How to cook pear jam in syrup. Wild pear jam

Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time of ripening pears, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

How to cook pear jam

In the preparation of this or that dish, certain recommendations should be followed so that the final product turns out to be as tasty as possible. So, for cooking jam, you should take those pear varieties that differ in density, such as lemon or duchesse.

You can choose any other varieties, but so that the fruits are not overripe. The ideal option would be whole pears with an elastic skin of late autumn varieties.

Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled places.

The next important point on how to make pear jam is the right dishes. Sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, it will not stick to the bottom. It is better to interfere with a wooden spatula, and remove the foam into a plate. Sterilization of jars is the main condition for long-term storage of blanks for the winter.

There are several secrets on how to make pear jam tasty and fragrant:

The delicacy can be diversified by the addition of various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
It is better to harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
Pear jam burns strongly, so the whole process should be controlled.
For easy removal of the peel from the pear, you need to scald it with boiling water, then immediately lower it into cold water.
It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too rough.
Whole slices can only be obtained under the condition of three-stage cooking, each of which is carried out for twenty minutes.

If you want to learn how to make pear jam in the easiest way, then consider the classic cooking recipe. The manufacturing technology of this delicacy is known to almost every housewife, because here you can do without multi-stage cooking, and make a delicious delicacy in one go. The minimum effort to prepare treats from pears will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

pear - 2 kg;
sugar - 2.4 kg;
water - 2 tbsp.

To get delicious pear jam with slices, you need to do everything step by step:

Cut the prepared fruits of the fruit tree into suitable slices and place in a container in which you plan to cook the syrup.
Sprinkle sugar over fruit and spread evenly.
Poke holes in pear slices with a fork and leave for a couple of hours until a copious amount of juice is formed. If the variety is not juicy, then you need to add water to the bowl.
Put the dishes on the fire and wait until the consistency boils. Reduce flame and cook for another hour, stirring occasionally.
Pour a transparent astringent mixture with a yellow tint into jars, cork with lids.

Pear jam in syrup

The delicacy is distinguished by its unusual taste in any interpretation. However, more sophisticated recipes are those that have savory additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. Tasty and fragrant sweetness of amber color will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

peeled fruits of a pear tree - 1 kg;
granulated sugar - 1 kg;
large lemon - 1 pc.;
water - 250 ml.

Preparing jam for a long time, but not hard:

We wash, clean the fruits of the pear tree from the skin and core, cut into slices.
We divide the lemon into thin slices, freeing each from the seeds.
We place the prepared citrus in a saucepan filled with water, boil for three minutes, drain the broth, and squeeze the lemons slightly.
We filter the broth through a sieve with small holes to remove the pulp. We place it on citrus fruits, put it on the stove and add sugar in two to four approaches until completely dissolved.
Pour hot syrup over fruits in a bowl in which we will cook jam. We stand for a couple of hours so that they give juice.
We put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, removing the foam. Remove from heat, keep the future jam for three to five hours until completely cooled. We repeat this process a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color is formed.
Delicious almost transparent jelly is placed in sterilized jars, corked, the container is turned upside down until it cools completely. We put the blanks in a storage place.

Pear jam Pyatiminutka

This versatile fruit is suitable for any method of preparation, with its help you can conduct all kinds of culinary experiments.

If you think that pear jam with slices should be made by cooking for many hours, then you are mistaken. A delicious delicacy can be prepared in just five minutes, and it is not necessary to remove the skin from the fruit.

Piquant pear jam can easily be used as a liquid sauce for a meat dish.

Five Minute Ingredients:

pear tree fruits - 1 kg;
granulated sugar - 1 kg;
water - 0.5 tbsp.

Marmalade delicacy is made like this:

We process the fruits of the pear tree, cut into very thin slices.
We cook the syrup separately: dissolve the sugar in water, remove the foam that forms on top during cooking.
Put the pear slices into the prepared sweet mixture and cook until the consistency becomes transparent.
Pour marmalade jam into jars prepared in advance, roll up.

Pear jam without sugar

Sugar is the main component of preparations for the winter. After all, according to many, a delicacy for tea must be sweet and even cloying.

However, people who follow the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. The dietary delicacy turns out to be very tasty, so do not miss the opportunity to cook it.

Jam will be as useful as possible - during the preparation of assorted fruits, it will retain all its useful properties.

Ingredients for cooking diet sweets:

quince - 1 kg;
pear - 2 kg;
apple (green or red) - 2 kg;
apricot (large sizes) - 1 kg;
water - 3 l.

How to make jam without sugar:

Prepare all the fruits: peel from the core, seeds and skins, cut into slices.
Place in a container for cooking, pour water, bring to a boil.
Cook four approaches for two days until the jam acquires a uniform consistency.
If desired, you can add an orange or lemon to the fruit - then the workpiece will turn out to be especially tasty.

It is a specific delicacy that almost everyone loves. Transparent sweetness of amber color can become a wonderful decoration of the festive table.

If you want to please your loved ones and friends with a delicious dish on cold winter evenings, then do not miss the opportunity to cook jam according to one or more recipes.

Step-by-step instructions on how to cook pear jam are presented below.

How to cook pear jam with slices

Pear jam in a slow cooker

Amber pear jam

Source: http://sovets.net/6911-varene-iz-grushi-dolkami.html

Pear jam

Even 3 thousand years before our era, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peloponnese, which at that time was called the country of pears.

