How to close pears in halves. Pear jam for the winter "Pyatiminutka"

Fruit can be rolled in whole, pre-cut into slices, quarters. In any case, pears should keep their shape without turning into jam or preserves. Therefore, it is recommended to choose dense, elastic, unripe fruits for conservation.

Useful composition and calorie content

Pears are a real storehouse of vitamins and elements that affect digestion, brain and heart activity. Ripe and aromatic fruits are not only tasty, but also healthy. Fruits contain a lot of fiber, water, fructose. Minerals include iodine, zinc, fluorine, manganese, copper. The table briefly describes the benefits of the basic composition of pears for the human body.

Table - Useful substances in pears

The fruits of fresh pears contain only 57 kcal per 100 g. However, the dessert contains not only pears, but also a large amount of sugar, so the delicacy cannot be classified as a dietary meal. The calorie content of 100 g of pears in syrup is 275 kcal.

Recipes

Pears in syrup are usually cooked without sterilization and long boiling. The algorithm is simple: wash and place the fruits in jars, boil the syrup, pour in the fruits. Everything else - cleaning, slicing, adding spices, berries - remains on the conscience of the culinary specialist.

Express way

Description . The easiest recipe. Pears are used whole, so for large fruits it is better to prepare three-liter jars.

What to prepare:

• pears - 2 kg;
• sugar - 400 g;
• water - 2 l;
• citric acid - half a teaspoon.

How to do

1. Wash the pears by removing the stalks and place in a saucepan.
2. Pour in water, add sugar.
3. Cook until boiling.
4. Transfer the pears to a jar.
5. Add acid.
6. Pour in hot syrup.
7. Roll up, turn the containers upside down.

To make it easier to determine how many pears you need, place the washed fruits in a jar. Cook the contained amount according to the recipe, and sterilize the container.

Without peel

Description . You can roll pears without peels for the winter by re-pouring. During conservation, the pulp is well saturated and becomes sweet and tender.

What to prepare:

• pears - 300 g;
• sugar - 50 g;
• water - 200 ml;
• citric acid - two teaspoons.

How to do

1. Dissolve half the acid in a saucepan of water.
2. Wash pears, cut lengthwise, core cut.
3. As you peel off each half, poison the pulp in an acidified liquid to keep the fruit from darkening.
4. Place the halves tightly into the containers.
5. Boil 200 ml of water, pour over the fruit.
6. Cover with lids, leave for five minutes.
7. Drain the water back, add sugar, the remaining acid.
8. Boil the liquid, stand for two minutes.
9. Pour into jars.
10. Roll up containers, turn upside down.

Honey

Description . These fruits have a sweet taste and delicate aroma. The recipe is very simple, suitable for beginners in the culinary business.

What to prepare:

• pears - 400 g;
• honey - 200 g;
• boiling water - 200 ml;

How to do

1. Cut the fruit into small slices, cut out the seeds.
2. Pour boiling water over the fruits, let stand for a few minutes.
3. Remove with a slotted spoon, place in prepared containers.
4. Heat the remaining water on the stove, but do not bring it to a boil.
5. Add acid crystals, stir.
6. Add honey, stir until dissolved, remove from heat (make sure the water does not boil).
7. Pour the resulting syrup over the fruit.
8. Tighten, after cooling, transfer to storage.

Wine

Description . It turns out tart "drunk" pears. The longer the fruit is soaked in the syrup, the sweeter it becomes. The syrup itself is not poured into the jar. If you heat up the "marinade", you get a kind of pear mulled wine.

What to prepare:

• red or white semi-sweet wine - 800 ml;
• pears - 600 g;
• sugar - 250 g;
• lemon juice - a tablespoon;
• ground cinnamon;
• ground ginger;
• Carnation.

How to do

1. Wash the fruit, scald with boiling water.
2. Press the clove buds into the fruits (four each).
3. Heat spice water, dissolve sugar.
4. Put fruit in syrup, cook for ten minutes.
5. Turn off the hotplate, leave it covered for three to four hours.
6. Drain the syrup.
7. Add wine with lemon juice to pears.
8. Cook after boiling for 20 minutes.
9. Transfer the fruits to containers prepared for storage.
10. Boil the remaining liquid, pour into jars.
11. Screw on, put on the lids.

Vanilla

Description . Fruits acquire a delicate aroma and become more appetizing.

What to prepare:

• pears - 1.5 kg;
• sugar - 500 g;
• water - 1.5 l;
• vanillin - half a teaspoon;
• citric acid - half a teaspoon.

