We roll up pears for the winter. Jam and marmalade from pears with plums and apples

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.

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

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.

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

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.

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!

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

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

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 is distinguished by aesthetic properties. In addition to taste, confiture attracts with an amber-transparent color. For its preparation, ripe dense varieties are selected. A northern pear will do.

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 the sugar into a saucepan, which we put on medium heat, then pour in the 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, the pear dessert is ready to eat. 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 to 1 part of pears.

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

This recipe will help you learn how to cook pear jam with a thick consistency from small homemade 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 pear 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, the Dulya pear has a sweet and fragrant pulp, which is ideal for processing. Pear jam with citrus will help with colds. It is recommended to use it for preventive purposes.

To enjoy a fragrant treat 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. The next morning, we begin to cook the sweet mass over low heat.
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 tasty jam of dark amber color.

Don't be afraid to experiment. Try adding different spices while cooking. Jam with cinnamon, ginger, anise and other spices fascinates with a 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 a large family, especially where the confectioner lives, such a quantity 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 the sugar is completely dissolved.

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"

This pear delicacy is cooked in just 5 minutes. The result is amazing - a delicious, thick confiture of a 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.

We cut the washed pears in a 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 appearance. The advantage of this cooking method is that whole pears retain more useful properties. It doesn't matter if you make jam from green or yellow fruits. In any case, it will turn out sweet and fragrant.

The process of preparing for the cold season begins with the appearance of the first fresh vegetables and fruits on the market and in the store. It lasts until late autumn. Now housewives roll almost everything into jars: fruits, vegetables, berries and mushrooms. One of the cheap, but at the same time delicious, recipes is pear compote for the winter. We offer several simple and original recipes for this drink.

It's the end of August, and this is the time to go to the market for ripe fruits. Prices at this time of the year have already fallen a little, and the range of varieties is the largest of the year.

To prepare compote, you can use fruits of any variety, with the exception of winter pears, which are still harvested "green" for long-term storage. Fruits can be any size (if too large - just cut them into slices).

Often housewives prepare this drink by combining them with other fruits or aromatic spices. This gives the drink a twist.

Preparing pears for the start of the process

The very beginning of the preparation of compote is the cleaning and cutting of fruit. If garden pears (especially hard, green varieties) have a thick skin, it is better to cut it carefully. Otherwise, the compote is cooked from the fruit in the peel. After peeling, the core with seeds and stalks should be cut out.

Attention! Pears tend to darken quickly, therefore, when preparing a large number of these fruits, keep the peeled parts in a weak solution of citric acid (parameters: 1 liter of water per 1 gram of citric acid).

You can cook both with a large amount of fruit in a jar, and with a small one (for lovers of the drink). The amount of added sugar will depend on the number of fruits in the compote.

Recipes for making pear compote at home

Each housewife has her own recipe for making a drink. Consider some of the most interesting types of pear compote that are prepared at home.

Easy way for winter

The simplest option is considered to be a recipe in which only two ingredients are needed for a 3-liter jar of water:

1. A glass of sugar.
2. Pears (1 kilogram).

We prepare pears for seaming, as indicated above, and put them in jars. Then fill them with boiling water and leave for half an hour. The infused water is used to make sugar syrup. To do this, sugar is added to the water and boiled until it boils and the sugar is completely dissolved in the water. After the water boils, leave the syrup to simmer for another five minutes.

We pour fruit with this syrup and close it with a metal lid. The resulting compote is covered with a blanket and settled for a day.

Without sterilization

Sterilizing jars is a troublesome business, so we offer a recipe for a drink that can be rolled into jars without prior sterilization.

For cooking you will need:

1. Pears (1 kilogram).
2. Sugar (0.1 kilogram).
3. Water (2 liters).
4. Citric acid (4 grams).

When choosing pears, make sure they are whole.

Peeled and chopped fruits are boiled in a saucepan until boiling and laid out in a jar. Citric acid and sugar are added to the broth. Stir to dissolve in water and bring to a boil. It remains to pour fruit with syrup, and then roll up and cover with a warm blanket.

From whole pears

From solid whole fruits, an excellent compote is obtained. Ingredients:

• four kilograms of pears;
• one lemon;
• a teaspoon of citric acid;
• a glass of sugar per 1 liter of syrup.

