How to make pear jam for the winter? Simple recipes for thick pear jam. Pear jam for the winter

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How to make pear jam for the winter? Simple recipes for thick pear jam. Pear jam for the winter - simple recipes for amber jam in slices

Pear jam is considered one of the most aromatic homemade preparations, ideal for preparing a variety of baked goods and long evenings at the samovar. And cook delicious jam pears for the winter (recipe with photo below) can be made not only from soft, but also from hard green varieties, including wild ones. As for the “game”, depending on the recipe, the pear delicacy can be transparent and thick jam, and can be prepared from whole fruits or slices. Pears are also great for experimenting with different additives in jam. For example, you can emphasize the taste of fruits and add unusual notes using lemon (citric acid), orange, cinnamon, vanilla, poppy, and ginger. This article collected best recipes and recommendations on how to make delicious pear jam for the winter, including five-minute jams and options without sterilization. We hope it's simple step by step recipes with photos and videos will help you take a fresh look at this delicacy and fall in love with pear preparations even more.

Simple pear jam with lemon - step by step recipe with pictures

Lemon and pear are the simplest and most successful flavor combination for making original jam. There is no water in this recipe, so the fruit will require at least 12 hours of prep time to form a syrup. But in general, a simple pear jam with lemon from the step-by-step recipe with pictures below is quite quick and easy to prepare.

Necessary ingredients for a simple jam with pears and lemon according to a recipe with pictures

pears - 2 kg
lemon - 1 pc.
sugar - 1.5 kg

Step-by-step instructions for a simple recipe for pear and lemon jam for the winter

Thick pear jam with cinnamon and vanilla - a simple recipe for the winter, step by step

What makes pear especially good for jam is that the structure of the fruit is very fleshy and loose. Therefore, making thick and aromatic pear jam for the winter, for example, with cinnamon and vanilla, is as easy as shelling pears. By the way, these two spices perfectly highlight the unique taste of pears, especially juicy varieties. Learn more about how to make thick pear jam with cinnamon and vanilla in the simple step-by-step winter recipe below.

Necessary ingredients for thick jam with pear, cinnamon and vanilla for the winter

pear - 2-3 kg
sugar - 1.5 kg
vanilla - 1 pod
cinnamon - 0.5 tsp.
water - 1 glass

Step-by-step instructions for a simple recipe for thick pear, cinnamon and vanilla jam for the winter

To make the jam according to this recipe thick, you need to take fruits that are fleshy and juicy with a thin peel. Wash and cut the pears in half, remove the core and cut into small cubes.
Make syrup from a glass of water and all the sugar. When the grains of granulated sugar are completely dissolved and the syrup thickens, pour it over the pears and leave for 3-4 hours at room temperature. We also add cinnamon and the contents of one vanilla pod (can be replaced with a bag of vanillin).
After the specified time, put the pan with the fruit-sugar mixture on the fire and bring to a boil. Skim off the foam and reduce the heat, simmering until the mixture thickens.
Constantly stir the jam with a wooden spoon so that it does not burn.
Pear jam is considered ready when the pieces of fruit are completely boiled and the mass darkens and thickens. Depending on the type of pear, the cooking process after boiling can take from 1.5 to 3.5 hours. During this time, you need to sterilize the jars and lids.
Pour the finished jam into a convenient glass container and seal with lids.

Transparent pear jam in slices - recipe step by step with citric acid

A special transparent delicacy, which doesn’t even look much like jam, is prepared from pear slices with the addition of citric acid. Since this pear jam is very beautiful in appearance, it is most often served with tea on its own or used to decorate cakes. Find out how to cook clear pear jam in slices with citric acid from the following recipe.

Necessary ingredients for clear pear jam with citric acid slices

pears - 1 kg
sugar - 1.4 kg
citric acid - 1/4 tsp.
vanillin - 1 sachet
water - 250 ml.

Step-by-step instructions for a recipe for clear jam with pears and citric acid slices

Wash the pears, remove the stems and remove the seeds. Then cut the fruits into thin slices and place them in boiling water for 5 minutes.
Take out the pear pieces and cool in cold water, drain in a colander.
Boil a thick syrup from water and sugar. Pour the syrup over the pear and leave covered for 3-4 hours.
Place the mixture on the fire and bring to a boil, simmer for 20 minutes and cool completely.
Repeat the last procedure twice. After bringing the jam to a boil for the third time, add citric acid and cook for 10 minutes.
Pour the prepared jam into sterile jars, roll up, and turn over until the jam has cooled.

Delicious jam from wild hard pears for the winter - a simple step-by-step recipe

Tasty and aromatic jam for the winter can be made even from hard wild pears. The main thing is to maintain the recipe and cooking time. Then delicious jam from hard or wild pear varieties for the winter from the simple step-by-step recipe below will definitely delight you with its original relish and summer aroma.

