Autumn is the time for the ripening of fragrant pears in the gardens and orchards. And many hostesses harvest this wonderful fruit for future use in the form of jam. There are a lot of options for making a sweet dessert. It is boiled in slices, slices with the addition of spices or herbs.And to get a rich and original taste, pears are combined with apples, lemon or plums.

We suggest making pear jam for the winter according to simple recipes.

Selection and preparation of pears for jam

1. You can cook pear jam from any summer or autumn varieties. The main thing is that the fruits are ripe, firm, juicy, but not overripe. Pears that are too soft are boiled and mashed.
2. Do not use broken and spoiled fruits for jam, they can ruin the entire workpiece.
3. Before cooking, pears are thoroughly washed and peeled with a vegetable cutter or a regular knife. If the pear variety has a thin skin, it is not necessary to peel it.
4. A special device called a noisette will help to quickly remove the seed box. If there is no such device, then use a teaspoon or measuring spoon. To do this, cut the pear in half and cut out the seeds. The base of the pear and the area with the stalk are cut out with a knife in the form of a V-shaped cut.
5. You can cut pears into jam into slices, pieces, halves. If the pear is small, then it is boiled whole. But before cooking, be sure to pierce the pear from all sides with a toothpick or fork so that the fruits do not burst and are quickly saturated with sugar syrup.
6. To prevent pear slices from darkening before cooking, they are immersed in water acidified with lemon juice or citric acid.

Fragrant and tasty jam for the winter can be made from juicy autumn pears. The recipe uses multiple boiling, thanks to which the dessert is of good quality. And pear slices look transparent and appetizing.

Ingredients:

• Pear, sliced ​​into wedges - 1 kg
• Sugar - 900 gr.

If the pear is a sweet variety, then the amount of sugar can be slightly reduced so that the jam does not turn out sugary. And, conversely, when cooking jam from pears of sour varieties, sugar must be added at the rate of 1 kg of fruit - 1.2 kg of sugar.

Preparation:

1. Sort the pears and wash them under cool running water. Crumpled and soft pears are not suitable for this jam. Better to use them for jam or jam.
2. Cut the pears into wedges. To do this, cut each fruit in half. Then cut each half into two more parts. Carefully remove the tail and seed box. Cut the peeled pear quarters into 2-3 wedges (depending on the size of the pear).
3. Weigh the pear wedges on a scale. We need 1 kilogram.
4. Place them in a cooking container, add sugar and leave to infuse for 1.5-2 hours to extract juice.
5. Then place the container with fruit mass on the stove and bring to a boil over high heat. Then boil the jam over low heat for seven minutes and remove to cool.
6. Repeat the same cooking two more times.

Put the completely cooled jam into clean and dry jars, tighten the lids, and put away for storage.

A simple recipe for pear jam for the winter

In a period of abundance of pears, it's time to make a simple but very delicate jam out of them in pieces. Such a dessert can not only be served with tea, but also added to baked goods. And lemon juice gives the jam a rich, pleasant and original taste.

Ingredients:

• Peeled pear -1 kg
• Granulated sugar - 1 kg
• Water -200 gr
• One lemon juice

Preparation:

1. Wash the pears, peel, remove the seeds from the core and cut into small pieces.
2. Prepare syrup from sugar and water. To do this, pour water into a saucepan, boil, add sugar and lemon juice. Cook until sugar is completely dissolved.
3. Dip chopped pears into boiling syrup and remove the container from the stove to cool. During this time, the pears are well fed with syrup.
4. Return the cooled fruit mass to the stove, bring to a boil and simmer for 20 minutes.
5. Pour hot jam into sterile jars and roll up the lids.

You can diversify the taste of pear jam using spices or herbs. If you add a little cinnamon to a pear dessert, you will get an original and exquisite delicacy, from which it will be impossible to tear yourself away.

The jam is made from Severyanka pears.

Ingredients:

• Pear wedges without peel - 500 gr
• Sugar - 500 gr
• Ground cinnamon - ½ tsp

Preparation:

1. Sort the pears and rinse well with water.
2. Then peel, core and cut into slices.
3. Place prepared pears in a container for making jam and cover with sugar.
4. Stir the fruit mixture slightly and leave for 1-2 hours until the juice is released. If the pears are not very juicy, then increase the infusion time.
5. When enough juice has collected in the container, place it on the stove and bring it to a boil over high heat. Then remove the basin from the stove and leave to cool completely.
6. Then return the fruit mass to the stove again, bring to a boil and cook over low heat for 10 minutes, remembering to skim off the foam.
7. Add cinnamon a couple of minutes before the end of cooking and stir.
8. Pack the ready-made jam cold in clean and dry jars.

