Pear jam is a recipe that should be in the arsenal of every housewife. During the ripening season, these fruits are available in large quantities even for urban residents, and in the garden it remains only to have time to collect them. Both soft and hard varieties are suitable for jam. Small pears can not even be cut into pieces, but canned whole.

Sliced ​​pear jam

The most popular recipe is pear jam with slices. It will require ripe fruits and sugar in a ratio of 2: 1 (700 g of sugar is taken for 1.4 kg of pears), as well as the juice of one lemon and 30 g of butter:



The amount of sugar determines not only the taste, but also the consistency of the jam. If you add it in large volume and cook for longer, the product will be dense, like jam or confiture.

Video recipe for pear jam slices

Whole pear jam

If you make jam from whole ones, they will retain their shape and texture. It is better to choose small fruits - they will lie denser in jars and will be well saturated with syrup. Hard varieties and wild pears, which are too tart when raw, work well for this recipe.

If the pears are sweet, they are combined in a 1:1 ratio. For 1 kg of fruit, take 1 kg of sugar, 1 lemon and 300 ml of water. Many people add cinnamon to pear jam - it adds an unusual spicy taste to it:


Recipe pear jam may differ depending on the size of the fruit. If they are too large or not sweet enough, add more sugar. However, in this case, you will need more water.

Different variations of pear jam is a way to keep the taste of summer-autumn fruits on all year round. In addition to the volume of sugar and the variety of pears, you can experiment with the ingredients. These fruits go well with citrus fruits, cinnamon and other spices, apples and. It is worth trying to make pear jam with orange or its zest, as well as any other ingredients to taste. The finished dessert is added to pies, put on toast or simply eaten with a spoon.


Video recipe for pear jam with a twist


Many of us love ripe, juicy and fragrant pears. However, these fruits cannot be stored for too long, so many housewives prepare them for the winter in the form of compotes, jams and other canned sweets. Today's post will feature a few interesting recipes amber jam from pear slices.

To prepare such a delicacy, it is advisable to use ripe, but not overripe fruits of any variety and size. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, shortly before the end of the heat treatment, a little lemon zest is added to it.

Before starting the process, the selected fruits are washed, freed from everything superfluous and cut into the desired pieces. The duration of preparation of amber pear jam with slices depends on the variety and maturity of the fruit. But usually this time does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is subjected to complete cooling.

To make jam, it is advisable to use an aluminum or copper wide container. Thanks to this, the product will retain all its valuable properties and will not burn to the bottom of the dishes.

Classic variant

We offer you to pay special attention to one of the simplest recipes for transparent pear jam slices. For the preparation of such a delicacy, it is recommended to use hard fruits. Otherwise, you will get a boiled product that looks more like gruel. Before starting the process, be sure to double-check whether you have at hand:

  • 2-2.5 kilograms ripe pears.
  • 50-60 milliliters of lemon juice.
  • 500 grams of sugar.
  • A couple of tablespoons of natural honey.
  • A pinch of vanilla.

To prepare amber jam from pears, washed and cut fruits are immersed in a soda solution for a quarter of an hour (a teaspoon per liter of water), and then rinsed and put in a suitable bowl. Vanilla, sugar and honey are added to it. All this is poured with lemon juice, covered with food polyethylene and left for several hours, or better - for the whole night.

Immediately after this, the future jam is placed on the stove, brought to a boil and simmered on the smallest fire for five minutes. the hot product is laid out in clean glass jars, sterilized for about a quarter of an hour, rolled up, cooled and sent for further storage.

Variant with almonds

This original recipe of amber pear jam with slices will surely interest many housewives who are trying to surprise their loved ones with unusual homemade preparations. This delicacy has a very pleasant taste and light almond aroma. To prepare it you will need:

  • 2 kilograms of pears.
  • 1.5 liters of drinking water.
  • 1.5 kilos of sugar.
  • ½ teaspoon vanilla.
  • 100 grams of almonds.

First of all, you need to deal with syrup. To obtain it, washed and peeled pear slices are lowered into boiling water and boiled for three minutes. Immediately after this, the liquid is poured into another bowl, sweetened and boiled until a syrup is formed. Then it is again combined with fruit and left for a couple of hours at room temperature.

After this time, the future jam is brought to a boil and kept on the smallest fire for ten minutes, not forgetting to add vanilla and chopped almonds. The finished product is laid out in sterilized jars, rolled up and sent for subsequent storage.

Variant with lemon

The delicacy obtained by the method described below has a beautiful color and a well-defined citrus aroma. And in its taste a pleasant sourness is well felt. Therefore, this recipe for pear jam with lemon, with step by step description which can be found a little later, will surely appear on the pages of your personal cookbook. This time you will need:

  • A couple of kilos of pears.
  • Whole lemon.
  • A couple of kilos of sugar.

