Pear jam for the winter: simple recipes for pear jam

The time for preparations is in full swing, so I want to stock up on my favorite fruits for the winter: fragrant raspberries, sunny apricots, beautiful cherries, etc. etc.

On our agenda is making pear jam. Let's make a sweet stock with various additives (apples, plums, oranges, lemon, etc.). You can cook the aromatic delicacy in slices or, if the fruits are small, whole.

As in any business, when making jam there are rules that must be followed. Only then can you get an excellent result. I hope everyone loves it for its taste, aroma and thick consistency.

Children enjoy the dessert, spread it on buns, pancakes or cheesecakes. The dessert is especially good when combined with homemade ice cream.

A simple recipe for pear jam for the winter

To make a simple recipe you will need the following products:

• a couple kg of pears;
• 2 tbsp. water;
• 2.4 kg sugar.

Actions:

• Cut the thoroughly washed fruits into small slices and place in a saucepan. Add sugar, then shake.
• Leave the sweet mixture for 3 – 4 hours to release the juice. If necessary, you can add a small amount of water.
• Next, place the container with the workpiece on the fire and wait for the mass to boil.
• Then reduce the heat and cook for 60 minutes, stirring the ingredients.

When ready, pour the dessert into jars and roll up.

With apples

This delicious, slightly sour pear jam will definitely appeal to those who are not too fond of sugary sweet delicacies. If desired, it will be a good addition to pancakes, pancakes, soft homemade buns or a cup of aromatic tea. To stock up on it for the winter, you will need:

• 3 kg pears.
• 2 kg sour apples.
• 4 kg sugar.
• 2 lemons.

Apples and pears are washed in running water, peeled, cut into slices and placed in an enamel bowl. The fruits processed in this way are poured with juice squeezed from two lemons and put aside for a short time. Soon all this is covered with sugar, gently mixed and kept at room temperature. After four hours, the contents of the bowl are sent to the stove and boiled in three stages of thirty minutes each. The finished, thickened delicacy is packaged in jars, rolled up, cooled and stored.

Recipe with lemon

To make pear jam with lemon you will need:

• 1 kg each of sugar and pears;
• lemon;
• water – 1 tbsp.

Actions:

• First, you need to rinse the fruits well, then peel them, remove the core and stems.
• Next, divide each pear into several parts.
• Place the chopped mass in a large saucepan.
• Then wash the lemon thoroughly and cut into slices, removing the seeds.
• Lemon slices should be placed in a separate cooking container, filled with water and put on fire.
• Cook for no more than three minutes. after boiling, then strain.
• Add sugar to the prepared broth and stir.
• Boil until the crystals are completely dissolved, then pour the resulting syrup over the pear slices and mix lightly.
• Leave the sweet mixture to infuse for 2 hours.
• After the specified time, place the container on the stove and wait for the workpiece to boil.
• Then turn on medium heat and cook until done. The syrup should thicken and the pear pieces should become transparent.

When ready, distribute the jam into sterile containers without waiting for it to cool. Cover the top with sterilized lids.

Recommendations for the selection and preparation of raw materials

There are thousands of varieties that produce fruits with soft or hard skin, soft crumbly or hard crispy pulp, with a sour or sweet taste and a wonderful aroma that intensifies as the fruit ripens.

Pears are rich in vitamins A, C, E, K, H, PP and group B, and contain a large amount of valuable minerals: potassium, calcium, magnesium, zinc, selenium, copper, manganese, iron, sodium, sulfur, phosphorus, iodine and fluorine. The fruits have a high content of fructose, fiber and pectin.

Doctors recommend including this fruit in the diet for the treatment of diabetes, cardiovascular diseases, vitamin deficiency, obesity, depression, metabolic disorders, increased physical activity and to improve appetite.

Pears are consumed fresh, dried, and used to make compotes, jams, marmalade, candied fruits, marmalade and preserves.

For preparations, it is recommended to select ripe fruits, paying attention to their aroma: the stronger it is, the tastier and higher quality the fruit. Summer varieties, the juiciest and softest, are practically not stored and need quick processing - they are best used for making homogeneous jam. Autumn ones are stronger, but they are advised to be carefully inspected for hidden defects and internal damage. Late winter varieties are the hardest and most shelf-stable, but contain much less juice.

Ripe pears, as in the photo, are a source of valuable vitamins and minerals

At the initial stage of preparation, it is recommended to sort the fruits, wash them thoroughly, remove the stalk, cut out damaged areas and the seed pod.

Pear jam

Required Products:

• 1.1 kg of fruit;
• 900 g sugar.

