The composition of pear jam, its useful properties and contraindications for use. How is it eaten and can you cook it at home? Simple recipes using the product.
Pear jam is a sweet jam of increased density. Some types of food can be cut with a knife, like bread. The delicacy is eaten in its pure form or added to baked goods and desserts. It is rich in carbohydrates and vitamins, therefore it has a beneficial effect on the human body. Regular consumption of the product in large doses can provoke a rapid increase in body weight.
The composition and calorie content of pear jam
The traditional composition of pear jam includes fruits and sugar. There are recipes with the addition of all kinds of spices: cinnamon, vanillin, etc.
For the preparation of delicacies at enterprises, pears are chosen mainly overripe and substandard (with rot, asymmetric shape, etc.). These fruits contain the greatest amount of sweetness and juice.
Modern manufacturers do not always adhere to state standards when making fruit jams. Often, thickeners, flavor stabilizers, and even flavors are added to pears and sugar. Cases of using dyes and various flavors are not excluded. Therefore, experts recommend buying jam only from trusted companies with an impeccable reputation.
Note! If you see a product with too bright color on the counter of the store, be sure to check its composition.
The calorie content of pear jam per 100 g is 215 kcal, of which:
- Proteins - 0.1 g;
- Fat - 0.1 g;
- Carbohydrates - 56, 8 g;
- Dietary fiber - 0 g;
- Ash - 0, 42 g;
- Water - 0.3 g.
Vitamins per 100 g:
- Vitamin A - 0, 003 mg;
- Vitamin PP - 0.0466 mg;
- Vitamin H - 0.03 mcg;
- Vitamin B1 - 0, 006 mg;
- Vitamin B2 - 0.01 mg;
- Vitamin B5 - 0.02 mg;
- Vitamin B6 - 0, 009 mg;
- Vitamin B9 - 0.6 mcg;
- Vitamin C - 0.7 mg;
- Vitamin E - 0.1 mg.
Minerals per 100 g:
- Rubidium (Rb) - 15.4 mcg;
- Nickel (Ni) - 6 μg;
- Cobalt (Co) - 3.5 mcg;
- Silicon (Si) - 2.1 mg;
- Vanadium (V) - 1.8 mcg;
- Boron (B) - 45.5 mcg;
- Molybdenum (Mo) - 1.8 μg;
- Fluorine (F) - 3.5 mcg;
- Manganese (Mn) - 0.0228 mg;
- Copper (Cu) - 42 mg;
- Iodine (I) - 0.4 mcg;
- Zinc (Zn) - 0.0665 mg;
- Iron (Fe) - 1 mg;
- Sulfur (S) - 2.1 mg;
- Chlorine (Cl) - 0.4 mg;
- Phosphorus (P) - 5.4 mg;
- Potassium (K) - 57 mg;
- Sodium (Na) - 5.5 mg;
- Magnesium (Mg) - 4.1 mg;
- Calcium (Ca) - 7, 7 mg.
On a note! A teaspoon holds 12 g of jam, and in a dining room - 36 g.
Useful properties of pear jam
Pears are among the most beneficial fruits for human health. But with prolonged heat treatment, they lose most of their vitamins. In the jam, about 30% of the nutrients remain, in comparison with fresh pears.
At the same time, fresh fruits in large volumes are not recommended for use by the elderly and children. Even after eating a few fruits, this category of consumers may experience diarrhea and heaviness in the abdomen. But in the form of jam, pears are easier to digest and assimilate. Therefore, experts do not put age restrictions on the use of this type of jam.
The benefits of pear jam are expressed in the following properties of the product:
- Improves metabolism… Pears contain a large amount of vitamins that take part in the metabolic processes of the body, it is generally accepted that the daily intake of a spoonful of jam helps to optimize the absorption of food.
- Removes excess salts and toxins from the body… Pears have a mild diuretic effect and are sometimes prescribed for people with kidney stones.
- Rejuvenates the skin… For this, pears contain a lot of useful microelements that prevent premature aging of the skin, making them firm and elastic.
- Optimizes the digestive tract and quickly gives the body a feeling of fullness… More than 60% of the mass of jam is fiber, it helps to improve digestion, is quite satisfying, while it is not deposited in the body in the form of fatty deposits.
- Boosts immunity… The product contains pectins and various acids that can fight infections and germs.
Interesting! In ancient times, in folk medicine, pear jam played the role of an antipyretic agent and a drug against colds.
Contraindications and harm of pear jam
Pears are considered an allergenic product, so people with an individual intolerance to this fruit should refrain from eating jam.
In some cases, the use of pear treats can provoke dysbiosis.
The product contains a lot of sugar, which means that it negatively affects the shape and condition of the tooth enamel, increases blood glucose levels and is not recommended for diabetics.
At the same time, the harm of pear jam is ambiguous and relative. The pears themselves are considered very beneficial for humans and help normalize blood sugar levels. Therefore, if the finished jam does not contain granulated sugar, it can be recommended for use by diabetics.
Some housewives make jam at home and add honey instead of sugar. Such a fruit treat is considered to be healthier. It should be cooked according to a special recipe, because if you boil the pear mass with honey, all the nutrients will evaporate from the beekeeping product.
How to cook pear jam?
