Pear jam: a basic recipe for the winter, cooking options with other fruits, spices and "for adults. A simple and delicious recipe for pear jam for the winter

Jam is a sweet piece of summer stored in a jar. Sunny and fragrant pear jam with a cup of hot tea or coffee is the best remedy for winter melancholy and cold. In this article, we will look at several recipes for making pear jam in a slow cooker.

The aroma of cinnamon with pears is just as good as with apples. Such a delicacy, thanks to the components added to it, will acquire the smell of homemade baking. A little sweetness with crispy bread toast is a great and inexpensive way to treat yourself to something nice. We will prepare such pear jam in a slow cooker using the following products:

• sweet ripe pears - 1 kg;
• cinnamon - 25 g;
• pectin - 10 g;
• sugar - 700 g;
• lemon - 0.5 pcs.

We make pear jam in a slow cooker according to the instructions:

1. Wash pears and peel if desired. Cut out the seeds and chop the fruit into slices. We put it in a multicooker bowl, pouring sugar in layers. Brown sugar works best for this recipe, but plain white sugar can also be used.
2. Lemon cut into pieces or thin slices. We also put them in a slow cooker. Sprinkle pectin and cinnamon on top.
3. We send the form with fruits for several hours in the refrigerator so that the pears release the juice.
4. Then we put the bowl in place, turn on the "Extinguishing" mode and bring the fruits to a boil. We remove the foam, cook for 5 minutes, turn off for 6 hours.
5. Again, in the same program, boil the pears for 5-10 minutes, turn off the device again and leave the mass for several hours.
6. Before the last cooking, we sterilize the jars and lids. Bring the fruit to a boil and cook pear jam in a slow cooker for another 10 minutes. Pour into jars, roll up and hide.

Pear and grape jam in a slow cooker

The secret of this recipe for jam made from pears in a slow cooker is to add an unusual seasoning - lavender. In addition to it, in this delicacy you will find cinnamon, grapes and white wine. To make this unusual treat, we need the following:

• white grapes - 0.5 kg;
• pears - 1 kg;
• white wine - 1 glass;
• sugar - 2 cups;
• cinnamon - 1 tsp;
• lavender - 1 branch.

Let's try to cook pear jam in a slow cooker according to this recipe:

1. We wash the pears and remove the skin from them, and then cut out the middle, dividing the fruits into 4 parts. Cut the pears into slices.
2. Pour wine into a slow cooker and add sugar to it. In the "Extinguishing" program, bring everything to a boil and wait until the crystals dissolve.
3. We shift our fruits into this syrup, add cinnamon. Cook pear jam in a slow cooker for 15 minutes at the same mode.
4. Turn off the device and leave the treat for 3 hours to soak in syrup. After 3 hours, add lavender to the dish and turn on the “Extinguishing” program again. After boiling, cook pear jam in a slow cooker for another 10 minutes.
5. Cool the contents of the bowl for another 3 hours. Then we extract the lavender and turn on the “Quenching” option again. We cook a treat for another 10 minutes.
6. Then pour into sterilized containers, close the lids, turn over and hide under a warm blanket. After a day, we put it away for storage.

Pear and apple jam in a slow cooker

You can complement the taste of fruits not only with cinnamon, but also with fragrant herbs. In this slow cooker pear jam recipe, for example, we will use mint. Here is a list of the initial components we need:

• pears - 1 kg;
• sweet apples - 1 kg;
• sugar - 2 kg;
• mint - 4 sprigs;
• citric acid - 1 tsp

Preparing jam from pears and apples in a slow cooker in this way:

1. Before cooking, we carefully sort and process all the fruits, that is, wash and clean them from the peel and cores, cut off the crushed and rotten places.
2. We cut the fruits into cubes or slices, and then immerse them in the multicooker bowl in portions, sprinkling with sugar. It is best to start making jam in the evening, so that during the night the fruits are infused and the juice is released. We rearrange the bowl of fruit in the refrigerator for several hours or overnight.
3. After a while, we set the form in place, turn on the “Extinguishing” mode, remove the foam after boiling and cook pear jam in a slow cooker for 1.5 hours, stirring it from time to time and making sure that it does not burn.
4. About half an hour before the end of cooking, add citric acid. 10 minutes before the end of the program, put mint sprigs on top of the fruit.
5. We sterilize the jars while the jam from pears and apples boils in a slow cooker. We take out the mint from the finished delicacy, and pour the jam into jars and preserve it for the winter.

