Thick and tasty pear jam in slices and whole for the winter - simple recipes with pictures. Amber pear jam in slices: preparation features, recipes and recommendations

17.10.2019

Done Right pear jam acquires a radiant amber hue and a melt-in-your-mouth consistency. A dessert made from wild pears is especially tasty and delicious. However, in general, any pear delicacy has a neutral and delicate taste. That's why many people love him so much. We recommend trying at least one of the recipes that we have selected for you. Moreover, it is not only tasty, but also incredibly healthy.

Beneficial properties and harm

Pear is one of the healthiest fruits. There's a lot in it nutrients, which she partially gives away to jam.

Pear can be useful for many ailments, for example, such as:

anemia;
heart diseases;
problems with the pancreas;
cystitis;
kidney stones.

Sometimes pear is recommended as an antipyretic, cough and cold remedy. In its raw form, it will benefit the stomach, as well as cholecystitis, all types of gastritis and heartburn. In addition, this fruit is an excellent diuretic.

However, during cooking the boil is usually added a large number of Sahara. For this reason, it can cause little harm to the body, and you shouldn’t eat a lot of it. If diabetics are allowed to eat raw fruit (in moderation) because it contains less sugar, then you should be careful with jam.

People who watch their weight should also be careful. Sugar not only promotes fat deposition, but also negatively affects the condition of teeth and stimulates appetite. The more sweets you eat, the more you want more and more.

In addition, women during pregnancy should not overuse sugar-pear dessert. This may contribute to the development of allergies in the newborn. A lot of jam is not recommended for children under seven years of age. Again due to the large dose of sugar.

Important note: the acids contained in the fruits will only benefit you on a full stomach. Eating this on an empty stomach is not recommended. Otherwise, problems with the gastrointestinal tract may arise.

In other cases, such a delicacy will bring a person exceptional benefit. Therefore, you should stock up on pear dessert for the winter - so that you can get vitamins from it throughout the three cold months.

Delicious jam is made from Siberian pears or dried fruits.

Calorie content and composition

The number of calories in pear jam per 100 grams is 273 kcal.

BZHU indicators:

proteins – 0.3 grams;
fats – 0.2 grams;
carbohydrates – 70.8 grams.

Benefits include great amount tannins, nitrogenous and mineral substances, as well as vitamins. Here is the main component:

vitamins C, B and P;
folic acid (even more than in currants);
phytoncides;
pectin;
flavonoids;
iodine (there is a lot of it in seeds).

All this is preserved in jam. True, in slightly smaller quantities, since during cooking useful substances tend to “evaporate”. However, it is important to note that during heat treatment even at elevated temperatures beneficial features This fruit is preserved almost completely.

Selection of fruits for preparations

To make pear jam more tasty and nutritious, you should know some secrets and subtleties of its preparation. Here are the main nuances that you should pay attention to.

Fruits for jam should be ripe and slightly dense. Soft ones won't do.
Overripe fruits, as well as fruits with damage and dried parts, will spoil the taste of the brew.
It is better not to take green pear fruits. The jam made from them will have a pale color, an extremely weak aroma and a generally unattractive appearance. Some people also find it to taste raw.
Pears should not be overripe. Otherwise it won’t be jam, but porridge.
The same variety and maturity are needed. This is necessary so that the fruit pieces cook at the same time.
Before cooking, peel the fruit and remove the seeds, along with the seed chambers.
Before cooking, pear fruits should be kept in slightly acidified water so that they do not turn dark.
Small fruits can be boiled whole - without cutting into slices.
It is advisable to divide large fruits into slices 2 centimeters thick.

Also, you should taste the pears before cooking them. If they are sweet, you can use 2 times less sugar than in the recipe. For example, sometimes 400-500 grams of sugar per 1 kilogram of fruit is enough.

However, it is better to choose the variety based on your own taste preferences. However, sweet fruits are more suitable for standard simple recipes.

Duchess jam has a delicate but piquant taste. “Limonka” is more aromatic after heat treatment. Pear varieties such as “Bergamot” and “Conference” give the dessert a unique sweetness and hold their shape well even after prolonged cooking.

To summarize: pears should have elasticity and be medium soft. The skin should be clean and smooth. Before directly cooking, the fruits are thoroughly washed. Cut the pears into slices or small cubes. The first ones keep their shape perfectly, the second ones can become soft and are suitable for jelly or jam.

