Jam from apples and pears is not only tasty, but also healthy. This product is a unique source of vitamins, acids and other valuable components. Apple-pear jam can be consumed even by those people who follow a strict diet. It is enough to cook it with a minimum amount of sugar and a healthy product will be quite suitable for those who follow the figure. Jam from apples and pears can also be eaten not only by children, but also by people with diabetes. Every good housewife should cook it, because these fruits are available from summer until October.

Jam from apples and pears has an almost healing effect, but you need to be able to cook it, adhering to the basic rules. There are many recipes, each housewife selects the one suitable for herself and her family. Apples and pears contained in jam can be sliced ​​or mashed.
Here are some basic recommendations on how to cook delicious apple and pear jam at home:

• The quality of the finished jam largely depends on the correct selection of apples and pears - the fruits must be ripe, and spoiled areas must be removed.
• It is advisable to chop apples and pears into pieces of the same size: this way they will evenly boil.
• So that chopped apples and pears do not darken, you must first immerse them in salted water - thanks to this, the appearance of the jam will be more attractive.
• If apples of soft varieties are used for making jam in slices, you can soak them in a soda solution for about 5 minutes, and then just start the cooking process.
• To cook delicious and fragrant jam from apples and pears, you need to strictly follow the recipe, observing all the necessary proportions and recommendations.
• If desired, you can add cloves, cinnamon, lemons, oranges or something else to apple and pear jam, guided by your own taste.

If you follow the above tips, apple and pear jam will turn out tasty, fragrant and beautiful. And if you use fruits from your own garden, it will still be natural and very, very healthy.

Apple and Pear Jam: Step by Step Photo Recipe

It is difficult to compete with the taste of jam from apples and pears. And if you take into account its benefits, then the product has no equal at all. A step-by-step recipe for apple and pear jam with a photo will help you prepare a truly delicious treat for adults and children.
To cook jam from apples and pears, you must use the following ingredients:

• apples - 0.5 kg;
• pears - 0.5 kg;
• granulated sugar - 1 kg;
• peeled walnuts - 200 g;
• lemon - 0.5 fruit;
• vanillin - on the tip of a knife.

This recipe uses only ripe apples and pears. Fruits must be whole, without signs of damage and rotten areas. If there are any, they must be removed, otherwise the taste of the finished jam will be irrevocably spoiled. In addition, rotten and damaged areas of apples and pears jeopardize the shelf life of the product.
Apples fill the jam with excellent flavor, while pears provide a delicate texture. The recipe for apple and pear jam for the winter is quite simple and consists of the following sequential steps:

1. First of all, you need to select fruits. In total, they should get one kilogram.

On a note! If desired, you can peel apples and pears, but if you do not touch the peel, the slices will remain intact after cooking. Therefore, for those who care that the fruits are not boiled, and the jam turns out to be dark and saturated in color, it is better to leave them in their natural “dress”.

Apples and pears are thoroughly washed under cold running water, laid out on a clean towel to dry. Then you need to cut the fruit into slices, cutting out the seeds. It is advisable to prick the pears with a fork or a wooden stick.

1. It is advisable to clean the nuts in advance so as not to waste time on this later.

1. Nuts, slices of apples and pears prepared for jam, according to the recipe, must be poured with sugar in layers in a basin. Then the container with fruit and other contents must be shaken several times so that each layer is evenly saturated with sugar. Future jam should be left for at least 5 hours so that the pears and apples release juice. The ideal option is to sprinkle fruit slices and nuts with sugar in the evening, and cook the jam in the morning. At this time, it is advisable to cover the pelvis with a clean cloth, towel or lid.

1. In the morning, opening the basin, you can see that the slices of pears and berries are floating in sweet syrup. You need to put it on a strong fire and bring the jam to a boil. Then the fire must be reduced. At the next stage, you should cook the jam from the slices of pears and apples for about 15 minutes, gently stirring with a wooden spatula. Then the fire is turned off, the basin must be set aside, its contents must cool.

