Fresh pear jam. Step-by-step instructions for a simple recipe for thick pear, cinnamon and vanilla jam for winter

Pear jam, a recipe for which can be found in every family, is appreciated for its aroma and taste. Both adults and children are happy to eat this juicy fruit treat in winter. Housewives who love to experiment add various spices, lemons, oranges and even nuts to pears. Depending on the resulting set of ingredients, the taste of the jam takes on a new hue, sometimes quite unexpected. Below are several recipes for this fragrant delicacy.

Pear jam (classic recipe): ingredients

The unadulterated version of the treat is most often made with the preservation of whole fruit pieces. Pear jam in slices, the recipe for which is described below, is best made from hard fruits. Soft fruits can lose their shape and can be left for jam. In this case, you should not take pears that are not yet ripe, since they have a less pronounced taste and aroma.

Recipes often ask to peel pears. It is convenient to do this after blanching. Whole fruits are first immersed in boiling water for a few seconds, and then in ice water. After this procedure, the skin is very easy to remove.

The amount of sugar varies depending on the sweetness of the fruit. As a rule, take from 0.5 to 1.5 kg per kilogram of pears. If the jam is supposed to be stored in a refrigerator or basement, then the amount of sugar can be reduced to the specified minimum. In order for the workpiece not to disappear at room temperature, it is better to take at least 1 kg of sugar.

Classic Recipe: Cooking

A simple recipe for pear jam assumes the same amount of sugar and another 150 ml of water for one kilogram of fruit. The fruit must be washed, peeled if desired, and then freed from the seeds and cut into pieces. It is better to make the slices not too thin - about 1–2 cm. In this case, they will retain their shape during the cooking process.

Syrup from water and sugar is cooked separately. The mixture is heated until all the grains are dissolved. In the process, you need to remove the foam. Then prepared slices are lowered into the water. The pears are boiled in syrup until they become transparent. The finished jam is laid out in sterilized jars and covered with lids. It is best to store it in a cool place.

This is how quick pear jam is cooked in slices. The recipe can be slightly changed. The slices need to be covered with sugar and left overnight. During this time, the pears will give enough juice and you will not need to use water. As in the previous case, the delicacy is considered ready when the slices become transparent.

Pear + apple

One of the most popular mixed jam options is made with apples and pears. For a treat you will need:

pears - one kilogram;
apples - one kilogram;
sugar - one kilogram.

Fruits are cleaned of leaves and twigs, washed and, if necessary, peeled off. The seeds also need to be removed. Apples and pears are cut at will, large or small, covered with sugar. It is best to prepare the ingredients in the evening so that the fruit has time to give juice overnight.

Preparation

Apple and pear jam is a recipe that involves cooking in one of two ways. The first allows you to complete the process in one go. In this case, the delicacy is cooked for 40 minutes. It is considered ready if the drop does not spread over the surface of the saucer. In the second version, the delicacy is cooked three times, about 5-7 minutes after boiling. In the interval between approaches, it should completely cool down. Usually it is left to do this for eight or ten hours.

The finished jam is laid out in sterilized jars. You can store it at room temperature. In winter, the delicacy is good to use as an independent dessert or as a filling for pies, pancakes and buns.

With aromatic additives

The recipe for pear jam with lemon is no less popular. Sometimes only the juice of fragrant citrus is added to the delicacy, often zest and pulp are also used. Lemon combined with cinnamon is a great companion for mixed apple and pear jam. Citrus pulp is added just before placing the mixture on the stove.

If the jam is prepared in several stages, it is better to add cinnamon before the last one. Moreover, the ideal option is to grind the spice right before use. This will make the cinnamon more noticeable and not be lost behind the pear and lemon. Ready-made, ground spices from the store lose most of their aroma during the cooking process. This isn't just about cinnamon. You can add ginger, vanilla and even pepper to pear jam, the recipe for which is given above.

With orange and nuts

What other ingredients can you add to delicious pear jam? The recipe below is distinguished by an unusual set of products. In addition to pears, sugar and lemon, it uses orange and nuts, as well as raisins. This flavor combination will delight everyone who gets tired of traditional dishes during the winter.

For a kilogram of pears you will need:

lemon - 1 pc.;
orange - 2 pcs.;
sugar - about 1 kg or a little more (the exact amount will be clear after preparing the main ingredients);
nuts (almonds or walnuts) - 200 g;
raisins - 200 g (it is best to take light ones).

