Amber pear jam for the winter recipe. Pear jam slices: recipes

As a rule, any jam needs to be cooked for a long time, at least this is how our grandmothers cooked. Since recent times, housewives are increasingly using express methods and making five-minute jam. This method makes it possible to prepare delicious jam quickly and without fuss. I offer a recipe for pear jam "Five minutes". This jam is delicious served with tea with pancakes or pancakes. From these ingredients you get 550 ml of finished jam.

Ingredients

To make pear jam "Five Minute" we need:

pears - 380 g;

sugar - 380 g;

water - 100 ml.

Cooking steps

Place chopped pears in a saucepan and add water. When the water boils, cook the pears for 5 minutes under a closed lid for a big fire.

Drain the broth, add sugar to it, put on fire again and cook the syrup for 5 minutes.

Add pears to the resulting syrup, bring to a boil and cook for 5 minutes over low heat, stirring occasionally.

Pour into prepared sterile jar ready jam from pears, twist with a boiled lid.

Turn the jar over, wrap until cool, and then put away for storage. Pear jam "Five minutes", prepared according to this recipe, is not thick and very tasty.

Delicious preparations for you!

How great it is to open pear jam in frosty winter weather, make tea and arrange cozy gatherings. A delicacy will brighten up evenings, make pastries tastier and complement festive table.

Honey fruits make delicious and fragrant blanks which are easy to make. Today I offer you simple and quick recipes for the winter awesome pear jam.

Jars with amber contents are stored in the pantry of every experienced thrifty housewife. At the same time, not everyone knows how to cook their favorite jam.

You can be sure that there is nothing difficult in this. In addition, every step is described here. Even inexperienced girls will cope. Shall we start?

Amber jam from pear slices

quick jam from heavenly fruits differs in aesthetic properties. Apart from palatability, confiture attracts with amber-transparent color. For its preparation, ripe dense varieties are selected. Suitable pear northerner.

Eat sweets with benefit - pear jam is rich in vitamins and trace elements.

Ingredients:

• peeled pears Bere - 2 kg;
• glass of water;
• 1 kg of sugar.

Cooking:

Cut peeled fruits into slices.

Let's start making syrup. Pour sugar into a saucepan, which we put on medium fire then add water. At first glance, it seems that there is not enough liquid. However, the cane product will organically dissolve in a glass of water gradually. When the consistency becomes transparent and boils, the syrup is ready.

Pour the caramelized mass over the pear slices and leave it until the syrup has completely cooled.

Then put the sweet slices on medium heat, bring to a boil and boil for about 5-6 minutes.

We are waiting for the half-finished jam to cool down, and repeat the process again. During cooking, do not forget to stir the mass. After the second heat treatment, the fruits become transparent.

The confiture is a little watery. If you want a thicker consistency, cool it down and repeat the procedure again.

From two kilograms of unpeeled pears, one liter of jam comes out.

At this stage pear dessert ready to use. To spin it for the winter, pre-prepare jars and lids.

The fruits are naturally sweet, so be careful with adding sugar. Its optimal ratio: 1/2 bulk product for 1 part pears.

Thick pear jam with lemon for the winter: a simple recipe

This recipe will help you learn how to cook pear jam thick consistency from small domestic fruits. The hardest part of cooking is cleaning the fillings. The rest of the process will not take much effort.

Ingredients:

• 1.8 kg of granulated sugar;
• 3 kg of domestic pears;
• 400 ml of water;
• one lemon.

Cooking:

1. We clean the fruit from the peel, cut out the core.
2. Chop the fruits into slices.
3. Cut the lemon into circles, then divide each slice into 4 parts.
4. Cooking syrup. Pour sugar with water and simmer it over medium heat until the mass becomes transparent.
5. After the syrup boils, fill it with pears and lemon slices. Then we wait for the caramel to cool down.
6. We put the fruit and sugar mass on the stove. Bring it to a boil, but do not boil. Cook in slow mode, do not forget to stir occasionally.
7. We leave the saucepan, cool. Then again set to cook until it starts to boil. In total, we make four such brews - each takes about half an hour.
8. We pre-sterilize jars and lids. Ready jam is poured into containers, twisted and removed before winter.

