Thick and tasty pear jam in slices and whole for the winter - simple recipes with pictures. How to make pear jam with lemon

21.10.2019

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 disease;
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, large amounts of sugar are usually added during the brewing process. 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 huge 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 properties 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 preserve 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:

wild pear fruits – 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 fill with 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.

To learn how to make amber jam from pears in slices, see the following video.

We will tell you how to prepare delicious pear jam for the winter using recipes with photos. Best options cooking - everyone will love it!

Pear is one of the most common fruits in our country. They are on sale at any time of the year, so you can enjoy pears not only in summer, but also in winter. We all know very well about the benefits of fresh fruits and vegetables for the human body. Pear will, of course, be no exception here.

It contains a lot of vitamins, minerals, and in general, it is highly valued for its beneficial properties. But, according to experts, some people cannot eat fresh pears. medical indications. But dried, baked and boiled pears can be eaten in any quantity by everyone without exception. Therefore, it is best for people suffering from diseases of the gastrointestinal tract to enjoy this healthy and tasty fruit in the form of compotes or jam.

For some reason, pear jam for the winter is not as common as, for example, any berry jam. And, by the way, it’s very in vain! Pear jam turns out incredibly tasty and sweet. Since pears themselves are not very fragrant, oranges, lemons, honey or cinnamon are most often added to pear jam.

To prepare pear jam according to our recipes with photos and videos, it is best to use autumn varieties of pears. They are denser and will not boil too much. You can make jam from whole pears or from cut into small pieces.

Before cooking, the pears are thoroughly washed under running water and dried. Then they are peeled and the cores with seeds are cut out. If you want to make jam from whole pears, then choose the smallest fruits; the core is removed from them using a special means to preserve the integrity of the pear. Also, whole pears must be pricked with a needle for better penetration of sugar syrup into them.

Recipe with photo No. 1. Pear jam with lemon for the winter

A wonderful combination of the sugary sweetness of pears with a light lemon note will satisfy the gastronomic preferences of your household, and the sunny color of this delicious jam will charge you with positivity and good mood.

For preparation:

Pears – 1 kg.
Granulated sugar – 1 kg.
Lemon – 1 piece.
Water – 250 ml.

Cooking recipe:

1. Wash the pears thoroughly under running water and dry. Then we peel the pears and cut out the core with seeds. Cut the peeled pears into small pieces.

2. Wash the lemon under running water, pour boiling water over it, then cut into small pieces. If there are seeds in the lemon, remove it. Place the lemon slices in a saucepan, add a glass of water, put on the fire, and bring to a boil. After the water boils, cook the lemon for another three minutes. Remove from heat and pour lemon juice into another pan.

3. Now we need to cook the sugar syrup. To do this, pour granulated sugar into a saucepan with lemon decoction, mix thoroughly and place on low heat. Stirring constantly, bring to a boil.

4. Pour the resulting sugar syrup into the pear pieces, mix gently and leave for one hour. This is done so that the pears are thoroughly soaked in lemon juice.

5. After an hour, put the pan with pears on low heat and heat until the pears become transparent. During the cooking process, constantly carefully remove the resulting foam and stir the jam.
Pour the finished pear jam for the winter (according to our recipe with photo) into sterilized jars, roll it up and leave until it cools completely.

Recipe No. 2. From pears with milk for the winter

The recipe for pear jam with milk, despite all its originality and unusualness, is quite common among experienced housewives. It tastes more like condensed milk with a pear flavor. Agree, quite interesting? Making this delicious jam is not at all difficult, and the whole process will not take up much of your free time. It is especially delicious to eat this jam with cheesecakes, pancakes and pancakes.

For preparation:

Pears – 5 kg.
Granulated sugar – 3 kg.
Milk – 3 liters.
Baking soda – 1 teaspoon.

Cooking instructions:

1. Wash the pears thoroughly under running water, dry them, peel them, and cut out the cores and seeds. Now cut the pears into small pieces. Transfer the chopped pears into a bowl in which the jam will be cooked. Add granulated sugar, put on low heat, cook for one hour until the pears become transparent. During the cooking process, remove the foam and stir the jam with a wooden spatula. After the specified time has passed, add a teaspoon to the jam. baking soda and gradually pour in all the milk. Mix thoroughly and cook on the lowest heat for four hours.

2. Let the resulting pear jam for the winter according to our recipe with photo cool a little, then in the same bowl beat it using a mixer or immersion blender until a homogeneous consistency is obtained. Place the pan on low heat again, heat through, and bring to a boil. Place the finished jam into jars, roll up, turn over and leave until completely cool.

Video

Recipe with photo No. 3. From whole pears

Traditionally, in the process of preparing pears for making jam, they are cut into small pieces. And we offer you original recipe Making pear jam from whole fruits.

Ingredients:

Pears – 5 kg.
Granulated sugar – 3 kg.
Water – 1 liter.
Half a lemon.

Cooking instructions:

1. To prepare this jam, you need to choose small pears. So, we wash the pears under running water and dry them. Now, using an ordinary needle, we prick each pear from all sides. This is done so that the sugar syrup penetrates deeper into the fruit faster and easier.

2. Now let's prepare the sugar syrup. To do this, pour water into the pan and add granulated sugar. Place on low heat and bring to a boil. Pour the resulting syrup over the pears and leave them to soak for several hours.

3. After several hours, put the pan with pears in syrup on low heat, bring to a boil and cook for another ten minutes. Remove from heat and leave until completely cool. Bring the cooled jam to a boil again, remove from heat and cool. We repeat the procedure four times in total.

Place the finished jam hot into sterilized jars, roll up, turn over and leave to cool.

Recipe for winter No. 4. From pears with oranges and honey

We bring to your attention a recipe for making delicious pear jam with oranges and honey. A fresh citrus flavor and a light honey note make this jam incredibly aromatic and very rich.

To make jam:

Pears – 1 kg.
Oranges – 4 medium-sized pieces.
Lemon – 1 piece.
Honey – 150 grams.
Granulated sugar – 300 grams.
Dried mint – 2 teaspoons.
Water – 1 liter.

