Pear is a storehouse of vitamins, organic acids, mineral and biologically active substances. Used in the treatment various diseases. When heat treating their healing properties practically does not lose. From this we can conclude that pear jam is one of the healthiest desserts in the world. winter time.

The pear delicacy is beautiful in appearance, very fragrant and has a rather specific taste. It can be served with tea, added to pastries, combined with other desserts (dairy, cottage cheese, etc.)

Amber jam from pear slices

The best option for cooking dessert is classic recipe.You will need the following ingredients:

  • pears - 1.25 kg;
  • sugar - 1.25 kg;
  • 1 glass of water (200 ml).

Food preparation

An important stage in the cooking process, on which the quality of the cooked dish will depend.

  1. 1. For cooking jam, fruits of the same variety, of the same degree of maturity, should be selected, rejecting both unripe and overripe ones.
  2. 2. The pear must be thoroughly washed, placed on a sieve, kept for 10-15 minutes, so that the water from the fruit is glassy and they dry out a little.
  3. 3. Cut into small slices (3-4 cm).
  4. 4. Prepare dishes for cooking - a basin made of copper or stainless steel, preferably with a thick bottom.

Boiling Sequence - Amber Syrup Secrets

First you need to prepare the syrup: pour water (1 cup) into a saucepan, when it boils, add sugar and stir until completely dissolved.

Pour the washed, peeled, sliced ​​pear into the dishes prepared for cooking, pour it with ready-made syrup (hot, only from the fire). The pear should be left for a while so that the slices are soaked. The whole mass must be completely cool. After that, the container should be put on the stove, boil for about 7 minutes, be sure to over low heat, remove and cool again. This process must be repeated several times.

The last operation is to give the pear slices a transparent, amber color. The jam goes to the stove, but now for 1 hour. Cook over low heat, you need to watch it and stir constantly. Once completed, the dessert is ready to eat.

Important! You can not use overripe fruits, otherwise it will not work to cook aesthetically beautiful, amber-colored and whole slices of jam. Fruits can be sorted to the side, and then jam can be made from them.

Pear jam with orange without water

The pear itself is cloyingly sweet, so it pairs perfectly with citrus fruits. original recipe with the addition of orange will emphasize individuality and good taste mistresses.

To prepare this dessert, you need the following products:

  • pear fruits - 1 kg;
  • sugar - 0.8 kg;
  • orange - 1 pc.

Cooking process

The pear should be washed, core removed, cut into slices (2-3 cm). Pour boiling water over the orange, remove the pits and cut into half rings.

You will need dishes, preferably with a Teflon coating, if this is not available, a frying pan or a stainless steel stewpan with a thick bottom will do.

Prepared oranges and pears should be placed in the selected bowl, covered with sugar and gently mixed everything. The container with fruit must be put on the stove, heat treated for about 10 minutes. Dessert should be given a “rest”, leaving it aside for 8 hours. Repeat this procedure again. Hot jam can be poured into sterilized jars and rolled up.

Pear jam in a slow cooker

Miracle oven - an assistant to all housewives - will help to cope with jam quickly and easily.

To make jam, you only need 2 ingredients:

  • pear - 1 kg;
  • granulated sugar - 0.8 kg.

Recipe

Wash the fruits of the pear, remove the stalk, core, cut off the peel, cut into small slices and place in a slow cooker. It is necessary to fill in sugar, turn on the “quenching” mode for 1 hour. After this time, the pear will release quite a lot of juice and the sugar will completely dissolve in it. The brew will need to be turned off for 2 hours. Over the cooled ingredients, heat again for 15 minutes in the “steam cooking” mode. At the same time, the lid should not be closed tightly, leaving a small gap so that the steam can escape.

After the time has elapsed, the mass should be mixed and set aside for 2 hours until completely cooled. Then you need to squeeze 2 full tablespoons of juice from the lemon. After that, in the same mode, cook for 15 minutes, cool (2 hours). If all the processes are done correctly, the jam should thicken significantly by this time. And again, without changing the mode, you need to set the multicooker timer for 15 minutes, but this time stirring around the walls and bottom, preventing the fruit slices from burning.

When the process is completed, the jam can be rolled up or served at the table.

Pear and apple jam

Only pear and apple jam can be tastier than pear jam. The addition of a new component gives the jam an interesting taste and aroma.

