Not very sweet pear jam. Whole pear jam

Pear jam is a healthy sweet treat. Hostesses prepare desserts of various types: with whole fruits, slices, oranges, apples, nuts, lemons. The article describes how to prepare a sweet mass in a slow cooker and a “five-minute” recipe.

Before starting preparations for the winter, you need to find out more information on how to make pear jam, buy suitable varieties ripe fruit and additional ingredients. Special attention - proper sterilization containers. If you follow the recommendations, thick fragrant jam from pears is good all winter.

Preparing fruits and containers

Important nuances:

• pears for jam should be ripe, but not beaten;
• for some recipes (jam with whole pears), you will need fruits with dense pulp, not overripe;
• rotted areas are removed. With a large area of ​​\u200b\u200bdamage, fruits are not used;
• it is important to thoroughly wash each fruit, remove the stalks, cut into 4-6 frequent, get rid of the seeds. For thick jam and dessert in a slow cooker, fruit raw materials are cut into medium cubes or cubes;
• in most recipes, the skin is retained, if desired, you can peel the fruit to make a thick pear jam. With this approach to preparation, the fruits are more actively boiled, the mass is more homogeneous;
• chopped pears are combined with sweet syrup or covered with sugar according to the recipe. You can sprinkle the prepared fruits with lemon juice to preserve the pleasant color of the pulp.

The container is washed with soda, thoroughly rinsed out the remnants bulk product, calcined jars in the oven or steamed over the kettle. The presence of a microwave or double boiler greatly facilitates the sterilization process, eliminates the heat in the kitchen from bubbling water during. A large article is devoted effective ways the fight against microbes during the preparation of cans for seaming all types of conservation.

Recipes

It is easy to prepare several varieties of pear jam. Can be processed at one time a small portion fruit (2-3 kg), add one of the fillers, test new recipe. With this approach, the hostess does not have noticeable fatigue during the preparation of the sweet mass. For the winter in the pantry there will be 10-15 containers with several varieties of pear dessert.

If the hostess does not want to make jam, then you can save the fruit for the winter using another proven method. Learn how to freeze pears in the freezer. Pieces of fruit are suitable for making compotes, as a filling for pies and casseroles. From thawed pears, a useful filler is obtained. oatmeal for breakfast. Frozen pears have an important advantage: unlike some types of berries and fruits, after thawing, the pieces do not turn into "porridge", they retain nice view and flesh color.

simple recipe

How to make pear jam for the winter:

• prepare 1 kg of fruit, cut into slices;
• from 2 glasses of water and sugar (250 g) boil the syrup, remove the foam;
• add pears to the sweet liquid, cook over low heat until the fruits become soft and transparent;
• average cooking time - 1.5 hours;
• 15 minutes before the end of the process, add the grated zest from two lemons;
• Pour the finished jam into jars, immediately roll up, put away for storage in cool place.

From pear slices

How to cook pear jam with slices:

• it is important to choose a variety with dense fragrant pulp, for example, Bere Bosk;
• 2 kg of fruit is enough for one serving;
• after washing, removing the tails and core of the pear, carefully cut into 4 parts;
• prepare syrup as in previous recipe, proportions: water - 350 ml, sugar - from 700 g to 1 kg;
• after boiling, the syrup should be transparent;
• put the prepared pears into a saucepan, pour over the hot sweet mass, put the container on the fire, boil, boil for 5 minutes, remove from the stove to cool;
• repeat the operation again, set aside the fruit mass again;
• the third cooking run lasts from 10 to 40 minutes, until the neat pieces are completely cooked.

On a note! Amber jam from pears - this is often called a dessert with fruit slices. Subject to technology sweet mass it produces a pleasant color and taste.

With whole pears

Great dessert for family celebrations and evening tea. Subject to technology, the fruits remain whole, dense, pleasant. The addition of citric acid prevents sugary taste, increases the preservation of pear dessert.

Whole Pear Jam Recipe:

• prepare a syrup from 600 g of sugar and 250 ml of water;
• prepare the pears, remove the tails, but do not cut. Be sure to make punctures in several places so that the skin does not burst during cooking;
• put whole fruits into boiling syrup, make medium fire, boil for a quarter of an hour, turn off the stove, leave the container for 5-7 hours;
• repeat the boiling of pears and syrup three to four more times. The more visits, the darker and thicker ready dessert, the main thing: do not overdo it;
• roll up jam in sterilized glass containers.