Making jam with nuts

Pears must be washed, peeled and coarsely chopped. Lemon and oranges should first be doused with boiling water. This will make them more flavorful. Citrus fruits are also cut into rather large pieces, and then all the seeds are removed from them. The prepared ingredients must be passed through a meat grinder or chopped with a blender.

The resulting mixture is weighed. Then the same amount of sugar is measured. It must be mixed with mashed potatoes and left overnight.

The next morning, you need to prepare the raisins. It is poured with boiling water and left for a while. Prepared raisins are added to mashed potatoes and everything is put on fire. The jam is stirred and brought to a boil. Then the heat is reduced and the treat is continued to cook for about forty minutes. The jam should not be left unattended. Stir it periodically, remove the foam from its surface.

Chop the nuts to the desired state. The larger the size of the pieces, the more noticeable their presence will be. Nuts are added to the jam three minutes before cooking. The hot treat is laid out in sterilized jars and closed.

Pear jam for the winter: a recipe with poppy seeds

The delicacy acquires no less interesting and unusual taste when adding poppy. For half a kilogram of pears, the following is taken:

about 125 g of sugar;
2 tablespoons lemon juice
1 rounded tablespoon of poppy seeds.

If the pears have thick and rough skins, it is best to peel them. The fruit is cut into cubes or wedges. During the cooking process, half of the pears are chopped into mashed potatoes, and half remains in the form of larger pieces.

Making poppy seed jam

The pears are covered with sugar, one spoonful of lemon juice is added to them and left to give juice. Then the mixture is put on fire. At this point, you can add half a vanilla pod to the treat: it will make the taste even more interesting.

Poppy must be fried in a dry frying pan before adding. He will be ready in three minutes. During this time, the poppy must be stirred.

After 20 minutes, half the pears are chopped in a convenient way (using a blender or meat grinder). The resulting puree, along with the poppy seeds and another spoonful of lemon juice, are returned to the pan. Another 10 minutes on the fire and ready-made pear jam can be poured into prepared jars. The recipe, like all the previous ones, is quite simple and does not require much effort.

Basis for sauces

Pears can be a staple ingredient in more than sweet foods. Like apples, they go well with meat dishes. Pear puree is used as a base for sauces. Their taste, flavored with spices, makes the usual second courses sound in a new way.

One of the options for the preparation, which in winter can become the basis for the sauce, involves adding pepper to the pears. It is prepared in the same way as pear jam with slices (recipe for the winter). The amount of sugar can be reduced to 0.5 kg or even 0.3-0.2 kg per kilogram of fruit. In this case, you will need to store the workpiece in the refrigerator.

You will need one tablespoon of spice per kilogram of pears. It is better to use pink pepper or a mixture of white, pink and black. You need to grind the spices just before adding them - this way they will retain their properties during the cooking process. Pour pepper a few minutes before cooking.

The resulting jam can be chopped to a puree state. In winter, you can use it to prepare seasonings for meat or spicy desserts with an unusual taste.

Wholly

Many housewives prefer not to cut pears that are small in size. Whole fruit jam is prepared in much the same way as chopped fruit jam. In order for the pears to become soft and give some of their aroma and taste to the syrup, they should be pierced in several places with a knife, toothpick or fork.

For such a jam, sugar is taken in the same amount as the main ingredient. To prevent burning, water is added to the pan (about 0.5-1 glass per kilogram of fruit). You can add spices to the treat for flavor. Carnation goes very well with pears (just add two or three buds).

Jam can be cooked in one step or in three. It is important to remember that fruits should not be mixed too actively, as this can cause them to lose their shape. Whole pears in winter can be not only a separate dessert, but also a great decoration for cakes or pastries.

Pear jam with orange, a recipe for a fragrant delicacy with lemon, mixed preparations with the addition of apples - there are a lot of options. You can add melon, peaches or bananas to the classic composition. Of the spices, pears are "loved" in addition to cinnamon, vanilla and pepper, and saffron, turmeric, ginger and anise. An interesting flavor combination is obtained when mint is added to the jam. There are even recipes for milk-based pear blanks. In a word, there is practically nothing to limit the fantasy here. However, you can act differently: prepare classic jam for the winter, and add other ingredients to it already in the process of eating. Thus, you can discover new flavors and stock up on jam according to your own recipes next summer.

