Hard pear jam. Video recipe for pear jam with a twist

I suggest making aromatic amber jam from pears in slices for the winter. This was my first time making this jam, but it turned out so delicious that I tried it again and again! The pear slices turn out almost transparent. The jam tastes somewhat like dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense flesh. But green fruits are not suitable either, since the jam will not be as fragrant.

I prepare the products according to the list.

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

At this time, I wash the fruits and peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

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

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

I transfer the slices into the pan.

By this time the syrup should be ready. If the syrup turns out not transparent, it’s okay; when cooking the jam, the sugar grains will dissolve.

I pour boiling syrup over the pear slices.

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

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

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

I repeat the cooking procedure again.

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

I put the jam into dry, sterilized half-liter jars. I ended up with 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans using the key.

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

Enjoy your tea!

How great it is in frosty winter weather to open pear jam, brew tea and have cozy gatherings. The delicacy will brighten up the evenings, make baked goods tastier and complement the holiday table.

Honey fruits make tasty and aromatic preparations that are easy to make. Today I offer you simple and quick recipes for awesome pear jam for the winter.

Jars with amber contents are stored in the pantry of every experienced thrifty housewife. However, not everyone knows how to make their favorite jam.

You can be sure that there is nothing difficult about it. In addition, every step is described here. Even inexperienced girls can handle it. Shall we get started?

Amber pear jam slices

Quick jam from the fruits of paradise is distinguished by its aesthetic properties. In addition to its taste, confiture attracts with its amber-transparent color. For its preparation, ripe, dense varieties are selected. Northern pear will do.

Use sweets to your advantage - pear jam is rich in vitamins and microelements.

Ingredients:

peeled Bere pears – 2 kg;
glass of water;
1 kg sugar.

Preparation:

Cut the peeled fruits into slices.

Let's start preparing the syrup. Pour the sugar into a saucepan, which we place over medium heat, then pour in the water. At first glance, it seems that there is not enough liquid. However, the cane product will gradually dissolve organically in a glass of water. When the consistency becomes transparent and boils, the syrup is ready.

Pour the caramelized mixture over the pear slices and leave until the syrup cools completely.

Then put the sweet slices on medium heat, bring to a boil and simmer for about 5-6 minutes.

We wait for the semi-finished jam to cool down and repeat the process again. During cooking, do not forget to stir the mixture. After the second heat treatment, the fruits become transparent.

The confiture turns out a little runny. If you want a thicker consistency, cool it and repeat the procedure again.

Two kilograms of unpeeled pears yield one liter of jam.

At this stage, the pear dessert is ready to eat. To seal it for the winter, prepare jars and lids in advance.

The fruits are sweet by nature, so be careful with adding sugar. Its optimal ratio is: 1/2 bulk product to 1 part pears.

Thick pear jam with lemon for the winter: a simple recipe

This recipe will help you learn how to make thick pear jam from small homemade fruits. The hardest part of cooking is cleaning the liqueurs. Otherwise, the process will not take much effort.

Ingredients:

1.8 kg granulated sugar;
3 kg of home-grown pears;
400 ml water;
one lemon.

Preparation:

Peel the fruit and cut out the core.
Grind the fruits into slices.
Cut the lemon into slices, then divide each slice into 4 parts.
Prepare the syrup. Pour the sugar with water and simmer it over medium heat until the mass becomes transparent.
After the syrup boils, pour it over the pear and lemon pieces. Then wait for the caramel to cool.
Place the fruit and sugar mixture on the stove. Bring it to a boil, but do not boil. Cook on low, don’t forget to stir occasionally.
Set the saucepan aside and cool. Then let it cook again until it starts to boil. In total, we do four such boils - each takes about half an hour.
We pre-sterilize the jars and lids. Pour the finished jam into containers, twist and put away until winter.

Leave some jam in the refrigerator - it is already ready to eat.

Pear jam with orange through a meat grinder

Since orange is a tart fruit, it is recommended to take dessert varieties. For example, the Dulya pear has sweet and aromatic pulp, which is ideal for processing. Pear jam with citrus will help with colds. It is recommended to use it for preventive purposes.

