Pear marmalade for the winter. Pear jam: basic recipe for the winter, cooking options with other fruits, spices and “for adults”

Pears even after heat treatment retain majority useful substances. Ripe fruits saturated with potassium, calcium, vitamin C. Jam from these fruits can be eaten with tea, cereals, sandwiches, cottage cheese, even with meat. Any dish will be healthier with a flavorful dessert.

Cooking features

You can make jam from any pears, but it is better to take summer, sweet varieties. Overripe, “wasting” fruits are also suitable. Please ensure that the fruits are free from dirt, rot and mold. Throw away any obviously damaged copies.

The amount of sugar can be varied depending on the recipe. It all depends on personal preference and the type of pear. It is better to generously cover sour, astringent, dense fruits granulated sugar. This way they will soak faster and release juice. Juicy fragrant fruits Sweeten sparingly. The same goes for water. Watery pears do not need additional liquid. It is recommended to dilute “dry” fruits with water.

If everything is calculated and taken into account, you can start cooking. You will need the following devices and utensils:

pot;
wooden or silicone spatula;
sharp knife;
vegetable peeler;
cutting board;
masher or automatic kitchen chopper;
scales;
beaker;
seaming key;
containers with lids for storage;
towel.

Before sealing, the jars should be washed, dried and sterilized. After cooking is complete, screw the lids on and turn the containers upside down until they cool completely. It is enough to cook the jam for an average of one hour, then you can store the delicacy for one and a half to two years. For aroma and taste you can add to the recipe:

almond;
zest;
vanillin;
alcohol (cognac, brandy, liqueur);
fruits;
sour berries;
ground confectionery spices.

Unlike jam, which allows for solid elements, dense pieces, and whole berries, jam should turn out tender, melting in your mouth. Therefore, the pears are peeled before slicing. Only use the pulp, cut into cubes or slices.

A selection of recipes

Dessert by the following recipes prepared without sterilization. Sugar, lemon juice, alcohol, thickener play the role of natural preservatives. Before laying out the jam, just scald the containers with water several times and dry. In order not to doubt the longevity of the treat, it is recommended to sterilize the container in any convenient way.

Classical

Description . Traditional jam is made from fruit and sugar with the addition of lemon juice or acid. To taste, you can add a pinch of vanillin or zest.

What you will need:

pears - 1 kg;
sugar - 500 g;
water - 400 ml;
lemon juice - a teaspoon.

How to cook

Wash the fruit and cut off the skin.
Cut into four pieces and cut out the cores.
Boil the water.
Place the fruit slices in a saucepan and cover with boiling water.
Let it cook for a quarter of an hour.
Add sugar, mix well.
Reduce heat, mash the mixture with a spoon or masher.
Leave to simmer for about 20 minutes.
Pour in lemon juice.
Boil for another 20 minutes low heat, stirring occasionally.
Place into containers and seal.

Apple

Description . This apple and pear delicacy is quick and easy to prepare. The fruits complement each other well and create jam with the perfect consistency. Thickener is added if necessary to make the mixture thicker. If desired, finely chopped nuts or candied fruits are added to the dessert.

What you will need:

pears - 500 g;
apples - 500 g;
sugar - 500 g;
liquid pectin - 150 ml;
ground cinnamon - half a teaspoon;
lemon juice - 50 ml.

How to cook

Wash and peel the fruit.
Cut into arbitrary pieces.
Heat until boiling, remembering to stir.
Add spice, juice, thickener.
Cook after boiling for about half an hour over low heat.
Having achieved desired consistency, remove from heat, pour into containers.

Fresh apple juice can be used instead of a thickener. Fill up pear slices sugar, leave in the refrigerator for a day. Pour in the juice squeezed from apples (a glass per kilogram of pears), cook over low heat. The excess liquid will boil away, leaving a jelly-like jam in the pan.

Quince

Description . The apple-pear combination is perfectly complemented by quince fruits, which are usually not consumed raw. The fruits have a delicate aroma and are ideal for making jam and marmalade.

What you will need:

pears - 500 g;
green apples - 500 g;
quince - 500 g;
sugar - 500 g;
water - 100 ml.

