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 aroma is unique and unforgettable. The technology for preparing such a sweet preparation is somewhat complicated, but the result is worth it. To make pear and lemon jam transparent, you should remember that […]

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 aroma is unique and unforgettable. The technology for preparing such a sweet preparation is somewhat complicated, but the result is worth it. To make pear and lemon jam transparent, you should remember that you cannot boil the jam the first four times, 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 photos.

When starting to prepare, stock up on:

• 1 kg of Limonka pears;
• 400 g sugar;
• 2 lemons.

How to make pear jam with lemon

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

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

Shake the bowl so that the sugar evenly covers the pear pieces. Leave this fruity-sugar splendor for 4 hours.

Place a basin on the fire and cook until the first bubbles appear, indicating the mixture is boiling. Set our jam aside for 8 hours.

Add diced lemons with peel.

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

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

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

Place the jam in sterile jars.

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

Let's roll up our clear pear and lemon jam.

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

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

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

Pears and apples are considered the most common fruits, which can be easily collected in your own garden or purchased on the market for a small fee. But few housewives know that they can be used to make delicious clear and amber pear jam. This dessert will become the most favorite treat for all family members. And on long winter evenings it will delight and remind you of summer. But pear jam, especially in slices, is also an excellent preventative against many diseases. You just need to choose which recipe to prepare it, because today there are a huge number of them.

How to select and prepare pears for jam

To make the jam beautiful in appearance and tasty, you need to sort them out before cooking. The most are considered the best fruits those that have already ripened, but have not yet had time to become 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 housewife wants to give the jam some special taste or smell, then you can add other fruits to it. This could be lemon or citric acid, almonds, orange and other products.

But every time recipe with these 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 candied and will have a sour taste. Before you start cooking, you must complete the following steps:

How long such jam needs to be cooked will depend on the variety and ripeness of the fruit, but most often it is about 1–1.5 hours. It’s better to cook the delicious delicacy in two stages, ensuring that it cools completely in between.

What kind of utensils are needed to cook pear dessert? On what the jam will taste like, Even dishes can have an effect 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 retain its natural honey aroma. It is still better to store jam in jars, which must be washed well, scalded with boiling water, or thoroughly sterilized.

Usually when cooking any jam foam appears on its surface, which is removed with a special wooden spatula or spoon. It is necessary to close the already spilled jam in jars 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 recipes for making pear jam:

1. Classic.
2. In slices.
3. Transparent.
4. Amber.
5. Five minutes.
6. Entirely.
7. With lemon.
8. Other.

But still always follow cooking instructions each recipe, maintain the proportions, which will help 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 folded into one pan, in which they will cook, and in another pan you should prepare the syrup: pour sugar with water and put on moderate heat. The foam is constantly being removed from it, and it will only be ready when the sugar has completely dissolved. All that remains is to pour this syrup over the fruits and bring to a boil again, and then pour into jars. The delicious jam is ready!

Recipe for pear jam “Five Minutes”

For cooking pear dessert for the winter For this recipe, it is still better to use hard fruits so that they do not overcook. The pears must be cut into medium-sized slices, and then soaked for 30–25 minutes in a soda solution, which is adjusted at the rate of 1 teaspoon of soda per 2 liters of water. Then you should rinse them a little and prepare the rest of the products:

1. 2 kilograms of ripe pears.
2. 500 grams of sugar.
3. 50 milliliters of lemon juice.
4. 2 tablespoons of honey.
5. A pinch of vanillin.

Many housewives are tormented by the question of how to make pear jam. To do this, you need to pour lemon juice over the pears, cut into slices. Here too honey, vanilla and sugar are added, and all this is thoroughly mixed. Then this preparation is covered with film and left to brew for several hours; it is best to leave it overnight. This is done so that the pears give juice. And only then the slices are transferred to a pan or basin and put on fire.

When the jam boils, keep it in this state for another 5 minutes, stirring, and turn it off. Poured into jars, loosely covered with lids, and sent off to be sterilized. Typically this procedure lasts 10 minutes. Now all that remains is to roll up the cans.

