Pear marmalade: simple homemade recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Marmalade, which is sold in stores, can only partly be called useful. Preservatives, dyes, flavors, which manufacturers often use in the production process, often lead to allergic reactions in children. Delicious pear marmalade at home can be prepared very quickly and from the most affordable products. Such a he althy delicacy is sure to please both adults and children.

Soft pear marmalade: oven recipe

To obtain the desired consistency, gelatin, pectin or agar-agar is added as a thickener to homemade marmalade. However, the usual marmalade structure can also be achieved by drying the pear puree in the oven.

Pear marmalade in the oven is prepared in the following sequence:

1. Pears are washed, cored, laid out in a glass form and sent to the oven for baking at 170 degrees for 20 minutes.
2. Ready-made pears are mashed with a sieve, laid out again in a baking dish and sent to the oven for anotherhalf an hour. It is important not to forget to stir the puree from time to time so that it does not burn.
3. The thick pear puree from the oven is transferred to a sheet covered with parchment and dried at 60 degrees in the oven for an hour or until the desired consistency is obtained.
4. The finished marmalade is cut into portions and sprinkled with sugar or powder.

Delicious homemade apple and pear marmalade

Easy-to-make yet delicious marmalade can be made straight from pectin-based pears and apples.

For marmalade, you will need pre-cooked pear and apple puree in equal amounts (500 g), which is poured with sugar (0.3 kg) and boiled over low heat until thick. Then pectin (15 g) mixed with a small amount of sugar is added to the same mass. Cooked marmalade from pears and apples is laid out on a baking sheet with parchment and left for a day at room temperature. After a day, the layer is turned over to the other side on clean parchment and dried again on the table for another 24 hours.

The finished marmalade is cut into pieces and mixed with sugar. Store in a dry glass jar for up to two weeks.

Pear marmalade with gelatin

Delicious soft marmalade from ripe pears can be prepared on the basis of gelatin. The result is a dessert that looks like a very tasty pear puree jelly, which can even be served on a festive table.

Pear marmalade based on gelatin is prepared as follows:

1. Pears (1 kg) are washed incold water, cleaned of seeds and stalk, cut into large pieces, transferred to a saucepan and poured with water.
2. Gelatin (15 g) is poured into a small bowl and poured with cold water (1 tbsp).
3. Sliced pear pieces are boiled until tender, then transferred to a sieve or blender bowl and ground (whipped) until puree.
4. The prepared pear puree is returned to the pan and the swollen gelatin is introduced into it right on the stove.
5. As soon as the mass begins to thicken, sugar is added to it (0.4 kg or to taste).
6. Thick pear puree is transferred to a rectangular glass mold and left on the table to cool. In the absence of a form, the jam can not be shifted, but left directly in the pan.
7. After cooling at room temperature, pear marmalade is sent to the refrigerator for a day.
8. After the specified time, the marmalade is cut into small pieces right in the form, sprinkled with sugar and served.

This is such a delicious natural marmalade you can make at home.

Pear marmalade recipe with agar-agar

To prepare pear marmalade according to this recipe, you will need: ready-made fruit puree (200 g), sugar (1 tablespoon) and agar-agar (2 teaspoons). It is desirable that the base for marmalade (mashed potatoes) be of a sufficiently liquid consistency. Therefore, pears should be juicy. If this is not the case, it is better to add 30-50 ml of natural juice (apple,orange).

Dissolve agar-agar in water (take 80 ml of water for 1 teaspoon). Mix half of the finished puree right in the pan with agar-agar and put on a slow fire. Boil for 1 minute, stirring constantly, then add the remaining puree. Cook for another 1 minute, then pour the marmalade into molds and leave on the table until it hardens.

Pear marmalade for the winter

Pear marmalade, prepared according to this recipe, is very similar in consistency to thick jam. It can be served with tea or added as a filling to pastries. But the taste of such a delicacy, like the real marmalade, soft, delicate and very fragrant. In addition, its preparation is another way to dispose of overripe fruits, since they are unlikely to be preserved for a long time.

Pear marmalade at home is prepared in the following sequence:

1. Ripe and juicy fruits of summer varieties of pears are washed, peeled from the stalk and seeds, cut into arbitrary pieces directly into a pan with a thick bottom and poured with water 2 cm above the level of the fruit.
2. Put the pot with the pears on the stove, bring the water with the pears to a boil, reduce the heat to a minimum and cook the sliced fruit for about half an hour until they are very soft.
3. Cooked pears are ground through a sieve or colander.
4. The prepared pear puree is returned to a thick-bottomed saucepan, put on a small fire and boiled to a thick consistency.
5. Sugar is added to the thick puree in a ratio of 2:1 (per 2 kgpears need to take 1 kg of sugar). Then the marmalade is mixed, and continue to cook for another 7 minutes, stirring constantly so as not to burn.
6. The finished marmalade is put into pre-sterilized jars, covered with lids and rolled up with a can key.

After cooling, marmalade acquires a dense texture and is well cut into pieces.