Pear jam slices recipe for the winter. Options for preparing desserts from pears and citrus fruits

Good afternoon dear friends. Today I bring to your attention several recipes on how to cook pear jam. I love this sweet since childhood and whenever possible I try to prepare it in different versions.

For a long time, many recipes have accumulated, as I was interested in trying to prepare a pear in different versions. And now I bring you a selection of my favorite recipes. And before we get down to business, I will give one piece of advice. Take your time, do everything according to the recipe and move from simple recipes to complex ones.

This cooking option is similar to the five-minute recipe, with one exception that it is cooked in 3-4 calls. And add some lemon wedges to the pears.

The whole secret of this recipe is to cook it several times. This repeated action will ensure that the slices are well saturated with sugar syrup.

Ingredients.

Pear 0.5 kg.
Sugar 0.5 kg.
Cinnamon 0.5 sticks.
Lemon juice 2 tbsp. spoons.

Cooking process.

• Cut pears into small pieces. Seedless slices are used in cooking.

Sprinkle with lemon juice so that the slices do not darken.

• Sprinkle with sugar and mix and leave the pears in sugar overnight.
• In the morning, put the pan on the stove. We heat until boiling, cook for 5-6 minutes and remove the heat completely. Leave the pot to cool completely.
• After about 7-8 hours, add 5-7 lemon slices and cinnamon. Repeat the cooking process again, and then leave the pan to cool completely.
• Cook jam in 3-4 batches. After we distribute it into sterile jars and twist the lids.
• Don't forget to remove the cinnamon before you distribute the jam into the jars.

How to cook thick pear jam

If you like delicious thick and viscous jam, then this recipe is for you. At first glance, it may seem that the previous recipe almost repeats this one, but I will tell you it is not. Even if the set of ingredients is similar. But what is the difference?

Ingredients.

Pear 2 kg.
Sugar 2 kg.
Lemon 2 pcs.
Water 0.5 liters.

Cooking process.

• Lemons are soaked in boiling water for 1 minute, then cut into large slices together with pears.
• Put the lemons in a saucepan, add water, add all the sugar and cook until the sugar is completely dissolved.
• Remove the slices and strain the syrup.
• Put the pear in a saucepan and distribute the lemons on top. Pour in hot syrup and leave covered for an hour.
• Next, put the pan on the stove, bring the mass to a steady boil and reduce the heat to a minimum, cook for an hour, stirring occasionally and removing the foam.
• After an hour of cooking, we distribute the hot mass into sterile jars and cork the lids. Store jam in a cool place. Bon appetit.

Five-minute pear recipe for the winter

In the summer months, I want to prepare as many kinds of delicious treats as possible. Therefore, many hostesses try to choose those recipes for which they will not need to devote much time. But it is also important that it be both fast and tasty. This five-minute pear recipe is just that.

Ingredients.

Hard pear 1 kg.
Sugar 1 kg.
Water 180 ml.

Cooking process.

• Yes, in order for the jam to turn out to be of the correct consistency, pears need to be taken only hard ones. Also, each pear must be peeled and seeds, then cut into small slices.
• Pour water into a ladle or saucepan, add all the sugar. Put on the stove and boil the sugar until completely dissolved.
• Pour the pears with ready-made syrup and leave for 1-3 hours.
• We put the pan on the stove, bring to a boil and boil for exactly 5 minutes. After we stand until it cools completely and repeat the cooking process again.
• We cook jam in 3-4 approaches. It is important that after boiling, the jam should be cooked for no more than 5 minutes.
• After the last approach, we distribute the still hot mass into sterile jars and tighten the lids.

Transparent pear jam with citric acid slices - you will lick your fingers

The pear itself is very sweet and very often you can find the sugary taste of jam, but whatever it is, add a little sourness to the composition and the taste will even out.

Ingredients.

Pear 1.8 kg.
Sugar 1.8 kg.
Water 160 ml.
Citric acid 0.5 tsp.

Cooking process.