Step-by-step cooking recipe:

1. Melt honey in a water bath or in a microwave oven. In a separate bowl, combine water, honey and granulated sugar. We wash the pears under running water, dry them, peel them, and remove the seeds. The pears can be cut into small pieces or left in halves. Place the prepared pears in a bowl for making jam, add honey water, stir and place on low heat. Bring to a boil and cook pear jam for the winter according to our recipe for another twenty minutes.

2. While the pears are cooking, let's prepare the oranges. So, wash the oranges under running water, peel them and cut them into small pieces. Place the sliced oranges in a saucepan, add a small amount of water, put on the fire, bring to a boil and then cook for another five minutes.

3. Remove the pears from the honey syrup using a slotted spoon and place them in a bowl. Place oranges in this syrup. Continue cooking the orange syrup for another ten minutes. Then add pears and orange syrup to the oranges in honey syrup. We wash the lemon under running water, pour boiling water over it and cut into thin slices, removing the seeds. Add chopped lemon and dried mint to the pan. Mix everything thoroughly and cook for ten minutes.

Place the finished jam into sterilized jars, roll up and leave until completely cool.

Recipe for winter No. 5. Pear and lingonberry jam

Pear and lingonberry jam turns out very tasty, colorful and bright. This original pear jam will be a wonderful dessert for a tea ceremony with your family.

Ingredients:

Pears – 1 kg.
Lingonberries – 1 kg.
Granulated sugar – 1.5 kg.

Cooking instructions:

1. Wash the pears thoroughly under running water, dry them, peel them and cut out the cores and seeds. Cut the pears into small slices. Pour water into a saucepan and bring to a boil. Place the pears in boiling water and cook until soft for about three to five minutes. After this, drain the water and place the pears in a colander.

3. We sort out the lingonberries, rinse them first with cool water, and then pour them over with boiling water. Transfer the lingonberries into a bowl for making jam, cover with granulated sugar, and leave for several hours so that the berries release their juice. Then put the pan with lingonberries on low heat, bring to a boil, then cook until tender. Add pears to the resulting lingonberry jam, mix thoroughly and cook everything together for another five minutes.

Place the finished jam for the winter hot into prepared sterilized jars, roll it up, turn it upside down and leave it until it cools completely.

Water – 500 ml.

Vanilla sugar – 20 grams.

Cooking instructions:

1. Wash apples and pears thoroughly under running water, dry them, peel them and cut out the cores and seeds. Pour water into a saucepan, put it on the fire and bring to a boil. Place the fruit in boiling water and cook for ten minutes. Then, using a slotted spoon, remove the apples and pears from the pan and place them in a colander.

2. Pour granulated sugar and vanilla sugar into the fruit broth, mix and bring to a boil.

3. Transfer the fruit from a colander into the resulting sugar syrup, mix and cook over low heat until tender. During the cooking process, the jam must be constantly stirred and the foam that forms on the surface must be skimmed off.

Place the finished pear jam for the winter (see recipes with photos and videos above) into sterilized jars, roll up and leave to cool. After this, store in a cool, dry place.

Do you have an irresistible desire to pamper your family with something unusual and amazingly tasty? We bring to the attention of all valiant housewives the most popular and beloved recipes for pear jam, which has gained enormous popularity due to its unusual taste and pleasant aroma.

These wonderful recipes will definitely take a respectable place in your personal cookbook, because everyone in your household will beg you to cook this delicious delicacy again and again!

Classic pear jam

Wonderful pear jam is an incredibly aromatic and sweet mass that will captivate every lover of various delicacies with its indescribably wonderful and unforgettable taste. This jam is suitable not only for tea, but also as a pie filling for welcome guests.

Above we looked at the classic recipe for pear jam, and now, perhaps, we’ll tell our dear housewives how to make pear and apple jam, which has a delicious taste and an equally wonderful smell. Before you begin the actual preparation, you need to go to the grocery store or market for the following ingredients:

1 kilogram of pears;
1 kilogram of sour;
1 lemon (juice);
1.5 kilograms of sugar.

And now, all the ingredients are already on the table, you can put on your apron and feel free to start making pear jam!

First you need to thoroughly peel the cooked pears and apples from the seeds, you can leave the peel. Then the fruit should be cut into small pieces. Next, you need to pour lemon juice over them and add sugar. Let them sit for a while so that the apples and pears release their juice and absorb the sugar.
The next step is to heat the pan over the heat and stir the fruit frequently. You need to cook pear jam with apples for at least half an hour. You can easily check its readiness - put a drop of jam on the saucer, if it doesn’t spread, then it’s ready!

Now you can put the hot jam into the jars and close the lids. Cover the containers thoroughly with newspaper and wrap them in a warm blanket to prevent the jars from bursting.

Undoubtedly, any representative of the fair sex dreams of making a lasting impression on her family with her culinary skills. Today we will help you become an even more professional cook in the eyes of your household by presenting to your attention a simply amazing recipe.

Pear goes well with lemon and gives a simply unforgettable aroma throughout the house. Pear jam, the recipe for which we will post below, is clearly worthy of showing off on the first pages of your culinary stash! Go grocery shopping to make pear jam for the winter and buy:

2 kilograms of pears;
2.5 kilograms of sugar.

Now we can immediately proceed to the most important and crucial moment - making amazing jam!

First, thoroughly wash the pear fruits and remove the core. It is necessary to remove all stalks and dark places so that the jam does not give off a rotten smell.
Next, you need to cut the fruit into small cubes or slices and place them in the pan in which you are going to prepare the jam.
The next step is to take a lemon and pass it through a meat grinder without peeling it. We send it after the fruit (the peel will give the jam a special subtle taste).
Now mix the lemon with the pear and add sugar. Let the fruit mixture sit in a cool, dark place for about three hours. Pierce all the pieces of the pear several times to help it release juice faster and absorb sugar.
As soon as the allotted time comes to an end, you can put the mixture on the stove and bring to a boil. After this, cook for about an hour (exclusively over low heat). Do not forget to periodically stir the jam and skim off the foam.
Now you can safely pour the jam into the prepared jars and screw on the lids. After this, you need to place the containers under a warm blanket so that they do not burst under any circumstances!