Recipes

Here are the most delicious recipes pear jam, which every housewife should try.

"Five Minute"

You will need:

pears – 400 g;
granulated sugar – 400 g;
water – 100 ml.

Cooking instructions:

Divide the fruits, peeled from the skin and with the center removed, into small slices and place in a saucepan;
pour water there;
put the pan on gas and bring the mixture to a boil;
after boiling, keep on gas for about 5 minutes - the fruits should become soft;
remove the fruit from the broth (you can strain it) and add all the prepared sugar to it;
Bring the sugar mixture to a boil and continue cooking for another 5-6 minutes.

Hot jam is placed in pre-prepared jars - dry and sterilized. Carefully roll up and wait to cool.

"Classic"

The most time-efficient cooking method. Perfect for beginners.

For the recipe you need:

fruits – 1000 g;
granulated sugar – 1200 g;
water – 150-200 ml.

Process step by step:

the fruits are prepared, peeled, divided into slices and placed in a pan;
cover everything with sugar, which is then evenly distributed over the surface;
some of the fruit pieces are pierced with a fork - this way they will give more juice and the jam will be more aromatic;
the mixture is allowed to stand for 4-5 hours until the juice comes out, but if the variety is not too juicy, you can add water;
then the mixture is put on the fire and waited until it boils, after which the gas should be reduced and the mixture simmered for about an hour, stirring it from time to time.
After this, turn off the jam, wait for it to cool and pour everything into jars.

Amber jam “Precious”

You should take:

fruits – 1000 g;
sugar – 1000 g;
citric acid – 1/4 teaspoon;
cinnamon – 1 tablespoon.

You can make this jam by following the recipe.

Cut the processed fruits and cover with prepared granulated sugar.
Then you can place the mixture under pressure and wait 8-12 hours. It is convenient to do this in the evening, so that the next morning the fruits will give juice and you can start making the jam.
When the pear gives juice, put the mixture on gas and wait until it boils.
After boiling, the mixture is kept on the gas for another 2-3 minutes. If you hold it longer, the pears will become soft.
Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The “ritual” is repeated twice.
The third time the mixture is boiled for 15-20 minutes. It should become thick. Check this with a drop - if the drop does not spread over a flat surface, the dish is ready.

The slices in this recipe will turn out densely elastic and juicy. It will be possible to taste the resulting syrup separately - it is somewhat similar to thick honey. It is good to use this syrup for soaking cakes and muffins. The preparation process is quite time-consuming, but the result is elastically dense amber-colored pear pieces in syrup with an amazing taste.

Jam “Ginger delicacy”

You need to prepare:

pear fruits and sugar - 1000 g each;
lemon juice/acid - one fruit;
grated ginger – 1 tbsp. spoon;
clove seasoning - to taste.

Recipe:

Before cooking, you can save the stems of the fruit by removing only the middle part;
fruit slices are poured with juice and allowed to stand for 20-30 minutes;
then put it on low gas for 10 minutes, turn it off and let it cool;
the slices are taken out, and the remaining syrup is mixed with granulated sugar, spices and boiled;
add fruit pieces to the boiling mixture and boil for 3 to 5 minutes;
turn off and leave for 6-8 hours;
the algorithm is repeated twice more - at equal time intervals.

This jam will perfectly complement desserts. And connoisseurs can add it to cooked meat.

Jam dessert in a slow cooker

You will need:

fruits – 1000 g;
granulated sugar – 700 g;
water – 200 ml;
lemon or orange zest - one fruit.

Remove the peel and core with seeds from the fruit.
Cut into small cubes.
Combine chopped pears, granulated sugar and grated lemon zest and place in a multicooker container. If you use orange, the jam will have a more piquant taste.
Set the auto extinguishing mode and forget for 15 minutes.
After the time has passed, stir the mixture and switch the mode to baking. Wait 25-30 minutes.
The mixture must be stirred from time to time. It is better to use a wooden spatula for this.

Before the end of the process, it is worth giving dessert close attention, because 5-7 minutes before the end the mixture may burn. The finished jam is poured into pre-prepared sterile containers.

Wild pear jam

The game season begins in August and ends around mid-October. During this period, pears can be found in fields and forests. The second way is to buy from other people on the market.

You need to prepare:

fruit wild pears- 1 kg;
sugar – 1.5 kg;
pear decoction - 2.5 cups.

