Pear is not capricious in preparation - even those cooks who have never made jam will be able to make this delicacy. Before cooking, it is necessary to sterilize the jars, prepare and wash the fruit for cooking.

Useful properties of dessert

Pear jam is not only tasty, but also healthy. Ripe fruits contain vitamins, fructose, and folic acid. They are also rich in iron, potassium, copper, calcium, zinc and other substances. Pears support the immune system, help digestion, improve mood, relieve dizziness and headaches. Fresh fruits are recommended for colds, bronchitis and tuberculosis.

A large amount of fiber is found in the skin of the fruit. However, this is the toughest part of the pear, so it is recommended to peel it when making jam. With the peel, sweet food is more healthy, but jam made only from the pulp has a more delicate and juicy taste. Therefore, cleaning the fruit remains on the conscience of the cooks.

To keep fruits longer beneficial features, have not fermented or become moldy, sterilize the storage container. Warm containers with a small amount of water in the oven at 120°C or microwave. To sterilize on the stove, use a special lid with a hole or a grid that is placed over a pan of boiling water.

Varieties suitable for cooking

You can prepare dessert from any summer and autumn varieties. The fruits should be quite dense, but not hard. Ideally, after cooking, fruits become soft and tender, maintaining the shape of the pieces. The table shows some varieties of pears that are ideal for cooking dessert.

Table - Features of pear varieties

If the jam is made from purchased fruits, then you should choose the fruit responsibly. The pears should be smooth, without wormholes or dents. You need to choose fragrant and elastic ones. It is recommended to buy one pear of each type and try it at home. Take the ones you like best for cooking.

Recipes

It’s not difficult to brew a dessert to your individual taste. Pear goes well with sugar and goes well with many fruits and confectionery spices. The readiness of the treat is determined by the softness and transparency of the fruit. To ensure that the fruit slices are cooked evenly and simultaneously, use one variety of equally ripe fruit.

"Five Minute"

Description . The recipe can be considered a classic. The ease of preparation will appeal to those new to the culinary arts. If sweet varieties are used, honey may be excluded from the ingredients. “Five Minute” goes well with porridge and pancakes.

What you will need:

• pears - 1 kg;
• sugar - 250 g;
• honey - a tablespoon;
• lemon juice - a tablespoon.

How to cook

1. Wash the fruit, cut out the cores, remove the petioles.
2. Cut into thin, but not transparent, slices.
3. Pour lemon juice into the pears.
4. Add sugar and honey.
5. Stir, leave covered in the room for six hours.
6. Let it cook over medium heat.
7. While stirring, wait until it boils.
8. Cook for five minutes.
9. Pour into containers.

Yantarnoe

Description . Prepared from varieties with elastic pulp and delicate aroma. Cooking requires boiling in several stages, so you should highlight free time. The amount of ingredients gives a yield of 0.5 liters.

What you will need:

• pears - 1.25 kg;
• sugar - 1.25 kg;
• water - 1 l.

How to cook

1. Wash the fruits and cut off the skins.
2. Cut the pulp into quarters, remove the seeds.
3. Cut each part into 3mm thick slices.
4. Place the saucepan on the stove, pour in water.
5. Wait until it boils, add granulated sugar.
6. Stir until the grains dissolve.
7. Place in a saucepan pear slices.
8. Pour in the boiling syrup.
9. Leave for about an hour for the fruits to soak and cool.
10. Place on low heat and leave after boiling for five minutes.
11. Remove from the stove and leave to cool.
12. Boil again, cool, repeat the process a couple more times.
13. Boil for an hour over low heat, stirring occasionally.
14. Pour into jars or consume immediately after cooling.

With apples

Description . The recipe is very popular among gardeners, as the fruits ripen at the same time. Pears and apples go well together in both taste and texture.

What you will need:

• pear - 500 g;
• apple - 500 g;
• granulated sugar - 1 kg;
• water - 250 ml.