Classic recipe for aromatic pear jam in slices

To prepare this jam for the winter you will need a minimum set of products:

1. Pears -2 kilograms.
2. Sugar – 2.5 kilograms.
3. Water – 2 glasses.

The pears are washed well, trimmed and cut into slices. They are placed on the bottom of the pan and covered with sugar. Now you need to leave it for a few hours, so they can give juice. If the variety of pears is such that they cannot produce juice, then you can additionally pour a little water into them. After this, the pan with the fruits is placed on the fire, and water is added there according to the norm. Watch carefully as the mixture begins to boil, stirring. As soon as it boils, the heat is reduced and the jam is cooked for another hour.

To achieve the integrity of the slices, you should not cook for a whole hour at once, but in three approaches of 20 minutes each, but for one hour. While still hot, the jam should be poured into jars and rolled up.

Recipe for making amber jam from pears

The ingredients for making amber jam from pear slices remain the same, but only their quantity changes:

1. Water - 200 milliliters.
2. Sugar -3 kilograms.
3. Pears -3 kilograms.

You can add a small lemon or half a kilogram of strong plums, but only pre-cut in half and with the pit removed. In a separate pan syrup is prepared from water and sugar. It is boiled for 3-5 minutes so that the sugar can dissolve and excess moisture evaporates. Pear slices are carefully added to the still boiling syrup. Immediately grab the pan by the handles and shake it so that the pear slices are evenly distributed over the syrup and immersed in it. It is forbidden to stir with a spoon!

The pan is placed on the fire and the entire contents are boiled for 5 minutes. All that remains is to remove the pan and leave the jam in it to infuse for 5 hours. This will give everyone the opportunity soak the slices well in syrup, remain intact. At this point, you can add other products, for example, lemon or plum juice. Once this time has passed, the pan with the pear mass is placed on the stove again and brought to a boil over low heat. At the same time, during the heating process, it is necessary to shake the pan from time to time so that the pear slices can mix, but it is not advisable to use a spoon according to the recipe at this stage.

As soon as the pear mixture boils, it should be held over the fire for another 5 minutes. After that film needs to be removed, which indicates that the dessert is ready for the winter. And only at the end of cooking can you carefully stir the jam with a wooden spatula or spoon. All that remains is to pour it into jars while still hot, but you shouldn’t roll them up yet. To begin with, they are simply covered with paper sheets, and when it cools down, then they can be rolled up.

It is necessary to carefully prepare the jars in advance: wash them with laundry soap and soda, rinse them in running water and bake them thoroughly in the oven.

Recipe for clear pear jam

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

To prepare clear jam from pear slices, you need to prepare the following products in advance:

This amount of food is just enough to make 2 liters of jam. Pears are good to start with washed under running water, make sure that all the fruits are firm and not overripe. The pears are cut into slices and placed in a pan. Sugar is also added there. In order for the pears to release juice, you need to leave the pear mass for several hours at room temperature. Place the pan with the infused mixture on the fire and bring to a boil.

As soon as the jam boils, reduce the heat and cook it for another 10 minutes. Then turns off and leaves overnight so that the mass cools down thoroughly. In the morning, the jam is boiled again, as before, and is now left for the whole day until the evening. In the evening, boil again and leave to cool overnight. Each time the slices will change their color, becoming darker. In the morning, simmer the mixture over low heat for 50 minutes. This way the mass will become thicker and the slices will acquire a transparent color. All that remains is to pour it into jars and roll it up.

Transparent pear jam slices Can also be used to decorate any baked goods. Usually it turns out both beautiful and tasty. And if you mix it with a few spoons of kefir, then children will like it and they will definitely ask for more. Bon appetit!

Preface

Pear jam, especially the recipe where the fruit is cut into slices, will be very tasty. Anyone who has ever tried it will confirm this. Preparing a fragrant delicacy is not so difficult.

If the trees in the garden are pleased with a large number of pears, then you can safely start preparing such a wonderful delicacy as jam. Most housewives prefer to cook from fruits cut into slices. This way you will preserve the rich taste and the jam will not turn into a mushy mixture.

Sweet, juicy pears are best suited for this preparation. So let’s prepare the basic ingredients and get down to business. For one serving of jam you will need 3 kilograms of ripe pears, half a liter of water, one and a half kilograms of sugar, a little citric acid (at the tip of a teaspoon). And, in fact, that’s all. Although no one is stopping you from experimenting with seasonings and spices and inventing your own recipe - they say that vanilla sugar goes very well with pears.

