Jam from green pears. Pear jam for the winter

Jam made from pears is not very popular, which is most often due to people's ignorance about the benefits of the product. The sweet and fragrant composition is able to establish the digestion process, strengthen the immune system, and alleviate the condition with cough and fever. Dessert prepared with slices retains nutrients to the maximum extent. This causes its analgesic, antiseptic and diuretic effects. If you cook the product without sugar, it can be an excellent treat for people suffering from diabetes.

Important Points

When closing the product for the winter, you need to follow a number of rules. While pears are not a fussy ingredient, there are ways to improve the quality of the final composition.

We choose fruits that are ripe, but not soft. Unripe pears turn into an inexpressive jam without aroma and taste. Overripe ones are overcooked and the product loses its texture.
If you plan to cook the product in slices, you need to take fruits of the same degree of maturity and only one variety.
Regardless of which recipe is used, before closing the fruits for the winter, they must be peeled from the seed box and peel.
The peeled pieces are placed in lightly salted water and kept there until cooked. Then the components will not darken and retain their attractive color.
Small pears can be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
Sweet fruit jam does not need a lot of sugar. For 2 parts of such varieties of the product, it is enough to take 1 part granulated sugar.
No matter how much the main component is processed, it may burn. Therefore, the mass will have to be regularly mixed with a wooden or silicone spatula.

The risk of spoilage of the product can be significantly reduced if you cook the workpiece for the winter more than once for a long time, but make several short-term approaches.

Recipes for one-component pear jam

Cooking high-quality and healthy pear jam is not so difficult. You just need to choose the right recipe and strictly follow its recommendations:

Option with pear broth. For 1 kg of fruits we take 1 kg of sugar. Peeled fruits are cut into slices, poured with water and boiled until the products soften (but they should not fall apart). Pour the broth into a separate bowl, we need 2 cups of the product. In a container for cooking, mix the prepared broth with sugar, mix and bring to a boil. We lower the pears into the resulting syrup, wait until the mass boils. You need to cook it until the slices become transparent. We lay out the cooled product in jars and close it for the winter.

Tip: If wrinkled or overripe specimens remain after sorting the fruits, do not throw them away. It is from these fruits that a tasty and fragrant pear jam is obtained. You just need to boil the products until cooked, adding a little sugar and spices to taste (vanillin, cardamom, cinnamon).

Classic variant. We take pears and sugar in equal quantities. Peeled fruit cut into cubes or slices. We put the blanks in a container for cooking, sprinkle with sugar and leave for 6-8 hours so that the juice appears. Put the mass on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then we cool the product, insist another 6-8 hours, after which we cook again for half an hour. We lay out the jam in jars and roll it up for the winter.

The taste of the product will vary significantly depending on the type of product and how much sugar is used. Therefore, it is recommended to boil first a large number of composition to determine the proportions of the components.

Options for preparing desserts from pears and citrus fruits

Sweet pears go great with lemons, oranges and limes. The result is a delicate jam with a delicate unobtrusive aroma and pleasant sourness.

Treat with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. We cut the peeled pears into slices, lemon into slices with the skin, but without seeds. Lemon pour boiling water and insist 3 minutes on very low heat. We filter the mass, we only need lemon broth. We cook from it and sugar thick syrup, with which we fill the slices of pears and insist 2 hours. After that, the workpiece must be put on medium heat and cooked until cooked, i.e. transparency of the slices and the density of the syrup. We lay out the product in jars and close it for the winter.

Variant of pear dessert with orange. For 1 kg of pear slices, we take 1 kg of sugar, an almost full glass of hearth and half a large orange. We cook syrup from water and sugar, with which we pour prepared fruit slices. The mass should be cooked for no more than 5 minutes, after which the product is cooled and infused for at least 8 hours. Then we boil the workpiece for another 5 minutes and insist another 8 hours. We repeat the whole cycle again, after which we put the orange into the composition, cut into pieces along with the peel (remove the seeds). We keep almost ready jam for half an hour on low heat, stirring regularly. Dessert is laid out in jars and rolled up.

Taking these recipes, do not abuse sugar. It is clear that he must be present in the preparations for the winter, acting as a preservative, but his excessive presence can interrupt all the charm of the dessert.

