Perfect pear jam. A simple and delicious recipe for pear jam for the winter

Fruits and berries

Description

Pear jam with lemon and orange- a simple and at the same time very unusual in taste preparation for the winter, which will provide your immunity with useful vitamins and microelements. All components of such preservation are completely natural, so the treat prepared from them will be useful even for the smallest children. Now let's try to disassemble pear jam with citrus fruits into components and determine its nutritional value for the body. Perhaps it’s worth starting with the pears themselves, because they are the main ingredient. An interesting fact: despite the fact that pears are inherently much sweeter than the same apples, the amount of sugar in them is much less. Thus, we can already conclude that pears are healthier than apples. These fruits contain B vitamins and other useful trace elements.

As for citrus fruits, their usefulness is already obvious, because lemons with oranges are the most popular foods containing vitamin C, which is simply necessary for the immune system in order to cope with colds and viruses. Almonds with raisins are also good for the body, these ingredients are often added to various cereals. A simple step-by-step photo recipe for pears will describe in the most visual detail the process of making such a jam at home. The treat will turn out to be very tasty, tender and fragrant, it is best served as an independent dessert. Puffs with such jam or fresh pancakes will turn out very tasty. Let's start making pear jam with orange and lemon for the winter.

Ingredients

Steps

We will collect on the working surface all the ingredients we need to make jam. Choose the sweetest pear variety, the fruits should be ripe, but dense. As for citrus fruits, it is necessary to choose fruits with a thin peel. All ingredients must be thoroughly rinsed in cold water and allowed to dry on their own.



Let's prepare pears for jam, for this we will get rid of each fruit from the stalk and core, and cut the pulp into small slices as shown in the photo. If the skin of the pears is thin and not bitter, then it can be left, in any other case it is better to carefully cut it off.



We cut citrus fruits into thin half rings, along the way we rid the fruits of stones. You should not remove the peel from lemons and oranges, because it contains more vitamin C. You can cut citrus fruits in any other way in the way that is most convenient for you, because later we will still grind them to a puree state.



At this stage, we need to grind all the prepared ingredients. For this purpose, you can use an ordinary meat grinder, or a food processor, or an ordinary blender, although you will have to grind fruits in portions in it. Pour the already crushed puree into a deep enameled pan of a suitable volume, pour all the prepared granulated sugar into the same place, mix gently and leave to infuse for the next 12 hours. After the specified time, we pour raisins with almonds into the mass and send it to the stove to cook. Bring the fruit puree to a boil and cook for another 40 minutes, stirring the ingredients frequently with a wooden spoon so that they do not burn to the bottom of the pan.



Almost before the start of cooking, you can also begin to sterilize glass jars for storing finished preservation. After the cooking time has elapsed, pour the jam into this very prepared glass container, immediately roll it up tightly with sterilized tin lids and leave it in this form until it cools completely at room temperature. Pear jam with lemon and orange according to the simplest recipe for the winter is ready.



Bon appetit!

You can preserve jam from amber pears in a variety of interesting ways: with the addition of a whole bunch of spicy spices, nuts, citruses or other fruits. Simple recipes do not require special skills or abilities, but with the help of them you can cook your favorite delicacy and a wonderful filling for home baking.

Pear jam should be boiled for at least two hours, since these fruits give a lot of juice. At the preliminary stage, the fruits will need to be ground, and hard pears can be cut into cubes. Raspberries or strawberries are not the best addition to pears. These berries have a distinct aroma, so they will kill the valuable taste.

Selection and preparation of pears

The variety does not really matter - the selected fruits will only affect the consistency and external color of the finished jam. Fruits with loosened pulp are better suited for a homogeneous preparation of grated pears.

And hard fruits, as a rule, go to the manufacture of desserts with pieces. To peel the skin or not is the decision of everyone.

Methods for making jam from ripe pears

Pear blanks are a whole space for imagination and experimentation with recipes. Cooking methods may be different, but the technology remains simple and fast.

