Pear jam - cooking recipes. Pear jam: cooking recipes

One of the most delicious winter treats today can rightfully be considered such jam as pear. It is necessary to note the fact that this jam can be prepared in different ways using completely different ingredients, adding different flavors. And so, thanks to a huge number of recipes, you can cook pear jam and pear jam, and a large number of other desserts for the winter. It should also be noted that when cooking you can use different pears, in terms of varieties, different berry and fruit additives. Also note that zest, cranberries, pineapples, mint and a huge amount of something else are great for this type of delicacy.

Pear jam. Recipe with step by step photo

Pear jam is not very popular among housewives, as a rule, in large sizes, this product is not closed for the winter, but for the sake of variety. Well, if you have a whole tree of beautiful pears in your dacha, goodness will not disappear. In a flash, we stock up on the market with sugar and start cooking pear jam.

For this jam, you need the following ingredients:

Pear - 1 kg;
Water - 1 glass;
Sugar - 850 grams.

Let's start making pear jam

To begin with, we will thoroughly wash the pear.

We will cook jam in a fairly large pot, as for me this is really the best utensils for cooking jam, there is simply no better kettle. Jam in a cauldron does not burn, and in general it is very convenient to cook in this dish.

Pour sugar on top of the pear, the ingredients indicate one amount, but you must understand that it all depends on your whims and the sweetness of the pear, if you like pear jam is very sweet, then you can add more sugar, but if everything is exactly the same, then Add less sugar accordingly.

Mix everything well and leave it for a couple of hours, infuse, during this time the pear should release juice.

If your pear is not very juicy, add more water, but if your pear is juicy enough, you need as much water as stated in this recipe.

Pear jam should be cooked using the old proven method, in several passes. Boil the jam for 20 minutes, turn it off, let it cool down and so on four times.

While our pear jam is being cooked, in the meantime we will prepare the jars, we will thoroughly wash them, and do not forget about the lids.

Also, do not forget about the sterilization of jars with lids.

Well, when our jam is cooked, the matter remains small, we put it in jars, preheating it slightly.

We close the lids, give time for the jam to cool, and send it to a cool dark place, such as a cellar, to be stored until winter.

This is the jam we prepared for the winter, stay with us and learn about all the most popular recipes for pear jam.

Classic pear jam

And so, we transgress to cooking jam. Next in line is the classic pear jam recipe. To prepare this type of winter dish, you will need, firstly, two kilograms of sugar flour, secondly, the same number of pears with fairly hard pulp, and thirdly, no more than three glasses of water.

The cooking process is quite simple and at the same time complex. Your actions can be easily divided into several. The first step on the way to a ready and tasty jam is that you will need to select ripe pears, after which they are thoroughly washed and skinned. After that, you will need to select all the seeds and cut into small pieces, no more than one centimeter. Your next step is to pour the soda into a small saucepan and let it boil, then turn off the heat a little and start cooking the chopped fruit. This boil should take you about 15 minutes. After this step, you can remove the pan from the heat and pour the water into another vessel. And let the fruit itself, over which you just blanched, let it cool, and you can pour cold water over your chopped pears. In the water in which you blanched the pears, you need to add sugar and continue to boil, not forgetting to remove the foam. Your next step will be to put your slightly boiled fruits into the resulting syrup, and then put this substance to cool. After passing more than three hours, you need to put the pears back on the fire and boil, keeping on fire for 10 minutes. And so, you will need to repeat this action several times, approximately 5 times in total. After this boiling and subsequent cooling, your jam will be completely ready. And so, the last step that you will need to take is to put the resulting jam in clean jars and roll them up with lids.

Pear jam with lemon.

The next recipe with which you can prepare a very tasty treat is: pear jam with lemon. To prepare this yummy, you will need ingredients such as two kilograms of pears, two glasses of water, as well as two and a half kilograms of sugar and two medium-sized lemons.

The main stages in the preparation of this dish for you will be that you need to decide on pears and citrus fruits. Which, by the way, will add an interesting not only taste to your work of culinary art, but also a wonderful aroma, and it will definitely please you in the winter. And so, as in the previous recipe, you will need to wash the pears, peel them and clean them of annoying seeds. After that, cut the pears into small slices, about one centimeter each. Your next step will be that you put the water on the fire and let it boil, then put your lemons in it, which should be cut into circles and also pitted. You will need to boil citrus fruits for about three minutes, then strain the decoction from the lemon and put it on the stove again, adding sugar in parallel and starting to cook the syrup. While your syrup is hot, you will need to pour it over the pears and allow it to cool for a while, about two hours. Next, put this substance on fire again, and it should be slow, and be sure to remember to remove the foam from above. And so, you can determine that your jam is completely ready by the pear, it will become a little transparent, and the syrup itself will take on a thick form. The last action that will provide you with the opportunity to enjoy this culinary product in winter will be rolling sterile lids over jars of jam.