Step 1. Whole unpeeled lemon is poured with boiling water and left for five minutes. Then it is cooled and cut into cubes.

Step 2 Washed and peeled pear slices are put in a suitable bowl and covered with sugar. Chopped lemon is also added there and all this is left for six hours.

Step 3 After this time, the future jam is sent to the stove and boiled over the smallest fire for at least thirty minutes.

Step 4 After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and put away for further storage.

Variant in syrup

This dessert is good because it retains almost all the valuable substances contained in ripe fruits. To make pear jam with slices of lemon in syrup, you need a little free time and a bit of patience. In addition, you should have on hand:

  • Kilo pears.
  • 800 grams of sugar.
  • 150 milliliters of drinking water.
  • Whole lemon.

Washed and peeled pears are cut into neat slices and transferred to a large dry bowl. The fruits prepared by this method are poured with syrup, boiled from water and granulated sugar and then left for twelve hours.

At the end of this time, the future delicacy is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost ready jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after boiling, the syrup is squeezed into it lemon juice. All this is once again left for seven hours, boiled, laid out in dry, clean jars, sterilized, rolled up and sent for further storage.

Option with spices

This fragrant amber pear jam with slices has miraculous healing properties. It is recommended to use it to boost immunity and to fight colds. To prepare it you will need:

  • 6 multi-cups chopped pears.
  • A teaspoon of soft butter.
  • 3 cups of sugar.
  • Tea spoon natural juice lemon.
  • ¾ cup brown sugar.
  • A teaspoon of nutmeg.
  • Star anise.
  • 3 tablespoons of grated ginger.
  • Cinnamon stick.
  • 50 grams of pectin.
  • A pinch of salt.

Pear slices are sprinkled with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then they add there butter, white sugar and cinnamon stick. All this is cooked for another three minutes, removed from the burner, laid out in sterilized jars, rolled up and sent for further storage.

Variant with cardamom

This simple recipe for pear jam with lemon for the winter is interesting in that it involves the use of a frying pan. To prepare such a treat, you will need:

  • 700 grams of ripe and juicy pears.
  • ½ lemon.
  • 250 grams of sugar.
  • Cardamom (2 pcs.).

To make amber pear jam with lemon slices, you need to select ripe but firm fruits. They are washed, freed from everything superfluous, cut into slices and sent to a heated frying pan, in which lemon juice with sugar and grated zest is already boiling. All this is stewed for five minutes, then cooled and the heating procedure is repeated three times. At the final stage, cardamom is added to the almost ready-made jam and all this is laid out in sterilized jars.

Variant with oranges

Using the technology described below, it turns out incredible fragrant jam with a delightful sweet and sour taste. To prepare it you will need:

  • A couple of kilograms of ripe pears.
  • 3 oranges.
  • A couple of kilos of sugar.

Pre-sorted, washed and peeled pears are cut into equal slices and transferred to a suitable bowl. Sugar and slices of oranges are also added to it. All this is left until the fruit begins to give juice, and then placed on the stove and boiled over low heat for about two hours, not forgetting to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and sent for storage in a cellar or pantry.

Finally

All the above recipes allow you to quickly and profitably process a large number of fruits. And this is especially important for those who have their own orchard. To diversify the taste of the finished jam, it is allowed to add spices, apples, lemons, oranges and other ripe juicy fruits to it.

So that the unpleasant smell of burning does not add to the delicious aroma of the fruit, during the heat treatment, you need to constantly stir the contents of the saucepan. And in order for the jam to turn out homogeneous, pears of the same degree of ripeness should be used for its preparation. So that the fruits do not darken, they can be briefly immersed in acidified water.

Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time of ripening pears, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

How to cook pear jam

In the preparation of a particular dish, you should follow certain recommendations in order to final product turned out to be the most delicious. So, for cooking jam, you should take those pear varieties that differ in density, such as lemon or duchesse.

You can choose any other varieties, but so that the fruits are not overripe. The ideal option would be whole pears with an elastic skin of late autumn varieties.

Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled places.

Next important point How to make pear jam is the right utensils. Sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, it will not stick to the bottom. It is better to interfere with a wooden spatula, and remove the foam into a plate. Sterilization of jars is the main condition for long-term storage of blanks for the winter.

There are several secrets on how to make pear jam tasty and fragrant:

  • The delicacy can be diversified by the addition of various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
  • It is better to harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
  • Pear jam burns strongly, so the whole process should be controlled.
  • For easy removal of the peel from the pear, you need to scald it with boiling water, then immediately lower it into cold water.
  • It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too rough.
  • Whole slices can only be obtained under the condition of three-stage cooking, each of which is carried out for twenty minutes.

If you want to know how to make maximum pear jam in a simple way, then consider classic recipe cooking. The manufacturing technology of this delicacy is known to almost every housewife, because here you can do without multi-stage cooking, and make a delicious delicacy in one go. The minimum effort to prepare treats from pears will make delicious preparations for the winter.