How to do

1. Rinse fruit, cut in half.
2. Cut out the seeds.
3. Cut into slices.
4. Place in sterile containers.
5. Boil water, dissolve sugar.
6. Pour the syrup over the fruit slices.
7. Wait five minutes, return the solution to the saucepan.
8. Boil, pour, stand for five minutes.
9. Repeat the procedure a third time, adding vanilla powder and acid while boiling.
10. Roll up the jars filled with syrup, put on the lids.

Wild

Description . Wild little pears are closed whole during the winter. It should be borne in mind that wild varieties are denser, tougher and sour. Therefore, it is better to boil the fruits several times in syrup so that they are well saturated.

What to prepare:

• small pears - 1 kg;
• sugar - 550 g;
• water - 2 l;
• vanilla sugar - two tablespoons;
• citric acid - 2 g.

How to do

1. Rinse the fruits, pierce the pulp in several places.
2. Dissolve the sugar in the water by placing the container with the ingredients on the fire.
3. Wait for a boil, boil for five minutes.
4. Pour the syrup over the pears, leave to cool for about two hours.
5. Put on low heat, wait until it boils.
6. Boil for five minutes. Leave to cool.
7. Heat pears to a boil, boil for five minutes.
8. Carefully, without removing the containers from the fire, take out the fruits, put them in prepared sterile jars, cover with lids.
9. Add acid and sugar to boiling syrup, stir.
10. Pour the hot liquid into the fruit containers.
11. Cover with lids, set in a deep saucepan, after covering the bottom with a thick towel.
12. Fill a pot with water, sterilize for 15 minutes.
13. Remove the containers, roll up the lids.

In its own juice

Description . Pears will turn out to be unusually tender and juicy if peeled fruits are rolled up in their own juice. Fruits sprinkled with sugar will retain their aromatic taste and will remind you of summer in winter.

What to prepare:

• pears - six pieces;
• sugar - two tablespoons;
• water - two tablespoons.

How to do

1. Rinse the fruit, remove the skin.
2. Cut in half and cut out the seeds.
3. Cut into small pieces or slices.
4. Place the sliced ​​fruit tightly in the storage container.
5. Pour in sugar, add clean water.
6. Close the jar, put it in a pot of water to sterilize.
7. Put on the lid, wrap up.

Juicy pears in their own juice are an ideal filling for pies, a base for fruit salads, a jelly filling. You can add melted chocolate or whipped cream to the fruit in desserts.

Lemon

Description . Lemon and orange peel will add aroma, make the taste of the delicacy richer.

What to prepare:

• pears - 1 kg;
• lemon - one;
• orange - one;
• sugar - 400 g;
• water - 2 l.

How to do

1. Rinse all fruit well.
2. Cut out the pear core without cutting the fruit.
3. Boil a liter of water.
4. Dip pears in boiling water.
5. Soak for five minutes, transfer the fruits to cold water.
6. Cut off the lemon and orange zest with a paring knife to make a long ribbon.
7. Roll up the ribbons, place in each pear instead of the cut out cores.
8. Place fruit in sterile jars.
9. Boil the syrup with water and sugar.
10. Pour into each container.
11. Close with lids, sterilize in a saucepan for 20 minutes, seal.

Spicy

Description . The recipe involves the use of spices. The aromatic delicacy resembles marmalade.

What to prepare:

• pears - 1.5 kg;
• water - 600 ml;
• sugar - 300 g;
• 9% vinegar solution - 100 ml;
• citric acid - half a teaspoon;
• ground cinnamon - a tablespoon;
• allspice - four peas;
• carnation - eight buds.

How to do

1. Rinse and dry the fruit.
2. Cut into quarters, remove seeds.
3. Boil water along with acid.
4. Add pears, cook for ten minutes.
5. Remove the fruit with a slotted spoon, transfer to prepared containers.
6. Pour spices and sugar into hot water.
7. Stir until boiling.
8. Pour in vinegar.
9. Pour the resulting syrup into jars.
10. Sterilize in a saucepan for 15 minutes.

Candied fruit

Description . You can prepare caramelized pear slices. You will get a delicious treat for tea, morning porridge. This method of preparation is quite laborious, but the result is worth it.

What to prepare:

• pears - 1 kg;
• granulated sugar - 1 kg;
• citric acid - 2 g;
• water - 300 ml.

How to do

1. Wash the pears, cut out the seeds.
2. Cut into slices at least a centimeter wide.
3. Soak in boiling water for ten minutes, transfer to cold.
4. Boil 300 ml of water, add sugar.
5. Put on fire, dissolve sugar crystals.
6. Wait until it boils, transfer the pears to the syrup.
7. Leave to infuse for four hours.
8. Boil for five minutes after boiling.
9. Leave it on for ten hours.
10. Repeat the process of boiling and steeping for a long time two or three times (the pears should become transparent).
11. At the last boil, add acid, stir.
12. Transfer to a colander, leave for an hour to drain excess liquid.
13. Line a baking sheet with parchment paper.
14. Preheat the oven to 40 ° C.
15. Place pears on a baking sheet, bake for nine hours.

