Pear jam in a slow cooker - a selection of interesting recipes. Pear jam in a slow cooker: enjoy the great taste

Probably, everyone remembers the taste of pear jam or jam familiar from childhood ... And it is not surprising, because both children and adults adore this wonderful delicacy. Have you ever cooked in a slow cooker? If not, now is the time to give it a try, especially if you have this wonder appliance in your kitchen.

Pear jam in a slow cooker: a step by step recipe

So, let's start with the simplest recipe, the main ingredient of which is, of course, pears. Stock up on 1 kg of these juicy fruits. In addition, we need 800-900 g of sugar and a teaspoon of citric acid. Are all of the above available? Then we can get started.

The first stage is the preparation of pears. Wash them thoroughly, take out the bones (hardly anyone will be happy to find them in jam). Next, cut the fruit into slices. After that, put them in a multicooker bowl, add sugar and citric acid. Thoroughly stir our ingredients, close the lid in the "Extinguishing" mode, time - 1 hour. From time to time, you can look into the slow cooker and stir its contents. If you see that almost no juice comes out of the pears during cooking, add a small amount of water.

When the quenching is over, leave the jam on the heating for about half an hour. The final stage - turn on the "Cooking" mode for 10-15 minutes. Let the jam simmer for 3-4 minutes.

While the jam is being prepared, you need to take care of the banks. Wash them with baking soda and then sterilize.

Now pear jam can be laid out in jars. Turn them upside down and don't forget to wrap them in a warm cloth. Leave them like this until the jam has completely cooled down.

Now you have a wonderful treat for the winter.

with oranges

If you want to make pear jam in a slow cooker more refined and original, we suggest adding oranges there. Like the idea? Then we present to your attention in a slow cooker with the addition of oranges.

Ingredients:

• 0.5-1 kg of oranges;
• 0.5-1 kg of pears;
• 1-1.5 kg of sugar.

Put the chopped fruits on the bottom of the multicooker bowl. We add sugar there. After that, we choose to solve "Extinguishing". We set the time - one and a half hours. When the specified time is over, pour the jam into sterilized jars. After cooling, store in the refrigerator.

This jam will turn out not only very fragrant and tasty, but also healthy. Kids will love it, so be prepared for the jars to magically empty soon, but don't forget to pamper yourself too.

Pear jam in a slow cooker. How to cook?

Want more recipe? Then we will tell you how to make pear jam in a slow cooker with the addition of apples. The original taste is guaranteed.

Ingredients based on 2.5 liters:

• 1 kg of apples;
• 1 kg of pears;
• 1.5-1.7 kg of sugar.

First of all, of course, I wash apples and pears. Cut the apples into small pieces, remove the core. We put the slices in the multicooker bowl and pour a small amount of sugar into it so that it covers the apples.

Process pears in the same way, add to apples and sprinkle with sugar. We leave the fruit in the slow cooker for about 2 hours so that they let the juice flow, then select the "Stew" or "Soup" mode, set the time to 1.5 hours. You should not go far from the multicooker, as during this time you will need to mix its contents several times.

Now you can put the jam in sterilized jars and enjoy the wonderful taste for a long time.

Adding cinnamon...

Love cinnamon? Amazing! Now we will tell you how to make pear jam in a slow cooker with cinnamon. You will need ripe and juicy pears (0.5 kg), 800-900 g of sugar, 2-3 teaspoons of cinnamon, one and a half glasses of water.

We wash the fruits under cold water, cut them into pieces, remove the core and veins, put them in a multicooker bowl, add sugar there, add cinnamon. Next, fill all the ingredients with water. Now you need to select the "Extinguishing" mode (one and a half hours). Don't forget to stir from time to time. After cooking, put into jars. That's all, nothing complicated. Cinnamon will give the jam an exquisite taste and aroma.

Medicinal properties of pear

Pear is a very useful fruit. It contains pectins, which have antibacterial and antiviral effects. That is why pear jam is so necessary in the winter, when the likelihood of contracting the flu is high. In addition, pears are rich in arbutin, a natural antibiotic that fights kidney inflammation. Therefore, if you have the opportunity, stock up on pear jam.

Bon appetit!