How to cook

Wash the fruit and remove the skin.
Cut into large cubes.
Place in a saucepan, pour in water.
Add half the sugar.
Cook over low heat until the fruits are soft.
Add the remaining granulated sugar and mix.
Wait for it to boil, cook for another five minutes.
Grind with any household appliance until pureed.
Boil the mixture and pour into prepared containers.

If a meat grinder is used to grind the fruit mass, it is recommended to rotate the mixture twice to achieve a porridge-like consistency. You can also strain the fruit through a fine sieve.

With banana and kiwi

Description . Thickeners, depending on the type, give the dessert a consistency of varying density. To make the jam resemble jelly, the easiest way is to add gelatin granules. Cooking will not take much time, and the jam will acquire the necessary thickness.

What you will need:

pears - three pieces;
banana - three pieces;
kiwi - three pieces;
sugar - 200 g;
lemon juice - 20 ml;
gelatin - 10 g.

How to cook

Remove the banana skin and cut the pulp into circles.
Place in a thick-bottomed pan, pour in the juice.
Peel the pears and kiwis.
Cut into cubes.
Add sugar and let it cook.
After boiling, add gelatin granules.
Stir and cook until excess moisture has evaporated (the process may take an hour).
Pour into containers.

Plum

Description . Plum fruits are great for making jam, marmalade, and marmalade. The dessert takes on a pleasant burgundy color. You can take different amounts of fruit if you wish.

What you will need:

pear - 500 g;
plum - 500 g;
sugar - 1 kg;
water - 50 ml.

How to cook

Wash the fruit, cut out the cores, remove the seeds.
Place the plums in a saucepan, pour in water.
After boiling, cook for five minutes over low heat.
Remove the skin from the pears and cut into slices.
Add to the pan, stir.
Bring to a boil, stirring the fruit mixture occasionally.
Add sugar.
Boil for a minute after it dissolves, stirring constantly.
Turn off the burner.
Stir for about five minutes, skimming off any foam that forms.
Place in containers, close, and leave the seal to cool.

Peach

Description . Beautiful "sunny" jam is different delicate aroma, pleasant taste. Ripe nectarines and sour pears are suitable for this recipe.

What you will need:

pear - four pieces;
peach - four pieces;
sugar - 400 g.

How to cook

Remove the skin from the pears and cut out the cores.
Cut into small pieces.
Remove the pits from the peaches.
Grind the fruit in a food processor or any other kitchen appliance.
Add sugar and place on the stove.
Cook after boiling over low heat until the jam thickens.
Distribute among jars and roll up.

Citric

Description . You can get by with just zest or juice. The delicacy will be aromatic, light, with a pleasant sour taste. But a real gourmet simple ways is not looking, so it is recommended to make jam with lemon pulp.

What you will need:

ripe or overripe pears - 1 kg;
lemon - one;
sugar - two glasses.

How to cook

Rinse the fruit and dry with a napkin.
Carefully remove the skin from the lemon using a vegetable peeler or any other convenient method.
Cut the fruit into slices.
Cut each slice lengthwise with a sharp knife and remove the film.
Remove the seeds.
Place the separated pulp into a saucepan.
Add sugar.
Peel the pears.
Cut into arbitrary slices.
Add lemon pulp and sugar and mix.
Place the pan on the stove and cook over low heat until it boils.
Without ceasing to stir, boil the pear pieces until mushy (this takes about an hour).
Turn off the stove and leave open workpiece for three to four hours.
Put it back on the fire, cook, stirring constantly.
Having achieved thickness, put the jam in jars and roll up.

Orange

Description . The recipe can be called “Five Minute”, since the confiture is prepared easily and quickly. Depending on the variety and softness of the fruit, preparation and cooking takes from 30 to 60 minutes.

What you will need:

pear - 1.5 kg;
orange - one;
sugar - 500 g.

How to cook

Cut the peeled pear pulp in half.
Cut out the cores.
Chop into thin slices.
Peel the orange and chop finely.
Squeeze the juice out of the pulp.
Place pear slices into the pan.
Add sugar, zest and juice.
Let it simmer over low heat.
After boiling, simmer for 15 minutes.
Place into containers and roll up.