First, wash the pears and cut into slices. Be sure to remove the seeds and core, but do not touch the skin of the fruit - it will create an additional taste for our jam, and after the cooking process it will become soft and sweet. Clean and ready to cook pears are transferred to a stainless steel pan. You can also use a traditional copper-brass basin for this.

In a separate container, cook the sugar syrup - add sugar to boiling water, stir constantly with a spoon until a homogeneous mass is obtained. Now pour the resulting sweet mixture over the pears and wait until the fruits cool, release their juice and become a little softer. This will take a lot of time – about 8–9 hours. As soon as the scheduled time has arrived, put the resulting mass on the fire and boil, stirring vigorously. You need to keep the pears in a boiling state for 10 minutes.

After this, we leave our container with jam to cool, and after a certain period of time we repeat the boiling procedure again - and so on twice. Then add lemon juice or citric acid in slices to our delicious jam. Don't forget to prepare the jars in advance. They should be washed and sterilized for 6–7 minutes. Pour the contents (pears with syrup) hot into jars. Then, according to the traditional scheme, we roll up the lids.

By the end of all manipulations with pears, your fruit slices should become softer and not overcooked. The first indicator that the jam is ready to move into jars is that the pears have begun to darken and the jam has become a little viscous. The delicacy prepared according to the above recipe has an aromatic taste with sourness (thanks to lemon juice). Another important plus is that this dish is not too high in calories.

By the way, in addition to the classic version of this jam, there are plenty of others. Instead of lemon juice or acid, you can use lemon, also cut into slices. In this case, you will need: a kilogram of sugar, 2 kilograms of pears, 4 slices of lemon. In this version, the cooking recipe is the same, only the chopped lemon is immediately added to the pear slices. Pear jam in this variation also needs to be boiled several times.

After the second boiling, the lemon slices should be removed, leaving only the syrup with pears for the third boiling.

It is possible to make jam from such jam - the recipe requires longer cooking and grinding the mass using a strainer. Only if you initially plan to get jam, then before starting the procedures on the stove, remove the skin from the pears - then it will be much easier to get the desired result.

Let us dwell on some of the features of making jam, the recipe for which we have already described to you above. In this case, the resulting mass should be poured into jars while hot – i.e. There is no need to wait for the mixture to cool completely. Sterilized jars must be dry - after sterilization, turn them upside down, placing them on a cotton towel so that all the moisture is glassed and absorbed into the fabric.

The mood of summer and the aroma of autumn - this is what pear jam will delight you with during the long winter months. The juicy fruits easily turn into a delicacy; the sweet taste awakens the appetite. This fruit retains its beneficial properties if it is prepared correctly while the price is affordable. Few recipes where the pear plays the main role can turn jam into a preventive remedy for certain diseases. But hardly anyone can resist the honey aroma of amber pear pieces boiled in thick syrup: moderately high in calories and sweet, but always so tasty.

How to choose and prepare pears for harvesting for the winter

To make the jam tasty, with pieces of pear resembling candied fruit in appearance, you need to sort out the fruit. The best fruits are ripe, but not overripe. They can be of any size, as well as variety. Preference should be given to juicy pears with a sweet honey aroma, then less sugar will be needed. If you want to give pear jam a piquant sourness, you need to add lemon zest or acid at the very end of cooking. The same nuance will not allow homemade preparations to become sugary.

Before harvesting pears for the winter, the fruits are washed, the core and stems are removed, and then cut into either cubes or slices. Small-sized fruits are harvested whole. To prevent the peel from cracking during cooking, prick the pears with a toothpick or fork in several places. The duration of cooking depends on the variety and ripeness of the fruit, but on average it takes from an hour to an hour and a half. The process often takes place in two stages, between which the jam is left to cool completely.

What utensils will you need?

Even the choice of dishes can affect the taste of pear jam. To make homemade preparations tasty and fruits to retain their beneficial properties, choose aluminum or copper utensils, preferably as wide as a basin. Then there is a chance that the jam will not burn or stick to the walls, and the delicacy cooked for the winter will retain its appetizing honey aroma.

