Pear jam for the winter - a simple recipe. Amber jam from pears in slices for the winter: simple five-minute recipes

17.10.2019

Pears are the most fragrant and sweetest autumn fruit. The jam they make is very fragrant and sweet. The only drawback of the product during canning is the lack of acid in it. Therefore, I always add a little lemon juice to pear jam, which complements it very well. exquisite taste this aromatic delicacy.

It’s easy to cook pear jam in slices, but you need to do it in several stages. Otherwise, it will not be transparent, and the slices will boil into puree. To prepare we will need:

ripe (but not overripe) pears - 1 kg;

sugar - 0.8 kg;

water - 150 ml;

lemon (can be replaced with lime) - 1 pc.

How to make pear jam in slices.

Cooking this delicacy is very simple. Fruits without seeds and skin are cut into beautiful pieces.

Prepare syrup from water and granulated sugar.

Anyone who wants can add 2-3 buds of cloves and one cinnamon stick. But, in principle, you can do without these spices. After all, pear jam itself is very aromatic.

Pour the boiled syrup over the fruits prepared for cooking. Keep it like this for at least 12 hours.

Heat until boiling and again leave to infuse for 7 hours.

Boil for 7 minutes from the moment of boiling.

Add lemon or lime juice and leave again for 7 hours, after which, cook again for 7 minutes.

As a rule, after all these stages, I have significantly less jam. Its aroma does not allow any family member to pass by without taking a sample. Therefore, I always cook not one portion of jam, but two or even three.

Pour the finished fruit treat into jars, sterilize for 7 minutes and seal.

With this delicious pear jam, children even semolina porridge eaten without arguing. Transparent pear jam, cooked in slices, is perfect for pancakes, sweet casseroles, and cheesecakes.

Pear jam is considered one of the most aromatic homemade preparations, ideal for preparing a variety of baked goods and long evenings at the samovar. Moreover, you can make delicious pear jam for the winter (recipe with photo below) not only from soft, but also from hard green varieties, including wild ones. As for the “game”, depending on the recipe, the pear delicacy can be transparent and thick jam, and can be prepared from whole fruits or slices. Pears are also great for experimenting with different additives in jam. For example, you can emphasize the taste of fruits and add unusual notes using lemon (citric acid), orange, cinnamon, vanilla, poppy, and ginger. This article collected best recipes and recommendations on how to make delicious pear jam for the winter, including five-minute jams and options without sterilization. We hope that simple step-by-step recipes with photos and videos will help you take a fresh look at this delicacy and fall in love with pear preparations even more.

Simple pear jam with lemon - step by step recipe with pictures

Lemon and pear are the simplest and most successful flavor combination for making original jam. There is no water in this recipe, so it will take at least 12 hours for the fruit to form a syrup. preliminary preparation. But in general, a simple pear jam with lemon from the step-by-step recipe with pictures below is quite quick and easy to prepare.

Necessary ingredients for a simple jam with pears and lemon according to a recipe with pictures

pears - 2 kg
lemon - 1 pc.
sugar - 1.5 kg

Step-by-step instructions for a simple recipe for pear and lemon jam for the winter

Thick pear jam with cinnamon and vanilla - a simple recipe for the winter, step by step

What makes pear especially good for jam is that the structure of the fruit is very fleshy and loose. Therefore, cook thick and fragrant jam from pears for the winter, for example, with cinnamon and vanilla, it’s as easy as shelling pears. By the way, these two spices perfectly highlight the unique taste of pears, especially juicy varieties. Learn more about how to make thick pear jam with cinnamon and vanilla in the simple step-by-step winter recipe below.

Necessary ingredients for thick jam with pear, cinnamon and vanilla for the winter

pear - 2-3 kg
sugar - 1.5 kg
vanilla - 1 pod
cinnamon - 0.5 tsp.
water - 1 glass

Step-by-step instructions for a simple recipe for thick pear, cinnamon and vanilla jam for the winter

To make the jam according to this recipe thick, you need to take fruits that are fleshy and juicy with a thin peel. Wash and cut the pears in half, remove the core and cut into small cubes.
Make syrup from a glass of water and all the sugar. When the grains of granulated sugar are completely dissolved and the syrup thickens, pour it over the pears and leave for 3-4 hours at room temperature. We also add cinnamon and the contents of one vanilla pod (can be replaced with a bag of vanillin).
After the specified time, put the pan with the fruit-sugar mixture on the fire and bring to a boil. Skim off the foam and reduce the heat, simmering until the mixture thickens.
Constantly stir the jam with a wooden spoon so that it does not burn.
Pear jam is considered ready when the pieces of fruit are completely boiled and the mass darkens and thickens. Depending on the type of pear, the cooking process after boiling can take from 1.5 to 3.5 hours. During this time, you need to sterilize the jars and lids.
Pour the finished jam into a convenient glass container and seal with lids.