1. After 12 hours, again you need to put the basin on the fire, bring the jam to a boil, boil for 15 minutes, cool. Such manipulations are performed only three times. At the end of cooking, add vanillin and juice of half a lemon to the jam.

The finished product is laid out in sterilized jars, which are rolled up with lids. They are stored in a dark cool place. In winter, ready-made jam will delight with a pleasant aroma and breathtaking taste, and will also become the main source of vitamins.

Video recipes for apple and pear jam for the winter

There are a huge number of recipes for making apple-pear jam. One of them is shown in the video.

Another video recipe that will help you cook delicious and fragrant jam from apples and pears.

In the process of making jam, in addition to apples and pears, completely different ingredients can be used. Some people add lemon to give it a spicy sourness. Others put in oranges, nuts, or cloves. Below is another easy video recipe for Apple and Pear Jam with Elderberry!

Whatever jam recipe you choose, the fruits for this delicacy should be strong, with dense pulp. When choosing pear varieties, stop at the forest beauty or Clapp's favorite- These are large and juicy pears with a thin peel. Of apples, varieties with sourness are best suited. They include Golden Kitayka, Antonovka and Slavyanka. Before starting work, the fruits are thoroughly washed, wormholes and damaged areas are cut out, and peeled. You also need to remove the tails of the fruit, seed pods and receptacle. We cut into pieces and slices, as you like, but for uniform cooking, the pieces should be approximately the same size.

Pear and apple jam

Since the flesh of apples in the air begins to darken quickly, oxidizing, the prepared pieces should be immersed in a weak saline solution for 30 minutes. In general, the technology for making apple and pear jam is very simple. Small fruits can not be cut, but used whole, simply by removing the lower part along with the stalk. If you are using Antonovk y, immerse the apples for 3-5 minutes in a soda solution - thanks to this, they will not boil soft during the preparation of the treat.

To prepare a dessert according to this recipe, take 1 kg of fruit and 1.5 kg of granulated sugar. When increasing the weight of pears and apples, do not forget to proportionally increase the amount of sugar, otherwise the jam will turn out not so sweet. Or just take sweeter varieties of apples. It is boiled in three steps, thanks to which the fruit slices are completely saturated with delicious syrup, and the jam itself will become brightly transparent and will not boil.

Jam cooked according to a traditional recipe

The cooking process is as follows:

1. We cut the fruit, put them in a large basin and sprinkle with sugar on top. For a couple of hours, leave the fruits in such a form that apples and pears let the juice flow.
2. We put the container with the fruits on the stove over medium heat and bring the mixture to about 80 degrees, stirring constantly and not letting it boil.
3. We remove the delicacy from the stove, close the basin with a lid and leave for 10 hours.
4. We again transfer the future jam to the fire and bring to a boil. Stir the mass from time to time, preferably with a wooden spoon, so as not to spoil the color of the dessert.
5. As soon as the jam begins to boil, turn off the heat and set aside until the next day.
6. For the third time, put the apple-pear delicacy on the stove, bring to a boil. As soon as this happens, start transferring the jam to the jars without turning off the fire.

At the end, we roll up the jars, turn them upside down and leave them wrapped in a warm blanket for a couple of hours. After two days, jars of jam can be transferred to the pantry for storage.

Modern technology frees us from the need to spend hours at the stove, wasting time preparing jams, jams, and other desserts. This is especially helped by the slow cooker, which will do almost everything for you - just load the ingredients and turn on the appropriate mode. There is nothing difficult in preparing pear-apple jam according to the classic recipe in a slow cooker. We cut the fruit, put them in a cooking container and sprinkle sugar on top. Leave the fruit until the next morning to release the juice.

Preparing fruit for jam

After that, turn on the equipment, set the "Extinguishing" mode and leave the multicooker for two hours, while every 30 minutes you need to mix the mass. When the jam is ready, pour it into sterilized containers.

