Pear jam in a slow cooker - a selection of interesting recipes. Step-by-step photo recipe for making pear jam for the winter in a slow cooker

preserve jam from amber pears can be very different interesting ways: with the addition of a whole bouquet spicy spices, nuts, citrus or other fruits. Simple recipes do not require special skills or abilities, but they can be used to cook favorite treat and an excellent filling for home baking.

Pear jam should be boiled for at least two hours, since these fruits give a lot of juice. At the preliminary stage, the fruits will need to be ground, and hard pears can be cut into cubes. Raspberries or strawberries - no best supplement to pears. These berries have a distinct aroma, so they will kill the valuable taste.

Selection and preparation of pears

The variety does not really matter - the selected fruits will only affect the consistency and external color of the finished jam. Fruits with loosened pulp are better suited for a homogeneous preparation of grated pears.

And hard fruits, as a rule, go to the manufacture of desserts with pieces. To peel the skin or not is the decision of everyone.

Methods for making jam from ripe pears

Pear blanks are a whole space for imagination and experimentation with recipes. Cooking methods may be different, but the technology remains simple and fast.

Easy winter recipe

Following the traditions, you can cook the jam familiar to everyone according to a simple recipe. Ingredients:

• 1.5 kilograms of ripe fruits;
• 600 grams of sugar;
• freshly squeezed lemon or apple juice;

How to cook: first you need to prepare the main fruit: peel and cut into slices. Prepared pears should be thoroughly rubbed with granulated sugar. Put the resulting mixture in the refrigerator for a day - during this time the fruits will give juice. Add lemon or apple juice (optional) to fruit. Boil on fire for about an hour - the liquid should be half as much. Roll the prepared jam into jars and wrap in something warm.

"Five Minute"

For busy people, the best option would be to make jam according to quick recipe. Ingredients:

• 500 grams of pears;
• 200 milliliters of water;
• 300 grams of sugar;

How to cook: the selected fruits must be cut into cubes and placed in a selected container for cooking jam. Pour water there, bring to a boil over low heat and boil for 5-7 minutes. Then the fruit should be taken out, and sugar should be added to the pan with water.

Cook over low heat for a few minutes. The pears need to be placed back in sweet syrup and simmer a little more on the fire. This is enough to start rolling jam into jars.

In a slow cooker

Do fragrant confiture in a slow cooker - it means to save a maximum of useful substances and vitamins. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a liter of water;
• lemon juice;

How to cook: peeled fruits should be cut into slices or cubes, put into the bowl of the device and pour boiled water. Add sugar, lemon juice and mix everything thoroughly. Select the appropriate mode - it can be "Extinguishing" or "Jam". If there is no automatic timer, cook for 2 hours, stirring occasionally. pour over clean banks and roll up.

In a bread maker

Surprisingly, even in a bread machine you can make delicious jam. On the palatability and the aroma of cooking will not be affected in any way, so you can safely make blanks according to personal preferences. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a teaspoon of cinnamon;

How to cook: wash the fruits, cut and compactly place in the bowl of the device. Add sugar citric acid and cinnamon. Mix ingredients thoroughly. Activate the "Jam" mode for 1.5 hours. Stirring is not required. After the time has elapsed, roll into a clean container.

with gelatin

Thickening ingredients give the jam a special texture. Ingredients:

• 1 kilogram of pears;
• half a kilogram of sugar;
• one teaspoon of gelatin;
• lemon juice;

How to prepare: gelatin should be diluted in 50 grams of water and left for 10 minutes. Cut the peeled fruits, mix with sugar and crush. Add to the pan, pour in 500 milliliters of water and lemon juice. Cook over low heat. Finely chop the lemon and add to the container along with the gelatin. Mix and boil for a few minutes. Pour into banks.

With gelfix

Gelfix can be used as a gelling agent. At the same time, the jam will keep natural taste and color. Ingredients:

• 1.5 kilograms of pears;
• 800 grams of sugar;
• gelfix package.