To enjoy this aromatic treat in winter, take the following ingredients:

pears – 3 kg;
orange – 1.5 kg;
sugar – 2 kg.

Grind the fruit through a meat grinder.
Sprinkle the puree with sugar and leave it overnight.
The next morning we begin to cook the sweet mass over low heat.
Bring it to a boil and turn off the stove.
Pour the finished jam into sterilized jars.
We turn the containers upside down, wrap them in a towel and leave the preparations in this position for a day.
The result is a thick, aromatic and tasty jam of a dark amber color.

Don't be afraid to experiment. Try adding different spices during cooking. Jam with cinnamon, ginger, anise and other spices captivates with its pleasant aroma and unusual taste.

Recipe for jam for a 3-liter jar

For a 3-liter jar we need at least 3 kg of already peeled pears. Usually the jam is poured into small jars so that after opening the container they can eat it before it starts to spoil.

However, for a large family, especially where the pastry chef lives, such an amount of confiture will not last long.

Ingredients:

slightly unripe pears – 3.5 kg;
2 tbsp. l. lemon juice;
3 kg sugar;
water – 400 ml.

Cut the washed amber liqueurs into slices. We leave the peel, it contains a lot of vitamins.

Place the pieces in a saucepan and fill them with water until it covers the contents.

Add lemon juice.

Place the pan on the fire and cook the pears for 10 minutes. Then we strain them.

We leave the water. Mix it with sugar and prepare the syrup on low. Stir vigorously until the granulated sugar is completely dissolved.

When the syrup boils, boil it for another 20 minutes.

Then we put the slices into the pan. We handle the pears carefully so that the slices do not fall apart.

After boiling, wait 7 minutes, then turn off the stove. Leave the semi-finished jam for 4–6 hours. This will allow the pears to thoroughly soak in the syrup.

We repeat the process 3-4 times. The more cooking stages, the thicker the consistency.

Pour the prepared jam into a pre-treated jar, roll it up with a lid and turn the container upside down.

For jam in slices, choose firm pears. The soft flesh will cook quickly.

Read on the website Valley of Positivity:

Pear jam for the winter “Five Minutes”

This pear delicacy takes only 5 minutes to cook. The result is amazing - a delicious, thick confiture of a beautiful color with fruit slices. If you don’t know which variety is best to take, try making jam from wild wild pears. This is a very common type of filling in making jams.

Ingredients:

pears – 5 kg;
sugar – 1.5 kg;
citric acid – 2 tsp.

We cut the washed pears in a convenient way. We do not remove the peel.

Sprinkle the pieces with sugar. Then level it over the surface so that the fruit is not visible. Leave at least overnight. This way, the fruits will release juice.

The next morning, mix the slices and put them on the fire. We do not add water; it has developed its own liquid.

Bring the mixture to a boil and simmer for 2 minutes.

Cool and leave for 10 hours. We do this so that all the pieces are saturated with syrup, become transparent and do not fall apart.

Put the jam back on the fire.

When the syrup boils, add 2 tsp. citric acid and cook for 3 minutes.

In total, the jam was cooked for only 5 minutes. Two minutes the first time and 3 minutes when cooking again.

Pour the jam into jars (do not sterilize them). It is enough to pour boiling water over the containers. It is recommended to boil the lids for 5 minutes.

Lemon extract allows sweet preparations to be stored longer. The additive does not affect the taste.

Jam from whole pears with tails in sugar syrup

Jam made from whole fruits attracts with its unusual appearance. The advantage of this cooking method is that whole pears retain more beneficial properties. It doesn’t matter whether you make confiture from green or yellow fruits. In any case, it will turn out sweet and aromatic.

Where else can you find so many vitamins, microelements, and mineral salts if not in berries and fruits? My favorite fruits are pears, which have excellent taste. Traditional medicine offers this fruit as a remedy for lowering fever, cough and swelling, since pear is a diuretic.

In the summer it’s clear - I bought a pear, washed it, ate it, received double the benefits, both vitamins and a wonderful dessert. In winter, it is more difficult with local fruits, and those sold in supermarkets do not have taste or beneficial properties, so we harvest them in the summer. Having opened a fragrant jar of jam made with your own hands on a winter evening, poured tea into a glass, you can indulge in summer memories - how they made pear jam or.

