colored jam from pears and apples by following another recipe. We take:

• 2 kg of fruit (1 kg of apples and pears each);
• 2 kg of granulated sugar;
• 300 ml of water; squeezed lemon juice (150-200 g);
• one clove.

Cooking:

1. The first step is to properly boil the sugar syrup. To do this, pour granulated sugar into a special basin (pan), pour it with water and lemon juice and boil it all, stirring, over low heat until the granulated sugar is completely dissolved.
2. Set the syrup aside and let it cool down a bit.
3. We prepare apples and pears for cooking in the already known way.
4. We fall asleep sliced ​​\u200b\u200bfruits into the syrup that has cooled to 50º C. Gently mix the mass and, without boiling, set aside (do not forget to cover the hot mass with a lid).
5. The next stage will begin exactly in 24 hours. During this time, it is recommended to gently mix the slices in syrup several times.
6. The day has passed, now it's time to bring the mixture to a boil and set aside again. This time it will take only 6 hours to wait for the next stage.
7. And now it's time to add another important ingredient - cloves. Bring the jam to a boil over low heat, put one clove bud (such a seasoning) and boil for about 5 minutes. We leave for another 6 hours.
8. This is the final step. Almost ready fragrant jam is brought to a boil again and poured into sterile jars while still hot. Roll up, turn over and wrap.

You can transfer jam from apples and pears to the cellar after it has completely cooled to room temperature.

How to cook apple-pear jam in a slow cooker - a step by step recipe

Let's talk about the multicooker! This miracle of technology can greatly facilitate the work of the hostess, giving a lot of delicious dishes. Pear and apple jam is no exception. Apples and pears in a slow cooker will turn into jam in just a few hours, although for this you need to put ready-made slices and sugar in a slow cooker, let the fruit emit juice and set the correct mode. For jam, the “quenching” mode is suitable.

• So, chopped pears and apples are already in the slow cooker, mix them for 2 hours and wait for the juice to appear.
• Then turn on the multicooker and set the "extinguishing" mode. Every 30 minutes for 2 hours, stir our brew.
• If desired, 15 minutes before the end of cooking, you can add citrus fruits or spices.
• We roll up the finished jam.

The same quick and tasty jam from pears and apples can be made in a bread machine!

Recipe for jam from apples, pears with lemon or orange

We offer another recipe for pear and apple jam, only now we will add a lemon or orange.

1. The stages of making jam from pears and apples with citrus fruits are not much different from the classic ones.
2. At the third cooking, a lemon or an orange, cut into slices, is added. At this stage, you can add nuts, cinnamon and cloves to further enhance the taste.
3. The fourth stage of cooking is the final one - fragrant jam from pears and apples with citrus fruits is ready, pour it into jars and roll it up.

We are waiting for your comments and ratings - this is very important for us!

Homemade apple and pear jam is sometimes considered a boring classic. But it is worth adding a slight variety to it, and it will sparkle with new flavors. You need to add citric acid and nuts, and when boiling, make sure that the pieces of apples and pears do not turn into. This jam is not spread on bread, its place is in dessert bowls next to ice cream balls.

Apple and pear jam - recipe with photo

Ingredients:
- apples - 400 grams,
- pears - 500 grams,
- walnuts - 10 pieces,
- sugar - 350 grams,
- water - 500 milliliters,
- citric acid - 1/2 teaspoon.




Apple-pear jam will turn out especially tasty if you use fruit varieties with green skins. Walnuts are a great flavor accent for any apple jam, their number can be doubled.
Fruits are washed. You need to make sure that the peel looks beautiful: there are no dark spots and cracks on it. If the fruits are overripe, then in the finished jam the skins will come off the pulp, the appearance of the workpiece will lose its attractiveness.




Pears and apples are cut into neat slices.




The nuts are cleaned, the kernels are divided into halves. In winter preparations, pieces of any nuts should be as large as possible. Nuts are slightly dried in the oven or in a dry hot frying pan.




Fruits are placed in a saucepan, poured with water, the water level should not rise above the level of fruit slices.




