Pear jam with chokeberry. Pear jam - a recipe for those with a sweet tooth

The Severyanka pear variety is very popular in many regions of Russia because it does not require much care. Its fruits, greenish in color with a slight tan, are very tasty, sweet, with a slight sourness. This variety of pears is ideal for making preserves, jams, and marmalades. It is popular to make preparations for the winter with the addition of other fruits, berries, walnuts, and mint. The publication will discuss the most unusual and proven recipes.

Northern pear jam: step-by-step recipes with photos

Severyanka pear is great for storing for the winter. Therefore, it is often closed even entirely, in the form of compote. But pear jam, which is prepared with the addition of other fruits, will have a special exquisite taste. Let's consider options for pear desserts for the winter, recipes with spices, berries, nuts, milk or cognac, which are prepared using different types of kitchen appliances.

The simplest recipe for pear jam for the winter

Ingredients for the classic recipe:

ripe northern pear – 3 kg;
white sugar – 2-3 kg;
spring water – 0.5 l.

A step-by-step process for quickly preparing the simplest pear jam:

Rinse the pears with running water and place in a colander to drain excess liquid.
Cut the fruit into 3 parts: one large piece, and the rest into 2 halves, cutting out the center with seeds from each.
Cover the resulting fruit slices with granulated sugar and let stand for several hours (it is possible to leave for a day, depending on whether this time is available).
When juice appears at the bottom of the container with pears, place the workpiece on the stove and start cooking over low heat (it is allowed to add water if little syrup has formed).
After the pear jam boils, it should be kept on the fire for 15-20 minutes, meanwhile preparing jars and containers for the dessert.
Place thick homemade northern jam into jars, seal tightly with tin lids and enjoy at any time of the year. Bon appetit!

Amber transparent jam with lemon and orange slices

Ingredients:

northern pear, ripe or medium ripe – 2 kg;
thick-skinned lemon, yellow – 2 pcs. (allowed to replace with acid);
sweet, juicy orange – 3-4 pcs., depending on size;
white granulated sugar – 2 kg;
distilled water.

Step-by-step process for making pear jam with lemons and oranges:

We wash the fruits under running water, dry them, placing them on paper towels.
We clean the pears from the center, cutting them into 4 parts. It is worth leaving the skin of the northerner so that the fruit does not turn out to be just jam.
We peel oranges and lemons and remove the extra walls between the segments, removing only the juicy pulp. If it’s difficult to get and in small pieces, then it’s okay. Carry out this process directly over the container with the future jam so that the juice does not go to waste.
Add granulated sugar to the fruit and mix everything.
After a few hours, when liquid with juice appears at the bottom of the container, put it on the stove and bring to a boil.
After that, turn it off and put it in another place so that the future dessert cools down.
Then we set it to boil again, but we need to keep the pear jam longer, boil for 5-10 minutes.
Prepare glass containers with screws, put jam in there and close.
Pear jam with oranges and lemons can be stored for 1 to 5 years, or even more. The main thing is to put it in a cool, dark place.

How to make jam from whole pears in a slow cooker

Ingredients:

garden pear, northern variety – 1.5 kg;
sweet and sour apples (Antonovka is ideal) – 1.5 kg;
sugar – 2 kg;
water – 200 g.

Step-by-step process for preparing pear jam in a slow cooker:

We wash pears and apples under running water. Leave in a bucket or bowl to drain excess water.
Without cutting completely, we clean the pears from the internal parts. To do this, cut off the bottom with the tail and remove the seeds with a knife (or a spoon, if the northern one is ripe).
Peel the apples, cut them into pieces, and then crush everything into small cubes.
Add 1 kg of sugar to the sweet and sour fruits and mix thoroughly. If the cubes break, it's okay.
Place the apple salad in the small holes made in the pears, very tightly.
We put the resulting northerners into the multicooker bowl, sprinkling each row with sugar.
Add water to the bottom of the bowl, set the “Stew” mode for 30-40 minutes and wait for the dessert to cook.
After the multicooker notifies you that it is finished, you can use the jam immediately or place it tightly in glass containers for the winter, and then seal them with a key.

Five minutes from the Far Eastern and Siberian variety of pears

Ingredients:

Far Eastern, Siberian varieties of pears – 3.5 kg;
sugar, white sand – 3 kg;
sour apples – 500 g.

Five-minute steps for preparing jam, using a Far Eastern or Siberian variety of pears:

Wash and lightly dry the fruit.
Peel them from the core, roots, tails, cut into pieces.
Sprinkle layers of granulated sugar over all the slices.
Leave the fruit mixture to steep for 8 hours to 1 day.
Place the container with the future jam on the stove. Bring the dessert to a boil over low heat, and then boil it for 5 minutes.
Then we put the pear jam into jars and rejoice every time we eat it!

Simple recipe with spices

Ingredients:

medium ripe pears – 2.5 kg;
berries: blackberries, grapes, lingonberries, gooseberries, chokeberries - 200 g each;
white granulated sugar – 2 kg;
various spices with cardamom, cloves, cinnamon, vanilla.

Step-by-step process for making pear jam with cinnamon, cardamom, cloves:

We wash all the berries and pears under running clean water.
We clean the fruits from excess tails, cores, and branches.
Pour 1 kg of granulated sugar over all the pears and set to steep.
Meanwhile, pass the berries through a meat grinder or blender, add sugar to them and mix everything.
Let the pears cook over low heat; before boiling, add the berry pulp and spices.
Cooking the dessert with cloves, cardamom, and cinnamon should continue for 5-10 minutes at a boil. At the end you can add ginger. After this, sterilize the jars and place the dessert in containers.

How to make jam from wild hard and soft pears

Ingredients:

wild hard pear (green) – 1 kg;
soft wild pear – 1 kg;
cranberries, sea buckthorn, currants - 250 g each;
lemon – 1 pc.;
sugar – 2 kg.

Step-by-step cooking process:

We wash all the berries and fruits and dry them a little.
We clean the pears from the tails and roots. The core can be left as it will be nice and soft once cooked.
We mix all the pears - soft, hard.
Add lemon juice to the sugar (if it’s not enough, you can add apple cider vinegar) and the remaining zest. It is allowed to manually squeeze out all the insides, and put what is left in a container to add flavor (after cooking, the remaining lemon will need to be removed).
Sprinkle the sugar over the pears and set to cook on low heat.
Meanwhile, we clear the currants, cranberries and sea buckthorn from the branches.
After the pear jam has boiled for 5 minutes, add the berries, stir and wait for it to boil again.
Next you need to boil the jam for 10 minutes and it is ready for use.