How to cook: peeled fruits should be crushed well with the help of improvised means: a meat grinder or a blender. Then place in an aluminum cooking pot and light slow fire. The Gelfix thickener must be thoroughly mixed with half of the sugar taken and added to the pear puree. Boil. Throw in the remaining sugar and cook for half an hour. Pour into containers.

Cinnamon

Spices emphasize refined taste ripe fruit. Ingredients:

• 1 kilogram of pears;
• 500 grams of sugar;
• a teaspoon of zest;
• half a teaspoon of cinnamon.

How to cook: Place chopped fruit and lemon zest in your chosen cooking container. Melt sugar in boiled water, add cinnamon to it. Pour the resulting syrup into a container with fruits. Boil and cook for 10 minutes. Leave for half an hour, then boil again for 5 minutes. Repeat two more times. Roll into banks.

With lemon

Citrus will fill pear jam with freshness and a pleasant sour aftertaste. Ingredients:

• 1.5 kilograms of fruit;
• 700 grams of sugar;
• one lemon.

How to cook: Sprinkle chopped lemon with sugar. As soon as it gives juice, place in a saucepan and add the main fruit. Cook for at least an hour, stirring constantly. Leave for 2 hours. Then boil again and cook for half an hour. Add to containers and roll up.

with orange

An interesting component will be a sweet and juicy orange. Ingredients:

• 600 grams of pears;
• two oranges;
• 700 grams of sugar.

How to cook: peel the zest from an orange and squeeze the juice. Put everything in a bowl for cooking, add pears and sugar. Cook after boiling for 20 minutes. Let cool and repeat. Then pour into containers.

With plum

An incredible note of taste will add a plum to pear jam. Ingredients.

The inhabitants of ancient China considered the pear a symbol good health, a source of natural energy and longevity. This is not surprising, because the pear consists of many useful substances, vitamins, macro- and microelements. This fruit is especially useful for diseases. gastrointestinal tract, dysbacteriosis, obesity and diabetes. And pear jam helps to cure cough in adults and children. Therefore, in the fall it will come in handy to prepare a few jars pear treats to please loved ones delicious jam in the winter cold.

Pear jam, with a delicate, velvety texture, sweet taste and incredible aroma - perfect dessert to everyday life and festive table. This jam will serve as an original filler for pies, bagels, cookies, rich pastries and pancakes. It can be used as a layer for birthday cake, as a spread on a bun or as a separate dish, which is eaten with a spoon and washed down with tea.

Jam or jam is a preservation, so it will keep well until winter or even spring. And in the cold especially want to drink hot tea with lemon, cookies and delicious jam.

What do you need to make a simple jam or confiture?

The recipe says that for the preparation of the most elementary pear jam you will need:

• two kilograms of pears;
• one kilogram of sugar;
• 10 grams of pectin;
• half a teaspoon of citric acid;
• 120 - 130 ml of water.

According to the recipe, you can get about 1.3 - 1.5 kilograms of finished jam from these ingredients.

Time for making confiture - 1.5 - 2 hours.

Step-by-step recipe for making pear jam

How else can you cook pears for the winter - a simple recipe

The pear is a versatile fruit. Therefore, it can be used to make many delicious jams, compotes and jams.

In the recipe books there are various delicacies: pear jam in Greek, classic jam, pear jam with lemon, cinnamon and spices, in sugar syrup, with banana, nuts, berries, apples, whole, pieces, in wine syrup, etc.

Another simple and delicious recipe- jam cooked in a slow cooker.

According to the recipe you will need:

• one kilogram of pears;
• 200 ml of water;
• half a kilo of sugar.

Ripe fruits are peeled, damaged, seeds and tails are removed. Fruit pulp cut in small pieces and sent to the multicooker bowl. Water and sugar are added.

First you need to turn on the "Extinguishing" mode for 15 - 20 minutes. The fruits will give their juice during this period. After that, you can switch to the "Baking" mode and continue cooking for another half an hour or forty minutes.

Important 15 minutes before the end of cooking, the jam must be mixed well so that it does not burn to the bottom of the bowl. Still hot jam is laid out in steamed jars and rolled up for the winter.

