How to cook pear jam for the winter? Simple recipes for thick pear jam. Pear jam for the winter - simple recipes for amber jam slices

Pears in syrup turn out to be the best delicacy and dessert, which can not only be simply used for food, but also cooked from pies and casseroles.

Such a delicacy will always look not only appetizing, but also original. But only in winter it is impossible to find pears, so they must be conserved and then an experienced hostess will always have a jar of such a fragrant dessert at hand.

Preparation for canning

To preserve pears for the winter, they can be cooked both whole and in slices, or even cut into quarters. If the pears in syrup are whole, then they will look great on any holiday table. But the slices are still better to use as stuffing to the pie. If the pears in syrup are closed with quarters, then you should not think about how to decorate the holiday cake so appetizingly. To prepare this delicacy for the winter, like pears in syrup, you need to prepare the following ingredients:

1. Pears - 1 kilogram.
2. Sugar - 500 grams.
3. Vanilla - 2 tablespoons.
4. Citric acid - 2 grams.
5. Water -2 liters.

But not only products are required to prepare a delicious pear treat for the winter, it is also necessary to preserve such a dessert and dishes:

The volume of cans will depend on the form in which the pears will be used for canning. If it is slices, then such a delicacy will turn out to be about one and a half liters. If the pears are cut in half, then they can first be placed in jars, choosing their volume. It is known that the dimensions of the pears decrease after cooking.

It is worth taking responsibly and the choice of fruits. So, the fruit for cooking according to the recipe should be used only high-quality. The fruits should not have any dents or even rot. For such preservation, any variety of pears, except for soft varieties, is suitable. If grade very strong, then it’s still better to cut the pears into slices, and whole fruits should be preserved whole.

Pears also require training to conservation. First, they are washed well in cold water, and then the stalks are cut off. But you should do everything carefully so as not to damage the pulp. After that, the fruit is pierced with a toothpick and placed on the bottom of the pan. But fold them neatly and loosely so that they do not wrinkle. Banks are also thoroughly washed.

Every bank pour about a third of cold and clean water, and only then set in a saucepan, where a small layer of cold water is also poured. Then this pan is placed on a slow fire and gradually brought to a boil. The whole process takes about fifteen minutes.

A simple recipe for canning pears in syrup

The preparation of such a pear dessert begins with the fact that sugar is first boiled. syrup. To do this, add sugar to the water and put on a small fire.

It is necessary to constantly stir this solution in order to sugar completely dissolved and only after that, having boiled for another 5 minutes, turn it off. This sugar syrup is poured into jars in which fruits prepared in advance have already been added. In this sugar syrup, pears are until they cool completely.

When the pears begin to cool, they immediately change their color. They can either turn white or become translucent. After that, they are already moving on to the next stage of preserving pears.

They are boiled like jam over low heat and gradually stirring so that the excess liquid can evaporate. But the fruits should not digest or even fall apart. As soon as the pears begin to boil at this stage, they are boiled for another 5 minutes, then turned off and left to cool.

The third stage of preparing such a delicacy from pears requires special care and attention. First, the pears are again put on fire, but it should be weak. Once they boil, then boil for no more than 5 minutes. After that, all fruits carefully pulled out of the pan and placed in jars, but without syrup. Cover them for a while.

Now getting ready syrup. It is cooked over low heat, adding vanilla and citric acid. Stir syrup until all additives are dissolved. Pour the syrup into jars with a ladle, where the fruits have already cooled. Jars with lids are placed in a saucepan, where warm water has already been poured and sterilization is carried out. But it should last no more than 15 minutes. It remains to roll up the jars with lids and wrap them with a towel. Leave as is, without turning, until the jars have cooled.

Pears in syrup for the winter: a recipe without sterilization

1. To cook according to such a simple recipe, where you will not need to sterilize jars of ready-made pears in syrup, you will need the following products:
2. Pears - 1.5 kilograms.
3. Citric acid - 2 grams.
4. Water - 2 liters.
5. Sugar - 0.5 kilograms.

The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Banks are prepared separately, which are necessarily pre-necessary sterilize. When the jars are cool, then they need to tightly lay the pears and pour boiling water.

Having covered with lids, according to the recipe, leave for five minutes, and then pour it into a saucepan to make syrup out of it, which will then need to be filled again with fruit jars. But for its preparation necessary add sugar.

The second filling with syrup is aged for about seven minutes and again sweet water with pear flavor is poured into the pan. As soon as the liquid begins to boil, it is worth adding citric acid to it and again pour the jars and roll up the lids.

To make such pears in syrup for the winter according to this preservation recipe perfect, you need carefully Turn the jar over so that the lid is on the bottom. And then, carefully wrapping them in a blanket, keep them like that until they cool completely.

Pears in syrup with slices and vanilla

There are many recipes for how to preserve pears in syrup. You can, for example, add lemon zest or vanillin to such a recipe. But these recipes are perfect. fruit large and hard varieties. It is desirable that they are unripe, as they will become soft when treated with boiling water. To preserve pears in syrup, the following products are needed, which are taken based on a three-liter jar:

Before proceeding with canning, it is necessary to thoroughly wash the whole fruit, and then cut them in half. Must be removed ponytails they have and middle where the seeds are. If the fruits are very large, then you can cut them again. But it is worth preparing not only pears, but also jars, which must be washed and sterilized well.

