Pear jam or marmalade recipe. Delicious pear jam - how to make pear jam for the winter, all the ways

Autumn is the time to harvest juicy and aromatic pears. After you have eaten your fill of them, the question arises of how you can prepare them for the winter. Jam is rightfully considered one of the traditional ways of harvesting fruits. It turns out thick and aromatic, and can be an excellent filling for various pies and pancakes. Moreover, preparing pear jam is not at all difficult.

Overripe, damaged pears are quite suitable for cooking. Damage can be easily removed, and soft fruits are much more convenient to grind into puree. You can also make an assortment by making jam from pears and apples 50/50. Spices and spices such as cinnamon, cardamom, vanilla, lemon or orange zest highlight the taste of pears well. If you like to try new things, try adding something from the suggested list at the end of cooking.

Below we will look at several options for making pear jam.

Ingredients:

pear – 1 kg,
sugar – 0.5 kg,
citric acid – ¼ teaspoon,
optional vanillin - a pinch.

Before cooking, wash the pears thoroughly, cut into slices, and remove the seed pod. You don’t have to peel off the skin, as it will be crushed by a meat grinder.

Pass the pear pieces through a meat grinder.

Place over low heat until the mixture has evaporated to the desired thickness. This process will take 1-2 hours. Add citric acid, sugar and vanillin to the mixture.

Cook the jam for another 20-25 minutes. Place the hot jam into pre-prepared jars and roll up.

Pear jam prepared in a slow cooker

pear – 1 kg,
sugar – 600 g,
lemon juice - 2 tablespoons,
water – 200 g.

Peel the skins from the fruit, cut out the core, and cut into medium pieces. Place in the multicooker bowl and add water. Turn on the “quenching” mode for 40 minutes. You can grind pears without much effort using a blender, but in the absence of one, you can traditionally grind them through a sieve. Mix the pear puree with sugar and lemon juice, put it back on the “stew” mode for about 2-2.5 hours, stirring with a special spatula once every half hour. When the jam becomes thick enough, pack it in sterilized glass jars.

Traditional pear jam

Ingredients:

pear – 2 kg,
sugar – 1 kg,
water – 250 g,
lemon – 1 pc. , or citric acid - ½ teaspoon.

Remove seeds from pears and cut into medium pieces. If you subsequently plan to grind them through a sieve, then you don’t have to get rid of the peel. Place the fruit pieces in a saucepan and add water.

After boiling, cook over low heat until they become sufficiently soft. Grind the pear pieces through a sieve or puree with a blender. Place back and simmer over low heat until the mixture has reduced by half.

Add citric acid and granulated sugar. Stir and keep on fire for about another 30 minutes. Pack the hot jam into jars.

In the video, Oksana Valerievna will tell you in detail how to make pear jam:

It is better to store the finished jam in a cool, dark place for up to two years.

Choose one of the suggested recipes for yourself and make a delicious pear jam in your kitchen. Made entirely of natural ingredients, with excellent taste, it will become one of your favorite pear preparations for the winter.

Pears always attract adults and children with their unusual taste and aroma. Despite its uniqueness, canning from these fruits is not particularly popular. But most housewives simply do not know how to properly make unusual pear jam. There are several simple and original recipes for preparing a sweet dessert. Let's look at them in more detail.

Classic version

The traditional method of preparing delicacies takes quite a lot of time. But most housewives make pear jam for the winter using this simple recipe.

Products:

filtered water - 500 ml;
granulated sugar - 400 g;
pear fruits (hard variety) - 2 kg.

Operating procedure:

Rinse the main fruit thoroughly, cut into 2 equal parts and remove the core. Chop into manageable slices and place in a saucepan with a thick bottom. Pour in the required amount of liquid and set to low heat. Cook until completely softened. This action will take approximately 25-40 minutes.
Place the slices in a colander, but you want to save the fruit broth. Cool the fruits, rub through a sieve or chop with a food processor. Combine the resulting puree, granulated sugar and cooking liquid in a suitable container. Stir, place on the stove and continue cooking at low temperature for 40 minutes. Remember to stir the pear mixture from time to time to prevent it from burning.
After the time has passed, the finished product must be packaged in clean and treated jars, tightly closed and left on the kitchen counter. The workpiece must be stored in a cool place.

