Pear jam is a healthy sweet treat. Hostesses prepare desserts of various types: with whole fruits, slices, oranges, apples, nuts, lemons. The article describes how to prepare a sweet mass in a slow cooker and a “five-minute” recipe.

Before starting preparations for the winter, you need to find out more information on how to make pear jam, buy suitable varieties of ripe fruits and additional ingredients. Particular attention is paid to the correct sterilization of containers. Subject to the recommendations, thick fragrant pear jam is well worth the whole winter.

Preparing fruits and containers

Important nuances:

• pears for jam should be ripe, but not beaten;
• for some recipes (jam with whole pears) you will need fruits with dense pulp, not overripe;
• rotted areas are removed. With a large area of ​​\u200b\u200bdamage, fruits are not used;
• it is important to thoroughly wash each fruit, remove the stalks, cut into 4-6 frequent, get rid of the seeds. For thick jam and dessert in a slow cooker, fruit raw materials are cut into medium cubes or cubes;
• in most recipes, the skin is retained, if desired, you can peel the fruit to make a thick pear jam. With this approach to preparation, the fruits are more actively boiled, the mass is more homogeneous;
• chopped pears are combined with sweet syrup or covered with sugar according to the recipe. You can sprinkle the prepared fruits with lemon juice to preserve the pleasant color of the pulp.

The container is washed with soda, the remnants of the bulk product are thoroughly rinsed, the jars are calcined in the oven or steamed over the kettle. The presence of a microwave or double boiler greatly facilitates the sterilization process, eliminates the heat in the kitchen from bubbling water during. A large article is devoted to effective ways to combat microbes during the preparation of cans for seaming all types of preservation.

Recipes

It is easy to prepare several varieties of pear jam. At one time, you can process a small portion of fruit (2-3 kg), add one of the fillers, try out a new recipe. With this approach, the hostess does not have noticeable fatigue during the preparation of the sweet mass. For the winter in the pantry there will be 10-15 containers with several varieties of pear dessert.

If the hostess does not want to make jam, then you can save the fruit for the winter using another proven method. Learn how to freeze pears in the freezer. Pieces of fruit are suitable for making compotes, as a filling for pies and casseroles. Thawed pears make a useful filler for oatmeal for breakfast. Frozen pears have an important advantage: unlike some types of berries and fruits, after thawing, the pieces do not turn into “porridge”, they retain a pleasant appearance and color of the pulp.

simple recipe

How to make pear jam for the winter:

• prepare 1 kg of fruit, cut into slices;
• from 2 glasses of water and sugar (250 g) boil the syrup, remove the foam;
• add pears to the sweet liquid, cook over low heat until the fruits become soft and transparent;
• average cooking time - 1.5 hours;
• 15 minutes before the end of the process, add the grated zest from two lemons;
• pour the finished jam into jars, immediately roll up, put away for storage in a cool place.

From pear slices

How to cook pear jam with slices:

• it is important to choose a variety with dense fragrant pulp, for example, Bere Bosc;
• 2 kg of fruit is enough for one serving;
• after washing, removing the tails and core of the pear, carefully cut into 4 parts;
• prepare syrup, as in the previous recipe, proportions: water - 350 ml, sugar - from 700 g to 1 kg;
• after boiling, the syrup should be transparent;
• put the prepared pears into a saucepan, pour over the hot sweet mass, put the container on the fire, boil, boil for 5 minutes, remove from the stove to cool;
• repeat the operation again, set aside the fruit mass again;
• the third cooking run lasts from 10 to 40 minutes, until the neat pieces are completely cooked.

On a note! Amber pear jam - this is often called a dessert with fruit slices. If the technology is followed, the sweet mass turns out to have a pleasant color and taste.

With whole pears

A wonderful dessert for family celebrations and evening tea drinking. Subject to technology, the fruits remain whole, dense, pleasant. The addition of citric acid prevents sugary taste, increases the preservation of pear dessert.

Whole Pear Jam Recipe:

• prepare a syrup from 600 g of sugar and 250 ml of water;
• prepare the pears, remove the tails, but do not cut. Be sure to make punctures in several places so that the skin does not burst during cooking;
• put whole fruits in boiling syrup, make medium heat, boil for a quarter of an hour, turn off the stove, leave the container for 5-7 hours;
• repeat the boiling of pears and syrup three to four more times. The more visits, the darker and thicker the finished dessert, the main thing: do not overdo it;
• roll up jam in sterilized glass containers.