Preparatory process:

remove the peel and core from the fruit and cut the pears in half;
place the fruits in slightly acidified water for 10 minutes (half a teaspoon of lemon acid per 1 liter of liquid);
cut the game into narrow slices;
put them in a cooking vessel and pour cold water, it should cover the pears lightly;
place on gas and cook for about 10 minutes until soft;
place the game in a sieve or colander, making sure the slices are whole;
take the indicated amount of pear broth and dissolve the sugar there;
bring the syrup to a boil, stirring constantly, boil for 2-3 minutes, and then lower the fruits into it;
cook the mixture over low heat for about 14-15 minutes;
remove from heat and let steep for 24 hours;
repeat the process (together with the last infusion) 2 more times;
cook until tender - for 10 minutes;
let cool and pour into jars.

In its raw form, wild game is almost inedible. It is firm and also has a strongly sour taste and astringent pulp. Nevertheless, jam or jam from such fruits turns out excellent and incredibly beautiful to look at. In terms of taste, it is much more pleasant than garden pear varieties. The only thing is that for the jam to turn out normal, it will have to be cooked for a long time and infused in several stages. All this is required to achieve softness of the fruit and sufficient saturation with syrup. With each cooking, the color of the jam will change and will eventually turn dark red. Elegant, beautiful and, most importantly, delicious!

Game jam “Duchess”

The syrup part gets a rather strong and rich aroma. Based on this syrup, it is possible to create various drinks such as compote or jelly.

This dessert will be delicious with any type of pear. However, the taste will be different - each variety has its own characteristics. Harder varieties are most suitable for this option. Otherwise, the pulp will boil and turn into porridge. And we need beautiful amber-colored slices.

To prepare you should take:

fruits – 1 kg;
granulated sugar – 1 kg;
water – 2 glasses;
lemon – 1 piece.

The preparation is quite simple, as the name suggests.

Rinse the fruits thoroughly. Remove the middle with seeds and stems.
Cut into small pieces.
Mix sugar and water in a deep container.
Place the future syrup on medium heat and cook until the sugar is completely dissolved. When foam forms, it should be removed.
Dip into the resulting syrup pear slices and put on the lowest heat possible. Cook until the pears become translucent.
While everything is cooking, grate the lemon zest on a fine grater.
Cook the mixture for another 2 hours, stirring gently from time to time.
In the last minutes of cooking, add lemon zest to the jam. This is necessary to avoid cloying.

The jam is ready. You can pour it into jars or other containers. And enjoy delicate taste on cold winter evenings.

If you add jam syrup to tea, it will acquire an unusual pear taste.

About how to cook amber jam from pears into slices, see the next video.

I suggest making aromatic amber jam from pears in slices for the winter. This was my first time making this jam, but it turned out so delicious that I tried it again and again! The pear slices turn out almost transparent. The jam tastes somewhat like dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense flesh. But green fruits are not suitable either, since the jam will not be as fragrant.

I prepare the products according to the list.

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

At this time, I wash the fruits and peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

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

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

I transfer the slices into the pan.

By this time the syrup should be ready. If the syrup turns out not transparent, it’s okay; when cooking the jam, the sugar grains will dissolve.

I pour boiling syrup over the pear slices.

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

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

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

I repeat the cooking procedure again.

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

I put the jam into dry, sterilized half-liter jars. I ended up with 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans using the key.

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

Enjoy your tea!

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

When the ruddy juicy sides of the fruit are visible among the foliage on a branchy pear tree, it becomes a little sad. Summer leaves and golden yellow comes autumn time! This 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 it and lick your fingers!”

Recipe for simple pear jam for the winter

Let's start with the simplest recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can do it.

Let's prepare the products:

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

Preparation:

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.
Cut the pears into slices, discarding the seeds and stems.
Add 1 teaspoon of citric acid to the boiling syrup and mix well.
Next we load the chopped pears.
We wait for the jam to boil, remove the foam and cook tasty treat about 30 minutes
When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!

Amber pear jam 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.

Ingredients for jam:

firm ripe pears – 1 kg;
granulated sugar – 1 kg;
cold water – 200 g.

Preparation:

Peel the fruit, remove the seeds and cut into equal thin slices.
Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
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 you can put it in jars and serve it to the table for evaluation taste qualities!

Pear jam for the winter “Five Minute” - a simple recipe

For housewives in a hurry, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That's why they called this one original way“five-minute” preparation.

