Pear jam amber slices recipe. Pear jam with cinnamon slices

Therefore, a couple - three jars of this fragrant delicacy can be found on the shelves of the pantry of every thrifty housewife.

When on a branchy pear tree among the foliage ruddy juicy sides of fruits are visible, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This is the best time for healthy fruit preparations and you can cook amber pear jam. On this page, I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat and lick your fingers!”

Recipe for a simple pear jam for the winter

Let's start with the simplest recipe. It is so easy to make pear jam and roll it up for the winter that even a novice young cook can handle it.

Prepare products:

• pears - 1 kg;
• granulated sugar - 1, 200 kg;
• water - 1 glass;
• citric acid - 1 teaspoon.

Cooking:

1. Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
2. Pears are cut into slices, getting rid of seeds and stalks.
3. Pour 1 teaspoon of citric acid into the boiling syrup and mix well.
4. Next, load the chopped pears.
5. We are waiting for the jam to boil, remove the foam and cook a delicious treat for about 30 minutes
6. When the jam has cooled down a bit, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in a cold January, it will be possible to arrange a delicious family tea party!

Amber jam from pear slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Jam Ingredients:

• dense ripe pears - 1 kg;
• granulated sugar - 1 kg;
• cold water - 200 g.

Cooking:

1. We clean the fruit from the peel, cut out the seeds and cut into identical thin slices.
2. Let's dissolve granulated sugar in water and put on a slow fire. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the chopped pears with a warm solution, mix everything thoroughly and put it on a slow fire again.
4. Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table to evaluate the taste!

Pear jam for the winter "Five Minute" - a simple recipe

For hurry-up hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is boiled 3 times for 5 minutes. That's why they called this original method of cooking "five minutes".

Cooking Ingredients:

• fruits - 2 kg;
• sugar / sand - 2 kg.

Cooking:

1. Rinse the fruits under running water, dry thoroughly and cut into thin slices. Sprinkle everything with sugar and mix.
2. After a sufficient amount of juice has been allocated, the workpiece is put on fire and from the moment of boiling, the jam should boil well for 5 minutes.
3. After complete cooling, the procedure is repeated two more times. Each time the sweetness needs to be completely cooled!

A thick delicacy of pears can already be served on the table to the delight of the sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

To prepare a thick pear jam, you will have to boil the syrup to the state of viscous honey. The recipe is not complicated, but you have to tinker a little, but the result will exceed all expectations.

Cooking ingredients:

• pears - 1 kg;
• granulated sugar - 1 kg;
• lemon juice - 1 tbsp;
• water.

Cooking:

1. Ripe, but firm pear fruits need to be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. Fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cook for 10 - 15 minutes.
3. When the syrup begins to bubble, strain it through a sieve, and carefully transfer the pears to another bowl.
4. Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
5. Put the pears in fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

Ready jam can be laid out in sterilized jars and cleaned for the winter.

You can check the readiness of the jam in interesting ways: pour the cooled syrup a little on a plate and draw it with a finger or a spoon. The groove must not join!

Lemon pear jam recipe

September and October are the hot season for autumn preparations! According to the recipes of experienced housewives, you can cook amber pear jam, and the citrus note of lemon will give it a unique aroma and summer freshness.

Let's prepare the ingredients:

• pears - 2 kg peeled;
• lemon - half;
• sugar - 1,200 kg;
• water - 1 glass.

Cooking:

1. Peeled from all excess pears, chop into thin slices. You do not need to remove the skin, it will keep the pear pieces whole and beautiful.
2. Peel the lemon and cut into thin slices.
3. Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small fire. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup is formed. We're taking the foam off!
4. Pour the pears with hot syrup and put the bowl on a slow fire. We are waiting for the future jam to warm up, but not to boil. We do not interfere with the spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
5. We set aside the basin and wait 6 hours for the tincture for fragrant jam. There will be a lot of syrup, and the color of the pears will change when we start cooking 2 times. Let's wait for the boil and boil the delicacy for 10 minutes. We're taking the foam off!
6. Again, set aside the jam for 6 hours and repeat the cooking 2 more times.