Jam and pear marmalade with plums and apples

Ingredients:

ripe northern pear – 1.5 kg;
large, ripe plum (or cherry plum) – 1.5 kg;
sweet and sour apples, summer varieties – 1.5 kg;
granulated sugar – 3 kg.

How to prepare pear jam with plums and apples:

Thoroughly wash all prepared fruits.
We separate the plums from the stones, cut out the cores of apples and pears, having previously cut them into several parts.
We dilute granulated sugar with 500 g of water, gradually pouring it into the liquid. This process is easier to do on a warm stovetop.
When you have a homogeneous mass, add it to the prepared fruits and mix everything.
Next comes a 3-stage cooking process. For the first time, bring the dessert to a boil and leave to cool. Second – boil for 3-5 minutes, set to cool. Third stage - boil the jam for 10 minutes, add vanilla if desired.
We put the dessert in jars, immediately admire the beautiful view, and in winter - the wonderful taste.

How to make jam for diabetics without sugar or with fructose

Ingredients:

very sweet pears – 1 kg;
red apples, summer, without sourness – 1 kg;
bananas – 2 pcs.;
water.

Step-by-step process for preparing dessert for diabetics without sugar:

Peel and entrails pears and apples, cut into small pieces.
Peel the bananas and cut into rings.
Add a little water (about 1 cup) to the apples and pears and let them cook.
Before the liquid dessert boils, add bananas to it, stir and boil for 5-10 minutes.
Place in sterilized jars, roll up the lids and store in the refrigerator until use.

Recipe for pear jam with pectin and melon in the microwave

Ingredients:

ripe summer pear – 1 kg;
sweet melon, grainy – 1-2 pcs. (depending on size);
pectin powder - 1 package (allowed to replace with zhelfix);
water – 500 ml.

Step-by-step process for making pear jam with melon and pectin:

We wash the pears, peel them and cut them into pieces.
Wash the melons, remove the skin and entrails and cut into small slices.
Mix the fruits, add pectin (according to the manufacturer's instructions) and water.
Place the jam in the microwave (or pressure cooker, bread maker) for 20-35 minutes. After it is cooked, put the dessert in dry, clean jars and roll up the lids.

Overripe pear jam with nuts and poppy seeds

Ingredients:

red-sided northern - 1.5 kg;
nuts, poppy seeds – 200 g each;
sugar – 1 kg.

Cooking process:

Wash the pears and cut them into small pieces (like potatoes for borscht).
Add walnuts, poppy seeds, hard almonds and mix with sugar.
Let it brew for 4-5 hours, then cook the jam for about 30 minutes until the color changes.
Place the dessert in sterilized containers.

Pear jam with berries and raisins

Ingredients:

summer pear – 2 kg;
berries - a wide variety, any varieties of lingonberries, cranberries, chokeberries are suitable - 2 kg;
raisins – 500 g;
sugar – 3 kg.

Stages of preparing royal jam from pears and assorted berries:

Wash the pears, peel them and cut them into pieces.
We perform the same steps with berries. If they are small, it is better to leave them whole.
Mix all ingredients, add sugar, bring to a boil.
After the mixture has boiled for 2-3 minutes, turn it off and cool it.
Strain the jam into a sieve or colander, separating the skins and seeds of the berries.
Add raisins to the jam, boil for 5 minutes over medium heat and place in containers for the winter.

Unusual recipes for jam with whole milk or cognac

Ingredients:

pear (suitable varieties Dulka, Chernomyaska, Ussuriyskaya) – 2 kg;
milk – 1 l (allowed to replace with 0.5 l of cognac);
sugar – 1 kg.

How to make unusual pear jam with milk or cognac:

Rinse the pears, separate the pulp from them (removing the skins and the center).
Pass the resulting pieces of fruit through a meat grinder or blender.
Add milk (or cognac), sugar and mix well.
Then place the container on the fire using a flame spreader. The jam should simmer for up to 10 minutes.
At the end, to check the readiness of the dessert, you should pour a little hot jam into a glass. If the liquid moves slowly, then it’s time to remove the jam and put it in jars.
When using cognac, it is better to consume the dessert immediately, ideally with chocolate.

Video recipes: How to make pear jam at home

Every beginner should look at examples from experienced chefs before cooking on their own. And cooks with a lot of practice can also learn something interesting from educational videos. To determine the ideal pear jam recipe for yourself, it is worth considering many cooking options. We offer video tutorials on how to create excellent pear desserts.

Recipe for pears in sugar syrup

Jam in slices

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears – 1 kg;
sugar – 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 3/4 cup;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.;
lemon – 1 pc.

Cooking method

Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 cup;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Place sugar in a saucepan and add water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water and lubricate the skin with cream.

*** COMPOUND ***

2 kg of small hard pears;

300 g of water;

800 - 1000 g sugar;

1 handful of chokeberry;

Cinnamon or ginger to taste

*** COOKING METHOD ***

Hello, dear readers! Today we will cook something tasty, aromatic, and healthy for you. It’s not for nothing that the pear is so often called the real queen of fruits. And all because this fruit not only has excellent taste, but is also healthy for humans.

Pear is a natural source of energy, although it contains only 42 kcal per 100 grams. The fruits contain vitamins A, B1, B2, C, E, PP, carotene, folic acid, potassium, molybdenum, mineral salts of copper, iron, fiber and many other useful substances and elements. We just need to stock up on all this goodness for future use. So let's make jam).

We take small, hard ones, but not “wooden” ones. Wash them thoroughly. Cut either into halves or into 3-4 parts and remove the seeds.

Then cook the syrup. For 2 kg of pears we take 300 g of water, 800 grams or 1 kg of sugar. The amount of sugar depends on how sweet the pears are.

We put the syrup on gas. Stir and wait for the sugar to dissolve. Dip the chopped pears into the syrup, bring to a boil and cook for 10 minutes over low heat. Turn off the fire and go do our business.

After an hour and a half, put the pears on the fire again, bring to a boil and cook again for 10-15 minutes, reducing the heat. Add chokeberry berries to the jam. They will give it a piquant tartness and a beautiful color.

