Pear jam with skin. Recipe for jam from whole pears. Amber jam from pears into slices

Pear jam is rightfully considered a tasty and unusual delicacy. The sweet mass is not only healthy, but also low-calorie. Pear jam can be consumed as a single treat or added as a filling for baked goods.

Whole pear jam

ripe pears - 5 kg.
sugar - 3 kg.
water - 1.5 l.
citric acid - 8 gr.

Sterilize the jars, wash the pears and make several punctures in each pear with a knitting needle. Add to a separate pan drinking water and sugar. Place the mixture on the stove and cook the syrup.
As soon as the sand is completely dissolved, throw in the prepared pears. Add a little water if necessary. Simmer the jam for 10-15 minutes. Turn off the stove and allow the mixture to cool completely.
Repeat this manipulation three times. In the last step, add citric acid. Gently stir the ingredients. After the time has passed, turn off the burner and pack the jam into a clean container.
Roll up the jars in the usual way, turn them over and wrap them with a blanket. The next day, place the treat in a cellar or other room with similar conditions.

Pear jam with orange

sugar - 1 kg.
hard pear - 1 kg.
water - 200 ml.
orange - 1 pc.

Buy autumn variety pears, wash and chop into small slices along with the peel. The middle with the bones needs to be cut out.
Fill a cup with water and add a little salt. Place the pear slices in a container to soak for a while. Start cooking the syrup.
Place the pan on the burner, add sugar and water. Prepare the sweet mixture. Take out the slices and wait for them to drain. Add the pear to the syrup and stir.
Boil the product for 10 minutes at the minimum power of the stove, then turn off the household appliance. Cover the pan with gauze and leave the treat for 8 hours.
After a while, remove the fabric, boil the composition as described above, and leave again for about 7 hours. In total, manipulations are carried out 3-4 times.
Next, cut the washed orange, including the peel, into thin slices and add to the hot mixture. Boil the jam for another 25-35 minutes.
After the due date, package the pear jam in sterile containers with nylon lids.

Pear jam with lime

soda - 6 gr.
hard pears - 1.2 kg.
sugar - 750 gr.
water - 0.9 l.
lime - 2 pcs.

Take the pears, cut into thin slices, remove the core. Place the fruits in a bowl of water and stir in baking soda. Soak the slices in the solution for no more than 20 minutes. Place in a colander and rinse with running water.
This manipulation is performed so that later, when cooking the fruit, the slices will turn out to be amber in color and transparent in appearance. Place the prepared slices in a cup and mix with sugar. Chop the lime into rings on top.
Leave the mixture for 5 hours. Next, you should move it into a thick-bottomed container. Simmer the jam in its own juice for a third of an hour. If necessary, pour in a large number of drinking water.
Set the container aside and wait until it cools to room temperature. Repeat the cooking process three times followed by cooling. Any foam that forms during cooking should be removed with a dry spatula.
Sterilize the jars using the standard method and distribute freshly brewed treats among them. Roll up the lids and insulate. Store the jam in the basement or refrigerator.

lemon - 1 pc.
sugar - 1.7 kg.
pear - 2.4 kg.
vanilla sugar - 20 gr.
apple cider vinegar - 45 ml.
water - 400 ml.

Select hard pears, rinse and halve. Get rid of seeds and peels. In a separate container, dilute 2 liters of vinegar. purified water. Place the pear in the solution for 25-35 minutes.
Cut the halves into 4-5 pieces. Separately, boil the pear in 1 liter. boiling water Cook the fruit for 8 minutes. Next, place the pear on a sieve and wait for all the liquid to drain.
Start cooking the syrup. Peel the lemon and grate it. Combine 400 ml zest pulp in a saucepan. water, regular and vanilla sugar.
As soon as the mixture boils, add the chopped pear and cook the ingredients for 10-12 minutes. Turn off the heat and let the mixture cool.
Put the mixture back on the heat, wait for bubbles to appear, and simmer the jam for 40 minutes. Next, the aromatic delicacy is rolled using classical technology.

Pear jam with plum

hard pears - 1.9 kg.
plum - 1.1 kg.
sugar - 1.3 kg.
water - 0.2 l.

