Pear jam with amber slices: cooking features, recipes and recommendations. Amber pear jam with slices - recipe with photo

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

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

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

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

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

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

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

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

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

Essential Ingredients for Amber Pear Jam Recipe

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

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

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

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

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

Ingredients for winter jam with whole wild pears

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

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

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

Transparent pear jam with lemon slices - recipe on video

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

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

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

Essential Ingredients for Delicious Pear Jam and Maca

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

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

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

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

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

Necessary ingredients for five-minute pear jam

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

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

1. Rinse the pears in running water, dry them, remove the tail and core, peel and cut into thin pieces of arbitrary shape.
2. Fold the processed fruits in a deep enameled container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
3. In the morning, determine the container on the fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

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

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

Necessary ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

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

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

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

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

Essential Ingredients for Pear Jam with Oranges and Lemons

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

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

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

I propose to cook fragrant amber pear jam with slices for the winter. I made this jam for the first time, but it turned out so tasty that I tried it again and again! Pear slices are almost transparent. The taste of jam is somewhat reminiscent of dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense pulp. But green fruits will not work either, as the jam will turn out not so fragrant.

I cook food according to the list.

Pour water into a saucepan and add sugar. I cook the syrup on the stove over low heat.

At this time, I wash fruits, peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

This way I clean all the pears. To make jam, I measure out 1.2 kg of peeled pear quarters.

I cut the quarters of pears into slices about 3-4 mm thick.

I transfer the slices to a bowl.

At this time, the syrup should already be ready. If the syrup turns out to be not transparent, it's okay, when cooking the jam, the grains of sugar will dissolve.

I pour pear slices with boiling syrup.

I leave the pears for two hours. During this time, the slices will release juice.

I put the pot with pears and syrup on the stove, bring to a boil over low heat and cook for about 6-8 minutes. Take the pan off the stove and let the jam cool completely.

During this time, the pear slices will become more transparent. I put the pot with jam on the stove again, bring it to a boil over low heat and cook for about 6-8 minutes. Take the pan off the stove and let the jam cool completely.

I repeat the cooking procedure again.

I put the pot with jam on the stove, bring it to a boil over low heat and cook for about an hour.

I lay out the jam in dry sterilized half-liter jars. I got 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans with the key.

Pear jam with slices for the winter is ready! When the jars of jam have cooled, I transfer them to the cellar.

Happy tea drinking!

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

Important Points

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

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

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

Recipes for one-component pear jam

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

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

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

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

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

Options for preparing desserts from pears and citrus fruits

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

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

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

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

Delicious and unusual pear treats

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

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

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

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

Slices, cooked without water, can win the heart of any sweet tooth. Fragrant, delicious, beautiful, sweet dessert - who can resist? Pear jam is ideal not only for tea drinking, but also as a filling in various pies.

The benefits and harms of pears

This fruit is one of the most nutritious, while its calorie content is so low that even after eating a kilogram of these beautiful fruits, you don’t have to worry about the fact that it will affect the figure.

The composition of the pear includes vitamins A, C, PP, as well as B vitamins. And the low sugar content and the presence of fructose make the fruit an ideal fruit for the diet of diabetics. The pear is also rich in trace elements such as zinc, sulfur, iron, cobalt, potassium and others.

But, with all its positive qualities, the use of pears is contraindicated for people with stomach diseases. But they can treat themselves to this fruit in the form of dried fruits, compotes and, of course, jam. Experienced hostesses have come up with more than one recipe for pear jam slices, let's consider the best and easiest to prepare.

Fruit preparation

For the preparation of pear jam, varieties are usually used in which the pulp is dense, such as duchesse or lemon. But from any other variety, pear jam in slices, cooked without water, will turn out to be no less tasty. The main thing is that the fruits are not overripe or unripe.

Due to the fact that the ripening period of this fruit is quite long, you can try various recipes.

Before cooking, the fruits must be thoroughly washed, the stalks and core removed, cut into slices, while it is imperative to cut off the existing dark spots or rotten places.

• The taste of pear jam can be slightly changed by adding other berries or fruits to the recipe.
• It is better to collect fruits for making dessert during the day, on a hot sunny day. At this time, pears are most fragrant.
• Pear jam loves to burn very much, so the cooking process must be monitored very carefully. It is ideal to use cast iron dishes: the taste will turn out to be more saturated, and there is much less chance of the sweet mass sticking to the bottom of the container.
• If the skin of the fruit is not tender, but rough and dense, then it is better to cut it off, otherwise the jam will turn out not so tasty.
• To keep the slices whole and not overcooked, follow the detailed cooking instructions.

