How much to cook pear jam slices. How to make Lemon Pear Jam

Choose a variety

For next recipe it is better to take those pears that have dense pulp inside. Choose such fruits on the site. If you go to the store for jam products, then ask the seller for the Duchess or Lemonka variety.

Of course, each hostess prefers her own variety. But there is also general rules that it is better to take those fruits whose ripening dates are late. But then again, if other varieties grow on your site, with softer pulp, then you should not be upset and take what is. The aroma and taste will not be worse.

cooking dishes

We all remember from childhood how jam was cooked - in basins. The best container- This is a copper or aluminum basin. And if you are a lover of jam and plan to cook it all the time, then it is better to buy it if this one has not been inherited by you. If there is no basin, then take a pan, but its bottom should be thick enough so that the jam does not burn.

As for mixing, the best option here is a wooden spatula or a wooden spoon. We will close in jars, which previously had to be washed, sterilized.

Pear jam recipe for the winter

Option 1. "Slices"

Components:

• granulated sugar - 2.5 kg;
• ripe pears - 2 kg;
• clean water - 1/2 liter.

Cooking method:

Of course, we start with the fruits - mine, remove all signs of rot, defects, core. Then we cut the pears into pieces. We put them in a basin, sprinkle with sugar so that the fruits release juice. If you don't have fruits juicy pulp, then together with granulated sugar pour in half the portion of water. So, pears stand for 2-3 hours. Now they are put on fire and pour in all the remaining liquid. Stirring occasionally, wait until it boils. We reduce the fire on the burner and cook for 60 minutes.

Advice!

To keep the slices whole, divide the hour of cooking into three stages of 20 minutes each. That is, time has passed, turn it off, let the jam stand, and turn it on again. If you do not like obvious pieces, then cook for an hour or even a little more.

After the set time, the sweetness is ready, you can pour it into containers. You can use metal lids or plastic lids. In the first case we sterilize, in the second we scald. We keep our cool pear jam, but first cool it upside down under a warm towel.

Advice!

To do this delicious jam As you can see, few components are needed. This classic version, but you can add your favorite cinnamon, cloves, vanilla or nuts to it. It won't spoil the taste.

Option 2. "Pear jam with citrus fruits"

This recipe results in a very beautiful and fragrant delicacy. Approximate output is about four jars of half a liter. The recipe is simple, but it will take more time than the first option.

Components:

• citruses - we take lemons and oranges in the amount of 1 piece each. Weight not less than 150 grams;
• pears - juicy, ripe, without defects - 1 kg;
• granulated sugar - 1.5 kg.

Cooking method:

My fruits, remove the stalks. Cut the pears into slices, then let stand under a layer granulated sugar to extract juice. We take sugar 0.5 kg. After 1-2 hours, put the fruits in a container for cooking, put on the stove. After boiling, remove the fire.

My citruses, remove the skin. We divide the fruits into slices, remove the seeds, put them in jam. Cook further, adding all the remaining sugar. Boil for another 15 minutes and turn off the heat.

The next stage of preparation will be in 12 hours. The pelvis is put on the stove, brought to a boil and after two minutes we turn it off. But the fire must be medium. Then try the jam. If it seems to you that it is not ready enough, then you can cook for another 10 minutes.

Next, fill in sterile jars and put in storage. Turning and wrapping is not necessary. Again, you can add cinnamon to the recipe for a subtle spicy aroma, creating a New Year's atmosphere with the aroma of citrus and spices.

Ingredients: sugar, pears, lemon

Pear jam, if you add lemon to it, it turns out to be unusually bright and fragrant. Pear flavor on background citrus notes manifests itself in all its glory, it leaves the characteristic cloying and excessive sweetness. Be sure to use our recipe, surprise your household with an exquisite harmonious dessert.

Ingredients:
- 450 gr. Sahara;
- 600 gr. pears;
- ½ piece of lemon.

28.08.2017

Pear jam for the winter

Ingredients: pears, sugar, water

I love pear jam, especially if in the sweetest and thick syrup pear pieces are floating, and they look like marmalade slices. Most the best option for me - spread syrup on a fresh bun and eat it with cold milk. A pear slices eating with a spoon, it gives me great pleasure. My husband used to make fun of me, and now we eat jam together.

Required components:

- sugar - 2 kg;
- water - 55 ml;
- pears - 2 kg.

12.02.2017

Vanilla pear jam

Ingredients: pear, vanillin, lemon acid, water, sugar

This jam has a spicy delicious flavor, and vanillin gives it a wonderful aroma. This jam is perfect for a cup of tea. According to this recipe, this jam was prepared by my grandmother. I recommend it to you too.