To make pear jam you will need:

  • apples and pears in equal proportions - 1 kg;
  • sugar - 1 kg;
  • lemon juice (1/2 lemon);
  • halves walnuts- 200 gr;
  • vanillin optional.

Classic recipe

A step-by-step example of making jam is as follows:

  1. 1. Fruits must be carefully sorted, rinsed under running water and put in a colander to drain the water.
  2. 2. It is necessary to remove the core, the stalk, cut the fruits into identical small slices, prick the pieces of pears with a wooden stick or fork.
  3. 3. We put the products prepared for cooking, as well as nuts, in a basin or pan in layers, sprinkling each layer with sugar. When all the products have taken their places, you need to gently shake the container to distribute the sugar evenly.
  4. 4. The prepared mass should be left for 5 hours, covering it with a kitchen towel. The fruits of the fruit should absorb the sugar and release the juice.
  5. 5. The container with the future jam must be put on the stove, when the syrup boils, reduce the heat to a minimum and simmer for another 15 minutes.
  6. 6. After completing the manipulation, do not touch the jam for 8 hours. This procedure should be repeated 3 more times.
  7. 7. At the last heat treatment, you can add the desired amount of vanillin and lemon juice.
  8. 8. Now you need to let the jam cool well, then it should be poured into sterilized jars and sent to other preservations in the cellar.

How to determine the quality of cooked jam:

The syrup should be transparent, colored in the color characteristic of pear fruits, without any brown tint, and also thick enough, slowly drain from the surface of the spoon, not exceed the amount of fruit in volume - everything should be equally. If the hostess does not follow the recipe during cooking, adding less sugar than expected in order to save money, or does not withstand the right time during cooking, the jam will ferment or become moldy.

Pears should be washed, dried on a waffle towel, cut in half and core removed. If the peel is thick, you should get rid of it, if it is thin and beautiful, you can leave it. The fruits are cut into large slices and laid out in dishes prepared for cooking.

Separately, syrup should be prepared - it is boiled from water and sugar (mix the ingredients, cook, stirring, until the sugar is completely dissolved). When the syrup is ready, you need to pour it into the prepared bowl with pears, immediately adding a cinnamon stick there and set aside for 3 hours so that the pear releases juice and soaks in the sugar mass.

After the time has elapsed, put the container with the fruits on the fire and boil for 7-10 minutes, be sure to remove the foam. Set aside and cool - do not touch for 5 hours. This procedure is repeated at least 2-3 times. To pear jam it turned out to be thicker, you do not need to cover it with a lid, the moisture should evaporate.

Last operation: on low heat for 30 minutes, bring the dish to readiness, at the end, add to taste citric acid(you can lemon juice) and vanillin, remove the already unnecessary cinnamon stick. Pear jam with cinnamon is ready, you can treat your loved ones or preserve it in jars and hide it in the cellar, away from heat and sunlight.

Of the provided simple recipes it is easy to cook delicious preparations for the winter at home and please your loved ones on cold evenings with the fruits of a warm summer.

You can cook the most popular and beloved pear jam recipes today. They gained popularity thanks to unusual taste and pleasant aroma.

These wonderful recipes will take a place of honor in your personal cookbook, because all the household members will beg you to cook a delicious treat again and again!

Wonderful pear jam is an insanely fragrant and sweet mass that will captivate every lover of delicacies with a wonderful and unforgettable taste. Such jam is suitable not only for tea, but also as a pie filling for welcome guests.

The pear is the most nutritious fruit that does not contain a large number of calories. Under the influence of heat treatment, the pear does not lose, so pear jam will become an indispensable treasure in winter - at the time of colds.

The classic pear jam, the recipe of which we will provide below, will clearly become a favorite of your entire family!

Prepare:

  • 2 kilograms of pears;
  • 2.5 kilograms of sugar;
  • 2 glasses of water.

Cooking:

  1. It is necessary to prepare the fruits of the pear. They need to be carefully cut into small pieces and put in a saucepan for cooking your jam. Next, sprinkle the fruit with sugar over the entire surface.
  2. It is necessary to let the fruit in sugar brew for about four hours in a cool dark room. Before this, do not forget to make small punctures in pear slices so that it gives juice faster. If you purchased a not particularly juicy pear variety, then you need to add a little water - in the amount indicated above.
  3. When the pear is infused, you can safely put the pan on the stove and bring the candied fruit to a boil.
  4. Reduce the heat and put the jam on a slow fire - cook for an hour.