With lemon

Natural sour juice added to many types of pear jam. Pleasant sourness prevents cloying, which many do not like.

The amount of lemon juice depends on the serving of pears. On average, per 1 kg ripe fruits enough to squeeze natural product from medium citrus. When preparing pear jam with lemon, some housewives replace lemon juice orange, the dessert is no less refined, but without a slight sourness.

Lemon juice is added at the beginning or middle of cooking. Some recipes call for citrus zest. In this case, the grated peel from a lemon or orange is placed towards the end of cooking, a quarter of an hour before the boiling product is packaged in sterilized jars.

dense

Recipe:

• ideal jam for filling pies and other types sweet pastries;
• thick pear jam it turns out if you skip the fruit slices through a meat grinder or peel the chopped fruit, chop to the state of cubes;
• 1 kg of fruit will need the same amount of sugar;
• add freshly squeezed juice of 1 lemon, a pack of pectin to the pear mass (optional, for density and jelly-like consistency);
• thick jam cook over low heat until fruit softens, stirring frequently to natural dessert did not stick to the bottom;
• be sure to remove the resulting foam;
• package the finished product, as usual, in sterilized jars.

With the addition of apples

How to cook jam from pears and apples:

• for a thick jam resembling mashed potatoes, be sure to peel the fruit, remove the peel. For jam, it is enough to cut the fruits into slices, prepare according to the standard procedure;
• in a saucepan, combine 1 kg of ripe, chopped pears and apples, pour in the juice of 1 medium lemon, add 700-750 g of sugar, a bag of vanillin, a little cinnamon (on the tip of a knife);
• pour the fruit mass with a sugar mixture, wait until the fruit slices or pieces (without skin) release juice;
• boil the mass in three passes, each for half an hour, with frequent stirring;
• do not digest thick jam: a rich brownish-brick shade is a signal for the end of the process.

On the page, read about how to clean crystal to make it shine and how to remove dirt.

In a slow cooker

Simple Recipe:

• prepare the pears, cut into small cubes;
• transfer the fruits (1 kg) into the multicooker bowl, add sugar - 700-800 g, mix. For further cooking, turn on the "Extinguishing, jelly" mode for 1 hour. After processing, the fruits will become soft, juice will appear;
• after the specified time, open the lid, leave the mass until completely cooled;
• boil pear jam in three steps;
• for the second time, add the juice squeezed from a large lemon, mix;
• the second and third runs set the time to 15 minutes plus the “Steaming” mode;
• gradually changing appearance and the state of the cut fruit, a pleasant shade of caramel appears;
• thick jam laid out in jars sterilized in a slow cooker or oven, rolled up for storage for the winter.

Five Minute

Recipe for making delicious pear jam in a slow cooker:

• sort out the fruits, reject units with a wormhole and rotten areas;
• pears should be ripe, but not very soft;
• remove unnecessary parts, cut into slices about 2 cm thick;
• for one serving, take 1 kg of fruit, 300 g of sugar, 1 tbsp. l. lemon juice, the same amount of honey, a bag of vanillin;
• combine all components with chopped fruits, after 7 hours start cooking, after mixing the fruits with the released juice and dissolved components;
• boil the pear mass over low heat, boil for no more than five to seven minutes while stirring;
• pour the boiling fruit mass into jars, immediately cork.

Pear dessert for the winter is an ideal option for homemade preparations for tea drinking and as a filling for muffins, baked and fried pies. Transparent pear jam for a gala dinner is obtained by boiling the slices over low heat with the addition of lemon juice. Thick jam is easy to prepare from crushed fruit mass with big amount Sahara. Whole pears in sweet syrup always delight the guests at the table. Experiment, use our recipes, share your tips! Good luck preparing!

Step-by-step video - recipe for fragrant pear jam with amber caramel slices:

Pear - amazing fruit rich in stock beneficial vitamins, It has 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 treat will do sweeter pancakes, 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:

1. We combine sugar and water in a saucepan, put the mixture on fire and cook until the sweet crystals are completely dissolved.
2. Without wasting time, peel the pear seeds, cut into slices. Prepared fruit pieces drop into hot syrup, add the zest removed from the lemon with fine grater. She will remove excessive cloying.
3. Cook the workpiece for about two hours over moderate heat until 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:

1. Washed apples and pears cut into in small pieces, having previously cut out the cores and spoiled places, put them in a bowl or basin of a suitable displacement.
2. Sprinkle fruit with sugar Apple juice and squeeze in the lemon juice. 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”, because 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:

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

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:

1. We prepare raw materials. We sort out lingonberries, wash them. Pears are washed, peeled and cut into small thin slices.
2. Pour sugar into a basin or pan with a wide bottom and pour it boiling water, so all the sweetener crystals will disperse faster. We put the syrup on the fire and cook until it boils.
3. 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.
4. 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:

1. 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.
2. 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 can please not only taste buds, but also the look of the most captious aesthete. Transparent pear slices, immersed in a 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:

1. 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 amber slices maintain its integrity, and the rest - you should focus on personal preferences.
2. 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 before extracting juice. For it to be, it may take a night or a whole day.
3. 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 peel able to turn an unremarkable jam from your favorite, but such familiar pears into gourmet 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:

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

With oranges

Thick jam from pears turns out to be tasty in itself, but if you add to pears sunny orange, 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:

1. Wash 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.
2. 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).
3. 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:

1. A pot with enough water should be placed on the stove so that a kilogram of prepared pears can be easily boiled in it.
2. 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.
3. 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.
4. 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 petal or chopped almonds;
• 1200 g of sugar;
• 10 g grated root ginger;
• 20 ml brandy;
• 2 medium lemons

Cooking algorithm:

1. 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.
2. 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 sealed in sterile glass jars.

Pear jam recipes for the winter

Pear jam great way blanks of 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 period it’s 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. Recipe with detailed instructions makes making this jam a breeze.

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

Thick jam pear

• 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 delicious jam 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:

This recipe calls for pears. durum varieties or not ripened, because it will not work out of 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

Perfect combination fragrant pear And sweet pumpkin will surely please you. Such a blank 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, keep covered in the refrigerator. nylon cover.

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 Eastern 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 a sweet with step by step description cooking.

Pear jam with grapes “With raisins”

To make jam you will need:

• Pears - 1 kg;
• Grapes Kish-mish (or other white grapes pitted) - 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 delicious 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, diversify the winter sweet table and delight you and your loved ones.

We will tell you how to cook these wonderful pears. Detailed description cooking 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 already 3 times and 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 winter preparations from a pear to your family and friends and enjoy healthy, natural homemade sweets.

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

Great( 4 ) Badly( 0 )

The first experience is not lumpy!..

Lived, damn it ... I cook jam ...
No, well, in fact, everything is of good will and desire, and, perhaps, of some kind of necessity. At work, they rolled 5 kilograms of pears. My favorites are "Severyanka". For those who know this variety - explanations are superfluous. For those who live on the other ends of our vast planet - This is perhaps the most delicious variety of pears in the world: very sweet, medium hard and a little "grainy". In general, what, in my opinion, pears should be!

The paradox is that they brought me pears just when I bought a small bucket of them a couple of days before and cracked them heartily. By the way, chic appetizer for cognac...

Therefore, a strong-willed decision was made - you need to expand your horizons and cook the same jam! I myself don’t really like it (only blackcurrant), but fruit drinks with any jam are a lot! And if I don’t eat it myself, I’ll give it away to friends who are greedy for sweets and freebies. In short, it won't go away...

I’ll tell you about another reason later, but for now we take:

Five kilograms of Severyanka pears and four kilograms of sugar. Why, ask not 1 to 1? So cut the pears and separate the excess ...
In general, before starting cooking, I listened and read about 4-5 recipes for pear jam, including quite original, interesting ones, passed down from generation to generation. But, and I do not regret, I brought out my recipe. Maybe someone is already doing this - then he is a great fellow!

Pears cut in half, remove the core and divide into 2 more parts. That is whole pear divided into 4 parts (large ones into 5-7):

Meanwhile, in a suitable large container (I have a great and irreplaceable cauldron) we make syrup. Since I like thinner jam so that I can make fruit drinks, I pour 0.5 water into the cauldron. (Theoretically, 100 ml is enough.) I heat it up a little and add the first kilogram of sugar:

Carefully and carefully try to dissolve the sugar. This, I say right away, will not work for you ... - therefore, as soon as it turns into a mass homogeneous with water - we fall asleep the second kilogram. And then, using the same technology, we dissolve all 4 kilograms. In parallel, all this heats up and the sugar gradually dissolves. We get such a hot (not boiling!) Syrup:

And then safely pour our 4 kilograms of chopped pears there and mix:

We need the jam to boil 3 times. That is…
We bring it to a boil for the first time (do not forget to stir and, if it does, remove the foam) and turn it off! After the first boil, the syrup will become completely transparent, and the pears will look like this:

Ask why I did not clean the skin? Haaa...
Well, firstly, I love her very much with these pears, and secondly, I wanted to preserve the integrity of the slices so that they would not eventually turn into porridge (scientifically - “jam” :))
After almost complete cooling, we perform a similar procedure with pears - again bring to a boil. The interval, by the way, between boils can be quite large. (For example, between the second and third, I generally went to the recreation center for a day ... hehe.)
In general, I mean that you don’t need to vegetate over the vat and conjure so that it boils faster
After the second boil, add a little fresh pears. This is for the beauty of the final jam. "Late" pears will be a different color and contrast with the rest of the jam.

Well, then everything is simple! Bring to the third boil and wait a little while it lasts ...
From wrote that, literate ... :) In short, the third boil should be the longest - about 8-10 minutes. At this time, I added a little (third to a quarter teaspoon) of cinnamon! Tram-pam-pam!!! Mix thoroughly and turn off - the jam is ready!

Not difficult, right?
That's what I thought about even at the stage of laying pears in the trunk of a car, so this is to make "chili-pear sauce"! I can just imagine how drop dead it will be ... And it is much more convenient to make it from jam.

In the meantime, we lay out the jam in jars and, with a satisfied face, breed ourselves a large mug of icy pear juice ...

P.S.: Special thanks to the former residents of Rostov-on-Don for the “triple boiling” technology!

And let me take a bow for this ...
Your Polkovneg.

Pear variety Severyanka is very popular in many regions of Russia, because it does not require special efforts care. Its fruits of a greenish tint with a slight tan are very tasty, sweet, with a slight sourness. This variety of pears is ideal for making jams, jams, marmalades. It is popular to make preparations for the winter from the northern woman with the addition of other fruits, berries, walnuts, mint. The publication will consider the most unusual and proven recipes.

Severyanka pear jam: step by step recipes with photos

Pear Severyanka is great for harvesting for the winter. Therefore, it is often closed even as a whole, in the form of compote. But special refined taste will have pear jam, which is prepared with the addition of other fruits. Consider options pear desserts for the winter, recipes with spices, berries, nuts, milk or cognac, which are prepared in different types kitchen appliances.

The easiest recipe for pear jam for the winter

Ingredients for classic recipe:

• ripe northern pear - 3 kg;
• white sugar - 2-3 kg;
• spring water - 0.5 l.

Step by step process fast food the simplest pear jam:

1. Rinse the pears running water, put in a colander to drain excess liquid.
2. Cut the fruit into 3 parts: into one big piece, and the rest - into 2 halves, cutting out the middle with bones from each.
3. Pour the resulting fruit slices with granulated sugar and let stand for several hours (it is possible to insist for a day, depending on whether there is time in stock).
4. When juice appeared at the bottom of the container with pears, put the workpiece on the stove and start cooking over low heat (it is allowed to add water if there is little syrup).
5. After the pear jam boils, it must be kept on fire for 15-20 minutes, while preparing jars and containers for dessert.
6. Spread thick homemade jam from the northerner on the banks, roll up tightly tin lids and enjoy at any time of the year. Bon appetit!

Amber transparent jam with lemon and orange slices

Ingredients:

• pear northerner ripe or medium ripeness - 2 kg;
• lemon thick-skinned, yellow - 2 pcs. (allowed to be replaced by acid);
• orange sweet, juicy - 3-4 pieces, depending on the size;
• granulated sugar white color- 2 kg;
• distilled water.

Step by step process of making pear jam with lemons and oranges:

1. We wash the fruits under running water, dry them, spreading them on paper towels.
2. We clean the pears from the middle, cutting them into 4 parts. The skin of the northerner should be left so that the fruits do not just turn out to be jam.
3. We peel oranges, lemons and additional walls between the slices, taking out only juicy pulp. If it gets difficult and in small pieces, then it's okay. Perform this process right above the container with future jam so that the juice does not go to waste.
4. Add granulated sugar to the fruit, mix everything.
5. After a few hours, when liquid with juice appears at the bottom of the container, put it on the stove and bring to a boil.
6. After that, turn off, set aside to another place to future dessert cooled down.
7. Then we set it to cook again, but you already need to hold the pear jam longer, boil for 5-10 minutes.
8. We prepare glass containers with twists, put jam there and close.
9. Pear jam with oranges, lemons is stored from 1 to 5 years, or even more. The main thing is to put it in a cool, dark place.

