If your family loves pies with jam and pastries, then you probably already have a recipe for pear jam with lemon for the winter in your notebook. It is no secret that pear jam with lemon can be made so thick that its syrup will resemble honey in its consistency. And do not be alarmed by the presence of water in the ingredients of this conservation. It is the water that will make the syrup viscous and homogeneous, and will also help the sugar dissolve faster.
Remember what jam is, as it can be stored both in the form for the winter, and simply in a jar with a plastic lid. But at the same time, you still need to prepare and sterilize the dishes.

Ingredients for pear jam with lemon:

• Pears - 1 kg.;
• Sugar - 1 kg.;
• Vanillin - 1/3 tsp;
• Table water - 200 ml.;
• Lemon - 1/2 fruit or citric acid (1/2 tsp).

How to make pear jam slices:

1. For this dessert, it is not necessary to peel the pears from the skin, but to remove the seeds is necessary. So, we remove the core, the tail and the place of flowering. We cut the pear itself into thin appetizing slices. Place the slices in a non-enameled dish.

2. Now pour water into the bottom of the pan. So when cooking pear jam, the fruit slices will soften from the evaporation of water and begin to let the juice start.

3. Pour all the sugar on top and put it on fire. At first, just smooth the sugar over the surface. Wait for the water to boil and mix the pear jam in lemon-free wedges for the first time. You will see that in hot water the sugar will begin to melt instantly and a liquid, transparent syrup will form. It will not yet have the color or taste of pears. Therefore, boil the jam for 20 minutes and set aside to cool.
You will see that the pear slices in the jam are still white as if they were fresh. Wait for the jam to cool completely. Put the saucepan back on the stove, bring the pear slices in syrup to a boil and simmer for another 15 minutes over low heat.

4. Remove the zest from the lemon using a special grater. It should be a full tablespoon. Squeeze out the lemon juice in about the same amount for this amount of pears. You can also use citric acid if you accidentally forgot to buy lemon, but then the taste will not be so exotic. Lemon juice will add sourness, and the zest will give you a delicious aroma.

5. Now it's almost the end. When the pear jam cools down the second time, the fruit wedges will become transparent and the syrup will be amber in color. Using the old principle, bring the mixture to a boil and add lemon juice and lemon zest. Stir with a spoon and simmer for another 12 minutes.

We have already described how to sterilize jars in the article for the winter. Also, in sterile jars, set up delicious pear jam with lemon with amber slices. Tomorrow, when the jars are cold, you will see how thick the contents are. Bon Appetit!

Properly made pear jam takes on a radiant amber hue and a consistency that melts in your mouth. Especially tasty and delicious is the dessert made from wild pears. However, in general, any pear treat has a neutral and delicate taste. Therefore, many people love him so much. We recommend trying at least one of the recipes that we have selected for you. Moreover, it is not only tasty, but also incredibly healthy.

Useful properties and harm

Pear is one of the healthiest fruits. It contains a lot of nutrients, which it partially gives away with jam.

Pear can be useful for many ailments, such as:

• anemia;
• heart diseases;
• problems with the pancreas;
• cystitis;
• kidney stones.

Sometimes a pear is recommended as a means of fever reduction, cough and cold remedy. In its raw form, it will benefit the stomach, as well as with cholecystitis, all types of gastritis and heartburn. In addition, this fruit is an excellent diuretic.

However, during cooking, a large amount of sugar is usually added. For this reason, it can cause little harm to the body, and it is not worth eating a lot. If raw fruit is allowed (in moderation) to be eaten by diabetics, since it contains less sugar, then you should be careful with jam.

People who monitor their weight should also be careful. Sugar not only promotes fat storage, but also negatively affects dental health and stimulates appetite. The more sweet you eat, the more you want more and more.

In addition, women should not abuse the sugar-pear dessert during pregnancy. This can contribute to the development of allergies in the newborn. A lot of jam is not recommended for children under seven years old. Again, due to the large dose of sugar.

Important note: The acids contained in fruits will only be beneficial on a full stomach. It is not recommended to eat this on an empty stomach. Otherwise, problems with the gastrointestinal tract may arise.

In other cases, such a delicacy will only benefit a person. Therefore, you should stock up on a pear dessert for the winter - so that later all three cold months you can get vitamins from it.

Delicious jam is made from Siberian pear or dried fruit.

Calorie content and composition

The number of calories in pear jam per 100 grams is 273 kcal.