Classic pear jam

A similar recipe is probably known to many experienced housewives. But some are too lazy to cook a delicious treat because of the need for repeated boiling. This option is simplified, now you can cook a pear dessert in one go.

For cooking, you will need two kilograms of pears, two and a half kilograms of granulated sugar.

Cooking:

1. Prepare fruit: wash, peel, cut. Put them in a cooking pot.
2. Prick each wedge with a toothpick in several places.
3. Sprinkle granulated sugar in an even layer on top of the fruit, set the saucepan aside for a couple of hours in a cool place. During this time, the sugar will melt, and the pears will give juice.
4. If the pears were not very juicy, then two glasses of water should be added to the components in the container before cooking.
5. Bring the jam to a boil, then lower the heat and simmer the dessert over the slowest heat for 40 minutes. Remember to stir every five minutes, otherwise the fruit may stick to the bottom.
6. Pour the jam into the prepared container, seal tightly, cool and store.

If you love citrus fruits, then this recipe is exactly what you need. Instead of lemon, you can also use an orange, but then you will need to take 500 grams less sugar.

Prepare the following products: two kilograms of pears, two and a half - sugar, three lemons.

Cooking:

1. Wash the fruits, peel, cut into slices and put in a container in which you will cook.
2. Rinse the lemon, carefully rubbing the peel, cut off the ends. Pass through a meat grinder and add to the pears.
3. Pour sugar into the fruit mixture, put it in a cool place for three hours to infuse. In order for the pear to release juice during this time, pierce it in several places with a toothpick or fork.
4. Gently mix the present jam, trying not to crush the fruit slices.
5. Simmer over low heat, skimming off the foam from time to time, about 45 minutes.
6. Pour the finished jam hot into a sterile container, close the lid.

Pear jam with almonds

And what happens if you add almonds and vanilla to the classic pear jam? You definitely won’t spoil the taste with these components, but only give the dessert a touch of something unusual and very interesting. And the aroma that will soar in the apartment during cooking and when opening a jar of ready-made jam will make anyone want to try it sooner.

You will need: two kilograms of pears, the same amount of granulated sugar, two pinches of vanilla, roasted almonds (take the amount, focusing on your taste, in the original you need to take a glass), one and a half liters of water.

Cooking:

1. Prepare the main component of the jam - a pear. Wash, peel, remove the core, if necessary - remove the skin, cut the fruit into slices.
2. Boil water in a saucepan for making jam, dip the prepared pear slices into it.
3. Boil water, then drain it into a separate pan, add sugar to the resulting syrup. Simmer until thickened, about 15 minutes.
4. Pour the syrup over the pears, leave to cool for about three hours.
5. When the jam has cooled, boil it again, then boil it over low heat for about 10 minutes. Cool down.
6. The last time the jam will need to be boiled after boiling for 20 minutes, 10 minutes before the end of cooking, add vanilla and chopped nuts with a blender.
7. Pour hot dessert into jars, seal tightly. Store after complete cooling.

Now you know how to cook pear jam with slices. Everything is quite easy and fast. Bon appetit!

Cooking method:

Before cooking pear jam, the fruit must be peeled and core, cut into thin slices. Pour boiling water, add citric acid, cook for 10-15 minutes, drain in a colander. Strain water, add sugar, prepare syrup. Pour pears with hot syrup, leave for 3-4 hours. Then put on fire, bring to a boil, cook over low heat for 5-7 minutes, set aside again and let cool. Repeat the procedure 2-3 times. Arrange pear jam prepared according to this recipe in sterilized jars and roll up.

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Pear and apple jam.

Ingredients:

• 1 kg pears
• 1 kg apples
• 1 lemon
• 150-200 g sugar

Cooking method:

Wash pears and apples, cut into pieces, put in a deep baking dish, sprinkle with sugar. Cut the lemon with the peel into small pieces, spread over the fruit, do not mix. Put the form in the oven, heated to 200 ° C, for 30 minutes. Then take it out, mix the fruit with lemon and put it back in the oven for 30-50 minutes. Arrange the finished jam in jars, store in a cool place.