Pear jam is prepared and stored in glass jars, which are first washed well, scalded with boiling water or sterilized by steam. Alternatively, heat glass containers in the microwave. During cooking, foam forms on the surface of the jam; you need to use a wooden spatula or spoon to remove it. The jars of jam are closed with a tight lid, less often with a screw-on (European) lid. Store in a dark, cool place without allowing it to ferment or change color.

Simple step-by-step recipes for delicious pear jam with photos

There are many recipe options that help housewives prepare pears for the winter. Classic, sliced, transparent, with lemon, amber, whole - all these are the most popular recipes for preparing ripe fruits. Simple step-by-step cooking methods with photos showing the proportions help in achieving the desired result. Following the recipe step by step and becoming familiar with the intricacies will greatly simplify the process of making pear jam.

Classic five-minute recipe for sliced ​​pears

Preparing pears for the winter in slices according to the classic recipe assumes that they do not boil soft, and for this it is necessary to take hard varieties. It is not necessary to remove the peel from the fruit, but the core is yes. Cut the pear into slices so that they are thin, but not so thin that they appear transparent. It is better to first keep them in a soda solution (1 teaspoon per 2 liters of water) for about a quarter of an hour. Then rinse the slices, then when preparing they will turn out amber.

Ingredients:

• 2-2.5 kg of ripe pears;
• 500 g sugar;
• 50-60 ml lemon juice;
• 2 tbsp. spoons of honey;
• a pinch of vanilla.

Cooking process:

1. Prepared slices of ripe fruit are poured with lemon juice, honey, sugar, vanilla are added, and mixed.
2. The jam preparation is covered with film and left for several hours or overnight so that the pears release their juice.
3. After this, transfer the fruit slices into a basin, cook them at moderate temperature, bringing to a boil, and then boil for another 5 minutes, stirring constantly.
4. Pear jam is poured into glass jars and sent to sterilize for 10 to 15 minutes, loosely covering with a lid.
5. Then the preserves are rolled up, and the jam with the slices is allowed to cool before storing.

Cooking slices with orange and lemon in a slow cooker

A multicooker will help to diversify the options for preparing healthy fruit for the winter. In order for the workpiece to acquire the consistency of marmalade jam, both Polaris and Panasonic cope with this task equally well. The sweetness of citrus fruits adds piquancy to the recipe; they also help make the jam clear, aromatic and easy to prepare. The preparatory stage is no different from the classic recipe. Pears, oranges, lemons must be washed, peeled and cut for the next stage of preparation.

Ingredients:

• 2 kg of pears;
• 3-4 oranges;
• 2-3 lemons;
• 2 kg sugar;

Preparation:

1. Peeled, diced fruits are placed in a bowl and sugar is sprinkled on top. Bring to readiness for about an hour, selecting the “Jam” mode.
2. Then the homemade preparation is allowed to cool (about half an hour), after which it is brought to readiness for another 30 minutes using the “Steam” mode.
3. Slices of pear jam with citrus fruits are poured into jars, rolled up tightly, and stored in a dark place.

Thick jam from whole pears and apples in their own juice

In winter you can enjoy the gifts of summer thanks to assorted fruits. Pear goes well with other members of its family, berries and nuts. The most common option is apples. To make the jam tasty, sweet varieties of pears are combined with sour or green apple fruits. According to this interesting option for preparing for the winter, the fruits are boiled entirely in their own juice, and the jam is not liquid.

Ingredients:

• 1 kg of pears and apples;
• 2 kg sugar;
• 1 liter of water;
• 2 teaspoons of citric acid.

Step-by-step cooking recipe:

1. Wash small fruits thoroughly and prick them in several places with a toothpick or fork.
2. Boil syrup from water and sugar, pour it over whole pears and apples. Bring it all to a boil, remove from heat and cool completely. Repeat the cycle with complete cooling 2 more times until the jam thickens.
3. There is another way that will allow you to prepare whole fruits in their own juice. Pears and apples must be pricked, covered completely with sugar and waited for them to release juice. After this, cook the jam, pour into jars, sterilize, and close.

Recipe for green wild pears and lingonberries with gelatin

It happens that the fruit harvest is not only about collecting ripe fruits. Unripe fruits are also suitable for harvesting for the winter. If we talk about pears, then delicious emerald jam is obtained from green pears. The combination of fruits with lingonberries gives the delicacy a special taste; in some recipes it is replaced by blackberries. In order for homemade rolls to be stored for a long time, gelatin is used as a preservative. Then the original jam has a different texture, bittersweet taste and retains a summer aroma.