• Wash the pears and, without peeling, cut into slices.
• Prepare syrup from water and sugar and pour pear slices with syrup.
• Cook pears in syrup for the first time for 3-4 hours.
• After cooling, cook the same amount. And so we repeat 3 times.
• For the third time, before cooking, add the lemon, mix and send to cook.
• After 20-30 minutes of confident boiling, distribute the hot mass into jars and roll up the lids. Bon appetit.

Wild game jam-simple - ripe pear recipe

Wild pear jam is one of my favorites. A long time ago, my grandmother in the village at the end of the garden grew a large tree from which it was possible to collect several hundred kg every year. harvest.

And of course, my grandmother made jam from this pear for us. We especially liked the delicious syrup from this jam. It was viscous, very tasty and fragrant.

Ingredients.

Pear wild 2 kg.
Sugar 2 kg.
Water 2 liters.
Citric acid 1 tsp.
Half bunch of mint.

Cooking process.

• Pears are taken only strong without traces of corruption.
• Pour water into a saucepan and bring to a boil. Add sugar to hot water and stir. Boil the syrup until the sugar is completely dissolved. When the sugar is completely dissolved, you will get a sweet syrup in which you still need to add citric acid and half a bunch of mint.
• Pour the pears with hot syrup, mix and cover with a lid.
• We leave the pears for about 2-3 hours to stand under a closed lid.
• We put the cooled pears on the stove and cook for 30 minutes. The foam that appeared during cooking is removed and removed. After cooking, let the jam cool down to room temperature. We repeat the cooking process 3-4 times.
• While still hot, spread the jam in jars and roll up the lids.

Lemon pear recipe

Here is another recipe for making pear jam. But now, in order for you to understand each step, I suggest watching the video recipe. But before I start watching, I’ll say that it’s best to use only hard varieties for making jam.

Delicious whole pear jam for the winter

The jam is very tasty and pleasant. At the sight of him, everyone will simply salivate. And what a delicious syrup it turns out, it's just a bomb. It is very good to soak cakes for home baking with this syrup.

Ingredients.

Pear 1.5 kg.
Sugar 1.5 kg.
Orange 1 pc.
Cinnamon 2 sticks.
Water 250 ml.

Cooking process.

• Wash the pear, sort it out, do not remove the stalk.
• Heat water, add sugar, stir until completely dissolved.
• In the finished syrup, lay out the cinnamon and pear fruits.
• Cook on low heat for 30 minutes. After cooking, let it cool completely and repeat cooking 2-3 times.
• Before the last boil, add the juice from one orange and boil with the juice.
• Before twisting from the syrup, we take out the cinnamon and mint.
• We spread the jam on the jars and cork the lids. Bon appetit.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very very tasty

Now I propose to cook pear jam with the addition of poppy seeds. The treat is really tasty and very original. Great addition to pancakes and donuts.

Ingredients.

Pear 1 kg.
Sugar 200 grams.
Poppy 1 tbsp. spoon.
Lemon juice 2 tbsp. spoons.
A pinch of vanilla.

Cooking process.

• Wash the pear and remove the seeds and peel. Cut into small cubes.
• Sprinkle chopped fruits with sugar and leave for 3-5 hours. In a multicooker bowl.
• After 5 hours, turn on the frying mode and simmer the pears for about 30 minutes.
• Then we take a blender and turn our cubes into puree.
• Lightly fry poppy seeds, then crush in a mortar and pour into a slow cooker.
• Together with poppy seeds, add lemon juice and vanilla, mix and cook the mass for another 30 minutes in the frying mode in a slow cooker.
• The heat treatment process can be repeated several times until the density you need is reached.
• After that, we also lay it out in sterile jars and tightly twist the lids of the jar.

These are the simple tricks for preparing pear jam that you learned today. The main thing then in the winter do not forget to try your blanks. After all, these syrups are just great for impregnating a biscuit or just serving this jam as a bite to pancakes or pies. in general, all the world good and a lot of positive,

Pear jam, the recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It contains many useful vitamins and minerals, and in winter they are severely lacking. Fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baking and drinks, so it should be prepared in sufficient quantities.

Secrets of making pear jam

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

Which variety is best for pear jam?

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

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

How to prepare pears for jam?