This method of making pear (apple) jam is good because the fruit does not boil over and retains its original shape; the pear halves or quarters will absorb the syrup well during this time.

And also because you can cook jam at intervals that are convenient for you. For example, we came home in the evening after work, peeled the pears and cooked them for the first time. In the morning we got up and while getting ready for work, we boiled the pears again for 10-15 minutes. Just don't forget to turn off the gas! In the evening, when you come home from work, set the jam to cook for the third time.

If you want, you can add ginger or cinnamon a minute before the end of cooking.

Rowan, both chokeberry and red, is a real storehouse of useful substances. We invite you to cook rowan jam for the winter according to one of our recipes.

There is 20 times more vitamin P in rowan than in oranges and apples and twice as much as in black currants. In terms of vitamin C content, chokeberry is on the same level as lemon. To make jam, chokeberries need to be collected when they freeze a little, in this case the berries will be much tastier. But not only chokeberry is valued in cooking. Red is also quite popular. There are many different varieties of jam made from this product.

Chokeberry and plum jam

Ingredients:

chokeberry - 1 kg,

water - 900 ml,

pitted plum - 450 gr.,

sugar - 2 kg.

The process of making rowan jam with plums:

1. First you need to prepare the berries. They need to be sorted and washed in running water, after removing the stalks. In addition to other treatments, plums must be pitted.

2. Before cooking, chokeberry berries should be kept in boiling water for no more than five minutes, then rinsed with cold water and drained in a colander.

3. Let's start preparing the syrup. It can be made from the water in which the berries were balanced and 1.2 kg of sugar.

4. Place the prepared berries and plums in boiling syrup for no more than 5 minutes.

5. Then you need to remove the jam from the heat and cover with something so that the berries are a little saturated with syrup.

6. After 15 minutes, add the rest of the sugar. Put it back on the fire and bring it to a boil again. Afterwards, leave it for a while.

8. After 8 hours, continue the cooking process until the berries are completely cooked.

9. When the jam is ready, put it in prepared jars, seal it tightly and put it in a cool place.

Aronia and pear jam

Ingredients:

chokeberry - 1.5 kg,

pear - 500 gr,

granulated sugar – 2 kg 250 gr.,

water - 3 tbsp.,

citric acid - 7-9 gr. (if desired, you can replace it with the juice of one lemon).

The process of making chokeberry and pear jam:

1. It is optimal to start preparing this jam with preliminary preparation of the products. To do this, chokeberry berries must be peeled from the stalks, washed thoroughly and doused with boiling water. Preparing the pears will also not be difficult. They need to be thoroughly washed and cut into slices. But pears are best prepared after pre-processing the berries.

2. Then you should start cooking the syrup. For it you need to put a pan with two glasses of water on the fire, wait for it to boil and add 1/3 of the sugar there. When it is ready, remove from heat.

2. Pour syrup over the rowan berries and, bringing to a boil, cook in it for about 5-7 minutes.

3. After such preliminary preparation, turn off the fire and leave the mixture for 8-10 hours.

4. After this time, the mass must be boiled again and the remaining sugar added.

5. We proceed to the preliminary preparation of pears. They need to be filled with boiling water and cooked for 5-7 minutes. This process must be carefully monitored so that the slices do not become overcooked.

6. Add the prepared pear to the rowan 10-15 minutes before the end of cooking the jam. Periodically shake the container in which we cook in a circular motion so that the pear slices are evenly mixed in the total mass.

7. Citric acid or lemon juice must be added at the end of cooking.

8. Place the hot, prepared jam into prepared jars, close tightly and put in a cool place.

Chokeberry with cherry flavor

Ingredients:

chokeberry berries - 1 kg.,

sugar - 1 kg.,

cherry leaves - 100 gr.,

water - 700 ml.

The process of making chokeberry jam:

1. First you need to prepare the cherry leaves. They should be thoroughly washed and dried.

2. Place a saucepan with a small amount of water on the fire and bring it to a boil. Add half the cherry leaves there and cook the infusion for 5 minutes, then cool it and place the rowan berries in it for 6-8 hours to infuse.

3. After time, remove the berries from the infusion, add the remaining cherry leaves and boil for another five minutes.

4. Pour the still hot broth over the berries, after removing the cherry leaves from it.

5. Let the berries brew for about 20 minutes, then drain them in a colander, and prepare syrup from a glass of the resulting broth and sugar.

6. Sugar is poured into the infusion and boiled until it is completely dissolved. Rowan berries are added to the resulting syrup and the process is continued until complete readiness.

7. When the jam is ready, put it in prepared jars, seal it tightly and put it in a cool place.

Red rowan jam

Ingredients:

red rowan - 1 kg.,

granulated sugar – 1kg.500g.

The process of making rowan jam:

1. First you need to prepare the berries. They should be thoroughly washed in running water, after separating them from twigs and leaves. After that, the rowan should be filled with cold water and left for a day. It is best to change the water 2-3 times during the day.

2. The next day, cook the syrup. To do this, pour 3 glasses of water into a saucepan, bring to a boil, and then add sugar. After it has completely dissolved, remove the resulting syrup from the heat and cool.

3. Dip the soaked rowan berries into syrup and put the mixture in a cool place for a day.

4. After the required time, separate the berries from the total mass and cook the syrup for another 20 minutes after boiling. After that, add the berries and continue cooking for another 20-25 minutes.

5. Place the hot, prepared jam into prepared jars, close tightly and put in a cool place.

Rowan jam with melon slices

Ingredients:

granulated sugar - 5 tbsp.,

rowan berries - 4 tbsp.,

melon slices - 2 tbsp.,

water - 4 tbsp.

The process of making rowan jam with melon:

1. First you need to prepare the rowan berries. They need to be peeled, rinsed thoroughly in running water, and then kept in cold water for 8 hours.

2. Not long before the berries are finally ready for further processing, it is necessary to boil the syrup. It is prepared like this: put a pan of water on the fire and bring the liquid to a boil, where sugar is then added. When the latter completely dissolves, the syrup is ready.

3. Then the rowan is placed in the prepared syrup and boiled for about 30 minutes.

4. During this time, you need to prepare the melon. It is cleaned, washed thoroughly and cut into slices no more than 0.5 cm thick. After such preliminary preparation, it is added to the pan with rowan berries and syrup.

