Pear jam slices. Amber jam from pear slices

Jam made from pears is not very popular, which is most often due to people's ignorance about the benefits of the product. The sweet and fragrant composition is able to establish the digestion process, strengthen the immune system, and alleviate the condition with cough and fever. Dessert prepared with slices retains nutrients to the maximum extent. This causes its analgesic, antiseptic and diuretic effects. If you cook the product without sugar, it can be an excellent treat for people suffering from diabetes.

Important Points

When closing the product for the winter, you need to follow a number of rules. While pears are not a fussy ingredient, there are ways to improve the quality of the final composition.

1. We choose fruits that are ripe, but not soft. Unripe pears turn into an inexpressive jam without aroma and taste. Overripe ones are overcooked and the product loses its texture.
2. If you plan to cook the product in slices, you need to take fruits of the same degree of maturity and only one variety.
3. Regardless of which recipe is used, before closing the fruits for the winter, they must be peeled from the seed box and peel.
4. The peeled pieces are placed in lightly salted water and kept there until cooked. Then the components will not darken and retain their attractive color.
5. Small pears can be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
6. Sweet fruit jam does not need a lot of sugar. For 2 parts of such varieties of the product, it is enough to take 1 part of granulated sugar.
7. No matter how much the main component is processed, it may burn. Therefore, the mass will have to be regularly mixed with a wooden or silicone spatula.

The risk of spoilage of the product can be significantly reduced if you cook the workpiece for the winter more than once for a long time, but make several short-term approaches.

Recipes for one-component pear jam

Cooking high-quality and healthy pear jam is not so difficult. You just need to choose the right recipe and strictly follow its recommendations:

• Option with pear broth. For 1 kg of fruits we take 1 kg of sugar. Peeled fruits are cut into slices, poured with water and boiled until the products soften (but they should not fall apart). Pour the broth into a separate bowl, we need 2 cups of the product. In a container for cooking, mix the prepared broth with sugar, mix and bring to a boil. We lower the pears into the resulting syrup, wait until the mass boils. You need to cook it until the slices become transparent. We lay out the cooled product in jars and close it for the winter.

Tip: If wrinkled or overripe specimens remain after sorting the fruits, do not throw them away. It is from these fruits that a tasty and fragrant pear jam is obtained. You just need to boil the products until cooked, adding a little sugar and spices to taste (vanillin, cardamom, cinnamon).

• Classic variant. We take pears and sugar in equal quantities. Peeled fruit cut into cubes or slices. We put the blanks in a container for cooking, sprinkle with sugar and leave for 6-8 hours so that the juice appears. Put the mass on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then we cool the product, insist another 6-8 hours, after which we cook again for half an hour. We lay out the jam in jars and roll it up for the winter.

The taste of the product will vary significantly depending on the type of product and how much sugar is used. Therefore, it is first recommended to boil a small amount of the composition in order to determine the proportions of the components.

Options for preparing desserts from pears and citrus fruits

Sweet pears go great with lemons, oranges and limes. The result is a delicate jam with a delicate unobtrusive aroma and pleasant sourness.

• Treat with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. We cut the peeled pears into slices, lemon into slices with the skin, but without seeds. Lemon pour boiling water and insist 3 minutes on very low heat. We filter the mass, we only need lemon broth. From it and sugar we prepare a thick syrup, with which we pour slices of pears and leave for 2 hours. After that, the workpiece must be put on medium heat and cooked until cooked, i.e. transparency of the slices and the density of the syrup. We lay out the product in jars and close it for the winter.

• Variant of pear dessert with orange. For 1 kg of pear slices, we take 1 kg of sugar, an almost full glass of hearth and half a large orange. We cook syrup from water and sugar, with which we pour prepared fruit slices. The mass should be cooked for no more than 5 minutes, after which the product is cooled and infused for at least 8 hours. Then we boil the workpiece for another 5 minutes and insist another 8 hours. We repeat the whole cycle again, after which we put the orange into the composition, cut into pieces along with the peel (remove the bones). We keep almost ready jam for half an hour on low heat, stirring regularly. Dessert is laid out in jars and rolled up.

