Jam from whole pears for the winter. Severyanka pear jam

Take a variety of pears that does not soften too much when cooked.
Pears can be boiled whole, cut into halves or quarters, removing the core. Boil the prepared pears in acidified water for 8-15 minutes and immediately cool in cold water.
Then pour in hot syrup made from sugar and water in which the pears were boiled.

Place in a cool place for 3-4 hours, cook again for 3-4 minutes, then stand for 10-12 hours. Repeat cooking and standing 3-4 times until the pears become transparent.
At the end of cooking, you can add 1-2 g of vanilla sugar and 1-2 teaspoons of citric acid solution.

1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50 - 55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or two teaspoons of its solution.

The finished cooked fruits should be spooned into clean glass or ceramic jars and poured with hot syrup.

The jars should not be immediately closed with lids, as hot steam will condense on the lid in the form of drops, which then cover the surface of the jam, which will negatively affect storage. The jars should be covered with gauze, and after cooling, roll up the lids.

Enjoy your meal!

Autumn is the time for ripening fragrant pears in gardens and orchards. And many housewives prepare this wonderful fruit for future use in the form of jam. There are a lot of options for preparing a sweet dessert. It is cooked in slices, pieces with the addition of spices or herbs.And to get a rich and original taste, pears are combined with apples, lemon or plums.

We suggest preparing pear jam for the winter using simple recipes.

Selection and preparation of pears for jam

You can make pear jam from any summer or autumn varieties. The main thing is that the fruits are ripe, firm, juicy, but not overripe. Pears that are too soft will boil and turn into puree.
Do not use broken or spoiled fruits for jam; they can ruin the entire preparation.
Before cooking, wash the pears thoroughly and peel them using a vegetable slicer or a regular knife. If the pear variety has a thin peel, then it is not necessary to peel it.
A special device called a noisette will help you quickly remove the seed box. If there is no such device, then use a teaspoon or measuring spoon. To do this, cut the pear into two halves and cut out the seeds. The base of the pear and the area with the stalk are cut using a knife in the form of a V-shaped cut.
You can cut pears for jam into slices, pieces, halves. If the pear is small, then it is boiled whole. But before cooking, be sure to pierce the pear on all sides with a toothpick or fork so that the fruit does not burst and is quickly saturated with sugar syrup.
To prevent pear slices from darkening before cooking, they are dipped in water acidified with lemon juice or citric acid.

Pear jam slices

Fragrant and tasty jam for the winter can be made from juicy autumn pear varieties. The recipe uses repeated cooking, thanks to which the dessert is of good quality. And the pear slices look transparent and appetizing.

Ingredients:

Pear, sliced - 1 kg
Sugar – 900 gr.

If the pear is a sweet variety, then the amount of sugar can be reduced slightly so that the jam does not turn out cloying. And, conversely, when making jam from sour pears, sugar must be added at the rate of 1.2 kg of sugar per 1 kg of fruit.

Preparation:

Sort the pears and wash under cool running water. Crumpled and soft pears are not suitable for this jam. It is better to use them for jam or jam.
Cut the pears into slices. To do this, cut each fruit in half. Then cut each half into two more pieces. Carefully remove the tail and seed box. Cut the peeled pear quarters into 2-3 slices (depending on the size of the pear).
Weigh the pear slices on a scale. We will need 1 kilogram.
Place them in a cooking container, add sugar and leave to brew for 1.5-2 hours to release the juice.
Afterwards, place the container with the fruit mixture on the stove and bring to a boil over high heat. Then cook the jam over low heat for seven minutes and remove to cool.
Repeat similar cooking two more times.

Place the completely cooled jam into clean and dry jars, screw on the lids, and store.

A simple recipe for pear jam for the winter

Pear jam - a simple recipe

During the period of abundance of pears, it’s time to prepare simple but very tender jam from them into pieces. This dessert can not only be served with tea, but also added to baked goods. And lemon juice gives the jam a rich, pleasant and original taste.

Ingredients:

Peeled pear -1 kg
Granulated sugar – 1 kg
Water -200 gr
Juice of one lemon

Preparation:

Wash the pears, peel them, remove the core and seeds and cut into small pieces.
Prepare syrup from sugar and water. To do this, pour water into a saucepan, boil, add sugar and lemon juice. Cook until sugar is completely dissolved.
Dip the sliced pears into the boiling syrup and remove the container from the stove to cool. During this time, the pears will be well saturated with syrup.
Return the cooled fruit mass to the stove, bring to a boil and simmer over low heat for 20 minutes.
Pour hot jam into sterile jars and roll up the lids.

Pear jam with cinnamon

You can diversify the taste of pear jam with the help of spices or herbs. If you add a little cinnamon to a pear dessert, you will get an original and delicious delicacy that you will not be able to tear yourself away from.

