Summer and autumn - it's time to stockpile supplies for the winter, including various ones. This time I propose to cook pear jam slices- sweet and aromatic, amber-sunny. It is always a pleasure to open a jar of such pear jam and please your loved ones, and especially when it is raining outside the window or snow is falling in large flakes. Have a fruitful season and delicious supplies!

Ingredients:

• per 1 kg. pears
• 900 gr. Sahara
• 500 ml. water

To preserve pear jam, you will also need jars (0.5 or 1 liter volume), varnished lids, and a seaming key.

Preparation:

1. Wash the pears and let the water drain. It is better to take pears for jam in slices that are strong and not overripe.
   
2. Cut the pears into 4 parts, remove the stem and seed nests (core). If the pears are large, then cut each quarter into 2-3 more slices.
   
3. Bring the water to a boil, add sugar. Cook, stirring, until the sugar is completely dissolved. Pour hot sugar syrup over the pears and let them stand for 3-4 hours.
   
4. Place the pears in syrup on the fire, let them boil and cook over low heat for min. 15-20, stir from time to time to prevent burning. Turn off and leave for 4 hours, as when preparing.
5. Cook again for 15-20 minutes. - cook the pear jam in slices 3-4 times for 15-20 minutes each. with breaks of 4 hours between cooking (if necessary, you can leave the jam to sit overnight and finish cooking it in the morning). As usual, we determine readiness by a drop of jam syrup: if the drop on the saucer holds its shape and does not spread, the jam is ready.
   
6. Before the last cooking, we prepare the dishes for canning. We wash the jars and lids with soda or soap and sterilize them (I sterilize the lids for at least 5 minutes in boiling water, and the jars over steam for 7-10 minutes).
7. Immediately after the last cooking, put the finished pear jam into sterilized jars, filling 1-2 jars at a time (to prevent the jar from bursting from the hot jam, you can put a spoon in it).
   
8. Cover the jars of pear jam with lids and roll them up.
   
9. Turn the jars upside down and place them on a newspaper-covered floor. We check whether the jam is rolled up properly and whether the jar is leaking. If something happens, it is better to immediately open it and roll it up again. Cover the jam jars with old blankets and leave until they have cooled completely. After which you can turn them over, wipe them so they don’t stick with a damp cloth, glue or tie labels indicating the name of the jam and the year of canning. You can store the jam in the pantry or cellar.
10. There you have it, delicious homemade food!

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!

Therefore, a couple or three jars of this aromatic delicacy can be found on the pantry shelves of every thrifty housewife.

When the ruddy juicy sides of the fruit are visible among the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This is the best time for healthy fruit preparations and you can cook amber pear jam. On this page I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat it and lick your fingers!”

Recipe for simple pear jam for the winter

Let's start with the simplest recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can do it.

Let's prepare the products:

• pears – 1 kg;
• granulated sugar – 1, 200 kg;
• water – 1 glass;
• citric acid – 1 teaspoon.

Preparation:

1. Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
2. Cut the pears into slices, discarding the seeds and stems.
3. Add 1 teaspoon of citric acid to the boiling syrup and mix well.
4. Next we load the chopped pears.
5. We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
6. When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!

Amber pear jam slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Ingredients for jam:

• firm ripe pears – 1 kg;
• granulated sugar – 1 kg;
• cold water – 200 g.

Preparation:

1. Peel the fruit, remove the seeds and cut into equal thin slices.
2. Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
4. Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now you can put it in jars and serve it to the table to evaluate its taste!

Pear jam for the winter “Five Minute” - a simple recipe

For housewives in a hurry, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That’s why they called this original cooking method “five-minute”.

Ingredients for cooking:

• fruits – 2 kg;
• sugar/sand – 2 kg.

Preparation:

1. Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
2. After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
3. After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

A thick delicacy made from pears can already be served on the table to the delight of those with a sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

To prepare thick pear jam, you will have to boil the syrup until it becomes viscous honey. The recipe is not complicated, but you will have to tinker a little, but the result will exceed all expectations.