To prepare jam with gelatin, you need to take:

• 1 kg of pears;
• 700 g lingonberries;
• 50 g gelatin;
• 800 g sugar;
• 1 lemon (zest and juice).

Description of preparation:

1. Green wild pears are peeled, leaving the tail.
2. Juice is squeezed out of a lemon, diluted in a liter of water, and placed in a pear solution.
3. Sugar is mixed with gelatin, the mixture is covered with lingonberries, a glass of water is added and brought to a boil over low heat. In order for the lingonberries to release their juice faster and give the jam a beautiful shade, the berries are passed through a meat grinder or crushed in a blender in advance.
4. When the mixture begins to boil, immerse the pears in it and cook for about half an hour, stirring from time to time, skimming off the foam.
5. The homemade preparation is left until it cools completely, then it is boiled again, but this time for rolling the jam into sterile jars.

Pear jam with vanilla flavor and almonds

In winter, you often want to have a get-together with tea, coffee with milk and various goodies. They can be not only sweet, aromatic, appetizing, but also healthy if you make several jars of pear jam with almonds during the fruit harvesting season. It is sometimes replaced with walnuts. The original taste of the dessert, the marble pattern - everything in this delicacy will confirm that this recipe is one of the best. During winter tea parties everyone will enjoy it with pleasure.

Ingredients:

• 2 kg of pears;
• 1.5 liters of water;
• 1.5 kg sugar;
• 100 g almonds (nut);
• 0.5 teaspoon vanilla.

Preparation:

1. The fruits are washed, peeled, cored, and cut into slices.
2. Bring the water to a boil (you can throw a pinch of citric acid into it), add the fruit slices, boil for about 3 minutes.
3. Drain the water into another container to make syrup from it, adding sugar. Pour the slices while still hot, leave the pears for a couple of hours so that they are soaked in the sweet syrup.
4. Then bring the jam to a boil, stirring for 10 minutes. Remove from heat, cool completely, and put back on fire.
5. While the workpiece is heating up, grind the almonds in a blender and add them to the jam along with vanilla, boiling the jam for another 10-15 minutes.
6. The finished pear preparation is rolled into sterilized glass jars, allowed to cool completely, and stored.

Transparent jam - pear jelly with the addition of plums and bananas

It is not necessary to prepare fruits for the winter only according to classic recipes. Original options are created in tandems from familiar, local fruits and overseas delicacies. This is confirmed by the delicate jam-jelly, which combines the taste of ripe pears, plums and the sunny appeal of bananas. Any of these ingredients can easily be replaced with apricot or melon. This makes a beautiful delicacy for the winter even healthier, unusual, and incredibly tasty.

Ingredients for jam-jelly:

• 1 kg of pears;
• 500 g plums;
• 500g bananas;
• 800-1000 g sugar;
• 800 ml water;
• a pinch of citric acid.

Preparation:

1. Wash the fruit, peel, remove the core, peel, seeds, and cut into slices.
2. Water, sugar (half the volume), plums are brought to a boil, boiled for about five minutes. Add pear slices and cook for another 10 minutes.
3. The last thing to add to the jam-jelly is banana slices along with the rest of the sugar.
4. Boil the assortment for about a quarter of an hour, remove, cool slightly, and beat with a blender until smooth.
5. Finally, they are placed in jars, sterilized, and sealed for long-term storage in the winter.

Recipe for soft rotten pears through a meat grinder

Sweet jam for the winter from rotten pears with seasonings is prepared in two ways: using a meat grinder or without it. Using the second option, you will have to tinker a little longer, because the fruits will need to be cut into small cubes. But such jam will be an ideal filling for baked goods, while when rolled through a meat grinder it is good to spread on toast or eat as a snack.

To prepare, take the following ingredients:

• 1 kg of rotten pears;
• 700 g sugar;
• 1 tsp. lemon juice;
• 1 cinnamon stick;
• 3 tbsp. spoons of ginger root;
• 1 teaspoon each nutmeg, star anise,
• 1 packet of pectin.