Delicious and unusual pear treats

To prepare not just delicious, but exquisite and extraordinary dessert, you should try these recipes:

Pear jam with almonds. We take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. We clean the pears and cut them into slices or cubes, put them in a cooking container, fill with water and cook for 3 minutes. After that, drain the broth, mix with sugar and prepare the syrup. Fill them with fruit slices and infuse the mass for 3-4 hours. We cook the workpiece for 10 minutes, we insist another 4 hours. Now the composition needs to be boiled for 20 minutes, 10 minutes before turning off, we introduce chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and roll up.

Fruit slices with mint. We take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We clean the fruits from the skin and seeds, cut into equal slices. We pierce each piece along the pulp with a fork, trying not to spoil the shape of the blanks, and fall asleep with sugar. We leave the mass overnight, during which time the fruits should give juice that will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. We mix the product, put it on the stove and, bringing it to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, put it in the mixture citric acid. And 10 minutes after that - spread the mint on the surface of the mass, preventing it from drowning. It remains only to remove the branches when the dessert is ready and pour it into jars.

Usually pear jam is not candied and does not crystallize. But, if this still happened, it is recommended to boil the product again without adding sugar or heat it in a water bath until the mass returns to the desired consistency.

Jam can be made from pears different varieties. I am sincerely surprised when I read that jam must be made from a certain variety of pears. This is wrong. Just every time you get a jam different in taste, aroma and consistency. This time I have hard pears, so I suggest making pear jam in slices.

Since we will not cook the pears whole, then the fruits will suit us differently: both somewhat crushed, and in some places spoiled. Well, if you got neat, dense fruits, then there will be no trouble with them at all.

Wash fruits. Pears cut in half lengthwise. Cut each half into two more pieces. From the resulting pear quarters, cut out the core. If you remove the middle from the halves of the fruit, then the waste will be noticeably larger. Now cut the resulting quarters of the pear into 3-4 more slices (the amount depends on how large fruits you got it).

With such cutting, beautiful slices are obtained, and you can also easily peel and cut off all unnecessary parts of the pear (seals on the peel, bruising, etc.). Please note that it is not necessary to peel the fruits, otherwise, during cooking, instead of slices, we will get a homogeneous pear puree at the output.

Place the sliced pears into a jam bowl. It is better to use enameled, ceramic or glass containers.

Top the pears with sugar. Now gently shake the pan several times so that the sugar fills all the voids and envelops almost every slice. It is better to set aside the future jam for 1-2 hours so that the pears give juice.

Separately, I would like to say about the amount of sugar used. Firstly, its amount will depend on the variety of pear. If it is sweet in itself, then sugar, respectively, will need less. It is quite different to do with sour varieties of pears.

Secondly, your personal taste preferences are important. I do not like sugary jam, so I almost never make jam in a ratio of 1:1 (fruit:sugar).

It is better to cook pear jam with slices using the “five-minute” method. That is, put the pan on a slow fire, wait for it to boil, boil for literally 5 minutes and set aside until it cools. Once the pan has cooled down, repeat the procedure again. Usually, until cooked, the jam has to be boiled at least 4 times.

It seems like a hassle, but in fact, not at all. You can boil the jam in between times.

By the end of cooking jam, you need to sterilize the jars, boil the lids. Pour hot jam into jars, seal with lids. You should not wrap the jars, for jam this is completely unnecessary work.

Pear jam slices are bright, sunny, transparent. And the slices seem elastic and soft at the same time. Such fragrant homemade jam will make a winter morning really warm!

Properly made pear jam acquires a radiant amber hue and a melt-in-your-mouth consistency. A dessert made from wild varieties of pears is especially tasty and refined. However, in general, any pear delicacy has a neutral and delicate taste. That's why so many people love him. We recommend trying at least one of the recipes that we have selected for you. Moreover, it is not only tasty, but also incredibly useful.

Useful properties and harm

Pear is a fruit, one of the most useful. It has mass nutrients, which she partially gives away as jam.

Pear can be useful for many ailments, for example, for such as:

anemia;
heart diseases;
problems with the pancreas;
cystitis;
kidney stones.

Sometimes a pear is recommended as an antipyretic, cough and cold remedy. In its raw form, it will benefit the stomach, as well as cholecystitis, any type of gastritis and heartburn. In addition, this fruit is an excellent diuretic.

