How to cook jam from apples and pears according to various recipes? Simple recipes for pear jams for the winter at home.

When pears ripen in the orchards, housewives get lost in search of various recipes for their preparations for the winter. Fresh fruits are not stored well, so there is not much time for reflection and specific actions.

We offer you an overview of simple and quick recipes for making pear jam. Why jam? Because this dessert dish will appeal to anyone. Children are very fond of the delicate puree-like consistency of jam and pear aroma with honey notes, and adults are delighted with jam with translucent delicate pieces of fruit. The cooking process itself does not require special knowledge and skills. After reviewing the materials in this article, you can easily make jam yourself, regardless of your culinary skills.

The variety of pears for making jam matters only in terms of determining the consistency and appearance of the finished dish. From fruits with delicate loose pulp, it is better to make a homogeneous jam from grated pears, but hard fruits can be used to make a dessert with pieces of fruit.

Pears are thoroughly washed, cleaned and freed from seed boxes before starting work. Peeling the skin is an optional step and depends on how the pears will be cut in the future.

If the fruit is crushed with a meat grinder or pureed with a blender in its raw form, then the skin is not a hindrance. If the fruits in the jam come across in large pieces, then it is better to peel the fruits. Some, on the contrary, prefer grated jams without interspersing pieces of peel, and a dessert made from hand-cut pears with a skin. In general, it is up to you how to process the pears at the preliminary stage.

cooking recipes

Homogeneous jam: the fastest and easiest recipe

For harvesting take 1 kilogram of pears. Fruits are freed from seeds and twisted through a meat grinder, putting sugar into the meat receiver along with pieces of pears. Be sure to grind sugar with pears - this is the basic rule for making delicious jam. The amount of sugar is taken in a ratio of 1: 2 to the net weight of pears. That is, if 800 grams of pears remain after peeling, then 400 grams of sweetener will be needed.

The resulting puree is immediately sent to the stove, without waiting for the juice to be released. First, the jam is heated over a minimum heat for 20 minutes, and then boiled over medium heat for 20 minutes. The mass must constantly seethe. To prevent the jam from sticking to the bottom of the cooking container, the pear dessert is constantly stirred. During cooking, a thick foam is formed. It must be removed with a wooden spoon.

The readiness of the dish is determined by dripping a small amount of jam onto a flat plate. A drop holding the shape indicates the readiness of the dish.

If the plate test has shown that the cooking can be completed, then proceed to the final stage. Add ½ teaspoon of citric acid to a bowl of jam. The powder can be replaced with natural lemon juice. In this case, it will need at least two tablespoons. The acidified jam is boiled for 2 minutes, and hot packed in sterile containers.

Pear jam with pieces of fruit

Pears, with or without skin, are cut into small plates 5-6 millimeters thick. The cut is sprinkled with sugar and set aside for a couple of hours. Products are taken in a ratio of 1:1. If the fruits are very sweet, then the amount of sugar can be reduced.

After the juicy pulp gives juice, the preparation of jam continues. If the pears are not very juicy and the juice did not completely cover the pieces, then 100-150 milliliters of pure water are added to the main products.

A saucepan with pear slices in sugar syrup is put on fire, and the workpiece is boiled for 45 minutes over medium heat. Readiness is determined by the viscosity of the syrup. When it starts to flow from a spoon in a thin, unbreakable stream, and not drip, the jam is ready.

You can find a detailed description of the process of making jam from pears with cloves on the channel "EdaHDTelevision"

How can you diversify pear jam

When cooking, vanilla sugar, cinnamon sticks or ginger root powder are added to the main products. You can also flavor the jam with a few dried cloves. All these spices are added based on their own taste preferences. Citrus notes can be added to the dish not only by adding lemon juice, but also, for example, pieces of orange or lime. Before laying out the finished product in jars for storage, cinnamon and fruit slices used to improve the taste are removed.

Two recipes for pear jam with chocolate and walnuts, presented to your attention by the channel "CULINAR TV"

How long to store pear jam

The shelf life of the finished dish is 1.5 years. The storage location should be dark and cool. Perfect, for example, a basement, cellar or the main compartment of the refrigerator.

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.

Pears, even after heat treatment, retain most of the nutrients. Ripe fruits are saturated with potassium, calcium, vitamin C. Jam from these fruits can be eaten with tea, cereals, sandwiches, curd cheese, even with meat. Any dish will become healthier with a fragrant dessert.

