Pear confiture is an unusual delicacy with various additives. Simple recipes for pear jams for the winter at home

Step by step recipes cooking delicious confiture with gelatin from berries and fruits

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

0 gr.

carbohydrates

196 kcal.

Option 1. Classic strawberry gelatin confiture recipe

The correct classic confiture is brewed with citric acid and gelatin. In some cases, the acid is replaced with freshly squeezed lemon juice, and gelatin is replaced with other thickeners: agar-agar or pectin.

Ingredients

• 20 g of gelatin;
• kilogram of ripe strawberries;
• 800 g of fine granulated sugar;
• 5 g citric acid.

A step-by-step recipe for making jam with gelatin

We sort the strawberries, remove the stalks, wash and dry. We put it in a saucepan and interrupt with a blender, leaving small pieces. Put the pot on weak fire. As soon as the mass warms up, add sugar. Cook, stirring, until the crystals dissolve. Boiling is not allowed!

When the sugar dissolves, remove the pan from the heat and leave for forty minutes. Pour gelatin into a deep plate and pour warm water. Stir and let it swell.

Dissolve the gelatin over boiling water and add to the pan with the berry mixture. Stir and heat until the first signs of boiling. Add citric acid, stir and remove from heat. The cooled confiture is laid out in sterilized jars and rolled up.

You can crush strawberries with a pusher. Confiture should be cooked on a very slow fire. In no case do not allow intense boiling, otherwise the gelatin will lose its gelling properties.

Option 2. A quick recipe for jam with apricot gelatin

Apricot confiture not only tasty, fragrant, but also very useful, thanks to great content vitamins. It is served with tea, or used as a filling for pies. Confiture with apricots will turn out tastier if you add peaches or strawberries to it.

Ingredients

• spring water - 250 ml;
• beet sugar - one and a half kilograms;
• ripe apricots - kilogram.

How to quickly make jam with apricot gelatin

In a large saucepan, combine water and sugar. Boil the mixture for ten minutes to completely dissolve the grains.

Rinse the apricots, break them in half and remove the pits. Dip the halves in boiling water for a few seconds, then immediately place under cold water. Remove the thin skin from fruit.

Place the peeled apricot halves in the chilled syrup, and place the pan on slow fire. Bring to a boil, removing foam periodically. Remove the pan from the burner, cool and send in the cold for a day. Repeat the procedure three times. Arrange the confiture chilled in sterilized jars. Roll up the lids and store in cool place.

Confiture is served with pancakes, cookies or pancakes. Apricots should be ripe, without wormholes or damage. Apricot confiture can be supplemented with nuts or almonds.

Option 3. Pear Gelatin Confiture with Rosemary, Ginger and Lemon

Pear confiture can be served for breakfast with croutons, or added to curd mass. Pears are transparent, soft and slightly viscous, thanks to the addition of gelatin.

Ingredients

• two sprigs of rosemary;
• 1 kg 600 gr ripe pears;
• 20 g of gelatin;
• 800 g of beet sugar;
• 200 gr lemons;
• 40 g of ginger root.

How to cook

Peel the ginger root. Grind on a fine grater. Wash the lemon, dip it in boiling water for a few seconds, wipe it off and remove the zest from it with the help of the finest grater. My pears, peel, cut off the tails and remove the seed boxes with seeds. Cut the pulp of the fruit into thin small slices.

We place the pieces of pears in a saucepan and pour over with freshly squeezed lemon juice. Mix well. Add zest and grated ginger. Stir again.

We fill the pears with sugar and leave for two hours, covered with a lid. Put the saucepan on low heat and bring to a boil. Remove from stove and leave overnight. Pour the gelatin into a deep plate, pour the juice from the confiture with the liquid and stir until dissolved. We put the confiture on a slow fire, put a sprig of rosemary. Add dissolved gelatin and stir. We are waiting for the boil, take out the rosemary and put the confiture in sterilized jars. Seal tightly and cool for a day under a warm blanket.

For confiture, take fragrant, soft varieties pears The taste of the delicacy can become more interesting if you add vanilla or spices to it. Confiture is made from any fruit or berry.

Option 4. Confiture with cherry gelatin

Cherry confiture is a bright and tasty delicacy. The sweetness of the delicacy will be shaded by the slight sourness of the berries. Vanillin will make it even more fragrant. Gelatin can be instant or sheet.

Ingredients

• 1 kg 900 gr fresh cherries;
• 2 pinches of vanillin;
• 950 g beet sugar.