This delicious homemade pear and lemon jam is also very beautiful: elastic slices in a transparent golden syrup. Lemon is needed to give the syrup a beautiful color and aroma. The new pear-lemon scent is unique and unforgettable. The technology for preparing such a sweet piece is somewhat complicated, but the result is worth it. To make the pear and lemon jam transparent, you should remember that the first four times you cannot boil the jam, otherwise the syrup will become cloudy and the slices will become soft. All the details of making jam in a step-by-step recipe with a photo.

When starting to prepare, stock up on:

1 kg of Limonka pears;
400 grams of sugar;
2 lemons.

How to make pear and lemon jam

We wash the pears in a large container to remove all dust and dirt from their surface.

Cut good pears into slices, do not remove the peel. She won't bother us. Pour pears and sugar, cut into slices, into the bowl.

Shake the basin so that the sugar evenly covers the pear pieces. We leave this fruit and sugar splendor for 4 hours.

We put a basin on the fire, cook until the first bubbles appear, indicating that the mixture is boiling. We set our jam aside for 8 hours.

Add the lemons cut into cubes with the peel.

Again we repeat heating to the brink of boiling. Set aside this lemon-pear mixture again.

We carry out 4 such cycles of bringing to a boil.

For the fifth time, we need to boil the jam. We boil it and cook for at least 15 minutes.

We lay out the jam in sterile jars.

It is very convenient to stack the slices with a wooden spatula. It also needs to be processed so as not to become a source of microbial contamination of the cans.

We roll up our transparent pear and lemon jam.

We put rows of cans on a towel, wrap them with a blanket or something else warm.

They should cool down wrapped up. After that, we simply move our bright pear jam to the cellar.

In winter, you can simply drink a delicacy with tea for pleasure, or you can eat it with pancakes or bake sweet pies. The choice is wide, for an amateur! 🙂

Pear is a storehouse of vitamins, organic acids, mineral and biologically active substances. It is used in the treatment of various diseases. During heat treatment, it practically does not lose its healing properties. From this we can conclude that pear jam is one of the healthiest desserts in winter.

The pear delicacy is beautiful in appearance, very aromatic and has a rather specific taste. It can be served with tea, added to baked goods, combined with other desserts (dairy, cottage cheese, etc.)

Amber jam from pears to wedges

The best way to make a dessert is the classic recipe. The following ingredients are required:

pears - 1.25 kg;
sugar - 1.25 kg;
1 glass of water (200 ml).

Food preparation

An important stage in the cooking process, on which the quality of the cooked dish will depend.

1. For cooking jam, fruits of the same variety, of the same degree of maturity, should be selected, rejecting both unripe and overripe.
2. The pear must be thoroughly washed, placed on a sieve, and kept for 10-15 minutes, so that water from the glass fruits and they dry out a little.
3. Cut into small slices (3-4 cm).
4. Prepare cooking utensils - a bowl made of copper or stainless steel, preferably with a thick bottom.

Cooking sequence - secrets of amber syrup

First you need to prepare the syrup: pour water (1 glass) into a saucepan, when it boils, add sugar and stir until completely dissolved.

Pour the washed, peeled, sliced pear into the dishes prepared for cooking, pour over it with ready-made syrup (hot, only from the fire). Leave the pear for a while so that the slices are soaked. The entire mass must cool completely. After that, the container should be put on the stove, boil for about 7 minutes, be sure to over low heat, remove again and cool. This process must be repeated several times.

The last operation is to give the pear slices a transparent, amber color. The jam is sent to the stove, but now for 1 hour. Cook over low heat, you need to monitor it and stir constantly. Once finished, the dessert is ready to eat.

Important! You cannot use overripe fruits, otherwise you will not be able to cook an aesthetically beautiful, amber-colored jam with whole slices. The fruit can be sorted to the side and then made into a jam.

Pear jam with orange without water

The pear itself is sugary sweet, so it goes well with citrus fruits. The original recipe with the addition of orange will emphasize the individuality and good taste of the hostess.

To prepare this dessert, you need the following products:

pear fruits - 1 kg;
sugar - 0.8 kg;
orange - 1 pc.

Cooking process

The pear should be washed, cored, cut into slices (2-3 cm). Pour over the orange with boiling water, remove the seeds and cut into half rings.

You will need dishes, preferably with a Teflon coating, if there is none, a stainless steel frying pan or stewpan with a thick bottom will do.