Periodically, you need to stir the resulting mass, and when it passes due time Pour into jars and close with lids.

Pear jam with apples

Above, we examined the classic recipe for pear jam, and now we will tell dear hostesses how to make pear-apple jam, which has a delicious taste and no less wonderful smell.

Ingredients:

  • 1 kilogram of pears;
  • 1 kilogram of sour;
  • 1 lemon juice;
  • 1.5 kilograms of sugar.

Get:

  • 2 kilograms of pears;
  • 2.5 kilograms of sugar.

Cooking:

  1. First, we wash the pear fruits and peel them from the core. It is necessary to remove all the stalks and dark places so that the jam does not give off a rotten smell.
  2. You need to cut the fruit into small cubes or slices and put them in a saucepan in which you are going to make jam.
  3. Take a lemon and pass it through a meat grinder without peeling. We send it after the fruit - the peel will give the jam a delicate taste.
  4. Mix the lemon with the pear and cover everything with sugar. Let the fruit mixture brew in a cool dark place for about three hours. Pierce all the pieces of the pear several times so that it gives juice and absorbs sugar faster.
  5. As soon as the set time comes to an end, you can put the mixture on the stove and bring to a boil. After cooking for about an hour over low heat. Do not forget to periodically stir the jam and remove the foam from it.
  6. Now you can safely pour the jam into prepared jars and tighten the lids.
  7. It is necessary to put the containers under a warm blanket so that they do not burst in any case!

How to make pear jam: a classic recipe, pear jam with cranberries, lemon, grapes and poppy seeds from the site magazine

Pear jam is one of delicious preparations for the winter. There are a lot of recipes for making this fragrant delicacy: pear jam, pear jam, whole fruit jam, pear confiture ... from different varieties pears, with the addition of fruits, berries, spices and wine. Peaches, bananas, melons, pineapples, cranberries, currants, lingonberries can be put in pear jam. Of the spices, cinnamon, lemon zest, cinnamon, mint, anise, cardamom and rosemary are ideal. Turmeric, chili, ginger, lavender, and saffron can be used for spice. But vanilla goes especially well with a sweet pear. It should also be said that ripe fruits of autumn varieties with dense pulp are more suitable for making pear jam.

Pear jam: recipes

Recipe 1.

You will need: 2 kg of sugar, 2 kg of pears with tight pulp, 3 cups of water.

Cut off the skin from thoroughly washed pears, remove the seeds and cut into cubes about 1 cm thick. Pour the water into a saucepan, let it boil and dip the fruit slices into boiling water. When the water boils again, reduce the heat, blanch the pears for 15 minutes, then remove the pan from the stove, carefully pour the water into a thick-walled saucepan in which you will cook the jam, and cool the pieces of fruit - to do this, fill them cold water. Pour sugar into the pear broth, put the pan on the fire, let the water boil, remove the foam, then put the pear slices into the hot syrup and leave at room temperature until cool. After 3-4 hours, put the saucepan on the fire again, and when its contents boil, cook for 10 minutes, stirring gently. Then cool the pears again and boil again for 10 minutes. Such "approaches" need to be done in total 4-5 until the jam is cooked. You can determine this by appearance: The pear slices should become translucent. Arrange the finished treat in sterile jars and roll up.

Recipe 2.

You will need: 2 kg of pears, 2 cups of water, 2 medium lemons, 2.4 kg of sugar.

Refreshing citrus scent and pleasant light pear jam will acquire sourness by adding citrus fruits - lemon, orange or lime. We will learn how to make pear jam with lemon. Wash the lemon thoroughly. Cut clean, seeded and peeled pears into large slices. Put the water on the fire, let it boil, put the lemons cut into circles and peeled from the seeds. Boil for 3 minutes. Strain the resulting citrus broth, put it on the stove again, add sugar and prepare the syrup. While it is hot, pour it over the pears and leave for 2 hours. Cook the jam over low heat, periodically removing foam from the surface. The jam is ready when the pear slices become translucent and the syrup thickens slightly. Arrange it in prepared jars and seal with sterile lids.

Recipe 3.