Store ready-made candied pears in clean, dried jars. It is better to take not plastic, but glass containers with sealed lids.

For everything to work out perfectly and in the best possible way, you must follow the rules for preserving and preparing fruits. Regardless of the recipe you choose, follow three guidelines.

1. Sterilization. Storage utensils must be clean, washed and sterile. There are many ways to sterilize containers and lids. The simplest is steam treatment. Place a large pot of water to boil. As soon as the liquid begins to boil, reduce the heat while maintaining a simmer and cover the pan with a wire rack or wire mesh. Place the jars on top, bottom up. Soak until drops appear. Remove carefully, set to cool. Boil the lids in a saucepan.
2. Selection and preparation of fruits... All fruits must be clean, free from dirt, imperfections and rotten spots. Cut out bad areas with a knife. Do not use spoiled pears for cooking. Any foreign speck can provoke the formation of mold on the surface of the treat.
3. Sugar . Carbohydrates, of course, need to be consumed wisely, taking care of your health. But for the preservation of sweets, this is a necessary product. The presence of sugar ensures that the twist will survive at least until winter. You can reduce the sweet taste by adding acid, which is also a natural preservative.

Before cooking, prepare containers, ingredients, necessary tools. Plan your cooking wisely. While the pears are boiling, sterilize the dishes. Proceed with caution, do not rush so as not to burn yourself, do not break the container.

It is allowed to add spices to the blanks to taste. Sweet pears go well with star anise, cinnamon sticks, vanilla, cloves.

Pear jam recipes for the winter

Pear jam a great way to harvest this delicious fruit for the winter. Pear is one of everyone's favorite fruits, early or late it is always very juicy and sweet and is loved by adults and children. But in winter it is not available to pick a pear from a branch and enjoy its great taste, of course you can buy it in the store in winter, but they are not cheap and such a delicacy is not always available and useful, so if you like pears, then it is better to make them out of them. preparations for the winter and enjoy a wonderful pear dessert from the jar.

Put your jam in a bowl in winter, pour hot tea, and you will get a lot of pleasure from your labors. In our time, a lot has already been accumulated pear jam recipes, but I really want to cook something that will not spoil the fruit, throw money away and waste time and energy. We have tried to do the most useful for you a selection of recipes pear jam which are personally verified by us.

1. Pear jam in pieces
2. Whole Pear Jam

Thick pear jam for the winter

A long-standing and proven recipe that our grandmothers still used. A wonderful filling for brass pies and buns, which you will cook for your loved ones in winter, will not leave them indifferent and will give a lot of pleasure from such sweet pastries. It is prepared quite simply and does not require large expenditures. A recipe with detailed instructions will make making this jam a completely hassle-free task.

And so now we will tell you how to make this jam with detailed instructions for the process itself.

• Pears - 2 kg;
• Sugar -1 kg;
• Water - 200 g.

Let's start cooking:

It is best to take well-ripened and soft fruits.

Step 1. Pears need to be washed and peeled, cut and core.

Step 2. Pour water into the cooking container immediately, this is necessary so that when you put the pear on the fire, it does not stick immediately to the bottom, because the pear itself is sweet and without water it will immediately stick to the bottom and as soon as the container will be heated, the jam will immediately begin to burn and will stick on the same place all the time.

Step 3. Cut the peeled pear as small as possible, then they will boil better.

Step 4. Sprinkle sugar over the chopped pear.

Step 5. Put on low heat and bring to a boil.

Let it boil over low heat, do not increase it, otherwise it can stick very quickly and burn, which will spoil the taste giving it a burnt aftertaste.

Step 6. Stir constantly, bring the jam until thick.

Step 7. When the density you need is reached, remove from heat and pour into sterilized jars, roll up and turn over. When the jam has cooled down, put it in the basement.

Bon Appetit!

Pear jam in pieces

Delicious pieces of jam, reminiscent of candied fruit or pear sweets. Your homemade sweet tooth will come to taste. Perfect for family tea drinking. Such winter preparation will wonderfully add variety to winter sweets and make your cold winter evenings sweeter in a warm family circle.

We will tell you how to cook this yummy with a detailed description of the preparation, so that the preparation is successful and not a burden.

For cooking you will need:

• Pear - 1 kg;
• Sugar - 1 kg.

Let's start cooking:

For this recipe, you need to take hard pears or not ripe, because it will not work from a soft pear.

Step 1. Wash the pears, peel, cut and core.

Step 2. Cut them into half rings, noticeably 0.5 cm thick, or a little thicker.