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

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

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

How to cook pear jam for the winter without sterilization?

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

How to cook pear jam in a slow cooker?

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

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

How to understand that pear jam is ready?

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

Why is pear jam liquid?

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

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

Why is pear jam candied?

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

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

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

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

To return the jam to its former consistency, you can put an 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 simmer until the jam takes its former form.

What goes well with pear jam?

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

The benefits and harms of pear jam

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

What is useful pear jam?

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

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

What is the harm from pear jam?

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

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

What is the calorie content of pear jam?

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

Is it possible to pear jam with gastritis?

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

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

Can pear jam be used for pancreatitis?

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

How to store pear jam?

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

How to store pear jam?

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

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

How long does pear jam last for the winter?

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

How to determine that pear jam is gone?

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

What to do if pear jam is moldy?

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

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

Pear jam fermented - what to do?

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

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

Pear jam for children, pregnant women and lactation

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

Is it possible to make pear jam during pregnancy?

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

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

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

Is it possible to make pear jam during lactation?

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

In rare cases, pear jam can cause bloating, colic, or allergies, but this often happens if you eat industrially prepared jam. Preservatives are added to such products, which have a negative effect. If you want to enjoy pear jam 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 children's complementary foods from six months, but first the baby should already get used to apples. With pear jam - not everything is so simple, since it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years old. Others tend to believe that this is too late, so it is not advisable to stick to it.

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

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Few housewives do not like pear jam. Moreover, for sure, each of us knows how to make pear jam. We will share with you the best recipes for making pear jam.

Most likely it will be a classic jam recipe. This beautiful, fragrant, sweet mass is able to captivate anyone with its unforgettable taste. Pear jam is ideal for a simple tea party, and for filling a pie.
It is known that the pear is the most nutritious fruit, which also has a low calorie content. In the process of heat treatment, the pear does not lose its beneficial properties, and therefore, in the form of jam, it will become a wonderful, valuable winter stock.
Pear fruits are rich in vitamin A, which regulates the functioning of the liver and vision.
Vitamin C strengthens blood vessels and improves immunity.
Vitamins B and PP have a beneficial effect on the functioning of the human immune system. Renew cells and rejuvenate the body as a whole.
The low sugar content of the pear and the presence of fructose in it makes this fruit an integral part of the diabetic diet.
Pear contains trace elements such as pectin, sulfur, zinc, cobalt, iron and much more. Pectin helps regulate the digestive tract, and iron restores normal levels of hemoglobin in the blood.
Potassium in the composition of the pear has a beneficial effect on the functioning of the cardiovascular system.
Regular consumption of pears is indicated for overweight people.
With all its positive properties, the pear also has contraindications: it is not recommended to use it raw for those people who suffer from stomach ulcers. However, they can also use a pear in the form of compotes, dried fruits and jams.
And today we will reveal to you some unusual recipes for making pear jam.

How to prepare pears for jam

For cooking jam, as a rule, it is recommended to take those varieties of pears, the pulp of which is quite dense. Most often they use lemon or duchesse. But you can use any other pear, as long as it is not overripe. For jam, you need to collect whole fruits with elastic skin.
Some experienced housewives recommend taking late autumn varieties of pears for jam.
It is worth saying that you can choose for yourself the period of harvesting the pear and its variety. Fortunately, the ripening period of this fruit is quite long, so there is plenty of room for imagination.
Wash the pears thoroughly, remove the core and stalks, and cut into cubes or slices of the desired size. All dark spots and rotten places on the surface of the pear must be cut off.

Dishes in which pear jam is cooked

It is best to cook pear jam in a copper or aluminum basin. In such a container, honey pear jam will not stick and will not burn.
Jars for pear jam must be thoroughly washed and scalded with boiling water. Can be steam sterilized or heated in the microwave.
To make pear jam, you will need a wooden spatula and a defroster plate.

