Five-minute pear jam for the winter. Pear jam with lemon

Amazing pear jam for the winter- This is a wonderful dessert in its own right. homemade or an equally amazing addition to lush baked goods. It is so easy to prepare that it will amaze housewives who are just getting acquainted with such things by the simplicity of its technology. culinary recipes. By taste qualities Quite expressive and gentle at the same time. Quite often, pears for canning are combined with other berries and fruits: raspberries, apples, strawberries and, of course, citrus fruits. Such variations provide new original solutions!

What fruits are taken for cooking this? It is recommended to select more elastic and dense fruits with slightly hard skin of the varieties “Duchess”, “Limonka”, etc. But, in principle, you can use any. The main thing is that they are not spoiled or overripe. Some people prefer to cook Pear jam for the winter. Recipes-photos"from juicy late autumn fruits. Although the cook has the right to choose the specific variety and cooking period individually and independently. And all this thanks to the long ripening time of the fruit!

As for cooking utensils for pear treats, you will need an aluminum or copper container in which the mass will definitely not burn or stick to the bottom. In addition, you will need a wooden spatula or spoon. Sealing container – glass jars– pass mandatory sterilization in the microwave, oven or steam bath.

Classic pear treat recipe

The classic method reveals all the unique flavors of pear in all its glory. But these fruits are low-calorie and at the same time nutritious, and they do not lose their properties during heat treatment. valuable qualities. Therefore, absolutely everything “Pear jam for the winter” recipes V winter period become indispensable components of a home pantry with supplies. The proposed method does not involve repeated boiling, but is prepared in one go. The ingredients for rolling will be:

2 kilos of fleshy pears,
2 glasses of filtered water and
2.3-2.4 kg granulated sugar.

So, the fruits undergo initial preparation, are cut into convenient slices and transferred to a cooking bowl or basin. The slices are covered with sugar sand, which is leveled over the surface. Then the workpiece is often pierced through with a large sharp knife or wooden stick, and left in the room for 2-3 hours until syrup appears. If fruits that are not juicy are selected for the recipe, then the volume of liquid specified in the recipe is added to them.

The steeped and juiced pieces are placed on moderate heat and boiled. After which the fire intensity is reduced, and the sweet mixture is boiled for about 1 hour with regular stirring. The finished product is placed together with the syrup in heated jars and hermetically sealed.

Pear jam for the winter: recipe with cinnamon

One of the most successful was the combination with ground cinnamon. Even slightly astringent, dense fruits of early varieties, which have an amazing amber, are combined with it. The sweet, appetizing mass will captivate everyone with unforgettable flavor notes, and is perfect for family tea party. On “Pear jam for the winter” simple recipe it will be necessary:

1 kg of pears,
15 g ground cinnamon,
10 g pectin,
0.5 kg sand-sugar,
half a lemon.

Pears for harvesting are washed well in cold water, peeled from hard cores and hard peel (if necessary), and then cut into neat thin slices. Afterwards, the fruits are placed in a wide cooking bowl, sprinkled with granulated sugar and poured over with the juice of half a lemon. The components of the future delicacy are carefully stirred so as not to break the slices, and infused for 8-10 minutes until abundant juice is released.

Next, the slices in own juice(or rather syrup) are boiled for no longer than 10 minutes, stirring them with a wooden spoon. Pectin and cinnamon are added to the brew, and boiling continues for another 3 minutes, lifting pieces of pears from the bottom to the top. Although you can take your time with pectin, add only cinnamon and look at the consistency of the mass. If it is too liquid, then only in this case pectin is added, with which the jam is boiled for an additional couple of minutes. With pectin, the dish will certainly thicken after removing from the heat and standing for a short time.

In preparation glass containers. It is filled with hot mass and closed with screw or tin lids. At the end, preservation must be sterilized for a quarter of an hour. After this heat treatment will be stored for more than one year.

Pear jam for the winter: recipe with lemon

Lemon will add a light citrus flavor and fresh aroma to the dish. And the color of the workpiece will change to a more beautiful, sunny one. To make this delicacy with citrus fruits you will need to take:

2 kilos of juicy and dense pears,
2.5 kg granulated sugar,
3 medium lemons.

