Pear jam: recipes from whole or chopped fruits, with the addition of apples, oranges, ginger and bananas

Pear is not capricious in preparation - even those cooks who have never made jam will be able to make this delicacy. Before cooking, it is necessary to sterilize the jars, prepare and wash the fruit for cooking.

Useful properties of dessert

Pear jam is not only tasty, but also healthy. Ripe fruits contain vitamins, fructose, and folic acid. They are also rich in iron, potassium, copper, calcium, zinc and other substances. Pears support the immune system, help digestion, improve mood, relieve dizziness and headaches. Fresh fruits are recommended for colds, bronchitis and tuberculosis.

A large amount of fiber is found in the skin of the fruit. However, this is the toughest part of the pear, so it is recommended to peel it when making jam. With the peel, sweet food is more healthy, but jam made only from the pulp has a more delicate and juicy taste. Therefore, cleaning the fruit remains on the conscience of the cooks.

To ensure that fruits retain their beneficial properties longer, do not ferment or become moldy, sterilize the storage container. Warm containers with a small amount of water in the oven at 120°C or microwave. To sterilize on the stove, use a special lid with a hole or a grid that is placed over a pan of boiling water.

Varieties suitable for cooking

You can prepare dessert from any summer and autumn varieties. The fruits should be quite dense, but not hard. Ideally, after cooking, fruits become soft and tender, maintaining the shape of the pieces. The table shows some varieties of pears that are ideal for cooking dessert.

Table - Features of pear varieties

If the jam is made from purchased fruits, then you should choose the fruit responsibly. The pears should be smooth, without wormholes or dents. You need to choose fragrant and elastic ones. It is recommended to buy one pear of each type and try it at home. Take the ones you like best for cooking.

Recipes

It’s not difficult to brew a dessert to your individual taste. Pear goes well with sugar and goes well with many fruits and confectionery spices. The readiness of the treat is determined by the softness and transparency of the fruit. To ensure that the fruit slices are cooked evenly and simultaneously, use one variety of equally ripe fruit.

"Five Minute"

Description . The recipe can be considered a classic. The ease of preparation will appeal to those new to the culinary arts. If sweet varieties are used, honey may be excluded from the ingredients. “Five Minute” goes well with porridge and pancakes.

What you will need:

• pears - 1 kg;
• sugar - 250 g;
• honey - a tablespoon;
• lemon juice - a tablespoon.

How to cook

1. Wash the fruit, cut out the cores, remove the petioles.
2. Cut into thin, but not transparent, slices.
3. Pour lemon juice into the pears.
4. Add sugar and honey.
5. Stir, leave covered in the room for six hours.
6. Let it cook over medium heat.
7. While stirring, wait until it boils.
8. Cook for five minutes.
9. Pour into containers.

Yantarnoe

Description . Prepared from varieties with elastic pulp and delicate aroma. Cooking requires boiling in several approaches, so you should allocate free time. The amount of ingredients gives a yield of 0.5 liters.

What you will need:

• pears - 1.25 kg;
• sugar - 1.25 kg;
• water - 1 l.

How to cook

1. Wash the fruits and cut off the skins.
2. Cut the pulp into quarters, remove the seeds.
3. Cut each part into 3mm thick slices.
4. Place the saucepan on the stove, pour in water.
5. Wait until it boils, add granulated sugar.
6. Stir until the grains dissolve.
7. Place pear slices into the pan.
8. Pour in the boiling syrup.
9. Leave for about an hour for the fruits to soak and cool.
10. Place on low heat and leave after boiling for five minutes.
11. Remove from the stove and leave to cool.
12. Boil again, cool, repeat the process a couple more times.
13. Boil for an hour over low heat, stirring occasionally.
14. Pour into jars or consume immediately after cooling.

With apples

Description . The recipe is very popular among gardeners, as the fruits ripen at the same time. Pears and apples go well together in both taste and texture.

What you will need:

• pear - 500 g;
• apple - 500 g;
• granulated sugar - 1 kg;
• water - 250 ml.

