Pear jam. To make syrup

Where else can you find so many vitamins, trace elements, mineral salts, if not in berries and fruits. My favorite fruits are pear fruits, which have excellent taste qualities. Traditional medicine offers this fruit as a remedy for fever, cough and edema, since the pear is a diuretic.

In the summer, it’s understandable - I bought a pear, washed it, ate it, got a double benefit, and vitamins, and a wonderful dessert. In winter, it is more difficult with local fruits, and those sold in supermarkets have no taste and useful properties, so we harvest them in the summer. Opening a fragrant jar of hand-made jam on a winter evening, pouring tea into a glass, you can go into summer memories - how they cooked pear jam or.

Pears are combined with many fruits, and the jam always turns out to be original. I will tell you how it is made from whole pears stuffed with walnuts? True, this work of art will require pears of a variety, for example, "seedless" or "bergamot", they are relatively small, so for jam "pear with stuffing" it will be the most.

Required Ingredients:

• pears - 1 kg;
• walnuts - 0.5 kg;
• lemon - 0.5 pcs.;
• sugar - 1 kg;
• water - liter.

Cooking process:

Let's get to the fruits. They should be washed well, and the core should be removed with a special device for removing the seed box from pears, apples, quince. In this case, it is not necessary to peel the peel. You can simply cut the pears in half and remove the seeds.

Walnuts do not need to be crushed. You need to take a half of a nut, divide it in half, connect it with each other and fill the fruit. If the nuts are small, you can do this procedure with the other half. The main thing is to make sure that the nuts "sit" tightly inside the nest. If the pears are chopped, just add the nuts.

The syrup is made, as always. Pour sugar into a saucepan, add water, boil until syrupy. Add diced lemon, with zest but without pits. Gently release the stuffed fruits into the boiling syrup, wait until everything boils and remove from heat. Leave the pan for several hours to saturate the fruits with syrup. The next stage is again boiling for 15 minutes and cooling. The last, third, boil the jam and you can already roll up the jars.

Another option for using pears is harvesting for the winter at home.

Pear-almond jam

Ready jam, if properly cooked, acquires a beautiful transparent yellowish color and an amazing smell.

To make pear-almond jam you will need:

• 2 kg slightly unripe pears (the amount of sugar depends on their variety) net weight;
• 1 kg of sand, if the fruits are sweet, 1.5 - if not very much;
• vanilla on the tip of a teaspoon;
• 100 gr. almond;
• 1.5 liters of water;

Cooking method:

Wash and wipe the pears, peel, remove the core, cut into cubes or slices. Take a saucepan, boil water, release the chopped pear in a colander, blanch it for two to three minutes. Add sugar to water and make syrup.

Next, pour the slices into the syrup and leave for five hours. After that, boil the semi-finished product, boil for about ten minutes over very low heat and again set aside for three hours. After three hours, repeat the procedure again, boil, boil for ten minutes and set aside. Add vanillin and nuts to the last boil five minutes before the end of cooking. Nuts need to be crushed in a blender or coffee grinder, but not finely.

The hot product is poured into prepared jars and rolled up. All jars of jam should be carefully wrapped and not touched until completely cooled. With pear jam prepared in this way, you can not only just drink tea, you can lay out a layer in a biscuit for a cake with pear slices, you can bake a pie or make a filling for a cake.

Pear-cinnamon jam

This jam is amber-colored, and thanks to the pectin thickener, it acquires a thicker, jelly-like consistency.

For cooking you will need:

• 1 kg. washed, peeled, chopped pears;
• 700 gr. brown sugar;
• 10 gr. pectin;
• 25 gr. cinnamon;
• 0.5 lemon with zest, pitted.

Cooking process:

To prepare this jam, put the ready, cut into slices pear into a cooking container, cover with brown sugar. Then, you should add the lemon cut into pieces (you can squeeze the juice from the lemon, but the pieces, and even with the zest, will add piquancy to the dish) and cover with pectin. Mix everything gently and leave for half an hour, so that the fruit gives juice.

Putting on fire, gently mix again, boil and immediately turn off, leaving the fruit to soak in syrup. After three hours, put the container back on the fire, boil, constantly stirring with a wooden spatula, so as not to burn, for ten minutes.

The boiling procedure should be repeated three or four times, depending on what kind of pear, what density they have. At the last boil, cinnamon is added to the jam. Keep in mind that if boiling was carried out once or twice, then the products must be sterilized. That is, fill a glass, sterilized jar with jam to the “shoulders”, put in a saucepan filled with water. Place a towel or napkin on the bottom of the pot. Sterilization time depends on the volume of the jar:

• 0.5 l - 10 min;
• 1 l - 15 min;
• 2 l - 20 min;
• 3 l - from 25 to 30 minutes.

pear jam

We don't always make jam just to drink tea. Making preparations for the winter, we, a priori, imagine pies, pies and muffins. But jam cannot make good pastries, because jam is liquid. Therefore, in cooking it is customary to use jam, confiture or jam. Jam is a cross between thin jam and thick jam.

