Pear jam recipe Many housewives have it, but we want to offer you a few original and very delicious options, which you will definitely like. If you are preparing a delicacy for the first time, then our tips will also be useful to you. Let's start with them.

How to make pear jam

To prepare sweet treats, you need to choose fruits with dense pulp. The most popular varieties are duchess and lemon. However, you can take other varieties, the main thing is that the fruits are not overripe. Collect pears with elastic skin. Rinse them thoroughly, remove the stems and core, chop them into cubes or slices. Cut off all rotten areas and dark spots.

Cooking utensils.

For cooking jam, it is better to choose an aluminum or copper basin. In such containers it does not burn or stick. Wash the jars for preparation thoroughly and scald with boiling water. You can also heat them in the microwave or heat them over steam. For preparation, also prepare a plate for foam and a wooden spatula.

Pear jam for the winter

Water – 2 glasses
- sugar – 2.4 kg
- pear – 2 kilograms

Preparation:

Prepare the fruits, cut them, put them in a bowl for cooking. Pour in sugar and smooth over the surface. Prick the fruit in several places with a fork. Leave for several hours until the juice appears. If the type of fruit is not very juicy, then pour water into it. Place the basin on the stove and bring to a boil. Reduce heat and simmer for an hour. During this time, stir it several times.

Pear jam with lemon

Pears – 2 kilograms
- granulated sugar – 2.5 kg
- lemon – 3 pieces

Preparation:

Wash the fruits thoroughly, remove dark spots and stems, cut into large cubes, and place in a container. Pass the lemon through a meat grinder. Also pass the lemon through a meat grinder and send it there. Sprinkle the fruit mixture with sugar and let it brew for 3 hours. Be sure to poke the fruits with a fork so that they release the juice. After soaking the sugar in juice, stir the mixture, put the mixture on the stove, bring to a boil, and leave for an hour on low heat. Stir the mixture, pour it while still hot into prepared containers, seal tightly with lids, and place under a blanket until it cools. ready!

Delicious pear jam

Water – 1.5 liters
- almonds – 120 g
- vanilla – ? teaspoon
- sugar, pears – 2 kg each

Cooking steps:

Prepare the fruits, peel and cut into slices. Pour water into the cooking container and place the prepared products in it. Boil for 3 minutes, drain the water into another container, add sugar, and cook the syrup. Pour the prepared syrup over the pear pieces and leave for several hours in this form. Place the jam on the fire, boil, reduce the heat, simmer for 10 minutes, and let it brew again for 4 hours. Next time, boil the mixture for 20 minutes. Ten minutes before the end of cooking, add chopped almonds and vanilla. Wrap the workpiece until it cools.

Pear and apple jam

Apples, pears – 1 kg each
- granulated sugar – 2 kg
- mint sprigs – 3 pieces
- citric acid - teaspoon

How to cook:
Wash the fruits, remove rotten areas, cores and stems, cut into cubes, place in a pan, cover with sugar. Poke the fruits with a fork and leave for one night. If the fruits turn out to be a bit dry and do not give the required amount of juice, then you can add a little water. Stir the mixture and place on the stove. Boil the delicacy and cook over low heat with regular stirring. Cook for one and a half hours. Twenty minutes before the end, dip into the mixture citric acid, stir well. Place the washed mint sprigs, but make sure that they do not drown in the total mass. Before pouring the workpiece, they must be removed. Pack the preparation into jars, seal, cool, and transfer to a cool place.

Sugar – 2.2 kg
- pears – 2.2 kg
- oranges – 3 pieces

Preparation:

Wash the pears, peel the center, cut into slices, and place in a container. Peel the orange and cut into cubes. Cover the fruit mass with sugar, poke with a fork, and leave the mixture overnight. Place the mixture on the stove, bring to a boil, simmer for an hour and a half over the fire, stir regularly, skimming off the foam. Pour the finished treat into hot jars and close the lid tightly. The fragrant preparation is ready!

You will need:

Light grapes – 520 g
- pears – 1.5 kg
- dry white wine – 220 ml
- granulated sugar – 155 g
- cinnamon - coffee spoon
- a sprig of lavender

Preparation:

Cut the peel from clean fruits and remove the center. Chop the pulp into slices. Mix sugar with wine, let it boil, stir until sugar dissolves. Add cinnamon and fruit, simmer over low heat for about 15 minutes. As soon as the jam has cooled, put the pan on the fire again, bring the contents to a boil, add a lavender sprig, and simmer for 5 minutes. And the final approach. As soon as the preparation has cooled, remove the lavender sprig, boil the mixture, and package it in sterile jars.