Ingredients needed for classic jam:

  • pear - 2 kg;
  • sugar - 2.4 kg;
  • water - 2 tbsp.

To obtain delicious jam from pear slices, you need to do everything step by step:

  1. Cut the prepared fruits of the fruit tree into suitable slices and place in a container in which you plan to cook the syrup.
  2. Sprinkle sugar over fruit and spread evenly.
  3. Poke holes in pear slices with a fork and leave for a couple of hours until a copious amount of juice is formed. If the variety is not juicy, then you need to add water to the bowl.
  4. Put the dishes on the fire and wait until the consistency boils. Reduce flame and cook for another hour, stirring occasionally.
  5. Pour a transparent astringent mixture with a yellow tint into jars, cork with lids.

Pear jam in syrup

The delicacy is distinguished by its unusual taste in any interpretation. However, more sophisticated recipes are those that have savory additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. Delicious and fragrant sweetness of amber color will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

  • peeled fruits of a pear tree - 1 kg;
  • granulated sugar - 1 kg;
  • large lemon - 1 pc.;
  • water - 250 ml.

Preparing jam for a long time, but not hard:

  1. We wash, clean the fruits of the pear tree from the skin and core, cut into slices.
  2. We divide the lemon into thin slices, freeing each from the seeds.
  3. We place the prepared citrus in a saucepan filled with water, boil for three minutes, drain the broth, and squeeze the lemons slightly.
  4. We filter the broth through a sieve with small holes to remove the pulp. We place it on citrus fruits, put it on the stove and add sugar in two to four approaches until completely dissolved.
  5. Pour hot syrup over fruits in a bowl in which we will cook jam. We stand for a couple of hours so that they give juice.
  6. We put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, removing the foam. Remove from heat, keep the future jam for three to five hours until completely cooled. We repeat this process a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color is formed.
  7. Delicious almost transparent jelly is placed in sterilized jars, corked, the container is turned upside down until it cools completely. We put the blanks in a storage place.

Pear jam Pyatiminutka

This versatile fruit lends itself to any cooking method and can be used for all sorts of culinary experiments.

If you think that pear jam with slices should be made by cooking for many hours, then you are mistaken. Delicious treat it is available to cook in just five minutes, and it is not necessary to remove the skin from the fruit.

Piquant pear jam can easily be used as a liquid sauce for a meat dish.

Five Minute Ingredients:

  • pear tree fruits - 1 kg;
  • granulated sugar - 1 kg;
  • water - 0.5 tbsp.

Marmalade delicacy is made like this:

  1. We process the fruits of the pear tree, cut into very thin slices.
  2. We cook the syrup separately: dissolve the sugar in water, remove the foam that forms on top during cooking.
  3. Put the pear slices into the prepared sweet mixture and cook until the consistency becomes transparent.
  4. Pour marmalade jam into jars prepared in advance, roll up.

Pear jam without sugar

Sugar is the main component of preparations for the winter. After all, according to many, a delicacy for tea must be sweet and even cloying.

However, people who follow the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. The dietary delicacy turns out to be very tasty, so do not miss the opportunity to cook it.

Jam will be as useful as possible - during the preparation of assorted fruits, it will retain all its useful properties.

Ingredients for cooking diet sweets:

  • quince - 1 kg;
  • pear - 2 kg;
  • apple (green or red) - 2 kg;
  • apricot (large sizes) - 1 kg;
  • water - 3 l.

How to make jam without sugar:

  1. Prepare all the fruits: peel from the core, seeds and skins, cut into slices.
  2. Place in a container for cooking, pour water, bring to a boil.
  3. Cook four approaches for two days until the jam acquires a uniform consistency.
  4. If desired, you can add an orange or lemon to the fruit - then the workpiece will turn out to be especially tasty.

It is a specific delicacy that almost everyone loves. Transparent sweetness of amber color can become a wonderful decoration of the festive table.

If you want to please your family and friends delicious dish in cold winter evenings, then do not miss the opportunity to cook jam according to one or several recipes.

Step-by-step instructions on how to cook pear jam are presented below.

How to cook pear jam with slices

Pear jam in a slow cooker

Amber pear jam

Source: http://sovets.net/6911-varene-iz-grushi-dolkami.html

Pear jam

As far back as 3 thousand years BC, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peloponnese, which at that time was called the country of pears.

Since ancient times, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.

The healing properties of the pear were used by the Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild pears, is prescribed for diarrhea. This decoction helps with coughs and feverish conditions. It also has a diuretic, analgesic, antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already departed. Therefore, housewives are happy to prepare them for the winter: they dry them, cook compotes, jams, jams from them.