As soon as both products and containers are ready, then g rush slices stacked in jars, but so that the cut is on top. When the syrup is cooked, then these fruits will be poured over them so that they are completely closed.

Banks should be filled with syrup to the very neck. Give insist fruits in syrup for five minutes and drain it all. Repeat this drain three times. But only for the third time, citric acid and vanillin must be added to this syrup. Therefore, when the syrup is ready, you should immediately fill it with pears and immediately roll up the jars.

Jars of pears in syrup are turned upside down, carefully wrapped and kept in the kitchen at room temperature for a whole day so that they can gradually cool. Only after that you can store such a canned dessert in any conditions. But then such slices will look great on any pie or can be suitable for fillings in pies.

If the pear fruits are very large, then they can not even be cut, if previously, before preparing, remove the peel from them. But you need to cut it carefully so as not to damage the pear itself and not change its shape.

And for such a procedure, a thin knife is ideal, but it must be very sharp. Then even large fruits will look simple in syrup. fabulous. In addition, in order for pears to be attractive, it is necessary to take such varieties of fruits that would have a yellow color or a color with a slight pink color.

When the syrup is being prepared, the pan must not be closed with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will be too liquid. For the same reason, you should not take varieties that are very juicy. By the way, citric acid can be replaced with lemon. It must be washed well, cut into slices and added to the syrup at the third stage of preparing the syrup.

But when the liquid is poured into jars, it is worth removing such circles of lemon first from the syrup, and only then pour it into jars. You should not leave it for the winter, as then bitterness will appear in such jars.

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Few housewives do not like pear jam. Moreover, for sure, each of us knows how to make pear jam. We will share with you the best recipes for making pear jam.

Most likely it will be a classic jam recipe. This beautiful, fragrant, sweet mass is able to captivate anyone with its unforgettable taste. Pear jam is ideal for a simple tea party, and for filling a pie.
It is known that the pear is the most nutritious fruit, which also has a low calorie content. In the process of heat treatment, the pear does not lose its beneficial properties, and therefore, in the form of jam, it will become a wonderful, valuable winter stock.
Pear fruits are rich in vitamin A, which regulates the functioning of the liver and vision.
Vitamin C strengthens blood vessels and improves immunity.
Vitamins B and PP have a beneficial effect on the functioning of the human immune system. Renew cells and rejuvenate the body as a whole.
The low sugar content of the pear and the presence of fructose in it makes this fruit an integral part of the diabetic diet.
Pear contains trace elements such as pectin, sulfur, zinc, cobalt, iron and much more. Pectin helps regulate the digestive tract, and iron restores normal levels of hemoglobin in the blood.
Potassium in the composition of the pear has a beneficial effect on the functioning of the cardiovascular system.
Regular consumption of pears is indicated for overweight people.
With all its positive properties, the pear also has contraindications: it is not recommended to use it raw for those people who suffer from stomach ulcers. However, they can also use a pear in the form of compotes, dried fruits and jams.
And today we will reveal to you some unusual recipes for making pear jam.

How to prepare pears for jam

For cooking jam, as a rule, it is recommended to take those varieties of pears, the pulp of which is quite dense. Most often they use lemon or duchesse. But you can use any other pear, as long as it is not overripe. For jam, you need to collect whole fruits with elastic skin.
Some experienced housewives recommend taking late autumn varieties of pears for jam.
It is worth saying that you can choose for yourself the period of harvesting the pear and its variety. Fortunately, the ripening period of this fruit is quite long, so there is plenty of room for imagination.
Wash the pears thoroughly, remove the core and stalks, and cut into cubes or slices of the desired size. All dark spots and rotten places on the surface of the pear must be cut off.

Dishes in which pear jam is cooked

It is best to cook pear jam in a copper or aluminum basin. In such a container, honey pear jam will not stick and will not burn.
Jars for pear jam must be thoroughly washed and scalded with boiling water. Can be steam sterilized or heated in the microwave.
To make pear jam, you will need a wooden spatula and a defroster plate.

Tips from experienced housewives on how to cook pear jam

The taste of pear jam can be diversified by adding various ingredients to it in the form of spices or other fruits and berries.
It is best to collect fruits for cooking jam on a sunny day, when the pears will be saturated with the energy of the sun and reveal their aroma to the maximum.
When cooking pear jam, you need to closely monitor the process. Pear jam loves to burn.
If the peel of the pear is too dense, then it is better to cut it off. Otherwise, the jam will turn out rough.
If you want the pear slices to remain whole in your jam, then it is better to cook it in three stages for 20 minutes, instead of one hour long.

Classic pear jam recipe

This simple recipe for making pear jam is known to almost every housewife. However, in it you can bypass the reusable stages of boiling and cook a delicacy in one go. This jam will become a favorite among your household due to the summer aroma and honey consistency.
Ingredients:
Pear - 2 kg.,
Sugar - 2.4 kg.,
Water - 2 tbsp.
How to make pear jam:
Prepare the fruits of the pear, cut and put in a bowl for making jam.
Pour sugar there and smooth it over the surface of the fruit pieces. Prick the pear well with a fork in many places. Leave for two to three hours until the juice appears.
It may happen that the pear variety is not particularly juicy. In this case, it is recommended to pour water into the fruit in the specified amount. Now put the basin on the stove and bring the jam to a boil.
Reduce the heat and cook the sweet mass over low heat for an hour, stirring occasionally. Pour the hot jam into jars and tightly close the lids. The jam is ready! Bon appetit and happy winter!

