For those who love tasty and unusual sweet preparations, we have prepared an excellent recipe for pear jam with poppy seeds. The jam recipe seems simple, but for those who make it for the first time, questions remain - how much to cook, how much sugar, what to do with poppy seeds. We will deal with all these questions.

Pear jam itself is very aromatic and tasty. Pear has proven itself well in combination with cinnamon, anise, and poppy seeds. We do not recommend combining spices with poppy seeds, but taking not one, but two spices for compote or jam is quite acceptable.

For our preparation we will take poppy seeds. It must be pre-fried and it will reveal its light nutty aroma and taste.

Easy

Ingredients

• Peeled pears – 1 kg;
• Sugar – 500 grams;
• Poppy seeds – 1.5 tablespoons;
• Citric acid – 1/2 teaspoon.

Preparation

Pears for jam should be ripe but firm. The variety of pears can be any. Wash the pears, remove the stems and core. Only cut the skin from green pears, as it is tougher than that of yellow pears. But you can cut off the skin of all types of fruits, at your discretion.

Place the pears in a saucepan in which we will cook the jam.

Sprinkle the pears with sugar and add citric acid. You can replace citric acid with lemon juice.

And leave them for at least a couple of hours so that they release the juice. As you can see in the photo, the pears released enough juice.

Put the pears on the fire. Cook them for 15 minutes over medium heat. Next, grind with a blender. If you want to have pieces of fruit in the jam, you can crush it with a potato masher. Put it back on the fire.

Alternatively, put half of the jam in another saucepan, then grind one half with a blender, and leave the other half in pieces. The jam will turn out jelly-like with pieces of pear. We prepared jam that resembles jam with poppy seeds.

While the jam is cooking, we need to fry the poppy seeds so that they reveal their aroma. Fry over high heat for 3-4 minutes, stirring all the time. Add the poppy seeds to the pear jam and cook over low heat for another 50 minutes. To avoid being in the kitchen without standing near the stove, you can prepare this jam in a bread maker on the “Jam” mode or in a slow cooker on the “Bake” or “Stew” mode. You just need to keep an eye on the contents of the multicooker and stir them so that they don’t burn.

While the jam is cooking, prepare the jam jars - they must be sterilized over steam for 5-6 minutes. Boil the lids in water for 5 minutes. If you are making a large batch of jam, sterilize the jars in the oven - place the wet jars in a cold jar. Turn on the oven to 100 degrees. Sterilize jars for 10 to 20 minutes (0.5 and 3 liter jars, respectively). Screw-on lids can also be sterilized in the oven. But screw-on lids need to be boiled, as exposure to hot air can cause the rubber band to crack.

Pour the hot jam into prepared jars and immediately close them with lids.

Wrap the jam until it cools completely.

The finished pear and poppy seed jam is very aromatic with a subtle aroma of nuts.

Our pear jam turned out jelly-like with poppy seeds. This jam is perfect for pancakes, pancakes, cookies and a variety of buns.

Pears are not only tasty, but also healthy fruits. And not making at least a couple of jars of delicious jam for the winter is tantamount to a crime. This recipe is quite simple, but very original. No matter how strange it may seem at first glance, pears go well with poppy seeds with a pleasant taste and aroma. This unusual pear and poppy seed jam is very, very tasty and will delight the eyes of true connoisseurs of culinary aesthetics.

Ingredients for jam:

• pears – 1000 g;
• granulated sugar – 500 g;
• poppy seed – 3 tbsp. l.;
• citric acid – 1/2 tsp.

Making pear and poppy seed jam

Almost any variety of pear will do. The main thing is that the fruits do not fall apart and turn into mush before our eyes. In addition, the fruit must be ripe. If you take large, firm green pears, it is recommended to remove a thin layer of skin. So, wash the fruits, remove the peel, if necessary, and cut into arbitrary pieces, removing the core. Now put the pears in a saucepan/saucepan.

And add sugar. We also send citric acid here, instead of which you can take regular lemon juice.

We forget about our pears for two hours so that they release liquid.

Then put it on the burner and simmer over low heat for 15 minutes. Then remove from the stove and puree using a blender or a regular boiled potato masher.

We put the pear puree back on the gas and cook for a few minutes. During this time, fry the poppy seeds in a dry frying pan for three minutes.

Don't forget to stir constantly. Then we send the fried poppy seeds to the pears and cook the jam for about 50 minutes.

Place the finished hot jam into sterile jars and roll up the steamed lids.

Do not touch the inverted canned food until it cools down naturally. After this, we hide it in a dark and cool place for preservation.

Cooking master class: step-by-step recipe with photos on how to prepare pear and poppy seed jam for the winter.