In addition to the fact that this jam is incredibly tasty, it is also incredibly healthy! Pear perfectly strengthens the immune system, suitable for people who want to lose weight and strictly follow a diet!

Dear and respected housewives, try making pear jam with various fruits once, and you will not be able to stop, because all family members will ask you to prepare a wonderful delicacy for them again and again!

Ripe juicy pears are an exquisite and healthy delicacy. Unfortunately, these fruits do not last long, so many housewives try to preserve their sweetness and amazing aroma in preserves or jams.

Such preparations are perfect for tea and milk, and are also a good filling for pies and decoration for cakes.

How to make pear jam

Fruits of any variety and size are suitable for making jam, but it is advisable that they be firm and not overripe - in this case, the cooked pieces will be dense and similar to candied fruits. You will need less sugar than, say, apples or cherries. Pears are characterized by increased sweetness, so their jam can be cloying. To add sourness, 5–10 minutes before the end of cooking, add a little lemon zest to the fruit, which is also a good preservative and prevents the jam from becoming sugary.

Before cooking, pears must be washed, stems and core removed, and then cut into slices or cubes. Very small fruits can be used whole, pricked first with a fork to prevent the peel from cracking. The preparation time for pear jam depends on the ripeness and density of the fruit. On average, cooking takes about 60–80 minutes, however, according to some recipes, during the cooking process you need to remove the jam from the heat 1–2 times and wait until it cools completely.

Pear jam is rightfully considered a tasty and unusual delicacy. The sweet mass is not only healthy, but also low-calorie. Pear jam can be consumed as a single treat or added as a filling for baked goods.

Whole pear jam

ripe pears - 5 kg.
sugar - 3 kg.
water - 1.5 l.
citric acid - 8 gr.

Sterilize the jars, wash the pears and make several punctures in each pear with a knitting needle. Add drinking water and sugar to a separate pan. Place the mixture on the stove and cook the syrup.
As soon as the sand is completely dissolved, throw in the prepared pears. Add a little water if necessary. Simmer the jam for 10-15 minutes. Turn off the stove and allow the mixture to cool completely.
Repeat this manipulation three times. In the last step, add citric acid. Gently stir the ingredients. After the time has passed, turn off the burner and pack the jam into a clean container.
Roll up the jars in the usual way, turn them over and wrap them with a blanket. The next day, place the treat in a cellar or other room with similar conditions.

Pear jam with orange

sugar - 1 kg.
hard pear - 1 kg.
water - 200 ml.
orange - 1 pc.

Buy autumn variety pears, wash and chop into small slices along with the peel. The middle with the bones needs to be cut out.
Fill a cup with water and add a little salt. Place the pear slices in a container to soak for a while. Start cooking the syrup.
Place the pan on the burner, add sugar and water. Prepare the sweet mixture. Take out the slices and wait for them to drain. Add the pear to the syrup and stir.
Boil the product for 10 minutes at the minimum power of the stove, then turn off the household appliance. Cover the pan with gauze and leave the treat for 8 hours.
After a while, remove the fabric, boil the composition as described above, and leave again for about 7 hours. In total, manipulations are carried out 3-4 times.
Next, cut the washed orange, including the peel, into thin slices and add to the hot mixture. Boil the jam for another 25-35 minutes.
After the due date, package the pear jam in sterile containers with nylon lids.

Pear jam with lime

soda - 6 gr.
hard pears - 1.2 kg.
sugar - 750 gr.
water - 0.9 l.
lime - 2 pcs.

Take the pears, cut into thin slices, remove the core. Place the fruits in a bowl of water and stir in baking soda. Soak the slices in the solution for no more than 20 minutes. Place in a colander and rinse with running water.
This manipulation is performed so that later, when cooking the fruit, the slices will turn out to be amber in color and transparent in appearance. Place the prepared slices in a cup and mix with sugar. Chop the lime into rings on top.
Leave the mixture for 5 hours. Next, you should move it into a thick-bottomed container. Simmer the jam in its own juice for a third of an hour. If necessary, add a small amount of drinking water.
Set the container aside and wait until it cools to room temperature. Repeat the cooking process three times followed by cooling. Any foam that forms during cooking should be removed with a dry spatula.
Sterilize the jars using the standard method and distribute freshly brewed treats among them. Roll up the lids and insulate. Store the jam in the basement or refrigerator.

lemon - 1 pc.
sugar - 1.7 kg.
pear - 2.4 kg.
vanilla sugar - 20 gr.
apple cider vinegar - 45 ml.
water - 400 ml.

Select hard pears, rinse and halve. Get rid of seeds and peels. In a separate container, dilute 2 liters of vinegar. purified water. Place the pear in the solution for 25-35 minutes.
Cut the halves into 4-5 pieces. Separately, boil the pear in 1 liter. boiling water Cook the fruit for 8 minutes. Next, place the pear on a sieve and wait for all the liquid to drain.
Start cooking the syrup. Peel the lemon and grate it. Combine 400 ml zest pulp in a saucepan. water, regular and vanilla sugar.
As soon as the mixture boils, add the chopped pear and cook the ingredients for 10-12 minutes. Turn off the heat and let the mixture cool.
Put the mixture back on the heat, wait for bubbles to appear, and simmer the jam for 40 minutes. Next, the aromatic delicacy is rolled using classical technology.

Pear jam with plum

hard pears - 1.9 kg.
plum - 1.1 kg.
sugar - 1.3 kg.
water - 0.2 l.

Wash the pears and dry with a towel. Cut into slices, remove all excess. Place the slices in a bowl, add half the sugar, stir. Cover the fruit with a towel and leave for 9-11 hours.
Pour the resulting pear juice into a separate cup. Cut up the washed plums and discard the pits. Add the fruit to the pear. Add 200 ml to the resulting juice. water and remaining granulated sugar. Place the mixture on the stove.
Stir the mixture and wait until it boils. Pour the hot mixture over the fruit and cool. After this, the components need to be boiled for about 45 minutes. Mix the ingredients carefully and skim off any foam.
Distribute the finished jam into portioned clean jars and cover with nylon. The next day, remove the treat to an appropriate place for long-term storage. The jam is considered quite useful, as it contains a natural antibiotic - arbutin.