5. All ingredients must be boiled to the desired thickness. It is checked this way - take a little mass on a spoon and put it on a saucer. If the jam spreads, then you should continue to cook the mass; if the jam stops spreading, then it has reached the required consistency and can be removed from the heat.

6. When the jam is ready, quickly spread it hot into prepared jars, seal it tightly and put it in a cool place.

Chokeberry jam with fruits

Ingredients:

rowan berries - 1 kg,

pears - 500 gr.,

apples – 300g,

oranges - 2 pcs.,

lemon - 1 pc.,

granulated sugar - 2 kg.,

water - 1.5 tbsp.

The process of making rowan jam with fruits:

1. First of all, you need to prepare the rowan. It should be sorted out, rotten fruits and stalks removed, and then washed thoroughly in running water.

2. Afterwards, pour boiling water over the berries and steam under the lid for about 5 minutes. Add sugar to the rowan, about 3/4 of the total amount. Bring to a boil and continue boiling for 5-7 minutes, stirring continuously. Remove from heat and leave for 3-4 hours.

3. At this time, you can prepare apples and pears. They need to be peeled, washed thoroughly and cut into slices.

4. After the required time has passed, add the fruit to the berry mass, as well as the remaining sugar and boil again. Then leave to settle again for 3-4 hours.

5. At this time, prepare the oranges and lemon. They need to be washed and cut into quarters, and all seeds should be removed from the fruit. Afterwards, place the citrus fruits in a meat grinder along with the peel and turn. If such large pieces do not fit, cut each one in half.

6. After 4 hours, add the citrus mixture to the fruit and rowan mass and cook until tender.

7. Place the hot, prepared jam into prepared jars, close tightly and put in a cool place.

Today we are making apple jam. Housewives stock up on fruit and continue to prepare for winter. They are happy to share tips and tell with gusto how they make jam from wonderful amber-colored apples.

This page contains five of the simplest recipes for apple jam with a sweet and sour taste. You can pack this delicacy for the winter and enjoy its beautiful color, seductive aroma and, of course, excellent taste throughout the cold season.

Transparent apple jam in slices - quick recipe

Transparent apple jam in slices is prepared quickly. It turns out quite thick. For this recipe, the best apples are late varieties - Antonovka, Anise or Papirovka. Only from them do you get transparent slices with a summer aroma and sweet and sour taste!

Ingredients for cooking:

Antonovka - 1 kg;
sugar – 1 kg.

Stale apples, bruised and wadded, will not be cut into slices for jam. It is better to make jam or marmalade from them.

Preparation:

Let's prepare the Antonovka for cooking. Cut the fruits into 8-10 pieces into neat slices, remove seeds and birthmarks. We don’t remove the skin! Cover the apples with sugar in layers and leave for 10-12 hours. It can last all night.

In the morning, the future jam is already full of juices and you can bring it to a boil. Then remove from heat, press with a plate and place any weight. This way the apples will soak in the hot syrup and become translucent.

After cooling completely, cook the syrup with apples for another 3-5 minutes, set aside, cover with a plate, and let stand. Repeat the cooking procedure one more time. Again, leave the apples overnight to soak. Cook in the morning for the third time after boiling for 10-15 minutes.

Pour the hot jam into sterile jars and leave one bowl for testing. Bon appetit!

Recipe for apple and chokeberry jam

This original recipe will help housewives prepare delicious and beautiful jam with a unique tart taste. The delicate sweetness of apples goes well with the sour and viscous taste of healthy chokeberry.

Let's prepare the ingredients:

chokeberry - 2 kg;
apples – 1 kg;
sugar – 3 kg;
water - 4 glasses.

Preparation:

First we prepare the syrup. Pour some water into a basin and add 1 kg of sugar into it. Over low heat, wait until the sand is completely dissolved and pour the prepared syrup over the prepared rowan.
Bring the berries to a boil over high heat. Then reduce the gas to a minimum and boil the future jam for 5-7 minutes.
Now we set the bowl aside and keep the berries under the lid for 8-10 hours.
The next step is chopping the apples into small pieces. Juicy fruits must be peeled. Cut into small pieces and place in a bowl with the rowan berries.
Add the remaining 2 kg of sugar, place the container on high heat and stir gently as cooking progresses. After boiling, reduce the gas, cover with a lid and cook for 20 minutes.

When hot, the jam can be poured into clean jars and covered with lids. Makes approximately 10 half-liter jars. There will be enough for family tea parties throughout the long, cold winter.

Apple and orange jam for the winter

Some of the most delicious recipes are apple and orange jam. It turns out jelly-like, tasty and very aromatic! You can prepare it at any time of the year or roll it up for the winter. The ingredients are always on sale in green shops.

For cooking you will need:

hard apples - 1 kg;
orange - 1 piece;
sugar - 0.5 kg.

Apple jam is the lowest calorie treat. It is ideal for those who are losing weight and dieting. Apple and orange jam is a useful substitute for heavy desserts.

Preparation:

Let's prepare the apples. Remove the peel and seeds and chop into medium cubes. Cut the orange into slices, remove the seeds and pass through a meat grinder along with the peel. Combine the fruits in a bowl and add sugar. Boil the jam over low heat for about 1 hour. Stir occasionally!

At the end of cooking, the apples should become almost transparent, and the syrup should be difficult to drain from a spoon.

The jam is ready! It is best stored in the refrigerator, but can be transferred to a cold cellar.

Recipe for apple jam with cinnamon

This is a low-calorie and very tasty jam, since apples go well with cinnamon. This healthy spice gives off a pleasant aroma and adds an exotic taste to apples. Preparing the dessert takes 2-2.5 hours. According to the recipe, the delicacy is infused for one night, and in the morning it can be served for family breakfast.

Let's prepare the ingredients:

apples – 1.5 kg;
sugar – 800 g;
water – 50 ml;
cinnamon – 1 stick.

Preparation:

Wash the apples, peel them, and remove the seeds from the core. First chop it into slices, then into medium-sized cubes.
Place the fruits in a saucepan, sprinkle with sugar and add water. Place a cinnamon stick between the apples.

For the first time, add 600 g of granulated sugar.

Boil the mixture over high heat for 5-6 minutes, stirring gently. Then reduce the gas and simmer the jam for another 5 minutes.
Remove the half-ready jam from the stove and leave for 1 hour. The fruit will release its juices and the syrup will cool. Place the warm dessert back on the stove and add the remaining 200 g of sugar.
Cook the jam a second time for about 20 minutes until fully cooked. All pieces of fruit should become transparent, like real marmalades.