Ingredients:

- pears - 700 grams;
- vanillin - half a teaspoon;
- citric acid - on the tip of a spoon;
- water - 50 grams;
- sugar - 600 grams.

03.09.2016

Pear jam according to GOST

Ingredients: sugar, pears

We are sure that you know how to make pear jam. But such a recipe, as we want to offer you today, you are unlikely to have met. And the point is not that some special ingredients are used, but how exactly the jam is prepared.

Ingredients:
- 1 kg. ripe pears lemon.
- 1 kg. granulated sugar (or even two is better).

21.08.2016

Pear puree for the winter

Ingredients: pears, water, citric acid, granulated sugar, vanillin

Almost all mothers at least once gave their children pear puree. Some people buy it in the store, while others prefer to cook it with their own hands. For those who like the second option, we post a delicious recipe pear puree for children for the winter.

Ingredients:
- 600-700 pear;
- ½ st. water;
- 1/4 tsp citric acid;
- 300 g of granulated sugar;
- a couple of pinches of vanilla.

18.08.2016

Pear jam in milk

Ingredients: pears, milk, sugar, soda

Today we will tell you how to make incredibly delicious pear jam with milk. Such a treat can be found in the closet of not every housewife. Be unique and impress your family and friends by giving them a jar of this treat.

Ingredients:
- 1 kg. pears,
- 0.5 tsp soda,
- 375 ml. milk,
- 1 kg. Sahara.

04.09.2015

Pear jam for the winter

Ingredients: pears, sugar, water, citric acid

Pears can be preserved for the winter in syrup, compotes can be prepared from them, marinated and mashed. But the tastiest thing is pear jam for this simple recipe. This delicacy makes an excellent filling for baking, it can be spread on bread and eaten just like that, with tea.

Get to know the ingredients:

- pears - 1 kg;
- sugar - 1 kg;
- water 1-1.5 st.;
- 3 g of citric acid.

06.06.2015

Pear jam

Ingredients: pears, sugar

How to cook delicious pear jam you will learn from this recipe. The cooking process is not too complicated, so both an experienced and a novice hostess can do it.

Ingredients:
- pears - 1 kg,
- sugar - 2 kg

04.06.2015

Pumpkin, apple, pear and lemon jam

Ingredients: pumpkin, sugar, apples, pears, lemon

We are all used to traditional apple and pear jams, because there is always enough apples and pears. And I want some variety. This year we had a good harvest of pumpkins, and I decided to make jam with them. The result exceeded all expectations. The jam turned out delicious, tender and sweet. And the pumpkin gave him a very beautiful colour and aroma. Be sure to prepare this jam.

We will need:

- pears - 400 gr.;
- lemon - 1 pc.;
- pumpkin - 500 gr.;
- apples - 500 gr.;
- sugar - 500 gr.

01.06.2015

Pear jam in a slow cooker

Ingredients: sugar, pears

In a slow cooker, almost any dish turns out to be special - more tasty, tender and healthy than gathering them from a familiar pan. But the miracle machine is especially good at harvesting for the winter. So we decided to entrust the preparation of pear jam to our faithful assistant.

Ingredients:
- 400 g of sugar;
- 600 g pears.

08.05.2015

Pear jam with nuts in a slow cooker

Ingredients: sugar, pears, walnuts

If you have pears ugly, and you don’t have time to eat them, then prepare a chic pear jam with walnuts. And if you have a slow cooker, then cooking will be a pleasure for you, because it actually cooks itself, and you can do other, more pleasant things at this time. And the jam will turn out such that you can’t even be dragged away from it by the ears.

Ingredients:

- walnuts - 60 gr.;
- pears - 600 gr.;
- sugar - 500 gr.

03.05.2015

pear jam

Ingredients: pears, sugar, lemon, water

Even if you yourself are indifferent to any jam or marmalade, we strongly recommend that you cook a couple of jars of pear jam. It turns out tasty and fragrant. will be something to treat your loved ones in the cold winter.

For the recipe you will need:
- 2.5 kg of pears;
- 2.5 kg of sugar;
- liter of water;
- one lemon.

06.11.2014

Pear jam with poppy seeds and lemon

Ingredients: pears, lemon, orange, poppy, sugar, water

The recipe for making not just pear jam, but real gastronomic miracle. slices amber pear, tiny blotches of black and thin citrus aroma- Definitely, the dessert deserves its honorary title.

Ingredients:
- 1 kg. pears;
- 1 lemon;
- 1 orange;
- 2 tbsp. l. poppy;
- 0.5 kg. Sahara;
- 0.4 l. water.

