Pear wild: description and recipes for cooking jam

Each hostess tries in the summer to make as many blanks as possible for the winter. To please and surprise her family, she experiments with different products and recipes.

For the preparation of blanks often used pear wild. In itself, its fruits are inedible, but jam can please any gourmet with its own taste. How to cook it? Now tell.

The first recipe

It turns out to be very fragrant jam from a pear dear. It will take about an hour to prepare it. The number of components is calculated for one liter jar.

For preparation it is required:

• Kilograms of wild pears;
• 1 kg of sugar;
• One small lemon;
• 200 milliliters of water.

Technology of preparation

To make this jam, only ripe fruits are needed. Since everyone knows that varieties of wild fruit spoil much faster, then before you begin the process of preparation, you should again carefully review them. If you come across a little crushed and with darkening, they will not work, because they will spoil the appearance of the dessert.

When pears are selected, they should be rinsed well with water and dried on a paper towel.

To later it was more convenient to treat this delicacy, tails can not be removed - just a little shorten.

The fruit itself must be pierced in many places. This is done so that during cooking the syrup is better absorbed into the pear.

After doing all these manipulations, the fruits should be kept in boiling water for about seven minutes. Then move them for a few minutes in a bowl with cold water.

In a separate container, a syrup is made. For this, water with sugar is brought to a boil. Then you need to wait until the last crystals dissolve.

In the hot syrup the prepared pears are mixed. Then they are left for 24 hours.

At the end of this time, the brewed fruits, together with the syrup, are sent to the stove, brought to a boil. After that another 5 minutes are cooked on low heat.

Then the future jam is removed from the plate. Then he goes again to insist on 12 hours. This process should be done three times, and all because the skin of the fruit is very hard.

When the dessert is cooked the last time, it is necessary to squeeze the juice out of the lemon and add it to the container with it.

Ready jam from pears of wild game should be closed in a hot kind, in pre-sterilized cans.

It is cooled in an inverted form, wrapped up in something warm, about a day.

This preservation is perfectly preserved at room temperature.

In this recipe, in order to give the dessert a more intense taste, you can add different ingredients during cooking, for example, cinnamon, wine, lemon peel, carnation.

Very sweet jam

Everyone knows that pear wild is not very juicy in itself. Therefore, it is suitable only for jam. To taste it turns a little sour, but pleasant.

To make jam from pears wild for the winter turned out to be more sweet, you will need:

• A kilogram of fruit;
• 1500 grams of granulated sugar;
• 500 milliliters of water.

Whole and undamaged fruit is thoroughly washed and cut into small slices. They are placed in boiling water and are there until they become softer. Then the pears are taken out of the water. Allow them to cool slightly. From the same liquid, adding sugar there, cook the syrup.

Already in the finished syrup, but in a boiling form, add chilled pears and cook for 15 minutes.

After leave to infuse for 24 hours. So it should be done three times.

Hot jam is poured into cooked cans, closes and leaves to cool.

With apples

You can cook jam from the wild (pear) in a different way. The recipe is quite simple. For preparation it is required:

• Wild pears-kilograms;
• Apples - 1 kilogram;
• Granulated sugar - the same amount.

Preparation of jam

Fruits are carefully selected and washed under running water. Then cut into small slices and fold into a deep container, while they are poured over with sugar. Then they must be left for several hours and wait until the juice appears.

After that, send them to the hot surface, boil and set aside for 24 hours. So do three times.

Ready jam is poured into sterile jars. Then wrapped and remains in this form until completely cooled.

And how else is the jam prepared, where is the main ingredient pear wild? Recipes for the winter can be very diverse. Although at first glance they are all very similar, but in fact each is unique in itself.

Jam from pears

Ingredients:

• Kilograms of wild pears;
• 1000-1200 grams of granulated sugar (this depends on what kind of jam should be - sour or sweet);
• 250-375 milliliters of water.

Pears rinse well and dry. Carefully take off their tails and cut out the middle. As a result, the following should result: the whole fruit itself, but inside a through hole.

In the enameled container, the one where the jam will be boiled, the prepared fruit is added and water is poured. The liquid must cover them completely.

After putting on the stove and boil. Immediately reduce the heat to a minimum and keep it until the pears become a bit softer. This will take about 10-15 minutes.

Then, using noise, the fruit is taken out into a clean and dry container.

While a little cooked pears cool, you need to cook the syrup. Separately mix the water and granulated sugar. Keep on fire until the latter completely dissolves.

When the syrup is ready, pears are transferred into it. Then it all goes to the stove and is cooked for about 25 minutes. The capacity is removed and remains until completely cooled. Then the process of cooking should be repeated, but it should be cooled for 12 hours.

After the time has elapsed, you need to check the jam. If the pear is soft, then the jam is ready, after which it can be closed. If the fruits are still harsh, then boil again 25 minutes. Then you should let it cool down a little. Then roll the product into cans.

Cooked pear wild for the winter with taste qualities almost does not differ from usual. Therefore, in the cold season you can treat yourself to useful fruits.

Jam with broth from a pear

Consider another recipe for jam from this fruit. For preparation it is required:

• Pear wild - kilogram;
• Granulated sugar - 1,5 kg;
• A decoction of pear - 500 ml (it is made during cooking).

Rinse the selected fruits under running water. Then remove the peel from them and remove the core. Cut them into small cubes and put them into a saucepan. Top with cold water and cook until the pear is soft.

Welded fruit to throw in a colander, and use water as a pear broth.

A syrup is prepared from 500 ml of broth and sugar. When the top appeared on it, you need to add cooked pears.

Fruit to boil for 15 minutes. Then let them cool down.

So it is necessary to do three days in a row, cooking jam for two or three times in 24 hours. During this process, the jam should be cooled at room temperature, and always covered with a lid.

After the last time it is cooked, the product can be either closed in sterile cans or treated to its household members.

Sugar jam

Ingredients:

• Pear - 2 kg (in the purified form);
• Granulated sugar - 2.5 kg;
• Water - 1 liter.

Pears rinse well. A special device for removing the core, remove it. If it does not, then you can simply cut it with lobules, while removing the middle with a knife.

Fruits should be put in a saucepan and poured with water so that the fruit was hidden beneath it completely. After it is necessary to boil the pears until soft.

Then drain the water into a single container. Fruits put in another vessel.

Take a container of water and a large mug, drain in the last liter of liquid. Then add sugar and mix it. Send to a hot surface to weld the syrup. While the crystals do not dissolve and no foam appears, you need to stir constantly.

In the hot finished syrup, you have to shift the cooked pears and cook for 10 minutes. After that, leave the product to cool for three hours. After this time, boil again for 10 minutes.

In the sterilized cans, first you need to put hot pears, and then pour them with syrup.

Now you can close the lids.

With wine

Fans of experimenting obviously like the following recipe.

For cooking, you will need:

• Pear wild - 1 kg;
• Granulated sugar - 1 kg;
• White wine - 200 milliliters;
• One lemon (for juice).

Preparation

Thoroughly rinse pears and chop them with a fork in many places. To throw in boiling water and there to hold about seven minutes. Cool the fruit in cold water, then transfer it to a dry container.

The wine is poured into the container, where the syrup will be boiled and sugar is poured. Then all this should be mixed and sent to the stove. When the syrup begins to boil, pour the pears and leave for 24 hours to impregnate.

This jam is cooked in several receptions, the intervals between them are 12-24 hours.

When the jam is cooked the last time, lemon juice is added.

Conclusion

Now you know what the pear is used for. Recipes of different varieties of jam from this fruit, we considered in the article. We hope that you will be able to cook this blank for the winter at home.