Pear jam with banana

pears - 1.5 kg.
plums - 250 gr.
bananas - 350 gr.
sugar - 1.1 kg.
water - 220 ml.

Prepare the fruits by cutting them into small pieces. Place in a common cup and add half the sugar. Cover with a cloth and leave overnight.
The next day, cook the syrup. Mix the remaining sand with filtered water. Add the cooked fruits to the smooth liquid.
Boil the mixture 3 times for 12 minutes. In between, the mass needs to cool completely. Next, the treat is passed through a blender or food processor.
Distribute the jam into sterile containers. Roll up with iron lids and store in the refrigerator or pantry after cooling.

water - 420 ml.
sugar - 1.5 kg.
ripe plums - 350 gr.
hard pears - 950 gr.
red apples - 450 gr.

Chop the washed pears and apples, discarding the cores. Before preparing the jam, place the fruit in a bowl of salted water. Next, start cooking the syrup according to the classical method.
The amount of sugar depends on the types of fruit. Drain the salty solution and transfer the pieces to a heat-resistant container. Pour hot syrup over food. Simmer the jam for 12 minutes, get rid of the foam.
Remove the pan from the stove, leave for 6 hours, during the allotted time the ingredients will infuse. Then wash the plums and remove the seeds, pass the fruits through a blender. Mix the prepared gruel with the main products.
Reboil the mixture on the stove for about 50 minutes. Please note that the power of the burner should be minimal. Place the prepared assortment into jars and close the lids. Turn the container upside down and wrap it in a blanket. Store in a dark place.

Pear jam with almonds

sugar - 1.8 kg.
pears - 1.9 kg.
vanillin - 6 gr.
almonds - 110 gr.
water - 1.6 l.

Prepare the pear in the usual way, chop into slices. Boil water and place the fruit for a few minutes. Strain the broth and place the pear on a plate.
Pour sugar into the hot liquid and place on the stove. Prepare syrup using classical technology. Pour the bubbling sweet base over the pear pieces in a suitable container.
Leave the product for several hours. After this, the composition in a thick-bottomed pan must be brought to a boil again and simmered over low heat for at least 8 minutes.
Leave the jam again for 3 hours at room temperature. After the expiration date, boil the delicacy for a quarter of an hour. 7 minutes before the end of the manipulation, add ground almonds and vanilla powder.
For convenience, the nuts can be passed through a blender or coffee grinder. Next, pour the finished jam into a sterile container and cover with nylon. Once cooled, transfer to the refrigerator.

Pear jam with mint

pears - 1.2 kg.
apples - 1.1 kg.
sugar - 2.3 kg.
citric acid - 12 gr.
fresh mint leaves - 20 gr.

Wash the fruit, cut out any excess, and chop into small square pieces. Place the ingredients in a common saucepan with a thick bottom. Pour granulated sugar over the slices, stir, and leave for 11 hours.
To dissolve the sugar, pour in a little water (about 150 ml). Mix the mixture again. The next day, place the pan with the fruit on the stove and bring to a simmer over low heat. Stir, cook for 1.5 hours.
25 minutes before the end of simmering, add citric acid and mix the products thoroughly. Place mint leaves on top. Turn off the stove and remove the greens. Pour the jam into jars and roll up.
Wrap the dish with the treat in a warm jacket. Once the jam has cooled, place the container in a pantry room away from sunlight. You can consume the sweet mass after a few days.

Prepare an original pear treat. You can add additional products to your liking. Try making jam with kiwi and others exotic fruits. If desired, add various nuts or spicy seasonings. Replace regular sugar with cane sugar. You can also make jam using honey. The amount of viscous composition is taken 15-25% less.

Video: pear jam for the winter

Jam made from pears is not very popular, which is most often explained by people's lack of awareness about the benefits of the product. The sweet and aromatic composition can improve the digestion process, strengthen the immune system, and alleviate coughs and fevers. Dessert prepared in slices retains the maximum amount of nutrients. This determines its analgesic, antiseptic and diuretic effects. If you cook the product without sugar, it can become an excellent treat for people suffering from diabetes.

Important points

When closing a product for the winter, you need to adhere to a number of rules. Although pears are not a fussy ingredient, there are ways to improve the quality of the final composition.

We choose fruits that are ripe, but not soft. Unripe pears turn into inexpressive jam without aroma or taste. Overripe ones become overcooked and the product loses its texture.
If you plan to prepare the product in slices, you need to take fruits of the same degree of ripeness and only one variety.
Regardless of which recipe is used, before closing the fruits for the winter, they must be cleared of the seed box and peel.
The peeled pieces are placed in lightly salted water and kept there until cooked. Then the components will not darken and retain their attractive color.
Small pears can be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
Sweet fruit jam does not need large quantities Sahara. For 2 parts of such types of product, it is enough to take 1 part granulated sugar.
No matter how long the main component is processed, it may burn. Therefore, the mass will have to be stirred regularly with a wooden or silicone spatula.

The risk of product spoilage can be significantly reduced if you cook the preparation for the winter more than once for a long time, but do several short-term approaches.

Recipes for one-ingredient pear jam

Making high-quality and healthy pear jam is not so difficult. You just need to choose the appropriate recipe and strictly follow its recommendations:

Option with pear decoction. For 1 kg of fruit we take 1 kg of sugar. Cut the peeled fruits into slices, add water and boil until the products soften (but they should not fall apart). We pour the broth into a separate bowl; we will need 2 cups of the product. In a cooking container, mix the prepared broth with sugar, stir and bring to a boil. Dip the pears into the resulting syrup and wait until the mixture boils. You need to cook it until the slices become transparent. Place the cooled product in jars and close for the winter.

Advice: If, after sorting the fruits, there are crumpled or overripe specimens left, do not throw them away. It is these fruits that make tasty and aromatic pear jam. You just need to boil the products until tender, adding a little sugar and spices to taste (vanillin, cardamom, cinnamon).

