Recipe apple and pear jam:

Wash and dry the fruits well. Then cut the apples and pears in half, cut out the seed pods, leaving only the edible part. Cut the fruit into slices, preferably thin and small.

Choose a pan with a thick bottom so that the jam does not burn during cooking, pour fruit slices into it, add sugar and leave for 5-6 hours. During this time, mix the apples and pears with sugar several times. Then add a cinnamon stick, if you don’t have one, then you can add a little ground cinnamon (about 0.5 tsp).

Jam from apples with pear slices is cooked twice for 35-40 minutes over low heat, without a lid. After the first 35 minutes of cooking, you need to cool the jam (you can do it on the stove), and only then cook it again. Not much foam appears on this jam, but it also needs to be skimmed off.

Place the finished apple and pear jam into hot (sterilized) clean and dry jars, seal with a key, ordinary iron lids with rubber bands will do. Turn the jars wrapped in a warm blanket over and you can take them out after a day. This preparation of apples and pears can be stored for 2 years in a cool room.

Step 1: Prepare apples and pears.

Select strong and ripe apples and pears with juicy flesh. Under no circumstances take beaten ones, much less rotten ones.
Rinse the fruit thoroughly with warm water. Remove the skin from them, trying to capture as little pulp as possible. Remove the branch at the top and the “tendrils” at the bottom of the fruit.
Cut the prepared apples and pears into small pieces of arbitrary shape, removing the core from the fruit along the way, which contains the seed capsule.
To prevent the fruit from darkening, pour boiling water over the pulp of pears and apples and keep it there. 5 minutes, and then drain in a colander and cool with cold running water.

Step 2: Prepare pear and apple jam.

Prepare the syrup in a saucepan by mixing granulated sugar and water, thoroughly boiling everything together for a couple of minutes so that the sugar dissolves completely.
Place pieces of apples and pears into boiling syrup. Bring everything together to a boil and cook for about 30-40 minutes, stirring the contents of the pan all the time.


As a result, the fruit pieces should become transparent, as if made of glass, this will mean that the apple and pear jam is ready and can be put into jars and prepared for the winter.

Step 3: Prepare pear and apple jam for the winter.

Ideally, while the jam is being prepared, you should also have time to sterilize the jars. This can be done in the oven, microwave or steamed.
Place the pear and apple jam that has just been prepared and has not yet cooled down into hot sterile jars (it is best if they are small in volume). Close the pieces tightly with the lids and turn everything upside down, leaving it like that until it cools completely.
When the jars of pear and apple jam have cooled to room temperature, they can be turned back upside down and put away with other preparations.

Step 4: Serve pear and apple jam.

Pear and apple jam is a wonderful dessert; you can eat it just like that, scooping it out of a jar with a tablespoon and drinking it with hot tea. But you can get a little creative and make pies, cookies, puff pastries or other baked goods with it. All in your hands.
Bon appetit!

For aroma and taste, you can add a cinnamon stick or a vanilla pod to apple and pear jam (which will need to be removed before putting the jam into jars), as well as honey or a little lemon juice.

You can boil apple and pear jam in several stages, boiling it for 5-8 minutes and then letting it sit for 10-12 hours until you achieve the desired result.

Every summer I make sure to preserve pear and apple jam for the winter. There are several reasons: the jam is prepared quite quickly and simply, it stores well all winter, it turns out very tasty and aromatic. I serve it with pancakes, pancakes, cheesecakes or cottage cheese desserts. And it’s quite possible to fill pies with it, because this jam is thick and there is no liquid syrup in it. Everyone who has tried it notes its delicate taste and beautiful color.

I prepare pear and apple jam in a special pan with a ceramic non-stick coating. Nothing burns in it and that makes me happy. I recommend that you choose suitable containers for making jam for the winter.

Ingredients

• 1 kg of pears;
• 1 kg apples;
• 10 g vanillin;
• sugar (to taste) - at least 1 kg per 2 kg of fruit.

Preparation

Choose suitable fruits for jam. Strong fruits that are not overripe are best, so that after heat treatment there are pieces of fruit left. If you take too ripe fruits, you will end up with jam. Wash them thoroughly under the tap.

Cut the apples into thin slices, remove the core, cut out the tail.

Do the same with pears - cut into thin slices, remove the seed box and tails.

Place the chopped fruit in a convenient deep dish (pan or bowl) and add sugar. The amount of sugar may vary depending on the sweetness of the fruit. Stir and leave for an hour - the fruits should release juice.

Transfer the fruit to a container in which the jam will be cooked. Add 200 ml of water and start cooking fruit preparations for the winter. Remember to stir with a wooden spatula, otherwise the fruit may stick to the bottom of the pan.

After 20 minutes, the fruit will be thoroughly boiled. Turn off the gas and let them cool for 20-30 minutes.