With lemon

Natural sour juice is added to many types of pear jam. Pleasant sourness prevents cloying, which many do not like.

The amount of lemon juice depends on the serving of pears. On average, for 1 kg of ripe fruits, it is enough to squeeze a natural product from an average citrus. When preparing jam from pears with lemon, some housewives replace lemon juice with orange juice, the dessert turns out to be no less refined, but without a slight sourness.

Lemon juice is added at the beginning or middle of cooking. Some recipes call for citrus zest. In this case, the grated peel from a lemon or orange is placed towards the end of cooking, a quarter of an hour before the boiling product is packaged in sterilized jars.

dense

Recipe:

• ideal jam for filling pies and other types of sweet pastries;
• thick pear jam is obtained by passing fruit slices through a meat grinder or peeling chopped fruit, crushing to a state of cubes;
• 1 kg of fruit will need the same amount of sugar;
• add freshly squeezed juice of 1 lemon, a pack of pectin to the pear mass (optional, for density and jelly-like consistency);
• boil thick jam over low heat until the fruit softens, stir often so that the natural dessert does not stick to the bottom;
• be sure to remove the resulting foam;
• package the finished product, as usual, in sterilized jars.

With the addition of apples

How to cook jam from pears and apples:

• for a thick jam resembling mashed potatoes, be sure to peel the fruit, remove the peel. For jam, it is enough to cut the fruits into slices, prepare according to the standard procedure;
• in a saucepan, combine 1 kg of ripe, chopped pears and apples, pour in the juice of 1 medium lemon, add 700-750 g of sugar, a bag of vanillin, a little cinnamon (on the tip of a knife);
• pour the fruit mass with a sugar mixture, wait until the fruit slices or pieces (without skin) release juice;
• boil the mass in three passes, each for half an hour, with frequent stirring;
• do not digest thick jam: a rich brownish-brick shade is a signal for the end of the process.

On the page, read about how to clean crystal to make it shine and how to remove dirt.

In a slow cooker

Simple Recipe:

• prepare the pears, cut into small cubes;
• transfer the fruits (1 kg) into the multicooker bowl, add sugar - 700-800 g, mix. For further cooking, turn on the "Extinguishing, jelly" mode for 1 hour. After processing, the fruits will become soft, juice will appear;
• after the specified time, open the lid, leave the mass until completely cooled;
• boil pear jam in three steps;
• for the second time, add the juice squeezed from a large lemon, mix;
• the second and third runs set the time to 15 minutes plus the “Steaming” mode;
• the appearance and condition of the sliced ​​\u200b\u200bfruits gradually changes, a pleasant shade of caramel appears;
• thick jam is laid out in jars sterilized in a slow cooker or oven, rolled up for storage for the winter.

Five Minute

Recipe for making delicious pear jam in a slow cooker:

• sort out the fruits, reject units with a wormhole and rotten areas;
• pears should be ripe, but not very soft;
• remove unnecessary parts, cut into slices about 2 cm thick;
• for one serving, take 1 kg of fruit, 300 g of sugar, 1 tbsp. l. lemon juice, the same amount of honey, a bag of vanillin;
• combine all components with chopped fruits, after 7 hours start cooking, after mixing the fruits with the released juice and dissolved components;
• boil the pear mass over low heat, boil for no more than five to seven minutes while stirring;
• pour the boiling fruit mass into jars, immediately cork.

Pear dessert for the winter is an ideal option for homemade preparations for tea drinking and as a filling for muffins, baked and fried pies. Transparent pear jam for a gala dinner is obtained by boiling the slices over low heat with the addition of lemon juice. Thick jam is easy to prepare from crushed fruit mass with a lot of sugar. Whole pears in sweet syrup always delight the guests at the table. Experiment, use our recipes, share your tips! Good luck preparing!