The finished treat should stand for one night. Afterwards you can roll the thickened jam into jars. The dessert turns out sweet, but not cloying. Great for tea drinking and as a filling for hearty pastries!

Apple and pear jam - a recipe for the winter

Homemade treats are very different from store-bought twists. Jams and compotes are the best way to remember the pleasant taste of late apples and pears in cold weather. Following a simple recipe, housewives can make jam themselves and roll it into jars for the long winter.

Ingredients for a delicious dessert:

apples and pears – 1 kg each;
sugar – 1 kg;
water – 250 ml.

Preparation:

To cook, peel the fruit, remove the seeds and cut into equal, not very large slices.
Cook the syrup. Pour granulated sugar into boiling water. Gently stir the mixture so that the sugar grains dissolve and do not burn.
Pour hot syrup over chopped apples and pears. When the workpiece has cooled completely, put it on the fire and boil for 5-6 minutes after boiling.

The fruit must be mixed very carefully so that the slices do not fall apart, but remain whole and beautiful.

After the first cooking, you need to wait 6-8 hours and repeat the procedure. For those who like it thicker, you can increase the number of boils to 3-4 with 8 hours of standing time.

Beautiful apple and pear jam is ready. There will be enough dessert for about 4-4.5 liters. All that remains is to roll the sweetness into sterilized jars and put it away for the winter. Enjoy your tea!

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

Northern pear jam: step-by-step recipes with photos

The simplest recipe for pear jam for the winter

Ingredients for the classic recipe:

ripe northern pear – 3 kg;
white sugar – 2-3 kg;
spring water – 0.5 l.

A step-by-step process for quickly preparing the simplest pear jam:

Rinse the pears with running water and place in a colander to drain excess liquid.
Cut the fruit into 3 parts: one large piece, and the rest into 2 halves, cutting out the center with seeds from each.
Cover the resulting fruit slices with granulated sugar and let stand for several hours (it is possible to leave for a day, depending on whether this time is available).
When juice appears at the bottom of the container with pears, place the workpiece on the stove and start cooking over low heat (it is allowed to add water if little syrup has formed).
After the pear jam boils, it should be kept on the fire for 15-20 minutes, meanwhile preparing jars and containers for the dessert.
Place thick homemade northern jam into jars, seal tightly with tin lids and enjoy at any time of the year. Bon appetit!

Amber transparent jam with lemon and orange slices

Ingredients:

northern pear, ripe or medium ripe – 2 kg;
thick-skinned lemon, yellow – 2 pcs. (allowed to replace with acid);
sweet, juicy orange – 3-4 pcs., depending on size;
white granulated sugar – 2 kg;
distilled water.

Step-by-step process for making pear jam with lemons and oranges:

We wash the fruits under running water, dry them, placing them on paper towels.
We clean the pears from the center, cutting them into 4 parts. It is worth leaving the skin of the northerner so that the fruit does not turn out to be just jam.
We peel oranges and lemons and remove the extra walls between the segments, removing only the juicy pulp. If it’s difficult to get and in small pieces, then it’s okay. Carry out this process directly over the container with the future jam so that the juice does not go to waste.
Add granulated sugar to the fruit and mix everything.
After a few hours, when liquid with juice appears at the bottom of the container, put it on the stove and bring to a boil.
After that, turn it off and put it in another place so that the future dessert cools down.
Then we set it to boil again, but we need to keep the pear jam longer, boil for 5-10 minutes.
Prepare glass containers with screws, put jam in there and close.
Pear jam with oranges and lemons can be stored for 1 to 5 years, or even more. The main thing is to put it in a cool, dark place.

How to make jam from whole pears in a slow cooker

Ingredients:

garden pear, northern variety – 1.5 kg;
sweet and sour apples (Antonovka is ideal) – 1.5 kg;
sugar – 2 kg;
water – 200 g.

Step-by-step process for preparing pear jam in a slow cooker:

We wash pears and apples under running water. Leave in a bucket or bowl to drain excess water.
Without cutting completely, we clean the pears from the internal parts. To do this, cut off the bottom with the tail and remove the seeds with a knife (or a spoon, if the northern one is ripe).
Peel the apples, cut them into pieces, and then crush everything into small cubes.
Add 1 kg of sugar to the sweet and sour fruits and mix thoroughly. If the cubes break, it's okay.
Place the apple salad in the small holes made in the pears, very tightly.
We put the resulting northerners into the multicooker bowl, sprinkling each row with sugar.
Add water to the bottom of the bowl, set the “Stew” mode for 30-40 minutes and wait for the dessert to cook.
After the multicooker notifies you that it is finished, you can use the jam immediately or place it tightly in glass containers for the winter, and then seal them with a key.

Five minutes from the Far Eastern and Siberian variety of pears

Ingredients:

Far Eastern, Siberian varieties of pears – 3.5 kg;
sugar, white sand – 3 kg;
sour apples – 500 g.

Five-minute steps for preparing jam, using a Far Eastern or Siberian variety of pears:

Wash and lightly dry the fruit.
Peel them from the core, roots, tails, cut into pieces.
Sprinkle layers of granulated sugar over all the slices.
Leave the fruit mixture to steep for 8 hours to 1 day.
Place the container with the future jam on the stove. Bring the dessert to a boil over low heat, and then boil it for 5 minutes.
Then we put the pear jam into jars and rejoice every time we eat it!

Simple recipe with spices

Ingredients:

medium ripe pears – 2.5 kg;
berries: blackberries, grapes, lingonberries, gooseberries, chokeberries - 200 g each;
white granulated sugar – 2 kg;
various spices with cardamom, cloves, cinnamon, vanilla.

Step-by-step process for making pear jam with cinnamon, cardamom, cloves:

We wash all the berries and pears under running clean water.
We clean the fruits from excess tails, cores, and branches.
Pour 1 kg of granulated sugar over all the pears and set to steep.
Meanwhile, pass the berries through a meat grinder or blender, add sugar to them and mix everything.
Let the pears cook over low heat; before boiling, add the berry pulp and spices.
Cooking the dessert with cloves, cardamom, and cinnamon should continue for 5-10 minutes at a boil. At the end you can add ginger. After this, sterilize the jars and place the dessert in containers.