Store dessert in a cool and dark place.

Pear and plum jam - a step by step recipe

Cooked plum and pear jam turns out to be very aromatic and tasty. And thanks to the plum, the jam takes on a beautiful burgundy hue.

It is better to choose fruits that are dense and strong so that they do not boil during cooking. In this recipe, we used Krasulya pears and Kabardinka plums. Also delicious jam - assorted made from Severyanka pear and Prune variety.

Ingredients:

• Peeled pear -500 gr
• Pitted plum - 500 gr
• Granulated sugar - 1 kg
• Water -100 ml

Preparation:

1. Sort pears and plums, wash thoroughly.
2. Cut the plums into halves, remove the seeds. Then cut the halves into 2-4 slices.
   
3. Cut the pears into halves, remove the seed box and cut into wedges.
   
4. Prepare syrup. To do this, boil water in a cooking container.
   
5. Then add granulated sugar.
   
6. Boil until the crystals are completely dissolved.
   
7. Put chopped pear slices in hot syrup and bring to a boil.
8. Then remove the container from the stove and add the drain wedges. Gently stir the fruit mass and aboutleave to cool for 5-6 hours. During this time, plums and pears are well saturated with syrup and will not be boiled down in the future.
   
9. After cooling completely, put the container on fire, bring to a boil and simmer over low heat for 15 minutes. If foam forms, be sure to remove it with a slotted spoon.
   
10. Cool the finished jam completely and put it in sterilized jars. Screw on the lids and store.

Truly "royal" jam is made from pears and apples. Fruits do not boil soft, in finished form they become transparent in a light aromatic syrup. In addition, fruits are perfectly combined not only in taste, but also in consistency.

Ingredients:

• Garden pears - 500 gr.
• Garden apples - 500 gr.
• Granulated sugar - 1 kg

Preparation:

For jam, it is best to take strong, not overripe apples and pears.

1. Wash the fruits thoroughly under running water.
2. Cut the apples into slices, removing the core. Put in a container and pour half of the granulated sugar on top. Shake the container so that the sugar settles evenly.
3. Then cut the pears into slices, place on top of the apples and cover with the remaining sugar. Shake the container again.
4. Leave the fruit mass for 2-3 hours to extract juice.
5. After the juice appears, carefully transfer the contents to a cooking container and put on a high heat, stirring slightly. Bring to a boil, reduce heat and simmer for 5-7 minutes.
6. Soak for 6-8 hours and cook again for a few minutes.
7. Cook the jam in 3-4 doses.

Put the completely cooled jam in jars, tighten the lids and put away for storage.

By preserving pears for the winter, you can preserve the flavor and aroma of summer for the long winter months.

We wish you successful preparations and pleasant tea drinking!

What jam is not made of. A variety of fruits, berries and even vegetables are used. The dessert made from pears has a special aroma and delicate taste, and the raw materials themselves are often donated. Pears planted in the country can give an excellent harvest. If there is really a lot of fruit, it is possible to diversify the taste of the jam with the help of additional ingredients. The finished product will be appropriate on your table at any time of the year, but especially in winter.

To begin with, it is important to select the right fruits. It is better to cook jam from fully ripe, but not too soft pears. A dessert made from unripe fruits will have a pale unattractive appearance and a complete lack of aroma. Overripe and softened fruits during the cooking process will turn into porridge.

For making jam, fruits of the same variety and the same degree of ripeness must be included in one batch. In this case, the slices will turn out to be beautiful, even, of the same color. Before cooking, the seed chambers should be removed from the fruit and the skin should be cut off (optional).

Small pears can be cooked whole, large ones are best cut into slices or small cubes. In the process of preparation, it is recommended to put the peeled fruits in a container with acidified water so that they do not darken. The amount of sugar can be changed depending on how sweet your pears are.

On a note! If a variety with high sugar content was prepared for jam, then you can take half the granulated sugar than the fruit.

The best pear jam recipes step by step

The taste of the jam depends on many things, including the method of preparation. The consistency of the product is also different. Some recipes require a minimum amount of cooking time. Others will have to tinker with. In any case, the choice is yours.

This is perhaps the simplest recipe for pear jam, and it also contains the minimum amount of sugar. To better preserve the product, citric acid is added to it. The ingredient list consists of just a few points:

• 1.3 kg of pears;
• 0.3 kg of sugar;
• 1 tsp citric acid;
• 1 liter of water.

