Few housewives do not like pear jam. Moreover, each of us probably knows how to make pear jam. We will share with you the most the best recipes preparations pear jam.

Most likely it will be classic recipe jam. This beautiful, aromatic, sweet mass can captivate anyone with its unforgettable taste. Pear jam is ideal for simple tea drinking and for filling a pie.

It is known that the pear is the most nutritious fruit, which also has low calorie content. During heat treatment, the pear does not lose its beneficial properties, and therefore, in the form of jam, it will become a wonderful, valuable winter supply.

Pear fruits are rich in vitamin A, which regulates the functioning of the liver and vision.

Vitamin C strengthens blood vessels and improves immunity.

Vitamins B and PP have a beneficial effect on the functioning of the human immune system. Renew cells and rejuvenate the body as a whole.

Pear contains microelements such as pectin, sulfur, zinc, cobalt, iron and much more. Pectin helps regulate the functioning of the digestive tract, and iron restores normal hemoglobin levels in the blood.

Potassium in pears has a beneficial effect on the functioning of the cardiovascular system.

Regular consumption of pear is recommended for overweight people.

Despite all its positive properties, pear also has contraindications: it is not recommended to be consumed raw by those people who suffer from stomach ulcers. However, they can also consume pears in the form of compotes, dried fruits and jam.

And today we will reveal a few to you unusual recipes making pear jam.

To make jam, as a rule, it is recommended to take those varieties of pears whose flesh is quite dense. Most often they use lemon or duchess. But you can use any other pear, as long as it is not overripe. For jam you need to collect whole fruits with elastic skin.

It is worth saying that you can choose for yourself the period of pear harvesting and its variety. Fortunately, the ripening period of this fruit is quite long, so there is plenty of room for imagination.

Wash the pears thoroughly, remove the core and stems, and cut into cubes or slices of the desired size. All dark spots and rotten areas on the surface of the pear must be cut off.

It is best to cook pear jam in a copper or aluminum basin. In such a container, honey pear jam will not stick or burn.

Pear jam jars must be thoroughly washed and scalded with boiling water. Can be sterilized over steam or heated in a microwave oven.

To make pear jam, you will need a wooden spatula and a plate for skimming.

The taste of pear jam can be varied by adding various ingredients to it in the form of spices or other fruits and berries.

It is best to collect fruits for making jam on a sunny day, when the pears are saturated with the energy of the sun and reveal their aroma to the maximum.

When making pear jam, you need to closely monitor the process. Pear jam loves to burn.

If the peel of the pear is too thick, it is better to cut it off. Otherwise the jam will turn out rough.

If you want the pear slices to remain intact in your jam, it is better to cook it in three stages of 20 minutes each, instead of one hour long.

This simple recipe for making pear jam is known to almost every housewife. However, you can bypass the reusable boiling stages and cook the delicacy in one go. This jam will become a favorite among your household thanks to its summer aroma and honey consistency.

How to make pear jam:

Prepare the pear fruits, cut them and put them in a bowl for making jam.

Pour sugar there and smooth it over the surface of the fruit pieces. Prick the pear well with a fork in many places. Leave for two to three hours until the juice appears.

It may happen that the pear variety is not particularly juicy. In this case, it is recommended to add water to the fruit in the specified amount. Now put the basin on the stove and bring the jam to a boil.

Reduce heat and simmer the sweet mass over low heat for an hour, stirring occasionally. Pour the hot jam into jars and close the lids tightly. The jam is ready! Bon appetit and happy winter!

If you add fresh lemon to pear jam, the delicacy will acquire a light citrus taste and aroma. And the color of such jam will look like a bright sunny day. You will love this delicacy!

How to make pear jam with lemon:

Wash the pear fruits thoroughly, remove the core, stalks and dark spots on the peel. Cut the pear into either large cubes or slices and place in a container for making jam.

We pass the lemon through a meat grinder along with the peel and send it there. Sprinkle the entire fruit mixture with sugar and leave for at least three hours. It is advisable to poke the pear with a fork in several places so that it releases the juice faster.