However, large amounts of sugar are usually added during the preparation of the jam. For this reason, it can bring little harm to the body, and you should not eat a lot of it. If the raw fruit is allowed (in moderation) to be eaten by diabetics, since it contains less sugar, then you should be more careful with jam.

People who monitor their weight should also be careful. Sugar not only contributes to the deposition of fat, but also adversely affects the condition of the teeth and stimulates appetite. The more sweets you eat, the more you want more and more.

In addition, women should not abuse the sugar-pear dessert during pregnancy. This can contribute to the appearance of allergies in the newborn. A lot of jam is not recommended for children under seven years of age. Again, because of the high dose of sugar.

Important note: the acids contained in the fruit will only benefit on a full stomach. Eating like this on an empty stomach is not recommended. Otherwise, problems with the gastrointestinal tract may occur.

In other cases, such a delicacy will only benefit a person. Therefore, you should stock up on pear dessert for the winter - so that later you can get vitamins from it for all three cold months.

Delicious jam is obtained from Siberian pear or dried fruits.

Calorie content and composition

The number of calories in pear jam per 100 grams is 273 kcal.

BJU indicators:

proteins - 0.3 grams;
fats - 0.2 grams;
carbohydrates - 70.8 grams.

Benefits include great amount tannic, nitrogenous and minerals as well as vitamins. Here is the main ingredient:

vitamins C, B and P;
folic acid (it is even more than in currants);
phytoncides;
pectin;
flavonoids;
iodine (a lot of it in seeds).

All this is preserved in the jam. True, in a slightly smaller amount, since when cooking, useful substances tend to “evaporate”. However, it is important to note that during heat treatment, even at elevated temperatures beneficial features of this fetus are preserved almost completely.

Selection of fruits for harvesting

To make pear jam more tasty and nutritious, you should know some secrets and subtleties of its preparation. Here are the main nuances that you should pay attention to.

Fruits for jam should be ripe and slightly dense. Soft ones won't work.
Overripe fruits, as well as fruits with damage and dried parts will spoil the taste of jam.
Green pear fruits are better not to take. Jam from them will have a pale color, an extremely weak aroma and, in general, an unattractive appearance. To some, it also tastes raw.
Pears should not be overripe. Otherwise, it will not be jam, but porridge.
Variety and maturity are the same. This is necessary so that the pieces of the fruit are cooked at the same time.
Before cooking, the fruits are peeled and the seeds are removed - along with the seed chambers.
Before cooking, pear fruits should be held in slightly acidified water so that they do not turn dark.
Small fruits are allowed to be cooked as a whole - without cutting into slices.
Large fruits are preferably divided into slices with a thickness of 2 centimeters.

In addition, before cooking pears you need to try. If they are sweet, you can take 2 times less sugar than in the recipe. For example, sometimes 400-500 grams of sugar per 1 kilogram of fruit is enough.

Nevertheless, it is better to choose a variety based on your own taste preferences. However, sweet fruits are more suitable for standard simple recipes.

Delicate, but piquant taste has jam from "Duchess". "Lemon" is more fragrant after heat treatment. Pear varieties such as "Bergamot" and "Conference" give the dessert a unique sweetness and keep their shape well even after a long boil.

To summarize: pears should have elasticity, be medium soft. The skin should be clean and smooth. Before directly cooking, the fruits are thoroughly washed. Cut the pears into slices or small cubes. The first ones keep their shape perfectly, the second ones can boil soft and are suitable for jelly or jam.

Recipes

Here are the most delicious recipes pear jam that every housewife should try.

"Five Minute"

You will need:

pears - 400 g;
granulated sugar - 400 g;
water - 100 ml.

Cooking instructions:

cut the fruits peeled from the skin and with the middle removed into medium-sized slices and put in a saucepan;
pour water into it;
put the pan on gas, and bring the mixture to a boil;
after boiling, hold on the gas for about 5 minutes - the fruits should become soft;
get the fruit from the broth (you can strain it) and add all the prepared sugar to it;
Bring the sugar mixture to a boil and continue to cook for another 5-6 minutes.

Hot jam is laid out in pre-prepared jars - dry and sterilized. Carefully roll up and wait for cooling.

"Classic"

The most time-consuming cooking method. Great for beginners.