You will only need water if you want to get more syrup in the roll." Pear jam with lemon for the winter».

Using this culinary method, fruits are thoroughly washed and the cores and seeds are removed. Dark spots and stalks are also removed. The pulp is cut into slices or small cubes, which are placed in a pan for cooking. Lemons are crushed into homogeneous mass in a meat grinder (along with the peel), and pour it into the pear slices. The mixture is sprinkled with granulated sugar, mixed carefully (to speed up the juice separation) and left undisturbed for about three hours. During this time, the released juice should soak and, if possible, dissolve grains of sugar.

The infused mass is placed on the stove and boiled, stirring. The jam should simmer over low heat for about an hour, skimming off the foam that regularly forms and mixing the pieces. literally poured boiling into sterilized jars and rolled up. Before it cools down, it is put away “under a fur coat”, and then transferred to a cool pantry until winter.

Recipe with almonds

An interesting variation on classic recipe it works if you add vanilla or almonds to the pear mass. The taste of such a preparation is immediately transformed into a more attractive side, becoming unusual and even mysterious. Many who treat themselves to the offered delicacy try to guess original supplement to pears; but not everyone succeeds, and not the first time. Because the combination is truly excellent! On home recipe « Pear jam for the winter with photo"you need to prepare:

2 kilos of juicy and fleshy pears and granulated sugar,
100 g almonds (preferably ground, but chopped into small pieces will do)
1.5 liters of water
And? tsp vanilla.

Vanilla has a fairly strong concentrated fragrance; therefore, if you want to fully experience the aromas of fruit accompanied by almonds, then vanilla can be excluded from the recipe.

So, pear fruits are peeled from the outer peel, tails and cores, and cut into small portions. Water is boiled in a separate container and the pear slices are dropped into it. After boiling the fruit for 3-4 minutes, the liquid from them is drained into enamel pan, where all the sugar sand is also poured. Cooking sweet syrup, which is poured into slightly softened slices and left to soak in the pouring for several hours.

After 3-4 hours, the dishes with the aromatic contents are placed on moderate heat and warmed up. Having brought the brew to a boil, the heat is reduced, and the dish simmers on the stove for 10 minutes. And again there is a four-hour interval of infusion and cooling of the semi-finished jam. The second time, boiling lasts 20 minutes, and halfway through the entire cooking time, the mass is “seasoned” with chopped almonds and vanilla. The finished almond-pear jam is placed in jars and sealed with lids. The preserved food should cool wrapped in a blanket.

Recipe with mint leaves

The next method suggests combining pears with apples, and diversifying this tandem with mint leaves. It will work out great dessert: light and refreshing. The main components for blocking " Pear and apple jam for the winter"are:

1 kg of both fruits,
2-3 mint sprigs,
2 kg granulated sugar,
1 partial tsp. citric acid.

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice – excellent remedy to strengthen capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

Pears for jam should be ripe, but not soft. From green pears the jam turns out soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become soft and turn into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears – 1 kg;
sugar – 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 3/4 cup;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.;
lemon – 1 pc.

Cooking method

Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 cup;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Place sugar in a saucepan and add water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Useful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain large number vitamins, beneficial microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree Apply to the face, neck, chest, hands and hold for 20 minutes. Then wash off with warm water and lubricate the skin with cream.

Simple recipes with step-by-step photos describe the technique of canning pear jam for the winter in great detail and in an accessible manner. For cooking homemade treats It is recommended to take firm, slightly unripe or green pears. They easily tolerate intense heat treatment and, cut into thin slices or cubes, do not limp in syrup and keep their shape perfectly. The wild pear fruits are used whole.

To make the dessert brighter and richer, pears are combined with lemon, orange or poppy seeds, and cinnamon, vanilla and others are added to enhance the aroma aromatic seasonings. Both quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, add to syrup citric acid. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam made for the winter without sterilization from fermenting and safely wait until the cold season, you need to add citric acid to the product during the preparation process. It will act as a natural preservative and provide the seaming with reliable and long-term storage.