Prepared oranges and pears should be placed in the chosen dish, covered with sugar and gently stirred. Put the container with fruit on the stove, heat it for about 10 minutes. Dessert should be given a "rest", leaving it to the side for 8 hours. Repeat this procedure one more time. Hot jam can be poured into sterilized jars and rolled up.

Pear jam in a slow cooker

The miracle oven - an assistant to all housewives - will help to cope with jam quickly and easily.

To make the jam, you need only 2 ingredients:

pear - 1 kg;
granulated sugar - 0.8 kg.

Recipe

The fruits of the pear should be washed, removed the stalk, core, cut off the peel, cut into small slices and placed in a slow cooker. It is necessary to add sugar, turn on the "quenching" mode for 1 hour. After this time, the pear will let out quite a lot of juice and the sugar will completely dissolve in it. The brew will need to be turned off for 2 hours. Heat the cooled ingredients again for 15 minutes in the "steaming" mode. In this case, the lid should not be closed tightly, we leave a small gap so that the steam can escape.

After the time has elapsed, the mass should be mixed and set aside for 2 hours until it cools completely. Then you need to squeeze 2 tablespoons of juice out of the lemon. After that, on the same mode, cook for 15 minutes, cool (2 hours). If all the processes are done correctly, the jam should thicken significantly by this time. And again, without changing the mode, you need to set the multicooker timer for 15 minutes, but this time stirring around the walls and bottom, preventing the fruit slices from burning.

When the process is over, the jam can be rolled up or served.

Pear and apple jam

Only pear and apple jam can be tastier than pear jam. The addition of a new component gives the jam an interesting taste and aroma.

To make pear jam you will need:

apples and pears in equal proportions - 1 kg;
sugar - 1 kg;
lemon juice (1/2 lemon);
halves of walnuts - 200 gr;
vanillin optional.

Classic recipe

A step-by-step example of cooking jam is as follows:

1. Fruits must be carefully sorted, rinsed under running water and discarded in a colander to glass the water.
2. It is necessary to remove the core, the stalk, cut the fruits into equal small slices, prick the pear pieces with a wooden stick or fork.
3. Prepared products for cooking, as well as nuts, put in a bowl or pan in layers, sprinkling each layer with sugar. When all the products have taken their places, you need to gently shake the container to distribute the sugar evenly.
4. The prepared mass should be left for 5 hours, covered with a kitchen towel. The fruit must absorb the sugar and juice.
5. The container with the future jam is required to be placed on the stove, when the syrup boils, reduce the heat to a minimum and simmer for another 15 minutes.
6. After completing the manipulation, do not touch the jam for 8 hours. This procedure should be repeated 3 more times.
7. For the last heat treatment, add the desired amount of vanillin and lemon juice.
8. Now you need to let the jam cool well, then it should be poured into sterilized jars and sent to other preserves in the cellar.

How to determine the quality of cooked jam:

The syrup should be transparent, colored in the color typical of pear fruits, without any brown tinge, and also thick enough, slowly drain from the surface of the spoon, not exceed the amount of fruit in volume - everything should be equal. If the hostess does not follow the recipe during cooking, adding less sugar than it should be in order to save money, or does not stand the required time during cooking, the jam will ferment or become moldy.
Pears should be washed, dried on a waffle towel, cut in half and core removed. If the peel is thick, you should get rid of it, if it is thin and beautiful, you can leave it. The fruits are cut into large slices and laid out in cookware prepared for cooking.
Syrup should be prepared separately - it is cooked from water and sugar (mix the ingredients, cook, stirring, until the sugar is completely dissolved). When the syrup is ready, you need to pour it into the prepared bowl with pears, immediately add a cinnamon stick there and set aside for 3 hours so that the pear lets out the juice and is saturated with the sugar mass.
After the time has elapsed, put the container with the fruits on the fire and boil for 7-10 minutes, be sure to remove the foam. Set aside and cool - do not touch for 5 hours. This procedure is repeated at least 2-3 times. To make the pear jam thicker, you do not need to cover with a lid, the moisture must evaporate.
The last operation: on low heat for 30 minutes, bring the dish to readiness, at the end, add citric acid to taste (lemon juice can be used) and vanillin, remove the already unnecessary cinnamon stick. Pear jam with cinnamon is ready, you can treat loved ones or canned in jars and hide in the cellar, away from heat and sunlight.
From the provided simple recipes, it is easy to make a delicious preparation for the winter at home and to please your loved ones on cold evenings with the fruits of a warm summer.