Tips from experienced housewives on how to cook pear jam

The taste of pear jam can be diversified by adding various ingredients to it in the form of spices or other fruits and berries.
It is best to collect fruits for cooking jam on a sunny day, when the pears will be saturated with the energy of the sun and reveal their aroma to the maximum.
When cooking pear jam, you need to closely monitor the process. Pear jam loves to burn.
If the peel of the pear is too dense, then it is better to cut it off. Otherwise, the jam will turn out rough.
If you want the pear slices to remain whole in your jam, then it is better to cook it in three stages for 20 minutes, instead of one hour long.

Classic pear jam recipe

This simple recipe for making pear jam is known to almost every housewife. However, in it you can bypass the reusable stages of boiling and cook a delicacy in one go. This jam will become a favorite among your household due to the summer aroma and honey consistency.
Ingredients:
Pear - 2 kg.,
Sugar - 2.4 kg.,
Water - 2 tbsp.
How to make pear jam:
Prepare the fruits of the pear, cut and put in a bowl for making jam.
Pour sugar there and smooth it over the surface of the fruit pieces. Prick the pear well with a fork in many places. Leave for two to three hours until the juice appears.
It may happen that the pear variety is not particularly juicy. In this case, it is recommended to pour water into the fruit in the specified amount. Now put the basin on the stove and bring the jam to a boil.
Reduce the heat and cook the sweet mass over low heat for an hour, stirring occasionally. Pour the hot jam into jars and tightly close the lids. The jam is ready! Bon appetit and happy winter!

Lemon pear jam recipe

If you add fresh lemon to pear jam, then the delicacy will acquire a light citrus taste and aroma. And the color of such jam will look like a bright sunny day. You will love this delicacy!
Ingredients:
Pear - 2 kg.,
Lemon - 3 pcs.,
Sugar - 2.5 kg.
How to make Lemon Pear Jam:
Rinse the pear fruits thoroughly, peel them from the core, stalks and dark places on the peel. We cut the pear into either a large cube or a slice, and put it in a container for making jam.
We pass the lemon through a meat grinder along with the peel and send it there. Pour the whole fruit mixture with sugar and insist for at least three hours. It is advisable to poke a pear with a fork in several places so that it starts up the juice faster.
As soon as the sugar is well saturated with juice, you can mix the mixture and put the jam on the stove. Bring the jam to a boil and simmer over low heat for about an hour. Be sure to stir the jam and remove the fragrant foam from it.
Pour the hot jam into hot prepared jars and tightly close the lids. We remove the cans under a fur coat until completely cooled. Fragrant jam is ready. Bon appetit and happy winter days!

Recipe for pear jam with almonds

It will be interesting if vanilla and almonds are added to the pear jam. The taste of this jam is unusual and very attractive. This delicacy will serve as an excellent dessert for winter tea drinking.
Ingredients:
Pears - 2 kg.,
Sugar - 2 kg.,
Vanilla - 0.5 teaspoon,
Almond nuts - 100 gr.,
Water - 1.5 liters.
How to make pear jam with almonds:
The pear must be prepared, peeled and cut into slices.
In a container for cooking jam, it is necessary to boil water and lower the prepared pear into it. Boil for about three minutes. After that, it is necessary to drain the water into a separate container and, adding all the sugar there, boil the syrup.
Pour the pieces of pears with ready-made sweet syrup and leave them in this form for three to four hours.
After this time, put the jam on the fire and bring to a boil. Reduce the heat and simmer the jam over low heat for about 10 minutes. Now we insist it again for about four hours.
Next time, cook the jam for 20 minutes and 10 minutes before the end of cooking, add vanilla and crushed almonds to the jam.
Pour the hot jam into jars and roll up the lids. It is necessary to wrap the workpiece until it cools completely. An interesting winter jam is ready. Enjoy your meal!