We offer a very interesting and original recipe for pear jam with poppy seeds and spices. It is poppy seeds that transform ordinary jam into an exquisite dessert, improving its taste and appearance. This dish will captivate you and will easily enter your list of favorite sweet preparations.

Be sure to choose pears of good quality - not devoid of juiciness and without mechanical damage, but not too dense, they will not release the required amount of liquid.

Ingredients:

• 1 kilogram of pears;
• 50 grams of poppy seeds;
• 600 grams of granulated sugar;
• 2 grams of citric acid;
• 2 star anise.

Step-by-step preparation with photos

1. Wash the pear well, remove the top layer and remove the seed box, then chop into small cubes. If desired, the pear can be grated, but it will be tastier if small particles are present in the final dish.

2. Immerse the pear in a deep container and cover the entire perimeter with a certain portion of granulated sugar. In this recipe, the brew is moderately sweet, so the amount of sugar can be increased. Set the pear aside for about 1 hour, during which time it will combine with the sugar and release a sufficient amount of juice. The settling time also depends on the size of the uncut segments; the larger the pieces, the longer it will take.

4. After the boiling stage, reduce the heat, add the prepared spices and a pinch of citric acid, which acts as an acidity regulator and an anti-crystallizer at the same time. Also, thanks to acid, the workpieces last longer and do not explode, so you should not ignore its addition.

5. Simmer the sweet mixture for about 40 minutes, and in the meantime prepare the poppy seeds. Place it in a dry frying pan and fry for 15 minutes over medium heat, stirring frequently.

6. 10 minutes before the poppy seeds are ready, add the poppy seeds to the jam, bring to a boil again and remove from the burner.

7. Prepare containers for storage - clean and sterilize over steam or in the oven. Pack the hot jam into sterile jars.

8. Tighten the jars with screw caps, turn them upside down, and wrap them in a warm blanket. After cooling completely, move the jam to the pantry or cellar until winter.

Description

Pear and poppy seed jam is very easy to prepare; the taste is quite original and unusual, and also very refreshing. It’s easy to adjust the sweetness of this jam, and even if you reduce the amount of sugar, it will still turn out delicious. At home, jam and jam are most often prepared from pears, and also from apples. During the cooking process, both of these fruits will saturate the syrup, but at the same time retain the original natural taste due to their dense structure. Moreover, a pear is much more sinewy than an apple.
Poppy serves more as a decorative element, although it also goes well with the flavor of pear. Speaking of the aesthetic side, such jam has a very attractive appearance and literally evokes appetite. Lemon juice will dilute the overall sweetness of the syrup and add a little sourness. This jam can be used to prepare other desserts or served in its pure form.
A simple step-by-step recipe with photo pictures will clearly demonstrate the ease of creating such jam and it will not be difficult for you to repeat everything yourself. Let's start finishing up the pear and poppy seed jam for the winter!

Ingredients

Pear jam with poppy seeds - recipe

To prepare this jam, select fairly dense, but ripe and large fruits. We thoroughly wash the pears, carefully cut off the peel in a thin layer, and remove the dense core from the fruit. After this, cut the pears into pieces as shown in the photo, place them in a deep bowl, cover with granulated sugar and pour over the freshly squeezed juice of half a lemon, leave for 1-2 hours: this is necessary for the fruit to release the juice.

After the specified time has passed, place the pear pieces directly in the same bowl with sugar and lemon with the juice that has already been released over medium heat and bring to a boil. Reduce heat and cook the jam for about 18-20 minutes. Then we separate part of the pears, mash them to a puree in any convenient way, and return them to a common pan.

I would like to introduce you to a recipe for pear jam with poppy seeds and cardamom. This brew not only has an unforgettable taste, but also a pleasant combination of aromas. Just imagine cardamom, honey and pears... Just a miracle! Pear jam can be eaten with spoons, added to morning porridge, or as a filling for buns or pies! And this jam is prepared very quickly.

Ingredients

To prepare pear jam with poppy seeds and cardamoms you will need:

1 kg of pears;

2 tbsp. spoons of honey;

3 boxes of cardamom;

1 tsp. poppy

Cooking steps

Peel the pears and cut into small pieces. Grind the cardamom in a mortar.

Place the pears in a saucepan with a thick bottom. Add honey and cardamom to them.

Place over low heat and cook, stirring constantly, for about 20 minutes (depending on the type of pear, cook until all the juice has evaporated). Finally, add poppy seeds to the pear jam and heat for another minute.

Pear jam with poppy seeds and cardamom prepared according to this recipe can be stored in sterilized jars for up to 6 months.

Bon appetit and enjoy your pear jam!