Pear jam with cranberries.

The next recipe, which also takes place among culinary delights, is: pear jam with lingonberries.

To prepare this jam, you will need about three kilograms of pear, two kilograms of sugar, one and a half kilograms of lingonberries, as well as zest and juice from two lemons. And so, the main steps in preparing this delicious jam, which will also be very fragrant in addition, is that you will need to wash the lingonberries and select them completely whole, then put them on a sieve to dry. Next, wash the pears and peel them, after which you will need to cut out the core so that the “tails” themselves remain completely intact. You also need to pay attention that you should not throw away the pear parts that are left after cleaning. Your next step will be that you must cut the resulting pulp into small slices. Next, you have to do quite painstaking work, namely cutting the zest from the lemons, then squeeze the juice and splash your pears a little on them and put them in a bowl, covering with a film. In another bowl, carefully place the lemon zest, lingonberries, and pear leftovers after peeling. Pour a little more than half a liter of water into this saucepan and put on fire. When this substance boils, you will need to reduce the heat, cover with a lid and cook for about twenty minutes, while not forgetting to stir this mass. And so, your guideline will be that the lingonberries will turn into gruel. Having received such a substance, you can turn off the fire and leave it for a small amount of time so that it cools down. After that, your next step will be that you will need to pass this mass through a sieve and put it in a bowl with pears, adding sugar there at the same time. And so, start boiling your future jam until the sugar is completely dissolved. This cooking on the stove will take you about forty minutes and your main guideline will be that your jam will thicken a little. The last step will be that you pour the finished treat into jars and tightly roll up the lids.

Standard pear jam (jam)

The fifth recipe in line was no less tasty than the previous ones, namely pear jam. In order to prepare this winter delicacy, you will need, firstly, two kilograms of ripe, or even slightly overripe pears, four large lemons, two kilograms of sugar, and three boxes of cardamom.

And so, to prepare this yummy, the first thing you need to do. This is to get all the seeds from the cardamom pods. Your next step will be to wash the lemons thoroughly, give them a little time to dry and remove the zest. After that, you should also thoroughly wash the pears and let them dry completely, remove the seeds from them, and also completely remove all the skin. If a small note, which is that if the fruits are very overripe and it is simply physically impossible to remove the skin from them, then you can cook the pears with it. After removing the skin, you will need to cut the pears into small slices and put in a saucepan with thick enough sides. When laying out your fruits, also pay attention to the fact that they need to be laid out in layers in parallel, sprinkled with sugar. Then you can start cooking. And so, the first thing you also need to pay attention to is that the fire should not be too strong, and the time of such cooking will last until the sugar has completely melted. Further, after you stop seeing sugar crystals, put out the fire a little and continue to cook for about half an hour. Your guideline in this case should be that the fruit should become very soft. After this stage, let the jam cool completely and grind the resulting mass in a blender, then wipe it through a fine sieve. The next step is to put this substance back into the pan. After completing this step, you will need to add zest to the grated jam, as well as previously squeezed lemon juice. Next, light the fire of the tiles and bring to a boil, after which you put the fire almost at the very minimum. Be sure to keep in mind that when cooking this jam, you must not forget to stir it. And so, boiling again, you need to cook this delicacy for about four more minutes, after which you add cardamom seeds, and boil further, but very slightly, for about one minute. After removing from the heat, you can safely begin to pour your jam into jars and start rolling up with clean lids.

Pear jam with whole fruits.

Another recipe that you can cook according to which you can brag to your friends is pear jam with whole parts of this fruit.

To prepare this jam, you will need the following ingredients: two and a half kilograms of sugar, four kilograms of pears, eight hundred milliliters of water, three cloves, and a third of a coffee spoon of citric acid.

To make jam according to this recipe, you will need to perform a large number of actions, but do not hesitate, the result will be fully justified by your efforts. And so, the first action that you must perform when making jam is to thoroughly wash the pears, and they can be both ordinary and wild ones, which will be very convenient in the future. After washing, let the wild pear dry and pierce them in several parts with a needle, then carefully place them in a saucepan. Next, you have to cook syrup with water and sugar in a separate saucepan, which you will then pour over your fruit. After that, you will need to let this mass stand for a bit in order to cool slightly. When all this fruit substance has completely cooled, you will need to start the boiling process, which will take about ten minutes. Then remove from heat and let cool, then repeat this process several times, that is, again on a small fire and 10 minutes of heat treatment. And so, during the last boil, you will need to add cloves, as well as citric acid. After this boiling, you can start laying out the resulting jam in jars, and start rolling it up with clean lids.