Leave some jam in the fridge - it's ready to eat.

Pear jam with orange through a meat grinder

Since the orange is a tart fruit, it is recommended to take dessert varieties. For example, in a pear, Dulya is sweet and aromatic pulp which is ideal for recycling. Pear jam with citrus will help with colds. It is recommended to use it for preventive purposes.

To enjoy fragrant delicacy in winter, take the following ingredients:

• pears - 3 kg;
• orange - 1.5 kg;
• sugar - 2 kg.

1. We twist the fruit through a meat grinder.
2. Sprinkle the puree with sugar and leave it overnight.
3. In the morning we start cooking sweet mass on slow fire.
4. Bring it to a boil and turn off the stove.
5. Pour the finished jam into sterilized jars.
6. We turn the containers upside down, wrap them with a towel and leave the blanks in this position for a day.
7. It turns out thick, fragrant and delicious jam dark- amber color.

Don't be afraid to experiment. Try adding different spices while cooking. Jam with cinnamon, ginger, anise and other spices is mesmerizing pleasant aroma and unusual taste.

Jam recipe for a 3 liter jar

For a 3-liter jar, we need at least 3 kg of already peeled pears. Usually, the jam is poured into small jars, so that after opening the container, it can be eaten before it starts to deteriorate.

However, for big family, especially where the confectioner lives, such an amount of confiture will not last long.

Ingredients:

• slightly unripe pears - 3.5 kg;
• 2 tbsp. l. lemon juice;
• 3 kg of sugar;
• water - 400 ml.

Cut the washed amber fillings into slices. We leave the peel, it has a lot of vitamins.

We put the pieces in a saucepan and fill them with water so that it covers the contents.

Pour in lemon juice.

We put the pan on the fire and cook the pears for 10 minutes. Then we filter them.

We leave the water. Mix it with sugar and cook the syrup on a slow setting. Stir vigorously until granulated sugar will not dissolve completely.

When the syrup boils, boil it for another 20 minutes.

Then we send the slices to the pan. We handle the pears carefully so that the slices do not fall apart.

After boiling, wait 7 minutes, then turn off the stove. We leave the semi-finished jam for 4-6 hours. This will allow the pears to soak well in the syrup.

We repeat the process 3-4 times. The more stages of cooking, the thicker the consistency.

Pour the finished jam into a pre-treated jar, roll it up with a lid and turn the container upside down.

For jam slices, choose hard pears. The soft flesh will melt quickly.

Read on the Valley of Positive website:

Pear jam for the winter "Five Minute"

Given pear treat cooks in just 5 minutes. The result is amazing - delicious, thick confiture beautiful shade with fruit slices. If you don’t know which variety is better to take, try making wild pear jam. This is a very common type of filling in the preparation of jams.

Ingredients:

• pears - 5 kg;
• sugar - 1.5 kg;
• citric acid - 2 tsp.

Sliced ​​washed pears convenient way. We do not peel.

Sprinkle the pieces with sugar. Then we level it on the surface so that the fruit is not visible. Leave at least overnight. Thus, the fruits will release juice.

In the morning, mix the slices and put them on the fire. We do not add water, our own liquid has developed.

Bring the mass to a boil and boil for 2 minutes.

Cool and insist 10 hours. We do this so that all the pieces are saturated with syrup, become transparent and do not fall apart.

We put the jam back on the fire.

When the syrup boils, add 2 tsp. citric acid and cook for 3 minutes.

In total, the jam was cooked for only 5 minutes. Two minutes for the first time and 3 minutes for the second time.

Pour the jam into jars (do not sterilize them). It is enough to pour boiling water over the containers. It is recommended to boil the lids for 5 minutes.

Lemon extract allows sweet preparations to be stored longer. The additive does not affect the taste.