31.10.2014

Pear jam with lemon and ginger

Ingredients: pears, sugar, lemon, ginger root

Be sure to cook pear jam for the winter according to our recipe. It turns out it is slightly spicy, fragrant, and all thanks to ginger and lemon.

For the recipe you will need:
- pears with dense pulp - 1.2 kg;
- sugar - 900 g;
- one lemon;
- ginger root- 50 g.

29.10.2014

Pear jam with nuts

Ingredients: sugar, pears, walnuts

Can there be anything tastier than pear jam? Sweet, fragrant and tender, this delicacy will not leave anyone indifferent around. However, as they say, there is no limit to perfection. Therefore, we decided to cook this delicacy with walnuts. What happened? Find out from the recipe.

Ingredients:
- 400 g of sugar;
- 50 g of walnuts;
- 500 g pears.

22.10.2014

Pear confiture with orange zest in a slow cooker

Ingredients: pears, sugar, citric acid, dried orange peel

The pear is often accused of lacking any culinary zest. Yes, she's delicious, yes, she's sweet, yes, she's juicy. But to give this fruit bright notes is very simple, you just need to add citrus notes to the delicacy with it. This is what we will do today, preparing pear confiture in a slow cooker.

Ingredients:
- pears;
- sugar;
- lemon acid;
- orange peel.

For far-sighted and pragmatic housewives, shelves with winter preparations are often crowded with solid volumes. raspberry jam(arming ourselves against colds), traditional currant and stone fruits, everyone's favorite strawberry and cherry. Another thing is pear jam with lemon - branded, valuable and limited, from the category "for special occasion”, including the fight against the off-season blues. Showcase first plan in the buffet - for him!

When preparing pear jam with lemon, funny metamorphoses occur. It would seem that the light pulp and peel of the fruit will determine the final shade, but gradually and literally before our eyes, the brew turns pink, from transparent and “frivolous” turns into crimson. With an almost neutral smell, delicate pears take on the invigorating freshness of citrus fruits, thicken the syrup, create an enveloping and jelly-like texture, and thrown spices enrich the palate clearly, but unobtrusively. With flavorings, options are possible: in addition to the star anise we have chosen, warm cinnamon will do and, conversely, cardamom, seductively sweet vanilla and even a branch with camphor, coniferous notes of rosemary will do.

Note that our version of a viscous pear-lemon delicacy for adherents of a “mature” taste. It has not only the usual sweetness, but also astringent, completely without sharpness, like a muffled bitterness, plus the spicy “loop” of star anise mentioned above. For the sake of children and conservatives, exclude both star anise / anise, and citrus peel, remove the zest the thinnest shavings and squeeze to the drop lemon juice- then the jam will get a tonic sourness tropical fruit and at the same time remain quite "predictable".

Preparation time: 360 minutes / Quantity: 800 ml

Ingredients

• pears 800 g
• lemons 200 g
• sugar 600 g
• star anise 2-3 stars

How to make pear jam with lemon for the winter

Before slicing, wash all the fruits, wipe or dry them, spreading them on a towel. Cut out the core of the pears and discard.

Since our fruits are too soft, overripe, flowing sweet juice right into the palm of your hand, it makes no sense to stand on ceremony and try to keep the pieces whole - in any case, when cooking, the pears will spread into different-sized “flaps”, but thereby create the slightly viscous we need, thick consistency. Therefore, we confidently divide into medium-sized cubes or, as in our step by step recipe, longitudinal slices. Hard skin should be cut off, and thin, tender can be left. If you decide to make jam exclusively with slices, choose strong, as they say "wooden" varieties.

Pure citruses are also cut into slices or circles and as thin as possible - be sure to take out the seeds (!), They can increase bitterness. We load into a bowl after the pears. Recall that for a moderate lemon presence, zest and fresh are sufficient. In this case, you are insured against any bitterness and non-standard taste. Also chopped lemons, like oranges, are soaked in cold water- the bitterness of the peel goes away, and dense, luminous candied fruits remain in the cooked jam.

We fill our assortment with the whole norm of granulated sugar, shake it slightly and cover with gauze, which perfectly lets air through, stimulating the oxidation process, and at the same time protects from random insects and dust. Leave alone with room temperature for the next 4-5 hours. It is important that the maximum amount of liquid stands out, and the sugar is completely dissolved - a lot depends on the specific fruit. Raise the fabric periodically and check the condition of the workpiece, or leave it overnight and cook in the morning.

After making sure that the sugar crystals have disappeared, there is a lot of liquid, and pieces of citruses and pears are floating, we send the basin to the upper fire, set the mode with high temperature. We flavor with natural spice - we throw two or three stars of fragrant star anise.