If the peel of the fruit is thin, you can not cut it off, then the pear slices will keep their shape better. Cooking steps:

• 1. Pears are placed in clean sterilized jars, cut into slices, filling the container to the very top.
  2. Sugar and water are heated in a saucepan on the stove, stirring occasionally. Let it boil.
  3. The resulting syrup is poured over the pears and left for 5 minutes, covering the jars with lids.
  4. Pour the liquid from the cans back into the pot, bring to a boil and repeat the procedure.
  5. At the third boil, citric acid is added to the syrup and pears are immediately poured into it.

After that, the cans are rolled up, turned over and allowed to cool while wrapped.

On a note! You can supplement this recipe with fresh mint leaves and vanilla if you wish. The taste of the jam will become more interesting.

The pear jam made with this recipe looks very attractive. The syrup acquires a rich taste, color and aroma due to the presence of lemon peel. Making such a jam is somewhat more difficult than the classic one, but the result is justified. To make several jars of treats you will need:

• 1 kg of pears;
• 0.4 kg of sugar;
• two lemons.

In order for the syrup to remain transparent, it is required to strictly observe the cooking technology:

• 1. Put the prepared pear slices in a bowl along with the sand, mix gently and leave for 4 hours to release the juice.
  2. After that, the workpiece is put on fire, brought to a boil and immediately removed.
  3. After 8 hours, add lemons cut into small cubes to the pears and bring to a boil again.
  4. In total, this cycle should be repeated 4 times, allowing the jam to cool in between.
  5. For the fifth time, the dessert is cooked to the end within 15 minutes from the moment of boiling.

After the jam is ready, the fragrant pear-lemon mixture is laid out in sterilized jars and rolled up. The filled container is placed on a towel and covered on top. After cooling, the jam is removed to a cool basement or cellar.

On a note! This dessert turns out to be quite thick, it can be used as a filling for sweet pies.

Delicious pear jam with lemon: video

Adding orange to pears will add spicy notes to the jam, and its color will resemble the sun at dawn. Pears can be taken of absolutely any varieties. The main thing is that they are not overripe. For dessert you will need the following ingredients:

• 2.2 kg of pears;
• 2.2 kg of sugar;
• 3 oranges.

The cooking process is simplified as much as possible:

• 1. Both fruits are peeled, cut into slices or cubes, put in an enamel bowl, sugar is added and left overnight to infuse.
  2. The next day, the pan is put on fire, brought to a boil and cooked for 1.5 hours with constant stirring. The foam is carefully removed.

The ready-made jam, rolled up in jars, is stored throughout the winter, if not eaten earlier.

Pear jam with orange: video

The aroma of pears and apples is wonderfully combined with each other. The jam made from these fruits has a harmonious taste and attractive appearance. During storage, such a delicacy thickens and becomes even more appetizing and rich, resembling jelly in its consistency. Fruits should be firm so that the fruit does not boil over. To make jam, you need to prepare:

• 1 kg of pears;
• 1 kg of apples;
• 2 kg of sugar.

Now let's get down to cooking:

• 1. Put apples, peeled, cut into thin slices, in a bowl and cover them with two-thirds of granulated sugar.
  2. After a few hours, when the fruit gives juice, the mixture is transferred to a saucepan, brought to a boil, the apples are removed with a slotted spoon and the remaining sand is added.
  3. Slices of pears are placed in the resulting syrup and boiled for 5-7 minutes, after which they are combined with apples, turn off the heat and let stand for 1 hour. During this time, you can start preparing cans.
  4. An hour later, the jam is boiled over low heat for 10 minutes from the moment of boiling and again turned off and allowed to cool. You need to repeat the procedure several times, ensuring that the fruit slices become transparent.

After the jam is ready, immediately after removing it from the stove, it is poured into jars and rolled up with metal lids. The appearance of such a dessert is simply magical, the fruits soaked in syrup resemble pieces of amber.

Delicious and aromatic apple and pear jam: video

A slow cooker for making jam is convenient in that the contents do not burn and do not require stirring. As a result, the fruit pieces do not lose their shape, do not boil over and look very appetizing. Yes, and the hostess at this time can do other things, since you will not have to stand near the stove.

Even if you forget about the fact that jam is being cooked in the kitchen, nothing bad will happen. The timer will turn off the multicooker at the set time. If the dessert is made from sweet pear varieties, it is recommended to add a little citric acid. It is this recipe that will be described below. For him you will need:

• 1 kg of pears;
• 0.8 kg of sugar;
• 1/4 tsp citric acid.

