How to make pear jam. Favorite pear jam recipes from childhood

You can find recipes for this delicacy on the website. Now I’ll tell you how to cook delicious jam from pears. The benefits and methods of making jams and preserves from this fruit, I have prepared 6 simple recipes.

Many people at their dachas have fruit trees, the harvest of which is sometimes so large that you simply don’t know where to put everything. But from healthy, juicy fruits you can prepare a lot of different sweet preparations for the winter.

Classic recipe for simple pear jam in slices

Cooking proportion:

1.5 kilograms of ripe but not soft pears.
1.5 kg. granulated sugar.
Two and a half or three glasses of pear broth.

How to make pear jam in slices - step-by-step recipe

The fruits need to be washed, peeled, cut, remove the core with seeds, and cut into beautiful slices.

Next, you need to place the prepared slices in a saucepan, preferably fill it with spring water so that it slightly covers the fruits. bring to a boil, cook over low heat for about 20 minutes. During the cooking process, monitor the product itself. You need to seize the moment, it seems to have become soft, but it shouldn’t fall apart.

Drain the food in a colander, straining the pear broth into a saucepan.

Add sugar to the hot broth, stir until the sugar is completely dissolved, bring the mixture to a boil, and pour the resulting syrup over your fruit.

Place the fruits in syrup back on the stove, boil, then reduce the heat and, skimming off the foam, cook until it turns amber. The fruit should acquire a transparent color. Do not stir too much during cooking, otherwise the pear slices will disintegrate and will not look as appetizing as you would like.

Sterilize the jars and their lids, pour the slightly cooled pear jam into them and seal them. Everything is ready!

Pear jam made from whole fruits has incredible aroma. When served to guests, this sweetness surprises with its appearance and the fact that the pears themselves were preserved intact. In short, if you want to impress as a skilled cook, be sure to prepare this delicacy.

Wild pears or any small variety – 3 kilograms.
Water 3 liters.
Granulated sugar 3 kg.
A teaspoon of citric acid.
A small bunch of mint.

Steps for making jam from whole pears for the winter

Wash the ingredients and prick each fruit with a fork in two or three places. Punctures can be made using a regular toothpick; in this case there should be at least 6 holes.

Wash, dry the mint, tear a little in large pieces and place it on the bottom of the pan, which you then immediately fill with pears.

Boil water in a saucepan, sweeten and add lemon, stir until the products dissolve.

Pour the prepared syrup over the fruit, cover with gauze or newspaper, and let the ingredients cool to room temperature. If possible, at this stage you can put the workpiece in syrup under pressure. This way the whole fruits will be completely immersed in the syrup.

Place the pan with the cooled contents on the stove, let it boil, and as soon as this happens, turn off the heat again and leave the food until the evening, for at least 6 hours. There is no need to stir, otherwise they will disintegrate and will not look very appetizing.

After six or a little more hours repeat the cooking procedure - let the ingredients boil, turn it off, cool, do this 2 times.

Clean in advance and then conveniently sterilize the containers in which you will prepare.

Carefully spoon the pears into the jars. Distribute a few sprigs of mint into each or remove it from the dish altogether, at your discretion. Roll up the yummy food, let the containers stand in a warm place (in the room) for several hours, and then put it away for cool storage.

Lemon will give this sweetness not only aroma, it will also be a set of vitamins and useful substances for our body.

Required list of ingredients:

One lemon.
A kilo of strong pears.
A kilo of sugar.
200 ml glass. distilled water.

Cooking Varenets

To prepare pear jam, thoroughly wash all the fruits. Peel each one, remove the core, cut small cubes, slices or slices, put in an enamel bowl or pan.

We cut the lemon into circles or halves of circles, smaller ones are possible. Where there are seeds, remove them, add water, boil for 5 minutes, strain, add the pulp to the fruit, and add sugar to the lemon decoction, stir until it is completely dissolved.

Pour the resulting mixture over the products and leave them to brew for 3-4 hours.

After a few hours, put the ingredients on the stove, boil, and as soon as the first bubbles appear on the surface, reduce the heat and cook until desired consistency. When the slices become transparent and the mixture begins to thicken, you're done.

Now fill it with hot aromatic composition sterile jars, seal with lids and turn the containers over. We leave it in the kitchen until it cools completely, and then we put it away in a convenient for storage, but most importantly cool and dark place.

You should prepare:

3 kg. pears
3-3.2 kg. Sahara.
1 liter 200 ml. water.
1 kg. or a little more plum.

How to quickly make interesting pear and plum jam at home

Wash all the fruits, remove the seeds from the plums, divide them into 2 halves, remove the seeds and cut into slices. At the same time, if you come across rotten fruits during picking, of course remove them and do not use them.