Transparent pear jam in slices - recipe step by step with citric acid

A special transparent delicacy, which doesn’t even look much like jam, is prepared from pear slices with the addition of citric acid. Since this pear jam is very beautiful in appearance, it is most often served with tea on its own or used to decorate cakes. How to cook clear jam from pear slices with citric acid, learn from the following recipe.

Necessary ingredients for clear pear jam with citric acid slices

pears - 1 kg
sugar - 1.4 kg
citric acid - 1/4 tsp.
vanillin - 1 sachet
water - 250 ml.

Step-by-step instructions for a recipe for clear jam with pears and citric acid slices

Wash the pears, remove the stems and remove the seeds. Then cut the fruits into thin slices and place them in boiling water for 5 minutes.
Take out the pear pieces and cool in cold water, drain in a colander.
Boil a thick syrup from water and sugar. Pour the syrup over the pear and leave covered for 3-4 hours.
Place the mixture on the fire and bring to a boil, simmer for 20 minutes and cool completely.
Repeat the last procedure twice. After bringing the jam to a boil for the third time, add citric acid and cook for 10 minutes.
Pour the prepared jam into sterile jars, roll up, and turn over until the jam has cooled.

Delicious jam from wild hard pears for the winter - a simple step-by-step recipe

Tasty and aromatic jam for the winter can be prepared even from hard wild pears ek.The main thing is to maintain the recipe and cooking time. Then delicious jam from hard or wild pear varieties for the winter from the simple step-by-step recipe below will definitely delight you with its original relish and summer aroma.

Necessary ingredients for delicious jam from hard wild pears in winter

wild pears - 1 kg
sugar - 1.5 kg
pear decoction - 1.5-2 cups

Step-by-step instructions for a recipe for delicious jam with wild pears for winter

Wash the pears and remove the partitions with seeds. Cut into thin slices and immediately lower into cold water. After boiling, cook the pears for 10 minutes and drain in a colander.
Measure out two glasses of pear broth and add sugar. Bring the syrup to a boil and cook for 5 minutes.
Pour hot syrup pear slices and leave overnight at room temperature.
In the morning, bring the fruit in syrup to a boil and, reducing the heat, cook for about half an hour.
Remove from the stove and let cool completely. We repeat the procedure 2 more times.
Pour the hot jam into sterile jars, tighten the lids with a seaming wrench and wrap them in a warm cloth until it cools.

Quick five-minute jam from whole pears without sterilization - step-by-step recipes for winter

Five-minute jam from whole pear without sterilization is one of the fastest and simple types preparations for the winter. In order for the delicacy to be the right consistency, you need to take small, dense fruits with firm pulp. How to make quick five-minute jam with whole pears without sterilization.

Necessary ingredients for five-minute jam from whole pear without sterilization

pears -1.5 kg
sugar - 1 kg
lemon - 1 pc.
honey - 1 tbsp. l.

Step-by-step instructions for five-minute jam with whole pears without sterilization for the winter

Wash small pears and remove stems. Cut the peel thinly.
Cover the pears with sugar, add a spoonful of honey and the juice of one lemon.
Mix everything thoroughly and leave covered in the refrigerator overnight.
In the morning, bring the mixture to a boil, simmer for 15 minutes and immediately remove from the stove.
Pack the pear jam into sterile jars and roll up.

Delicious green pear jam with lemon, orange and poppy seeds - quick recipe step by step

At first glance, poppy seeds in a recipe for delicious jam made from green pear, lemon and orange may seem unnecessary. But it is precisely this simple ingredient that makes a simple pear preparation an original dessert that can surprise even a gourmet. All the details for making delicious jam from green pear, lemon, orange and poppy seeds are in the quick step-by-step recipe below.

