Good day. It's summer outside, it's a hot time for all housewives. We need to have time to prepare everything for the winter. I bring to your attention delicious jam made from apples and pears. After cooling, such a delicacy turns into a very thick, I would say, jam or marmalade. Very good for greasing cakes, for making pies and pies. Or you can just brew some tea and enjoy apple and pear jam.

How to prepare “Apple-pear jam” step by step with photos at home

Let's prepare our main products. Wash the apples and pears thoroughly under running water and dry. Peel off the skin and remove the core and seeds. Cut into slices. If you want the fruit to be whole, it is advisable to take hard fruits.

The apples and pears are infused. Take a couple of lemon rings, peel them, cut them arbitrarily and add them to the fruit. Place on low heat and bring to a boil. Cook for 5 minutes and turn off. Leave until completely cool. I left it for the whole night. We repeat this procedure two more times. For the fourth time, add cinnamon, bring to a boil and cook over low heat for 1-1.5 hours. During this time, the jam acquires an amber color, the fruit slices are soaked in syrup and become transparent.

Although some argue that nowadays you can buy everything in stores, you will never find real homemade jam there. Therefore, every housewife tries to prepare this delicacy from various berries and fruits in the summer. Pear and apple jam can be called a cost-effective option, because when the season of these fruits begins, we sometimes don’t know what to do with the generous harvest. Treat the fruits that nature has given with respect, do not let them disappear and rot - dry them, cook compotes, make fresh juices in the morning and, of course, prepare jam or preserves for the winter.

Pear, apple and lemon jam

For this jam, take firm, slightly unripe pears, and sweet and sour apples, preferably also with dense pulp. From the specified amount of ingredients you get about 2.5 liters of aromatic dessert for winter tea drinking.

Easy

Ingredients

• firm pears – 1 kg;
• sweet and sour apples – 1 kg;
• lemon – 2 pcs.;
• sugar – 1 kg;
• water – 1.5-2 cups.

Preparation

Start by preparing the sugar syrup. To do this, pour the required amount of sugar into a bowl and pour in water. Set the pan over moderate heat and let the syrup simmer slowly. Stir occasionally to help the sugar grains dissolve faster.

Peel the fruit. If you don’t want to, you can make jam from unpeeled fruits.

Cut the pears and apples into thin slices and place in a food container, squeeze the juice from the lemons, and stir. If you want the jam to be more aromatic, you can also grate lemon zest onto the fruit.

Send the fruit slices into the prepared syrup and let this mass cool, then place it back on the stove and simmer over low heat for 10 minutes.

Remove the bowl from the stove and let it sit for 4-5 hours (you can do it all night). This is done so that the finished delicacy has a beautiful and transparent appearance.

Boil the mixture again for 10-15 minutes.

Prepare the dishes - sterilize the jars over steam or in the oven, boil the lids.

Pour hot apple and pear jam into jars and roll up the lids.

After cooling, store the workpiece in the cellar or pantry.

Jam from pears, apples and orange juice in a slow cooker

It is very easy to make jam in a slow cooker. If you have such an au pair, try this simple recipe.

Ingredients

• apples – 1 kg;
• pears – 1 kg;
• granulated sugar – 2 kg;
• orange juice – 1 l;
• aromatic spices - optional.

Preparation

1. Wash apples and pears thoroughly, dry, remove cores and seeds. In this form, weigh the fruit, it should be 2 kilograms (it won’t be a big deal if the pears are a little larger than the apples or vice versa).
2. Cut the fruit into small pieces of equal size.
3. Pour orange juice into the multicooker bowl, add sugar, stir and cook the syrup; to do this, set the “Cooking” mode for 20 minutes. Periodically open the multicooker and stir to better dissolve the sugar grains.
4. Place the fruit into the prepared syrup, select the “Cooking” or “Stew” mode, and set the time to 40 minutes.
5. After the signal sounds to indicate the end of the program, allow the contents of the bowl to cool for 2-3 hours. Then repeat the cooking process, but now set the time to 15 minutes. Cool again.
6. Boil the jam for the last third time for 15 minutes and immediately place it hot in clean, dry, pre-sterilized jars. Seal with lids, let the workpiece cool and put it in the cellar to wait for its winter hour. From the specified amount of ingredients you get 7 cans with a capacity of 0.5 liters.