Combine the liquid with sugar, put it on the stove, let it boil, then add the fruits to the prepared syrup, stir a little, but not intensely, you must not crush the fruits cut into pieces.

Boil at the lowest heat for about ten minutes, maybe a little less.

Place the treat in the prepared container; it must be clean and sterilized. Screw on the lids or roll up the jars, let the jam cool, and then put it in the cellar or cool place, the product is quietly stored there until it is eaten))).

This recipe instant cooking. But those mean it’s bad, it’s just fast!

Unripe firm pears– kilogram.
We take an equal amount of granulated sugar.
200 ml. clean water.

We will prepare this delicacy as follows:

Pour sugar into a deep bowl or pan, pour liquid into it, stir.

Remove seeds and peel. Cut into thin crescents or into small cubes, or in general, as you wish, into arbitrary pieces.

Transfer the prepared pieces to sugar, stir, and leave for 3 hours. During this time, the products will release a little juice, now they can be sent to cook.

After boiling, keep on the stove for 5 minutes, let this composition cool completely.

Put the fruit back on the stove, bring to a boil again and boil for 5 minutes, cool. Do similar actions 2 more times, last time do not cool, but pour into jars and close. Place the cooled jam in the refrigerator.

If desired, this recipe can be varied with raspberries or black currants. You can also add citrus, lemon or orange zest, mint leaves, and walnuts to the product during the cooking process.

Jam from the fruits of wild pears - wild pears (video)

If you have the opportunity and you know where there are abandoned orchards where you can pick wild pears, don’t be lazy yourself or send your children or grandchildren to collect such pears. Cook the jam according this recipe and you won't regret it. Wild pear jam will turn out incredibly rich and, oddly enough, surpasses the usual pear jam.

Did you know?! Pears and, in particular, jam made from them are beneficial for our body. They help cope with oncological pathologies in the intestines. They quickly relieve hangovers, serve as an antipyretic for colds and perfectly cure coughs. In addition, pear jam, with constant consumption of at least three spoons every 5 days, improves health in women menstrual cycle. Helps cope with depression and eliminates pain during menstruation.

Choose green fruits for cooking; unripe and overripe fruits will turn into the most delicious when cooked. real porridge and they will not look appetizing at all.
To ensure that all ingredients are cooked equally well, it is best to select fruits of approximately the same size.
Before use, peel the fruit and remove the seeds.
To prevent the pears from turning brown during the preparation process (these fruits turn dark when cut in the light), place them in cold water slightly acidified with citric acid.
If the fruit is very small, you can boil it whole. You can also cook pears in halves, slices, and small parts.

If desired, you can add some berries, fruits, and spices to the pear jam. Excellent in in this case mint, cinnamon, black currants, apples, oranges, lemons, plums, raspberries are suitable.

Good luck and all the best!

Good afternoon, beloved readers!

Summer is a wonderful time of the year when you can enjoy a variety of vegetables and fruits. But then autumn comes, followed by winter and the season of tasty treats ends, but you really want to enjoy them all year round.

In order not to deny yourself this pleasure, you can make sweet preparations from juicy pears with various additions in the form of berries, vegetables and other fruits. This sweetness is universal and goes perfectly with baked goods, cereals, tea and even yogurt. It also has tonic and bactericidal properties, removes toxins from the body and helps cope with colds.

I will tell you amazing recipes for pear jam that will simply drive you crazy and delight you with their variety. Moreover, these variations of preparations are also suitable for preparing apples. Speaking of apples. I recently came across a cool collection of recipes. apple jam. I recommend that you read https://vkusneetut.ru/vkusnoe-varene-iz-yablok-na-zimu.html. I am sure that you will find something new for yourself and treat your loved ones with a new creation on cold days.

Now let's get to work. Let's start creating with pleasure and a good mood.

Finger-licking “amber” pear jam in slices

Boiled pear slices in sugar syrup They have a bright sunny hue and simply melt in your mouth. This dessert is enjoyed by children, and even more so by adults. The cooking method is incredibly simple, but the result will pleasantly surprise you.

Required ingredients:

Ripe pears with a dense consistency - one kilogram;
Sugar – one kilogram;
Water – 180-200 ml.

Cooking method:

1. Clean the fruit from seeds and peel. Then cut into thin slices of approximately the same size.

2. Dissolve granulated sugar in water and bring the syrup to a boil over low heat. When it becomes translucent amber tint, then it should be removed from the heat.