Cooking features

You can make jam from any pears, but it is better to take summer, sweet varieties. Overripe, "departing" fruits are also suitable. Pay attention that there is no dirt, rot, mold on the fruits. Throw away blatantly damaged copies.

The amount of sugar can be varied, regardless of the recipe. It all depends on personal preferences and the variety of pears. Sour, astringent, dense fruits are best generously covered with sugar. So they will soak faster, give juice. Sweeten juicy fragrant fruits moderately. The same goes for water. Watery pears do not need additional liquid. "Dry" fruits are recommended to be diluted with water.

If everything is calculated, taken into account, you can start cooking. You will need the following fixtures and fittings:

• pot;
• wooden or silicone spatula;
• sharp knife;
• vegetable peeler;
• cutting board;
• pusher or automatic kitchen chopper;
• scales;
• beaker;
• seaming key;
• containers with lids for storage;
• towel.

Before seaming, the jars should be washed, dried and sterilized. After the end of cooking, the lids must be tightened, and the containers turned upside down until completely cooled. It is enough to cook jam for an average of one hour, then you can store a delicacy for one and a half to two years. For aroma and taste, you can add to the recipe:

• almond;
• zest;
• vanillin;
• alcohol (cognac, brandy, liquor);
• fruits;
• sour berries;
• ground confectionery spices.

Unlike jam, which allows solid elements, dense pieces, whole berries, jam should turn out tender, melting in the mouth. Therefore, before slicing, the peel is removed from the pears. Use only the pulp, cut into cubes or slices.

Recipe selection

Dessert according to the following recipes is prepared without sterilization. Sugar, lemon juice, alcohol, thickener play the role of natural preservatives. Before laying out the jam, it is enough to scald the containers with water several times and dry them. In order not to doubt the long-term delicacy, it is recommended to sterilize the container in any convenient way.

Classical

Description . Traditional jam is made from fruit and sugar with lemon juice or acid added. To taste, you can add a pinch of vanilla or zest.

What you need:

• pears - 1 kg;
• sugar - 500 g;
• water - 400 ml;
• lemon juice - a teaspoon.

How to cook

1. Rinse the fruit, cut off the skin.
2. Cut into four parts, cut out the cores.
3. Boil water.
4. Put the fruit slices in a saucepan, pour boiling water over it.
5. Set to cook for a quarter of an hour.
6. Add sugar, mix well.
7. Reduce the heat, mash the mass with a spoon or pusher.
8. Leave to boil for approximately 20 minutes.
9. Pour in the lemon juice.
10. Boil for another 20 minutes over low heat, stirring occasionally.
11. Arrange in containers, cork.

Apple

Description . Apple and pear delicacy is prepared quickly and simply. The fruits complement each other well, creating a jam of perfect consistency. A thickener is added if necessary to make the mass thicker. If desired, finely chopped nuts or candied fruits are poured into the dessert.

What you need:

• pears - 500 g;
• apples - 500 g;
• sugar - 500 g;
• liquid pectin - 150 ml;
• ground cinnamon - half a teaspoon;
• lemon juice - 50 ml.

How to cook

1. Wash and clean fruits.
2. Cut into random pieces.
3. Heat until boiling, remembering to stir.
4. Add spice, juice, thickener.
5. Boil after boiling for about half an hour over low heat.
6. When you reach the desired consistency, remove from heat, pour into containers.

Apple juice can be used instead of a thickener. Pour the pear slices with sugar, leave for a day in the refrigerator. Pour in the juice squeezed from apples (a glass per kilogram of pears), cook over low heat. The excess liquid will boil away, and a jelly-like jam will remain in the pan.

Quince

Description . The apple-pear union is perfectly complemented by quince fruits, which are usually not consumed raw. Fruits have a delicate aroma, ideal for making jams and preserves.

What you need:

• pears - 500 g;
• green apples - 500 g;
• quince - 500 g;
• sugar - 500 g;
• water - 100 ml.

How to cook

1. Wash the fruit, remove the skin.
2. Cut into large cubes.
3. Place in a saucepan, add water.
4. Pour in half the sugar.
5. Cook over low heat until fruits are soft.
6. Add the remaining granulated sugar, mix.
7. Wait until it boils, boil for another five minutes.
8. Grind with any household appliance to a puree state.
9. Boil the mass, pour into prepared containers.

