Content
Pear marmalade is a dessert that is not only very tasty, but also healthy. He will especially appeal to those who want to keep their figure, but do not intend to part with the sweets. The calorie content of the dessert is only 100 kcal per 100 g of delicacy. In addition, the advantage of the dish is that it can be prepared at home and stored for a long time. And the delicacy will be especially sweet and juicy if you eat it in winter, when the body needs vitamins most of all.
How to make pear marmalade
Preparing a dessert will not be difficult, even for a novice housewife. The whole process boils down to mixing all the necessary components and pouring the finished mixture into a prepared form. After the end of cooking, the dish should be given time to infuse. This period usually does not exceed 1 day. After that, the marmalade can be served or canned in jars and left for the winter.
Pear marmalade recipes
The process of preparing and preserving a dish does not take much time. On average, the process takes several hours, and some recipes can be made in half an hour. Pears are not the only component of the dessert; you can also cook with the addition of other fruits and berries. For example, with apples and strawberries. Despite the fact that the dish is considered simple, it can be prepared in different ways: in the oven, without sugar, on agar-agar, pectin or gelatin.
Agar-agar and pectin are analogs of gelatin. Among themselves, the substances differ in that agar-agar is extracted from marine vegetation, gelatin from animal tissues, and pectin from plant components of citrus fruits and apples. At the same time, the taste of the dish practically does not change, so the choice of the component is purely personal.
Pear marmalade with agar-agar
Recipe for making pear marmalade with strawberries on the basis of agar-agar. Required Ingredients:
- strawberry berries - 350 g;
- pears - 200 g;
- agar-agar - 15 g;
- water - 150 ml;
- sweetener (honey, fructose, syrup) - to taste.
The method for preparing a delicious dish is as follows:
- Cover agar-agar with cool water and leave for 1 hour.
- Place strawberries and pears, cut into small pieces, in a bowl, add a little water and beat with a blender until puree.
- Add the resulting puree to the agar-agar and mix well.
- Put the mixture on fire, bring to a boil and remove.
- Pour in the sweetener.
- Stir the mixture and leave to cool for 5 minutes.
- Pour the mixture into a mold and refrigerate for 20 minutes.
Cooking time - 2 hours. After the dish has cooled down, it can be served immediately or canned and kept for the winter.
Pear marmalade with gelatin
The classic recipe for making pear marmalade with the addition of gelatin. Required Ingredients:
- pears - 600 g;
- sugar - 300 g;
- gelatin - 8 g;
- water - 100 ml.
Product preparation method:
- Cut the washed fruit into large pieces and remove the core from them.
- Place the fruit in a saucepan and cover with water 2 cm above the fruit level.
- Boil the fruit over gas and then simmer until the fruit is tender.
- Let cool slightly and pass the fruit through a sieve or beat in a blender.
- Put the resulting mass in a saucepan, pour gelatin diluted in water, and put on low heat.
- When the mass thickens, add sugar, stir the contents of the pan thoroughly and cook for another 6 minutes.
Cooking time - 1 hour. Pour the finished dish into a mold, let it brew and cut into cubes. Unusual shapes can be used. In this case, the finished marmalade will be attractive in appearance. Can be used to decorate a festive table. If desired, the delicacy can be rolled in sugar or preserved in jars and put in the refrigerator.
Homemade pear marmalade with apple
A sweet treat with ripe apples. Required Ingredients:
- pears - 300 g;
- apples - 300 g;
- gelatin - 15 g;
- lemon juice - 50 ml.
Cooking method:
- Skin the apples and pears, remove the core, and simmer in water until tender.
- Pass the fruit through a sieve or beat in a blender until puree.
- Pour sugar in the puree and boil until dissolved.
- Reduce heat, add gelatin to the puree and stir the contents of the saucepan for 10 minutes, then pour in the lemon juice.
- Pour the liquid into a mold or a jar and leave to cool in the refrigerator.
Cooking time - 1 hour. If you wish, you can roll the treat in sugar, but this is allowed only if you plan to eat the dish right away.
A simple recipe for pear marmalade for the winter in the oven
Pear marmalade can also be cooked in the oven. To do this, you need the following ingredients:
- pears - 2 kg;
- sugar - 750 g;
- pectin - 10 g.
Cooking method:
- Peel the pears, cut them into pieces and remove the cores.
- Place fruits in a saucepan, cover with water and cook for half an hour.
- Drain and beat the fruit in a blender until puree.
- Add some water, pectin, sugar to the puree and mix thoroughly.
- Put the resulting mass on a slow fire for half an hour.
- Pour the mass into a baking sheet and place in an oven heated to 70 degrees. The oven should be kept slightly ajar during the process.
- After 2 hours, take out the dessert and let cool.
Cooking time - 3 hours. A treat cooked in the oven should be infused for 24 hours at room temperature before eating or canning. To do this, cover it with cellophane or food foil.
Fragrant pear marmalade for the winter
You can make a treat even sweeter and give it a delicious aroma if you add vanilla to the dish during cooking. The process will need the following ingredients:
- pears - 1.5 kg,
- sugar - 400 g;
- apple jelly - 40 g;
- vanilla - 2 pods.
Cooking method:
- Rinse pears and skin thoroughly.
- Cut the fruit into 4 pieces and remove the cores.
- Grate fruit with a coarse grater and add sugar.
- Stir the mixture thoroughly, put it in a mold and refrigerate for 4 hours.
- Pour the mixture into jars and add vanilla before closing.
Cooking time - 30 minutes. Using this recipe, marmalade for the winter can be prepared without adding gelatin, and vanilla will give the dessert a pleasant aroma.
Terms and conditions of storage
In terms of storage for the winter, pear marmalade made at home is not picky, it can be stored in tin and glass jars, foil and even in cling film. The sun's rays are not allowed on the dessert, so it is best to remove the dish in a dark place. As for long-term storage, here for the best result you need to ensure the following conditions:
- Air humidity should be 75-85%.
- The air temperature for storing the dessert is 15 degrees.
Subject to these rules, fruit jelly made on a fruit and berry basis will be stored for 2 months. A delicacy made from jelly (pectin, agar-agar) will retain its beneficial properties for up to three months. The advantage of the dish is that during long-term storage the dessert does not lose its taste.
Conclusion
Pear marmalade can become not only a useful dessert during the holiday, but also a table decoration. Due to its liquid state, the dish can be poured into decorative molds. And to make the dessert even more delicious, you can pour it over with liquid chocolate and sprinkle with edible confetti on top.
