Pear is considered one of the best fruits for making jam. But with prolonged boiling, its fruits lose their delicate aroma. Therefore, additional ingredients are sometimes added to this jam to make the taste more rich.
For example, the amazing aroma of cinnamon, the slight sourness of lemon or the taste of oranges will ideally complement pear jam and give it a piquant taste. And in winter, the summer preparation will be a good filling for homemade buns, pies and other baked goods.
There are many recipes for this dessert; every housewife can choose the one that suits her. By the way, the calorie content of the product is not too high: about 273 calories per 100 g.
Pear jam for the winter - step-by-step photo recipe
Fully ripe pears, which boil quickly, are suitable for this preparation. You can also use harder fruits. Although they cook a little longer, they darken less during processing, and the delicacy from them turns out to be of a lighter shade.
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Cooking time: 3 hours 0 minutes
Quantity: 2 servings
The easiest pear jam recipe
Made at the end of summer, delicious pear jam can be used as a filling for baked goods in winter or simply spread on crispy toast or a scone.
Ingredients for a 400 ml jar:
- pears - 500 gr.;
- granulated sugar - 200 gr.;
- lemon juice - 2 tbsp. l.;
- vanilla sugar - ½ tsp.
Lemon plays an important role. It regulates acidity and acts as a preservative.
Cooking steps:
- If the pear is overripe and has a very soft peel, it is not necessary to remove it. If it is hard, then clean it.
- Cut out the core. Cut the pulp into small pieces. Place them in a saucepan and add sugar.
- Place the container on low heat. We wait until the sugar is completely dissolved; this process will take about 15 minutes. Stir occasionally with a wooden spatula.
- As soon as the sugar crystals dissolve and the juice appears, turn on medium heat. Cook for another half hour.
- Remove the dishes from the heat and grind the contents with an immersion blender or other convenient method.
- Combine with lemon juice and vanilla sugar.
- Bring to a boil again, cook for another 10 minutes. Be sure to stir, otherwise everything will burn. If the jam turns out too watery, increase the cooking time.
- Pour the mixture into pre-sterilized and strictly dry jars and immediately seal it tightly.
The shelf life of this sweet when properly stored is 1 year.
Rules for storing pear jam
In order for the jam to retain all its beneficial qualities, important nuances should be taken into account.
Containers containing the dish must be hermetically sealed. If there is access to air, the processes of oxidation and decay will proceed much faster, which will then lead to a deterioration in the quality of the product - it will no longer be possible to consume!
If the ingredients in the recipes contain more fruit than sugar, then the jam should be stored in the refrigerator or in the basement. Otherwise, the product will deteriorate very quickly.
Optimal conditions for storing pear jam: dry air and temperature above zero (preferably 10-15 degrees). If these indicators change, rust may appear on the lids and walls of containers with jam, and the product itself will begin to quickly oxidize and rot - the shelf life will sharply decrease.
Simple desserts without any additives can be stored for various periods: in the refrigerator for up to two weeks, and in the basement for up to three years. When opened, the shelf life is reduced.
When adding various fillings, the shelf life will be a maximum of 1 year when unopened. If the product has already begun to be used, it can be stored for no more than one month.
You can preserve the preparations for a long period of time by adding an alcoholic ingredient during the preparation of jam.
Comment! Signs of product unsuitability include the presence of mold and bubbles, as well as an unpleasant odor from the jam. This product cannot be eaten!
Variation with lemon
Fans of gourmet dishes will especially like the following variation. Citrus will give the dessert freshness, pleasant taste and aroma.
The following products will be required:
- pears - 1.5 kg;
- granulated sugar - 700 g;
- lemon - 1 pc.
What we do:
- Remove the peel from the lemon, cut the pulp into slices, and add sugar.
- We do the same with the pear.
- Cook both components in one pan for about an hour, stirring constantly.
- Remove from the stove and let it brew for 3 hours.