With citric acid: simple, tasty

There are many varieties of pears. It is for this reason that it is important to consider the selected type of fruit during preparation, since the technological process will be slightly different from traditional canning. Even if you prepare jam according to the same recipe, but use different varieties of fruit, the taste will be significantly different. The most common hard and tasty variety is “Conference”. For cooking, you should choose a ripe pear, since it is the sweetest and ideal for making pear jam for the winter.

Products:

pear - 2 kg;
filtered water - 400 ml;
granulated sugar - 1 kg;
citric acid - 2 tsp.

Procedure:

Rinse the main component under water. Peel the skin in a thin layer, divide into 2 equal parts, remove the seed box. Chop into medium sized cubes. Place in a saucepan and fill with clean, filtered liquid.
Place the container with the contents on the stove, and after boiling, cook until the pieces soften. Using a sieve or immersion blender, puree until smooth.
Transfer the finished, homogeneous mass into a saucepan with a thick bottom, set the heat to minimum, and boil to half the original mass.
After reducing the pear puree, you need to add sugar and citric acid and stir thoroughly. Remove from heat, cover and set aside on the counter to cool.
In the meantime, you need to prepare the container. Rinse the jars, dry them in the oven, and boil the lids. Pack into prepared containers, close tightly and store in the cellar.

Using the same method described above, you can make a delicious dessert in a slow cooker. The delicacy turns out no less tasty and aromatic. The main advantage is that you don’t have to stand and stir the mixture regularly. It is necessary to stir the jam at the final stage, when the fruit puree begins to thicken. That's all, there is nothing complicated.

Jam can be used in baby food to attract the attention of babies over porridge or simply make a tasty sandwich for a fragrant cup of tea.

Jam differs from ordinary jam in its uniform consistency, and from jam in its thickness. To achieve both, the fruit must be chopped and boiled well. During the cooking process, excess moisture will disappear, leaving a dense, dark-colored pear jam with a fruity aroma.

Selection of fruits for cooking

Typically, gardeners decide to make jam when the fruit is already starting to spoil. In order not to throw away the fruits, they are ground and preserved with sugar. Summer early ripening varieties are well suited for this purpose. However, you should not take the most spoiled fruits. It is better to throw away rotten fruits with a pungent odor of fermentation, and even more so with mold. Such pears will spoil the taste and violate the rules of preservation. The table gives tips on how to choose suitable fruits.

Table - Criteria for choosing fruits for jam

Fruits can be supplemented with seasonings and spices. The jam will be more fragrant if you add cardamom, ginger, vanillin, zest, and cloves.

Preparing the dishes

Preparations for the winter are a whole event for which you need to prepare. In addition to the ingredients, you will need kitchen utensils:

copper or enamel pan;
meat grinder, blender or food processor;
wooden spoon;
beaker;
scales;
vegetable peeler;
sharp knife;
jars, screw caps;
seaming key;
clean towel;
a blanket for wrapping hot preparations.

Storage containers must be sterilized along with their lids. Sterilization can be carried out using three methods.

Steam . Take an oil splatter screen and place it over a pan of boiling water. Place clean jars on top, bottom up. Let stand until smudges and large drops form. Carefully remove with forceps or a clean towel and place the neck on a sterile cloth.
Boiling. Pour a little water into the bowl (literally 2 cm), put the container in the microwave. Set the power to maximum for three minutes. Separately, boil the lids in a saucepan.
Heating . Wash the containers and, without wiping, place in a cold oven. Place the lids nearby. The heating temperature should not exceed 120°C. Warm up the dishes for 15 minutes.

Before sterilizing containers, they should be thoroughly washed and dried. Experienced housewives advise washing jars inside and out with baking soda. Screw-on or sealed lids can be used, but they must be new and clean.

Mouthwatering recipes

The general algorithm for preparing pear jam should not cause difficulties even for a beginner. The pears are crushed, boiled with sugar, pureed and boiled until thick. The more the fruit mass is boiled, the thicker the jam becomes.

Juicy honey fruits do not need a lot of granulated sugar. Pears with a sour and astringent taste are best sweetened. It's a matter of taste here. Some people prefer sugary jam, others prefer the natural pear taste. In any case, you should take less sugar than fruit. Otherwise, when the moisture evaporates, a candied fruit mass will remain in the pan.

You don’t have to remove the thin skin; it boils down perfectly. It is better to cut off a dense peel with hard grains, and even more so with flaws. It is permissible to cook jam without sterilization if natural preservatives - acid or sugar - are added. Don't forget that additional substances affect the taste.