Now you need to act like this:

• 1. The prepared pear slices are sent to the multicooker bowl. Sand is poured there, and then you have to wait 20 minutes for the fruit to let the juice out.
  2. Stir the contents of the bowl and turn on the simmering mode for 10 minutes.
  3. After the timer has expired, the keep warm mode is turned off and the dish is allowed to cool down.
  4. The procedure must be repeated three times with the same timing parameters.
  5. While the jam is boiling for the third time, add citric acid and after the timer has triggered, immediately lay out the product in sterilized jars and roll up the lids.

After the dessert has cooled, it is taken out for storage in the basement or left within the apartment. Ready-made jam is well kept at home at room temperature.

A dessert prepared in this way can no longer be called jam, it will be pear jam. We would recommend it to those who love sweet pastries and often use fruit fillings for pies. The structure of this delicacy is thick and dense.

The advantages of this recipe are also that even overripe and slightly spoiled fruits are suitable for its preparation. The softer the pear, the easier it is to grind, and the damaged areas can be easily cut out.

On a note! Even wild pears can be used for this recipe.

To make jam you will need:

• 2 kg of pears;
• 0.8 kg of sugar;
• 0.5 tsp citric acid;
• a little vanillin.

Description of the cooking process:

1. Washed and peeled fruits are passed through a simple or electric meat grinder. The peel does not need to be removed; it is easily crushed.
2. If you like a more uniform and delicate texture, rotate the fruit mass in the meat grinder again.
3. Place the puree in a saucepan and add the rest of the ingredients. Let the sugar melt a little and turn on the stove.
4. After boiling, the mass is cooked over low heat for 30 minutes. From time to time you will need to remove the foam.

After cooking, the jam is laid out in a sterilized container and sealed with metal lids. You can store the finished dessert both in the cellar and in the pantry.

When a large pear harvest has been generated on the site, I want to process it faster, while spending less effort. In this case, a blank recipe for a three-liter jar is ideal. With such a container, the process will go much faster.

This recipe does not require sterilization, which saves time. The dessert looks like candied fruit slices floating in amber syrup. To preserve the integrity of the fruit, the jam must be prepared in two steps. For him you will need:

• 2.2 kg of pears;
• 1.5 kg of granulated sugar;
• 2 glasses of water.

If the fruit is not very sweet, you can take a little more sugar. The weight of the pear is indicated in pure form, without pith and skin.

Cooking process:

1. Syrup from water and sugar is cooked over low heat.
2. When it thickens a little, add slices of fruit to the pan and turn off the flame.
3. After the pear with the sand has cooled, it is boiled for 5 minutes and turned off again.
4. At the next stage, the jam is cooked completely. This may take 10 to 30 minutes, depending on the desired thickness.

The finished product is filled in a three-liter sterilized jar, rolled up with a machine and allowed to cool slowly under a blanket. After that, the jam is stored where it is convenient.

In winter, all you have to do is fill the vase with a golden delicacy with delicate pear slices. It will remind you of a warm sunny summer and will give the body many useful substances in the form of vitamins, minerals, pectin, catechins, arbutin, essential oils. Experiment, create, invent. Any housewife can, according to her taste, supplement or slightly improve the pear jam recipe.

Pear jam, the recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It contains many useful vitamins and minerals, and in winter there is a strong shortage of them. The fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baked goods and drinks, so it should be prepared in sufficient quantities.

Secrets of making pear jam

Delicious pear jam is easy to prepare, but for some, the cooking process is new, so they ask a lot of questions. There are special nuances in the cooking process, which are not always included in the description of the recipe, they will be discussed below.

What is the best variety for pear jam?

Pear jam for the winter can be made from any variety, but each of them will give a special taste to the dessert. Depending on personal preference, you can choose varieties to taste, but autumn fruits, dense and juicy, will do the most. They do not boil over during long processing and retain their shape.

An sour-refreshing delicacy will turn out if you take a wild pear as a basis. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. Jam made from Limonka pears will have a unique aroma. Duchess is more suitable for jams and marmalades. Popular varieties for making pear jam are Autumn Bergamot and Angoulême. Of the store varieties, you should pay attention to the sweetest Conference, which is also good after heat treatment.

How to properly prepare pears for jam?

Pear jam, the recipe for which is very simple, requires careful preparation of the fruit. Firstly, they must be dense, intact, with an elastic crust. It is advisable that the pears do not have dents or dark spots. Overripe fruits should be immediately removed to the side.

