Pear jam slices: recipes. Wild game jam-simple - ripe pear recipe

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

Pear jam - a simple recipe

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

To prepare a healthy sweet, you need to take:

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

Pear jam recipe step by step:

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. We dip the prepared fruit pieces into hot syrup, add the zest, removed from the lemon with a fine grater. She will remove excessive cloying.
3. Boil the workpiece for about two hours over moderate heat until a beautiful amber color. Until winter, store in sterile glass jars.

With the addition of apples

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

For a simple option, you will need:

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

Cooking:

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

Preparation with lemon

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

Recipe with lemon involves the use of:

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

How to cook pear-lemon jam:

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 the syrup has a beautiful golden color.

Cowberry jam with pears

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

Ingredients that are used in cooking, and their quantity:

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

Cooking technology:

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 bowl or pan with a wide bottom and pour boiling water over it, so all the sweetener crystals will disperse faster. We put the syrup on the fire and cook until it boils.
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 is able to please not only taste buds, but also the look of the most captious esthete. Transparent pear slices, immersed in thick, concentrated and sweet juice, attract the eye. And you can't do without little secrets in this matter.

First, about the main ingredients:

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

Progress:

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 the amber slices will maintain their integrity, and the rest should be guided by 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 until the juice is released. 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 zest can turn an unremarkable jam from your favorite, but such familiar pears into an exquisite delicacy. Wanted to try?

Then let's take:

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

Sequencing:

1. Pour the prepared (washed and cut into small pieces) pears with sugar, mix and hold until a sufficient amount of pear juice appears.
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, citric acid and cinnamon to it. After an hour of boiling pear slices in their own juice with spices, you can lay out the jam in clean glass jars.

With oranges

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

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

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

Cooking method:

1. Rinse the orange in hot water, wipe dry. Next, on the smallest grater, thinly remove the orange zest. We clean the fruit itself from a thick white layer, films and seeds, and cut the resulting pulp into pieces. Pears are prepared similarly to the previous recipes.
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 petals or chopped almonds;
• 1200 g of sugar;
• 10 g of grated ginger root;
• 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 is corked in sterile glass jars.

Pear jam recipes for the winter

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

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

1. Pieces of pear jam
2. Whole pear jam

Thick pear jam for the winter

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

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

Thick pear jam

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

Let's start cooking:

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

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

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

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

Step 4. Sprinkle the chopped pear with sugar.

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

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

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

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

Bon appetit!

Pieces of pear jam

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

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

Pieces of pear jam

For cooking you will need:

• Pear - 1 kg;
• Sugar - 1 kg.

Let's start cooking:

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

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

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

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

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

Remove from heat, let the pear cool.

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

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

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

Your jam is ready!

Pear jam with pumpkin for the winter

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

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

Pear and pumpkin jam

To prepare, take:

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

Let's start cooking:

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

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

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

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

Let the syrup boil, let all the sugar dissolve.

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

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

Step 6. Pour it into sterilized jars.

Roll up jars and turn over.

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

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

Enjoy your meal!

Jam with spices "Oriental pear"

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

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

Pear jam with spices “Oriental pear”

To make jam you will need:

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

Let's start cooking:

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

Step 2. Cut the fruit into small slices.

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

Step 4. Put on fire and stir.

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

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

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

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

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

Your Oriental Pear is ready to eat!

Pear jam with grapes "With a twist"

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

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

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

Pear jam with grapes “With raisins”

To make jam you will need:

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

Let's start cooking:

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

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

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

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

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

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

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

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

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

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

Your delicious jam for the winter is ready!

Whole pear jam

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

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

Whole pear jam

In order to prepare the workpiece you will need:

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

Let's start cooking:

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

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

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

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

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

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

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

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

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

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

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

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Autumn time is the time of ripening fragrant pear in gardens and orchards. And many hostesses prepare this wonderful fruit in the form of jam for the future. There are a lot of options for preparing a sweet dessert. It is boiled in slices, pieces with the addition of spices or spices.And to get a rich and original taste, pears are combined with apples, lemon or plums.

We offer to prepare pear jam for the winter according to simple recipes.

Selection and preparation of pears for jam

1. You can cook pear jam from any summer or autumn varieties. The main thing is that the fruits are ripe, firm, juicy, but not overripe. Too soft pears boil soft and turn into puree.
2. Do not use broken and spoiled fruits for jam, they can ruin the entire workpiece.
3. Before cooking, the pears are thoroughly washed and peeled using a vegetable cutter or a regular knife. If the pear variety has a thin skin, then it is not necessary to peel it.
4. A special device called a noisette will help you quickly remove the seed box. If there is no such device, then use a teaspoon or measuring spoon. To do this, cut the pear into two halves and cut out the seeds. The base of the pear and the area with the stalk are cut out with a knife in the form of a V - shaped incision.
5. You can cut pears into jam into slices, pieces, halves. If the pear is small, then it is boiled whole. But before cooking, be sure to pierce the pear on all sides with a toothpick or fork so that the fruit does not burst and is quickly saturated with sugar syrup.
6. So that the pear slices do not darken before cooking, they are dipped in water acidified with lemon juice or citric acid.

Pear jam slices

Fragrant and tasty jam for the winter can be made from juicy pears of autumn varieties. The recipe uses repeated cooking, thanks to which the dessert is of good quality. And pear slices look transparent and appetizing.

Ingredients:

• Pear, cut into slices - 1 kg
• Sugar - 900 gr.

If the pear belongs to the sweet varieties, then the amount of sugar can be slightly reduced so that the jam does not turn out cloying. And, conversely, when cooking jam from pears of sour varieties, sugar must be added based on 1 kg of fruit - 1.2 kg of sugar.

Cooking:

1. Sort the pears and wash under cool running water. Crumpled and soft pears are not suitable for this jam. It is better to use them for marmalade or jam.
2. Cut pears into slices. To do this, cut each fruit in half. Then cut each half into two more pieces. Carefully remove the tail and seed box. Cut the peeled pear quarters into 2-3 slices (depending on the size of the pear).
3. Weigh the pear slices on the scales. We need 1 kilogram.
4. Put them in a cooking container, add sugar and leave to infuse for 1.5-2 hours to extract juice.
5. After the container with the fruit mass, put on the stove and bring to a boil over high heat. Then boil the jam over low heat for seven minutes and remove to cool.
6. Repeat the same process two more times.

Spread the completely cooled jam in clean and dry jars, tighten the lids, and put away for storage.

A simple recipe for pear jam for the winter

Pear jam - a simple recipe

During the period of abundance of pears, it's time to make a simple but very tender jam from them in pieces. Such a dessert can not only be served with tea, but also added to pastries. And lemon juice gives the jam a rich, pleasant and original taste.

Ingredients:

• Peeled pear -1 kg
• Sugar - 1 kg
• Water -200 gr
• Juice of one lemon

Cooking:

1. Wash the pears, peel, remove the core with seeds and cut into small pieces.
2. Prepare syrup from sugar and water. To do this, pour water into the pan, boil, add sugar and lemon juice. Cook until sugar is completely dissolved.
3. Dip the chopped pears into the boiling syrup and remove the container from the stove to cool. During this time, the pears are well fed with syrup.
4. Return the cooled fruit mass to the stove, bring to a boil and simmer for 20 minutes over low heat.
5. Pour hot jam into sterile jars and roll up the lids.

Pear jam with cinnamon

You can diversify the taste of pear jam with the help of spices or spices. If you add a little cinnamon to a pear dessert, you will get an original and exquisite delicacy, from which it will be impossible to tear yourself away.

The jam is made from Severyanka pears.

Ingredients:

• Peeled pear slices - 500 gr
• Sugar - 500 gr
• Ground cinnamon - ½ tsp

Cooking:

1. Sort the pears and rinse well with water.
2. Then peel, remove the core and cut into slices.
3. Put prepared pears in a container for cooking jam and cover with sugar.
4. Lightly mix the fruit mass and leave for 1-2 hours until the juice is released. If the pears are not very juicy, increase the steeping time.
5. When enough juice has collected in the container, put it on the stove and bring to a boil over high heat. Then remove the basin from the stove and leave to cool completely.
6. Then return the fruit mass to the stove again, bring to a boil and simmer for 10 minutes over low heat, not forgetting to remove the foam.
7. A couple of minutes before the end of cooking, add cinnamon and mix.
8. Pack the finished jam cold in clean and dry jars.

Store dessert in a dark and cool place.

Pear and plum jam - step by step recipe

Plum and pear jam

The prepared plum and pear jam turns out to be very fragrant and pleasant to the taste. And thanks to the plum, the jam acquires a beautiful burgundy hue.

It is better to choose fruits that are dense and strong so that they do not boil during the cooking process. In this recipe, we used Krasulya pears, and Kabardinka plums. Also delicious jam - assorted is obtained from the "Severyanka" pear and "Prunes" plum variety.

Ingredients:

• Peeled pear -500 gr
• Pitted plum - 500 gr
• Sugar - 1 kg
• Water -100 ml

Cooking:

1. Sort pears and plums, wash thoroughly.
2. Cut plums in half, remove pits. Then cut the halves into 2-4 slices.
   
3. Pears cut into halves, remove the seed box and cut into slices.
   
4. Prepare syrup. To do this, boil water in a container for cooking.
   
5. Then add sugar.
   
6. Cook until the crystals are completely dissolved.
   
7. Put the sliced ​​\u200b\u200bpears into the hot syrup and bring to a boil.
8. Then remove the container from the stove and add plum slices. Gently mix the fruit mass andleave to cool for 5-6 hours. During this time, plums and pears are well saturated with syrup and will not be boiled in the future.
   
9. After complete cooling, put the container on the fire, bring to a boil and simmer for 15 minutes over low heat. If foam forms, do not forget to remove it with a slotted spoon.
   
10. Cool the finished jam completely and arrange in sterilized jars. Close the lids and put away for storage.

Pear and apple jam

Truly "royal" jam is obtained from pears and apples. The fruits do not boil soft, when ready, they become transparent in a light fragrant syrup. In addition, fruits are perfectly combined not only in taste, but also in texture.

Ingredients:

• Garden pears - 500 gr.
• Garden apples - 500 gr.
• Sugar - 1 kg

Cooking:

For jam, it is best to take strong, not overripe apples and pears.

1. Wash fruits thoroughly under running water.
2. Cut the apples into slices, removing the core. Pour into a bowl and sprinkle half of the sugar on top. Shake the container so that the sugar settles evenly.
3. Then cut the pears into slices, lay on top of the apples and cover with the remaining sugar. Shake the container again.
4. Leave the fruit mass for 2-3 hours to extract the juice.
5. After the appearance of juice, the contents are carefully transferred to a cooking dish and put on a quick fire, stirring slightly. Bring to a boil, reduce heat and simmer for 5-7 minutes.
6. Leave for 6-8 hours and cook again for a few minutes.
7. Cook jam in 3-4 doses.

Pour the completely cooled jam into jars, tighten the lids and put away for storage.

By canning pears for the winter, you can preserve the taste and aroma of summer for the long winter months.

We wish you successful preparations and pleasant tea drinking!

Good afternoon dear friends. Today I bring to your attention several recipes on how to cook pear jam. I love this sweet since childhood and whenever possible I try to prepare it in different versions.

For a long time, many recipes have accumulated, as I was interested in trying to prepare a pear in different versions. And now I bring you a selection of my favorite recipes. And before we get down to business, I will give one piece of advice. Take your time, do everything according to the recipe and move from simple recipes to complex ones.

This cooking option is similar to the five-minute recipe, with one exception that it is cooked in 3-4 calls. And add some lemon wedges to the pears.

The whole secret of this recipe is to cook it several times. This repeated action will ensure that the slices are well saturated with sugar syrup.

Ingredients.

Pear 0.5 kg.
Sugar 0.5 kg.
Cinnamon 0.5 sticks.
Lemon juice 2 tbsp. spoons.

Cooking process.

• Cut pears into small pieces. Seedless slices are used in cooking.

Sprinkle with lemon juice so that the slices do not darken.

• Sprinkle with sugar and mix and leave the pears in sugar overnight.
• In the morning, put the pan on the stove. We heat until boiling, cook for 5-6 minutes and remove the heat completely. Leave the pot to cool completely.
• After about 7-8 hours, add 5-7 lemon slices and cinnamon. Repeat the cooking process again, and then leave the pan to cool completely.
• Cook jam in 3-4 batches. After we distribute it into sterile jars and twist the lids.
• Don't forget to remove the cinnamon before you distribute the jam into the jars.

How to cook thick pear jam

If you like delicious thick and viscous jam, then this recipe is for you. At first glance, it may seem that the previous recipe almost repeats this one, but I will tell you it is not. Even if the set of ingredients is similar. But what is the difference?

Ingredients.

Pear 2 kg.
Sugar 2 kg.
Lemon 2 pcs.
Water 0.5 liters.

Cooking process.

• Lemons are soaked in boiling water for 1 minute, then cut into large slices together with pears.
• Put the lemons in a saucepan, add water, add all the sugar and cook until the sugar is completely dissolved.
• Remove the slices and strain the syrup.
• Put the pear in a saucepan and distribute the lemons on top. Pour in hot syrup and leave covered for an hour.
• Next, put the pan on the stove, bring the mass to a steady boil and reduce the heat to a minimum, cook for an hour, stirring occasionally and removing the foam.
• After an hour of cooking, we distribute the hot mass into sterile jars and cork the lids. Store jam in a cool place. Bon appetit.

Five-minute pear recipe for the winter

In the summer months, I want to prepare as many kinds of delicious treats as possible. Therefore, many hostesses try to choose those recipes for which they will not need to devote much time. But it is also important that it be both fast and tasty. This five-minute pear recipe is just that.

Ingredients.

Hard pear 1 kg.
Sugar 1 kg.
Water 180 ml.

Cooking process.

• Yes, in order for the jam to turn out to be of the correct consistency, pears need to be taken only hard ones. Also, each pear must be peeled and seeds, then cut into small slices.
• Pour water into a ladle or saucepan, add all the sugar. Put on the stove and boil the sugar until completely dissolved.
• Pour the pears with ready-made syrup and leave for 1-3 hours.
• We put the pan on the stove, bring to a boil and boil for exactly 5 minutes. After we stand until it cools completely and repeat the cooking process again.
• We cook jam in 3-4 approaches. It is important that after boiling, the jam should be cooked for no more than 5 minutes.
• After the last approach, we distribute the still hot mass into sterile jars and tighten the lids.

Transparent pear jam with citric acid slices - you will lick your fingers

The pear itself is very sweet and very often you can find the sugary taste of jam, but whatever it is, add a little sourness to the composition and the taste will even out.

Ingredients.

Pear 1.8 kg.
Sugar 1.8 kg.
Water 160 ml.
Citric acid 0.5 tsp.

Cooking process.

• Wash the pears and, without peeling, cut into slices.
• Prepare syrup from water and sugar and pour pear slices with syrup.
• Cook pears in syrup for the first time for 3-4 hours.
• After cooling, cook the same amount. And so we repeat 3 times.
• For the third time, before cooking, add the lemon, mix and send to cook.
• After 20-30 minutes of confident boiling, distribute the hot mass into jars and roll up the lids. Bon appetit.

Wild game jam-simple - ripe pear recipe

Wild pear jam is one of my favorites. A long time ago, my grandmother in the village at the end of the garden grew a large tree from which it was possible to collect several hundred kg every year. harvest.

And of course, my grandmother made jam from this pear for us. We especially liked the delicious syrup from this jam. It was viscous, very tasty and fragrant.

Ingredients.

Pear wild 2 kg.
Sugar 2 kg.
Water 2 liters.
Citric acid 1 tsp.
Half bunch of mint.

Cooking process.

• Pears are taken only strong without traces of corruption.
• Pour water into a saucepan and bring to a boil. Add sugar to hot water and stir. Boil the syrup until the sugar is completely dissolved. When the sugar is completely dissolved, you will get a sweet syrup in which you still need to add citric acid and half a bunch of mint.
• Pour the pears with hot syrup, mix and cover with a lid.
• We leave the pears for about 2-3 hours to stand under a closed lid.
• We put the cooled pears on the stove and cook for 30 minutes. The foam that appeared during cooking is removed and removed. After cooking, let the jam cool down to room temperature. We repeat the cooking process 3-4 times.
• While still hot, spread the jam in jars and roll up the lids.

Lemon pear recipe

Here is another recipe for making pear jam. But now, in order for you to understand each step, I suggest watching the video recipe. But before I start watching, I’ll say that it’s best to use only hard varieties for making jam.

Delicious whole pear jam for the winter

The jam is very tasty and pleasant. At the sight of him, everyone will simply salivate. And what a delicious syrup it turns out, it's just a bomb. It is very good to soak cakes for home baking with this syrup.

Ingredients.

Pear 1.5 kg.
Sugar 1.5 kg.
Orange 1 pc.
Cinnamon 2 sticks.
Water 250 ml.

Cooking process.

• Wash the pear, sort it out, do not remove the stalk.
• Heat water, add sugar, stir until completely dissolved.
• In the finished syrup, lay out the cinnamon and pear fruits.
• Cook on low heat for 30 minutes. After cooking, let it cool completely and repeat cooking 2-3 times.
• Before the last boil, add the juice from one orange and boil with the juice.
• Before twisting from the syrup, we take out the cinnamon and mint.
• We spread the jam on the jars and cork the lids. Bon appetit.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very very tasty

Now I propose to cook pear jam with the addition of poppy seeds. The treat is really tasty and very original. Great addition to pancakes and donuts.

Ingredients.

Pear 1 kg.
Sugar 200 grams.
Poppy 1 tbsp. spoon.
Lemon juice 2 tbsp. spoons.
A pinch of vanilla.

Cooking process.

• Wash the pear and remove the seeds and peel. Cut into small cubes.
• Sprinkle chopped fruits with sugar and leave for 3-5 hours. In a multicooker bowl.
• After 5 hours, turn on the frying mode and simmer the pears for about 30 minutes.
• Then we take a blender and turn our cubes into puree.
• Lightly fry poppy seeds, then crush in a mortar and pour into a slow cooker.
• Together with poppy seeds, add lemon juice and vanilla, mix and cook the mass for another 30 minutes in the frying mode in a slow cooker.
• The heat treatment process can be repeated several times until the density you need is reached.
• After that, we also lay it out in sterile jars and tightly twist the lids of the jar.

Here are some simple tricks for preparing pear jam that you learned today. The main thing then in the winter do not forget to try your blanks. After all, these syrups are just great for impregnating a biscuit or just serving this jam as a bite to pancakes or pies. in general, all the world good and a lot of positive,

Simple recipes for preparations: pear jam, pickled and dried pears

Fresh cherry for the winter. Ivvon's blog on 7ya.ru

In continuation of the topic of culinary preparations for the winter, I want to offer another interesting recipe for preparing cherries for the future for the winter. *** Topic moved from "Cookery" conference

Harvesting tomatoes for the winter.

A simple step-by-step recipe for preparing canned tomatoes for the winter, with a delicious brine, The ingredients are simple, namely 1. Tomatoes 2. Currant leaves 3. Cherry leaves (Optional) 4. Horseradish 5. Salt 6. Black pepper (peas) 7. Sugar 8 Vinegar, one teaspoon 9. Garlic I hope you enjoy it too, bon appetit

Girls, to invent something out of apples??? Is pasta difficult to make? Do not offer jam in 3 liter jars .... Google read, it is interesting the opinion of those who made it - how in terms of time ... maybe some pancakes can be ??? In short, I'm learning from experience. *** The topic was moved from the conference "SP: gatherings"

Discussion

1. Apples "a one-time bucket", just a lot, a lot or a LOT?
2. Is there a juicer? Here - about the disposal of pears,
[link-1]
apples are disposed of in the same way. The output is 2 products - juice and "filling for pies" or "mashed potatoes with pieces" for the winter - from apples. Pear puree does not want to turn out, it turns out "pear pieces in their own juice." ;-)
3. Where to dry? (at worst - and the oven will do)
[link-2]

dessert: stew apples in a pan, add sugar to taste, sprinkle with cinnamon.

Discussion

3 kg tomatoes, 1 kg. cucumbers, 1 kg of onions, 1 kg of carrots, 1 kg of sweet pepper, 1 glass of sunflower oil, 1 glass of vinegar, 1 glass of sugar, 3 table. spoons of salt. Cut vegetables, add vinegar, etc., bring to a boil, transfer to jars, sterilize for 10 minutes. It turns out something sharp-sharp, everything crunches, very cool. We fly away in the winter at one moment! :)

They treated me to pears from a site near Moscow, but they are greenish. What can be done with them? If they lie down, will they become softer? When they become softer, what do you think, if peeled, passed through a meat grinder and frozen, in winter for pancakes, cheesecakes?

Discussion

I made jam with oranges and lemon, it's something!

They will lie down - they will ripen, and very quickly, you still won’t have time to eat ... As for “scrolling and freezing” ... well ... I don’t know what happens after defrosting, maybe a good option. I just don't have a large freezer. I have already tried such options from pears - [link-1]

"Pear compote" is just right for pancakes / cheesecakes! But you can just like that, for dessert :-)

Girls, who wraps something tasty and original in jars for the winter? Maybe someone has something interesting? Share, will you?

Discussion

SALAD WITH EGGLANTS.
10 pieces. eggplant (salt, let the bitterness drain),
10 pieces. pepper,
10 pieces. tomato,
10 pieces. bulbs,
0.5 stack. vinegar,
0.5 stack. oils: large! cut, put in a bowl. Boil 20 min. 10 cloves of garlic, one pod of hot pepper, 3 tbsp. spoons of sugar. Garlic put before the end of cooking. It is important not to overcook here, otherwise it will turn out to be unfinished caviar, tasty but unpleasant in appearance. Try not to mix too much.

21.08.2004 11:53:24, Agrus

PEPPER WITH APPLES 3kg. pepper 3 kg. apple syrup: 5 glasses of water, 0.5 tbsp. vinegar, 1 tbsp. sugar, 1 tbsp. vegetable oil, 1 tsp salt. Wash the pepper, cut it into two or four parts and put it in a wide bowl and pour it with this syrup - 10 minutes. boil. In the meantime, pour boiling water over apples into another saucepan for 1 minute. In jars - a layer of apples, a layer of pepper. Pour in the rest of the syrup and roll up. I like this recipe madly, as a light and original appetizer, apples turn out like soaked ones. and it doesn't take much time to cook. Apples are better white, can be white. pouring if not overripe

21.08.2004 11:45:40, Agrus

For several years I have formed a decent selection of recipes for vegetable preparations. Given the relevance of the season, if anyone is interested, I can reset.

Never in my life did anything with apples. And here a wild crop has formed - advise how they can be stored for the winter? Jam, jam, compote - for any recipe, our great gratitude :)

Discussion

And we made juice from apples in a juice cooker, and from what was left from a juice cooker (boiled, ugly apples) we made jam - rubbed through a sieve (colander), added sugar and boiled. Here is such a "waste-free production." Whoever doesn’t like the color (gentle brown :)), you can finish off some berries for the color - plums or something else. And I really like it anyway ... Natural apple color!

08/28/2000 07:49:38 PM

After all, you can also dry it by cutting it into thin circles and stringing it on threads. My father-in-law built a frame from thick wire, on which threads are pulled and all this is placed above the stove. But you can also dry it in the oven.
I’ll ask Nadya for the recipe for the jam that our friends eat with gusto.
To prepare it, you need to remove the “core” from the apples. Just cut - long. I use a piece of thin-walled aluminum tube two fists long. The cores are uniform and dense. From them you can cook compote or squeeze out delicious juice. The resulting apple "bagels" are easy to chop with a combine, and then cook

And that pear is a pity! Here in Maiden's, I told you a little about the booty. Well, 3 baking sheets of slices for drying - they will dry for two days. Basket "green" for "up to three days will wait." Well, I'll make the puree "lumpy" ... Well, also jam "local sample". Do not offer "lingonberry with pears" jam - there is no lingonberry and is not expected. And what else? To quickly and with maximum benefit. Yes, no freezer.

Discussion

I again made mousse yesterday according to the recipe from "About tasty and healthy food" :)
Pears cut in half, seeds removed.
Baked in the oven at 180 gr. 20 minutes.
Pulled out and skinned (easy and fast)
I whipped it ... which is for mashed potatoes :)
I added sugar based on 1 kg of pears (ready-made, already baked) 400 grams (I have sweet pears)
Boiled for 5-10 minutes and poured into sterile jars.

As soon as I realized - in the original recipe it is necessary to cook for hours until the state of marmalade, I didn’t need it, I just needed a gentle mousse.

Question. There are pears, medium-sized, not hard, sweet. What to do with them? Do you make jam from them? Give advice, huh?

Apples for the winter: a recipe for natural marmalade from Elena Chekalova

Peach Jam, Plum Jam, and Grape Jelly: Canned American South

Homemade ketchup: tomato and grape, as well as chutney and mustard in the style of the American South

Cucumbers, Tomatoes, and Other Old South Vegetable Pickles

I want an apple tree, a pear, a plum, a cherry .. How many pieces to hang in pieces?) So what to eat, treat, and freeze-spin for the winter .. How many pieces of what to take? I also saw frost-resistant apricots with cherries, does anyone grow them? What else can you plant a garden from yummy? Sorry for the intrusiveness, this is my first time)

Discussion

I started a topic on apple trees, if you're interested, follow the link. I decided for myself that there will be a maximum of 3 apple trees, a minimum of 2. One of the apple trees is definitely a melba. I’ve already found where to buy, but since the construction site and the plot have been dug up and my husband won’t let me plant anything, so for now I also choose ...

One or two apple trees are enough for a family, but since you want both summer and winter, and sweet, and sour, you have to plant 3-4-5 different ones. Alternatively, graft. I knew the person. who had 4 apple trees of 20 varieties :)

Good afternoon everyone! Such a problem overtook - a full balcony of zucchini and a tomato from the garden. I don’t know how to make spins, my hands are not from there :). Maybe you, kind people, have recipes for delicious preparations that do not require seaming? Thank you in advance!

Discussion

Do you mean preparations for the winter? It seems to me that for storage several. months NOT in the refrigerator, you still need to either roll it up, or be content with old-fashioned methods:
either a lot of salt (my mother made a dressing from parsley, dill, etc., where the salt was 1/3 - 1/2 of the volume),
or a lot of sugar (ground berry, jam),
or all sorts of salting, but for this, IMHO, we need containers such as barrels and a cellar where these containers "live".

As for tomato and zucchini, vegetable stew (an option Mma Seni advises you) or zucchini caviar will be stored for a relatively long time without seaming. But you need a refrigerator.

And these things are laborious and time-consuming.

I would still have tomatoes for juice, but I would still roll up the juice. It's really not difficult - it takes some getting used to. Already from the 4th, 5th banks you will do it automatically.

Preparations for the winter - jam recipe: grapes and pears. Blanks

Pear and grape jam - in a slow cooker. With white wine and lavender

This year is full of apples. It's a pity if they disappear. I want to rework, but without unnecessary gestures. What do you think, if you give juice from apples, and then freeze this juice, will it be fine? Has anyone thought of this before?

Recipes blanks: raspberry syrup.

The time has begun for home-made preparations for the winter - pickles, jams. I usually write down some good recipe on a piece of paper, and then I can’t remember where I put it. And then it dawned on me: I have my own blog! I will save good recipes here! There are a lot of raspberries this year. I made jam, froze berries for compote, invited all my friends to collect a bucket by themselves. And the raspberries never end. I wanted to try making raspberry syrup for ice cream and porridge. Recipes: from the site [link-1]...

Already at the beginning of summer, a crop ripens in the garden plot and even beyond it, which can be processed and stored for the winter. Here are some early summer recipes. Rhubarb jam The first way: rhubarb - 5 kg, sugar - 2.5 kg, zest - 100 g. Peel young fleshy petioles from coarse long fibers and skin, cut into small pieces (about 2 cm), cover with sugar, put on low heat and cook until the rhubarb changes color...
... Lubricate the diseased areas with this composition. Dandelion syrup Nearly blossoming dandelion flowers are placed in layers in a glass jar and sprinkled with sugar in a ratio of approximately 1:2. They put it in the refrigerator. The resulting syrup is taken for medicinal purposes during the winter, 1-2 teaspoons 30 minutes before meals. Dandelion buds in the marinade Washed and sorted flower buds are placed in an enamel pan, poured with hot marinade and kept on low heat for 5-10 minutes. The marinade is prepared as follows: 50 g of sugar, 50 g of salt, bay leaf and pepper are added to 1 liter of 6% vinegar. The mixture is brought to a boil and cooled. Pickled flower buds are used...

Discussion

But, I think that I probably ignored something like rhubarb in vain! But what to do is apparently correct to say that experience and interest in something comes with time.

Damn, I didn’t know that so many things can be cooked from jealousy. Uh, a friend of mine constantly messes around with him there in the country and says that this is a thing in general and there are no equals. Ah, I didn't pay any attention to that.