Pear jam with poppy seeds.

And so, the last presented recipe for making pear jam is this delicacy with the addition of poppy seeds.

For cooking, you will need two kilograms of pears, a little vanilla, five boxes of cardamom, two teaspoons of poppy seeds, as well as 4 tablespoons of homemade honey, which is not candied and has a light color.

And so, the process of making this jam will consist of several steps, the first of which will be the grinding of cardamom seeds in a mortar. Next, you will need to thoroughly wash the pears, then give a little time to dry, and subsequently remove the peel from them and take out the hard cores along with the seeds. Next, take the pears and put them in a saucepan, then pour honey there, and also pour out the grated cardamom seeds that you have obtained. Your next step will be to start boiling your fruit, which means that you need to put this saucepan on the fire and heat it for twenty minutes. Also note that the cooking time for these pears depends on their variety, your guideline in this matter will be the complete evaporation of all the juice. At the end of cooking, be sure to add the remaining elements, i.e. poppy and vanilla. After this addition, you have to boil the resulting substance a little more and you can start laying out the jam in jars and rolling them up. You also need to pay attention to the fact that poppy seeds can be replaced with nuts, which will be finely chopped or sesame seeds.

And so, after preparing the jam, you will receive on your table, and regardless of the season, a wonderful delicacy that will delight you day after day. Pay special attention not only to the wonderful taste, but also to the excellent aroma, as well as the beautiful amber color. Please note that this delicacy looks great with tea. You can also use this piece of homemade culinary art in pies, cakes, and buns. As they say, you only need to come up with and start to translate it into yummy.

Where else can you find so many vitamins, trace elements, mineral salts, if not in berries and fruits. My favorite fruits are pear fruits, which have excellent taste qualities. Traditional medicine offers this fruit as a remedy for fever, cough and edema, since the pear is a diuretic.

In the summer, it’s understandable - I bought a pear, washed it, ate it, got a double benefit, and vitamins, and a wonderful dessert. In winter, it is more difficult with local fruits, and those sold in supermarkets have no taste and useful properties, so we harvest them in the summer. Opening a fragrant jar of hand-made jam on a winter evening, pouring tea into a glass, you can go into summer memories - how they cooked pear jam or.

Pears are combined with many fruits, and the jam always turns out to be original. I will tell you how it is made from whole pears stuffed with walnuts? True, this work of art will require pears of a variety, for example, "seedless" or "bergamot", they are relatively small, so for jam "pear with stuffing" it will be the most.

Required Ingredients:

pears - 1 kg;
walnuts - 0.5 kg;
lemon - 0.5 pcs.;
sugar - 1 kg;
water - liter.

Cooking process:

Let's get to the fruits. They should be washed well, and the core should be removed with a special device for removing the seed box from pears, apples, quince. In this case, it is not necessary to peel the peel. You can simply cut the pears in half and remove the seeds.

Walnuts do not need to be crushed. You need to take a half of a nut, divide it in half, connect it with each other and fill the fruit. If the nuts are small, you can do this procedure with the other half. The main thing is to make sure that the nuts "sit" tightly inside the nest. If the pears are chopped, just add the nuts.

The syrup is made, as always. Pour sugar into a saucepan, add water, boil until syrupy. Add diced lemon, with zest but without pits. Gently release the stuffed fruits into the boiling syrup, wait until everything boils and remove from heat. Leave the pan for several hours to saturate the fruits with syrup. The next stage is again boiling for 15 minutes and cooling. The last, third, boil the jam and you can already roll up the jars.

Another option for using pears is harvesting for the winter at home.

Pear-almond jam

Ready jam, if properly cooked, acquires a beautiful transparent yellowish color and an amazing smell.

To make pear-almond jam you will need:

2 kg slightly unripe pears (the amount of sugar depends on their variety) net weight;
1 kg of sand, if the fruits are sweet, 1.5 - if not very much;
vanilla on the tip of a teaspoon;
100 gr. almond;
1.5 liters of water;

Cooking method:

Wash and wipe the pears, peel, remove the core, cut into cubes or slices. Take a saucepan, boil water, release the chopped pear in a colander, blanch it for two to three minutes. Add sugar to water and make syrup.