Pear jam recipe many housewives have, but we want to offer you several original and very tasty options that you will definitely like. If you are preparing a treat for the first time, then our tips will also come in handy. Let's start with them.

How to make pear jam

Choosing the fruits.

For the preparation of sweet treats, it is necessary to choose fruits with dense pulp. The most popular varieties are duchess and lemon. However, you can take other varieties, the main thing is that the fruits are not overripe. Collect pears with firm skin. Rinse them thoroughly, remove the stalks and core, chop them into cubes or wedges. Cut off all rotten spots and dark spots.

Cooking utensils.

For cooking jam, it is better to choose an aluminum or copper bowl. In such containers, it does not burn and does not stick. Rinse jars for preparation thoroughly and scald with boiling water. You can also heat them up in the microwave or over steam. Also prepare a frothy plate and a wooden spatula for cooking.

Pear jam for the winter

Ingredients:

Water - 2 glasses
- sugar - 2.4 kg
- pear - 2 kilograms

Preparation:

Prepare the fruits, cut them, put them in a cooking bowl. Add sugar, smooth over the surface. Chop the fruit in several places with a fork. Leave it on for a few hours for the juice to appear. If the variety of fruits is not very juicy, then add water to them. Place the basin on the stove, bring to a boil. Reduce the fire, boil the mass for an hour. Stir it several times during this time.

Pear jam with lemon

Ingredients:

Pears - 2 kilograms
- granulated sugar - 2.5 kg
- lemon - 3 pieces

Preparation:

Wash the fruit thoroughly, clean it from dark places, stalks, cut into large cubes, put in a container. Pass the lemon through a meat grinder. Also pass the lemon through a meat grinder, send there. Cover the fruit mixture with sugar, let it brew for 3 hours. Be sure to poke the fruits with a fork so that they let the juice out. After soaking the sugar with juice, stir the mixture, put the mass on the stove, bring to a boil, leave for an hour over low heat. Stir the mass, pour it while still hot into prepared containers, seal it tightly with lids, put it under the blanket until it cools. ready!

Delicious pear jam

Required products:

Water - 1.5 liters
- almonds - 120 g
- vanilla -? teaspoon
- sugar, pears - 2 kg each

Cooking steps:

Prepare the fruits, peel, cut into slices. Pour water into the cooking container, lower the prepared food there. Boil for 3 minutes, drain the water into another container, add sugar, boil the syrup. Pour the pieces of pears with the prepared syrup, leave for several hours in this form. Put the jam on the fire, boil it, reduce the heat, boil the workpiece for 10 minutes, let it brew again for 4 hours. Over the next time, boil the mass for 20 minutes. Add chopped almonds and vanilla ten minutes before the end of cooking. Wrap the workpiece until it cools.

Pear and apple jam

You will need:

Apples, pears - 1 kg each
- granulated sugar - 2 kg
- sprigs of mint - 3 pieces
- citric acid - a teaspoon

How to cook:
Wash the fruit, free it from rotten places, the middle and stalks, cut into cubes, put in a saucepan, cover with sugar. Poke the fruits with a fork, leave for one night. If the fruit is dry and does not give the required amount of juice, then you can add a little water. Stir the mass, put it on the stove. Boil the delicacy, boil over low heat with regular stirring. Cook for an hour and a half. Twenty minutes before the end, dip the citric acid into the mixture, stir well. Place the washed mint sprigs, but be careful not to drown them in the mass. Before pouring the workpieces, they must be removed. Pack the workpiece in jars, seal, cool, transfer to a cool place.

Try this option as well.

Pear jam with orange.

You will need:

Sugar - 2.2 kg
- pears - 2.2 kg
- oranges - 3 things

Preparation:

Wash the pears, peel from the middle, chop into slices, put in a container. Peel the orange, cut into cubes. Cover the fruit mass with sugar, stick it with a fork, leave the workpiece overnight. Put the mixture on the stove, bring to a boil, boil for an hour and a half over the fire, stir regularly, while removing the foam. Pour the finished delicacy into hot jars, close the lid tightly. The fragrant blank is ready!

How do you like that?

How to make pear jam.

