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Jam is a dessert that can be made from fruits and berries. Everyone has known about the benefits of this delicacy for a long time, and pear is no exception. Severyanka is a pear variety from which jam has been made for a long time. It will not only delight you on cold winter evenings, but also save you from colds.
Secrets of making pear jam northerner for the winter
Over the years of cooking, the hostesses have identified a number of rules that help cook the perfect delicacy:
- It is not necessary to prepare the jam according to the classic recipe. Various additives in the form of fruits, berries and spices will help to diversify the taste.
- When cooking, it is strictly forbidden to leave the pan. The mass can burn and spoil its taste.
- If households prefer a more delicate taste, peel the fruit off before making the jam. To do this, they are scalded with boiling water, and then soaked in cold water.
- The tight skin must be cut off, as it radically changes the taste.
Pear jam can be in the form of a homogeneous mass or whole. Also, whole pears are boiled in syrup, if they are not very large. In the latter case, the cooking is divided into several stages so that the pulp is boiled and does not disintegrate at the same time.
Features of selection and preparation of ingredients
If the pear is cut into pieces, flaws and damage are tolerated as they will be removed in the process. For cooking a treat, a whole pear should be almost perfect. Fruit for dessert is harvested on a sunny day, since in this case they will be able to maximize the aroma.
Rules for the preparation of containers
The cooking container should have a thick bottom, as this will reduce the risk of burning. You cannot leave the jam for a long time, therefore, a wooden spatula is prepared for stirring in advance. As for the cans and lids, they are washed and sterilized by steam.
How to make Severyanka pear jam at home?
Severyanka is one of the best pear varieties that is suitable for making winter preparations. The taste is refined, sweet, and changes with the addition of other fruits. Besides fruits, jam is cooked with poppy seeds, nuts and spices.
The easiest recipe
For classic pear jam, you need the following ingredients:
- Ripe Severyanka - 1.5 kg;
- sugar - 1-1.5 kg;
- water - 250-300 ml.
- Each washed pear is cut into 2 even halves. One part remains intact, the other is cut into two more. As a result, you should get 3 pieces.
- Chopped fruits are covered with sugar and left for a whole day.
- The mass is put on a slow fire and cooked. If the secreted syrup is not enough, water is topped up.
- After boiling, the dessert should be boiled for 25-30 minutes.
The jam is poured into jars and immediately rolled up with lids. For this, tin ordinary or twisted ones are taken. You can open the jam at any time of the year.
With lemon and orange slices
The recipe is the same as the classic one. Oranges and lemons are added as additional ingredients. They are also cut into wedges. If you grind the fruit very finely, the mass will look more like jam rather than jam.
Whole pear jam in a slow cooker
The mass is brewed in the device in the "extinguishing" mode. Apples are added at will, preferably sour varieties. Ideal for Severyanka Antonovka. Since pears are boiled whole, the apples are cut into small cubes and water is added.
Fast way "Five minutes"
Apples are cut with pears into small cubes. After sprinkling with sugar, infuse for at least 8 hours. Once the fruit has released its juice, the jam is simmered.
After boiling, the mass is boiled for 5 minutes. After that, the jam is poured into prepared jars and rolled up. The recipe is more suitable for storage in the refrigerator under nylon lids.
When creating blanks for the winter, spices such as cloves, ginger, cardamom, cinnamon and others are used. You can choose one ingredient or make a mixture of several. If ginger is used in the recipe, it is dried in powder form.
The jam option is suitable for diabetics. You can add sweetness to the mass using apples and bananas. For one serving of dessert, you will need 2 bananas and the same number of apples as pears (1 kg each).
With apples and plums
The cooking recipe has some nuances. The crushed fruits are poured into a cooking container, which is immediately put on the fire. Sugar is diluted in water, after which it is gradually added to the fruit mass.
The jam is cooked in three passes. After boiling, it cools down, after the second boil, it is cooked for 5 minutes and turned off. On the third cooking, after boiling, the mass is held on fire for up to 10 minutes. It is immediately laid out in containers and rolled up.
Instead of plums, it is allowed to take cherry plum.
With nuts and poppy seeds
The ingredients are added to the chopped pears and sugar is sprinkled over the mass. After 6-7 hours of infusion, the fire turns on, and the jam is brought to a boil. After that, it is cooked for 30-40 minutes. The color indicates the readiness of the dessert; it becomes darker by several tones.
With berries and raisins
Due to the selection of components, the jam is considered royal. After cooking the mass, it is wiped through a sieve. It turns out a delicate homogeneous mass, due to which the delicacy belongs to the "royal" dishes.
Further storage of jam
When seaming cans, it is important that no air gets inside. Therefore, they are sealed with a key. Sterilization also plays an important role. If the two conditions are met, the jam will be stored even at room temperature.
During winter storage in the cellar, the room should not be humid, as the tin lids will begin to rust. Ideal conditions are dry air and a temperature of 10-15 degrees. The jam will last more than one winter.
An opened can will keep in the refrigerator for up to two weeks. If, when creating blanks, spices, nuts, berries and fruits were used, the delicacy withstands no more than a year. If the jam turns black and smells bad, then it has deteriorated and is not recommended to eat.