Wash the pears and dry with a towel. Cut into slices, remove all excess. Place the slices in a bowl, add half the sugar, stir. Cover the fruit with a towel and leave for 9-11 hours.
Pour the resulting pear juice into a separate cup. Cut up the washed plums and discard the pits. Add the fruit to the pear. Add 200 ml to the resulting juice. water and remaining granulated sugar. Place the mixture on the stove.
Stir the mixture and wait until it boils. Pour the hot mixture over the fruit and cool. After this, the components need to be boiled for about 45 minutes. Mix the ingredients carefully and skim off any foam.
Distribute the finished jam into portioned clean jars and cover with nylon. The next day, remove the treat to an appropriate place for long-term storage. The jam is considered quite useful, as it contains a natural antibiotic - arbutin.

Pear jam with banana

pears - 1.5 kg.
plums - 250 gr.
bananas - 350 gr.
sugar - 1.1 kg.
water - 220 ml.

Prepare the fruits by cutting them into small pieces. Place in a common cup and add half the sugar. Cover with a cloth and leave overnight.
The next day, cook the syrup. Mix the remaining sand with filtered water. Add the cooked fruits to the smooth liquid.
Boil the mixture 3 times for 12 minutes. In between, the mass needs to cool completely. Next, the treat is passed through a blender or food processor.
Distribute the jam into sterile containers. Roll up with iron lids and store in the refrigerator or pantry after cooling.

water - 420 ml.
sugar - 1.5 kg.
ripe plums - 350 gr.
hard pears - 950 gr.
red apples - 450 gr.

Chop the washed pears and apples, discarding the cores. Before preparing the jam, place the fruit in a bowl of salted water. Next, start cooking the syrup according to the classical method.
The amount of sugar depends on the types of fruit. Drain the salty solution and transfer the pieces to a heat-resistant container. Pour hot syrup over food. Simmer the jam for 12 minutes, get rid of the foam.
Remove the pan from the stove, leave for 6 hours, during the allotted time the ingredients will infuse. Then wash the plums and remove the seeds, pass the fruits through a blender. Mix the prepared gruel with the main products.
Reboil the mixture on the stove for about 50 minutes. Please note that the power of the burner should be minimal. Place the prepared assortment into jars and close the lids. Turn the container upside down and wrap it in a blanket. Store in a dark place.

Pear jam with almonds

sugar - 1.8 kg.
pears - 1.9 kg.
vanillin - 6 gr.
almonds - 110 gr.
water - 1.6 l.

Prepare the pear in the usual way, chop into slices. Boil water and place the fruit for a few minutes. Strain the broth and place the pear on a plate.
Pour sugar into the hot liquid and place on the stove. Prepare syrup using classical technology. Pour the bubbling sweet base over the pear pieces in a suitable container.
Leave the product for several hours. After this, the composition in a thick-bottomed pan must be brought to a boil again and simmered over low heat for at least 8 minutes.
Leave the jam again for 3 hours at room temperature. After the expiration date, boil the delicacy for a quarter of an hour. 7 minutes before the end of the manipulation, add ground almonds and vanilla powder.
For convenience, the nuts can be passed through a blender or coffee grinder. Next, pour the finished jam into a sterile container and cover with nylon. Once cooled, transfer to the refrigerator.

Pear jam with mint

pears - 1.2 kg.
apples - 1.1 kg.
sugar - 2.3 kg.
citric acid - 12 gr.
fresh mint leaves - 20 gr.

Wash the fruit, cut out any excess, and chop into small square pieces. Place the ingredients in a common saucepan with a thick bottom. Pour granulated sugar over the slices, stir, and leave for 11 hours.
To dissolve the sugar, pour in a little water (about 150 ml). Mix the mixture again. The next day, place the pan with the fruit on the stove and bring to a simmer over low heat. Stir, cook for 1.5 hours.
25 minutes before the end of simmering, add citric acid and mix the products thoroughly. Place mint leaves on top. Turn off the stove and remove the greens. Pour the jam into jars and roll up.
Wrap the dish with the treat in a warm jacket. As soon as the jam has cooled, place the container in a pantry room without access sunlight. You can consume the sweet mass after a few days.

Prepare an original pear treat. You can add additional products to your liking. Try making jam with kiwi and others exotic fruits. If desired, add various nuts or spicy seasonings. Replace regular sugar with cane sugar. You can also make jam using honey. The amount of viscous composition is taken 15-25% less.

Video: pear jam for the winter

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

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

Pear juice is an excellent remedy for strengthening capillaries.