Manufacturing steps:

• To begin with, it is recommended to sort out and thoroughly rinse the pears. The fruit should not be soft or bruised.
• Next, remove the core and tail from each fruit, and then divide it into slices.
• Then you should weigh the resulting pear pieces. This recipe requires 1 kg of slices.
• Place the chopped mass in a large container, add the sweet ingredient and leave for 1.5 - 2 hours to infuse. During this time, the pear will be able to release juice.
• After the time has passed, place the container with the sweet mixture on the stove, turn on high heat and wait for it to boil.
• After this, switch the heat to minimum. Cook the jam for about 7 minutes.
• After time has passed, remove the pan from the stove and leave to cool for a while.
• Similar cooking must be repeated a couple more times.

When ready, the jam must be cooled completely and transferred into sterilized glass jars, then sealed with sterilized lids.

Pear jam - for the health of the whole family

Pear jam, a recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It contains many useful vitamins and microelements, but in winter there is a severe shortage of them. The fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baked goods and drinks, so you should prepare it in sufficient quantity.

Five-minute jam

Required Products:

• 1 kg of pears;
• 1 large l. natural honey;
• ½ kg sugar;
• half a teaspoon of vanilla;
• 25 ml lemon juice.

Steps to make a five-minute recipe:

• First you need to sort and wash the pears thoroughly, then cut them into small slices.
• Then place the fruit mass in a large saucepan, add the remaining ingredients and stir.
• It is recommended to cover the top of the container with several layers of gauze and leave for several hours (or overnight).
• After the time has passed, place the container with the workpiece on the stove, turn on the heat, and wait for the sweet mixture to boil.
• Next, cook the jam for 5 minutes, stirring, with minimal heat.

When ready, pour the dessert into sterilized jars, without cooling, and roll up with sterile lids.

Thick pear jam in slices quickly: five-minute recipe

This dessert will surprise you with its transparent slices that look like rays of sunshine. Children will eat it with pleasure and adults will not refuse. It is very easy to prepare. Housewives, take note of the recipe.

Ingredients:

• 3 kg. pears
• 1,300 kg. Sahara

Cooking method:

To prepare such a dessert, fruits of any variety are suitable. We wash them thoroughly under running water with a sponge. Cut into not very small slices.

Sprinkle the slices with sugar.

Cover with a clean towel or lid. Let it sit for 8-10 hours. Better for the whole night. During this time, the fruit will give a lot of juice, almost completely. That's why we don't add anything else. Place the vessel with the contents on medium heat. Bring to a boil. Boil for 5 minutes and turn off.

Let it cool completely and soak in the sweetness for 8-10 hours. We do this several times to thicken the syrup.

To prevent them from turning into jam during cooking, we do not stir them.

Just use a spoon to lower the slices down a little so that they float in the sweet liquid. This procedure can take 2-3 days. But we will get a very beautiful treat. During this time, the juice will boil down and the slices will become transparent. Bring the mixture to a boil. Boil for 5 minutes.

Place very carefully into sterile containers. Close tightly with clean metal lids. In winter we will enjoy pieces of sweet summer. You can store it in your apartment away from heating appliances. But if there is a basement, we store everything in it. To add sourness, you can add lemon juice or acid. Bon appetit.

Cooking without sterilization

Components:

• half a kilogram of pears;
• 1 kg sugar;
• lemon.

Steps for making pear jam without sterilization:

• First, wash the lemon and cut into rings. Place the resulting mass in a bowl of hot water and leave for a couple of hours to remove the bitterness.
• Next, wash the pears well, cut off the core, ends and cut into small slices.
• Place the fruit slices in a saucepan, cover with sugar and leave for 3 hours to release the juice.
• After time has passed, place the container with pear slices on low heat and boil for half an hour.
• After this, leave the pan for a while until the sweet mass cools completely.
• Then place the lemon rings in a colander, remove the seeds and cut into triangular slices.
• Add the resulting mass to the fruit slices, mix and bring to a boil.
• Cook on low heat for 60 minutes.
• At this time, it is necessary to prepare the jars and lids. To do this, they need to be washed well and placed for some time in a place where direct rays of the sun fall.

General recommendations

To create homemade preparations, it is advisable to use elastic, not too soft fruits with clean and smooth skin. Overripe fruits with damaged skins are not suitable for these purposes, as they will spoil the taste of the final product. Also, you should not use green pears, the jam from which will turn out pale and absolutely not aromatic. As for the variety, you can choose it based on personal preferences. For example, jam from Limonka will turn out incredibly fragrant, and preparation from Duchess will have a delicate, moderately piquant aftertaste. Those with a sweet tooth can pay attention to the fruits of varieties such as Conference or Bergamot.

The selected fruits must be washed, cleaned of all unnecessary things and cut into slices. After this, they are combined with additional ingredients and subjected to heat treatment, the duration of which depends on the variety and degree of ripeness of the fruit. Depending on the recipe, sugar, honey, oranges, lemons, almonds and spices are added to pear jam. It is better to store the finished treat in a cool, dark place. Otherwise, there is a risk that it will start to ferment.