How to cook

1. Rinse the fruits under running water.
2. Cut out the cores.
3. Cut the pulp into slices.
4. Cover the fruit with water.
5. While stirring, gradually add sugar.
6. Cook for about an hour until the fruit is soft.
7. Divide into jars.
8. Sterilize for half an hour, roll up.

With oranges

Description . It's easy to prepare. The result is a beautiful, aromatic and healthy delicacy.

What you will need:

• pears - 1 kg;
• sugar - 1 kg;
• water - 250 ml;
• orange - half a fruit;
• salt.

How to cook

1. Remove the peel from washed pears.
2. Cut into thin slices.
3. Add salt to an arbitrary amount of liquid and pour over the prepared pears.
4. Let stand for 15 minutes, drain the liquid.
5. Pour a glass of water into the container with the slices.
6. Add sugar and cook over low heat until the sugar grains dissolve.
7. Cover the mass with gauze and leave for ten minutes.
8. Repeat the heating and cooling process three times (boil for five to seven minutes).
9. Cut the orange into mugs and add to the pears.
10. Boil over low heat for half an hour until thick.
11. Pour for storage.

The finished jam has a fairly thick consistency. It's easy to check readiness. Place a small amount of jam on a saucer. If the syrup quickly spreads over the surface, continue cooking.

With lemon

Description . The taste of sweet pears is “neutralized” by lemon juice, which gives the food a characteristic sour taste. Instead of fresh lemon, you can use citric acid diluted with water.

What you will need:

• peeled pears - 1 kg;
• sugar - 1 kg;
• large lemon - one or two small ones;
• water - 250 ml.

How to cook

1. Cut the pear fruits into large slices 2 cm thick.
2. Slice the lemon into thin slices and remove the seeds.
3. Place lemon slices in a saucepan and add a glass of water.
4. Boil, cook for three minutes.
5. Drain the liquid into a saucepan.
6. Squeeze the juice from the boiled lemon and strain through a sieve.
7. Pour the juice into a saucepan and place on the stove.
8. Gradually add sugar and dissolve in liquid.
9. Place the pear slices into the pan.
10. Pour in hot syrup.
11. Wait a couple of hours.
12. Boil the mixture and simmer for a quarter of an hour over low heat.
13. Skim off the foam periodically.
14. Leave for a couple of hours until completely cooled.
15. Boil and cool two more times.
16. Cook for 20 minutes, then transfer to jars and seal.

Transparent

Description . It turns out clear jam slices, which are ideal for filling pies, bagels, and rolls. Thanks to the seasonings, the delicacy will be aromatic.

What you will need:

• peeled pears - 1 kg;
• granulated sugar - 800 g;
• lemon - 500 g;
• water - 250 ml;
• cinnamon;
• carnation.

How to cook

1. Boil water, add 200 g of sugar.
2. Stir until dissolved.
3. Squeeze the lemon juice.
4. While stirring, add the remaining sugar little by little and dissolve completely.
5. Remove from heat and cool to approximately 40°C.
6. Cut the peeled fruit and remove the core.
7. Cut into slices or cubes, as you prefer.
8. Place the pieces in the prepared sugar syrup.
9. Leave covered in the room for 12 hours, stirring occasionally.
10. Boil the contents and season.
11. Leave it in the room for another 12 hours.
12. Cook for five minutes, cool.
13. Repeat the last point a couple of times.
14. Pour into containers.

An interesting combination is provided by pear, lemon and dark chocolate. Peel three pears and cut into slices. Squeeze the juice of one lemon and grate the zest. Add a glass of sugar and simmer over low heat until it boils. Add chocolate pieces (80 g), leave covered for a day in a warm place. The next day, boil for a quarter of an hour. Pour into a sterile container (yield - 0.5 l).

With ginger

Description . A fragrant and healthy dessert is prepared quickly and easily. Ideal for winter tea drinking. To ensure that the delicacy is not spicy, but retains the ginger smell, you can use ground seasoning. It is also recommended to add large pieces of ginger before steeping for an hour, removing them before starting cooking.

What you will need:

• ginger root - 50 g;
• pears - 1 kg;
• sugar - 1 kg;
• lemon.