Before putting the fruits in the pan, rinse them thoroughly under the tap. Then boil a pot of water and pour it over the fruit. Cook them for 10 to 20 minutes (depending on size).

Wash jars and lids before seaming and rinse in boiling water.

Carefully put the fruit in a jar and add a slice of lemon to each. Then we prepare the syrup using the water in which the fruits were boiled (add a spoonful of sugar for each liter of water). When the syrup boils, pour it into a jar of pears.

It remains to sterilize for 15 minutes and close the lids.

With citric acid

The main difference, how to make compote with the addition of citric acid, is that the fruits are poured with boiling water three times.

1. After placing the fruit in a jar. Leave them for 10 minutes, drain the water, boil.
2. Pour again for 10 minutes, then return the water to the pan, put one and a half tablespoons of sugar and a sprig of mint and boil again.
3. The last time we fill the jar with syrup and put a teaspoon of citric acid.

It remains to cover the compote with a blanket and let it brew for a day.

From wild pear

From the fruits of the wild pear, an appetizing drink is also obtained. Its recipe is simple:

1. We fill the jar (previously sterilized) with small fruits so that they occupy approximately two-thirds of its volume (about 1.5 kilograms).
2. Bring water to a boil in a separate saucepan and pour it into the fruit jar. Leave for 10 minutes.
3. Pour the fruits and add 4 grams. Citric acid, as well as 0.3 kilograms of sugar (refined). Boil for 2-3 minutes, and you can roll up.

After the jars have cooled, it is advisable to wrap them with warm cloth.

From pears Severyanka

Severyanka is a specific variety. The fruits are sweet and juicy, but highly prone to rotting. Therefore, compote is rarely made from such fruits. But advice still exists.

The main thing is to thoroughly rinse, cut the fruit and remove the core. Before you close the compote from Severyanka, drain the syrup three times and boil it.

With mint

For housewives who want to make pear compote with mint, the recipe is simple. All actions involve cooking with the addition of citric acid, plus, with the third pour, add mint.

Cinnamon

The same advice and, if desired, cook compote with cinnamon. The only difference is that, instead of mint, cinnamon is added. Some even combine the two.

With plums

Often other fruits are added to pear compote. We offer to study the recipe with plums. You will need:

1. Two large pears (preferably Duchesse).
2. One and a half liters of water.
3. 50 grams of granulated sugar.

Pears and plums are washed, cut and add sugar. Fill with water, boil and then let stand for 20 minutes.

With lemon

Lemon is a fruit with which you can make any of the above drinks. In the best way it will be combined with compote with mint. You can also add thyme.

with apples

To prepare such a drink, cut apples into slices, add sugar and citric acid. Then add water and boil for about 10 minutes.

In the same way we prepare pear compote.

It remains to mix everything and pour into jars.

With strawberry

This option is made according to the same principle, but with the addition of strawberries. Different fruits go well together, so you can add strawberries to the apple-pear mixture as well.

From Siberian pear

This variety is distinguished by its small size and sour taste. Therefore, they are added whole to the compote and the taste is diluted with apples or other fruits.

• Pears (1.5-2 kilograms).
• Rosehip (one berry for each).
• Water.
• Sugar (tablespoon).
• Citric acid 2 grams.

We clean the pears and put them in water with citric acid. We remove the core of the fruit and put the rosehip there. We sterilize the jars, fold the fruit and fill it with syrup.

We roll up the compote.

How to store compote

The best storage conditions for the drink is keeping it in the refrigerator. The optimum temperature is 2-14 degrees. Canned compote will be perfectly preserved on the balcony.

The main rule is to avoid direct sunlight, and the temperature should not be higher than +20.

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

How to cook pear jam

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

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

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

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

Classic pear jam for the winter

If you want to learn how to make pear jam in the easiest way, then consider the classic cooking recipe. The manufacturing technology of this delicacy is known to almost every housewife, because here you can do without multi-stage cooking, and make a delicious delicacy in one go. Minimal effort will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

• pear - 2 kg;
• sugar - 2.4 kg;
• water - 2 tbsp.