The jam is made from Severyanka pears.

Ingredients:

Pear slices without peel – 500 g
Sugar – 500 gr
Ground cinnamon – ½ tsp.

Preparation:

Sort the pears and rinse well with water.
Then peel, core and cut into slices.
Place the prepared pears in a container for making jam and cover with sugar.
Lightly stir the fruit mixture and leave for 1-2 hours until the juice releases. If the pears are not very juicy, then increase the infusion time.
When enough juice has collected in the container, place it on the stove and bring to a boil over high heat. Then remove the basin from the stove and leave until completely cool.
Then return the fruit mass to the stove, bring to a boil and simmer over low heat for 10 minutes, remembering to skim off the foam.
A couple of minutes before the end of cooking, add cinnamon and stir.
Pack the finished jam cold in clean and dry jars.

Store dessert in a dark and cool place.

Pear and plum jam - step by step recipe

Plum and pear jam

The prepared plum and pear jam turns out to be very aromatic and pleasant to the taste. And thanks to the plum, the jam acquires a beautiful burgundy hue.

It is better to choose fruits that are dense and strong so that they do not become overcooked during the cooking process. In this recipe, we used Krasulya pears and Kabardinka plums. Also a delicious assortment of jam is made from “Severyanka” pears and “Prunes” plums.

Ingredients:

Peeled pear -500 gr
Pitted plum – 500 g
Granulated sugar – 1 kg
Water -100 ml

Preparation:

Sort out the pears and plums and wash thoroughly.
Cut the plums into halves, remove the pits. Then cut the halves into 2-4 slices.
Cut the pears into halves, remove the seeds and cut into slices.
Prepare syrup. To do this, boil water in a cooking container.
Then add granulated sugar.
Cook until the crystals are completely dissolved.
Place the chopped pear slices into the hot syrup and bring to a boil.
Then remove the container from the stove and add the plum slices. Gently mix the fruit mixture andleave to cool for 5-6 hours. During this time, the plums and pears will be well saturated with syrup and will not be overcooked in the future.
After cooling completely, place the container on the fire, bring to a boil and simmer over low heat for 15 minutes. If foam has formed, do not forget to remove it with a slotted spoon.
Cool the finished jam completely and put it into sterilized jars. Screw on the lids and store.

Pear and apple jam

Truly “royal” jam is made from pears and apples. The fruits do not overcook; when ready, they become transparent in a light, aromatic syrup. In addition, the fruits go well together not only in taste, but also in consistency.

Ingredients:

Garden pears – 500 gr.
Garden apples – 500 gr.
Granulated sugar – 1 kg

Preparation:

For jam, it is best to take strong, not overripe apples and pears.

Wash the fruits thoroughly under running water.
Cut the apples into slices, removing the core. Place in a container and sprinkle half of the granulated sugar on top. Shake the container so that the sugar settles evenly.
Then cut the pears into slices, place them on top of the apples and cover with the remaining sugar. Shake the container again.
Leave the fruit mass for 2-3 hours to release the juice.
After the juice appears, carefully transfer the contents into a cooking vessel and put on high heat, stirring lightly. Bring to a boil, reduce heat and simmer for 5-7 minutes.
Leave for 6-8 hours and cook again for a few minutes.
Cook the jam in 3-4 batches.

Place the completely cooled jam into jars, screw on the lids and store.

By canning pears for the winter, you can preserve the taste and aroma of summer for the long winter months.

We wish you successful preparations and pleasant tea drinking!

Jam made from whole pears is not only tasty, but also a beautiful delicacy. Recipes may be different, but in any case this dish will be an excellent table decoration. Pears are not only tasty, but also healthy. Therefore, treating children with such jam is simply necessary. They easily replace other desserts. They can also be used to prepare other desserts, such as decorating cakes or pastries.

Pear jam: list of ingredients

In most cases, the classic recipe for jam from whole pears requires a minimum amount of ingredients. For this recipe you need to prepare:

Five kilograms of small pears.
Three kilograms of sugar.
Five glasses of water.
A third of a teaspoon of citric acid.

Before cooking, pears should be sorted and washed. This is jam from pears with tails, so you shouldn't remove them. This recipe attracts housewives not only for its taste, but also because the fruits do not need to be processed, cut or peeled for a long time. However, if there are dark spots on the pear, it is better to cut them off. Or use only clean, rot-free fruits.

Step-by-step jam recipe

Pour water into the pan, when it warms up, add sugar. You will have to cook the syrup for about twenty minutes until the sugar dissolves and the water thickens. Add citric acid to the mixture five minutes before the syrup is ready.

The washed pears are pricked with a fork in several places. Now they are placed in another pan and poured with hot syrup. Leave to cool.