Since ancient times, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.

The healing properties of the pear were used by the Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild pears, is prescribed for diarrhea. This decoction helps with coughs and feverish conditions. It also has a diuretic, analgesic, antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already departed. Therefore, housewives are happy to prepare them for the winter: they dry them, cook compotes, jams, jams from them.

Subtleties of cooking

Jam pears should be ripe, but not soft. From green pears, jam turns out to be raw, pale, unattractive and non-aromatic. Overripe pears during cooking (heat treatment?) boil soft, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of maturity and of the same variety.
The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
So that the peeled pears do not darken, they are kept in slightly acidified water before cooking.
Small pears can be boiled whole, the rest are cut into slices 2 cm wide.
If the pears are sweet, then sugar can be taken half as much as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: the first recipe

Ingredients:

pears - 1 kg;
sugar - 1.2 kg;
pear broth - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Put the prepared pears in a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be soft. Drain the broth into a separate bowl.
Pour sugar into the cooking basin and add two glasses of broth. Stir well, bring to a boil.
Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are transparent.
Cool the jam. Pour into clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears - 1 kg;
sugar - 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half, cut out the core. Cut the pears into cubes.
Place them in the cooking bowl. Sprinkle with sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Put the basin on the fire and cook for 35 minutes at a moderate boil, removing the foam.
Remove the basin from the stove, cool the jam for 8 hours.
Put back on the fire and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Sort into banks. Cover with parchment or tracing paper. If you want to close the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool like this.

Pear jam: recipe three

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 3/4 st.;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe strong pears. Cut off the peel. Cut in half, remove seed chambers.
Cut the pears into slices and put them in a cooking basin, pouring sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour in water, stir gently. Put on fire and cook at a moderate boil for 1 hour and 20 minutes. Remove the emerging foam with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the basin until completely cooled. Then package in dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 1 tbsp.;
lemon - 1 pc.

Cooking method

Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking bowl.
Wash the lemon, cut into slices. Remove seeds. Put in a small saucepan, cover with water and boil for 3 minutes. Strain.
Pour sugar into the pan, add lemon juice. Boil the syrup.
Fill them with pears. Insist 2 hours.
Put the basin on the stove, bring the jam to a boil. Cook over moderate heat until tender. The pear slices should become translucent and the syrup should thicken.
Prepare dry sterile jars with lids. Spread hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Cooking method

Wash ripe but firm pears. Cut the skin off them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a bowl.
Pour sugar into a saucepan, pour water. Boil the syrup. Fill them with pears.
Bring to a boil. Cook over moderate heat in one step until tender.
When hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear jam with orange

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 2/3 st.;
orange - 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking bowl.
Put sugar in a saucepan, pour water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off the foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it on the fire again and cook for 5 minutes from the moment of boiling.
Again insist for 8-10 hours. Repeat this procedure one more time.
Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam thickens well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and steam them or bake them in the oven.
Place hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, useful microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers are removed, placed in a jar and thoroughly rubbed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water, and the skin is smeared with cream.

Source: http://OnWomen.ru/varenje-iz-grush.html

Pear jam for the winter - simple recipes with photos

Ripe fragrant pears are a favorite delicacy of many people. It is a pity that these fruits cannot be stored for a long time and it is problematic to prepare them for the future. What to do? The best option is to make pear jam.

How to cook pear jam?

Experienced "jam experts" recommend using late varieties of pears for jam, as they give a richer flavor, but summer ones also make a wonderful dessert. Most often, lemon or duchesse is used in this case. The main thing is that the pears are dense and elastic.

Overripe fruits can make too watery jam. You can try to cook jam from different varieties and at different ripening periods, so that later you can taste them all and choose the most successful option.

Fantasize, add new ingredients and delight your loved ones with great healthy sweetness.

You also need to pick up dishes for cooking. Pear sweet treat, as well as apple jam, it is advisable to cook in a copper, aluminum basin or enamelware.

Our grandmothers used such containers, because this way the jam will not stick and burn much. Use a long-handled wooden spoon or spatula to stir and remove foam.

If you are going to store the workpiece in jars, then both them and the lids need to be sterilized. You can perform this procedure over steam, in the oven or in the microwave.

Recipes

Every experienced housewife has, for sure, her favorite ways of preparing this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this was prepared by our mothers and grandmothers.

Ingredients:

pears - 1 kg
sugar - 1 kg
water - 1 glass.

Cooking:

Place washed, de-seeded and sliced pears in a large bowl for cooking.
Pour sugar into water in a saucepan and heat it over a fire until the grains are completely dissolved.
During cooking, foam may appear - it must be removed.
Pour the workpiece with hot syrup and cook the jam over low heat until the slices become completely soft and transparent.
Pack the finished product in jars prepared ahead of time.

Vanilla honey jam

This jam is convenient to use for any baking as a filling. Any wind pies, bagels and cheesecakes will turn out insanely delicious.

And the jam itself comes out so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose hard varieties for jam. These are usually autumn and winter varieties.

Summer pears can also be used, but take them not soft and overripe, but a little unripe. Then the jam will be the consistency that you need.

Ingredients:

pears - 800 g
granulated sugar - 400 g
honey - 150 g
a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut the skin. I remove only the hard core, seeds and ponytails.
I sprinkle with granulated sugar and leave for a couple of hours so that the pears release the juice and the sugar completely melts.