Necessary ingredients for a recipe for delicious pear jam with the addition of citric acid

pears – 3 kg
sugar – 3 kg
water – 225 ml
citric acid – 1 tsp

Step-by-step instructions on how to prepare winter jam with pears and citric acid without sterilization

Amber jam from hard pears in slices - recipe with photos and videos

Pear jam made for the winter according to this recipe with photo turns out to be very attractive in appearance. Due to boiling three times, the syrup acquires an amber color and a pleasant thickness, and the dense slices are thoroughly saturated with sugar and become similar to candied fruits. Step by step instructions describes in detail the process of creating homemade delicacies, and the video clearly describes each action and helps you master the method of making jam from hard pears slices even for novice housewives.

Ingredients needed for amber pear jam recipe

pears – 1.5 kg
sugar – 1.5 kg
water – 400 ml

Step-by-step instructions on how to make amber jam from hard pear slices

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

Whole wild pear jam for the winter - a simple step-by-step recipe

Prepared for the winter from a whole wild pear The jam turns out incredibly tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential ingredients for winter jam with whole wild pears

wild pear – 2 kg
sugar – 2 kg
lemon – 2 pcs.
water – 600 ml
cinnamon – 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

Dense, whole pears Wash and place in a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then place it on the stove and bring to a boil over medium heat. Reduce heat and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over them and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
Remove from heating, cover clean towel and leave to cool until morning. Then repeat the boiling/boiling process twice more.
For the third time, pour the juice squeezed from the lemons into the jam, boil for 10 minutes, use a slotted spoon to scoop the pears into the jars, pour syrup over them, roll them under metal lids, turn them over, wrap them in thick cloth and cool. naturally. Hide in a basement or cellar for storage.

Transparent pear jam slices with lemon - video recipe

The video recipe describes the preparation process in detail. winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And provides unrivaled transparency butter. Carefully dropped into the hot fruit mass, it helps dissolve the foam that forms as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear and poppy seed jam - step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a little troublesome. However, the labor costs are completely justified, because the finished delicacy turns out to be so tasty that it outshines other types. home canning and instantly becomes the favorite among both children and adults.

Necessary ingredients for delicious pear and poppy seed jam

pears – 2 kg
poppy seed – 1 tbsp
sugar – 800 g
citric acid – 2 tsp
vanilla – 1 tsp

Step-by-step instructions on how to make jam with pears and poppy seeds for the winter

Rinse the pears in running water, dry, peel, remove the core and seeds, and cut the pulp into pieces of arbitrary shape.
Place the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours to allow the juice to release.
After the time has passed, place the container with pears on the stove and place slow fire and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
Place ½ portion of jam into a separate pan and grind into a smooth puree using an immersion blender.
Return processed fruit to pieces with syrup and very low heat bring to a boil.
At the same time, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

U pear jam-five minutes has two advantages at once. Firstly, it takes very little time to prepare, and secondly, the fruit, subjected to minimal heat treatment, retains all its useful qualities and in winter they not only delight with a pleasant taste, but also help strengthen the immune system.

Necessary ingredients for five-minute pear jam

pears – 1 kg
sugar – ½ kg
lemon juice– 25 ml
honey – 1 tbsp
vanilla – ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

Rinse the pears in running water, dry, remove the stem and core, peel and cut into thin pieces of arbitrary shape.
Place the processed fruits in a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
In the morning, place the container on the fire, bring to a boil, boil for 5 minutes, pack hot into sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes for making thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be prepared without water. Increased sweetness will be given to the delicacy by sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary 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

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Place the processed fruits in a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
Then place the container on the fire, bring to a boil and boil for 35-30 minutes, being sure to remove the foam that forms on the surface.
Remove the basin from heating and leave overnight to cool thoroughly.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, screw on the tin lids, turn over and wrap in a thick, warm cloth.
After a day, store it in a pantry or any other dry, dark and cool place.