If a meat grinder is used to grind the fruit mass, it is recommended to scroll the mixture twice to achieve a mushy consistency. You can also rub the fruit through a fine sieve.

With banana and kiwi

Description . Thickeners, depending on the type, give the dessert a consistency of different density. To make jam resemble jelly, the easiest way is to add gelatin granules. Cooking will not take much time, and the jam will acquire the necessary density.

What you need:

• pears - three pieces;
• banana - three pieces;
• kiwi - three pieces;
• sugar - 200 g;
• lemon juice - 20 ml;
• gelatin - 10 g.

How to cook

1. Remove the banana skin, cut the pulp into circles.
2. Put in a thick-bottomed saucepan, pour in the juice.
3. Peel the pears and kiwis.
4. Cut into cubes.
5. Pour sugar, set to boil.
6. After boiling, add gelatin granules.
7. Stir, cook until excess moisture has evaporated (the process may take an hour).
8. Pour into containers.

Plum

Description . Plum fruits are great for making jam, marmalade, preserves. Dessert acquires a pleasant burgundy color. Optionally, you can take a different amount of fruit.

What you need:

• pear - 500 g;
• plum - 500 g;
• sugar - 1 kg;
• water - 50 ml.

How to cook

1. Wash the fruit, cut out the cores, remove the seeds.
2. Put the plums in a saucepan, pour in the water.
3. Cook after boiling for five minutes over low heat.
4. Remove the skin from the pears, cut into slices.
5. Add to saucepan, stir.
6. Bring to a boil, stirring the fruit mixture occasionally.
7. Pour in the sugar.
8. Boil for a minute after it dissolves, stirring constantly.
9. Switch off the burner.
10. Stir for about five minutes, removing the resulting foam.
11. Put in containers, close, leave the roll to cool.

Peach

Description . Beautiful "sunny" jam has a delicate aroma, pleasant taste. Ripe nectarines and sour pears are suitable for the recipe.

What you need:

• pear - four pieces;
• peach - four pieces;
• sugar - 400 g.

How to cook

1. Remove the skin from the pears, cut out the cores.
2. Cut into small pieces.
3. Remove the pits from the peaches.
4. Grind fruit in a food processor or any other kitchen appliance.
5. Pour sugar, put on the stove.
6. Cook after boiling over low heat until the jam thickens.
7. Distribute to banks, roll up.

Citric

Description . You can do just zest or juice. The delicacy will turn out fragrant, light, with a pleasant sour taste. But a real gourmet is not looking for simple ways, so it is recommended to make jam with lemon pulp.

What you need:

• ripe or overripe pears - 1 kg;
• lemon - one;
• sugar - two glasses.

How to cook

1. Rinse the fruits, wipe with a napkin.
2. Carefully remove the skin from the lemon with a vegetable peeler or any other convenient method.
3. Cut the fruit into slices.
4. Cut each slice lengthwise with a sharp knife, remove the film.
5. Remove seeds.
6. Put the separated pulp into a saucepan.
7. Sprinkle with sugar.
8. Remove the skin from the pears.
9. Cut into random slices.
10. Add to the lemon pulp with sugar, mix.
11. Put the pan on the stove, cook over low heat until boiling.
12. Without ceasing to stir, boil the pear pieces to a mushy state (this takes about an hour).
13. Turn off the stove, leave the open workpiece for three to four hours.
14. Put on fire again, cook, stirring constantly.
15. Having achieved density, put the jam in jars, roll up.

Orange

Description . The recipe can be called "Five Minute", as confiture is prepared easily and quickly. Depending on the variety, the softness of the fruit, preparation and cooking takes from 30 to 60 minutes.

What you need:

• pear - 1.5 kg;
• orange - one;
• sugar - 500 g.

How to cook

1. Cut the peeled pear flesh in half.
2. Cut out the cores.
3. Chop into thin slices.
4. Cut the zest from the orange, finely chop.
5. Squeeze out the juice from the pulp.
6. Place the pear slices in a bowl.
7. Pour sugar, add zest and juice.
8. Put to cook on a small fire.
9. After boiling, boil for 15 minutes.
10. Arrange in containers, roll up.

mint lime

Description . There are several options for preparing a dessert with a subtle mint smell. You can boil the fruit mixture along with green branches, use dry chopped leaves, or prepare a mint decoction in which fruit slices will be boiled. Pears can be ground into porridge, left in slices or chopped with a crush. You can also add a thickener to give the jam a jelly-like consistency. Below is the easiest way to make a mint dessert.