The process is exactly the same in a bread machine. True, you should select the "Jam" mode. Due to the fact that the capacity in the bread machine is smaller, you will have to take 0.5 kg of apples and pears and 0.7 kg of sugar. If you decide to add spices (vanilla, cloves) to the jam, this should be done 10-15 minutes before the end of the cooking process. A delicacy ready and packaged in jars can be stored for about two years, after which it is undesirable to eat jam. But open jam is best eaten a few weeks in advance, keeping the container in the refrigerator.

To make the jam less sweet and give it a thick consistency, take a few oranges in addition to pears and apples. This recipe includes the following ingredients: 1 kg of fruit, 3 liters of water, 3 kg of sugar. Peel apples and pears, remove the core with stones, cut the fruit into pieces of the same size and dip in boiling water for 5 minutes. Thanks to this, they will not darken, and the jam will be almost transparent. Use a slotted spoon to catch the fruit (do not pour out the liquid, but save it) and cool under running cold water.

Sliced ​​orange for jam

We also clean the oranges, carefully remove the white film (or the jam will be bitter), take out the seeds. Cut the soft part into slices of medium size. That's it, now it's time to prepare the syrup. In the saved water from fruits doused with boiling water, we pour sugar and bring to a boil. For 7-10 minutes, constantly stir the liquid so that the sugar dissolves and does not stick to the bottom of the pan - in this case, the jam will have a burnt aftertaste. After the syrup thickens, we immerse all the fruits in it, bring the mixture to a boil, cool and repeat the procedure three times.

Thanks to this, it will thicken and retain useful trace elements. Just roll up the treat in jars and send it to the basement for storage. When preparing this dessert, there are a few tricks to keep in mind. If you choose soft varieties of pears, it is better not to pour boiling water over them - they will turn into mashed potatoes almost immediately. Fruits in this case should be dipped into the syrup after the apples. You can make jam in the form of mashed potatoes: in this case, pears and apples must be passed through a meat grinder, and oranges simply cut into pieces.

Jam will turn out very tasty if you add cranberries with nuts to it. Wash about 1 kg of berries, dry, rub through a sieve, removing excess water. Puree pour 350 ml of water and cook over low heat for 10 minutes. Take 0.5 kg of pears and apples, peel, cut into slices and throw them to the cranberries, pour 2 kg of sugar on top. Boil the sweet mass for about an hour, removing the foam. 20 minutes before readiness, add 500 g of chopped walnuts to the jam.

Beautiful serving of pear and apple jam with cinnamon

The second unusual jam recipe involves the use of cinnamon, which will give the delicacy a piquant taste. To prepare it, take: 1 kg of apples, 0.5 kg of pears, 500 g of sugar, cinnamon - 1 spoon or stick. We clean the fruit, cut out the core, cut into small slices. We put everything in a deep saucepan, add cinnamon and fill the pears with apples with water. Cook for 15-20 minutes over low heat, add sugar, knead and wait until the mass boils, then boil the same amount. We lay out the delicacy on the banks and roll them up.

Another really sweet jam recipe is with chocolate and nuts. First, take all the products you need to make jam: 500 g of pears, 100 g of apples, 300 g of sugar, 100 g of chocolate (preferably bitter), 50 g of nuts. Grind pears with apples in a food processor, pour into a saucepan, add water with sugar, boil until the mass thickens. At the end, add nuts and melted chocolate.

Amber jam from pears and apples - decoration of any table. A quick and inexpensive dish to prepare perfectly helps out in the winter. And tea with such jam can be drunk, and how to add stuffing to pies, and decorate dessert. Roll up a couple of jars for the winter according to the step-by-step recipes below, be sure to use photo and video tips.

Apple and pear jam with cinnamon

This option fits the definition of “five-minute”, as it does not provide for a long heat treatment at any of the stages.

Ingredients

Servings: - + 50

• Apples 500 g
• Pears 400 g
• Granulated sugar 600 g
• Cinnamon 1 tsp
• Carnation 3 pcs.

per serving

Calories: 37 kcal

Proteins: 0.1 g

Fats: 0 g

Carbohydrates: 9.2 g

50 min. Video recipe Print

We divide the pre-washed fruits with a knife into two parts and remove the core. Cut apples and pears into large cubes and transfer to a saucepan in which we will make jam.