How to make pear jam with lemon and orange - recipe with photo for a slow cooker

A detailed recipe with photos will tell you how to make original and unusual pear jam with lemon and orange in a slow cooker at home. For preparation, you will need fruits of the sweetest variety with dense, elastic pulp. If you take pears that are too soft, they will become soggy during processing and lose their shape. The presence of citrus fruits will add a piquant sourness to the taste and imbue the dish with a bright, refined and memorable aroma.

Necessary ingredients for pear jam with oranges and lemons

pears – 1 kg
lemon – 1 pc.
orange – 1 pc.
sugar – 1.5 kg
water – 150 ml

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

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

As a rule, any jam needs to be cooked for a long time, at least that’s how our grandmothers cooked it. Recently, housewives are increasingly using express methods and cooking jam for five minutes. This method makes it possible to prepare delicious jam quickly and without problems. I offer a recipe for five-minute pear jam. This jam is delicious served with tea with pancakes or pancakes. From specified ingredients you will get 550 ml of finished jam.

Ingredients

Cooking steps

Pears should be washed and peeled. Cut the pears into cubes. My net weight of pears was 380 grams, the same amount of sugar will be needed.

Place the chopped pears in a saucepan and add water. When the water boils, cook the pears for 5 minutes under closed lid over low heat.

Drain the broth, add sugar to it, put it back on the fire and cook the syrup for 5 minutes.

Add pears to the resulting syrup, bring to a boil and cook for 5 minutes over low heat, stirring.

Pour into a prepared sterile jar ready-made jam from pears, screw on the boiled lid.

Turn the jar over, wrap it until it cools, and then store it. Pyatiminutka pear jam prepared according to this recipe is not thick and very tasty.

Pear jam - Five Minute - recipe with photo

Five-minute pear jam recipes

Pyatiminutka pear jam for the winter, a simple recipe

Cooking jam is usually quite troublesome and takes a long time. The most difficulty goes into stirring the jam, but 5-minute pear jam is a complete exception. We cook it in one batch for only 5 minutes, and it has never burned, no matter what pan I cook it in. I received the recipe from a former colleague who always made a lot of preparations for the winter, and all her other recipes were too complicated for me.

100 grams of sugar

250 ml jar with lid (twist-off)

Yield: 250 ml + some jam to try.

Preparation quick jam from pears

You need to prepare this jam in advance, in the evening.

Peel the pears, remove seeds and stems. You don’t have to get rid of the peel if you have an early pear with a light skin. But be prepared for the fact that your jam will be a little darker than what is in the photo.

Cut the pears into arbitrary pieces. I just cut the quarters into thin strips. Try to keep the pieces as similar as possible. You can cut into equal cubes.

Cover the container with a lid or cling film and leave overnight.

If you are cooking in the morning, mix the pear with sugar - it will release its juice more easily, and place it in a warm place (near the stove or oven).

As you can see, the pear has released a lot of juice, and there is no need to add water.

Place the saucepan on the fire and wait until it boils. Skim off the foam and boil for 5 minutes.

Remove from heat and cool completely. Usually, with a small amount of jam, 2 hours is enough.

Put it back on the fire, skim off the foam and cook for another 5 minutes.

Cool and repeat again. There will be no foam this time.

In the meantime, while the pear is boiling, let’s prepare the containers - sterilize the jars and lids in your usual way.

Transfer the jam into jars and pour in the syrup.

Screw the lids on the jars.

Wrap in a warm blanket or towel and gradually cool. Usually overnight is enough for the jars to cool completely.

Only after this is the jam ready for further storage.

You can store Pyatiminutka pear jam at room temperature; there is no need to take it out into the storage room.

The jam is very delicate, ideal for filling a fruit shortbread tart or pie.

Pear jam - Five minutes, Simple recipes with photos

A simple five-minute recipe for excellent pear jam. Step-by-step preparation photos.