The combination of sweet fruit from citrus fruits - an unusual jam recipe

Often the fruit is too sugary, sweet taste. Not all people like it, so some housewives recommend making jam from the addition of citrus fruits - orange, lime or lemon.

For example, as in this recipe for jam from whole pears with lemon.

According to the recipe for cooking, you will need the following ingredients:

• kilogram of pears;
• 500 - 600 grams of sugar;
• a third of a lemon;
• half a liter of water.

The most interesting thing about this recipe is that the pears are first baked in the oven, and then poured with syrup. As a result, halves of fruit in an unusual fragrant juice are obtained in a jar.

How to cook jam - step by step recipe

Enjoy your meal!

Pear confiture is one of the most simple options to add sophistication and charm to garden fruits. Pieces or pureed, the delicacy always has an appetizing look, balanced taste and thick texture, because it is prepared mainly with gelling additives that allow you to get by with a minimum amount of sugar.

How to make pear confiture?

There are several ways to do pear confiture. You can put pieces of fruit in sugar syrup and boil them until the mass is compacted or, to speed up the process, use gelling additives. The main thing is to achieve the right consistency: the mass should be thick, jelly-like, with clearly visible pieces of fruit.

1. Pear confiture, the recipe of which does not involve the use of gelling additives, includes two stages: preparing the syrup and boiling the berries in it.
2. The syrup is prepared from water and sugar in the ratio of 1 glass of liquid per 1 kg of sugar.
3. Whether it be pieces or halves of pears, they should be put into the syrup in portions. Then the syrup will evenly soak each piece and the confiture will have an attractive appearance.
4. Ready pear confiture should have a thick and viscous consistency. Syrup reaching for a spoon is an indicator of a properly cooked confiture.

Pear confiture for the winter - a simple recipe

A simple pear confiture for the winter is prepared by boiling fruit in syrup. This is a classic method, without the use of gelling additives, in which the mass acquires a dense texture, with clearly visible pieces of pears. The process takes 40 minutes and involves two stages: preparing the syrup and boiling the pears in it.

Ingredients:

• peeled pears - 1.5 kg;
• sugar - 1 kg;
• water - 125 ml;
• citric acid - 3 g.

Cooking

1. Combine sugar and water. Boil the syrup for 10 minutes.
2. Put the pieces of pears and citric acid.
3. Simmer over low heat for 30 minutes, shaking the pan occasionally.
4. Pack classic pear confiture according to sterile jars and roll up the lids.

Pear Confiture with Gelfix

It is one thing to toil with the preparation of syrup, it is quite another to cook pear confiture with gelfix. A modern gelling additive consists of vegetable components, which makes the preparation attractive for vegetarians, has no smell and brings the confiture to the desired consistency with a minimum amount of sugar in 3 minutes.

Ingredients:

• peeled pears - 2 kg;
• package of gelfix 2:1 - 2 pcs.;
• lemon juice - 50 ml;
• sugar - 1 kg;
• clove buds - 2 pcs.

Cooking

1. Puree 1.5 kg of pears. The rest - cut.
2. Mix gelfix with 100 g of sugar.
3. Add along with the cloves to the pear mass.
4. Bring to a boil, add the rest of the sugar and lemon juice.
5. Boil for 3 minutes and remove from heat.

Pear confiture with pectin

Another additive that can enrich pear confiture for the winter with taste and texture is pectin. It is added to boiling jam, previously mixed with sugar in a ratio of 1:5, and boiled for 3 minutes. Before removing the confiture from the stove, citric acid is introduced into the mass, which accelerates gelling and gives the confiture a pleasant sourness.

Ingredients:

• pears - 900 g;
• sugar - 500 g;
• citric acid - 2 g;
• pectin - 10 g.

Cooking

1. Slice the pears.
2. Mix pectin with 100 g of sugar.
3. Sprinkle the pear slices with the remaining sugar and set aside for 3 hours.
4. Boil 5 minutes.
5. Add pectin, stir.
6. Cook pear confiture for 3 minutes.
7. Add citric acid, remove from heat and quickly pack into jars.