Try cooking it the same way

Lingonberry jam with pears.

Ingredients:

Hard pears – 2.8 kg
- granulated sugar – 2 kg
- lemons (juice and zest) – one and a half kilograms
- lingonberries – 1.5 kg

Preparation:

Wash the lingonberries and place in a sieve. Cut out the center of clean, peeled pears. Do this in such a way that the “tails” remain intact. Do not throw away the pear peel. Chop the pulp into slices. Cut the zest from the lemons, squeeze out the juice, sprinkle the fruits, transfer to a deep vat or bowl, cover with film, and let “rest.” Place lemon zest, lingonberries, pear peelings in a separate pan, cover with water (600 ml). As soon as the liquid boils, reduce the heat, cover the dish with a lid, cook with regular stirring for about 20 minutes. Make sure that the lingonberries turn into mush. Cool the resulting mass, pass through a fine strainer, place in a container in pears, add sugar, and place on the stove. Stir it all until the sugar is completely dissolved, simmer for half an hour, skim off the foam until the jam thickens. Pour the finished product into the prepared container and seal it tightly.

Whole pear jam.

Required Products:

Granulated sugar – 2.4 kg
- pears – 4 kg
- citric acid – 1/3 coffee spoon
- water – 800 ml
- clove buds – 3 pcs.

Preparation:

Wash the fruits, make punctures in several places, and place in a saucepan with thick walls. In a separate bowl, boil the syrup, pour over the pears, and let stand. Once the fruit mixture has cooled, place it on the stove over low heat and cook for 10 minutes. As soon as the jam has cooled, boil it again. To do this, 10 minutes will be enough for you. Do this several times. Add cloves and citric acid at the very end, place the workpiece in a sterilized glass container. Jam from whole pear ready!

Ingredients:

Sugar – 1.3 kg
- water – 520 ml
- pears – 1 kilogram
- a pinch of citric acid

Cooking steps:

Wash the fruits thoroughly, remove seeds, and cut into quarters. Boil water, place pear quarters in it, and boil for five minutes. Cool the fruits in boiled water cold water. Place in a colander and let the water drain. Prepare the syrup: add water to the sugar and cook while stirring until the sugar dissolves. Pour hot syrup over the prepared fruits, leave for 3 hours. Place on the stove, boil for 5 minutes, leave for 10 hours. Repeat the cooking function 3 times until the pears become transparent. Finally, add a pinch of citric acid. Package the finished product and seal it hermetically.

Wash the fruits, cut out the middle, cut them, put them in a multi-cooker bowl, add sugar and citric acid. Cook the product for one hour, setting the “Stewing” mode. If you took a pear that is not too juicy, add some water. As soon as you hear the multicooker signal, leave the treat in the “Warming” mode for another half hour, then boil for ten minutes. Place the jam into sterilized jars, roll them up, turn the jars over, wrap them, and keep them like this until they cool completely.

Pear jam slices.

You will need:

Light liquid honey – 4 tablespoons
- pears – 2 kilograms
- poppy seed – 2 teaspoons
- vanilla
- cardamom boxes – 5 pcs.

Cooking steps:

Remove the seeds from the cardamom pods and pound them in a mortar. Wash the fruits, peel and core them, place them in a saucepan with a thick bottom, add honey and crushed cardamom seeds, place on low heat, cook with constant stirring for three hours. Check the readiness of the delicacy in the old proven way: do not drip a large number of on a saucer. If the droplet does not spread, then the jam is ready. Finally, add vanilla, add poppy seeds, and simmer for a couple of minutes. Poppy seeds can also be replaced with chopped nuts and sesame seeds.

It turns out very tasty too.

Recipe with rowan berries and apples.

Required Products:

Pear – 300 g
- apple – 300 g
- rowan – 1 kg
- sugar – 1.55 kg

How to cook:

Prepare the rowan fruits. Sort the pears and apples, wash, peel, cut into slices, remove the stems and seeds. To prevent darkening, first immerse them in salted water and then in hot water. After heat treatment, cool the slices and remove excess moisture. Pack the hot jam into heated dry jars, sterilize at a temperature of 100 degrees.