Jam from whole pears with tails in sugar syrup

Whole fruit jam attracts with its unusual view. The advantage of this cooking method is that whole pears retain more useful properties. It doesn't matter if it's green or yellow fruits you will make confiture. In any case, it will turn out sweet and fragrant.

How to cook pear jam?

Experienced "jam experts" recommend using for jam late varieties pears, as they give more rich aroma, but summer also makes a wonderful dessert. Most often, lemon or duchesse is used in this case. The main thing is that the pears are dense and elastic. Overripe fruits can make too watery jam.

You can try making jam from different varieties and at different periods of ripening, so that later there was an opportunity to taste them all and choose the most good option. Fantasize, add new ingredients and delight your loved ones with great healthy sweetness.

You also need to pick up dishes for cooking. A pear sweet treat, as well as, it is advisable to cook in a copper, aluminum basin or enamelware. Our grandmothers used such containers, because this way the jam will not stick and burn much. Use a long-handled wooden spoon or spatula to stir and remove foam.

If you are going to store the workpiece in jars, then both them and the lids need to be sterilized. You can perform this procedure over steam, in the oven or in the microwave.

Recipes

Each experienced hostess There are, for sure, their favorite ways of preparing this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this was prepared by our mothers and grandmothers.

Ingredients:

• pears - 1 kg
• sugar - 1 kg
• water - 1 glass.

Cooking:

1. Place washed, de-seeded and sliced ​​pears in a large bowl for cooking.
2. Pour sugar into water in a saucepan and heat it over a fire until the grains are completely dissolved. During cooking, foam may appear - it must be removed.
3. Pour the workpiece with hot syrup and cook the jam for small fire until the slices are completely soft and translucent.
4. Pack the finished product in jars prepared ahead of time.

Vanilla honey jam

This jam is convenient to use for any baking as a filling. Any wind pies, bagels and cheesecakes will turn out insanely delicious. And the jam itself comes out so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose hard varieties for jam. These are usually autumn and winter varieties. Summer pears can also be used, but take them not soft and overripe, but a little unripe. Then the jam will be the consistency that you need.

Recipe Information

• Cuisine:Russian
• Type of dish: preparations
• Cooking method: boiling
• Servings:2
• 50 min

Ingredients:

• pears - 800 g
• granulated sugar - 400 g
• honey - 150 g
• a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut the skin. I remove only the hard core, seeds and ponytails.


I sprinkle with granulated sugar and leave for a couple of hours so that the pears release the juice and the sugar completely melts.


I pour honey. Thanks to honey, pear jam will be even more concentrated and sweet.


I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. I cook on medium heat.


At the end of cooking, I add vanilla extract. The aroma of this jam will be just magical.


I lay out the freshly cooked, cooked delicacy in all the jars.


Ready jam should cool under a warm blanket. The jam will cool in 3-4 hours.

Transparent pear jam with slices "Amber"

For this recipe, only hard varieties pears, as the result should be jam with undigested pieces. The taste of this jam is very similar to dried fruits. This unusual dessert highly appreciated by both children and adults.

Components:

• pears - 1 kg
• sugar - 700 g
• lemon or lime - 1 pc.
• water - 2 l
• soda - 1 tsp

How to do:

1. Do not peel the pears, remove only the seeds and cut the fruit into slices thin, but not transparent. small fruits just cut into 2 or 4 pieces.
2. Make a solution out of water and soda.
3. Pour the pear slices into the soda water and soak them there for 15 minutes.
4. Rinse slices under running water.
5. Put the pieces in a thick-walled container and cover them with sugar.
6. Mix the sugar with the pears, and top with thinly sliced ​​lemon or lime.
7. Leave this mass to infuse for 5-6 hours. During this time, some juice should stand out.
8. Put the pan or bowl with the semi-finished product on the stove and bring to a boil.
9. Boil it for 20 minutes under a closed lid. If there is not enough juice, then you can pour in a little water so that the mixture does not stick to the bottom.
10. Remove the jam from the heat and let it cool down.
11. Boil again for 15 minutes with the lid closed.
12. Let the dessert cool down again.
13. Boil the jam for the last time for 15 minutes, but without a lid. Remove foam with a clean, dry wooden spoon.
14. Put the still boiling billet into jars. They can be rolled up iron lids or cover with plastic. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in monovarne. There are many recipe options with the addition of other fruits and berries. They are especially "friendly" with apples. It turns out very tasty jam, where pears are sweet, and apples are sour and juicy.