Step-by-step video - recipe for fragrant pear jam with amber caramel slices:

I propose to cook fragrant amber pear jam with slices for the winter. I made this jam for the first time, but it turned out so tasty that I tried it again and again! Pear slices are almost transparent. The taste of jam is somewhat reminiscent of dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense pulp. But green fruits will not work either, as the jam will turn out not so fragrant.

I cook food according to the list.

Pour water into a saucepan and add sugar. I cook the syrup on the stove over low heat.

At this time, I wash fruits, peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

This way I clean all the pears. To make jam, I measure out 1.2 kg of peeled pear quarters.

I cut the quarters of pears into slices about 3-4 mm thick.

I transfer the slices to a bowl.

At this time, the syrup should already be ready. If the syrup turns out to be not transparent, it's okay, when cooking the jam, the grains of sugar will dissolve.

I pour pear slices with boiling syrup.

I leave the pears for two hours. During this time, the slices will release juice.

I put the pot with pears and syrup on the stove, bring to a boil over low heat and cook for about 6-8 minutes. Take the pan off the stove and let the jam cool completely.

During this time, the pear slices will become more transparent. I put the pot with jam on the stove again, bring it to a boil over low heat and cook for about 6-8 minutes. Take the pan off the stove and let the jam cool completely.

I repeat the cooking procedure again.

I put the pot with jam on the stove, bring it to a boil over low heat and cook for about an hour.

I lay out the jam in dry sterilized half-liter jars. I got 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans with the key.

Pear jam with slices for the winter is ready! When the jars of jam have cooled, I transfer them to the cellar.

Happy tea drinking!

Products
Pears - 1 kilogram
Sugar - 1 kilogram
Water - 1 glass
Citric acid - half a teaspoon / or lemon juice - from 1 lemon

How to make pear jam
1. Wash the pears and wipe dry.
2. Cut the pears in half and cut out the seed pod.
3. Cut the pears into thin slices.
4. Put the pears in a saucepan.
5. Fill the pears with water and put the pan on the fire.
6. After boiling, boil the pears for 15 minutes, pour the water into a bowl, dissolve the sugar in it.
7. Pour syrup over pears, leave for 4 hours.
8. Return the pot with pear jam to a quiet fire, cook for another 5 minutes.
9. Again withstand the pears - 8 hours.
10. Repeat the cooking-cooling procedure 2 more times.
11. At the last cooking, add citric acid or lemon juice.
Pour the finished jam into sterilized jars, tighten the lids, turn over and leave to cool. Then the banks are put away for storage.

Fkusnofakty

- When cooking, you can add roasted poppy seeds, cinnamon or chopped nuts to the pear - then the jam will acquire a pleasant shade in consistency.

In total, cooking pear jam takes 1 day.

Instead of citric acid or lemon juice, you can use the zest of 1 medium-sized lemon.

To cook pear jam in 1 step, you will need to cook the jam for 1 hour.

Properly made pear jam acquires a radiant amber hue and a melt-in-your-mouth consistency. A dessert made from wild varieties of pears is especially tasty and refined. However, in general, any pear delicacy has a neutral and delicate taste. That's why so many people love him. We recommend trying at least one of the recipes that we have selected for you. Moreover, it is not only tasty, but also incredibly useful.

Useful properties and harm

Pear is a fruit, one of the most useful. It has a lot of nutrients, which it partially gives to jam.

Pear can be useful for many ailments, for example, for such as:

• anemia;
• heart diseases;
• problems with the pancreas;
• cystitis;
• kidney stones.

Sometimes a pear is recommended as an antipyretic, cough and cold remedy. In its raw form, it will benefit the stomach, as well as cholecystitis, any type of gastritis and heartburn. In addition, this fruit is an excellent diuretic.

However, large amounts of sugar are usually added during the preparation of the jam. For this reason, it can bring little harm to the body, and you should not eat a lot of it. If the raw fruit is allowed (in moderation) to be eaten by diabetics, since it contains less sugar, then you should be more careful with jam.

People who monitor their weight should also be careful. Sugar not only contributes to the deposition of fat, but also adversely affects the condition of the teeth and stimulates appetite. The more sweets you eat, the more you want more and more.

In addition, women should not abuse the sugar-pear dessert during pregnancy. This can contribute to the appearance of allergies in the newborn. A lot of jam is not recommended for children under seven years of age. Again, because of the high dose of sugar.