Taking these recipes, do not abuse sugar. It is clear that he must be present in the preparations for the winter, acting as a preservative, but his excessive presence can interrupt all the charm of the dessert.

Delicious and unusual pear treats

To prepare not just delicious, but exquisite and extraordinary dessert, you should try these recipes:

• Pear jam with almonds. We take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. We clean the pears and cut them into slices or cubes, put them in a cooking container, fill with water and cook for 3 minutes. After that, drain the broth, mix with sugar and prepare the syrup. Fill them with fruit slices and infuse the mass for 3-4 hours. We cook the workpiece for 10 minutes, we insist another 4 hours. Now the composition needs to be boiled for 20 minutes, 10 minutes before turning off, we introduce chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and roll up.

• Fruit slices with mint. We take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We clean the fruits from the skin and seeds, cut into equal slices. We pierce each piece along the pulp with a fork, trying not to spoil the shape of the blanks, and fall asleep with sugar. We leave the mass overnight, during which time the fruits should give juice that will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. We mix the product, put it on the stove and, bringing it to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, put citric acid into the mixture. And 10 minutes after that - spread the mint on the surface of the mass, preventing it from drowning. It remains only to remove the branches when the dessert is ready and pour it into jars.

Usually pear jam is not candied and does not crystallize. But, if this still happened, it is recommended to boil the product again without adding sugar or heat it in a water bath until the mass returns to the desired consistency.

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 sets. 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 cloying 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.

Here are some 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,

Pears are a healthy fruit that contains sugar, citric and malic acids, pectins, tannins and sorbitol. In addition, the fruits are rich in vitamins - A, group B, P, nicotinic and ascorbic acid.

Based on the rich unique composition, the fruit has a positive effect on the body:

• improves the functioning of the digestive system (prevents the development of diarrhea);
• has expectorant and diuretic action;
• relieves the condition with fever;
• disinfects, anesthetizes.

Freshly squeezed or canned pear juice strengthens capillaries, and boiled fruits are widely used for bronchitis and tuberculosis. Fruits are popular in dietary nutrition and people with diabetes mellitus.

Pears are good because they ripen when most fruits and berries are already harvested. Therefore, most housewives can slowly preserve pear jam according to the recipes below.

classic recipe recipe

Pear jam for the winter according to this simple recipe turns out delicious, fragrant. Even a beginner in conservation can cope with step-by-step cooking technology.

Products:

• pear fruits - 1.6 kg;
• granulated sugar - 1.8 kg;
• filtered water - 0.3 l;
• citric acid - 6-7 g.

1. First of all, you need to prepare a sweet syrup. To do this, pour the measured water into an enamel bowl, put on a slow heating and pour in small portions of granulated sugar. Remember to stir the syrup from time to time so that it does not burn.
2. In the meantime, while a transparent base is being made, the pears must be thoroughly washed and dried. Cut into 2 parts, remove the seed box, stalks and chop into slices.
3. Pour citric acid into hot syrup, stir well. Then lay out the prepared pears. Bring to a boil, carefully remove the foam from the surface. Cook over low heat for 30 minutes.
4. After the time has elapsed, remove from the stove, cover and cool slightly. Arrange in clean sterile jars, close tightly.

Amber jam from pear slices

Pear slices boiled in sugar syrup become like transparent, amber sweets. The presented step-by-step cooking technology is simple and will appeal to all lovers of winter preparations.

Products:

• ripe pear fruits - 2.2 kg;
• granulated sugar - 2.2 kg;
• filtered water - 0.4 l.

Operating procedure:

1. Rinse fruits, dry and remove a thin layer of skin, seed box. Chop into thin, even slices. Put them in an enameled, capacious bowl.
2. Pour the required amount of liquid into the pan, pour sugar in small portions and put on the stove to cook until the bulk ingredient is completely dissolved. Boil and cook the syrup until translucent. Remove from stove and cool slightly.
3. Pour prepared pear slices with warm syrup. Stir gently using a plastic or wooden spatula. Set the container with the contents to a slow heat, bring to a boil and cook the slices for 5 minutes. Cover and cool at room temperature. Similar actions are repeated 3 more times. Amber jam is laid out in clean, sterile jars. Close tightly, store in the cellar.