How to cook

1. Cut out the core of the washed fruits.
2. Cut into arbitrary pieces.
3. Place in a thick-bottomed saucepan.
4. Squeeze the lemon, add sugar.
5. Leave for an hour.
6. Place on the stove and wait until it boils over low heat.
7. Boil for 20 minutes.
8. Grate the ginger and place in the pan.
9. Continue cooking for another half hour over medium heat.
10. Divide into containers.

With lingonberries

Description . This beautiful lingonberry-pear dessert has a pleasant bitter taste. The berries give the finished, cooled jam a jelly effect. Sweet but slightly harsh fruits are suitable for this recipe.

What you will need:

• pears - 700 g;
• lingonberries - 500 g;
• granulated sugar - 500 g;
• water - 300 ml;
• lemon - half a citrus.

How to cook

1. Without breaking off the cuttings, remove the skin.
2. Place the trimmings in a separate container.
3. Pour an arbitrary amount of water over the peeled fruits to completely cover the fruits.
4. Pour in freshly squeezed lemon juice to prevent the fruit from darkening.
5. Grate the zest on a fine grater.
6. Add zest and berries to pear skins.
7. Pour in 300 ml of water and place on the stove.
8. Cook for ten minutes until the berries are completely softened.
9. Rub the mixture through a fine sieve.
10. Cut the pear pulp into small slices, removing the core.
11. Add pieces of fruit and sugar to the mashed puree.
12. Cook for 40 minutes, periodically removing the foam.
13. Pour into containers.

With plum

Description . An excellent option for gardeners who no longer know how to process the harvest of fruit trees, but still want to save on sugar. The indicated amount of components gives a yield of 5 liters.

What you will need:

• pear - 4 kg;
• plum - 2 kg;
• water - 2 l.

How to cook

1. Peel the pears.
2. Remove seeds and seeds from all fruits.
3. Cut the fruit into slices.
4. Mix the ingredients together and add water.
5. Place on low heat and boil.
6. Leave to cool.
7. Repeat the boiling and cooling procedures about five times until the mixture is soft and smooth.
8. Transfer to containers.

With pumpkin

Description . This unusual pumpkin delicacy will be an excellent option for filling. Syrup can be added to drinks.

What you will need:

• pear - 300 g;
• pumpkin - 150 g;
• water - 500 ml;
• sugar - 250 g.

How to cook

1. Cut peeled and seeded vegetables and fruits into small pieces.
2. Let the water boil.
3. Add sugar.
4. Wait until it boils, carefully add the fruits.
5. Cook on fire for 25 minutes.
6. Place into jars along with the syrup.

To make the jam more uniform in composition, it is recommended to grind the ingredients together in a food processor or blender.

With quince

Description . The result is a sweet, slightly astringent jam. It is not necessary to add water: fruits give a lot of juice. The finished treat has a beautiful bright orange color.

What you will need:

• Japanese quince - 500 g;
• pears - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Peel the fruits from seeds and cut into slices.
2. Grind the quince in a food processor, removing the seeds first.
3. Mix chopped and crushed fruits, add sugar.
4. Leave covered for two to three hours to allow the juice to release abundantly.
5. Turn the heat to low and simmer for one hour.
6. Skim off the foam periodically.
7. When the pears become translucent and soft, finish cooking.
8. Divide into jars.

With chokeberry

Description . A truly autumnal jam with bright colors. The juiciness of the fruit softens the astringent taste of rowan, making the dessert sweet and fragrant. Vanillin complements the delicacy and gives it a spicy aroma.

What you will need:

• pears - 300 g;
• chokeberry - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml;
• citric acid - 5 g;
• vanilla sugar.

How to cook

1. Sort the berries and separate them from the branches.
2. Boil some water and soak the berries for five minutes.
3. Take it out, wash it cold water, dry.
4. Add 500 g of sugar to 500 ml of boiling water to make a syrup.
5. Pour liquid over berries.
6. Boil for four minutes.
7. Leave it covered for ten hours.
8. Peel the fruit and cut out the cores.
9. Cut into slices.
10. Pour into boiling water, boil for ten minutes.
11. Bring the berries in the syrup to a boil, add the remaining sugar.
12. Stir until smooth, cook for 15 minutes.
13. Add pear slices. Cook until softened.
14. Before the end of cooking, add vanilla sugar and citric acid.
15. Place the finished treat in sterile containers.