Pears are combined with many fruits, and the jam always turns out original. Shall I tell you how it is prepared from whole pears stuffed with walnuts? True, for this work of art you will need pears of a variety, for example, “seedless” or “bergamot”; they are relatively small, so for jam “pear with filling” will be just right.

Required ingredients:

pears – 1 kg;
walnuts – 0.5 kg;
lemon – 0.5 pcs.;
sugar – 1 kg;
water - liter.

Cooking process:

Let's take care of the fruits. They should be washed well and the core removed with a special device for removing the seed pod from pears, apples, and quinces. In this case, there is no need to peel the peel. You can simply cut the pears in half and remove the seeds.

Walnuts do not need to be crushed. You need to take half a nut, divide it in half, connect it to each other and stuff the fruit. If the nuts are small, you can do this procedure with the other half. The main thing is to ensure that the nuts “sit” tightly inside the nest. If the pears are sliced, just add the nuts.

The syrup is made as always. Pour sugar into a saucepan, add water, boil until syrup forms. Add diced lemon, zested but pitted. Carefully drop the stuffed fruit into the boiling syrup, wait until everything boils and remove from the heat. Leave the pan for several hours to saturate the fruits with syrup. The next stage is boiling again for 15 minutes and cooling. Boil the jam for the last, third time and you can roll up the jars.

Another option for using pears is harvesting them for the winter at home.

Pear-almond jam

The finished jam, if cooked correctly, acquires a beautiful transparent yellowish color and an amazing smell.

To prepare pear-almond jam you will need:

2 kg of slightly unripe pears (the amount of sugar depends on their variety) net weight;
1 kg of sand if the fruit is sweet, 1.5 if not so sweet;
Vanillin on the tip of a teaspoon;
100 gr. almonds;
1.5 liters of water;

Cooking method:

Wash and dry the pears, remove the peel, core, and cut into cubes or slices. Take a saucepan, boil water, place the chopped pear in a colander, blanch it for two to three minutes. Add sugar to water and prepare syrup.

Next, pour the slices into the syrup and leave for five hours. After this, boil the semi-finished product, simmer for ten minutes over very low heat and set aside again for three hours. After three hours, repeat the procedure again, boil, boil for ten minutes and set aside. In the last boil, five minutes before the end of cooking, add vanillin and nuts. The nuts need to be crushed in a blender or coffee grinder, but not finely.

The hot product is poured into prepared jars and sealed. All jars of jam should be carefully wrapped and not touched until completely cooled. With pear jam prepared in this way, you can not only just drink tea, you can also use pear slices as a layer in a sponge cake, bake a pie or make a filling for a cupcake.

Pear-cinnamon jam

This jam turns out to be the color of amber, and thanks to the thickener pectin, it acquires a thicker, jelly-like consistency.

To prepare you will need:

1 kg. washed, peeled, chopped pears;
700 gr. brown granulated sugar;
10 gr. pectin;
25 gr. cinnamon;
0.5 lemon with zest, without seeds.

Cooking process:

To prepare this jam, place the prepared pear, cut into slices, into a cooking container and cover with brown sugar. Then, you should add lemon cut into pieces (you can squeeze the juice out of the lemon, but the pieces, and even with zest, will add piquancy to the dish) and cover with pectin. Mix everything carefully and leave for half an hour so that the fruit gives juice.

Putting it on the fire, carefully stir again, boil and immediately turn off, leaving the fruits to be soaked in syrup. After three hours, put the container on the fire again, boil, constantly stirring with a wooden spatula so as not to burn, for ten minutes.

The boiling procedure should be repeated three or four times, depending on what type of pear and what density they have. At the last boil, cinnamon is added to the jam. Keep in mind that if boiling was carried out once or twice, then the products must be sterilized. That is, fill a glass, sterilized jar with jam up to the shoulders and place it in a pan filled with water. Place a towel or napkin on the bottom of the pan. Sterilization time depends on the volume of the jar:

0.5 l – 10 min;
1 l – 15 min;
2 l – 20 min;
3 l – from 25 to 30 min.