There are many recipes for this sweetness. You can even cook pear jam for the winter in a slow cooker. To do this, it is better to choose slightly rotten and overripe pear fruits - as mentioned earlier, such fruits contain the largest amount of natural sugar and make the jam sweet and aromatic.
Some housewives prefer not too tight jam, which is similar in consistency to jam. The thickness of the product depends on the duration of its cooking. If you want it to be as thick as possible, cook for several hours.
We present to your attention several traditional and simplest pear jam recipes for the winter:
- Classic recipe… Prepare pears: for this, select 2.5 kg of ripe fruits, wash the fruits, cut out seed boxes and places with rot from them. Peeling off the skin is optional. Grind the fruit with a blender or meat grinder. Mix the resulting mass with 1 kg of sugar and bring it to a boil. Screw on the heat and simmer the jam for an hour and a half. Stir the food periodically to avoid burning. The preparation time of the treat may vary depending on the juiciness of the fruit and the requirements for the thickness of the finished product.
- Thick jam with spices… Prepare and grind 1kg pears as described in the previous recipe. Combine mashed potatoes with 0.5 kg granulated sugar. Cook the fruit mass over moderate heat until you get the desired jam consistency. This usually takes 1 to 2 hours. 20 minutes before the end of cooking, add 1/4 tsp to the fruit. citric acid and a pinch of vanillin. The jam is ready to roll!
- Jam in a slow cooker… Chop 2 kg of washed pears into medium pieces. Pass the orange peel through a meat grinder (1 or 2 peels are enough). Transfer the resulting ingredients to a multicooker bowl. Cover them with sugar (2 multi-glasses) and add 5 g of citric acid to them. Turn on the "Stew" mode and, stirring, cook the jam for 2 hours.
Note to the hostess! A convenient way to sterilize jam jars: wash the container in a soda solution, pour 150 ml of water into each jar and steam the dishes in the microwave for 5-7 minutes.
Pear jam recipes
You can eat pear jam by cutting it into pieces and drinking it with tea, or spread it on bread. But just add a few spoons of this delicacy to baked goods, and you get a culinary masterpiece!
TOP 3 recipes using pear jam:
- Puffs… To prepare a treat, you will need 0.5 kg of puff pastry. To make it easier for yourself, you can purchase ready-made dough in the store frozen. Defrost the dough and cut it into strips - each sheet should be divided into 3 longitudinal sections. Roll out each strip a little and cut into 3 more pieces. Stuff the resulting rectangles with jam and form them into compact rectangles. Brush them with whipped yolk. Make 3-4 cuts on top of each puff. This is necessary so that during baking, the juice released from the jam comes out through the cuts on the tops of the products. Thanks to this, the puffs will not burn from the bottom and will acquire a ruddy top. Bake the dessert for no longer than 18 minutes. Bon Appetit!
- Bulk Pie with Pear Jam… Soften 250 g butter margarine and combine with 2 tbsp. flour. Beat 2 chicken eggs into the dough and add 1 tbsp. Sahara. Season everything with 1/2 tsp. soda, a pinch of vanillin and salt. Mix the resulting mass thoroughly and knead the dough from it. Divide the resulting dough into 3 equal parts. Put two of them back together, form a crust out of the dough and place it in a baking dish. Spread 1 tbsp on top of the dough. jam and half a lemon, cut into cubes. Thanks to lemon, the cake will come out with sourness and original aroma. Combine the rest of the dough with 1 tbsp. flour and rub until crumbs appear. Sprinkle the cake with crumbs and bake in the oven for 40 minutes.
- Roll… Beat 1 egg with 120 g of sugar until foam appears and the mass increases in volume by about 3 times. Add 125 g flour, 1 tsp to the eggs. soda, quenched with vinegar, and knead the dough. Do not be surprised that it is rare and sticky to your hands - this is provided by the recipe. Grease a baking dish with vegetable oil and pour the dough over it. For these purposes, you can use parchment paper. Bake in a preheated oven for about 20 minutes. When the biscuit is browned and baked, coat it with jam and roll into a roll. The main thing is not to overexpose the cake in the oven, otherwise it will not wrap in the desired shape. You can decorate the finished roll with topping, grated chocolate and more.
Helpful advice! Check the readiness of the biscuit with a match. Pierce the cake with it - if the dough is ready, the match will remain dry.
Interesting facts about pear jam
TOP 3 interesting facts about pear jam:
- It is commonly called jar amber because of its warm, bright orange color and homogeneous mass.
- Jam rolled up in a glass jar is stored longer (2 years) than in an iron container (1 year). It is better to store the product in a dry room at a positive temperature (but not higher than 25 ° C).
- When and where the first pear jam recipes were compiled is unknown. Experts say that its name comes from the Polish word "powidla". The Poles made jam from fruits collected from the ground. More often than not, these were not pears, but apples. Slightly rotten fruits were thoroughly washed, cleaned of rot and simmered over the fire for at least three days. No granulated sugar or honey was added to the jam, it was already very sweet. The delicacy could have been stored in earthenware for several years!
How to cook pear jam - watch the video:
Fruit jam is a source of vitamins and minerals. It can be eaten by both adults and children. A product prepared in a home kitchen is the most useful, especially if it contains the minimum amount of granulated sugar. You can learn how to cook pear jam from almost any culinary magazine.