Step by step recipe with photo and video

Pear confiture is a simple and effective way to preserve pears for the winter. A minimum of cooking time and a minimum amount of sugar in the composition allow you to preserve and emphasize the natural aroma and sweetness of pears. Supplemented with fragrant spices, pear confiture turns out moderately sweet, spicy and very fragrant.

Thick, viscous and glossy, in consistency it resembles a very thick jam or jelly. Such a preparation is an ideal addition to a cup of hot tea and fresh buns, pastries and desserts. Try it!

To prepare pear confiture for the winter, prepare the ingredients according to the list.

Prepare lids and canning jars in advance. Thoroughly wash the soda cans, and then sterilize by steam, oven or microwave. Boil the lids for 3-5 minutes.

Wash the pears and sort. Sort half or 2/3 of the total pears, separating the larger ones.

Peel large pears and cut into small pieces. Pears with denser pulp should be cut into smaller pieces so that they have time to cook in the short time that confiture is preparing.

Cut the second half of the pears into large pieces, without peeling, but removing the seed box. You can, of course, peel all the pears, but this is extra work, because we will still grind half of them to the state of fruit puree.

Weigh the resulting volume of fruit and measure out the proportionate amount of sugar, according to the recommendations of the pectin manufacturer.

Grind half of the prepared pears (unpeeled) in a blender.

Place the resulting fruit puree in a saucepan.

Add sliced ​​pears and pectin. Following the instructions on the package, I pre-mixed the pectin with 2 tbsp. Sahara.

Cut the zest from half a lemon into large strips and add to the pot.

Also add spices: vanilla sugar, 2 cloves, a little ground nutmeg and cinnamon.

Mix everything thoroughly and, stirring, bring to a boil over medium heat.

When the mixture boils, add sugar and 1 tbsp. lemon juice.

While stirring, bring the mixture back to a boil and simmer for 3 minutes. Turn off the heat and remove the cloves and lemon zest.

Pour the pear confiture into sterilized jars. Close with prepared lids and roll up. Turn jars upside down and let sit for 5 minutes. Then return to its original position, wrap and leave to cool completely.

Pear confiture for the winter is ready! Bon appetit!

Calories: Not specified
Cooking time: Not indicated

What a sweet and fragrant confiture is obtained from pears! And if you add a little more orange zest to them, then your dessert will only benefit: citrus notes will give the pears that “zest” that some accuse them of lacking. You can also cook such confiture on the stove, but since I have been hosting in my kitchen, I entrust such preservation to her - it is very convenient and a little faster.

It has been decided, we are preparing pear confiture with orange zest in a slow cooker.

Ingredients:
- 1 kg of pears;
- 200 g of sugar;
- 3 g of citric acid;
- 2 tablespoons of dried orange peel.

Recipe with photo step by step:

We choose pears for confiture. Wash them.




We clean the pears. Cut in half lengthwise, remove seed pods. Cut into small pieces (I try to make cubes with a side of about 1 cm, but in fact the pieces can be of different shapes, but preferably approximately the same size).




We immediately dip the chopped pears into cold water - then they will not darken.




When all the pears are chopped, drain the water. The best way to do this is to use a colander.










Add dried orange zest to pears.




Then add citric acid.




And sprinkle sugar on top.






We close the multicooker with a lid, set the “Extinguishing” mode, time - 1 hour. After 20 minutes, the pears will release a fairly large amount of juice. Carefully open the lid of the multicooker (so as not to burn yourself with steam) and with a special spatula that does not scratch the walls of the multicooker bowl, mix the pears. There is no need to turn off the multicooker while stirring - the whole process will take you very little time. We close the lid again, and the slow cooker continues to work for the remaining 40 minutes, preparing an amazingly delicious confiture from pears with orange zest.




An hour after stewing, the pears will change color significantly, become soft and release a lot of juice (this time I had very sweet and juicy pears, so there was even more juice than usual). If you boil this released juice, it will take quite a long time (at least 3 hours). If you, like me, do not want to wait so long, proceed as follows.








Then grind the pears with a blender.




If necessary, dilute the grated pears with strained juice to achieve the desired confiture consistency. Again, put the pears in the slow cooker and cook the confiture in the “Extinguishing” mode for 30 minutes.




