Today I will tell you how to make pear jam for the winter. Pear jam differs from jam in its thickness and uniformity. Apple jam is especially popular, but pears also make it quite tasty. Pears have a pleasant and unique aroma that is transferred to the finished jam.

To make jam, the pears must be chopped. This procedure can be done using a meat grinder or a coarse grater. If there are lumps in the finished jam, they can be broken up with a blender.

As the pear jam cools in the jars it becomes thicker. It scoops up well with a spoon and is suitable as a filling for yeast baked goods. The sweetness of pears allows you to add less sugar compared to other types of sweet preparations.

First, the pear jam is stored in a cool place, for example, in the basement. Then, after the jar has been opened, you need to put the jam in the refrigerator. The container is closed with a tight nylon lid.

Ingredients for making pear jam

1. Pears – 1 kg.
2. Sugar – 500 g.

How to make pear jam for the winter

To make jam you will need ripe pears; fruits that are too soft will also work. Rinse the pears under the tap and dry a little.

Trim the flesh from each pear along with the skin. During the circumcision process, damaged areas must be removed.


Place a meat grinder on the table; you can use either an electric or manual one. Pear pulp is also easily processed using manual techniques. Pass all the pears through a meat grinder to make a juicy puree.


Place pear puree into the pan where the jam will be cooked. Pour sugar into it and stir well with a spatula. There is no need to add water, as the pears are very juicy.


Heat the pear mixture over medium heat. Collect the foam and turn the heat to low. Now you need to simmer the jam for about 1.5 hours until it becomes thick. The mass splashes, so it needs to be carefully stirred with a spatula during cooking. Since it begins to become thick, it needs to be lifted from the bottom more often.


Place pear jam into disinfected jars.


Roll up lids on all containers, cover with a towel and leave to cool. Then put it in the basement.


The result was a fragrant and tender pear jam. It makes very tasty pies and yeast rolls. You can also serve baked goods and jam separately in a plate. Bon appetit!

Pears are one of the most common fruits in our country. It is often possible to harvest a large harvest of these fruits, and it is simply impossible to eat them all fresh. Thrifty housewives make delicious preparations for the winter from them, including pear jam. Tender and fragrant, almost everyone likes it. It is served with tea as an independent dessert, and used as a filling for pies.

Cooking features

Even an inexperienced cook can make pear jam for the winter if he knows the intricacies of the technological process.

• Jam is best made from ripe or even unripe fruits, which contain more pectin, however, overripe pears can also be used, as long as they do not have visible damage or rot.
• Pears that have a thin, delicate skin do not need to be peeled. The rough skin of pears must be removed. This is convenient to do with a small knife or vegetable peeler. When preparing pears, areas with seeds must also be removed by cutting each fruit into 4 parts.
• To make pear jam, use a little more sugar than half the weight of the fruit (already peeled). Typically, sugar makes up 60 to 80% of the amount of pear puree. Its quantity may vary depending on the variety of pears from which the dessert is made and their degree of ripeness.
• Pear jam will have a more balanced taste if you add citric acid or lemon juice to it. Another option is to supplement the pears with other fruits that have a more sour taste (plums, apples, quince).
• It is not recommended to cook pear jam in an aluminum container, as this material oxidizes, forming harmful substances.
• To cook jam, choose a container with a wide bottom that has a large evaporation area. In such containers, the fruit mass boils faster, acquiring a dense consistency.
• The pear jam should be placed in sterilized jars and closed with airtight lids, which are also previously sterilized by boiling. If the jam turns out a little more than you expected, you can put it in a clean, dry jar and put it in the oven for 20-30 minutes. When the jam is covered with a thick crust, it can be closed.

The storage conditions for pear jam depend on the recipe according to which it was prepared. Usually the dessert stands well at room temperature without spoiling for at least a year, or even two years.

Classic recipe for pear jam

Composition (per 1.5 l):

• pears – 2 kg;
• sugar – 1 kg;
• water – 0.25 l;
• citric acid – 2 g.

Cooking method:

• Wash the pears and dry with a napkin.
• Peel and cut into slices, removing sections of the seed box.
• Place the pear slices in an enamel bowl and pour water into it.
• Place the basin on low heat and bring the water to a boil. Cook the pears until they soften.
• Rub the pears through a sieve.
• Return the bowl of pear puree to the heat. Boil it over low heat until its volume is reduced by about half.
• Add sugar and citric acid. Continue cooking the jam, stirring, for another 20-30 minutes.
• Sterilize the jars and boil the lids that fit them.
• Place the hot pear jam into prepared jars and screw them on with boiled metal lids.