Five-minute pear jam: recipes for the winter

Ingredients for pear jam

I suggest you prepare “Five-minute pear soup.” To do this you need:

How to choose pears

Important stage - selection of fruits for future jam. Immediately before cooking, fruits must be carefully sorted. Suitable for us:

Ripe, but not overripe pears of absolutely any size and variety;
The fruits must be free of damage and wormholes.

When choosing raw materials for jam, it is a good idea to give preference to autumn hard varieties.

The process of making jam

The process of cooking “Five Minutes” from pears can be divided into several stages:

Wash the fruits, remove the stems and core.
Cut into slices no larger than 2 cm in size. The slices should be thin, but not transparent.
Place the fruit in an enamel bowl, pour in lemon juice, add granulated sugar, honey, vanilla, and then mix.
To allow the pears to release juice, cover the workpiece with film and leave for 6-8 hours.
After this time, put the fruit on the fire and cook, stirring, at medium temperature until boiling.
After boiling, cook for another five minutes.

Pour the finished jam into sterilized jars, which are then sealed.

The treat will taste better if adhere to the following tips:

You will need much less sugar in the jam when using juicy honey pears.
A little lemon zest added at the end of cooking will add sourness to the delicacy.
Amazing jam is made both from the fruits of wild pears and from cultivated garden varieties.
Whether to peel pears or not is an amateur question. If the peel of the fruit is pierced in several places with a toothpick before cooking, it will not crack at high temperatures.
Depending on your taste preferences, you can add not only honey and vanilla to pear jam, but also cinnamon, oranges, bananas and even a mixture of peppers.
The workpiece will be stored in the refrigerator longer if you place a paper circle soaked in vodka under the lid.

How to store pear preparations

What products go best with Pyatiminutka pear jam?

Pear jam is such a universal dessert treat that there is you can use it with almost anything: porridge, pancakes, cottage cheese and pancakes, tea and yogurt.

It is added to compotes and baked goods. Little is known about excellent bactericidal and tonic properties pear jam. This excellent remedy removes toxins and waste, is used in the treatment of colds.

Five-minute pear jam: recipes for the winter

Boil pears “Five Minutes” - amazing and incredibly tasty. It turns out that this is quite simple and takes very little time. Recipe for the winter..

Pear jam for the winter: 5 simple recipes - you'll lick your fingers

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

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

Recipe for simple pear jam for the winter

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

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

Pour a glass of water into granulated sugar and place 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, discarding the seeds and stems.
Add 1 teaspoon of citric acid to the boiling syrup and mix well.
Next we load the chopped pears.
We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

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

Amber pear jam slices

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

Ingredients for jam:

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

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

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

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

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

For housewives in a hurry, a simple recipe for pear jam is suitable, according to which amber dessert cook 3 times for 5 minutes. That's why they called this one original way“five-minute” preparation.

Ingredients for cooking:

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

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

Thick pear jam

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

Ripe but firm pear fruits should be washed and cut into slices. 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 to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container with a lid and cook for 10 - 15 minutes.
When the syrup starts to bubble, strain it through a sieve and carefully transfer the pears to another bowl.
Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

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

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

Recipe for pear jam with lemon

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

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

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

Place beautiful whole slices of pear jam on clean banks and close for the winter. Enjoy your tea the whole family!

Pear jam for the winter: 5 simple recipes - you'll lick your fingers

Pear jam for the winter: 5 simple recipes - you'll lick your fingers Pear jam is quite comparable in taste and beauty to apple jam, so a couple or three jars of this aromatic delicacy

Pear jam 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 time for pears to ripen, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

How to make pear jam

When preparing a particular dish, you should follow certain recommendations to ensure that the final product is as tasty as possible. So, to make jam, you should take those varieties of pears that differ in density, such as lemon or duchess. You can choose any other varieties, but ensure that the fruits are not overripe. Ideal option There will be whole pears with elastic skins of 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.

Next important point How to make pear jam depends on choosing the right utensils. It is better to cook the sweetness in a copper or aluminum bowl. In such an inventory, the mixture will not burn or stick to the bottom. It is better to stir with a wooden spatula and skim the foam into a plate. Sterilization of jars is the main condition for long-term storage preparations for the winter.