Lemon pear jam recipe

If you add fresh lemon to pear jam, then the delicacy will acquire a light citrus taste and aroma. And the color of such jam will look like a bright sunny day. You will love this delicacy!
Ingredients:
Pear - 2 kg.,
Lemon - 3 pcs.,
Sugar - 2.5 kg.
How to make Lemon Pear Jam:
Rinse the pear fruits thoroughly, peel them from the core, stalks and dark places on the peel. We cut the pear into either a large cube or a slice, and put it in a container for making jam.
We pass the lemon through a meat grinder along with the peel and send it there. Pour the whole fruit mixture with sugar and insist for at least three hours. It is advisable to poke a pear with a fork in several places so that it starts up the juice faster.
As soon as the sugar is well saturated with juice, you can mix the mixture and put the jam on the stove. Bring the jam to a boil and simmer over low heat for about an hour. Be sure to stir the jam and remove the fragrant foam from it.
Pour the hot jam into hot prepared jars and tightly close the lids. We remove the cans under a fur coat until completely cooled. Fragrant jam is ready. Bon appetit and happy winter days!

Recipe for pear jam with almonds

It will be interesting if vanilla and almonds are added to the pear jam. The taste of this jam is unusual and very attractive. This delicacy will serve as an excellent dessert for winter tea drinking.
Ingredients:
Pears - 2 kg.,
Sugar - 2 kg.,
Vanilla - 0.5 teaspoon,
Almond nuts - 100 gr.,
Water - 1.5 liters.
How to make pear jam with almonds:
The pear must be prepared, peeled and cut into slices.
In a container for cooking jam, it is necessary to boil water and lower the prepared pear into it. Boil for about three minutes. After that, it is necessary to drain the water into a separate container and, adding all the sugar there, boil the syrup.
Pour the pieces of pears with ready-made sweet syrup and leave them in this form for three to four hours.
After this time, put the jam on the fire and bring to a boil. Reduce the heat and simmer the jam over low heat for about 10 minutes. Now we insist it again for about four hours.
Next time, cook the jam for 20 minutes and 10 minutes before the end of cooking, add vanilla and crushed almonds to the jam.
Pour the hot jam into jars and roll up the lids. It is necessary to wrap the workpiece until it cools completely. An interesting winter jam is ready. Enjoy your meal!

Pear and apple jam with mint

And in this recipe, we suggest you combine pears and apples, and add a little mint to them. You'll see, then you can't drag your household by the ears from such a dessert. The aroma of such jam will also attract guests to your home.
Ingredients:
Pears - 1 kg.,
Apples - 1 kg.,
Sugar - 2 kg.,
Citric acid - 1 tsp,
Fresh mint - 2-3 sprigs.
How to make pear jam with mint:
Rinse apples and pears thoroughly and clean from the stalks, core and rotten places. Fruit cut into cubes or slices and put in a container for cooking jam.
We cover the fruits with sugar and, having carefully poked with a fork in many places, set aside for the night.
During this time, the workpiece should start up the juice and dissolve the sugar in it. If this does not happen due to the dryness of the fruit, then you can add a little water to the fruit. Mix the mass and put on fire.
Bring the jam to a boil, then cook over low heat, stirring constantly. We will cook jam for an hour and a half. 20 minutes before readiness, dip citric acid into the jam and mix thoroughly. Washed sprigs of mint should also be put there, but do not let them drown in jam. They will need to be removed before pouring jam into jars.
So, we take out the boiled mint from the jam and pour it into hot dry jars. Close the lids tightly and put under a fur coat until completely cooled.
Winter jam is ready. Have a good mood and good health!

Recipe for pear jam with orange

And in this recipe, we suggest you use fresh orange as an addition to the main pear flavor. The jam will turn out beautiful, thick and very, very fragrant and tasty.
Ingredients:
Pear - 2 kg.,
Orange - 3 pcs.,
Sugar - 2.2 kg.
How to make pear jam with orange:
My pears, peeled from the core and cut into slices or cubes. We spread the prepared fruits in a container for cooking jam.
Peel the orange from the peel and seeds, cut into cubes and send to the pear slices.
We cover the entire fruit mass with a layer of sugar and stick it well with a fork. We leave the workpiece in this state for the whole night. Fruits should release juice abundantly. If suddenly the pear turns out to be rather dry and does not give abundant juice, then it will be possible to add one or two glasses of water to a container with fruits.
We put the jam on the fire and, bringing it to a boil, cook over low heat for an hour and a half. Do not forget to constantly stir the jam and remove the foam from it. Pour the finished delicacy into hot dry jars and tightly close the lids. Fragrant preparation for the winter is ready. Bon appetit and good heroic health!
How to make pear jam, Violetta Londareva told.

Pear jam recipes for the winter

The recipe for making delicious clear pear jam with whole slices is very simple. Any hostess, even a beginner, can cook it ...