Pear and orange jam

Required Ingredients:

• half an orange;
• a kilogram of sugar and pears;
• 2/3 tbsp. water.

Manufacturing steps:

• First you need to sort and wash the pears well. Ripe but not soft fruits are suitable for jam.
• Then you need to cut off the skin, core and tails, after which the fruit is cut into small slices.
• Place the pear mass in a large bowl.
• In a separate pan you need to prepare the syrup. To do this, stir sugar in water in a container and put on fire, boil until the bulk component dissolves.
• Next, pour the prepared hot syrup over the fruit slices.
• Place the pan with the preparation on the stove, turn on the heat, and wait for the sweet mixture to boil.
• After this, cook the dessert for 5 - 6 minutes, skimming off the foam if necessary.
• Next, remove the pan from the stove and leave for 8 - 10 hours to infuse.
• Repeat these steps a couple more times.
• Then you need to wash the orange and cut it into pieces without peeling it.
• Add orange slices to pear jam, stir and put on fire.
• Cook over moderate heat for about half an hour. If the dessert has thickened, the heat must be reduced.

When ready, distribute the hot jam into sterile glass jars, seal with sterilized lids and store in a dark, cool room.

Recipe for whole fruit pear jam with mint

Pear jam made from whole fruits has an incredible aroma. When served to guests, this sweetness surprises with its appearance and the fact that the pears themselves were preserved intact. In short, if you want to impress as a skilled cook, be sure to prepare this delicacy.

We take:

• Wild pears or any small variety – 3 kilograms.
• Water 3 liters.
• Granulated sugar 3 kg.
• A teaspoon of citric acid.
• A small bunch of mint.

Steps for making jam from whole pears for the winter

Wash the ingredients and prick each fruit with a fork in two or three places. Punctures can be made using a regular toothpick; in this case there should be at least 6 holes.

Wash, dry the mint, tear it into large pieces and place it on the bottom of the pan, which you then immediately fill with pears.

Boil water in a saucepan, sweeten and add lemon, stir until the products dissolve.

Pour the prepared syrup over the fruit, cover with gauze or newspaper, and let the ingredients cool to room temperature. If possible, at this stage you can put the workpiece in syrup under pressure. This way the whole fruits will be completely immersed in the syrup.

Place the pan with the cooled contents on the stove, let it boil, and as soon as this happens, turn off the heat again and leave the food until the evening, for at least 6 hours. There is no need to stir, otherwise they will disintegrate and will not look very appetizing.

After six or a little more hours, repeat the cooking procedure - let the ingredients boil, turn it off, cool, do this 2 times.

Clean in advance and then conveniently sterilize the containers in which you will prepare.

Carefully spoon the pears into the jars. Distribute a few sprigs of mint into each or remove it from the dish altogether, at your discretion. Roll up the yummy food, let the containers stand in a warm place (in the room) for several hours, and then put it away for cool storage.

Recipe with added citric acid

Required Products:

• 0.7 kg pears;
• regular and vanilla sugar – 500 g and 1 teaspoon, respectively;
• 0.2 l of water;
• 1/3 teaspoon of citric acid.

Manufacturing steps:

• Cores, stems and thoroughly washed pears must be cut into slices.
• Pour water into a separate cooking container and put on fire.
• After the liquid boils, add granulated sugar and stir.
• Next, place the fruit mixture in a saucepan with hot syrup and mix the ingredients.
• After boiling, cook the dessert for 1.5 hours.
• A quarter of an hour before the end of cooking, add vanilla sugar and citric acid and mix.

Distribute the finished jam into sterile jars, close the lids and wrap in a blanket until completely cooled. Keep refrigerated.

How to make pear jam with cinnamon

The result is a very tasty and bright treat that everyone will enjoy. Let's cook over low heat for about an hour.

Ingredients:

• 1 kg. pears
• 1 kg. Sahara
• 1/4 tsp. cinnamon (ground)
• 100 g water

Cooking method:

Wash the fruit. We cut off the tails and the core. Cut into small pieces or plates. Place half of the chopped pieces into the pan.

Sprinkle them with sugar. Add the spice, the rest of the fruit, sugar and water.

Cook the dessert over low heat for at least 50-60 minutes. Thick pear jam is ready. Place into sterile jars.

Close the lids tightly. Turn it upside down and leave to cool. Store in a cool place. Bon appetit.

Pear jam in a slow cooker

Required Components:

• 1.5 kg of pears;
• a couple of large l. lemon juice;
• 1 kg granulated sugar.