Preparation:

1. Wash, peel, finely chop or mince the fruits, after soaking them in water (1 liter) with lemon juice.
2. Mix fruit puree or pieces with sugar (reserving 50 g). Place the bowl with the preparation on the fire, add the grated ginger root. Cook until the sugar crystals melt.
3. After this, add the remaining spices (nutmeg, cinnamon, anise, pectin) and the remaining 50 g of sugar. Bring to a boil again, simmer for about a quarter of an hour, turn off the heat.
4. Remove cinnamon and anise from the prepared homemade dessert.
5. Pour into glass jars, sterilize for 15-20 minutes.
6. When the jam has cooled, store it in a cool, dark place.

“Royal” jam from hard pears in lemon syrup

To prepare hard fruits for the winter using this recipe, take:

• 1 kg of pears;
• 300 ml water;
• 800 g sugar;
• 1 lemon.

Step-by-step cooking process:

1. The fruits are washed and peeled, removing the peel and core. Next, cut into large, but not transparent, slices.
2. The lemon is also peeled, cut into half circles or whole circles, removing the seeds.
3. Bring the water to a boil, pour it over the lemon, and leave to brew for a couple of minutes. After which the liquid is drained, sugar is added, and the syrup is boiled.
4. Pour the hot sweet broth over pears with lemon and leave for several hours to infuse. Then cook over low heat, skimming off the foam and stirring lightly.
5. The jam will be ready when the pear slices become transparent.
6. To make it thick, cook the mixture in two or three batches, allowing it to cool completely in between.
7. The lemon included in the composition will not allow the homemade delicacy to become sugary.

Jam with poppy seeds and cinnamon without sterilizing jars

Delicious jam from juicy ripe pears with the addition of poppy seeds and cinnamon is prepared from the following ingredients:

• 800 g pears;
• 300 g sugar;
• 1 tbsp. a spoonful of ground cinnamon, poppy seeds;
• 1 lemon (juice).

Making jam:

1. Wash the fruits, remove seeds and peel. Next, the fruit is cut either into slices or cubes.
2. Water per 1 liter is mixed with the juice of one lemon, pears are put in there, and kept for about a quarter of an hour.
3. Then the liquid is drained, the fruits are covered with sugar, leaving to brew until they release juice. Next, cook for about half an hour, stirring.
4. Allow to cool slightly and blend in a blender.
5. Heat the poppy seed in a frying pan, grind it in a mortar, add it to the crushed fruit along with cinnamon, and cook for another 10 minutes.
6. The still hot jam is poured into glass jars, the lids are screwed on, and stored.

Pear-peach jam without adding water and sugar

In recipes for homemade fruit preparations, water and sugar are used to help the fruit release its juice faster. But nothing prevents you from doing without them, and you don’t even need fructose to stock up on a dietary treat. Combining two different types of fruit will help make jam more tasty and preserve its benefits. You can speed up the preparation process, while making it easy, using the microwave, and in the oven you can easily prepare a roll with peach halves. To make jam without water and sugar using the microwave, take:

• 500 g pears;
• 500 g peaches.

Preparation:

1. The fruits are washed and peeled, removing the core, seeds, and peel. Next, chop to grind to a puree consistency.
2. Pour the mixture into a heatproof bowl and set the timer for 10 minutes. Cook at maximum power. After stirring, send to cook for another 10 minutes. As it cooks, the volume of the fruit puree will decrease; when finished, it should not spread over the saucer.
3. The thick homemade delicacy of their fruits is rolled into sterilized jars and stored in a cold place.

Video recipes: how to cook pear jam correctly

“Moskvichka”, “Redmond”, “Favoritka”, ripe, unripe, rotten ones - autumn generously gives all this in the form of pears of different varieties, state of ripeness, sweetness. To fully enjoy the gifts of nature during winter tea parties, you need to know a couple of classic, original, healthy recipes for making homemade jam from this type of fruit. Their calorie content is low, you don’t have to cook the syrup for a long time, and you can make a homemade delicacy in pieces, like candied fruit, or thick, like jam. Watch the recipe videos below to help you prepare pears the right way.

Recipe with ginger

Amber jam-assorted pears and berries with zhelfix

Delicious pear jam in a bread maker

Light syrup and transparent amber pieces in it, moderately sweet in thick syrup - pear jam knows no indifferent. In this article you will find different recipes for making the most delicious pear jam for the long winter, the necessary ingredients and proportions.