What you need:

• pears - 1 kg
• apples - 1 kg
• sugar - 2 kg.

Cooking method:

1. Rinse apples and pears, peel them. Remove the seeds too.
2. Sprinkle the fruit cut into small pieces with sugar. Let them stay overnight.
3. When the juice stands out, heat treatment can begin.
4. Put the workpiece on the fire and cook, stirring gently, for about 30-40 minutes.
5. You can make two or three cooking steps, but then they will have to last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
6. To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mass 5-10 minutes before the readiness.
7. If a drop of jam on a cold saucer does not spread, then hot product already can be laid out in jars.

Pear jam with lemon

Citrus fruits perfectly set off the main taste of pear jam. In addition, they make the dessert less sugary.

Ingredients:

• pears - 2 kg
• sugar - 2 kg
• lemon - 1 pc.

Step-by-step cooking scheme:

1. Pour a whole unpeeled lemon for 5 minutes with boiling water. This technique will get rid of the bitterness contained in the peel.
2. Cut the cooled citrus into small cubes.
3. Pears, washed, peeled and also diced, mix with sugar and lemon additive. Leave the workpiece for 5-6 hours.
4. Put the container with the future jam on the stove. Boil over low heat for 30 minutes.
5. Remove the dessert from the heat and set aside.
6. Bring it to a boil again and cook for half an hour.
7. Pack the hot mass into jars.

Orange pear treat

Also, pear jam will be very beautiful (amber in color), fragrant and tasty if oranges are used as an additive.

Components:

• pears - 2 kg
• oranges - 3 pcs.
• sugar - 2.2 kg.

How to cook:

1. Washed and peeled pears cut into slices.
2. Put this blank in a cooking pot.
3. Remove the skin from the oranges, if desired, and cut them into the same pieces as the pears.
4. Pour citrus fruits into a bowl.
5. Mix the fruit mass, sprinkle with sugar on top, shake a little.
6. Put the workpiece to infuse all night.
7. If you use dense and not very juicy pears, then you can add a little water.
8. Put the container with fruit on the stove, boil and boil over low heat for 60-90 minutes.
9. While cooking, stir the jam with a wooden spoon or spatula, running along the bottom so that the mass does not burn.
10. Also, don't forget to remove the foam.
11. Pour hot jam into jars and seal.

With poppy and cardamom

dessert for true gourmets it turns out if simple fruit add poppy seeds and cardamom.

Components:

• liquid honey - 4 tbsp. l.
• pears - 2 kg
• poppy - 2 tsp
• cardamom - 5 boxes;
• a pinch of vanilla.

Cooking:

1. Remove the seeds from the cardamom pods and crush them in a mortar.
2. Remove the peel from the prepared pears. Chop them up a bit.
3. Pour the pieces into a jar.
4. Add honey and cardamom powder.
5. Place the saucepan on the stove and bring the mixture to a boil over very low heat.
6. Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time should be extended until all the juice has evaporated.
7. Check the readiness of the dish by dropping a little jam on a plate. If the drop does not spread, then you can proceed to the final stage.
8. 5 minutes before the end of cooking, add poppy seeds and vanilla. Instead of poppy seeds (or in addition) you can use sesame seeds, walnuts, almond nuts and seeds.
9. Pack the finished dessert in jars and roll up the lids.

