Green pear jam for the winter is simple. Essential ingredients for a simple pear and lemon jam recipe with pictures. Amber jam from pear slices

Ingredients: sugar, pears, lemon

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

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

28.08.2017

Pear jam for the winter

Ingredients: pears, sugar, water

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

Required components:

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

12.02.2017

Vanilla pear jam

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

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

Ingredients:

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

03.09.2016

Pear jam according to GOST

Ingredients: sugar, pears

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

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

21.08.2016

Pear puree for the winter

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

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

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

18.08.2016

Pear jam in milk

Ingredients: pears, milk, sugar, soda

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

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

04.09.2015

Pear jam for the winter

Ingredients: pears, sugar, water, citric acid

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

Get to know the ingredients:

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

06.06.2015

Pear jam

Ingredients: pears, sugar

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

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

04.06.2015

Pumpkin, apple, pear and lemon jam

Ingredients: pumpkin, sugar, apples, pears, lemon

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

We will need:

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

01.06.2015

Pear jam in a slow cooker

Ingredients: sugar, pears

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

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

08.05.2015

Pear jam with nuts in a slow cooker

Ingredients: sugar, pears, walnuts

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

Ingredients:

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

03.05.2015

pear jam

Ingredients: pears, sugar, lemon, water

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

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

06.11.2014

Pear jam with poppy seeds and lemon

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

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

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

31.10.2014

Pear jam with lemon and ginger

Ingredients: pears, sugar, lemon, ginger root

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

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

29.10.2014

Pear jam with nuts

Ingredients: sugar, pears, walnuts

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

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

22.10.2014

Pear confiture with orange zest in a slow cooker

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

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

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

Summer is the time to prepare for the winter. It is at this time of the year that you can cook different types of jam from ripe and juicy pears, apples and other fruits and berries. In winter, sweet preparations will come in handy. delicious jam or jam can be served with tea or used as a filling for a homemade pie. Such a delicacy will appeal not only to the sweet tooth. The best pear jam recipes for the winter are presented in our article. Step by step description allows you to easily prepare any of the selected options.

Amber pear jam

The secret of this dessert lies in the special method of cooking. In order for the pear slices to remain intact and turn into a puree, they should be cooked in three approaches. Since this fruit is quite sweet, a moderate amount of sugar can be added (500-700 g per 2 kg of peeled fruits).

Prepared in a certain sequence:

1. Ripe, but firm fruits are peeled, core and cut into slices.
2. Syrup is being prepared in a saucepan on the stove. To do this, sugar is dissolved in 350 ml of water and brought to a thick consistency. It should remain clear and not turn into caramel.
3. Pear slices are poured with hot syrup and set aside until completely cooled.
4. Now you can put the pan on medium heat and bring the pears to a boil. Cook for 5 minutes, then remove the jam from the stove and cool.
5. Repeat the same steps twice more. IN last time the cooking time can be increased up to 45 minutes, which will allow you to achieve the desired thickness of the syrup.

Transparent jam from pears and apples slices

The following delicacy is perfect as a filling for pies and pies. After cooling, the jam for the winter from a pear and an apple turns out to be thick, like jam or jam, and does not spread when baking products. And it's really easy to make:

1. Apples (350 g) and pears (450 g) of hard varieties are peeled and core, and then cut into slices.
2. The fruits are put in a saucepan, covered with sugar (450 g) and left at room temperature for 3-4 hours so that they let the juice flow.
3. At this time, a couple of lemon rings are peeled and pitted, cut into small pieces and added to apples and pears. Lemon will give the jam acid, which is lacking in fruit.
4. The saucepan with the ingredients is sent to medium heat, brought to a boil and boiled apple and pear slices for 5 minutes. Dishes with jam are removed from the fire and left overnight until completely cooled.
5. Similar actions are carried out twice.
6. For the fourth time, the jam is boiled for about 1 hour, until it becomes thick enough. The finished delicacy is laid out in jars, covered with lids and rolled up with a can key.