Pear jam

We don't always make jam just to drink tea. When preparing for the winter, we, a priori, imagine pies, pies and muffins. But jam cannot make good baked goods, because jam is liquid. Therefore, in cooking it is customary to use jam, confiture or marmalade. Jam is a cross between liquid jam and thick jam.

Cooking jam is much easier than jam.

For cooking, you should take products in the following proportions:

1 kg. pure weight pears;
0.5 l. water;
800 gr. Sahara;
0.5 level teaspoon of citric acid, optional.

Cooking process:

Unlike the above recipes, the ripest, even overripe, fruits are used for jam, which should be washed, the seed capsule removed and cut into pieces. The main condition is to remove everything rotten, damaged and skin. Place the chopped slices in a pan with water and boil for 15 - 20 minutes, until a puree forms in the pan.

There are recipes where the fruits are placed on cheesecloth and cooked in this form. This method has been tested and evaluated by me. Indeed, the method is interesting - when the pear becomes soft, it needs to be slightly cooled and squeezed directly through cheesecloth. The result is a wonderful puree and there is no need to dirty any other dishes. But you can make puree in other ways - run through a blender, rub through a strainer, or the old-fashioned method - pound with a masher.

Now the mass should be placed in a cooking pan, add sugar and cook for half an hour. During the cooking process, you must constantly stir the jam so that it does not burn, and skim off the foam. Five minutes before readiness, add citric acid, after diluting it with water.

The jam can be diversified by adding, for example, orange cut into pieces or even just spices - cardamom, cinnamon, cloves.

Ginger-pear jam

A lot has been said about the beneficial properties of pear; it is not only a tasty fruit, but also an excellent diuretic, antitussive and antiviral agent. The same amount is known about ginger; it is also used in folk medicine for colds, and in cooking for baking or as a flavoring additive for drinks. But pear and ginger are already an exotic tandem.

For jam, you should select the side roots of ginger, because they are more tender and not so spicy. Each side root must be cut lengthwise and the core removed, because it is this that will give the finished product a “woody” appearance. But don’t throw away the core; it will be needed for making syrup.

To make jam with ginger you will need:

1 kg of net weight of pears;
800 gr. Sahara;
100 gr. net weight of ginger;
0.5 liters of water.

So let's get started:

You can take any type of fruit, but not too soft, as they will simply boil. Wash the pears, remove the skin and seed pod, cover with sugar, pour water and put on low heat. The raw materials in the cooking basin should be stirred constantly so that they do not burn. You need to prepare the ginger in advance. Using a hard steel wool or a sharp knife, peel the top layer of ginger and, since the core is no longer there, cut it finely into strips.

As soon as the sugar dissolves in the jam, note the time and boil it for 10 minutes. Repeat this procedure twice, each time cooling the contents in the cooking container, and the third time add ginger to the jam and boil with it. If desired, you can add vanillin to exotic jam.

Lingonberry-pear jam

For lingonberry jam with pears you will need:

0.7 kg. net weight of fruit;
2.3 kg. lingonberries;
1.5 kg. granulated sugar.

Cooking process:

There is no water in this recipe, since lingonberries produce a lot of juice when cooked. Wash the lingonberries, pour over boiling water, add sugar (half the recommended amount), leave on low heat and wait until the juice turns into syrup. As it boils, add sugar to taste, because not everyone likes very sweet jam, and excess sugar can dull the taste of the fruit.

While the syrup is boiling, prepare the fruits of the dense pear, cut into cubes or slices and pour into the lingonberries. In this recipe, a soft pear can quickly ruin the delicacy by turning into porridge, but the jam can turn out great. Boil the contents of the cooking basin for 15-20 minutes. Set aside, cool for three hours, you can even leave it overnight; after this period, put it back on the fire. Repeat the cooking again and you can roll the preserves into jars, which should be well sealed, wrapped warmly and left to cool.

Pear jam with lingonberries can be further improved by adding some nuts, orange or at least zest, apples. The color of the jam is amazing, the taste of each type of pear will be different, but definitely amazing.

If after preparing the preparation you still have extra berries, then they can be used for cooking.

Another method of preparing this jam is also possible. Watch the video.