Step 3. Sprinkle with sugar, cover and shake well so that the sugar is distributed between the pear pieces and leave for 2 hours for the pear to start juicing.

Step 4. Put on low heat and bring to a boil, boil for 2 minutes.

Remove from heat, let the pear cool.

Step 5. After the pear has cooled down, it must be put on fire and also brought to a boil and allowed to boil for 2 minutes. This must be done 1 more time.

Step 6. After the jam has boiled 3 times, remove it from the heat and you can already pour it into sterilized jars.

Step 7. Roll up the lids, turn over and let cool. After cooling down, lower it into the basement.

Your jam is ready!

Pear jam with pumpkin for the winter

The perfect combination of aromatic pear and sweet pumpkin will surely please your taste. Such a preparation is perfect for adding fruit to pies and even muffins; you can add this sweetness to cottage cheese desserts. The syrup will also not be left aside, they can perfectly soak cake cakes or pour over pancakes. It is very tasty and easy to eat this jam with tea. Sweet porridges with such jam are excellent.

We will tell you how to prepare such a wonderful preparation for the winter, so that it will not be difficult for you.

For cooking, take:

• Pear - 600 g;
• Pumpkin - 300 g;
• Sugar - 500 g;
• Water - 300 g.

Let's start cooking:

Pears need hard varieties or those that are not yet ripe, they must be firm.

Step 1. Wash the pear and remove the core. Cut the pear as you please, for your taste.

Step 2. Peel the pumpkin, remove the seeds and cut in the same way to your liking.

Step 3. Put a cooking container on the fire, pour water and sugar into it.

Let the syrup simmer, let all the sugar dissolve.

Step 4. When the syrup is ready, add pear and pumpkin there, mix thoroughly.

Step 5. Bring the jam to a boil and let it simmer for 20 minutes, stir as gently as possible during cooking to keep the fruit intact.

Step 6. Pour it into sterilized jars.

Roll up the jars and turn over.

Cover the jars with a warm blanket until they cool. Then lower it into the basement.

After opening in winter, store it in the refrigerator, covered with a nylon lid.

Good appetite!

Oriental Pear Spice Jam

Incredibly aromatic jam! It will become just a highlight among your winter preparations. The incredible flavor of the jam will bring you a lot of pleasure. By adding such a jam to baked goods, it will make it very rich and fragrant, and your whole family will come running to the smell of such sweetness. Having prepared it once, you can no longer deny yourself to prepare it again. Your whole family will love it and will be praised by your guests.

Here you will find a recipe for this jam with a detailed description of the preparation.

To make jam you will need:

• Pear - 600 g;
• Sugar - 400 g;
• Turmeric - a quarter teaspoon
• Carnation - 3 pieces;
• Fennel - a quarter teaspoon
• Anise - a quarter teaspoon;
• Water - 100 g.

Let's start cooking:

Step 1. Wash the pears thoroughly, cut and remove the seeds.

Step 2. Cut the fruit into small wedges.

Step 3. Pour water into a cooking container and add sugar.

Step 4. Put on fire and stir.

Step 5. When the syrup starts to boil, pour turmeric, cloves, fennel, anise into it. Bring to a boil, let the syrup simmer for 7 minutes over low heat.

Step 6. Then pour the pear into the syrup, bring to a boil.

Step 7. Let the pear simmer for 30 minutes. Stir as gently as possible during cooking so as not to turn the pears into porridge.

Step 8. Pour your jam into sterilized jars, roll up and turn over.

Now let the jars cool, then lower them into the basement.

Your "Oriental Pear" is ready to eat!

Pear jam with grapes "With a twist"

The name of the jam speaks for itself, it really has a twist, since it contains grapes. And the addition of lemon and orange juices makes the taste of the jam just incredible and unusual. A jar of such jam will certainly not cost very cheaply, but the taste will pay off all your expenses, both financial and physical.

This jam is just perfect to grease, for example, cookies for tea or add to the layer for a cake. It will not leave indifferent any member of your family, as well as none of your guests. Believe that, having prepared it, you will not regret that you spent time and money, because by the spring there will not be a single jar of this delicacy in the basement.

We will share with you a recipe for such a sweet with a step-by-step description of the preparation.

To make jam you will need:

• Pears - 1 kg;
• Kish-mish grapes (or other white seedless grapes) - 300 g;
• Lemon - 1 piece;
• Orange - 1 piece;
• Sugar - 1 kg;
• Water - 150 g.

Let's start cooking:

Step 1. Wash the pears thoroughly, cut and remove all seeds. Then they must be cut into medium-sized cubes, it is desirable that the pear is slightly larger than the grapes.

Step 2. The grapes must be torn off the bunch and washed very well. When using grapes in blanks, remember that you need to wash it very well, on the surface of the skin it contains natural yeast and, if not washed off, the blank can ferment. Empty it in a colander and let it drain well.