The cooled jam can be stored in the pantry - the delicacy made according to this recipe stands well at room temperature.

Fragrant pear jam

Composition (per 0.75 l):

• pears – 1 kg;
• sugar – 0.5 kg;
• citric acid – 1 g;
• vanillin – 1 g.

Cooking method:

• Wash and dry the pears. Remove branches and seed boxes.
• Without peeling, cut the pear pulp into slices. Scroll them through a meat grinder. You can also use a blender to chop the pears.
• Mix pear puree with sugar and place on low heat.
• Boil until desired consistency.
• Add citric acid and vanillin, cook for another 5-10 minutes.
• Place the jam in sterilized jars and seal them.

The jam made according to this recipe does not require special storage conditions. The dessert is even easier to prepare than the traditional recipe; it turns out tender and aromatic.

Pear jam with fruit pieces

Composition (per 1.5 l):

• soft pears – 1 kg;
• hard pears – 0.5 kg;
• sugar – 1 kg;
• lemon – 1 pc.

Cooking method:

• Wash the pears, peel them, remove the seed boxes.
• Cut hard pears (unripe or appropriate varieties) into cubes about 1 cm in size and place in a bowl.
• Squeeze the juice out of the lemon, pour it over the pear pieces, and stir.
• Cut soft pears into pieces of arbitrary shape, grind to puree using a blender or meat grinder.
• Mix pear puree with sugar and place over low heat.
• Bring to a boil and cook for 10-15 minutes, skimming off any foam that appears on the surface.
• Add the pear slices along with the lemon juice. Cook the pear puree for 45-60 minutes until it becomes thick enough. By this time, the pear pieces should become soft, but not yet lose their integrity.
• Distribute the pear jam into the prepared jars and seal them tightly.

Pieces of pears found in the dessert make its taste unique. Lemon gives it a pleasant sourness. You can store jam cooked according to this recipe at room temperature.

Pear jam is a tasty and economical preparation for the winter. It can be served separately with tea, or used as a filling for pies and other sweet pastries.

At the end of summer, the harvest of juicy and sweet pears begins. As a rule, this fruit is preferred to be consumed fresh or prepared dried for compote. But no less amazing and tasty delicacy is jam made from ripe pears. Thanks to its special structure, the delicacy is thick, dense and perfect for various baked goods. The recipes for making pear jam are extremely simple, and the result will definitely please the whole family.

Even overripe and damaged fruits are suitable for high-quality jam. Imperfections can be easily removed, and soft pears are much easier to puree.

On a note! Pears are often combined with other aromatic fruits.

For a pronounced taste, various spices and additional components are added: lemon or orange zest, vanillin, cardamom, cinnamon. Since pears are already quite sweet, there is no need to use large amounts of sugar. Both garden fruits and wild pears are suitable for delicious jam.

Preparation of the main ingredient

The selected fruits must undergo careful preparation. Processing the main ingredient for making jam involves several steps: washing, drying and peeling and peeling. After processing, actions depend on personal preference. Some fruits are passed through a meat grinder, others are boiled and pureed in a blender. And all methods for this are ideal.

Methods for making pear jam at home

A delicious dish of ripe pears can be prepared in different ways - each recipe has its own individual characteristics. There are classic options and unusual ways to prepare treats at home.

A simple recipe for the winter

The best option is to follow the classic recipe if there is no experience or practical knowledge in this matter. In terms of time, such a preparation will not cook for long.

Ingredients:

• 1.5 kilograms of ripe pears;
• glass of water;
• 500 grams of sugar;
• dessert spoon of citric acid.

How to prepare: finely chop the processed fruits, sprinkle with sugar and leave overnight so that the pears release their juice. Then place over medium heat and cook until boiling. Boil for no more than 10 minutes. Repeat the procedure several more times to thicken the consistency.

More water should be taken if the fruits are dry enough.

Pear jam through a meat grinder, step-by-step recipe

You can prepare delicious jam in different ways. But for consistency, uniformity and thick form, improvised kitchen utensils are used. A mechanical or electric meat grinder will do. Ingredients:

• 2 kilograms of fruits;
• 800 grams of sugar;
• half a teaspoon of citric acid;
• a pinch of vanillin.

How to prepare: Wash the pears, cut them into slices and remove the seed box. The peel will be crushed in a meat grinder, so it does not need to be removed. Then pass the fruit through the device. You can repeat the action if necessary. Place the gruel in a saucepan, add all other ingredients. Give it time to brew. Place on the fire and boil. Skim off the foam during cooking. Boil the mixture over low heat for half an hour. Pour into jars.