As soon as the sugar is well saturated with the juice, you can stir the mixture and put the jam on the stove. Bring the jam to a boil and simmer over low heat for about an hour. Be sure to stir the jam and skim off the aromatic foam.

Pour the hot jam into hot prepared jars and close the lids tightly. We put the jars under the fur coat until they cool completely. The fragrant jam is ready. Bon appetit and happy winter days!

It will be interesting if you add vanilla and almonds to the pear jam. The taste of this jam is unusual and very attractive. This delicacy will serve as an excellent dessert for winter tea.

Vanilla – 0.5 teaspoon,

Almonds – 100 gr.,

How to make pear jam with almonds:

The pear must be prepared, cored and cut into slices.

In a container for making jam, you need to boil water and put the prepared pear into it. Boil for about three minutes. After that, you need to drain the water into a separate container and, adding all the sugar there, boil the syrup.

Pour the prepared sweet syrup over the pear pieces and leave them like this for three to four hours.

After this time, put the jam on the fire and bring to a boil. Reducing the heat, simmer the jam over low heat for about 10 minutes. Now we insist on it again for about four hours.

Next time, cook the jam for 20 minutes and 10 minutes before the end of cooking, add vanilla and chopped almonds into the jam.

Pour hot jam into jars and roll up the lids. It is necessary to wrap the workpiece until it cools completely. Interesting winter jam is ready. Enjoy your meal!

And in this recipe we suggest you combine pears and apples and add a little mint to them. You’ll see, you won’t be able to drag your household members away from such a dessert by the ears. The aroma of such jam will also attract guests to your home.

Citric acid – 1 tsp,

Fresh mint – 2-3 sprigs.

How to make pear and mint jam:

Wash apples and pears thoroughly and remove stems, cores and rotten areas. Cut the fruits into cubes or slices and place them in a container for making jam.

Cover the fruits with sugar and, having poked them thoroughly with a fork in many places, set them aside overnight.

During this time, the workpiece should release juice and dissolve sugar in it. If this does not happen due to the dryness of the fruits, then you can add a little water to the fruits. Mix the mixture and put it on fire.

Bring the jam to a boil, then cook over low heat, stirring constantly. We will cook the jam for an hour and a half. 20 minutes before readiness, add citric acid to the jam and mix thoroughly. You also need to put washed mint sprigs there, but do not let them drown in the jam. They will need to be removed before pouring the jam into jars.

So, take the boiled mint out of the jam and pour it into hot, dry jars. Close the lids tightly and put them under a fur coat until they cool completely.

The winter jam is ready. Have a good mood and good health!

And in this recipe we suggest you use fresh orange as an additive to the main pear flavor. The jam will turn out beautiful, thick and very, very aromatic and tasty.

How to make pear and orange jam:

Wash the pears, core them and cut into slices or cubes. Place the prepared fruits in a container for making jam.

Peel and seed the orange, cut into cubes and add to the pear slices.

Cover the entire fruit mass with a layer of sugar and poke it well with a fork. We leave the workpiece in this state overnight. The fruits should release plenty of juice. If suddenly the pear turns out to be a bit dry and does not give abundant juice, then you can add one or two glasses of water to the container with the fruit.

Put the jam on the fire and, bringing it to a boil, cook over low heat for an hour and a half. Do not forget to constantly stir the jam and skim off the foam. Pour the finished delicacy into hot, dry jars and close the lids tightly. Fragrant preparation ready for the winter. Bon appetit and good good health!

Violetta Londareva told how to make pear jam.

Pear jam is quite comparable in taste and beauty apple jam, so a couple or three jars of this fragrant delicacy can be found on the pantry shelves of every thrifty housewife.

When the ruddy juicy sides of the fruit are visible among the foliage on a branchy pear tree, it becomes a little sad. Summer leaves and golden yellow comes autumn time! This best time for healthy fruit preparations and you can cook amber pear jam. On this page I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat it and lick your fingers!”