Mint-lime

Description . There are several options for preparing dessert with a subtle mint flavor. You can boil the fruit mixture along with green branches, use dry crushed leaves, or prepare mint decoction, in which fruit slices will be boiled. Pears can be ground into porridge, left in slices or crushed with a masher. You can also add a thickener to give the jam a jelly-like consistency. Below is the easiest way to prepare mint dessert.

What you will need:

pears - 2 kg;
lime - five pieces;
sugar - 700 g;
mint leaves;
vanilla sugar - a teaspoon.

How to cook

Peel the pears and remove the seeds.
Cut into small slices.
Place in a saucepan with a thick bottom.
Add sugar and leave for a while to release the juice.
Grate the lime zest on a fine grater.
Cut off the white layer with a thin knife.
Remove the film from each slice and remove the seeds.
Chop mint leaves.
Add lime, zest and herbs to pears.
Let it cook, stirring gently.
Cook over low heat until the fruit is soft.
If foam forms, skim it off.
Having achieved the desired consistency, pour into containers.

To avoid peeling limes for a long time, chop the whole fruit using a food processor. Add the resulting green pulp to the pears.

Ginger

Description . Ginger jam will harmoniously complement winter tea party, especially during colds. You can use dry seasoning, but the fresh root is juicier and more flavorful.

What you will need:

pear - 1.5 kg;
sugar - 0.8 kg;
fresh ginger - root 3 cm long;
lemon - half a fruit.

How to cook

Remove the skin from the pears and cut out the seeds.
Cut into cubes.
Peel the ginger root and grate finely.
Remove the zest from the lemon and squeeze out the juice.
Place pear slices, zest, ginger shavings in a saucepan, pour in the juice.
Add sugar and leave for six hours.
Place on the stove and after boiling, cook for 15 minutes.
Cool, boil two more times after cooling.
Pour into jars.

Chocolate

Description . Chocolate pear confiture will appeal to those with a sweet tooth. Despite the different nature of the products, this perfect combination. The amount of sugar can be reduced according to your taste. Instead of chocolate chips you can use cocoa (50 g per kilogram of pears). It is recommended to consume the prepared dessert cold. It turns out to be a peculiar chocolate paste with pear flavor.

What you will need:

sweet pears - 1.2 kg;
sugar - 750 g;
lemon juice - 50 ml;
60% dark crushed chocolate - 250 g.

How to cook

Remove the skin from the fruit.
Cut and cut out the seeds.
Slice thinly.
Place in a saucepan, add sugar.
Pour in lemon juice.
Place on the fire and wait until it boils.
Turn off the stove, add chocolate chips.
Mix well until smooth.
Cover up parchment paper, refrigerate for 12 hours.
Bring to a boil, cook over high heat for five minutes.
Reduce heat, cook for ten minutes, remembering to stir so that the mass does not stick to the walls and does not burn.
Pour into jars and seal.

Try adding citrus to the recipe. Cut the orange zest and chop. Squeeze the juice from the pulp and mix with lemon. Add along with the zest before cooking.

Lingonberry

Description . An autumn dessert with a beautiful scarlet color. Pears can be cut large slices or small cubes - depending on the desired consistency. If you grind the fruit and berry mass through a sieve and add a thickener, you will get a dense jam, reminiscent of marmalade. If desired, you can enhance the taste with spices.

What you will need:

pears - 3.5 kg;
lingonberries - 1.5 kg;
sugar - 3 kg;
water - 200 ml.

How to cook

Remove skins and seed pods from pears.
Cut into arbitrary slices.
Wash the berries and add to the fruit.
Add sugar.
Pour in water and bring to a boil over high heat.
Boil for five minutes, skim off the foam.
Leave to infuse for six hours.
Boil the mixture and cook for a quarter of an hour, stirring.
Leave for several hours, boil again for 15-20 minutes.
If the thickness suits you, pour it into jars; if not, repeat the procedure.

Rosemary

Description . Flavored jam, similar to fruit butter, goes well with breakfast, cheeses and meats. You can add any thickener or do without it if the fruits are sufficiently viscous and not watery.