There are several secrets on how to make pear jam tasty and aromatic:

Pay attention!

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The delicacy can be diversified 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 strongly, so the whole process should be monitored.
To easily remove the peel from a pear, you need to scald it with boiling water, then immediately plunge it into cold water.
It is advisable to cut off the excessively tight peel so that the delicacy does not turn out to be too rough.
Whole slices can only be obtained through three-stage cooking, each of which is carried out for twenty minutes.

Classic pear jam for the winter

If you want to know how to make maximum pear jam in a simple way, then consider the classic recipe. The technology for making this delicacy is known to almost every housewife, because here you can do without multi-stage cooking and make a delicious delicacy in one go. Minimal Effort to prepare pear delicacies will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

To get delicious pear jam in slices, you need to do everything step by step:

Cut the prepared fruits of the fruit tree into suitable slices and place them in the container in which you plan to cook the syrup.
Pour sugar onto the surface of the fruit and spread evenly.
Prick pear slices with a fork and leave for a couple of hours until a copious amount of juice has formed. If the variety is not juicy, then you need to add water to the bowl.
Place the dishes on the fire and wait until the consistency boils. Reduce the flame and cook for another hour, stirring.
Pour the clear astringent mixture into jars with yellow tint, seal with lids.

Pear jam in syrup

The delicacy is distinguished by its unusual taste in any interpretation. However, more delicious recipes are those that have piquant additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. The tasty and aromatic amber-colored sweetness will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

peeled pear fruits – 1 kg;
granulated sugar – 1 kg;
large lemon - 1 pc.;
water – 250 ml.

The jam takes a long time to prepare, but is not difficult:

We wash, peel and core the fruits of the pear tree, cut into slices.
Divide the lemon into thin slices, removing the seeds from each one.
Place the prepared citrus in a pan filled with water, boil for three minutes, drain the broth, and lightly squeeze the lemons.
Strain the broth through a sieve with small holes to remove the pulp. Place it on the citrus fruits, put it on the stove and add sugar in two to four additions until completely dissolved.
Pour hot syrup over the fruits in the basin in which we will cook the jam. We stand for a couple of hours so that they give juice.
Put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, skimming off the foam. Remove from heat and let the future jam stand for three to five hours until completely cooled. We repeat this procedure a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color forms.
Almost delicious clear jelly Place in sterilized jars, seal, turn the container upside down until it cools completely. We put the blanks in a storage place.

Pyatiminutka pear jam

This versatile fruit can be used in any cooking method; it can be used to conduct all kinds of culinary experiments. If you think that pear jam should be made in slices by cooking for many hours, then you are mistaken. The 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 easily be used as a liquid sauce for a meat dish.

Ingredients for Five Minutes:

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

The marmalade treat is made like this:

We process the fruits of the pear tree and cut them into very thin slices.
Separately, cook the syrup: dissolve sugar in water, skim off the foam that forms on top during cooking.
Ready sweet mixture add pear slices and cook until the consistency becomes transparent.
Pour marmalade jam into jars prepared in advance and roll up.

Pear jam without sugar

Sugar is the main component of winter preparations. After all, according to many, a delicacy for tea must be sweet and even cloying. However, people who watch the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. This dietary delicacy turns out to be very tasty, so don’t miss the opportunity to cook it. The jam will be as healthy as possible - during the preparation of assorted fruits it will retain all its beneficial properties.

Ingredients for preparing dietary sweets:

quince – 1 kg;
pear – 2 kg;
apple (green or red) – 2 kg;
apricot (large sizes) – 1 kg;
water – 3 l.

Method for making jam without sugar:

Prepare all the fruits: peel the core, seeds and skins, cut into slices.
Place in a cooking container, add water, and let it boil.
Cook four times over two days until the jam reaches a uniform consistency.
If desired, you can add orange or lemon to the fruit - then the preparation will turn out especially tasty.

It is a specific delicacy that almost everyone loves. The transparent sweetness of amber color can become a wonderful decoration festive table. If you want to please your loved ones and friends delicious dish on cold winter evenings, don’t miss the opportunity to make jam according to one or more recipes. Step-by-step instructions on how to make pear jam are presented below.