After the 4th cooking on low heat for half an hour, we check the jam for readiness. Droplets of syrup should not spread on the saucer!

We lay out beautiful whole slices of pear jam in clean jars and close for the winter. Happy drinking for the whole family!

Good luck and see you for new recipes!

If you have already started harvesting pears, then be sure to cook this pear jam for the winter, a simple recipe - just 10 minutes of cooking, no puzzles about what a soft ball is. And all because the pears are covered with sugar in advance. You will probably be surprised when you find that they give juice no worse than ripe berries. And it is precisely thanks to this process that the pear slices become so remarkably transparent. This jam will definitely appeal to connoisseurs of delicate, delicate sweets. Unlike the standard recipe, sugar in our pear jam needs to be added half as much. Thanks to this, the aroma of the pear itself is better revealed. There are several varieties of pear jam. Today we will cook pear jam with slices. In this form, they are convenient to use as a filling for pies and other pastries. The slices are a great addition to your morning serving of yogurt. And on the basis of syrup, you can prepare a variety of wonderful cocktails. In addition, the slices in the process of making jam will become a little transparent and will resemble candied fruits. For this jam, choose whole, unsuppressed fruits of a variety with dense, juicy pulp.

Ingredients:

to prepare about 1 liter of pear jam you will need

• 1 kg ripe fragrant pears
• 500 grams of sugar
• 1 sachet of gelling additive for jam with natural pectin (for example, Confiturka, Zhelinka, Zhelfix and others)

How to make pear jam for the winter in slices

Of course, you can cook pear jam without a gelling additive, but then the syrup will not turn out thick, because we put quite a bit of sugar. First, mix the sugar with the gelling agent.

Rinse the pears well and cut into 4 pieces. Remove the seed pod with a knife. Then cut each quarter into 3-4 more slices.

Try to cut the pears as quickly as possible and immediately start cooking the jam, otherwise the fruit will oxidize and darken.

Transfer the pear slices to a heavy-bottomed bowl. Pour sugar mixed with a jam gelling agent on top.

Gently toss the pears with the sugar so the slices don't break.

Put the jam on a small fire and bring to a boil. By this time, the melted sugar will combine with the natural juice of the pears. When the mass boils, let it boil for 10 minutes. The pears will become translucent.

If you are preparing pear jam for the winter, then place it in sterilized jars and seal tightly with lids.

Turn the jars upside down and wrap them in a warm blanket. Let the pear jam cool down in this state. After it cools, all the slices will become transparent, and the syrup will thicken.

Galina Artemenko

amazing pear jam for the winter- This is an independent wonderful homemade dessert or an equally amazing addition to magnificent oven baked goods. It is prepared so easily that it will amaze with the simplicity of its technology housewives who are just getting acquainted with similar culinary recipes. In terms of taste, it is quite expressive and at the same time tender. Quite often, pears for preservation are combined with other berries and fruits: raspberries, apples, strawberries and, of course, citrus fruits. Such variations give new original solutions!

What fruits are taken for cooking this? It is recommended to select more elastic and dense fruits with a slightly hard peel of the Duchess, Limonka, etc. varieties. But, in principle, you can use any. The main thing is not spoiled or overripe. Some prefer to cook Pear jam for the winter. Photo Recipes» from juicy late autumn fruits. Although the culinary specialist has the right to choose a specific variety and cooking period individually and independently. And all this thanks to the long ripening time of the fruit!

As for the cooking utensils for pear treats, you will need an aluminum or copper container in which the mass will definitely not burn and will not stick to the bottom. In addition, you will need a wooden spatula or spoon. Sealing containers - glass jars - undergo mandatory sterilization in the microwave, oven or steam bath.

Recipe for a classic pear treat

The classic method in all its glory reveals all the unique flavors of the pear. But these fruits are low-calorie and at the same time nutritious, and they do not lose their valuable qualities during heat treatment. Therefore, absolutely everything "Pear jam for the winter" recipes in winter, they become indispensable components of the home pantry with supplies. The proposed method does not involve repeated boiling, but is prepared in one go. The ingredients for seaming will be:

1. 2 kilos fleshy pears,
2. 2 cups filtered water and
3. 2.3-2.4 kg of sugar sand.