Jam is much easier to cook than jam.

For cooking, you should take products in the following proportions:

• 1 kg. pears net weight;
• 0.5 l. water;
• 800 gr. Sahara;
• 0.5 teaspoon without top of citric acid, optional.

Cooking process:

Unlike the above recipes, the most ripe, even overripe fruits are used for jam, which should be washed, the seed box removed and cut into pieces. The main condition is to remove all rotten, damaged and skin. Place the cut slices in a saucepan with water and boil for 15-20 minutes, until a puree forms in the saucepan.

There are recipes where the fruits are laid out on gauze and boiled in this form. This method has been tested and appreciated by me. Indeed, the method is interesting - when the pear becomes soft, it needs to be slightly cooled and squeezed right through cheesecloth. It turns out a wonderful puree and no need to stain any other dishes. But you can make mashed potatoes in other ways - scroll through a blender, rub through a strainer or use the old-fashioned method - crush with a crush.

Now the mass should be put in a cooking pan, add sugar and cook for half an hour. In the process of cooking, it is necessary to constantly stir the jam so that it does not burn, and remove the foam. Five minutes before readiness, add citric acid, after diluting it with water.

Jam can be diversified by adding, for example, an orange cut into pieces or even just spices - cardamom, cinnamon, cloves.

Ginger pear jam

Much has been said about the beneficial properties of the pear, it is not only a delicious fruit, but also an excellent diuretic, antitussive and antiviral agent. Just as much is known about ginger, it is also used in folk medicine for colds, and in cooking for baking or flavoring drinks. But pear with ginger is already an exotic tandem.

For jam, you should pick up the side roots of ginger, because they are more tender and not so spicy. Each side spine must be cut lengthwise and the core removed, because it is precisely this that will give the finished product a “wooden” look. But do not throw away the core, it will be needed to make syrup.

To make ginger jam you will need:

• 1 kg net weight of pears;
• 800 gr. Sahara;
• 100 gr. net weight of ginger;
• 0.5 l of water.

So let's get started:

Fruits can be taken of any variety, but not very soft, as they will simply boil soft. Rinse the pears, free from the skin and seed box, cover with sugar, pour water and put on a slow fire. The raw materials in the cooking basin should be constantly stirred so that it does not burn. The ginger needs to be cooked ahead of time. With a hard metal washcloth or a sharp knife, peel the top layer of ginger and, since the core is no longer there, cut it into fine strips.

As soon as the sugar dissolves in the jam, note the time and boil it for 10 minutes. Repeat this procedure twice, each time cooling the contents in the cooking container, and the third time release the ginger into the jam and boil with it. If desired, you can add vanillin to the exotic jam.

Lingonberry pear jam

For lingonberry jam with pears you will need:

• 0.7 kg. fruits of net weight;
• 2.3 kg. cranberries;
• 1.5 kg. granulated sugar.

Cooking process:

There is no water in this recipe, since lingonberries give a lot of juice when cooked. Rinse lingonberries, pour over with boiling water, cover with sugar (half of the recommended amount), leave on a small fire and wait until the juice turns into syrup. As you boil, add sugar to taste, because not everyone likes very sweet jam, and even excess sugar can muffle the taste of fruits.

While the syrup is being cooked, prepare the fruits of a dense pear, cut into cubes or slices and pour into lingonberries. In this recipe, a soft pear can quickly spoil the delicacy by turning into porridge, but jam can turn out great. Boil the contents of the cooking basin for 15-20 minutes. Set aside, cool for three hours, you can even leave it overnight, after this period, put it on fire again. Repeat the cooking again and you can roll the preservation into jars, which should be well corked, wrapped warmly and left to cool.

Pear jam with lingonberries can be further improved by adding any nuts, an orange, or at least zest, apples. The color of the jam is amazing, the taste from each variety of pear will be different, but definitely amazing.

If after preparing the workpiece you still have extra berries, then they can be used for cooking.

There is another way to prepare this jam. Look at the video.

We will be happy to answer any of your questions in the comments.