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

Subtleties of cooking

Pears for jam should be ripe, but not soft. From green pears the jam turns out soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in 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 and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

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

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into 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 basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place 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 off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 cup;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Place sugar in a saucepan and add water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and cook for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
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 has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

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

Amazing pear jam for the winter- This is a wonderful dessert in its own right. homemade or an equally amazing addition to lush baked goods. It is so easy to prepare that it will amaze housewives who are just getting acquainted with such things by the simplicity of its technology. culinary recipes. By taste qualities Quite expressive and gentle at the same time. Quite often, pears for canning are combined with other berries and fruits: raspberries, apples, strawberries and, of course, citrus fruits. Such variations provide new original solutions!

What fruits are taken for cooking this? It is recommended to select more elastic and dense fruits with slightly hard skin of the varieties “Duchess”, “Limonka”, etc. But, in principle, you can use any. The main thing is that they are not spoiled or overripe. Some people prefer to cook Pear jam for the winter. Recipes-photos"from juicy late autumn fruits. Although the cook has the right to choose the specific variety and cooking period individually and independently. And all this thanks to the long ripening time of the fruit!

As for cooking utensils for pear treats, you will need an aluminum or copper container in which the mass will definitely not burn or stick to the bottom. In addition, you will need a wooden spatula or spoon. Sealing containers - glass jars - undergo mandatory sterilization in a microwave, oven or steam bath.

Classic pear treat recipe

The classic method reveals all the unique flavors of pear in all its glory. But these fruits are low-calorie and at the same time nutritious, and they do not lose their properties during heat treatment. valuable qualities. Therefore absolutely everything “Pear jam for the winter” recipes in winter they become indispensable components of a home pantry with supplies. The proposed method does not involve repeated boiling, but is prepared in one go. The ingredients for rolling will be:

2 kilos of fleshy pears,
2 glasses of filtered water and
2.3-2.4 kg granulated sugar.

So, the fruits undergo initial preparation, are cut into convenient slices and transferred to a cooking bowl or basin. The slices are covered with sugar sand, which is leveled over the surface. Then the workpiece is often pierced through with a large sharp knife or wooden stick, and left in the room for 2-3 hours until syrup appears. If fruits that are not juicy are selected for the recipe, then the volume of liquid specified in the recipe is added to them.

The steeped and juiced pieces are placed on moderate heat and boiled. After which the heat is reduced, and the sweet mixture is boiled for about 1 hour with regular stirring. The finished product is placed together with the syrup in heated jars and hermetically sealed.

Pear jam for the winter: recipe with cinnamon

One of the most successful was the combination with ground cinnamon. Even slightly astringent, dense fruits of early varieties, which have an amazing amber, are combined with it. The sweet, appetizing mass will captivate everyone with its unforgettable flavor notes, and is perfect for family tea drinking. On “Pear jam for the winter” simple recipe it will be necessary:

1 kg of pears,
15 g ground cinnamon,
10 g pectin,
0.5 kg sand-sugar,
half a lemon.

Pears for harvesting are washed well in cold water, peeled from hard cores and hard peel (if necessary), and then cut into neat thin slices. Afterwards, the fruits are placed in a wide cooking bowl, sprinkled with granulated sugar and poured over with the juice of half a lemon. The components of the future delicacy are carefully stirred so as not to break the slices, and infused for 8-10 minutes until abundant juice is released.

Next, the slices are boiled in their own juice (or rather, syrup) for no longer than 10 minutes, stirring them with a wooden spoon. Pectin and cinnamon are added to the brew, and boiling continues for another 3 minutes, lifting pieces of pears from the bottom to the top. Although you can take your time with pectin, add only cinnamon and look at the consistency of the mass. If it is too liquid, then only in this case pectin is added, with which the jam is boiled for an additional couple of minutes. With pectin, the dish will certainly thicken after removing from heat and standing for a short time.

Glass containers are being prepared. It is filled with hot mass and closed with screw or tin lids. At the end, preservation must be sterilized for a quarter of an hour. After such heat treatment it will be stored for more than one year.

Pear jam for the winter: recipe with lemon

Lemon will add a light citrus flavor and fresh aroma to the dish. And the color of the workpiece will change to a more beautiful, sunny one. To make this delicacy with citrus fruits you will need to take:

2 kilos of juicy and dense pears,
2.5 kg granulated sugar,
3 medium lemons.