Advice! To get a thicker delicacy, it is recommended to boil the dessert 4 times. Ready chilled jam can be served to the table to evaluate the taste and aroma.

Pear dessert with nuts

Pears are very useful for the human body, and when combined with nuts, the positive properties of the workpiece increase significantly. Consider step by step how to cook pear jam for the winter with almonds.

Products:

• granulated sugar - 2 kg;
• ripe pears - 2 kg;
• vanilla - 7 g;
• peeled almonds - 150 g;
• filtered water - 1.8 liters.

Procedure:

1. Rinse the main ingredient, dry. Cut into 2 parts and cut out the seed box, the place of attachment of the stalk. Chop into slices of the same size.
2. Pour the required amount of water into a large saucepan, bring to a boil and put the fruit slices. Wait for active seething, boil for 2-3 minutes. Carefully remove the product with a slotted spoon.
3. Pour granulated sugar into the hot broth, mix. Bring to a boil and simmer until transparent. Put the slices in an enameled container and pour hot syrup over them. Cover and leave for 6-8 hours. Then set the container with the contents on a slight heat and simmer for 8 minutes.
4. Leave on the kitchen table for 2-3 hours. After the time has elapsed, it is required to cook the contents for a quarter of an hour. 7 minutes before turning off the stove, add chopped almonds and vanilla powder. Mix thoroughly and spread hot in sterile jars. Close with plastic lids. After cooling, put in the refrigerator.

Advice! For convenience, nuts can be chopped with a blender, coffee grinder or in a meat grinder.

Jam "Five minutes"

Such a versatile fruit can be prepared in any way, and all kinds of experiments are also allowed. Transparent pear jam with slices can be made not only by the method of many hours of cooking, but also in 5 minutes. It is not necessary to remove the skin from the fruit. The finished delicacy is allowed to be used as a liquid sauce for a meat product.

Products:

• main fruit - 1.5 kg;
• granulated sugar - 1.5 kg;
• filtered water - 750 ml.

1. Rinse the pears, pat dry and cut into 4 pieces. Carefully cut out the seed box and other parts unsuitable for food. Chop into thin slices.
2. In a separate saucepan, combine sugar and water. Stirring, put on the stove, cook until thick and transparent. Do not forget to clean the foam from time to time.
3. Put the processed pear slices into the prepared sweet syrup. Cook until smooth on low heat. Arrange the dessert in sterile glass containers, close and put in the refrigerator.

Pear jam with mint

Mint leaves give the finished dish a pleasant aroma. The soothing property of the herbal ingredient will help you relax on a cold winter evening with a cup of hot tea.

Products:

• pears - 600 g;
• apples - 550 g;
• granulated sugar - 1.1 kg;
• citric acid - 6 g;
• fresh mint leaves - 10 g.

1. Wash fruits, remove all parts unsuitable for food. Cut into medium sized cubes. Put in a container with a thick bottom, cover with sugar and mix thoroughly. In order for the bulk ingredient to dissolve much better, 60-70 ml of filtered liquid must be added to the mass. Cover and leave on the kitchen table for 10-12 hours to release the pear juice.
2. Stir and put the container with the contents on a slow fire. Bring to a boil and cook, stirring regularly, for 90 minutes.
3. Half an hour before turning off the stove, add citric acid, stir everything well again. Gently spread mint leaves over the entire surface, after washing and dousing them with boiling water.
4. After the time has elapsed, you need to carefully remove the greens, turn off the heat. Pack the delicacy in sterile jars, close tightly.
5. Turn the container upside down, wrap it up, and after cooling, put it in the cellar or refrigerator.

Pears for the winter with orange

For the preparation of this type of pear dessert, it is recommended to use autumn varieties. Such an unusual combination gives the dish a bright, unusual aroma and taste.

Products:

• granulated sugar - 1.5 kg;
• hard pears - 1.5 kg;
• filtered liquid - 400 ml;
• orange - 450 g.