Necessary ingredients for delicious jam from green pear, lemon, orange and poppy seeds

pear - 1 kg
granulated sugar - 1.3 kg
orange - 1 pc.
lemon - 1 pc.
poppy - 3-4 tbsp. l.

Step-by-step instructions for a quick recipe for jam from pear, lemon, orange and poppy seeds

Wash the pears and remove seeds and membranes. Cut into thin slices along with the peel and add sugar.
Remove the zest from the lemon and orange and add to the pears. Squeeze the lemon juice and cut the orange into small cubes.
Add the orange to the pear and mix well. Leave the mixture for 4-5 hours.
We wash the poppy seeds under running water and dry them on a towel. Then lightly fry the poppy seeds in a dry frying pan.
Place the fruit mixture on the fire and wait until it boils. Boil for 15 minutes and remove until completely cool.
We boil again according to the same scheme.
The third time after boiling, add poppy seeds and cook for 10 minutes.
Pour the original jam into a sterile container and seal it.

Amber pear jam for the winter in slices - step-by-step recipe with video

Thick amber pear jam (recipe in slices) for the winter taste qualities is not inferior to the more original options with poppy seeds, orange or cinnamon. Not every variety is suitable for preparing this pear delicacy. For example, green hard pears, as well as wild varieties, the so-called wild pears, will not be able to give the correct consistency and color to such five-minute jam. To make amber pear jam for the winter in slices or whole, you will also need lemon or citric acid. All the details of preparing this delicious jam without sterilization in the video below.

Cooked in slices without water, it can win the heart of any sweet tooth. Fragrant, tasty, beautiful, sweet dessert- who can resist? Pear jam is ideal not only for tea drinking, but also as a filling in various pies.

The benefits and harms of pears

This fruit is one of the most nutritious, and its calorie content is so low that even after eating a kilogram of these wonderful fruits, you don’t have to worry about how it will affect your figure.

The pear contains vitamins A, C, PP, as well as B vitamins. And the low sugar content and the presence of fructose make the fruit an ideal fruit for the diet of diabetics. Pears are also rich in microelements such as zinc, sulfur, iron, cobalt, potassium and others.

But, with all our positive qualities, eating pears is contraindicated for people with stomach diseases. But they can treat themselves to this fruit in the form of dried fruits, compotes and, of course, jam. Experienced housewives have come up with more than one recipe for pear jam in slices; let’s look at the best and easiest to prepare.

Fruit preparation

For cooking pear jam Typically, varieties with dense flesh are used, such as duchess or lemon. But from any other variety, pear jam in slices, prepared without water, will turn out no less tasty. The main thing is that the fruits are not overripe or underripe.

Due to the fact that the ripening period of this fruit is quite long, you can try different recipes.

Before cooking, the fruits must be thoroughly washed, the stalks and core removed, cut into slices, and any dark spots or rotten areas must be cut off.

The taste of pear jam can be slightly changed by adding other berries or fruits to the recipe.
It is better to collect fruits for making dessert during the day, on a hot sunny day. At this time, pears are at their most fragrant.
Pear jam loves to burn, so you need to watch the cooking process very carefully. It is ideal to use cast iron dishes: the taste will be more intense, and there is much less chance of the sweet mass sticking to the bottom of the container.
If the skin of the fruit is not tender, but rather rough and dense, then it is better to cut it off, otherwise the jam will not be so tasty.
To keep the slices intact and not overcooked, follow detailed instructions on preparation.

Classic pear jam

This recipe is probably known to many for experienced housewives. But some people are too lazy to cook delicious treat due to the need for repeated boiling. This option has been simplified; now you can cook the pear dessert in one go.

To prepare you will need two kilograms of pears, two and a half kilograms of granulated sugar.

Preparation:

Prepare the fruit: wash, peel, cut. Place them in a cooking pot.
Prick each slice with a toothpick in several places.
Sprinkle granulated sugar in an even layer on top of the fruit and set the pan aside for a couple of hours in a cool place. During this time, the sugar will melt and the pears will give juice.
If the pears are not very juicy, then you need to add two glasses of water to the ingredients in the container before cooking.
Bring the jam to a boil, then reduce the heat and simmer the dessert over low heat for 40 minutes. Remember to stir every five minutes, otherwise the fruit may stick to the bottom.
Pour the jam into the prepared container, seal it tightly, cool and store.