You will need:

Light grapes - 520 g
- pears - 1.5 kg
- dry white wine - 220 ml
- granulated sugar - 155 g
- cinnamon - a coffee spoon
- a sprig of lavender

Preparation:

Cut the peel from clean fruits, remove the center. Chop the pulp into wedges. Mix sugar with wine, let it boil, stir until sugar dissolves. Add cinnamon and fruit, cook over low heat for 15 minutes. As soon as the jam has cooled, put the pan on the fire again, bring the contents to a boil, put a lavender twig, boil for 5 minutes. And the final approach. As soon as the workpiece has cooled, take out the lavender twig, boil the mass, and pack it in sterile jars.

Try to cook the same

Lingonberry jam with pears.

Ingredients:

Hard pears - 2.8 kg
- granulated sugar - 2 kg
- lemons (juice and zest) - one and a half kilograms
- lingonberry - 1.5 kg

Preparation:

Wash the lingonberries, discard them on a sieve. Cut the middle out of clean, peeled pears. Do this in such a way that the ponytails remain intact. Do not throw away the pear peel. Chop the pulp into wedges. Cut the zest from the lemons, squeeze the juice, sprinkle the fruits, transfer to a deep vat or bowl, cover with foil, let it "rest". Put lemon zest, lingonberries, pear peelings in a separate saucepan, fill with water (600 ml). As soon as the liquid boils, reduce the heat, cover the dishes with a lid, cook with regular stirring for about 20 minutes. Make sure that the lingonberries turn into gruel. Cool the resulting mass, pass through a small strainer, put in a container in pears, put sugar, put on the stove. Stir all this until the sugar is completely dissolved, boil for half an hour, remove the foam until the jam thickens. Pour the finished workpiece into a prepared container, seal it tightly.

How to choose and prepare pears for jam

To make the jam beautiful in appearance and tasty, they must be sorted out before cooking. The most the best fruits are considered those that have already ripened, but have not yet had time to overripe. The variety of pears, as well as their size, can be any. But still, it is best to choose juicy fruits that have a sweet aroma, then less sugar will be required for making jam. If the hostess has a desire to give the jam some special taste or smell, then you can add other fruits to it. It can be lemon or citric acid, almonds, oranges and other foods.

But every time recipe for cooking with such ingredients will change, so you should be careful with experiments. If you add a little citric acid to the jam, then the pear jam will no longer be sugar-coated and will have a sour taste. Before you start cooking, you need to do the following:

How much such jam needs to be cooked will depend on the variety and on the ripeness of the fruit, but most often it is about 1-1.5 hours. It is still better to cook a tasty treat in two stages, ensuring that it cools completely in between.

What kind of utensils do you need to make a pear dessert? What taste the jam will have even dishes can affect in which it is cooked. The best is aluminum or copper cookware, preferably wide. This will allow the jam not to burn or stick to the walls, and to preserve the natural honey aroma. It is still better to store the jam in jars, which must be washed well, scalded with boiling water, or sterilized thoroughly.

Usually when cooking any jam foam appears on its surface, which is removed with a special wooden spatula or spoon. To close already spilled jam in jars, it is necessary with tight lids. It is better to store it in a dark and cool place, since pear jam tends to change color and ferment.

A simple recipe for pear jam for the winter

There are many cooking recipes for making pear jam:

Classic.
Lobules.
Transparent.
Amber.
Five minutes.
Entirely.
With lemon.
Other.

But still, always follow cooking instructions of each recipe, maintain proportions, which will help to achieve the desired result. Many housewives want to know how to prepare pear jam for the winter with a simple recipe. To cook it, you will need the following products:

The fruits are pre-sorted, peeled and cut into slices. They fold into one pan, in which they will cook, and in another saucepan it is worth preparing the syrup: pour sugar with water and put on moderate heat. The foam is constantly removed from it, and it will be ready only when the sugar is completely dissolved. It remains to pour this syrup over the fruit and bring it to a boil again, and then pour it into the jars. Appetizing jam is ready!

Quick jam from pears Five minutes - you will lick your fingers

This versatile fruit can be prepared in any way and can be used to carry out all kinds of culinary experiments. If you think that pear jam in slices should be made by cooking for many hours, then you are wrong. A delicious delicacy can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit.

Spicy pear jam can be easily used as a liquid sauce for a meat dish.

