Pear jelly for the winter: recipes with jellyfix, with and without gelatin

Content

1 Features of preparing pear jelly for the winter
2 Pear jelly recipes
3 Terms and conditions of storage
4 Conclusion

Pears are grown throughout Russia; the crop can be found in almost every household plot. Fruits contain vitamins and microelements that are preserved during heat treatment. The fruits are universally used, well suited for processing into juice, compote, jam; recipes for pear jelly for the winter with the addition of various ingredients are especially popular.

Features of preparing pear jelly for the winter

Traditional pear jelly without additional additives turns out to be a rich amber color with a pleasant aroma. To prepare a product with a high gastronomic rating, high-quality raw materials are chosen. The type of pear does not matter; if the fruit is hard, it will take more time to prepare it. The main requirement is that the fruits are chosen to be of biological ripeness, without putrefactive damage.

Advice! When the pulp comes into contact with oxygen, it oxidizes and darkens; it is recommended to treat the raw material for the jelly with lemon juice.

Recipes for preparing pear jelly for the winter differ in the set of ingredients, but the preparatory work technology is the same. Sequencing:

The fruits are thoroughly washed under warm running water.Remove the stalks and cut out damaged fragments.
The variety with a hard peel is peeled. If the top layer is thin and elastic, the fruit is processed along with the peel. For harvesting for the winter, this point is important so that there are no hard particles in the homogeneous mass of the finished product.
Remove the core and seeds, cut the fruit into cubes of about 3 cm.
Place the raw materials in a container and pour sugar on top so that it completely covers the fruit.

Leave for 10 hours, during which time the pears will release juice and the sugar will dissolve to a syrup. The basic foundation is ready. Next, homemade preparations for the winter are made according to the chosen recipe. Dishes and kitchen tools made of plastic or ceramics are suitable for this purpose.

Pear jelly recipes

The jelly is prepared according to the classic recipe with a minimum content of ingredients. If desired, spices are added to enhance the aroma. Improve the taste of the product with wine or lemon. Cream adds softness. The consistency is thickened with gelatin or gelfix; there are recipes that do not include gelling agents. Externally, the product may look like a homogeneous mass, clear juice, with whole pieces of fruit.

Pear jelly for the winter without gelatin

The finished product will be transparent in color and thick in density. The recipe requires lemons and sugar. Prepare jelly for the winter as follows:

The fruits with syrup are poured into a cooking container, water is added to the top 4 cm, placed on high heat, and stirred constantly.
Boil the mixture for 25 minutes until the fruit is ready.
Place gauze over a tall pan or place a colander.
Discard the boiling substance and leave for several hours.
The pieces are not kneaded, the jelly will need juice, the fruit can be used for baking as a filling.
When the juice completely drains to the bottom of the pan, determine its volume. Then add the juice of 1 lemon and sugar to 1 liter. Taking into account the mass of the preliminary filling, 3 tbsp are needed per 1 liter.
The syrup is boiled at a minimum temperature so that the boiling is slightly noticeable, until the substance begins to gel. To check the readiness of the product, take the decoction into a spoon, let it cool, and look at the condition. If the viscosity is insufficient, continue to boil.

Before cooking, you can add vanilla or cinnamon to taste. The product is poured into sterilized jars and sealed with lids.

Important! It is recommended to cook jelly in a container with a double bottom or a non-stick coating.

Jelly from pears and gelatin

The recipe is designed for 3 kg of fruit, the finished product will yield 15 servings. The number of components can be increased or decreased.

Ingredients:

lemon – 3 pcs.;
sugar – 1.5 kg;
food gelatin – 15 g.

Before adding, the lemon is separated from the zest, cut into thin slices, and the cutting is carried out in a container to retain all the juice.

Sequence of making jelly:

Place lemon in prepared pears with sugar and pour into a saucepan.
Boil over low heat, constantly stirring the raw materials.
When the pears become soft, remove the cooking container from the heat and allow the mixture to cool.
Beat with a mixer until smooth or grind through a sieve.
Soak the gelatin according to the instructions on the package and add it to the pear mass.
Bring to a boil, gelatin should completely dissolve, package in sterilized jars, close with lids.

To gradually cool the jelly, the jars are covered with a blanket or blanket. The pear product prepared for the winter is obtained in the form of a dark yellow homogeneous mass.

Pear jelly for the winter with jellyfix

The fastest and easiest way to prepare pear jelly for the winter is to use jellyfix. There is no need for preliminary preparation of raw materials, all work will take no more than 30 minutes.