Pear confiture with gelatin for the winter

Even with the advent of new gelling agents, many have both cooked and continue to cook pear. It is available, contains a lot of protein and amino acids, making the preparation richer and more useful. And though he needs pre-soak in water, but, getting into the mass, gels it without additional boiling.

Ingredients:

• peeled pears - 850 g;
• water - 400 ml;
• citric acid - 2 g;
• gelatin - 3 tbsp. spoons;
• sugar - 600 g.

Cooking

1. Pour gelatin with 120 ml of water.
2. Combine the remaining water and sugar and boil the syrup.
3. Add pears and cook for 15 minutes.
4. Remove from heat, add gelatin and citric acid.
5. Stir, bring to a boil and pour into jars.

Pear confiture with chocolate

The French invented confiture, and the famous french pastry chef Pierre Herme suggested making pear confiture for the winter with chocolate. Chocolate added aroma, color, density and leveled the bitterness of the cloying syrup. Confiture is being prepared the classic way, including double boiling with a cooling interval of 12 hours.

Ingredients:

• pears - 1.2 kg;
• sugar - 700 g;
• orange - 1 pc.;
• lemon juice - 40 ml;
• dark chocolate - 250 g.

Cooking

1. Mix pear slices with sugar.
2. Remove the zest from the orange, squeeze out the juice and add to the fruit along with the lemon juice.
3. Bring to a boil, remove from stove.
4. Add chocolate pieces and stir.
5. After 12 hours, put on the stove and sweat for 15 minutes.
6. Roll pear confiture into jars.

Confiture from pears and apples for the winter

For the winter, it belongs to a rare type of harvesting, in which fruits not only complement each other with tastes and aromas, but also allow you to do without thickeners. Apples are rich in pectin, an effective gelling agent. Plus, the syrup itself is boiled with apple juice, which, when cooled, adds jelly to the pear mass.

Ingredients:

• apples - 350 g;
• pears - 500 g;
• apple juice - 200 ml;
• sugar - 500 kg;
• cinnamon - 1/2 teaspoon;
• lemon juice - 40 ml.

Cooking

1. Combine sugar with apple juice and boil for 10 minutes.
2. Put the pieces of apples and pears and simmer for 30 minutes.
3. 5 minutes before the end, add cinnamon and lemon juice.
4. Mix and arrange in jars.

There are plenty of reasons to do . Citrus dilutes the sweetness of pears with sourness, makes the mass thicker and denser, as it contains pectin fibers. It is better to use the whole lemon. Blanch it twice in boiling water. Otherwise, the confiture may acquire a bitter taste.

Ingredients:

• pears - 550 g;
• sugar - 500 g;
• lemon - 1 pc.;
• saffron stamens - 8 pcs.;
• white rum - 80 ml.

Cooking

1. Soak the lemon for 30 seconds in boiling water. Cool down quickly.
2. Repeat steps twice.
3. Cut into pieces and mix with pear slices.
4. Sprinkle fruit with sugar and set aside for 10 hours.
5. Crush the saffron and add to the rum. Insist 30 minutes.
6. Sweat fruits for 45 minutes. Add rum, stir.

Ginger Pear Confiture is a combination of fruit and spicy that has become popular in recent years. Such a preparation will serve well on frosty days, invigorating with pleasant pungency and aromas. In order for the pieces of pears to be evenly saturated with the tartness of ginger, the spice is added directly to the syrup.

Ingredients:

• pears - 1.2 kg;
• ginger - 30 g;
• clove buds - 3 pcs.;
• dry white wine - 50 ml;
• lemon juice - 50 ml;
• sugar - 800 g;
• water - 250 ml;
• nutmeg - 1/2 teaspoon.

Cooking

1. Combine water, sugar, lemon juice, wine, spices and grated ginger.
2. Boil the mass for 15 minutes.
3. Add pear slices to the syrup and then simmer for 30 minutes without covering the dish with a lid.
4. Roll from pears into sterile jars.

The good compatibility of fruits with spices is a reason to make the pear confiture recipe at home more interesting - for example, with thyme. It will fill the confiture with lemon aroma, astringency and pungency. Thyme reveals its taste only with prolonged processing, so you need to put it at the beginning of cooking.

