Jam from Unripe Pears
A delicious homemade jam made from unripe pears. This year our pear tree at the dacha gave a huge harvest — so heavy that every branch was bent down to the ground. To keep the branches from snapping and let the rest of the fruit ripen, we thinned the tree out and ended up with a whole bucket of unripe pears. It seemed a shame to toss them, so we decided to turn them into jam. It was my first time making this kind of jam, and it came out wonderfully. Here's the recipe to share with you.
Natalia Vasilenko
Recipe author
Jam from Unripe Pears
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 %
55 g
220 kcal
GI:
9
/
0
/
91
- For this jam you'll need slightly underripe pears with firm flesh, sugar, and citric acid. Wash the pears, peel them with a knife, cut them in half, remove the cores, and slice the flesh into wedges. Drop the wedges into an enameled or nonstick pot filled with acidulated water (5 g of citric acid per 1 liter / quart of water). Set the pot on the stove, bring to a boil, and blanch the pears for 10–15 minutes, then immediately cool them in cold water and drain. Put the sugar in a saucepan, pour in 2 cups of the pear cooking liquid, and boil for 5–6 minutes. Add the blanched pears to the hot syrup. Cook the jam in 3 stages: the first time, at a gentle boil for 10 minutes, then cool and let it rest for 4–6 hours; the second time, 10 minutes, then cool again and rest for 4 hours; the third time, cook until done (about 10 minutes as well). Five minutes before the end of cooking, add the citric acid (to taste) — it noticeably improves the flavor and keeps the jam from crystallizing. Pack the finished jam into dry jars while still hot, cover with lids, and seal.
Caloric content of the products possible in the composition of the dish
- 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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