3. Let the sweet solution cool a little and pour it into our slices. Then we need to actively mix and put on low heat.

4. Cook the mixture for five to six minutes and then let it cool. After cooling, put it on again slow fire and boil for the same time. We determine readiness by the transparency of the slices.

When boiled again, the dessert has a sufficient amount of syrup. But if you want it to be thicker, then the cooking procedure should be repeated again.

5. As soon as the sugaring has completely cooled, it will take on a thicker structure and can be packed into a prepared container and hermetically sealed for long-term storage.

The treat should be stored in a cool, dark place.

Pear jam for the winter with lemon

As you know, pears have a lot of vitamins and microelements that the body needs. To make our dessert even healthier, I suggest adding lemon to it. This will give the jam a touch of freshness, making it very healthy and even more aromatic.

Required ingredients:

Fresh pears – 1 kg;
Lemon - one;
Water – 1 glass;
Sugar – 1 kg.

Cooking technology:

1. Cut the lemon into circles or quarters, remove all the seeds from it and transfer it to a container with boiling water. Boil the citrus for three to four minutes.

2. After the time has passed, remove the lemon slices (circles) from the broth, pour granulated sugar into it and, stirring occasionally, let the sugar dissolve. If foam forms on the surface, it must be removed using a spoon or ladle. There should be syrup amber color and homogeneous.

4. Place pear pieces in a deep container with a thick bottom, cover them with our lemons on top and pour boiling solution over them. Let our sweetness brew for an hour to an hour and a half.

5. Then put our jam on the stove and bring it to a boil. The cooking time is one hour over medium heat. In this case, you should constantly stir it and skim off the foam. After the work has been done, it is necessary to cool the brew for 30 minutes.

6. Then we bring the pear-lemon mixture to a boil again and continue cooking for another hour.
At this time, we wash and sterilize the container. Pour the mixture into jars and screw on the lids.

How delicious it is, and the aroma is simply dizzying!

How to cook thick jam in slices for the winter?

The pear is a loose and fleshy fruit, so boil thick jam easy enough. But there is not a big nuance. The syrup must be boiled to achieve the desired thickness, which will resemble viscous honey. There is a little secret: you need to add just a little water to the composition or do without it altogether.

Compound:

1.3 kg sugar;
1 kg of pears;
some water.

Cooking process:

1. Fresh and firm fruits should be washed, dried, peeled and cored with seeds. Then we cut the fruit in any convenient way and into the desired shape. For example, like this:

2. Place the fruits in a large bowl, sprinkle each new layer with sugar and leave them for a couple of hours to release the juice.

Then pour the jam with water so that it covers the pears by about one finger. If desired, you can add a little lemon juice.
Cook covered for ten to fifteen minutes.

3. As soon as bubbles appear on the surface of the syrup, we filter it. Place the pears in another container, pour the vitamin liquid back into the pan, add sugar and boil for another 20-30 minutes, stirring constantly.

4. Transfer the pears into the syrup we have prepared and leave to boil for another 7 minutes. Next, let the jam cool and repeat the process 3 times.

We sterilize our jars and pack our delicacy into them. We screw the lids on tightly and wait for winter to enjoy the delicacy.

By the way, this sweetness is great for baking pies and pies, it is thick and does not leak. The baked goods just fly away like lightning, try it, you’ll love it!

Pear jam slices with cinnamon

This recipe touched me to the core, I found it on YouTube. I was touched by the fact that this delicacy is prepared with the addition of cinnamon and butter. I have never made such jam in my life, and now I will definitely try to create this miracle. What do you think of this idea? Look at the recipe and write in the comments how you like this sweet idea?

Amber pear jam with orange - a simple recipe

Here's another recipe that will make kids go crazy. This wonderful delicacy is reminiscent of DUCHES sweets, and the orange adds a unique twist in the form of freshness and a citrus aftertaste. Be sure to stock up on this delicacy for future use.

Required ingredients:

Pears - 1 kg.
Granulated sugar - 600 gr.
Orange - 1 pc.

Cooking process:

1. Rinse the fruit under water. Scald the orange with boiling water, cut into slices and remove the seeds. Cut the pears into cubes or slices, at your discretion.

2. Take a pan with a thick bottom and add our fruits. Add sugar, mix gently and wait 20 minutes.

Important! The pan should be made of stainless steel with a thick bottom or non-stick.

3. After the time has passed, put the bowl with jam on the stove and wait for the boiling point. Cook it for 10 minutes over low heat. Then let it cool (4-8 hours) and repeat the steps again.

When boiling, the fruit will release enough juice to cook

4. Place the jam in containers, seal them tightly with lids and wrap them in a thick blanket. The next day, put the workpieces in a cool and dark place.