For the recipe you need:

fruits - 1000 g;
granulated sugar - 1200 g;
water - 150-200 ml.

Process step by step:

the fruits are prepared, cleaned, divided into slices and put in a saucepan;
everything is covered with sugar, which is then evenly distributed over the surface;
some of the fruit pieces are pierced with a fork - this way they will give more juice, and the jam will turn out more fragrant;
the mixture is allowed to stand for 4-5 hours - until the juice comes out, but if the variety is not too juicy, you can add water;
then the mixture is sent to the fire and boiled, after which the gas should be reduced and the mixture boiled for about an hour, stirring it from time to time.
After that, turn off the jam, wait for it to cool and pour everything into jars.

Amber jam "Precious"

You should take:

fruits - 1000 g;
sugar - 1000 g;
citric acid - 1/4 teaspoon;
cinnamon - 1 tablespoon.

You can cook this jam following the recipe.

Cut the processed fruits and cover with prepared sugar.
Then you can place the mixture under oppression and wait 8-12 hours. It is convenient to do this in the evening, so that in the morning the fruits of the snake give juice, and you can start making jam directly.
When the pear gives juice, the mixture is put on gas and boiled.
After boiling, the mixture is kept on gas for another 2-3 minutes. If you hold more, the pears will boil.
Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The ritual is repeated twice.
The third time the mixture is boiled for 15-20 minutes. It should become thick. Check this with a droplet - if the drop does not spread over a flat surface, the dish is ready.

The slices in this recipe will turn out to be densely elastic and juicy. The resulting syrup will be possible to try separately - it is somewhat similar to thick honey. It is good to adapt such a syrup for soaking cakes and muffins. The cooking process is quite time consuming, but the result is elastically dense pear pieces of amber color in syrup with amazing taste.

Jam "Ginger delicacy"

It is necessary to prepare:

pear fruits and sugar - 1000 g each;
lemon juice / acid - one fruit;
grated ginger - 1 tbsp. spoon;
clove seasoning - to taste.

Recipe:

before cooking, you can save the legs of the fruit by removing only the middle part;
fruit slices are poured with juice and allowed to stand for 20-30 minutes;
then put on a weak gas for 10 minutes, turn off and let cool;
slices are taken out, and the remaining syrup is mixed with granulated sugar, spices and boiled;
fruit pieces are added to the boiling mixture and boiled for 3 to 5 minutes;
turn off and insist for 6-8 hours;
the algorithm is repeated twice more - at the same time intervals.

This jam is a great addition to desserts. And connoisseurs can add it to cooked meat.

Jam dessert in a slow cooker

You will need:

fruits - 1000 g;
granulated sugar - 700 g;
water - 200 ml;
lemon or orange peel- one fruit.

Remove the peel and core with seeds from the fruit.
Cut into small cubes.
Mix chopped pears, granulated sugar and grated lemon peel by placing in a multicooker container. If you use an orange, the jam will get a more piquant taste.
Set the automatic extinguishing mode and forget for 15 minutes.
After the time has elapsed, mix the mixture and switch the mode to baking. Wait 25-30 minutes.
From time to time the mixture must be stirred. It is better to use a wooden spatula for this.

Before the end of the process, you should pay close attention to the dessert, because 5-7 minutes before the end, the mixture may burn. Ready jam is poured into pre-prepared sterile containers.

Wild pear jam

Wildlife season comes in August and ends around mid-October. During this period, a pear can be found in fields and forests. The second way is to buy in the market from other people.

It is necessary to prepare:

fruits of wild pears - 1 kg;
sugar - 1.5 kg;
pear broth - 2.5 cups.

Preparatory process:

remove the peel, cores from the fruits and cut the pears in half;
place the fruits in slightly acidified water for 10 minutes (half a teaspoon of lemon acid per 1 liter of liquid);
cut the game into narrow slices;
put them in a vessel for cooking and pour cold water, it should cover the pears lightly;
place on gas and cook for about 10 minutes - until soft;
place the game in a sieve or colander, while the slices must be intact;
take the indicated amount of pear broth and dissolve sugar there;
bring the syrup to a boil, stirring constantly, boil for 2-3 minutes, and then lower the fruits into it;
cook the mixture over the most low heat for about 14-15 minutes;
remove from heat and let it brew for a day;
repeat the process (along with the last infusion) 2 more times;
cook until tender - within 10 minutes;
let cool and pour into jars.