How to make jam from whole pears in a slow cooker

Ingredients:

• garden pear, northerner varieties - 1.5 kg;
• apples of sweet and sour varieties (Antonovka is ideal) - 1.5 kg;
• sugar - 2 kg;
• water - 200 g.

step by step process making pear jam in a slow cooker:

1. We wash pears, apples under running water. Leave in a bucket or bowl to glass excess water.
2. Pears, without cutting completely, we clean from the internal parts. To do this, cut off the bottom with a tail and take out the bones with a knife (or a spoon, if the northerner is ripe).
3. We peel the apples, cut into pieces, and then crush everything into small cubes.
4. Add 1 kg of sugar to sweet and sour fruits and mix thoroughly. If at the same time the cubes break, it's okay.
5. In small holes that turned out in pears, we put apple salad, very tight.
6. We put the resulting northerners into the bowl of the multicooker, sprinkling each row with sugar.
7. We add water to the bottom of the bowl, set the “Extinguishing” mode for 30-40 minutes and wait for the dessert to be prepared.
8. After the slow cooker notifies of the end, the jam is allowed to be consumed immediately or tightly packed in glass containers for the winter, and then rolled up with a key.

Five-minute from the Far Eastern and Siberian varieties of pears

Ingredients:

• Far Eastern, Siberian varieties of pears - 3.5 kg;
• sugar, White sand- 3 kg;
• sour apples - 500 g.

The stages of making a five-minute jam, a Far Eastern or Siberian variety of pears was taken for it:

1. Wash and lightly dry fruit.
2. Peel them from the core, roots, tails, cut into pieces.
3. Sprinkle all the slices with granulated sugar in layers.
4. Leave to infuse fruit mix from 8 hours to 1 day.
5. Put the container with the future jam on the stove. On a small fire, it is worth bringing the dessert to a boil, and then boil it for 5 minutes.
6. Then we lay out the pear jam in jars and rejoice every time we eat it!

Easy recipe with spices

Ingredients:

• pears of medium ripeness - 2.5 kg;
• berries: blackberries, grapes, lingonberries, gooseberries, chokeberries - 200 g each;
• white granulated sugar - 2 kg;
• different spices with cardamom, cloves, cinnamon, vanilla.

Step-by-step process of making pear jam with cinnamon, cardamom, cloves:

1. We wash all the berries, pears under running water clean water.
2. We clean the fruits from excess ponytails, cores, branches.
3. Pour 1 kg of granulated sugar over all pears and set to infuse.
4. In the meantime, we pass the berries through a meat grinder or blender, add sugar to them and mix everything.
5. We put the pears to boil on a small fire, before boiling, add the berry gruel and spices.
6. Cooking dessert with cloves, cardamom, cinnamon should continue for 5-10 minutes in a boiling state. At the end, you can add ginger. After that, sterilize the jars and place the dessert in containers.

How to make wild hard and soft pear jam

Ingredients:

• wild hard pear(green) - 1 kg;
• soft pear wild game - 1 kg;
• cranberries, sea buckthorn, currants - 250 g each;
• lemon - 1 pc.;
• sugar - 2 kg.

Step by step cooking process:

1. We wash all the berries, fruits, dry a little.
2. We clean the pears from the tails, roots. The core can be left, because after cooking it will become tasty and soft.
3. We put all the pears mixed - soft, hard.
4. Add lemon juice to sugar (if not enough, you can add Apple vinegar) and the zest that remains. It is allowed to manually squeeze out all the insides, and put what is left in a container to add flavor (after cooking, the remaining lemon will need to be removed).
5. Sprinkle pears with sugar, put on small fire get ready.
6. In the meantime, we clean the currants, cranberries and sea buckthorn from the branches.
7. After the pear jam boils for 5 minutes, add the berries, mix and wait for a second boil.
8. Next, you need to boil the jam for 10 minutes and it is ready to eat.

Jam and marmalade from pears with plums and apples

Ingredients:

• ripe northern pear - 1.5 kg;
• plum large, ripe (or cherry plum) - 1.5 kg;
• sweet and sour apples summer varieties- 1.5 kg;
• granulated sugar - 3 kg.