Classic option. We take pears and sugar in equal quantities. Cut the peeled fruits into cubes or slices. Place the preparations in a cooking container, sprinkle with sugar and leave for 6-8 hours until the juice appears. Place the mixture on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then cool the product, leave for another 6-8 hours, then cook again for half an hour. We put the jam into jars and seal it for the winter.

The taste of the product will vary significantly depending on the type of product and how much sugar is used. Therefore, it is first recommended to boil a small amount of the composition to determine the proportions of the components.

Options for preparing desserts from pears and citrus fruits

Sweet pears pair well with lemons, oranges and limes. The result is a delicate jam with a subtle, unobtrusive aroma and pleasant sourness.

Delicacy with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. We cut the peeled pears into slices, the lemon into slices along with the skin, but without seeds. Pour boiling water over the lemon and leave for 3 minutes over very low heat. We filter the mass, we only need lemon decoction. We cook from it and sugar thick syrup, with which we pour the pear slices and leave for 2 hours. After this, the workpiece must be placed on medium heat and cooked until cooked, i.e. transparency of the slices and thickness of the syrup. We put the product into jars and close it for the winter.

Dessert version of pears and orange. For 1 kg of pear slices we take 1 kg of sugar, almost a full glass of poda and half a large orange. We make syrup from water and sugar and pour it over the prepared fruit slices. The mass should be cooked for no more than 5 minutes, after which the product should be cooled and left to infuse for at least 8 hours. Then boil the mixture for another 5 minutes and leave for another 8 hours. We repeat the entire cycle one more time, after which we add the orange, cut into pieces along with the peel (remove the seeds), into the composition. Keep the almost finished jam for half an hour over low heat, stirring regularly. Place the dessert in jars and seal.

When making these recipes, you should not overuse sugar. It is clear that it must be present in preparations for the winter, serving as a preservative, but its excessive presence can ruin all the charm of the dessert.

Delicious and unusual pear delicacies

To prepare not just a tasty, but an exquisite and extraordinary dessert, you should try the following recipes:

Pear jam with almonds. Take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. Peel and cut the pears into slices or cubes, place in a cooking container, add water and cook for 3 minutes. After this, drain the broth, mix with sugar and prepare syrup. Pour it over slices of fruit and let it sit for 3-4 hours. Cook the preparation for 10 minutes, leave for another 4 hours. Now the composition needs to be cooked for 20 minutes, 10 minutes before turning off, add chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and seal.

Fruit slices with mint. Take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We peel the fruits and remove seeds and cut them into equal slices. Pierce each piece along the flesh with a fork, being careful not to spoil the shape of the pieces, and cover with sugar. Leave the mixture overnight, during which time the fruits should give juice, which will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. Stir the product, put it on the stove and, bringing it to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, add citric acid to the mixture. And 10 minutes after that, place mint on the surface of the mass, not allowing it to sink. All that remains is to remove the branches when the dessert is ready and pour it into jars.

Typically, pear jam is not candied or crystallized. But, if this does happen, it is recommended to boil the product again without adding sugar or heat it in a water bath until the mass returns to the desired consistency.

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Pears are a healthy fruit that contains sugar, citric and malic acids, pectins, tannins and sorbitol. In addition, the fruits are rich in vitamins A, group B, P, nicotinic and ascorbic acid.

Based on its rich unique composition, the fruit has positive influence on the body:

improves the functioning of the digestive system (prevents the development of diarrhea);
has an expectorant and diuretic effect;
relieves fever;
disinfects, relieves pain.

Freshly squeezed or canned pear juice strengthens capillaries, and boiled fruits are widely used for bronchitis and tuberculosis. The fruits are popular for dietary purposes and for people with diabetes.

Pears are good because they ripen when most fruits and berries have already been prepared. Therefore, most housewives can slowly preserve pear jam according to the recipes below.

Classic recipe recipe

This simple recipe makes pear jam for the winter tasty and aromatic. Even a beginner in canning can handle the step-by-step cooking technology.

Products:

pear fruits - 1.6 kg;
granulated sugar - 1.8 kg;
filtered water - 0.3 l;
citric acid - 6-7 g.

First of all, you need to prepare sweet syrup. To do this, pour the measured water into an enamel bowl, put it on low heat and add granulated sugar in small portions. Remember to stir the syrup from time to time to prevent it from burning.
In the meantime, while the transparent base is being made, the pears need to be thoroughly washed and dried. Cut into 2 parts, remove the seed box, stalks and chop into slices.
Add citric acid to the hot syrup and stir well. Then lay out the prepared pears. Bring to a boil, carefully remove foam from the surface. Cook over low heat for 30 minutes.
After the time has passed, remove from the stove, cover and cool slightly. Place in clean, sterile jars and close tightly.

Amber pear jam slices

Pear slices boiled in sugar syrup look like transparent, amber sweets. The presented step-by-step cooking technology is simple and will appeal to all lovers of winter preparations.

Products:

ripe pear fruits - 2.2 kg;
granulated sugar - 2.2 kg;
filtered water - 0.4 l.

Operating procedure:

Wash the fruits, dry them and remove the skin and seed box in a thin layer. Chop into thin, equal slices. Place them in an enamel, spacious bowl.
Pour the required amount of liquid into the pan, add granulated sugar in small portions and put on the stove to cook until the bulk ingredient is completely dissolved. Boil and cook the syrup until translucent. Remove from heat and cool slightly.
Pour warm syrup over prepared pear slices. Mix gently using a plastic or wooden spatula. Set the container with the contents to low heat, bring to a boil and cook the slices for 5 minutes. Cover and cool at room temperature. Similar actions are repeated 3 more times. Amber jam is laid out in clean, sterile jars. Close tightly and store in a cellar.

Advice! To obtain a thicker delicacy, it is recommended to boil the dessert 4 times. The finished chilled jam can be served to the table to evaluate the taste and aroma.

Pear dessert with nuts

Pears are very beneficial for the human body, and when combined with nuts, the positive properties of the product increase significantly. Let's look step by step at how to make pear jam with almonds for the winter.

Products:

granulated sugar - 2 kg;
ripe pears - 2 kg;
vanilla - 7 g;
peeled almonds - 150 g;
filtered water - 1.8 l.