How to make jam from wild hard and soft pears

Ingredients:

wild hard pear (green) – 1 kg;
soft wild pear – 1 kg;
cranberries, sea buckthorn, currants - 250 g each;
lemon – 1 pc.;
sugar – 2 kg.

Step-by-step cooking process:

We wash all the berries and fruits and dry them a little.
We clean the pears from the tails and roots. The core can be left as it will be nice and soft once cooked.
We mix all the pears - soft, hard.
Add lemon juice to the sugar (if it’s not enough, you can add apple cider vinegar) and the remaining zest. It is allowed to manually squeeze out all the insides, and put what is left in a container to add flavor (after cooking, the remaining lemon will need to be removed).
Sprinkle the sugar over the pears and set to cook on low heat.
Meanwhile, we clear the currants, cranberries and sea buckthorn from the branches.
After the pear jam has boiled for 5 minutes, add the berries, stir and wait for it to boil again.
Next you need to boil the jam for 10 minutes and it is ready for use.

Jam and pear marmalade with plums and apples

Ingredients:

ripe northern pear – 1.5 kg;
large, ripe plum (or cherry plum) – 1.5 kg;
sweet and sour apples, summer varieties – 1.5 kg;
granulated sugar – 3 kg.

How to prepare pear jam with plums and apples:

Thoroughly wash all prepared fruits.
We separate the plums from the stones, cut out the cores of apples and pears, having previously cut them into several parts.
We dilute granulated sugar with 500 g of water, gradually pouring it into the liquid. This process is easier to do on a warm stovetop.
When you have a homogeneous mass, add it to the prepared fruits and mix everything.
Next comes a 3-stage cooking process. For the first time, bring the dessert to a boil and leave to cool. Second – boil for 3-5 minutes, set to cool. Third stage - boil the jam for 10 minutes, add vanilla if desired.
We put the dessert in jars, immediately admire the beautiful view, and in winter - the wonderful taste.

How to make jam for diabetics without sugar or with fructose

Ingredients:

very sweet pears – 1 kg;
red apples, summer, without sourness – 1 kg;
bananas – 2 pcs.;
water.

Step-by-step process for preparing dessert for diabetics without sugar:

Peel and entrails pears and apples, cut into small pieces.
Peel the bananas and cut into rings.
Add a little water (about 1 cup) to the apples and pears and let them cook.
Before the liquid dessert boils, add bananas to it, stir and boil for 5-10 minutes.
Place in sterilized jars, roll up the lids and store in the refrigerator until use.

Recipe for pear jam with pectin and melon in the microwave

Ingredients:

ripe summer pear – 1 kg;
sweet melon, grainy – 1-2 pcs. (depending on size);
pectin powder - 1 package (allowed to replace with zhelfix);
water – 500 ml.

Step-by-step process for making pear jam with melon and pectin:

We wash the pears, peel them and cut them into pieces.
Wash the melons, remove the skin and entrails and cut into small slices.
Mix the fruits, add pectin (according to the manufacturer's instructions) and water.
Place the jam in the microwave (or pressure cooker, bread maker) for 20-35 minutes. After it is cooked, put the dessert in dry, clean jars and roll up the lids.

Overripe pear jam with nuts and poppy seeds

Ingredients:

red-sided northern - 1.5 kg;
nuts, poppy seeds – 200 g each;
sugar – 1 kg.

Cooking process:

Wash the pears and cut them into small pieces (like potatoes for borscht).
Add walnuts, poppy seeds, hard almonds and mix with sugar.
Let it brew for 4-5 hours, then cook the jam for about 30 minutes until the color changes.
Place the dessert in sterilized containers.

Pear jam with berries and raisins

Ingredients:

summer pear – 2 kg;
berries - a wide variety, any varieties of lingonberries, cranberries, chokeberries are suitable - 2 kg;
raisins – 500 g;
sugar – 3 kg.

Stages of preparing royal jam from pears and assorted berries:

Wash the pears, peel them and cut them into pieces.
We perform the same steps with berries. If they are small, it is better to leave them whole.
Mix all ingredients, add sugar, bring to a boil.
After the mixture has boiled for 2-3 minutes, turn it off and cool it.
Strain the jam into a sieve or colander, separating the skins and seeds of the berries.
Add raisins to the jam, boil for 5 minutes over medium heat and place in containers for the winter.

Unusual recipes for jam with whole milk or cognac

Ingredients:

pear (suitable varieties Dulka, Chernomyaska, Ussuriyskaya) – 2 kg;
milk – 1 l (allowed to replace with 0.5 l of cognac);
sugar – 1 kg.

How to make unusual pear jam with milk or cognac:

Rinse the pears, separate the pulp from them (removing the skins and the center).
Pass the resulting pieces of fruit through a meat grinder or blender.
Add milk (or cognac), sugar and mix well.
Then place the container on the fire using a flame spreader. The jam should simmer for up to 10 minutes.
At the end, to check the readiness of the dessert, you should pour a little hot jam into a glass. If the liquid moves slowly, then it’s time to remove the jam and put it in jars.
When using cognac, it is better to consume the dessert immediately, ideally with chocolate.

Video recipes: How to make pear jam at home

This berry can compete with citrus fruits in terms of vitamin C content, and in terms of the amount of useful iodine it is ahead of gooseberries, strawberries and raspberries, but, unfortunately, not many people use it for preparing preparations for the winter. All this is due to the astringency of the fruit and hard skin. Fortunately, there are technologies for making chokeberry jam, preserving the benefits of the berries, eliminating the astringency and making the skin softer. The most delicious of them are presented in our selection.

The classic recipe for jam from this berry has a cherry flavor, which gives a combination of the taste of rowan and vanilla.

List of ingredients used and their ratio:

1200 g sugar;
250 ml water;
3-5 g vanilla powder.

Classic jam recipe step by step:

Carefully remove the berries from the bunches, selecting dry specimens, leaves and stalks. Rinse the rowan and place in a colander to drain all the water.
Meanwhile, boil water in a wide-bottomed saucepan, transfer the prepared berries and carefully stir them with a spatula for five to seven minutes until each one is immersed in boiling water.
Next, add sugar to the berries, stir and cook for 15 minutes after boiling, cool. Return the jam to the heat again, add vanilla and simmer for another quarter of an hour. After this, the jam is ready for subsequent sealing and storage in prepared containers.