Pear and apple jam with mint

And in this recipe, we suggest you combine pears and apples, and add a little mint to them. You'll see, then you can't drag your household by the ears from such a dessert. The aroma of such jam will also attract guests to your home.
Ingredients:
Pears - 1 kg.,
Apples - 1 kg.,
Sugar - 2 kg.,
Citric acid - 1 tsp,
Fresh mint - 2-3 sprigs.
How to make pear jam with mint:
Rinse apples and pears thoroughly and clean from the stalks, core and rotten places. Fruit cut into cubes or slices and put in a container for cooking jam.
We cover the fruits with sugar and, having carefully poked with a fork in many places, set aside for the night.
During this time, the workpiece should start up the juice and dissolve the sugar in it. If this does not happen due to the dryness of the fruit, then you can add a little water to the fruit. Mix the mass and put on fire.
Bring the jam to a boil, then cook over low heat, stirring constantly. We will cook jam for an hour and a half. 20 minutes before readiness, dip citric acid into the jam and mix thoroughly. Washed sprigs of mint should also be put there, but do not let them drown in jam. They will need to be removed before pouring jam into jars.
So, we take out the boiled mint from the jam and pour it into hot dry jars. Close the lids tightly and put under a fur coat until completely cooled.
Winter jam is ready. Have a good mood and good health!

Recipe for pear jam with orange

And in this recipe, we suggest you use fresh orange as an addition to the main pear flavor. The jam will turn out beautiful, thick and very, very fragrant and tasty.
Ingredients:
Pear - 2 kg.,
Orange - 3 pcs.,
Sugar - 2.2 kg.
How to make pear jam with orange:
My pears, peeled from the core and cut into slices or cubes. We spread the prepared fruits in a container for cooking jam.
Peel the orange from the peel and seeds, cut into cubes and send to the pear slices.
We cover the entire fruit mass with a layer of sugar and stick it well with a fork. We leave the workpiece in this state for the whole night. Fruits should release juice abundantly. If suddenly the pear turns out to be rather dry and does not give abundant juice, then it will be possible to add one or two glasses of water to a container with fruits.
We put the jam on the fire and, bringing it to a boil, cook over low heat for an hour and a half. Do not forget to constantly stir the jam and remove the foam from it. Pour the finished delicacy into hot dry jars and tightly close the lids. Fragrant preparation for the winter is ready. Bon appetit and good heroic health!
How to make pear jam, Violetta Londareva told.

From what just do not cook jam. A variety of fruits, berries and even vegetables are used. Dessert made from pears has a special aroma and delicate taste, and the raw material itself is often given away. Pears planted in the country can give an excellent harvest. If there are really a lot of fruits, it is possible to diversify the taste of jam with the help of additional ingredients. The finished product will be appropriate on your table at any time of the year, but especially in winter.

To begin with, it is important to select the right fruits. It is better to make jam from fully ripe, but not too soft pears. Dessert made from unripe fruits will have a pale, unattractive appearance and a complete lack of flavor. Overripe and softened fruits will turn into porridge during the cooking process.

In one batch for making jam, fruits of the same variety and the same degree of maturity must fall. In this case, the slices will turn out beautiful, even, of the same color. Before cooking, remove the seed chambers from the fruit and cut off the peel (optional).

Small pears can be boiled whole, large ones are best cut into slices or small cubes. In the process of preparation, peeled fruits are recommended to be put in a container with acidified water so that they do not darken. The amount of sugar can be changed depending on how sweet your pears are.

On a note! If a variety with high sugar content was prepared for jam, then granulated sugar can be taken half as much as fruits.

The best pear jam recipes step by step

The taste of jam depends on many things, including the method of preparation. The consistency of the product is also different. Some recipes require a minimum amount of cooking time. Others will have to deal with. In any case, the choice is yours.

This is perhaps the simplest recipe for pear jam, which also contains a minimal amount of sugar. To make the product better preserved, citric acid is added to it. The list of ingredients consists of only a few items:

• 1.3 kg of pears;
• 0.3 kg of sugar;
• 1 tsp citric acid;
• 1 liter of water.

If the skin of the fruit is thin, it can not be cut off, then the pear slices will keep their shape better. Cooking steps:

• 1. Pears cut into slices are placed in clean sterilized jars, filling the container to the very top.
  2. Heat sugar and water in a saucepan on the stove, stirring. Let it boil.
  3. The resulting syrup is poured over the pears and left for 5 minutes, covering the jars with lids.
  4. Drain the liquid from the cans back into the pan, bring to a boil and repeat the procedure.
  5. At the third boil, citric acid is put into the syrup and pears are immediately poured into it.