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

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

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

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

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

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

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

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

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

Essential Ingredients for Amber Pear Jam Recipe

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

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

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

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

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

Ingredients for winter jam with whole wild pears

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

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

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

Transparent pear jam with lemon slices - recipe on video

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

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

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

Essential Ingredients for Delicious Pear Jam and Maca

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

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

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

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

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

Necessary ingredients for five-minute pear jam

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

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

1. Rinse the pears in running water, dry, remove the tail and core, peel and cut into not thick pieces of arbitrary shape.
2. Fold the processed fruits in a deep enameled container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
3. In the morning, determine the container on the fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

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

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

Necessary ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

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

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

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

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

Essential Ingredients for Pear Jam with Oranges and Lemons

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

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

1. Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stalk and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
2. Cut the lemon and orange together with the skin into small pieces. Remove pits from processed citrus fruits.
3. Pour water into the multicooker bowl, pour half of the entire portion of sugar, set the “Extinguishing” program on the display of the unit, without covering 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. Pack the finished sweet product hot in sterilized jars, roll it up under tin lids, turn it over, wrap it in a warm blanket and cool it well. For storage, store in a cellar or basement, avoiding direct sunlight on the banks.

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.

Summer is the time to prepare for the winter. It is at this time of the year that you can cook different types of jam from ripe and juicy pears, apples and other fruits and berries. In winter, sweet preparations will come in handy. Delicious jam or jam can be served with tea or used as a filling for homemade pie. Such a delicacy will appeal not only to the sweet tooth. The best pear jam recipes for the winter are presented in our article. A step-by-step description will allow you to easily prepare any of the selected options.

Amber pear jam

The secret of this dessert lies in the special method of cooking. In order for the pear slices to remain intact and turn into a puree, they should be cooked in three approaches. Since this fruit is quite sweet, a moderate amount of sugar can be added (500-700 g per 2 kg of peeled fruits).

Prepared in a certain sequence:

1. Ripe, but firm fruits are peeled, core and cut into slices.
2. Syrup is being prepared in a saucepan on the stove. To do this, sugar is dissolved in 350 ml of water and brought to a thick consistency. It should remain clear and not turn into caramel.
3. Pear slices are poured with hot syrup and set aside until completely cooled.
4. Now you can put the pan on medium heat and bring the pears to a boil. Cook for 5 minutes, then remove the jam from the stove and cool.
5. Repeat the same steps twice more. The last time, the cooking time can be increased to 45 minutes, which will allow you to achieve the desired thickness of the syrup.

Transparent jam from pears and apples slices

The following delicacy is perfect as a filling for pies and pies. After cooling, the jam for the winter from a pear and an apple turns out to be thick, like jam or jam, and does not spread when baking products. And it's really easy to make:

1. Apples (350 g) and pears (450 g) of hard varieties are peeled and core, and then cut into slices.
2. The fruits are put in a saucepan, covered with sugar (450 g) and left at room temperature for 3-4 hours so that they let the juice flow.
3. At this time, a couple of lemon rings are peeled and pitted, cut into small pieces and added to apples and pears. Lemon will give the jam acid, which is lacking in fruit.
4. The saucepan with the ingredients is sent to medium heat, brought to a boil and boiled apple and pear slices for 5 minutes. Dishes with jam are removed from the fire and left overnight until completely cooled.
5. Similar actions are carried out twice.
6. For the fourth time, the jam is boiled for about 1 hour, until it becomes thick enough. The finished delicacy is laid out in jars, covered with lids and rolled up with a can key.

Recipe for pear jam with peel

For the next dessert, pears of absolutely any variety are suitable, including soft ones. But this does not mean that the slices will turn into puree during cooking. To avoid this, the fruits are not peeled, but only from seeds and spoiled areas. As a result, pear jam with slices turns amber, and the peel becomes soft, so it is not felt at all.

The step by step recipe is as follows:

1. Pears are washed, dried and cut into 4 parts. A core is cut out of each quarter, after which such pieces are cut into 3-4 more slices.
2. Prepared fruits (2 kg) are put into a saucepan, covered with sugar (800 g) and shaken so that it is evenly distributed. You can start cooking jam after 2 hours, when juice is released from the pears.
3. The saucepan is put on a slow fire, the slices with sugar are brought to a boil and boiled for 5 minutes, but no more.
4. After complete cooling, after about 6-8 hours, the jam is again sent to the stove. This time and the next 3-4 times, you need to cook it for 5 minutes. Before each heat treatment, the jam is well cooled.
5. You can check how thick the delicacy turned out to be drop by drop on a plate, which should not drain if you tilt the dishes.
6. The finished jam is laid out in hot sterilized jars and rolled up. There is no need to turn and wrap them.