In the process of cooking confiture from pears and zest in a slow cooker, we prepare jars and lids. Wash lids and jars with baking soda and rinse thoroughly. We boil the lids for 4-5 minutes, and sterilize the jars (steamed or in the oven).




After the quenching time of the confiture, we check it for density. If you are satisfied with the resulting consistency, turn off the slow cooker and fill the sterilized jars with confiture to the very top. If you want a thicker jam, cook it for another 30 minutes.




We seal the jars hermetically with lids (simple metal ones - using a seaming machine or screwed ones). We turn the jars upside down and keep it that way until it cools completely. Then we return the jars to their normal position again and store in a dark, cool place.




Tips & Tricks:
We choose juicy, ripe, but not overripe pears for confiture in a slow cooker. The inside of overripe pears becomes mushy. She is very sweet, of course, but not so juicy. But not quite ripe pears are not suitable - they will not be fragrant enough, they will be less sweet. And sometimes - and just tasteless. So first make sure that the pears you choose are suitable for preservation, and then prepare the jam.
For this recipe, I used dried orange zest. I cook it myself, so I always have it at hand. But the zest from fresh oranges will do just fine.
Before you add the zest, just carefully remove it from a clean orange with a grater. The main thing is that you must remember one rule at the same time - we remove only the zest, and leave the white areas. Otherwise, the zest will be unpleasantly bitter in confiture. For 1 kg of pears, you will need the zest of 1 medium-sized orange. But do not ignore the zest as such - it gives the confiture some sourness, which is clearly lacking in very sweet pear fruits.
If you also have very juicy pears, then after you puree them with a blender, you will have a pretty decent amount of pear juice left. In no case should you pour it out: it turns out to be very tasty, and it can be used later with great success. The collected juice is filtered through a fine-mesh sieve. Add a couple of teaspoons of sugar (if necessary, to taste: if the pears are very sweet, do not add sugar). Pour the syrup into a saucepan, bring to a boil and boil over the smallest fire for 4-5 minutes. Then pour the syrup into hot, dry, sterilized jars and seal immediately. So, in addition to jam, it also turns out fragrant, with a slight orange hint, pear syrup, which is simply indispensable for soaking biscuits: it is sweet enough, does not change the color of the cakes and is very fragrant.
Author - Natalia Tishchenko
We also recommend that you prepare

Time: 60 min.

Servings: 4-6

Difficulty: 2 out of 5

How to make delicious pear jam using a slow cooker

Pear jam is a great preparation for the winter. Many housewives keep recipes for this delicacy, which belonged to their mothers and grandmothers.

Although now this dish is often cooked in a slow cooker. Jam is very similar to confiture. They have similar tastes, textures, and cooking methods. This is not surprising, since these two dishes are connected by almost family ties. It happens that the recipes for these pear dishes are even confused.

The main difference between jam is that when it is prepared, the fruits are boiled in syrup for a long time. Cooking goodies in a slow cooker has the same principle. But when pear confiture is prepared for the winter, in order to reduce the time, gelling agents are added to the dish.

Many housewives prepare pear jam for the winter with the help of a slow cooker, and the recipes for this dish are periodically supplemented with some clarifications and nuances. There are recipes in which pieces of pears float in jelly, and there are recipes where the jam is a homogeneous mass.

If you take care of preparations for the winter in advance, then on cold winter evenings you can delight yourself with dishes with the taste of summer. Moreover, pear delicacy can be put in pies as a filling.

In order to enhance the flavor of the pear, orange zest is added to the recipes, and you can also use cinnamon and cloves. By the way, in a slow cooker, the dish always turns out a little more aromatic.

These fruits are excellent energy drinks. Plus, like all fruits living in the garden, they are rich in pectin, fiber and dietary fiber. This explains the fact that pears have a great effect on the digestive system and help cleanse the intestines.

With the help of pears, you can even lose weight, as they contain few saccharides, which positively affects the composition of the blood, and this, in turn, helps the body lose extra pounds.

These fruits can be consumed both fresh and after heat treatment. By the way, if you cook pear jam using a slow cooker, then quite a lot of useful substances that are found in fruits will be preserved.

