Cooking process
Confiture of pears is a simple and effective way of preserving pears for the winter. The minimum amount of cooking time and the minimum amount of sugar in the composition make it possible to preserve and emphasize the natural aroma and sweetness of pears. Complemented with fragrant spices, pear confiture turns out to be moderately sweet, spicy and very fragrant.
Dense, viscous and glossy, in consistency, it resembles a very thick jam or jelly. This workpiece is an ideal addition to a cup of hot tea and fresh rolls, pastries and desserts. Try it!
To prepare confiture from pears for the winter, prepare the ingredients in the list.
Prepare lids and cans for conservation. Wash the jars with soda thoroughly, and then sterilize them in pairs, in an oven or microwave. Cover the boil for 3-5 minutes.
Wash the pears and go through. Sort out half or 2/3 of the total pear volume, separating larger specimens.
Large pears peel and cut into small pieces. Pears with a thicker flesh should be cut into smaller pieces so that they can prepare for the short time that the confiture is prepared.
Cut the second half of the pears into large pieces, not cleaning, but removing the seed box. You can, of course, clear all pears, but this is an extra work, because half of them we will still grind to the state of fruit puree.
Weigh the resulting volume of fruit and measure the proportionate amount of sugar, in accordance with the recommendations of the pectin manufacturer.
Half the prepared pears (unpeeled) grind in a blender.
The resulting fruit mashed potatoes should be placed in a saucepan.
Add pears, cut into slices, and pectin. Following the instructions on the package, I pre-mixed pectin with 2 tablespoons. Sahara.
Cut the peel with half a lemon in large strips and add to the pan.
Also add the spices: vanilla sugar, 2 clove buds, a bit of ground nutmeg and cinnamon.
Thoroughly mix everything and stirring, on medium heat bring to a boil.
When the mixture boils, add sugar and 1 tbsp. lemon juice.
Stirring, bring the mixture back to the boil and simmer for 3 minutes. Turn off the heat and remove the cloves and lemon peel.
Pour confiture out of pears on sterilized jars. Close the prepared lids and roll them up. Turn the cans downwards and leave for 5 minutes. Then return to the original position, wrap and leave until completely cooled.
Pear confiture for winter is ready! Bon Appetit!
Confiture of pears
A tasty, useful and simple way to preserve pears for the winter, which allows you to preserve and emphasize all the dignity of this fruit …
Ingredients
Pears – 2 kg (peeled)
Sugar – 1 kg
Pectin / gelling mixture – 2 packs
Lemon – 0.5 pcs. (peel and juice)
Carnation – 2 pcs.
Cinnamon powder – to taste
Vanilla sugar – 1 pack
Nutmeg – 1 pinch
Lemon juice – 1 tbsp. (taste)
Cooking process
Confiture of pears is a simple and effective way of preserving pears for the winter. The minimum amount of cooking time and the minimum amount of sugar in the composition make it possible to preserve and emphasize the natural aroma and sweetness of pears. Complemented with fragrant spices, pear confiture turns out to be moderately sweet, spicy and very fragrant.
Dense, viscous and glossy, in consistency, it resembles a very thick jam or jelly. This workpiece is an ideal addition to a cup of hot tea and fresh rolls, pastries and desserts. Try it!
To prepare confiture from pears for the winter, prepare the ingredients in the list.
Prepare lids and cans for conservation. Wash the jars with soda thoroughly, and then sterilize them in pairs, in an oven or microwave. Cover the boil for 3-5 minutes.
Wash the pears and go through. Sort out half or 2/3 of the total pear volume, separating larger specimens.
Large pears peel and cut into small pieces. Pears with a thicker flesh should be cut into smaller pieces so that they can prepare for the short time that the confiture is prepared.
Cut the second half of the pears into large pieces, not cleaning, but removing the seed box. You can, of course, clear all pears, but this is an extra work, because half of them we will still grind to the state of fruit puree.
Weigh the resulting volume of fruit and measure the proportionate amount of sugar, in accordance with the recommendations of the pectin manufacturer.
Half the prepared pears (unpeeled) grind in a blender.
The resulting fruit mashed potatoes should be placed in a saucepan.
Add pears, cut into slices, and pectin. Following the instructions on the package, I pre-mixed pectin with 2 tablespoons. Sahara.
Cut the peel with half a lemon in large strips and add to the pan.
Also add the spices: vanilla sugar, 2 clove buds, a bit of ground nutmeg and cinnamon.
Thoroughly mix everything and stirring, on medium heat bring to a boil.
When the mixture boils, add sugar and 1 tbsp. lemon juice.
Stirring, bring the mixture back to the boil and simmer for 3 minutes. Turn off the heat and remove the cloves and lemon peel.
Pour confiture out of pears on sterilized jars. Close the prepared lids and roll them up. Turn the cans downwards and leave for 5 minutes. Then return to the original position, wrap and leave until completely cooled.
Pear confiture for winter is ready! Bon Appetit!