Apple and Pear Jam

Ingredients for making apple and pear jam

  1. Pears 1 kilogram
  2. Apples 1 kilogram
  3. Sugar 500 grams (as much as possible)
  • Main ingredients: Apple, Sugar, Pear


Saucepan, ladle, fine sieve, tablespoon, wooden spatula, glass jars with lids, a brush for washing fruits.

Cooking apple and pear jam:

Step 1: Prepare the fruit.

It is very good that fruits are suitable for making jam, as they say, not of marketable appearance. That is, rumpled, battered, with cracks and other defects. First, rinse apples and pears (it is better to use a brush), with a knife cut off all dark spots and beaten places. Then remove all the branches and cut the fruit into large pieces. The peel and seeds do not need to be cleaned yet, we will get rid of them later and easier.

Step 2: Cook the fruits.

Put the pieces of fruit in a saucepan, fill with water and put on medium heat. Bring to a boil, and then boil apples and pears until they are much softer. Usually enough for this 15-20 minutes.

Step 3: Cook the apple and pear jam.

Catch slices of apples and pears from the water, we will no longer need the liquid itself. Take turns, put the boiled fruits in small portions on a sieve and push them through it. First, a wooden spoon will help you, then you can directly with your hands. As a result, only the seeds and the skin should remain on the strainer.
Ultimately, out of two kilograms of fruit you get a little more than a kilogram of pure apple-pear jam.

Put a saucepan with fruit puree on a slow fire, add granulated sugar there and mix everything thoroughly. Add sugar to taste, but not less than 500 grams for the indicated number of apples and pears. The more sugar, the darker and denser the resulting jam.
Cook the apple and pear jam until it is thick enough, usually about 1 hour. Do not forget to mix fruit puree with sugar all the time so that it does not burn.
Attention: pure pear jam is cooked all over 20 minutes, and the cooking of apple will take about 1,5 hour. And do not forget that the amount of added sugar still affects the cooking process.
Ready apple and pear puree needs to be laid out on small volume sterilized glass jars, close tightly and cool to room temperature. And you can immediately serve it to the table, just letting it cool slightly.

Step 4: Serve apple and pear jam.

Pear-and-apple jam cooked according to my grandmother’s recipe is a wholly natural delicacy, without dyes and preservatives, and without everything else that caring manufacturers add to it, just to extend the shelf life of the product. Everyone is happy to eat fruit jam, especially if you spread it on crispy toast and offer hot tea or cocoa.
Enjoy your meal!

Recipe Tips:

- It is best to use a thick-walled fryer for making jam, so that the fruit puree warms up evenly and burns less.

- In order for the jam to be stored longer, carefully prepare the glass jars into which you pour it. They must not only be washed, but also sterilized over steam or in the oven.