Add sugar. It is put just enough to ensure long-term storage of jam. The main taste of the jam is sweet and sour, reminiscent of the natural taste of fresh autumn apples and pears.




Pour out the citric acid. Its task is to serve as an additional preservative. Put nuts.




Bring the jam to a boil, remove the sugar foam, reduce the heat. With a slow boil, the jam remains on the fire for 30-35 minutes. The syrup will be translucent, fruit pieces remain intact. Jam is poured into a sterilized liter jar.



The jam is rolled up, the jar is taken to the cellar.




The advantages of jam from apples and pears in slices is that there is no sweet cloying in it. If you need to quickly build a fruit cake, take two or three ready-made biscuit cakes, soak them with jam syrup and stack them in a pile. And as a layer and top decoration, pieces of fruit and nuts are used.
It turns out very fragrant

What could be better than a jar of delicious jam and a cup of aromatic tea? Especially when it comes to long winter evenings...

Today I bring to your attention a simple recipe for transparent jam from pears and apples with slices. To create it, it is better to choose ripe, but elastic fruits. We will cook in three approaches: twice for 5 minutes, and the third (final) - 15 minutes, at intervals of 2 hours. In this way, we will maintain the integrity of the fruit slices and get a thick, transparent syrup.

To prepare transparent apple-pear jam in slices, prepare the products according to the list for the recipe.

Wash pears and apples thoroughly under cold running water, dry and, without peeling, cut into large slices.

Place fruit slices in a suitable cooking container.

Pour in sugar, mix gently and leave for a couple of hours (or overnight) at room temperature.

After the time has passed, a sufficient amount of liquid will form in the pan, and some of the sugar will have time to dissolve. Send the pot to the fire.

With slow heating, bring the contents to a boil, add lemon juice and boil for 5 minutes. Then cover the pan with a lid and leave to cool for 2 hours.

Then repeat the procedure: boil for 5 minutes, cool for 2 hours.

The third time should be boiled for 15 minutes on the lowest heat.

Then pour the hot jam into sterilized jars and roll up immediately.

From this amount of ingredients, I got 2 cans of delicious treats: 550 and 500 ml.

Turn the jars upside down and wrap them in a warm blanket. Leave until completely cool. Store blanks in a dry, cool place.

That's all, appetizing, transparent jam from pears and apples with slices is ready.

Bon Appetit!

Pears and apples are considered the most delicious and fragrant ingredients for sweet winter preparations. Amber pear jam in slices attracts gourmets because parts of the fruit can be consumed separately and enjoy a fragrant delicacy.

How to cook pear jam with slices?

Housewives who want to cook amber pear jam with slices should take into account certain points, which are as follows:

1. To prevent the pears from falling apart, you need to take hard fruits.
2. First you need to wash the pears, and then cut them into quarters, you need to remove the core from the pieces. If the fruit is large, then the quarters can be divided into several thin slices.
3. It is not necessary to peel the peel from the parts of the pear, because after cooking they will not retain their integrity, but will turn into a homogeneous pear puree.
4. Sliced ​​\u200b\u200bwedges need to be laid out in a container where they will be cooked. Pour sugar on top so that it is distributed around the chopped pears, they need to be shaken a little.
5. So that the amber jam from pears does not burn with slices, the fruits must give juice, so the workpiece must be left for 1-2 hours.
6. The amount of sugar can be adjusted, it all depends on taste preferences.

Amber pear jam slices "Five minutes"

Busy housewives will appreciate the Pyatiminutka sliced ​​pear jam, which does not require many hours of preparation. The cooking process consists of a series of simple steps, fruits can be quickly prepared without removing the skin from them, and a minimum of time is also given to boil delicacies.

Ingredients:

• pears - 1 kg;
• sugar 1 kg;
• water - 0.5 l.

Cooking

1. Treat the fruits with water and cut them into slices
2. Separately, make syrup: dissolve sugar in water and remove the foam after boiling.
3. Put the pieces into the finished sugar mixture and cook them until a transparent consistency.
4. Pour amber pear jam into bowls.