Indicators BZHU:

• proteins - 0.3 grams;
• fats - 0.2 grams;
• carbohydrates - 70.8 grams.

The number of usefulness includes a huge amount of tannins, nitrogenous and minerals, as well as vitamins. Here's the main component:

• vitamins C, B and P;
• folic acid (there is even more of it than in currants);
• phytoncides;
• pectin;
• flavonoids;
• iodine (there is a lot of it in seeds).

All this is preserved in the jam. True, in a slightly smaller amount, since during cooking useful substances tend to "evaporate". However, it is important to note that during heat treatment, even at elevated temperatures, the beneficial properties of this fruit are almost fully preserved.

Selection of fruits for preparations

To make pear jam more tasty and nutritious, you should know some of the secrets and subtleties of its preparation. Here are the main points to pay attention to.

• The fruit for the jam should be ripe and slightly firm. Soft ones won't work.
• Overripe fruits, as well as fruits with damage and dried out parts, will spoil the taste of the jam.
• It is better not to take green pear fruits. The jam from them will have a pale color, an extremely weak aroma and, in general, an unattractive appearance. To some, it also tastes raw.
• Pears should not be overripe. Otherwise, there will be no jam, but porridge.
• The variety and maturity need the same. This is necessary so that the pieces of the fruit are cooked at the same time.
• Before cooking, peel off the peel of the fruit and remove the seeds - along with the seed chambers.
• Before cooking, pear fruits should be kept in slightly acidified water so that they do not turn dark.
• Small fruits are allowed to be boiled as a whole - without cutting into slices.
• It is advisable to divide large fruits into slices with a thickness of 2 centimeters.

In addition, pears should be tasted before boiling. If they are sweet, you can take 2 times less sugar than in the recipe. For example, sometimes 400-500 grams of sugar per 1 kilogram of fruit is enough.

Nevertheless, it is better to choose a variety based on your own taste preferences. However, sweet fruits are more suitable for standard simple recipes.

Jam from "Duchess" has a delicate but piquant taste. "Lemon" is more fragrant after heat treatment. Such pear varieties as "Bergamot" and "Conference" give the dessert a unique sweetness and keep its shape well even after prolonged cooking.

To summarize: pears should have elasticity, be medium soft. The skin should be clean and smooth. Before directly cooking, the fruits are thoroughly washed. Cut pears into slices or small cubes. The first ones keep their shape perfectly, the second ones can be boiled and are suitable for jelly or jam.

Recipes

Here are the most delicious pear jam recipes every housewife should try.

"Five minutes"

You will need:

• pears - 400 g;
• granulated sugar - 400 g;
• water - 100 ml.

Cooking instructions:

1. peeled from the skin and with the middle removed, divide the fruits into medium-sized slices and put in a saucepan;
2. pour water there;
3. put the saucepan on gas and bring the mixture to a boil;
4. after boiling, keep on gas for about 5 minutes - the fruits should become soft;
5. get the fruit out of the broth (you can strain it) and add all the prepared sugar to it;
6. bring the sugar mixture to a boil and continue cooking for another 5-6 minutes.

Hot jam is placed in pre-prepared jars - dry and sterilized. Thoroughly roll up and wait for cooling.

"Classic"

The most time-consuming cooking method. Perfect for beginners.

For the recipe you need:

• fruits - 1000 g;
• granulated sugar - 1200 g;
• water - 150-200 ml.

The process is step by step:

1. the fruits are prepared, peeled, divided into slices and placed in a saucepan;
2. everything is covered with sugar, which is then evenly distributed over the surface;
3. some of the fruit pieces are pierced with a fork - this way they will give more juice, and the jam will turn out to be more aromatic;
4. the mixture is allowed to stand for 4-5 hours - until the juice comes out, but if the variety is not too juicy, you can add water;
5. then the mixture is sent to the fire and waited for boiling, after which the gas should be reduced and the mixture should be boiled for about an hour, stirring it from time to time.
6. After that, turn off the jam, wait for it to cool and pour everything into jars.

Amber jam "Precious"

You should take:

• fruit - 1000 g;
• sugar - 1000 g;
• citric acid - 1/4 teaspoon;
• cinnamon - 1 tablespoon.

You can cook such jam by following the recipe.