Subtleties of cooking

  • Jam pears should be ripe, but not soft. From green pears the jam turns out raw, pale, unattractive and non-aromatic. Overripe pears during cooking (heat treatment?) boil soft, turning into porridge.
  • In order for the pear slices to cook at the same time, the fruits must be of the same degree of maturity and of the same variety.
  • The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
  • So that the peeled pears do not darken, they are kept in slightly acidified water before cooking.
  • Small pears can be boiled whole, the rest are cut into slices 2 cm wide.
  • If the pears are sweet, then sugar can be taken half as much as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: the first recipe

Ingredients:

  • pears - 1 kg;
  • sugar - 1.2 kg;
  • pear broth - 2 tbsp.

Cooking method

  • Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
  • Put the prepared pears in a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be soft. Drain the broth into a separate bowl.
  • Pour sugar into the cooking basin and add two glasses of broth. Stir well, bring to a boil.
  • Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are transparent.
  • Cool the jam. Pour into clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

  • pears - 1 kg;
  • sugar - 1-1.2 kg.

Cooking method

  • For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
  • Cut the fruit in half, cut out the core. Cut the pears into cubes.
  • Place them in the cooking bowl. Sprinkle with sugar. Leave for 6-8 hours. During this time, the pear will give juice.
  • Put the basin on the fire and cook for 35 minutes at a moderate boil, removing the foam.
  • Remove the basin from the stove, cool the jam for 8 hours.
  • Put back on the fire and cook for another 35 minutes.
  • Wash and dry the jars.
  • Cool the finished jam. Sort into banks. Cover with parchment or tracing paper. If you want to close the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool like this.

Pear jam: recipe three

Ingredients:

  • pears - 1 kg;
  • sugar - 1 kg;
  • water - 3/4 st.;
  • citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

  • Wash ripe strong pears. Cut off the peel. Cut in half, remove seed chambers.
  • Cut the pears into slices and put them in a cooking basin, pouring sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
  • Pour in water, stir gently. Put on fire and cook at a moderate boil for 1 hour and 20 minutes. Remove the emerging foam with a slotted spoon.
  • At the end of cooking, add dried citrus peels.
  • Leave the finished jam in the basin until completely cooled. Then package in dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

  • pears - 1 kg;
  • sugar - 1 kg;
  • water - 1 tbsp.;
  • lemon - 1 pc.

Cooking method

  • Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking bowl.
  • Wash the lemon, cut into slices. Remove seeds. Put in a small saucepan, cover with water and boil for 3 minutes. Strain.
  • Pour sugar into the pan, add lemon juice. Boil the syrup.
  • Fill them with pears. Insist 2 hours.
  • Put the basin on the stove, bring the jam to a boil. Cook over moderate heat until tender. The pear slices should become translucent and the syrup should thicken.
  • Prepare dry sterile jars with lids. Spread hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

  • pears - 1 kg;
  • sugar - 1 kg;
  • water - 1 tbsp.

Cooking method

  • Wash ripe but firm pears. Cut the skin off them. Cut in half and remove the core. Cut into slices.
  • Place the prepared pears in a bowl.
  • Pour sugar into a saucepan, pour water. Boil the syrup. Fill them with pears.
  • Bring to a boil. Cook over moderate heat in one step until tender.
  • When hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear jam with orange

Ingredients:

  • pears - 1 kg;
  • sugar - 1 kg;
  • water - 2/3 st.;
  • orange - 0.5 pcs.

Cooking method

  • Wash ripe but firm pears. Cut off the peel. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking bowl.
  • Put sugar in a saucepan, pour water. Boil the syrup.
  • Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off the foam.
  • Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
  • Put it on the fire again and cook for 5 minutes from the moment of boiling.
  • Again insist for 8-10 hours. Repeat this procedure one more time.
  • Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam thickens well, reduce the boil, otherwise the jam may burn.
  • Prepare jars and lids. To do this, wash them and steam them or bake them in the oven.
  • Place hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, useful microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers are removed, placed in a jar and thoroughly rubbed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash away warm water and the skin is smeared with cream.

Source: http://OnWomen.ru/varenje-iz-grush.html

Pear jam for the winter - simple recipes with photos

Ripe fragrant pears are a favorite delicacy of many people. It is a pity that these fruits cannot be stored for a long time and it is problematic to prepare them for the future. What to do? Most the best way- Make pear jam.

How to cook pear jam?

Experienced "jam experts" recommend using late varieties of pears for jam, as they give a richer flavor, but summer ones also make a wonderful dessert. Most often, lemon or duchesse is used in this case. The main thing is that the pears are dense and elastic.

Overripe fruits can make too watery jam. You can try making jam from different varieties and at different periods of ripening, so that later there was an opportunity to taste them all and choose the most successful option.

Fantasize, add new ingredients and delight your loved ones with great healthy sweetness.