Recipe simple jam from pear for the winter

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

Let's prepare the products:

Pears - 1 kg;
granulated sugar - 1, 200 kg;
water - 1 glass;
citric acid - 1 teaspoon.

Preparation
Pour a glass of water into granulated sugar and place the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
Cut the pears into slices, discarding the seeds and stems.
Add 1 teaspoon of citric acid to the boiling syrup and mix well.
Next we load the chopped pears.
We wait for the jam to boil, remove the foam and cook tasty treat about 30 minutes
When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

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

Amber pear jam slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Ingredients for jam:

Firm ripe pears - 1 kg;
granulated sugar - 1 kg;
cold water - 200 g.

Preparation

Peel the fruit, remove the seeds and cut into equal thin slices.
Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now you can put it in jars and serve it to the table for evaluation taste qualities!
Pear jam for the winter “Five Minutes” - a simple recipe

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

Ingredients for cooking:

Fruits - 2 kg;
sugar/sand - 2 kg.

Preparation

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

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

Thick pear jam

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

Prepare the ingredients:

Pears - 1 kg;
granulated sugar - 1 kg;
lemon juice - 1 tbsp;
water.

Preparation:

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

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

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

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives you can cook amber jam from pears, and the citrus note of lemon will give it a unique aroma and summer freshness.

Let's prepare the ingredients:

Pears - 2 kg peeled;
lemon - half;
sugar - 1,200 kg;
water - 1 glass.

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

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

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

Pear jam, a recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. There's a lot in it useful vitamins and microelements, and in winter there is a severe shortage of them. Fragrant and thick jam It is perfect as a stand-alone dessert for tea or as an additive for baked goods and drinks, so you should prepare it in sufficient quantities.

Secrets of making pear jam

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

Which variety is best suited for pear jam?

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

You can get a sour and refreshing delicacy if you take a wild pear as a base. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. Jam made from Limonka pears will have a unique aroma. Duchess is more suitable for jams and marmalades. Popular varieties when making pear jam are Autumn Bergamot and Angoulême. Of the store varieties, you should pay attention to the sweetest Konferents, which is also good after heat treatment.

How to properly prepare pears for jam?

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

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

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces will mostly retain their shape, and in the second, you will get a dessert of uniform consistency. Each housewife herself chooses in what form she likes pear jam best.

How to prepare pear jam for the winter without sterilization?

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

How to make pear jam in a slow cooker?

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

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

How do you know when pear jam is ready?

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

Why is pear jam liquid?

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

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

Why is pear jam sugared?

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

There are other reasons why simple pear jam has become candied, among them non-compliance with storage or use conditions, namely:

• the storage period has been exceeded;
• when consuming jam directly from the jar, other products got into the delicacy;
• The jar is not hermetically sealed.

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

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

What goes well with pear jam?

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

The benefits and harms of pear jam

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

What are the benefits of pear jam?

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

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

What is the harm from pear jam?

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

Second type negative influence associated with eating jam on an empty stomach. The acids included in the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only bring benefits to the human body.

What is the calorie content of pear jam?

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

Is it possible to use pear jam for gastritis?

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

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

Is it possible to use pear jam for pancreatitis?

Pear jam helps with pancreatitis due to the presence of beneficial substances that have a beneficial effect on the functioning of the pancreas. But this does not mean at all that you should not adhere to the prescribed diet and eat delicacies with spoons. A couple of teaspoons a day will do you good, nothing more.

How to preserve pear jam?

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

How to properly store pear jam?

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

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

How long does pear jam last for the winter?

It is recommended to keep pear jam (recipe with photo) for storage in the refrigerator for no more than two weeks. But winter preparations, when properly stored, can last up to 3 years. If pear jam is combined with fruits that have seeds, such as plums or apricots, then such delicacies can be stored for no more than a year.

How can you tell if your pear jam is gone?

The first sign of spoiled pear jam is bad smell after opening. Foam or bubbles on top indicate fermentation is in progress. Another sign may be mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam becomes moldy?