Next, pour the slices into the syrup and leave for five hours. After that, boil the semi-finished product, boil for about ten minutes over very low heat and again set aside for three hours. After three hours, repeat the procedure again, boil, boil for ten minutes and set aside. Add vanillin and nuts to the last boil five minutes before the end of cooking. Nuts need to be crushed in a blender or coffee grinder, but not finely.

The hot product is poured into prepared jars and rolled up. All jars of jam should be carefully wrapped and not touched until completely cooled. With pear jam prepared in this way, you can not only just drink tea, you can lay out a layer in a biscuit for a cake with pear slices, you can bake a pie or make a filling for a cake.

Pear-cinnamon jam

This jam is amber-colored, and thanks to the pectin thickener, it acquires a thicker, jelly-like consistency.

For cooking you will need:

1 kg. washed, peeled, chopped pears;
700 gr. brown sugar;
10 gr. pectin;
25 gr. cinnamon;
0.5 lemon with zest, pitted.

Cooking process:

To prepare this jam, put the ready, cut into slices pear into a cooking container, cover with brown sugar. Then, you should add the lemon cut into pieces (you can squeeze the juice from the lemon, but the pieces, and even with the zest, will add piquancy to the dish) and cover with pectin. Mix everything gently and leave for half an hour, so that the fruit gives juice.

Putting on fire, gently mix again, boil and immediately turn off, leaving the fruit to soak in syrup. After three hours, put the container back on the fire, boil, constantly stirring with a wooden spatula, so as not to burn, for ten minutes.

The boiling procedure should be repeated three or four times, depending on what kind of pear, what density they have. At the last boil, cinnamon is added to the jam. Keep in mind that if boiling was carried out once or twice, then the products must be sterilized. That is, fill a glass, sterilized jar with jam to the “shoulders”, put in a saucepan filled with water. Place a towel or napkin on the bottom of the pot. Sterilization time depends on the volume of the jar:

0.5 l - 10 min;
1 l - 15 min;
2 l - 20 min;
3 l - from 25 to 30 minutes.

pear jam

We don't always make jam just to drink tea. Making preparations for the winter, we, a priori, imagine pies, pies and muffins. But jam cannot make good pastries, because jam is liquid. Therefore, in cooking it is customary to use jam, confiture or jam. Jam is a cross between thin jam and thick jam.

Jam is much easier to cook than jam.

For cooking, you should take products in the following proportions:

1 kg. pears net weight;
0.5 l. water;
800 gr. Sahara;
0.5 teaspoon without top of citric acid, optional.

Cooking process:

Unlike the above recipes, the most ripe, even overripe fruits are used for jam, which should be washed, the seed box removed and cut into pieces. The main condition is to remove all rotten, damaged and skin. Place the cut slices in a saucepan with water and boil for 15-20 minutes, until a puree forms in the saucepan.

There are recipes where the fruits are laid out on gauze and boiled in this form. This method has been tested and appreciated by me. Indeed, the method is interesting - when the pear becomes soft, it needs to be slightly cooled and squeezed right through cheesecloth. It turns out a wonderful puree and no need to stain any other dishes. But you can make mashed potatoes in other ways - scroll through a blender, rub through a strainer or use the old-fashioned method - crush with a crush.

Now the mass should be put in a cooking pan, add sugar and cook for half an hour. In the process of cooking, it is necessary to constantly stir the jam so that it does not burn, and remove the foam. Five minutes before readiness, add citric acid, after diluting it with water.

Jam can be diversified by adding, for example, an orange cut into pieces or even just spices - cardamom, cinnamon, cloves.

Ginger pear jam

Much has been said about the beneficial properties of the pear, it is not only a delicious fruit, but also an excellent diuretic, antitussive and antiviral agent. Just as much is known about ginger, it is also used in folk medicine for colds, and in cooking for baking or flavoring drinks. But pear with ginger is already an exotic tandem.

For jam, you should pick up the side roots of ginger, because they are more tender and not so spicy. Each side spine must be cut lengthwise and the core removed, because it is precisely this that will give the finished product a “wooden” look. But do not throw away the core, it will be needed to make syrup.

To make ginger jam you will need:

1 kg net weight of pears;
800 gr. Sahara;
100 gr. net weight of ginger;
0.5 l of water.

So let's get started:

Fruits can be taken of any variety, but not very soft, as they will simply boil soft. Rinse the pears, free from the skin and seed box, cover with sugar, pour water and put on a slow fire. The raw materials in the cooking basin should be constantly stirred so that it does not burn. The ginger needs to be cooked ahead of time. With a hard metal washcloth or a sharp knife, peel the top layer of ginger and, since the core is no longer there, cut it into fine strips.