Easy winter recipe

Following the traditions, you can cook the jam familiar to everyone according to a simple recipe. Ingredients:

• 1.5 kilograms of ripe fruits;
• 600 grams of sugar;
• freshly squeezed lemon or apple juice;

How to cook: first you need to prepare the main fruit: peel and cut into slices. Prepared pears should be thoroughly rubbed with granulated sugar. Put the resulting mixture in the refrigerator for a day - during this time the fruits will give juice. Add lemon or apple juice (optional) to fruit. Boil on fire for about an hour - the liquid should be half as much. Roll the prepared jam into jars and wrap in something warm.

"Five Minute"

For those who are busy, the best option would be to make jam according to a quick recipe. Ingredients:

• 500 grams of pears;
• 200 milliliters of water;
• 300 grams of sugar;

How to cook: the selected fruits must be cut into cubes and placed in a selected container for cooking jam. Pour water there, bring to a boil over low heat and boil for 5-7 minutes. Then the fruit should be taken out, and sugar should be added to the pan with water.

Cook over low heat for a few minutes. Pears need to be placed back into the sweet syrup and simmer a little more on the fire. This is enough to start rolling jam into jars.

In a slow cooker

To make fragrant confiture in a slow cooker means to save a maximum of useful substances and vitamins. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a liter of water;
• lemon juice;

How to cook: peeled fruits should be cut into slices or cubes, put into the bowl of the device and pour boiled water. Add sugar, lemon juice and mix everything thoroughly. Select the appropriate mode - it can be "Extinguishing" or "Jam". If there is no automatic timer, cook for 2 hours, stirring occasionally. Pour into clean jars and roll up.

In a bread maker

Surprisingly, even in a bread machine you can make delicious jam. This will not affect the taste and aroma of cooking, so you can safely make preparations according to personal preferences. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a teaspoon of cinnamon;

How to cook: wash the fruits, cut and compactly place in the bowl of the device. Add sugar, citric acid and cinnamon. Mix ingredients thoroughly. Activate the "Jam" mode for 1.5 hours. Stirring is not required. After the time has elapsed, roll into a clean container.

with gelatin

Thickening ingredients give the jam a special consistency. Ingredients:

• 1 kilogram of pears;
• half a kilogram of sugar;
• one teaspoon of gelatin;
• lemon juice;

How to prepare: gelatin should be diluted in 50 grams of water and left for 10 minutes. Cut the peeled fruits, mix with sugar and crush. Add to the pan, pour in 500 milliliters of water and lemon juice. Cook over low heat. Finely chop the lemon and add to the bowl along with the gelatin. Mix and boil for a few minutes. Pour into banks.

With gelfix

Gelfix can be used as a gelling agent. At the same time, the jam will retain its natural taste and color. Ingredients:

• 1.5 kilograms of pears;
• 800 grams of sugar;
• gelfix package.

How to cook: peeled fruits should be crushed well with the help of improvised means: a meat grinder or a blender. Then place in an aluminum cooking pot and light a slow fire. The Gelfix thickener must be thoroughly mixed with half of the sugar taken and added to the pear puree. Boil. Throw in the remaining sugar and cook for half an hour. Pour into containers.

Cinnamon

Spices emphasize the exquisite taste of ripe fruit. Ingredients:

• 1 kilogram of pears;
• 500 grams of sugar;
• a teaspoon of zest;
• half a teaspoon of cinnamon.

How to cook: Place chopped fruit and lemon zest in your chosen cooking container. Melt sugar in boiled water, add cinnamon to it. Pour the resulting syrup into a container with fruits. Boil and cook for 10 minutes. Leave for half an hour, then boil again for 5 minutes. Repeat two more times. Roll into banks.

With lemon

Citrus will fill pear jam with freshness and a pleasant sour aftertaste. Ingredients:

• 1.5 kilograms of fruit;
• 700 grams of sugar;
• one lemon.