How to cook with lemon and orange

Adding citrus fruits to chokeberry jam almost completely deprives the finished product of the astringency that many people dislike.

For one serving of an invigorating delicacy made from rowan, orange and lemon you will need:

1000 g chokeberry berries;
1 large orange;
1 lemon;
1000 g sugar.

Work algorithm:

Sort the rowan, rinse under running water and dry. Wash the lemon and orange thoroughly, pour boiling water over them, cut into small slices and remove the seeds.
Grind the berries and citrus fruits together with the peel through a meat grinder, add sugar, stir and cook the jam for 40-45 minutes after boiling. Then seal it hot into jars.

With apples

Aronia jam with apples is prepared from the following list of ingredients:

1000 g chokeberry;
700 g apples;
1200 g granulated sugar;
400 ml of drinking water;
¼ lemon (juice);
1-2 cinnamon sticks.

Step-by-step preparation:

Blanch the prepared rowan berries in boiling water for five minutes, then immediately cool under running cold water.
Boil syrup from water and half a kilogram of sugar, dip the rowan berries into it, and after five minutes of active boiling of the berries, turn off the heat and forget about the chokeberry in the syrup for at least 8 hours, or better yet, overnight.
Pour the remaining sugar into the chokeberry syrup, stir and put on fire. Meanwhile, peel and seed the apples, cut them into slices, blanch them for 6-8 minutes in boiling acidified water and also cool under running cold water.
Add the prepared apples to the boiled rowan, add cinnamon and lemon juice to taste. Boil the jam twice for 10 minutes, cooling completely in between. Roll the finished product into sterile jars.

Quick recipe - “Five Minutes”

For three liters of ready-made rowan jam you need to take:

1000 g chokeberry;
2000 g sugar.

How to cook:

Blanch the sorted and washed chokeberries for five minutes in boiling water. Then dry the berries on paper towels. Chokeberry berries are covered with a thick skin, which can be made softer by briefly blanching in boiling water or keeping it in the freezer for half an hour.
Grind the chokeberry using a meat grinder or blender, combine with sugar. Bring the jam to a boil over low heat, then increase the heat and simmer for five minutes.
Distribute the jam into half-liter jars, cover with lids and sterilize in a pan of boiling water for 20 minutes. Then roll up the jars with lids.

Dry rowan and plum jam

Dry jam is often called “Kyiv”, since in this city in the 18th century industrial production of this delicacy was established, which was even supplied to the royal table.

For dry rowan and plum jam you will need:

500 g hard plums;
500 g chokeberry;
400 g sugar;
300 ml water;
2 g cinnamon powder.

Cooking steps:

Dry the washed rowan bunches, then place them in the freezer for half an hour. Wash the plums, wipe dry, halve and remove the pits.
Boil syrup from water, cinnamon and half the recipe amount of sugar, dip the prepared berries and plums into it, let them cool completely in the sweet solution. Repeat this procedure two more times.
Next, place the rowan berries and plums in a colander or sieve to allow the syrup to drain completely. After this, roll them in sugar, place on a wire rack and dry for two hours at 100 degrees in the oven. Store the prepared dry jam in an airtight container.

Cooking with apples and nuts

To prepare chokeberry with apples and nuts you will need:

1000 g chokeberry;
400 g prepared apples;
100 g walnuts or other nuts;
1000 g sugar;
200 ml water.

We cook the preparation as follows:

Blanch the rowan berries, removed from the brushes and sorted, in boiling water for two minutes. Let the water drain thoroughly. Finely chop the nut kernels. Peel the apples, remove the seeds and cut into cubes.
Bring sugar and water over heat until the grains dissolve and boil, remove from heat. Place rowan berries, apples and nuts into hot syrup. Soak the ingredients in the syrup until cooled, about 6 hours.
Put the jam on the fire and cook until done. Pour hot into prepared glass containers and seal tightly with tin or nylon lids.

Original recipe with zucchini

Zucchini has a neutral taste, so the vegetable is often used not only for vegetable dishes, but also for berry and fruit preparations.

The original chokeberry jam with zucchini contains:

2000 g chokeberry;
2000 g of young zucchini;
2000 g sugar;
1 cinnamon stick.

Cooking technology:

Place washed and dried rowan berries in an even layer on the bottom of a container for making jam, and top them with ½ of the amount of sugar specified in the recipe.
Wash the zucchini and chop into small cubes. Place the zucchini on a layer of sugar on top of the rowan berries and cover with the remaining sweet sand.
Leave the berries and vegetables for three hours. During this time, the zucchini will release a sufficient amount of juice, and the rowan will have time to soak.
Put the jam on the fire, after boiling, put a cinnamon stick in it and cook over medium heat for half an hour. During cooking, the jam must be stirred so that the sugar does not burn to the bottom of the container.

Rowan jam with cherry leaves

Without knowing what the jam is made from, it is difficult to guess what became the raw material for its production. The cherry aroma is so strong. The more cherry leaves there are in the broth for the syrup, the tastier the preparation will be.

Proportions of ingredients for cherry flavored jam:

2000 g chokeberry berries;
1600 g granulated sugar;
200 g cherry leaves;
1000 ml water.

Cooking method:

Place the rowan berries removed from the stalks into a sieve or colander, rinse under running water, and then let the water drain thoroughly.
Meanwhile, pour the washed cherry leaves with water until it completely covers them, boil for 20 minutes after boiling and strain through several layers of gauze.
Pour sugar into a saucepan with a filtered decoction of cherry leaves, stir well and boil the syrup.
Place the berries in a boiling sweet liquid, boil them for five minutes and cool the jam completely. We repeat all steps three more times. Boil for the last time and pour into jars, seal with lids.

Option with currant berries “Moscow style”

For chokeberry and black currant jam you will need:

500 g chokeberry berries;
500 g black currants;
1000 g sugar.

How to make jam “Moscow style”:

Sort both types of berries from the stalks and tails, wash and dry. Excess moisture can completely ruin the taste of the product.
Place the currants and rowan berries in glass jars, generously sprinkling them with layers of sugar. We close the jars with lids and leave until the berries are completely covered with the released juice.
Then pour the berries in their own juice into a fireproof container and cook until tender. Seal the hot jam into the prepared container.