Raw wild game is almost inedible. It is firm, and also has a strongly acid taste and astringent pulp. Nevertheless, jam or jam from such fruits turns out to be excellent and incredibly beautiful in appearance. By palatability it is much more pleasant than garden pear varieties. The only thing for the jam to turn out normal is to cook it for a long time and insist in several stages. All this is required to achieve softness of the fruit and sufficient impregnation with syrup. With each boil, the color of the jam will change and eventually turn dark red. Exquisite, beautiful and, most importantly, delicious!

Game jam "Duchess"

The syrup part gets a rather strong and rich flavor. On the basis of this syrup, it is possible to create various drinks such as compote or jelly.

This dessert will turn out delicious with any variety of pears. However, the taste will be different - each variety has its own characteristics. Harder varieties are most suitable for this option. Otherwise, the pulp will boil and turn into porridge. And we need beautiful slices of amber hue.

To prepare, take:

fruits - 1 kg;
granulated sugar - 1 kg;
water - 2 glasses;
lemon - 1 piece.

The preparation is quite simple, as the name suggests.

Wash fruits thoroughly. Remove the middle with seeds and legs.
Cut into small pieces.
Mix sugar and water in a deep bowl.
Put the future syrup on a medium-intensity fire and cook until the sugar is completely dissolved. When foam is formed, it should be removed.
Dip the pear slices into the resulting syrup and put on the slowest possible fire. Cook until the pears become translucent.
While everything is cooking, grate the lemon zest on a fine grater.
Boil the mixture for another 2 hours, stirring gently from time to time.
In the last minutes of cooking, add lemon zest to the jam. This is necessary to eliminate cloying.

The jam is ready. You can pour it into jars or other containers. And enjoy the delicate taste of winter cold evenings.

If you add jam syrup to tea, it will acquire an unusual pear flavor.

About how to cook amber jam from pear slices, see the next video.

Good afternoon dear friends. Today I bring to your attention several recipes on how to cook pear jam. I love this sweet since childhood and whenever possible I try to prepare it in different versions.

Behind for a long time a lot of recipes have accumulated since I was interested in trying to prepare a pear in different versions. And now I bring you a selection of my favorite recipes. And before we get down to business, I will give one piece of advice. Take your time, do everything according to the recipe and move from simple recipes to complex ones.

This cooking option is similar to the five-minute recipe, with one exception that it is cooked in 3-4 calls. And add some lemon wedges to the pears.

The whole secret of this recipe is to cook it several times. This repeated action will ensure that the slices are well saturated with sugar syrup.

Ingredients.

Pear 0.5 kg.
Sugar 0.5 kg.
Cinnamon 0.5 sticks.
Lemon juice 2 tbsp. spoons.

Cooking process.

Cut pears into small pieces. Seedless slices are used in cooking.

Sprinkle with lemon juice so that the slices do not darken.

Sprinkle with sugar and mix and leave the pears in sugar overnight.
In the morning, put the pan on the stove. We heat until boiling, cook for 5-6 minutes and remove the heat completely. Leave the pot to cool completely.
After about 7-8 hours, add 5-7 lemon slices and cinnamon. Repeat the cooking process again, and then leave the pan to cool completely.
Cook jam in 3-4 batches. After we distribute it into sterile jars and twist the lids.
Don't forget to remove the cinnamon before you distribute the jam into the jars.

How to cook thick pear jam

If you like delicious thick and viscous jam, then this recipe is for you. At first glance, it may seem that the previous recipe almost repeats this one, but I will tell you it is not. Even if the set of ingredients is similar. But what is the difference?

Ingredients.

Pear 2 kg.
Sugar 2 kg.
Lemon 2 pcs.
Water 0.5 liters.

Cooking process.

Lemons are soaked in boiling water for 1 minute, then cut into large slices together with pears.
Put the lemons in a saucepan, add water, add all the sugar and cook until the sugar is completely dissolved.
Remove the slices and strain the syrup.
Put the pear in a saucepan and distribute the lemons on top. Pour in hot syrup and leave covered for an hour.
Next, put the pan on the stove, bring the mass to a steady boil and reduce the heat to a minimum, cook for an hour, stirring occasionally and removing the foam.
After an hour of cooking, we distribute the hot mass into sterile jars and cork the lids. Store jam in a cool place. Bon appetit.