As soon as the sugar dissolves in the jam, note the time and boil it for 10 minutes. Repeat this procedure twice, each time cooling the contents in the cooking container, and the third time release the ginger into the jam and boil with it. If desired, you can add vanillin to the exotic jam.

Lingonberry pear jam

For lingonberry jam with pears you will need:

0.7 kg. fruits of net weight;
2.3 kg. cranberries;
1.5 kg. granulated sugar.

Cooking process:

There is no water in this recipe, since lingonberries give a lot of juice when cooked. Rinse lingonberries, pour over with boiling water, cover with sugar (half of the recommended amount), leave on a small fire and wait until the juice turns into syrup. As you boil, add sugar to taste, because not everyone likes very sweet jam, and even excess sugar can muffle the taste of fruit.

While the syrup is being cooked, prepare the fruits of a dense pear, cut into cubes or slices and pour into lingonberries. In this recipe, a soft pear can quickly spoil the delicacy by turning into porridge, but jam can turn out great. Boil the contents of the cooking basin for 15-20 minutes. Set aside, cool for three hours, you can even leave it overnight, after this period, put it on fire again. Repeat the cooking again and you can roll the preservation into jars, which should be well corked, wrapped warmly and left to cool.

Pear jam with lingonberries can be further improved by adding any nuts, an orange, or at least zest, apples. The color of the jam is amazing, the taste from each variety of pear will be different, but definitely amazing.

If after preparing the workpiece you still have extra berries, then they can be used for cooking.

There is another way to prepare this jam. Look at the video.

We will be happy to answer any of your questions in the comments.

I propose to cook fragrant amber pear jam with slices for the winter. I made this jam for the first time, but it turned out so tasty that I tried it again and again! Pear slices are almost transparent. The taste of jam is somewhat reminiscent of dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense pulp. But green fruits will not work either, as the jam will turn out not so fragrant.

I cook food according to the list.

Pour water into a saucepan and add sugar. I cook the syrup on the stove over low heat.

At this time, I wash fruits, peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

This way I clean all the pears. To make jam, I measure out 1.2 kg of peeled pear quarters.

I cut the quarters of pears into slices about 3-4 mm thick.

I transfer the slices to a bowl.

At this time, the syrup should already be ready. If the syrup turns out to be not transparent, it's okay, when cooking the jam, the grains of sugar will dissolve.

I pour pear slices with boiling syrup.

I leave the pears for two hours. During this time, the slices will release juice.

I put the pot with pears and syrup on the stove, bring to a boil over low heat and cook for about 6-8 minutes. Take the pan off the stove and let the jam cool completely.

During this time, the pear slices will become more transparent. I put the pot with jam on the stove again, bring it to a boil over low heat and cook for about 6-8 minutes. Take the pan off the stove and let the jam cool completely.

I repeat the cooking procedure again.

I put the pot with jam on the stove, bring it to a boil over low heat and cook for about an hour.

I lay out the jam in dry sterilized half-liter jars. I got 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans with the key.

Pear jam with slices for the winter is ready! When the jars of jam have cooled, I transfer them to the cellar.

Happy tea drinking!

Simple recipes with step-by-step photos describe the technique of preserving pear jam for the winter in great detail and in an accessible way. For homemade treats, it is recommended to take hard, slightly unripe or green pears. They easily tolerate intensive heat treatment and, cut into thin slices or cubes, do not sag in syrup and keep their shape perfectly. Wild pear fruits are used whole.

To make the dessert more vivid and rich, pears are combined with lemon, orange or food poppy, and cinnamon, vanilla and other fragrant seasonings are added to enhance the aroma. Both a quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

So that pear jam, made for the winter without sterilization, does not ferment and safely wait for the cold season, you need to add citric acid to the product during the cooking process. It will act as a natural preservative and will provide reliable and long-term storage for seaming.

Necessary ingredients for a delicious pear jam recipe with the addition of citric acid

pears - 3 kg
sugar - 3 kg
water - 225 ml
citric acid - 1 tsp

Step-by-step instructions on how to cook winter jam with pears and citric acid without sterilization

Amber jam from hard pears with slices - a recipe with photos and videos

Pear jam, rolled up for the winter according to this recipe with a photo, turns out to be very attractive in appearance. Due to triple boiling, the syrup acquires an amber color and a pleasant density, and dense slices are qualitatively saturated with sugar and become like candied fruit. The step-by-step instructions describe in detail the process of creating homemade treats, and the video clearly describes each action and helps to master the method of preparing jam from hard pears with slices, even for novice housewives.