I pour honey. Thanks to honey, pear jam will be even more concentrated and sweet.

I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. I cook on medium heat.

At the end of cooking, I add vanilla extract. The aroma of this jam will be just magical.

I lay out the freshly cooked, cooked delicacy in all the jars.

Ready jam should cool under a warm blanket.

The jam will cool in 3-4 hours.

Transparent pear jam with slices "Amber"

Only hard varieties of pears are suitable for this recipe, as the result should be jam with undigested pieces. The taste of this jam is very similar to dried fruit. This unusual dessert will be highly appreciated by both children and adults.

Components:

pears - 1 kg
sugar - 700 g
lemon or lime - 1 pc.
water - 2 l
soda - 1 tsp

How to do:

Do not peel the pears, remove only the seeds and cut the fruit into slices thin, but not transparent. Small fruits simply cut into 2 or 4 parts.
Make a solution out of water and soda.
Pour the pear slices into the soda water and soak them there for 15 minutes.
Rinse the slices under running water.
Put the pieces in a thick-walled container and cover them with sugar.
Mix the sugar with the pears, and top with thinly sliced lemon or lime.
Leave this mass to infuse for 5-6 hours. During this time, some juice should stand out.
Put the pan or bowl with the semi-finished product on the stove and bring to a boil.
Boil it for 20 minutes under a closed lid. If there is not enough juice, then you can pour in a little water so that the mixture does not stick to the bottom.
Remove the jam from the heat and let it cool down.
Boil again for 15 minutes with the lid closed.
Let the dessert cool down again.
Boil the jam for the last time for 15 minutes, but without a lid. Remove foam with a clean, dry wooden spoon.
Put the still boiling billet into jars. They can be rolled up with iron lids or closed with plastic ones. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in monovarne. There are many recipe options with the addition of other fruits and berries. They are especially "friendly" with apples. It turns out very tasty jam, where pears are sweet, and apples are sour and juicy.

What you need:

pears - 1 kg
apples - 1 kg
sugar - 2 kg.

Cooking method:

Rinse apples and pears, peel them. Remove the seeds too.
Sprinkle the fruit cut into small pieces with sugar. Let them stay overnight.
When the juice stands out, heat treatment can begin.
Put the workpiece on the fire and cook, stirring gently, for about 30-40 minutes.
You can make two or three cooking steps, but then they will have to last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mass 5-10 minutes before the readiness.
If a drop of jam does not spread on a cold saucer, then the hot product can already be laid out in jars.

Pear jam with lemon

Citrus fruits perfectly set off the main taste of pear jam. In addition, they make the dessert less sugary.

Ingredients:

pears - 2 kg
sugar - 2 kg
lemon - 1 pc.

Step-by-step cooking scheme:

Pour a whole unpeeled lemon for 5 minutes with boiling water. This technique will get rid of the bitterness contained in the peel.
Cut the cooled citrus into small cubes.
Pears, washed, peeled and also diced, mix with sugar and lemon additive. Leave the workpiece for 5-6 hours.
Put the container with the future jam on the stove. Boil over low heat for 30 minutes.
Remove the dessert from the heat and set aside.
Bring it to a boil again and cook for half an hour.
Pack the hot mass into jars.

Orange pear treat

Also, pear jam will be very beautiful (amber in color), fragrant and tasty if oranges are used as an additive.

Components:

pears - 2 kg
oranges - 3 pcs.
sugar - 2.2 kg.

Cooking steps:

Washed and peeled pears cut into slices.
Put this blank in a cooking pot.
Remove the skin from the oranges, if desired, and cut them into the same pieces as the pears.
Pour citrus fruits into a bowl.
Mix the fruit mass, sprinkle with sugar on top, shake a little.
Put the workpiece to infuse all night.
If you use dense and not very juicy pears, then you can add a little water.
Put the container with fruit on the stove, boil and boil over low heat for 60-90 minutes.
While cooking, stir the jam with a wooden spoon or spatula, running along the bottom so that the mass does not burn.
Also, don't forget to remove the foam.
Pour hot jam into jars and seal.

With poppy and cardamom

A dessert for true gourmets is obtained by adding poppy and cardamom to simple fruits.

Components:

liquid honey - 4 tbsp. l.
pears - 2 kg
poppy - 2 tsp
cardamom - 5 boxes;
a pinch of vanilla.

Cooking:

Remove the seeds from the cardamom pods and crush them in a mortar.
Remove the peel from the prepared pears. Chop them up a bit.
Pour the pieces into a jar.
Add honey and cardamom powder.
Place the saucepan on the stove and bring the mixture to a boil over very low heat.
Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time should be extended until all the juice has evaporated.
Check the readiness of the dish by dropping a little jam on a plate. If the drop does not spread, then you can proceed to the final stage.
5 minutes before the end of cooking, add poppy seeds and vanilla.
Instead of poppy seeds (or in addition), you can use sesame seeds, walnuts, almonds and seeds.
Pack the finished dessert in jars and roll up the lids.