Pear jam in slices: recipes for preparing a tasty and aromatic delicacy for the winter

Pear jam in slices is an original and tasty delicacy that is perfect with hot tea on a cold winter evening. Learn some recipes and cooking secrets

Good afternoon dear friends. Today I bring to your attention several recipes on how to make pear jam. I adore this sweetness since childhood and whenever possible I try to prepare it in different options.

For for a long time I have accumulated a lot of recipes because I was interested in trying to prepare pears in different versions. And now I provide you with a selection of my favorite recipes. And before we get down to business, I will give one piece of advice. Take your time, do everything according to the recipe and move from simple to complex recipes.

This cooking option is similar to the five-minute recipe, with one exception that it is cooked in 3-4 batches. We’ll also add some lemon slices to the pears.

The whole secret of this recipe is to cook it several times. This repeated action will ensure that the slices are well saturated with sugar syrup.

Ingredients.

Pear 0.5 kg.
Sugar 0.5 kg.
Cinnamon 0.5 sticks.
Lemon juice 2 tbsp. spoons.

Cooking process.

Slice the pears in small pieces. Seedless slices are used for cooking.

To prevent the slices from darkening, sprinkle with lemon juice.

Add sugar and stir and leave the pears in the sugar overnight.
In the morning, put the pan on the stove. Heat until boiling, cook for 5-6 minutes and turn off the heat completely. Leave the pan until it cools completely.
After about 7-8 hours, add 5-7 slices of lemon and cinnamon. Repeat the cooking process again, and then leave the pan until it cools completely.
Cook the jam in 3-4 batches. Afterwards we distribute according to sterile jars and screw on the lids.
Don't forget to remove the cinnamon before you distribute the jam into the jars.

How to cook thick pear jam

If you like delicious thick and viscous jam, then this recipe is just for you. At first glance, it may seem that the previous recipe practically repeats this one, but I’ll tell you this is not so. Even if the set of ingredients is similar. But what is the difference?

Ingredients.

Pear 2 kg.
Sugar 2 kg.
Lemon 2 pcs.
Water 0.5 liters.

Cooking process.

Soak the lemons in boiling water for 1 minute, then cut them together with the pears into large slices.
Place the lemons in a saucepan, add water, add all the sugar and cook until the sugar is completely dissolved.
Take out the slices and strain the syrup.
Place the pear in the pan and distribute the lemons on top. Pour in hot syrup and leave covered for an hour.
Next, put the pan on the stove, bring the mixture to a steady boil and reduce the heat to minimum, cook for an hour, stirring occasionally and skimming off the foam.
After cooking for an hour, distribute the hot mass into sterile jars and seal the lids. We store the jam in cool place. Bon appetit.

Five-minute pear recipe - the best recipe for the winter

During the summer months, you want to prepare as many different delicious treats as possible. Therefore, many housewives try to choose those recipes that will not require much time. But it is also important that it is both quick and tasty. This recipe for five-minute pears is just that.

Ingredients.

Hard pear 1 kg.
Sugar 1 kg.
Water 180 ml.

Cooking process.

Yes, in order for the jam to be the correct consistency, you need to take only hard pears. Each pear also needs to be peeled and seeded, then cut into small slices.
Pour the water into a ladle or saucepan and add all the sugar. Place on the stove and cook the sugar until completely dissolved.
Pour the prepared syrup over the pears and let sit for 1-3 hours.
Place the pan on the stove, bring to a boil and cook for exactly 5 minutes. Then let it cool completely and repeat the cooking process again.
Cook the jam in 3-4 batches. It is important that after boiling, the jam should be cooked for no more than 5 minutes.
After the last approach, distribute the still hot mass into sterile jars and screw on the lids.

Transparent pear jam slices with citric acid - you'll lick your fingers

The pear itself is very sweet and very often you can find a cloying taste of jam, but to avoid this, add a little sourness to the composition and the taste will even out.

Ingredients.