Ingredients for cooking:

fruits – 2 kg;
sugar/sand – 2 kg.

Preparation:

Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

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

To prepare thick pear jam, you will have to boil the syrup until it becomes viscous honey. The recipe is not complicated, but you will have to tinker a little, but the result will exceed all expectations.

Prepare the ingredients:

pears – 1 kg;
granulated sugar – 1 kg;
lemon juice – 1 tbsp;
water.

Preparation:

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

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run it over it with your finger or spoon. The groove must not connect!

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives, you can make amber jam from pears, 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.

Preparation:

Chop the pears, peeled of all excess, into thin slices. There is no need to remove the skin; it will keep the pear pieces whole and beautiful.
Peel the lemon and cut into thin slices.
Pour sugar into a non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
Set the jam aside again for 6 hours and repeat cooking 2 more times.

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

We put beautiful whole slices of pear jam into clean jars and close them for the winter. Enjoy your tea party with the whole family!

Good luck with your preparations and look forward to new recipes!

In the summer-autumn season, a variety of vegetables and fruits regularly appear on our table. Indeed, it is difficult to overestimate the benefits of fresh fruits for the human body, because it is from them that we get a significant part of all useful substances and vitamins. However, even in winter you still want to eat delicious apples, pears, plums - at least in the form of jam or jam. So during the harvesting season, housewives try to fill the pantry shelves with jars of various fruit and berry delicacies in order to provide their families with delicious and affordable desserts for tea until next summer. Today we will learn how to cook fragrant jam from pears, recipes for which with step-by-step pictures and videos are presented in our culinary “piggy bank”. As a rule, for cooking transparent pear jam in “slices”, fruits of autumn varieties are used, which are juicier and harder in consistency. With our simple recipes, every housewife can easily prepare thick amber jam for the winter - “five minutes” without sterilization, as well as an original delicacy made from whole pears. In addition, to enhance the taste of the pear dessert, lemon, orange, poppy seed or cinnamon are added during cooking. By taking a few spoons of pear jam every day, you can not only replenish vitamin deficiency, but also provide prevention from colds. So, write down the recipes and go for the pears!

Fragrant pear jam for the winter - a simple recipe without sterilization with citric acid, step by step with photos

The pear rightfully bears the name “queen of gardens” - juicy, beautiful golden color and very appetizing. The fruit contains mineral, nitrogenous and tannin substances, as well as vitamins B, C, P. In addition, the pear is extremely rich in folic acid - even in blackcurrant the level of the main “female” vitamin B9 is much lower. By following our simple recipe with photos step by step, you can easily prepare aromatic pear jam for the winter, and citric acid and vanillin will give the dessert an exquisite spicy note. When cooking such delicious pear jam, you can do without sterilizing the finished product - just properly process the preservation jars.

Necessary ingredients for preparing aromatic pear jam for the winter without sterilization:

pears – 1 kg
citric acid – ¼ tsp.
vanilla - to taste

We make syrup from:

sugar – 1 kg
water in which the pears were boiled - 2 cups

Step-by-step instructions for a simple recipe for pear jam with citric acid, without sterilization:

Amber jam from pears in slices - recipe in a slow cooker, with photo

During the harvesting season, it’s a “hot” time for every housewife to try to capture as many of nature’s gifts as possible! Many people associate home canning of fruits and vegetables with pots of boiling water, dozens of glass jars and kilograms of “raw materials” for processing into marinades, pickles and jams. However, thanks to smart kitchen appliances, a significant part of the labor-intensive processes of winter preparation can be simplified. So, we suggest making delicious amber pear jam in slices for the winter - according to the recipe with photo for a slow cooker. Of course, it will take time to prepare such pear jam - but the result is worth it!

Ingredients for the recipe for amber jam with pear slices in a slow cooker:

pears – 1 kg
sugar – 600 – 800 gr.
lemon – 1 pc.