How to make jam from pears and apples “Five Minute”

The name of the jam “Pyatiminutka” speaks for itself. It is prepared in minimal time and can be stored for six months. With this method of preparation, the confiture turns out light. If you want a thicker and amber-colored delicacy, then boil it three times for 5 minutes, cool it after the first two times, and immediately close it after the third.

Ingredients

• apples – 1.5 kg;
• pears – 1.5 kg;
• granulated sugar – 1.5 kg;
• lemon – 1-1.5 pcs.

Preparation

1. Wash apples and pears, remove spoiled areas, seeds and cores, cut into small slices.
2. Scald the lemons with boiling water, let them cool, cut into thin strips or small cubes.
3. Place all the fruit slices into a cooking bowl, sprinkle with sugar and leave in room conditions for 3-4 hours.
4. During this time, the mass should release juice. Place the bowl over low heat, bring to a boil and simmer for 5 minutes.
5. Place the hot jam in prepared glass containers, seal with lids and wrap in a warm blanket so that the cooling process occurs slowly.
6. Place the cooled jars in the cellar for storage.

Cooking tips

The jam can turn out completely different, it all depends on the variety of pears and apples, as well as on their degree of ripeness. To cook a transparent delicacy, you need to take slightly unripe fruits. The pear varieties “Klapp’s Favorite” and “Forest Beauty” are ideal; for apples, give preference to “Golden Kitayka”, “Slavyanka” and “Antonovka”.

As for the skin, it all depends on your desire. You can cut it, but then the jam will not turn out into beautiful slices; it is the peel that helps maintain the shape of the fruit pieces. But dessert will be delicious anyway. If you are not too bothered by the appearance of the workpiece, and you do not like it when there is skin in it, then peel the pears and apples.

Keep in mind that pear is a fruit that is too sweet on its own. But this does not mean that you can use less sugar; it is needed so that the jam is cooked and stored well. Excessive sugariness can be slightly acidified by preparing preserves with lemon, orange or citric acid.

Close for pies.

To give the dessert even more flavor, you can add cloves, cinnamon, vanilla sugar or citrus zest, grated on a fine grater. The jam made with the addition of walnuts is very elegant and tasty.

Recipes for pear jam for the winter

Editor

How to make pear and apple jam: a recipe with step-by-step photos and a detailed video master class. Useful recommendations for preparation and presentation.

1 liter jar

7-8 hours

135 kcal

No ratings yet

The article describes how to make pear and apple jam. This is a very simple and fairly quick recipe. You will learn how to prepare apples and pears, and get acquainted with the proportions for making delicious jam. See how long the sweetness should be cooked, what consistency and color the finished product should be. You can make this jam with your own hands at home.

Kitchen appliances and utensils: gas or electric stove, kitchen scale, cutting board, knife, deep bowl, saucepan, spoon, jars (1 liter or 2 half-liter), lids for sealing jars, key (if you have regular jars and lids).

Ingredients

Step-by-step preparation

1. Before making jam, you need to peel the pears. Apples do not need to be peeled unless their skin is too thick.
   
   
2. Then you need to cut the pears and apples into small pieces. You can simply trim off the flesh around the pitted core. As a result, you should get 500 g of pear pieces and the same amount of apple pieces. The volume of unpeeled fruits depends on the fruits themselves and how much pulp you remove along with the skin.
   
   
3. Place the fruit pieces in a deep bowl. Sprinkle 1 kg of sugar on top. Shake the bowl a little to get the sugar between the fruit pieces. Leave the bowl for 2-3 hours at room temperature or overnight in the refrigerator - apples and pears should release juice well.
   
   
4. When the fruits release juice, you can transfer the entire mass into a saucepan and place on the stove over low heat. Stir the contents of the pan regularly until it comes to a boil. On average this will take 15-20 minutes.
   
   
5. Cook the jam for 2 hours over low heat. It should become a rich amber color, and the pieces of fruit should be soft and just as dark.
   