Mold forms when air gets into the jar, so you should seal the treat well for the winter and constantly check the jars for integrity. If, when rearranging the jar, it falls or hits the lid hard, it is better to immediately take it home and start eating the contents, since even a slight blow can deform the lid.

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

Pear jam has fermented - what to do?

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

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

Pear jam for children, pregnant women and lactation

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

Is it possible to make pear jam during pregnancy?

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

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

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

Is it possible to make pear jam during lactation?

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

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

At what age can children eat pear jam?

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

In this regard, pear jam can be given to children from one year old, first adding it to food, for example, to porridge or cottage cheese casserole. In the absence of restrictions in each specific case, children are pampered with delicacies at will, but without being overzealous in large portions.

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.

1. 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.
2. If you plan to prepare the product in slices, you need to take fruits of the same degree of ripeness and only one variety.
3. Regardless of which recipe is used, before closing the fruits for the winter, they must be cleared of the seed box and peel.
4. 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.
5. Small pears can be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
6. 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.
7. 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.

One of the most delicious winter delicacies today can rightfully be considered pear jam. It is necessary to note the fact that this jam can be prepared different ways using completely different ingredients, adding different flavors. And so, thanks to a huge number of recipes, you can prepare pear jam and pear marmalade, and a large number of other desserts for the winter. It is also necessary to note that when cooking you can use different pears, in terms of varieties, different berry and fruit additives. Please also note that this species delicacies are great: zest, cranberries, pineapples, mint and more great amount anything else.

Pear jam. Recipe with step-by-step photos

Pear jam is not particularly popular among housewives, usually in large sizes This product is not closed for the winter, but for the sake of variety. Well, if you have a whole tree of beautiful pears at your dacha, the goodness won’t go to waste. We immediately go to the market to stock up on sugar and start making pear jam.

The following ingredients are required for this jam:

• Pear – 1 kg;
• Water – 1 glass;
• Granulated sugar – 850 grams.

Let's start making pear jam

First, we will thoroughly wash the pear.

We will cook the jam in a fairly large pot, as for me this is really the best utensil for cooking jam, there is simply no better pot. The jam in the cauldron does not burn, and in general it is very convenient to cook in this container.

Pour sugar on top of the pear, the ingredients indicate one amount, but you must understand that everything depends on your whims and the sweetness of the pear, if you like pear jam very sweet, then you can add more sugar, but if everything is exactly the opposite, then Accordingly, add less sugar.

Mix everything well and leave for a couple of hours, let it brew, during which time the pear should release juice.

If your pear is not very juicy, add more water, but if your pear is quite juicy, you need as much water as stated in this recipe.

You need to cook pear jam using the old proven method, in several batches. Cook the jam for 20 minutes, turn it off, let it cool, and do this four times.

While our pear jam is cooking, in the meantime we will prepare the jars, we will wash them thoroughly, and do not forget about the lids.

Also, do not forget about sterilizing jars along with lids.

Well, when our jam is cooked, the only thing left to do is put it in jars, after warming it up slightly.

We close the lids, give the jam time to cool, and send it to a cool, dark place, such as a cellar, to store until winter.

This is the jam we have prepared for the winter, stay with us and learn about all the most popular pear jam recipes.

Classic pear jam

And so, let's start making jam. Next in line is the recipe for classic pear jam. To prepare this type of winter dish, you will need, firstly, two kilograms of sugar flour, secondly, the same number of pears with fairly hard flesh, and thirdly, no more than three glasses of water.