To get delicious pear jam with slices, you need to do everything step by step:

1. Cut the prepared fruits into suitable slices and place in a container in which you plan to cook the syrup.
2. Sprinkle sugar over fruit and spread evenly.
3. Poke holes in pear slices with a fork and leave for a couple of hours until a copious amount of juice is formed. If the variety is not juicy, then you need to add water to the bowl.
4. Put the dishes on the fire and wait until the consistency boils. Reduce flame and cook for another hour, stirring occasionally.
5. Pour a transparent astringent mixture with a yellow tint into jars, cork with lids.

The delicacy is distinguished by its unusual taste in any interpretation. However, more sophisticated recipes are those that have savory additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. Tasty and fragrant sweetness of amber color will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

• peeled fruits of a pear tree - 1 kg;
• granulated sugar - 1 kg;
• large lemon - 1 pc.;
• water - 250 ml.

Preparing jam for a long time, but not hard:

1. We wash, clean the fruits of the pear tree from the skin and core, cut into slices.
2. We divide the lemon into thin slices, freeing each from the seeds.
3. We place the prepared citrus in a saucepan filled with water, boil for three minutes, drain the broth, and squeeze the lemons slightly.
4. We filter the broth through a sieve with small holes to remove the pulp. We place it on citrus fruits, put it on the stove and add sugar in two to four approaches until completely dissolved.
5. Pour hot syrup over fruits in a bowl in which we will cook jam. We stand for a couple of hours so that they give juice.
6. We put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, removing the foam. Remove from heat, keep the future jam for three to five hours until completely cooled. We repeat this process a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color is formed.
7. Delicious almost transparent jelly is placed in sterilized jars, corked, the container is turned upside down until it cools completely. We put the blanks in a storage place.

This versatile fruit is suitable for any method of preparation, with its help you can conduct all kinds of culinary experiments. If you think that pear jam with slices should be made by cooking for many hours, then you are mistaken. A delicious delicacy can be prepared in just five minutes, and it is not necessary to remove the skin from the fruit. Piquant pear jam can easily be used as a liquid sauce for a meat dish.

Five Minute Ingredients:

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

Marmalade delicacy is made like this:

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

Pear jam without sugar

Sugar is the main ingredient. After all, according to many, a delicacy for tea must be sweet and even cloying. However, people who follow the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. The dietary delicacy turns out to be very tasty, so do not miss the opportunity to cook it. Jam will be as useful as possible - during the preparation of assorted fruits, it will retain all its useful properties.

Ingredients for cooking diet sweets:

• - 1 kg;
• pear - 2 kg;
• apple (green or red) - 2 kg;
• apricot (large sizes) - 1 kg;
• water - 3 l.

How to make jam without sugar:

1. Prepare all the fruits: peel from the core, seeds and skins, cut into slices.
2. Place in a container for cooking, pour water, bring to a boil.
3. Cook four approaches for two days until the jam acquires a uniform consistency.
4. If desired, you can add an orange or lemon to the fruit - then the workpiece will turn out to be especially tasty.

Video: pear jam recipe

It is a specific delicacy that almost everyone loves. Transparent sweetness of amber color can become a wonderful decoration of the festive table. If you want to please your loved ones and friends with a delicious dish on cold winter evenings, then do not miss the opportunity to cook jam according to one or more recipes. Step-by-step instructions on how to cook pear jam are presented below.

How to cook pear jam with slices

Pear jam in a slow cooker

Amber pear jam

Incredible dessert for the winter - pears in syrup! Enjoy and decorate pastries - options for blanks for every taste!

On cold winter evenings, we will warm ourselves with fragrant tea and homemade, self-prepared desserts. Yes, of course, the shelves of today's supermarkets are littered with absolutely everything, including conservation, but do-it-yourself blanks are definitely healthier and tastier at times. All my family members really like pears in syrup for the winter. This is a very simple recipe, without sterilization - even a novice cook can handle it.

• pears - 650-670 g
• filtered water - 460 ml
• sugar - 120 g
• citric acid - 2 pinches
• spices - to taste.

We choose pears in the market or collect pears in our garden, they must be ripe, juicy and without rotten places. We wash the selected pears in cool water, then lay them out on a kitchen towel, give time to dry a little.

Let's prepare acidic water for pears, we need it so that the peeled slices do not immediately darken. If you prepare a sufficient amount of dessert, and if the pears are ripe, without an acidic environment, they will darken very quickly, the aesthetic appearance will be lost. Therefore, we take a bowl, pour in cool water, flavor with a pinch of acid so that the water is slightly acidic.