Ingredients:

• pears - 1 kg;
• sugar - 400 g;
• sprigs of thyme - 5 pcs.;
• apple cider vinegar - 40 ml.

Cooking

1. Pour the pieces of pears with sugar, put the thyme and set aside for 2 hours.
2. Pour in the vinegar, mix and sweat for 30 minutes.
3. Pear confiture, a simple recipe described above, can be served even warm.

Pear confiture with orange zest

The easiest and most profitable way to make pear confiture with orange. Particularly attractive is the fact that the orange can be used without residue. With zest, confiture will gain bright color, bitterness and aroma, and the juice will fill the delicacy sweet and sour taste. In addition, the orange contains pectin, so that the confiture will turn out thick and viscous.

Ingredients:

• pears - 1.5 kg;
• orange - 1 pc.;
• sugar - 500 g.

Cooking

1. Cut the pears into thin slices.
2. Peel the orange, squeeze out the juice.
3. Mix the juice, zest, sugar and pears. Cook the mass for 40 minutes.

Pear confiture in a slow cooker

There are several ways to make pear jam in a slow cooker thick and viscous. You can use the "Extinguishing" mode and prepare confiture by boiling three times with cooling intervals of 3 hours. Pieces of pears are well saturated with syrup, retain their integrity, and the syrup itself will turn out to be dense and transparent.

Rich fruity or berry jam and jam attracts not only sweet tooth, but also lovers delicious pastries. But the subtleties of preparing these, at first glance, simple meals not known to everyone. Pear jam is not as popular as its berry counterparts, but it is also healthy and tasty.

The composition of the nutrients contained in the pear is so rich that among the inhabitants of ancient China, the fruit was considered a symbol good health and durability. A wonderful idea to cook a delicious fruit preparation for the winter came to Scot Janet Keiller. The jelly-like sweet consistency appealed not only to the inhabitants of Foggy Albion, so the recipe quickly spread throughout the world. And although there are many variations on the theme of pear jam, the most popular is classic recipe. It takes a little over an hour to prepare, and the result is a great delicacy.

Ingredients:

• ripe pears- 2 kg;
• granulated sugar - 1 kg;
• water - 120 ml;
• pectin - 10 g;
• citric acid (powder) - 0.5 tsp.

Cooking steps:

1. Wash the pears, peel and remove the core and seeds. Cut into small cubes.
2. Place fruit, sugar and water in a saucepan.
3. Cook over low heat until boiling. After boiling, remove the resulting foam and continue to cook over low heat for 40-45 minutes. It is important to constantly stir the mixture so that it does not burn.
4. After the pear becomes transparent and softens, beat the mixture with a blender, add citric acid and pectin and boil for another 5 minutes, stirring thoroughly.
5. Put hot jam in pre-sterilized jars and close.

Video "Pear jam for the winter"

This video will show you the recipe delicious jam from pears for the winter.

Pear jam options

Since people have different tastes, there are many variations of the pear jam recipe, which is prepared not only for the winter. Spicy taste sour, spicy oriental notes or without sugar - you can find a recipe for yourself for every taste.

With lemon

Required Ingredients:

• ripe pears - 2 kg;
• sugar - 1.2 kg;
• lemon - 1 pc.

Cooking:

1. Choose ripe pears that are soft and juicy. Cut into medium sized pieces. If the skin is soft and thin, it can be left on, otherwise the pears should be peeled.
2. Pour boiling water over the lemon to get rid of the bitterness in the zest.
3. Cut the lemon into slices and layer with pear slices and sprinkle with sugar.
4. Leave the resulting fruit mixture for several hours so that a sufficient amount of juice for cooking appears.
5. Cook over low heat until the pear pieces begin to boil and the jam thickens.
6. Divide the hot mixture into jars and seal tightly. metal lids. Can be rolled up.

with apples

The most common version of pear jam with a pleasant touch of light sourness, which does not give off bitterness.

For cooking you will need:

• 900 g pears;
• 700 g of apples;
• 40 ml lemon juice;
• 800 g of granulated sugar;
• 5 g cardamom.

