Pears with apples for winter

A delicious treat for tea or for filling in pies. In the season of ripe fruits, when there is an overabundance of them, you can make preparations for the winter. I want to share one of these recipes with you. Try to take sweet and sour apples. And adjust the amount of sugar to your liking.
Julia M.Author avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 29 g
120 kcal
GI: 28 / 0 / 72

Step-by-step cooking

Cooking time: 12 h
  1. Step 1:

    Step 1.

    Prepare the necessary ingredients before starting cooking. Wash apples and pears well from dirt. Try to choose strong fruits without damage. If the fruits are soft, then when cooking they will completely boil in puree. Take the most fragrant pears.

  2. Step 2:

    Step 2.

    Peel the washed apples and pears, cut into 4 parts and remove the core. Then cut all the pieces into cubes.

  3. Step 3:

    Step 3.

    Put the chopped fruit in the prepared pan. Take an enameled, glass, stainless steel saucepan. Do not use aluminum, so that the fruit does not oxidize.

  4. Step 4:

    Step 4.

    Cover the prepared fruits with sugar. It is better not to add all the sugar at once. Focus on the sweetness of the fruit - it is always different! If you sweeten it, you can't fix it after. Leave the covered fruits to stand for several hours at room temperature so that they let the juice.

  5. Step 5:

    Step 5.

    A sufficient amount of juice will be released from the fruit. Put the pan on the fire and bring the mass to a boil. Boil for a couple of minutes and turn it off. Cover with a lid and cool.

  6. Step 6:

    Step 6.

    Then bring to a boil again, add a little citric acid. Why add citric acid? It serves as a preservative and prevents candying. Boil for a couple more minutes. Double cooking with intermediate cooling makes the syrup the thickest and does not boil all the vitamins out of the fruit, as if cooking for a long time. At the same time, the pieces of fruit remain intact.

  7. Step 7:

    Step 7.

    Sterilize the prepared jars in any way convenient for you. Pour boiling fruit into jars and cover with lids. I usually just pour boiling water over the lids. Turn the jars upside down, wrap them in a blanket and cool them down. In such a wrapped-up form, the cans will cool down very slowly and, so to speak, reach the desired condition. The syrup will become thicker, and the fruits will be softer.

  8. Step 8:

    Step 8.

    In winter it is very nice to open such a jar of pears with apples for the winter. Bon appetit!

A jar with such fragrant fruits, opened in cold winter, will evoke memories of a wonderful summer and cheer up.

When to check the jam for sweetness? This can be done after the first cooking. Then by the second cooking and during it, the sugar will have time to melt. But be careful: sugar is a preservative and an insufficient amount of it can adversely affect the jam storage process.

Caloric content of the products possible in the composition of the dish

  • Apples - 47   kcal/100g
  • Dried apples - 210   kcal/100g
  • Canned apple mousse - 61   kcal/100g
  • Pear - 42   kcal/100g
  • Dried pear - 246   kcal/100g
  • Canned pears - 76   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Citric acid - 0   kcal/100g

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