What you will need:

pears - 2.5 kg;
lemon - one;
rosemary - branch;
sugar - 550 g;
water - 100 ml;
thickener zhelfix - 40 g.

How to cook

Peel the pears and cut out the seeds.
Cut into arbitrary pieces.
Place in a thick-bottomed saucepan.
Pour in water and cook over low heat.
Grate the lemon zest on a fine grater.
Stir the softened pears.
Add rosemary sprig and zest.
Wait for it to boil, cook for five minutes.
Add 500 g of sugar and mix well.
Take out the green branch.
Mix the remaining sugar with the thickener and add to the total mass.
Grind the mass with a blender.
Bring to a boil, pour into jars.

Sugarless

Description . You can reduce the calorie content of jam by removing sugar from the recipe. The delicacy is less sweet, but retains the fruity aroma. It is recommended to sterilize the jars before storing, since the dessert is prepared without the main preservative.

What you will need:

pears - 0.9 kg;
water - 250 ml.

How to cook

Remove skins and seeds from the fruits.
Cut into small pieces.
Place in a saucepan, add water.
Simmer for 40 minutes on low heat.
Grind in a food processor or using a masher until smooth.
Boil for another five minutes.
Pour into containers and seal.

With alcohol

Description . Original preparation jam or marmalade. The consistency of the treat depends on the amount of thickener. For thickness, just add a teaspoon. To cook jelly, add two spoons, marmalade - four spoons. Alcohol is not only complementary flavoring agent, but also an excellent preservative. Pears soaked in alcohol acquire a tart taste. How more aromatic wine(you can take semi-sweet), the tastier the jam will be.

What you will need:

pears - 1 kg;
white dry wine- 75 ml;
vanilla pod - one;
cinnamon stick - one;
agar-agar - two to three teaspoons;
liqueur or rum (optional) - three tablespoons.

How to cook

Remove the skin and seeds from the pear.
Cut into four pieces.
Pour the wine into the pan, add a vanilla pod and a cinnamon stick.
Place the fruit in the wine, simmer for 20 minutes over low heat, stirring.
Using a slotted spoon, remove the fruits and place them in prepared containers.
Remove the pod and stick from the wine broth.
Add thickener.
Cook until boiling, and then for one minute.
Add liqueur.
Remove from heat and pour over pears.

Jam “for adults” can be made with vermouth. Fill up pear pieces, sprinkled lemon juice, sugar with a thickener (you can take 25 g of gelfix “2:1” per kilogram of pears). Boil until thick, add 200 ml of alcohol. Boil for two to three minutes, pour into jars.

In a slow cooker

Description . The device will cope with cooking on its own at the set mode. All that remains is to prepare the fruits. If the jam turns out liquid, you need to open the lid and set the program again for a few minutes.

What you will need:

pears - 1 kg;
sugar - 1 kg;
water - 100 ml.

How to cook

Remove skins and seed pods from washed pears.
Cut the pulp into small pieces.
Place in a bowl, pour in hot water.
Add sugar to the pear pieces and stir until dissolved.
Close the multicooker.
Set the “Extinguishing” program for two hours.
Every 20-30 minutes, open the multicooker and stir the contents.
At the end of the program, pour the finished jam into containers.

It is easy to cook dessert in a bread machine if the device has a “Jam” function. Place pear slices into a container, sprinkle with an equal amount of sugar (or take a little less, to taste), add a teaspoon citric acid. Set the appropriate mode for about an hour. Take it out and put it in containers.

Any pear jam recipe can be improved at your discretion. Experiment with spices, fruit additives, and thickeners. Cook in small portions. If the harvest is large, you can make dessert according to different recipes and then choose the best one. Seal in small jars to quickly eat the treat without causing mold to form.

Calories: Not specified
Cooking time: Not indicated

Homemade marmalade is very healthy, because it contains no dyes, preservatives, or food additives, but only the taste and aroma of fruits and berries!
Pear marmalade is not difficult to prepare, and as a result of simple manipulations you get excellent dessert– aromatic, moderately sweet, pleasing with its taste.

Ingredients:
- pears (ripe) - 1 kg;
- purified water – about 3 glasses;
- instant gelatin – 15 grams;
- granulated sugar – 400 g.