So, the fruits undergo initial preparation, cut into convenient slices and transferred to a cooking bowl or basin. The cutting is covered with sugar sand, which is leveled on the surface. Then, with a large sharp knife or a wooden stick, the workpiece is often pierced through, and left for 2-3 hours in the room until the syrup appears. If not juicy fruits are selected for the recipe, then the volume of liquid indicated in the recipe is poured into them.

The pieces that have been infused and let the juice go are put on moderate heat and boiled. After that, the strength of the fire is reduced, and the sweet mixture is boiled for about 1 hour with regular stirring. The finished product is laid out together with the syrup in calcined jars and hermetically sealed.

Pear jam for the winter: a recipe with cinnamon

One of the most successful was the combination with ground cinnamon. Even slightly astringent, dense fruits of early varieties, which have an amazing amber, are combined with it. Sweet, appetizing mass will captivate everyone with unforgettable flavor notes, and is perfect for a family tea party. On "Pear jam for the winter" a simple recipe it will be necessary:

1. 1 kg pears,
2. 15 g ground cinnamon,
3. 10 g pectin,
4. 0.5 kg of sand-sugar,
5. half a lemon.

Pears for harvesting are washed well in cold water, peeled from hard cores and hard peels (if necessary), and then cut into neat thin slices. After the fruits are folded into a wide cooking bowl, sprinkled with granulated sugar and poured with the juice of half a lemon. The components of the future delicacy are carefully stirred so as not to break the slices, and infused for 8-10 minutes until abundant juice is released.

Next, the slices in their own juice (or rather syrup) are boiled for no longer than 10 minutes, stirring them with a wooden spoon. Pectin and cinnamon are added to the brew, and boiling continues for another 3 minutes, lifting the pieces of pears from the bottom up. Although you can not rush with pectin, but lay only cinnamon, and look at the consistency of the mass. If it is too liquid, then only in this case pectin is added, with which the jam is boiled for an additional couple of minutes. With pectin, the dish will certainly thicken after being removed from the heat and a short exposure.

Glass containers are being prepared. It is filled with hot mass and closed with screw or tin caps. At the end, preservation is subject to sterilization for a quarter of an hour. After such heat treatment, it will be stored for more than one year.

Pear jam for the winter: a recipe with lemon

Lemon will add a light citrus flavor and freshness to the dish. And the color of the workpiece will change to a more beautiful, sunny one. To make such a delicacy with citrus fruits, you will need to take:

1. 2 kilo pears juicy and dense,
2. 2.5 kg of sugar sand,
3. 3 medium lemons

Water is needed only if you want to get more syrup in a roll. Pear jam with lemon for the winter».

Fruits according to this culinary technique are thoroughly washed out and the cores with stones are cleaned out of them. Dark places and stalks are also removed. The pulp is cut into slices or small cubes, which are folded into a cooking pan. Lemons are crushed into a homogeneous mass in a meat grinder (it is possible along with the peel), and poured into pear slices. The mixture is sprinkled with sugar sand, gently mixed (to speed up the secretion of juice) and is not disturbed for about three hours. During this time, the released juice should soak and, if possible, dissolve the grains of sugar.

The infused mass is put on the stove and boiled, stirring. The jam should boil over low heat for about an hour, removing the regularly formed foam from it and mixing the pieces. poured literally boiling into sterilized jars and rolled up. Before cooling, it is removed “under a fur coat”, and then transferred to a cool pantry until winter.

Recipe with almonds

An interesting variation on the classic recipe comes out if you add vanilla or almonds to the pear mass. The taste of such a blank immediately transforms into a more attractive side, becomes unusual and even mysterious. Many who treat themselves to the proposed delicacy are trying to guess the original addition to pears; But not everyone succeeds and not the first time. Because the combination is truly excellent! For a homemade recipe Pear jam for the winter with a photo» you need to prepare:

1. 2 kilos of juicy and fleshy pears and sugar sand,
2. 100 g almonds (preferably ground, but chopped into small pieces is also suitable),
3. 1.5 liters of water
4. And? tsp vanilla.