Steps for making dessert in a slow cooker:

• First you should wash the fruit, then remove the core and tails.
• Next, cut each pear into small pieces.
• Place the resulting mass in a multicooker bowl and sprinkle sugar on top.
• Set the “Stew” mode, cook in a closed appliance for 10 minutes, then skim off the foam.
• After the time has passed, leave the preparation for 4 hours to infuse.
• Then do the above steps again.
• After another 4 hours, boil the sweet mixture again for 10 minutes, setting the “Stew” mode.
• After turning off, add lemon juice and mix well.

Pour the finished dessert into sterile jars and close with clean lids. Keep refrigerated.

What to eat pear jam with

Pear jam with lemon is good both on its own and in combination with baked goods .
My favorite way to eat it is with fresh cinnamon rolls or soft cottage cheese. Jam perfectly complements white cheeses such as Camembert and Brie. By spending a little time making jam from baked pears, you can enjoy the aroma of the fruit throughout the year.

Pear jam with lingonberries

Required Ingredients:

• 3.5 kg of pears;
• half a teaspoon of ground cinnamon;
• 1.2 kg lingonberries;
• cloves (6 pcs.);
• 2.7 kg sugar;
• lemon slice;
• 1 liter of water.

Manufacturing steps:

• To begin with, it is recommended to sort and rinse the berries thoroughly, then pour boiling water over them and leave for 2–3 minutes. This will help get rid of bitterness.
• After the time has passed, drain the lingonberries in a colander.
• Then peel the washed pears from the skin, tails, core and cut into small pieces.
• Combine pear slices with lingonberries in a large saucepan.
• Next, prepare the syrup in a separate container. To do this, mix sugar and water in a container and bring to a boil on the stove.
• Cook until the crystals are completely dissolved.
• Pour the prepared hot syrup over the fruit and berry mixture.
• Then place the workpiece on the stove, turning on the heat.
• After boiling, it is necessary to remove the foam and reduce the heat to a minimum.
• Boil the dessert for about 5 minutes, then remove from the stove and leave for 10 hours to infuse.
• After the time has passed, boil the mixture again and cook for 15–20 minutes, stirring the components periodically.
• Next, you need to leave the jam again for another few hours.
• After time has passed, place the container on the stove for the third time, wait for the sweet mixture to boil, then add cinnamon and a slice of lemon (optional).
• Boil for 25 - 30 minutes, skimming foam and stirring if necessary.
• Before pouring the finished product into containers, you need to remove the lemon.

When ready, distribute the jam into sterilized glass jars, seal with sterile lids and store.

Harvesting principles

Both experienced housewives and beginners can prepare pear jam or jam for the winter. To do this you need to know the basic principles of blanks. First of all, you will need, of course, jars and lids. You can take cans of any capacity, but small containers will also please aesthetes, and besides, it’s much more practical. Small portions of jam are eaten faster, and you don’t have to sit around in a large jar, “waiting” for a meal.

Content:

• Harvesting principles
• Selection of pears
• Recipes for pear preparations
• Benefits and uses of dessert
• Possible harm and contraindications

A separate item is lids for jars. In fact, jam, prepared correctly and under sterile conditions, can last the winter under regular parchment paper. The jam will not spoil, but if it sits for more than a year, it may become sugary. When choosing regular metal lids, they must be sterilized. To do this, just before rolling the jam, the lids are boiled. You can sterilize them with rubber bands, they will not suffer from this.

Sterilization of jars is a mandatory step in preparations. There are several ways to prepare a glass container. The simplest of them is in the microwave: you just need to hold the jar in it for a minute or 30 seconds and roll up the jam. The methods that our ancestors used include scalding containers with steam. To do this, you can hold the jar over boiling clean water so that the steam sterilizes it from the inside. You can simply fill the jar with boiling water. To prevent it from cracking, experienced housewives recommend placing a metal tablespoon there. You also need to put the jam into jars with a sterile spoon.

Pear and apple jam

Required Products:

• ½ kg of garden apples and pears;
• 1 kg sugar.

Manufacturing steps:

• First you need to sort and wash the fruits well, then remove the cores and tails.
• Next, cut the fruits into small pieces.
• Place the apple mixture in a large cooking container, pour half the volume of prepared granulated sugar on top and shake the pan.
• Then lay out a layer of pear slices, add the remaining sugar, shake the container again.
• Leave the sweet mixture for 2 - 3 hours so that the fruits release juice.
• After the time has passed, place the container on high heat. Wait until it boils, stirring the mixture occasionally.
• After this, leave to boil for 5 - 7 minutes, reducing the heat to minimum.
• After time has passed, leave the workpiece to cool completely for 5 - 6, then boil again for a few minutes.
• Repeat these steps a couple more times.

Distribute the completely cooled prepared jam into sterilized jars and roll up with sterile lids.