Pear is a natural source of energy with a high fructose content, but in winter it is better to enjoy jam from aromatic varieties, because only such pears retain their rich aroma and taste. The pear trail can be made more pronounced by adding a little lemon or lime to the jam.

Pear jam is loved for its unusual taste, ease of preparation and low calorie content. This is a wonderful treat for tea time and a delicious filling for various desserts and pastries.

1. Whole pear jam

The recipe is simple: ripe yellow pears are washed, pricked in several places with a knitting needle and poured into a wide bowl with sugar syrup, boiled separately.

For 5 kg of pears you will need:

3 kg sugar

A little citric acid.

Boil the pears in syrup for 10 minutes and leave to cool. This procedure is repeated three times, at the end citric acid is added, the jam is put into jars and closed with metal lids for the winter.

2. Pear jam slices

To prevent pieces of pears from boiling over, take hard fruits, do not peel the peel, and remove the core; the slices should be thin, but not transparent.
They are kept in a soda solution (about a teaspoon of soda per 2 liters of water) for 15 minutes, then rinsed and boiled. If you do not ignore this method of preparing the fruit, even the trace of a knife will be noticeable on the pieces, and the slices will turn out transparent and amber in appearance.
A kilogram of pears cut into slices is mixed with 700 g of sugar, and slices of lemon or lime are placed on top. This mixture is left for 5-6 hours, during which the pears will release juice, which will not be very much.
Boil pear jam in a spacious saucepan with a thick bottom; do not remove the pieces of citrus fruit, but boil them together.
The first time the jam is placed on low heat for no more than 20 minutes. During this time, the sugar will melt and the pears will become soft. You can add a little water if a little juice is released, then the jam will not burn. Remove the mass from the heat and wait for it to cool.
The second time the jam is boiled for 15 minutes, after which it is cooled again.
The third stage of cooking will be the final one, it also lasts 15 minutes, during which time the pan is not covered with a lid, and the foam that forms on the surface is removed with a dry spoon.
The jam is poured into sterilized jars while boiling and closed with iron or plastic lids for the winter.
The taste of this jam is quite unusual and is similar to the taste of dried fruit. Jars of jam according to this recipe keep well in a cool place for up to two years.

3. Pear jam with lemon

Products:

Pear - 2.5 kg

Sugar - 1.6 kg

Lemon - 1 piece

Vanilla sugar - 2 teaspoons

Apple cider vinegar - 2 tablespoons

Water - 1.5 cups

Since pear is a fruit with low acidity, a pleasant sourness should be added to the jam with the help of additives: sour apples, kiwi, lemon. And since pears do not have a pronounced smell, in our case we will flavor the jam using the same lemon and vanilla.

1. Select ripe but firm pears. Wash thoroughly.

2. Cut the pears into halves, remove the core, and peel them. And immediately put it in water with vinegar. To do this, dilute 2 tablespoons of apple cider vinegar in 2 liters of water.

3. Soak the pear halves in the vinegar solution for 30 minutes.

4. Take out the pear halves and cut them into smaller pieces: each into 4 parts.

5. Bring 1 liter of water to a boil, put pear slices into boiling water and cook after boiling for 10 minutes.

6. Place in a colander and let the water drain.

7. Cook syrup from sugar and water, add vanilla sugar and lemon juice to the syrup (you can also add lemon zest).

8. Place the pear in the boiling syrup, bring to a boil, remove from heat and leave to cool. This will take several hours.

9. Put the jam on the stove again, bring to a boil and cook over medium heat, shaking the pan occasionally, for another 30 minutes.

Pour the finished hot pear jam with lemon into sterilized jars, roll up and turn upside down.

4. Pear and orange jam

Ingredients:

1 kg. pears

1 kg. Sahara

2/3 cup water

1/2 orange

To make pear jam in slices, we need a ripe, but not overripe pear. The fruits should be fairly firm. Autumn varieties of pears are best suited for jam.

Wash the pears thoroughly. Cut in half, remove the cores. If the peel is too thick, cut off the peel.

Cut the pear into thin slices.

Fill the pear prepared for jam with salted water, then be sure to drain this water.