We cook in a multicooker

Modern technologies come to the rescue even in such traditional matters as making jam. A slow cooker will help you make pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

pears - 1 kg
sugar - 800 g
citric acid - 0.5 tsp

How to weld:

Wash the fruits, peel them, cut them and put them in a multicooker bowl.
Pour sugar and citric acid on top.
Set the mode "cooking" or "quenching".
Program 1 hour of work.
After the time is up, keep the product warm for another half an hour.
Set the steaming mode and the time to 30 minutes.
Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To make a popular dessert perfect, listen to the helpful tips of experienced hostesses:

You can create your own flavor variations of pear jam by adding various spices, fruits and berries to it.
If you are picking fruit for dessert in your own garden, then do it on a dry, sunny day. So the fruits will give the maximum amount of aroma and taste to the dish.
Try not to move away from the container during cooking so that the product does not burn and the taste of burning does not mix with the amazing taste of pears.
Even if it is not called for in the recipe, pears that are too thick-skinned need to be peeled off.
The more stages you divide the cooking process into, the more whole the pieces of fruit will be in the preparation.
When buying fruits or when harvesting, try to select pears of the same maturity for jam so that the jam is uniform, without hard inclusions.
If you need some time between crushing the pears and cooking them, soak the fruit slices in acidified water to prevent them from browning.
If you like jam of medium sweetness, and the pears are downright “honey”, then use half the dose of sugar indicated in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to cook such a dessert at least once, and you will not be able to stop experimenting with various additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video.

Jam made from pears is not very popular, which is most often due to people's ignorance about the benefits of the product. The sweet and fragrant composition is able to establish the digestion process, strengthen the immune system, and alleviate the condition with cough and fever. Dessert prepared with slices retains nutrients to the maximum extent. This causes its analgesic, antiseptic and diuretic effects. If you cook the product without sugar, it can be an excellent treat for people suffering from diabetes.

Important Points

When closing the product for the winter, you need to follow a number of rules. While pears are not a fussy ingredient, there are ways to improve the quality of the final composition.

We choose fruits that are ripe, but not soft. Unripe pears turn into an inexpressive jam without aroma and taste. Overripe ones are overcooked and the product loses its texture.
If you plan to cook the product in slices, you need to take fruits of the same degree of maturity and only one variety.
Regardless of which recipe is used, before closing the fruits for the winter, they must be peeled from the seed box and peel.
The peeled pieces are placed in lightly salted water and kept there until cooked. Then the components will not darken and retain their attractive color.
Small pears can be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
Sweet fruit jam does not need a lot of sugar. For 2 parts of such varieties of the product, it is enough to take 1 part of granulated sugar.
No matter how much the main component is processed, it may burn. Therefore, the mass will have to be regularly mixed with a wooden or silicone spatula.

The risk of spoilage of the product can be significantly reduced if you cook the workpiece for the winter more than once for a long time, but make several short-term approaches.

Recipes for one-component pear jam

Cooking high-quality and healthy pear jam is not so difficult. You just need to choose the right recipe and strictly follow its recommendations:

Option with pear broth. For 1 kg of fruits we take 1 kg of sugar. Peeled fruits are cut into slices, poured with water and boiled until the products soften (but they should not fall apart). Pour the broth into a separate bowl, we need 2 cups of the product. In a container for cooking, mix the prepared broth with sugar, mix and bring to a boil. We lower the pears into the resulting syrup, wait until the mass boils. You need to cook it until the slices become transparent. We lay out the cooled product in jars and close it for the winter.

Tip: If wrinkled or overripe specimens remain after sorting the fruits, do not throw them away. It is from these fruits that a tasty and fragrant pear jam is obtained. You just need to boil the products until cooked, adding a little sugar and spices to taste (vanillin, cardamom, cinnamon).

Classic variant. We take pears and sugar in equal quantities. Peeled fruit cut into cubes or slices. We put the blanks in a container for cooking, sprinkle with sugar and leave for 6-8 hours so that the juice appears. Put the mass on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then we cool the product, insist another 6-8 hours, after which we cook again for half an hour. We lay out the jam in jars and roll it up for the winter.

The taste of the product will vary significantly depending on the type of product and how much sugar is used. Therefore, it is first recommended to boil a small amount of the composition in order to determine the proportions of the components.

Options for preparing desserts from pears and citrus fruits

Sweet pears go great with lemons, oranges and limes. The result is a delicate jam with a delicate unobtrusive aroma and pleasant sourness.

Treat with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. We cut the peeled pears into slices, lemon into slices with the skin, but without seeds. Lemon pour boiling water and insist 3 minutes on very low heat. We filter the mass, we only need lemon broth. From it and sugar we prepare a thick syrup, with which we pour slices of pears and leave for 2 hours. After that, the workpiece must be put on medium heat and cooked until cooked, i.e. transparency of the slices and the density of the syrup. We lay out the product in jars and close it for the winter.

Variant of pear dessert with orange. For 1 kg of pear slices, we take 1 kg of sugar, an almost full glass of hearth and half a large orange. We cook syrup from water and sugar, with which we pour prepared fruit slices. The mass should be cooked for no more than 5 minutes, after which the product is cooled and infused for at least 8 hours. Then we boil the workpiece for another 5 minutes and insist another 8 hours. We repeat the whole cycle again, after which we put the orange into the composition, cut into pieces along with the peel (remove the seeds). We keep almost ready jam for half an hour on low heat, stirring regularly. Dessert is laid out in jars and rolled up.

Taking these recipes, do not abuse sugar. It is clear that he must be present in the preparations for the winter, acting as a preservative, but his excessive presence can interrupt all the charm of the dessert.