You will need: 500 g of light grapes, 1.5 kg of pears, 200 ml of dry white wine, 150-250 g of sugar (depending on the sweetness of the fruit), 1 coffee spoon of cinnamon, 1 sprig of lavender.

Peel off the peel from clean pears, remove the core, and cut the flesh into slices. Mix sugar with wine, bring to a boil and stir until sugar dissolves. Now you can add fruits and cinnamon. Pears should be cooked in a sling for no more than 15 minutes over low heat. When the jam has cooled down (approximately 3 hours later), put the pan back on the fire, bring its contents to a boil, put a sprig of lavender (you can wrap it in a piece of gauze and tie it with a thread so that it is convenient to get it out of the syrup later) and cook for 5 minutes. And the next - the third approach, it is also the final one. When the jam has completely cooled down (it is advisable to wait 3-4 hours), remove the lavender from it, bring to a boil and pack in sterile jars. Pear jam can also be prepared in a slow cooker.

Recipe 4.

You will need: 2.8 kg of hard pears, 2 kg of sugar, zest and juice of 2 lemons, 1.5 kg of cranberries.

Rinse the lingonberries and put them on a sieve. From clean, peeled pears, cut the middle so that the “tails” remain intact. Do not throw away pear peels. Cut the pulp into slices. Cut the zest from the lemons, squeeze the juice, sprinkle the pears over them, put them in a large deep bowl or vat, cover with cling film and let them “rest”. Place in another bowl lemon peel, pear peels and lingonberries, pour 600 ml of water, and when it boils, reduce the heat, cover the dishes with a lid and cook, stirring regularly, for no more than 20 minutes. It is necessary that the lingonberries turn into gruel. Cool the resulting mass, pass through a fine sieve, transfer to a bowl with pears, add sugar and put on the stove. Stir until sugar is completely melted. Simmer for 30-40 minutes, skimming off the foam, until the jam thickens. Pour the finished confiture into sterilized jars and seal tightly.

Recipe 5.

You will need: 2 kg of soft ripe (maybe even a little overripe) pears, 3 boxes of cardamom, 4 large lemons, 2 kg of sugar.

Remove the seeds from the cardamom pods. Rinse the lemons, dry and remove the zest from them. Wash the pears, remove the seeds, remove the skin (if the fruits are too soft and it is impossible to peel them, cook directly with the peel), cut into small slices and put in a thick-walled saucepan in layers, interspersed with sugar. Cook the fruit over medium heat, and when the sugar is completely dissolved, reduce the heat and cook for about half an hour more (until the pear is soft). When the jam has cooled, turn it into a puree with a blender, then rub it through a fine sieve, put it back into the pan, add the zest and lemon juice. After boiling, cook the jam over low heat, stirring constantly, for about 4 minutes, add the cardamom seeds (discard the boxes), boil for another minute and remove from heat. Pour hot jam into sterile jars and roll up.

Recipe 6.

You will need: 2.4 kg of sugar, 4 kg of pears (you can take wild pears - wilds), 1/3 coffee spoon of citric acid, 3 cloves, 800 ml of water.

Wild pear jam turns out to be very tasty, with a pleasant sourness and a spicy aroma thanks to cloves and citric acid. And small pears look very nice in a glass jar. Wash the wilds, prick them in several places with a needle and put them in a thick-walled pan. In a separate bowl, boil the syrup from water and sugar, pour over the fruit and let stand. When the fruit mass has cooled, put the pan on low heat and cook the wild chicks for 10 minutes. When the jam has completely cooled, boil it again for 10 minutes, and do this several times. Add citric acid and cloves at the very end. Arrange the finished jam in a sterile glass container and seal for the winter.

Recipe 7. Pear jam with poppy seeds

You will need: 4 tablespoons of light liquid honey, 2 kg of pears, 2 teaspoons of poppy seeds, 5 cardamom boxes, vanilla on the tip of a knife.

Remove the seeds from the cardamom pods and crush them in a mortar. Wash the pears, remove the cores and peel, put in a thick-walled saucepan, add honey, crushed cardamom seeds to the fruits, put the saucepan on low heat and cook, stirring constantly, for about a third of an hour (cooking time depends on the variety of pears; it is important that all juice). The jam is ready when a drop of it does not spread on a cool saucer. At the very end of cooking, add vanilla, add poppy seeds and boil for a couple more minutes. Mac can be replaced sesame seeds or chopped nuts. Walnuts and almonds go especially well with pears. Pour the finished jam into sterilized jars.