Recipe with photos step by step:

1. Wash the pears for future marmalade well in cool water, remove the core and seals around it, cut into several slices.
If you prefer apples, you can cook.

2. Place the chopped fruit in a heat-resistant bowl and add water until the fruit is completely covered. Place on the hob and cook the pears over low heat until softened. It takes about an hour to cook.

3. Pour hot pear broth (1 cup) over instant gelatin and stir until completely dissolved.

4. Mash the cooked pears until smooth (with a meat grinder, blender or through a sieve, as is convenient for you).

5. Add dissolved gelatin to pear puree and cook until thickened over very low heat.

6. Sprinkle the resulting mass with granulated sugar and cook again for 7 minutes.

7. Transfer the contents of the pan into a rectangular shape (if you don’t have a rectangular one, you can leave it in the pan you cooked it in). Wait until it cools down completely. Transfer the bowl with pear marmalade to the refrigerator for a day so that it thickens well.

8. Cut the marmalade into cubes. If the dessert was prepared on children's party, it can be cut into different cookie cutters.

9. This delicacy can be saved for the winter. To do this, cubes of pear marmalade are carefully placed in pre-sterilized jars. For longer storage, it is recommended to sprinkle each marmalade with granulated sugar and roll it under metal lids. Put in cool place. You can also store it in the refrigerator, which is a little more difficult, since there is always the temptation to enjoy dessert.

Amazing delicious marmalade pear is ready! Its soft and aromatic mass simply melts in your mouth, bringing back memories of a sunny summer. On long autumn evenings and in the winter cold, he will always delight you with a cup of tea!

Marmalade, which is sold in stores, can only be partially called healthy. Preservatives, dyes, flavorings, which manufacturers often use during the production process, often lead to the appearance allergic reactions in children. Delicious pear marmalade at home can be prepared very quickly and from the most available products. This healthy treat It will definitely appeal to both adults and children.

Soft pear marmalade: recipe for cooking in the oven

To obtain the desired consistency, gelatin, pectin or agar-agar is added as a thickener to homemade marmalade. However, the usual marmalade structure can also be achieved by drying the pear puree in the oven.

Pear marmalade in the oven is prepared in the following sequence:

The pears are washed, cored, and placed in glass mold and go into the oven to bake at 170 degrees for 20 minutes.

The finished pears are ground into puree using a sieve, put back into the baking dish and put into the oven for another half hour. It is important to remember to stir the puree periodically to prevent it from burning.

The thick pear puree from the oven is transferred to a parchment-lined sheet and dried at 60 degrees in the oven for an hour or until the desired consistency is obtained.

The finished marmalade is cut into portions and sprinkled with sugar or powder.

Delicious homemade apple and pear marmalade

Easy to prepare, but very tasty marmalade can be made directly from pears and apples based on pectin.

For marmalade you will need pre-cooked pear and apple puree in equal quantities (500 g), which is covered with sugar (0.3 kg) and boiled over low heat until thick. Then pectin (15 g) mixed with a small amount of sugar is added to the same mass. Place the cooked marmalade from pears and apples on a baking sheet with parchment and leave for a day at room temperature. After a day, the layer is turned over to the other side onto clean parchment and dried again on the table for another 24 hours.

The finished marmalade is cut into pieces and mixed with sugar. Store in a dry glass jar for up to two weeks.

Pear marmalade with gelatin

Delicious soft marmalade from ripe pears can be prepared using gelatin. The result is a dessert that looks very much like delicious jelly from pear puree, which can even be served on a holiday table.

Gelatin-based pear marmalade is prepared as follows:

Pears (1 kg) are washed in cold water, cleared of seeds and stalks, cut large pieces, transfer to a saucepan and fill with water.

Pour gelatin (15 g) into a small bowl and pour cold water(1 tbsp.).

The chopped pear pieces are boiled until tender, after which they are transferred to a sieve or blender bowl and ground (whipped) until pureed.

The prepared pear puree is returned to the pan and the swollen gelatin is added to it directly on the stove.

As soon as the mass begins to thicken, add sugar (0.4 kg or to taste).