Selection of pears

Depending on your personal taste preferences, you can choose any variety of pears, from very sweet to wild [2]. The latter give an unusual taste with a refreshing sourness, while the sweet ones are suitable for classic recipes.

Amazing pear jam or marmalade is made from the popular Duchess. No less common is Limonka, which after heat treatment gives an extraordinary aroma. The Bergamot and Conference varieties retain their shape in jam and provide a special sweetness.

Before rolling, the fruits need to be thoroughly inspected and felt. Overripe, beaten, or with dry parts are not suitable. Fruits should have firm, clean skin and medium softness. Before cooking, they need to be washed well and cored; in some cases, the skin is also removed. Depending on the recipe chosen, the pear should be cut into large slices or small cubes. The slices, as a rule, retain their shape, and the cubes are useful for a dessert with a uniform consistency.

Recipe with added walnuts

Required Components:

• a couple kg of pears;
• a pinch of vanilla;
• 1.7 kg granulated sugar;
• 650 g walnuts.

Manufacturing steps:

• Cut the pears, washed and peeled from the core and tails, into pieces of arbitrary shape.
• Place the resulting fruit mass in a large saucepan, add vanilla, sweet bulk ingredient and leave for 60 minutes.
• At this time, carefully peel the nuts from their shells and place them in a container with the pear pieces.
• Mix the ingredients and place on the fire.
• Once the mixture boils, turn the heat to medium.
• Cook for a quarter of an hour.

When ready, pour the dessert into pre-sterilized glass jars and close with clean lids.

With chocolate

This amazingly delicious sweet pear jam will be appreciated by even the most demanding gourmets. It turns out to be extremely aromatic, and the presence of chocolate gives it a pleasant bitterness. To prepare it at home, you will need:

• 1.4 kg sweet pears.
• 100 g natural dark chocolate.
• 800 g sugar.

Washed and peeled pears are cut into slices, covered with sweet sand and left to release the juice. After some time, they are sent to the stove and boiled for ten minutes. All this is cooled and returned to the fire. At this stage, the contents of the container are added with chocolate and boiled for a little less than half an hour. The jam prepared in this way is packaged in jars and rolled up.

Amber jam

Required Ingredients:

• 2.3 kg of pears;
• a couple of glasses of water;
• 1.6 kg granulated sugar.

Steps for making amber pear jam:

• Peel the thoroughly washed fruit from the core and tails, then cut into slices.
• Place the resulting mass in a large saucepan.
• You need to prepare the syrup in a separate bowl. To do this, mix water with sugar and place on fire. Cook, stirring, until the bulk component is completely dissolved.
• Pour the prepared solution over the fruit pieces.
• Place the cooled mixture on the stove and wait for the workpiece to boil.
• Boil for about 5 minutes.
• After the specified time, turn off the heating and cool the dessert.
• Then turn the heat back on, and after boiling, cook for 10 to 45 minutes. Cooking time depends on the degree of thickness desired.

When ready, distribute the hot jam into sterile jars, screw on sterilized lids and wrap in a warm blanket. After the dessert has cooled, store the jars in a dark, cool room.

Benefits and uses of dessert

Such a simple delicacy can act as an additional source of vitamins, which will be very useful during the cold season. Pear preserves and jam retain most of the beneficial substances, which is why they take their place in folk medicine and a healthy diet [3].

Pear jam is useful for diseases of the genitourinary system, as it is rich in essential oils. It is contraindicated for patients with kidney and bladder stones, since these oils have a diuretic effect. Jam contains many mineral salts that are beneficial for all internal organs. There is potassium, iodine, calcium, magnesium, iron, cobalt. According to the chemical composition, pears are the same storehouse of vitamins as other fruits [4][5].

Special organic acids and nitrogenous substances help maintain the microflora of the intestines and stomach [6][7]. This jam is also great as a cold remedy, as it contains vitamin C and folic acid [8].

Pectin, which is also preserved during the canning process, increases the body’s resistance to diseases caused by viruses and bacteria [9]. During periods of widespread illness, such a delicacy will serve as a natural antibiotic, since it contains arbutin.

Those who monitor the readings of the scale should consume this dessert carefully. 100 g of this product contains approximately 273 kcal [10]. In order not to harm your figure, but still enjoy pear jam, you can periodically eat it for breakfast.

In cooking, this dish can serve separately or as an addition. Jams and marmalades are great for toast and diet bread. Amber jam with whole slices goes well with sweet porridges and muesli for breakfast. The pear filling will not leak out in baked goods and will perfectly brighten even unleavened dough.

The classic use of this dessert is with tea. Since the jam will be very sweet, you can even drink unsweetened teas and decoctions with it. You can make compote from pear jam, this is especially useful in early spring, when there are no fresh fruits yet.