Prepare the ingredients:

• pears – 1 kg;
• granulated sugar – 1 kg;
• lemon juice – 1 tbsp;
• water.

Preparation:

1. Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container with a lid and cook for 10 - 15 minutes.
3. When the syrup starts to bubble, strain it through a sieve and carefully transfer the pears to another bowl.
4. Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
5. Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove must not connect!

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives, you can make amber jam from pears, and the citrus note of lemon will give it a unique aroma and summer freshness.

Let's prepare the ingredients:

• pears – 2 kg peeled;
• lemon - half;
• sugar – 1,200 kg;
• water – 1 glass.

Preparation:

1. Chop the pears, peeled of all excess, into thin slices. There is no need to remove the skin; it will keep the pear pieces whole and beautiful.
2. Peel the lemon and cut into thin slices.
3. Pour sugar into a non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
4. Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
5. We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
6. Set the jam aside again for 6 hours and repeat cooking 2 more times.

After the 4th cooking over low heat for half an hour, check the jam for readiness. Droplets of syrup should not spread on the saucer!

We put beautiful whole slices of pear jam into clean jars and close them for the winter. Enjoy your tea party with the whole family!

Good luck with your preparations and look forward to new recipes!

Many people associate the taste of pear jam with childhood. So, while enjoying delicious jam, I involuntarily remember the wonderful time when my mother cooked aromatic and unusually tasty pear jam. True, in those days, few people experimented and combined various berries and fruits when cooking, and quite in vain.

Lemons are perhaps one of the fruits that can be safely added to almost any jam, even if you make it from vegetables. A striking example of this is zucchini jam with lemon. Well, let's get back to the pears. Pears have their own wonderful sweet-honey aroma, and adding lemon to them gives them its own subtle citrus notes, without overpowering their flavor.

Pear jam with lemon according to this recipe, it does not boil over, and the pears remain sliced ​​in it, so it is perfect for making open pies, as a layer for cakes. To ensure that your jam turns out exactly like this, give preference to hard varieties. Soft pears, alas, will not work, but you can make very tasty pear or jam from them. Preparing the jam will not take much time if you allow time for the syrup to form. So, let's take a detailed look at how to prepare it.

Ingredients:

• – 2 kg.,
• Lemon – 1 pc.
• Sugar – 1.5 kg.

Pear jam with lemon - recipe.

Wash the pears under cold running water. There is no need to peel the skin off them. Use a knife to cut only those areas that have visible defects and damage. Cut the pears into thin slices.

As you know, in open air they have the ability to oxidize and, as a result, darken. Therefore, as soon as the pears are cut, you should immediately cover them with sugar.

Gently stir the sugar with a wooden spatula so that it is evenly distributed throughout all the pears.

Now you need to wait 5-6 hours until the sugar dissolves and the pears release juice. The longer they stand, the smaller the pear slices become, and the more juice there is.

As soon as you notice that a lot of syrup has formed, it means you can put the jam on the stove. The more syrup you have, the more likely it is that the jam will not burn and you won’t have to stir it often, but this should be done during the entire cooking so that the pear slices do not get soft, only 2 times.

Boil the pear jam for 15-20 minutes over low heat. Slice the lemon. I prefer to cut it coarsely. It’s so delicious to find a fragrant slice of lemon in the prepared jam. And you can, if you wish, grate it, cut it into circles, cubes or strips. In general, whatever is convenient for you and what you like best.

Add lemon to pears and cook for another 10-15 minutes.

Pear jam is a healthy sweet treat. Housewives prepare different types of dessert: with whole fruits, slices, oranges, apples, nuts, lemon. The article describes methods for preparing sweet mass in a slow cooker and a five-minute recipe.

Before you start preparing for the winter, you need to find out more information on how to make pear jam, buy suitable varieties of ripe fruit and additional ingredients. Particular attention is paid to proper sterilization of containers. If you follow the recommendations, thick, aromatic pear jam will last well all winter.