Pear jam, a recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It contains many useful vitamins and microelements, but in winter there is a severe shortage of them. The fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baked goods and drinks, so you should prepare it in sufficient quantity.

Secrets of making pear jam

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

Which variety is best suited for pear jam?

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

You can get a sour and refreshing delicacy if you take a wild pear as a base. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. Jam made from Limonka pears will have a unique aroma. Duchess is more suitable for jams and marmalades. Popular varieties when making pear jam are Autumn Bergamot and Angoulême. Of the store varieties, you should pay attention to the sweetest Konferents, which is also good after heat treatment.

How to properly prepare pears for jam?

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

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

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces will mostly retain their shape, and in the second, you will get a dessert of uniform consistency. Each housewife herself chooses in what form she likes pear jam best.

How to prepare pear jam for the winter without sterilization?

Interested in knowing how to make pear jam without sterilization? There are a couple of ways. In the first case, the jars must be fried in the sun. They are placed under straight lines Sun rays for several hours so that they heat up well before placing jam prepared according to regular recipe. The second method requires long-term cooking of the fruits along with lemon slices or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will be significantly reduced.

How to make pear jam in a slow cooker?

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

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

How do you know when pear jam is ready?

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

Why is pear jam liquid?

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

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

Why is pear jam sugared?

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

There are other reasons why simple pear jam has become candied, among them non-compliance with storage or use conditions, namely:

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

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

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

What goes well with pear jam?

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

The benefits and harms of pear jam

Pear jam is a delicious delicacy, but can everyone eat it? Many people are interested in the value of pear jam for the winter and whether it is worth preparing it if you have chronic diseases. For those who are interested in the question healthy eating, this section is dedicated to...

What are the benefits of pear jam?

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

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

What is the harm from pear jam?

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

Second type negative influence associated with eating jam on an empty stomach. The acids included in the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only bring benefits to the human body.

What is the calorie content of pear jam?

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

Is it possible to use pear jam for gastritis?

Pear jam has a beneficial effect on the gastrointestinal tract, but in the case of gastritis you need to be careful. Much depends on the stage of the disease and the type. For example, with increased acidity, pear jam will only help during treatment, and vice versa, with decreased secretion, you will have to give up the sweet product.

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

Is it possible to use pear jam for pancreatitis?

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

How to preserve pear jam?

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

How to properly store pear jam?

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

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

How long does pear jam last for the winter?

It is recommended to keep pear jam (recipe with photo) for storage in the refrigerator for no more than two weeks. But winter preparations, when properly stored, can last up to 3 years. If pear jam is combined with fruits that have seeds, such as plums or apricots, then such delicacies can be stored for no more than a year.

How can you tell if your pear jam is gone?

The first sign of spoiled pear jam is bad smell after opening. Foam or bubbles on top indicate fermentation is in progress. Another sign may be the appearance of mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam becomes moldy?

Mold forms when air gets into the jar, so you should seal the treat well for the winter and constantly check the jars for integrity. If, when rearranging the jar, it falls or hits the lid hard, it is better to immediately take it home and start eating the contents, since even a slight blow can deform the lid.

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

Pear jam has fermented - what to do?

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

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

Pear jam for children, pregnant women and lactation

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

Is it possible to make pear jam during pregnancy?

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

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

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

Is it possible to make pear jam during lactation?

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

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

At what age can children eat pear jam?

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

In this regard, pear jam can be given to children from one year old, first adding it to food, for example, to porridge or cottage cheese casserole. In the absence of restrictions in each specific case, children are pampered with delicacies at will, but without being overzealous in large portions.

How great it is in frosty winter weather to open pear jam, brew tea and have cozy gatherings. The delicacy will brighten up the evenings, make baked goods tastier and complement festive table.

Honey fruits make tasty and aromatic preparations that are easy to make. Today I offer you simple and quick recipes awesome pear jam for the winter.

Jars with amber contents are stored in the pantry of every experienced thrifty housewife. However, not everyone knows how to make their favorite jam.

You can be sure that there is nothing difficult about it. In addition, every step is described here. Even inexperienced girls can handle it. Shall we get started?