Necessary ingredients for delicious jam from hard wild pears in winter

wild pears - 1 kg
sugar - 1.5 kg
pear decoction - 1.5-2 cups

Step-by-step instructions for a recipe for delicious jam with wild pears for winter

Wash the pears and remove the partitions with seeds. Cut into thin slices and immediately lower into cold water. After boiling, cook the pears for 10 minutes and drain in a colander.
Measure out two glasses of pear broth and add sugar. Bring the syrup to a boil and cook for 5 minutes.
Pour hot syrup over pear slices and leave overnight at room temperature.
In the morning, bring the fruit in syrup to a boil and, reducing the heat, cook for about half an hour.
Remove from the stove and let cool completely. We repeat the procedure 2 more times.
Pour the hot jam into sterile jars, tighten the lids with a seaming wrench and wrap them in a warm cloth until it cools.

Quick five-minute jam from whole pears without sterilization - step-by-step recipes for winter

Five-minute jam from whole pear without sterilization is one of the fastest and simple types preparations for the winter. In order for the delicacy to be the right consistency, you need to take small, dense fruits with firm pulp. How to make quick five-minute jam with whole pears without sterilization.

Necessary ingredients for five-minute jam from whole pear without sterilization

pears -1.5 kg
sugar - 1 kg
lemon - 1 pc.
honey - 1 tbsp. l.

Step-by-step instructions for five-minute jam with whole pears without sterilization for the winter

Wash small pears and remove stems. Cut the peel thinly.
Cover the pears with sugar, add a spoonful of honey and the juice of one lemon.
Mix everything thoroughly and leave covered in the refrigerator overnight.
In the morning, bring the mixture to a boil, simmer for 15 minutes and immediately remove from the stove.
Pack the pear jam into sterile jars and roll up.

Delicious green pear jam with lemon, orange and poppy seeds - quick recipe step by step

At first glance, poppy seeds in a recipe for delicious jam made from green pear, lemon and orange may seem unnecessary. But it is this simple ingredient that makes a simple pear preparation original dessert, capable of surprising even a gourmet. All the details for making delicious jam from green pear, lemon, orange and poppy seeds are in the quick step-by-step recipe below.

Necessary ingredients for delicious jam from green pear, lemon, orange and poppy seeds

pear - 1 kg
granulated sugar - 1.3 kg
orange - 1 pc.
lemon - 1 pc.
poppy seed - 3-4 tbsp. l.

Step-by-step instructions for a quick recipe for jam from pear, lemon, orange and poppy seeds

Wash the pears and remove seeds and membranes. Cut into thin slices along with the peel and add sugar.
Remove the zest from the lemon and orange and add to the pears. Squeeze the lemon juice and cut the orange into small cubes.
Add the orange to the pear and mix well. Leave the mixture for 4-5 hours.
We wash the poppy seeds under running water and dry them on a towel. Then lightly fry the poppy seeds in a dry frying pan.
Place the fruit mixture on the fire and wait until it boils. Boil for 15 minutes and remove until completely cool.
We boil again according to the same scheme.
The third time after boiling, add poppy seeds and cook for 10 minutes.
Pour the original jam into a sterile container and seal it.

Amber pear jam for the winter in slices - step-by-step recipe with video

Thick amber pear jam (recipe in slices) for the winter is not inferior in taste to more original options with poppy seeds, orange or cinnamon. Not every variety is suitable for preparing this pear delicacy. For example, green hard pears, as well as wild varieties, the so-called wild pears, will not be able to give the correct consistency and color to such five-minute jam. To make amber pear jam for the winter in slices or whole, you will also need lemon or citric acid. All the details of making this delicious jam without sterilization are in the video below.

Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time for pears to ripen, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

How to make pear jam

You can choose any other varieties, but ensure that the fruits are not overripe. Ideal option There will be whole pears with elastic skins of late autumn varieties.

Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

Next important point How to make pear jam depends on choosing the right utensils. It is better to cook the sweetness in a copper or aluminum bowl. In such an inventory, the mixture will not burn or stick to the bottom. It is better to stir with a wooden spatula and skim the foam into a plate. Sterilization of jars is the main condition for long-term storage of preparations for the winter.

There are several secrets on how to make pear jam tasty and aromatic:

The delicacy can be varied by adding various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
Pear jam burns strongly, so the whole process should be monitored.
To easily remove the peel from a pear, you need to scald it with boiling water, then immediately plunge it into cold water.
It is advisable to cut off the excessively tight peel so that the delicacy does not turn out to be too rough.
Whole slices can only be obtained through three-stage cooking, each of which is carried out for twenty minutes.