With bananas

Description . Fragrant banana jam will appeal not only to lovers of sweets for tea, but also to novice cooks who are not ready to stand at the stove for a long time. The dessert is prepared in just a couple of hours.

What you will need:

• banana - 2.7 kg;
• pear - 1 kg;
• lemon - two pieces;
• orange - two pieces;
• sugar - 2.5 kg.

How to cook

1. Peel the bananas and cut into slices.
2. Squeeze the juice from lemons and oranges and strain to retain the seeds and pulp.
3. Peel the pears, remove the seeds, cut into pieces.
4. Place in a saucepan with juice.
5. Add 500 g of granulated sugar.
6. Place on the stove and wait until it boils.
7. Gradually add banana slices.
8. Add the remaining sugar.
9. Reduce heat, simmer for an hour, skimming off foam and stirring.
10. Pour into containers.

With grapes

Description . Fragrant autumn jam is loved by many southerners. Depending on the juiciness of the fruit, the dessert turns out liquid or denser. If the fruits give too much juice and you want to enjoy viscous jam, turn up the heat and evaporate the excess liquid, remembering to stir.

What you will need:

• seedless grapes - 300 g;
• pears - 2 kg;
• sugar - 2.4 kg;
• water - 300 ml;
• lemon - one.

How to cook

1. Wash the pears, remove the seeds and membranes.
2. Cut into cubes.
3. Separate the grapes from the branch and rinse.
4. Add 300 g of sugar to the water and put on fire.
5. Cook until the sugar grains dissolve.
6. Add grapes, then pear slices.
7. Stirring occasionally, add the remaining granulated sugar piece by piece.
8. Cook for an hour.
9. Squeeze the lemon ten minutes before it’s ready.
10. Place the resulting jam into containers.

With poppy seeds

Description . An original and simple recipe. This sugar-free delicacy will be appreciated by true gourmets. If the fruit is juicy and releases a lot of liquid when cooked, extend the boiling time to half an hour or longer.

What you will need:

• pears - 2 kg;
• liquid honey - four tablespoons;
• poppy seed - two teaspoons;
• cardamom - five boxes;
• vanillin.

How to cook

1. Peel and chop the fruit pulp.
2. Break the cardamom pods, remove the seeds, and mash with a pestle.
3. Add honey and crushed cardamom seeds to the pear pieces.
4. Place on low heat and wait until it boils.
5. Cook for 20 minutes, stirring.
6. When the brew begins to thicken, add poppy seeds and vanillin.
7. Stir, cook for a couple of minutes, remove from heat.

Instead of poppy seeds, you can use sesame or chopped walnuts. Experiment with flavors by adding sunflower, pumpkin seeds, cashews.

With almonds

Description . A variation of the previous recipe with the addition of sugar and almonds. Thanks to the spicy ingredients, the treat has an exquisite aroma.

What you will need:

• pear - 2 kg;
• sugar - 2 kg;
• water - 1.5 l;
• almonds - 100 g;
• vanilla - half a teaspoon.

How to cook

1. Clean the fruits and remove the skins.
2. Cut into slices.
3. Boil water and add pear slices.
4. Cook for three minutes, drain the liquid into another pan.
5. Add sugar and, stirring, cook the syrup.
6. Pour the sweet liquid over the slices, close, and leave for three hours.
7. Let it cook.
8. After boiling, reduce heat and simmer for ten minutes.
9. Leave to cool for four hours.
10. Boil the jam again and cook for ten minutes.
11. Add vanilla and chopped nuts.
12. Cook for another ten minutes.
13. Pour into containers.

With dogwood

Description . Red berries normalize blood pressure, strengthen the immune system, and increase hemoglobin levels. The delicacy turns out to be a beautiful pinkish color. The specified amount of ingredients yields 1 liter of jam.