1. Rinse the main fruit, cut into 4 parts and remove the seed box. Chop into slices, and the peel does not need to be removed. Pour filtered water into a small bowl, add a pinch of salt and lay out the prepared fruits. Cover and leave on the kitchen counter to soak.
2. In the meantime, let's start preparing the syrup. To do this, pour the indicated amount of liquid into an enameled bowl, add granulated sugar and cook with regular stirring until the bulk component is completely dissolved.
3. Throw the pear in a colander, wait for the excess moisture to drain completely. Combine processed slices with syrup, stir well.
4. Set the container with the contents on the stove, cook for 10 minutes. Turn off the heat, cover and leave the dessert for 8 hours at room temperature. The process of heating and cooling is repeated 4 more times.
5. Wash the orange, chop into thin slices along with the skin and mix with the hot pear. Continue cooking for another half hour.
6. Arrange in clean and sterile jars, close with plastic lids. After cooling, remove to a cold place.

This cooking recipe is very simple and at the same time unusual, as pears are boiled in sweet syrup for the winter.

Products:

• ripe pears - 2.5 gk;
• granulated sugar - 1.5 kg;
• filtered water - 750 ml;
• citric acid - 4 g.

1. Rinse the main ingredient, dry. Using a clean knitting needle, make a few punctures in each fruit. Pour into a suitable bowl.
2. In the meantime, start preparing the syrup. To do this, pour water into a suitable pan and pour granulated sugar. Put on the stove and cook, after boiling until the bulk ingredient is completely dissolved, be sure to remove the foam from the surface.
3. Put the prepared fruit, continue cooking for a quarter of an hour. Cover the contents, turn off the heat and cool at room temperature.
4. Repeat cooking and cooling according to the above principle 3 more times. At the last heating, be sure to pour citric acid, stir. Arrange in clean sterile jars, close with lids and turn upside down. Wrap with a blanket, and after cooling, remove to a cold place.

Unsweetened pear jam

Sugar acts as the main ingredient in the preparation of blanks for the winter. According to many, a fruit and berry dessert should be sweet, and in some cases even cloying. Despite this, there are people who follow the arrow of the scale and prefer less high-calorie desserts. Therefore, today we propose to consider a step-by-step recipe for making pear jam for the winter without sugar. A diet treat turns out to be tasty and healthy, so do not miss the opportunity to cook it.

Products:

• quince - 500 g;
• ripe pear - 1 kg;
• green apple - 1 kg;
• large, ripe apricots - 500 g;
• filtered water - 1.5 liters.

All fruits must be carefully prepared: rinse, remove the seed box, skin and other unsuitable parts for food. Chop into slices and put in a container with a thick bottom. Add the indicated amount of water, bring to a boil and cook 4 times for 2 days until the jam becomes homogeneous in consistency. Arrange in clean jars, seal tightly. Cool at room temperature, put in the cellar.

To adjust the taste when preparing a dessert, it is allowed to add lemon or orange.

Properly made pear jam acquires a radiant amber hue and a melt-in-your-mouth consistency. A dessert made from wild varieties of pears is especially tasty and refined. However, in general, any pear delicacy has a neutral and delicate taste. That's why so many people love him. We recommend trying at least one of the recipes that we have selected for you. Moreover, it is not only tasty, but also incredibly useful.

Useful properties and harm

Pear is a fruit, one of the most useful. It has a lot of nutrients, which it partially gives to jam.

Pear can be useful for many ailments, for example, for such as:

• anemia;
• heart diseases;
• problems with the pancreas;
• cystitis;
• kidney stones.

Sometimes a pear is recommended as an antipyretic, cough and cold remedy. In its raw form, it will benefit the stomach, as well as cholecystitis, any type of gastritis and heartburn. In addition, this fruit is an excellent diuretic.

However, large amounts of sugar are usually added during the preparation of the jam. For this reason, it can bring little harm to the body, and you should not eat a lot of it. If the raw fruit is allowed (in moderation) to be eaten by diabetics, since it contains less sugar, then you should be more careful with jam.