The cooking process is quite simple and at the same time complex. Your actions can be easily divided into several. The first step towards ready-made and tasty jam is that you will need to select ripe pears, then wash them thoroughly and cut off the skin. After this, you will need to select all the seeds and cut them into small pieces, no more than one centimeter. Your next step will be to pour the baking soda into a small saucepan and let it boil, then lower the heat a little and begin heat treating the chopped fruit. This boiling should take you about 15 minutes. After this action, you can remove the pan from the heat and pour the water into another container. And let the fruit itself, which you just blanched, cool, and you can pour it over your chopped pears cold water. You need to add sugar to the water in which you blanched the pears and continue to boil, remembering to skim off the foam. Your next step will be to put your slightly boiled fruits into the resulting syrup, and then leave this substance to cool. After more than three hours have passed, you need to put the pears back on the fire and boil for 10 minutes. And so, you will need to repeat this action several times, approximately 5 times in total. After this boiling and subsequent cooling, your jam will be completely ready. And so, the last step that you will need to do is put the resulting jam into clean jars and roll up their lids.

Pear jam with lemon.

The next recipe with which you can prepare a very tasty delicacy is: pear jam with lemon. To prepare this delicacy you will need ingredients such as two kilograms of pears, two glasses of water, as well as two and a half kilograms of sugar and two medium-sized lemons.

The main steps in preparing this dish for you will be that you need to decide on pears and citrus fruits. Which, by the way, will add not only an interesting taste to your work culinary arts, but also a wonderful aroma, and it will definitely delight you in the winter. And so, as in the previous recipe, you will need to wash the pears, peel them and remove the annoying seeds. After this, cut the pears into small slices, about one centimeter each. Your next step is to put the water on the fire and let it boil, then put your lemons in it, which should be cut into slices and also pitted. You will need to boil the citrus fruits for about three minutes, then strain the lemon decoction and put it back on the stove, at the same time adding sugar and starting to prepare the syrup. While your syrup is hot, you will need to pour it over the pears and give it a little time to cool, about two hours. Next, put this substance on the fire again, and it should be slow, and be sure to remember to skim off the foam on top. And so, you can determine that your jam is completely ready by looking at the pear; it will become a little transparent, and the syrup itself will take a thick form. The last step that will give you the opportunity to enjoy this culinary product in winter will be to roll jam into jars with sterile lids.

Pear jam with lingonberries.

The next recipe, which also has a place among culinary delights, is: pear jam with lingonberries.

To prepare this jam, you will need about three kilograms of pears, two kilograms of sugar, one and a half kilograms of lingonberries, as well as the zest and juice from two lemons. And so, the main steps in preparing this delicious jam, which will also be very fragrant, is that you will need to wash the lingonberries and select completely whole ones, then throw them on a sieve to dry. Next, wash the pears and peel them, after which you will need to cut out the core so that the “tails” themselves remain completely intact. You also need to pay attention that you should not throw away the pear parts that remain after cleaning. Your next step is that you should cut the resulting pulp into small slices. Next, you have quite a painstaking job to do, namely cutting the zest from the lemons, then squeeze out the juice and sprinkle it a little on your pears and put them in a bowl, covering them with film. In another bowl, carefully place the lemon zest, lingonberries, and pear remains after peeling. Pour a little more than half a liter of water into this saucepan and place on fire. When this substance boils, you will need to reduce the heat, cover with a lid and cook for about twenty minutes, remembering to stir this mass. And so, your guideline will be that the lingonberries turn into mush. Having received such a substance, you can turn off the heat and leave it for a short amount of time so that it cools down. After this, your next step will be that you will need to pass this mass through a sieve and put it in a bowl with pears, while adding sugar there. And so, start boiling your future jam until the sugar is completely dissolved. This cooking on the stove will take you about forty minutes and your main guideline will be that your jam will thicken a little. The last step is to pour the finished treat into jars and tightly seal the lids.

Standard pear jam (jam)

The fifth recipe in line was no less tasty than the previous ones, namely pear jam. To prepare this winter delicacy you will need, firstly, two kilograms of ripe or even slightly overripe pears, four large lemons, two kilograms of sugar, and three boxes of cardamom.