After that, the jars are rolled up, turned over and allowed to cool in a wrapped form.

On a note! You can add this recipe if you wish with fresh mint leaves and vanilla. The taste of jam will become more interesting.

Pear jam cooked according to this recipe looks very attractive. The syrup acquires a rich taste, color and aroma due to the presence of lemon peel. Preparing such a jam is somewhat more difficult than the classic one, but the result justifies itself. To prepare several jars of goodies you will need:

• 1 kg of pears;
• 0.4 kg of sugar;
• two lemons.

In order for the syrup to remain transparent, it is necessary to strictly follow the preparation technology:

• 1. Prepared slices of pears are laid out in a bowl with sand, gently mixed and left for 4 hours to extract the juice.
  2. After that, the workpiece is put on fire, brought to a boil and immediately removed.
  3. After 8 hours, lemons cut into small cubes are added to the pears and brought to a boil again.
  4. In total, this cycle should be repeated 4 times, allowing the jam to cool in between.
  5. For the fifth time, the dessert is cooked to the end within 15 minutes from the moment of boiling.

After the jam is ready, the fragrant pear-lemon mixture is laid out in sterilized jars and rolled up. The filled container is placed on a towel and covered from above. After cooling, the jam is removed to a cool basement or cellar.

On a note! Such a dessert turns out to be quite thick, it is quite possible to use it as a filling for sweet pies.

Very tasty pear jam with lemon: video

Adding orange to pears will give the jam a savory note, and its color will resemble the sun at dawn. Pears can be taken absolutely any variety. The main thing is that they are not overripe. For dessert, you will need the following ingredients:

• 2.2 kg of pears;
• 2.2 kg of sugar;
• 3 oranges.

The cooking process is as simple as possible:

• 1. Those and other fruits are peeled, cut into slices or cubes, put in an enamel bowl, sugar is added and left overnight to infuse.
  2. The next day, put the pan on the fire, bring to a boil and cook for 1.5 hours with constant stirring. The foam is carefully removed.

Ready-made jam, rolled up in jars, is stored throughout the winter, if not eaten earlier.

Pear jam with orange: video

The aroma of pears and apples is wonderfully combined with each other. Jam made from these fruits has a harmonious taste and attractive appearance. During storage, such a delicacy thickens and becomes even more appetizing and rich, resembling jelly in its consistency. The fruits must be hard varieties so that the fruits do not boil soft. To make jam, you need to prepare:

• 1 kg of pears;
• 1 kg of apples;
• 2 kg of sugar.

And now let's start cooking:

• 1. In a bowl, you need to put peeled, thinly sliced ​​apples and cover them with two-thirds of granulated sugar.
  2. After a few hours, when the fruit gives juice, the mixture is transferred to a saucepan, brought to a boil, the apples are removed with a slotted spoon and the remaining sand is added.
  3. Slices of pears are put into the resulting syrup and boiled for 5-7 minutes, after which they are combined with apples, turn off the heat and let stand for 1 hour. During this time, you can do the preparation of cans.
  4. An hour later, the jam is boiled over low heat for 10 minutes from the moment of boiling and again turned off and allowed to cool. You need to repeat the procedure several times, ensuring that the fruit slices become transparent.

After the jam is ready, immediately after removing it from the stove, it is poured into jars and rolled up with metal lids. The appearance of such a dessert is simply magical, fruits soaked in syrup resemble pieces of amber.

Delicious and fragrant jam from apples and pears: video

A slow cooker for making jam is convenient because the contents do not burn and do not require stirring. As a result, fruit pieces do not lose their shape, do not boil soft and look very appetizing. Yes, and the hostess at this time can do other things, since you don’t have to stand near the stove.

Even if you forget that jam is being cooked in the kitchen, nothing bad will happen. The timer will turn off the multicooker at the allotted time. If the dessert is cooked from sweet varieties of pears, it is recommended to add a little citric acid. It is this recipe that will be described below. For it you will need:

• 1 kg of pears;
• 0.8 kg of sugar;
• 1/4 tsp citric acid.