Recipe for pear jam with peel

For the next dessert, pears of absolutely any variety are suitable, including soft ones. But this does not mean that the slices will turn into puree during cooking. To avoid this, the fruits are not peeled, but only from seeds and spoiled areas. As a result, pear jam with slices turns amber, and the peel becomes soft, so it is not felt at all.

The step by step recipe is as follows:

1. Pears are washed, dried and cut into 4 parts. A core is cut out of each quarter, after which such pieces are cut into 3-4 more slices.
2. Prepared fruits (2 kg) are put into a saucepan, covered with sugar (800 g) and shaken so that it is evenly distributed. You can start cooking jam after 2 hours, when juice is released from the pears.
3. The saucepan is put on a slow fire, the slices with sugar are brought to a boil and boiled for 5 minutes, but no more.
4. After complete cooling, after about 6-8 hours, the jam is again sent to the stove. This time and the next 3-4 times, you need to cook it for 5 minutes. Before each heat treatment, the jam is well cooled.
5. You can check how thick the delicacy turned out to be drop by drop on a plate, which should not drain if you tilt the dishes.
6. The finished jam is laid out in hot sterilized jars and rolled up. There is no need to turn and wrap them.

Pear jam with milk

The next delicacy tastes more like a homogeneous puree for baby food, and in consistency - condensed milk. But it turns out such pear jam is really very tasty, although it is not stored all winter. Under an airtight lid and in the refrigerator, it can stand for no more than three months. The following step-by-step instructions will help to prepare such jam correctly:

1. Pears (17 pcs.) Peel, seeds, spoiled places and cut into slices of any size.
2. Grind prepared fruits with a blender or meat grinder.
3. Pour pear puree with sugar (6 tablespoons), pour milk (5 tablespoons) and add a teaspoon of soda. In the finished jam, this baking powder will not be felt, and during the cooking process it will allow the pears to boil well.
4. Leave the prepared ingredients in the pan at room temperature for 2 hours.
5. After the time has elapsed, put the pan on a small fire, bring the jam to a boil, and cook it with occasional stirring for 8 hours. It should become quite thick and slowly drip off the plate. During cooking, the volume of the mass decreases by 4 times.
6. The finished jam is laid out in jars, twisted with lids, cooled and sent to the refrigerator.

Recipe for pear jam with poppy seeds

This dessert has an unusual appearance and taste. Pear jam with poppy seeds is very tasty. It can be served for tea drinking, and an interesting pie can be made from it. Step by step cooking such a dessert is as follows:

1. Peeled and seeded pear pieces (1 kg) are poured with sugar (300-500 g) and citric acid (1 teaspoon). In this form, the fruit must stand for 3 hours, so that juice stands out from them.
2. Put the saucepan on the stove. Cook the jam over low heat for 20 minutes.
3. Set aside half of the pears in a separate bowl, cool and puree with an immersion blender. Return crushed jam to saucepan.
4. Poppy (½ tbsp.) Warm up in a dry hot frying pan and add to the pears.
5. Cook the jam for another 15 minutes. Prepare jars and roll up a hot dessert for the winter.

Delicious jam with lemon and pears

The next delicacy is prepared in lemon syrup. Its taste turns out to be completely different than that of ordinary amber pear jam, more interesting and refined. Step by step it is prepared in several stages:

1. Pears are peeled and the middle with seeds, cut into slices and weighed. For jam, exactly 1 kg of fruit is needed.
2. A pitted lemon cut into circles is put into a small saucepan and 250 ml of water is poured.
3. After 3 minutes, the finished broth must be filtered and 1 kg of sugar added to it. Prepare a moderately thick sugar syrup and pour it over the pears in a saucepan.
4. Infuse the slices in syrup for 3 hours. During this time, the amount of liquid will double.
5. Cook the jam over low heat in 3 sets of 10-15 minutes. Before the next cooking, it must be cooled each time.
6. For the fourth time, the jam is boiled to the required density, after which it is rolled up in jars with a can key.