We will be happy to answer any of your questions in the comments.

Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time for pears to ripen, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

How to make pear jam

When preparing a particular dish, you should follow certain recommendations to ensure that the final product is as tasty as possible. So, to make jam, you should take those varieties of pears that differ in density, such as lemon or duchess.

You can choose any other varieties, but ensure that the fruits are not overripe. The ideal option would be whole pears with elastic skin of late autumn varieties.

Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

The next important point on how to make pear jam is choosing the right utensils. It is better to cook the sweetness in a copper or aluminum bowl. In such an inventory, the mixture will not burn or stick to the bottom. It is better to stir with a wooden spatula and skim the foam into a plate. Sterilization of jars is the main condition for long-term storage of preparations for the winter.

There are several secrets on how to make pear jam tasty and aromatic:

The delicacy can be varied by adding various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
Pear jam burns strongly, so the whole process should be monitored.
To easily remove the peel from a pear, you need to scald it with boiling water, then immediately plunge it into cold water.
It is advisable to cut off the excessively tight peel so that the delicacy does not turn out to be too rough.
Whole slices can only be obtained through three-stage cooking, each of which is carried out for twenty minutes.

If you want to learn how to make pear jam in the simplest possible way, then consider the classic recipe. The technology for making this delicacy is known to almost every housewife, because here you can do without multi-stage cooking and make a delicious delicacy in one go. Minimal effort in preparing pear delicacies will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

pear – 2 kg;
sugar – 2.4 kg;
water – 2 tbsp.

To get delicious pear jam in slices, you need to do everything step by step:

Cut the prepared fruits of the fruit tree into suitable slices and place them in the container in which you plan to cook the syrup.
Pour sugar onto the surface of the fruit and spread evenly.
Prick pear slices with a fork and leave for a couple of hours until a copious amount of juice has formed. If the variety is not juicy, then you need to add water to the bowl.
Place the dishes on the fire and wait until the consistency boils. Reduce the flame and cook for another hour, stirring.
Pour the transparent astringent mixture with a yellow tint into jars and seal with lids.

Pear jam in syrup

The delicacy is distinguished by its unusual taste in any interpretation. However, more sophisticated recipes are those that have savory additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. The tasty and aromatic amber-colored sweetness will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

peeled pear fruits – 1 kg;
granulated sugar – 1 kg;
large lemon - 1 pc.;
water – 250 ml.

The jam takes a long time to prepare, but is not difficult:

We wash, peel and core the fruits of the pear tree, cut into slices.
Divide the lemon into thin slices, removing the seeds from each one.
Place the prepared citrus in a pan filled with water, boil for three minutes, drain the broth, and lightly squeeze the lemons.
Strain the broth through a sieve with small holes to remove the pulp. Place it on the citrus fruits, put it on the stove and add sugar in two to four additions until completely dissolved.
Pour hot syrup over the fruits in the basin in which we will cook the jam. We stand for a couple of hours so that they give juice.
Put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, skimming off the foam. Remove from heat and let the future jam stand for three to five hours until completely cooled. We repeat this procedure a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color forms.
Place the delicious, almost transparent jelly into sterilized jars, seal them, and turn the container upside down until it cools completely. We put the blanks in a storage place.

Pyatiminutka pear jam

This versatile fruit can be used in any cooking method; it can be used to conduct all kinds of culinary experiments.

If you think that pear jam should be made in slices by cooking for many hours, then you are mistaken. The 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 easily be used as a liquid sauce for a meat dish.

Ingredients for Five Minutes:

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

The marmalade treat is made like this:

We process the fruits of the pear tree and cut them into very thin slices.
Separately, cook the syrup: dissolve sugar in water, skim off the foam that forms on top during cooking.
Place pear slices into the prepared sweet mixture and cook until the consistency becomes transparent.
Pour marmalade jam into jars prepared in advance and roll up.

Pear jam without sugar

Sugar is the main component of winter preparations. After all, according to many, a delicacy for tea must be sweet and even cloying.

However, people who watch the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. This dietary delicacy turns out to be very tasty, so don’t miss the opportunity to prepare it.