- Put it back on the fire and cook for 20 minutes.
- Place the hot mixture into sterilized jars.
We send the dessert to be stored in a cool, dark place.
Pear jam in a slow cooker
The good thing about making this jam is that it is prepared quickly and does not require much effort. Plus, the kitchen and dishes will remain clean! In my multicooker. If you have another company, set the modes according to the instructions.
Required ingredients:
- Pears - 1 kg
- Granulated sugar – 1 kg
- Boiling water – 100 ml
Cooking steps:
1. Wash the pears, remove the core and cut into cubes.
2. Place them in the multicooker bowl.
3. Add sugar and mix well.
4. Add hot water and stir until the sugar is completely dissolved.
5. Set the “quenching” mode and the timer for 2 hours. Fruits need to be stirred periodically.
6. After completing the cycle, place the finished treat into sterilized jars and roll up. Jars can be sterilized in the oven or in another way familiar to you. Boil the lids. Turn the lids down and cover with a blanket. After cooling, remove to a cool place.
Bon appetit!
Pear and apple jam for the winter
A mixed fruit treat is an excellent addition to pancakes, buns and other baked goods. The taste of apple is clearly felt, and the pear is amazingly shaded by it. Delicate apple and pear jam will become your favorite among preparations. Take:
- apples - 1 kg;
- pears - 500 g;
- granulated sugar - 2 kg.
How to prepare:
- Remove the peel from the fruit if desired. If they are very soft, then skip this step altogether. Cut into pieces of arbitrary shape.
- Place the chopped fruit in a large bowl and sprinkle with sugar.
- Let it brew for 4 hours. During this time, juice will appear and take up part of the bowl.
- Cook the jam in a thick-bottomed container over low heat for about 30 minutes, let cool completely and set for 2-3 hours. We repeat the procedure 2 more times. Remove the foam that forms during the boiling process.
- The last time we roll the boiling jam into jars.
We store the product in the pantry for no more than 2 years.
Features of preparing pear jam
When preparing pear confiture, the following features must be taken into account:
- Most pear varieties are very juicy. Therefore, during the cooking process they will produce a large amount of juice. For a thick consistency, such jam will have to be cooked for 1.5-2 hours.
- Fruits with delicate, loose pulp are best used for making jam of a uniform consistency - to do this, they must be ground.
- It is better to cut hard fruits into pieces - they do not become soft, become transparent towards the end of cooking, and the dessert looks very appetizing.
- It is not recommended to combine pears with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be dulled. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to the jam.
The finished jam turns out very tender and juicy. It can be used for baking or spread on bread for tea.
From pears and plums
Delicious pear and plum jam is prepared very simply and quickly (no more than 1 hour). But you should only use fruits that are fully ripe. Ingredients:
- pear - 500 g;
- plum - 500 g;
- sugar - 1100 g;
- purified water - 50 ml.
Stages:
- Peel the pear, remove the core, and cut into small cubes.
- Remove the seeds from the plums and chop them.
- Pour water into the plums and cook for 5 minutes.
- Combine both ingredients. Let it boil, stirring constantly.
- Sprinkle the fruit mixture with sugar. After it begins to actively boil, cook for another minute. Don't forget to stir carefully.
- Turn off the heat and remove the resulting foam from the surface of the dessert.
- Stir vigorously for about 5 minutes; if foam continues to form, remove it.
- Place into jars and seal tightly.
The jam is ready, you can send it for storage.
Cooking recipes
Homogeneous jam: the fastest and easiest recipe
For preparation, take 1 kilogram of pears. The fruits are freed from seeds and twisted through a meat grinder, placing sugar in the meat receiver along with pieces of pears. Be sure to grind the sugar together with the pears - this is the basic rule for making delicious jam. The amount of sugar is taken in a ratio of 1:2 to the net weight of the pears. That is, if there are 800 grams of pears left after peeling, then 400 grams of sweetener will be needed.