Recipe for pear jam with orange

This delicacy can be prepared very quickly. But it is cooked in 2 approaches, and before the subsequent heat treatment it will need to be cooled for 12 hours. Otherwise, everything is very simple:

1. Peel the pears from the core, and the peel can be left. Put them in a saucepan, add the same amount of sugar (1 kg each) and add an orange cut into thin slices. The peel does not need to be removed, but the bones will have to be removed.
2. Put the pan on low heat, and after boiling, cook the pears with sugar and orange for 10 minutes.
3. Remove the jam from the stove and let it cool. During this time, the slices will be saturated with syrup, become dense and transparent.
4. Put the jam on the fire again. Boil it for 5 minutes and can be rolled up in sterilized jars.

Cowberry and pear jam

Delicious dessert can be prepared according to the following recipe. Pear jam with lingonberries is prepared in this order:

1. Berries (2 kg) are moved, washed and dried.
2. Peeled pears (2 kg) are cut into small pieces.
3. Sugar (4 kg) is poured into a bowl for cooking jam or into a deep saucepan and poured into a glass hot water.
4. Simmer over low heat until the sugar is completely dissolved. As soon as it starts to thicken, pieces of pears are added to it.
5. Fruit slices are boiled for 15 minutes, after which lingonberries and spices are added to them (10 cloves and a teaspoon of ground cinnamon).
6. The jam is prepared for 45 minutes, until it becomes thick enough. in sterilized and sealed closed banks it can be stored all winter.

Pears in for the winter

The following delicacy is prepared in the following sequence:

1. pure berries sea ​​buckthorn (300 g) are stacked in a saucepan. 700 g of peeled and seeded pears are also added here.
2. The prepared mixture is poured with sugar (1.5 kg) and left on the table for 8-10 hours.
3. The next day, you can start the process of cooking jam. It is recommended to cook it in three sets of 5 minutes. Each time the jam must be well cooled.

The finished delicacy is transparent, very beautiful and tasty. It is rolled up in jars and stored all winter.

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, during the preparation of the jam, it is usually added a large number of Sahara. 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, which every housewife should try.

"Five Minute"

You will need:

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

Cooking instructions:

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

1. the fruits are prepared, cleaned, divided into slices and put in a saucepan;
2. everything is covered with sugar, which is then evenly distributed over the surface;
3. 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;
4. 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;
5. 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.
6. 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.

1. Cut the processed fruits and cover with prepared sugar.
2. 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.
3. When the pear gives juice, the mixture is put on gas and boiled.
4. After boiling, the mixture is kept on gas for another 2-3 minutes. If you hold more, the pears will boil.
5. Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The ritual is repeated twice.
6. 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:

1. before cooking, you can save the legs of the fruit by removing only the middle part;
2. fruit slices are poured with juice and allowed to stand for 20-30 minutes;
3. then put on a weak gas for 10 minutes, turn off and let cool;
4. slices are taken out, and the remaining syrup is mixed with granulated sugar, spices and boiled;
5. fruit pieces are added to the boiling mixture and boiled for 3 to 5 minutes;
6. turn off and insist for 6-8 hours;
7. 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.

1. Remove the peel and core with seeds from the fruit.
2. Cut into small cubes.
3. 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.
4. Set the automatic extinguishing mode and forget for 15 minutes.
5. After the time has elapsed, mix the mixture and switch the mode to baking. Wait 25-30 minutes.
6. 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:

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

1. Wash fruits thoroughly. Remove the middle with seeds and legs.
2. Cut into small pieces.
3. Mix sugar and water in a deep bowl.
4. 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.
5. Dip the pear slices into the resulting syrup and put on the slowest possible fire. Cook until the pears become translucent.
6. While everything is cooking, grate the lemon zest on a fine grater.
7. Boil the mixture for another 2 hours, stirring gently from time to time.
8. 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.

For information on how to cook amber pear jam with slices, see the next video.

Therefore, a couple - three jars of this fragrant delicacy can be found on the shelves of the pantry of every thrifty housewife.