People who monitor their weight should also be careful. Sugar not only contributes to the deposition of fat, but also adversely affects the condition of the teeth and stimulates appetite. The more sweets you eat, the more you want more and more.

In addition, women should not abuse the sugar-pear dessert during pregnancy. This can contribute to the appearance of allergies in the newborn. A lot of jam is not recommended for children under seven years of age. Again, because of the high dose of sugar.

Important note: the acids contained in the fruit will only benefit on a full stomach. Eating like this on an empty stomach is not recommended. Otherwise, problems with the gastrointestinal tract may occur.

In other cases, such a delicacy will only benefit a person. Therefore, you should stock up on pear dessert for the winter - so that later you can get vitamins from it for all three cold months.

Delicious jam is obtained from Siberian pear or dried fruits.

Calorie content and composition

The number of calories in pear jam per 100 grams is 273 kcal.

BJU indicators:

• proteins - 0.3 grams;
• fats - 0.2 grams;
• carbohydrates - 70.8 grams.

The benefits include a huge amount of tannins, nitrogenous and mineral substances, as well as vitamins. Here is the main ingredient:

• vitamins C, B and P;
• folic acid (it is even more than in currants);
• phytoncides;
• pectin;
• flavonoids;
• iodine (a lot of it in seeds).

All this is preserved in the jam. True, in a slightly smaller amount, since when cooking, useful substances tend to “evaporate”. However, it is important to note that during heat treatment, even at elevated temperatures, the beneficial properties of this fruit are preserved almost to the fullest.

Selection of fruits for harvesting

To make pear jam more tasty and nutritious, you should know some secrets and subtleties of its preparation. Here are the main nuances that you should pay attention to.

• Fruits for jam should be ripe and slightly dense. Soft ones won't work.
• Overripe fruits, as well as fruits with damage and dried parts will spoil the taste of jam.
• Green pear fruits are better not to take. Jam from them will have a pale color, an extremely weak aroma and, in general, an unattractive appearance. To some, it also tastes raw.
• Pears should not be overripe. Otherwise, it will not be jam, but porridge.
• Variety and maturity are the same. This is necessary so that the pieces of the fruit are cooked at the same time.
• Before cooking, the fruits are peeled and the seeds are removed - along with the seed chambers.
• Before cooking, pear fruits should be held in slightly acidified water so that they do not turn dark.
• Small fruits are allowed to be cooked as a whole - without cutting into slices.
• Large fruits are preferably divided into slices with a thickness of 2 centimeters.

In addition, before cooking pears you need to try. If they are sweet, you can take 2 times less sugar than in the recipe. For example, sometimes 400-500 grams of sugar per 1 kilogram of fruit is enough.

Nevertheless, it is better to choose a variety based on your own taste preferences. However, sweet fruits are more suitable for standard simple recipes.

Delicate, but piquant taste has jam from "Duchess". "Lemon" is more fragrant after heat treatment. Pear varieties such as "Bergamot" and "Conference" give the dessert a unique sweetness and keep their shape well even after a long boil.

To summarize: pears should have elasticity, be medium soft. The skin should be clean and smooth. Before directly cooking, the fruits are thoroughly washed. Cut the pears into slices or small cubes. The first ones keep their shape perfectly, the second ones can boil soft and are suitable for jelly or jam.

Recipes

Here are the most delicious pear jam recipes that every housewife should try.

"Five Minute"

You will need:

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

Cooking instructions:

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

Hot jam is laid out in pre-prepared jars - dry and sterilized. Carefully roll up and wait for cooling.

"Classic"

The most time-consuming cooking method. Great for beginners.

For the recipe you need:

• fruits - 1000 g;
• granulated sugar - 1200 g;
• water - 150-200 ml.

Process step by step:

1. the fruits are prepared, cleaned, divided into slices and put in a saucepan;
2. everything is covered with sugar, which is then evenly distributed over the surface;
3. some of the fruit pieces are pierced with a fork - this way they will give more juice, and the jam will turn out more fragrant;
4. the mixture is allowed to stand for 4-5 hours - until the juice comes out, but if the variety is not too juicy, you can add water;
5. then the mixture is sent to the fire and boiled, after which the gas should be reduced and the mixture boiled for about an hour, stirring it from time to time.
6. After that, turn off the jam, wait for it to cool and pour everything into jars.