Essential Ingredients for Amber Pear Jam Recipe

pears - 1.5 kg
sugar - 1.5 kg
water - 400 ml

Step-by-step instructions on how to cook amber jam from slices of hard pears

Wash the pears thoroughly, dry them, remove the stalk, divide into halves, remove the seed box, and cut the pieces into neat slices of the same size.
Pour the sugar into a deep saucepan, cover with water and lightly froth with a whisk to quickly disperse. Put on moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
When the syrup becomes transparent and homogeneous, pour it over the pear slices and mix very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
Then return the container with the chilled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat the boiling again.
Cook the jam boiled for the third time from 10 to 45 minutes (depending on the desired density). Pack hot in sterilized jars, close tightly with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to a barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be unusually tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the flavor of the delicacy with bright, spicy notes.

Ingredients for winter jam with whole wild pears

wild pear - 2 kg
sugar - 2 kg
lemon - 2 pcs
water - 600 ml
cinnamon - 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

Dense, whole pears wash and discard on a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, mix and leave for 25-30 minutes. Then put on the stove and bring to a boil over medium heat. Reduce the heat level and cook until the crystals are completely dissolved. Stir regularly so that the syrup does not burn.
Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over and cook over low heat. Boil the actively bubbling mass for 5 minutes. The foam that collects on the surface must be removed.
Remove from heat, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling/cooling process twice more.
For the third time, pour the juice squeezed from lemons into the jam, boil for 10 minutes, put the pears in jars with a slotted spoon, pour them with syrup, roll them under metal lids, turn them over, wrap them in a dense cloth and cool naturally. For storage, hide in the basement or cellar.

Transparent pear jam with lemon slices - recipe on video

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the natural gelling component pectin is included. It gives the syrup a pleasant, dense texture and the necessary density. And butter provides unsurpassed transparency. Gently lowered into the hot fruit mass, it helps to dissolve the foam formed as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear jam with poppy seeds - a step by step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a bit of a hassle. However, the labor costs are fully justified, because the finished delicacy turns out to be so tasty that it overshadows other types of home preservation and instantly becomes the favorite among both children and adults.

Essential Ingredients for Delicious Pear Jam and Maca

pears - 2 kg
poppy - 1 tbsp
sugar - 800 g
citric acid - 2 tsp
vanilla - 1 tsp

Step-by-step instructions on how to cook jam with pears and poppy seeds for the winter

Rinse the pears in running water, dry, peel, remove the core with seeds, and cut the flesh into pieces of arbitrary shape.
Put the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to stand out.
After the time has elapsed, determine the container with pears on the stove, set a slow fire and warm up for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
Transfer ½ portion of the jam to a separate saucepan and grind into a smooth puree with an immersion blender.
Return the processed fruits to the pieces with syrup and bring to a boil over very low heat.
In parallel, pour poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, arrange in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages at once. Firstly, it takes very little time to cook, and secondly, fruits, undergoing minimal heat treatment, retain all their useful qualities and in winter they not only delight with a pleasant taste, but also help strengthen immunity.

Necessary ingredients for five-minute pear jam

pears - 1 kg
sugar - ½ kg
lemon juice - 25 ml
honey - 1 tbsp
vanilla - ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

Rinse the pears in running water, dry, remove the tail and core, peel and cut into not thick pieces of arbitrary shape.
Fold the processed fruits in a deep enameled container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
In the morning, determine the container on the fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes on how to cook thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will give the delicacy sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

pears - 1 kg
sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Fold the processed fruits into a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
Then put the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam that forms on the surface.
Remove the basin from the heating and leave overnight to cool well.
In the morning, boil the jam again for 35-40 minutes, pour it into jars while hot, tighten it with tin lids, turn it over and wrap it with a dense warm cloth.
After a day, store in a pantry or any other dry, dark and cool place.

How to cook pear jam with lemon and orange - a recipe with a photo for a slow cooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a slow cooker at home. For cooking, you will need fruits of the sweetest variety with dense, elastic pulp. If you take too soft pears, they will become sour during processing and lose their shape. The presence of citrus fruits in the composition will give the taste a piquant sourness and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

pears - 1 kg
lemon - 1 pc.
orange - 1 pc.
sugar - 1.5 kg
water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stalk and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
Cut the lemon and orange together with the skin into small pieces. Remove pits from processed citrus fruits.
Pour water into the multicooker bowl, pour half of the entire portion of sugar, set the “Extinguishing” program on the display of the unit, without covering it with a lid, bring to a boil. Cook until sugar granules are completely dissolved in water.
When the syrup acquires a light density and becomes homogeneous, add the crushed pear and cook without changing the settings for 10 minutes.
Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has passed, activate the “Extinguishing” mode again and bring the pears soaked in syrup to a boil.
Pour the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so as not to stick to the bottom.
Pack the finished sweet product hot in sterilized jars, roll it up under tin lids, turn it over, wrap it in a warm blanket and cool it well. For storage, store in a cellar or basement, avoiding direct sunlight on the banks.