Delicious and unusual pear treats

To prepare not just delicious, but exquisite and extraordinary dessert, you should try these recipes:

Pear jam with almonds. We take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. We clean the pears and cut them into slices or cubes, put them in a cooking container, fill with water and cook for 3 minutes. After that, drain the broth, mix with sugar and prepare the syrup. Fill them with fruit slices and infuse the mass for 3-4 hours. We cook the workpiece for 10 minutes, we insist another 4 hours. Now the composition needs to be boiled for 20 minutes, 10 minutes before turning off, we introduce chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and roll up.

Fruit slices with mint. We take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We clean the fruits from the skin and seeds, cut into equal slices. We pierce each piece along the pulp with a fork, trying not to spoil the shape of the blanks, and fall asleep with sugar. We leave the mass overnight, during which time the fruits should give juice that will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. We mix the product, put it on the stove and, bringing it to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, put citric acid into the mixture. And 10 minutes after that - spread the mint on the surface of the mass, preventing it from drowning. It remains only to remove the branches when the dessert is ready and pour it into jars.

Usually pear jam is not candied and does not crystallize. But, if this still happened, it is recommended to boil the product again without adding sugar or heat it in a water bath until the mass returns to the desired consistency.

Pear is an amazing fruit that has a rich supply of useful vitamins, has a rich taste and aroma. Pear jam is considered popular, which is prepared with the addition of berries and fruits, as well as spices and spices.

Pear jam - a simple recipe

Dark amber pear delicacy will make pancakes sweeter, strengthen the body's strength before the winter season.

To prepare a healthy sweet, you need to take:

1000 g pears,
1000 g of sugar;
450 ml of water;
1 lemon (zest)

Pear jam recipe step by step:

We combine sugar and water in a saucepan, put the mixture on fire and cook until the sweet crystals are completely dissolved.
Without wasting time, peel the pear seeds, cut into slices. We dip the prepared fruit pieces into hot syrup, add the zest, removed from the lemon with a fine grater. She will remove excessive cloying.
Boil the workpiece for about two hours over moderate heat until a beautiful amber color. Until winter, store in sterile glass jars.

With the addition of apples

Jam from apples and pears can be different in consistency. For example, with transparent amber slices, thick jam, confiture or jam, but in any case it is tasty and healthy.

For a simple option, you will need:

1000 g pears;
1000 g of apples;
2000 g of sugar;
45 ml freshly squeezed apple juice;
1 lemon (juice);
5 g cinnamon.

Cooking:

Cut the washed apples and pears into small pieces, after cutting out the cores and spoiled places, put them in a bowl or basin of a suitable size.
Pour fruit with sugar, pour in apple juice and squeeze lemon juice there. Put on fire and cook until done. Five to seven minutes before the end of the cooking process, add powdered cinnamon.

Preparation with lemon

This jam has a very beautiful name “Sunny Beauty”, since it is precisely such associations that come to mind when you see chalky pear slices mixed with citrus circles-suns.

Recipe with lemon involves the use of:

3000 g pears;
3000 g of sugar;
3 lemons;
100 ml of water.

How to cook pear-lemon jam:

Wash and cut fruits: pears - translucent slices, lemon - circles.
In a saucepan, combine the prepared fruit raw materials with sugar, pour in water and simmer until the syrup has a beautiful golden color.

Cowberry jam with pears

For housewives, a more familiar combination of lingonberries and apples in jam, but if you cook this winter preparation with a pear at least once, it will become a permanent favorite for more than one year.

Ingredients that are used in cooking, and their quantity:

1000 g pear;
1000 g lingonberries;
2000 g of granulated sugar;
100 ml of water;
5 cloves;
½ teaspoon ground cinnamon.

Cooking technology:

We prepare raw materials. We sort out lingonberries, wash them. Pears are washed, peeled and cut into small thin slices.
Pour sugar into a bowl or pan with a wide bottom and pour boiling water over it, so all the sweetener crystals will disperse faster. We put the syrup on the fire and cook until it boils.
First, we send pears into the boiling liquid, and after a quarter of an hour, lingonberries and spices. Cook everything over low heat until a drop of jam stops spreading on a cold saucer. This may take up to 45 minutes.
Store the workpiece in hermetically sealed jars in a dark and cool place.

With plums for the winter

This jam turns out to be tasty, fragrant with an interesting color, which is added by plums. This is not just a winter preparation, these are the colors of summer that will make the cold winter brighter and tastier.

The proportions of the components for the dish are as follows:

750 g pear;
750 g plums;
1200 g of sugar;
300 ml of water.

Cooking steps:

Remove the pits from clean, washed plums, and cut the resulting halves into 2-3 slices each. Wash the pears, wipe dry, cut out the core and chop into thin slices-plates. Important: the recipe already indicates the amount of prepared fruit without stones and seeds.
Boil sugar and water. Pour the pear slices with the resulting syrup and cook them for 20 minutes. Next, plums are sent to the jam. All together cook for another 20-25 minutes. After that, the workpiece is ready for subsequent conservation and further storage.

Amber jam from pear slices

This jam is able to please not only taste buds, but also the look of the most captious esthete. Transparent pear slices, immersed in thick, concentrated and sweet juice, attract the eye. And you can't do without little secrets in this matter.