If you want to know how to make maximum pear jam in a simple way, then consider the classic recipe. The technology for making this delicacy is known to almost every housewife, because here you can do without multi-stage cooking and make a delicious delicacy in one go. Minimal effort in preparing pear delicacies will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

pear – 2 kg;
sugar – 2.4 kg;
water – 2 tbsp.

To get delicious pear jam in slices, you need to do everything step by step:

Cut the prepared fruits of the fruit tree into suitable slices and place them in the container in which you plan to cook the syrup.
Pour sugar onto the surface of the fruit and spread evenly.
Prick pear slices with a fork and leave for a couple of hours until a copious amount of juice has formed. If the variety is not juicy, then you need to add water to the bowl.
Place the dishes on the fire and wait until the consistency boils. Reduce the flame and cook for another hour, stirring.
Pour the transparent astringent mixture with a yellow tint into jars and seal with lids.

Pear jam in syrup

The delicacy is distinguished by its unusual taste in any interpretation. However, more sophisticated recipes are those that have savory additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. The tasty and aromatic amber-colored sweetness will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

peeled pear fruits – 1 kg;
granulated sugar – 1 kg;
large lemon - 1 pc.;
water – 250 ml.

It takes a long time to prepare the jam, but it’s not difficult:

We wash, peel and core the fruits of the pear tree, cut into slices.
Divide the lemon into thin slices, removing the seeds from each one.
Place the prepared citrus in a pan filled with water, boil for three minutes, drain the broth, and lightly squeeze the lemons.
Strain the broth through a sieve with small holes to remove the pulp. Place it on the citrus fruits, put it on the stove and add sugar in two to four additions until completely dissolved.
Pour hot syrup over the fruits in the basin in which we will cook the jam. We stand for a couple of hours so that they give juice.
Put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, skimming off the foam. Remove from heat and let the future jam stand for three to five hours until completely cooled. We repeat this procedure a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color forms.
Place the delicious, almost transparent jelly into sterilized jars, seal them, and turn the container upside down until it cools completely. We put the blanks in a storage place.

Pyatiminutka pear jam

This versatile fruit can be used in any cooking method; it can be used to conduct all kinds of culinary experiments.

If you think that pear jam should be made in slices by cooking for many hours, then you are mistaken. The delicious delicacy can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit.

Spicy pear jam can easily be used as a liquid sauce for a meat dish.

Ingredients for Five Minutes:

pear tree fruits – 1 kg;
granulated sugar – 1 kg;
water – 0.5 tbsp.

The marmalade treat is made like this:

We process the fruits of the pear tree and cut them into very thin slices.
Separately, cook the syrup: dissolve sugar in water, skim off the foam that forms on top during cooking.
Place pear slices into the prepared sweet mixture and cook until the consistency becomes transparent.
Pour marmalade jam into jars prepared in advance and roll up.

Pear jam without sugar

Sugar is the main component of winter preparations. After all, according to many, a delicacy for tea must be sweet and even cloying.

However, people who watch the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. This dietary delicacy turns out to be very tasty, so don’t miss the opportunity to cook it.

The jam will be as useful as possible - during the preparation of assorted fruits it will retain all its beneficial properties.

Ingredients for preparing dietary sweets:

quince – 1 kg;
pear – 2 kg;
apple (green or red) – 2 kg;
apricot ( large sizes) - 1 kg;
water – 3 l.

Method for making jam without sugar:

Prepare all the fruits: peel the core, seeds and skins, cut into slices.
Place in a cooking container, add water, and let it boil.
Cook four times over two days until the jam reaches a uniform consistency.
If desired, you can add orange or lemon to the fruit - then the preparation will turn out especially tasty.

It is a specific delicacy that almost everyone loves. The transparent sweetness of amber colors can become a wonderful decoration for the holiday table.

If you want to please your loved ones and friends delicious dish on cold winter evenings, don’t miss the opportunity to make jam according to one or more recipes.

Step-by-step instruction How to make pear jam is presented below.

How to make pear jam in slices

Pear jam in a slow cooker

Amber pear jam

Source: http://sovets.net/6911-varene-iz-grush-dolkami.html

Pear jam

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears – 1 kg;
sugar – 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 3/4 cup;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.;
lemon – 1 pc.

Cooking method

Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 cup;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Place sugar in a saucepan and add water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large number of vitamins, beneficial microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water and lubricate the skin with cream.

Source: http://OnWomen.ru/varenje-iz-grush.html

Pear jam for the winter - simple recipes with photos

Ripe aromatic pears are a favorite delicacy of many people. It is a pity that these fruits cannot be stored for a long time and it is problematic to prepare them for future use. What to do? Most the best option- make pear jam.