Light syrup and transparent amber pieces in it, moderately sweet in thick syrup - pear jam does not know indifferent. In this article you will find different recipes for making the most delicious pear jam for a long winter, the necessary ingredients and proportions.

A pear is a natural source of energy with a high fructose content, but in winter it is better to feast on fragrant varieties of jam, because only such pears retain a rich smell and taste. The pear plume can be made more pronounced by adding a little lemon or lime to the jam.

Pear jam is loved for its unusual taste, ease of preparation and low calorie content. This is a great treat during tea drinking and a delicious filling for various desserts and pastries.

1. Whole pear jam

The recipe is simple, ripened yellow pears are washed, pricked in several places with a knitting needle and poured in a wide bowl with sugar syrup, cooked separately.

For 5 kg of pears you will need:

3 kg sugar

A little citric acid.

Pears are boiled in syrup for 10 minutes and left to cool. This procedure is repeated three times, at the end citric acid is added, the jam is laid out in jars and closed for the winter with metal lids.

2. Pear jam slices

So that the pieces of pears do not boil soft, hard fruits are taken, the peel is not peeled, and the core is removed, the sliced \u200b\u200bsections should be thin, but not transparent.
They are kept in a soda solution (about a teaspoon of soda per 2 liters of water) for 15 minutes, then rinsed and boiled. If you do not ignore this method of preparing the fruit, even a knife mark will be noticeable on the pieces, and the slices will turn out to be transparent and amber in appearance.
A kilogram of sliced \u200b\u200bpears is mixed with 700 g of sugar, slices of lemon or lime are placed on top. This mixture is left for 5-6 hours, during which juice will stand out from the pears, which will not be very much.
Pear jam is cooked in a spacious saucepan with a thick bottom, citrus pieces are not removed, but boiled in the total mass.
The first time the jam is put on a slow fire for no more than 20 minutes. During this time, the sugar will melt and the pears will become soft. You can add a little water, if a little juice stands out, then the jam will not burn. The mass is removed from the fire and waiting for it to cool.
The second time, the jam is boiled for 15 minutes, after which it is cooled again.
The third stage of cooking will be the final one, it also lasts 15 minutes, during this time the pan is not covered with a lid, and the foam formed on the surface is removed with a dry spoon.
In sterilized jars, jam is applied boiling, closed with iron or plastic lids for the winter.
The taste of this jam is quite unusual and is similar to the taste of dried fruit. Jars of jam according to this recipe keep well in a cool place for up to two years.

3. Pear jam with lemon

Products:

Pear - 2.5 kg

Sugar - 1.6 kg

Lemon - 1 piece

Vanilla sugar - 2 teaspoons

Apple cider vinegar - 2 tablespoons

Water - 1.5 cups

Since a pear is a fruit with low acidity, a pleasant sourness in jam should be added with the help of additives: sour apples, kiwi, lemon. And since pears do not have a pronounced smell, in our case we will flavor the jam with the help of the same lemon and vanilla.

1. We select ripe but firm pears. Wash thoroughly.

2. Cut the pears into halves, remove the core, peel. And immediately put in water with vinegar. To do this, dilute 2 tablespoons of apple cider vinegar in 2 liters of water.

3. Soak the pear halves in the vinegar solution for 30 minutes.

4. We take out the halves of the pears, cut them into smaller pieces: each into 4 parts.

5. Bring 1 liter of water to a boil, put pear slices into boiling water and cook after boiling for 10 minutes.

6. We recline in a colander and let the water drain.

7. Cook the syrup from sugar and water, add vanilla sugar and lemon juice to the syrup (you can also add lemon zest).

8. Put the pear into the boiling syrup, bring to a boil, remove from heat and leave to cool. This will take several hours.

9. Put the jam back on the stove, bring to a boil and cook over medium heat, shaking the pan occasionally, for another 30 minutes.

Pour the finished hot pear jam with lemon into sterilized jars, roll up and turn upside down.