Amber pear jam slices

Quick jam from the fruits of paradise is distinguished by its aesthetic properties. In addition to its taste, confiture attracts with its amber-transparent color. For its preparation, ripe, dense varieties are selected. Northern pear will do.

Use sweets to your advantage - pear jam is rich in vitamins and microelements.

Ingredients:

• peeled Bere pears – 2 kg;
• glass of water;
• 1 kg sugar.

Preparation:

Cut the peeled fruits into slices.

Let's start preparing the syrup. Pour the sugar into a saucepan, which we place over medium heat, then pour in the water. At first glance, it seems that there is not enough liquid. However, the cane product will gradually dissolve organically in a glass of water. When the consistency becomes transparent and boils, the syrup is ready.

Pour the caramelized mixture over the pear slices and leave until the syrup cools completely.

Then put the sweet slices on medium heat, bring to a boil and simmer for about 5-6 minutes.

We wait for the semi-finished jam to cool down and repeat the process again. During cooking, do not forget to stir the mixture. After the second heat treatment, the fruits become transparent.

The confiture turns out a little runny. If you want a thicker consistency, cool it and repeat the procedure again.

Two kilograms of unpeeled pears yield one liter of jam.

On at this stage pear dessert is ready to eat. To seal it for the winter, prepare jars and lids in advance.

The fruits are sweet by nature, so be careful with adding sugar. Its optimal ratio is: 1/2 bulk product to 1 part pears.

Thick pear jam with lemon for the winter: a simple recipe

This recipe will help you learn how to make thick pear jam from small homemade fruits. The hardest part of cooking is cleaning the liqueurs. Otherwise, the process will not take much effort.

Ingredients:

• 1.8 kg granulated sugar;
• 3 kg of home-grown pears;
• 400 ml water;
• one lemon.

Preparation:

1. Peel the fruit and cut out the core.
2. Grind the fruits into slices.
3. Cut the lemon into slices, then divide each slice into 4 parts.
4. Prepare the syrup. Pour the sugar with water and simmer it over medium heat until the mass becomes transparent.
5. After the syrup boils, pour it over the pear and lemon pieces. Then wait for the caramel to cool.
6. Place the fruit and sugar mixture on the stove. Bring it to a boil, but do not boil. Cook on low, don’t forget to stir occasionally.
7. Set the saucepan aside and cool. Then let it cook again until it starts to boil. In total, we do four such boils - each takes about half an hour.
8. We pre-sterilize the jars and lids. Pour the finished jam into containers, twist and put away until winter.

Leave some jam in the refrigerator - it is already ready to eat.

Pear jam with orange through a meat grinder

Since orange is a tart fruit, it is recommended to take dessert varieties. For example, the Dulya pear has sweet and aromatic pulp, which is ideal for processing. Pear jam with citrus will help with colds. It is recommended to use it for preventive purposes.

To enjoy a fragrant treat in winter, take the following ingredients:

• pears – 3 kg;
• orange – 1.5 kg;
• sugar – 2 kg.

1. Grind the fruit through a meat grinder.
2. Sprinkle the puree with sugar and leave it overnight.
3. The next morning we begin to cook the sweet mass over low heat.
4. Bring it to a boil and turn off the stove.
5. Pour the finished jam into sterilized jars.
6. We turn the containers upside down, wrap them in a towel and leave the preparations in this position for a day.
7. The result is a thick, aromatic and tasty jam of a dark amber color.

Don't be afraid to experiment. Try adding different spices during cooking. Jam with cinnamon, ginger, anise and other spices captivates with its pleasant aroma and unusual taste.

Recipe for jam for a 3-liter jar

For a 3-liter jar we need at least 3 kg of already peeled pears. Usually the jam is poured into small jars so that after opening the container they can eat it before it starts to spoil.

However, for a large family, especially where the pastry chef lives, such an amount of confiture will not last long.

Ingredients:

• slightly unripe pears – 3.5 kg;
• 2 tbsp. l. lemon juice;
• 3 kg sugar;
• water – 400 ml.

Cut the washed amber liqueurs into slices. We leave the peel, it contains a lot of vitamins.

Place the pieces in a saucepan and fill them with water until it covers the contents.

Add lemon juice.