Boil, reduce heat and with moderate bubbling, stirring occasionally, cook for about 45-60 minutes. In a wide container, moisture evaporates faster and the syrup thickens.

The color changes intensively to maroon, the pears soften and mix with the syrup, and lemon slices become transparent glass.

Do not forget to pre-clean with soda, sterilize jars and lids for winter preparations. even hotter homemade jam from a pear with a lemon we shift it over the stocked containers, roll it up hermetically and cool.

corked pear-lemon jam we carry it away for storage in the pantry, and the jar “for testing” is immediately served to the table. To accompany, cheeses, pancakes, cottage cheese, and break white bread and even better - a cup of freshly brewed tea. Let the aromas of summer not leave you all year round!

Someone is crazy about apples, someone prefers pears, and I love both. But if we are talking not about fresh fruit, but about the jam, then I will choose the pear one - it seems to me that it is brighter and more interesting. And if you add lemon to the pears, then it will turn out in general fabulous dessert! A real treat for angels! I know what I'm talking about - just yesterday I closed such a jam for the winter. Do you want me to share the recipe?

Ingredients:

• 1 kg of pears;
• 0.5 kg of sugar;
• 1 lemon.

Cooking:

Wash the lemon and cut into circles - quite thin, with a thickness of about 2-3 mm.

Take out the seeds from the circles of lemons. We put the lemon circles in a small saucepan, pour 250 ml of boiling water. Cook over low heat for 3 minutes.

We take out the lemon mugs, set them aside for now. Add all the sugar to the water in which the lemons were boiled. We put the pan on the fire and cook, stirring occasionally, until all the sugar has dissolved. It turns out very tasty and sweet lemon syrup.

My pears, peel and cut into small slices, while removing the middle.

Put the chopped pears in a saucepan, add lemon slices to them. Cut into 4 pieces. Pour the syrup to the lemon and pears, mix and leave in this form for 1-1.5 hours.

During this time, the pears will release a lot of juice.

We put the pot with pears and lemon on the fire, wait until it boils, and then reduce the heat to a minimum and cook the jam for 2.5 -3 hours. Exact time I can’t say, it depends very much on the variety of pears. The slices will noticeably darken, and the syrup will be viscous, thick.

The foam that appears on the surface of the jam is very tasty, but purely for aesthetic reasons, I prefer to carefully remove it.

We spread the pear jam in pre-sterilized jars and close (or screw on the lids).

Such jam can be left for the winter in an apartment, at normal temperature, it is not at all necessary to hide it in a cellar or basement, it is stored well. Just take care of pear jam from sun rays so that it does not change its color.

Tips & Tricks:

Instead of lemon, you can try making this jam with orange or lime: pears will make friends with these citrus fruits.

The amount of sugar indicated in the ingredients is very relative and depends on the variety of pears and how sweet you want your jam to be. I took very sweet pears, so sugar was enough for me. But you may need it large quantity. Taste the jam during cooking to see if you have added enough sugar.

Cooking time: 4 hours. Of these, 30 minutes - food preparation and 3.5 hours - cooking directly.

From the above set of products, about 1000 g of jam is obtained.

Pears and lemon - two simple fruit, combining which in one recipe, you can make a very tasty jam. It will become great addition ice cream, pastries and just a cup of hot tea. Sweetness juicy pear and light tart sourness fragrant lemon- for the sake of such a taste, it is worth preparing this wonderful delicacy.

How to cook pear jam with lemon:

Wash the lemon, pour over boiling water to remove bitterness, dry and cut into thin quarters of rings. Remove seeds;

Put the prepared lemon in a shallow saucepan, pour 250 ml of boiling water and boil over medium heat for 3-4 minutes;

At the end of cooking, remove the lemon slices from the saucepan. Strain the resulting lemon broth, add sugar and boil the syrup until the sugar dissolves;

Pears wash, dry. Peel the fruits from the skin, petioles and seed boxes, cut into thin slices;

IN large saucepan lay the pear slices, spread the boiled lemon slices on top and pour everything with boiling syrup. Let it brew for 1 hour;

Bring fruit in syrup to a boil and simmer for 1 hour, stirring occasionally. During cooking, a light foam will form on the surface, which must be removed with a spoon. Cool the jam for 20-30 minutes;

Bring to a boil again and boil the pears with lemon for another 1 hour, not forgetting to remove the foam. Prepare jars: rinse well and sterilize them with any convenient way(over the steam, in the oven). Carefully pour the hot jam into the prepared container, cool slightly and close the lids.

Pear jam with lemon prepared according to this recipe is stored for up to a year.

Bon appetit!