We cook in a multicooker

Modern technologies come to the rescue even in such traditional matters as making jam. A slow cooker will help you make pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

• pears - 1 kg
• sugar - 800 g
• citric acid - 0.5 tsp

How to weld:

1. Wash the fruits, peel them, cut them and put them in a multicooker bowl.
2. Pour sugar and citric acid on top.
3. Set the mode "cooking" or "quenching".
4. Program 1 hour of work.
5. After the time is up, keep the product warm for another half an hour.
6. Set the steaming mode and the time to 30 minutes.
7. Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To popular dessert turned out perfect, listen to useful tips experienced hostesses:

• You can create your own flavor variations of pear jam by adding various spices, fruits and berries to it.
• If you are picking fruit for dessert in own garden then do it on a dry sunny day. So the fruits will be given to the dish maximum amount aroma and taste.
• Try not to move away from the container during cooking so that the product does not burn and amazing taste pears did not mix with the aftertaste of burning.
• Even if it is not called for in the recipe, pears that are too thick-skinned need to be peeled off.
• Than on large quantity stages you divide the cooking process, the more whole the pieces of fruit will be in the workpiece.
• When buying fruits or when harvesting, try to select pears of the same maturity for jam so that the jam is uniform, without hard inclusions.
• If you need some time between crushing the pears and cooking them, soak the fruit slices in acidified water to prevent them from browning.
• If you love jam medium degree sweets, and the pears are downright “honey”, then use half the dose of sugar indicated in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to cook such a dessert at least once, and you will not be able to stop experimenting with different additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video:

Good afternoon dear readers!

Summer is a wonderful time of the year when you can enjoy a variety of vegetables and fruits. But then autumn comes, followed by winter and the season of sweets closes, and so you want to feast on them all year round.

In order not to deny yourself such pleasure, you can make sweet preparations from juicy pears With various additions in the form of berries, vegetables and other fruits. This sweet is universal, goes well with pastries, cereals, tea and even yogurt. It also has tonic and bactericidal properties, removes toxins from the body and helps to cope with colds.

I will tell you amazing pear jam recipes that will simply drive you crazy and delight you with their variety. And yet, these variations of blanks are also suitable for harvesting apples. Speaking of apples. Recently came across cool selection recipes apple jam. I recommend that you also read https://vkusneetut.ru/vkusnoe-varene-iz-yablok-na-zimu.html. I am sure that you will find something new for yourself and treat your loved ones with a new creation on cold days.

Now let's get to work. Let's start creating with pleasure and good mood.

Pear jam "amber" slices - lick your fingers

Boiled pear slices sugar syrup have a bright sunny hue and just melt in your mouth. Such a dessert is eaten with pleasure by children, and adults even more so. The method of preparation is outrageously simple, but the result will pleasantly surprise you.

Required Ingredients:

• Ripe pears of a dense consistency - one kilogram;
• Sugar - one kilogram;
• Water - 180-200 ml.

Cooking method:

1. We clean the fruits from seeds and peel. Then cut into not thick slices, approximately the same size.

2. Dissolve granulated sugar in water and bring the syrup to a boil over low heat. When it becomes translucent with an amber tint, then it should be removed from the fire.

3. Let the sweet solution cool down a little and fill our slices with it. Then we need to actively mix and put on a slow fire.

4. Cook the mixture for five to six minutes and then let it cool. After cooling, put back on slow fire and boil the same time. Readiness is determined by the transparency of the slices.

When boiled again, the dessert has enough syrup. But if you want it to be thicker, then the cooking procedure should be repeated again.

5. As soon as the sugar process has completely cooled down, it will take on a thicker structure and it can be packed in a prepared container and hermetically sealed for long-term storage.

Keep treats in a cool dark place.

Pear jam for the winter with lemon

As you know, pears have a lot of vitamins and minerals that the body needs. To make our dessert even healthier, I suggest adding lemon to it. This will give the jam a touch of freshness, make it very healthy and even more fragrant.

Required Ingredients:

• Fresh pears - 1 kg;
• Lemon - one;
• Water - 1 glass;
• Sugar - 1 kg.

Cooking technology:

1. Cut the lemon into circles or quarters, remove all the seeds from it and transfer it to a container of boiling water. Boil the citrus for three to four minutes.