In a slow cooker

Modern kitchen devices are the best option for making various winter preparations or simply aromatic pear treats. Cooking in a slow cooker is an elementary process. It may take several brews to thicken. Ingredients:

• 1.5 kilograms of pears;
• 600 grams of sugar;
• teaspoon of citric acid;
• 150 grams of water.

How to prepare: wash, peel and cut the fruits. Place in the bowl of the device and sprinkle with sugar. Turn on the “Heating” mode and wait for complete dissolution. Add water and activate the “Extinguishing” mode. Automatic mode is set for half an hour. Grind the softened fruits in a blender or rub through a sieve. Place back in the slow cooker and simmer for another 20 minutes. Transfer to sterile jars.

With apples

If you cook a fragrant delicacy from pears with the addition of an apple, you get the perfect combination of fruit taste and beneficial properties. The ingredients are taken in equal proportions. Apple pectin will add thickness. You can add spices to enhance the flavor. Ingredients:

• 1 kilogram of pears;
• 1 kilogram of apples;
• a pinch of vanilla;
• 600 grams of sugar.

How to prepare: cut the fruit and remove the seeds, leaving the skin on. Cut the fruit into medium pieces and transfer to a cooking container. Boil with the lid closed for 10 minutes until soft. Cool and grind through a sieve or blender. Place sugar in a container and wait for the grains to dissolve. Simmer over low heat for another half hour.

With lingonberries

It is better to cook jam with the addition of lingonberries from sweet varieties of pears. Regarding the second component, even frozen berries will do. Ingredients:

• 1 kilogram of pears;
• 500 grams of lingonberries;
• 800 grams of sugar;
• vanillin.

How to prepare: place the processed ingredients in a cooking container. Sprinkle with sugar and boil. Simmer for 10 minutes. The foam should be removed. Cool and grind the mixture. Add spices and boil the jam for another half hour. Repeat the procedure one more time. Roll into jars.

With lemon

Not only tasty, but also a thick delicacy can be obtained by adding lemon. Ingredients:

• 800 grams of pears;
• one lemon;
• 500 grams of sugar.

How to prepare: Grind the pears in a blender and boil for 10 minutes. Add lemon zest and lemon pulp, previously crushed. Boil over medium heat for another 20 minutes. Cool and repeat the process. Roll up.

In the oven

Properly cooked fruits in the oven retain more useful elements. Ingredients:

• 1.3 kilograms of pears;
• 600 grams of sugar;
• glass of water.

How to prepare: cut the prepared fruits into small pieces, place in a container, add water. Boil for 15 minutes, cool, and then chop in an accessible way. Add sugar and wait for it to dissolve. Cover the container with a lid and place in the oven; boil at 250 degrees. Reduce to 100 degrees and leave for an hour and a half. Roll up.

Pear jam is another delicacy! It's just so hard to tear yourself away from him.

Hence the conclusion: you need to do a lot, a lot! It's good that there are so many wonderful recipes.

Pear jam - general principles of preparation

The most delicious jam with the perfect texture is made from hard and slightly unripe pears, but soft fruits can also be used. The fruits are cut into pieces, crushed with a blender or ground through a sieve after pre-cooking. Then sugar and other ingredients are added to them.

What can you add to pear jam:

Apples, citruses and other fruits;

Cinnamon, vanilla and other spices;

Gelatin.

You can prepare the delicacy on the stove. But more and more often you can find recipes for a slow cooker. If you have a “Jam” program, you can use it for cooking. Or they combine baking and stewing programs. The cooking time directly depends on the juiciness of the pears and it is impossible to determine it accurately. If you are satisfied with the consistency, the jam is ready!

A simple recipe for pear jam

A version of the lightest and simplest pear jam with citric acid. Fruits are ground in a meat grinder.

Ingredients

550 g sugar;

1 kg of pears;

4 g lemon.

Preparation

1. Cut the pears into pieces, discard the cores.

2. Twist the slices through a meat grinder, combine with granulated sugar, stir and leave for a couple of hours.

3. Place on the stove and cook for a quarter of an hour. Set aside and let the mixture stand until it cools.

4. Put it on the stove again, add citric acid, and boil the delicacy for about half an hour.

5. We look at the thickness, if the jam begins to stretch behind the spoon, and a drop does not spread on the saucer, then you can turn it off.

Pear jam for the winter “Lemon flavor”

Recipe for a very aromatic winter pear jam with lemon. If the citrus is large, then one is enough. You can take two small lemons.

Ingredients

3 kg of pears;

1.5 kg sugar;

200 ml water.