What you need:

• pears - 2 kg;
• lime - five pieces;
• sugar - 700 g;
• mint leaves;
• vanilla sugar - a teaspoon.

How to cook

1. Remove the skin from the pears, clean out the seeds.
2. Cut into small pieces.
3. Put in a saucepan with a thick bottom.
4. Pour sugar, leave for a while so that the juice stands out.
5. Grate lime zest on a fine grater.
6. Cut off the white layer with a thin knife.
7. Remove the film from each slice, remove the seeds.
8. Chop mint leaves.
9. Add lime, zest and herbs to pears.
10. Let it boil, stirring gently.
11. Cook over low heat until fruits are soft.
12. If foam forms, remove it.
13. After reaching the desired consistency, pour into containers.

In order not to peel the lime for a long time, chop the whole lime with a food processor. Add the resulting green gruel to the pears.

ginger

Description . Ginger jam will harmoniously complement winter tea drinking, especially during colds. You can use dry seasoning, but the fresh root is more juicy and aromatic.

What you need:

• pear - 1.5 kg;
• sugar - 0.8 kg;
• fresh ginger - root 3 cm long;
• lemon - half a fruit.

How to cook

1. Remove the skin from the pears, cut out the seeds.
2. Cut into cubes.
3. Peel the ginger root, finely grate.
4. Peel the lemon, squeeze out the juice.
5. Place pear slices, zest, ginger shavings in a saucepan, pour in juice.
6. Sprinkle with sugar, leave for six hours.
7. Put on the stove, after boiling, cook for 15 minutes.
8. Cool, boil two more times after cooling.
9. Pour into banks.

Chocolate

Description . Chocolate confiture from pears will appeal to those with a sweet tooth. Despite the different nature of the products, this is the perfect combination. The amount of sugar can be reduced to your liking. Instead of chocolate chips, you can use cocoa (50 g per kilogram of pears). It is recommended to use the finished dessert cold. It turns out a kind of chocolate paste with a pear flavor.

What you need:

• sweet pears - 1.2 kg;
• sugar - 750 g;
• lemon juice - 50 ml;
• 60% dark crushed chocolate - 250 g.

How to cook

1. Remove skin from fruit.
2. Cut, cut out the seeds.
3. Slice thinly.
4. Put in a saucepan, sprinkle with sugar.
5. Pour in the lemon juice.
6. Put on fire, wait for it to boil.
7. Turn off the stove, add chocolate chips.
8. Mix well until smooth.
9. Cover with parchment paper, refrigerate for 12 hours.
10. Bring to a boil, boil over high heat for five minutes.
11. Reduce the heat, cook for ten minutes, remembering to stir so that the mass does not stick to the walls and does not burn.
12. Pour into jars, seal.

Try adding citrus to the recipe. Cut the zest of the orange, chop. Squeeze the juice from the pulp, mix with lemon. Add along with the zest before cooking.

lingonberry

Description . Autumn dessert of beautiful scarlet color. Pears can be cut into large slices or small cubes - depending on the desired consistency. If you grind the fruit and berry mass through a sieve and add a thickener, you get a dense jam that resembles marmalade. If desired, you can enhance the taste with spices.

What you need:

• pears - 3.5 kg;
• lingonberries - 1.5 kg;
• sugar - 3 kg;
• water - 200 ml.

How to cook

1. Remove the skins and seeds from the pear.
2. Cut into random slices.
3. Rinse the berries, add to the fruits.
4. Sprinkle with sugar.
5. Pour in water, bring to a boil over high heat.
6. Boil for five minutes, remove the foam.
7. Leave for six hours to infuse.
8. Boil the mass and, stirring, cook for a quarter of an hour.
9. Leave for a few hours, boil again for 15-20 minutes.
10. If the density suits, pour into jars, if not, repeat the procedure.

Rosemary

Description . Fragrant jam, similar to fruit butter, suitable for breakfast, cheeses and meats. You can add any thickener or do without it if the fruits are sufficiently viscous, non-watery.

What you need:

• pears - 2.5 kg;
• lemon - one;
• rosemary - branch;
• sugar - 550 g;
• water - 100 ml;
• gelfix thickener - 40 g.