You also need to pick up dishes for cooking. Pear sweet treat, as well as apple jam, it is advisable to cook in a copper, aluminum basin or enamelware.

Our grandmothers used such containers, because this way the jam will not stick and burn much. Use a long-handled wooden spoon or spatula to stir and remove foam.

If you are going to store the workpiece in jars, then both them and the lids need to be sterilized. You can perform this procedure over steam, in the oven or in the microwave.

Recipes

Every experienced housewife has, for sure, her favorite ways of preparing this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this was prepared by our mothers and grandmothers.

Ingredients:

  • pears - 1 kg
  • sugar - 1 kg
  • water - 1 glass.

Cooking:

  1. Place washed, de-seeded and sliced ​​pears in a large bowl for cooking.
  2. Pour sugar into water in a saucepan and heat it over a fire until the grains are completely dissolved.

    During cooking, foam may appear - it must be removed.

  3. Pour the workpiece with hot syrup and cook the jam over low heat until the slices become completely soft and transparent.
  4. Pack the finished product in jars prepared ahead of time.

Vanilla honey jam

This jam is convenient to use for any baking as a filling. Any wind pies, bagels and cheesecakes will turn out insanely delicious.

And the jam itself comes out so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose hard varieties for jam. These are usually autumn and winter varieties.

Summer pears can also be used, but take them not soft and overripe, but a little unripe. Then the jam will be the consistency that you need.

Ingredients:

  • pears - 800 g
  • granulated sugar - 400 g
  • honey - 150 g
  • a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut the skin. I remove only the hard core, seeds and ponytails.
I sprinkle with granulated sugar and leave for a couple of hours so that the pears release the juice and the sugar completely melts.

I pour honey. Thanks to honey, pear jam will be even more concentrated and sweet.

I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. I cook on medium heat.

At the end of cooking, I add vanilla extract. The aroma of this jam will be just magical.

I lay out the freshly cooked, cooked delicacy in all the jars.

Ready jam should cool under a warm blanket.

The jam will cool in 3-4 hours.

Transparent pear jam with slices "Amber"

Only hard varieties of pears are suitable for this recipe, as the result should be jam with undigested pieces. The taste of this jam is very similar to dried fruit. This unusual dessert will be highly appreciated by both children and adults.

Components:

  • pears - 1 kg
  • sugar - 700 g
  • lemon or lime - 1 pc.
  • water - 2 l
  • soda - 1 tsp

How to do:

  1. Do not peel the pears, remove only the seeds and cut the fruit into slices thin, but not transparent. Small fruits simply cut into 2 or 4 parts.
  2. Make a solution out of water and soda.
  3. Pour the pear slices into the soda water and soak them there for 15 minutes.
  4. Rinse the slices under running water.
  5. Put the pieces in a thick-walled container and cover them with sugar.
  6. Mix the sugar with the pears, and top with thinly sliced ​​lemon or lime.
  7. Leave this mass to infuse for 5-6 hours. During this time, some juice should stand out.
  8. Put the pan or bowl with the semi-finished product on the stove and bring to a boil.
  9. Boil it for 20 minutes under a closed lid. If there is not enough juice, then you can pour in a little water so that the mixture does not stick to the bottom.
  10. Remove the jam from the heat and let it cool down.
  11. Boil again for 15 minutes with the lid closed.
  12. Let the dessert cool down again.
  13. Boil the jam for the last time for 15 minutes, but without a lid. Remove foam with a clean, dry wooden spoon.
  14. Put the still boiling billet into jars. They can be rolled up with iron lids or closed with plastic ones. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in monovarne. There are many recipe options with the addition of other fruits and berries. They are especially "friendly" with apples. It turns out very tasty jam, where pears are sweet, and apples are sour and juicy.

What you need:

  • pears - 1 kg
  • apples - 1 kg
  • sugar - 2 kg.

Cooking method:

  1. Rinse apples and pears, peel them. Remove the seeds too.
  2. Sprinkle the fruit cut into small pieces with sugar. Let them stay overnight.
  3. When the juice stands out, heat treatment can begin.
  4. Put the workpiece on the fire and cook, stirring gently, for about 30-40 minutes.
  5. You can make two or three cooking steps, but then they will have to last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
  6. To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mass 5-10 minutes before the readiness.
  7. If a drop of jam does not spread on a cold saucer, then the hot product can already be laid out in jars.

Pear jam with lemon

Citrus fruits perfectly set off the main taste of pear jam. In addition, they make the dessert less sugary.

Ingredients:

  • pears - 2 kg
  • sugar - 2 kg
  • lemon - 1 pc.