Procedure:

Wash the main ingredient and dry. Cut into 2 parts and cut out the seed box, the place where the stalk is attached. Chop into slices of equal size.
Pour the required amount of water into a large saucepan, bring to a boil and add fruit slices. Wait for active boiling, boil for 2-3 minutes. Using a slotted spoon, carefully remove the product.
Pour granulated sugar into the hot broth and stir. Bring to a boil and cook over low heat until translucent. Place the slices in an enamel container and pour hot syrup over them. Cover and leave for 6-8 hours. Then set the container with the contents on low heat and simmer for 8 minutes.
Leave on the kitchen counter for 2-3 hours. After the time has passed, the contents must be cooked for a quarter of an hour. 7 minutes before turning off the stove, add chopped almonds and vanilla powder. Mix thoroughly and place while hot in sterile jars. Cover with plastic lids. After cooling, place in the refrigerator.

Advice! For convenience, the nuts can be crushed with a blender, coffee grinder or meat grinder.

Jam “Five Minute”

Such a versatile fruit can be prepared in any way, and all kinds of experiments are allowed. Clear jam Pear slices can be made not only by cooking for many hours, but also in 5 minutes. It is not necessary to remove the skin from the fruit. The finished delicacy can be used as a liquid sauce for meat products.

Products:

main fruit - 1.5 kg;
granulated sugar - 1.5 kg;
filtered water - 750 ml.

Wash the pears, dry them and cut them into 4 parts. Carefully cut out the seed pod and other unedible parts. Chop into thin slices.
In a separate saucepan, combine sugar and water. Stirring, place on the stove and cook until thick and transparent. Don't forget to remove the foam from time to time.
Place the processed pear slices into the prepared sweet syrup. Cook until smooth over low heat. Place the dessert in sterile glass containers, close and put in the refrigerator.

Pear jam with mint

Mint leaves add a pleasant aroma to the finished dish. The calming properties of the herbal ingredient will help you relax on a cold winter evening with a cup of hot tea.

Products:

pears - 600 g;
apples - 550 g;
granulated sugar - 1.1 kg;
citric acid - 6 g;
fresh mint leaves - 10 g.

Wash the fruits, remove all unedible parts. Cut into medium size cubes. Place in a thick-bottomed container, add sugar and mix thoroughly. In order for the bulk ingredient to dissolve much better into the mass, you need to add 60-70 ml of filtered liquid. Cover and leave on the kitchen counter for at least 10-12 hours to release the pear juice.
Stir and place the container with the contents on low heat. Bring to a boil and cook for 90 minutes, stirring regularly.
Half an hour before turning off the stove, add citric acid and stir everything well again. Carefully place mint leaves over the entire surface, after washing and pouring boiling water over them.
After the time has passed, you need to carefully remove the greens and turn off the heat. Pack the treat into sterile jars and close tightly.
Turn the container upside down, wrap it up, and after cooling, put it in the cellar or refrigerator.

Pears for the winter with orange

To prepare this type of pear dessert, it is recommended to use autumn varieties. Such an unusual combination gives the dish a bright, unusual aroma and taste.

Products:

granulated sugar - 1.5 kg;
hard pears - 1.5 kg;
filtered liquid - 400 ml;
orange - 450 g.

Wash the main fruit, cut into 4 parts and remove the seed box. Chop into slices; no need to remove the peel. Pour filtered water into a small bowl, add a pinch of salt and place the prepared fruits. Cover and leave on the kitchen counter to soak.
In the meantime, let's start preparing the syrup. To do this, pour the specified amount of liquid into an enamel bowl, add granulated sugar and cook with regular stirring until the bulk component is completely dissolved.
Place the pear in a colander and wait for the excess moisture to completely drain. Combine the processed slices with the syrup and stir well.
Place the container with the contents on the stove and cook for 10 minutes. Turn off the heat, cover and leave the dessert for 8 hours at room temperature. The process of heating and cooling is repeated 4 more times.
Wash the orange, chop into thin slices along with the peel and mix with the hot pear. Continue cooking for another half hour.
Place in clean and sterile jars and cover with plastic lids. After cooling, remove to a cool place.

This recipe is very simple and at the same time unusual, since pears are boiled in sweet syrup for the winter.

Products:

ripe pears - 2.5 gk;
granulated sugar - 1.5 kg;
filtered water - 750 ml;
citric acid - 4 g.

Wash the main ingredient and dry. Using a clean knitting needle, make several punctures in each fruit. Place in a suitable bowl.
In the meantime, let's start preparing the syrup. To do this, pour water into a suitable pan and add granulated sugar. Place on the stove and cook, after boiling, until the bulk ingredient is completely dissolved, being sure to remove the foam from the surface.
Place the prepared fruits and continue cooking for a quarter of an hour. Cover the contents, turn off the heat and cool at room temperature.
Repeat cooking and cooling according to the above described principle 3 more times. During the last heating, be sure to pour in citric acid and stir. Place in clean, sterile jars, close with lids and turn upside down. Wrap in a blanket, and after cooling, put in a cool place.

Unsweetened pear jam

Sugar acts as the main ingredient when preparing food for the winter. According to many, a dessert made from fruits and berries should be sweet, and in some cases even cloying. Despite this, there are people who follow the scale and prefer lower-calorie desserts. Therefore, today we propose to consider step by step recipe making pear jam for the winter without sugar. This dietary treat turns out to be tasty and healthy, so don’t miss the opportunity to prepare it.

Products:

quince - 500 g;
ripe pear - 1 kg;
green apple - 1 kg;
large, ripe apricots - 500 g;
filtered water - 1.5 l.

All fruits must be carefully prepared: rinsed, removed seeds, skins and other unedible parts. Chop into slices and place in a thick-bottomed container. Add the specified amount of water, bring to a boil and cook 4 times for 2 days until the jam becomes homogeneous in consistency. Place into clean jars and seal tightly. Cool at room temperature and store in the cellar.

To adjust the taste when preparing dessert, you can add lemon or orange.

Pear is an amazing fruit with a rich supply useful vitamins, has a rich taste and aroma. Pear jam, which is prepared with the addition of berries and fruits, as well as spices and herbs, is considered popular.