How to cook

1. Remove the skin from the pears, cut out the seeds.
2. Cut into random pieces.
3. Place in a thick bottomed saucepan.
4. Pour in water, put to boil over low heat.
5. Grate the lemon zest on a fine grater.
6. Stir softened pears.
7. Add rosemary branch and zest.
8. Wait until it boils, boil for five minutes.
9. Pour in 500 g of sugar, mix well.
10. Take out the green branch.
11. Mix the remaining sugar with a thickener, add to the total mass.
12. Grind the mass with a blender.
13. Bring to a boil, pour into jars.

Sugarless

Description . You can reduce the calorie content of jam by removing sugar from the recipe. The delicacy is less sweet, but retains a fruity aroma. It is recommended to sterilize the jars before packing, as the dessert is prepared without the main preservative.

What you need:

• pears - 0.9 kg;
• water - 250 ml.

How to cook

1. Remove skins and seeds from fruits.
2. Cut into small pieces.
3. Put in a saucepan, pour in water.
4. Simmer for 40 minutes over low heat.
5. Grind with a food processor or with a pusher to a smooth puree.
6. Boil for another five minutes.
7. Pour into containers, seal.

With alcohol

Description . Original preparation of jam or marmalade. The consistency of the treat depends on the amount of thickener. For density, just put a teaspoon. To cook jelly, add two spoons, marmalade - four spoons. Alcohol is not only an additional flavor, but also an excellent preservative. Pears soaked in alcohol acquire a tart taste. The more aromatic the wine (you can take semi-sweet), the tastier the jam will turn out.

What you need:

• pears - 1 kg;
• dry white wine - 75 ml;
• vanilla pod - one;
• cinnamon stick - one;
• agar-agar - two or three teaspoons;
• liquor or rum (optional) - three tablespoons.

How to cook

1. Remove the skin and seeds from the pear.
2. Cut into four pieces.
3. Pour the wine into the pan, add the vanilla pod, cinnamon stick.
4. Put the fruit in the wine, boil for 20 minutes over low heat, stirring occasionally.
5. Pull out the fruits with a slotted spoon, arrange them in prepared containers.
6. Remove the pod and stick from the wine broth.
7. Add thickener.
8. Cook until boiling, and after - one minute.
9. Add liquor.
10. Remove from heat, pour over pears.

Jam "for adults" can be prepared with vermouth. Pour pear pieces sprinkled with lemon juice, sugar with a thickener (you can take 25 g of gelfix "2: 1" per kilogram of pears). Boil until thick, add 200 ml of alcohol. Boil for two to three minutes, pour into jars.

In a slow cooker

Description . The device will cope with cooking on its own in the set mode. It remains only to prepare the fruits. If the jam turned out to be liquid, you need to open the lid, re-set the program for a few minutes.

What you need:

• pears - 1 kg;
• sugar - 1 kg;
• water - 100 ml.

How to cook

1. Peel the washed pears from the skins and seed pods.
2. Cut the pulp into small pieces.
3. Put in a bowl, pour in hot water.
4. Sprinkle pear pieces with sugar, stir until dissolved.
5. Close the multicooker.
6. Set the "Extinguishing" program for two hours.
7. Every 20-30 minutes, open the multicooker, mix the contents.
8. At the end of the program, pour the finished jam into containers.

It is easy to cook a dessert in a bread maker if the appliance has the "Jam" function. Load the pear slices into the container, sprinkle with an equal amount of sugar (or take a little less, to taste), add a teaspoon of citric acid. Set the appropriate mode for about an hour. Take it out, put it in containers.

Any recipe for pear jam can be improved at your discretion. Experiment with spices, fruit additives, thickeners. Boil in small batches. If the harvest is large, you can make a dessert according to different recipes, and then choose the best one. Seal in small jars to quickly eat the treat without causing mold.

The pear is considered one of the best fruits for making jam. But with prolonged boiling, its fruits lose their delicate aroma. Therefore, additional ingredients are sometimes added to such a jam to make the taste more intense.

For example, the amazing aroma of cinnamon, the slight sourness of lemon or the taste of oranges will ideally complement pear jam and give it a piquant taste. And in winter, summer harvesting will be a good filling for homemade buns, pies and other pastries.