Classic version

Description . Prepared in the classic way on the stove with the addition of sugar. Preparation and cooking take approximately two hours.

What to prepare:

pears - 1 kg;
sugar - 800 g;
water - 100 ml.

How to cook

Wash the pears and cut off any defects.
Cut in half and cut out the seed pods.
Chop the fruits into arbitrary pieces.
Twist through a meat grinder.
Place the puree into a saucepan.
Add sugar, pour in water, stir.
Leave for ten minutes to allow the puree to sugary.
Place on low heat and wait until it boils.
Skim off the foam and continue cooking, stirring constantly.
After 40 minutes of cooking, check the consistency: if the jam is too thin, continue boiling.
Once thickened, remove the mixture from the stove.
Pour into containers.

If the jam is actively bubbling and “spitting”, it is recommended to cover the pan with a splash net. To prevent splashing, it is better to take a container of suitable volume and cook over low heat, controlling uniform boiling.

Without water

Description . Usually, when preparing jam, water is added so that the sweet mass does not burn and boils away evenly. However, you can do without water if you use juicy, watery varieties. You should keep the container on low heat and make sure that the pear mass does not stick to the walls of the pan.

What to prepare:

pear - 2.5 kg;
sugar - 1 kg.

How to cook

Wash the fruit, cut out the seeds.
Cut into cubes, grind in a meat grinder or using a blender.
Place the puree in a saucepan and add sugar.
Stir, set on low heat.
After boiling, cook for an hour or an hour and a half, remembering to stir.
Pour the thick, boiled jam into sterile jars and roll up.

With lemon

Description . The preparation has a fresh aroma. The delicacy is perfect for pies, pancakes, and porridges. Winter tea drinking will be tasty and healthy.

What to prepare:

pears - 1 kg;
sugar - 800 g;
lemon - two pieces;
cardamom - half a teaspoon.

How to cook

Wash the pears and cut into pieces.
Place fruit in layers in a saucepan, alternating with sugar, and set over low heat.
Wait for the sugar to boil and dissolve.
Boil over low heat for half an hour.
When the pears are soft, puree them in a blender.
Strain through a sieve to catch any remaining large particles.
Grate the lemon zest on a fine grater.
Squeeze lemon juice into the puree and add zest.
Stir and wait until it boils.
Boil for three to five minutes over low heat, remembering to stir.
Remove from the stove, cover with a lid.
Leave for ten minutes, then pour into containers.

With orange

Description . A sweet, tender and aromatic dessert will not leave anyone indifferent. For the smell, it is enough to add only the zest, but gourmets recommend cooking the jam together with orange slices. From the specified amount of components, approximately 1.5 liters of treats are obtained.

What to prepare:

pear - 3 kg;
medium-sized orange - two pieces;
water - 100 ml;
sugar - 500 g.

How to cook

Cut the washed and peeled pears into cubes.
Wash and dry the oranges.
Gently grate the zest on a fine grater, without touching the white pulp.
Remove the white layer and break the pulp into slices.
Cut into small pieces, remove seeds.
Pour water into the pan.
Add prepared fruit and zest.
Add sugar.
Cover with a lid and place on moderate heat.
Once it boils, reduce the heat.
Boil for about half an hour until the fruit softens.
Remove from heat and grind until smooth.
Boil again, cook for about an hour, maintaining low heat.
Distribute among containers and roll up.

If you are preparing a large amount of jam, it is recommended to immediately immerse the peeled and sliced pears in acidified or salted water so that they do not darken in the air. In a liter of water, it is enough to dilute a teaspoon of salt or citric acid.

With apples

Description . Apples are the closest “allies” of pears; they are similar in taste and pulp density. The fruits ripen at approximately the same time, and the harvest is usually plentiful.

What to prepare:

pear - 0.9 kg;
apple - 0.9 kg;
sugar - 0.7 kg;
water - 50 ml.

How to cook

Remove seeds from fruit.
Cut into small pieces and grind with a blender or other kitchen appliance.
Transfer the puree into a saucepan.
Pour in water and cook for 40 minutes over low heat.
Add sugar and stir.
Simmer for another half hour until characteristic thickness appears.
Pour into prepared containers.

With plums

Description . Bright and tasty plum jam has therapeutic and preventive effects. Plum fruits are rich in potassium, help optimize blood pressure, muscle and joint function, improve intestinal function, and restore appetite.