The jam will be as useful as possible - during the preparation of assorted fruits it will retain all its beneficial properties.

Ingredients for preparing dietary sweets:

quince – 1 kg;
pear – 2 kg;
apple (green or red) – 2 kg;
apricot (large sizes) – 1 kg;
water – 3 l.

Method for making jam without sugar:

Prepare all the fruits: peel the core, seeds and skins, cut into slices.
Place in a cooking container, add water, and let it boil.
Cook four times over two days until the jam reaches a uniform consistency.
If desired, you can add orange or lemon to the fruit - then the preparation will turn out especially tasty.

It is a specific delicacy that almost everyone loves. The transparent sweetness of amber colors can become a wonderful decoration for the holiday table.

If you want to please your loved ones and friends with a delicious dish on cold winter evenings, then do not miss the opportunity to make jam according to one or more recipes.

Step-by-step instructions on how to make pear jam are presented below.

How to make pear jam in slices

Pear jam in a slow cooker

Amber pear jam

Source: http://sovets.net/6911-varene-iz-grush-dolkami.html

Pear jam

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears – 1 kg;
sugar – 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 3/4 cup;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.;
lemon – 1 pc.

Cooking method

Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 cup;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Place sugar in a saucepan and add water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and cook for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water and lubricate the skin with cream.

Source: http://OnWomen.ru/varenje-iz-grush.html

Pear jam for the winter - simple recipes with photos

Ripe aromatic pears are a favorite delicacy of many people. It is a pity that these fruits cannot be stored for a long time and it is problematic to prepare them for future use. What to do? The best option is to make pear jam.

How to cook pear jam?

Experienced “jam experts” recommend using late varieties of pears for jam, as they give a richer aroma, but summer ones also make a wonderful dessert. Most often, lemon or duchess are used in this case. The main thing is that the pears are dense and elastic.

Overripe fruits may result in jam that is too watery. You can try making jam from different varieties and at different ripening periods, so that later you can taste them all and choose the most successful option.

Get creative, add new ingredients and delight your loved ones with a wonderful, healthy sweet.

You also need to select cooking utensils. Pear sweet treats, like apple jam, should preferably be prepared in a copper, aluminum basin or enamel bowl.

Our grandmothers also used such containers, because this way the jam would not stick too much and burn. To stir and remove foam, purchase a long-handled wooden spoon or spatula.

If you are going to store the product in jars, then both them and the lids need to be sterilized. This procedure can be performed over steam, in the oven or in the microwave.

Recipes

Every experienced housewife probably has her own favorite ways of preparing this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this is what our mothers and grandmothers prepared.

Ingredients:

pears – 1 kg
sugar – 1 kg
water – 1 glass.

Preparation:

Place the washed, seeded and sliced pears into a large cooking container.
Pour sugar into water in a saucepan and heat it over the fire until the grains are completely dissolved.
During cooking, foam may appear - it must be removed.
Pour the hot syrup over the preparation and cook the jam over low heat until the slices become completely soft and transparent.
Pack the finished product into jars prepared ahead of time.

Vanilla-honey jam

This jam is convenient to use for any baked goods as a filling. Any oven pies, bagels and cheesecakes will turn out incredibly tasty.

And the jam itself is so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose hard varieties of pears for jam. These are usually autumn and winter varieties.

Summer pears can also be used, but take them not soft and overripe, but slightly underripe. Then the jam will have the right consistency.

Ingredients:

pears - 800 g
granulated sugar - 400 g
honey - 150 g
a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut off the peel. I only remove the hard core, seeds and tails.
I sprinkle it with granulated sugar and leave it for a couple of hours so that the pears release their juice and the sugar completely melts.

I water it with honey. Thanks to honey, the pear jam will be even more concentrated and sweet.

I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. Cook over medium heat.

At the end of cooking I add vanilla extract. The aroma of such jam will be simply magical.

I put the freshly prepared, boiled delicacy into all the jars.

The finished jam should cool under a warm blanket.

The jam will cool down in 3-4 hours.

Transparent pear jam in slices “Amber”

Only hard varieties of pears are suitable for this recipe, since the end result should be jam with uncooked pieces. This jam tastes very similar to dried fruit. This unusual dessert will be highly appreciated by both children and adults.