How to cook

1. Rinse the fruits under running water.
2. Cut out the cores.
3. Cut the pulp into slices.
4. Cover the fruit with water.
5. While stirring, gradually add sugar.
6. Cook for about an hour until the fruit is soft.
7. Divide into jars.
8. Sterilize for half an hour, roll up.

With oranges

Description . It's easy to prepare. The result is a beautiful, aromatic and healthy delicacy.

What you will need:

• pears - 1 kg;
• sugar - 1 kg;
• water - 250 ml;
• orange - half a fruit;
• salt.

How to cook

1. Remove the peel from washed pears.
2. Cut into thin slices.
3. Add salt to an arbitrary amount of liquid and pour over the prepared pears.
4. Let stand for 15 minutes, drain the liquid.
5. Pour a glass of water into the container with the slices.
6. Add sugar and cook over low heat until the sugar grains dissolve.
7. Cover the mass with gauze and leave for ten minutes.
8. Repeat the heating and cooling process three times (boil for five to seven minutes).
9. Cut the orange into mugs and add to the pears.
10. Boil over low heat for half an hour until thick.
11. Pour for storage.

The finished jam has a fairly thick consistency. It's easy to check readiness. Place a small amount of jam on a saucer. If the syrup quickly spreads over the surface, continue cooking.

With lemon

Description . The taste of sweet pears is “neutralized” by lemon juice, which gives the food a characteristic sour taste. Instead of fresh lemon, you can use citric acid diluted with water.

What you will need:

• peeled pears - 1 kg;
• sugar - 1 kg;
• large lemon - one or two small ones;
• water - 250 ml.

How to cook

1. Cut the pear fruits into large slices 2 cm thick.
2. Slice the lemon into thin slices and remove the seeds.
3. Place lemon slices in a saucepan and add a glass of water.
4. Boil, cook for three minutes.
5. Drain the liquid into a saucepan.
6. Squeeze the juice from the boiled lemon and strain through a sieve.
7. Pour the juice into a saucepan and place on the stove.
8. Gradually add sugar and dissolve in liquid.
9. Place the pear slices into the pan.
10. Pour in hot syrup.
11. Wait a couple of hours.
12. Boil the mixture and simmer for a quarter of an hour over low heat.
13. Skim off the foam periodically.
14. Leave for a couple of hours until completely cooled.
15. Boil and cool two more times.
16. Cook for 20 minutes, then transfer to jars and seal.

Transparent

Description . The result is transparent jam in slices, which is ideal for filling pies, bagels, and rolls. Thanks to the seasonings, the delicacy will be aromatic.

What you will need:

• peeled pears - 1 kg;
• granulated sugar - 800 g;
• lemon - 500 g;
• water - 250 ml;
• cinnamon;
• carnation.

How to cook

1. Boil water, add 200 g of sugar.
2. Stir until dissolved.
3. Squeeze the lemon juice.
4. While stirring, add the remaining sugar little by little and dissolve completely.
5. Remove from heat and cool to approximately 40°C.
6. Cut the peeled fruit and remove the core.
7. Cut into slices or cubes, as you prefer.
8. Place the pieces in the prepared sugar syrup.
9. Leave covered in the room for 12 hours, stirring occasionally.
10. Boil the contents and season.
11. Leave it in the room for another 12 hours.
12. Cook for five minutes, cool.
13. Repeat the last point a couple of times.
14. Pour into containers.

An interesting combination is provided by pear, lemon and dark chocolate. Peel three pears and cut into slices. Squeeze the juice of one lemon and grate the zest. Add a glass of sugar and simmer over low heat until it boils. Add chocolate pieces (80 g), leave covered for a day in a warm place. The next day, boil for a quarter of an hour. Pour into a sterile container (yield - 0.5 l).

With ginger

Description . A fragrant and healthy dessert is prepared quickly and easily. Ideal for winter tea drinking. To ensure that the delicacy is not spicy, but retains the ginger smell, you can use ground seasoning. It is also recommended to add large pieces of ginger before steeping for an hour, removing them before starting cooking.