Ingredients for the Five Minute:

pear tree fruits - 1 kg;
granulated sugar - 1 kg;
water - 0.5 tbsp.

A gummy treat is made like this:

We process the fruits of the pear tree, cut into very thin slices. We cook the syrup separately: dissolve the sugar in water, remove the foam that forms on top during cooking. Put pear slices in the finished sweet mixture and cook until the consistency becomes transparent. Pour marmalade jam into pre-prepared jars, roll up.

Amber jam from hard pear slices - a recipe with a photo

Pear jam rolled up for the winter according to this recipe with a photo turns out to be very attractive in appearance. Due to three times boiling, the syrup acquires an amber color and pleasant thickness, and dense slices are qualitatively saturated with sugar and become like candied fruits. The step-by-step instructions describe in detail the process of creating a homemade treat, and the video clearly describes each action and helps to master the method of making hard pear jam in slices even for novice housewives.

Required ingredients for Amber Pear Jam Recipe

pears - 1.5 kg
sugar - 1.5 kg
water - 400 ml

Step-by-step instructions on how to cook amber jam from hard pears

Wash the pears thoroughly, dry, remove the stalk, divide into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
Pour sugar into a deep saucepan, add water and lightly foam with a whisk to dissipate faster. Put on a moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
When the syrup becomes transparent and homogeneous, pour it over the pear slices and stir very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat boiling again.
Cook the jam boiled for the third time for 10 to 45 minutes (depending on the desired thickness). Hot, pack in sterilized jars, close hermetically with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Clear Pear Jam Recipe

To make clear jam, no special products are required. Clear pear jam can be store in any cool place, even on a shelf in a kitchen cabinet or closet. The main storage condition is that there are no changes in temperature. In terms of taste, this jam is the most aromatic and tasty. It can be served as an independent dessert, which has the most beautiful look and taste, so it is perfect for tea or coffee.

To make clear jam from pear slices, you must prepare the following products in advance:

This amount of food is just enough to make 2 liters of jam. Pears are good for starters washed under running water, make sure that all fruits are firm and not overripe. The pears are cut into wedges and placed in a saucepan. Sugar is also poured there. In order for the pears to juice up, you need to leave the pear mass for several hours at room temperature. Put the saucepan with the present mass on the fire and bring to a boil.

As soon as the jam begins to boil, the heat should be reduced and so it is still cooked for 10 minutes. Then turns off and left overnight to cool the mass well. In the morning, the jam is boiled again, as in the previous time, and now it is left for the whole day until the evening. In the evening, cook again and stay cool overnight. Each time, the slices will change their color, becoming darker. In the morning, cook the mass over low heat for 50 minutes. So the mass will become thicker, and the slices will acquire a transparent color. It remains only to pour into cans and roll up.

Simple recipes on how to cook thick and sweet pear jam at home

For pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will add sugar to the delicacy, which, according to the recipe, must be taken 1/3 more than fruit.

Essential ingredients for making thick pear jam at home

pears - 1 kg
sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Fold the processed fruits into a cooking bowl, pouring a portion of sugar into each layer and leave for 8-10 hours to let the juice out.
Then place the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam formed on the surface.
Remove the basin from the heating and leave it overnight to cool well.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, tighten with tin lids, turn it over and wrap it in a thick warm cloth.
After a day, put it in a closet or any other dry, dark and cool place for storage.

How to cook pear jam with lemon and orange - a recipe with a photo for a multicooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a multicooker at home. For cooking, you need fruits of the most sweet variety with a dense, elastic pulp. If you take pears that are too soft, they will become limp during processing and lose their shape. The presence of citrus fruits in the composition will add a piquant sourness to the taste and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

pears - 1 kg
lemon - 1 piece
orange - 1 piece
sugar - 1.5 kg
water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a multicooker

Wash fruits and citrus fruits thoroughly in running water and pat dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
Cut the lemon and orange together with the skin into small pieces. Remove seeds from processed citrus fruits.
Pour water into a multicooker bowl, add half of the entire portion of sugar, set the “Stew” program on the display of the unit, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
When the syrup acquires a light consistency and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has elapsed, activate the "Stew" mode again and bring the pears soaked in syrup to a boil.
Pour in the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
Prepare the hot finished sweet product in sterilized jars, roll it up under tin lids, turn it over, wrap it up with a warm blanket and cool it well. For storage, put in a cellar or basement, keeping out of direct sunlight.