Components:

pears - 1 kg
sugar - 700 g
lemon or lime - 1 pc.
water - 2 l
soda - 1 tsp.

How to do:

Do not peel the pears, remove only the seeds and cut the fruit into thin, but not transparent, slices. Simply cut small fruits into 2 or 4 parts.
Make a solution from water and soda.
Pour pear pieces into soda water and soak them there for 15 minutes.
Rinse the slices under running water.
Place the pieces in a thick-walled container and cover them with sugar.
Mix the sugar with the pears, and place thinly sliced lemon or lime on top.
Leave this mixture to steep for 5-6 hours. During this time, a little juice should be released.
Place the pan or bowl with the semi-finished product on the stove and bring to a boil.
Cook it for 20 minutes with the lid closed. If there is not enough juice, you can add a little water so that the mixture does not stick to the bottom.
Remove the jam from the heat and let it cool.
Boil again for 15 minutes with the lid closed.
Cool the dessert again.
Boil the jam for the last time for 15 minutes, but without a lid. Skim off the foam with a clean, dry wooden spoon.
Place the still boiling stock into jars. They can be rolled up with iron lids or closed with plastic ones. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in single-jam. There are many recipe options with the addition of other fruits and berries. They are especially friendly with apples. The jam is very tasty, where the pears are sweet and the apples are sour and juicy.

What you will need:

pears – 1 kg
apples – 1 kg
sugar – 2 kg.

Method of preparation:

Rinse the apples and pears and peel them. Remove the seeds too.
Sprinkle the fruit cut into small slices with sugar. Let them sit overnight.
When the juice is released, heat treatment can begin.
Place the mixture on the fire and cook, stirring gently, for about 30-40 minutes.
You can do two or three cooking steps, but then they should last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mixture 5-10 minutes before it’s ready.
If a drop of jam on a cold saucer does not spread, it means that the hot product can already be put into jars.

Pear jam with lemon

Citrus fruits perfectly highlight the main taste of pear jam. In addition, they make the dessert less cloying.

Ingredients:

pears – 2 kg
sugar – 2 kg
lemon – 1 pc.

Step-by-step cooking scheme:

Pour boiling water over a whole unpeeled lemon for 5 minutes. This technique will get rid of the bitterness contained in the peel.
Cut the cooled citrus into small cubes.
Mix the pears, washed, peeled and also diced, with sugar and lemon juice. Leave the workpiece for 5-6 hours.
Place the container with the future jam on the stove. Boil over low heat for 30 minutes.
Remove dessert from heat and cool.
Bring it to a boil again and cook for half an hour.
Pack the hot mixture into jars.

Orange-pear delicacy

Also, pear jam will be very beautiful (amber color), aromatic and tasty if you use oranges as an additive.

Components:

pears - 2 kg
oranges - 3 pcs.
sugar - 2.2 kg.

Cooking steps:

Cut the washed and peeled pears into slices.
Place this preparation in a cooking pot.
Remove the skin from the oranges if desired and cut them into the same pieces as the pears.
Place the citrus fruits into the bowl.
Stir the fruit mixture, sprinkle sugar on top, and shake slightly.
Let the preparation sit overnight.
If you are using dense and not very juicy pears, you can add a little water.
Place the container with the fruit on the stove, boil and simmer over low heat for 60-90 minutes.
During cooking, stir the jam with a wooden spoon or spatula, moving it along the bottom so that the mixture does not burn.
Also, do not forget to remove the foam.
Pour hot jam into jars and seal.

With poppy and cardamom

A dessert for true gourmets is obtained by adding poppy seeds and cardamom to simple fruits.

Components:

liquid honey - 4 tbsp. l.
pears - 2 kg
poppy seed - 2 tsp.
cardamom - 5 boxes;
a pinch of vanilla.