Place the pan on the fire and cook the pears for 10 minutes. Then we filter them.

We leave the water. Mix it with sugar and prepare the syrup on low. Stir vigorously until the granulated sugar is completely dissolved.

When the syrup boils, boil it for another 20 minutes.

Then we put the slices into the pan. We handle the pears carefully so that the slices do not fall apart.

After boiling, wait 7 minutes, then turn off the stove. Leave the semi-finished jam for 4–6 hours. This will allow the pears to thoroughly soak in the syrup.

We repeat the process 3-4 times. The more cooking stages, the thicker the consistency.

Pour the prepared jam into a pre-treated jar, roll it up with a lid and turn the container upside down.

For jam in slices, choose firm pears. The soft flesh will cook quickly.

Read on the website Valley of Positivity:

Pear jam for the winter “Five Minutes”

This pear delicacy takes only 5 minutes to cook. The result is amazing - a delicious, thick confiture of a beautiful color with fruit slices. If you don’t know which variety is best to take, try making jam from wild wild pears. This is a very common type of filling in making jams.

Ingredients:

• pears – 5 kg;
• sugar – 1.5 kg;
• citric acid – 2 tsp.

We cut the washed pears in a convenient way. We do not remove the peel.

Sprinkle the pieces with sugar. Then level it over the surface so that the fruit is not visible. Leave at least overnight. This way, the fruits will release juice.

The next morning, mix the slices and put them on the fire. We do not add water; it has developed its own liquid.

Bring the mixture to a boil and simmer for 2 minutes.

Cool and leave for 10 hours. We do this so that all the pieces are saturated with syrup, become transparent and do not fall apart.

Put the jam back on the fire.

When the syrup boils, add 2 tsp. citric acid and cook for 3 minutes.

In total, the jam was cooked for only 5 minutes. Two minutes the first time and 3 minutes when cooking again.

Pour the jam into jars (do not sterilize them). It is enough to pour boiling water over the containers. It is recommended to boil the lids for 5 minutes.

Lemon extract allows sweet preparations to be stored longer. The additive does not affect the taste.

Jam from whole pears with tails in sugar syrup

Whole fruit jam attracts with its unusual appearance. The advantage of this cooking method is that whole pears retain more beneficial properties. It doesn’t matter whether you make confiture from green or yellow fruits. In any case, it will turn out sweet and aromatic.

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

When the ruddy juicy sides of the fruit are visible among the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! 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 it and lick your fingers!”

Recipe for simple pear jam for the winter

Let's start from the very beginning simple recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can do it.

Let's prepare the products:

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

Preparation:

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. Cut the pears into slices, discarding the seeds and stems.
3. Add 1 teaspoon of citric acid to the boiling syrup and mix well.
4. Next we load the chopped pears.
5. We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
6. When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!

Amber pear jam slices

Ingredients for jam:

• firm ripe pears – 1 kg;
• granulated sugar – 1 kg;
• cold water – 200 g.

Preparation:

1. Peel the fruit, remove the seeds and cut into equal thin slices.
2. Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
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 you can put it in jars and serve it to the table to evaluate its taste!

Pear jam for the winter “Five Minutes” - a simple recipe

Ingredients for cooking:

• fruits – 2 kg;
• sugar/sand – 2 kg.

Preparation:

1. Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
2. After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
3. After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

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

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

Prepare the ingredients:

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

Preparation:

1. Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container 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. Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove must not connect!

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives you can cook amber jam from pears, 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.

Preparation:

1. Chop the pears, peeled of all excess, into thin slices. There is no 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 non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
4. Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
5. We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
6. Again, set the jam aside for 6 hours and repeat cooking 2 more times.

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

We put beautiful whole slices of pear jam into clean jars and close them for the winter. Enjoy your tea party with the whole family!

Good luck with your preparations and look forward to new recipes!

Where else can you find so many vitamins, microelements, and mineral salts if not in berries and fruits? My favorite fruits are pears, which have excellent taste. Traditional medicine offers this fruit as a remedy for lowering fever, cough and swelling, since pear is a diuretic.

In the summer it’s clear - I bought a pear, washed it, ate it, received double the benefits, both vitamins and a wonderful dessert. In winter, it is more difficult with local fruits, and those sold in supermarkets do not have taste or beneficial properties, so we harvest them in the summer. Opening winter evening After pouring a fragrant jar of jam made with your own hands into a glass of tea, you can indulge in summer memories - how they made pear jam or.