How to prepare a treat with cranberries

For chokeberry jam with cranberries and apples you will need to prepare:

500 g chokeberry;
100 g cranberries;
100 g apple pulp, diced;
100 ml apple juice;
20 ml lemon juice;
600 g sugar.

Sequencing:

We sort the rowan berries and place them in a container of boiling water for 3-5 minutes, then let the moisture drain and dry with paper towels.
In a container for making jam, combine lemon and apple juice, granulated sugar. Heat the syrup until the sweet crystals dissolve.
Place prepared rowan berries, washed cranberries and cubes of apple pulp into a homogeneous sweet solution. Let the berry-fruit mixture simmer for a quarter of an hour, then cool completely under the lid.
We repeat the process twice more. After the third boiling, do not cool the jam, but put it in prepared jars and store it.

Chokeberry and pear jam

A little tart and autumnally aromatic jam is made from chokeberry and pears.

The delicacy is prepared from:

1000 g chokeberry berries;
300 g sweet honey pears;
1500 g sugar;
cinnamon, vanillin and cloves to taste and desire.

Progress:

Sort the rowan berries from the stalks and debris that might have gotten in during picking, wash and dry.
Place the berries in a cooking pan, sprinkle half the sugar on top, and put on fire. When they are heated to a boil, boil for a quarter of an hour and then soak in the syrup for 6-8 hours. There is no need to stir the berries with sugar before cooking, as the sweetener may begin to caramelize and crystallize before the juice releases from the berries.
Wash the pears, peel them, cut them in half, cut out the seed nest, and then cut into thin slices. Place the pears in a colander and plunge into boiling water for 10 minutes. Then remove with a colander and let the liquid drain.
Add the other half of the sugar to the infused rowan and boil again for 20 minutes over medium heat after boiling. Next, lay out the pear slices and spices, boil for another 10 minutes and pack into heated glass jars.

Chokeberry, pureed with sugar

The absence of any heat treatment will make the preparation as useful as possible, but in order to preserve the jam until winter, you should pay special attention to the container in which it will be stored. You should take small glass jars, which should be carefully washed and sterilized.

Ratio of berries and sugar:

1200 g chokeberry;
800 g granulated sugar.

Preparation:

Carefully remove rowan berries from the bunches and wash thoroughly. Let them drain a little, placing them in a colander, and then dry them, spreading them in a thin layer on a waffle towel.
Place half of the prepared berries and ½ of the recipe amount of sugar into a blender bowl and blend everything into a homogeneous mass.
Place the remaining whole berries and sugar into the resulting puree. Next, mix everything thoroughly but gently with a spatula until the sweet grains are completely dissolved.
Place the jam in small sterile glass jars, close with sterile lids and store until winter on the bottom shelf of the refrigerator.

Summer always pleases with an abundance of berries and fruits. Few people know that the pear is considered the queen among them. It boasts high taste and great benefits for the human body. Pear is a real storehouse of vitamins and energy. Therefore, you need to be able to prepare it for future use in the form of a delicious dessert. The jam from which I would like to offer to your attention is an unusually aromatic, appetizing, delicate amber-colored delicacy.

Advantages and benefits

We almost never think about the benefits or harms of the foods we eat. In vain. It turns out that not everyone can eat fresh pears. But if you cook them, there are no contraindications. In addition, the fruit does not lose its beneficial properties during heat treatment; moreover, it becomes even tastier.

Pears have a lot of advantages. You should not neglect the recommendations of nutritionists who claim that pears can fight excess weight. A face mask made from pear pulp works quite effectively, making the skin elastic and firm. This wonderful fruit has also found use in folk medicine. This is an excellent antipyretic and diuretic. For preventive purposes, pear is used for diseases of the heart, kidneys, and liver.

from pears?

Each housewife has her own special secrets for preparing pear delicacies. a recipe that simply cannot be ignored, occupies a special place. In order not to be disappointed if you are cooking for the first time, you need to take pears from summer or autumn varieties that have a persistent aroma of honey. Under no circumstances use greenhouse fruits for jam. It should be noted that pear jam can be cooked in slices and paste form. Pear jam is often cooked in slices for the reason that practical housewives use slices to decorate pies and cakes.

Cooking process

Wash the pears thoroughly and cut into slices. Remove the core of the fruit. Let's start cooking the syrup. For 2 kg of pears you need to take 300 g of water and about 1 kg of sugar (a little less is possible, it all depends on the type of pear). Heat everything over low heat until the sugar is completely dissolved. Next, drop the sliced pears into the syrup, bring to a boil, stirring continuously, and cook over low heat for about 10 minutes. Remove and let cool completely.

When the jam has completely cooled, cook it a second time over low heat for about 15 minutes. Some housewives add chokeberry berries to the pear jam. The jam then acquires a certain piquant tartness and a beautiful, rich emerald color.

If you take small fruits whole, even with tails, you can also make pear jam from them; we use the same recipe. The main thing, when choosing fruits for dessert, is to adhere to one proven rule: the more aromatic the pear, the higher its taste and beneficial properties.

Your family will definitely appreciate your autumn efforts during the cold season, because pear jam is a recipe for true connoisseurs and real sweet tooths.

A simple recipe for chokeberry jam with pears, a home cooking recipe with photos and a step-by-step description of the preparation process. This recipe is easy to prepare at home for 27. Contains only 262 kilocalories.

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Jam

Preparation time: 11 minutes
Cooking time: 27
Calorie Amount: 262 kilocalories
Number of servings: 9 servings

Ingredients for nine servings
chokeberry 1 kg
pear 300 g
sugar 1.5 kg
water 2 glasses
citric acid 5-7 g
vanilla sugar to taste
or cinnamon to taste

Step-by-step preparation
Dip the berries in boiling water for 3-5 minutes, remove and cool in cold water, let the water drain and place in a cooking basin. From 2 stacks. water and 500 g of sugar, prepare a syrup and pour it over the berries. Bring to a boil, simmer for 3-4 minutes and leave. After 8-10 hours, bring to a boil, add sugar.
Cut the pears into slices, peel and core them. Place the slices in boiling water for 8-10 minutes, without letting them boil. 15-20 minutes before the end of cooking the rowan, add the pears to the jam and cook until tender. To ensure that the pears are evenly mixed, shake the bowl in a circular motion from time to time. Just before the end of cooking, add citric acid and vanilla sugar or cinnamon to the jam.