Pear 1.8 kg.
Sugar 1.8 kg.
Water 160 ml.
Citric acid 0.5 teaspoon.

Cooking process.

Wash the pears and cut into slices without peeling.
Prepare a syrup from water and sugar and pour the syrup over the pear slices.
Cook the pears in syrup for the first time for 3-4 hours.
After cooling, cook the same amount. And we repeat this 3 times.
The third time, before cooking, add lemon, stir and send to cook.
After 20-30 minutes of steady boiling, distribute the hot mass into jars and roll up the lids. Bon appetit.

Wild game jam - simple - recipe from ripe pears

Wild pear jam is one of my favorites. A long time ago, my grandmother in the village at the end of her garden grew a large tree from which several hundred kilos could be harvested every year. harvest.

And of course, grandma made jam for us from this pear. We especially liked delicious syrup from this jam. It was viscous, very tasty and aromatic.

Ingredients.

Wild pear 2 kg.
Sugar 2 kg.
Water 2 liters.
Citric acid 1 teaspoon.
Half a bunch of mint.

Cooking process.

We take only strong pears without signs of spoilage.
Pour water into a saucepan and bring to a boil. IN hot water add sugar and mix. Cook the syrup until the sugar is completely dissolved. When the sugar has completely dissolved, you will have a sweet syrup to which you also need to add citric acid and half a bunch of mint.
Pour the hot syrup over the pears, stir and cover with a lid.
Let the pears stand for about 2-3 hours with the lid closed.
Place the cooled pears on the stove and cook for 30 minutes. Remove the foam that appears during cooking and discard it. After cooking, let the jam cool to room temperature. We repeat the cooking process 3-4 times.
While still hot, put the jam into jars and roll up the lids.

Recipe for pear jam with lemon

Here is another recipe for making pear jam. But now, in order for you to understand each step, I suggest you watch the video recipe. But before we start watching, I’ll say that it’s best to use only hard varieties for making jam.

Delicious whole pear jam for the winter

The jam turns out very tasty and pleasant. Everyone's mouth waters when they see him. And what a delicious syrup it turns out, it’s just a bomb. This syrup is very good for soaking homemade cakes.

Ingredients.

Pear 1.5 kg.
Sugar 1.5 kg.
Orange 1 pc.
Cinnamon 2 sticks.
Water 250 ml.

Cooking process.

Wash the pear, sort it, do not remove the stem.
Heat the water, add sugar, stir until completely dissolved.
Add cinnamon and pear fruits to the prepared syrup.
Cook over low heat for 30 minutes. After cooking, let it cool completely and repeat cooking 2-3 times.
Before the last cooking, add the juice from one orange and cook with the juice.
Before twisting, remove cinnamon and mint from the syrup.
Place the jam in the jars and seal the lids. Bon appetit.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very very tasty

Now I suggest you cook pear jam with the addition of poppy seeds. The treat is really tasty and very original. Great addition for pancakes and donuts.

Ingredients.

Pear 1 kg.
Sugar 200 grams.
Poppy 1 tbsp. spoon.
Lemon juice 2 tbsp. spoons.
A pinch of vanillin.

Cooking process.

Wash the pear, remove seeds and peel. Cut into small cubes.
Sprinkle the chopped fruits with sugar and leave for 3-5 hours. In the multicooker bowl.
After 5 hours, turn on the frying mode and simmer the pears for about 30 minutes.
Then we take a blender and turn our cubes into puree.
Lightly fry the poppy seeds, then crush them in a mortar and pour into the slow cooker.
Along with the poppy seeds, add lemon juice and vanilla, mix and cook the mixture for another 30 minutes in the frying mode on the multicooker.
The heat treatment process can be repeated several times until the desired thickness is achieved.
Then we also place them in sterile jars and screw the lids on the jars tightly.

These are the simple techniques for making pear jam that you learned today. The main thing is then don’t forget to try your preparations in winter. After all, these syrups are simply great for soaking sponge cakes or simply serving this jam as a snack for pancakes or pies. in general, peace to everyone and a lot of positivity,