Vanilla has a fairly strong concentrated fragrance; therefore, if you want to fully experience the aromas of fruits, accompanied by almonds, then vanilla can be excluded from the recipe.

So, the fruits of pears are peeled from the outer peel, ponytails and cores, and cut into portioned small slices. Water is boiled in a separate container, and pear slices are lowered into it. After boiling the fruits for 3-4 minutes, the liquid from them is drained into an enameled pan, where all the sugar is also poured. A sweet syrup is boiled, with which slightly softened slices are poured, and left for several hours to soak in the filling.

After 3-4 hours, dishes with fragrant contents are placed on moderate heat and warmed up. Bringing the brew to a boil, the strength of the fire is reduced, and the dish languishes on the stove for 10 minutes. And again there is a four-hour interval of infusion and cooling of the semi-finished jam. The second time, boiling lasts 20 minutes, and in the middle of the entire cooking time, the mass is “seasoned” with chopped almonds and vanilla. Ready almond-pear jam is placed in jars and sealed with lids. Preservation should cool down wrapped in a blanket.

Recipe with mint leaves

The next method suggests combining pears with apples, and diversifying this tandem with mint leaves. You get a great dessert: light and refreshing. The main components for blockage " Pear and apple jam for the winter» are:

1. 1 kg of both fruits,
2. 2-3 sprigs of mint
3. 2 kg sugar sand,
4. 1 incomplete tsp citric acid.

Recipes for such a delicacy can be found on the site. Now I will tell you how to cook delicious pear jam. The benefits and methods of harvesting jams and preserves from this fruit, prepared 6 simple recipes.

Many in their dachas have fruit trees, the harvest of which is sometimes so large that you simply don’t know where to put everything. But from healthy, juicy fruits, you can cook a lot of various sweet preparations for the winter.

Classic recipe for simple pear jam with slices

Proportion for cooking:

• 1.5 kilograms of ripe, but not soft pears.
• 1.5 kg. granulated sugar.
• Two and a half or three glasses of pear broth.

How to cook pear jam with slices - a step by step recipe

Fruits need to be washed, peeled, cut, core with seeds removed, cut into beautiful slices.

Next, you need to put the prepared slices in a saucepan, pour it preferably with spring water so that it slightly covers the fruits. bring to a boil, cook over low heat for about 20 minutes. In the process of cooking, we monitor the product itself. It is necessary to catch the moment, it seems to have become soft, but it should not fall apart either.

Drain the food in a colander, straining the pear broth into a saucepan.

Add sugar to the hot broth, stir until the sugar dissolves completely, bring the composition to a boil, pour your fruits with the resulting syrup.

Send the fruits in syrup back to the stove, boil, then reduce the heat and, removing the foam, cook until it becomes amber. Fruits should become transparent. Do not stir too much during cooking, otherwise the pear slices will fall apart and not look as appetizing as you would like.

Sterilize the jars and lids with them, pour the prepared pear jam over them and cork. All is ready!

Whole fruit pear jam has an incredible flavor. When served to guests, this sweet surprises with its appearance and the fact that the pears themselves were kept whole. In short, if you want to impress a skilled chef, be sure to cook this delicacy.

• Pears "wild" or any variety of small size - 3 kilograms.
• Water 3 liters.
• Sugar 3 kg.
• A teaspoon of citric acid.
• A small bunch of mint.

Steps to make jam from whole pears for the winter

Wash the ingredients, prick each fruit with a fork in two or three places. Punctures can be made with an ordinary toothpick, in this case there should be at least 6 holes.

Rinse, dry the mint, tear it a little into large pieces and put it on the bottom of the pan, which you then immediately fill with pears.

Boil water in a saucepan, sweeten and add lemon, mix until the products are dissolved.

Pour the fruit with the prepared syrup, cover with gauze or newspaper, let the ingredients cool to room temperature. If possible, at this stage, you can put the workpiece in syrup under oppression. So the whole fruit will be completely immersed in the syrup.

Put the pot with the cooled contents on the stove, let it boil, and as soon as this happens, turn off the heat again and leave the food until the evening, for at least 6 hours. Do not mix, otherwise they will disintegrate, they will not have a very appetizing appearance.