3 h

200 kcal

5/5 (8)

Not many people make pear jam. And in vain. I cook it according to my mother's recipe - whole slices in a clear syrup. It turns out gourmet delicacy. In a crystal vase - golden slices of pear in syrup - a decoration of any table. And the taste of the jam is delicate with a delicate charming aroma.

For jam according to this recipe, any pears will not work. Choosing fruits of medium ripeness. Unripe pears will not give the desired flavor, and the slices will turn out to be harsh. Very ripe ones will boil, and you will get a cloudy jam. It is preferable to take pears of varieties with a dense, not crumbly base.

So, we chose the right pears. If the fruit is not large, you can cut into 4 parts. We divide the larger ones into six slices. We remove the core with bones and the tail. The base for the jam is ready.

Ingredients for amber pear jam

We will need:

Tip: if we want to add an extra zest to pear jam - for example, plum or lemon (in this case, plus 0.5 kg of sugar), then we add them to the list of ingredients. For a given volume of pears - 1 small lemon or a pound of strong plums, cut in half with pits removed.

Cooking process

1. In an enamel pan or bowl, prepare sugar syrup. Pour water to the bottom, pour sugar. On low heat, stirring so that the sugar does not burn, bring to a boil. Boil the syrup for 3-5 minutes so that excess moisture evaporates and the syrup becomes thicker.
2. Dip the pear slices into the boiling syrup. Gently take the saucepan by the handles and shake the contents so that all the slices are evenly immersed in the syrup. In no case do not interfere with a spoon! Boil 5 minutes. Remove the pan from the stove and leave for at least 5 hours. During this time, the pear slices will soak in the syrup. This will allow them to stay whole and not boil. At the same stage, if desired, add other ingredients - plums or lemon.
3. Put the pot back on the stove. Bring to a boil. In the process of heating, periodically shake the pear slices in sugar syrup to stir. I still don't recommend stirring with a spoon. We keep the boiled mass on low heat for another five minutes. We remove the foam, which should move away from the edges to the center - this is an indicator that the jam is almost ready. At the end of cooking, you can gently stir the jam with a wooden spoon or spatula.
4. Pour hot jam into prepared jars. Cover with paper sheets. When the jam has completely cooled, it will be possible to close the jars with lids.

Banks are prepared in advance- wash with laundry soap and soda. Rinse in running water. Pasteurize or bake in the oven.

How to store jam

There are no special recommendations here. We store pear jam, like other jam - in a cool dry place. This cooking method allows you to save jam even in the pantry of an ordinary apartment or on a shelf in a kitchen cabinet.

Tip: when storing in a cellar or refrigerator, it is important that there is no temperature difference and no condensation appears on the lid on the inside.

Pear slice jam in clear syrup delicious on its own. It is good as an independent dessert, for tea or even coffee.

Can be used to decorate open homemade pies. It's both delicious and beautiful. Just imagine a golden yeast dough cake topped with golden pear slices! However, such a filling is also ideal for shortcrust pastry.

I would also suggest this delicacy: mix a few teaspoons of jam with kefir. You get a delicious kefir dessert with pear slices.

Advice: offer this treat to your kids. I'm sure he will be asked to cook this delicious dish more than once.

The recipe for making pear jam with whole slices is very simple. Any hostess, even a beginner, can cook it. By the way, a jar with such jam can be used as a gift. Jam Not only does it taste great, but it also looks aesthetically pleasing.

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Pear jam recipes for the winter

Pear jam a great way to prepare this delicious fruit for the winter. A pear is one of everyone's favorite fruits, early or late it is always very juicy and sweet and is loved by adults and children. But in winter it is not available to pick a pear from a branch and enjoy its great taste, of course you can buy it in the store in winter, but they are not cheap and such a delicacy is not always available and healthy, so if you like pears, then it’s better to make them preparations for the winter and enjoy a wonderful pear dessert from a jar.

Put your jam in a bowl in winter, pour hot tea, and you will get a lot of pleasure from your labors. In our time, we have already accumulated quite a few pear jam recipes, but you really want to cook something that will not let you spoil the fruit, throw money away and spend time and effort in vain. We have tried to make it as useful as possible for you. a selection of recipes pear jam which are personally verified by us.

1. Pieces of pear jam
2. Whole pear jam

Thick pear jam for the winter

An old and proven recipe, which was used by our grandmothers. An excellent filling for wind pies and buns that you will cook for your loved ones in winter will not leave them indifferent and will give a lot of pleasure from such sweet pastries. It is prepared quite simply and does not require large expenses. A recipe with detailed instructions will make the preparation of this jam absolutely not a troublesome task.

And so now we will tell you how to cook this jam with detailed instructions for the process itself.

Thick pear jam

• Pears - 2 kg;
• Sugar -1 kg;
• Water - 200 g.

Let's start cooking:

It is best to take well-ripened and soft fruits.

Step 1 Pears need to be washed and peeled, cut them and remove the core.

Step 2. Immediately pour water into the cooking container, this is necessary so that when you put the pear on the fire, it does not immediately stick to the bottom, because the pear itself is sweet and without water it will immediately stick to the bottom and as soon as the container will be warmed up, the jam will immediately begin to burn and will stick all the time in the same place.

Step 3. Cut the peeled pear as small as possible, then they will be better boiled.

Step 4. Sprinkle the chopped pear with sugar.

Step 5. Put on low heat and bring to a boil.