Bon appetit!

Recipe for lemon pear jam with milk

In my opinion, this recipe is superior to all others. It resembles condensed milk and has a caramel taste. I do it in large quantities, because my loved ones simply adore it and that’s what we call pear condensed milk.

Ingredients:

Bucket of pears with a volume of 5 kg;
Fresh milk – 3 liters;
Sugar – 3 kilograms;
Soda - one teaspoon.

Cooking steps:

1. Place small pear slices in a metal bowl, cover with sugar and wait until the fruit releases its juice. Then boil the contents of the basin for 1 hour, stirring occasionally.

2. After the time has passed, add milk and soda and cook for another 4 hours on low heat.

It is very important to constantly stir the mixture so that it does not burn to the walls of the dish.

3. Let the jam cool and beat until smooth.

4. After this, bring to a boil again and cook for another 4 hours, put into prepared jars and close with metal lids using a seaming key.

The jam should reduce by about four times.

Enjoy the extraordinary taste!

Making clear jam from apples and pears for the winter

There is another exclusive recipe in which you need to add apples. It can be made in various consistencies and types.

Required ingredients:

Juicy apples - 1 kg. (peeled and cut into slices)
Ripe pears - 1 kg (peeled and cut into slices)
Sugar – 1.5 kg
Lemon juice
Water - 1.5 cups
Apple juice -45 ml
Cinnamon - to taste

Cooking process:

1. Remove the seeds from the fruits and cut them into any shape; if you wish, you can peel the fruits.

2. Add sugar, lemon and apple juice to boiling water. Boil this solution until the sugar is completely dissolved. This will be our syrup. 5-10 minutes before the end of preparing the solution, add cinnamon.

Do not be afraid that the water will not dissolve in such a small amount of water, everything will dissolve and there will be a wonderful syrup

3. Pour it over our fruits and wait until the future jam has cooled completely. Let it cool and if you want a thicker consistency, then cook the yummy a couple more times, each time letting it cool for at least 7 hours.

Pour the mixture into sterilized jars, roll up the lids and place in a dark, cool place.

I wish you success in your preparation!

Recipe for making jam in a slow cooker

Cooking sweets in a slow cooker is the easiest and most easy way. The technique will do everything itself, the main thing is to throw in all the ingredients and wait time. Let's get down to business soon...

Ingredients:

Favorite pears – kilogram;
Granulated sugar – up to 800 g;
Citric acid - 10 g.
Water – 200 ml.

Cooking technology:

1. Cut the fruit into slices, remove the skin and remove the seeds.

2. Place the pears in a bowl, add a small amount of sugar and pour in water. Simmer for 15 minutes, as you already understood in the “Stew” mode. When the multicooker turns off, remove the resulting foam.

3. Leave our future delicacy for 4 hours. The pear slices will become transparent and taste tender, like honey. Then we bring it to a boil again and leave the jam to cool for 4 hours.

4. For the third time, when our fruits are stewed, after the beep sounds, open the bowl and add a packet of citric acid and mix gently.

Pour the treat into sterile jars and screw on the sterile lids.

The sweetness was a great success! And our kitchen assistant coped with her task!

Five-minute pear jam slices

Another favorite option of mine sweet preparation from pears with honey, lemon and vanilla. Cooks very quickly, but comes out incredible delicious sweetness. Mind-blowing taste and aroma.

For this delicacy, it is better to choose fruits that are not overripe, but it is best to pay attention to autumn varieties, it will be simply CHIC.

Ingredients:

Pears - 1 kg.
Sugar - 2 tbsp.
Honey - 1 tbsp. lie
Lemon juice – 25 ml
Vanilla to taste

Cooking steps:

1. Cut the peeled fruits into slices about 2 cm wide, so that they are not transparent, but also too thick.

2. Place the chopped slices in a container, add sugar, honey, vanilla and water, mix the ingredients. Cover cling film and leave for 6 hours so that the pears release their juice.

4. As soon as the contents begin to boil, boil for 5 minutes and pack the jam into sterilized jars and cover with a lid. Wrap in a blanket and leave until cool!

Store in a cool place!

Until new publications!

How to make pear jam?

Experienced “jam experts” recommend using it for jam. late varieties pears, as they give a richer flavor, but summer ones also make a wonderful dessert. Most often, lemon or duchess are used in this case. The main thing is that the pears are dense and elastic. Overripe fruits may result in jam that is too watery.

You can try making jam from different varieties and in different periods ripening, so that later you have the opportunity to taste them all and choose the most good option. Fantasize, add new ingredients and delight your loved ones with a wonderful, healthy sweet.