First, about the main ingredients:

1000 g pear;
1000 g of sugar;
2-3 g of citric acid.

Progress:

Carefully wash and dry juicy, but with fairly dense pulp, pears so that excess moisture does not get into the workpiece. Next, they should be cut into slices (without core) of the same thickness. You can use a curly knife, for example, for cutting cheese. The eternal question: cut off the skin from pears for jam or not? For this jam, it is better to leave it, it will give more guarantees that the amber slices will maintain their integrity, and the rest should be guided by personal preferences.
In a bowl with a fairly wide bottom, place the fruit slices and cover them with sugar. The thickness of the pear-sugar layer should not be more than 4-5 cm. Leave at room temperature until the juice is released. For it to be, it may take a night or a whole day.
The pears that have let juice are subjected to two short boils and one long boil. For the first and second time, the jam is allowed to boil for one or two minutes and kept until completely cooled (at least 12 hours). The third time, cook to the desired consistency.

Delicious dessert with cinnamon

In desserts, like any other dishes, small details, like spices and spices, play a significant role. So, one pinch of ground cinnamon and a little orange zest can turn an unremarkable jam from your favorite, but such familiar pears into an exquisite delicacy. Wanted to try?

Then let's take:

1000 g pears;
1000 g of sugar;
1 orange (zest);
4 g cinnamon;
3-4 g of citric acid.

Sequencing:

Pour the prepared (washed and cut into small pieces) pears with sugar, mix and hold until a sufficient amount of pear juice appears.
Next, cook the jam after boiling for an hour, stirring occasionally and removing the foam, completely cool. Repeat hourly boiling and cooling.
For the third time, we cook the workpiece by adding orange zest, citric acid and cinnamon to it. After an hour of boiling pear slices in their own juice with spices, you can lay out the jam in clean glass jars.

With oranges

Thick pear jam turns out to be delicious on its own, but if you add a sunny orange to the pears, then their duet becomes doubly delicious.

To cook thick pear jam with a citrus aftertaste, you need to prepare:

3000 g (already prepared) pears;
1 ½ oranges;
100 ml of water;
500-1000 g of sugar, depending on the sweetness of the raw material.

Cooking method:

Rinse the orange in hot water, wipe dry. Next, on the smallest grater, thinly remove the orange zest. We clean the fruit itself from a thick white layer, films and seeds, and cut the resulting pulp into pieces. Pears are prepared similarly to the previous recipes.
Pour water into the bottom of a wide saucepan or basin, put pears with orange and zest. Sprinkle everything with sugar on top, cover with a lid and put on fire. After boiling, cook on a minimum flame until the pears are soft (20-30 minutes).
Next, we puree the softened fruit mass with a blender and boil to the required density. During this time, the jam will not only become thicker, but also darken a little.

The sequence of culinary processes:

A pot with enough water should be placed on the stove so that a kilogram of prepared pears can be easily boiled in it.
While the water is boiling, peel the fruit, if desired, cut into slices or slices. Immerse the prepared pears in boiling water and boil for 5-7 minutes until soft.
Then drain the water from the fruit, but do not pour it out. It is necessary to select the volume of water indicated in the recipe and, having combined the pear broth with sugar, boil the syrup.
Add vanillin, citric acid and boiled pears to the hot syrup. Boil the jam until absolutely ready, then roll it into sterile jars, which, after cooling, put in a dark and cool place.

Unusual recipe with almonds

For an exquisite jam with almond petals, lemon zest, cognac and ginger, the ratio of ingredients will be as follows:

1200 g pears;
150 g almond petals or chopped almonds;
1200 g of sugar;
10 g of grated ginger root;
20 ml brandy;
2 medium lemons

Cooking algorithm:

Remove the zest from thoroughly washed citrus fruits and squeeze out the juice. Pear pulp (for this recipe it is better to remove the skin from the fruit) chop into cubes.
Combine all the jam ingredients in one refractory container and cook, uncovered, until the pear slices are soft and the desired consistency is reached. Ready jam for storage is corked in sterile glass jars.

In the season of juicy fruits, it is simply a sin not to prepare all kinds of preserves and jams. The taste of such sweets is easily rebuilt - just add nuts, fragrant spices, tropical fruits or some original ingredient like coffee, and the dessert immediately begins to "play" in a new way. We suggest experimenting with a pear by trying 5 options for making unusual jam!

Pear jam with coffee

Required products:

Bean coffee (1 tablespoon)
Sugar (250 grams)
Ground cloves and cinnamon powder (half a teaspoon each)
Pears (1 kilogram).

Cooking technique:

Wash fruits thoroughly. Get rid of the skin, cut out the core.
Chop pear pulp into cubes. Sprinkle with sugar in a bowl.
Add fragrant spices, mix everything well.
Cover the dish with a sheet of parchment. Put in the refrigerator for twelve hours.
After the expiration date, place the saucepan on the stove. Boil the fruit contents over moderate heat.
Scoop out the pear slices with a slotted spoon. Boil the remaining syrup for three minutes.
Return the pears to the pot. Keep the jam on the fire for another five minutes.
Repeat steps 6-7 three times in a row. Then add coffee beans.
After stirring, set aside the dessert from the stove. Distribute hot jam in dry sterilized jars, cork and turn the container upside down.
After complete cooling, take the jars to a cool cellar. After one month, you can safely take a sample from the treat.