We cut each pear lengthwise into two halves, remove the seed box, and also cut off the tails. If desired, remove the skin, only a very thin layer. Also, pears can be cut into two more halves. We load the peeled slices into water, we continue to work with the remaining fruits.

When all the pears are prepared, let's take care of the banks. This is not difficult to do - wash in soda solution, sterilize in any convenient way. We put the lids in boiling water, let them boil for 5 minutes.

Now we fill the jars with pear slices, shake the jars a little so that the fruit fits tightly.

Immediately pour boiling water into each jar, covering all the slices of pears. We throw lids on the neck of the jars, leave them alone for five minutes.

After 6-7 minutes, pour the water into a saucepan, flavor with a portion of sugar, two pinches of citric acid, boil for several minutes.

We quickly return the syrup to the jars to the steamed pear slices, it remains only to close the jars hermetically with lids.

Let's leave to cool for a day, while we put the jars upside down, wrap them with a warm blanket or blanket. We keep preserves in the pantry.

Recipe 2: pears in syrup for the winter (step by step photos)

Pears in syrup for the winter according to a recipe, sliced ​​\u200b\u200bare not only a wonderful delicacy that is so well suited for tea parties on cold winter evenings. Transparent amber slices will be an excellent decoration for various confectionery products - pies, cakes, pastries. And with a sweet, medium-thick syrup, you can soak cakes and other pastries. It is not difficult to make this blank - everything is prepared according to a similar scheme as many "five-minute" ones. In the process of cooking, the juice from the slices turns into sugar syrup, which acquires a delicate pear aroma and taste. The pear slices themselves become transparent and hold their shape well.

For this preparation, pears of durum varieties or incomplete maturity are suitable. The output of the finished product is 2 jars of 0.5 liters.

• pear - 1100 g (900 g slices);
• sugar - 800 g;
• citric acid - 0.5 tsp;
• water - 140 g.

Pears need to be washed and cut first into halves, and then (cutting out the middle) into slices. The skins do not need to be peeled. Ready slices should be immediately put in cold water with a small pinch of citric acid. This is necessary so that they do not darken and retain their color well.

Prepare syrup. Since the pear will release juice and the syrup may be too thin, little water is used in this recipe. So that the sugar does not burn and dissolves evenly, it is most convenient to boil water first, and then add sugar to it in several portions. The syrup that is being prepared must be stirred all the time.

After the syrup boils and the sugar is completely dissolved, you need to pour it (boiling) slices, before that, drain the water from them and leave everything for 6-8 hours (preferably overnight).

After this time, you need to boil the pear for 2-3 minutes on a very low heat. Then set aside for another 6 hours.

After 6 hours, you need to boil them a second time for 5 minutes, again on a very low heat, so that the pear does not boil soft and retains its shape well. Although there will be little foam, it must be removed, otherwise the syrup may become cloudy.

After the second cooking, set aside the slices to cool completely. After they have cooled, you need to boil them for another five minutes - the third and last time. During the third cooking, add half a teaspoon of citric acid. This is done both to improve the taste and to ensure that the syrup does not sugar during storage.

After the third cooking, pour the slices with boiling syrup into sterilized jars and roll up. Turn the jars upside down immediately and leave to cool.

The syrup will thicken even more as it cools. Ready pear in syrup can be stored even at room temperature.

Recipe 3, step by step: pear slices in syrup for the winter

The most common way to preserve a pear is to roll it into slices or slices in glass jars with sugar syrup. The jars are either sterilized or use the double-fill method to preserve the flavor properties as much as possible.

To prepare this dessert according to the classical technology, the following ingredients are taken per liter jar:

• medium-sized pears (lemon variety or something similar) - 350 g;
• granulated sugar - 50-70 g;
• pure water and citric acid (1-1.5 teaspoons).

Fruits are selected, washed with water and cut into medium-sized slices or slices, removing seeds and tail. To obtain a more delicate texture, the skin from the fruit can be removed, but this is not necessary.

Pour clean cold water with a teaspoon of citric acid or natural lemon juice (1-2 tablespoons) into the prepared pan. While the pears are taking an acidic “bath”, glass jars are prepared, which are washed and sterilized together with the lids for 10-15 minutes by steaming or in the microwave.