When on a branchy pear tree among the foliage ruddy juicy sides of fruits are visible, it becomes a little sad. Summer is leaving and golden yellow is coming autumn time! This best time for healthy fruit preparations and you can cook amber pear jam. On this page, I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat and lick your fingers!”

Recipe for a simple pear jam for the winter

Let's start from the very simple recipe. It is so easy to make pear jam and roll it up for the winter that even a novice young cook can handle it.

Prepare products:

• pears - 1 kg;
• granulated sugar - 1, 200 kg;
• water - 1 glass;
• citric acid - 1 teaspoon.

Cooking:

1. Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
2. Pears are cut into slices, getting rid of seeds and stalks.
3. Pour 1 teaspoon of citric acid into the boiling syrup and mix well.
4. Next, load the chopped pears.
5. We are waiting for the jam to boil, remove the foam and cook delicious treat about 30 minutes
6. When the jam has cooled down a bit, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in a cold January, it will be possible to arrange a delicious family tea party!

Amber jam from pear slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Jam Ingredients:

• dense ripe pears- 1 kg;
• granulated sugar - 1 kg;
• cold water - 200 g.

Cooking:

1. We clean the fruit from the peel, cut out the seeds and cut into identical thin slices.
2. Granulated sugar dissolve in water and put on a slow fire. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the chopped pears with a warm solution, mix everything thoroughly and put it on a slow fire again.
4. Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table for evaluation. palatability!

Pear jam for the winter "Five Minute" - a simple recipe

For hurry-up hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is boiled 3 times for 5 minutes. That's why they named this one original way cooking "five minutes".

Cooking Ingredients:

• fruits - 2 kg;
• sugar / sand - 2 kg.

Cooking:

1. Rinse the fruits under running water, dry thoroughly and cut into thin slices. Sprinkle everything with sugar and mix.
2. After a sufficient amount of juice has been allocated, the workpiece is put on fire and from the moment of boiling, the jam should boil well for 5 minutes.
3. After complete cooling, the procedure is repeated two more times. Each time the sweetness needs to be completely cooled!

A thick delicacy of pears can already be served on the table to the delight of the sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

To prepare a thick pear jam, you will have to boil the syrup to the state of viscous honey. The recipe is not complicated, but you have to tinker a little, but the result will exceed all expectations.

Cooking ingredients:

• pears - 1 kg;
• granulated sugar - 1 kg;
• lemon juice - 1 tbsp;
• water.

Cooking:

1. Ripe, but firm pear fruits need to be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. Fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cook for 10 - 15 minutes.
3. When the syrup starts to bubble, strain it through a sieve, and carefully transfer the pears to another bowl.
4. Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
5. Put the pears in fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

Ready jam can be laid out in sterilized jars and cleaned for the winter.

You can check the readiness of the jam interesting ways: pour the cooled syrup a little on a plate and draw it with a finger or a spoon. The groove must not join!

Lemon pear jam recipe

September and October are the hot season for autumn preparations! According to the recipes of experienced housewives, you can cook amber pear jam, and the citrus note of lemon will give it a unique aroma and summer freshness.

Let's prepare the ingredients:

• pears - 2 kg peeled;
• lemon - half;
• sugar - 1,200 kg;
• water - 1 glass.

Cooking:

1. Peeled from all excess pears, chop into thin slices. You do not need to remove the skin, it will keep the pear pieces whole and beautiful.
2. Peel the lemon and cut into thin slices.
3. Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small fire. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup is formed. We're taking the foam off!
4. Pour the pears with hot syrup and put the bowl on a slow fire. We are waiting for the future jam to warm up, but not to boil. We do not interfere with the spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
5. We set aside the basin and wait for 6 hours of tincture for fragrant jam. There will be a lot of syrup, and the color of the pears will change when we start cooking 2 times. Let's wait for the boil and boil the delicacy for 10 minutes. We're taking the foam off!
6. Again, set aside the jam for 6 hours and repeat the cooking 2 more times.