After six or a little more hours, repeat the cooking procedure - let the ingredients boil, turn off, cool, so do it 2 times.

Clean in advance and then sterilize the containers in which you will harvest in a convenient way.

Spoon the pears gently into the jars. Spread a few sprigs of mint into each or remove it from the dish altogether, at your discretion. Roll up the yummy, let the containers stand warm (in the room) for several hours, and then put them away for storage in a cool place.

Lemon will give this sweetness not only flavor, it will also be a set of vitamins and nutrients for our body.

Required list of ingredients:

• One lemon.
• A kilo of strong pears.
• A kilo of sugar.
• A glass of 200 ml. distilled water.

We cook jam

To prepare pear jam, thoroughly wash all the fruits. We clean the peel from each, cut out the core, cut into small cubes, slices or slices, put in an enameled bowl or pan.

We cut the lemon into circles or halves of circles, it can be smaller. Where there are seeds, remove, fill with water, boil for 5 minutes, filter, send the pulp to the fruit, and add sugar to the lemon broth, stir until it is completely dissolved.

Pour the products with the resulting composition and leave them to brew for 3-4 hours.

After a few hours, put the ingredients on the stove, boil, and as soon as the first bubbles appear on the surface, reduce the heat and cook to the desired consistency. When the slices become transparent, and the mass begins to thicken, everything is ready.

Now we fill sterile jars with a hot fragrant composition, cork with lids, turn the containers over. We leave it to cool completely in the kitchen, and then put it in a convenient for storage, but most importantly, a cool and dark place.

You should prepare:

• 3 kg. pears
• 3-3.2 kg. Sahara.
• 1 liter 200 ml. water.
• 1 kg. or a little more plums.

How to make a quick interesting pear-plum jam at home

Wash all the fruits, remove the seeds from the plums, divide into 2 halves, remove the seeds and cut into slices. At the same time, if rotten fruits are caught during the collection, of course, remove them and do not use them.

We combine the liquid with sugar, put it on the stove, let it boil, then pour the fruits into the prepared syrup, mix a little, but not intensively, you must not crush the fruits cut into pieces.

Boil at the lowest heat for about ten minutes, maybe a little less.

Arrange the treat in the prepared container, it must be clean and sterilized. Screw on the lids or roll up the jars, let the jam cool down, and then put it in the cellar or a cool place, where the product can be safely stored until it is eaten))).

This is a quick recipe. But that means it's bad, it's just fast!

• Unripe hard pears - kilogram.
• We take an equal amount of granulated sugar.
• 200 ml. pure water.

We will prepare such a delicacy as follows:

Pour sugar into a deep bowl or pan, pour liquid into it, mix.

Remove seeds and skins. Cut into thin crescents or small cubes, but in general, as you wish, in arbitrary parts.

Transfer the prepared pieces to sugar, mix, leave for 3 hours. During this time, the products will release some juice, now they can be sent to boil.

Hold on the stove after boiling for 5 minutes, let this composition cool completely.

Put the fruit back on the stove, bring to a boil again and boil for 5 minutes, cool. Do these steps 2 more times, do not cool the last time, but pour into jars and close. Put the cooled jam in the refrigerator.

If desired, this recipe can be diversified with raspberries or blackcurrants. You can also add citrus, lemon or orange zest, mint leaves, walnuts to the product during the cooking process.

Jam from the fruits of a wild pear - wild (video)

If there is an opportunity and you know where there are abandoned gardens where you can collect wild pears, do not be lazy yourself or send your children or grandchildren to collect such pears. Cook jam according to this recipe and you will not regret it. Wild pear jam will turn out to be incredibly rich and, oddly enough, surpasses the usual pear jam.

Did you know?! Pears and, in particular, jam from them are good for our body. They help to cope with oncological pathologies in the intestines. They quickly get rid of a hangover, serve as an antipyretic for colds and perfectly cure coughs. In addition, pear jam, with its constant consumption of at least three tablespoons in 5 days, improves the menstrual cycle in women. Helps to cope with depression and eliminates pain during menstruation.