How to cook pear jam?

Experienced “jam experts” recommend using late varieties of pears for jam, as they give a richer aroma, but summer ones also make a wonderful dessert. Most often, lemon or duchess are used in this case. The main thing is that the pears are dense and elastic.

Overripe fruits may result in jam that is too watery. You can try making jam from different varieties and in different periods ripening, so that later you have the opportunity to taste them all and choose the most successful option.

Get creative, add new ingredients and delight your loved ones with a wonderful, healthy sweet.

You also need to select cooking utensils. Pear sweet treats, like apple jam, should preferably be prepared in a copper, aluminum basin or enamel bowl.

Our grandmothers also used such containers, because this way the jam would not stick too much and burn. To stir and remove foam, purchase a long-handled wooden spoon or spatula.

If you are going to store the product in jars, then both them and the lids need to be sterilized. This procedure can be performed over steam, in the oven or in the microwave.

Recipes

Each experienced housewife There are probably your favorite ways to prepare this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this is what our mothers and grandmothers prepared.

Ingredients:

pears – 1 kg
sugar – 1 kg
water – 1 glass.

Preparation:

Place the washed, seeded and sliced pears into a large cooking container.
Pour sugar into water in a saucepan and heat it over the fire until the grains are completely dissolved.
During cooking, foam may appear - it must be removed.
Pour the hot syrup over the preparation and cook the jam over low heat until the slices become completely soft and transparent.
Pack the finished product into jars prepared ahead of time.

Vanilla-honey jam

This jam is convenient to use for any baked goods as a filling. Any oven pies, bagels and cheesecakes will turn out incredibly tasty.

And the jam itself is so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose hard varieties of pears for jam. These are usually autumn and winter varieties.

Summer pears can also be used, but take them not soft and overripe, but slightly underripe. Then the jam will have the right consistency.

Ingredients:

pears - 800 g
granulated sugar - 400 g
honey - 150 g
a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut off the peel. I only remove the hard core, seeds and tails.
I sprinkle it with granulated sugar and leave it for a couple of hours so that the pears release their juice and the sugar completely melts.

I water it with honey. Thanks to honey, the pear jam will be even more concentrated and sweet.

I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. Cook over medium heat.

At the end of cooking I add vanilla extract. The aroma of such jam will be simply magical.

I put the freshly prepared, boiled delicacy into all the jars.

The finished jam should cool under a warm blanket.

The jam will cool down in 3-4 hours.

Transparent pear jam in slices “Amber”

Only hard varieties of pears are suitable for this recipe, since the end result should be jam with uncooked pieces. This jam tastes very similar to dried fruit. This unusual dessert will be highly appreciated by both children and adults.

Components:

pears - 1 kg
sugar - 700 g
lemon or lime - 1 pc.
water - 2 l
soda - 1 tsp.

How to do:

Do not peel the pears, remove only the seeds and cut the fruit into thin, but not transparent, slices. Simply cut small fruits into 2 or 4 parts.
Make a solution from water and soda.
Pour pear pieces into soda water and soak them there for 15 minutes.
Rinse the slices under running water.
Place the pieces in a thick-walled container and cover them with sugar.
Mix the sugar with the pears, and place thinly sliced lemon or lime on top.
Leave this mixture to steep for 5-6 hours. During this time, a little juice should be released.
Place the pan or bowl with the semi-finished product on the stove and bring to a boil.
Cook it for 20 minutes with the lid closed. If there is not enough juice, you can add a little water so that the mixture does not stick to the bottom.
Remove the jam from the heat and let it cool.
Boil again for 15 minutes with the lid closed.
Cool the dessert again.
Boil the jam for the last time for 15 minutes, but without a lid. Skim off foam with a clean, dry wooden spoon.
Place the still boiling stock into jars. They can be rolled up with iron lids or closed with plastic ones. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in single-jam. There are many recipe options with the addition of other fruits and berries. They are especially friendly with apples. The jam is very tasty, where the pears are sweet and the apples are sour and juicy.

What you will need:

pears – 1 kg
apples – 1 kg
sugar – 2 kg.

Method of preparation:

Rinse the apples and pears and peel them. Remove the seeds too.
Sprinkle the fruit cut into small slices with sugar. Let them sit overnight.
When the juice is released, heat treatment can begin.
Place the mixture on the fire and cook, stirring gently, for about 30-40 minutes.
You can do two or three cooking steps, but then they should last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mixture 5-10 minutes before it’s ready.
If a drop of jam on a cold saucer does not spread, it means that the hot product can already be put into jars.