Step by step recipe

Rinse fresh ripe cherries thoroughly. Place in a deep bowl and fill with cool water. Leave for an hour. Then put the berries on a sieve. Dry them lightly and remove the pits.

Place the cherries in a blender and blend until homogeneous mass. Transfer it to a saucepan, add sugar, mix and leave for an hour.

Place the container with the cherry mass on the stove and heat the boils. Then twist the fire to low and cook for a quarter of an hour. Pour gelatin into a deep bowl, fill with water and leave to swell.

Add vanillin to the cherry mass and mix. Remove the dishes from the heat, add to the swollen gelatin and stir until the granules are completely dissolved. Pack the resulting mixture in sterilized jars, seal them tightly, turn over and cool under a warm blanket.

Cherry pits are conveniently removed using special device or a pin. Add the amount of sugar to your taste, depending on how sweet you want the treat to be.

Option 5. Confiture with plum gelatin

Plum confiture has sour sweet taste and bright saturated color. Thanks to gelatin, the texture of the delicacy resembles marmalade.

Ingredients

• a kilogram of ripe plums;
• 30 g of instant gelatin;
• 1 kg 100 gr white sugar.

How to cook

Wash the plums under running water, carefully inspecting each fruit for damage or wormholes. Remove the bones in any way convenient for you.

Transfer half of the pulp of plums to a large saucepan with a wide bottom, add some granulated sugar. Place the other half of the plums on top and sprinkle with the remaining sugar.

Cover the pot with a lid and refrigerate overnight. Put the container on the fire and warm it over low heat until it boils. Remove from the stove and leave the plums for a day. Repeat the procedure again. Put the pan on the fire for the third time and cook for about half an hour. Turn off the heat and cool for two hours. Pour instant gelatin into the confiture, mix thoroughly and leave to swell for ten minutes.

Then return to the fire and bring to a boil, stirring. Remove from stove. Arrange in jars, after sterilizing them. Roll up tightly, turn the lids down and leave for a day, wrapped in a blanket.

Confiture can be made from plums of any variety. Especially delicious treat come from several varieties.

Time: 60 min.

Servings: 4-6

Difficulty: 2 out of 5

How to cook with a multicooker delicious jam pear

Pear jam is beautiful workpiece for the winter. Many housewives keep recipes for this delicacy, which belonged to their mothers and grandmothers.

Although now this dish is often cooked in a slow cooker. Jam is very similar to confiture. They have similar tastes, textures, and cooking methods. This is not surprising, since these two dishes are connected by almost family ties. It happens that the recipes for these pear dishes are even confused.

The main difference between jam is that when it is prepared, the fruits are boiled in syrup for a long time. Cooking goodies in a slow cooker has the same principle. But when they cook pear confiture for the winter, in order to reduce the time, gelling agents are added to the dish.

Many housewives prepare pear jam for the winter with the help of a slow cooker, and the recipes for this dish are periodically supplemented with some clarifications and nuances. There are recipes in which pieces of pears float in jelly, and there are recipes where the jam is a homogeneous mass.

If you take care of preparations for the winter in advance, then on cold winter evenings you can delight yourself with dishes with the taste of summer. Moreover, pear delicacy can be put in pies as a filling.

In order to enhance the flavor of the pear, orange zest is added to the recipes, and you can also use cinnamon and cloves. By the way, in a slow cooker, the dish always turns out a little more aromatic.

These fruits are excellent energy drinks. Plus, like all fruits living in the garden, they are rich in pectin, fiber and alimentary fiber. This explains the fact that pears have a great effect on work. digestive system and help cleanse the intestines.

With the help of pears, you can even lose weight, as they contain few saccharides, which positively affects the composition of the blood, and this, in turn, helps the body lose extra pounds.

These fruits can also be used fresh, and after heat treatment. By the way, if you cook pear jam using a slow cooker, then quite a lot will be saved. useful substances that are found in fruits.

But in addition to jam, these fruits can be added to fruit salads, marshmallow, compote and even some meat dishes prepared with the addition of pears.

In order for the jam to turn out saturated and have desired consistency, it is better to cook in a slow cooker. Not only does this magic pot preserve almost all the vitamins in the delicacy, but it also significantly facilitates the cooking process.

Ingredients:

Cooking process

Step 1

The fruits must be ripe and not firm. But they also need a high density in order to easily deprive them of their skins. If rumpled or darkened fruits come across, then putting them in jam is not recommended. They will negatively affect the color of the final dish. It will not look appetizing.

