Pear jam for the winter - a simple recipe. Jam with spices "Oriental pear"

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!

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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Even 3 thousand years before our era, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peloponnese, which at that time was called the country of pears.

Since ancient times, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.

The healing properties of the pear were used by the Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild pears, is prescribed for diarrhea. This decoction helps with coughs and feverish conditions. It also has a diuretic, analgesic, antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already departed. Therefore, housewives are happy to prepare them for the winter: they dry them, cook compotes, jams, jams from them.

Subtleties of cooking

• Jam pears should be ripe, but not soft. From green pears, jam turns out to be raw, pale, unattractive and non-aromatic. Overripe pears during cooking (heat treatment?) boil soft, turning into porridge.
• In order for the pear slices to cook at the same time, the fruits must be of the same degree of maturity and of the same variety.
• The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
• So that the peeled pears do not darken, they are kept in slightly acidified water before cooking.
• Small pears can be boiled whole, the rest are cut into slices 2 cm wide.
• If the pears are sweet, then sugar can be taken half as much as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: the first recipe

Ingredients:

• pears - 1 kg;
• sugar - 1.2 kg;
• pear broth - 2 tbsp.

Cooking method

• Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
• Put the prepared pears in a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be soft. Drain the broth into a separate bowl.
• Pour sugar into the cooking basin and add two glasses of broth. Stir well, bring to a boil.
• Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are transparent.
• Cool the jam. Pour into clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

• pears - 1 kg;
• sugar - 1-1.2 kg.

Cooking method

• For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
• Cut the fruit in half, cut out the core. Cut the pears into cubes.
• Place them in the cooking bowl. Sprinkle with sugar. Leave for 6-8 hours. During this time, the pear will give juice.
• Put the basin on the fire and cook for 35 minutes at a moderate boil, removing the foam.
• Remove the basin from the stove, cool the jam for 8 hours.
• Put back on the fire and cook for another 35 minutes.
• Wash and dry the jars.
• Cool the finished jam. Sort into banks. Cover with parchment or tracing paper. If you want to close the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool like this.

Pear jam: recipe three

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 3/4 st.;
• citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

• Wash ripe strong pears. Cut off the peel. Cut in half, remove seed chambers.
• Cut the pears into slices and put them in a cooking basin, pouring sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
• Pour in water, stir gently. Put on fire and cook at a moderate boil for 1 hour and 20 minutes. Remove the emerging foam with a slotted spoon.
• At the end of cooking, add dried citrus peels.
• Leave the finished jam in the basin until completely cooled. Then package in dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 1 tbsp.;
• lemon - 1 pc.

Cooking method

• Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking bowl.
• Wash the lemon, cut into slices. Remove seeds. Put in a small saucepan, cover with water and boil for 3 minutes. Strain.
• Pour sugar into the pan, add lemon juice. Boil the syrup.
• Fill them with pears. Insist 2 hours.
• Put the basin on the stove, bring the jam to a boil. Cook over moderate heat until tender. The pear slices should become translucent and the syrup should thicken.
• Prepare dry sterile jars with lids. Spread hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 1 tbsp.

Cooking method

• Wash ripe but firm pears. Cut the skin off them. Cut in half and remove the core. Cut into slices.
• Place the prepared pears in a bowl.
• Pour sugar into a saucepan, pour water. Boil the syrup. Fill them with pears.
• Bring to a boil. Cook over moderate heat in one step until tender.
• When hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear jam with orange

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 2/3 st.;
• orange - 0.5 pcs.

Cooking method

• Wash ripe but firm pears. Cut off the peel. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking bowl.
• Put sugar in a saucepan, pour water. Boil the syrup.
• Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off the foam.
• Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
• Put it on the fire again and cook for 5 minutes from the moment of boiling.
• Again insist for 8-10 hours. Repeat this procedure one more time.
• Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam thickens well, reduce the boil, otherwise the jam may burn.
• Prepare jars and lids. To do this, wash them and steam them or bake them in the oven.
• Place hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, useful microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers are removed, placed in a jar and thoroughly rubbed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water, and the skin is smeared with cream.

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

Secrets of making pear jam

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

Which variety is best for pear jam?

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

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

How to prepare pears for jam?

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

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

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

How to cook pear jam for the winter without sterilization?

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

How to cook pear jam in a slow cooker?

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

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

How to understand that pear jam is ready?

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

Why is pear jam liquid?

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

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

Why is pear jam candied?

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

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

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

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

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

What goes well with pear jam?

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

The benefits and harms of pear jam

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

What is useful pear jam?

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

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

What is the harm from pear jam?

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

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

What is the calorie content of pear jam?

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

Is it possible to pear jam with gastritis?

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

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

Can pear jam be used for pancreatitis?

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

How to store pear jam?

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

How to store pear jam?

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

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

How long does pear jam last for the winter?

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

How to determine that pear jam is gone?

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

What to do if pear jam is moldy?

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

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

Pear jam fermented - what to do?

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

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

Pear jam for children, pregnant women and lactation

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

Is it possible to make pear jam during pregnancy?

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

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

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

Is it possible to make pear jam during lactation?

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

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

At what age can children eat pear jam?

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

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

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

Before starting preparations for the winter, you need to find out more information on how to make pear jam, buy suitable varieties of ripe fruits and additional ingredients. Particular attention is paid to the correct sterilization of containers. Subject to the recommendations, thick fragrant pear jam is well worth the whole winter.

Preparing fruits and containers

Important nuances:

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

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

Recipes

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

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

simple recipe

How to make pear jam for the winter:

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

From pear slices

How to cook pear jam with slices:

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

On a note! Amber pear jam - this is often called a dessert with fruit slices. If the technology is followed, the sweet mass turns out to have a pleasant color and taste.

With whole pears

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

Whole Pear Jam Recipe:

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

With lemon

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

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

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

dense

Recipe:

• ideal jam for filling pies and other types of sweet pastries;
• thick pear jam is obtained by passing fruit slices through a meat grinder or peeling chopped fruit, crushing to a state of cubes;
• 1 kg of fruit will need the same amount of sugar;
• add freshly squeezed juice of 1 lemon, a pack of pectin to the pear mass (optional, for density and jelly-like consistency);
• boil thick jam over low heat until the fruit softens, stir often so that the natural dessert does not stick to the bottom;
• be sure to remove the resulting foam;
• package the finished product, as usual, in sterilized jars.

With the addition of apples

How to cook jam from pears and apples:

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

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

In a slow cooker

Simple Recipe:

• prepare the pears, cut into small cubes;
• transfer the fruits (1 kg) into the multicooker bowl, add sugar - 700-800 g, mix. For further cooking, turn on the "Extinguishing, jelly" mode for 1 hour. After processing, the fruits will become soft, juice will appear;
• after the specified time, open the lid, leave the mass until completely cooled;
• boil pear jam in three steps;
• for the second time, add the juice squeezed from a large lemon, mix;
• the second and third runs set the time to 15 minutes plus the “Steaming” mode;
• the appearance and condition of the sliced ​​\u200b\u200bfruits gradually changes, a pleasant shade of caramel appears;
• thick jam is laid out in jars sterilized in a slow cooker or oven, rolled up for storage for the winter.

Five Minute

Recipe for making delicious pear jam in a slow cooker:

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

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

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