Important note: the acids contained in the fruit will only benefit on a full stomach. Eating like this on an empty stomach is not recommended. Otherwise, problems with the gastrointestinal tract may occur.

In other cases, such a delicacy will only benefit a person. Therefore, you should stock up on pear dessert for the winter - so that later all three cold months you can get vitamins from it.

Delicious jam is obtained from Siberian pear or dried fruits.

Calorie content and composition

The number of calories in pear jam per 100 grams is 273 kcal.

BJU indicators:

• proteins - 0.3 grams;
• fats - 0.2 grams;
• carbohydrates - 70.8 grams.

The benefits include a huge amount of tannins, nitrogenous and mineral substances, as well as vitamins. Here is the main ingredient:

• vitamins C, B and P;
• folic acid (it is even more than in currants);
• phytoncides;
• pectin;
• flavonoids;
• iodine (a lot of it in seeds).

All this is preserved in the jam. True, in a slightly smaller amount, since when cooking, useful substances tend to “evaporate”. However, it is important to note that during heat treatment, even at elevated temperatures, the beneficial properties of this fruit are preserved almost to the fullest.

Selection of fruits for harvesting

To make pear jam more tasty and nutritious, you should know some secrets and subtleties of its preparation. Here are the main nuances that you should pay attention to.

• Fruits for jam should be ripe and slightly dense. Soft ones won't work.
• Overripe fruits, as well as fruits with damage and dried parts will spoil the taste of jam.
• Green pear fruits are better not to take. Jam from them will have a pale color, an extremely weak aroma and, in general, an unattractive appearance. To some, it also tastes raw.
• Pears should not be overripe. Otherwise, it will not be jam, but porridge.
• Variety and maturity are the same. This is necessary so that the pieces of the fruit are cooked at the same time.
• Before cooking, the fruits are peeled and the seeds are removed - along with the seed chambers.
• Before cooking, pear fruits should be held in slightly acidified water so that they do not turn dark.
• Small fruits are allowed to be cooked as a whole - without cutting into slices.
• Large fruits are preferably divided into slices with a thickness of 2 centimeters.

In addition, before cooking pears you need to try. If they are sweet, you can take 2 times less sugar than in the recipe. For example, sometimes 400-500 grams of sugar per 1 kilogram of fruit is enough.

Nevertheless, it is better to choose a variety based on your own taste preferences. However, sweet fruits are more suitable for standard simple recipes.

Delicate, but piquant taste has jam from "Duchess". "Lemon" is more fragrant after heat treatment. Pear varieties such as "Bergamot" and "Conference" give the dessert a unique sweetness and keep their shape well even after a long boil.

To summarize: pears should have elasticity, be medium soft. The skin should be clean and smooth. Before directly cooking, the fruits are thoroughly washed. Cut the pears into slices or small cubes. The first ones keep their shape perfectly, the second ones can boil soft and are suitable for jelly or jam.

Recipes

Here are the most delicious pear jam recipes that every housewife should try.

"Five Minute"

You will need:

• pears - 400 g;
• granulated sugar - 400 g;
• water - 100 ml.

Cooking instructions:

1. cut the fruits peeled from the skin and with the middle removed into medium-sized slices and put in a saucepan;
2. pour water into it;
3. put the pan on gas, and bring the mixture to a boil;
4. after boiling, hold on the gas for about 5 minutes - the fruits should become soft;
5. get the fruit from the broth (you can strain it) and add all the prepared sugar to it;
6. Bring the sugar mixture to a boil and continue to cook for another 5-6 minutes.

Hot jam is laid out in pre-prepared jars - dry and sterilized. Carefully roll up and wait for cooling.

"Classic"

The most time-consuming cooking method. Great for beginners.

For the recipe you need:

• fruits - 1000 g;
• granulated sugar - 1200 g;
• water - 150-200 ml.

Process step by step:

1. the fruits are prepared, cleaned, divided into slices and put in a saucepan;
2. everything is covered with sugar, which is then evenly distributed over the surface;
3. some of the fruit pieces are pierced with a fork - this way they will give more juice, and the jam will turn out more fragrant;
4. the mixture is allowed to stand for 4-5 hours - until the juice comes out, but if the variety is not too juicy, you can add water;
5. then the mixture is sent to the fire and boiled, after which the gas should be reduced and the mixture boiled for about an hour, stirring it from time to time.
6. After that, turn off the jam, wait for it to cool and pour everything into jars.