Step 3. Now put the cooking container on the fire and pour water into it, add sugar to the water, bring to a boil, let the syrup boil for 5 minutes.

Step 4. Add fruit to the syrup and let it simmer for 5 minutes, over low heat, it should not boil too much.

Step 5. Now take a lemon and roll it on the table so that it softens and gives juice.

Cut the lemon in half and squeeze the juice into the jam.

Step 6. Now take an orange and soften it in the same way, cut it in half, squeeze out the juice, then use a fork to make rotating movements to squeeze out the remaining juice and a little pulp.

When squeezing citrus juice, make sure that no seeds get into the jam, it is better to squeeze the juice into a bowl, the seeds can give bitterness.

Step 7. Let the jam boil for another 5-10 minutes.

Step 8. Remove from heat, pour into sterilized jars, roll up, turn over and let it cool.

Your delicious winter jam is ready!

Whole Pear Jam

This very tasty pear comes from childhood. According to this recipe, our grandmothers procured pears, because before there was such a variety on store shelves and we had to stock up to the maximum in the summer, even sweets for winter desserts. Then this recipe was forgotten due to the fact that a lot of factory sweets appeared, but nowadays they are already rather fed up and I want something homemade and natural. These pears, like no others, will diversify the winter sweet table and will delight you and your loved ones.

We will show you how to cook these wonderful pears. A detailed description of the preparation will help you easily get it right.

In order to prepare the workpiece you will need:

• Pears (preferably lemon varieties or others, but dense and small) - 5 kg;
• Sugar - 3 kg;
• Water - 1200 g.

Let's start cooking:

Step 1. Thoroughly wash the pears and prick each one with a needle, it is better not to use a toothpick because it becomes limp and pieces of wood may remain in the pear. Place the pears in a jam jar.

Step 2. Cook the syrup from sugar and water in a separate container. The syrup must be boiled for 7 minutes.

Step 3. Pour the hot syrup over the pears and let them cool completely.

Step 4. After the pears have completely cooled, put them on fire and boil for 10 minutes over low heat, they should not boil too much. Stir gently so as not to damage the whole fruit, because that is why it is made from whole pears, so that they remain exactly whole and do not turn into jam.

Step 5. Remove from heat and let cool completely again. This will need to be repeated 3 more times throughout the day (4 times in total), you can set it aside and continue cooking the next day if one day was not enough for you. Do not worry, the pears will not sour even if you start continuing even the next evening.

Step 6. After you have boiled the jam 3 times and for the last time, pour the jam into jars, it is better to take 1 liter jars, because the jam does not consist of chopped fruits and it will not fit well in small jars. Jars must be sterilized without fail.

Step 7. Roll up the jars with lids. Turn over and wrap with a warm blanket until it cools completely. Place the jars in the basement or transfer them to another dark and cool storage area.

After opening the jar, it is better to store it in the refrigerator, tightly closing it with a nylon lid, because there is little sugar in the jam, and it can quickly ferment.

Now your whole pear jam is ready! Good appetite!

Treat your family and friends with winter pears and enjoy healthy, natural homemade sweets.

Bon appetit and warm winter evenings! And be always healthy!

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Pear jam is a healthy sweet treat. The hostesses prepare various types of desserts: with whole fruits, slices, with orange, apples, nuts, lemon. The article describes methods for preparing sweet mass in a multicooker and a recipe for "five minutes".

Before starting preparations for the winter, you need to find out more information on how to make pear jam, buy suitable varieties of ripe fruits and additional ingredients. Particular attention is paid to the correct sterilization of containers. If you follow the recommendations, thick aromatic pear jam is well worth the whole winter.

Preparation of fruits and containers

Important nuances:

• jam pears should be ripe, but not broken;
• for some recipes (jam with whole pears), you will need fruits with dense pulp, not overripe;
• rotted areas are removed. With a large area of ​​damage, fruits are not used;
• it is important to thoroughly wash each fruit, remove the stalks, cut into 4-6 frequent, get rid of the seeds. For thick jam and dessert in a multicooker, fruit raw materials are cut into medium cubes or cubes;
• In most recipes, the peel is retained, if desired, you can peel the fruit to make thick pear jam. With this approach to preparation, the fruits are boiled more actively, 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 fruit with lemon juice to maintain a pleasant pulp color.

The container is washed with soda, the remnants of the bulk product are thoroughly rinsed, the cans are ignited in the oven or steamed over the kettle. The presence of a microwave or double boiler greatly facilitates the sterilization process, eliminates the heat in the kitchen from boiling water during. A large article is devoted to effective ways to combat microbes during the preparation of cans for seaming all types of preservation.