Pears must be thoroughly rinsed, wiped or allowed to dry. The stems and pith should be removed. If there is still slight damage on the surface, they should also be removed, since only intact pulp should get into the jam.

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces will mostly retain their shape, and in the second, a dessert of a uniform consistency will turn out. Each housewife herself chooses in which form she likes pear jam more.

How to make pear jam for the winter without sterilization?

Curious to know how to cook pear jam without sterilization? There are a couple of ways. In the first case, the cans must be fried in the sun. They are placed in direct sunlight for a few hours so that they heat up well before placing the jam made according to the usual recipe there. The second method requires long-term cooking of the fruit along with lemon wedges or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will significantly decrease.

How to cook pear jam in a slow cooker?

With the help of a multicooker, the process of making pear jam is greatly simplified. It is enough to know which modes and how many minutes to use. So, step by step instructions:

1. Pears (1 kg), sugar (800 g) and citric acid (0.5 tsp) are poured into the bowl, the "Stew" or "Jam" mode is set for 1 hour;
2. Use the Warm Up function for 30 minutes;
3. Set the "Steam cooking" mode for 30 minutes, after which the jam is rolled up.

How do you know that the pear jam is ready?

It may take a lot of time to make pear jam. A step-by-step recipe with a photo will simplify the cooking process, but you need to know when the dessert is ready. If you respect the proportions and follow the recipe exactly, you do not have to worry about whether the pears have been cooked enough. But to be sure, it is important to remember that the finished pear jam becomes transparent, the fruits resemble jelly-like pieces, and the syrup becomes thick. Only in this form can the delicacy be poured into cans and rolled up for the winter.

Why is pear jam liquid?

Many novice housewives are wondering why pear jam has not thickened. There may be several reasons for this:

• Firstly, all the steps prescribed in the recipe were not followed during the preparation.
• Secondly, an insufficient amount of sugar affects the density of the jam, since the lack of an ingredient will prevent the syrup from thickening as needed.
• Thirdly, the reason may be that the fruits turned out to be very juicy, and the excess moisture did not have time to boil away. In this case, it is recommended to resort to evaporation of the liquid by additional heating of the jam. The more boiling and cooling cycles take place, the thicker the dessert will be.

Why is the pear jam sugared?

Most often, it is pear jam that is sugared; the cooking recipe may not include citric acid, the absence of which provokes sugaring. To prevent this from happening, the delicacy needs sourness. You can add it not only with the help of preservatives, but also when combined with other fruits.

There are other reasons that simple pear jam has become candied, among them - non-observance of storage or use conditions, namely:

• the storage period has been exceeded;
• when using jam directly from the jar, other products got into the treat;
• the bank is not tightly closed.

Often in the cooking process, the proportions are violated, for example, if the proportion of sugar or honey is exceeded, the future jam will quickly become sugared. The same can happen if the syrup takes too long to cook. Candying also occurs when the syrup has not been cooked for enough time. Sugar does not have time to dissolve, and unnecessary crystals remain in the delicacy.

To return the jam to its former consistency, you can put an open jar in a metal bowl, pour water into a saucepan to the level of the jam, and add a tablespoon of water on top of the jam. The contents in a saucepan are heated over low heat and simmered until the jam returns to its original form.

What does pear jam work well with?

Pear jam is versatile, so it can be combined with different fruits. The most popular additives are apples, citrus fruits (oranges or lemons), grapes, and lingonberries. For pear flavor, use vanilla, cinnamon or poppy seeds. You can learn how to properly prepare pear jam with additives from a selection of recipes.

The benefits and harms of pear jam

Pear jam is a delicious treat, but can everyone eat it? Many are interested in how valuable pear jam is for the winter and whether it is worth cooking in the presence of chronic diseases. For those who are interested in the issue of healthy eating, this section is dedicated to ...

Why is pear jam useful?

Pear jam, the recipes of which are presented in abundance on the page, has a lot of advantages, which is why the delicacy is recommended as a constant source of vitamins even in the summer. The fruits saturate the dessert with a number of substances described below:

1. essential oils with diuretic properties, which have a beneficial effect in the treatment of diseases of the liver, kidneys and prostatitis;
2. arbutin - a natural antibiotic;
3. vitamins A, B1, B2, C, PP, carotene and folic acid;
4. mineral salts of potassium, iodine, iron, manganese, copper, cobalt, phosphorus, calcium, molybdenum, magnesium, zinc;
5. organic acids that create a favorable microflora in the stomach;
6. useful sugars;
7. pectin, which naturally increases the body's resistance to bacteria;
8. catechins that rejuvenate skin cells;
9. nitrogenous substances that strengthen the intestines and stomach;
10. tannins that have a beneficial effect on the digestive tract.