What you will need:

• dogwood berries - 500 g;
• pears - 500 g;
• sugar - 700 g;
• water - 200 ml;
• cloves - two or three pieces.

How to cook

1. Sort and wash the berries.
2. Fill with water and boil for three minutes.
3. Rub the boiled berries through a sieve to retain the seeds and skins.
4. Add granulated sugar to the puree and heat to form a syrup.
5. Cut into slices and add to syrup.
6. Wait until it boils, remove from heat.
7. Leave to cool for a couple of hours.
8. Place on the stove again, add cloves.
9. Remove and cool after boiling.
10. Let it cook for the third time.
11. As soon as the jam boils, reduce the heat and leave for 20 minutes.
12. Skim off any foam that forms.
13. Pour the prepared jam into jars.

From the wild

Description . Game is more dense, small and sour compared to garden varieties. Therefore, it is necessary to take more sugar than fruit. The entire cooking process takes three days.

What you will need:

• wild pear - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml.

How to cook

1. Peel and cut the fruit.
2. Boil water, add fruits.
3. Cook until soft, remove with a slotted spoon.
4. Add sugar to the broth and stir until completely dissolved.
5. Add pear pieces, cook for 15 minutes.
6. Leave for 24 hours.
7. Repeat the cooking and daily settling procedure two more times.
8. Place in containers.

Small fruits can be left whole by breaking off the stems. To prevent the skin from bursting, pierce the fruit with a toothpick in several places.

In a frying pan

Description . Pear delicacy is very easy to prepare in a frying pan in the absence of a suitable pan. The method is convenient for cooking a small amount of jam.

What you will need:

• peeled pears - 700 ml;
• sugar - 250 g;
• lemon - half a citrus.

How to cook

1. Cut the peeled and seeded pears into small cubes.
2. Finely grate the zest of half a lemon.
3. Squeeze out the lemon juice.
4. Place the pear pieces into a deep frying pan.
5. Add sugar and zest.
6. Pour over the juice.
7. Stir and place over medium heat.
8. Remove the resulting foam, reduce the power of the burner.
9. Cook for about half an hour, skimming off the foam and stirring the fruit.
10. When the jam thickens, remove from heat and place in containers.

In a slow cooker

Description . The cooking process in a slow cooker is greatly simplified. The taste is no worse than when cooking on the stove, and it takes much less time. The jam is prepared without water under the lid. But it is necessary to cool when open lid so that the excess moisture evaporates, and the result is thick jam.

What you will need:

• pears - 1 kg;
• granulated sugar - 800 g;
• lemon - one.

How to cook

1. Peel the fruits and cut out the cores.
2. Cut the pulp into small cubes.
3. Place in a bowl, add sugar.
4. Set the “Extinguishing” mode for an hour.
5. After cooking, cool for two hours.
6. Repeat the cooking procedure three times in the “Steam” mode, adding lemon juice the second time.
7. Transfer to containers.

Another device will help in cooking peach jam - a microwave oven. Also, no water is added, in addition, the jam is prepared without sugar. Cut an equal amount of pear and peach pulp into cubes, grind with a blender or meat grinder. Pour into a microwave-safe bowl, set to maximum power and 20 minutes. Stir and leave for another half hour at medium temperature. Determine readiness by its thickness - the jam does not spread over the saucer.

If the delicacy is prepared with sugar, lemon juice, and sour berries, then you can do without sterilization and pasteurization. It is recommended to pasteurize “natural” jam without the addition of natural preservatives before sealing the jar. Place the lidded container in a pan of water (place a towel on the bottom) or in the oven for a few minutes. The larger the volume of the jars, the longer you keep it.

Taste pear jam Many associate it with childhood. So, while enjoying delicious jam, I involuntarily remember the wonderful time when my mother cooked aromatic and unusually tasty pear jam. True, in those days, few people experimented and combined various berries and fruits when cooking, and quite in vain.