Recipes

Several varieties of pear jam are easy to make. You can process a small portion of fruit (2-3 kg) at a time, add one of the fillers, try a new recipe. With this approach, the hostess does not noticeable fatigue during the preparation of the sweet mass. For the winter in the pantry there will be 10-15 containers with several varieties of pear dessert.

If the hostess does not want to engage in the preparation of jam, then you can save the fruit for the winter using another proven method. Learn how to freeze pears in the freezer. Fruit pieces are suitable for preparing compotes, as a filling for pies and casseroles. Thawed pears make a useful filler 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", they retain a pleasant appearance and color of the pulp.

A simple recipe

How to make pear jam for the winter:

• prepare 1 kg of fruit, cut into wedges;
• from 2 glasses of water and sugar (250 g), boil the syrup, remove the 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 ready-made jam into jars, roll up immediately, store in a cool place.

Pear slices

How to cook pear jam in slices:

• it is important to choose a variety with dense, aromatic pulp, for example, Bere Bosk;
• 2 kg of fruit is enough for one serving;
• after washing, removing the stems and the core of the pear, carefully cut into 4 parts;
• prepare 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 in a saucepan, pour hot sweet mass, 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 cooking session lasts from 10 to 40 minutes, until the neat pieces are completely cooked.

On a note! Amber pear jam - this is what is often called a dessert with fruit slices. If the technology is followed, the sweet mass is obtained with a pleasant color and taste.

With whole pears

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

Whole Pear Jam Recipe:

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

With lemon

Natural sour juice is added to many types of pear jam. A pleasant sourness prevents cloying, which many do not like.

The amount of lemon juice depends on the serving of pears. On average, for 1 kg of ripe fruits, it is enough to squeeze a natural product from a medium citrus. When making jam from pears with lemon, some housewives replace lemon juice with orange juice, the dessert turns out to be no less refined, but without a slight sourness.

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

Thick

Recipe:

• ideal jam for filling pies and other types of sweet pastries;
• thick pear jam is obtained if you skip fruit slices through a meat grinder or peel chopped fruits, grind them into cubes;
• 1 kg of fruit will need the same amount of sugar;
• add freshly squeezed juice of 1 lemon to the pear mass, a pack of pectin (optional, for density and jelly-like consistency);
• boil thick jam over low heat until the fruit softens, stir often so that the natural dessert does not stick to the bottom;
• be sure to remove the resulting foams;
• pack the finished product, as usual, in sterilized jars.

With the addition of apples

How to make pear and apple jam:

• for thick jam, reminiscent of mashed potatoes, be sure to peel the fruit, remove the peel. For jam, it is enough to cut the fruits into slices, 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);
• pour the sugar mixture over the fruit mass, wait until the fruit juice in slices or pieces (without the skin);
• boil the mass in three runs, each for half an hour, with frequent stirring;
• you should not digest a thick jam: a rich brownish-brick shade is a signal to the end of the process.

Read on the page about how to clean crystal to make it shine and how to remove dirt.

In a multicooker

Simple recipe:

• prepare pears, cut into small pieces;
• transfer the fruits (1 kg) to the multicooker bowl, add sugar - 700-800 g, mix. For further cooking, turn on the "Stewing, jellied meat" mode for 1 hour. After processing, the fruits will become soft, juice will appear;
• after the specified time, open the lid, leave the mass until it is completely cooled;
• boil pear jam in three passes;
• add the juice squeezed from a large lemon a second time, mix;
• on the second and third run, set the time 15 minutes plus the "Steam cooking" mode;
• the appearance and condition of the sliced ​​fruits gradually change, a pleasant shade of caramel appears;
• thick jam is laid out in jars, sterilized in a multicooker or oven, rolled up for storage for the winter.

Five minutes

Recipe for making delicious pear jam in a slow cooker:

• sort out the fruits, reject units with a wormhole 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 packet of vanillin;
• Combine all components with 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, boil for no more than five to seven minutes with stirring;
• pour the boiling fruit mass into jars, immediately seal.

A pear dessert for the winter is an ideal option for homemade preparations for tea drinking and as a filling for muffins, baked and fried pies. Transparent pear jam for a gala dinner is obtained by boiling slices over a low fire with the addition of lemon juice. Thick jam is easy to make from chopped 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! Successful blanks!

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

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 ripening time for pears, so do not miss the opportunity to prepare an appetizing dessert from these wonderful fruits.

The most useful dessert in the world should not be looked for in pastry shops, but prepared for the winter on your own. Pear jam will become an invaluable source of vitamins for you, save you from colds and diseases, and make any tea party special.