Amber jam "Precious"

You should take:

• fruits - 1000 g;
• sugar - 1000 g;
• citric acid - 1/4 teaspoon;
• cinnamon - 1 tablespoon.

You can cook this jam following the recipe.

1. Cut the processed fruits and cover with prepared sugar.
2. Then you can place the mixture under oppression and wait 8-12 hours. It is convenient to do this in the evening, so that in the morning the fruits of the snake give juice, and you can start making jam directly.
3. When the pear gives juice, the mixture is put on gas and boiled.
4. After boiling, the mixture is kept on gas for another 2-3 minutes. If you hold more, the pears will boil.
5. Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The ritual is repeated twice.
6. The third time the mixture is boiled for 15-20 minutes. It should become thick. Check this with a droplet - if the drop does not spread over a flat surface, the dish is ready.

The slices in this recipe will turn out to be densely elastic and juicy. The resulting syrup will be possible to try separately - it is somewhat similar to thick honey. It is good to adapt such a syrup for soaking cakes and cupcakes. The preparation process is quite time consuming, but the result is elastically dense pear pieces of amber color in syrup with amazing taste.

Jam "Ginger delicacy"

It is necessary to prepare:

• pear fruits and sugar - 1000 g each;
• lemon juice / acid - one fruit;
• grated ginger - 1 tbsp. the spoon;
• clove seasoning - to taste.

Recipe:

1. before cooking, you can save the legs of the fruit by removing only the middle part;
2. fruit slices are poured with juice and allowed to stand for 20-30 minutes;
3. then put on a weak gas for 10 minutes, turn off and let cool;
4. slices are taken out, and the remaining syrup is mixed with granulated sugar, spices and boiled;
5. fruit pieces are added to the boiling mixture and boiled for 3 to 5 minutes;
6. turn off and insist for 6-8 hours;
7. the algorithm is repeated twice more - at the same time intervals.

This jam is a great addition to desserts. And connoisseurs can add it to cooked meat.

Jam dessert in a slow cooker

You will need:

• fruits - 1000 g;
• granulated sugar - 700 g;
• water - 200 ml;
• lemon or orange peel - one fruit.

1. Remove the peel and core with seeds from the fruit.
2. Cut into small cubes.
3. Mix chopped pears, granulated sugar and grated lemon zest, placing in a multicooker container. If you use an orange, the jam will get a more piquant taste.
4. Set the automatic extinguishing mode and forget for 15 minutes.
5. After the time has elapsed, mix the mixture and switch the mode to baking. Wait 25-30 minutes.
6. From time to time the mixture must be stirred. It is better to use a wooden spatula for this.

Before the end of the process, you should pay close attention to the dessert, because 5-7 minutes before the end, the mixture may burn. Ready jam is poured into pre-prepared sterile containers.

Wild pear jam

Wildlife season comes in August and ends around mid-October. During this period, a pear can be found in fields and forests. The second way is to buy in the market from other people.

It is necessary to prepare:

• fruits of wild pears - 1 kg;
• sugar - 1.5 kg;
• pear broth - 2.5 cups.

Preparatory process:

1. remove the peel, cores from the fruits and cut the pears in half;
2. place the fruits in slightly acidified water for 10 minutes (half a teaspoon of lemon acid per 1 liter of liquid);
3. cut the game into narrow slices;
4. put them in a vessel for cooking and pour cold water, it should cover the pears slightly;
5. place on gas and cook for about 10 minutes - until soft;
6. place the game in a sieve or colander, while the slices must be intact;
7. take the indicated amount of pear broth and dissolve sugar there;
8. bring the syrup to a boil, stirring constantly, boil for 2-3 minutes, and then lower the fruits into it;
9. cook the mixture over the most low heat for about 14-15 minutes;
10. remove from heat and let it brew for a day;
11. repeat the process (along with the last infusion) 2 more times;
12. cook until tender - within 10 minutes;
13. let cool and pour into jars.