   
6. After 2 hours of cooking, you can distribute the sweetness into jars. To do this, you will need 2 half-liter or 1 liter jars and sealed or screw lids. Be sure to sterilize the dishes while preparing the jam.
   
   

Sweet, aromatic and beautiful jam is ready. You can leave it until winter, or you can enjoy its taste as soon as it cools down. Bon appetit!

This jam, like any other, does not need to be decorated. It itself is very beautiful and will perfectly decorate any dish, for example, pancakes, pancakes or pancakes. It is best served in beautiful crystal vases or neat bowls when completely cooled.

Video recipe

This video shows the entire process of creating pear and apple jam: from preparing the fruit to putting the sweets in a jar. You can see what color and consistency should be achieved for the ideal syrup and complete cooking of the fruit pieces.

Jam is a traditional and beloved sweet by many. This is an opportunity to retain some of the benefits of seasonal fruits and enjoy them in winter. The apple and pear version of jam turns out to be very unusual. The basis of the taste here is apple, but it is the pear pieces that give the unique aroma. This dessert will please everyone: both children and adults with a sweet tooth.

Did you like the jam made using the described method? How long did you simmer it on low heat to get the right color and consistency? If you know how to supplement the recipe described or you have your own options for preparing such sweets, share your thoughts in the comments!

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Amber jam from pears and apples is a decoration for any table. A quick and inexpensive dish to prepare, it’s a great help in the winter. You can drink tea with this jam, add filling to pies, and decorate dessert. Roll up a couple of jars for the winter using 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”, since it does not involve long-term heat treatment at any stage.

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 fruit into two parts with a knife and remove the core. Cut the apples and pears into large cubes and transfer them to the pan in which we will make the jam.

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

Move the pan to the stove and add a teaspoon of chopped cinnamon. Bring the jam to a boil and leave on low heat for 15 minutes. Set aside for 8 hours to cool. It is most convenient to do it at night.

Before sealing for the winter, sterilization of jars and lids is necessary. If it is enough to just pour boiling water over the latter 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. Roll them up with lids and leave until completely cool. Then we hide it in a cool place for the winter.

Advice: It is better to buy cinnamon in sticks and chop 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 mash it with a rolling pin, then grind it in an electric coffee grinder.




Recipe for apple and pear jam with lemon

Number of servings: 50

Cooking time: 50 minutes

Energy value

• calorie 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 preparation

1. Remove the cores from the washed fruits and chop them into small uniform pieces.
2. Cut the lemon along with the zest into small cubes, after removing the seeds.
3. Cover the 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, turn the heat to low and simmer for 20 minutes.
5. Leave to cool for at least 6 hours.
6. Place the mixture on the stove again for 15 minutes and pour into jars. Roll up and leave at room temperature until completely cooled. A delicious homemade dessert is ready.

Recipe for apple and pear jam in Greek

Number of servings: 70

Cooking time: 1 hour 10 minutes

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 preparation

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 out the citrus juice or add citric acid. Mix the ingredients and boil them for 15 minutes.
3. Meanwhile, grate the sour apples on a fine grater. If you have a meat grinder, you can use it.
4. Add apple and ground cinnamon. Stir the pears regularly to prevent them from burning.
5. Boil everything together for 30 minutes. It may take more time, you need to watch the consistency. The dish will be ready when the pear becomes soft and begins to boil.
6. Pour the jam into jars and seal. The confiture is ready.

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

Features of cooking according to apple varieties

Summer apples, such as china, white filling, Moscow pear, are quite soft fruits, so they boil quickly. It is best to make jam or marmalade from them at home.

Late varieties, such as Simirenko, Antonovka, Gloster, Ranet, are very dense apples, so they make good jam in slices. The syrup comes out clear, and the apple pieces retain their shape.

Homemade dessert made from sour apple varieties is considered the most healthy. Because such 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 the number of minutes indicated in the recipe, or use the “Jam” or “Baking” programs.

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

Jam made from apples and pears is a unique source of vitamins, microelements and acids. With all this, the product has a low calorie content (273 kcal), which allows you to “indulge” in such jam even with a strict diet.