Add vanilla, stir. If you wish, you can add a little cinnamon (I don’t always add it). Do not overdo it, otherwise the cinnamon and vanilla will overwhelm the taste of apples and pears. Bring the jam to a boil, simmer for 10 minutes and turn off.

Place the jam in sterile jars to the very top, screw tightly with sterile lids. Be sure to tip it over and cover it with a blanket until the jam cools down.

Store pear and apple jam in a cool, dark place. If you want something sweet, you can’t think of a better option. Pear and apple jam keeps well for more than a year.

The recipe was sent by Yulia Smirnykh

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5 comments on “Pear and apple jam for the winter”

The jam looks so beautiful in a jar. I make apple jam every year. But I have never cooked pear-apple and never even tried it. Quite an interesting recipe with a simple cooking method. I see you add vanillin and cinnamon, that’s interesting. This means that the note of these mixtures is then noticeable in the taste. I will take into account all your advice and will gladly try to prepare this dish. I hope I get the same color as yours!

Tatyana, it’s a shame we didn’t try it. Everything will work out, there are still plenty of pears and apples, you’ll have time to prepare them this season.

By the way, if anyone likes the spicy taste of jam, you can add cardamom at the end of cooking. Quantity - according to your preference. This is advice from personal experience; it produces a wonderful aroma and taste. Cardamom harmonizes perfectly with vanilla and cinnamon.

Thanks for the recipe, I closed 3 jars today! Sorry, I saw the cardamom tip too late...

I’ve never cooked pears with apples either. This year I decided to try it. I cut everything into small cubes, I hope it will be delicious! Thank you!

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Ingredients for making apple and pear jam:

Making apple and pear jam

Wash the apples and pears and cut into small slices, removing the stems and core. I punched the jam with a blender, but if you don’t have one, you can use a fine sieve. If you grind the jam through a sieve, you don’t have to remove the cores from apples and pears; all the pulp will remain in the sieve.

Place the chopped fruits in a saucepan, it is better to use a container with thick walls, in this case a cast iron cauldron, from the time of my grandmother, in which she may have cooked such a delicacy. Add granulated sugar and mix the ingredients.

Place the container over low heat and cook until it boils. Don't forget to stir the mixture periodically to prevent it from burning. After boiling, cook the mixture until the ingredients are soft.

Then remove the cauldron from the heat and, using a blender, sieve or regular mashed potato masher, grind the fruit mixture until smooth.

Then return the container with the jam to the fire and, with constant stirring, boil the mass until thick, it took me 25 minutes.

Place the finished jam from pears and apples into clean jars, which must be sterilized, I do this in a slow cooker, but you can sterilize the jars in the oven, microwave, over a kettle, in a pan over steam, there are many methods, choose the one available to you. Roll up the lids, rinse them in hot water and wipe dry. Place the jars prepared for storage in the basement or any cool place, and in winter enjoy a delicious delicacy that both children and adults will enjoy.

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

Jam from apples and pears has an almost medicinal effect, but you need to be able to prepare it, adhering to the basic rules. There are many recipes, each housewife chooses the one suitable for herself and her family. Apples and pears contained in jam can be pieces or boiled into puree.
Here are some basic recommendations on how to make 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 the apples and pears into pieces of the same size: this way they will cook evenly.
• To prevent sliced ​​apples and pears from darkening, you need to first immerse them in salted water - this will make the appearance of the jam more attractive.
• If you use soft apples to make jam in slices, you can soak them in a soda solution for about 5 minutes, and then just start the cooking process.
• To make tasty and aromatic 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 the apple and pear jam, depending on your own taste.

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

Apple and pear jam: step-by-step photo recipe

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To make apple and pear jam, you need to use the following ingredients:

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

This recipe uses only ripe apples and pears. Fruits must be whole, without signs of damage or 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 add excellent flavor to the jam, 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 the fruits. There should be one kilogram in total.

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

Apples and pears are thoroughly washed under cold running water and 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 wooden stick.

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

1. Nuts, apple and pear slices prepared for jam, according to the recipe, must be sprinkled with granulated 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. The future jam should be left for at least 5 hours so that the pears and apples release their juice. The ideal option is to sprinkle fruit slices and nuts with sugar in the evening, and cook the jam in the morning. During this time, it is advisable to cover the basin with a clean cloth, towel or lid.

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

1. After 12 hours, you need to put the basin on the fire again, 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 the juice of half a lemon to the jam.

The finished product is placed in sterilized jars, which are sealed with lids. They are stored in a cool, dark place. In winter, the finished jam will delight you 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 and pear jam. One of them is presented in the video.

Another video recipe that will help you make delicious and aromatic jam from apples and pears.

In the process of making jam, in addition to apples and pears, you can use completely different ingredients. Some add lemon to add a piquant sourness. Others add oranges, nuts or cloves. Below is another simple video recipe for pear and apple jam with elderberry!