Raw wild game is almost inedible. It is firm and also has a strongly acid taste and astringent pulp. Nevertheless, jam or jam from such fruits turns out to be excellent and incredibly beautiful in appearance. In terms of taste, it is much more pleasant than garden pear varieties. The only thing for the jam to turn out normal is to cook it for a long time and insist in several stages. All this is required to achieve softness of the fruit and sufficient impregnation with syrup. With each boil, the color of the jam will change and eventually turn dark red. Exquisite, beautiful and, most importantly, delicious!

Game jam "Duchess"

The syrup part gets a rather strong and rich aroma. On the basis of this syrup, it is possible to create various drinks such as compote or jelly.

This dessert will turn out delicious with any variety of pears. However, the taste will be different - each variety has its own characteristics. Harder varieties are most suitable for this option. Otherwise, the pulp will boil and turn into porridge. And we need beautiful slices of amber hue.

To prepare, take:

• fruits - 1 kg;
• granulated sugar - 1 kg;
• water - 2 glasses;
• lemon - 1 piece.

The preparation is quite simple, as the name suggests.

1. Wash fruits thoroughly. Remove the middle with seeds and legs.
2. Cut into small pieces.
3. Mix sugar and water in a deep bowl.
4. Put the future syrup on a medium-intensity fire and cook until the sugar is completely dissolved. When foam is formed, it should be removed.
5. Dip the pear slices into the resulting syrup and put on the slowest possible fire. Cook until the pears become translucent.
6. While everything is cooking, grate the lemon zest on a fine grater.
7. Boil the mixture for another 2 hours, stirring gently from time to time.
8. In the last minutes of cooking, add lemon zest to the jam. This is necessary to eliminate cloying.

The jam is ready. You can pour it into jars or other containers. And enjoy the delicate taste of winter cold evenings.

If you add jam syrup to tea, it will acquire an unusual pear flavor.

For information on how to cook amber pear jam with slices, see the next video.

Pear jam, the 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. It has a lot of useful vitamins and minerals, and in winter they are severely lacking. Fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baking and drinks, so it should be prepared 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 description of the recipe, and they will be discussed further.

Which variety is best for pear jam?

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

A sour-refreshing delicacy will turn out if you take a wild pear as a basis. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. A unique aroma will be in jam made from Limonka pears. Duchess is more suitable for jams and marmalades. Popular varieties in the preparation of pear jam are Autumn Bergamot and Angouleme. Of the store varieties, you should pay attention to the sweetest Conference, which is also good after heat treatment.

How to prepare pears for jam?

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

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 undamaged 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 for the most part will retain their shape, and in the second, a dessert of a uniform consistency will be obtained. Each hostess herself chooses in what form she likes pear jam.

How to cook pear jam for the winter without sterilization?

I wonder how to cook pear jam without sterilization? There are a couple of ways. In the first case, the jars must be roasted in the sun. They are placed in direct sunlight for several hours so that they heat up well before placing jam prepared according to the usual recipe. The second method requires long-term cooking of 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 cook pear jam in a slow cooker?

With the help of a slow cooker, 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, the “Stew” or “Jam” mode is set for 1 hour;
2. Use the "Heating" function for 30 minutes;
3. Set the "Steaming" mode for 30 minutes, after which the jam is rolled up.

How to understand that pear jam is ready?

It may take a lot of time to make pear jam. A step-by-step recipe with a photo will simplify the cooking process, but you need to know when the dessert is ready. If the proportions are observed and the recipe is followed exactly, you can not worry about whether the pears were 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 are wondering 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 density of the jam, since the lack of an ingredient will prevent the syrup from thickening to the right 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 bringing to a boil and cooling down, the thicker the dessert will turn out.

Why is pear jam candied?

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

There are other reasons that simple pear jam candied, among them - non-compliance with the conditions of storage or use, namely:

• storage period exceeded;
• when using jam directly from the jar, other products got into the delicacy;
• jar is not hermetically closed.

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 boiled for too long. Sugaring also occurs when the syrup is boiled for insufficient time. Sugar does not have time to dissolve, and unnecessary crystals remain in the delicacy.

To return the jam to its former consistency, you can put an 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 simmer until the jam takes its former form.

What goes well with pear jam?