Ingredients:

• 1 kg pears
• 500 g seedless grapes
• zest and juice of 1 lemon
• 300 g sugar
• 3 g dried lavender

Cooking method:

To prepare pear jam for the winter according to this recipe, wash the fruit, remove the core, chop coarsely, put in an enamel pan. Rinse the grapes well, dry, combine with pears. Add sugar, lemon juice, bring to a boil over low heat, cook for 10 minutes. Remove from heat, leave for 2-3 hours. Then again put on fire, boil for 10 minutes, set aside for 2-3 hours. Then add lemon zest and lavender, boil for 10 minutes, put into sterilized jars and roll up.

Ingredients:

• 700 g pears
• 300 g blackberries
• 600 g sugar
• 1 st. a spoonful of vodka

Cooking method:

Peel the pears from the peel and core, grate on a coarse grater. Rinse blackberries, dry, combine with pears. Add sugar, mix thoroughly, leave for at least 1 hour so that the pears give juice. Then put on a strong fire, bring to a boil and, stirring constantly, boil for 4 minutes. Pour in vodka, stir. The hot pear jam prepared according to this simple recipe is put into jars, rolled up, turned over and allowed to cool.

Ingredients:

• 1 kg pears
• 300 g sugar
• 2 tbsp. l. poppy
• juice of 1 lemon

Cooking method:

Before making such pear jam, poppy seeds need to be dried in a dry frying pan, then ground in a coffee grinder. Pears wash, peel and core, cut into cubes, sprinkle with sugar, sprinkle with lemon juice, leave for about 1 hour. Then mix, let stand for another 30 minutes. Bring the mass to a boil over high heat, remove the foam. Add poppy seeds, reduce heat and cook, stirring occasionally, for 20-30 minutes. Remove from heat, leave for 2 hours. Then put on fire again, cook for 20 minutes. Prepared according to this simple recipe, put hot pear jam for the winter into sterilized jars, roll up, turn over and let cool.

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Ingredients:

• 1 kg pears
• 200 ml water
• 400 g sugar
• 25 g vanilla sugar
• 50 ml lemon juice
• 12 cinnamon sticks
• 4 cardamom pods

Cooking method:

Peel the pears from the peel and core, cut into slices, soak for several minutes in water acidified with vinegar. For syrup, add sugar, vanilla sugar, lemon juice, cinnamon, cardamom grains extracted from the pods of cardamom grains to boiling water, cook over medium heat for about 7 minutes, removing the foam. Then take out the cinnamon, put slices of pears into the syrup, bring to a boil and cook over low heat for 5 minutes, mix gently in the middle of cooking. Leave the jam to cool completely, then bring to a boil again and boil for 5 minutes. Repeat the procedure one more time. Pour hot jam into sterilized jars, roll up, turn over and let cool.

As you can see in the photo, pear jam prepared according to these recipes looks very appetizing:

Pear jam with oranges and nuts.

Ingredients:

• 1.5 kg pears
• 2 oranges
• 150 g nuts
• 1 kg sugar

Cooking method:

To make pear jam for the winter according to this simple recipe, the fruit must be peeled and core, coarsely chopped. Cut oranges into slices, remove pits. Skip the fruit through a meat grinder, cover with sugar, leave for 12 hours. Then put on fire, add nuts and cook for 30 minutes, stirring constantly. Pour the hot pear jam prepared according to this recipe into sterilized jars, roll up and let cool.

Pear jam with lemons and raisins.

Ingredients:

• 1.5 kg pears
• 1 orange
• 2 lemons
• 150 g raisins
• 1 kg sugar

Cooking method:

To prepare jam for the winter according to this recipe, pears need to be peeled and core, coarsely chopped. Cut oranges and lemons into slices, remove pits. Skip the fruit through a meat grinder, cover with sugar, leave for 12 hours. Then put on fire, add washed raisins, cook for 30 minutes, stirring constantly. Arrange hot jam in sterilized jars, roll up and let cool.

Ingredients:

• 700 g pears
• 200 g black elderberry
• 100 ml water
• 1 kg sugar

Cooking method:

Peel the elderberry from the stalks, sort, rinse, pass through a meat grinder, put in a saucepan and cook for 8-10 minutes. Peel the pears, grind to a puree state, put in a pan with the elderberry. Add sugar, boil for 10 minutes over high heat, then reduce heat and cook for another 15-20 minutes. Prepared according to this simple recipe, hot pear and elderberry jam is laid out in sterilized jars, rolled up and allowed to cool.