Preparing fruits and containers

Important details:

• pears for jam should be ripe, but not broken;
• for some recipes (jam with whole pears) you will need fruits with dense pulp that are not overripe;
• rotten areas are removed. If the area of ​​damage is large, do not use the fruit;
• It is important to thoroughly wash each fruit, remove the stalks, cut into 4-6 slices, and get rid of the seeds. For thick jam and dessert in a slow cooker, fruit raw materials are cut into medium cubes or cubes;
• In most recipes, the skin is retained; if desired, you can peel the fruit to make thick pear jam. With this approach to preparation, the fruits are more actively boiled, the mass is more homogeneous;
• chopped pears are combined with sweet syrup or covered with sugar according to the recipe. You can sprinkle the prepared fruits with lemon juice to preserve the pleasant color of the pulp.

The containers are washed with soda, the remaining bulk product is thoroughly rinsed, the jars are calcined in the oven or steamed over a kettle. The presence of a microwave or double boiler greatly facilitates the sterilization process and eliminates the heat in the kitchen from bubbling water during. A large article is devoted to effective ways to combat microbes during the preparation of jars for sealing all types of preservation.

Recipes

It’s easy to make several varieties of pear jam. At one time, you can process a small portion of fruit (2-3 kg), add one of the fillers, and test a new recipe. With this approach, the housewife does not experience noticeable fatigue while preparing the sweet mass. For the winter, there will be 10-15 containers of several varieties of pear dessert in the pantry.

If the housewife does not want to make jam, then you can preserve the fruit for the winter using another proven method. Learn how to freeze pears in the freezer. Pieces of fruit are suitable for making compotes, as a filling for pies and casseroles. Thawed pears make a healthy topping for oatmeal for breakfast. Frozen pears have an important advantage: unlike some types of berries and fruits, after thawing the pieces do not turn into “porridge” and retain the pleasant appearance and color of the pulp.

Simple recipe

How to make pear jam for the winter:

• prepare 1 kg of fruit, cut into slices;
• Boil syrup from 2 glasses of water and sugar (250 g), remove foam;
• add pears to the sweet liquid, cook over low heat until the fruits become soft and transparent;
• average cooking time - 1.5 hours;
• 15 minutes before the end of the process, add the grated zest from two lemons;
• Pour the prepared jam into jars, immediately roll up, and store in a cool place.

From pears into slices

How to make pear jam in slices:

• it is important to choose a variety with dense, aromatic pulp, for example, Bere Bosc;
• 2 kg of fruit is enough for one serving;
• after washing, removing the stems and core of the pear, carefully cut into 4 parts;
• prepare the syrup as in the previous recipe, proportions: water - 350 ml, sugar - from 700 g to 1 kg;
• after cooking, the syrup should be transparent;
• put the prepared pears into a saucepan, pour in the hot sweet mixture, put the container on the fire, boil, boil for 5 minutes, remove from the stove to cool;
• repeat the operation again, set aside the fruit mass again;
• the third round of cooking lasts from 10 to 40 minutes, until the neat pieces are completely cooked.

On a note! Amber pear jam is often called a dessert with fruit slices. If the technology is followed, the sweet mass turns out to have a pleasant color and taste.

With whole pears

A wonderful dessert for family celebrations and evening tea. If the technology is followed, the fruits remain whole, dense, and pleasant. The addition of citric acid prevents the cloying taste and increases the preservation of the pear dessert.

Recipe for jam from whole pears:

• prepare syrup from 600 g of sugar and 250 ml of water;
• Prepare the pears, remove the stems, but do not cut them. Be sure to make punctures in several places so that the skin does not burst during cooking;
• put whole fruits into boiling syrup, turn the heat to medium, simmer for a quarter of an hour, turn off the stove, leave the container for 5-7 hours;
• repeat boiling the pears and syrup three to four more times. The more passes, the darker and thicker the finished dessert, the main thing: do not overdo it;
• roll up the jam in sterilized glass containers.