Lemons are perhaps one of the fruits that can be safely added to almost any jam, even if you make it from vegetables. A striking example of this is zucchini jam with lemon. Well, let's get back to the pears. Pears have their own wonderful sweet-honey aroma, and adding lemon to them gives them its own subtle citrus notes, without overpowering their flavor.

Pear jam with lemon according to this recipe, it does not boil over, and the pears remain sliced ​​in it, so it is perfect for cooking open pies, as a layer for cakes. To ensure that your jam turns out exactly like this, give preference to hard varieties. Soft pears, alas, will not work, but you can make very tasty pear or jam from them. Preparing the jam will not take much time if you allow time for the syrup to form. So, let's take a detailed look at how to prepare it.

Ingredients:

• – 2 kg.,
• Lemon – 1 pc.
• Sugar – 1.5 kg.

Pear jam with lemon - recipe.

Wash the pears under cold running water. There is no need to peel the skin off them. Use a knife to cut only those areas that have visible defects and damage. Cut the pears into thin slices.

Now you need to wait 5-6 hours until the sugar dissolves and the pears release juice. The longer they stand, the smaller the pear slices become, and the more juice there is.

Boil the pear jam for 15-20 minutes over low heat. Slice the lemon. I prefer to cut it coarsely. It’s so delicious to find a fragrant slice of lemon in the prepared jam. And you can, if you wish, grate it, cut it into circles, cubes or strips. In general, whatever is convenient for you and what you like best.

Some people are crazy about apples, others prefer pears, but I love both. But if we're talking about not about fresh fruit, but about jam, then I will choose pear jam - it seems to me that it is brighter and more interesting. And if you add lemon to the pears, you’ll get a fabulous dessert! A real “Treat for Angels”! I know what I’m saying - just yesterday I closed this jam for the winter. Would you like me to share the recipe?

Ingredients:

• 1 kg of pears;
• 0.5 kg sugar;
• 1 lemon.

Preparation:

Wash the lemon and cut into circles - quite thin, with a thickness of about 2-3 mm.

Remove the seeds from the lemon slices. Place the lemon slices in a small saucepan and add 250 ml of boiling water. Cook over low heat for 3 minutes.

Take out the lemon mugs and set them aside for now. Add all the sugar to the water in which the lemons were boiled. Place the pan on the heat and cook, stirring occasionally, until all the sugar has dissolved. The result is a very tasty and sweet lemon syrup.

Wash the pears, peel and cut into small slices, removing the middle.

Place the chopped pears in a saucepan and add lemon slices. Cut into 4 parts. Pour the syrup into the lemon and pears, mix and leave in this form for 1-1.5 hours.

During this time, the pears will release a lot of juice.

Place the pan with pears and lemon on the fire, wait until it boils, then reduce the heat to low and cook the jam for 2.5 -3 hours. I can’t say the exact time, it really depends on the type of pear. The slices will darken noticeably, and the syrup will be viscous and thick.

The foam that appears on the surface of the jam is very tasty, but purely for aesthetic reasons, I prefer to carefully remove it.

Place the pear jam into previously sterilized jars and close (or screw on the lids).

This jam can be left in the apartment for the winter at normal temperatures; it is not at all necessary to hide it in a cellar or basement; it is stored well. Just keep pear jam away from sun rays so that it does not change its color.

Tips and tricks:

Instead of lemon, you can try making this jam with orange or lime: pears will also make friends with these citrus fruits.

The amount of sugar listed in the ingredients is very relative and depends on the type of pear and how sweet you want your jam to be. I took very sweet pears, so I had enough sugar. But you may need more of it. Taste the jam during cooking to see if you have added enough sugar.

Since most housewives try to prepare as many winter supplies as possible in a short period of time, we offer the simplest recipe to begin with. There should be 2 kilograms of pears, 3 lemons and 2.5 kilos of sugar, if you want jam with sourness, then only 2. The fruits should be washed well so that there is not a speck on the peel, then cut the pear into halves, remove the core, then which we divide into small slices. It is enough to remove the seeds from the lemon, then grind it in a meat grinder along with the peel. Combine the fruit slices and citrus mass in a deep container, sprinkling granulated sugar on top. Now you need to wait at least 3 hours for the mixture to give abundant juice, which will become the basis of the syrup.