Step 2

Wash the pears well and dry with a towel. Cut off the skin from them and get rid of the tails.

Now cut each fruit in half and remove the seeds.

Step 3

Now we shift the pieces into a slow cooker and pour over them with the juice that remains in the bowl. Pour water into the bowl and lemon juice. Water is needed in order to boil well and easily fall apart. The jam will be thick and have a smooth consistency.

Step 4

Sprinkle everything with sugar and set the “Extinguishing” program in the multicooker. Cooking time - fifty minutes, maybe an hour. This mode will not let the food burn, it just languishes when desired temperature. Thanks to the slow cooker, you do not need to cook jam in several steps.

Step 5

After the beep, the food should be allowed to cool and can be served with tea. If you are going to preserve, then the hot dish must be poured into sterilized dishes and closed with sterile lids.

Store jars in a dark, cool place. But remember that it is better to eat jam this winter and not store it for more than a year.

See another version of this dish in the video below:

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

How to make pear confiture?

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

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

Pear confiture for the winter - a simple recipe

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

Ingredients:

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

Cooking

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

Pear Confiture with Gelfix

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

Ingredients:

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

Cooking

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

Pear confiture with pectin

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

Ingredients:

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

Cooking

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

Pear confiture with gelatin for the winter

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

Ingredients:

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

Cooking

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

Pear confiture with chocolate

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

Ingredients:

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

Cooking

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

Confiture from pears and apples for the winter

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

Ingredients:

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

Cooking

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

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

Ingredients:

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

Cooking

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

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

Ingredients:

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

Cooking

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

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

Ingredients:

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

Cooking

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

Pear confiture with orange zest

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

Ingredients:

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

Cooking

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

Pear confiture in a slow cooker

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

Calories: Not specified
Cooking time: 120 min

To make jam of the right consistency and with rich taste, you need to use . It will make it possible to preserve vitamins in future preservation and save you from unnecessary trouble in the process of preparing this irreplaceable delicacy.

Cooking time is 2 hours specified quantity ingredients makes 1 liter of jam.
Cooking pear jam in a slow cooker for the winter.

Ingredients:
- pears - 1 kg;
- sugar - 1.2 kg;
- water - 250 ml;
- lemon juice - 1 tsp

Recipe with photo step by step:

Fruit for pear jam you need to choose ripe and soft, but at the same time, they should be dense enough so that you can peel them off. Remove slightly crushed or darkened pears immediately, you only need beautiful light pulp for making jam, otherwise you will spoil the color of preservation. Pears should be washed under warm running water and dried with a towel. Then cut the fruit in half, remove the seeds and ponytails. Pears must be peeled and chopped small pieces. Place the pear slices in a deep ceramic bowl.




Then place the chopped pears into the multicooker bowl. Add the juice that has accumulated in the bowl of pears to the bowl as well.




Add water and lemon juice to the bowl. Be sure to use water to make pear jam in a slow cooker so that the fruits are well boiled. Then the jam will acquire a density and a uniform consistency.




Add sugar on top and turn on the slow cooker in the “quenching” mode for 50 minutes. In this mode, the jam will not burn, and will languish when high temperature. Considering the use of water, the sugar will not stick to the bottom of the bowl. A slow cooker will save you from the need to cook pear jam in several approaches and help preserve more useful substances in it.






Ready pear jam can be cooled and served. In order to preserve such a jam for the winter, it is necessary to sterilize the jar and lid. It is necessary to rinse everything with soda and water, then pour over with boiling water. If you want to keep the jam fresh for a long time, then the preservation container and the lid should be sterilized. The jar must be kept for 15 minutes in the oven (at a temperature of 180 degrees) or over a steam bath.
Boil the lid for 10 minutes. Then you need to pour the hot jam into the jar and roll it up with a lid using the conservation key. Winter conservation must be stored in a dark and cool place. Store the jar in the refrigerator if possible. Keep this preserve for about a year. Bon appetit!
Recall that in last time we cooked

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

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

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

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

The recipe says that to make the most elementary pear jam you will need:

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

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

Time for making confiture - 1.5 - 2 hours.

Step-by-step recipe for making pear jam

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

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

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

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

According to the recipe you will need:

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

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

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

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

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

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

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

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

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

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

How to cook jam - step by step recipe

Bon appetit!