Pear jam with lemon

Citrus fruits perfectly highlight the main taste of pear jam. In addition, they make the dessert less cloying.

Ingredients:

pears – 2 kg
sugar – 2 kg
lemon – 1 pc.

Step-by-step cooking scheme:

Pour boiling water over a whole unpeeled lemon for 5 minutes. This technique will get rid of the bitterness contained in the peel.
Cut the cooled citrus into small cubes.
Mix the pears, washed, peeled and also diced, with sugar and lemon juice. Leave the workpiece for 5-6 hours.
Place the container with the future jam on the stove. Boil over low heat for 30 minutes.
Remove dessert from heat and cool.
Bring it to a boil again and cook for half an hour.
Pack the hot mixture into jars.

Orange and pear delicacy

Also, pear jam will be very beautiful (amber color), aromatic and tasty if you use oranges as an additive.

Components:

pears - 2 kg
oranges - 3 pcs.
sugar - 2.2 kg.

Cooking steps:

Cut the washed and peeled pears into slices.
Place this preparation in a cooking pot.
Remove the skin from the oranges if desired and cut them into the same pieces as the pears.
Place the citrus fruits into the bowl.
Stir the fruit mixture, sprinkle sugar on top, and shake slightly.
Let the preparation sit overnight.
If you are using dense and not very juicy pears, you can add a little water.
Place the container with the fruit on the stove, boil and simmer over low heat for 60-90 minutes.
During cooking, stir the jam with a wooden spoon or spatula, moving it along the bottom so that the mixture does not burn.
Also, do not forget to remove the foam.
Pour hot jam into jars and seal.

With poppy and cardamom

A dessert for true gourmets is obtained by adding poppy seeds and cardamom to simple fruits.

Components:

liquid honey - 4 tbsp. l.
pears - 2 kg
poppy seed - 2 tsp.
cardamom - 5 boxes;
a pinch of vanilla.

Preparation:

Remove the seeds from the cardamom pods and crush them in a mortar.
Remove the peel from the prepared pears. Grind them a little.
Place the pieces into a jam container.
Add honey and cardamom powder.
Place the pan on the stove and bring the mixture to a boil over very low heat.
Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time needs to be extended until all the juice has evaporated.
Check the readiness of the dish by dropping a little jam onto the plate. If the drop does not spread, then you can proceed to the final stage.
5 minutes before the end of cooking, add poppy seeds and vanilla.
Instead of poppy seeds (or in addition), you can use sesame seeds, walnuts, almonds and seeds.
Pack the finished dessert into jars and roll up the lids.

Cook in a slow cooker

Modern technologies come to the rescue even in such traditional matters as making jam. A multicooker will help you prepare pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

pears – 1 kg
sugar – 800 g
citric acid – 0.5 tsp.

How to cook:

Wash the fruits, peel them, cut them and place them in a multicooker bowl.
Add sugar and citric acid on top.
Set the “cooking” or “stewing” mode.
Program 1 hour of operation.
After the time is up, keep the product on heat for another half hour.
Set the “steaming” mode and time to 30 minutes.
Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To make a popular dessert perfect, listen to useful tips experienced housewives:

You can create your own variations of pear jam flavors by adding various spices, fruits and berries.
If you pick fruit for dessert from your own garden, do it on a dry, sunny day. So the fruit will be put into the dish maximum amount aroma and taste.
Try not to move away from the container during cooking so that the product does not burn and a burnt taste does not mix with the amazing taste of the pears.
Even if the recipe does not call for it, pears that are too thick-skinned should be peeled.
Than on large quantity The stages you divide the cooking process, the more whole the pieces of fruit in the preparation will be.
When purchasing fruits or when harvesting, try to select pears of the same ripeness for jam, so that the jam is uniform, without hard inclusions.
If you need some time between chopping the pears and cooking them, immerse the fruit slices in acidified water to prevent them from browning.
If you like jam with a medium degree of sweetness, and the pears are really “honeyed”, then use half the dose of sugar specified in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to prepare such a dessert at least once, and you will no longer be able to stop experimenting with various additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video.

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

Northern pear jam: step-by-step recipes with photos

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

The simplest recipe for pear jam for the winter

Ingredients for classic recipe:

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

Step by step process instant cooking the simplest pear jam:

Rinse the pears with running water and place in a colander to drain excess liquid.
Cut the fruit into 3 parts: one large piece, and the rest into 2 halves, cutting out the center with seeds from each.
Cover the resulting fruit slices with granulated sugar and let stand for several hours (it is possible to leave for a day, depending on whether this time is available).
When juice appears at the bottom of the container with pears, place the workpiece on the stove and start cooking over low heat (it is allowed to add water if little syrup has formed).
After the pear jam boils, it should be kept on the fire for 15-20 minutes, meanwhile preparing jars and containers for the dessert.
Spread the thick homemade jam from northerners into jars, roll tightly with tin lids and enjoy at any time of the year. Bon appetit!