After the 4th cooking on low heat for half an hour, we check the jam for readiness. Droplets of syrup should not spread on the saucer!

We lay out beautiful whole slices of pear jam in clean jars and close for the winter. Happy drinking for the whole family!

Good luck and see you for new recipes!

Pear variety Severyanka is very popular in many regions of Russia, because it does not require special efforts care. Its fruits of a greenish tint with a slight tan are very tasty, sweet, with a slight sourness. This variety of pears is ideal for making jams, jams, marmalades. It is popular to make preparations for the winter from the northern woman with the addition of other fruits, berries, walnuts, mint. The publication will consider the most unusual and proven recipes.

Severyanka pear jam: step by step recipes with photos

Pear Severyanka is great for harvesting for the winter. Therefore, it is often closed even as a whole, in the form of compote. But pear jam, which is prepared with the addition of other fruits, will have a special exquisite taste. Consider options for pear desserts for the winter, recipes with spices, berries, nuts, milk or cognac, which are prepared in different types kitchen appliances.

The easiest recipe for pear jam for the winter

Ingredients for classic recipe:

• ripe northern pear - 3 kg;
• white sugar - 2-3 kg;
• spring water - 0.5 l.

Step by step process fast food the simplest pear jam:

1. Rinse the pears under running water, put in a colander to drain excess liquid.
2. Cut the fruit into 3 parts: into one big piece, and the rest - into 2 halves, cutting out the middle with bones from each.
3. Pour the resulting fruit slices with granulated sugar and let stand for several hours (it is possible to insist for a day, depending on whether there is time in stock).
4. When juice appeared at the bottom of the container with pears, put the workpiece on the stove and start cooking over low heat (it is allowed to add water if there is little syrup).
5. After the pear jam boils, it must be kept on fire for 15-20 minutes, while preparing jars and containers for dessert.
6. Arrange thick homemade northerner jam in jars, roll up tightly with tin lids and enjoy at any time of the year. Bon appetit!

Amber transparent jam with lemon and orange slices

Ingredients:

• pear northerner ripe or medium ripeness - 2 kg;
• lemon thick-skinned, yellow - 2 pcs. (allowed to be replaced by acid);
• orange sweet, juicy - 3-4 pieces, depending on the size;
• granulated sugar white color- 2 kg;
• distilled water.

Step by step process of making pear jam with lemons and oranges:

1. We wash the fruits under running water, dry them, spreading them on paper towels.
2. We clean the pears from the middle, cutting them into 4 parts. The skin of the northerner should be left so that the fruits do not just turn out to be jam.
3. We peel oranges, lemons and additional walls between the slices, taking out only the juicy pulp. If it gets difficult and in small pieces, then it's okay. Perform this process right above the container with future jam so that the juice does not go to waste.
4. Add granulated sugar to the fruit, mix everything.
5. After a few hours, when liquid with juice appears at the bottom of the container, put it on the stove and bring to a boil.
6. After that, turn off, set aside to another place so that the future dessert cools down.
7. Then we set it to cook again, but you already need to hold the pear jam longer, boil for 5-10 minutes.
8. We prepare glass containers with twists, put jam there and close.
9. Pear jam with oranges, lemons is stored from 1 to 5 years, or even more. The main thing is to put it in a cool, dark place.

How to make jam from whole pears in a slow cooker

Ingredients:

• garden pear, northerner varieties - 1.5 kg;
• apples of sweet and sour varieties (Antonovka is ideal) - 1.5 kg;
• sugar - 2 kg;
• water - 200 g.

step by step process making pear jam in a slow cooker:

1. We wash pears, apples under running water. Leave in a bucket or bowl to glass excess water.
2. Pears, without cutting completely, we clean from the internal parts. To do this, cut off the bottom with a tail and take out the bones with a knife (or a spoon, if the northerner is ripe).
3. We peel the apples, cut into pieces, and then crush everything into small cubes.
4. Add 1 kg of sugar to sweet and sour fruits and mix thoroughly. If at the same time the cubes break, it's okay.
5. In small holes that turned out in pears, we put apple salad, very tightly.
6. We put the resulting northerners into the bowl of the multicooker, sprinkling each row with sugar.
7. We add water to the bottom of the bowl, set the “Extinguishing” mode for 30-40 minutes and wait for the dessert to be prepared.
8. After the slow cooker notifies of the end, the jam is allowed to be consumed immediately or tightly packed in glass containers for the winter, and then rolled up with a key.