Peeled slices in a dense layer, carefully, so as not to damage the structure, are placed in prepared containers. All are filled with freshly boiled water to the neck. In this form, the pears should stand for 7-10 minutes until they cool completely. Next, the water from the cans is poured back into the pot on the stove, a little sugar, citric acid or juice is added and the liquid is brought to a boil.

Then the contents of the jars are again poured with hot syrup and the lids are immediately rolled up, the blanks are turned upside down and wrapped in a warm blanket until they cool completely, and then they are placed on dry shelves in a dark and cool room where they should be stored.

Recipe 4: whole pear in sugar syrup (step by step)

Whole pears in syrup for the winter are an amazingly beautiful and tasty delicacy, a wonderful independent dessert and a very beautiful decoration for cakes with airy protein cream and cupcakes. Neither an adult nor a child will refuse this delicacy, and its preparation is quite simple - you only need a minimum of skills and a little patience. As a result, we get an excellent and ideal dessert in all respects, which has no analogues. Unexpected guests will not take you by surprise - you will always have an amazing treat on hand just by uncorking a jar of pears in syrup.

• pears - 3 kg
• sugar - 3 kg
• water - 6 glasses
• citric acid - 1 tsp

To prepare an amazing dessert, you will need slightly underripe pears, which are small in size, slightly tough skin and dense, but at the same time very juicy middle. If the pears are large, then you can put only two or three candied fruits in a jar, if they have little juice or too soft skin, they will not soak well enough, and as a result of cooking they risk turning into jam with “tails”.

We sort the pears, wash them well in running water and dry them, blotting with multilayer paper napkins or a towel made of natural fibers. Prepared pears must always have stalks - this is a kind of dessert trademark. The remains of dry stamens, carefully cut out (as shown in the picture) with a sharp short knife or a special tool for cleaning vegetables and fruits.

After processing all the pears, we proceed to the next, no less important, action: we make several fairly deep punctures throughout the pear, which will help to soak the entire fruit with syrup in the process of further preparing the treat. This can also be done with a short, well-sharpened knife. We put the pears in a deep bowl and proceed to the main cooking process.

Let's boil the syrup, having previously dissolved a kilogram of sugar in a deep saucepan, poured over two glasses of cold water. Stir the sugar well before putting the syrup on the stove to avoid caramelization. A saucepan or a deep bowl with sweet water, in which we will boil pears, put on the stove and bring its contents to a boil over medium heat.

Carefully dip all the pears into the hot sugar syrup, dropping one at a time on a long-handled spoon. Bring the mass to a boil and leave for at least eight hours (preferably overnight) until the boiled pears in it cool completely and soak them.

The cooled mass must again be put on a medium fire and brought to a boil. After that, reduce the heat to a minimum, cook for two hours, preventing the syrup from spilling and stirring it occasionally. Before turning off the stove, add one teaspoon of citric acid to the syrup with pears and mix well. Remove the pears boiled in sugar syrup from the heat again and leave to soak and cool overnight.

Before the last heating of the pears in sugar syrup, prepare jars for rolling dessert and lids for them. The optimal volume of cans is one liter. Three kilograms of pears will make three such jars of goodies, and a couple more sugar pears with a “tail” will remain for sampling. In water with the addition of baking soda, we wash three liter jars or the required number of jars, the total volume of which will be three liters. After washing, rinse the dishes in running water and sterilize: for a couple at the rate of five minutes for each jar, in the microwave for ten minutes at full power, filling a quarter with hot water, in the oven for twenty minutes, taking into account the heating and cooling time of the container to room temperature by selecting the heating mode 180 degrees Celsius.

While the jars are being sterilized, we wash the lids suitable for long-term storage of preservation with soda, rinse in running water, and then boil them in water for two minutes. Elastic bands, if any, are removed from the lids so that they do not lose their elasticity.

Sterile jars are placed on a table covered with a silicone mat or towel with their necks up and temporarily covered with a clean towel. We lay the gum in the cooled lids and put them next to the jars.

We heat the pears in sugar syrup to a boil with constant stirring, and with a clean spoon quickly lay them out in sterile jars. After the pears are divided equally into jars, fill them with caramel fragrant syrup and let them cool unrolled to avoid condensation and then mold in the jars.