Pear jam with milk

The next delicacy tastes more like a homogeneous baby food puree, and the consistency is more like condensed milk. But it turns out such pear jam is really very tasty, although it is not stored all winter. Under an airtight lid and in the refrigerator, it can stand for no more than three months. The following step-by-step instructions will help to prepare such jam correctly:

1. Pears (17 pcs.) Peel, seeds, spoiled places and cut into slices of any size.
2. Grind prepared fruits with a blender or meat grinder.
3. Pour pear puree with sugar (6 tablespoons), pour milk (5 tablespoons) and add a teaspoon of soda. In the finished jam, this baking powder will not be felt, and during the cooking process it will allow the pears to boil well.
4. Leave the prepared ingredients in the pan at room temperature for 2 hours.
5. After the time has elapsed, put the pan on a small fire, bring the jam to a boil, and cook it with occasional stirring for 8 hours. It should become quite thick and slowly drip off the plate. During cooking, the volume of the mass decreases by 4 times.
6. The finished jam is laid out in jars, twisted with lids, cooled and sent to the refrigerator.

Recipe for pear jam with poppy seeds

This dessert has an unusual appearance and taste. Pear jam with poppy seeds is very tasty. It can be served for tea drinking, and an interesting pie can be made from it. The step-by-step preparation of such a dessert is as follows:

1. Peeled and seeded pear pieces (1 kg) are poured with sugar (300-500 g) and citric acid (1 teaspoon). In this form, the fruit must stand for 3 hours, so that juice stands out from them.
2. Put the saucepan on the stove. Cook the jam over low heat for 20 minutes.
3. Set aside half of the pears in a separate bowl, cool and puree with an immersion blender. Return crushed jam to saucepan.
4. Poppy (½ tbsp.) Warm up in a dry hot frying pan and add to the pears.
5. Cook the jam for another 15 minutes. Prepare jars and roll up a hot dessert for the winter.

Delicious jam with lemon and pears

The next delicacy is prepared in lemon syrup. Its taste turns out to be completely different than that of ordinary amber pear jam, more interesting and refined. Step by step it is prepared in several stages:

1. Pears are peeled and the middle with seeds, cut into slices and weighed. For jam, exactly 1 kg of fruit is needed.
2. A pitted lemon cut into circles is put into a small saucepan and 250 ml of water is poured.
3. After 3 minutes, the finished broth must be filtered and 1 kg of sugar added to it. Prepare a moderately thick sugar syrup and pour it over the pears in a saucepan.
4. Infuse the slices in syrup for 3 hours. During this time, the amount of liquid will double.
5. Cook the jam over low heat in 3 sets of 10-15 minutes. Before the next cooking, it must be cooled each time.
6. For the fourth time, the jam is boiled to the required density, after which it is rolled up in jars with a can key.

Recipe for pear jam with orange

This delicacy can be prepared very quickly. But it is cooked in 2 approaches, and before the subsequent heat treatment it will need to be cooled for 12 hours. Otherwise, everything is very simple:

1. Peel the pears from the core, and the peel can be left. Put them in a saucepan, add the same amount of sugar (1 kg each) and add an orange cut into thin slices. The peel does not need to be removed, but the bones will have to be removed.
2. Put the pan on low heat, and after boiling, cook the pears with sugar and orange for 10 minutes.
3. Remove the jam from the stove and let it cool. During this time, the slices will be saturated with syrup, become dense and transparent.
4. Put the jam on the fire again. Boil it for 5 minutes and can be rolled up in sterilized jars.

Cowberry and pear jam

A delicious dessert can be prepared according to the following recipe. Pear jam with lingonberries is prepared in this order:

1. Berries (2 kg) are moved, washed and dried.
2. Peeled pears (2 kg) are cut into small pieces.
3. Sugar (4 kg) is poured into a bowl for cooking jam or into a deep saucepan and poured into a glass of hot water.
4. Simmer over low heat until the sugar is completely dissolved. As soon as it starts to thicken, pieces of pears are added to it.
5. Fruit slices are boiled for 15 minutes, after which lingonberries and spices are added to them (10 cloves and a teaspoon of ground cinnamon).
6. The jam is prepared for 45 minutes, until it becomes thick enough. In sterilized and hermetically sealed jars, it can be stored all winter.

Pears in for the winter

The following delicacy is prepared in the following sequence:

1. Pure sea buckthorn berries (300 g) are stacked in a saucepan. 700 g of peeled and seeded pears are also added here.
2. The prepared mixture is poured with sugar (1.5 kg) and left on the table for 8-10 hours.
3. The next day, you can start the process of cooking jam. It is recommended to cook it in three sets of 5 minutes. Each time the jam must be well cooled.

The finished delicacy is transparent, very beautiful and tasty. It is rolled up in jars and stored all winter.

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

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

I cook food according to the list.

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

At this time, I wash fruits, peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

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

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

I transfer the slices to a bowl.

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

I pour pear slices with boiling syrup.

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

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

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

I repeat the cooking procedure again.

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

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

I cover the jars with boiled metal lids.

I roll up the cans with the key.

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

Happy tea drinking!