You will only need water if you want to get more syrup in the roll " Pear jam with lemon for the winter».

Using this culinary method, fruits are thoroughly washed and the cores and seeds are removed. Dark spots and stalks are also removed. The pulp is cut into slices or small cubes, which are placed in a pan for cooking. The lemons are crushed into a homogeneous mass in a meat grinder (along with the peel), and poured into sliced pears. The mixture is sprinkled with granulated sugar, mixed carefully (to speed up the juice separation) and left undisturbed for about three hours. During this time, the released juice should soak and, if possible, dissolve grains of sugar.

The infused mass is placed on the stove and boiled, stirring. The jam should simmer over low heat for about an hour, skimming off the foam that regularly forms and mixing the pieces. literally poured boiling into sterilized jars and rolled up. Before it cools down, it is put away “under a fur coat”, and then transferred to a cool pantry until winter.

Recipe with almonds

An interesting variation on classic recipe it works if you add vanilla or almonds to the pear mass. The taste of such a preparation is immediately transformed into a more attractive side, becoming unusual and even mysterious. Many who treat themselves to the offered delicacy try to guess the original addition to the pears; but not everyone succeeds, and not the first time. Because the combination is truly excellent! On home recipe « Pear jam for the winter with photo"You need to prepare:

2 kilos of juicy and fleshy pears and granulated sugar,
100 g almonds (preferably ground, but chopped into small pieces will do)
1.5 liters of water
And? tsp vanilla.

Vanilla has a fairly strong concentrated fragrance; therefore, if you want to fully experience the aromas of fruit accompanied by almonds, then vanilla can be excluded from the recipe.

So, pear fruits are peeled from the outer peel, tails and cores, and cut into small portions. Water is boiled in a separate container and the pear slices are dropped into it. After boiling the fruits for 3-4 minutes, the liquid from them is poured into an enamel pan, into which all the granulated sugar is also poured. Sweet syrup is boiled, poured into slightly softened slices, and left to soak in the filling for several hours.

After 3-4 hours, the dishes with the aromatic contents are placed on moderate heat and warmed up. Having brought the brew to a boil, the heat is reduced, and the dish simmers on the stove for 10 minutes. And again there is a four-hour interval of infusion and cooling of the semi-finished jam. The second time, boiling lasts 20 minutes, and halfway through the entire cooking time, the mass is “seasoned” with chopped almonds and vanilla. The finished almond-pear jam is placed in jars and sealed with lids. The preserved food should cool wrapped in a blanket.

Recipe with mint leaves

The next method suggests combining pears with apples, and diversifying this tandem with mint leaves. The result is a great dessert: light and refreshing. The main components for blocking " Pear and apple jam for the winter"are:

1 kg of both fruits,
2-3 sprigs of mint,
2 kg granulated sugar,
1 partial tsp. citric acid.

Recipes for pear jam 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. A simple recipe is in front of you!

3 hours

270 kcal

4/5 (4)

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

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

Selection of ingredients and utensils for cooking

For jam it is recommended to take varieties with dense pulp. I buy Limonka or Duchess. But if you have personal plot Another type of pear is growing - 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 obtained from late varieties pears I believe that no matter what type you choose, the jam will turn out delicious.

A copper or aluminum basin is best for cooking. If you were not given one by inheritance, then just take it pan with a thick bottom. This is done to ensure that the jam does not burn to the bottom. It is best to stir the jam with a wooden spatula. Before sealing, jars need to be washed and sterilized.

How to make delicious pear jam in slices

We will need the following products:

Pear	2 kg
Sugar	2.5 kg
Water	2 tbsp.

What do we have to do:

To begin with, I wash the pears, cut off the rotten parts and the core, I cut it into slices.
I put the pear in a saucepan and add sugar. I leave it on couple of hours so that it gives juice (if you took not juicy pears, then at this stage you can add water).
I put the pan on the fire and add water. Stirring, bring to a boil. After the mixture has boiled, turn the fire down and I cook for about an hour. How long does it take to cook pear jam? If you want the pear pieces in the jam to be more integral, then it is better to boil it in three sets of 20 minutes than 1 time within one hour.
I pour the hot jam into sterilized jars and seal them.