What to prepare:

pear - 0.7 kg;
plum - 2 kg;
sugar - 1.5 kg.

How to cook

Remove pits and seeds from fruit.
Cut into small pieces.
Add sugar and leave for half an hour.
Let it simmer over low heat for 40 minutes.
Rub the resulting mass through a sieve or grind using household appliances.
Place the pan on the stove again and simmer for 20 minutes.
Before removing and rolling up the jam, check the thickness and continue cooking if necessary.
Divide into containers.

With quince

Description . Adjust the amount of fruit to taste, for example, you can take fewer pears. Quince jam turns out dense and aromatic. If you are preparing it for the first time as a test, it is recommended to reduce the proportions of ingredients by half.

What to prepare:

pears - 4 kg;
quince - 3 kg;
sugar - 3 kg;
ground cinnamon - two teaspoons;
water - 1.5 l.

How to cook

Cut the washed and seeded quince into small pieces.
Pour water into the pan, lower the prepared fruits.
Cook until soft.
While cooking, prepare the pears and cut into thin slices.
Add to the pan and cook for about seven minutes until soft.
Pass the mixture through a colander, draining the liquid into another pan.
Place the broth over low heat, add sugar.
Dissolve the sugar grains while stirring.
Grind the fruit pieces with a blender, meat grinder, food processor, or rub through a sieve.
Add the resulting puree to the syrup.
Cook over low heat for about an hour, stirring and monitoring the consistency.
Having achieved the desired thickness, remove from the stove and place in prepared hot jars.

After twisting, carefully place the containers on the lids and wrap them in a blanket. Keep hot jars in this position until they cool completely. Then transfer to the pantry for storage.

Jelly

Description . The cooking process takes no more than an hour, so this recipe is suitable for those who do not want to waste time cooking.

What to prepare:

pears - 0.9 kg;
sugar - 450 g;
water - 150 ml;
lemon juice - 40 ml;
gelatin - 20 g.

How to cook

Cut the fruit into slices, pour in half the prepared water.
Boil for 20 minutes over moderate heat.
Soak the gelatin crystals in the second half of the water.
Pass the fruit mixture through a sieve.
Add sugar and juice.
Boil for another ten minutes.
Add the swollen gelatin to the total mass, turn off the stove.
Stir and immediately pour into prepared jars.

Sugarless

Description . Low calorie recipe. At the same time, pears retain their natural aroma and taste. The jam is prepared for about an hour.

What to prepare:

pears - 3 kg;
water - 500 ml.

How to cook

Wash the fruits and cut out the cores.
Cut into small slices.
Pour in water and cook for 20 minutes until soft.
Puree or grind with a household appliance to form a smooth puree.
Let it cook until thick.
Distribute among banks.

Due to the lack of sugar, it is recommended to pasteurize filled jars before spinning. Place a wooden board or a towel folded in half on the bottom of a large pan. Place containers covered with lids and fill with water up to the shoulders. Boil for 15 minutes, and then carefully remove and seal.

In the oven

Description . Baked fruits retain most of the vitamins and elements. Comfortable cooking saves time and effort.

What to prepare:

pears - 1.2 kg;
sugar - 0.9 kg;
water - 350 ml.

How to cook

Cut the fruit into pieces and place in a heatproof pan.
Pour in water and boil for a quarter of an hour.
Grind the boiled slices with a blender.
Add sugar to the puree and mix well.
Close the lid and place in an oven preheated to 250°C.
Wait for it to boil (check after about five minutes).
Set the temperature to 100°C and leave for two hours.
Place the jam into containers.

In a slow cooker

Description . The easy way. All you need to do is prepare the fruit, set the desired program, and sterilize the containers. The device will do most of the work on its own.

What to prepare:

pears - 1.5 kg;
sugar - 700 g;
citric acid - teaspoon;
water - 100 ml;
vanillin - a teaspoon.

How to cook

Remove the skin from the fruit.
Cut, cut out the core.
Cut into slices and place in a bowl.
Add sugar, acid, vanillin.
Set “Warming” for a quarter of an hour.
Stirring occasionally, wait until the sugar is completely dissolved.
Pour in water.
Turn on the “Extinguishing” program for half an hour, close the lid.
Open the device periodically and stir the contents.
When the fruits become soft, grind them with a blender in a separate container.
Pour back into the bowl.
Set “Stew” for 20 minutes.
Wait until the fruit puree is ready, stirring constantly.
Once the required thickness is achieved, pour the jam into jars.