Amber pieces of juicy fruits soaked in fragrant spices in a translucent syrup look so elegant on a tea table! And the taste of this dessert is simply divine: bright, rich, honey-sweet. It can be added to porridge, used as a filling for pies, or simply served with tea. Make pear jam at home, let it be cold snowy winter it will bring a piece of summer to your home. Enjoy your cooking and delicious tea drinking!

amazing pear jam for the winter This is a wonderful dessert in its own right. home cooking or no less amazing addition to magnificent oven baking. It is prepared so easily that it will amaze with the simplicity of its technology the hostesses who are just getting acquainted with such recipes. By palatability quite expressive and gentle at the same time. Quite often, pears for preservation are combined with other berries and fruits: raspberries, apples, strawberries and, of course, citrus fruits. Such variations give new original solutions!

What fruits are taken for cooking this? It is recommended to select more elastic and dense fruits with a slightly hard peel of the Duchess, Limonka, etc. varieties. But, in principle, you can use any. The main thing is not spoiled or overripe. Some prefer to cook Pear jam for the winter. Photo Recipes» from juicy late autumn fruits. Although the culinary specialist has the right to choose a 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 and will not stick to the bottom. In addition, you will need a wooden spatula or spoon. Sealing containers - glass jars - undergo mandatory sterilization in the microwave, oven or steam bath.


Recipe for a classic pear treat

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

  1. 2 kilos fleshy pears,
  2. 2 cups filtered water and
  3. 2.3-2.4 kg sugar sand.

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


The pieces that have been infused and let the juice go are put on moderate heat and boiled. After that, the strength of the fire is reduced, and the sweet mixture is boiled for about 1 hour with regular stirring. The finished product is laid out together with the syrup in calcined jars and hermetically sealed.


Pear jam for the winter: a 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. Sweet, appetizing mass will captivate everyone with unforgettable flavor notes, and is perfect for a family tea party. On the "Pear jam for the winter" a simple recipe it will be necessary:

  1. 1 kg pears,
  2. 15 g ground cinnamon,
  3. 10 g pectin,
  4. 0.5 kg of sand-sugar,
  5. half a lemon.

Pears for harvesting are washed well in cold water, peeled from hard cores and hard peels (if necessary), and then cut into neat thin slices. After the fruits are folded into a wide cooking bowl, sprinkled with granulated sugar and poured 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.


Further, the slices in their own juice (or rather syrup) are boiled 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 the pieces of pears from the bottom up. Although you can not rush with pectin, but lay 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 being removed from the heat and a short exposure.


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


Pear jam for the winter: a recipe with lemon

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

  1. 2 kilo pears juicy and dense,
  2. 2.5 kg of sugar sand,
  3. 3 medium lemons

Water is needed only if you want to get more syrup in a roll. Pear jam with lemon for the winter».


Fruits according to this culinary technique are thoroughly washed out and the cores with stones are cleaned out of them. Dark places and stalks are also removed. The pulp is cut into slices or small cubes, which are folded into a cooking pan. Lemons are crushed into a homogeneous mass in a meat grinder (it is possible along with the peel), and poured into pear slices. The mixture is sprinkled with sugar sand, gently mixed (to speed up the secretion of juice) and is not disturbed for about three hours. During this time, the released juice should soak and, if possible, dissolve the grains of sugar.

The infused mass is put on the stove and boiled, stirring. The jam should boil over low heat for about an hour, removing the regularly formed foam from it and mixing the pieces. poured literally boiling into sterilized jars and rolled up. Before cooling, it is removed “under a fur coat”, and then transferred to a cool pantry until winter.


Recipe with almonds

An interesting variation on the classic recipe comes out if you add vanilla or almonds to the pear mass. The taste of such a blank immediately transforms into a more attractive side, becomes unusual and even mysterious. Many who treat themselves to the proposed delicacy are trying to guess the original addition to pears; But not everyone succeeds and not the first time. Because the combination is truly excellent! On the home recipe « Pear jam for the winter with a photo» you need to prepare:

  1. 2 kilos of juicy and fleshy pears and sugar sand,
  2. 100 g almonds (preferably ground, but chopped into small pieces is also suitable),
  3. 1.5 liters of water
  4. and? tsp vanilla.