Now put it on the fire again, wait for it to boil, cook for about ten minutes and cool. This procedure is repeated four more times.

The finished jam is sent to sterile jars. It must be stored in a cool place.

Apples and pears: assorted jam

Many people know that apples and pears can be tasty and juicy. However, not everyone is aware that both can be of the same small size. This recipe for jam from whole pears also includes apples, which makes it more interesting. It is noteworthy that children love this dessert very much.

To prepare it you need to take:

Half a kilogram of small pears and apples.
A kilogram of sugar.
Glass of water.

As in the previous recipe, start by preparing the syrup. Place the water in the pan and wait until it boils. Add granulated sugar and mix. Now they also send fruit.

Before cooking, apples and pears are washed and the skin is pierced in several places with a match or toothpick. If there are any bruises or rot, then these places are cut off.

Boil the fruits with syrup until the first ones become limp. The finished fruits are poured into sterile jars and covered with a lid. Additionally, the jam is sterilized for about half an hour. Now you can roll it up and take it out in the winter cold.

Wild pear jam

Wild pears are smaller in size. However, it is a mistake to think that they should be cooked less. On the contrary, they are tougher than domestic varieties. Jam made from whole pears of this type has a specific but pleasant taste.

To prepare it you need to take:

A kilogram of wild pears.
One and a half kilograms of sugar.
Half a liter of water.

The pears are washed. It's better to remove the tails. All spots and dark spots are also removed from the skin. Some people remove the entire skin, but this is not necessary.

Place the pears in boiling water and cook until they become soft. You can check this with a toothpick. If it easily enters the pulp, then you can remove it. The pears are pulled out using a slotted spoon and placed on a sieve, allowing the water to drain.

The syrup is prepared using the resulting decoction of pears. Sugar is added here and boiled. Now you can add the pears. They are boiled for about twenty minutes, then left to cool for a day. This procedure should be repeated two more times.

This whole pear jam recipe takes time. However, there are lovers of the wild variety of this fruit, and they are ready for it in order to get a tasty winter treat.

Whole pear jam for the winter is a delicious dessert. Jam itself is loved by both adults and children. No amount of cakes and pastries could dislodge him from the kitchen. Small whole fruits, such as pears and apples, look especially interesting in a jar and then in a jam bowl. Apparently, this is why many children choose this version of this dessert. And the benefits of fruits are undeniable.

Pear jam

Pear is very good for health, because it contains eight different microelements, including iron and potassium, as well as vitamins A, B and C. Those who are interested in how to cook pear jam for the winter will be pleased that the finished dish contains beneficial properties fruits are preserved to the maximum.

Jam from various varieties of pears

For different varieties of pears, cooking recipes can vary greatly, because the taste, smell, size and degree of hardness of the fruits of each variety have their own characteristics. The best jam is considered to be made from homemade pears, which have high taste qualities.

Homemade jam

The most popular is pear jam in slices - the recipe for this dessert is considered a classic. To prepare this delicacy you will need 1 kg of medium-sized pears, 1 kg of sugar, a glass of water and the zest of one lemon (optional).

The cooking process includes the following steps:

fruits must be washed, removed from seeds and cut into slices;
Boil syrup from sugar and water;
add pieces of fruit to it and cook until transparent, that is, 40-50 minutes;
pour hot jam into jars;
sterilize for 30 minutes and roll up.

Some housewives want to make pear jam more rich: a simple recipe does not suit them, and at the end of the cooking process they add grated lemon zest to the jam. This makes the taste brighter and richer.

To make jam, it is advisable to take hard fruits of autumn varieties. When choosing pears, you should pay attention to their aroma - the stronger it is, the more healthy the jam will be.

Wild game jam

Wild pears differ from domestic ones in that they are smaller in size, but at the same time harder and more sour, so wild pear jam has its own preparation characteristics. To prepare a sweet delicacy from wild game, you will need 1.5 kg of sugar and half a liter of water per 1 kg of fruit.

The cooking process consists of the following stages:

rinse, peel and chop the pears;
Boil the fruits in water until soft, remove with a slotted spoon and place in a sieve or colander;
Prepare syrup using pear broth: add sugar to the liquid and bring to a boil;
put pears in the broth and cook them for 15 minutes in two or three stages with breaks of 24 hours.

Wild pear jam is ready. It has a richer and tart taste than dessert from homemade varieties, and the fruit pieces remain elastic and transparent.

If the fruits are very small and hard, then they can be boiled not only in chopped form, but also whole, along with the stalks. To prevent the whole fruit from cracking during cooking, it must be pierced in several places with a fork.

Pear jam with other fruits

Particularly popular among housewives are assorted pears with sweet fruits traditional for our latitudes: such as apples, plums or lingonberries. But recently, lemons, oranges and even bananas are increasingly being added to jam. Pear goes well with other fruits and berries because it has a delicate and delicate taste.