You also need to select cooking utensils. It is advisable to cook pear sweet treats, as well as, in a copper, aluminum basin or enamel bowl. Our grandmothers also used such containers, because this way the jam would not stick too much and burn. To stir and remove foam, purchase a long-handled wooden spoon or spatula.

If you are going to store the product in jars, then both them and the lids need to be sterilized. This procedure can be performed over steam, in the oven or in the microwave.

Recipes

Each experienced housewife There are probably your favorite ways to prepare this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this is what our mothers and grandmothers prepared.

Ingredients:

pears – 1 kg
sugar – 1 kg
water – 1 glass.

Preparation:

Place the washed, seeded and sliced pears into a large cooking container.
Pour sugar into water in a saucepan and heat it over the fire until the grains are completely dissolved. During cooking, foam may appear - it must be removed.
Pour the hot syrup over the preparation and cook the jam over low heat until the slices become completely soft and transparent.
Pack the finished product into jars prepared ahead of time.

Vanilla-honey jam

This jam is convenient to use for any baked goods as a filling. Any oven pies, bagels and cheesecakes will turn out incredibly tasty. And the jam itself is so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose pears for jam durum varieties. These are usually autumn and winter varieties. Summer pears can also be used, but take them not soft and overripe, but slightly underripe. Then the jam will have the right consistency.

Recipe information

Cuisine:Russian
Type of dish: preparations
Cooking method: boiling
Servings:2
50 min

Ingredients:

pears - 800 g
granulated sugar - 400 g
honey - 150 g
a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut off the peel. I only remove the hard core, seeds and tails.

I sprinkle it granulated sugar and leave for a couple of hours so that the pears release their juice and the sugar completely melts.

I water it with honey. Thanks to honey, the pear jam will be even more concentrated and sweet.

I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. Cook over medium heat.

At the end of cooking I add vanilla extract. The aroma of such jam will be simply magical.

I put the freshly prepared, boiled delicacy into all the jars.

Ready jam should cool down under a warm blanket. The jam will cool down in 3-4 hours.

Transparent pear jam in slices “Amber”

Only hard varieties of pears are suitable for this recipe, since the end result should be jam with uncooked pieces. This jam tastes very similar to dried fruits. This unusual dessert will be highly appreciated by both children and adults.

Components:

pears - 1 kg
sugar - 700 g
lemon or lime - 1 pc.
water - 2 l
soda - 1 tsp.

How to do:

Do not peel the pears, remove only the seeds and cut the fruit into thin, but not transparent, slices. Small fruits just cut into 2 or 4 pieces.
Make a solution from water and soda.
Fill in soda water pieces of pears and leave them there for 15 minutes.
Rinse the slices under running water.
Place the pieces in a thick-walled container and cover them with sugar.
Mix the sugar with the pears, and place thinly sliced lemon or lime on top.
Leave this mixture to steep for 5-6 hours. During this time, a little juice should be released.
Place the pan or bowl with the semi-finished product on the stove and bring to a boil.
Cook it for 20 minutes under closed lid. If there is not enough juice, you can add a little water so that the mixture does not stick to the bottom.
Remove the jam from the heat and let it cool.
Boil again for 15 minutes with the lid closed.
Cool the dessert again.
Boil the jam for the last time for 15 minutes, but without a lid. Skim off the foam with a clean, dry wooden spoon.
Place the still boiling stock into jars. They can be rolled up iron lids or cover with plastic. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in single-jam. There are many recipe options with the addition of other fruits and berries. They are especially friendly with apples. The jam is very tasty, where the pears are sweet and the apples are sour and juicy.

What you will need:

pears – 1 kg
apples – 1 kg
sugar – 2 kg.

Cooking method:

Rinse the apples and pears and peel them. Remove the seeds too.
Sprinkle the fruit cut into small slices with sugar. Let them sit overnight.
When the juice is released, heat treatment can begin.
Place the mixture on the fire and cook, stirring gently, for about 30-40 minutes.
You can do two or three cooking steps, but then they should last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mixture 5-10 minutes before it’s ready.
If a drop of jam on a cold saucer does not spread, it means hot product You can already put it in jars.

Pear jam with lemon

Citrus fruits perfectly highlight the main taste of pear jam. In addition, they make the dessert less cloying.

Ingredients:

pears – 2 kg
sugar – 2 kg
lemon – 1 pc.

Step-by-step cooking scheme:

Pour boiling water over a whole unpeeled lemon for 5 minutes. This technique will get rid of the bitterness contained in the peel.
Cut the cooled citrus into small cubes.
Pears, washed, peeled and also diced, mix with sugar and lemon additive. Leave the workpiece for 5-6 hours.
Place the container with the future jam on the stove. Boil over low heat for 30 minutes.
Remove dessert from heat and cool.
Bring it to a boil again and cook for half an hour.
Pack the hot mixture into jars.