The beneficial properties of apples and (especially) pears have a healing effect on the human body. Products made from them are allowed (indicated) for young children, diabetics, patients to speed up the healing process, as well as for preventive purposes.

From August until October, apples and pears are available to everyone, and making jam from them is the sacred duty of a self-respecting housewife. Let's look at a few simple and not so simple recipes for apple and pear jam.

Basic rules for making jam

Before cooking, you need to follow some rules and then the jam will turn out great - in taste, color and medicinal properties. These are the rules:

1. We carefully select the fruits (we are only interested in ripe pears and apples).
2. Wash it thoroughly.
3. We peel the skin, remove the stalks and seed pods, and cut out the spoiled areas.
4. We cut the slices to the same size.
5. We immerse them in salted cold water and leave for an hour (this procedure will prevent the cut fruits from oxidizing and darkening).
6. To protect soft varieties of apples from boiling, before cooking the jam, soak the sliced ​​​​slices in a 2% solution of baking soda for about 5 minutes.
7. We strictly observe the proportion of fruit and sugar; if desired, you can add cinnamon, citrus fruits, cloves (whatever you like).

Apple and pear jam for the winter - step by step photo recipe

Even such similar sweets as French confiture, Ukrainian jam or English jam cannot compete with the taste and beneficial properties of homemade apple and pear jam. There is no analogue to the ancient Russian dish in the world! The proposed recipe for delicious pear and apple jam serves as an excellent confirmation of this.

To ensure the quality and best taste of the finished product, we select only whole and undamaged fruits with dense pulp. Pears will provide the jam with a very delicate texture, while apples will fill the product with a wonderful aroma.

Your mark:

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

• Apples and pears: 1 kg (in equal proportions)
• Granulated sugar: 1 kg
• Shelled nuts: 200 g
• Lemon: half
• Vanillin: optional

Cooking instructions

Many confectioners prefer to use peeled fruits. We will go our own way - we will leave the fruits in their natural “garment”. The preserved peel will help the slices remain intact after hot processing, and the finished jam will acquire a darker and richer color.



We wash the sorted apples and pears well, place them on a clean cloth, or wipe them with napkins to drain off excess droplets of water.



Remove the core from the fruit and cut each fruit into small slices. Prick the pear pieces with a wooden stick or fork.



We put the processed products, as well as halves of nuts, in layers in a basin for making jam, sprinkle each new row with sugar.



When all the products have taken their place, lightly shake the basin several times in a circular motion. This technique will allow the white crystals to be evenly distributed throughout the fruit composition.



Leave the jam for five hours - let the pieces of fruit absorb the sugar and release the juice. Don't forget to cover the container with a waffle or other linen cloth. This must be done, especially after heat treatment of products. The evaporating steam will be absorbed into the fabric rather than flowing off the lid into the jam being prepared. We don't need extra moisture!



Place the bowl on high heat and heat the fruit. As soon as signs of boiling appear, immediately reduce the intensity of the flame, continue cooking for 15 minutes, then remove the dishes to the side.



We take a break for 8–12 hours, after which we repeat the process of cooking the jam three times. At the end of cooking (during the last approach), add the desired amount of vanillin and lemon juice.



Place the jam into sterilized jars after it has cooled. We tightly close the cylinders with lids and send the luxurious dessert to the winter cellar.



Our apple and pear jam turned out so tasty that I’m afraid it’s unlikely to remain intact until the end of the cold season. It’s okay, because we already know the recipe for wonderful pear and apple jam, so repeating this culinary action will only be a joy!



How to make jam from apples and pears in slices

Firmer varieties of fruit are ideal for this apple and pear jam recipe. Ideally for apple trees these are Antonovka, Kitayka Zolotaya and Slavyanka. You can even take wild pears, but it is better if they are Autumn Bergamot, Lemon or Angoulême. If there are no such varieties, take those that are!

To make it more convenient to calculate the ratio of one fruit to another, as well as the optimal amount of granulated sugar, prepare:

• 1 kg of apples and pears;
• 1.5 kg granulated sugar.

