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 Jam from Green Pears Recipe
I want to offer you to make jam from a winter variety of pears, which turn green and ripen during storage. As you know, only whole fruits are suitable for storage, but it happens that some fruits may be damaged during harvesting... These are the spoiled ones I get when processing jam. Very tasty, fragrant and beautiful.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Wash the pears. Cut off all broken or damaged places. Cut out the core. The skin is not cut. After peeling the pears, I have a remainder of 1.5 kg... From this amount, cook jam.
    Wash the pears. Cut off all broken or damaged places. Cut out the core. The skin is not cut. After peeling the pears, I have a remainder of 1.5 kg... From this amount, cook jam.
  2. Cut the pears into small cubes and sprinkle with sugar.
    Cut the pears into small cubes and sprinkle with sugar.
  3. Pour all the sugar on top of the sliced pears and spread over the entire surface of the pieces. Leave for 5-6 hours to let the fruit juice. I'm leaving it on all night.
    Pour all the sugar on top of the sliced pears and spread over the entire surface of the pieces. Leave for 5-6 hours to let the fruit juice. I'm leaving it on all night.
  4. After a while, put the pears on the fire. Boil. Remove the foam if it forms, but usually these pears do not foam.
    After a while, put the pears on the fire. Boil. Remove the foam if it forms, but usually these pears do not foam.
  5. Boil for 5 minutes. Next, let the boiled mass cool down for 5-6 hours. I'm leaving before the evening. In this way, boil the jam two more times. Bring to a boil each time, boil for 5 minutes and let stand for 5-6 hours.
    Boil for 5 minutes. Next, let the boiled mass cool down for 5-6 hours. I'm leaving before the evening. In this way, boil the jam two more times. Bring to a boil each time, boil for 5 minutes and let stand for 5-6 hours.
  6. When the jam is boiled for the third time and remains to cool, we will prepare the filling. Pour boiling water over almonds or apricot seeds and leave for 10-15 minutes. Then drain the water and clean the nucleoli. We put the peeled kernels of nuts on paper towels so that all the excess moisture goes away!
    When the jam is boiled for the third time and remains to cool, we will prepare the filling. Pour boiling water over almonds or apricot seeds and leave for 10-15 minutes. Then drain the water and clean the nucleoli. We put the peeled kernels of nuts on paper towels so that all the excess moisture goes away!
  7. Raisins are sorted, well washed and soaked in hot water for 10-15 minutes. After that, we also spread the raisins on a paper towel.
    Raisins are sorted, well washed and soaked in hot water for 10-15 minutes. After that, we also spread the raisins on a paper towel.
  8. Add raisins, peeled apricot pits, vanilla, cinnamon, cloves and Imeretian saffron to the cooled jam. Stir and put on fire. Bring to a boil and cook for 5 minutes.
    Add raisins, peeled apricot pits, vanilla, cinnamon, cloves and Imeretian saffron to the cooled jam. Stir and put on fire. Bring to a boil and cook for 5 minutes.
  9. Pour boiling jam into sterile jars and roll up with sterile lids.
    Pour boiling jam into sterile jars and roll up with sterile lids.
  10. From this amount of ingredients, three half-liter jars are obtained. After rolling them out, turn the lid down, and cover the bottom with a towel. Leave in this position for a couple of hours. Then turn over and leave to cool.
    From this amount of ingredients, three half-liter jars are obtained. After rolling them out, turn the lid down, and cover the bottom with a towel. Leave in this position for a couple of hours. Then turn over and leave to cool.
  11. There is some fragrant jam left, and you will be able to taste it with great pleasure! The thick syrup tastes and has the consistency of liquid May honey! Nuts, raisins and pieces of pears create a stunning bouquet! Enjoy your autumn-winter tea!
    There is some fragrant jam left, and you will be able to taste it with great pleasure! The thick syrup tastes and has the consistency of liquid May honey! Nuts, raisins and pieces of pears create a stunning bouquet! Enjoy your autumn-winter tea!
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