Amber jam "Precious"

You should take:

• fruits - 1000 g;
• sugar - 1000 g;
• citric acid - 1/4 teaspoon;
• cinnamon - 1 tablespoon.

You can cook this jam following the recipe.

1. Cut the processed fruits and cover with prepared sugar.
2. Then you can place the mixture under oppression and wait 8-12 hours. It is convenient to do this in the evening, so that in the morning the fruits of the snake give juice, and you can start making jam directly.
3. When the pear gives juice, the mixture is put on gas and boiled.
4. After boiling, the mixture is kept on gas for another 2-3 minutes. If you hold more, the pears will boil.
5. Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The ritual is repeated twice.
6. The third time the mixture is boiled for 15-20 minutes. It should become thick. Check this with a droplet - if the drop does not spread over a flat surface, the dish is ready.

The slices in this recipe will turn out to be densely elastic and juicy. The resulting syrup will be possible to try separately - it is somewhat similar to thick honey. It is good to adapt such a syrup for soaking cakes and muffins. The cooking process is quite time consuming, but the result is elastically dense pear pieces of amber color in syrup with amazing taste.

Jam "Ginger delicacy"

It is necessary to prepare:

• pear fruits and sugar - 1000 g each;
• lemon juice / acid - one fruit;
• grated ginger - 1 tbsp. spoon;
• clove seasoning - to taste.

Recipe:

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

This jam is a great addition to desserts. And connoisseurs can add it to cooked meat.

Jam dessert in a slow cooker

You will need:

• fruits - 1000 g;
• granulated sugar - 700 g;
• water - 200 ml;
• lemon or orange peel - one fruit.

1. Remove the peel and core with seeds from the fruit.
2. Cut into small cubes.
3. Mix chopped pears, granulated sugar and grated lemon zest, placing in a multicooker container. If you use an orange, the jam will get a more piquant taste.
4. Set the automatic extinguishing mode and forget for 15 minutes.
5. After the time has elapsed, mix the mixture and switch the mode to baking. Wait 25-30 minutes.
6. From time to time the mixture must be stirred. It is better to use a wooden spatula for this.

Before the end of the process, you should pay close attention to the dessert, because 5-7 minutes before the end, the mixture may burn. Ready jam is poured into pre-prepared sterile containers.

Wild pear jam

Wildlife season comes in August and ends around mid-October. During this period, a pear can be found in fields and forests. The second way is to buy in the market from other people.

It is necessary to prepare:

• fruits of wild pears - 1 kg;
• sugar - 1.5 kg;
• pear broth - 2.5 cups.

Preparatory process:

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

Raw wild game is almost inedible. It is firm, and also has a strongly acid taste and astringent pulp. Nevertheless, jam or jam from such fruits turns out to be excellent and incredibly beautiful in appearance. In terms of taste, it is much more pleasant than garden pear varieties. The only thing for the jam to turn out normal is to cook it for a long time and insist in several stages. All this is required to achieve softness of the fruit and sufficient impregnation with syrup. With each boil, the color of the jam will change and eventually turn dark red. Exquisite, beautiful and, most importantly, delicious!

Game jam "Duchess"

The syrup part gets a rather strong and rich flavor. On the basis of this syrup, it is possible to create various drinks such as compote or jelly.

This dessert will turn out delicious with any variety of pears. However, the taste will be different - each variety has its own characteristics. Harder varieties are most suitable for this option. Otherwise, the pulp will boil and turn into porridge. And we need beautiful slices of amber hue.

To prepare, take:

• fruits - 1 kg;
• granulated sugar - 1 kg;
• water - 2 glasses;
• lemon - 1 piece.

The preparation is quite simple, as the name suggests.