But in addition to jam, these fruits can be added to fruit salads, marshmallows, compote, and even some meat dishes are prepared with the addition of a pear.

In order for the jam to turn out saturated and have the desired consistency, it is better to cook it in a slow cooker. Not only does this magic pot preserve almost all the vitamins in the delicacy, but it also significantly facilitates the cooking process.

Ingredients:

Cooking process

Step 1

The fruits must be ripe and not firm. But they also need a high density in order to easily deprive them of their skins. If rumpled or darkened fruits come across, then putting them in jam is not recommended. They will negatively affect the color of the final dish. It will not look appetizing.

Step 2

Wash the pears well and dry with a towel. Cut off the skin from them and get rid of the tails.

Now cut each fruit in half and remove the seeds.

Step 3

Now we shift the pieces into a slow cooker and pour over them with the juice that remains in the bowl. Pour water and lemon juice into a bowl. Water is needed in order to boil well and easily fall apart. The jam will be thick and have a smooth consistency.

Step 4

Sprinkle everything with sugar and set the “Extinguishing” program in the multicooker. Cooking time - fifty minutes, maybe an hour. This mode will not let the food burn, it just languishes at the right temperature. Thanks to the slow cooker, you do not need to cook jam in several steps.

Step 5

After the beep, the food should be allowed to cool and can be served with tea. If you are going to preserve, then the hot dish must be poured into sterilized dishes and closed with sterile lids.

Store jars in a dark, cool place. But remember that it is better to eat jam this winter and not store it for more than a year.

See another version of this dish in the video below:

The rich taste of fruit or berry jam and jam attracts not only sweet tooth, but also lovers of delicious pastries. But the intricacies of preparing these, at first glance, simple dishes are not known to everyone. Pear jam is not as popular as its berry counterparts, but it is also healthy and tasty.

The composition of useful substances contained in the pear is so rich that among the inhabitants of ancient China, the fruit was considered a symbol of good health and longevity. A wonderful idea to cook a delicious fruit preparation for the winter came to Scot Janet Keiller. The jelly-like sweet consistency appealed not only to the inhabitants of Foggy Albion, so the recipe quickly spread throughout the world. And although there are many variations on the theme of pear jam, the classic recipe is the most popular. It takes a little over an hour to prepare, and the result is a great delicacy.

Ingredients:

• ripe pears - 2 kg;
• granulated sugar - 1 kg;
• water - 120 ml;
• pectin - 10 g;
• citric acid (powder) - 0.5 tsp.

Cooking steps:

1. Wash the pears, peel and remove the core and seeds. Cut into small cubes.
2. Place fruits, sugar and water in a saucepan.
3. Cook over low heat until boiling. After boiling, remove the resulting foam and continue to cook over low heat for 40-45 minutes. It is important to constantly stir the mixture so that it does not burn.
4. After the pear becomes transparent and softens, beat the mixture with a blender, add citric acid and pectin and boil for another 5 minutes, stirring thoroughly.
5. Put hot jam in pre-sterilized jars and close.

Video "Pear jam for the winter"

From this video you will learn the recipe for delicious pear jam for the winter.

Pear jam options

Since people have different tastes, there are many variations of the pear jam recipe, which is prepared not only for the winter. Spicy taste with sourness, spicy oriental notes or without sugar - you can find a recipe for yourself for every taste.

With lemon

Required Ingredients:

• ripe pears - 2 kg;
• sugar - 1.2 kg;
• lemon - 1 pc.

Cooking:

1. Choose ripe pears that are soft and juicy. Cut into medium sized pieces. If the skin is soft and thin, it can be left on, otherwise the pears should be peeled.
2. Pour boiling water over the lemon to get rid of the bitterness in the zest.
3. Cut the lemon into slices and layer with pear slices and sprinkle with sugar.
4. Leave the resulting fruit mixture for several hours so that a sufficient amount of juice for cooking appears.
5. Cook over low heat until the pear pieces begin to boil and the jam thickens.
6. Pour the hot mixture into jars and close tightly with metal lids. Can be rolled up.

with apples

The most common version of pear jam with a pleasant touch of light sourness, which does not give off bitterness.

For cooking you will need:

• 900 g pears;
• 700 g of apples;
• 40 ml lemon juice;
• 800 g of granulated sugar;
• 5 g cardamom.