If you love citrus fruits, then this recipe is exactly what you need. You can also use orange instead of lemon, but then you will need to take 500 grams less sugar.

Prepare the following products: two kilograms of pears, two and a half kilograms of sugar, three lemons.

Preparation:

Wash the fruits, peel them, cut them into slices and place them in the container in which you will cook.
Also rinse the lemon, thoroughly rubbing the peel, and trim the ends. Pass through a meat grinder and add to the pears.
Pour sugar into the fruit mixture, put it in a cool place for three hours to infuse. To allow the pear to release juice during this time, pierce it in several places with a toothpick or fork.
Gently mix the infused jam, being careful not to crush the fruit slices.
Simmer over low heat, skimming off any foam occasionally, for about 45 minutes.
Pour the finished jam hot into a sterile container and cover with a lid.

Pear jam with almonds

What happens if you add almonds and vanilla to classic pear jam? You definitely won’t spoil the taste with these components, but will only give the dessert a touch of something unusual and very interesting. And the aroma that will hover in the apartment during cooking and when opening a jar of ready-made jam will make anyone want to try it as soon as possible.

You will need: two kilograms of pears, the same amount of granulated sugar, two pinches of vanilla, roasted almonds (take the quantity based on your taste, in the original you need to take a glass), one and a half liters of water.

Preparation:

Prepare the main component of the jam - the pear. Wash, peel, remove the core, if necessary, remove the skin, cut the fruit into slices.
Boil water in a saucepan for making jam and place the prepared pear slices in it.
Boil water, then pour it into a separate pan, add sugar to the resulting syrup. Simmer until thickened, about 15 minutes.
Pour the syrup over the pears and leave to cool for about three hours.
When the jam has cooled, boil it again, then simmer over low heat for about 10 minutes. Cool.
IN last time The jam will need to be cooked after boiling for 20 minutes; 10 minutes before the end of cooking, add vanilla and chopped nuts with a blender.
Pour hot dessert into jars and seal tightly. Once completely cooled, store.

Now you know how to make pear jam in slices. Everything is quite easy and fast. Bon appetit!

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 the most 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 on low heat for half an hour, 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 the fruit slices over it 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.

Techniques for canning pear jam for the winter, simple recipes with step by step photos They describe it in very detail and in an accessible way. For cooking homemade treats It is recommended to take firm, slightly unripe or green pears. They easily tolerate intense heat treatment and, cut into thin slices or cubes, do not limp in syrup and keep their shape perfectly. The wild pear fruits are used whole.

To make the dessert brighter and richer, pears are combined with lemon, orange or poppy seeds, and cinnamon, vanilla and other aromatic seasonings are added to enhance the aroma. Both quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam made for the winter without sterilization from fermenting and safely wait until the cold season, you need to add citric acid to the product during the preparation process. It will act as a natural preservative and provide the seaming with reliable and long-term storage.

Necessary ingredients for a recipe for delicious pear jam with the addition of citric acid

pears – 3 kg
sugar – 3 kg
water – 225 ml
citric acid – 1 tsp

Step-by-step instructions on how to prepare winter jam with pears and citric acid without sterilization

Amber jam from hard pears in slices - recipe with photos and videos

Pear jam made for the winter according to this recipe with photo turns out to be very attractive in appearance. Due to boiling three times, the syrup acquires an amber color and a pleasant thickness, and the dense slices are thoroughly saturated with sugar and become similar to candied fruits. Step by step instructions describes in detail the process of creating a homemade delicacy, and the video clearly describes each step and helps even novice housewives master the method of making jam from hard pears in slices.