Pear jam - a simple recipe

The dark amber pear delicacy will sweeten pancakes and strengthen the body's strength before the winter season.

To prepare a healthy sweet, you need to take:

1000 g pears,
1000 g sugar;
450 ml water;
1 lemon (zest).

Pear jam recipe step by step:

Combine sugar and water in a saucepan, put the mixture on the fire and cook until the sweet crystals are completely dissolved.
Without wasting time, peel the pear seeds and cut into slices. Dip the prepared fruit pieces into hot syrup, add the zest removed from the lemon using a fine grater. It will remove excessive cloying.
Cook the mixture for about two hours over moderate heat until it turns a beautiful amber color. Store in sterile glass jars until winter.

With the addition of apples

Jam made from apples and pears can vary in consistency. For example, with transparent amber slices, thick jam, confiture or jam, but in any case it is tasty and healthy.

For the simple version you will need:

1000 g pears;
1000 g apples;
2000 g sugar;
45 ml freshly squeezed apple juice;
1 lemon (juice);
5 g cinnamon.

Preparation:

Cut the washed apples and pears into small pieces, having previously cut out the cores and spoiled areas, and place them in a bowl or basin of suitable capacity.
Cover the fruit with sugar and pour apple juice and squeeze lemon juice in there. Put on fire and cook until done. Five to seven minutes before the end of the cooking process, add ground cinnamon powder.

Preparation with lemon

This jam has a very beautiful name“Sunny beauty”, because these are the associations that come to mind when you see chalky pear slices mixed with citrus sun circles.

The lemon recipe involves using:

3000 g pears;
3000 g sugar;
3 lemons;
100 ml water.

How to cook pear-lemon jam:

Wash and cut the fruits: pears into translucent slices, lemon into slices.
In a saucepan, combine the prepared fruit raw materials with sugar, add water and cook over low heat until the syrup is beautifully golden brown.

Lingonberry jam with pears

For housewives, a more familiar combination of lingonberries and apples in jam, but if you cook this winter preparation with pear at least once, it will become a permanent favorite for more than one year.

Ingredients used in cooking and their quantities:

1000 g pear;
1000 g lingonberries;
2000 g granulated sugar;
100 ml water;
5 buds of cloves;
½ teaspoon ground cinnamon.

Cooking technology:

We prepare raw materials. We sort out the lingonberries and wash them. We wash the pears, peel them and cut them into small thin slices.
Pour sugar into a bowl or pan with a wide bottom and pour boiling water over it, this will dissolve all the sweetener crystals faster. Put the syrup on the fire and cook until it boils.
First add the pears to the boiling liquid, and after a quarter of an hour add lingonberries and spices. Cook everything over low heat until a drop of jam stops spreading on a cold saucer. This may take up to 45 minutes.
Store the product in hermetically sealed jars in a dark and cool place.

With plums for the winter

This jam turns out delicious, aromatic with an interesting color added by plums. This is not just a winter preparation, these are the colors of summer that will make the cold winter brighter and tastier.

The proportions of ingredients for the dish are as follows:

750 g pear;
750 g plums;
1200 g sugar;
300 ml water.

Cooking steps:

Remove the seeds from clean, washed plums, and cut the resulting halves into 2-3 slices each. Wash the pears, wipe dry, cut out the core and chop into thin slices. Important: the recipe already indicates the amount of prepared fruit without seeds and seeds.
Boil sugar and water. Pour the resulting syrup over the pear slices and cook for 20 minutes. Next, the plums are added to the jam. Cook everything together for another 20-25 minutes. After this, the workpiece is ready for subsequent preservation and further storage.

Amber pear jam slices

This jam can please not only the taste buds, but also the eye of the most picky esthete. Transparent pear slices, drowning in thick, concentrated and sweet juice, attract the eye. And you can’t do without little secrets in this matter.

Just first about the main ingredients:

1000 g pear;
1000 g sugar;
2-3 g of citric acid.

Work progress:

Carefully wash and dry pears that are juicy, but with fairly dense flesh, so that excess moisture does not get into the workpiece. Next, they should be cut into slices (without the core) of equal thickness. You can use a curved knife, for example, to cut cheese. The age-old question: should I cut the skin off pears for jam or not? For this jam it is better to leave it, it will give more guarantees that the amber slices will maintain their integrity, but otherwise you should focus on personal preferences.
Place fruit slices in a bowl with a fairly wide bottom and cover them with sugar. The thickness of the pear-sugar layer should not be more than 4-5 cm. Leave at room temperature until the juice releases. It may take a night or a whole day for it to be enough.
Pears that have released their juice are subjected to two short boils and one long boil. The first and second time, the jam is allowed to simmer for one or two minutes and left until it cools completely (at least 12 hours). Cook for the third time to the required consistency.

Delicious dessert with cinnamon

In desserts, like any other dish, small details like spices and herbs play a significant role. So, one pinch of ground cinnamon and a little orange zest can turn an unremarkable jam from your favorite but so familiar pears into an exquisite delicacy. Would you like to try it?

Then let's take:

1000 g pears;
1000 g sugar;
1 orange (zest);
4 g cinnamon;
3-4 g of citric acid.

Sequence of actions:

Sprinkle the prepared (washed and cut into small pieces) pears with sugar, mix and hold until a sufficient amount of pear juice appears.
Next, cook the jam after boiling for an hour, stirring occasionally and removing the foam, and cool completely. Repeat boiling and cooling for an hour.
For the third time, cook the preparation, adding orange zest, citric acid and cinnamon. After boiling the pear slices for an hour in their own juice with spices, you can put the jam in clean glass jars.

With oranges

Thick pear jam turns out delicious on its own, but if you add sunny orange to the pears, then their duo becomes doubly delicious.

To make thick pear jam with a citrus aftertaste, you need to prepare:

3000 g (already prepared) pears;
1 ½ oranges;
100 ml water;
500-1000 g of sugar, depending on the sweetness of the raw materials.