Five-minute pear recipe for the winter

IN summer months I want to make as many delicious treats as possible. Therefore, many hostesses try to choose those recipes for which they will not need to devote much time. But it is also important that it be both fast and tasty. This five-minute pear recipe is just that.

Ingredients.

Hard pear 1 kg.
Sugar 1 kg.
Water 180 ml.

Cooking process.

Yes, in order for the jam to turn out to be of the correct consistency, pears need to be taken only hard ones. Also, each pear must be peeled and seeds, then cut into small slices.
Pour water into a ladle or saucepan, add all the sugar. Put on the stove and boil the sugar until completely dissolved.
Pour the pears with ready-made syrup and leave for 1-3 hours.
We put the pan on the stove, bring to a boil and boil for exactly 5 minutes. After we stand until it cools completely and repeat the cooking process again.
We cook jam in 3-4 approaches. It is important that after boiling, the jam should be cooked for no more than 5 minutes.
After the last approach, we distribute the still hot mass into sterile jars and tighten the lids.

Transparent pear jam with citric acid slices - you will lick your fingers

The pear itself is very sweet and very often you can find the sugary taste of jam, but whatever it is, add a little sourness to the composition and the taste will even out.

Ingredients.

Pear 1.8 kg.
Sugar 1.8 kg.
Water 160 ml.
Citric acid 0.5 tsp.

Cooking process.

Wash the pears and, without peeling, cut into slices.
Prepare syrup from water and sugar and pour pear slices with syrup.
Cook pears in syrup for the first time for 3-4 hours.
After cooling, cook the same amount. And so we repeat 3 times.
For the third time, before cooking, add the lemon, mix and send to cook.
After 20-30 minutes of confident boiling, distribute the hot mass into jars and roll up the lids. Bon appetit.

Wild game jam-simple - ripe pear recipe

Wild pear jam is one of my favorites. A long time ago, my grandmother in the village at the end of the garden grew a big tree from which it was possible to collect several hundred kg every year. harvest.

And of course, my grandmother made jam from this pear for us. We especially liked the delicious syrup from this jam. It was viscous, very tasty and fragrant.

Ingredients.

Pear wild 2 kg.
Sugar 2 kg.
Water 2 liters.
Citric acid 1 tsp.
Half bunch of mint.

Cooking process.

Pears are taken only strong without traces of corruption.
Pour water into a saucepan and bring to a boil. IN hot water add sugar and mix. Boil the syrup until the sugar is completely dissolved. When the sugar is completely dissolved, you will get a sweet syrup in which you still need to add citric acid and half a bunch of mint.
Pour the pears with hot syrup, mix and cover with a lid.
We leave the pears for about 2-3 hours to stand under a closed lid.
We put the cooled pears on the stove and cook for 30 minutes. The foam that appeared during cooking is removed and removed. After cooking, let the jam cool down to room temperature. We repeat the cooking process 3-4 times.
While still hot, spread the jam in jars and roll up the lids.

Lemon pear recipe

Here is another recipe for making pear jam. But now, in order for you to understand each step, I suggest watching the video recipe. But before I start watching, I’ll say that it’s best to use only hard varieties for making jam.

Delicious whole pear jam for the winter

The jam is very tasty and pleasant. At the sight of him, everyone will simply salivate. And what a delicious syrup it turns out, it's just a bomb. It is very good to soak cakes for home baking with this syrup.

Ingredients.

Pear 1.5 kg.
Sugar 1.5 kg.
Orange 1 pc.
Cinnamon 2 sticks.
Water 250 ml.

Cooking process.

Wash the pear, sort it out, do not remove the stalk.
Heat water, add sugar, stir until completely dissolved.
In the finished syrup, lay out the cinnamon and pear fruits.
Cook on low heat for 30 minutes. After cooking, let it cool completely and repeat cooking 2-3 times.
Before the last boil, add the juice from one orange and boil with the juice.
Before twisting from the syrup, we take out the cinnamon and mint.
We spread the jam on the jars and cork the lids. Bon appetit.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very very tasty

Now I propose to cook pear jam with the addition of poppy seeds. The treat is really tasty and very original. Great addition to pancakes and donuts.