Preparing amber pear jam in slices for the winter, according to a recipe with a photo:

Wash the fruits in running water, peel the inside and cut into medium-sized cubes. There is no need to cut off the skin, since the shell of pears is quite soft and will not affect the taste of the finished jam.
Place the fruit cut into slices into a multicooker bowl and add sugar - the amount of the ingredient depends on the type of pear and the personal preferences of the confectioner. Now turn on the “Stew” mode for about 1 hour, so that under the influence of sugar the fruits release juice.
After the beep, leave the pear jam to cool for about 2 hours. Then we begin to boil the product.
To begin, set the “Cooking” program for 15 minutes and wait for the end of cooking. When the jam has cooled, repeat the cooking procedure again for the same time. In total, you need to boil it three times, alternating with complete cooling. During cooking, the lid of the multicooker should be slightly open so that the jam does not boil over.
Squeeze the juice from the lemon and add a couple of spoons to the cooled pear jam. If desired, you can add a zesty lemon note to the treat - in the form of crushed citrus pulp. Set the “Steam” mode (for 15 minutes) and boil again. Leave the jam to cool at room temperature for a couple of hours.
Finally, we turn on the steaming mode again and after a quarter of an hour we get the finished product, ready for packaging in sterilized jars. Roll up with clean lids and after cooling under a warm blanket, put the jars of pear jam in the pantry or cellar. When you open a jar of this delicacy in winter, you will enjoy the unique aroma - and the taste of pear jam is simply incomparable!

Simple pear jam - a recipe for the winter with orange, photo

During the ripening period of pears, you can prepare several jars of delicious fragrant jam for the winter. So, to obtain a delicacy in the form of puree, it is best to use soft, juicy pears, and from the fruits of winter hard varieties you can make excellent jam in “slices”. Today we will study a simple recipe with a photo of pear jam for the winter - with orange. This original combination will give the finished product an unusual subtle taste and delicate citrus aroma. If you stick to the recipe, even a novice pastry chef can handle making pear jam - everything is very simple and tasty!

List of ingredients for the recipe for jam with pears and oranges for winter:

pears – 2 kg
sugar – 1 kg
water – 1 glass
orange – 2 pcs.

The procedure for preparing orange-pear jam for the winter:

We sort out the ripe pear fruits, wash them and, after removing the core, cut them into pieces directly with the peel. Add sugar and leave for about 3 – 5 hours until the juice separates.
When the pear slices are thoroughly soaked in sugar, put the pan on the fire, pour water into the fruit and bring to a boil. Cook for 10 minutes.
Remove and let the jam cool. Then we boil the mass in the same way 2 more times - after each batch we leave it to cool completely. During the third cooking, add oranges, peeled and minced. Boil everything together for 15 minutes.
At this time, we are sterilizing 0.5 liter jars and metal lids. Place the hot jam with pears and oranges in clean jars, roll them up and turn them upside down. We wrap the preserved food in a towel or blanket, and after a day the cooled delicacy is ready to take its place on the pantry shelf. Orange will give the jam not only a beautiful sunny orange color, but also a stunning aroma. Enjoy your winter tea!

Transparent jam from hard pears in slices with cinnamon for the winter - recipe with photo

To prepare pear jam for the winter, various spices are successfully used, giving the taste of the finished product sophistication and a subtle aroma. We bring to your attention a simple recipe with photos clear jam pear slices with cinnamon - an excellent dessert for tea or an addition to pancakes, pancakes, and cottage cheese casserole. Alternatively, instead of cinnamon, you can add star anise, cloves or another favorite spice to the pear jam. We are sure that from this the taste and aroma of the delicacy will acquire new interesting shades - successful experiments!

List of ingredients for making clear jam with hard pears and cinnamon for winter:

pears (summer or autumn varieties) – 2 kg
sugar – 2 kg
cinnamon sticks – 2 pcs. (or 1 tsp ground)

Step-by-step description of the recipe for clear pear jam slices with cinnamon:

Wash the pears and dry them, spreading them out on a paper towel. We cut each fruit into two parts, remove the core with seeds, and then chop into medium-sized slices.
Place the fruit pieces into a thick-bottomed pan and add sugar. Now you need to leave the chopped fruits so that the juice is released - important stage making jam. This will take several hours, depending on the juiciness of the fruit.
Place the pan with the pears on the fire, add the cinnamon and cook over low heat for about 35 minutes - without a lid. Don't forget to remove the foam regularly.
Turn off the heat and wait for the pear jam to cool completely. Then boil again for 35 minutes, removing the cinnamon sticks 10 minutes before the end of cooking.
Place hot pear jam into clean, sterilized jars and roll up the lids. When the delicacy has completely cooled, we put the jars in the pantry or cellar. Try it, very tasty!

Delicious pear and poppy seed jam – a step-by-step recipe with pictures of winter preparation

Looking for original recipes Many housewives literally “register” jam, marmalade or marmalade on culinary websites or thematic forums. However, in our selection you can always find interesting option preserves - take at least pear and poppy seed jam. By using step by step instructions with pictures, everyone can make a couple of jars of fragrant pear jam “speckled”. We are sure your guests will be delighted with such a creative delicacy!

We stock up on ingredients for a recipe for delicious jam with pears and poppy seeds:

sweet pears – 1 kg
sugar – 300 – 400 gr.
citric acid – 1 tsp.
poppy seeds – ½ cup

Cooking pear jam with poppy seeds for the winter according to the recipe:

We remove the washed pears from the core and, if necessary, remove the peel (if it is very dense). Cut into medium-sized cubes and add sugar in a bowl or saucepan, not forgetting to add citric acid. We adjust the amount of sugar based on personal taste and the type of pears chosen - for juicy fruits, less sand will be needed, and green or unripe fruits need to be “candied” more thoroughly. To distribute the sugar evenly, mix the contents of the pan thoroughly and leave for 2 - 3 hours.
When the pear pieces generously “share” the juice, put the container on low heat and cook for 15 – 20 minutes. We “meet” the appearance of foam with a wooden spatula, carefully removing the white “cap” from the surface.
We measure half of the jam “by eye” and pour it into a separate bowl, where we grind it into a puree with an immersion blender. Return the ground mixture back to the pan and bring to a boil.
While the delicacy is cooking, pour the poppy seeds into a frying pan and dry over moderate heat for about 2 - 3 minutes. Pour into boiled jam, stir and cook for 5 – 10 minutes.
Fill sterilized jars with hot poppy-pear jam, roll them up and leave to cool under a blanket. Surprise your household and guests with such a “speckled” fruit dessert - just a sight for sore eyes!

Healthy whole pear jam - five-minute recipe on video

Whole pears dipped in clear amber syrup look very nice in jars. Prepare healthy “five-minute” jam from whole pears - using our recipe in the video, it’s as easy as shelling pears!

How to make thick pear jam from green fruits - video recipe

Pear jam from green fruits is simple and very quick - you only need 3 hours to prepare the delicacy. How to make thick “green” jam with pears? Watch the detailed video recipe!

Pear jam – recipe with lemon, with photos and videos

Lemon gives pear jam a tart note of sourness and a fresh citrus aroma. Using our recipe with photos and videos, you will prepare delicate, fragrant pear and lemon jam.

How to make pear jam for the winter? The recipe for this delicious amber delicacy can be chosen according to your taste - from whole fruits and cut into slices, transparent and rich thick, with lemon, oranges, cinnamon, poppy seeds. Following our simple step by step recipes with photos (pictures) and videos, every housewife can easily prepare aromatic pear jam in a slow cooker in the usual way without sterilization. By selecting quick recipe“five-minute” jam, you will save time spent in the kitchen - this option will appeal to busy ladies. Good luck making pears!

Cooking amber pear jam in slices floating in clear syrup is the height of perfection. But subject to certain preparation nuances and choosing the right recipe, quite doable. This beautiful dessert has been brewed in my family for many years. Since those ancient times, when recipes were collected from friends and acquaintances and, through trial and error, the best were selected.

Gradually, my collection of recipes was replenished with other wonderful recipes. I cook a treat with oranges, lemon, grapefruits. I add lingonberries, plums, apples. And every time it turns out to be a real masterpiece.

How to make pear jam in slices - a simple recipe (step by step)

Real amber jam cannot be made from just any pear. Select fruits that are firm, perhaps slightly unripe. Use overripe pears for jam or marmalade.

Take:

Pears, already cored – 1 kg.
Water – 200 ml.
Sugar – 1 kg.

Step-by-step cooking recipe:

Cut the fruit into halves and remove the seeds. Cut into large slices. Sometimes it is enough to leave small specimens in halves. However, decide for yourself, I personally like to make thin slices. You can also decide whether to remove the peel or leave it on yourself.

2. Make the syrup by boiling water with sugar. Stir until the sweetness is completely dissolved.

3. Place the pear pieces in a saucepan with the syrup. Stir and leave for half an hour, an hour. During this time, the slices will be saturated with syrup, their further integrity depends on this.

4. When the syrup has cooled completely, send the preparation to cook. Boil on low heat. Boil for five minutes.

5. Remove from the stove, cool, the pieces of fruit will again be saturated with syrup. Then cook again after boiling for 5 minutes, and let cool again.

6. Cook the jam in three batches. Last time cook a little longer - 15-20 minutes in time. Take your time, cook slowly. Gradually you will notice that the dessert boils down, becomes thicker and becomes a transparent amber color.

7. Place the treat in sterilized jars. Be sure to leave it for testing, there will be a long wait until winter.

Clear jam from whole pears

Pears cooked with jam whole, with tails, can be served with ice cream, decorate any dessert and pastries. Wild game or small fruits of any variety, but not soft ones, are better suited. They are boiled directly with the skin on. Pears floating in syrup will not leave anyone indifferent; you can safely serve it to your guests and show off your skills.

You will need:

Fruits – 1 kg.
Water - a glass.
Granulated sugar – 1 kg.

We make a dessert from whole pears:

If you are cooking wild pears or the pears are very hard, prick the fruits with a needle in several places.
There are two ways to prepare fruit for cooking. You can sprinkle the washed fruits with sugar and leave them for several hours until they produce juice.
The second method is faster. Make syrup from water and sugar.
Throw pears into it. Let cool.
Put it on fire. Cook for 10-15 minutes. cool again.
Cook in 3 steps. During the last cooking, let the delicacy boil strongly and immediately pour into jars. The syrup will turn out transparent, whole pears will float beautifully in it.

Video recipe for pear jam for the winter with lemon

Thick pear jam with milk - a recipe for the winter

Pear condensed milk is called jam prepared for the winter according to this recipe. Many people are surprised by the dessert. It turns out thick, similar in consistency to condensed milk.

Pears – 17 pcs.
Sugar – 6 glasses.
Milk – 5 glasses.
Baking soda - small spoon.

Preparation:

Peel the fruits, remove the middle part.
Grind into puree with a blender. Add soda and sugar to the mixture. Stir.
Pour in the milk. Mix well again, spreading the pear puree over the mixture.
Leave for 2 hours. Then bring to a boil.
Cook on the lowest heat for 8 hours. Don't forget to stir the jam, otherwise it will become too thick and burn.
When you see that the volume of the puree has decreased by about 4 times, remove from the stove and fill the jars.

Pear jam with orange slices

An exquisite delicacy with chocolate and citrus fruits. It's impossible to explain the taste! Something magical, believe me. Using this recipe you can make pear and grapefruit jam.

Take:

Fruits – kilogram.
Oranges - a couple of pieces.
Dark chocolate – 100 g bar.
Sugar - kilogram.

Step-by-step preparation:

Divide the washed fruits into halves. Cut out the core. Without removing the peel, cut into slices.
Soak oranges in cold water for 5 minutes. This will make it possible to extract more juice from it.
Remove the zest and cut into pieces. Squeeze the juice out of the pulp.
Place pear slices, zest, and juice into a cooking container. Add sugar.
Stir and send to cook.
After boiling, throw in the chocolate bar, broken into pieces.
Stir until the sweetness dissolves. Remove from the burner immediately.
Refrigerate the dessert. Put it back on the boil. After boiling, cook for a quarter of an hour. Pour the hot treat into jars and seal.

Apple and pear jam for the winter with nuts and lemons

Homemade pear and apple jam made for the winter is tasty, but boring. It is easy and simple to prepare. The addition of walnuts turns the preparation into a delicious delicacy.

Apples, pears – 500 gr.
Sugar - kilogram.
Walnut kernels – 200 gr.
Lemon – ½ part.
Vanillin – a pinch.

How to cook:

Wash the fruit, remove the middle with seeds, cut into slices. We will not remove the peels, then after hot processing they will remain intact, and the jam will become amber in color.
Prick the slices with a toothpick. Place in a cooking bowl, add nuts to them. Sprinkle the layers of ingredients with sugar.
Shake the basin several times and leave to infuse for 5 hours. The fruit pieces will release the juice and absorb the sweetness.
Let the dessert simmer over moderate heat. Once signs appear, reduce the intensity of the fire.
Cook for a quarter of an hour. Set aside. Take a break for 8-12 hours.
Repeat this manipulation a couple more times. At the end of the third cooking, add vanillin and lemon juice. After boiling strongly, remove from the stove, package and twist.

Video: amber pear jam with lemon

Video recipe delicious dessert with pears, prepared for the winter. Enjoy your winter evening tea parties.