Preparation

1. Cut the washed pears into arbitrary slices, put them in a saucepan, and add a glass of water to them.

2. Place the pears on the stove and cook covered for 10 minutes.

3. Wash the lemon and cut into pieces. You need to remove all the seeds from the citrus.

4. Remove the pears from the heat; they should be soft. Cool slightly, add citrus pieces to the fruit and blend everything together with a blender.

5. Add granulated sugar and stir. It is advisable to let the mixture sit for a while so that the sand dissolves. Otherwise, small grains on the walls of the dish may burn, the jam will turn out dark and have an unpleasant aroma.

6. Place the treat on the stove and cook without a lid over moderate heat for about 45-50 minutes. We achieve the desired thickness, do not forget to stir regularly.

7. Pack into jars. Cool, remove the pear jam for storage.

Pear jam with gelatin “Velvet”

A recipe for thick, velvety pear jam with gelatin, you can call it jam. A special feature of the delicacy is its unusual jelly consistency. Gelatin is used as ordinary powder or instant gelatin.

Ingredients

1 kg of pears;

0.5 kg sugar;

0.5 lemon;

Cinnamon, vanillin;

200 ml water;

1 tbsp. l. gelatin.

Preparation

1. Cut the pear into pieces, add 100 ml of water, simmer over low heat until soft. Leave to cool.

2. Soak gelatin in 100 ml of water. Let it swell well. Usually the time is indicated on the packaging.

3. Softened pears need to be rubbed through a sieve.

4. Add sugar to the puree and place on the stove.

5. After boiling, pour in lemon juice and cook the jam for 10 minutes.

6. If the delicacy is being prepared for the winter, then the jars need to be processed and kept at hand. Same thing with lids.

7. Add vanilla and cinnamon to the boiling jam.

8. Add gelatin, stir quickly and immediately turn off. If you let the mixture boil over, the texture will not be what you need.

9. Pour the pear jam into sterile jars, constantly stirring from the bottom. We close quickly.

10. Place the containers upside down, wrap them with something warm on top, let them sit until the jars have cooled completely, then turn them over to their natural position and transfer them to storage.

A simple recipe for pear jam in a slow cooker

A wonderful way to prepare a sweet treat from pears. It can be consumed immediately or stored. Instead of lemon, you can take diluted acid, a third of a teaspoon and 30 ml of water is enough.

Ingredients

1 kg of pears;

1.5 cups sugar;

0.5 lemon.

Preparation

1. You don’t have to peel the pears for this jam, but without the skin the delicacy is more tender. Look by variety. If the peel is hard, it is still better to remove it.

2. Grate the pear pulp on a coarse grater and mix with sugar. Immediately place all this in a multi-cooker saucepan.

3. Pour lemon juice over it all. You can add a little zest, but only well-chopped, there should be no large particles in the jam. Or use an acid solution.

4. Close the multicooker. We set the stewing program for two hours. Check periodically and stir.

5. If the pears are watery or just very juicy, the thickness of the delicacy is not satisfactory, you can switch to baking at the end, keep the jam in this mode for about half an hour, just do not forget to stir.

Pear jam for the winter “Vitaminka” with lingonberries

A recipe for amazing pear jam for the winter, which differs not only in taste, but also in its vitamin composition. It is best to use fresh lingonberries for this. But if this is not possible, then a frozen product will do.

Ingredients

1 kg pear;

0.5 kg lingonberries;

1 kg sugar;

2 star anise;

130 ml water.

Preparation

1. Cut the pears into pieces, simply wash the lingonberries and let the water drain; it is not necessary to dry the berries.

2. Mix a glass of sugar with water, put it on the stove, and cook the syrup. Add star anise, which will give the delicacy a special twist.

3. Mix the rest of the sugar with pears and lingonberries.

4. Add the prepared pieces with sugar to the syrup and stir.

5. Squeeze lemon juice. But you can chop the whole citrus, remove the seeds and add it to the total mass.

6. Cook the jam for 45 minutes.

7. Remove from heat. Puree the mass with a blender.

8. Place the lingonberry-pear delicacy on the stove again and cook until the desired thickness.

9. If the consistency suits you, then simply let the mixture boil well, boil for one minute and you can put it in jars.

Pear jam with apples

Another popular addition to pear jam is apples! We choose sour varieties. They will ideally dilute sweet pears, add sourness, and make the taste more interesting.

Ingredients

1 kg apples;

1 kg of pears;

0.8 kg sugar.