And so, to prepare this delicacy, the first thing you need to do is. This is to remove all the seeds from the cardamom pods. Your next step will be to thoroughly wash the lemons, give them a little time to dry and remove the zest. After this, you should also wash the pears thoroughly and let them dry completely, remove the seeds from them, and completely remove all the skin. A small note, which is that if the fruits are very ripe and it is simply physically impossible to remove the skin from them, then you can boil the pears with it. After removing the skin, you will need to cut the pears into small slices and place them in a saucepan with fairly thick sides. When laying out your fruits, also pay attention to the fact that they need to be laid out in layers parallel to each other, sprinkled with sugar. Then you can start cooking. And so, the first thing you also need to pay attention to is that the fire should not be too strong, and the cooking time will last until the sugar has completely melted. Next, after you stop seeing sugar crystals, turn down the heat a little and continue cooking for about half an hour. Your guideline in this matter should be that the fruit should become very soft. After this stage, let the jam cool completely and grind the resulting mass in a blender, then rub it through a fine sieve. The next step is to put this substance back into the pan. After completing this step, you will need to add the zest to the grated jam, as well as the previously squeezed lemon juice. Next, light the fire on the stove and bring it to a boil, after which you turn the heat to almost the lowest setting. Be sure to keep in mind that when preparing this jam, you must not forget to stir it. And so, having boiled again, you need to cook this delicacy for about four more minutes, after which you add cardamom seeds and cook further, but just a little, about one minute. After removing from the heat, you can safely begin to pour your jam into jars and begin to roll up with clean lids.

Pear jam from whole fruits.

Another recipe that you can prepare to show off to your friends is pear jam with whole parts of this fruit.

To prepare this jam you will need the following ingredients: two and a half kilograms of sugar, four kilograms of pears, eight hundred milliliters of water, three clove buds, and a third of a coffee spoon of citric acid.

To prepare jam according to this recipe, you will need to perform a large number of steps, but rest assured, the result will be fully justified by your efforts. And so, the first action that you must perform when preparing jam is to thoroughly wash the pears, and they can be both regular and wild ones, which will be very convenient in the future. After washing, give it time wild pear dry and pierce them in several parts with a needle, then carefully place them in a saucepan. Next, you have to cook syrup with water and sugar in a separate saucepan, which you will then pour over your fruit. After this, you will need to let this mass stand for a while to cool slightly. When all this fruit substance has completely cooled, you will need to begin the boiling process, which will take about ten minutes. Then remove from heat and let cool, then repeat this process several times, that is, again on low heat and 10 minutes of heat treatment. And so, during the last boiling you will need to add cloves, as well as citric acid. After this boiling, you can begin to put the resulting jam into jars and begin to roll up with clean lids.

Pear jam with poppy seeds.

And so, the last presented recipe for making pear jam is this delicacy with the addition of poppy seeds.

For cooking you will need two kilograms of pears, a little vanilla, five boxes of cardamom, two teaspoons of poppy seeds, as well as 4 tablespoons of homemade honey, which is not candied and has a light color.

And so, the process of preparing this jam will consist of several steps, the first of which will be grinding the cardamom seeds in a mortar. Next, you will need to thoroughly wash the pears, then give them a little time to dry, and then peel them and remove the hard cores along with the seeds. Next, take the pears and place them in a saucepan, then pour honey into it, and also pour in the resulting ground cardamom seeds. Your next step will be to start boiling your fruit, which means that you need to put this saucepan on the fire and heat it for twenty minutes. Also keep in mind that the cooking time for these pears depends on their variety; your guideline in this matter will be the complete evaporation of all the juice. At the end of cooking, be sure to add the remaining elements, that is, poppy seeds and vanilla. After this addition, you have to boil the resulting substance a little more and you can start putting the jam in jars and rolling them up. You also need to pay attention to the fact that poppy seeds can be replaced with finely chopped nuts or sesame seeds.

And so, after making the jam, you will receive on your table, regardless of the time of year, a wonderful delicacy that will delight you day after day. Please pay Special attention not only has a wonderful taste, but also an excellent aroma, as well as a wonderful amber color. Please note that this delicacy looks great with tea. You can also use this work of home culinary art in pies, cakes, and buns. As they say, you just need to come up with an idea and start turning it into something delicious.