Step-by-step cooking scheme:

  1. Pour a whole unpeeled lemon for 5 minutes with boiling water. This technique will get rid of the bitterness contained in the peel.
  2. Cut the cooled citrus into small cubes.
  3. Pears, washed, peeled and also diced, mix with sugar and lemon additive. Leave the workpiece for 5-6 hours.
  4. Put the container with the future jam on the stove. Boil over low heat for 30 minutes.
  5. Remove the dessert from the heat and set aside.
  6. Bring it to a boil again and cook for half an hour.
  7. Pack the hot mass into jars.

Orange pear treat

Also, pear jam will be very beautiful (amber in color), fragrant and tasty if oranges are used as an additive.

Components:

  • pears - 2 kg
  • oranges - 3 pcs.
  • sugar - 2.2 kg.

Cooking steps:

  1. Washed and peeled pears cut into slices.
  2. Put this blank in a cooking pot.
  3. Remove the skin from the oranges, if desired, and cut them into the same pieces as the pears.
  4. Pour citrus fruits into a bowl.
  5. Mix the fruit mass, sprinkle with sugar on top, shake a little.
  6. Put the workpiece to infuse all night.
  7. If you use dense and not very juicy pears, then you can add a little water.
  8. Put the container with fruit on the stove, boil and boil over low heat for 60-90 minutes.
  9. While cooking, stir the jam with a wooden spoon or spatula, running along the bottom so that the mass does not burn.
  10. Also, don't forget to remove the foam.
  11. Pour hot jam into jars and seal.

With poppy and cardamom

A dessert for true gourmets is obtained by adding poppy and cardamom to simple fruits.

Components:

  • liquid honey - 4 tbsp. l.
  • pears - 2 kg
  • poppy - 2 tsp
  • cardamom - 5 boxes;
  • a pinch of vanilla.

Cooking:

  1. Remove the seeds from the cardamom pods and crush them in a mortar.
  2. Remove the peel from the prepared pears. Chop them up a bit.
  3. Pour the pieces into a jar.
  4. Add honey and cardamom powder.
  5. Place the saucepan on the stove and bring the mixture to a boil over very low heat.
  6. Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time should be extended until all the juice has evaporated.
  7. Check the readiness of the dish by dropping a little jam on a plate. If the drop does not spread, then you can proceed to the final stage.
  8. 5 minutes before the end of cooking, add poppy seeds and vanilla.

    Instead of poppy seeds (or in addition), you can use sesame seeds, walnuts, almonds and seeds.

  9. Pack the finished dessert in jars and roll up the lids.

We cook in a multicooker

Modern technologies come to the rescue even in such traditional matters as making jam. A slow cooker will help you make pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

How to weld:

  1. Wash the fruits, peel them, cut them and put them in a multicooker bowl.
  2. Pour sugar and citric acid on top.
  3. Set the mode "cooking" or "quenching".
  4. Program 1 hour of work.
  5. After the time is up, keep the product warm for another half an hour.
  6. Set the steaming mode and the time to 30 minutes.
  7. Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To make a popular dessert perfect, listen to useful tips experienced hostesses:

  • You can create your own flavor variations of pear jam by adding various spices, fruits and berries to it.
  • If you are picking fruit for dessert in your own garden, then do it on a dry, sunny day. So the fruits will be given to the dish maximum amount aroma and taste.
  • Try not to move away from the container during cooking so that the product does not burn and the taste of burning does not mix with the amazing taste of pears.
  • Even if it is not called for in the recipe, pears that are too thick-skinned need to be peeled off.
  • Than on large quantity stages you divide the cooking process, the more whole the pieces of fruit will be in the workpiece.
  • When buying fruits or when harvesting, try to select pears of the same maturity for jam so that the jam is uniform, without hard inclusions.
  • If you need some time between crushing the pears and cooking them, soak the fruit slices in acidified water to prevent them from browning.
  • If you like jam of medium sweetness, and the pears are downright “honey”, then use half the dose of sugar indicated in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to cook such a dessert at least once, and you will not be able to stop experimenting with various additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video.

Pear jam recipes for the winter

When we hear about pear jam, it seems to us that preparing it for the winter is very long and tedious. Today I will dispel all stereotypes. An easy recipe for you!

3 h

270 kcal

4/5 (4)

I love pears, in any form. I can eat a kilogram of fresh or drink a liter of compote. But most of all I love pear jam. Since no one in my family was ever fond of preparations, as a child I ate it snatches with relatives and friends. But now I'm an adult and I can cook it myself.

There was no one to pass on the recipes to me by inheritance, so I had to search the entire Internet and learn how to cook this delicacy on my own. Now I can call myself a professional in this business and teach you how to make pear jam. Moreover, it is very easy to do so.

Choice of ingredients and utensils for cooking

For jam it is recommended to take hard-fleshed varieties. I buy Limonka or Duchess. But if you have personal plot another kind of pear grows - take it. The main thing is that the fruits are not overripe, and the skin is not damaged. There is also an opinion that the most delicious jam is obtained from late varieties pears I believe that no matter what kind you take, the jam will turn out delicious anyway.