There are many recipes for this dessert, each hostess will be able to choose the right one for her. By the way, the calorie content of the product is not too high: about 273 calories per 100 g.

Pear jam for the winter - step by step photo recipe

For this preparation, fully ripe pears are suitable, which are quickly boiled soft. Harder fruits can also be used. Although they cook a little longer, they darken less during processing, and the delicacy of them turns out to be a lighter shade.

Cooking time: 3 hours 0 minutes

Quantity: 2 servings

Ingredients

• Pears: whole 1.8-2 kg, slices 1.6 kg
• Sugar: 700 g
• Cinnamon: 1 tsp
• Orange: 1 piece (zest)
• Lemon acid: 0.5 tsp

Cooking instructions

It remains to pour the boiling product into sterilized jars, roll up and cool, turning them upside down. Pear jam keeps well even at room temperature.

The easiest pear jam recipe

Delicious pear jam prepared at the end of summer can be used as a filling for baking in winter or simply spread on crispy toast or a bun.

Ingredients for a 400 ml jar:

• pears - 500 gr.;
• granulated sugar - 200 gr.;
• lemon juice - 2 tbsp. l.;
• vanilla sugar - ½ tsp

Lemon plays an important role. It regulates acidity and acts as a preservative.

Cooking steps:

1. If the pear is overripe and has a very soft peel, it is not necessary to remove it. If it is solid, then clean it.
2. Cut out the core. Cut the pulp into small pieces. Transfer them to a bowl and sprinkle with sugar.
3. We send the container to a low fire. We are waiting for the complete dissolution of sugar, this process will take about 15 minutes. Stir occasionally with a wooden spatula.
4. As soon as the sugar crystals dissolve and the juice appears, turn on the medium heat. We cook for another half an hour.
5. We remove the dishes from the heat and grind the contents with an immersion blender or in another convenient way.
6. Combine with lemon juice and vanilla sugar.
7. Bring to a boil again, cook for another 10 minutes. Be sure to stir, otherwise everything will burn. If the jam is too watery, increase the cooking time.
8. We pour the mass into pre-sterilized and strictly dry jars, immediately pack it hermetically.

The shelf life of such sweets with proper storage is 1 year.

Variation with lemon

Fans of gourmet dishes will especially like the following variation. Citrus will give the dessert freshness, a pleasant aftertaste and aroma.

You will need the following products:

• pears - 1.5 kg;
• granulated sugar - 700 g;
• lemon - 1 pc.

What we do:

1. Remove the peel from the lemon, cut the pulp into slices, cover with sugar.
2. We do the same with the pear.
3. Cook both components in one pan for about an hour, stirring constantly.
4. Remove from the stove and let it brew for 3 hours.
5. Put it back on the fire and cook for 20 minutes.
6. We lay out the hot mass in sterilized jars.

We send the dessert to be stored in a cool dark place.

Pear and apple jam for the winter

Delicacy from a mix of fruits is a great addition to pancakes, buns and other pastries. The taste of apple is felt clearly, and the pear is wonderfully set off by it. Delicate apple-pear jam will become your favorite among the blanks. Take:

• apples - 1 kg;
• pears - 500 g;
• granulated sugar - 2 kg.

How we cook:

1. Remove the peel from the fruit if desired. If they are very soft, then skip this step altogether. We cut into pieces of arbitrary shape.
2. In a large bowl, move the chopped fruit and cover them with sugar.
3. Let's brew for 4 hours. During this time, juice will appear, it will take up part of the bowl.
4. Cook the jam in a heavy-bottomed bowl over low heat for about 30 minutes, let it cool completely and infuse for 2-3 hours. We repeat the procedure 2 more times. Remove the foam that forms during the boiling process.
5. For the last time, we roll the boiling jam into jars.

We store the workpiece in the pantry for no more than 2 years.

From pears and plums

Delicious pear-plum jam is prepared very simply and quickly (no more than 1 hour). But you need to use only fruits in full ripeness. Ingredients:

• pear - 500 g;
• plum - 500 g;
• sugar - 1100 g;
• purified water - 50 ml.

Stages:

1. Peel the pear, remove the core, cut into small cubes.
2. Remove pits from plums and chop.
3. Pour water into the plums, cook for 5 minutes.
4. We combine both ingredients. Let it boil, stirring constantly.
5. Sprinkle fruit mixture with sugar. After it starts to boil actively, cook for another minute. Don't forget to mix gently.
6. Turn off the fire, remove the resulting foam from the surface of the dessert.
7. We actively interfere for about 5 minutes, if the foam continues to form, remove it.
8. Arrange in jars and seal tightly.