4. Pear jam with orange

Ingredients:

1 kg. pears

1 kg. Sahara

2/3 cup water

1/2 orange

To cook pear jam in slices, we need a ripe, but not overripe pear. The fruits should be quite firm. Autumn varieties of pears are best suited for jam.

Wash pears thoroughly. Cut in half, remove the core. If the peel is too thick, then cut off the peel.

Cut the pear into thin slices.

Pour the pear prepared for jam with salted water, then this water must be drained.

Based on the amount of pear, we cook syrup (2/3 cup of water + 1 kg of sugar for each kilogram of pear).

Pour the pear slices with hot syrup. Cook for 5-7 minutes over low heat.

We tie the jam with clean gauze, stand for 6-10 hours.

The next day, bring the jam to a boil, boil for 5-7 minutes and again set aside for 6-10 hours. We repeat three times.

Wash half an orange thoroughly, and then cut into thin slices. Add orange to pear jam.

Cook for 30 minutes on low heat. From time to time, gently stir the pear jam.

The syrup in the finished jam should be thick and beautiful.

To test the syrup for readiness, take a little syrup with a spoon and drip onto a chilled plate. If the syrup does not spread on a plate, then our jam is ready. There is another way: drop a drop of pear jam into a glass of cold water. If the droplet immediately dissolved, then the jam is not yet ready, and if the droplet has safely reached the bottom, then our jam is cooked.

Pour the finished pear jam into sterile jars and roll up. Reusable metal caps are also suitable.

5. Pear and plum jam

This jam is not only tasty and beautiful, it is also healthy. Due to the presence of the natural antibiotic arbutin in it, pear jam with plum is the number one medicine in the treatment of lung diseases, it helps to get rid of cough, and relieves sore throat in case of sore throat. Preparing jam is quite simple.

Ingredients: (yield 2 l)

2 kg. hard pears

1 kg. drain

1 kg. 250 gr. sugar (5 cups)

2/3 cup water

We take ripe, but dense pears. Thoroughly wash the fruits, let them dry a little.

Pears cut into slices, then fall asleep with sugar. At the same time, we do not pour out all the sugar indicated in the recipe, but 3 cups of sugar with a slide (glasses of 250 gr each).

Cover the bowl with pears with cheesecloth or a clean towel and leave overnight.

The next day, drain the juice released by the pears. Set aside the juice for a while.

We break the plums into slices (cut if necessary), remove the seeds.

Mix plums with pear slices.

Now we take pear juice, add 2/3 cups of water and the remaining 2 cups of sugar. While stirring, bring the syrup to a boil.

Pour pears with plums with hot syrup and leave to cool completely.

When the contents of the bowl have cooled, put on fire. Cook pear and plum jam for 30-40 minutes. Stir very gently while cooking. Be sure to remove the foam.

We check the jam for readiness. To do this, drip a drop of syrup on a chilled plate. If the syrup has spread on a plate, then it should be boiled a little more, if the drop has retained its convex shape, then our pear jam and plums are ready.

Pour hot jam into sterile jars and roll up. At the same time, we perform this procedure in the following order: we fill one jar to the top, cover it with a sterile lid, roll it up, then go to the second one, fill it and roll it up, to the third one, etc.

We put the jars with pear jam with the lids down and wrap them with a blanket. Leave until completely cool.

We put a very beautiful and fragrant jam from plums and pears for storage in a dark and cool place (you do not need to put it in the refrigerator).

Pears and apples cut into slices. So that the slices do not darken in the air, soak them in salted water.

Meanwhile, make syrup from water and sugar. If the fruits are sweet, then one and a half kilograms of sugar is enough, if sour, then we increase the amount of sugar to 2 kg.

Drain the salt water. Pour the prepared slices with hot syrup. Cook on low heat for 10 minutes. We remove the risen foam.

Keep the jam for 5-7 hours. During this time, apples and pears have time to properly soak in syrup.

Squeeze juice from ripe plums or simply grate them. Add juice or plum pulp to the jam. Plum will give our assorted jam a beautiful color.

We put a bowl of jam on the fire, cook over low heat until tender.

We lay out the hot jam in sterile jars, roll up. Assorted jam jars are turned upside down, wrapped, left to cool.

Store jam at room temperature.

7. Delicious pear, plum and banana jelly jam

Pear jam cooked with plums and bananas has an original taste and a magnificent light plum color.
For half of the total number of pears, the same amount of plums and bananas and sugar are taken as in classic recipes.

First, plums with sugar are brought to a boil in a small amount of water, then pears are poured, and the mass is boiled again, after which bananas and the rest of the sugar are laid out.

Cook a little, beat with a blender and put it hot in small jars and roll up the lids for the winter.