Amber transparent jam with lemon and orange slices

Ingredients:

northern pear, ripe or medium ripe – 2 kg;
thick-skinned lemon, yellow – 2 pcs. (allowed to replace with acid);
sweet, juicy orange – 3-4 pcs., depending on size;
granulated sugar white– 2 kg;
distilled water.

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

We wash the fruits under running water, dry them, placing them on paper towels.
We clean the pears from the center, cutting them into 4 parts. It is worth leaving the skin of the northerner so that the fruit does not turn out to be just jam.
We peel oranges and lemons and remove the extra walls between the segments, removing only the juicy pulp. If it’s difficult to get and in small pieces, then it’s okay. Carry out this process directly over the container with the future jam so that the juice does not go to waste.
Add granulated sugar to the fruit and mix everything.
After a few hours, when liquid with juice appears at the bottom of the container, put it on the stove and bring to a boil.
After that, turn it off and put it in another place so that the future dessert cools down.
Then we set it to boil again, but we need to keep the pear jam longer, boil for 5-10 minutes.
Prepare glass containers with screws, put jam in there and close.
Pear jam with oranges and lemons can be stored for 1 to 5 years, or even more. The main thing is to put it in a cool, dark place.

How to make jam from whole pears in a slow cooker

Ingredients:

garden pear, northern variety – 1.5 kg;
sweet and sour apples (Antonovka is ideal) – 1.5 kg;
sugar – 2 kg;
water – 200 g.

Step-by-step process for preparing pear jam in a slow cooker:

We wash pears and apples under running water. Leave in a bucket or bowl to drain excess water.
Without cutting completely, we clean the pears from the internal parts. To do this, cut off the bottom with the tail and remove the seeds with a knife (or a spoon, if the northern one is ripe).
Peel the apples, cut them into pieces, and then crush everything into small cubes.
Add 1 kg of sugar to the sweet and sour fruits and mix thoroughly. If the cubes break, it's okay.
Place the apple salad in the small holes made in the pears, very tightly.
We put the resulting northerners into the multicooker bowl, sprinkling each row with sugar.
Add water to the bottom of the bowl, set the “Stew” mode for 30-40 minutes and wait for the dessert to cook.
After the multicooker notifies you that it is finished, you can use the jam immediately or place it tightly in glass containers for the winter, and then seal them with a key.

Five minutes from the Far Eastern and Siberian variety of pears

Ingredients:

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

Five-minute stages of preparing jam, using a Far Eastern or Siberian variety of pears:

Wash and lightly dry the fruit.
Peel them from the core, roots, tails, cut into pieces.
Sprinkle layers of granulated sugar over all the slices.
Leave the fruit mixture to steep for 8 hours to 1 day.
Place the container with the future jam on the stove. Bring the dessert to a boil over low heat, and then boil it for 5 minutes.
Then we put the pear jam into jars and rejoice every time we eat it!

Simple recipe with spices

Ingredients:

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

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

We wash all the berries and pears under running water. clean water.
We clean the fruits from excess tails, cores, and branches.
Pour 1 kg of granulated sugar over all the pears and set to steep.
Meanwhile, pass the berries through a meat grinder or blender, add sugar to them and mix everything.
Let the pears cook over low heat; before boiling, add the berry pulp and spices.
Cooking the dessert with cloves, cardamom, and cinnamon should continue for 5-10 minutes at a boil. At the end you can add ginger. After this, sterilize the jars and place the dessert in containers.

How to make jam from wild hard and soft pears

Ingredients:

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

Step-by-step cooking process:

We wash all the berries and fruits and dry them a little.
We clean the pears from the tails and roots. The core can be left as it will be nice and soft once cooked.
We mix all the pears - soft, hard.
Add lemon juice to the sugar (if it’s not enough, you can add apple cider vinegar) and the remaining zest. It is allowed to manually squeeze out all the insides, and put what is left in a container to add flavor (after cooking, the remaining lemon will need to be removed).
Sprinkle sugar over the pears and set to cook on low heat.
Meanwhile, we clear the currants, cranberries and sea buckthorn from the branches.
After the pear jam has boiled for 5 minutes, add the berries, stir and wait for it to boil again.
Next you need to boil the jam for 10 minutes and it is ready for use.