1. Cut the processed fruits and cover with prepared granulated sugar.
2. Then you can place the mixture under oppression and wait 8-12 hours. It is convenient to do this in the evening, so that in the morning the fruits of the snake give juice, and you can start making the jam directly.
3. When the pear yields juice, the mixture is put on gas and boiled.
4. After boiling, the mixture is kept on gas for another 2-3 minutes. If you hold more, the pears will boil.
5. Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The "ritual" is repeated twice.
6. The third time, the mixture is boiled for 15-20 minutes. It should get thick. Check this with a drop - if the drop has not spread over a flat surface, the dish is ready.

The slices in this recipe will turn out to be tight-elastic and juicy. It will be possible to taste the resulting syrup separately - it is somewhat similar to thick honey. It is good to adapt this syrup for soaking cakes and muffins. The cooking process is quite time-consuming, but the result is elastic-dense pear pieces of amber color in syrup with an amazing taste.

Jam "Ginger delicacy"

You need to prepare:

• pear fruits and sugar - 1000 g each;
• lemon juice / acid - one fruit;
• grated ginger - 1 tbsp. spoon;
• clove seasoning to taste.

Recipe:

1. before cooking, the legs can be preserved in the fruit by removing only the middle part;
2. the fruit slices are poured with juice and allowed to stand for 20-30 minutes;
3. then put on a weak gas for 10 minutes, turn off and allow to cool;
4. the slices are taken out, and the remaining syrup is mixed with granulated sugar, spices and boiled;
5. fruit pieces are added to the boiling mixture and boiled for 3 to 5 minutes;
6. disconnect and insist for 6-8 hours;
7. the algorithm is repeated twice more - at equal time intervals.

This jam will perfectly complement desserts. And connoisseurs can add it to cooked meat.

Jam dessert in a slow cooker

You will need:

• fruits - 1000 g;
• granulated sugar - 700 g;
• water - 200 ml;
• lemon or orange peel - one fruit.

1. Remove the peel and core with seeds from the fruit.
2. Cut into small cubes.
3. Combine the chopped pears, granulated sugar and grated lemon zest in a multicooker. If you use an orange, the jam will have a more piquant taste.
4. Set the automatic extinguishing mode and forget for 15 minutes.
5. After the time has elapsed, stir the mixture and switch the mode to baking. Wait 25-30 minutes.
6. Stir the mixture from time to time. It is better to use a wooden spatula for this.

Before the end of the process, it is worth paying close attention to the dessert, since the mixture may burn 5-7 minutes before the end. Ready jam is poured into previously prepared sterile containers.

Wild Pear Jam

The wild season comes in August and ends around mid-October. During this period, the pear can be found in the fields and forests. The second way is to buy in the market from other people.

You need to prepare:

• fruits of wild pears - 1 kg;
• sugar - 1.5 kg;
• pear broth - 2.5 cups.

Preparatory process:

1. remove the peel, cores from the fruit and cut the pears in half;
2. place the fruits in slightly acidified water for 10 minutes (half a teaspoon of lemon acid per 1 liter of liquid);
3. cut the game into narrow slices;
4. put them in a cooking vessel and pour cold water, it should cover the pears lightly;
5. place on gas and cook for about 10 minutes - until soft;
6. place the game in a sieve or colander, while the slices must be whole;
7. take the specified amount of pear broth and dissolve sugar there;
8. bring the syrup to a boil, stirring constantly, boil for 2-3 minutes, and then lower the fruits into it;
9. cook the mixture over low heat for about 14-15 minutes;
10. remove from heat and let it brew for a day;
11. repeat the process (along with the last infusion) 2 more times;
12. cook until tender - within 10 minutes;
13. let cool and pour into jars.

Wild game is almost inedible when raw. It is firm and also has a strongly acidic taste and astringent pulp. Nevertheless, the jam or jam from such fruits turns out to be excellent and incredibly beautiful in appearance. In terms of taste, it is much more pleasant than garden pear varieties. The only thing for the jam to turn out to be normal is to cook it for a long time and insist in several stages. All this is required to achieve the softness of the fruit and sufficient syrup impregnation. With each cooking, the color of the jam will change and eventually turn dark red. Exquisite, beautiful and, most importantly, delicious!

Wild game jam "Duchess"

The syrupy part gets a rather strong and rich aroma. On the basis of this syrup, it is possible to create various drinks like compote or jelly.