How to cook:

1. Peel pears and apples from the skin, get rid of the middle and seeds.
2. Grate apples on coarse grater, cut the pears into small cubes.
3. Add lemon juice and sugar to the resulting fruit mixture, and cook over low heat.
4. After the mixture boils, lower the cardamom and cook for another half hour.
5. Arrange in sterilized jars, roll up, cover and keep until completely cool.

with orange

Fragrant jam amazing amber color will attract the most sophisticated sweet tooth. The combination of pear and orange is rightfully considered one of the most successful.

Components:

• pears - 1 kg;
• orange - 1 pc. (big);
• sugar - 1.2 kg;
• water - 100 ml.

Cooking steps:

1. Pears wash, peel and chop in a blender.
2. Remove peel from orange. To remove the zest, you can use a fine grater or a sharp knife. It is also necessary to get rid of the white skin (all the bitterness of citrus lies in it). Send to a blender for grinding.
3. Combine both purees. Add sugar and water to the mixture, place on a slow fire and cook until tender. To make sure that the jam is ready, you need to drop a small amount of jam on a plate. If it does not spread, you can roll it into jars.

Ginger adds not only an oriental spicy note to habitual taste pears, but also essential for health useful material. This jam will help get rid of colds and strengthen the immune system.

Ingredients:

• pear - 1.5 kg;
• sugar - 1.5 kg;
• ginger - 50 g;
• lemon juice - 60 ml;
• cinnamon - 2 sticks.

Cooking:

1. Peel the pears, chop and mix with sugar and lemon juice.
2. Cook over low heat for about 20 minutes. The mixture must be constantly stirred so that it does not burn.
3. Add thinly sliced ​​ginger and cinnamon sticks and let simmer for another 15 minutes.
4. Discard the cinnamon sticks and puree the mixture in a blender until smooth.
5. Cook for another 3 minutes, arrange in containers, wrap and keep until cool.

Sugarless

This recipe will be a godsend for those who follow calories or who cannot consume sugar due to health conditions. For cooking, you only need pears (900 g) and water (250 ml):

1. Remove skin from pears, cut into pieces small cubes, pour water and cook for 40-45 minutes over low heat.
2. Make a puree in a blender and boil for 5 minutes.
3. Transfer to sterile containers and roll up.

Amber jam slices

This winter dessert- a real find for those who do not have time for cooking and conservation. For jam, you will need pears and sugar in equal proportions and water at the rate of 0.5 liters per 1 kg.

Cooking process:

1. Wash the pears thoroughly and cut into thin slices.
2. Prepare syrup: mix sugar with water and bring to a boil. Remove the foam from the syrup.
3. Put the pears into the resulting syrup and cook until the slices become transparent.
4. Pour jam into jars and roll up.

In a slow cooker

Modern technology saves time and speeds up the cooking process. Jam prepared in a slow cooker will retain all the beneficial substances contained in fruits and free you from duty at the stove.

Components:

• pears - 2.5 kg;
• sugar - 2.5 kg;
• water - 500 ml;
• lemon juice - 60 ml.

Preparing jam is very easy: pears must be peeled and cut into slices, mixed with water, sugar and lemon juice, and load into the multicooker bowl. Select the "Extinguishing" mode and leave for 50 minutes.

cooking secrets

Even if there is simple recipe not all housewives can make delicious pear jam. So that you are not among the losers, we will reveal to you a few small cooking secrets:

1. For jam, you need to take only juicy and fully ripened ripe fruits.
2. If you want to get whole slices, then the fruits do not need to be peeled; in the case of a puree-like consistency, the pears are peeled and crushed.
3. Jam is prepared using the technology of alternating heating power, so you need to choose a container with a thick bottom for cooking.
4. You can enrich the taste of jam with cinnamon, ginger, lemon zest.
5. Determine the readiness of jam by consistency - it should drain from a spoon in a thin stream.

The beauty of pear jam is that it is great for drinking with tea, with classic English toast and for rich pastries.

And its rich composition (vitamins, trace elements, folic acid, fiber, antioxidants) helps improve immunity, get rid of kidney and skin diseases, constipation and colds.

Fruits and berries

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