What you will need:

• ginger root - 50 g;
• pears - 1 kg;
• sugar - 1 kg;
• lemon.

How to cook

1. Cut out the core of the washed fruits.
2. Cut into arbitrary pieces.
3. Place in a thick-bottomed saucepan.
4. Squeeze the lemon, add sugar.
5. Leave for an hour.
6. Place on the stove and wait until it boils over low heat.
7. Boil for 20 minutes.
8. Grate the ginger and place in the pan.
9. Continue cooking for another half hour over medium heat.
10. Divide into containers.

With lingonberries

Description . This beautiful lingonberry-pear dessert has a pleasant bitter taste. The berries give the finished, cooled jam a jelly effect. Sweet but slightly harsh fruits are suitable for this recipe.

What you will need:

• pears - 700 g;
• lingonberries - 500 g;
• granulated sugar - 500 g;
• water - 300 ml;
• lemon - half a citrus.

How to cook

1. Without breaking off the cuttings, remove the skin.
2. Place the trimmings in a separate container.
3. Pour an arbitrary amount of water over the peeled fruits to completely cover the fruits.
4. Pour in freshly squeezed lemon juice to prevent the fruit from darkening.
5. Grate the zest on a fine grater.
6. Add zest and berries to pear skins.
7. Pour in 300 ml of water and place on the stove.
8. Cook for ten minutes until the berries are completely softened.
9. Rub the mixture through a fine sieve.
10. Cut the pear pulp into small slices, removing the core.
11. Add pieces of fruit and sugar to the mashed puree.
12. Cook for 40 minutes, periodically removing the foam.
13. Pour into containers.

With plum

Description . An excellent option for gardeners who no longer know how to process the harvest of fruit trees, but still want to save on sugar. The indicated amount of components gives a yield of 5 liters.

What you will need:

• pear - 4 kg;
• plum - 2 kg;
• water - 2 l.

How to cook

1. Peel the pears.
2. Remove seeds and seeds from all fruits.
3. Cut the fruit into slices.
4. Mix the ingredients together and add water.
5. Place on low heat and boil.
6. Leave to cool.
7. Repeat the boiling and cooling procedures about five times until the mixture is soft and smooth.
8. Transfer to containers.

With pumpkin

Description . This unusual pumpkin delicacy will be an excellent option for filling. Syrup can be added to drinks.

What you will need:

• pear - 300 g;
• pumpkin - 150 g;
• water - 500 ml;
• sugar - 250 g.

How to cook

1. Cut peeled and seeded vegetables and fruits into small pieces.
2. Let the water boil.
3. Add sugar.
4. Wait until it boils, carefully add the fruits.
5. Cook on fire for 25 minutes.
6. Place into jars along with the syrup.

To make the jam more uniform in composition, it is recommended to grind the ingredients together in a food processor or blender.

With quince

Description . The result is a sweet, slightly astringent jam. It is not necessary to add water: fruits give a lot of juice. The finished treat has a beautiful bright orange color.

What you will need:

• Japanese quince - 500 g;
• pears - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Peel the fruits from seeds and cut into slices.
2. Grind the quince in a food processor, removing the seeds first.
3. Mix chopped and crushed fruits, add sugar.
4. Leave covered for two to three hours to allow the juice to release abundantly.
5. Turn the heat to low and simmer for one hour.
6. Skim off the foam periodically.
7. When the pears become translucent and soft, finish cooking.
8. Divide into jars.

With chokeberry

Description . A truly autumnal jam with bright colors. The juiciness of the fruit softens the astringent taste of rowan, making the dessert sweet and fragrant. Vanillin complements the delicacy and gives it a spicy aroma.

What you will need:

• pears - 300 g;
• chokeberry - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml;
• citric acid - 5 g;
• vanilla sugar.