Now you need to act like this:

• 1. Prepared pear slices are sent to the multicooker bowl. Sand is also poured there, and then you have to wait 20 minutes for the fruit to let the juice out.
  2. Mix the contents of the bowl and turn on the extinguishing mode for 10 minutes.
  3. After the timer has expired, turn off the keep warm mode and allow the dish to cool.
  4. The procedure should be repeated three times with the same time parameters.
  5. While the jam is being cooked for the third time, citric acid is added and, after the timer is activated, the product is immediately laid out in sterilized jars and rolled up with lids.

After the dessert has cooled, it is taken out for storage in the basement or left within the apartment. Ready-made jam is well stored at home at room temperature.

A dessert prepared in this way can no longer be called jam, it will be pear jam. We would recommend it to those who love sweet pastries and often use fruit filling for pies. The structure of this delicacy is thick and dense.

The advantages of this recipe are also that even overripe and slightly spoiled fruits are suitable for its preparation. The softer the pear, the easier it is to crush, and the damaged areas can be easily cut out.

On a note! You can even use wild pears for this recipe.

To make jam you will need:

• 2 kg of pears;
• 0.8 kg of sugar;
• 0.5 tsp citric acid;
• some vanilla.

Description of the cooking process:

1. Washed and peeled fruits are passed through a simple or electric meat grinder. The peel can not be removed, it is easily crushed.
2. If you like a more uniform and delicate texture, scroll through the fruit mass in the meat grinder again.
3. Place the puree in a bowl and add the rest of the ingredients. Let the sugar melt a little and turn on the stove.
4. After boiling, the mass is cooked over low heat for 30 minutes. Periodically it will be necessary to remove the foam.

After cooking, the jam is laid out in a sterilized container and corked with metal lids. You can store the finished dessert both in the cellar and in the pantry.

When a large crop of pears was born on the site, I want to process it faster, while spending less effort. In this case, the recipe for the workpiece, designed for a three-liter jar, is ideal. With such a container, the process will go much faster.

This recipe does not require sterilization, which saves time. In appearance, the dessert resembles slices of candied fruits floating in amber syrup. To preserve the integrity of the fruit, the jam must be prepared in two steps. For it you will need:

• 2.2 kg of pears;
• 1.5 kg of granulated sugar;
• 2 glasses of water.

If the fruit is not very sweet, you can take a little more sugar. The weight of the pear is indicated in its pure form, without the core and skin.

Cooking process:

1. A syrup is made from water and sugar over low heat.
2. When it thickens a little, slices of fruit are added to the pan and the flame is turned off.
3. After the pear with sand has cooled down, it is boiled for 5 minutes and turned off again.
4. At the next stage, the jam is finally cooked. This may take 10 to 30 minutes, depending on the desired density.

The finished product is filled with a three-liter sterilized jar, rolled up with a typewriter and allowed to cool slowly under a blanket. After that, the jam is stored where it is convenient.

In winter, all you have to do is fill the vase with a golden delicacy with tender pear slices. It will remind you of a warm sunny summer and give your body a lot of useful substances in the form of vitamins, minerals, pectin, catechins, arbutin, and essential oils. Experiment, create, invent. Any housewife can supplement or slightly improve the recipe for pear jam to her liking.

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 of ripening pears, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

The most useful dessert in the world should not be looked for in pastry shops, but prepared for the winter on your own. Pear jam will become an invaluable source of vitamins for you, save you from colds and diseases and make any tea party special.

In the preparation of this or that dish, certain recommendations should be followed so that the final product turns out to be as tasty as possible. So, for cooking jam, you should take those pear varieties that differ in density, such as lemon or duchesse. You can choose any other varieties, but so that the fruits are not overripe. The ideal option would be whole pears with an 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 places.

The next important point on how to make pear jam is the right dishes. Sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, it will not stick to the bottom. It is better to interfere with a wooden spatula, and remove the foam into a plate. Sterilization of jars is the main condition for long-term storage of blanks for the winter.