With lemon

Naturally sour juice is added to many types of pear jam. Pleasant sourness prevents cloying, which many people do not like.

The amount of lemon juice depends on the portion of pears. On average, for 1 kg of ripe fruit it is enough to squeeze a natural product from a medium-sized citrus. When preparing pear jam with lemon, some housewives replace lemon juice with orange juice; the dessert turns out no less delicious, but without the slight sourness.

Lemon juice is added at the beginning or middle of cooking. Some recipes call for zest from citrus fruits. In this case, the grated peel of a lemon or orange is placed towards the end of cooking, a quarter of an hour before the boiling product is packaged in sterilized jars.

Thick

Recipe:

• an ideal jam for filling pies and other types of sweet pastries;
• thick pear jam is obtained by passing fruit slices through a meat grinder or peeling chopped fruit and grinding it into cubes;
• for 1 kg of fruit you will need the same amount of sugar;
• add freshly squeezed juice of 1 lemon, a pack of pectin (optional, for thickness and jelly-like consistency) to the pear mass;
• cook the thick jam over low heat until the fruit softens, stir frequently so that the natural dessert does not stick to the bottom;
• be sure to remove any foam that forms;
• Pack the finished product, as usual, in sterilized jars.

With the addition of apples

How to make jam from pears and apples:

• For thick jam that resembles puree, be sure to peel and peel the fruit. To make jam, just cut the fruit into slices and prepare according to the standard procedure;
• In a saucepan, combine 1 kg of ripe, chopped pears and apples, pour in the juice of 1 medium lemon, add 700-750 g of sugar, a bag of vanillin, a little cinnamon (on the tip of a knife);
• cover the fruit mass with the sugar mixture, wait until the fruit in slices or pieces (without skin) releases juice;
• Boil the mixture in three batches, each for half an hour, with frequent stirring;
• You should not overcook the thick jam: a rich brownish-brick hue is a signal for the end of the process.

On the page, read about how to clean crystal to make it shine and how to remove dirt.

In a slow cooker

Simple recipe:

• Prepare the pears, cut them into small cubes;
• transfer the fruits (1 kg) into a multicooker bowl, add sugar - 700-800 g, mix. For further cooking, turn on the “Stew, jellied meat” mode for 1 hour. After processing, the fruits will become soft and juice will appear;
• After the specified time, open the lid and leave the mixture until completely cooled;
• Boil the pear jam in three batches;
• a second time, add the juice squeezed from a large lemon and mix;
• for the second and third runs, set the time to 15 minutes plus the “Steam” mode;
• the appearance and condition of the chopped fruit gradually changes, a pleasant shade of caramel appears;
• Thick jam is laid out in jars, sterilized in a slow cooker or oven, and rolled up for storage for the winter.

Five minutes

Recipe for making delicious pear jam in a slow cooker:

• sort through the fruits, reject those with wormholes and rotten areas;
• pears should be ripe, but not very soft;
• remove unnecessary parts, cut into slices about 2 cm thick;
• For one serving, take 1 kg of fruit, 300 g of sugar, 1 tbsp. l. lemon juice, the same amount of honey, a bag of vanillin;
• combine all the components with the chopped fruits, after 7 hours, start cooking, after mixing the fruits with the released juice and dissolved components;
• Boil the pear mass over low heat and cook for no more than five to seven minutes while stirring;
• Pour the boiling fruit mixture into jars and seal immediately.

Pear dessert for the winter is an ideal homemade preparation for tea drinking and as a filling for muffins, baked and fried pies. Transparent pear jam for a gala dinner is obtained by boiling the slices over low heat with the addition of lemon juice. Thick jam can be easily prepared from crushed fruit mass with a lot of sugar. Whole pears in sweet syrup always delight guests at the table. Experiment, use our recipes, share your tips! Happy preparations!

Step-by-step video - recipe for making aromatic pear jam with amber caramel slices: