Severyanka pear jam. Which variety is best for pear jam? Selection and preparation of pears for jam

pear jam ranks among the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time of ripening pears, so do not miss the opportunity to cook delicious dessert from these miracle fruits.

The most useful dessert in the world should not be looked for in pastry shops, but prepared for the winter on your own. Pear jam will become an invaluable source of vitamins for you, save you from colds and diseases and make any tea party special.

In the preparation of this or that dish, certain recommendations should be followed so that the final product turns out to be as tasty as possible. So, for cooking jam, you should take those pear varieties that differ in density, such as lemon or duchesse. You can choose any other varieties, but so that the fruits are not overripe. The ideal option would be whole pears with elastic skin of late autumn varieties. Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled places.

Next important point How to make pear jam is the right utensils. Sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, it will not stick to the bottom. It is better to interfere with a wooden spatula, and remove the foam into a plate. Sterilization of jars is the main condition for long-term storage preparations for the winter.

There are several secrets on how to make pear jam tasty and fragrant:

• The delicacy can be diversified by the addition of various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
• It is better to harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
• Pear jam burns strongly, so the whole process should be controlled.
• For easy removal of the peel from the pear, you need to scald it with boiling water, then immediately lower it into cold water.
• It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too rough.
• Whole slices can only be obtained under the condition of three-stage cooking, each of which is carried out for twenty minutes.

How to choose and prepare pears for jam

In order for the jam to turn out beautiful in appearance and tasty, they must be sorted out before cooking. by the most the best fruits considered those that have already ripened, but have not yet had time to overripe. The variety of pears, as well as their size, can be any. But it's still best to choose juicy fruits, which have a sweet aroma, then less sugar will be required to make jam. If the hostess has a desire to give the jam some special taste or smell, then you can add other fruits to it. It can be lemon or citric acid, almonds, orange and other products.

But every time recipe with these ingredients will change, so you should be careful with experiments. If you add a little to the jam citric acid, then the pear jam will no longer be sugared and will have a sour taste. Before you start cooking, you must perform the following steps:

How much you need to cook such jam will depend on the variety and on the ripeness of the fruit, but most often it is about 1-1.5 hours. It's better to cook delicious treat in two stages, achieving complete cooling of it in the interval.

What utensils do you need to cook a pear dessert? How will the jam taste? even dishes can affect in which it is cooked. The best is aluminum or copper utensils, it is desirable that they be wide. This will allow the jam not to burn or stick to the walls, and retain the natural honey flavor. Still, it is better to store jam in jars, which must be washed well, scalded with boiling water, or sterilized well.

Usually when cooking any jam foam appears on its surface, which is removed with a special wooden spatula or spoon. close already spilled jam in banks, it is necessary tight lids. It is better to store it in the dark and cool place, since pear jam tends to change color and ferment.

A simple recipe for pear jam for the winter

There are many cooking recipes for making pear jam:

1. Classic.
2. Slices.
3. Transparent.
4. Amber.
5. Five minutes.
6. Whole.
7. With lemon.
8. Other.

But still always follow cooking instructions each recipe, maintain proportions, which will help achieve the desired result. Many housewives want to know how pear jam is prepared for the winter with a simple recipe. To cook it, you will need the following products:

The fruits are pre-sorted, peeled and cut into slices. They put in one bowl, in which they will cook, and in another saucepan it is worth preparing syrup: pour sugar with water and put on moderate heat. The foam is constantly removed from it, and it will be ready only when the sugar is completely dissolved. It remains to pour the fruit with this syrup and bring it to a boil again, and then pour it into jars. Appetizing jam ready!

Quick pear jam Five-minute - lick your fingers

This versatile fruit is subject to any method of preparation, it can be used to carry out all kinds of culinary experiments. If you think that pear jam with slices should be made by cooking for many hours, then you are mistaken. A delicious delicacy can be prepared in just five minutes, and it is not necessary to remove the skin from the fruit.

Piquant pear jam can easily be used as a liquid sauce for a meat dish.

Five Minute Ingredients:

• pear tree fruits - 1 kg;
• granulated sugar - 1 kg;
• water - 0.5 tbsp.

Marmalade delicacy is made like this:

We process the fruits of the pear tree, cut into very thin slices. We cook the syrup separately: dissolve the sugar in water, remove the foam that forms on top during cooking. Put the pear slices into the prepared sweet mixture and cook until the consistency becomes transparent. Pour marmalade jam into jars prepared in advance, roll up.

Amber jam from hard pears with slices - recipe with photo

Pear jam, rolled up for the winter according to this recipe with a photo, turns out to be very attractive in appearance. Due to triple boiling, the syrup acquires amber and a pleasant density, and dense slices are qualitatively impregnated with sugar and become like candied fruit. Step-by-step instruction details the creation process homemade treats, and the video clearly describes each action and helps to master the method of making hard pear jam with slices even for novice housewives.

Essential Ingredients for Amber Pear Jam Recipe

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

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

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

clear pear jam recipe

For cooking transparent jam not required special products. Clear pear jam store in any cool place, even on a shelf in a kitchen cabinet or pantry. The main storage condition is that there are no drops in temperature regime. In terms of taste, this jam is the most fragrant and delicious. It can also be served as an independent dessert, which has the most beautiful look and taste, so it is perfect for tea or coffee.

For making clear jam pear slices you need to prepare the following products in advance:

This amount of food is just enough to make 2 liters of jam. To start pears are good washed under running water, make sure that all the fruits are firm and not overripe. Pears are cut into slices and put in a pan. That's where the sugar comes in. In order for the pears to release juice, you need to leave the pear mass for several hours at room temperature. Put the saucepan with the infused mass on the fire and bring to a boil.

As soon as the jam boils, the fire should be reduced and so it is still boiled for 10 minutes. Then turned off and left overnight so that the mass cools down well. In the morning, again, the jam is boiled, as in the previous time, and now it is left for the whole day until the evening. In the evening, boil again and leave to cool overnight. Each time the slices will change their color, becoming darker. In the morning, cook the mass over low heat for 50 minutes. So the mass will become thicker, and the slices will become transparent. It remains only to pour into banks and roll up.

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

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

Necessary ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

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

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

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

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

Essential Ingredients for Pear Jam with Oranges and Lemons

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

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

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

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

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

Recipe for a simple pear jam for the winter

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

Prepare products:

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

Cooking:

1. Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with spatula or big spoon to keep the sugar from burning.
2. Pears are cut into slices, getting rid of seeds and stalks.
3. Pour 1 teaspoon of citric acid into the boiling syrup and mix well.
4. Next, load the chopped pears.
5. We are waiting for the jam to boil, remove the foam and cook a delicious treat for about 30 minutes
6. When the jam has cooled down a bit, it can be transferred to sterilized jars and closed with sterilized lids.

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

Amber jam from pear slices

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

Jam Ingredients:

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

Cooking:

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

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

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

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

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

Cooking Ingredients:

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

Cooking:

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

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

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

Cooking ingredients:

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

Cooking:

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

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

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

Lemon pear jam recipe

September and October - hot season autumn preparations! By prescription experienced housewives you can cook amber jam from pears, and citrus note lemon will give him unique aroma and summer freshness.

Let's prepare the ingredients:

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

Cooking:

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

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

Beautiful whole slices pear jam laid out in clean jars and closed for the winter. Happy tea the whole family!

Good luck and see you for new recipes!

I have been making this jam for several years, I really like it, my family too. Jam pears (without syrup) can also be used for pies. A pear growing in my yard is just right for this recipe. I will cook again. Recipe taken from here.
Text and photographs of the author.

The first experience - not lumpy! .. Lived, damn it ... I cook jam ... No, well, in fact, everything is of good will and desire, and, perhaps, of some kind. At work, they rolled 5 kilograms of pears. My favorites are "Severyanka". For those who know this variety - explanations are superfluous. For those who live on the other ends of our vast planet - This is perhaps the most delicious variety of pears in the world: very sweet, medium hard and a little "grainy".

In general, what, in my opinion, pears should be! The paradox is that they brought me pears just when I bought a small bucket of them a couple of days before and cracked them heartily. By the way, chic appetizer to cognac, for example ... Therefore, a strong-willed decision was made - it is necessary to expand horizons and cook jam! I don’t really like it myself (only blackcurrant), but fruit drinks with any jam are a lot! And if I don’t eat it myself, I’ll give it away to friends who are greedy for sweets and freebies. In short, it won’t disappear ... I’ll tell you about another reason later, but for now we take:

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

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

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

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

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

We need the jam to boil 3 times. That is…

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

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

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

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

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

P.S.: Special thanks to the former residents of Rostov-on-Don for the “triple boiling” technology! And for this, let me take my leave ... Your Polkovneg.

Pear jam is a healthy sweet treat. Housewives preparing dessert different types: with whole fruits, slices, with orange, apples, nuts, lemon. The article describes how to prepare a sweet mass in a slow cooker and a “five-minute” recipe.

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

Preparing fruits and containers

Important nuances:

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

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

Recipes

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

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

simple recipe

How to make pear jam for the winter:

• prepare 1 kg of fruit, cut into slices;
• from 2 glasses of water and sugar (250 g) boil the syrup, remove the foam;
• add pears to the sweet liquid, cook over low heat until the fruits become soft and transparent;
• average cooking time - 1.5 hours;
• 15 minutes before the end of the process, add the grated zest from two lemons;
• Pour the finished jam into jars, immediately roll up, put away for storage in 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 Bosk;
• 2 kg of fruit is enough for one serving;
• after washing, removing the tails and core of the pear, carefully cut into 4 parts;
• prepare syrup as in previous recipe, proportions: water - 350 ml, sugar - from 700 g to 1 kg;
• after boiling, the syrup should be transparent;
• put the prepared pears into a saucepan, pour over the hot sweet mass, put the container on the fire, boil, boil for 5 minutes, remove from the stove to cool;
• repeat the operation again, set aside the fruit mass again;
• the third cooking run lasts from 10 to 40 minutes, until the neat pieces are completely cooked.

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

With whole pears

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

Whole Pear Jam Recipe:

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

With lemon

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

Quantity lemon juice depends on the portion of pears. On average, per 1 kg ripe fruits enough to squeeze natural product from medium 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 it turns out if you skip the fruit slices through a meat grinder or peel the chopped fruit, chop to the state of cubes;
• 1 kg of fruit will need the same amount of sugar;
• add freshly squeezed juice of 1 lemon, a pack of pectin to the pear mass (optional, for density and jelly-like consistency);
• boil thick jam over low heat until the fruit softens, stirring often to natural dessert did not stick to the bottom;
• be sure to remove the resulting foam;
• package the finished product, as usual, in sterilized jars.

With the addition of apples

How to cook jam from pears and apples:

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

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

In a slow cooker

Simple Recipe:

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

Five Minute

Recipe delicious jam from pears 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 easy to prepare from crushed fruit mass with big amount Sahara. Whole pears in sweet syrup always delight the guests at the table. Experiment, use our recipes, share your tips! Good luck preparing!

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

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 - excellent tool to strengthen 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 the jam turns out 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 hard 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 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, do fruit mask. Ripe fruits contain a large number of vitamins, beneficial trace elements, 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 apply on the face, neck, chest, hands and hold for 20 minutes. Then wash away warm water and the skin is smeared with cream.