Pour the fruit with sugar and leave for 4 hours to form the juice.

We rearrange the pan on the stove and add a teaspoon of chopped cinnamon. Bring the jam to a boil and let it simmer for 15 minutes. Set aside for 8 hours to cool. It is best to do it at night.

Before rolling for the winter, sterilization of jars and lids is necessary. If the latter is enough to simply pour boiling water for 10 minutes, then glass containers should be sterilized in the oven, steamed or in the microwave.

In the morning, boil the jam again for 15 minutes, and pour into jars. We roll them up with lids and leave them to cool completely. Then we hide for the winter in a cool place.

Advice: It is better to buy cinnamon in sticks and grind it just before adding it to the jam, this is how it will retain its real bright aroma. In order to turn cinnamon into powder, you need to put it in a plastic bag and knead it with a rolling pin, then grind it in an electric coffee grinder.




Recipe for apple and pear jam with lemon

Servings: 50

Cooking time: 50 minutes

The energy value

• caloric content - 39.4 kcal;
• proteins - 0.1 g;
• fats - 0 g;
• carbohydrates - 9.2 g.

Ingredients

• apples - 400 g;
• pears - 400 g;
• granulated sugar - 700 g;
• lemon - 1 pc.

Step by step cooking

1. We remove the cores from the washed fruits and grind them into small uniform pieces.
2. Cut the lemon together with the zest into small cubes, after removing the seeds.
3. We fall asleep apples and pears with granulated sugar and leave for 4 hours.
4. Add chopped lemon and start cooking. As soon as the thick syrup boils, make a small fire and boil for 20 minutes.
5. Let cool for at least 6 hours.
6. We put the workpiece on the stove again for 15 minutes and pour it into jars. Roll up and leave at room temperature until completely cooled. Delicious homemade dessert is ready.

Greek apple and pear jam recipe

Servings: 70

Cooking time: 1 hour 10 minutes

The energy value

• calorie content - 22.6 kcal;
• proteins - 0 g;
• fats - 0 g;
• carbohydrates - 5.6 g.

Ingredients

• pears - 1 kg;
• apples (sour) - 200 g;
• lemon juice - 1 tbsp. l.;
• cinnamon - 1 tsp;
• water - 500 ml.

Step by step cooking

1. It is necessary to wash all the fruits, peel them, and then remove the core from each fruit.
2. Cut the peeled pears into small cubes, fill with water and squeeze the juice from the citrus or add citric acid. Mix the ingredients and boil them for 15 minutes.
3. In the meantime, grate sour apples on a fine grater. If there is a meat grinder, then you can use it.
4. Add apple and ground cinnamon. Stir the pears regularly so they don't burn.
5. Boil everything together for 30 minutes. It may take more time, you need to look at the consistency. The dish will be ready when the pear becomes soft and begins to boil.
6. Pour the jam into jars and roll up. Confiture is ready.

This is interesting: Apple pectin is a natural thickener that is great for making jelly. But besides cooking, it is very important in medicine. It is used to create medicinal capsules, to treat and heal wounds, normalize bowel function, and as an absorbent that removes heavy metals and allergens from the body.

Feature of cooking by varieties of apples

Summer apples, such as China, white filling, Moscow pear, are rather soft fruits, therefore they quickly boil soft. Of these, at home it is best to cook jam or jam.

Late varieties, such as Simirenko, Antonovka, Gloucester, Ranet, are very dense apples, so jam slices are good from them. The syrup comes out clear and the apple pieces keep their shape.

Homemade dessert made from sour varieties of apples is considered the most useful. Because these apples contain an increased amount of pectin.

Any of the proposed options is suitable for cooking in a slow cooker. You can independently set the time in the “Multi-cook” mode, according to how many minutes are indicated in the recipe, or use the “Jam” or “Baking” programs.

Truly delicious meals are prepared easily and simply. A little patience and desire and everything will definitely work out. Experiment, add new ingredients, improve the proportions, in general, bring the recipe to your ideal and enjoy the delicate taste.

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