We roll up the cooled pears with prepared lids and take them to a permanent storage place - a dry basement or a cool pantry, into which direct sunlight is limited and has good ventilation to prevent condensation and damage to the lids. Under favorable storage conditions, pears in sugar syrup will last all winter, but this is only theoretical, because if you prepare only two liter jars, the second one will be eaten at the New Year's table.

Recipe 5, simple: fragrant pears for the winter in syrup

Fragrant pears in syrup for the winter are an excellent preparation, pears turn out to be very tasty with vanilla flavor, they can be dipped for dessert or used to make desserts, and the syrup is diluted with water and you get a wonderful drink. For this workpiece you need hard pears. The calculation of products is given for one three-liter jar.

• Pears - 1.8-2 kg;
• Sugar - 400 g;
• Water - 1.8-2 l;
• Citric acid - 1 tsp;
• Vanilla sugar - 10 g;

Pears cut in half lengthwise, remove the core.

Fill jars with pears.

Pour in boiling water. Leave for 10 minutes.

Pour sugar into a saucepan, pour water from a jar into it. Let it boil.

And put it in a jar. Leave for 10 minutes.

Then pour the syrup into a saucepan, add citric acid and vanilla sugar. Bring to a boil, cook for 2 minutes.

Pour into a jar, close with a screw cap or roll up.

Turn over and wrap very well in something warm, self-sterilization lasts 2 days.

Recipe 6: how to close pears in syrup for the winter with cinnamon

Our offer is pears in cinnamon syrup. This sweetness is perfect for decorating desserts and for baking pies with fruit filling.

For a 0.5 liter jar:

• Small pears - 8-10 pcs.
• Sugar - 50 g
• Cinnamon - 1 pinch

The number of ingredients in the recipe for preserving pears in syrup for the winter is calculated for a 0.5-liter jar.

Before implementing the recipe, the jars must be sterilized, along with the lids.

So, we are preparing the right amount of ingredients for harvesting pears in syrup for the winter. Our preparation uses small pears, which is very convenient.

How to cook pears in syrup for the winter: we wash the pears very well under ordinary running water.

Now cut each pear into two halves. We cut off the tails.

Using a small or dessert spoon, carefully remove the core. So that the pears do not darken in the process, we lower them into cold water in which citric acid is diluted (the water should be sour). Peels can be cut off if desired.

Place the prepared halves cut side down in sterilized jars.

Pour boiling water over pears for 5 minutes. We cover with a lid.

Then pour the water into a saucepan. We fall asleep the prescribed norm of granulated sugar.

Let's not forget the cinnamon. Boil the contents in a saucepan.

Pour hot syrup over pears in a jar.

We seal the pears in cinnamon syrup in a convenient way. Cool down completely.

We store canned pears for the winter in a cool place. Good luck preparing for the winter!

Recipe 7: canned pears for the winter (with photo)

Pears in syrup for the winter can be an excellent dessert in several ways at once. First, the syrup can be used as a drink, diluted a little with water if it is too sweet for your taste. Secondly, pear fruits can not only be eaten separately, but also used for various pies.

For the preparation of pears in syrup for the winter, hard varieties of pears are suitable. In this case, you can use even a few unripe fruits. This recipe produces 4 liter jars.

• Pear - 5 kg.;
• Sugar - 1 kg.;
• Purified water - 2.5 liters;
• Citric acid - 8 gr.

First you need to thoroughly rinse all the pears and put them for convenience in a capacious dish.

Pears need to be peeled. It is convenient to do this with a housekeeper, but you can handle it with a simple knife. From the removed skins from pears, you can cook compote.

We cut the pears into 4 parts, cut out the stem and remove the core.

We spread the pears in sterilized jars to the shoulders. Pour the pears with boiled purified water and let stand for about 10 minutes, covered with a lid.

After 10 minutes, drain the water back into the pan, bring to a boil and again pour the pears in syrup for the winter. This time also let stand for about 10 minutes. After that, pour the water into the pan and add sugar at the rate of 400 grams per 1 liter, citric acid and bring to a boil. Pour the pears with this syrup, roll them up with sterilized lids, turn them upside down and wrap them in a blanket for a day.