After the allotted time has passed, place the container on the stove, light a small gas and raise the temperature of the mixture to the boiling point. From this moment, set the timer for exactly 1 hour, and while cooking lasts, constantly stir the brew with a wooden spatula or spoon; you can also use a plastic one, but in no case a metal one, so as not to cause the oxidation process. It is very important to remove the foam from the surface in a timely manner so that it does not get into the preservation. When the syrup with ground lemon becomes a homogeneous thick mass and the pear begins to become translucent, you can turn off the heat and pour the jam into sterilized jars. After screwing on the lids, be sure to turn the workpieces over and look at the light to see if any air bubbles are rising from the necks.

Making pear jam with citrus fruits

There is also a fairly simple recipe with lemon. To prepare such a preserve, you need only 1 citrus fruit for every kilogram of pears, as well as 800 grams of sugar and 300 milliliters of water. Washed and cored pears are cut into longitudinal slices or rectangular slices; the lemon should be layered into circles, each of which can be divided into halves or quarters. Heat the amount of water specified in the recipe in a deep saucepan, and when it boils, pour it into a cup with sliced ​​lemon and wait 2-3 minutes, after which we pour the liquid back into the container and cook syrup based on it.

Next, we also put the sliced ​​fruit into the pan, turn off the heat and leave for 3-4 hours until the liquid has cooled. Then put the pan on low heat and, after boiling the contents, cook for 20 minutes. Remove from the stove and leave to cool in a cool room for several hours. Then put it on gas again and cook for another 20 minutes, stirring constantly. Place in a cool place again so that the jam cools completely. And finally, you can begin the final stage. While the workpiece is boiling again, sterilize the jars in a water bath or in the microwave. Next, when the pear becomes completely transparent, transfer the finished product into a container and roll it up.

The next recipe that we want to offer for consideration is with an orange; you will need to take 2 kilograms of the first fruit, and 3 pieces of the second. This amount of fruit will require 2.5 kilos of sugar. Wash the fruit, peel it and cut it into halves. We remove the pears from the cores, and the oranges from the seeds. Next, cut the fruit into slices, place in a deep bowl and sprinkle with sugar. We insist for about 8 hours. If little juice is released during this period, add 2 glasses of water and cook the mixture for 2 hours, stirring constantly and skimming foam from the surface. Pour the finished jam into jars and roll up.

Some may think interesting recipe, which combines not only pear with lemon or orange, but all 3 types of fruits at once. Let's start from the very simple option 3 in 1. For 1 kilogram of pears, take 1 lemon and 1 orange, and wash it all in running water. Also, for this entire amount of fruit you will need 800 grams of sugar. We cut the fruits into halves, remove the cores from the pears, and the seeds from the citrus fruits. Next, prepare the cutting into cubes, putting everything in one common deep bowl. Mix the sugar in 150 milliliters of water and prepare a sweet syrup, without boiling it, but heating it only until all the grains are dissolved.

Now, when a homogeneous sweet liquid is bubbling in the container, pour the fruit slices into it, thoroughly mixing the pieces. Next, reduce the heat to the minimum possible and cook for 25 minutes, stirring constantly so that the fruit slices do not burn to the bottom or walls. We recommend using a wooden spoon or spatula, or a plastic one. Alternatively, you can simply shake the container to mix the contents. Towards the end of cooking, we put the glass container to sterilize, into which we pour the jam that has arrived. You need to roll them up with metal lids that have been boiled for several minutes.

Pear jam with lemon and orange

The second option is the same preservation of 3 types of fruits, but in a slightly different way, which some may find very convenient. Now we will make jam the monastic way. For 1.5 kilograms of pears, take 2 medium-sized lemons and oranges, as well as approximately 1.2 kilograms of sugar, maybe a little more for sweetness. After thoroughly washing the fruits, cut them into pieces, removing the cores from the pears and the seeds from the citrus fruits. Next, we grind all this together with the peel in a meat grinder through a large grill. Mix the resulting mass with sugar and place in a cool room for 12 hours. During this time, the granulated sugar will partially dissolve. If desired, you can add a little almonds or well-washed raisins to the preparation at the same stage.