How to cook: Sprinkle chopped lemon with sugar. As soon as it gives juice, place in a saucepan and add the main fruit. Cook for at least an hour, stirring constantly. Leave for 2 hours. Then boil again and cook for half an hour. Add to containers and roll up.

with orange

An interesting component will be a sweet and juicy orange. Ingredients:

• 600 grams of pears;
• two oranges;
• 700 grams of sugar.

How to cook: peel the zest from an orange and squeeze the juice. Put everything in a bowl for cooking, add pears and sugar. Cook after boiling for 20 minutes. Let cool and repeat. Then pour into containers.

With plum

An incredible note of taste will add a plum to pear jam. Ingredients.

Pear jam for the winter - a simple recipe that allows you to cook one of the most popular delicacies in the world. Thanks to a special preparation technology, the jelly-like fruit syrup keeps its shape perfectly, does not spread, evenly covers toasts, pancakes and biscuits, gives the products a great taste and adds appetizing serving.

How to make pear jam?

Pear jam for the winter is a great way to give overripe fruits a new life by turning them into a fragrant preparation. Moreover, the manipulations are simple: the pears are peeled, finely chopped, sprinkled with sugar and boiled until soft. Season with lemon juice, keep on fire for 30 minutes, puree and arrange in clean containers.

1. Delicious pear jam is obtained only from juicy and overripe fruits. If you want to get jam with pieces of fruit, you can not remove the skin from the fruit, for a smooth and homogeneous mass - the fruits must be peeled.
2. The technology for making jam is based on alternating the heating force, so that the mass does not burn, dishes with a thick bottom are used for cooking.
3. Cinnamon sticks, ginger, lemon juice and zest will help diversify the taste of jam.
4. Determining the readiness of a delicacy is simple: the finished jam should drain from a spoon with a thin thread.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that pears, together with sugar, are ground in a meat grinder, therefore, you can process a huge amount of fruits, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

Ingredients:

• pears - 850 g;
• sugar - 450 g;
• lemon juice - 40 ml.

Cooking

1. Pears and, together with sugar, pass through a meat grinder.
2. Pear jam for the winter is a simple recipe in which the workpiece is boiled for 40 minutes, seasoned with juice and laid out in jars.

Pear jam for the winter can be cooked from various varieties of fruits. Not only tasty, but also a healthy delicacy will come from a wild pear unsuitable for eating. Its fruits are distinguished by a high content of pectin, which, during the cooking process, helps to achieve the desired density, and when cooked, it serves as a natural remedy for digestive disorders.

Ingredients:

• wild pear - 1.5 kg;
• sugar - 1.5 kg;
• water - 150 ml.

Cooking

1. Remove the seeds from the pear and cut into thin slices.
2. Sprinkle the pieces with sugar and set aside for 4 hours.
3. Add water, stir and cook the workpiece over medium heat for 45 minutes.
4. Wild pear jam for the winter is a simple recipe in which the mass is rolled up in sterile jars and wrapped until it cools.

Fans of gourmet pastries are strongly advised to cook pear. The citrus component will add freshness, delicate aroma and pleasant aftertaste to the jam, and its increased acidity will allow the pear pulp to retain its original color and activate the production of pectin, which affects the density of the product.

Ingredients:

• pears - 1.5 kg;
• sugar - 650 g;
• lemon - 1 pc.

Cooking

1. Peel the lemon, disassemble into slices and sprinkle with sugar.
2. Add the peeled pear slices and place on the stove.
3. Cook, stirring, for about an hour.
4. Remove from stove and set aside for 3 hours.
5. Return to heat and cook for another 20 minutes.
6. Arrange thick pear jam in sterile jars and store.

You can diversify the preparation of pear jam with various berries and fruits. The simplest and most interesting dessert is obtained in combination with apples. The latter dilute the sugariness of pears, filling the delicacy with a pleasant sweet and sour taste, fruity aroma, and act as an excellent gelling component.

Ingredients:

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

Cooking

1. Peel the fruit from the peel and seeds.
2. Grate the apples on a coarse grater, and cut the pears into pieces.
3. Add lemon juice, sugar and put on a small fire.
4. After the mixture boils, add cardamom.
5. Boil the mass for 30 minutes, arrange in sterile jars, roll up and wrap until completely cool.