Let's move on to cooking delicious jam:

1. We prepare the fruits for cooking using the method indicated above, and in this recipe you do not need to remove the peel. Having carefully chopped the apples and pears, put them in a bowl for jam (if you don’t have one, a saucepan will do) and immediately sprinkle with sugar. This procedure will prevent the fruit slices from oxidizing and will speed up the appearance of juice in the basin.
2. The first cooking is not brought to a boil, the fruit is hot and the bowl should be removed from the heat.
3. The basin is covered with a lid and stood aside for at least 12 hours.
4. At the next stage, the contents of the basin are brought to a boil with minimal heat on the stove. To prevent the jam from burning, stir it along the bottom with a special spoon, preferably a wooden one. Boil, stirring, until the granulated sugar is completely dissolved.
5. And again set the jam aside, cover it tightly with a lid and let it sit for another 12 hours.
6. Bring the jam to a boil again, while continuing to stir. There is one more stand and another boil ahead.
7. After the fourth boiling time, the jam can be considered ready. It’s easy to check its readiness: if a drop of syrup, spreading, solidifies on the spoon, then this indicates the readiness of the product.
8. Pour the boiling pear and apple jam into sterile jars and roll them up.
9. Rolled cans should be turned upside down and wrapped well. It is advisable to store in a cool, dark place.

The jam turned out gorgeous: the slices were whole and transparent, golden in color. There is no shame in putting such a delicacy on the holiday table or using it as a filling for pies. Delicate sweet and sour taste and delicious aroma are the best reward for a patient housewife.



Recipe for clear, amber jam from apples and pears

You can get rich amber-colored jam from pears and apples by following another recipe. We take:

• 2 kg of fruit (1 kg each of apples and pears);
• 2 kg granulated sugar;
• 300 ml water; squeezed lemon juice (150-200 g);
• one clove.

Preparation:

1. The first step is to properly cook the sugar syrup. To do this, pour granulated sugar into a special basin (pan), fill it with water and lemon juice and boil it all, stirring, over low heat until the granulated sugar is completely dissolved.
2. Set the finished syrup aside and let it cool slightly.
3. We prepare apples and pears for cooking in a well-known way.
4. Pour the fruits cut into slices into the syrup that has cooled to 50º C. Gently mix the mass and, without boiling, set aside (do not forget to cover the hot mass with a lid).
5. The next stage will begin in exactly 24 hours. During this time, it is recommended to gently stir the slices in the syrup several times.
6. The day has passed, now it’s time to bring the mixture to a boil and set aside again. This time you will have to wait only 6 hours for the next stage.
7. Now it’s time to add another important ingredient – ​​cloves. Bring the jam to a boil over low heat, add one clove bud (this is the seasoning) and boil for about 5 minutes. Set aside for another 6 hours.
8. This is the final stage. The almost finished aromatic jam is brought to a boil again and poured into sterile jars while still hot. Roll up, turn over and wrap.

You can transfer apple and pear jam to the cellar after it has completely cooled to room temperature.

How to cook apple and pear jam in a slow cooker - step-by-step recipe

Let's talk about the slow cooker! This miracle of technology can make the housewife’s work much easier by presenting many delicious dishes. Pear and apple jam is no exception. Apples and pears in a slow cooker will turn into jam in just a few hours, although to do this you need to put the prepared slices and sugar in the slow cooker, let the fruits release their juice and set the correct mode. For jam, the “stew” mode is suitable.

• So, the chopped pears and apples are already in the slow cooker, stir them for 2 hours and wait for the juice to appear.
• Then turn on the multicooker and set the “quenching” mode. Every 30 minutes for 2 hours we stir our brew.
• If desired, you can add citrus fruits or spices 15 minutes before the end of cooking.
• Roll up the finished jam.

The same quick and tasty jam from pears and apples can be made in a bread maker!

Recipe for jam from apples, pears with lemon or orange

We offer another recipe for jam from pears and apples, only now we will add lemon or orange.

1. The stages of preparing jam from pears and apples with citrus fruits are not much different from the classic one.
2. During the third cooking, lemon or orange, cut into slices, are added. At the same stage, to further enhance the taste, you can add nuts, cinnamon and cloves.
3. The fourth stage of cooking is the final one - the aromatic jam from pears, apples and citrus fruits is ready, pour it into jars and roll it up.

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