Jam and pear marmalade with plums and apples

Ingredients:

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

How to prepare pear jam with plums and apples:

Thoroughly wash all prepared fruits.
Separate the plums from the stones; cut out the cores of apples and pears, having previously cut them into several parts.
We dilute granulated sugar with 500 g of water, gradually pouring it into the liquid. This process is easier to do on a warm stovetop.
When you have a homogeneous mass, add it to the prepared fruits and mix everything.
Next comes a 3-stage cooking process. For the first time, bring the dessert to a boil and leave to cool. Second – boil for 3-5 minutes, set to cool. Third stage - boil the jam for 10 minutes, add vanilla if desired.
We put the dessert in jars, immediately admire the beautiful view, and in winter - the wonderful taste.

How to make jam for diabetics without sugar or with fructose

Ingredients:

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

Step-by-step process for preparing dessert for diabetics without sugar:

Peel and entrails pears and apples, cut into small pieces.
Peel the bananas and cut into rings.
Add a little water (about 1 cup) to the apples and pears and let them cook.
Before the liquid dessert boils, add bananas to it, stir and boil for 5-10 minutes.
Place in sterilized jars, roll up the lids and store in the refrigerator until use.

Recipe for pear jam with pectin and melon in the microwave

Ingredients:

ripe summer pear – 1 kg;
sweet melon, grainy – 1-2 pcs. (depending on size);
pectin powder - 1 package (allowed to replace with zhelfix);
water – 500 ml.

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

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

Overripe pear jam with nuts and poppy seeds

Ingredients:

red-sided northern - 1.5 kg;
nuts, poppy seeds – 200 g each;
sugar – 1 kg.

Cooking process:

Wash the pears and cut them into small pieces (like potatoes for borscht).
Add walnuts, poppy seeds, hard almonds and mix with sugar.
Let it brew for 4-5 hours, then cook the jam for about 30 minutes until the color changes.
Place the dessert in sterilized containers.

Pear jam with berries and raisins

Ingredients:

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

Stages of preparing royal jam from pears and assorted berries:

Wash the pears, peel them and cut them into pieces.
We perform the same actions with berries. If they are small, it is better to leave them whole.
Mix all ingredients, add sugar, bring to a boil.
After the mixture has boiled for 2-3 minutes, turn it off and cool it.
Strain the jam into a sieve or colander, separating the skins and seeds of the berries.
Add raisins to the jam, boil for 5 minutes over medium heat and place in containers for the winter.

Unusual recipes for jam with whole milk or cognac

Ingredients:

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

How to make unusual pear jam with milk or cognac:

Rinse the pears, separate the pulp from them (removing the skins and the center).
Pass the resulting pieces of fruit through a meat grinder or blender.
Add milk (or cognac), sugar and mix well.
Then place the container on the fire using a flame spreader. The jam should simmer for up to 10 minutes.
At the end, to check the readiness of the dessert, you should pour a little hot jam into a glass. If the liquid moves slowly, then it’s time to remove the jam and put it in jars.
When using cognac, it is better to consume the dessert immediately, ideally with chocolate.

Video recipes: How to make pear jam at home

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

Recipe for pears in sugar syrup

Jam in slices

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Subtleties of cooking

Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears – 1 kg;
sugar – 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 3/4 cup;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.;
lemon – 1 pc.

Cooking method

Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 cup;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Place sugar in a saucepan and add water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

The healthiest dessert in the world should be found not in confectionery shops, but prepared for the winter yourself. Pear jam will become an invaluable source of vitamins for you, will save you from colds and illnesses and will make any tea party special.

When preparing a particular dish, you should follow certain recommendations to ensure that the final product is as tasty as possible. So, to make jam, you should take those varieties of pears that differ in density, such as lemon or duchess. You can choose any other varieties, but ensure that the fruits are not overripe. The ideal option would be whole pears with elastic skin of late autumn varieties. Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

The next important point on how to make pear jam is choosing the right utensils. It is better to cook the sweetness in a copper or aluminum bowl. In such an inventory, the mixture will not burn or stick to the bottom. It is better to stir with a wooden spatula and skim the foam into a plate. Sterilization of jars is the main condition for long-term storage of preparations for the winter.

There are several secrets on how to make pear jam tasty and aromatic:

The delicacy can be varied by adding various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
Pear jam burns strongly, so the whole process should be monitored.
To easily remove the peel from a pear, you need to scald it with boiling water, then immediately plunge it into cold water.
It is advisable to cut off the excessively tight peel so that the delicacy does not turn out to be too rough.
Whole slices can only be obtained through three-stage cooking, each of which is carried out for twenty minutes.

How to select and prepare pears for jam

To make the jam beautiful in appearance and tasty, you need to sort them out before cooking. The most are considered the best fruits those that have already ripened, but have not yet had time to become overripe. The variety of pears, as well as their size, can be any. But still, it is best to choose juicy fruits that have a sweet aroma, then less sugar will be required for making jam. If the housewife wants to give the jam some special taste or smell, then you can add other fruits to it. This could be lemon or citric acid, almonds, orange and other products.