Preparation

1. Cook the fruit. To do this, cut the apples and pears into pieces, without removing the skin.

2. Throw everything into a saucepan, pour a glass of water, boil until soft. Definitely under the lid.

3. Remove from heat and let cool slightly so as not to burn your hands. But the mass should not be cold. We rub the fruit through a sieve to obtain a soft and homogeneous puree.

4. Mix the fruit with sugar, let the grains dissolve a little, and put the jam on the stove.

5. Cook the jam for 30-35 minutes. After cooling, the mixture will become thicker due to the pectin in the apples.

A simple recipe for pear jam with oranges (in a slow cooker)

Another version of pear jam, designed for a multi-cooker saucepan. The amount of vanilla and cinnamon can be adjusted; if you don’t like something, don’t add it.

Ingredients

2 kg of pears;

2 oranges;

1 bag of vanilla;

1 tsp. cinnamon powder;

1.2 kg sugar;

Juice from 1 lemon.

Preparation

1. Twist the pears through a meat grinder along with the peel, add sand to them, stir. Leave for half an hour.

2. Remove the zest from the oranges, peel the pulp, discard the seeds and white skins. We twist the citrus pulp and zest and send it to the pears.

3. Squeeze lemon juice into the total mass.

4. Add vanillin along with cinnamon powder and stir.

5. Turn on the baking, cook the jam for exactly thirty minutes.

6. Switch to stewing mode, cook for another 1.5 hours.

7. Pour the pear and orange delicacy into jars and roll up. Or just cool it and put it in the refrigerator.

Pear jam for the winter with pieces

If you have both soft and hard pears, you can prepare a delicacy according to this recipe. The jam turns out interesting and very tasty.

Ingredients

1 kg soft pears;

0.5 kg hard pears;

1 kg sugar;

Preparation

1. Cut the hard pears into centimeter cubes, pour in lemon juice, and set aside for a while.

2. We trim soft pears and get rid of cores. Use a blender and mix with sugar.

3. Place the pear mass on the stove and let it boil.

4. Add the pears cut into pieces and cook everything together for about 45 minutes.

5. Determine readiness piece by piece. They should be cooked through and not remain raw.

6. Place the jam and pieces into jars and put the pear preparation away for storage.

Everyone knows that jam needs to be placed in sterile jars. But you can do it another way: put the delicacy in clean and dry jars, put it in the oven, heat until a baked crust appears on top, but be careful that the delicacy does not start to burn. Remove, cover or roll up.

At least 50% sugar is added to the jam. The calculation takes into account peeled fruits without cores.

In jam you can replace some of the sugar with honey, which goes well with pears. The delicacy will be incredibly fragrant. By the way, this is a wonderful way to use up candied honey.

Ingredients required for making pear jam

• Ripe pear - 1.5 kg.
• Granulated sugar - 700 gr.
• Purified water - 100 gr.

The end of summer and the beginning of autumn coincides with the ripening time of the most famous fruit, after apples, pears. Due to their good yield, low calorie content and rich composition of vitamins, pears are among the most desirable and healthy fruits. That is why many housewives are in a hurry to prepare delicious preparations for the winter from pears. The fruit itself has a sweet taste and a refined pear aroma, which persists even after heat treatment. All kinds of preserves, jams, compotes and jellies are prepared from pears. In addition, pears are often combined with apples and quinces, resulting in excellent pear assortments. A jar of pear delicacy opened on a winter evening will delight your household over a cup of tea.

We offer you a simple recipe with which you can prepare delicious pear jam without much time.

How to cook pear jam

You can make pear jam from any type of pear (small and slightly bruised fruits are suitable). First of all, you need to wash the pears and peel them. If this is not done, the puree will not be clear enough. So if you want to get jam of a beautiful amber color, you need to peel the pear.

Cut the peeled fruits into small pieces and place them in a bowl where the jam will be cooked. Pour enough water into the pear and put it on the fire. So that you don’t have any questions about how to cook jam, cook it over low heat under a lid. The cooking time depends on the type of pear; it needs to be well boiled. It took me 45 minutes to cook.

The boiled pear needs to be ground through a sieve or chopped with a blender. In my version, a sieve is used. The main thing is that you get a homogeneous mass.

Place the pureed pear mass on the fire, bring to a boil, add the amount of sugar and cook until boiling, stirring constantly. Reduce the heat and cook the jam over very low heat, otherwise there is a risk of getting a burnt product. Cooking time from the moment of boiling is 15 minutes.

After time has passed, remove our jam from the heat; at first glance it may not seem too thick. However, after it cools down the consistency will thicken.

Place the hot jam into clean, sterilized jars and seal them for storage.

This recipe is very simple, the jam is prepared in one day. Enjoy your meal!