Pear jam is versatile, so it can be combined with different fruits. The most popular additives are apples, citrus fruits (oranges or lemons), grapes, lingonberries. To taste with a pear, vanilla, cinnamon or poppy seeds are used. 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 treat, but can everyone eat it? Many are interested in the value of pear jam for the winter and whether it is worth preparing it in the presence of chronic diseases. For those who are interested in the issue of healthy eating, this section is dedicated to ...

What is useful pear jam?

Pear jam, the recipes of which are presented in abundance on the page, has a lot of 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 a diuretic property, which has a beneficial effect in the treatment of diseases of the liver, kidneys and prostatitis;
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 a favorable microflora in the stomach;
6. useful sugars;
7. pectin, which naturally increases the body's resistance to bacteria;
8. catechins, rejuvenating skin cells;
9. nitrogenous substances that strengthen the intestines and stomach;
10. tannins that have a beneficial effect on the work of the digestive tract.

What is the harm from pear jam?

Pear jam cannot be called a harmful product, since the benefits of its use 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 for the figure, the condition of the teeth, as well as for people with diabetes.

The second type of negative impact is associated with the use of jam on an empty stomach. The acids that make up the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only benefit the human body.

What is the calorie content of pear jam?

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

Is it possible to pear jam with gastritis?

Pear jam has a beneficial effect on the digestive 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 reduced secretion, you will have to abandon the sweet product.

In addition, preference should be given only to home-made treats, as 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 tablespoons and drink them with warm milk or weak tea. Water in this case is not suitable, as it will provoke heartburn.

Can pear jam be used for pancreatitis?

Pear jam for pancreatitis is allowed due to the presence of useful substances that have a beneficial effect on the pancreas. But this does not mean at all that you should not stick to the prescribed diet and eat treats with spoons. A couple of teaspoons a day will do the trick, nothing more.

How to store pear jam?

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

How to store pear jam?

Pear jam for the winter can be stored at room temperature, but the jars must be hermetically sealed, and the room must have dry air. There are recipes in which the mass fraction of fruit is greater than sugar. Such 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 the humidity and temperature fluctuate frequently, it is a good idea to keep an eye on the lids on the jars, as over time they can become deformed due to rust formation, causing the jam to spoil.

How long does pear jam last for the winter?

Pear jam (recipe with photo) for storage in the refrigerator is recommended to be kept for no more than two weeks. But winter blanks, with proper storage, can stand up to 3 years. If pear jam is combined with fruits that have seeds, such as plum or apricot, then such delicacies are stored for no more than a year.

How to determine that pear jam is gone?

The first sign of spoiled pear jam is an unpleasant smell after opening. Foam or bubbles on top indicate ongoing fermentation. Another sign could be mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam is moldy?

Mold forms if air enters the jar, so you should wrap the delicacy well for the winter and constantly check the jars for integrity. If, when rearranging the bank, the lid falls or hits hard, it is better to take it home immediately and start eating the contents, since even a weak blow can deform the lid.

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

Pear jam fermented - what to do?

The fermentation process occurs in two cases: with 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 density. After that, the fruits are returned to the syrup and boiled for another 15 minutes.

There is another processing option - the preparation of 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 in special cases, you need to know for sure whether you can enjoy dessert in abundance or 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 contributes to the excellent absorption of iron. Thirdly, the abundance of potassium contributes to the normal functioning of the heart, and in fact during pregnancy, the load on this organ increases significantly.

During pregnancy, pear jam should be limited if a woman suffers from indigestion. 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. Eating cottage cheese, poured with pear jam in the morning, you can protect yourself from unwanted infection.

Is it possible to make pear jam during lactation?

The pear belongs to hypoallergenic products, therefore, immediately after childbirth, you can eat jam from a 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 pear jam is possible for a nursing mother, the answer is obvious. For women who have given birth, it is useful in terms of preventing constipation, and for a baby - as a rich source of vitamins and minerals.

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 while breastfeeding, it is better to prepare it yourself.

At what age can children eat pear jam?

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

In this regard, pear jam can be given to children from the age of one, first adding to food, for example, porridge or cottage cheese casserole. In the absence of restrictions in each case, children are pampered with a delicacy at will, but not overzealous in large portions.