Pear - is a prime example of an extravagant, attractive and healthy delicacy. The use of a gelling agent allows you to quickly achieve the desired density, reducing both the cooking time and the amount of sugar, which leads to a tasty, natural and low-calorie preparation.

Ingredients:

• pears - 800 g;
• sugar - 450 g;
• water - 50 ml;
• gelatin - 10 g;
• lemon juice - 20 g;
• butter - 30 g.

Cooking

1. Pour gelatin with cold water and leave for 15 minutes.
2. Peeled pears cut into pieces, mix with sugar and mash.
3. Boil for 7 minutes over low heat.
4. Add juice, butter, knead again, pour in gelatin and mix.
5. Pour the jam into sterile jars, roll up and wrap.

Pear is another option for a refreshing, aromatic, vitamin treat. This magical root not only enhances the taste and aroma of the sweet preparation, but also raises its value as a healthy product, since the substances that make up it strengthen the immune system and are a healing potion for colds.

Ingredients:

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

Cooking

1. Mix peeled and sliced ​​pears with sugar and lemon juice.
2. Place on the stove and cook, stirring, for 20 minutes.
3. Add ginger slices, cinnamon sticks and simmer for 15 minutes.
4. Remove the cinnamon sticks, puree the mass.
5. Boil the jam for another 3 minutes, arrange in jars, roll up and wrap until completely cool.

Pear jam without sugar is a help for people leading a healthy lifestyle. Such a preparation is not only tasty, low-calorie and healthy, but also has a thick texture acquired as a result of long-term heat treatment, during which the fruits languish in liquid for 40 minutes, which is quite enough to soften and boil them.

Ingredients:

• pears - 900 g;
• water - 250 ml.

Cooking

1. Cut the peeled pears, cover with water and cook for 40 minutes over low heat.
2. Puree and return to stove for 5 minutes.
3. Pour into sterile jars and roll up.

Savvy housewives have learned to use any household appliances for their own benefit. So, the unit, designed for baking bread, does not cost anything to make jam from pears with cinnamon. Moreover, the airtight bowl will ideally preserve the aroma of the popular oriental spice, and the sparing “Jam” mode will take care of the juiciness of garden pears.

Ingredients:

• pears - 1.5 kg;
• sugar - 1.5 kg;
• ground cinnamon - 10 g;
• citric acid - 5 g.

Cooking

1. Place the sliced ​​pears in a bread machine container, mix with sugar, citric acid and cinnamon.
2. Turn on the Jam program for 80 minutes.
3. Pack the finished pear jam with cinnamon in a sterile container, roll up and wrap until completely cooled.

Those who want to get a treat without difficulty are better off cooking a pear. A modern gadget will save all the necessary vitamins, achieve the desired density and save you from cooking in several approaches. You just need to load the necessary components into the bowl, set the "Extinguishing" mode for 50 minutes and wait for the signal to complete the work.

Pear confiture is one of the easiest options to add sophistication and charm to garden fruits. Pieces or pureed, the delicacy always has an appetizing look, balanced taste and thick texture, because it is prepared mainly with gelling additives that allow you to get by with a minimum amount of sugar.

How to make pear confiture?

There are several ways to make pear jam. You can put pieces of fruit in sugar syrup and boil them until the mass is compacted or, to speed up the process, use gelling additives. The main thing is to achieve the right consistency: the mass should be thick, jelly-like, with clearly visible pieces of fruit.

1. Pear confiture, the recipe of which does not involve the use of gelling additives, includes two stages: preparing the syrup and boiling the berries in it.
2. The syrup is prepared from water and sugar in the ratio of 1 glass of liquid per 1 kg of sugar.
3. Whether it be pieces or halves of pears, they should be put into the syrup in portions. Then the syrup will evenly soak each piece and the confiture will have an attractive appearance.
4. Ready pear confiture should have a thick and viscous consistency. Syrup reaching for a spoon is an indicator of a properly cooked confiture.