In the preparation of a particular dish, you should adhere to certain recommendations so that the final product turns out to be as tasty as possible. So, for cooking jam, you should take those varieties of pears that differ in density, such as lemon or duchess. You can choose any other varieties, but so that the fruits are not overripe. The perfect option would be whole pears with firm skins in 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 in how to make pear jam is the right dishes. The sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, will not stick to the bottom. It is better to stir with a wooden spatula, and remove the foam on a plate. Sterilization of cans is the main condition for long-term storage of blanks 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 a lot, so the whole process should be monitored.
• For easy peeling of the peel from the pear, you need to scald it with boiling water, then immediately immerse it in cold water.
• It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too coarse.
• Whole slices can be obtained only under the condition of a three-stage cooking, each of which should be carried out for twenty minutes.

How to choose and prepare pears for jam

To make the jam beautiful in appearance and tasty, they must be sorted out before cooking. The most the best fruits are considered those that have already ripened, but have not yet had time to 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 hostess has a desire to give the jam some special taste or smell, then you can add other fruits to it. It can be lemon or citric acid, almonds, oranges and other foods.

But every time recipe for cooking with such 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 sugar-coated and will have a sour taste. Before you start cooking, you need to do the following:

How much such jam needs to be cooked will depend on the variety and on the ripeness of the fruit, but most often it is about 1-1.5 hours. It is still better to cook a tasty treat in two stages, ensuring that it cools completely in between.

What kind of utensils do you need to make a pear dessert? What taste the jam will have even dishes can affect 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 preserve the natural honey aroma. It is still better to store the jam in jars, which must be washed well, scalded with boiling water, or sterilized thoroughly.

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

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

But still, always follow cooking instructions of each recipe, maintain proportions, which will help to 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 fold into one pan, in which they will cook, and in another saucepan it is worth preparing the syrup: pour sugar with water and put on moderate heat. The foam is constantly removed from it, and it will be ready only when the sugar is completely dissolved. It remains to pour this syrup over the fruit and bring it to a boil again, and then pour it into the jars. Appetizing jam is ready!

Quick jam from pears Five minutes - you will lick your fingers

This versatile fruit can be prepared in any way and can be used to carry out all kinds of culinary experiments. If you think that pear jam in slices should be made by cooking for many hours, then you are wrong. A 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 be easily used as a liquid sauce for a meat dish.

Ingredients for the Five Minute:

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

Marmalade delicacy is made like this:

We process the fruits of the pear tree, cut into very thin slices. We cook the syrup separately: dissolve the sugar in water, remove the foam that forms on top during cooking. Put pear slices in the finished sweet mixture and cook until the consistency becomes transparent. Pour marmalade jam into pre-prepared jars, roll up.

Amber jam from hard pear slices - a recipe with a photo

Pear jam rolled up for the winter according to this recipe with a photo turns out to be very attractive in appearance. Due to three times boiling, the syrup acquires an amber color and pleasant thickness, and dense slices are qualitatively saturated with sugar and become like candied fruits. The step-by-step instructions describe in detail the process of creating a homemade treat, and the video clearly describes each action and helps to master the method of making hard pear jam in slices even for novice housewives.

Required ingredients for Amber Pear Jam Recipe

• pears - 1.5 kg
• sugar - 1.5 kg
• water - 400 ml

Step-by-step instructions on how to cook amber jam from hard pears

1. Wash the pears thoroughly, dry them, remove the stalk, divide into halves, remove the seed box, and cut the pieces into neat slices of the same size.
2. Pour sugar into a deep saucepan, add water and lightly foam with a whisk to dissipate faster. Put on a moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
3. When the syrup becomes transparent and homogeneous, pour it over the pear slices and stir very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
4. Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
5. Cool again, and then repeat boiling again.
6. Cook the jam boiled for the third time for 10 to 45 minutes (depending on the desired thickness). Hot, pack in sterilized jars, close hermetically with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Clear Pear Jam Recipe

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

To make clear jam from pear slices, you must prepare the following products in advance:

This amount of food is just enough to make 2 liters of jam. Pears are good for starters washed under running water, make sure that all fruits are firm and not overripe. The pears are cut into wedges and placed in a saucepan. Sugar is also poured there. In order for the pears to juice up, you need to leave the pear mass for several hours at room temperature. Put the saucepan with the present mass on the fire and bring to a boil.

As soon as the jam begins to boil, the heat should be reduced and so it is still cooked for 10 minutes. Then turns off and left overnight to cool the mass well. In the morning, the jam is boiled again, as in the previous time, and now it is left for the whole day until the evening. In the evening, cook again and stay cool overnight. Each time, the slices will change their color, becoming darker. In the morning, cook the mass over low heat for 50 minutes. So the mass will become thicker, and the slices will acquire a transparent color. It remains only to pour into cans and roll up.