For cooking, a copper or aluminum basin is best suited. If you have not inherited one, then just take saucepan with a thick bottom. This is done so that the jam does not burn to the bottom. It is best to stir the jam with a wooden spatula. Banks must be washed and sterilized before seaming.

How to cook delicious pear jam with slices

We will need such products:

Pear2 kg
Sugar2.5 kg
Water2 tbsp.

What do we have to do:

  1. To begin with, I wash the pears, cut off their rotten places and the core, cut into slices.
  2. I put the pear in the pan and fall asleep with sugar. I leave for couple of hours so that it gives juice (if you did not take juicy pears, then at this stage you can already add water).
  3. I put the pan on the fire, add water. Stirring, bring to a boil. After the mass boiled, I make the fire quieter and cook for about an hour. How long to cook pear jam? If you want the pieces of pear in the jam to be more whole, then it is better to boil it. three sets of 20 minutes than 1 time in one hour.
  4. Pour hot jam into sterilized jars and roll up.

Original Recipe: Simple Pear Jam with Almonds

Products, which we need:

  • 2 kg of sugar, 1 teaspoon of vanillin;
  • 1.5 liters of water
  • 100 g almonds.

What do we have to do:

  1. With a pear, I carry out all the same manipulations as in the basic recipe: mine, cut out the core and rotten places, cut into slices.
  2. I boil water in a saucepan and throw pear slices into it. I cook about three minutes.
  3. I pour the water into another pot and add sugar to it. I put it on fire and gradually dissolve the sugar. As a result, syrup is obtained in 15 minutes.
  4. I pour slices of pears with ready-made syrup and leave it in this form. for 3-4 hours.
  5. After that, I put the jam on the stove and bring it to a boil over low heat. When it boils - reduce the heat and cook more 10 minutes. Again I insist jam for about 4 hours.
  6. At this time, you can prepare the almonds. It must either be passed through a meat grinder, or crush using a blender.
  7. I put it on the fire, cook for 10 minutes, and throw it into the jam vanilla and almond. I mix well. In addition to chopped almonds, I like to add a handful of whole nuts to the jam.
  8. We cook more 10 minutes, pour into sterilized jars and roll up.

How to store pear jam

After seaming, I put the jars upside down, wrap them in a blanket, and leave them in this form until they cool. This usually takes 1 day. After that, I put the jars in the pantry, where they are perfectly stored all winter. If you have a basement or cellar, great. There, the likelihood that banks will "explode" is minimal.

Ingredients: sugar, pears, lemon

Pear jam, if you add lemon to it, it turns out to be unusually bright and fragrant. The taste of a pear against the background of citrus notes manifests itself in all its glory, the characteristic cloying and excessive sweetness disappears from it. Be sure to use our recipe, surprise your household with an exquisite harmonious dessert.

Ingredients:
- 450 gr. Sahara;
- 600 gr. pears;
- ½ piece of lemon.

28.08.2017

Pear jam for the winter

Ingredients: pears, sugar, water

I love pear jam, especially if in the sweetest and thick syrup pear pieces are floating, and they look like marmalade slices. The best option for me is to spread the syrup on a fresh bun and eat it with cold milk. And eating pear slices with a spoon, it gives me great pleasure. My husband used to make fun of me, and now we eat jam together.

Required components:

- sugar - 2 kg;
- water - 55 ml;
- pears - 2 kg.

12.02.2017

Vanilla pear jam

Ingredients: pear, vanillin, citric acid, water, sugar

This jam has a spicy delicious aroma, and vanillin gives it a wonderful aroma. This jam is perfect for a cup of tea. According to this recipe, this jam was prepared by my grandmother. I recommend it to you too.

Ingredients:

- pears - 700 grams;
- vanillin - half a teaspoon;
- citric acid - on the tip of a spoon;
- water - 50 grams;
- sugar - 600 grams.

03.09.2016

Pear jam according to GOST

Ingredients: sugar, pears

We are sure that you know how to make pear jam. But such a recipe, as we want to offer you today, you are unlikely to have met. And the point is not that some special ingredients are used, but how exactly the jam is prepared.

Ingredients:
- 1 kg. ripe lemon pears.
- 1 kg. granulated sugar (or even two is better).

21.08.2016

Pear puree for the winter

Ingredients: pears, water, citric acid, granulated sugar, vanillin

Almost all mothers have given their children pear puree at least once. Some people buy it in the store, while others prefer to cook it with their own hands. For those who like the second option, we are posting a recipe for delicious pear puree for children for the winter.

Ingredients:
- 600-700 pear;
- ½ st. water;
- 1/4 tsp citric acid;
- 300 g of granulated sugar;
- a couple of pinches of vanilla.