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


So, the fruits of pears are peeled from the outer peel, ponytails and cores, and cut into portioned small slices. Water is boiled in a separate container, and pear slices are lowered into it. After boiling the fruits for 3-4 minutes, the liquid from them is drained into an enameled pan, where all the sugar is also poured. A sweet syrup is boiled, with which slightly softened slices are poured, and left for several hours to soak in the filling.

After 3-4 hours, dishes with fragrant contents are placed on moderate heat and warmed up. Bringing the brew to a boil, the strength of the fire is reduced, and the dish languishes 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 in the middle of the entire cooking time, the mass is “seasoned” with chopped almonds and vanilla. Ready almond-pear jam is placed in jars and sealed with lids. Preservation should cool down wrapped in a blanket.


Recipe with mint leaves

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

  1. 1 kg of both fruits,
  2. 2-3 sprigs of mint
  3. 2 kg sugar sand,
  4. 1 incomplete tsp citric acid.

Pear jam, the recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It has a lot beneficial vitamins and trace elements, and in winter there is a severe shortage in them. Fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baking and drinks, so it should be prepared in sufficient quantities.

Secrets of making pear jam

Delicious pear jam is easy to prepare, but for some, the cooking process is new, so they ask a lot of questions. There are special nuances in the cooking process that are not always included in the description of the recipe, and they will be discussed further.

Which variety is best for pear jam?

Pear jam for the winter can be made from any variety, but each of them will give a special taste to the dessert. Depending on personal preferences, you can choose varieties to taste, but autumn fruits, dense and juicy, are most suitable. They do not boil soft during long processing and retain their shape.

A sour-refreshing delicacy will turn out if you take a wild pear as a basis. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. A unique aroma will be in jam made from Limonka pears. Duchess is more suitable for jams and marmalades. Popular varieties in the preparation of pear jam are Autumn Bergamot and Angouleme. Of the store varieties, you should pay attention to the sweetest Conference, which is also good after heat treatment.

How to prepare pears for jam?

Pear jam, the recipe of which is very simple, requires careful preparation of the fruit. Firstly, they must be dense, whole, with an elastic crust. It is desirable that there are no dents or dark spots on the pears. Overripe fruits should be removed immediately.

Pears must be thoroughly washed, wiped or allowed to dry. The stalks and core should be removed. If there are still small damages on the surface, they should also be removed, since only undamaged pulp should get into the jam.

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces for the most part will retain their shape, and in the second, a dessert of a uniform consistency will be obtained. Each hostess herself chooses in what form she likes pear jam.

How to cook pear jam for the winter without sterilization?

I wonder how to cook pear jam without sterilization? There are a couple of ways. In the first case, the jars must be roasted in the sun. They are placed in direct sunlight for several hours so that they are well heated before putting the jam cooked according to regular recipe. The second method requires long-term cooking of fruits along with lemon slices or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will be significantly reduced.

How to cook pear jam in a slow cooker?

With the help of a slow cooker, the process of making pear jam is greatly simplified. It is enough to know which modes and how many minutes to use. So, step by step instructions:

  1. Pears (1 kg), sugar (800 g) and citric acid (0.5 tsp) are poured into the bowl, the “Stew” or “Jam” mode is set for 1 hour;
  2. Use the "Heating" function for 30 minutes;
  3. Set the "Steaming" mode for 30 minutes, after which the jam is rolled up.

How to understand that pear jam is ready?

It may take a lot of time to make pear jam. Step by step recipe with a photo will simplify the cooking process, but you need to know when the dessert is ready. If the proportions are observed and the recipe is followed exactly, you can not worry about whether the pears were cooked enough. But to be sure, it is important to remember that the finished pear jam becomes transparent, the fruits resemble jelly-like pieces, and the syrup becomes thick. Only in this form can the delicacy be poured into jars and rolled up for the winter.

Why is pear jam liquid?

Many novice housewives are wondering why pear jam has not thickened. There may be several reasons for this:

  • Firstly, during the preparation, all the steps prescribed in the recipe were not followed.
  • Secondly, an insufficient amount of sugar affects the density of the jam, since the lack of an ingredient will prevent the syrup from thickening to the right extent.
  • Thirdly, the reason may be that the fruits turned out to be very juicy, and the excess moisture did not have time to boil away. In this case, it is recommended to resort to evaporation of the liquid by additional heating of the jam. The more cycles of bringing to a boil and cooling down, the thicker the dessert will turn out.

