A simple jam of pears and plums with apples and spices turns fragrant, tasty and thick - does not flow from the loaf! What else is needed for proper jam? I am saddened when I see a mountain of ripe fruit and think about old grandmother's recipes, for which you need to spend almost a few days on cooking. First, the fruits are covered with sugar or poured with syrup, kept in it, brought to a boil, cooled again and so on to infinity. In our age of speed, I want to simplify everything. I wondered how to save time, and that's what happened.
First, why wait for the fruit juice to stand out and melt the sugar? You can pour in some water, the rest will happen without your participation - fire and water will melt the sugar quickly, and the fruit will not be affected. Secondly, if you add water, you need a thickener. Apples are rich in pectin, especially the peel, so they will thicken the jam. If there are no apples, you can take pectin, in our time there are no problems with it. As a result of the experiment, it turned out to be heartless and tasty jam from pears and plums without long cooking.
- Cooking time: 45 minutes
- Amount: 2 cans of 500 g
Ingredients for pear and plum jam
- 1 kg of pears;
- 500 g of plums;
- 500 g apples;
- 2 star badies;
- 1 tsp. ground cinnamon;
- 1.5 kg of sugar;
- 150 ml of spring water.
The method of cooking the simplest pear and plum jam
We start with plums. I cooked from small, but ripe and sweet, so the bones were separated easily. So, we cut plums with a sharp knife, we get stones. Then put the fruit in a colander, rinse thoroughly with cold running water.
Ripe my pears, cut the core. Cut dark spots from the peel if caught. Cut pears into small cubes.
From the apples we also cut the core, cut them into cubes of the same size as pears.
In a wide saucepan or saucepan, pour the sliced fruit, mix.
Pour sugar all at once. You can gently mix it with fruit, so that it does not lay a layer.
Pour in spring water or at least filtered. Do not make blanks with water from the tap, a slight nuance, but it affects the taste. But maybe it only seems so to me.
Put the dishes on the stove, pour the ground cinnamon, put the star aniseas. We bring pear jam and plums to a boil over moderate heat. At this stage, you can close the jam with a lid, so the sugar will melt faster.
Cook on low heat for 30 minutes. Stir, otherwise the jam will burn. Toward the end of cooking remove foam. Cool in a saucepan to room temperature. We put in prepared dry sterilized jars. Cover with sterile covers or tied with parchment. Recently, I liked the covers with clips - convenient and practical.
We store pear and plum jam in a dry, dark and cool place, but not in the refrigerator.
Many remove the spices from the jam before putting them into the jars, I tried it this way and that way. My verdict - badian can be left in jars. His presence does not change the taste of pear and plum jam, the main thing is not to forget that it is.