Orange and pear delicacy

Also, pear jam will be very beautiful (amber in color), aromatic and tasty if you use oranges as an additive.

Components:

pears - 2 kg
oranges - 3 pcs.
sugar - 2.2 kg.

How to cook:

Cut the washed and peeled pears into slices.
Place this preparation in a cooking pan.
Remove the skin from the oranges if desired and cut them into the same pieces as the pears.
Place the citrus fruits into the bowl.
Stir the fruit mixture, sprinkle sugar on top, and shake slightly.
Let the preparation sit overnight.
If you use dense and not very juicy pears, then you can add a little water.
Place the container with the fruit on the stove, boil and simmer over low heat for 60-90 minutes.
During cooking, stir the jam with a wooden spoon or spatula, moving it along the bottom so that the mixture does not burn.
Also, do not forget to remove the foam.
Pour hot jam into jars and seal.

With poppy and cardamom

Dessert for true gourmets it turns out if simple fruits add poppy seeds and cardamom.

Components:

liquid honey - 4 tbsp. l.
pears - 2 kg
poppy seeds - 2 tsp.
cardamom - 5 boxes;
a pinch of vanilla.

Preparation:

Remove the seeds from the cardamom pods and crush them in a mortar.
Remove the peel from the prepared pears. Grind them a little.
Place the pieces into a jam container.
Add honey and cardamom powder.
Place the pan on the stove and bring the mixture to a boil over very low heat.
Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time needs to be extended until all the juice has evaporated.
Check the readiness of the dish by dripping a little jam onto the plate. If the drop does not spread, then you can proceed to the final stage.
5 minutes before the end of cooking, add poppy seeds and vanilla. Instead of poppy seeds (or in addition) you can use sesame seeds, walnuts, almonds and seeds.
Pack the finished dessert into jars and roll up the lids.

Cook in a slow cooker

Modern technologies come to the rescue even in such traditional matters as making jam. A multicooker will help you prepare pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

pears – 1 kg
sugar – 800 g
citric acid – 0.5 tsp.

How to cook:

Wash the fruits, peel them, cut them and place them in a multicooker bowl.
Sprinkle sugar on top and citric acid.
Set the “cooking” or “stewing” mode.
Program 1 hour of operation.
After the time is up, keep the product on heat for another half hour.
Set the “steaming” mode and time to 30 minutes.
Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To popular dessert turned out perfect, listen to useful tips experienced housewives:

You can create your own variations of pear jam flavors by adding various spices, fruits and berries.
If you pick fruit for dessert from your own garden, do it on a dry, sunny day. So the fruit will be put into the dish maximum quantity aroma and taste.
Try not to move away from the container during cooking so that the product does not burn and amazing taste The pears did not add the burnt taste.
Even if the recipe does not call for it, pears that are too thick-skinned should be peeled.
Than on more The stages you divide the cooking process, the more whole the pieces of fruit in the preparation will be.
When purchasing fruits or when harvesting, try to select pears of the same ripeness for jam, so that the jam is uniform, without hard inclusions.
If you need some time between chopping the pears and cooking them, immerse the fruit slices in acidified water to prevent them from browning.
If you like jam medium degree sweets, and the pears are really “honeyed”, then use half the dose of sugar specified in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to prepare such a dessert at least once, and you will no longer be able to stop experimenting with different additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video:

Pear - amazing fruit having a rich supply useful vitamins, has rich taste and aroma. Pear jam, which is prepared with the addition of berries and fruits, as well as spices and herbs, is considered popular.

Pear jam - a simple recipe

Dark amber pear delicacy will do sweeter than pancakes, strengthen the body's strength before the winter season.

To prepare a healthy sweet, you need to take:

1000 g pears,
1000 g sugar;
450 ml water;
1 lemon (zest).

Pear jam recipe step by step:

Combine sugar and water in a saucepan, put the mixture on the fire and cook until the sweet crystals are completely dissolved.
Without wasting time, peel the pear seeds and cut into slices. Dip the prepared fruit pieces into hot syrup, add the zest removed from the lemon using a fine grater. It will remove excess sugariness.
Cook the mixture for about two hours over moderate heat until it turns a beautiful amber color. Store in sterile glass jars until winter.

With the addition of apples

Jam made from apples and pears can vary in consistency. For example, with transparent amber slices, thick jam, confiture or jam, but in any case it is tasty and healthy.