What is the harm from pear jam?

Pear jam cannot be called a harmful product, since the benefits of its use are many times higher than the possible negative effect. First of all, any jam, including pears, consists of sugar, so the product is considered harmful to the figure, the condition of the teeth, as well as to people suffering from diabetes.

The second type of negative influence is associated with the use of jam on an empty stomach. The acids that make up the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only benefit the human body.

What is the calorie content of pear jam?

For those who care about their figure, it is important to know what the calorie content of pear jam is per 100 grams. It is 214.6 kcal. For a more detailed calculation, we will indicate the calorie content of pear jam in a teaspoon - 32.2 kcal.

Can pear jam for gastritis?

Pear jam has a beneficial effect on the digestive tract, but in the case of gastritis, you need to be careful. Much depends on the stage of the disease and the type. For example, with increased acidity, pear jam will only help during treatment, and vice versa, with reduced secretion, you will have to abandon the sweet product.

In addition, preference should be given only to homemade delicacies, since the cans from the store will probably contain preservatives. In the exacerbation stage, you should not lean on the product, it is better to limit yourself to 1-2 tablespoons and drink them with warm milk or weak tea. Water in this case is not suitable, as it will provoke heartburn.

Can pear jam with pancreatitis?

Pear jam for pancreatitis is allowed due to the presence of nutrients that have a beneficial effect on the work of the pancreas. But this does not mean at all that you should not adhere to the prescribed diet and eat the treat with spoons. A couple of teaspoons a day will be beneficial, nothing more.

How to store pear jam?

The benefits of pear jam are obvious, but they must be stored properly so that they do not deteriorate over many months. If pear jam is properly prepared, a simple recipe for which can be found on the website, and storage conditions are met, you can enjoy dessert for a long time, but often it ends much earlier than the expiration date.

How to store pear jam properly?

Pear jam for the winter can be stored at room temperature, but the jars must be sealed and the air must be dry. There are recipes in which the mass fraction of fruit is greater than that of sugar. This jam should be kept in a basement or refrigerator.

In order to extend the shelf life, it is better to adhere to the standard rules for storing jam: at a temperature of 10 to 15 degrees in a dry room. If the humidity and temperature fluctuate frequently, it is recommended to keep an eye on the lids on the jars, as over time they can deform due to the formation of rust, which will cause the jam to deteriorate.

How long is pear jam for the winter?

Pear jam (recipe with photo) for storage in the refrigerator is recommended to be kept for no more than two weeks. But winter blanks, if properly stored, can last up to 3 years. If pear jam is combined with fruits that have seeds, for example, plum or apricot, then such delicacies are stored for no more than a year.

How to tell if pear jam is missing?

The first sign of spoiled pear jam is an unpleasant smell after opening. Foam or bubbles on top indicate ongoing fermentation. Mold may be another sign. In both cases, the jam is unusable.

What if the pear jam is moldy?

Mold forms when air gets into the jar, so you should spin the treat well for the winter, and constantly check the jars for integrity. If, when rearranging the jar, the lid falls or knocks hard, it is better to take it home immediately and start eating the contents, since even a weak blow can deform the lid.

If mold appears on the surface of pear jam, it can be removed, and the rest of the treat can be used in baking or for making drinks, for example, in tea or compote. In severely neglected cases, you can boil the jam again, removing the resulting foam, into which the remaining fungus is rolled up.

Pear jam fermented - what to do?

The fermentation process occurs in two cases: with a lack of sugar or if the jam is undercooked, that is, the syrup is not thick enough. To remedy the situation, you can separate the syrup from the pears, add 300 grams of sugar to it and boil until the desired thickness. After that, the fruits are returned to the syrup and boiled for another 15 minutes.

Another processing option is the preparation of drinks by fermentation, such as beer, cider or wine. On the Internet, you can find recipes for distilling fermented jam, which will help save a spoiled treat.

Pear jam for children, pregnant women and lactation

Pear jam is a popular delicacy, but in special cases you need to know for sure if you can enjoy dessert in abundance or if you should temporarily limit yourself.

Can pear jam during pregnancy?

Pear jam for pregnant women can have both positive and negative effects. First, it is rich in folic acid, which should be actively consumed in the first and third trimesters. Secondly, pear jam, especially sour varieties, contains ascorbic acid, which contributes to excellent absorption of iron. Thirdly, the abundance of potassium contributes to the normal functioning of the heart, and in fact, during pregnancy, the load on this organ is significantly increased.