Ingredients.

Pear 1 kg.
Sugar 200 grams.
Poppy 1 tbsp. spoon.
Lemon juice 2 tbsp. spoons.
A pinch of vanilla.

Cooking process.

Wash the pear and remove the seeds and peel. Cut into small cubes.
Sprinkle chopped fruits with sugar and leave for 3-5 hours. In a multicooker bowl.
After 5 hours, turn on the frying mode and simmer the pears for about 30 minutes.
Then we take a blender and turn our cubes into puree.
Lightly fry poppy seeds, then crush in a mortar and pour into a slow cooker.
Together with poppy seeds, add lemon juice and vanilla, mix and cook the mass for another 30 minutes in the frying mode in a slow cooker.
The heat treatment process can be repeated several times until the density you need is reached.
After that, we also lay it out in sterile jars and tightly twist the lids of the jar.

These are the simple tricks for preparing pear jam that you learned today. The main thing then in the winter do not forget to try your blanks. After all, these syrups are just great for impregnating a biscuit or just serving this jam as a bite to pancakes or pies. in general, all the world good and a lot of positive,

Autumn time - ripening time in gardens and orchards fragrant pear. And many hostesses prepare this wonderful fruit in the form of jam for the future. There are a lot of options for preparing a sweet dessert. It is boiled in slices, pieces with the addition of spices or spices.And to get a rich and original taste, pears are combined with apples, lemon or plums.

We offer to prepare pear jam for the winter according to simple recipes.

Selection and preparation of pears for jam

You can cook pear jam from any summer or autumn varieties. The main thing is that the fruits are ripe, firm, juicy, but not overripe. Too much soft pears boiled down and turned into a puree.
Do not use broken and spoiled fruits for jam, they can ruin the entire workpiece.
Before cooking, the pears are thoroughly washed and peeled using a vegetable cutter or a regular knife. If the pear variety has a thin skin, then it is not necessary to peel it.
A special device called a noisette will help you quickly remove the seed box. If there is no such device, then use a teaspoon or measuring spoon. To do this, cut the pear into two halves and cut out the seeds. The base of the pear and the area with the stalk are cut out with a knife in the form of a V - shaped incision.
You can cut pears into jam into slices, pieces, halves. If the pear is small, then it is boiled whole. But before cooking, be sure to pierce the pear on all sides with a toothpick or fork so that the fruit does not burst and is quickly saturated with sugar syrup.
So that the pear slices do not darken before cooking, they are dipped in acidified water. lemon juice or citric acid.

Pear jam slices

Fragrant and delicious jam for the winter can be prepared from juicy pears of autumn varieties. The recipe uses repeated cooking, thanks to which the dessert is obtained good quality. And pear slices look transparent and appetizing.

Ingredients:

Pear, cut into slices - 1 kg
Sugar - 900 gr.

If the pear belongs to the sweet varieties, then the amount of sugar can be slightly reduced so that the jam does not turn out cloying. And, conversely, when cooking jam from pears of sour varieties, sugar must be added based on 1 kg of fruit - 1.2 kg of sugar.

Cooking:

Sort the pears and wash under cool running water. Crumpled and soft pears are not suitable for this jam. It is better to use them for marmalade or jam.
Cut pears into slices. To do this, cut each fruit in half. Then cut each half into two more pieces. Carefully remove the tail and seed box. Cut the peeled pear quarters into 2-3 slices (depending on the size of the pear).
Weigh the pear slices on the scales. We need 1 kilogram.
Put them in a cooking container, add sugar and leave to infuse for 1.5-2 hours to extract juice.
After the container with the fruit mass, put on the stove and bring to a boil over high heat. Then boil the jam over low heat for seven minutes and remove to cool.
Repeat the same process two more times.

Spread the completely cooled jam in clean and dry jars, tighten the lids, and put away for storage.

A simple recipe for pear jam for the winter

Pear jam - a simple recipe

During the period of abundance of pears, it's time to make a simple but very tender jam from them in pieces. Such a dessert can not only be served with tea, but also added to pastries. And lemon juice gives the jam a rich, pleasant and original taste.