Pears are combined with many fruits, and the jam always turns out original. Shall I tell you how it is prepared from whole pears stuffed with walnuts? True, for this work of art you will need pears of a variety, for example, “seedless” or “bergamot”; they are relatively small, so for jam “pear with filling” will be just right.

Required ingredients:

• pears – 1 kg;
• walnuts – 0.5 kg;
• lemon – 0.5 pcs.;
• sugar – 1 kg;
• water - liter.

Cooking process:

Let's take care of the fruits. They should be washed well and the core removed with a special device for removing the seed pod from pears, apples, and quinces. In this case, there is no need to peel the peel. You can simply cut the pears in half and remove the seeds.

Walnuts do not need to be crushed. You need to take half a nut, divide it in half, connect it to each other and stuff the fruit. If the nuts are small, you can do this procedure with the other half. The main thing is to ensure that the nuts “sit” tightly inside the nest. If the pears are sliced, just add the nuts.

The syrup is made as always. Pour sugar into a saucepan, add water, boil until syrup forms. Add diced lemon, zested but pitted. Carefully release the stuffed fruit into the boiling syrup, wait until everything boils and remove from the heat. Leave the pan for several hours to saturate the fruits with syrup. The next stage is boiling again for 15 minutes and cooling. Boil the jam for the last, third time and you can roll up the jars.

Another option for using pears is harvesting them for the winter at home.

Pear-almond jam

The finished jam, if cooked correctly, acquires a beautiful transparent yellowish color and an amazing smell.

To prepare pear-almond jam you will need:

• 2 kg of slightly unripe pears (the amount of sugar depends on their variety) net weight;
• 1 kg of sand if the fruit is sweet, 1.5 if not so sweet;
• Vanillin on the tip of a teaspoon;
• 100 gr. almonds;
• 1.5 liters of water;

Cooking method:

Wash and dry the pears, remove the peel, core, and cut into cubes or slices. Take a saucepan, boil water, place the chopped pear in a colander, blanch it for two to three minutes. Add sugar to water and prepare syrup.

Next, pour the slices into the syrup and leave for five hours. After this, boil the semi-finished product, simmer for ten minutes over very low heat and set aside again for three hours. After three hours, repeat the procedure again, boil, boil for ten minutes and set aside. In the last boil, five minutes before the end of cooking, add vanillin and nuts. The nuts need to be crushed in a blender or coffee grinder, but not finely.

The hot product is poured into prepared jars and sealed. All jars of jam should be carefully wrapped and not touched until completely cooled. With pear jam prepared in this way, you can not only just drink tea, you can also use pear slices as a layer in a sponge cake, bake a pie or make a filling for a cupcake.

Pear-cinnamon jam

This jam turns out to be the color of amber, and thanks to the thickener pectin, it acquires a thicker, jelly-like consistency.

To prepare you will need:

• 1 kg. washed, peeled, chopped pears;
• 700 gr. brown granulated sugar;
• 10 gr. pectin;
• 25 gr. cinnamon;
• 0.5 lemon with zest, without seeds.

Cooking process:

To prepare this jam, place the prepared pear, cut into slices, into a cooking container and cover with brown sugar. Then, you should add lemon cut into pieces (you can squeeze the juice out of the lemon, but the pieces, and even with zest, will add piquancy to the dish) and cover with pectin. Mix everything carefully and leave for half an hour so that the fruit gives juice.

Putting it on the fire, carefully stir again, boil and immediately turn off, leaving the fruits to be soaked in syrup. After three hours, put the container on the fire again, boil, constantly stirring with a wooden spatula so as not to burn, for ten minutes.

The boiling procedure should be repeated three or four times, depending on what type of pear and what density they have. At the last boil, cinnamon is added to the jam. Keep in mind that if boiling was carried out once or twice, then the products must be sterilized. That is, fill a glass, sterilized jar with jam up to the shoulders and place it in a pan filled with water. Place a towel or napkin on the bottom of the pan. Sterilization time depends on the volume of the jar:

• 0.5 l – 10 min;
• 1 l – 15 min;
• 2 l – 20 min;
• 3 l – from 25 to 30 min.