The thick pear puree is transferred into a rectangular glass dish and left on the table until it cools. If there is no mold, you can not transfer the jam, but leave it directly in the pan.

After cooling at room temperature, the pear marmalade is placed in the refrigerator for a day.

After the specified time, the marmalade is cut into pieces directly in the mold. small pieces, sprinkled with sugar and served to the table.

This is such a delicious marmalade from natural products can be prepared at home.

Recipe for pear marmalade with agar-agar

To prepare pear marmalade according to this recipe you will need: ready-made fruit puree (200 g), sugar (1 tablespoon) and agar-agar (2 teaspoons). It is advisable that the base for marmalade (puree) be sufficient liquid consistency. Therefore, the pears must be juicy. If this is not the case, it is better to add 30-50 ml to the puree natural juice(apple, orange).

Dissolve agar-agar in water (take 80 ml of water per 1 teaspoon). Mix half of the finished puree directly in the pan with agar-agar and place on slow fire. Boil for 1 minute, stirring constantly, then add the remaining puree. Cook for another 1 minute, then pour the marmalade into molds and leave on the table until hardened.

Pear marmalade for the winter

Pear marmalade prepared according to this recipe is very similar in consistency to thick jam. It can be served with tea or added as a filling to baked goods. But this delicacy tastes like real marmalade, soft, delicate and very aromatic. In addition, its preparation is another way to dispose of overripe fruits, since it is unlikely that they will be preserved for a long time.

Pear marmalade is prepared at home in the following sequence:

Ripe and juicy fruits of summer pear varieties are washed, peeled from the stem and seeds, cut into arbitrary pieces directly into a pan with a thick bottom and filled with water 2 cm above the level of the fruit.

Place the pan with the pears on the stove, bring the water with the pears to a boil, reduce the heat to low and cook the chopped fruit for about half an hour until they become very soft.

Grind the cooked pears through a sieve or colander.

The prepared pear puree is returned to a saucepan with a thick bottom, put on low heat and boiled to a thick consistency.

Sugar is added to thick puree in a 2:1 ratio (for 2 kg of pears you need to take 1 kg of sugar). Then the marmalade is mixed and continued to cook for another 7 minutes, stirring constantly so as not to burn.

The finished marmalade is placed in pre-sterilized jars, covered with lids and sealed with a can opener.

After cooling, the marmalade acquires a dense consistency and is easily cut into pieces.

Video recipes

Your family and friends will love this homemade pear marmalade. It is low-calorie and suitable even for those who are on a diet. Dessert Pears can be served both as a separate delicacy and as a filling for pies and cookies. Homemade marmalade does not contain any preservatives, flavors or other chemical additives.

Marmalade from pears reaches a jelly-like and thick state, thanks to the pectin contained in pears. To prepare pear marmalade you need to take the following ingredients:

1 kilogram of pears,
500 grams of sugar,
water.

To prepare marmalade, you will need a thick-bottomed pan, a colander and silicone molds or sterilized jars (if you are going to roll up the marmalade).

Photo recipe for pear marmalade

Cooking instructions:

1. Take the pears, wash them well, cut out the core with the seeds. Cut the pears into small pieces.

2. Place the pears in a saucepan and fill them with water. The water should be 3 to 5 centimeters above the level of the pears. Cook the pears until they are soft.

3. Pears need to be rubbed through a colander. Then add sugar to them and mix well.

4. Simmer the sweet pear mixture over low heat until thickened (approximately 5 - 10 minutes).

5. The finished marmalade can be poured into jars or pour it into silicone molds and cool.

Pear marmalade recipe

Marmalade is best made from fruits and berries rich in pectin. These are quince, apples, apricots, pears, gooseberries, rowan. You can make a treat from other ingredients, but in this case, you will have to add gelatin (an animal-based thickener) or agar-agar (a thickener made from algae) to the mixture.

For delicious marmalade It is best to take ripe or slightly overripe fruits, but they should not be spoiled. It will be good if you pass the cooked fruit and berry mixture through a blender, and then through a sieve or colander, so that there are no pieces in the finished marmalade.

Marmalade recipe prepared specifically for the Fru-Fru website. Copying is possible only with reference to the "Sweet Fairy Tale" group of companies