Pear jam with citruses and nuts

Required products:

Lemon (1 fruit)
Light raisins (200 grams)
Pears (1 kilogram)
Oranges (a couple of large fruits)
Sugar (1-1.5 kilograms)
Almonds / walnut kernels (200 grams).

Cooking technique:

Wash the pears. After removing the cores, cut into quarters.
Scald citruses with boiling water - this is necessary in order to enhance the flavor. Cut each into circles, get rid of the seeds.
Place lemons, oranges and pears in a blender. Grind everything together until smooth.
Weigh the resulting mass. Pour sugar, measured exactly in the same amount, insist all night.
Soak raisins in boiling water. Put in a saucepan along with pear-citrus mass.
Bring the mixture to a boil, stirring occasionally. Reduce the heating power to a minimum, boil for another 40 minutes.
Grind nuts in any convenient way. Sprinkle with pear and orange jam about 3 minutes before turning off.
Arrange the hot dessert in sterile jars. Roll up the lids, cool upside down.

Pear jam with poppy seeds

Required products:

Freshly squeezed lemon juice (a couple of tablespoons)
Poppy seeds (1 tablespoon)
Soft yellow pears (400 grams)
Vanilla (half a pod)
Sugar sand (100 grams).

Cooking technique:

Wash juicy fruits. Release from the rough core; the skin, if it is dense, should be cut off.
Cut pears into medium cubes. Sprinkle with sugar, sprinkle with fresh citrus juice (1 tablespoon) and leave for a couple of hours.
Cut the vanilla in half. Put in a container with pears; bring fruit slices to a boil.
Boil the pears with frequent stirring for about twenty minutes. Then separate 1/2 part, grind with a blender into a uniform puree.
Combine the resulting mass with fruit pieces. Stir in poppy seeds, previously fried in a hot dry frying pan.
Pour in the remaining lemon juice. Put the jam back on the fire; boil for 10 minutes, counting from the moment of boiling.
Distribute the sweetness in sterile jars, cork and cool.

banana pear jam recipe

Required products:

Sugar (700 grams)
Bananas (half a kilo)
Firm sweet pears (700 grams)
Lemon (half fruit)
Water (half a glass).

Cooking technique:

Wash and cut into slices pears (ripe, but rather dense fruits should be selected; the same applies to bananas). Remove the cores in the process.
Pour sugar into water. Boil the composition until the grains are completely dissolved, then pour in the lemon juice (replacement with citric acid is allowed, in the amount of 1/2 teaspoon).
Remove skins from bananas. Cut the pulp into thick circles (it makes sense to sprinkle with citrus juice so that it does not have time to darken).
Immerse pear slices in boiling sugar syrup. Boil ten minutes in slow heating mode.
Add banana slices to fruit slices. Gently stir everything, continue to cook for five minutes. Foam, as it forms, must be removed.
Remove the cookware from the burner. Let the jam cool down (it will take 7-8 hours), then set it again on low heat. Boil for a quarter of an hour.
Arrange hot jam in sterilized jars. Roll up, after complete cooling, rearrange in a cool dark place.

Spicy pear jam

Required products:

Cinnamon (1 stick)
Sugar (1 kilogram)
Apple cider vinegar (30 grams)
Cardamom (9 boxes)
Freshly squeezed lemon juice (half a cup)
Pears (2.5 kilograms)
Cold water (half a glass).

Cooking technique:

Wash and then peel the pears. Cut the fruit into quarters, be sure to cut the core.
Dissolve apple cider vinegar in a bowl of chilled water. Submerge pear slices.
Pour half a glass of water into a saucepan. Add citrus juice and sugar, bring the syrup to a boil over high heat.
Remove the resulting foam, reducing the heat to moderate. Lay out the mashed cardamom boxes, as well as the cinnamon stick, broken into two or three parts.
After five minutes of cooking, the cinnamon must be caught and discarded. Put the pears into the syrup with the remaining cardamom (they should first be removed from the vinegar water with a slotted spoon).
Mix everything carefully. Bring to a boil on the highest heat, then boil for another three minutes at minimum heat.
Allow the jam to cool completely - the process will take at least three hours.
Steps 6-7 must be repeated three more times, and only then can the hot fruit mass be rolled into jars.

Simple recipes with step-by-step photos describe the technique of preserving pear jam for the winter in great detail and in an accessible way. For homemade treats, it is recommended to take hard, slightly unripe or green pears. They easily tolerate intensive heat treatment and, cut into thin slices or cubes, do not sag in syrup and keep their shape perfectly. Wild pear fruits are used whole.

To make the dessert more vivid and rich, pears are combined with lemon, orange or food poppy, and cinnamon, vanilla and other fragrant seasonings are added to enhance the aroma. Both a quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

So that pear jam, made for the winter without sterilization, does not ferment and safely wait for the cold season, you need to add citric acid to the product during the cooking process. It will act as a natural preservative and will provide reliable and long-term storage for seaming.

Necessary ingredients for a delicious pear jam recipe with the addition of citric acid

pears - 3 kg
sugar - 3 kg
water - 225 ml
citric acid - 1 tsp

Step-by-step instructions on how to cook winter jam with pears and citric acid without sterilization

Amber jam from hard pears with slices - a recipe with photos and videos

Pear jam, rolled up for the winter according to this recipe with a photo, turns out to be very attractive in appearance. Due to triple boiling, the syrup acquires an amber color and a pleasant density, and dense slices are qualitatively saturated with sugar and become like candied fruits. The step-by-step instructions describe in detail the process of creating homemade treats, and the video clearly describes each action and helps to master the method of preparing jam from hard pears with slices, even for novice housewives.

Essential Ingredients for Amber Pear Jam Recipe

pears - 1.5 kg
sugar - 1.5 kg
water - 400 ml

Step-by-step instructions on how to cook amber jam from slices of hard pears

Wash the pears thoroughly, dry them, remove the stalk, divide into halves, remove the seed box, and cut the pieces into neat slices of the same size.
Pour the sugar into a deep saucepan, cover with water and lightly froth with a whisk to quickly disperse. Put on moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
When the syrup becomes transparent and homogeneous, pour it over the pear slices and mix very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
Then return the container with the chilled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat the boiling again.
Cook the jam boiled for the third time from 10 to 45 minutes (depending on the desired density). Pack hot in sterilized jars, close tightly with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to a barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be unusually tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the flavor of the delicacy with bright, spicy notes.

Ingredients for winter jam with whole wild pears

wild pear - 2 kg
sugar - 2 kg
lemon - 2 pcs
water - 600 ml
cinnamon - 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

Dense, whole pears wash and discard on a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, mix and leave for 25-30 minutes. Then put on the stove and bring to a boil over medium heat. Reduce the heat level and cook until the crystals are completely dissolved. Stir regularly so that the syrup does not burn.
Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over and cook over low heat. Boil the actively bubbling mass for 5 minutes. The foam that collects on the surface must be removed.
Remove from heat, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling/cooling process twice more.
For the third time, pour the juice squeezed from lemons into the jam, boil for 10 minutes, put the pears in jars with a slotted spoon, pour them with syrup, roll them under metal lids, turn them over, wrap them in a dense cloth and cool naturally. For storage, hide in the basement or cellar.

Transparent pear jam with lemon slices - recipe on video

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the natural gelling component pectin is included. It gives the syrup a pleasant, dense texture and the necessary density. And butter provides unsurpassed transparency. Gently lowered into the hot fruit mass, it helps to dissolve the foam formed as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear jam with poppy seeds - a step by step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a bit of a hassle. However, the labor costs are fully justified, because the finished delicacy turns out to be so tasty that it overshadows other types of home preservation and instantly becomes the favorite among both children and adults.

Essential Ingredients for Delicious Pear Jam and Maca

pears - 2 kg
poppy - 1 tbsp
sugar - 800 g
citric acid - 2 tsp
vanilla - 1 tsp

Step-by-step instructions on how to cook jam with pears and poppy seeds for the winter

Rinse the pears in running water, dry, peel, remove the core with seeds, and cut the flesh into pieces of arbitrary shape.
Put the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to stand out.
After the time has elapsed, determine the container with pears on the stove, set a slow fire and warm up for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
Transfer ½ portion of the jam to a separate saucepan and grind into a smooth puree with an immersion blender.
Return the processed fruits to the pieces with syrup and bring to a boil over very low heat.
In parallel, pour poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, arrange in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages at once. Firstly, it takes very little time to cook, and secondly, fruits, undergoing minimal heat treatment, retain all their useful qualities and in winter they not only delight with a pleasant taste, but also help strengthen immunity.

Necessary ingredients for five-minute pear jam

pears - 1 kg
sugar - ½ kg
lemon juice - 25 ml
honey - 1 tbsp
vanilla - ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

Rinse the pears in running water, dry, remove the tail and core, peel and cut into not thick pieces of arbitrary shape.
Fold the processed fruits in a deep enameled container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
In the morning, determine the container on the fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes on how to cook thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will give the delicacy sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

pears - 1 kg
sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Fold the processed fruits into a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
Then put the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam that forms on the surface.
Remove the basin from the heating and leave overnight to cool well.
In the morning, boil the jam again for 35-40 minutes, pour it into jars while hot, tighten it with tin lids, turn it over and wrap it with a dense warm cloth.
After a day, store in a pantry or any other dry, dark and cool place.

How to cook pear jam with lemon and orange - a recipe with a photo for a slow cooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a slow cooker at home. For cooking, you will need fruits of the sweetest variety with dense, elastic pulp. If you take too soft pears, they will become sour during processing and lose their shape. The presence of citrus fruits in the composition will give the taste a piquant sourness and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

pears - 1 kg
lemon - 1 pc.
orange - 1 pc.
sugar - 1.5 kg
water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stalk and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
Cut the lemon and orange together with the skin into small pieces. Remove pits from processed citrus fruits.
Pour water into the multicooker bowl, pour half of the entire portion of sugar, set the “Extinguishing” program on the display of the unit, without covering the lid, bring to a boil. Cook until sugar granules are completely dissolved in water.
When the syrup acquires a light density and becomes homogeneous, add the crushed pear and cook without changing the settings for 10 minutes.
Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has passed, activate the “Extinguishing” mode again and bring the pears soaked in syrup to a boil.
Pour the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so as not to stick to the bottom.
Pack the finished sweet product hot in sterilized jars, roll it up under tin lids, turn it over, wrap it in a warm blanket and cool it well. For storage, store in a cellar or basement, avoiding direct sunlight on the banks.