How to cook pear jam with plums, apples:

1. Thoroughly wash all prepared fruits.
2. Plums are separated from the stone, in apples, pears we cut out the core, having previously cut them into several parts.
3. Granulated sugar diluted with 500 g of water, gradually pouring it into the liquid. This process is easier to perform on a warm stove.
4. When a homogeneous mass is obtained, pour it into the prepared fruits, mix everything.
5. Next comes the 3-step cooking process. Bring the dessert to a boil for the first time, leave to cool. The second - boil for 3-5 minutes, set to cool. The third stage - boil the jam for 10 minutes, add vanilla if desired.
6. We lay out the dessert in jars, we immediately admire beautiful view, and in winter - great taste.

How to cook jam for diabetics without sugar or with fructose

Ingredients:

• very sweet pears - 1 kg;
• red apples, summer, without sourness - 1 kg;
• bananas - 2 pcs.;
• water.

Step-by-step process of making dessert for diabetics without sugar:

1. Pears, apples - peel and entrails, cut into small pieces.
2. Peel bananas, cut into rings.
3. Add a little water to apples, pears (about 1 cup), set to boil.
4. Before liquid dessert boil, add bananas to it, mix and boil for 5-10 minutes.
5. We put in sterilized jars, roll up the lids and store in the refrigerator until use.

Recipe for pear jam with pectin and melon in the microwave

Ingredients:

• ripe summer pear - 1 kg;
• melon sweet, granular - 1-2 pcs. (depending on size);
• pectin powder - 1 pack (allowed to be replaced with gelfix);
• water - 500 ml.

Step-by-step process of making pear jam with melon and pectin:

1. We wash the pears, peel them and cut them into pieces.
2. Wash melons, remove skin, entrails and cut into small pieces.
3. Mix the fruit, add pectin (according to the manufacturer's instructions) and water.
4. We put the jam in the microwave (or pressure cooker, bread machine) for 20-35 minutes. After it is cooked, lay out the dessert on dry, clean banks and roll up the lids.

Overripe pear jam with nuts and poppy seeds

Ingredients:

• red-sided northerner - 1.5 kg;
• nuts, poppy - 200 g each;
• sugar - 1 kg.

Cooking process:

1. My pears, cut small pieces(like potatoes on borscht).
2. We add to them walnuts, poppy seeds, hard almonds and mix with sugar.
3. Let it brew for 4-5 hours, after which we cook the jam for about 30 minutes until the color changes.
4. We put the dessert in sterilized containers.

Pear jam with berries and raisins

Ingredients:

• pear summer varieties - 2 kg;
• berries - very different, any varieties of lingonberries, cranberries are suitable, chokeberry- 2 kg;
• raisins - 500 g;
• sugar - 3 kg.

Stages of preparation of royal jam from pears and assorted berries:

1. My pears, peel, cut into pieces.
2. We do the same with berries. If they are small, then it is better to leave them whole.
3. Mix all ingredients, add sugar, bring to a boil.
4. After the mixture boils for 2-3 minutes, turn it off and cool it.
5. We filter the jam on a sieve or colander, separating the skins, seeds of berries.
6. Add raisins to the jam, boil for 5 minutes over medium heat and put in containers for the winter.

Unusual jam recipes with whole milk or cognac

Ingredients:

• pear (suitable varieties Dulka, Chernomyaska, Ussuriyskaya) - 2 kg;
• milk - 1 l (it is allowed to replace it with 0.5 l of cognac);
• sugar - 1 kg.

How to make unusual pear jam with milk or cognac:

1. Rinse the pears, separate the pulp from them (removing the skins, center).
2. Pass the resulting pieces of fruit through a meat grinder or blender.
3. Add milk (or cognac), sugar and mix well.
4. Then put the container on the fire using the flame splitter. The jam should boil for up to 10 minutes.
5. At the end, to check the readiness of the dessert, it is worth pouring a little hot jam into a glass. If the liquid moves slowly, then it's time to remove the jam and put it in jars.
6. When using cognac, dessert is best consumed immediately, ideally with chocolate.

Video recipes: How to make pear jam at home

Every newbie self-cooking should see example from experienced chefs. And cooks with a lot of practice can also learn something interesting from the training videos. To determine for yourself perfect recipe pear jam, it is worth considering many cooking options. We offer you to watch video tutorials on creating excellent pear desserts.

Pear recipe in sugar syrup

Jam slices