Pear Jam for Cake – Recipe with Step-by-Step Photos

Pear confiture can impart a unique flavor and aroma to homemade baked goods. Moreover, homemade treats are also extremely healthy, as they are guaranteed to be free of preservatives and artificial flavors!

Nutritional value per serving

119.4 kcal

Proteins: 0.3 g
Fats: 0.2 g
Carbohydrates: 28.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 27 hours
Time in the kitchen: 1 hour
Complexity:

A simple recipe.
Number of servings: 4

4 half-liter jars

Making pear jam at home is quite simple. It's a wonderful option not only as a standalone treat with tea, but can also be used as a cake filling, an addition to pancakes, fritters, waffles, and other baked goods. to cheeses and sausages.

The agar-agar in the jam gives the dish a jelly-like consistency, and the lemon juice adds a pleasant sourness that perfectly complements the sweetness of the delicacy.

Recipe with step-by-step photos

Pear confiture

Ingredients

Servings

4 half-liter jars

Pear

1.5 kg
Sugar

800 G
Agar-agar

20 G
Lemon juice

1 pcs

Preparation

Step 1

Wash the pears and pat dry with paper towels. Remove the stems. Cut into 4 wedges, remove the cores, and peel. Cut the peeled pieces into small cubes.

Step 2

Place the sliced pears in a cooking vessel. A shallow vessel with a wide, flat, and thick bottom is best for making jam. This will ensure the thick, viscous mixture heats evenly and prevents burning. Excess moisture will evaporate more quickly, preventing the fruit from overcooking and retaining its shape.

Step 3

Squeeze the lemon juice, strain through a fine sieve to remove the seeds, and add to the pears. Mix well.

Step 4

Add sugar to the pears. Mix thoroughly and leave for 2 hours. During this time, the pears will release their juices, and you won't need to add water.

Step 5

Place the pears over medium heat. Bring to a boil. As soon as the mixture boils, turn off the heat. Let the pear syrup sit with the pears for 24 hours.

Step 6

After a while, pour a small amount of pear syrup over the agar-agar, stir, and let it swell for 30 minutes. After a while, combine the swollen agar with the jam and stir.

Step 7

Return the bowl to medium heat, bring to a boil, and simmer for 2 minutes. Pour the still-hot jam into sterilized jars.

Step 8

At this stage, the jam will be quite runny. Don't let this scare you. Agar-agar begins to thicken at around 40 degrees Celsius.

Adviсe

Soaking the pear pieces for 24 hours is one of the most important steps in making jam. If you're short on time, you can try reducing it to 4-12 hours, but no less. During this time, the pears should release almost all the liquid, which will later become the "gel" part of the finished jam. Also, the lack of liquid in the pieces will strengthen the pear flesh, meaning they will retain their shape and not turn into pear sauce.

If desired, the recipe can easily be varied by adding other ingredients. For example, you can add spices (cardamom, ginger, or vanilla), other fruits (blueberries, cranberries), or alternative sweeteners (maple syrup) to the pear jam.
Store the pear jam in an airtight container in the refrigerator for 2-3 weeks. To extend its shelf life, place the freshly made treat in the freezer and keep it for up to three months. To store the jam for up to a year at room temperature, preserve it in sterilized jars.

Design and submission

Here are some ideas for using pear confiture in savory and sweet combinations:

as a spread on hot buttered toast, muffins, buns and waffles;
on a sandwich with bread and peanut butter;
with brie cheese on bread - this sweet confiture goes well with creamy cheeses;
as a filling and layer for cakes, pies, cupcakes.

Pear jam is a quick and easy way to preserve the flavor and aroma of summer fruits for months to come. Do you enjoy this delicacy? What spices would you add to the jam to enhance its flavor?

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