How to cook

1. Sort the berries and separate them from the branches.
2. Boil some water and soak the berries for five minutes.
3. Remove, rinse with cold water and dry.
4. Add 500 g of sugar to 500 ml of boiling water to make a syrup.
5. Pour liquid over berries.
6. Boil for four minutes.
7. Leave it covered for ten hours.
8. Peel the fruit and cut out the cores.
9. Cut into slices.
10. Pour into boiling water, boil for ten minutes.
11. Bring the berries in the syrup to a boil, add the remaining sugar.
12. Stir until smooth, cook for 15 minutes.
13. Add pear slices. Cook until softened.
14. Before the end of cooking, add vanilla sugar and citric acid.
15. Place the finished treat in sterile containers.

With bananas

Description . Fragrant banana jam will appeal not only to lovers of sweets for tea, but also to novice cooks who are not ready to stand at the stove for a long time. The dessert is prepared in just a couple of hours.

What you will need:

• banana - 2.7 kg;
• pear - 1 kg;
• lemon - two pieces;
• orange - two pieces;
• sugar - 2.5 kg.

How to cook

1. Peel the bananas and cut into slices.
2. Squeeze the juice from lemons and oranges and strain to retain the seeds and pulp.
3. Peel the pears, remove the seeds, cut into pieces.
4. Place in a saucepan with juice.
5. Add 500 g of granulated sugar.
6. Place on the stove and wait until it boils.
7. Gradually add banana slices.
8. Add the remaining sugar.
9. Reduce heat, simmer for an hour, skimming off foam and stirring.
10. Pour into containers.

With grapes

Description . Fragrant autumn jam is loved by many southerners. Depending on the juiciness of the fruit, the dessert turns out liquid or denser. If the fruits give too much juice and you want to enjoy viscous jam, turn up the heat and evaporate the excess liquid, remembering to stir.

What you will need:

• seedless grapes - 300 g;
• pears - 2 kg;
• sugar - 2.4 kg;
• water - 300 ml;
• lemon - one.

How to cook

1. Wash the pears, remove the seeds and membranes.
2. Cut into cubes.
3. Separate the grapes from the branch and rinse.
4. Add 300 g of sugar to the water and put on fire.
5. Cook until the sugar grains dissolve.
6. Add grapes, then pear slices.
7. Stirring occasionally, add the remaining granulated sugar piece by piece.
8. Cook for an hour.
9. Squeeze the lemon ten minutes before it’s ready.
10. Place the resulting jam into containers.

With poppy seeds

Description . An original and simple recipe. This sugar-free delicacy will be appreciated by true gourmets. If the fruit is juicy and releases a lot of liquid when cooked, extend the boiling time to half an hour or longer.

What you will need:

• pears - 2 kg;
• liquid honey - four tablespoons;
• poppy seed - two teaspoons;
• cardamom - five boxes;
• vanillin.

How to cook

1. Peel and chop the fruit pulp.
2. Break the cardamom pods, remove the seeds, and mash with a pestle.
3. Add honey and crushed cardamom seeds to the pear pieces.
4. Place on low heat and wait until it boils.
5. Cook for 20 minutes, stirring.
6. When the brew begins to thicken, add poppy seeds and vanillin.
7. Stir, cook for a couple of minutes, remove from heat.

Instead of poppy seeds, you can use sesame seeds or chopped walnuts. Experiment with flavors by adding sunflower, pumpkin seeds, cashews.

With almonds

Description . A variation of the previous recipe with the addition of sugar and almonds. Thanks to the spicy ingredients, the treat has an exquisite aroma.

What you will need:

• pear - 2 kg;
• sugar - 2 kg;
• water - 1.5 l;
• almonds - 100 g;
• vanilla - half a teaspoon.

How to cook

1. Clean the fruits and remove the skins.
2. Cut into slices.
3. Boil water and add pear slices.
4. Cook for three minutes, drain the liquid into another pan.
5. Add sugar and, stirring, cook the syrup.
6. Pour the sweet liquid over the slices, close, and leave for three hours.
7. Let it cook.
8. After boiling, reduce heat and simmer for ten minutes.
9. Leave to cool for four hours.
10. Boil the jam again and cook for ten minutes.
11. Add vanilla and chopped nuts.
12. Cook for another ten minutes.
13. Pour into containers.