Pear confiture for the winter - a simple recipe

A simple pear confiture for the winter is prepared by boiling fruit in syrup. This is a classic method, without the use of gelling additives, in which the mass acquires a dense texture, with clearly visible pieces of pears. The process takes 40 minutes and involves two stages: preparing the syrup and boiling the pears in it.

Ingredients:

• peeled pears - 1.5 kg;
• sugar - 1 kg;
• water - 125 ml;
• citric acid - 3 g.

Cooking

1. Combine sugar and water. Boil the syrup for 10 minutes.
2. Put the pieces of pears and citric acid.
3. Simmer over low heat for 30 minutes, shaking the pan occasionally.
4. Pack classic pear confiture in sterile jars and roll up with lids.

Pear Confiture with Gelfix

It is one thing to toil with the preparation of syrup, it is quite another to cook pear confiture with gelfix. A modern gelling additive consists of vegetable components, which makes the preparation attractive for vegetarians, has no smell and brings the confiture to the desired consistency with a minimum amount of sugar in 3 minutes.

Ingredients:

• peeled pears - 2 kg;
• package of gelfix 2:1 - 2 pcs.;
• lemon juice - 50 ml;
• sugar - 1 kg;
• clove buds - 2 pcs.

Cooking

1. Puree 1.5 kg of pears. The rest - cut.
2. Mix gelfix with 100 g of sugar.
3. Add along with the cloves to the pear mass.
4. Bring to a boil, add the rest of the sugar and lemon juice.
5. Boil for 3 minutes and remove from heat.

Pear confiture with pectin

Another additive that can enrich pear confiture for the winter with taste and texture is pectin. It is added to boiling jam, previously mixed with sugar in a ratio of 1:5, and boiled for 3 minutes. Before removing the confiture from the stove, citric acid is introduced into the mass, which accelerates gelling and gives the confiture a pleasant sourness.

Ingredients:

• pears - 900 g;
• sugar - 500 g;
• citric acid - 2 g;
• pectin - 10 g.

Cooking

1. Slice the pears.
2. Mix pectin with 100 g of sugar.
3. Sprinkle the pear slices with the remaining sugar and set aside for 3 hours.
4. Boil 5 minutes.
5. Add pectin, stir.
6. Cook pear confiture for 3 minutes.
7. Add citric acid, remove from heat and quickly pack into jars.

Pear confiture with gelatin for the winter

Even with the advent of new gelling agents, many have both cooked and continue to cook pear. It is available, contains a lot of protein and amino acids, making the preparation richer and more useful. And although it needs to be pre-soaked in water, on the other hand, getting into the mass, it gels it without additional boiling.

Ingredients:

• peeled pears - 850 g;
• water - 400 ml;
• citric acid - 2 g;
• gelatin - 3 tbsp. spoons;
• sugar - 600 g.

Cooking

1. Pour gelatin with 120 ml of water.
2. Combine the remaining water and sugar and boil the syrup.
3. Add pears and cook for 15 minutes.
4. Remove from heat, add gelatin and citric acid.
5. Stir, bring to a boil and pour into jars.

Pear confiture with chocolate

The French invented confiture, and the famous French confectioner Pierre Herme suggested making pear confiture for the winter with chocolate. Chocolate added aroma, color, density and leveled the bitterness of the cloying syrup. Confiture is prepared in the classical way, including double boiling with a cooling interval of 12 hours.

Ingredients:

• pears - 1.2 kg;
• sugar - 700 g;
• orange - 1 pc.;
• lemon juice - 40 ml;
• dark chocolate - 250 g.

Cooking

1. Mix pear slices with sugar.
2. Remove the zest from the orange, squeeze out the juice and add to the fruit along with the lemon juice.
3. Bring to a boil, remove from stove.
4. Add chocolate pieces and stir.
5. After 12 hours, put on the stove and sweat for 15 minutes.
6. Roll pear confiture into jars.