Ingredients needed for amber pear jam recipe

pears – 1.5 kg
sugar – 1.5 kg
water – 400 ml

Step-by-step instructions on how to make amber jam from hard pear slices

Wash the pears thoroughly, dry them, remove the stem, divide them into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
Pour the sugar into a deep saucepan, add water and lightly foam with a whisk to dissolve faster. Place over moderate heat and cook, stirring regularly to avoid burning, until the crystals are completely dissolved.
When the syrup becomes clear and homogeneous, pour it over the pear slices and stir very carefully so that the liquid envelops the fruit pieces. Cool to room temperature.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat the boiling again.
Cook the jam that has boiled for the third time for 10 to 45 minutes (depending on the desired thickness). When hot, pack into sterilized jars, seal tightly with lids, turn over and cover with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be incredibly tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential ingredients for winter jam with whole wild pears

wild pear – 2 kg
sugar – 2 kg
lemon – 2 pcs.
water – 600 ml
cinnamon – 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

Wash firm, whole pears and place in a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then place it on the stove and bring to a boil over medium heat. Reduce heat and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over them and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling process twice more.
For the third time, pour the juice squeezed from the lemons into the jam, boil for 10 minutes, use a slotted spoon to scoop the pears into the jars, pour syrup over them, roll them under metal lids, turn them over, wrap them in thick cloth and cool naturally. Hide in a basement or cellar for storage.

Transparent pear jam slices with lemon - video recipe

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And butter provides unsurpassed transparency. Carefully dropped into the hot fruit mass, it helps dissolve the foam that forms as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear and poppy seed jam - step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a little troublesome. However, the labor costs are completely justified, because the finished delicacy turns out to be so tasty that it outshines other types. home canning and instantly becomes the favorite among both children and adults.

Necessary ingredients for delicious pear and poppy seed jam

pears – 2 kg
poppy seed – 1 tbsp
sugar – 800 g
citric acid – 2 tsp
vanilla – 1 tsp

Step-by-step instructions on how to make jam with pears and poppy seeds for the winter

Rinse the pears in running water, dry, peel, remove the core and seeds, and cut the pulp into pieces of arbitrary shape.
Place the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to release.
After the time has passed, place the container with the pears on the stove, set the heat to low and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
Place ½ portion of jam into a separate pan and grind into a homogeneous puree using an immersion blender.
Return the processed fruit to the slices with the syrup and bring to a boil over very low heat.
At the same time, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages. Firstly, it takes very little time to prepare, and secondly, the fruit, subjected to minimal heat treatment, retains all its useful qualities and in winter they not only delight with a pleasant taste, but also help strengthen the immune system.

Necessary ingredients for five-minute pear jam

pears – 1 kg
sugar – ½ kg
lemon juice – 25 ml
honey – 1 tbsp
vanilla – ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

Rinse the pears in running water, dry, remove the stem and core, peel and cut into thin pieces of arbitrary shape.
Place the processed fruits in a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
In the morning, place the container on the fire, bring to a boil, boil for 5 minutes, pack hot into sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes for making thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be prepared without water. Increased sweetness will be given to the delicacy by sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

pears – 1 kg
sugar – 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Place the processed fruits in a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
Then place the container on the fire, bring to a boil and boil for 35-30 minutes, being sure to remove the foam that forms on the surface.
Remove the basin from heating and leave overnight to cool well.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, screw on the tin lids, turn over and wrap in a thick, warm cloth.
After a day, store it in a pantry or any other dry, dark and cool place.

How to make pear jam with lemon and orange - recipe with photo for a slow cooker

A detailed recipe with photos will tell you how to make original and unusual pear jam with lemon and orange in a slow cooker at home. To prepare, you will need fruits of the sweetest variety with dense, elastic pulp. If you take pears that are too soft, they will become soggy during processing and lose their shape. The presence of citrus fruits will add a piquant sourness to the taste and imbue the dish with a bright, refined and memorable aroma.

Necessary ingredients for pear jam with oranges and lemons

pears – 1 kg
lemon – 1 pc.
orange – 1 pc.
sugar – 1.5 kg
water – 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into small slices or cubes if the fruits are dense and slightly unripe.
Cut the lemon and orange, along with the skin, into small pieces. Remove seeds from processed citrus fruits.
Pour water into the multi-cooker bowl, add half of the entire portion of sugar, set the “Stew” program on the unit’s display, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
When the syrup acquires a slight thickness and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has passed, activate the “Stew” mode again and bring the pears soaked in syrup to a boil.
Add the remaining sugar, add finely chopped lemon and orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
Pack the finished sweet product hot into sterilized jars, roll it under tin lids, turn it over, wrap it in a warm blanket and cool thoroughly. Store in a cellar or basement, avoiding direct sunlight on the jars.