Simple recipes on how to cook thick and sweet pear jam at home

For pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will add sugar to the delicacy, which, according to the recipe, must be taken 1/3 more than fruit.

Essential ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

1. Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
2. Fold the processed fruits into a cooking bowl, pouring a portion of sugar into each layer and leave for 8-10 hours to let the juice out.
3. Then put the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam that forms on the surface.
4. Remove the basin from the heating and leave it overnight to cool well.
5. In the morning, boil the jam again for 35-40 minutes, pour it into jars while hot, tighten it with tin lids, turn it over and wrap it with a thick warm cloth.
6. After a day, store in a pantry or any other dry, dark and cool place.

How to cook pear jam with lemon and orange - a recipe with a photo for a multicooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a multicooker at home. For cooking, you need fruits of the most sweet variety with a dense, elastic pulp. If you take pears that are too soft, they will become limp during processing and lose their shape. The presence of citrus fruits in the composition will add a piquant sourness to the taste and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

• pears - 1 kg
• lemon - 1 piece
• orange - 1 piece
• sugar - 1.5 kg
• water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a multicooker

1. Wash fruits and citrus fruits thoroughly in running water and pat dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
2. Cut the lemon and orange together with the skin into small pieces. Remove seeds from processed citrus fruits.
3. Pour water into a multicooker bowl, add half of the entire portion of sugar, set the “Stew” program on the display of the unit, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
4. When the syrup acquires a light consistency and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
5. Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
6. After the required time has passed, activate the “Extinguishing” mode again and bring the pears soaked in syrup to a boil.
7. Pour in the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
8. Prepare the hot finished sweet product in sterilized jars, roll it up under tin lids, turn it over, wrap it up with a warm blanket and cool it well. For storage, put in a cellar or basement, keeping out of direct sunlight.

Pear jam is quite comparable in taste and beauty to apple jam, so a couple or three jars of this fragrant delicacy can be found on the shelves of the pantry of every thrifty housewife.

When the ruddy juicy sides of fruit peep out 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 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 handle it.

We will prepare products:

Pears - 1 kg;
granulated sugar - 1, 200 kg;
water - 1 glass;
citric acid - 1 tsp.

Preparation
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.
Cut the pears into slices, getting rid of the seeds and stalks.
Put 1 teaspoon of citric acid into boiling syrup and mix well.
Next, load the chopped pears.
We are waiting for the jam to boil, remove the foam and cook a delicious delicacy for about 30 minutes
When the jam has cooled down a little, it can be transferred to sterilized jars and closed with sterilized lids.

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

Amber jam with pear slices

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

Jam ingredients:

Dense ripe pears - 1 kg;
granulated sugar - 1 kg;
cold water - 200 g.

Preparation

Peel the fruit, cut out the seeds and cut into equal thin slices.
Soluble sugar in water and put on low heat. Bring the mixture to a boil so that the syrup becomes amber and translucent.
Fill the chopped pears with a warm solution, mix everything thoroughly and put it back on a slow light.
Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after cooling completely.

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

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table to evaluate the taste!
Pear jam for the winter "Pyatiminutka" - a simple recipe

For hurrying hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That is why this original cooking method was called "five-minute".

Cooking ingredients:

Fruit - 2 kg;
sugar / sand - 2 kg.

Preparation

Wash the fruits under running water, dry thoroughly and cut into thin slices. Fill everything with granulated sugar and mix.
After a sufficient amount of juice has been released, the workpiece is put on fire and from the moment it boils, the jam should boil well for 5 minutes.
After complete cooling, the procedure is repeated two more times. Every time the sweetness needs to be completely cooled!

A thick pear delicacy 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!

Thick pear jam

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

Cooking ingredients:

Pears - 1 kg;
granulated sugar - 1 kg;
lemon juice - 1 tablespoon;
water.

Preparation:

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

Ready jam can be laid out in sterilized jars and put away for the winter.

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

Pear and lemon jam recipe

September and October are the hot season for autumn preparations! According to the recipes of experienced housewives, you can cook 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
Grind pears, peeled from all excess, into thin slices. You do not need to remove the skin, it will keep the pear pieces intact and beautiful.
Peel the lemon and cut into thin slices.
Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small light. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup is formed. We remove the foam!
Fill the pears with hot syrup and put the bowl over low heat. We are waiting for the future jam to warm up, but not to boil. We do not interfere with a spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
We set aside the basin and wait for 6 hours of infusion for aromatic jam. There will be a lot of syrup, and the color of the pears will change when we cook 2 times. Let's wait for a boil and boil the treat for 10 minutes. We remove the foam!
Set the jam again for 6 hours and repeat the cooking 2 more times.

After the 4th cooking on 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 in clean jars and close for the winter.
Enjoy tea for the whole family!