Let it boil over low heat, do not increase it, otherwise it can stick and burn very quickly, which will spoil the taste by giving it a burnt aftertaste.

Step 6. Stirring constantly, bring the jam to a thickening.

Step 7. When the density you need is reached, remove from heat and pour into sterilized jars, roll up and turn over. When the jam has cooled, lower it into the cellar.

Bon appetit!

Pieces of pear jam

Very tasty jam in pieces, reminiscent of candied fruits or pear sweets. Your homemade sweet tooth will love it. Perfect for tea drinking in the family circle. Such a winter preparation will wonderfully add variety to winter sweets and make your cold winter evenings sweeter in a warm family circle.

We will tell you how to cook this yummy with a detailed description of the preparation so that the preparation is successful and not a burden.

Pieces of pear jam

For cooking you will need:

• Pear - 1 kg;
• Sugar - 1 kg.

Let's start cooking:

For this recipe, it is necessary to take hard or unripe pears, because it will not work from a soft pear.

Step 1 Wash the pears, peel, cut and remove the core.

Step 2. Cut them into half rings about 0.5 cm thick, maybe a little thicker.

Step 3. Sprinkle with sugar, cover and shake well so that the sugar is distributed between the pear slices and leave for 2 hours for the pear to release its juice.

Step 4. Put on low heat and bring to a boil, boil for 2 minutes.

Remove from heat, let the pear cool.

Step 5. After the pear has cooled down, it must be put on fire and also brought to a boil and let it boil for 2 minutes. So you need to do it 1 more time.

Step 6. After the jam has boiled 3 times, remove it from the heat and you can already pour it into sterilized jars.

Step 7. Roll up the jars with lids, turn over and let it cool. After cooling, lower it into the basement.

Your jam is ready!

Pear jam with pumpkin for the winter

A wonderful combination of fragrant pear and sweet pumpkin will surely please you. This preparation is perfect for adding fruit to pies and even muffins, you can add this sweetness to cottage cheese desserts. The syrup will also not stand aside, they can perfectly soak cake layers or pour over pancakes. Very tasty and easy to eat this jam with tea. Sweet cereals with such jam are excellent.

We will tell you how to cook such a wonderful preparation in the winter so that it is not difficult for you.

Pear and pumpkin jam

To prepare, take:

• Pear - 600 g;
• Pumpkin - 300 g;
• Sugar - 500 g;
• Water - 300 g.

Let's start cooking:

Pears need hard varieties or those that have not yet ripened, they must be hard.

Step 1 Wash the pear and remove the core. Slice the pear however you like.

Step 2. Peel the pumpkin, remove the seeds and cut the same way to your liking.

Step 3. Put a cooking container on the fire, pour water into it and add sugar.

Let the syrup boil, let all the sugar dissolve.

Step 4. When the syrup is ready, pour in the pear and pumpkin, mix thoroughly.

Step 5. Bring the jam to a boil and let it simmer for 20 minutes, stirring as gently as possible during cooking to keep the fruit whole.

Step 6. Pour it into sterilized jars.

Roll up jars and turn over.

Wrap the jars in a warm blanket until cool. Then lower into the basement.

After opening in winter, store it in the refrigerator covered with a nylon lid.

Enjoy your meal!

Jam with spices "Oriental pear"

Incredibly flavorful jam! It will become just a highlight among your winter preparations. Incredible aroma of jam will bring you a lot of pleasure. By adding such jam to baking, it will make it very rich and fragrant, your whole family will come running to the smell of such sweetness. Having prepared it once, you will not be able to refuse yourself to prepare it again. Your whole family will love it and your guests will praise it.

Here you will find a recipe for this jam with a detailed description of the preparation.

Pear jam with spices “Oriental pear”

To make jam you will need:

• Pear - 600 g;
• Sugar - 400 g;
• Turmeric - a quarter of a teaspoon;
• Carnation - 3 pieces;
• Fennel - a quarter of a teaspoon;
• Anise - a quarter of a teaspoon;
• Water - 100 g.

Let's start cooking:

Step 1 Wash the pears thoroughly, cut and remove the seeds.

Step 2. Cut the fruit into small slices.

Step 3. Pour water into the cooking container and add sugar.

Step 4. Put on fire and stir.

Step 5. When the syrup starts to boil, pour turmeric, cloves, fennel, anise into it. Bring to a boil, let the syrup simmer for 7 minutes over low heat.

Step 6. Then pour the pear into the syrup, bring to a boil.

Step 7 Let the pear boil for 30 minutes. During cooking, stir as gently as possible so as not to turn the pears into porridge.

Step 8. Pour your jam into sterilized jars, roll up and turn over.

Now let the jars cool down, then lower them into the basement.

Your Oriental Pear is ready to eat!

Pear jam with grapes "With a twist"

The name of the jam speaks for itself, it really has a twist, as it contains grapes. And the addition of lemon and orange juices makes the jam taste just incredible and unusual. A jar of such jam, of course, will not be very cheap, but the taste will pay off all your costs, both financial and physical.

This jam is just perfect to smear, for example, cookies for tea or add to a cake layer. It will not leave indifferent any member of your family, as well as none of your guests. Believe that, having prepared it, you will not regret that you spent time and money, because by spring there will not be a single jar of this delicacy left in the basement.

We will share with you the recipe for such sweets with a step-by-step description of the preparation.

Pear jam with grapes “With raisins”

To make jam you will need:

• Pears - 1 kg;
• Kish-mish grapes (or other white seedless grapes) - 300 g;
• Lemon - 1 piece;
• Orange - 1 piece;
• Sugar - 1 kg;
• Water - 150 g.

Let's start cooking:

Step 1. Wash the pears thoroughly, cut and remove all the bones. Then they must be cut into a medium-sized cube, it is desirable that the pear is slightly larger than the grapes.

Step 2 Grapes must be picked off the bunch and washed very well. When using grapes in blanks, remember that you need to wash it very well, it contains natural yeast on the surface of the skin, and if they are not washed off, the blank may ferment. Pour it into a colander and let it drain well.

Step 3. Now put a cooking container on the fire and pour water into it, pour sugar into the water, bring to a boil, let the syrup boil for 5 minutes.

Step 4. Add fruit to the syrup and let it simmer for 5 minutes, over low heat, it should not boil strongly.

Step 5. Now take a lemon and roll it on the table so that it softens and gives juice.

Cut the lemon in half and squeeze the juice into the jam.

Step 6. Now take an orange and soften it in the same way, cut it in half, squeeze out the juice, then make rotating movements with a fork to squeeze out the remaining juice and a little pulp.

When squeezing juice from citruses, make sure that the seeds do not get into the jam, it is better to squeeze the juice into a bowl, the seeds can give bitterness.

Step 7. Let the jam boil now for another 5-10 minutes.

Step 8. Remove from heat, pour into sterilized jars, roll up, turn over and let it cool.

Your delicious jam for the winter is ready!

Whole pear jam

Very tasty pear comes from childhood. According to this recipe, our grandmothers prepared pears, because before there was no such variety on store shelves and we had to stock up to the maximum in the summer even with sweets for winter desserts. Then this recipe was forgotten due to the fact that a lot of factory-made sweets appeared, but these days they are already rather fed up and I want something homemade and natural. These pears, like no other, will diversify the winter sweet table and delight you and your loved ones.

We will tell you how to cook these wonderful pears. A detailed description of the preparation will help you easily do it right.

Whole pear jam

In order to prepare the workpiece you will need:

• Pears (preferably lemon varieties or others, but dense and small) - 5 kg;
• Sugar - 3 kg;
• Water - 1200

Let's start cooking:

Step 1. Wash the pears well and prick each with a needle, it is better not to use a toothpick because it becomes limp and pieces of wood can remain in the pear. Place the pears in a jam jar.

Step 2. In a separate container, boil the syrup from sugar and water. The syrup must be boiled for 7 minutes.

Step 3 Pour the hot syrup over the pears and let them cool completely.

Step 4. After the pears have cooled completely, put them on the fire and boil for 10 minutes over low heat, they should not boil much. You need to stir carefully so as not to damage the whole fruit, because it is jam from whole pears, so that they remain whole and do not turn into jam.

Step 5 Remove from heat and let them cool completely again. So it will be necessary to repeat 3 more times throughout the day (4 times in total), you can set aside and continue cooking the next day if one day was not enough for you. Do not worry, the pears will not turn sour even if you proceed to continue even in the evening of the next day.

Step 6. After you have boiled the jam 3 times already and for the last time, pour the jam into jars, it is better to take jars with a volume of 1 liter, because the jam does not consist of chopped fruits and it will not fit well in small jars. Jars must be sterilized.

Step 7. Roll up the jars with lids. Turn over and wrap in a warm blanket until completely cool. Dip the jars in the basement or move to another dark and cool storage area.

After opening, it is better to store the jar in the refrigerator, tightly closing it with a nylon lid, because there is little sugar in the jam, and it can quickly ferment.

Now your whole pear jam is ready! Enjoy your meal!

Treat your family and friends with winter pear preparations and enjoy healthy, natural homemade sweets.

Bon appetit and warm winter evenings! And be always healthy!

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Pear jam, the recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It contains many useful vitamins and minerals, and in winter they are severely lacking. Fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baking and drinks, so it should be prepared in sufficient quantities.

Secrets of making pear jam

Delicious pear jam is easy to prepare, but for some, the cooking process is new, so they ask a lot of questions. There are special nuances in the cooking process that are not always included in the description of the recipe, and they will be discussed further.

Which variety is best for pear jam?

Pear jam for the winter can be made from any variety, but each of them will give a special taste to the dessert. Depending on personal preferences, you can choose varieties to taste, but autumn fruits, dense and juicy, are most suitable. They do not boil soft during long processing and retain their shape.

A sour-refreshing delicacy will turn out if you take a wild pear as a basis. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. A unique aroma will be in jam made from Limonka pears. Duchess is more suitable for jams and marmalades. Popular varieties in the preparation of pear jam are Autumn Bergamot and Angouleme. Of the store varieties, you should pay attention to the sweetest Conference, which is also good after heat treatment.

How to prepare pears for jam?

Pear jam, the recipe of which is very simple, requires careful preparation of the fruit. Firstly, they must be dense, whole, with an elastic crust. It is desirable that there are no dents or dark spots on the pears. Overripe fruits should be removed immediately.

Pears must be thoroughly washed, wiped or allowed to dry. The stalks and core should be removed. If there are still small damages on the surface, they should also be removed, since only undamaged pulp should get into the jam.

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces for the most part will retain their shape, and in the second, a dessert of a uniform consistency will be obtained. Each hostess herself chooses in what form she likes pear jam.

How to cook pear jam for the winter without sterilization?

I wonder how to cook pear jam without sterilization? There are a couple of ways. In the first case, the jars must be roasted in the sun. They are placed in direct sunlight for several hours so that they heat up well before placing jam prepared according to the usual recipe. The second method requires long-term cooking of fruits along with lemon slices or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will be significantly reduced.

How to cook pear jam in a slow cooker?

With the help of a slow cooker, the process of making pear jam is greatly simplified. It is enough to know which modes and how many minutes to use. So, step by step instructions:

1. Pears (1 kg), sugar (800 g) and citric acid (0.5 tsp) are poured into the bowl, the “Stew” or “Jam” mode is set for 1 hour;
2. Use the "Heating" function for 30 minutes;
3. Set the "Steaming" mode for 30 minutes, after which the jam is rolled up.

How to understand that pear jam is ready?

It may take a lot of time to make pear jam. A step-by-step recipe with a photo will simplify the cooking process, but you need to know when the dessert is ready. If the proportions are observed and the recipe is followed exactly, you can not worry about whether the pears were cooked enough. But to be sure, it is important to remember that the finished pear jam becomes transparent, the fruits resemble jelly-like pieces, and the syrup becomes thick. Only in this form can the delicacy be poured into jars and rolled up for the winter.

Why is pear jam liquid?

Many novice housewives are wondering why pear jam has not thickened. There may be several reasons for this:

• Firstly, during the preparation, all the steps prescribed in the recipe were not followed.
• Secondly, an insufficient amount of sugar affects the density of the jam, since the lack of an ingredient will prevent the syrup from thickening to the right extent.
• Thirdly, the reason may be that the fruits turned out to be very juicy, and the excess moisture did not have time to boil away. In this case, it is recommended to resort to evaporation of the liquid by additional heating of the jam. The more cycles of bringing to a boil and cooling down, the thicker the dessert will turn out.

Why is pear jam candied?

Most often, it is pear jam that is candied, the recipe may not include citric acid, the absence of which provokes sugaring. To prevent this from happening, the delicacy needs sourness. You can add it not only with the help of preservatives, but also when combined with other fruits.

There are other reasons that simple pear jam candied, among them - non-compliance with the conditions of storage or use, namely:

• storage period exceeded;
• when using jam directly from the jar, other products got into the delicacy;
• jar is not hermetically closed.

Often, during the cooking process, the proportions are violated, for example, if the proportion of sugar or honey is exceeded, the future jam will quickly become candied. The same thing can happen if the syrup is boiled for too long. Sugaring also occurs when the syrup is boiled for insufficient time. Sugar does not have time to dissolve, and unnecessary crystals remain in the delicacy.

To return the jam to its former consistency, you can put an open jar in a metal bowl, pour water into the pan to the level of the jam, and add a tablespoon of water on top of the jam. The contents in the pan are heated over low heat and simmer until the jam takes its former form.

What goes well with pear jam?

Pear jam is versatile, so it can be combined with different fruits. The most popular additives are apples, citrus fruits (oranges or lemons), grapes, lingonberries. To taste with a pear, vanilla, cinnamon or poppy seeds are used. You can learn how to properly prepare pear jam with additives from a selection of recipes.

The benefits and harms of pear jam

Pear jam is a delicious treat, but can everyone eat it? Many are interested in the value of pear jam for the winter and whether it is worth preparing it in the presence of chronic diseases. For those who are interested in the issue of healthy eating, this section is dedicated to ...

What is useful pear jam?

Pear jam, the recipes of which are presented in abundance on the page, has a lot of advantages, which is why the delicacy is recommended as a constant source of vitamins even in the summer. The fruits saturate the dessert with a number of substances described below:

1. essential oils with a diuretic property, which has a beneficial effect in the treatment of diseases of the liver, kidneys and prostatitis;
2. arbutin - a natural antibiotic;
3. vitamins A, B1, B2, C, PP, carotene and folic acid;
4. mineral salts of potassium, iodine, iron, manganese, copper, cobalt, phosphorus, calcium, molybdenum, magnesium, zinc;
5. organic acids that create a favorable microflora in the stomach;
6. useful sugars;
7. pectin, which naturally increases the body's resistance to bacteria;
8. catechins, rejuvenating skin cells;
9. nitrogenous substances that strengthen the intestines and stomach;
10. tannins that have a beneficial effect on the work of the digestive tract.

What is the harm from pear jam?

Pear jam cannot be called a harmful product, since the benefits of its use are many times higher than the possible negative effect. First of all, any jam, including pears, consists of sugar, so the product is considered harmful for the figure, the condition of the teeth, as well as for people with diabetes.

The second type of negative impact is associated with the use of jam on an empty stomach. The acids that make up the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only benefit the human body.

What is the calorie content of pear jam?

For those who care about the figure, it is important to know what is the calorie content of pear jam per 100 grams. It is 214.6 kcal. For a more detailed calculation, we indicate the calorie content of pear jam in a teaspoon - 32.2 kcal.

Is it possible to pear jam with gastritis?

Pear jam has a beneficial effect on the digestive tract, but in the case of gastritis, you need to be careful. Much depends on the stage of the disease and the type. For example, with increased acidity, pear jam will only help during treatment, and vice versa, with reduced secretion, you will have to abandon the sweet product.

In addition, preference should be given only to home-made treats, as jars from the store probably contain preservatives. In the acute stage, you should not lean on the product, it is better to limit yourself to 1-2 tablespoons and drink them with warm milk or weak tea. Water in this case is not suitable, as it will provoke heartburn.

Can pear jam be used for pancreatitis?

Pear jam for pancreatitis is allowed due to the presence of useful substances that have a beneficial effect on the pancreas. But this does not mean at all that you should not stick to the prescribed diet and eat treats with spoons. A couple of teaspoons a day will do the trick, nothing more.

How to store pear jam?

The benefits of pear jam are obvious, but it must be stored properly so that it does not deteriorate over many months. If pear jam is properly prepared, a simple recipe for which can be found on the website, and storage conditions are observed, you can enjoy dessert for a long time, but often it ends much earlier than the expiration date.

How to store pear jam?

Pear jam for the winter can be stored at room temperature, but the jars must be hermetically sealed, and the room must have dry air. There are recipes in which the mass fraction of fruit is greater than sugar. Such jam should be stored in the basement or refrigerator.

In order to extend the shelf life, it is better to adhere to the standard rules for storing jam: at a temperature of 10 to 15 degrees in a dry room. If the humidity and temperature fluctuate frequently, it is a good idea to keep an eye on the lids on the jars, as over time they can become deformed due to rust formation, causing the jam to spoil.

How long does pear jam last for the winter?

Pear jam (recipe with photo) for storage in the refrigerator is recommended to be kept for no more than two weeks. But winter blanks, with proper storage, can stand up to 3 years. If pear jam is combined with fruits that have seeds, such as plum or apricot, then such delicacies are stored for no more than a year.

How to determine that pear jam is gone?

The first sign of spoiled pear jam is an unpleasant smell after opening. Foam or bubbles on top indicate ongoing fermentation. Another sign could be mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam is moldy?

Mold forms if air enters the jar, so you should wrap the delicacy well for the winter and constantly check the jars for integrity. If, when rearranging the bank, the lid falls or hits hard, it is better to take it home immediately and start eating the contents, since even a weak blow can deform the lid.

If mold appears on the surface of the pear jam, it can be removed, and the remnants of the goodies can be used in baking or for making drinks, for example, in tea or compote. In severely advanced cases, you can boil the jam again, removing the resulting foam, into which the remaining fungus folds.

Pear jam fermented - what to do?

The fermentation process occurs in two cases: with a lack of sugar or if the jam is undercooked, that is, the syrup is not thick enough. To remedy the situation, you can separate the syrup from the pears, add 300 grams of sugar to it and boil to the desired density. After that, the fruits are returned to the syrup and boiled for another 15 minutes.

There is another processing option - the preparation of drinks by fermentation, for example, beer, cider or wine. On the Internet, you can find recipes for distilling fermented jam, which will help save a spoiled delicacy.

Pear jam for children, pregnant women and lactation

Pear jam is a popular delicacy, but in special cases, you need to know for sure whether you can enjoy dessert in abundance or temporarily limit yourself.

Is it possible to make pear jam during pregnancy?

Pear jam for pregnant women can have both positive and negative effects. Firstly, it is rich in folic acid, which should be actively consumed in the first and third trimesters. Secondly, pear jam, especially sour varieties, contains ascorbic acid, which contributes to the excellent absorption of iron. Thirdly, an abundance of potassium contributes to the normal functioning of the heart, and in fact during pregnancy, the load on this organ increases significantly.

During pregnancy, pear jam should be limited if a woman suffers from indigestion. Juicy fruits accelerate peristalsis, so you should not abuse them. True, many pregnant women suffer from constipation, so pear jam can help with them.

Pear jam is a good antimicrobial and antiviral agent, so pregnant women should eat it during cold epidemics. Eating cottage cheese, poured with pear jam in the morning, you can protect yourself from unwanted infection.

Is it possible to make pear jam during lactation?

The pear belongs to hypoallergenic products, therefore, immediately after childbirth, you can eat jam from a juicy fruit without fear for the baby. As a rule, newborns do not react to this product introduced into the mother's diet. To the question of whether pear jam is possible for a nursing mother, the answer is obvious. For women who have given birth, it is useful in terms of preventing constipation, and for a baby - as a rich source of vitamins and minerals.

In rare cases, pear jam can cause bloating, colic, or allergies, but this often happens if you eat industrially prepared jam. Preservatives are added to such products, which have a negative effect. If you want to enjoy pear jam while breastfeeding, it is better to prepare it yourself.

At what age can children eat pear jam?

Pear puree is allowed to be introduced into children's complementary foods from six months, but first the baby should already get used to apples. With pear jam - not everything is so simple, since it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years old. Others tend to believe that this is too late, so it is not advisable to stick to it.

In this regard, pear jam can be given to children from the age of one, first adding to food, for example, porridge or cottage cheese casserole. In the absence of restrictions in each case, children are pampered with a delicacy at will, but not overzealous in large portions.