2. After the time has elapsed, we take out the slices (mugs) of lemon from the broth, pour sugar into it and stir occasionally, let the sugar dissolve. If foam forms on the surface, then it must be removed with a spoon or scoop. The syrup should be amber in color and smooth.

4. In a deep container with a thick bottom, lay out the pieces of pear, cover them with our lemons on top and pour boiling solution. Let our sweets brew for an hour and a half.

5. Then we put our jam on the stove and bring it to a boil. Cooking time is one hour over medium heat. In this case, it should be constantly mixed and remove the foam. After the work done, it is necessary to cool the brew for 30 minutes.

6. Then we again bring the pear-lemon mixture to a boil and continue to cook for another hour.
At this time, wash and sterilize the container. Pour the preparation into jars and twist the lids.

How delicious it is, and the aroma is just dizzy!

How to cook thick jam slices for the winter?

The pear is a loose and fleshy fruit, so cook thick jam easy enough. But there is not a big nuance. The syrup needs to be boiled down to reach the desired density, which will resemble viscous honey. Eat little secret, it is necessary to add quite a bit of water to the composition or do without it at all.

Compound:

• 1.3 kg of sugar;
• 1 kg of pears;
• some water.

Cooking process:

1. Fresh and dense fruits should be washed, dried, peeled and removed from the core with seeds. Then we cut the fruit in any convenient way and the desired shape. For example, like this:

2. Put the fruit in a large bowl, sprinkle each new layer sugar and leave them for a couple of hours so that the juice stands out.

Then fill the jam with water so that it covers the pears by about one finger. You can add a little lemon juice if you like.
Cook covered for ten to fifteen minutes.

3. As soon as bubbles appear on the surface of the syrup, we filter it. We put the pears in another container, and pour the vitamin liquid back into the pan, add sugar and boil for another 20-30 minutes, stirring constantly.

4. We put the pears into the syrup we prepared and leave to boil for another 7 minutes. Then let the jam cool down and repeat the process 3 times.

We sterilize our jars and pack our delicacy on them. We tightly screw the lids and wait for winter to enjoy the gourmet.

By the way, it’s great to bake pies and pies with this sweetness, it is thick and does not flow out. Baking just scatters at lightning speed, try to cook, you will like it!

Pear jam with cinnamon slices

This recipe touched me to the core, I found it on YouTube. Touched by the fact that this gourmet is being prepared with the addition of cinnamon and butter. I have never cooked such a jam in my life, and now I will definitely try to create this miracle. And how do you like this idea? Look at the recipe and write in the comments how you like this sweet idea?

Amber pear jam with orange - a simple recipe

Here's another recipe that kids go crazy for. This wonderful delicacy is reminiscent of DYUSHES sweets, and the orange adds a kind of zest in the form of freshness and citrus aftertaste. Be sure to stock up on such a treat.

Required Ingredients:

• Pears - 1 kg.
• Sugar sand - 600 gr.
• Orange - 1 pc.

Cooking process:

1. We wash the fruit under water. Scald the orange with boiling water, cut into slices and remove the seeds. Pears cut into cubes or slices, at your discretion.

2. We take a pan with a thick bottom and add our fruits. Pour in sugar, mix gently and wait 20 minutes.

Important! The pan should be made of stainless steel with a thick bottom or non-stick.

3. After the time has elapsed, put the dishes with jam on the stove and wait for the boiling point. Cook it for 10 minutes over low heat. Then let it cool down (4-8 hours) and repeat the steps again.

When boiling, the fruit will let out enough juice for cooking.

4. We spread the jam in a container, seal it tightly with lids and wrap it in a thick blanket. The next day, we put the blanks in a cool and dark place.

Bon appetit!

Recipe for lemon pear jam with milk

In my opinion, this recipe is superior to all others. It resembles condensed milk and has a caramel flavor. I make it in large quantities, as my loved ones simply adore it and that's what we call pear condensed milk.