Pear jam with plums

Required Products:

• ½ kg each of plums and pears;
• 1 kg granulated sugar;
• 0.1 l of water.

Manufacturing steps:

• First you need to sort and wash the fruits thoroughly.
• Then remove the seeds (for plums), the core and tails (for pears). Cut the fruit into slices.
• Next you need to prepare the syrup. To do this, boil 0.1 liters of water in a saucepan, then add sugar.
• Boil until the bulk component is completely dissolved.
• After this, place the pear slices into the pan and mix with the syrup.
• Wait for the sweet mixture to boil, then remove the container from the heat and add the plum slices.
• Gently stir all ingredients and leave for 5 - 6 hours.
• After the time has passed, place the dishes on the stove, turning on the heat.
• After boiling, turn the heat to low.
• Cook for a quarter of an hour, skimming off the foam if necessary.

When ready, the jam must be cooled completely and evenly distributed into sterilized glass jars, then screw them on with sterilized lids. Store in a dark and cool place.

Pear and plum jam for the winter

In this recipe we add plums to the main product. They will give a more delicate texture to the dessert. Spices will add a multifaceted flavor to the sweetness and there will be a very interesting taste. We will boil until thickened. If you don't like any spice, just don't use it.

Ingredients:

• 1 kg. pears
• 500 g plums
• 500 g apples
• 2 star anise
• 1 tsp. ground cinnamon
• 1.5 kg. Sahara
• 150 ml. water

Cooking method:

Wash and dry the fruits. Cut the plums in half and remove the pits.

Cut the remaining fruits into small cubes. Throw away the core. Place all ingredients into a large saucepan.

Add sugar there too. Stir everything carefully so that the sweetness does not form lumps. Let's add water.

We put the dishes on the stove. Add spices to the masterpiece. Bring the brew to a boil over low heat. After this, cook for 40-50 minutes.

If foam forms, remove it. If you don’t want it to appear, experienced chefs recommend adding a little butter.

But then be sure to write on the lid what the sweetness is with. Otherwise, for a very long time we wondered what kind of grains appeared on the surface. But it was very tasty.

https://youtu.be/dnpX8CgHhzQ

Then we transfer it into clean cylinders. Let the dessert cool to room temperature. Cover with parchment or metal lids. Store in a dry, dark and cool place.

Whole pear jam

Required Components:

• 1 kg of pears;
• a pinch of citric acid;
• 0.9 kg sugar;
• 0.4 liters of water.

Steps to make a dessert consisting of a whole pear:

• Wash the fruits thoroughly, trim the tails and make several punctures with a fork on each fruit.
• Mix sugar and water in a saucepan and wait for the mixture to boil.
• Next, lay out the fruits and mix with syrup.
• Boil for about 5 minutes, then remove the dish from the heat, cover with gauze and leave for 24 hours to infuse.
• After the time has passed, place the container with the workpiece on the stove again, turning on the heating.
• After boiling, cook for 30 minutes, stirring gently.
• At the end of cooking, add citric acid and stir.

Place the finished hot jam into sterilized jars and seal with sterile lids.

Jam from the fruits of wild pears - wild pears (video)

If you have the opportunity and you know where there are abandoned orchards where you can pick wild pears, don’t be lazy yourself or send your children or grandchildren to collect such pears. Make jam according to this recipe and you won’t regret it. Wild pear jam will turn out incredibly rich and, oddly enough, surpasses the usual pear jam.

Interesting information

Did you know?! Pears and, in particular, jam made from them are beneficial for our body. They help cope with oncological pathologies in the intestines. They quickly relieve hangovers, serve as an antipyretic for colds and perfectly cure coughs. In addition, pear jam, with constant consumption of at least three spoons every 5 days, improves the menstrual cycle in women. Helps cope with depression and eliminates pain during menstruation.

Useful tips for those who have to make pear jam

1. For cooking, choose green fruits; unripe and overripe fruits will turn into real porridge when cooked and will not look at all appetizing.
2. To ensure that all ingredients are cooked equally well, it is best to select fruits of approximately the same size.
3. Before use, peel the fruit and remove the seeds.
4. To prevent the pears from turning brown during the preparation process (these fruits turn dark when cut in the light), place them in cold water slightly acidified with citric acid.
5. If the fruit is very small, you can boil it whole. You can also cook pears in halves, slices, and small parts.

If desired, you can add some berries, fruits, and spices to the pear jam. Mint, cinnamon, black currants, apples, oranges, lemons, plums, and raspberries are excellent in this case.

Pear and melon jam

Required Ingredients:

• a couple of kilograms of pears and melon;
• 1 kg granulated sugar.