But every time recipe with these ingredients will change, so you should be careful with experiments. If you add a little citric acid to the jam, then the pear jam will no longer be candied and will have a sour taste. Before you start cooking, you must complete the following steps:

How long such jam needs to be cooked will depend on the variety and ripeness of the fruit, but most often it is about 1-1.5 hours. It’s better to cook the delicious delicacy in two stages, ensuring that it cools completely in between.

What kind of utensils are needed to cook pear dessert? On what the jam will taste like, Even dishes can have an effect in which it is cooked. The best is aluminum or copper cookware, preferably wide. This will allow the jam not to burn or stick to the walls, and to retain its natural honey aroma. It is still better to store jam in jars, which must be washed well, scalded with boiling water, or thoroughly sterilized.

Usually when cooking any jam foam appears on its surface, which is removed with a special wooden spatula or spoon. It is necessary to close the already spilled jam in jars with tight lids. It is better to store it in a dark and cool place, since pear jam tends to change color and ferment.

A simple recipe for pear jam for the winter

There are many recipes for making pear jam:

Classic.
In slices.
Transparent.
Amber.
Five minutes.
Entirely.
With lemon.
Other.

But still always follow cooking instructions each recipe, maintain the proportions, which will help achieve the desired result. Many housewives want to know how to prepare pear jam for the winter with a simple recipe. To cook it you will need the following products:

The fruits are pre-sorted, peeled and cut into slices. They folded into one pan, in which they will cook, and in another pan you should prepare the syrup: pour sugar with water and put on moderate heat. The foam is constantly being removed from it, and it will only be ready when the sugar has completely dissolved. All that remains is to pour this syrup over the fruits and bring to a boil again, and then pour into jars. The delicious jam is ready!

Quick five-minute pear jam - lick your fingers

This versatile fruit can be used in any cooking method; it can be used to conduct all kinds of culinary experiments. If you think that pear jam should be made in slices by cooking for many hours, then you are mistaken. The delicious delicacy can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit.

Spicy pear jam can easily be used as a liquid sauce for a meat dish.

Ingredients for Five Minutes:

pear tree fruits - 1 kg;
granulated sugar - 1 kg;
water - 0.5 tbsp.

The marmalade treat is made like this:

We process the fruits of the pear tree and cut them into very thin slices. Separately, cook the syrup: dissolve sugar in water, skim off the foam that forms on top during cooking. Place pear slices into the prepared sweet mixture and cook until the consistency becomes transparent. Pour marmalade jam into jars prepared in advance and roll up.

Amber jam from hard pears in slices - recipe with photo

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. The step-by-step instructions describe in detail the process of creating homemade delicacies, and the video clearly describes each step 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

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.
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.
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.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat the boiling again.
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.

Recipe for clear pear jam

For cooking clear jam no special products required. Transparent pear jam can be store in any cool place, even on a shelf in a kitchen cabinet or pantry. The main storage condition is that there are no changes in temperature. In terms of taste, this jam is the most aromatic and delicious. It can also be served as an independent dessert, which has the most beautiful appearance and taste, and is also perfect for tea or coffee.

To prepare clear jam from pear slices You need to prepare the following products in advance:

This amount of food is just enough to make 2 liters of jam. Pears are good to start with washed under running water, make sure that all the fruits are firm and not overripe. The pears are cut into slices and placed in a pan. Sugar is also added there. In order for the pears to release juice, you need to leave the pear mass for several hours at room temperature. Place the pan with the infused mixture on the fire and bring to a boil.

As soon as the jam boils, reduce the heat and cook it for another 10 minutes. Then turns off and leaves overnight so that the mass cools down thoroughly. In the morning, the jam is boiled again, as before, and is now left for the whole day until the evening. In the evening, boil again and leave to cool overnight. Each time the slices will change their color, becoming darker. In the morning, simmer the mixture over low heat for 50 minutes. This way the mass will become thicker and the slices will acquire a transparent color. All that remains is to pour it into jars and roll it up.

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

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
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 mixture releases the juice.
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.
Remove the basin from heating and leave overnight to cool thoroughly.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, screw it on with tin lids, turn it over and wrap it in a thick, warm cloth.
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. To prepare, 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

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.
Cut the lemon and orange, along with the skin, into small pieces. Remove seeds from processed citrus fruits.
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.
When the syrup acquires a slight thickness and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
Then turn off the household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has passed, activate the “Stew” mode again and bring the pears soaked in syrup to a boil.
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.
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.

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