Now all that remains is to light a small fire on the stove and put the container with the fruit mixture on the gas. Immediately mix the jam, separating the stuck lumps from the bottom and walls so as not to burn, and then periodically shake the dishes to shake the workpiece. At regular intervals, stir the product with a wooden or plastic spatula. After 40 minutes we sterilize glass jars, after which, after another 5 minutes, we begin to put the resulting jam into containers and roll up with boiled metal lids. Be sure to cool the preservation under a blanket, upside down. Store in a cool cellar.

Multi-component desserts with pear and citrus

Let's start with the simplest option. This recipe is interesting because for 800 grams of pears, in addition to 1 lemon, you will need 1 tablespoon each of ground cinnamon and poppy seeds. We also take 300 grams of sugar for this entire amount of ingredients. As in the previously described options, after thoroughly washing the pears, remove their cores. Next, cut the pear into slices, and citrus fruit, after washing, three on a grater, getting the zest from the peel, then squeeze the juice out of the pulp and pour into 1 liter of water. Place pear slices into the liquid and let sit for about 15–20 minutes. Now the acidified water can be drained, and the fruit slices can be covered with sugar and kept in a cool room for up to 3 hours until a sufficient amount of juice has been released.

We transfer the container to a gas stove, add the zest to the pear, put it on low heat and, when the sugar has dissolved, begin to stir methodically. Over time, the workpiece will become thinner, and you can simply shake the dishes to shake up the contents. After half an hour of cooking, remove from heat, let cool slightly, take an immersion blender and beat the mass well. Now you need to heat a frying pan without oil on another burner over very low heat, pour cinnamon and poppy seeds onto it, heat it and grind it in a mortar, then pour it into the jam. Then we light the gas again under the resulting jam and cook for another 10 minutes. During this time, we sterilize the jars into which we transfer the finished product, rolling it up and putting it under a blanket to cool.

And 1 more recipe. For each kilogram of pears, take 700 grams of lingonberries, as well as 1 lemon, from which you will need to extract the zest and juice. In addition, you will need 50 grams of gelatin and 0.8 kilos of sugar. So, wash the pears thoroughly (by the way, wild ones can also be used in this jam), and then peel, cut, remove the seed pod and divide into thin slices. Mix lemon juice with a liter of water and pour the pear slices into it for half an hour. Next, add gelatin granules to the granulated sugar and pour in the lingonberries ground in a meat grinder, after which, adding 1 glass of water with lemon juice, cook the whole mass over low heat. Thus, we have 2 blanks, which now need to be combined into 1 whole.

When the lingonberry puree boils, add pear slices to it. The remaining water with lemon juice can be poured out or used for other preparations, including. Now we put the pre-prepared zest into a saucepan where our future jam is heated, after which, after stirring, cook for another 30 minutes, stirring regularly with a wooden spatula. Be sure to skim off the foam, it may rise large quantities due to the presence of acid in the workpiece. After the expiration date, turn off the gas, cool for several hours and cook again, but for about 10 minutes, until the pear becomes transparent. All that remains is to transfer the pear jam with lemon into jars and roll up.

To ensure that the product gels well, it is advisable to dissolve gelatin in 100 grams of warm water before cooking, and then add it according to the recipe.

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

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

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

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

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

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

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

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

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

Ingredients needed for amber pear jam recipe

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

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

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

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

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

Essential ingredients for winter jam with whole wild pears

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

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

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

Transparent pear jam slices with lemon - video recipe

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

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

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

Necessary ingredients for delicious pear and poppy seed jam

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

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

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

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

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

Necessary ingredients for five-minute pear jam

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

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

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

Simple recipes for making thick and sweet pear jam at home

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

Necessary ingredients for making thick pear jam at home

• pears – 1 kg
• sugar – 1.3 kg

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

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

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

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

Necessary ingredients for pear jam with oranges and lemons

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

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

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