1. Choose green, unripe fruits for cooking, overripe when cooked, they will turn into real porridge and will not look appetizing at all.
2. In order for all the ingredients to boil equally well, it is best to select fruits of approximately the same size.
3. Before use, peel the fruit from the skin and remove the seeds.
4. So that during the preparation process the pears do not turn brown (these fruits, lying in the light when cut, darken), put them in cold water slightly acidified with citric acid.
5. If the fruits are very small, they can be boiled whole. You can also cook pears in halves, slices, small pieces.

If desired, you can add some berries, fruits, as well as spices to pear jam. Perfect in this case, mint, cinnamon, black currants, apples, oranges, lemons, plums, raspberries are suitable.

Good luck and all the best!

Pear jam recipes for the winter

When we hear about pear jam, it seems to us that preparing it for the winter is very long and tedious. Today I will dispel all stereotypes. An easy recipe for you!

3 h

270 kcal

4/5 (4)

I love pears, in any form. I can eat a kilogram of fresh or drink a liter of compote. But most of all I love pear jam. Since no one in my family was ever fond of preparations, as a child I ate it snatches with relatives and friends. But now I'm an adult and I can cook it myself.

There was no one to pass on the recipes to me by inheritance, so I had to search the entire Internet and learn how to cook this delicacy on my own. Now I can call myself a professional in this business and teach you how to make pear jam. Moreover, it is very easy to do so.

Choice of ingredients and utensils for cooking

For jam it is recommended to take hard-fleshed varieties. I buy Limonka or Duchess. But if you have another type of pear growing on your plot, take it. The main thing is that the fruits are not overripe, and the skin is not damaged. There is also an opinion that the most delicious jam is obtained from late varieties of pears. I believe that no matter what kind you take, the jam will turn out delicious anyway.

For cooking, a copper or aluminum basin is best suited. If you have not inherited one, then just take saucepan with a thick bottom. This is done so that the jam does not burn to the bottom. It is best to stir the jam with a wooden spatula. Banks must be washed and sterilized before seaming.

How to cook delicious pear jam with slices

We will need such products:

Pear	2 kg
Sugar	2.5 kg
Water	2 tbsp.

What do we have to do:

1. To begin with, I wash the pears, cut off their rotten places and the core, cut into slices.
2. I put the pear in the pan and fall asleep with sugar. I leave for couple of hours so that it gives juice (if you did not take juicy pears, then at this stage you can already add water).
3. I put the pan on the fire, add water. Stirring, bring to a boil. After the mass boiled, I make the fire quieter and cook for about an hour. How long to cook pear jam? If you want the pieces of pear in the jam to be more whole, then it is better to boil it. three sets of 20 minutes than 1 time in one hour.
4. Pour hot jam into sterilized jars and roll up.

Original Recipe: Simple Pear Jam with Almonds

Products, which we need:

• 2 kg of sugar, 1 teaspoon of vanillin;
• 1.5 liters of water
• 100 g almonds.

What do we have to do:

1. With a pear, I carry out all the same manipulations as in the basic recipe: mine, cut out the core and rotten places, cut into slices.
2. I boil water in a saucepan and throw pear slices into it. I cook about three minutes.
3. I pour the water into another pot and add sugar to it. I put it on fire and gradually dissolve the sugar. As a result, syrup is obtained in 15 minutes.
4. I pour slices of pears with ready-made syrup and leave it in this form. for 3-4 hours.
5. After that, I put the jam on the stove and bring it to a boil over low heat. When it boils - reduce the heat and cook more 10 minutes. Again I insist jam for about 4 hours.
6. At this time, you can prepare the almonds. It must either be passed through a meat grinder, or crush using a blender.
7. I put it on the fire, cook for 10 minutes, and throw it into the jam vanilla and almond. I mix well. In addition to chopped almonds, I like to add a handful of whole nuts to the jam.
8. We cook more 10 minutes, pour into sterilized jars and roll up.

How to store pear jam

After seaming, I put the jars upside down, wrap them in a blanket, and leave them in this form until they cool. This usually takes 1 day. After that, I put the jars in the pantry, where they are perfectly stored all winter. If you have a basement or cellar, great. There, the likelihood that banks will "explode" is minimal.