1. Wash fruits thoroughly. Remove the middle with seeds and legs.
2. Cut into small pieces.
3. Mix sugar and water in a deep bowl.
4. Put the future syrup on a medium-intensity fire and cook until the sugar is completely dissolved. When foam is formed, it should be removed.
5. Dip the pear slices into the resulting syrup and put on the slowest possible fire. Cook until the pears become translucent.
6. While everything is cooking, grate the lemon zest on a fine grater.
7. Boil the mixture for another 2 hours, stirring gently from time to time.
8. In the last minutes of cooking, add lemon zest to the jam. This is necessary to eliminate cloying.

The jam is ready. You can pour it into jars or other containers. And enjoy the delicate taste of winter cold evenings.

If you add jam syrup to tea, it will acquire an unusual pear flavor.

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

Pear jam recipes for the winter

The recipe for making delicious clear pear jam with whole slices is very simple. Any hostess, even a beginner, can cook it ...

3 h

200 kcal

5/5 (8)

Not many people make pear jam. And in vain. I cook it according to my mother's recipe - whole slices in a clear syrup. It turns out gourmet delicacy. In a crystal vase - golden slices of pear in syrup - a decoration of any table. And the taste of the jam is delicate with a delicate charming aroma.

For jam according to this recipe, any pears will not work. Choosing fruits of medium ripeness. Underripe pears will not give the desired flavor, and the slices will turn out to be harsh. Very ripe ones will boil, and you will get a cloudy jam. It is preferable to take pears of varieties with a dense, not crumbly base.

So, we chose the right pears. If the fruit is not large, you can cut into 4 parts. We divide the larger ones into six slices. We remove the core with bones and the tail. The base for the jam is ready.

Ingredients for amber pear jam

We will need:

Tip: if we want to add an extra zest to pear jam - for example, plum or lemon (in this case, plus 0.5 kg of sugar), then we add them to the list of ingredients. For a given volume of pears - 1 small lemon or a pound of strong plums, cut in half with pits removed.

Cooking process

1. In an enamel pan or bowl, prepare sugar syrup. Pour water to the bottom, pour sugar. On low heat, stirring so that the sugar does not burn, bring to a boil. Boil the syrup for 3-5 minutes so that excess moisture evaporates and the syrup becomes thicker.
2. Dip the pear slices into the boiling syrup. Gently take the saucepan by the handles and shake the contents so that all the slices are evenly immersed in the syrup. In no case do not interfere with a spoon! Boil 5 minutes. Remove the pan from the stove and leave for at least 5 hours. During this time, the pear slices will soak in the syrup. This will allow them to stay whole and not boil. At the same stage, if desired, add other ingredients - plums or lemon.
3. Put the pot back on the stove. Bring to a boil. In the process of heating, periodically shake the pear slices in sugar syrup to stir. I still don't recommend stirring with a spoon. We keep the boiled mass on low heat for another five minutes. We remove the foam, which should move away from the edges to the center - this is an indicator that the jam is almost ready. At the end of cooking, you can gently stir the jam with a wooden spoon or spatula.
4. Pour hot jam into prepared jars. Cover with paper sheets. When the jam has completely cooled, it will be possible to close the jars with lids.

Banks are prepared in advance- wash with laundry soap and soda. Rinse in running water. Pasteurize or bake in the oven.

How to store jam

There are no special recommendations here. We store pear jam, like other jam - in a cool dry place. This cooking method allows you to save jam even in the pantry of an ordinary apartment or on a shelf in a kitchen cabinet.

Tip: when storing in a cellar or refrigerator, it is important that there is no temperature difference and no condensation appears on the lid on the inside.

Pear slice jam in clear syrup delicious on its own. It is good as an independent dessert, for tea or even coffee.

Can be used to decorate open homemade pies. It's both delicious and beautiful. Just imagine a golden yeast dough cake topped with golden pear slices! However, such a filling is also ideal for shortcrust pastry.

I would also suggest this delicacy: mix a few teaspoons of jam with kefir. You get a delicious kefir dessert with pear slices.

Advice: offer this treat to your kids. I'm sure he will be asked to cook this delicious dish more than once.

The recipe for making pear jam with whole slices is very simple. Any hostess, even a beginner, can cook it. By the way, a jar with such jam can be used as a gift. Jam Not only does it taste great, but it also looks aesthetically pleasing.

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