With dogwood

Description . Red berries normalize blood pressure, strengthen the immune system, and increase hemoglobin levels. The delicacy turns out to be a beautiful pinkish color. The specified amount of ingredients yields 1 liter of jam.

What you will need:

• dogwood berries - 500 g;
• pears - 500 g;
• sugar - 700 g;
• water - 200 ml;
• cloves - two or three pieces.

How to cook

1. Sort and wash the berries.
2. Fill with water and boil for three minutes.
3. Rub the boiled berries through a sieve to retain the seeds and skins.
4. Add granulated sugar to the puree and heat to form a syrup.
5. Cut into slices and add to syrup.
6. Wait until it boils, remove from heat.
7. Leave to cool for a couple of hours.
8. Place on the stove again, add cloves.
9. Remove and cool after boiling.
10. Let it cook for the third time.
11. As soon as the jam boils, reduce the heat and leave for 20 minutes.
12. Skim off any foam that forms.
13. Pour the prepared jam into jars.

From the wild

Description . Game is more dense, small and sour compared to garden varieties. Therefore, it is necessary to take more sugar than fruit. The entire cooking process takes three days.

What you will need:

• wild pear - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml.

How to cook

1. Peel and cut the fruit.
2. Boil water, add fruits.
3. Cook until soft, remove with a slotted spoon.
4. Add sugar to the broth and stir until completely dissolved.
5. Add pear pieces, cook for 15 minutes.
6. Leave for 24 hours.
7. Repeat the cooking and daily settling procedure two more times.
8. Place in containers.

Small fruits can be left whole by breaking off the stems. To prevent the skin from bursting, pierce the fruit with a toothpick in several places.

In a frying pan

Description . Pear delicacy is very easy to prepare in a frying pan in the absence of a suitable pan. The method is convenient for cooking a small amount of jam.

What you will need:

• peeled pears - 700 ml;
• sugar - 250 g;
• lemon - half a citrus.

How to cook

1. Cut the peeled and seeded pears into small cubes.
2. Finely grate the zest of half a lemon.
3. Squeeze out the lemon juice.
4. Place the pear pieces into a deep frying pan.
5. Add sugar and zest.
6. Pour over the juice.
7. Stir and place over medium heat.
8. Remove the resulting foam, reduce the power of the burner.
9. Cook for about half an hour, skimming off the foam and stirring the fruit.
10. When the jam thickens, remove from heat and place in containers.

In a slow cooker

Description . The cooking process in a slow cooker is greatly simplified. The taste is no worse than when cooking on the stove, and it takes much less time. The jam is prepared without water under the lid. But it is necessary to cool with the lid open so that excess moisture evaporates and the resulting thick jam is obtained.

What you will need:

• pears - 1 kg;
• granulated sugar - 800 g;
• lemon - one.

How to cook

1. Peel the fruits and cut out the cores.
2. Cut the pulp into small cubes.
3. Place in a bowl, add sugar.
4. Set the “Extinguishing” mode for an hour.
5. After cooking, cool for two hours.
6. Repeat the cooking procedure three times in the “Steam” mode, adding lemon juice the second time.
7. Transfer to containers.

Another device will help in cooking peach jam - a microwave oven. Also, no water is added, in addition, the jam is prepared without sugar. Cut an equal amount of pear and peach pulp into cubes, grind with a blender or meat grinder. Pour into a microwave-safe bowl, set to maximum power and 20 minutes. Stir and leave for another half hour at medium temperature. Determine readiness by its thickness - the jam does not spread over the saucer.

If the delicacy is prepared with sugar, lemon juice, and sour berries, then you can do without sterilization and pasteurization. It is recommended to pasteurize “natural” jam without the addition of natural preservatives before sealing the jar. Place the lidded container in a pan of water (place a towel on the bottom) or in the oven for a few minutes. The larger the volume of the jars, the longer you keep it.