Jam is ready, you can send it to storage.

Thick jam with gelatin

Dessert with gelatin look extravagant and extremely attractive. Thanks to the gelling agent, the desired density is achieved quickly, the cooking time is significantly reduced, which means that the fruits retain all the benefits. Prepare:

• pears - 800 g;
• granulated sugar - 450 g;
• filtered water - 50 ml;
• gelatin - 2 tsp;
• lemon juice - 4 tsp;
• butter - 30 gr.

Cooking:

1. Dissolve gelatin in cold water, as directed on the instructions on the package.
2. We remove the peel and core from fruits, cut the flesh into small pieces. Sprinkle with sugar and knead until smooth.
3. Set on low heat and cook for 7 minutes.
4. Remove from stove, add the rest of the ingredients. Mix thoroughly.
5. The jam is ready, pour it into pre-sterilized jars and wrap it in a blanket until it cools completely.

A few tips to make cooking easier:

• if you don’t have time to cook at all, a slow cooker or a bread machine with the “Stew” mode will help out.
• if you reduce the indicated amount of sugar, you will get not jam, but jam;
• do not boil the fruit mass for too long, otherwise the pear will lose all its beneficial properties;
• it’s easy to check the readiness of the dessert, put a drop on a plate, if it spreads quickly, then the jam is not ready yet;
• clay jars are ideal dishes for storing goodies.

Fragrant pear jam is able to give a summer mood even on the gloomiest winter days. He will decorate the evenings and make pastries incredibly tasty. We strongly recommend preparing several jars of a healthy dessert for the winter. Bon appetit and good luck in your culinary experiments!

How to cook thick apple jam at home for the winter according to a simple recipe? Jam for filling pies is made from different varieties of apples, but late-ripening varieties are better suited.

Summer varieties after processing become loose. To reduce the amount of sugar and not get compote instead, add liquid or thick pectin.

Liquid pectin is prepared at home. Boil the peel of the apples (boiling time 20-30 minutes) that you have peeled for making an open pie. Discard the peel, and drain the liquid formed during cooking. Put it in the refrigerator. Add pectin decoction instead of water when making jam.

Before making jam, peel the apples off. But sometimes transparent jam is obtained from unpeeled fruits. Get the first recipe.

Thick jam from apples with lemon at home: a simple recipe

From 1.5 kg of sour apples, 1.7 liters of thick jam are obtained.

Ingredients:

• sour apples - 1 kg;
• sugar - 1.5 kg;
• lemon for juice and zest - 1/2 part.

Peel the fruit from the core and cut into small pieces.

Do not remove the skin from apples, the skin contains pectin. It is necessary to remove toxins from the body and to create jelly-like substance characteristic of confiture.

Put the pot of apples on the fire. Add 1 glass of water. Boil for 15-20 minutes, the fruit will become soft. Do you have a steamer? Weld rayki over steam.

After 20 minutes, pour the water in which the apples were boiled into a glass. It will still come in handy. Grind boiled fruits with a blender. Set the puree aside.

Pour sugar into another bowl. Are fruits sweet? Add sugar in a one to one ratio. Pour the water in which the fruits languished into granulated sugar.

Boil the syrup until it thickens. Cooking time - 15-20 minutes after boiling over moderate heat. The syrup will turn out a light color, not caramel. No need to digest. Stir the sweet syrup constantly.

Is the syrup clear? Add 0.5 tbsp. spoons of freshly squeezed lemon juice or citric acid on the tip of a knife. The sugar will not crystallize. Chop the half of the lemon that you have squeezed the juice from. Add the zest to the syrup.

Lemon zest can be replaced with orange zest.

The readiness of the syrup can be checked like this: from a spoon that interfered with the brew, take a drop of cooled syrup on your finger. Press the drop between your index finger and thumb. The sweetness stretches, transparent strings appear between the fingers? The syrup is ready.

Carefully pour the puree into the syrup. If you want to get a transparent jam at the exit, pass the applesauce through a sieve.

Use a whisk, mix the puree with syrup until smooth.