Preparation:

Remove the seeds from the cardamom pods and crush them in a mortar.
Remove the peel from the prepared pears. Grind them a little.
Place the pieces into a jam container.
Add honey and cardamom powder.
Place the pan on the stove and bring the mixture to a boil over very low heat.
Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time needs to be extended until all the juice has evaporated.
Check the readiness of the dish by dropping a little jam onto the plate. If the drop does not spread, then you can proceed to the final stage.
5 minutes before the end of cooking, add poppy seeds and vanilla.
Instead of poppy seeds (or in addition), you can use sesame seeds, walnuts, almonds and sunflower seeds.
Pack the finished dessert into jars and roll up the lids.

Cook in a slow cooker

Modern technologies come to the rescue even in such traditional matters as making jam. A multicooker will help you prepare pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

pears – 1 kg
sugar – 800 g
citric acid – 0.5 tsp.

How to cook:

Wash the fruits, peel them, cut them and place them in a multicooker bowl.
Add sugar and citric acid on top.
Set the “cooking” or “stewing” mode.
Program 1 hour of operation.
After the time is up, keep the product on heat for another half hour.
Set the “steaming” mode and time to 30 minutes.
Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To make this popular dessert perfect, listen to the useful advice of experienced housewives:

You can create your own variations of pear jam flavors by adding various spices, fruits and berries.
If you pick fruit for dessert from your own garden, do it on a dry, sunny day. This way the fruit will add the maximum amount of aroma and taste to the dish.
Try not to move away from the container during cooking so that the product does not burn and a burnt taste does not mix with the amazing taste of the pears.
Even if the recipe does not call for it, pears that are too thick-skinned should be peeled.
The more stages you divide the cooking process into, the more whole the pieces of fruit in the preparation will be.
When purchasing fruits or when harvesting, try to select pears of the same ripeness for jam, so that the jam is uniform, without hard inclusions.
If you need some time between chopping the pears and cooking them, immerse the fruit slices in acidified water to prevent them from browning.
If you like jam with a medium degree of sweetness, and the pears are really “honeyed”, then use half the dose of sugar specified in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to prepare such a dessert at least once, and you will no longer be able to stop experimenting with various additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video.

Jam can be made from different varieties of pears. I am sincerely surprised when I read that jam must be made from a certain type of pear. This is wrong. It’s just that every time you get jam that is different in taste, aroma and consistency. This time I have hard pears, so I suggest making pear jam in slices.

Since we will not boil the pears whole, different fruits will suit us: some crushed, and some spoiled. Well, if you get neat, dense fruits, then there will be no hassle with them at all.

Wash the fruits. Cut the pears in half lengthwise. Cut each half into two pieces. Cut out the core from the resulting pear quarters. If you remove the center from the halves of the fruit, the waste will be noticeably greater. Now cut the resulting quartered parts of the pear into another 3-4 slices (the number depends on how large the fruits you got).

With this slicing, you get beautiful slices, and you can also easily peel and cut off all unnecessary parts of the pear (seals on the peel, bruises, etc.). Please note that there is no need to peel the fruits, otherwise during cooking, instead of slices, we will end up with a homogeneous pear puree.

Place the pears cut into slices into a container for making jam. It is better to use enamel, ceramic or glass containers.

Sprinkle sugar on top of pears. Now gently shake the pan several times so that the sugar fills all the voids and envelops almost every slice. It is better to leave the future jam for 1-2 hours so that the pears release juice.

I would also like to say something about the amount of sugar used. Firstly, its quantity will depend on the type of pear. If it is sweet in itself, then you will need less sugar. You should do something completely different with sour varieties of pears.

Secondly, your personal taste preferences are important. I don’t like sugary jam, so I almost never cook jam in a 1:1 ratio (fruit:sugar).

It is better to cook pear jam in slices using the “five-minute” method. That is, put the pan on low heat, wait until it boils, boil for literally 5 minutes and set aside until cooled. Once the pan has cooled, repeat the procedure again. Usually, the jam has to be boiled at least 4 times before it is ready.

It seems like it's a hassle, but in reality, it's not at all. You can boil the jam in between.

By the end of cooking the jam, you need to sterilize the jars and boil the lids. Pour the jam hot into jars and seal with lids. There is no need to wrap the jars; for jam this is completely unnecessary work.

Pear jam in slices turns out bright, sunny, and transparent. And the slices seem elastic and soft at the same time. This fragrant homemade jam will make a winter morning truly warm!