Original recipe: simple pear and almond jam

Products, which we will need:

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

What do we have to do:

I carry out all the same manipulations with the pear as in the basic recipe: wash it, cut out the core and rotten places, cut it into slices.
I boil water in a saucepan and add pear pieces into it. I cook approximately three minutes.
I pour the water into another pan and I add sugar there. I put it on the fire and gradually dissolve the sugar. As a result, syrup is obtained in about 15 minutes.
I pour the prepared syrup over the pear pieces and leave them as is. for 3-4 hours.
After this, I put the jam on the stove and bring it to a boil over low heat. When it boils, reduce the heat and cook some more 10 minutes. I infuse the jam again for about 4 hours.
At this time, you can prepare the almonds. It must either be passed through a meat grinder, or crush using a blender.
I put it on the fire, cook for 10 minutes, and add it to the jam. vanillin and almonds. Mix well. In addition to chopped almonds, I like to add a handful of whole nuts to the jam.
Let's cook some more 10 minutes, pour into sterilized jars and seal.

How to store pear jam

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

Techniques for canning pear jam for the winter, simple recipes with step by step photos They describe it in very detail and in an accessible way. To prepare a homemade delicacy, it is recommended to take firm, slightly unripe or green pears. They easily tolerate intense heat treatment and, cut into thin slices or cubes, do not limp in syrup and keep their shape perfectly. The wild pear fruits are used whole.

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

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

To prevent pear jam made for the winter without sterilization from fermenting and safely wait until the cold season, you need to add citric acid to the product during the preparation process. It will act as a natural preservative and provide the seaming with reliable and long-term storage.

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

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

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

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

Pear jam made for the winter according to this recipe with photo turns out to be very attractive in appearance. Due to boiling three times, the syrup acquires an amber color and a pleasant thickness, and the dense slices are thoroughly saturated with sugar and become similar to candied fruits. Step-by-step instruction describes in detail the process of creating a homemade delicacy, and the video clearly describes each step and helps even novice housewives master the method of making jam from hard pears in slices.

Ingredients needed for amber pear jam recipe

pears – 1.5 kg
sugar – 1.5 kg
water – 400 ml

Step-by-step instructions on how to make amber jam from hard pear slices

Wash the pears thoroughly, dry them, remove the stem, divide them into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
Pour the sugar into a deep saucepan, add water and lightly foam with a whisk to dissolve faster. Place over moderate heat and cook, stirring regularly to avoid burning, until the crystals are completely dissolved.
When the syrup becomes clear and homogeneous, pour it over the pear slices and stir very carefully so that the liquid envelops the fruit pieces. Cool to room temperature.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat the boiling again.
Cook the jam that has boiled for the third time for 10 to 45 minutes (depending on the desired thickness). When hot, pack into sterilized jars, seal tightly with lids, turn over and cover with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

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

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

Essential ingredients for winter jam with whole wild pears

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

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

Wash firm, whole pears and place in a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then place it on the stove and bring to a boil over medium heat. Reduce heat and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over them and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling/cooling process twice more.
For the third time, pour the juice squeezed from the lemons into the jam, boil for 10 minutes, use a slotted spoon to scoop the pears into the jars, pour syrup over them, roll them under metal lids, turn them over, wrap them in thick cloth and cool naturally. Hide in a basement or cellar for storage.

Transparent pear jam slices with lemon - video recipe

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And provides unrivaled transparency butter. Carefully dropped into the hot fruit mass, it helps dissolve the foam that forms as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear and poppy seed jam - step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a little troublesome. However, the labor costs are completely justified, because the finished delicacy turns out to be so tasty that it outshines other types of home canned food and instantly becomes the favorite of both children and adults.

Necessary ingredients for delicious pear and poppy seed jam

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

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

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

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

U pear jam-five minutes has two advantages at once. Firstly, it takes very little time to prepare, and secondly, fruits, subjected to minimal heat treatment, retain all their beneficial qualities and in winter they not only delight with a pleasant taste, but also help strengthen the immune system.

Necessary ingredients for five-minute pear jam

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

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

Rinse the pears in running water, dry, remove the stem and core, peel and cut into thin pieces of arbitrary shape.
Place the processed fruits in a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
In the morning, place the container on the fire, bring to a boil, boil for 5 minutes, pack hot into sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes for making thick and sweet pear jam at home

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

Necessary ingredients for making thick pear jam at home

pears – 1 kg
sugar – 1.3 kg

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

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

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

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

Necessary ingredients for pear jam with oranges and lemons

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

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

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