Cook for 40 minutes to 1.5 hours, stirring constantly. I recommend putting a divider on the gas stove.

Pour the hot contents into sterilized jars. We close the container with plastic or screw metal lids. Sweetness is stored at room temperature.

Delicious apple jam white filling with cinnamon: a recipe for the winter with a photo

Inexperienced housewives cook fruits for the winter according to a classic recipe. Did you get your hand? I suggest experimenting with flavors. Add cinnamon and vanilla to jam.

Ingredients: cinnamon, vanilla sugar, granulated sugar, 1 cup boiled water at room temperature.

Cooking process:

We wash the white filling under running water, make sure that the fruits are clean.

We cut the apples together with the skin into quarters, so it is easier to remove the core. Then we additionally divide each quarter into 3-4 slices.

We fill the container from the blender with fruit, add cinnamon, a bag of vanilla sugar and 0.5 cups of water. We turn on the blender.

We shift the mashed potatoes into a saucepan, turn on the gas to a minimum. We do not add fire for 15-20 minutes of cooking. Add sugar to taste.

Apple jam is ready. Pour into sterilized jars, roll up for the winter.

Apple jam in transparent pieces in the multicooker Redmond 92

Make jam according to this recipe if you do not like sugary-sweet jam. The sweeter the fruit, the less sugar.

Let's cook:

• peeled apples - 1 kg;
• sugar - from 260 g to 0.5 kg to taste.

1. Peel the apples. We throw out the core of the raek, and put the peel in a saucepan, fill it with water and cook for 20 minutes.
2. Weigh the peeled apples. For 1 kilogram of apples, up to 0.5 kg of sugar will be required.
3. Put the pieces of fruit in the multicooker bowl. Drain the water in which the peel was languishing into a separate container. 150 grams of compote and pour into the multicooker bowl. Pour out the sugar.
4. We set the mode "Extinguishing". Time - 1 hour.
5. After an hour, open the multicooker, mix the contents. Close the lid. Set the program "Baking" for 40 minutes. If you want to keep the pieces of fruit in the process of stewing, gently mix the contents 2-3 times. During this time, it will turn into jam.

You can transfer apple jam to a prepared 700-gram jar. Turn the jar upside down until cool. Bon appetit!

Recipe for making apple-plum jam without thickeners

Ingredients:

• sweet apples - 1 kg;
• prunes - 2 kg;
• granulated sugar - 2 kg.

1. Wash prepared fruits. Cut off the peel from apples, remove the core with seeds. Divide the plums into two halves, remove the pits.
2. Transfer fruits for confiture to a saucepan, add sand. Cook while stirring for 60 minutes. Let the jam cool down.
3. Grind the sweetness into a homogeneous mass with an immersion blender. Cook for another half an hour after boiling. Arrange the jam in dry sterilized jars with screw caps.
4. Wrap the blanks for the winter with a towel for 5-6 hours. Jam is ready.

Very tasty jam from apples, pears and plums - you will lick your fingers

In this recipe, 3 different flavors were mixed, but from this the finished product turned out to be incredibly fragrant and tasty. If an unpretentious winter-hardy cherry plum plant grows on your backyard, use the fruits to make a dessert for the winter.

Ingredients:

• chopped green apples - 1 kg;
• sliced ​​​​pears without cores - 1 kg;
• cherry plum pitted - 1 kg;
• sugar - 3 kg;
• put apples, pears, plums into an enamel bowl.

Sprinkle fruit pieces with sugar, mix. You don't need to add water. Fruits will give juice and will not burn if you turn the stove to a minimum. Add fire as the juice is released. Boil after boiling for 20 minutes.

Remove the basin from the stove, let the jam stand until morning. Repeat the procedure in the morning. After 20 minutes of cooking, grind the fruit with a blender and cook for another 10 minutes.

Prepare jars in advance: sterilize and dry. Pour jam into jars, close with dry screw caps. The jam will thicken in the cellar.

Easy Apple, Orange, Lemon and Cinnamon Recipe

It's nice to receive a jar of fragrant, viscous jam with a rich orange flavor as a gift on New Year's or Christmas holidays. Cook with pleasure.

Ingredients:

• sour apples of the Semerenko variety - 1 kg;
• oranges - 1 kg;
• lemon - 1 pc;
• sugar - 800 grams;
• cinnamon - 1 stick;
• Imeretian saffron - 0.5 tsp.