Five-minute from the Far Eastern and Siberian varieties of pears

Ingredients:

• Far Eastern, Siberian varieties of pears - 3.5 kg;
• sugar, white sand - 3 kg;
• sour apples - 500 g.

The stages of making a five-minute jam, a Far Eastern or Siberian variety of pears was taken for it:

1. Wash and lightly dry fruit.
2. Peel them from the core, roots, tails, cut into pieces.
3. Sprinkle all the slices with granulated sugar in layers.
4. Leave the fruit mixture to infuse for 8 hours to 1 day.
5. Put the container with the future jam on the stove. On a small fire, it is worth bringing the dessert to a boil, and then boil it for 5 minutes.
6. Then we lay out the pear jam in jars and rejoice every time we eat it!

Easy recipe with spices

Ingredients:

• pears of medium ripeness - 2.5 kg;
• berries: blackberries, grapes, lingonberries, gooseberries, chokeberries - 200 g each;
• white granulated sugar - 2 kg;
• different spices with cardamom, cloves, cinnamon, vanilla.

Step-by-step process of making pear jam with cinnamon, cardamom, cloves:

1. We wash all the berries, pears under running water clean water.
2. We clean the fruits from excess ponytails, cores, branches.
3. Pour 1 kg of granulated sugar over all pears and set to infuse.
4. In the meantime, we pass the berries through a meat grinder or blender, add sugar to them and mix everything.
5. We put the pears to boil on a small fire, before boiling, add the berry gruel and spices.
6. Cooking dessert with cloves, cardamom, cinnamon should continue for 5-10 minutes in a boiling state. At the end, you can add ginger. After that, sterilize the jars and place the dessert in containers.

How to make wild hard and soft pear jam

Ingredients:

• wild hard pear (green) - 1 kg;
• soft pear wild game - 1 kg;
• cranberries, sea buckthorn, currants - 250 g each;
• lemon - 1 pc.;
• sugar - 2 kg.

Step by step cooking process:

1. We wash all the berries, fruits, dry a little.
2. We clean the pears from the tails, roots. The core can be left, because after cooking it will become tasty and soft.
3. We put all the pears mixed - soft, hard.
4. Add lemon juice to the sugar (if not enough, you can add apple cider vinegar) and the zest that remains. It is allowed to manually squeeze out all the insides, and put what is left in a container to add flavor (after cooking, the remaining lemon will need to be removed).
5. Sprinkle pears with sugar, put on a small fire to cook.
6. In the meantime, we clean the currants, cranberries and sea buckthorn from the branches.
7. After the pear jam boils for 5 minutes, add the berries, mix and wait for a second boil.
8. Next, you need to boil the jam for 10 minutes and it is ready to eat.

Jam and marmalade from pears with plums and apples

Ingredients:

• ripe northern pear - 1.5 kg;
• plum large, ripe (or cherry plum) - 1.5 kg;
• sweet and sour apples, summer varieties - 1.5 kg;
• granulated sugar - 3 kg.

How to cook pear jam with plums, apples:

1. Thoroughly wash all prepared fruits.
2. Plums are separated from the stone, in apples, pears we cut out the core, having previously cut them into several parts.
3. We dilute granulated sugar with 500 g of water, gradually pouring it into the liquid. This process is easier to perform on a warm stove.
4. When a homogeneous mass is obtained, pour it into the prepared fruits, mix everything.
5. Next comes the 3-step cooking process. Bring the dessert to a boil for the first time, leave to cool. The second - boil for 3-5 minutes, set to cool. The third stage - boil the jam for 10 minutes, add vanilla if desired.
6. We lay out the dessert in jars, we immediately admire beautiful view, and in winter - great taste.