Ingredients:

• A bucket of pears with a volume of 5 kg;
• Fresh milk - 3 liters;
• Sugar - 3 kilograms;
• Soda - one teaspoon.

Cooking steps:

1. Put small slices of pears in a metal bowl, cover with sugar and wait for the fruit to release juice. Then boil the contents of the basin for 1 hour, stirring occasionally.

2. After the time has elapsed, add milk with soda and cook for another 4 hours on minimum heat.

It is very important to constantly stir the mixture so that it does not stick to the walls of the dish.

3. Let the jam cool and beat until smooth.

4. After that, bring it to a boil again and cook for another 4 hours, put it in prepared jars and close metal lids with a locking key.

The jam should decrease by about four times.

Enjoy extraordinary taste!

We cook transparent jam from apples and pears for the winter

There is another exclusive recipe in which you need to add apples. It can be made in various textures and types.

Required Ingredients:

• Juicy apples - 1 kg. (peeled and cut into slices)
• Ripe pears - 1kg. (peeled and cut into slices)
• Sugar - 1.5 kg
• Lemon juice
• Water - 1.5 cups
• Apple juice -45 ml
• Cinnamon - to taste

Cooking process:

1. We remove the seeds from the fruit and cut them into any shape, if you wish, you can peel the fruit fruits.

2. Add sugar, lemon and apple juice to boiling water. Boil this solution until the sugar is completely dissolved. This will be our syrup. 5-10 minutes before the end of the preparation of the solution, add cinnamon.

Do not be afraid that water will not dissolve in such a small amount of water, everything will dissolve and there will be a wonderful syrup

3. Fill them with our fruits and wait until the future jam has completely cooled down. Let it cool and if you want a thicker consistency, then cook the yummy a couple more times, each time letting it cool for at least 7 hours.

Pour the mixture into sterilized jars, roll up the lids and put in a dark, cool place.

I wish you success in your preparation!

Recipe for making jam in a slow cooker

Cooking sweets in a slow cooker is the easiest and most easy way. The technique will do everything by itself, the main thing is to throw in all the ingredients and wait for the time. Let's get down to business...

Ingredients:

• Favorite pears - kilogram;
• Granulated sugar - up to 800 g;
• Citric acid - 10 gr.
• Water - 200 ml.

Cooking technology:

1. Cut the fruit into slices, remove the skin and remove the seeds.

2. Put the pears in a bowl, do not fall asleep a large number of sugar and add water. We simmer for 15 minutes, as you already understood in the “Extinguishing” mode. When the multicooker turns off, remove the resulting foam.

3. We leave our future treat for 4 hours. Pear slices will become transparent and delicate in taste, like honey. Then we bring it to a boil again and leave the jam to cool for 4 hours.

4. The third time when our fruits are stewed, after the beep sounds, open the bowl and pour in a bag of citric acid and mix gently.

Pour the delicacy into sterile jars and screw with sterile lids.

Sweetness was a success! And our kitchen helper did the job!

Pear jam slices "five minutes"

Another one of my favorites sweet billet from pears with honey, lemon and vanilla. Cook very quickly and come out amazing delicious sweetness. Incredible taste and aroma.

For this gourmet, it is better to choose not overripe fruits, but it is best to pay attention to autumn varieties, it will be just CHIC.

Ingredients:

• Pears - 1 kg.
• Sugar - 2 tbsp.
• Honey - 1 tbsp. lies.
• Lemon juice - 25 ml
• Vanilla to taste

Cooking steps:

1. Cut the peeled fruits into slices about 2 cm wide so that they are not transparent, but also not too thick.

2. Place the chopped slices in a container, add sugar, honey, vanilla and water, mix the ingredients. We cover cling film and leave for 6 hours so that the pears release juice.

4. As soon as the contents begin to boil, boil for 5 minutes and pack the jam in sterilized jars, roll up the lid. Wrap with a blanket and leave to cool!

Store in a cool place!

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As far back as 3 thousand years BC, 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.
• Pour hot jam into sterilized jars and seal tightly. 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 amount 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.