Manufacturing steps:

• Wash the melon and pears, then remove the seeds and skin.
• Cut the fruits into pieces of the same size.
• Place the fruit mass in a saucepan, add sugar and leave for half an hour to release the juice.
• Next, put the workpiece on the fire and wait for it to boil.
• Cook on low heat until thick, stirring and removing foam if necessary.

When ready, distribute the jam into sterile jars while hot and close with clean lids. After the dessert has cooled, you can store it in a dark and cool place.

Amber pear jam in slices for the winter

I couldn't pass up this recipe. A very simple recipe. Suitable for those who are always in a hurry. We cook the sweet dessert in several batches. As a result, we get a very tasty product prepared for the winter. It can last a long time, but I hope it goes away quickly.

The fruits can be taken hard.

Ingredients:

• 2 kg. pears
• 1.3 kg. Sahara

Cooking method:

Let's wash the fruits. Then cut them into slices. Cover them with sugar. Let it sit for a day. During this time, the fruit will give juice.

Let's put the pan with our masterpiece on medium heat. Bring to a boil. Then reduce the heat and cook for 10 minutes.

Turn off the gas and leave the yummy food to cool.

With continuous long-term cooking, the juice from the pears will quickly go into syrup and the fruits will shrink. The jam will not turn out beautiful!

By the way, it's very convenient. Then after 6-9 hours we repeat this procedure one more time.

While the syrup cools, the sugar will saturate the pieces of fruit and prevent them from losing volume and shrinking!

We will have boiling twice.

The dessert will thicken, change color and begin to caramelize. The pieces will remain intact and not overcooked. Place hot into sterile jars. Roll up with metal lids. After complete cooling, store in a cool place.

Recipe with added ginger

Required Products:

• 0.8 kg pears;
• 0.5 kg granulated sugar;
• 180 ml water;
• 1 teaspoon of fresh ginger root, grated.

Steps to make Pear Ginger Dessert Recipe:

• Wash the fruit, remove the stems and core, and then cut into pieces.
• Place the pear slices in a large saucepan, add ginger and stir.
• Next, you need to prepare the syrup in a separate bowl. To do this, mix sugar and water in a container. Cook until the first ingredient is completely dissolved, stirring.
• Pour the prepared syrup over the fruit mixture.
• Next, place the workpiece on the stove.
• After boiling, cook for half an hour on low heat.

When ready, pour the jam into sterilized jars and close the lids.

Pear jam with lemon for the winter - the best recipe

You don't know what to do with the harvest. How to cook? This recipe is for you. I recommend. It will be very tasty not only for kids, but also for adults. Fruits boiled in sweet syrup will retain their integrity and will look like candy with a stick.

Ingredients:

• pears
• sugar
• glasses of water
• lemon juice

for each kg of pears:

• 800 g sugar and 400 ml. water
• 1 p. l. lemon juice

Cooking method:

Wash the fruits very well under running water with a new sponge. We make sure there are no bad copies. We shorten the leg, but do not remove it completely. Children will be pleased to pick up and enjoy natural chups. Let's cut out the black inflorescence. Then we take a toothpick and pierce them in several places on the surface with a stick. This is done so that the fruits are better saturated with sweet juice.

Next, prepare the syrup. Mix sugar with water. Place on medium heat and cook after boiling for 1-2 minutes.

Remove from heat and place on the table. Then, very carefully, so as not to get burned, transfer the prepared fruits into the syrup. Stirring is not recommended. You can only press lightly so that they are in the liquid. Cover with a lid and leave them to stand until the marinade cools completely. Move the vessel to the fire and cook over medium heat for 5-7 minutes after active boiling.

After this, cool at room temperature. We repeat this process two more times. The third time, check the consistency, if it suits you, add lemon juice.

Simmer for 1 minute and transfer the dessert into sterile jars. Roll up tightly with lids. After cooling completely, put it in a cool place for storage. Enjoy your discoveries.

Pear jam without sugar

Required Components:

• 0.4 kg pears;
• 0.4 kg peaches.

Steps to make a sugar-free recipe:

• Wash and dry the fruit, then remove the pits (for peaches), core, skin and tails (for pears).
• Cut the fruits into small pieces, then grind them using a meat grinder or blender.
• Place the resulting mass in a heat-resistant container and place in the microwave, setting the timer for 10 minutes. at maximum power.
• After the time has passed, the dessert must be stirred and then placed in the microwave again for 10 minutes.

When ready, distribute the jam into jars and store.

Preparation of products and containers

For jam, ripe, elastic, sweet fruits of medium and large size are selected. Moreover, they should not be green, without gaining taste and aroma. And soft, overripe fruits will simply boil apart during cooking. They are more suitable for marmalade and jam. When using processed small fruits, the final product will be of lower quality. If the recipe requires, they are added only whole.