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

• The delicacy can be varied by adding different ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
• It is better to 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 controlled.
• For easy removal of the peel from the pear, you need to scald it with boiling water, then immediately lower it into cold water.
• It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too rough.
• Whole slices can only be obtained under the condition of three-stage cooking, each of which is carried out for twenty minutes.

How to choose and prepare pears for jam

In order for the jam to turn out beautiful in appearance and tasty, they must be sorted out before cooking. by the most the best fruits are those that have already ripened, but have not yet had time to 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 to make jam. If the hostess has a desire to give the jam some special taste or smell, then you can add other fruits to it. It can 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 sugared and will have a sour taste. Before you start cooking, you must perform the following steps:

How much you need to cook such jam will depend on the variety and on the ripeness of the fruit, but most often it is about 1-1.5 hours. It’s better to cook a delicious treat in two stages, achieving complete cooling in between.

What utensils do you need to cook a pear dessert? How will the jam taste? even dishes can affect in which it is cooked. The best is aluminum or copper utensils, it is desirable that they be wide. This will allow the jam not to burn or stick to the walls, and retain the natural honey flavor. Still, it is better to store jam in jars, which must be washed well, scalded with boiling water, or sterilized well.

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 cooking recipes for making pear jam:

1. Classic.
2. Slices.
3. Transparent.
4. Amber.
5. Five minutes.
6. Whole.
7. With lemon.
8. Other.

But still always follow cooking instructions each recipe, maintain proportions, which will help achieve the desired result. Many housewives want to know how pear jam is prepared 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 put in one bowl, in which they will cook, and in another saucepan it is worth preparing syrup: pour sugar with water and put on moderate heat. The foam is constantly removed from it, and it will be ready only when the sugar is completely dissolved. It remains to pour the fruit with this syrup and bring it to a boil again, and then pour it into jars. Appetizing jam is ready!

Quick pear jam Five-minute - lick your fingers

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

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

Five Minute Ingredients:

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

Marmalade delicacy is made like this:

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

Amber jam from hard pears with slices - recipe with photo

Pear jam, rolled up for the winter according to this recipe with a photo, turns out to be very attractive in appearance. Due to triple boiling, the syrup acquires an amber color and a pleasant density, and dense slices are qualitatively saturated with sugar and become like candied fruits. The step-by-step instructions describe in detail the process of creating homemade treats, and the video clearly describes each action and helps to master the method of preparing jam from hard pears with slices, even for novice housewives.

Essential Ingredients for Amber Pear Jam Recipe

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

Step-by-step instructions on how to cook amber jam from slices of hard pears

1. Wash the pears thoroughly, dry them, remove the stalk, divide into halves, remove the seed box, and cut the pieces into neat slices of the same size.
2. Pour the sugar into a deep saucepan, cover with water and lightly froth with a whisk to quickly disperse. Put on moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
3. When the syrup becomes transparent and homogeneous, pour it over the pear slices and mix very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
4. Then return the container with the chilled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
5. Cool again, and then repeat the boiling again.
6. Cook the jam boiled for the third time from 10 to 45 minutes (depending on the desired density). Pack hot in sterilized jars, close tightly with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to a barn or cellar.

clear pear jam recipe

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

To prepare a transparent jam from pear slices, it is necessary to prepare the following products in advance:

This amount of food is just enough to make 2 liters of jam. To start pears are good washed under running water, make sure that all the fruits are firm and not overripe. Pears are cut into slices and put in a pan. That's where the sugar comes in. In order for the pears to release juice, you need to leave the pear mass for several hours at room temperature. Put the saucepan with the infused mass on the fire and bring to a boil.

As soon as the jam boils, the fire should be reduced and so it is still boiled for 10 minutes. Then turned off and left overnight so that the mass cools down well. In the morning, again, the jam is boiled, as in the previous time, and now it is 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, cook the mass over low heat for 50 minutes. So the mass will become thicker, and the slices will become transparent. It remains only to pour into banks and roll up.

Simple recipes on how to cook thick and sweet pear jam at home

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

Necessary ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

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

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

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

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

Essential Ingredients for Pear Jam with Oranges and Lemons

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

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

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