Based on the amount of pear, cook the syrup (2/3 cup of water + 1 kg of sugar for every kilogram of pear).

Pour the pear slices with hot syrup. Cook for 5-7 minutes over low heat.

We tie the jam with clean gauze and let it stand for 6-10 hours.

The next day, bring the jam to a boil, boil for 5-7 minutes and set aside again for 6-10 hours. We repeat three times.

Wash half an orange thoroughly and then cut into thin slices. Add orange to pear jam.

Cook for 30 minutes over low heat. From time to time, carefully stir the pear jam.

The syrup in the finished jam should be thick and beautiful.

To check if the syrup is ready, take a little syrup with a spoon and drop it onto a chilled plate. If the syrup does not spread over the plate, then our jam is ready. There is another way: drop a drop of pear jam into a glass of cold water. If the droplet immediately dissolves, then the jam is not ready yet, but if the droplet safely reaches the bottom, then our jam is cooked.

Pour the finished pear jam into sterile jars and seal. Reusable metal lids are also suitable.

5. Pear and plum jam

This jam is not only tasty and beautiful, it is also healthy. Thanks to the presence of the natural antibiotic arbutin, pear and plum jam is the number one medicine in the treatment of lung diseases, it helps get rid of coughs, and relieves sore throats in case of sore throat. Preparing jam is quite simple.

Ingredients: (yield 2 l)

2 kg. hard pears

1 kg. drain

1 kg. 250 gr. sugar (5 cups)

2/3 cup water

We take ripe but firm pears. Wash the fruits thoroughly and let them dry a little.

Cut the pears into slices, then add sugar. At the same time, pour out not all the sugar indicated in the recipe, but 3 heaped glasses of sugar (250 g glasses).

Cover the bowl with pears with gauze or a clean towel and leave overnight.

The next day, drain the juice released by the pears. Set the juice aside for a while.

Break the plums into slices (cut if necessary) and remove the pits.

Mix plums with pear slices.

Now take pear juice, add 2/3 cup of water and the remaining 2 cups of sugar. Stirring, bring the syrup to a boil.

Pour the pears and plums with hot syrup and leave until completely cool.

When the contents of the bowl have cooled, put it on the fire. Cook pear and plum jam for 30-40 minutes. Stir very carefully during cooking. Be sure to remove the foam.

Check the jam for readiness. To do this, drop a drop of syrup onto a chilled plate. If the syrup has spread over the plate, then you should boil it a little more, if the droplet has retained its convex shape, then our pear and plum jam is ready.

Pour the hot jam into sterile jars and seal. In this case, we carry out this procedure in this order: fill one jar to the top, cover it with a sterile lid, roll it up, then move on to the second one, fill it and roll it up, to the third one, etc.

Place the jars of pear jam with the lids down and wrap them in a blanket. Leave until completely cool.

We store very beautiful and aromatic jam from plums and pears in a dark and cool place (no need to put it in the refrigerator).

Cut pears and apples into slices. To prevent the slices from darkening in the air, soak them in salted water.

Meanwhile, prepare syrup from water and sugar. If the fruits are sweet, then one and a half kilograms of sugar is enough; if they are sour, then increase the amount of sugar to 2 kg.

Drain the salt water. Fill the prepared slices with hot syrup. Cook over low heat for 10 minutes. Remove the raised foam.

Let the jam stand for 5-7 hours. During this time, apples and pears have time to be thoroughly soaked in syrup.

Squeeze the juice out of ripe plums or simply grate them. Add juice or plum pulp to the jam. Plum will give our assorted jam a beautiful color.

Place the bowl of jam on the fire and cook over low heat until tender.

Place the hot jam into sterile jars and seal. Turn the jars with assorted jam upside down, wrap them up, and leave to cool.

Store the jam at room temperature.

7. Delicious jam-jelly from pears, plums and bananas

Pear jam, cooked with the addition of plums and bananas, has an original taste and magnificent light plum color.
For half of the total number of pears, take the same amount of plums and bananas and sugar as in classic recipes.

First, plums and sugar are brought to a boil in a small amount of water, then pears are poured in, and the mass is boiled again, after which bananas and the rest of the sugar are laid out.

Cook for a little while, beat with a blender and, when hot, place in small jars and cover with lids for the winter.