Pear jam

We don't always make jam just to drink tea. When preparing for the winter, we, a priori, imagine pies, pies and muffins. But jam cannot make good baked goods, because jam is liquid. Therefore, in cooking it is customary to use jam, confiture or marmalade. Jam is a cross between liquid jam and thick jam.

Cooking jam is much easier than jam.

For cooking, you should take products in the following proportions:

• 1 kg. pure weight pears;
• 0.5 l. water;
• 800 gr. Sahara;
• 0.5 level teaspoon of citric acid, optional.

Cooking process:

Unlike the above recipes, the ripest, even overripe, fruits are used for jam, which should be washed, the seed capsule removed and cut into pieces. The main condition is to remove everything rotten, damaged and skin. Place the chopped slices in a pan with water and boil for 15 - 20 minutes, until a puree forms in the pan.

There are recipes where the fruits are placed on cheesecloth and cooked in this form. This method has been tested and evaluated by me. Indeed, the method is interesting - when the pear becomes soft, it needs to be slightly cooled and squeezed directly through cheesecloth. The result is a wonderful puree and there is no need to dirty any other dishes. But you can make puree in other ways - run through a blender, rub through a strainer, or the old-fashioned method - pound with a masher.

Now the mass should be placed in a cooking pan, add sugar and cook for half an hour. During the cooking process, you must constantly stir the jam so that it does not burn, and skim off the foam. Five minutes before readiness, add citric acid, after diluting it with water.

The jam can be diversified by adding, for example, orange cut into pieces or even just spices - cardamom, cinnamon, cloves.

Ginger-pear jam

ABOUT beneficial properties A lot has been said about pears; they are not only a delicious fruit, but also an excellent diuretic, antitussive and antiviral agent. The same amount is known about ginger; it is also used in folk medicine against colds, and in cooking for baking or as a flavoring additive for drinks. But pear and ginger are already an exotic tandem.

For jam, you should select the side roots of ginger, because they are more tender and not so spicy. Each side root must be cut lengthwise and the core removed, because it is this that will give the finished product a “woody” appearance. But don’t throw away the core; it will be needed for making syrup.

To make jam with ginger you will need:

• 1 kg of net weight of pears;
• 800 gr. Sahara;
• 100 gr. net weight of ginger;
• 0.5 liters of water.

So let's get started:

You can take any type of fruit, but not too soft, as they will simply boil. Wash the pears, remove the skin and seed pod, cover with sugar, pour water and put on low heat. The raw materials in the cooking basin should be stirred constantly so that they do not burn. You need to prepare the ginger in advance. Using a hard steel wool or a sharp knife, peel the top layer of ginger and, since the core is no longer there, cut it finely into strips.

As soon as the sugar dissolves in the jam, note the time and boil it for 10 minutes. Repeat this procedure twice, each time cooling the contents in the cooking container, and the third time add ginger to the jam and boil with it. If desired, you can add vanillin to exotic jam.

Lingonberry-pear jam

For lingonberry jam with pears you will need:

• 0.7 kg. net weight of fruit;
• 2.3 kg. lingonberries;
• 1.5 kg. granulated sugar.

Cooking process:

There is no water in this recipe, since lingonberries produce a lot of juice when cooked. Wash the lingonberries, pour over boiling water, add sugar (half the recommended amount), leave on low heat and wait until the juice turns into syrup. As it boils, add sugar to taste, because not everyone likes very sweet jam, and excess sugar can dull the taste of the fruit.

While the syrup is boiling, prepare the fruits of the dense pear, cut into cubes or slices and pour into the lingonberries. In this recipe, a soft pear can quickly ruin the delicacy by turning into porridge, but the jam can turn out excellent. Boil the contents of the cooking basin for 15-20 minutes. Set aside, cool for three hours, you can even leave it overnight; after this period, put it back on the fire. Repeat the cooking again and you can roll the preserves into jars, which should be well sealed, wrapped warmly and left to cool.

Pear jam with lingonberries can be further improved by adding some nuts, orange or at least zest, apples. The color of the jam is amazing, the taste of each type of pear will be different, but definitely amazing.

If after preparing the preparation you still have extra berries, then they can be used for cooking.

Another method of preparing this jam is also possible. Watch the video.

We will be happy to answer any of your questions in the comments.