Pear jam with grapes and orange in a slow cooker

Citrus taste in pear jam can be achieved not only with lemon, but also with the help of a more fragrant orange. In this recipe, we will also use Kishmish grapes, since there are no seeds in it and it will be more pleasant to eat such jam. Here is a list of ingredients for making pear jam in a slow cooker:

• pears - 1 kg;
• sugar - 1 kg;
• grapes - 300 g;
• water - 150 ml;
• orange - 1 pc.

We make pear jam in a slow cooker in this way:

1. We free the washed pears from the peel and seeds, cutting the fruits into quarters. We chop fruit into slices or beautiful even cubes.
2. We cut off the grape berries from the branch, carefully sort out so that rotten ones do not come across, rinse with water in a colander and leave to drain for a few minutes.
3. Pour 150 ml of water into the slow cooker and pour half the amount of sugar into it. In the "Extinguishing" program, bring to a boil and cook the syrup until the crystals dissolve. Put the pieces of pears into the hot syrup and cook for 10 minutes.
4. Cool the pears in syrup for 3-4 hours. Then we activate the same program again and let the pear jam in the slow cooker boil. Pour the remaining sugar and grapes, as well as an orange cut into thin slices. Cook the delicacy for 1 hour, stirring.
5. During the preparation of jam, we sterilize the dishes for preservation. Pour the hot treat into jars and roll up. We cool under a warm blanket, hide until winter in a cool, dry place.

Pear jam in a slow cooker

Pears can be closed not only with whole beautiful pieces, but also in the form of jam. Jam is good because it can be spread on fresh bread or on crispy toasted toast. You don’t need a lot of ingredients for making such pear jam in a slow cooker, here is a complete list of them:

• ripe soft pears - 1 kg;
• water - 0.5 l;
• sugar - 0.8 kg;
• citric acid - 0.5 tsp

This jam is made of their pears in a slow cooker in the following way:

1. For jam, it is not necessary to use beautiful whole fruits, and this is the plus of preparing such a treat. Pears can be chosen slightly crushed, overripe. In general, the softer the fruits are, the faster they will boil and the more uniform they will acquire. Having prepared the indicated number of pears, we clean them from seeds and peel, cut off rotten places.
2. We cut the fruits into arbitrary pieces and put them in a multi-cooker form, pour water and turn on the “Cooking” mode, in which we cook the pears for about 20-30 minutes until completely softened. The resulting mass should look more like puree than individual pieces of fruit.
3. We grind the cooled mashed potatoes in a blender or grind through a sieve, then return it back to the multi-cooker bowl.
4. There we cover the pear mass with sugar and add citric acid. We mix.

A detailed description of the recipe for pear jam in a slow cooker:

1. First, we wash the lingonberries by pouring them into a colander. Then leave for a few minutes to drain excess water.
2. Pears, after washing, clean from the peel and seeds. We do not throw away waste, but put it in a metal bowl along with lingonberries.
3. Cut the pulp of pears into beautiful slices. We put them in a slow cooker and sprinkle with the juice of half a lemon. The squeezed lemon itself is transferred to a bowl with pear peels and lingonberries. Pour 200 ml of water into this saucepan and put on fire. After boiling, cook under the lid for 20 minutes. Our goal is to achieve complete softening of lingonberry berries, which should become gruel.
4. Cool the mass from the saucepan and grind through a sieve. Put in a slow cooker on top of pear slices. Pour sugar and turn on the "Extinguishing" program.
5. We cook pear jam in a slow cooker for 40-50 minutes until thickened.
6. Then we distribute it in sterilized jars and roll it up. After cooling, put away for storage.

Pear jam in a slow cooker. Video

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 do you need to pour it out: it turns out to be very tasty, and you can use it with great success later. 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
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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!

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!