During pregnancy, pear jam should be limited if a woman suffers from an upset stomach. Juicy fruits accelerate peristalsis, so you should not abuse them. True, many pregnant women suffer from constipation, so pear jam can help with them.

Pear jam is a good antimicrobial and antiviral agent, so pregnant women should eat it during colds. Eating cottage cheese poured with pear jam in the morning, you can protect yourself from unwanted infection.

Can pear jam during lactation?

A pear is a hypoallergenic product, so right after giving birth, you can eat jam from a juicy fruit without fear for the baby. As a rule, newborns do not respond to this product introduced into the mother's diet. To the question of whether pear jam is possible for a nursing mother, the answer is obvious. For women who have given birth, it is useful in terms of preventing constipation, and for a baby - as a rich source of vitamins and minerals.

In rare cases, pear jam can cause bloating, colic or allergies, but this often happens when you eat industrial jam. Preservatives are added to such products, which have a negative effect. If you want to enjoy pear jam while breastfeeding, it is better to prepare it yourself.

At what age can children eat pear jam?

Pear mashed potatoes are allowed to be introduced into children's complementary foods from six months, but the baby must first get used to apples. Pear jam is not so simple, as it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years old. Others are inclined to believe that this is too late, so it is not advisable to stick to it.

In this regard, pear jam can be given to children from a year old, first adding to food, for example, in porridge or curd casserole. In the absence of restrictions in each specific case, children are pampered with a delicacy at will, but not zealous in large portions.

Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the ripening time for pears, so do not miss the opportunity to prepare an appetizing dessert from these wonderful fruits.

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

In the preparation of a dish, you should adhere to certain recommendations so that the final product turns out to be as tasty as possible. So, for cooking jam, you should take those varieties of pears that differ in density, such as lemon or duchess. You can choose any other varieties, but so that the fruits are not overripe. The perfect option would be whole pears with a firm skin 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.

The next important point in how to make pear jam is the right dishes. The sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, will not stick to the bottom. It is better to stir with a wooden spatula, and remove the foam on a plate. Sterilization of cans is the main condition for long-term storage of blanks for the winter.

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

• The delicacy can be varied by adding various ingredients such as lemon, orange, apple, banana, mint, almonds or spices.
• It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
• Pear jam burns a lot, so the whole process should be monitored.
• For easy peeling of the peel from the pear, you need to scald it with boiling water, then immediately immerse it in cold water.
• It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too rough.
• Whole slices can only be obtained under the condition of a three-stage cooking, each of which should be carried out for twenty minutes.

How to choose and prepare pears for jam

To make the jam beautiful in appearance and tasty, they must be sorted out before cooking. The most the best fruits are considered those that have already ripened, but have not yet had time to overripe. The variety of pears, as well as their size, can be any. But still, it is best to choose juicy fruits that have a sweet aroma, then less sugar will be required for making jam. If the hostess has a desire to give the jam some special taste or smell, then you can add other fruits to it. It can be lemon or citric acid, almonds, oranges and other foods.

But every time recipe for cooking with such ingredients will change, so you should be careful with experiments. If you add a little citric acid to the jam, then the pear jam will no longer be sugared and will have a sour taste. Before you start cooking, you need to do the following:

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

What kind of utensils do you need to make a pear dessert? What taste the jam will have even dishes can affect in which it is cooked. The best is aluminum or copper cookware, preferably wide. This will allow the jam not to burn or stick to the walls, and preserve the natural honey aroma. It is still better to store the jam in jars, which must be washed well, scalded with boiling water, or sterilized thoroughly.

Usually when cooking any jam foam appears on its surface, which is removed with a special wooden spatula or spoon. To close the already poured jam in jars, it is necessary with tight lids. It is better to store it in a dark and cool place, since pear jam tends to change color and ferment.

A simple recipe for pear jam for the winter

There are many cooking recipes for making pear jam:

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

But still, always follow cooking instructions of each recipe, maintain proportions, which will help achieve the desired result. Many housewives want to know how to prepare pear jam for the winter with a simple recipe. To cook it, you will need the following products:

The fruits are pre-sorted, peeled and cut into slices. They fold into one pan, in which they will cook, and in another saucepan it is worth preparing syrup: pour sugar with water and put on moderate heat. The foam is constantly removed from it, and it will be ready only when the sugar is completely dissolved. It remains to pour this syrup over the fruit and bring it to a boil again, and then pour it into the jars. Appetizing jam is ready!

