Amber pear jam with slices - recipe with photo. Thick pear jam for the winter

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

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

Selection and preparation of pears for jam

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

Pear jam slices

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

Ingredients:

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

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

Cooking:

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

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

A simple recipe for pear jam for the winter

Pear jam - a simple recipe

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

Ingredients:

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

Cooking:

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

Pear jam with cinnamon

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

The jam is made from Severyanka pears.

Ingredients:

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

Cooking:

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

Store dessert in a dark and cool place.

Pear and plum jam - step by step recipe

Plum and pear jam

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

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

Ingredients:

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

Cooking:

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

Pear and apple jam

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

Ingredients:

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

Cooking:

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

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

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

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

We wish you successful preparations and pleasant tea drinking!

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 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.

Therefore, a couple - three jars of this fragrant delicacy 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 is the best time for healthy 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 a spatula or large spoon so that the sugar does not burn.
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

Pear slices boiled in sugar syrup turn into 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. Let's dissolve granulated sugar in water and put on a 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 to evaluate the taste!

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 the amber dessert is boiled 3 times for 5 minutes. That's why they called this original method of 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 a sufficient amount of juice has been allocated, 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 complicated, but you have to tinker a little, but the result will exceed 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 should completely cover the beautiful slices by 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. Put the pears in fresh syrup 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 in 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 are the hot season for autumn preparations! According to the recipes of experienced housewives, you can cook amber pear jam, and the citrus note of lemon will give it a 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 do not need to remove the skin, it will keep the 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 fire. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup is formed. 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!

We lay out beautiful whole slices of pear jam in clean jars and close for the winter. Happy drinking for the whole family!

Good luck and see you for new recipes!

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

Secrets of making pear jam

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

Which variety is best for pear jam?

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

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

How to prepare pears for jam?

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

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

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

How to cook pear jam for the winter without sterilization?

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

How to cook pear jam in a slow cooker?

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

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

How to understand that pear jam is ready?

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

Why is pear jam liquid?

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

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

Why is pear jam candied?

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

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

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

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

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

What goes well with pear jam?

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

The benefits and harms of pear jam

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

What is useful pear jam?

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

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

What is the harm from pear jam?

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

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

What is the calorie content of pear jam?

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

Is it possible to pear jam with gastritis?

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

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

Can pear jam be used for pancreatitis?

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

How to store pear jam?

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

How to store pear jam?

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

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

How long does pear jam last for the winter?

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

How to determine that pear jam is gone?

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

What to do if pear jam is moldy?

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

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

Pear jam fermented - what to do?

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

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

Pear jam for children, pregnant women and lactation

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

Is it possible to make pear jam during pregnancy?

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

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

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

Is it possible to make pear jam during lactation?

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

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

At what age can children eat pear jam?

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

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

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

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

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

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

Ingredients.

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

Cooking process.

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

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

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

How to cook thick pear jam

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

Ingredients.

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

Cooking process.

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

Five-minute pear recipe for the winter

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

Ingredients.

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

Cooking process.

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

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

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

Ingredients.

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

Cooking process.

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

Wild game jam-simple - ripe pear recipe

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

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

Ingredients.

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

Cooking process.

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

Lemon pear recipe

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

Delicious whole pear jam for the winter

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

Ingredients.

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

Cooking process.

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

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

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

Ingredients.

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

Cooking process.

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

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