Why is pear jam candied?

Most often, it is pear jam that is candied, the recipe may not include citric acid, the absence of which provokes sugaring. To prevent this from happening, the delicacy needs sourness. You can add it not only with the help of preservatives, but also when combined with other fruits.

There are other reasons that simple pear jam candied, among them - non-compliance with the conditions of storage or use, namely:

  • storage period exceeded;
  • when using jam directly from the jar, other products got into the delicacy;
  • jar is not hermetically sealed.

Often during the cooking process, the proportions are violated, for example, if the proportion of sugar or honey is exceeded, the future jam will quickly become sugary. The same thing can happen if the syrup is boiled for too long. Sugaring also occurs when the syrup is boiled for insufficient time. Sugar does not have time to dissolve, and unnecessary crystals remain in the delicacy.

To return the jam to its former consistency, you can put open jar into a metal bowl, pour water into the pan to the level of jam, and add a tablespoon of water on top of the jam. The contents in the pan are heated over low heat and simmer until the jam takes its former form.

What goes well with pear jam?

Pear jam is versatile, so it can be combined with different fruits. The most popular additives are apples, citrus fruits (oranges or lemons), grapes, lingonberries. To taste with a pear, vanilla, cinnamon or poppy seeds are used. You can learn how to properly prepare pear jam with additives from a selection of recipes.

The benefits and harms of pear jam

Pear jam - delicious treat but can everyone eat it? Many are interested in the value of pear jam for the winter and whether it is worth preparing it in the presence of chronic diseases. For those who are interested in the question healthy eating This section is dedicated to...

What is useful pear jam?

Pear jam, the recipes of which are presented in abundance on the page, has a lot of advantages, which is why the delicacy is recommended as a constant source of vitamins, even in summer period time. The fruits saturate the dessert with a number of substances described below:

  1. essential oils with a diuretic property, which has a beneficial effect in the treatment of diseases of the liver, kidneys and prostatitis;
  2. arbutin - a natural antibiotic;
  3. vitamins A, B1, B2, C, PP, carotene and folic acid;
  4. mineral salts of potassium, iodine, iron, manganese, copper, cobalt, phosphorus, calcium, molybdenum, magnesium, zinc;
  5. organic acids that create a favorable microflora in the stomach;
  6. useful sugars;
  7. pectin, which naturally increases the body's resistance to bacteria;
  8. catechins, rejuvenating skin cells;
  9. nitrogenous substances that strengthen the intestines and stomach;
  10. tannins that have a beneficial effect on the work of the digestive tract.

What is the harm from pear jam?

Pear jam cannot be called a harmful product, since the benefits of its use are many times higher than the possible negative effect. First of all, any jam, including pears, consists of sugar, so the product is considered harmful for the figure, the condition of the teeth, as well as for people with diabetes.

The second type of negative impact is associated with the use of jam on an empty stomach. The acids included in the composition will irritate the walls internal organ which will cause severe discomfort. Otherwise, boiled pears can only benefit the human body.

What is the calorie content of pear jam?

For those who care about the figure, it is important to know what is the calorie content of pear jam per 100 grams. It is 214.6 kcal. For a more detailed calculation, we indicate the calorie content of pear jam in a teaspoon - 32.2 kcal.

Is it possible to pear jam with gastritis?

Pear jam has a beneficial effect on the digestive tract, but in the case of gastritis, you need to be careful. Much depends on the stage of the disease and the type. For example, when hyperacidity pear jam will only help during treatment, and vice versa, with reduced secretion, you will have to abandon the sweet product.

In addition, preference should be given only to home-made treats, as jars from the store probably contain preservatives. In the acute stage, you should not lean on the product, it is better to limit yourself to 1-2 tablespoons and drink them with warm milk or weak tea. Water in this case is not suitable, as it will provoke heartburn.

Can pear jam be used for pancreatitis?

Pear jam for pancreatitis is allowed due to the presence of useful substances that have a beneficial effect on the pancreas. But this does not mean at all that you should not stick to the prescribed diet and eat treats with spoons. A couple of teaspoons a day will do the trick, nothing more.

How to store pear jam?