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

This versatile fruit can be prepared in any way and can be used to carry out all kinds of culinary experiments. If you think that pear jam in slices should be made by cooking for many hours, then you are mistaken. A delicious delicacy can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit.

Spicy pear jam can be easily used as a liquid sauce for a meat dish.

Ingredients for the Five Minute:

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

A gummy treat is made like this:

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

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

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

Required ingredients for Amber Pear Jam Recipe

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

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

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

Clear Pear Jam Recipe

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

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

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

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

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

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

Essential ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

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

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

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

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

Essential Ingredients for Pear Jam with Oranges and Lemons

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

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

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

For several years I have been making this jam, I really like it, my family too. Jam pears (no syrup) can also be used for pies. A pear in my yard is growing just right for this recipe. I will cook again. The recipe is taken from here.
Author's text and photographs.

The first experience - not lumpy! .. I lived, damn it ... I make jam ... No, well, in fact, everything is of good will and desire and, perhaps, some necessity. At work, they rolled 5 kilograms of pears. My favorites are "Severyanka". For those who know this variety, explanations are superfluous. For those who live on the other ends of our vast planet - This is perhaps the most delicious variety of pears in the world: very sweet, medium-hard and slightly "grainy".

In general, what pears should be, in my opinion! The paradox is that they brought me pears exactly when I bought a small bucket of them a couple of days before and cracked them heartily. By the way, a gorgeous snack for cognac, for example ... Therefore, a strong-willed decision was made - it is necessary to expand horizons and cook the same jam! I don't really like it myself (only blackcurrant), but fruit drinks with any jam is a lot! And if I don’t eat it myself, I’ll give it to my friends who are greedy for sweets and freebies. In short, it will not be lost ... I will tell you about one more reason later, but for now we take:

Five kilograms of Severyanka pears and four kilograms of sugar. Why, ask not 1 to 1? So, then cut the pears and separate the excess ... In general, before the start of cooking, I listened and read about 4-5 pear jam recipes, including quite original, interesting ones, passed down from generation to generation. But, and I do not regret it, I brought out my own recipe. Maybe someone is already doing this - then he is a big kid!

Cut the pears in half, remove the core and divide them into 2 more parts. That is, the whole pear is divided into 4 parts (large into 5-7):

Meanwhile, we make syrup in a suitable large container (I have a great and irreplaceable cauldron). Since I like thinner jam, so that you can make fruit drinks, I pour 0.5 water into the cauldron. (Theoretically, 100ml is enough.) I heat up a little and add the first kilogram of sugar:

We carefully and thoroughly try to dissolve the sugar. I say right away that you won't succeed ... - therefore, as soon as it turns into a mass homogeneous with water, we fill up the second kilogram. And then, using the same technology, we dissolve all 4 kilograms. At the same time, all this heats up and the sugar gradually dissolves. We get such a hot (not boiling!) Syrup:

And then we safely add our 4 kilograms of chopped pears there and mix:

We need the jam to boil 3 times. That is…

Bring it to a boil for the first time (do not forget to stir and, if so, remove the foam) and turn it off! After the first boil, the syrup will become completely transparent, and the pears will look like this:

Ask why I didn't peel the hide? Haaa ... Well, firstly, I really love it with these pears, and secondly, I wanted to preserve the integrity of the slices so that they do not end up turning into porridge (according to scientific - "jam" :)) After almost completely cooling down, we do the same with pears procedure - again bring to a boil. The interval, by the way, between boils can be quite large. (For example, between the second and third, I went to the recreation center for a day ... hehe.) In general, I mean that you don't need to vegetate over the vat and conjure so that it boils faster. After the second boil, add some fresh pears. This is for the beauty of the final jam. "Late" pears will be of a different color and contrast with the rest of the jam.

Well, then everything is simple! We bring it to the third boil and wait a little while it lasts ... From wrote that, be literate ... :) In short, the third boil should be the longest - about 8-10 minutes. At this time, I added a little (a third to a quarter teaspoon) of cinnamon! Tram-pam-pam !!! Mix thoroughly and turn off - the jam is ready!

It's not difficult, is it? .. That's what I was thinking about when I was still putting pears in the trunk of a car, it was to make "chili-pear sauce"! Just imagine how awesome it will be ... And it is much more convenient to make it out of jam.

In the meantime, we lay out the jam in the jars and, with a contented mug, breed ourselves a large mug of ice pear fruit juice ...

PS: Special thanks to the former residents of Rostov-on-Don for the "triple boiling" technology! And let me take my leave for this ... Your Polkovneg.