And, of course, rotten or diseased fruit will simply ruin the jam. When preparing the pears, cut out the core and tail, scrape out the seeds and cut into 4-8 slices, depending on the size. An important point is the preparation of the container. Jars are sterilized using heat in the oven, steaming over a saucepan or in the microwave.

Recipe with added cinnamon

Required Ingredients:

• ½ kg of pears;
• half a teaspoon of ground cinnamon;
• ½ kg sugar.

Manufacturing steps:

• First, you need to sort and wash the fruit well, then peel, core, and tails and cut into small pieces.
• Next, place the fruit mixture in a saucepan, add granulated sugar, and stir.
• Leave the mixture for a couple of hours to release the pear juice. If the fruit is not too juicy, the infusion time can be increased.
• After time has passed, place the container with the sweet mass on the stove, turning on high heat.
• You need to wait for the workpiece to boil, then remove from the stove and cool.
• Then bring the cooled mixture to a boil again.
• Leave to simmer for 10 minutes on low heat, periodically skimming off the foam with a slotted spoon.
• In 2 min. Before the end of cooking, add cinnamon and stir.
• When ready, the jam must be cooled and placed in prepared dry jars.

Store in a dark, cool place.

With sugar

This is one of the most popular pear jam recipes for the winter. It produces a very tasty transparent delicacy, which contains only two components. To treat your family to it, you will need:

• 2 kg of ripe pears.
• 2 kg sugar.

The sorted, washed and peeled fruits are cut into slices and placed in a suitable container. Fruits processed in this way are covered with sugar and left for a couple of hours at room temperature. When they release the juice, they are sent to the stove, brought to a boil and simmered over low heat for about ten minutes. Then the pears are cooled and subjected to repeated heat treatment. After a few hours, the cooled workpiece is again placed on the fire, boiled for fifty minutes, poured into jars and rolled up.

Pear and pumpkin jam

Required Products:

• 0.6 kg pears;
• 0.3 kg pumpkin;
• 300 ml water;
• 0.5 kg granulated sugar.

Actions:

• Wash the fruit, remove the core and tails, then cut into slices of any shape.
• Peel the pumpkin, remove seeds and cut into pieces.
• Mix sugar and water in a saucepan and place on the stove, turning on the heat.
• Prepare the syrup until the bulk ingredient is completely dissolved.
• When ready, mix the pieces with the syrup.
• After boiling, the workpiece should be cooked for about a third of an hour at minimal heat, stirring gently from time to time.

Pour the finished jam into sterile jars and close the lids. Store the cooled dessert in the cold.

Simple dessert recipe

Not everyone wants to stand at the stove for a long time, but you still need to please your household with treats. In this case, you can use a recipe for simple pear jam. The delicacy will warm you up in the cold and help you cope with a cold.

Ingredients:

• pear – 1 kilogram;
• sugar – 1 kilogram;
• water – 2 glasses;
• lemon – 1 piece.

Preparation:

1. Wash the fruit thoroughly and remove all excess.
2. Mix water and sugar in a deep saucepan. Place over moderate heat and cook the syrup until the bulk component is completely dissolved. When foam appears, remove it.
3. Place the pear in the syrup and cook the mixture over low heat until tender. The fruit should become transparent.
4. Grind the lemon zest using a fine grater.
5. Cook the jam for 2 hours, remembering to stir. At the end of cooking, add lemon zest, this will help get rid of the cloying.
6. Place the finished jam in sterile jars and roll up. Put away for storage.

Recipe for jam for a 3-liter jar

For a 3-liter jar we need at least 3 kg of already peeled pears. Usually the jam is poured into small jars so that after opening the container they can eat it before it starts to spoil.

However, for a large family, especially where the pastry chef lives, such an amount of confiture will not last long.

Ingredients:

• slightly unripe pears – 3.5 kg;
• 2 tbsp. l. lemon juice;
• 3 kg sugar;
• water – 400 ml.

Cut the washed amber liqueurs into slices. We leave the peel, it contains a lot of vitamins.

Place the pieces in a saucepan and fill them with water until it covers the contents.

Add lemon juice.

Place the pan on the fire and cook the pears for 10 minutes. Then we strain them.

We leave the water. Mix it with sugar and prepare the syrup on low. Stir vigorously until the granulated sugar is completely dissolved.

When the syrup boils, boil it for another 20 minutes.

Then we put the slices into the pan. We handle the pears carefully so that the slices do not fall apart.

After boiling, wait 7 minutes, then turn off the stove. Leave the semi-finished jam for 4–6 hours. This will allow the pears to thoroughly soak in the syrup.

We repeat the process 3-4 times. The more cooking stages, the thicker the consistency.

Pour the prepared jam into a pre-treated jar, roll it up with a lid and turn the container upside down.

For jam in slices, choose firm pears. The soft flesh will cook quickly.

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