Recipe ingredients:

1 pack of zhelfix;
350 g sugar;
1 kg pears, without peel and core.

Preparation of jelly:

Finely chopped pear is beaten with a mixer until smooth or passed through a meat grinder.
Zhelfix is mixed with sugar and added to the pear substance.
Place on low heat, bring to a boil, and constantly stir the puree.
Boil the jelly for 5 minutes until ready.

Place in jars and cover with lids.

Spiced jelly with wine

The jelly prepared for the winter according to the recipe turns out to be very dense and springy. Due to its aesthetic appearance, the product is used for decoration:

cakes;
ice cream;
cakes.

Use as an independent dessert. The ingredients include natural agar-agar, obtained from red algae. Pears are taken from hard varieties. The recipe is for 2 kg of fruit.

List of components:

cognac or rum – 8 tbsp. l.;
dry wine from white grapes – 1.5 l;
agar-agar – 8 tsp;
cinnamon – 2 pcs.;
vanilla – 1 packet.

Sugar is added before cooking to taste.

Algorithm for making jelly:

Peeled pears are cut into 4 parts.
White wine is poured into a cooking container, spices are added according to the recipe.
Add pears to the pan, boil over low heat, stirring for 25 minutes.
Using a slotted spoon, take out the fruits and place them in sterilized jars.
Try the liquid with wine, add sugar and agar-agar, boil the substance for 2 minutes, pour in another alcoholic drink, pour into jars of fruit, and seal.

Rum or cognac in jelly prepared for the winter will improve the taste and act as a preservative, extending shelf life.

From whole pears in their own juice

You can prepare pears for the winter in their own juice using the following recipe. The number of components is calculated for a 0.5 liter glass jar. How much fruit will be included depends on the size of the pear. To make jelly you will need:

citric acid (2 g);
sugar (1 tbsp).

Based on 1 jar.

Step-by-step instruction:

Peel the pears, remove the core, and cut into 4 parts.
Fruits are placed in clean jars. Such a density, so as not to violate the integrity of the raw material, not higher than the shoulders of the container.
Add sugar and citric acid.
Place a canvas napkin or towel on the bottom of a wide pan.
Place the jars covered with lids so that they do not touch, pour water to ¾ of the height of the jar.
After boiling water, sterilize for 20 minutes.
Then they roll up the lids.

The sterilization time depends on the volume of the glass container:

1 l – 35 min.;
2 l – 45 min.;
1.5 l – 40 min.

With lemon

To prepare pear jelly with lemon for the winter you will need:

lemon – 2 pcs.;
pears – 1 kg;
rum – 20 ml;
saffron – 10 pcs.;
sugar – 800 g.

Lemon is heat treated twice. Place in boiling water for 1 minute, take out, pour over cold water, repeat the procedure. Saffron is ground in a mortar and added to heated white rum.

Sequence of making jelly:

Cut the lemon into cubes.
Add to parts of the fruit previously covered with sugar.
Boil for 40 minutes. over low heat, stirring the mixture periodically.
Add rum and saffron and boil for 5 minutes.

Place in glass containers and cover with lids.

With cream

Jelly is prepared with the addition of cream as a dessert for children's parties. The product is not suitable for winter preparations. Stored in the refrigerator for no more than 4 days.

Recipe ingredients:

medium-sized pears – 4 pcs.;
cream with at least 20% fat content – 250 ml;
lemon – ½ part;
vanillin – 0.5 packet;
gelatin – 3 tbsp. l.;
sugar – 120 g.

Cooking process:

Vanillin is diluted.
Peel the fruit, cut into thin slices, and mix with lemon juice.
Pears are covered with sugar and left until they release juice.
The mass is set to boil, vanillin is added.
Boil the mixture for 20 minutes.
Boil the cream, remove from the heat, add gelatin, stir well.
Remove the jelly from the heat and add cream.

Pour the dessert into small containers and allow to cool.

Terms and conditions of storage

Hermetically sealed jars of jelly are stored in a cool place in winter, away from sunlight. A storage room or basement with a temperature of +4 is well suited⁰ C to +8⁰ C. There is no need to store the jelly in the refrigerator. If the production technology and sterilization are followed, the product does not lose its taste and appearance for 3-5 years.

Conclusion

Numerous recipes for pear jelly for the winter do not require significant material and physical costs. Simple in technology, accessible to culinary debutants. The end result will be an aromatic product with good taste and aesthetic appearance, with a long shelf life.