There may be less or more water depending on the juiciness of the fruit. Control the amount of vanillin. If you shift the spice, the jam will be bitter. This is an optional component and can be omitted from the recipe.

You can add not only spices to the jam, but also other fruits and berries. Try cooking with grapes, black currants, lingonberries, cranberries. It is important to thoroughly rub or chop the boiled fruit pieces so that the skins and seeds do not interfere with the uniformity.

Simple pear jam for the winter

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Pears are a favorite fruit of both children and adults. Thanks to their aroma, preparations made from them are welcome guests on any table. Housewives are especially in demand for jam, which is ideal for home baking.

A simple way to make pear jam at home

Absolutely all varieties of fruit are suitable for this type of preparation; it is only important that the pears are ripe.

Required Products:

1.5 kilograms of fruits;
700 grams of granulated sugar;
0.5 cups of boiled water.

Method for preparing pear jam at home for the winter:

Wash the fruits thoroughly and cut off the peel with a special knife.
Carefully cut the pears into small pieces, cutting off the flesh in such a way that the middle with the seed capsule ends up intact and unnecessary parts do not end up in the finished product.
Pour water over the pieces and place on low heat.
Cover with a lid and simmer over low heat for at least half an hour until the fruits are completely softened. The exact cooking time depends on the variety and degree of ripeness of the pears.
Remove the pan from the heat and leave at room temperature until completely cooled.
Grind the fruit mass with a blender or pass through a meat grinder. If the degree of softness of the boiled pieces allows, it is quite acceptable to use a potato masher for this purpose.
Pour the required amount of sugar into the pear puree and cook over low heat until the required thickness. Jam has an unpleasant tendency to burn, so you shouldn’t leave it on the stove unattended for a long time; from time to time you need to stir the mass with a wooden spatula. It’s even better to evaporate the workpiece in the oven, on a baking sheet with large sides.
Check the readiness of the jam on a saucer moistened with cold water - if a drop of jam holds its shape well, the workpiece is ready.

All that remains is to pour the aromatic dessert into sterile containers, roll it up and put it away for storage.

By the way, the site has already published recipes for pear compote: and a method for preparing whole fruits in syrup:

Multicooker recipe

A modern working woman's assistant is simply indispensable in making jam. Since the special design of the device allows you not to worry about possible burning of the finished product.

Required Products:

two kilograms of very ripe fruits;
two measuring cups supplied with the device of granulated sugar;
five grams of food grade citric acid;
if desired, zest of one lemon or orange;
half a glass of boiled water.

Method of preparation:

Wash the pears thoroughly, remove the peel, chop with a knife into small cubes or pieces of arbitrary shape.
Place the pieces in the unit and fill with water.
Close the device and set it to extinguishing mode, setting the time on the timer to 1 hour.
Open the multicooker lid after the beep and let the mixture cool to room temperature.
Grind the boiled pieces in a food processor or grind with a blender in a separate bowl.
Mix the puree with sugar, acid and orange zest, chopped on a fine grater.
Place the fruit mixture back into the unit, close and simmer for another hour.
Place the finished jam into hot jars and roll up.
Store in a suitable place.

If desired, you can add other fruits or spices to this jam: apples, tangerines, vanillin. Pears also go well with a small amount of spices - five cloves, a pinch of ground coriander or anise.

To prepare pear jam for the winter, you can use uneven, crumpled pears, but all rotten places will definitely need to be removed. It’s good if the pears are soft and juicy; it will be easy to get a smooth puree from such fruits.

If the pears are very sweet, then you can use a little less sugar.

The weight of pears is indicated in unpeeled form.

Prepare the pears and sugar.

Wash the pears, cut each into 4 pieces, carefully cut out the core. Cut the pulp into small slices and place them in a blender bowl.

Grind the pears into as smooth a puree as possible. If you also cut off the peel of the pears first, the jam will turn out perfectly tender.

Place the pear puree into a saucepan, add sugar and stir.

Slowly begin to heat the jam, stirring it often with a spoon or spatula.

Bring it to a boil, set the heat to less than medium and, stirring, cook the jam until it thickens and until the puddles of pear juice disappear.

For the winter, transfer the hot pear jam into a sterile jar, seal it tightly and leave to cool, wrapped in a woolen scarf. Pear jam is ready for the winter. These jams can be stored at room temperature.