How to cook jam for diabetics without sugar or with fructose

Ingredients:

• very sweet pears - 1 kg;
• red apples, summer, without sourness - 1 kg;
• bananas - 2 pcs.;
• water.

Step-by-step process of making dessert for diabetics without sugar:

1. Pears, apples - peel and entrails, cut into small pieces.
2. Peel bananas, cut into rings.
3. Add a little water to apples, pears (about 1 cup), set to boil.
4. Before the liquid dessert boils, add bananas to it, mix and boil for 5-10 minutes.
5. We put in sterilized jars, roll up the lids and store in the refrigerator until use.

Recipe for pear jam with pectin and melon in the microwave

Ingredients:

• ripe summer pear - 1 kg;
• melon sweet, granular - 1-2 pcs. (depending on size);
• pectin powder - 1 pack (allowed to be replaced with gelfix);
• water - 500 ml.

Step-by-step process of making pear jam with melon and pectin:

1. We wash the pears, peel them and cut them into pieces.
2. Wash melons, remove skin, entrails and cut into small pieces.
3. Mix the fruit, add pectin (according to the manufacturer's instructions) and water.
4. We put the jam in the microwave (or pressure cooker, bread machine) for 20-35 minutes. After it is cooked, we lay out the dessert in dry, clean jars and roll up the lids.

Overripe pear jam with nuts and poppy seeds

Ingredients:

• red-sided northerner - 1.5 kg;
• nuts, poppy - 200 g each;
• sugar - 1 kg.

Cooking process:

1. My pears, cut into small pieces (like potatoes on borscht).
2. Add walnuts, poppy seeds, hard almonds to them and mix with sugar.
3. Let it brew for 4-5 hours, after which we cook the jam for about 30 minutes until the color changes.
4. We put the dessert in sterilized containers.

Pear jam with berries and raisins

Ingredients:

• pear summer varieties - 2 kg;
• berries - very different, any varieties of lingonberries, cranberries are suitable, chokeberry- 2 kg;
• raisins - 500 g;
• sugar - 3 kg.

Stages of preparation of royal jam from pears and assorted berries:

1. My pears, peel, cut into pieces.
2. We do the same with berries. If they are small, then it is better to leave them whole.
3. Mix all ingredients, add sugar, bring to a boil.
4. After the mixture boils for 2-3 minutes, turn it off and cool it.
5. We filter the jam on a sieve or colander, separating the skins, seeds of berries.
6. Add raisins to the jam, boil for 5 minutes over medium heat and put in containers for the winter.

Unusual jam recipes with whole milk or cognac

Ingredients:

• pear (suitable varieties Dulka, Chernomyaska, Ussuriyskaya) - 2 kg;
• milk - 1 l (it is allowed to replace it with 0.5 l of cognac);
• sugar - 1 kg.

How to make unusual pear jam with milk or cognac:

1. Rinse the pears, separate the pulp from them (removing the skins, center).
2. Pass the resulting pieces of fruit through a meat grinder or blender.
3. Add milk (or cognac), sugar and mix well.
4. Then put the container on the fire using the flame splitter. The jam should boil for up to 10 minutes.
5. At the end, to check the readiness of the dessert, it is worth pouring a little hot jam into a glass. If the liquid moves slowly, then it's time to remove the jam and put it in jars.
6. When using cognac, dessert is best consumed immediately, ideally with chocolate.

Video recipes: How to make pear jam at home

Every beginner should look at an example from experienced chefs before cooking on their own. And cooks with a lot of practice can also learn something interesting from the training videos. To determine the perfect pear jam recipe for yourself, it is worth considering many cooking options. We offer you to watch video tutorials on creating excellent pear desserts.

Pear recipe in sugar syrup

Jam slices