Confiture from pears and apples for the winter

For the winter, it belongs to a rare type of harvesting, in which fruits not only complement each other with tastes and aromas, but also allow you to do without thickeners. Apples are rich in pectin, an effective gelling agent. Plus, the syrup itself is boiled with apple juice, which, when cooled, adds jelly to the pear mass.

Ingredients:

• apples - 350 g;
• pears - 500 g;
• apple juice - 200 ml;
• sugar - 500 kg;
• cinnamon - 1/2 teaspoon;
• lemon juice - 40 ml.

Cooking

1. Combine sugar with apple juice and boil for 10 minutes.
2. Put the pieces of apples and pears and simmer for 30 minutes.
3. 5 minutes before the end, add cinnamon and lemon juice.
4. Mix and arrange in jars.

There are plenty of reasons to do . Citrus dilutes the sweetness of pears with sourness, makes the mass thicker and denser, as it contains pectin fibers. It is better to use the whole lemon. Blanch it twice in boiling water. Otherwise, the confiture may acquire a bitter taste.

Ingredients:

• pears - 550 g;
• sugar - 500 g;
• lemon - 1 pc.;
• saffron stamens - 8 pcs.;
• white rum - 80 ml.

Cooking

1. Soak the lemon for 30 seconds in boiling water. Cool down quickly.
2. Repeat steps twice.
3. Cut into pieces and mix with pear slices.
4. Sprinkle fruit with sugar and set aside for 10 hours.
5. Crush the saffron and add to the rum. Insist 30 minutes.
6. Sweat fruits for 45 minutes. Add rum, stir.

Ginger Pear Confiture is a combination of fruit and spicy that has become popular in recent years. Such a preparation will serve well on frosty days, invigorating with pleasant pungency and aromas. In order for the pieces of pears to be evenly saturated with the tartness of ginger, the spice is added directly to the syrup.

Ingredients:

• pears - 1.2 kg;
• ginger - 30 g;
• clove buds - 3 pcs.;
• dry white wine - 50 ml;
• lemon juice - 50 ml;
• sugar - 800 g;
• water - 250 ml;
• nutmeg - 1/2 teaspoon.

Cooking

1. Combine water, sugar, lemon juice, wine, spices and grated ginger.
2. Boil the mass for 15 minutes.
3. Add pear slices to the syrup and then simmer for 30 minutes without covering the dish with a lid.
4. Roll from pears into sterile jars.

The good compatibility of fruits with spices is a reason to make the pear confiture recipe at home more interesting - for example, with thyme. It will fill the confiture with lemon aroma, astringency and pungency. Thyme reveals its taste only with prolonged processing, so you need to put it at the beginning of cooking.

Ingredients:

• pears - 1 kg;
• sugar - 400 g;
• sprigs of thyme - 5 pcs.;
• apple cider vinegar - 40 ml.

Cooking

1. Pour the pieces of pears with sugar, put the thyme and set aside for 2 hours.
2. Pour in the vinegar, mix and sweat for 30 minutes.
3. Pear confiture, a simple recipe described above, can be served even warm.

Pear confiture with orange zest

The easiest and most profitable way to make pear confiture with orange. Particularly attractive is the fact that the orange can be used without residue. With zest, confiture will acquire a bright color, bitterness and aroma, and juice will fill the delicacy with a sweet and sour taste. In addition, the orange contains pectin, so that the confiture will turn out thick and viscous.

Ingredients:

• pears - 1.5 kg;
• orange - 1 pc.;
• sugar - 500 g.

Cooking

1. Cut the pears into thin slices.
2. Peel the orange, squeeze out the juice.
3. Mix the juice, zest, sugar and pears. Cook the mass for 40 minutes.

Pear confiture in a slow cooker

There are several ways to make pear jam in a slow cooker thick and viscous. You can use the "Extinguishing" mode and prepare confiture by boiling three times with cooling intervals of 3 hours. Pieces of pears are well saturated with syrup, retain their integrity, and the syrup itself will turn out to be dense and transparent.

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!