How to cook:

1. Peel pears and apples from the skin, get rid of the middle and seeds.
2. Grate the apples on a coarse grater, cut the pears into small cubes.
3. Add lemon juice and sugar to the resulting fruit mixture, and cook over low heat.
4. After the mixture boils, lower the cardamom and cook for another half hour.
5. Arrange in sterilized jars, roll up, cover and keep until completely cool.

with orange

Fragrant jam of amazing amber color will attract the most sophisticated sweet tooth. The combination of pear and orange is rightfully considered one of the most successful.

Components:

• pears - 1 kg;
• orange - 1 pc. (big);
• sugar - 1.2 kg;
• water - 100 ml.

Cooking steps:

1. Pears wash, peel and chop in a blender.
2. Remove peel from orange. To remove the zest, you can use a fine grater or a sharp knife. It is also necessary to get rid of the white skin (all the bitterness of citrus is contained in it). Send to a blender for grinding.
3. Combine both purees. Add sugar and water to the mixture, place on a slow fire and cook until tender. To make sure that the jam is ready, you need to drop a small amount of jam on a plate. If it does not spread, you can roll it into jars.

Ginger adds not only an oriental spicy note to the usual taste of a pear, but also useful substances necessary for health. This jam will help get rid of colds and strengthen the immune system.

Ingredients:

• pear - 1.5 kg;
• sugar - 1.5 kg;
• ginger - 50 g;
• lemon juice - 60 ml;
• cinnamon - 2 sticks.

Cooking:

1. Peel the pears, chop and mix with sugar and lemon juice.
2. Cook over low heat for about 20 minutes. The mixture must be constantly stirred so that it does not burn.
3. Add thinly sliced ​​ginger and cinnamon sticks and let simmer for another 15 minutes.
4. Discard the cinnamon sticks and puree the mixture in a blender until smooth.
5. Cook for another 3 minutes, arrange in containers, wrap and keep until cool.

Sugarless

This recipe will be a godsend for those who follow calories or who cannot consume sugar due to health conditions. For cooking, you only need pears (900 g) and water (250 ml):

1. Pears get rid of the peel, cut into small cubes, pour water and cook for 40-45 minutes over low heat.
2. Make a puree in a blender and boil for 5 minutes.
3. Transfer to sterile containers and roll up.

Amber jam slices

This winter dessert is a real find for those who do not have time for cooking and preservation. For jam, you will need pears and sugar in equal proportions and water at the rate of 0.5 liters per 1 kg.

Cooking process:

1. Wash the pears thoroughly and cut into thin slices.
2. Prepare syrup: mix sugar with water and bring to a boil. Remove the foam from the syrup.
3. Put the pears into the resulting syrup and cook until the slices become transparent.
4. Pour jam into jars and roll up.

In a slow cooker

Modern technology saves time and speeds up the cooking process. Jam prepared in a slow cooker will retain all the beneficial substances contained in fruits and free you from duty at the stove.

Components:

• pears - 2.5 kg;
• sugar - 2.5 kg;
• water - 500 ml;
• lemon juice - 60 ml.

Preparing jam is very easy: the pears must be peeled and cut into slices, mixed with water, sugar and lemon juice, and loaded into the multicooker bowl. Select the "Extinguishing" mode and leave for 50 minutes.

cooking secrets

Even with a simple recipe, not all housewives can make delicious pear jam. So that you are not among the losers, we will reveal to you a few small cooking secrets:

1. For jam, you need to take only juicy and fully ripened ripe fruits.
2. If you want to get whole slices, then the fruits do not need to be peeled; in the case of a puree-like consistency, the pears are peeled and crushed.
3. Jam is prepared using the technology of alternating heating power, so you need to choose a container with a thick bottom for cooking.
4. You can enrich the taste of jam with cinnamon, ginger, lemon zest.
5. Determine the readiness of jam by consistency - it should drain from a spoon in a thin stream.

The beauty of pear jam is that it is great for drinking with tea, with classic English toast and for rich pastries.

And its rich composition (vitamins, microelements, folic acid, fiber, antioxidants) helps to improve immunity, get rid of diseases of the kidneys, skin, constipation and colds.