Ingredients:

Peeled pear -1 kg
Sugar - 1 kg
Water -200 gr
Juice of one lemon

Cooking:

Wash the pears, peel, remove the core with seeds and cut into small pieces.
Prepare syrup from sugar and water. To do this, pour water into the pan, boil, add sugar and lemon juice. Cook until sugar is completely dissolved.
Dip the chopped pears into the boiling syrup and remove the container from the stove to cool. During this time, the pears are well fed with syrup.
Return the cooled fruit mass to the stove, bring to a boil and simmer for 20 minutes over low heat.
Pour hot jam into sterile jars and roll up the lids.

Pear jam with cinnamon

You can diversify the taste of pear jam with the help of spices or spices. If you add a little cinnamon to a pear dessert, you will get an original and exquisite delicacy, from which it will be impossible to tear yourself away.

The jam is made from Severyanka pears.

Ingredients:

Peeled pear slices - 500 gr
Sugar - 500 gr
Ground cinnamon - ½ tsp

Cooking:

Sort the pears and rinse well with water.
Then peel, remove the core and cut into slices.
Put prepared pears in a container for cooking jam and cover with sugar.
Lightly mix the fruit mass and leave for 1-2 hours until the juice is released. If the pears are not very juicy, increase the steeping time.
When enough juice has collected in the container, put it on the stove and bring to a boil over high heat. Then remove the basin from the stove and leave to cool completely.
Then return the fruit mass to the stove again, bring to a boil and simmer for 10 minutes over low heat, not forgetting to remove the foam.
A couple of minutes before the end of cooking, add cinnamon and mix.
Pack the finished jam cold in clean and dry jars.

Store dessert in a dark and cool place.

Pear and plum jam - step by step recipe

Plum and pear jam

The prepared plum and pear jam turns out to be very fragrant and pleasant to the taste. And thanks to the plum, the jam acquires a beautiful burgundy hue.

It is better to choose fruits that are dense and strong so that they do not boil during the cooking process. In this recipe, we used Krasulya pears, and Kabardinka plums. Also delicious jam - assorted is obtained from the "Severyanka" pear and "Prunes" plum variety.

Ingredients:

Peeled pear -500 gr
Pitted plum - 500 gr
Sugar - 1 kg
Water -100 ml

Cooking:

Sort pears and plums, wash thoroughly.
Cut plums in half, remove pits. Then cut the halves into 2-4 slices.
Pears cut into halves, remove the seed box and cut into slices.
Prepare syrup. To do this, boil water in a container for cooking.
Then add sugar.
Cook until the crystals are completely dissolved.
Put the sliced \u200b\u200bpears into the hot syrup and bring to a boil.
Then remove the container from the stove and add plum slices. Gently mix the fruit mass andleave to cool for 5-6 hours. During this time, plums and pears are well saturated with syrup and will not be boiled in the future.
After complete cooling, put the container on the fire, bring to a boil and simmer for 15 minutes over low heat. If foam forms, do not forget to remove it with a slotted spoon.
Cool the finished jam completely and arrange in sterilized jars. Close the lids and put away for storage.

Pear and apple jam

Truly "royal" jam is obtained from pears and apples. The fruits do not boil soft, when ready, they become transparent in a light fragrant syrup. In addition, fruits are perfectly combined not only in taste, but also in texture.

Ingredients:

Garden pears - 500 gr.
Garden apples - 500 gr.
Sugar - 1 kg

Cooking:

For jam, it is best to take strong, not overripe apples and pears.

Wash fruits thoroughly under running water.
Cut the apples into slices, removing the core. Pour into a bowl and sprinkle half of the sugar on top. Shake the container so that the sugar settles evenly.
Then cut the pears into slices, lay on top of the apples and cover with the remaining sugar. Shake the container again.
Leave the fruit mass for 2-3 hours to extract the juice.
After the appearance of juice, the contents are carefully transferred to a cooking dish and put on a quick fire, stirring slightly. Bring to a boil, reduce heat and simmer for 5-7 minutes.
Leave for 6-8 hours and cook again for a few minutes.
Cook jam in 3-4 doses.

Pour the completely cooled jam into jars, tighten the lids and put away for storage.

By canning pears for the winter, you can preserve the taste and aroma of summer for the long winter months.

We wish you successful preparations and pleasant tea drinking!