Apple and pear jam

In second place in popularity after the traditional method of preparing pear delicacies is apple and pear jam: a classic recipe. To cook such a dessert you will need 500 grams. pears, 500 gr. apples, 1 kg of sugar and a glass of water.

The cooking algorithm is not complicated:

cut large fruits and pierce small ones with a fork in several places;
cook the fruit with sugar and water until tender;
pour the jam into jars, sterilize for 30 minutes, roll up.

A few cloves or citrus zest added at the end of cooking will help make apple and pear jam more piquant and aromatic.

Pear jam with lemon

Pear jam with lemon has gained wide popularity - the recipe for this dessert is very simple: you need to take 1 kg of pears, 1 kg of sugar, 250 g. lemon and follow this pattern:

peel and cut pears;
Pour boiling water over the lemon to remove the bitterness and cut into strips;
place the ingredients in the pan in layers: pear, lemon and sugar (layers are repeated twice);
leave the pan overnight so that the fruits release their juice;
cook for 30 minutes over low heat, cool and boil again for half an hour.

The pear and lemon jam is ready, you can put it in jars.

Pear and lemon delicacy is good for the cardiovascular system. In addition, it perfectly improves tone, strengthens the immune system and makes the body more resistant to colds.

Pear and lingonberry jam

Lingonberry is a specific berry that not everyone will like in its raw form, but thanks to its presence, duli pear jam will acquire a unique aroma.

To make lingonberry and pear jam, you need to take 2 kg of pears, 3 kg of lingonberries, 3.5 kg of sugar and half a liter of water.

The cooking algorithm is as follows:

cut the pears into slices;
add lingonberries and water to them, leave for 4 hours;
add sugar, stir and boil for 20 minutes;
add heat until the liquid begins to boil, then reduce the flame and cook for 45 minutes;
cool, put into jars and close with lids.

You can store pear and lingonberry jam in a warm room.

Pear and plum jam

In combination with plums, the best result is northern pear jam. For this you will need 1.5 kg of pears, 0.5 kg of plums, 1 kg of sugar and 3 glasses of water.

The cooking process consists of the following steps:

Boil syrup from water and sugar;
Dip sliced pears into it and cook until translucent;
add plums cut in half to the pears and cook for 10 minutes;
pour the jam into jars, sterilize for 20 minutes and roll up.

Pear and plum jam has a sweet and sour taste and will especially appeal to those who do not like sugary delicacies.

Stocking up for the winter is not an easy process, but a fragrant pear dessert will definitely delight the whole family on long winter evenings. Jam will be a pleasant addition to tea and an excellent filling for baked goods and pancakes.

And this dessert of whole pears in syrup tastes like candy if the fruit is properly boiled. When cooked for a short time, whole pears are also quite beautiful and tasty. My husband took all the jars of this pear jam from my mother and ate until he was full. Actually, the recipe is again from my mother, if you haven’t already guessed. This year she will again fulfill a special order from her son-in-law for pear jam.

Ingredients:

For jam, take small pears and sugar in a ratio of 1:1
The syrup is prepared from 1 kg of sugar and 1 glass of water.

How to make pear jam:

Preparing pear jam in syrup prevents the fruit from boiling, preserving its appearance.

Prepare the pears: wash, tear off the stems, and carefully cut out the area where the inflorescence is with a knife.

Mom grows two pears, branched and quite tall. It is not possible to collect them from the crown, so we collect them under the tree. Therefore, sometimes the place of impact also has to be cut off. At the market, of course, you can bargain and buy selected garden pears. After reading this recipe, you will probably now not miss your bucket from private sellers to make aromatic jam that tastes like sticky candy.

Mix sugar and water in a non-enamel saucepan or aluminum jam bowl, place over medium heat and wait for the syrup to cook.

Before immersing the pears in syrup, each one needs to be pricked in several places with a wooden stick. This should be done so that they cook less, do not burst, and are quickly saturated with sugar syrup.

Immerse whole pears in boiling syrup and cook them. The first time does not take long, until they are all well warmed up. Mom’s photo shows the first cooking.

Then let the pear jam cool completely for five minutes and boil again. Now, hot pears in liquid syrup, like compote, can be placed in sterilized jars and rolled up.

In winter you will be delighted by such beauty as in this photo.

If you cool the pear jam and cook it a third time, they will boil down more, wrinkle and taste like candy. You need to cook for more than 5 minutes until you like it. Place the pear jam into hot sterilized jars and immediately seal with turnkey lids or screw caps with threads.

At home we tried this dessert, when the jam from whole pears had already infused, their flesh became darker. Very tasty, believe me!

Sincerely, owner of the site Notebook, Anyuta