Cooking method:

Wash the orange in hot water and wipe dry. Next, use the smallest grater to finely remove the orange zest. We clean the fruit itself from the thick white layer, films and seeds, and cut the resulting pulp into pieces. We prepare the pears similarly to the previous recipes.
Pour water into the bottom of a wide saucepan or basin, place the pears with orange and zest. Sprinkle sugar on top, cover with a lid and put on fire. After boiling, cook over low heat until the pears are soft (20-30 minutes).
Next, puree the softened fruit mass using a blender and boil to the required thickness. During this time, the jam will not only become thicker, but also darken a little.

Sequence of culinary processes:

Place a saucepan with enough water on the stove so that you can easily boil a kilogram of prepared pears in it.
While the water is boiling, peel the fruit if desired and cut it into slices or slices. Place the prepared pears in boiling water and boil for 5-7 minutes until soft.
Then strain the water from the fruit, but do not throw it away. You should take the volume of water indicated in the recipe and, combining the pear decoction with sugar, cook the syrup.
Add vanillin, citric acid and boiled pears to the hot syrup. Boil the jam until completely cooked, then roll it into sterile jars, which after cooling, put them in a dark and cool place.

Unusual recipe with almonds

For an exquisite jam with almond petals, lemon zest, cognac and ginger, the ratio of ingredients will be as follows:

1200 g pears;
150 g almond flakes or chopped almonds;
1200 g sugar;
10 g grated root ginger;
20 ml cognac;
2 medium lemons.

Cooking algorithm:

Remove the zest from thoroughly washed citrus fruits and squeeze out the juice. Chop the pear pulp (for this recipe it is better to remove the skin from the fruit) into cubes.
Combine all the jam ingredients in one refractory container and cook, uncovered, until the pear slices are soft and have the desired consistency. The finished jam is sealed in sterile glass jars for storage.

Important points

When closing a product for the winter, you need to adhere to a number of rules. Although pears are not a fussy ingredient, there are ways to improve the quality of the final composition.

We choose fruits that are ripe, but not soft. Unripe pears turn into inexpressive jam without aroma or taste. Overripe ones become overcooked and the product loses its texture.
If you plan to prepare the product in slices, you need to take fruits of the same degree of ripeness and only one variety.
Regardless of which recipe is used, before closing the fruits for the winter, they must be cleared of the seed box and peel.
The peeled pieces are placed in lightly salted water and kept there until cooked. Then the components will not darken and retain their attractive color.
Small pears can be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
Sweet fruit jam does not need a lot of sugar. For 2 parts of such types of product, it is enough to take 1 part granulated sugar.
No matter how long the main component is processed, it may burn. Therefore, the mass will have to be stirred regularly with a wooden or silicone spatula.

The risk of product spoilage can be significantly reduced if you cook the preparation for the winter more than once for a long time, but do several short-term approaches.

Recipes for one-ingredient pear jam

Making high-quality and healthy pear jam is not so difficult. You just need to choose the appropriate recipe and strictly follow its recommendations:

Option with pear decoction. For 1 kg of fruit we take 1 kg of sugar. Cut the peeled fruits into slices, add water and boil until the products soften (but they should not fall apart). We pour the broth into a separate bowl; we will need 2 cups of the product. In a cooking container, mix the prepared broth with sugar, stir and bring to a boil. Dip the pears into the resulting syrup and wait until the mixture boils. You need to cook it until the slices become transparent. Place the cooled product in jars and close for the winter.

Advice: If, after sorting the fruits, there are crumpled or overripe specimens left, do not throw them away. It is these fruits that make tasty and aromatic pear jam. You just need to boil the products until tender, adding a little sugar and spices to taste (vanillin, cardamom, cinnamon).

Classic option. We take pears and sugar in equal quantities. Cut the peeled fruits into cubes or slices. Place the preparations in a cooking container, sprinkle with sugar and leave for 6-8 hours until the juice appears. Place the mixture on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then cool the product, leave for another 6-8 hours, then cook again for half an hour. We put the jam into jars and seal it for the winter.

Options for preparing desserts from pears and citrus fruits

Sweet pears pair well with lemons, oranges and limes. The result is a delicate jam with a subtle, unobtrusive aroma and pleasant sourness.

Delicacy with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. We cut the peeled pears into slices, the lemon into slices along with the skin, but without seeds. Pour boiling water over the lemon and leave for 3 minutes over very low heat. We filter the mass, we only need lemon decoction. From it and sugar we prepare a thick syrup, which we pour into the pear slices and leave for 2 hours. After this, the workpiece must be placed on medium heat and cooked until cooked, i.e. transparency of the slices and thickness of the syrup. We put the product into jars and close it for the winter.

Dessert version of pears and orange. For 1 kg of pear slices we take 1 kg of sugar, almost a full glass of poda and half a large orange. We make syrup from water and sugar and pour it over the prepared fruit slices. The mass should be cooked for no more than 5 minutes, after which the product should be cooled and left to infuse for at least 8 hours. Then boil the mixture for another 5 minutes and leave for another 8 hours. We repeat the entire cycle one more time, after which we add the orange, cut into pieces along with the peel (remove the seeds), into the composition. Keep the almost finished jam for half an hour over low heat, stirring regularly. Place the dessert in jars and seal.

Delicious and unusual pear delicacies

To prepare not just a tasty, but an exquisite and extraordinary dessert, you should try the following recipes:

Pear jam with almonds. Take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. Peel and cut the pears into slices or cubes, place in a cooking container, add water and cook for 3 minutes. After this, drain the broth, mix with sugar and prepare syrup. Pour it over slices of fruit and let it sit for 3-4 hours. Cook the preparation for 10 minutes, leave for another 4 hours. Now the composition needs to be cooked for 20 minutes, 10 minutes before turning off, add chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and seal.

Fruit slices with mint. Take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We peel the fruits and remove seeds and cut them into equal slices. Pierce each piece along the flesh with a fork, being careful not to spoil the shape of the pieces, and cover with sugar. Leave the mixture overnight, during which time the fruits should give juice, which will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. Stir the product, put it on the stove and, bringing it to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, add citric acid to the mixture. And 10 minutes after that, place mint on the surface of the mass, not allowing it to sink. All that remains is to remove the branches when the dessert is ready and pour it into jars.