18.08.2016

Pear jam in milk

Ingredients: pears, milk, sugar, soda

Today we will tell you how to make incredibly delicious pear jam with milk. Such a treat can be found in the closet of not every housewife. Be unique and impress your family and friends by giving them a jar of this treat.

Ingredients:
- 1 kg. pears,
- 0.5 tsp soda,
- 375 ml. milk,
- 1 kg. Sahara.

04.09.2015

Pear jam for the winter

Ingredients: pears, sugar, water, citric acid

Pears can be preserved for the winter in syrup, compotes can be prepared from them, marinated and mashed. But the tastiest thing is pear jam for this simple recipe. This delicacy makes an excellent filling for baking, it can be spread on bread and eaten just like that, with tea.

Get to know the ingredients:

- pears - 1 kg;
- sugar - 1 kg;
- water 1-1.5 st.;
- 3 g of citric acid.

06.06.2015

Pear jam

Ingredients: pears, sugar

How to cook delicious pear jam you will learn from this recipe. The cooking process is not too complicated, so both an experienced and a novice hostess can do it.

Ingredients:
- pears - 1 kg,
- sugar - 2 kg

04.06.2015

Pumpkin, apple, pear and lemon jam

Ingredients: pumpkin, sugar, apples, pears, lemon

We are all used to traditional apple and pear jams, because there is always enough apples and pears. And I want some variety. This year we had a good harvest of pumpkins, and I decided to make jam with them. The result exceeded all expectations. The jam turned out delicious, tender and sweet. And the pumpkin gave it a very beautiful color and aroma. Be sure to prepare this jam.

We will need:

- pears - 400 gr.;
- lemon - 1 pc.;
- pumpkin - 500 gr.;
- apples - 500 gr.;
- sugar - 500 gr.

01.06.2015

Pear jam in a slow cooker

Ingredients: sugar, pears

In a slow cooker, almost any dish turns out to be special - more tasty, tender and healthy than gathering them from a familiar pan. But the miracle machine is especially good at harvesting for the winter. So we decided to entrust the preparation of pear jam to our faithful assistant.

Ingredients:
- 400 g of sugar;
- 600 g pears.

08.05.2015

Pear jam with nuts in a slow cooker

Ingredients: sugar, pears, walnuts

If you have pears ugly, and you don’t have time to eat them, then prepare a chic pear jam with walnuts. And if you have a slow cooker, then cooking will be a pleasure for you, because it actually cooks itself, and you can do other, more pleasant things at this time. And the jam will turn out such that you can’t even be dragged away from it by the ears.

Ingredients:

- walnuts - 60 gr.;
- pears - 600 gr.;
- sugar - 500 gr.

03.05.2015

pear jam

Ingredients: pears, sugar, lemon, water

Even if you yourself are indifferent to any jam or marmalade, we strongly recommend that you cook a couple of jars of pear jam. It turns out tasty and fragrant. will be something to treat your loved ones in the cold winter.

For the recipe you will need:
- 2.5 kg of pears;
- 2.5 kg of sugar;
- litere of water;
- one lemon.

06.11.2014

Pear jam with poppy seeds and lemon

Ingredients: pears, lemon, orange, poppy, sugar, water

The recipe for making not just pear jam, but a real gastronomic miracle. slices amber pear, tiny inclusions of black and a delicate citrus aroma - it is certain that the dessert deserves its honorary title.

Ingredients:
- 1 kg. pears;
- 1 lemon;
- 1 orange;
- 2 tbsp. l. poppy;
- 0.5 kg. Sahara;
- 0.4 l. water.

31.10.2014

Pear jam with lemon and ginger

Ingredients: pears, sugar, lemon, ginger root

Be sure to cook pear jam for the winter according to our recipe. It turns out it is slightly spicy, fragrant, and all thanks to ginger and lemon.

For the recipe you will need:
- pears with dense pulp - 1.2 kg;
- sugar - 900 g;
- one lemon;
- ginger root - 50 g.

29.10.2014

Pear jam with nuts

Ingredients: sugar, pears, walnuts

Can there be anything tastier than pear jam? Sweet, fragrant and tender, this delicacy will not leave anyone indifferent around. However, as they say, there is no limit to perfection. Therefore, we decided to cook this delicacy with walnuts. What happened? Find out from the recipe.

Ingredients:
- 400 g of sugar;
- 50 g of walnuts;
- 500 g pears.

22.10.2014

Pear confiture with orange zest in a slow cooker

Ingredients: pears, sugar, citric acid, dried orange peel

The pear is often accused of lacking any culinary zest. Yes, she's delicious, yes, she's sweet, yes, she's juicy. But to give this fruit bright notes is very simple, you just need to add citrus notes to the delicacy with it. This is what we will do today, preparing pear confiture in a slow cooker.

Ingredients:
- pears;
- sugar;
- lemon acid;
- orange peel.