The resulting puree is immediately sent to the stove, without waiting for the juice to release. First, the jam is heated over low heat for 20 minutes, and then boiled over medium heat for 20 minutes. The mass should constantly seethe. To prevent the jam from sticking to the bottom of the cooking container, the pear dessert is constantly stirred. A thick foam forms during cooking. It must be removed with a wooden spoon.
The readiness of the dish is determined by dripping a small amount of jam onto a flat plate. A drop holding its shape indicates the dish is ready.
If the plate test shows that cooking can be completed, then proceed to the final stage. Add ½ teaspoon of citric acid to a bowl of jam. The powder can be replaced with natural lemon juice. In this case, you will need at least two tablespoons. The acidified jam is boiled for 2 minutes and packed hot in sterile containers.
Pear jam with pieces of fruit
Pears, with or without skin, are cut into small plates 5-6 millimeters thick. Sprinkle the slices with sugar and set aside for a couple of hours. Products are taken in a 1:1 ratio. If the fruits are very sweet, then the amount of sugar can be reduced.
Thick jam with gelatin
Dessert with gelatin looks extravagant and extremely attractive. Thanks to the gelling agent, the desired thickness is achieved quickly, the cooking time is significantly reduced, which means that the fruit retains all the benefits. Prepare:
- pears - 800 g;
- granulated sugar - 450 g;
- filtered water - 50 ml;
- gelatin - 2 tsp;
- lemon juice - 4 tsp;
- butter - 30 gr.
Preparation:
- Dissolve gelatin in cold water, as written in the instructions on the package.
- Remove the peel and core from the fruit and cut the pulp into small pieces. Add sugar and knead until smooth.
- Place over low heat and cook for 7 minutes.
- Remove from heat and add remaining ingredients. Mix thoroughly.
- The jam is ready, pour it into pre-sterilized jars and wrap it in a blanket until it cools completely.
Cooking process
Pear confiture is a simple and effective way to preserve pears for the winter. A minimum of cooking time and a minimum amount of sugar in the composition allow you to preserve and emphasize the natural aroma and sweetness of pears. Supplemented with fragrant spices, pear confiture is moderately sweet, spicy and very aromatic.
Thick, viscous and glossy, its consistency resembles very thick jam or jelly. This preparation is an ideal addition to a cup of hot tea and fresh buns, pastries and desserts. Try it!
To prepare pear confiture for the winter, prepare the ingredients according to the list.
Prepare lids and canning jars in advance. Wash the cans of soda thoroughly and then sterilize them by steaming, oven or microwave. Boil the lids for 3-5 minutes.
Wash the pears and sort them. Sort half or 2/3 of the total volume of pears, separating larger specimens.
Peel large pears and cut into small pieces. Pears with denser flesh should be cut smaller so that they have time to cook in the short time it takes to prepare the confiture.
Cut the other half of the pears into large pieces, without peeling them, but removing the seed capsule. You can, of course, peel all the pears, but this is extra work, because we will still grind half of them into fruit puree.
Weigh the resulting volume of fruit and measure out the proportional amount of sugar, in accordance with the recommendations of the pectin manufacturer.
Grind half the prepared pears (unpeeled) in a blender.
Place the resulting fruit puree in a saucepan.
Add sliced pears and pectin. Following the instructions on the package, I pre-mixed pectin with 2 tbsp. Sahara.
Zest half a lemon into large strips and add to the pan.
Also add spices: vanilla sugar, 2 cloves, a little ground nutmeg and cinnamon.
Mix everything thoroughly and, stirring, bring to a boil over medium heat.
When the mixture boils, add sugar and 1 tbsp. lemon juice.
Stirring, bring the mixture to a boil again and cook for 3 minutes. Turn off the heat and remove the cloves and lemon zest.
Pour the pear confiture into sterilized jars. Close with prepared lids and roll up. Turn the jars upside down and leave for 5 minutes. Then return to its original position, wrap and leave until completely cool.