Amber pear jam with lemon wedges

A harmonious combination of taste and color is distinguished by transparent pear jam with slices of lemon. A feature of the cooking process is that the workpiece must be boiled several times, it would be ideal to repeat this procedure four times so that the delicacy acquires the desired consistency.

Ingredients:

• pears - 1 kg;
• lemon - 1 pc.;
• sugar - 1 kg;
• water - 200 ml.

Cooking

1. Prepare fruit, sprinkle with sugar and leave for a while.
2. Remove the skin from the lemon and cut it into slices, cover with sugar for 2 hours. Then add water to it, boil, cook for 10 minutes.
3. Pour the syrup over the pears and leave to cool.
4. After 5 hours, cook again for 10 minutes, repeat the procedure at least 4 times.
5. Pour amber jam from pears into containers.

Transparent jam from pears and apples slices

Sweet preparation of two types of fruits looks great, this is fully consistent with amber and pear slices, cooked in clear syrup. As a result, not only a delicious treat is obtained, which looks very aesthetically pleasing, it also becomes a prophylactic against diseases in the winter.

Ingredients:

• apples - 1 kg;
• pears - 1 kg;
• sugar - 2 kg.

Cooking

1. Wash and peel the apples, cut into thin slices and sprinkle with half the sugar, the fruit gives juice for 2 hours.
2. Boil the apple mass, cook for 3-4 minutes.
3. Pour the remaining sugar into the syrup and boil.
4. Prepare pears in the same way, dip in syrup and cook for 4 minutes.
5. Combine fruits, boil for another 10 minutes and cool.
6. Repeat this procedure until the fruit slices become transparent. As soon as the pieces have brightened, arrange the amber jam from pears, apples into slices in containers.

Amber pear jam with cinnamon slices

Unusual original taste is distinguished by slices with cinnamon. The spice is harmoniously combined with fruits and the result is a wonderful delicacy of rich amber color. To obtain a thick jam, the container is not covered during cooking, and in order to achieve transparency, it is boiled several times.

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 1 glass;
• cinnamon - 1 stick;
• citric acid - 0.25 tsp.

Cooking

1. Cut fruits into slices.
2. Boil water and dissolve sugar in it.
3. Pour pears with hot syrup, throw in a cinnamon stick, leave for 3 hours.
4. Boil for 10 minutes, then cool, repeat this three times.
5. Finally add acid.
6. Pour amber hot pear jam into jars.

Amber pear jam with gelatin slices

Many lovers of jelly delicacies like pear jam in slices, to which gelatin is added. This additional component will allow you to get a delicious frozen mass that envelops fruit particles. The advantage of the dish is the possibility of its long storage.

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• gelatin - 40 g.

Cooking

1. Cut fruit, mix gelatin and sugar and pour them over pears. Leave them for 8 hours.
2. Bring to a boil, then cook for 7 minutes.

Amber pear jam with poppy seeds

Pear jam with poppy seeds has a very unexpected combination of flavors. Such an interesting additional component can radically change the taste of a winter dessert. The advantage of this dish is the extreme ease of preparation, the process takes a minimum of time and effort.

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• poppy - 100 g.

Cooking

1. Cut the fruits, sprinkle with sugar and leave to stand out the juice.
2. Grind the poppy in a coffee grinder and attach to the workpiece.
3. Boil for 10 minutes, then arrange in jars.

Amber pear jam with orange slices

Amber slices with orange have an original rich taste and unique aroma. The addition of this type of citrus fruit will bring novelty to the usual dessert. If desired, you can add spices, for example, it can be cinnamon or vanillin, with their help, jam can be made even more fragrant.

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• orange - 1 pc.

Cooking

1. Cut the pears, remove the peel from the orange and chop it. Mix everything and cover with sugar, leave overnight.
2. Boil, adding water, cook for 1 hour.
3. Divide dessert among jars.

Amber pear jam slices in a slow cooker

The advent of "smart" kitchen appliances has greatly simplified the laborious process of preparing winter preparations. It is only necessary to set the necessary modes in time, the device will free you from the need to work with huge pots of boiling water. Pear jam slices in a slow cooker can be made with maximum comfort.