For the simple version you will need:

1000 g pears;
1000 g apples;
2000 g sugar;
45 ml freshly squeezed apple juice;
1 lemon (juice);
5 g cinnamon.

Preparation:

Slice washed apples and pears in small pieces, having previously cut out the cores and damaged areas, place them in a bowl or basin of suitable capacity.
Cover the fruit with sugar and pour apple juice and squeeze lemon juice in there. Put on fire and cook until done. Five to seven minutes before the end of the cooking process, add ground cinnamon powder.

Preparation with lemon

This jam has a very beautiful name“Sunny beauty”, because these are the associations that come to mind when you see chalky pear slices mixed with citrus sun circles.

The lemon recipe involves using:

3000 g pears;
3000 g sugar;
3 lemons;
100 ml water.

How to cook pear-lemon jam:

Wash and cut the fruits: pears into translucent slices, lemon into slices.
In a saucepan, combine the prepared fruit raw materials with sugar, add water and cook over low heat until the syrup is beautifully golden brown.

Lingonberry jam with pears

For housewives, a more familiar combination of lingonberries and apples in jam, but if you cook this winter preparation with pear at least once, it will become a permanent favorite for more than one year.

Ingredients used in cooking and their quantities:

1000 g pear;
1000 g lingonberries;
2000 g granulated sugar;
100 ml water;
5 buds of cloves;
½ teaspoon ground cinnamon.

Cooking technology:

We prepare raw materials. We sort out the lingonberries and wash them. We wash the pears, peel them and cut them into small thin slices.
Pour sugar into a bowl or pan with a wide bottom and pour boiling water over it, this will dissolve all the sweetener crystals faster. Put the syrup on the fire and cook until it boils.
First add the pears to the boiling liquid, and after a quarter of an hour add lingonberries and spices. Cook everything over low heat until a drop of jam stops spreading on a cold saucer. This may take up to 45 minutes.
Store the product in hermetically sealed jars in a dark and cool place.

With plums for the winter

This jam turns out delicious, aromatic with an interesting color added by plums. It's not easy winter preparation, these are the colors of summer that will make the cold winter brighter and tastier.

The proportions of ingredients for the dish are as follows:

750 g pear;
750 g plums;
1200 g sugar;
300 ml water.

Cooking steps:

Remove the seeds from clean, washed plums, and cut the resulting halves into 2-3 slices each. Wash the pears, wipe dry, cut out the core and chop into thin slices. Important: the recipe already indicates the amount of prepared fruit without seeds and seeds.
Boil sugar and water. Pour the resulting syrup over the pear slices and cook for 20 minutes. Next, the plums are added to the jam. Cook everything together for another 20-25 minutes. After this, the workpiece is ready for subsequent preservation and further storage.

Amber pear jam slices

This jam can please not only taste buds, but also the view of the most picky esthete. Transparent pear slices, drowning in thick, concentrated and sweet juice, attract the eye. And you can’t do without little secrets in this matter.

Just first about the main ingredients:

1000 g pear;
1000 g sugar;
2-3 g of citric acid.

Work progress:

Carefully wash and dry pears that are juicy, but with fairly dense flesh, so that excess moisture does not get into the workpiece. Next, they should be cut into slices (without the core) of equal thickness. You can use a curved knife, for example, to cut cheese. The age-old question: should I cut the skin off pears for jam or not? For this jam it is better to leave it, it will give more guarantees that amber slices maintain your integrity, but otherwise you should focus on personal preferences.
Place fruit slices in a bowl with a fairly wide bottom and cover them with sugar. The thickness of the pear-sugar layer should not be more than 4-5 cm. Leave at room temperature until the juice is released. It may take a night or a whole day for it to be enough.
Pears that have released their juice are subjected to two short boils and one long boil. The first and second time, the jam is allowed to simmer for one or two minutes and left until it cools completely (at least 12 hours). Cook for the third time to the required consistency.

Delicious dessert with cinnamon

In desserts, like any other dish, small details like spices and herbs play a significant role. So, one pinch of ground cinnamon and a little orange zest capable of turning unremarkable jam from beloved, but so familiar pears into exquisite delicacy. Would you like to try it?

Then let's take:

1000 g pears;
1000 g sugar;
1 orange (zest);
4 g cinnamon;
3-4 g of citric acid.

Sequence of actions:

Sprinkle the prepared (washed and cut into small pieces) pears with sugar, mix and hold until a sufficient amount of pear juice appears.
Next, cook the jam after boiling for an hour, stirring occasionally and removing the foam, and cool completely. Repeat boiling and cooling for an hour.
For the third time, cook the preparation, adding orange zest, citric acid and cinnamon. After boiling the pear slices for an hour in own juice with spices, you can put the jam in clean glass jars.