The benefits of pear jam are obvious, but it must be stored properly so that it does not deteriorate over many months. If pear jam is properly prepared, a simple recipe for which can be found on the website, and storage conditions are observed, you can enjoy dessert for a long time, but often it ends much earlier than the expiration date.

How to store pear jam?

Pear jam for the winter can be stored at room temperature, but the jars must be hermetically sealed, and the room must have dry air. There are recipes in which the mass fraction of fruit is greater than sugar. Such jam should be stored in the basement or refrigerator.

In order to extend the shelf life, it is better to adhere to the standard rules for storing jam: at a temperature of 10 to 15 degrees in a dry room. If the humidity and temperature fluctuate frequently, it is a good idea to keep an eye on the lids on the jars, as over time they can become deformed due to rust formation, causing the jam to spoil.

How long does pear jam last for the winter?

Pear jam (recipe with photo) for storage in the refrigerator is recommended to be kept for no more than two weeks. But winter preparations at proper storage can last up to 3 years. If pear jam is combined with fruits that have seeds, such as plum or apricot, then such delicacies are stored for no more than a year.

How to determine that pear jam is gone?

The first sign of spoiled pear jam is an unpleasant smell after opening. Foam or bubbles on top indicate ongoing fermentation. Another sign could be mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam is moldy?

Mold forms if air enters the jar, so you should wrap the delicacy well for the winter and constantly check the jars for integrity. If, when rearranging the bank, the lid falls or hits hard, it is better to take it home immediately and start eating the contents, since even a weak blow can deform the lid.

If mold appears on the surface of the pear jam, it can be removed, and the remnants of the goodies can be used in baking or for making drinks, for example, in tea or compote. In severely advanced cases, you can boil the jam again, removing the resulting foam, into which the remaining fungus folds.

Pear jam fermented - what to do?

The fermentation process occurs in two cases: with a lack of sugar or if the jam is undercooked, that is, the syrup is not thick enough. To remedy the situation, you can separate the syrup from the pears, add 300 grams of sugar to it and boil to the desired density. After that, the fruits are returned to the syrup and boiled for another 15 minutes.

There is another processing option - the preparation of drinks by fermentation, for example, beer, cider or wine. On the Internet, you can find recipes for distilling fermented jam, which will help save a spoiled delicacy.

Pear jam for children, pregnant women and lactation

Pear jam is a popular delicacy, but in special cases, you need to know for sure whether you can enjoy dessert in abundance or temporarily limit yourself.

Is it possible to make pear jam during pregnancy?

Pear jam for pregnant women can have both positive and negative effects. Firstly, it is rich in folic acid, which should be actively consumed in the first and third trimesters. Secondly, pear jam, especially sour varieties, contains ascorbic acid, which contributes to the excellent absorption of iron. Thirdly, an abundance of potassium contributes to the normal functioning of the heart, and in fact during pregnancy, the load on this organ increases significantly.

During pregnancy, pear jam should be limited if a woman suffers from indigestion. Juicy fruits accelerate peristalsis, so you should not abuse them. True, many pregnant women suffer from constipation, so pear jam can help with them.

Pear jam is a good antimicrobial and antiviral agent, so pregnant women should eat it during cold epidemics. Eating cottage cheese, poured with pear jam in the morning, you can protect yourself from unwanted infection.

Is it possible to make pear jam during lactation?

The pear belongs to hypoallergenic products, therefore, immediately after childbirth, you can eat jam from a juicy fruit without fear for the baby. As a rule, newborns do not react to this product introduced into the mother's diet. To the question of whether pear jam is possible for a nursing mother, the answer is obvious. For women who have given birth, it is useful in terms of preventing constipation, and for a baby - as a rich source of vitamins and minerals.

In rare cases, pear jam can cause bloating, colic, or allergies, but this often happens if you eat industrially prepared jam. Preservatives are added to such products, which have a negative effect. If you want to enjoy pear jam with breastfeeding, it is better to prepare it yourself.

At what age can children eat pear jam?

Pear puree is allowed to be introduced into children's complementary foods from six months, but first the baby should already get used to apples. With pear jam - not everything is so simple, since it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years old. Others tend to believe that this is too late, so it is not advisable to stick to it.

In this regard, pear jam can be given to children from the age of one, first adding to food, for example, porridge or cottage cheese casserole. In the absence of restrictions in each case, children are pampered with a delicacy at will, but not overzealous in large portions.