With oranges

Thick pear jam turns out delicious on its own, but if you add it to the pears sunny orange, then their duet becomes doubly delicious.

To make thick pear jam with a citrus aftertaste, you need to prepare:

3000 g (already prepared) pears;
1 ½ oranges;
100 ml water;
500-1000 g of sugar, depending on the sweetness of the raw materials.

Cooking method:

Wash the orange in hot water, wipe dry. Next, use the smallest grater to finely remove the orange zest. We clean the fruit itself from the thick white layer, films and seeds, and cut the resulting pulp into pieces. We prepare the pears similarly to the previous recipes.
Pour water into the bottom of a wide saucepan or basin, place the pears with orange and zest. Sprinkle sugar on top, cover with a lid and put on fire. After boiling, cook over low heat until the pears are soft (20-30 minutes).
Next, puree the softened fruit mass using a blender and boil to the required thickness. During this time, the jam will not only become thicker, but also darken a little.
5 g citric acid.

Sequence of culinary processes:

Place a saucepan with enough water on the stove so that you can easily boil a kilogram of prepared pears in it.
While the water is boiling, peel the fruit if desired and cut it into slices or slices. Place the prepared pears in boiling water and boil for 5-7 minutes until soft.
Then strain the water from the fruit, but do not throw it away. You should take the volume of water indicated in the recipe and, combining the pear decoction with sugar, cook the syrup.
Add vanillin, citric acid and boiled pears to the hot syrup. Boil the jam until completely cooked, then roll it into sterile jars, which after cooling, put them in a dark and cool place.

Unusual recipe with almonds

For an exquisite jam with almond petals, lemon zest, cognac and ginger, the ratio of ingredients will be as follows:

1200 g pears;
150 g almond petal or chopped almonds;
1200 g sugar;
10 g grated ginger root;
20 ml cognac;
2 medium lemons.

Cooking algorithm:

Remove the zest from thoroughly washed citrus fruits and squeeze out the juice. Chop the pear pulp (for this recipe it is better to remove the skin from the fruit) into cubes.
Combine all the jam ingredients in one refractory container and cook, uncovered, until the pear slices are soft and have the desired consistency. The finished jam is sealed in sterile glass jars for storage.

Jam can be made from different varieties of pears. I am sincerely surprised when I read that jam must be made from a certain type of pear. This is wrong. It’s just that every time you get jam that is different in taste, aroma and consistency. This time I have hard pears, so I suggest making pear jam in slices.

Since we will not boil the pears whole, different fruits will suit us: some crushed, and some spoiled. Well, if you get neat, dense fruits, then there will be no hassle with them at all.

Wash the fruits. Cut the pears in half lengthwise. Cut each half into two pieces. Cut out the core from the resulting pear quarters. If you remove the center from the halves of the fruit, the waste will be noticeably greater. Now cut the resulting quartered parts of the pear into another 3-4 slices (the number depends on how large the fruits you got).

With this slicing, you get beautiful slices, and you can also easily peel and cut off all unnecessary parts of the pear (seals on the peel, bruises, etc.). Please note that there is no need to peel the fruits, otherwise during cooking, instead of slices, we will end up with a homogeneous pear puree.

Place the pears cut into slices into a container for making jam. It is better to use enamel, ceramic or glass containers.

Sprinkle sugar on top of pears. Now gently shake the pan several times so that the sugar fills all the voids and envelops almost every slice. It is better to leave the future jam for 1-2 hours so that the pears release juice.

I would also like to say something about the amount of sugar used. Firstly, its quantity will depend on the type of pear. If it is sweet in itself, then you will need less sugar. You should do something completely different with sour varieties of pears.

Secondly, your personal taste preferences are important. I don’t like sugary jam, so I almost never cook jam in a 1:1 ratio (fruit:sugar).

It is better to cook pear jam in slices using the “five-minute” method. That is, put the pan on low heat, wait until it boils, boil for literally 5 minutes and set aside until cooled. Once the pan has cooled, repeat the procedure again. Usually, the jam has to be boiled at least 4 times before it is ready.

It seems like it's a hassle, but in reality, it's not at all. You can boil the jam in between.

By the end of cooking the jam, you need to sterilize the jars and boil the lids. Pour the jam hot into jars and seal with lids. There is no need to wrap the jars; for jam this is completely unnecessary work.

Pear jam in slices turns out bright, sunny, and transparent. And the slices seem elastic and soft at the same time. So fragrant homemade jam will make a winter morning truly warm!