This dessert will be delicious with any kind of pear. However, the taste will be different - each variety has its own characteristics. The harder varieties are most suitable for this option. Otherwise, the pulp will boil down and turn into porridge. And we need beautiful amber slices.

For cooking, you should take:

• fruits - 1 kg;
• granulated sugar - 1 kg;
• water - 2 glasses;
• lemon - 1 piece.

The preparation is pretty simple, as the name suggests.

1. Rinse the fruits thoroughly. Remove the middle with seeds and legs.
2. Cut into medium-sized slices.
3. Mix sugar and water in a deep container.
4. Put the future syrup on a medium heat and cook until the sugar is completely dissolved. When foam forms, remove it.
5. Dip pear slices into the resulting syrup and put on the slowest possible heat. Cook until the pears become transparent.
6. While everything is boiling, grate the lemon zest on a fine grater.
7. Cook the mixture for another 2 hours, stirring gently from time to time.
8. In the last minutes of cooking, add lemon zest to the jam. This is necessary to exclude cloying.

The jam is ready. You can pour it into cans or other containers. And enjoy the delicate taste of cold winter evenings.

If you add jam syrup to tea, it gets an unusual pear flavor.

For information on how to cook amber jam from pears in slices, see the next video.

Pear jam recipes for the winter

When we hear about pear jam, it seems to us that cooking it for the winter is very long and tedious. Today I will dispel all stereotypes. A simple recipe in front of you!

3 h

270 kcal

4/5 (4)

I love pears, in any form. I can eat a kilogram of fresh or drink a liter of compote. But most of all I love pear jam... Since no one in my family has ever been fond of blanks, as a child I ate it in snatches from relatives and girlfriends. But now I am an adult and I can cook it myself.

There was no one to pass on the recipes to me by inheritance, so I had to go through the entire Internet and learn how to cook this delicacy on my own. Now I can call myself a professional in this business and teach you how to make pear jam. Moreover, this is very easy to do.

Selection of ingredients and utensils for cooking

For jam it is recommended to take varieties with dense pulp... I buy Limonka or Duchess. But if you have another type of pear growing on your garden plot, take it. The main thing is that the fruits are not overripe, and the skin is not damaged. There is also an opinion that the most delicious jam is obtained from the late varieties of pears. I believe that no matter what kind you take, the jam will turn out delicious anyway.

A copper or aluminum bowl is best for cooking. If you have not inherited this, then just take a saucepan with a thick bottom. This is done so that the jam does not burn to the bottom. It is best to stir the jam with a wooden spatula. Banks must be washed and sterilized before seaming.

How to make delicious pear jam in slices

We will need such products:

What do we have to do:

1. To begin with, I wash the pears, cut off the rotten places and the core from them, cut into slices.
2. I put the pear in a saucepan and cover it with sugar. I leave on couple of hours so that she gives juice (if you took not juicy pears, then at this stage you can already add water).
3. I put the pan on the fire, add water. While stirring, I bring to a boil. After the mass has boiled, I make the fire quieter and I cook for about an hour... How much pear jam to cook? If you want the pear pieces in the jam to be more whole, then it is better to cook it in three sets of 20 minutes than 1 time in one hour.
4. I pour hot jam into sterilized jars and roll it up.

Original Recipe: Simple Pear and Almond Jam

Products, which we need:

• 2 kg of sugar, 1 teaspoon of vanillin;
• 1.5 liters of water
• 100 g of almonds.

What do we have to do:

1. With a pear, I carry out all the same manipulations as in the basic recipe: mine, cut out the core and rotten places, cut into slices.
2. I boil water in a saucepan and throw pear pieces into it. I cook about three minutes.
3. I pour the water into another pot and add sugar there... I put it on fire and gradually dissolve the sugar. As a result, syrup is obtained in 15 minutes.
4. Pour pieces of pears with ready-made syrup and leave them in this form for 3-4 hours.
5. After that I put the jam on the stove and bring it to a boil over low heat. When it boils, I reduce the heat and cook more 10 minutes... I again insist on the jam for about 4 hours.
6. At this time, you can prepare the almonds. It must either be passed through a meat grinder, or grind using a blender.
7. I put it on the fire, boil it for 10 minutes, and put it in the jam vanillin and almond... I mix well. In addition to chopped almonds, I like to add a handful of whole nuts to the jam.
8. We cook more 10 minutes, pour into sterilized jars and roll up.

How to store pear jam

After seaming, I put the cans upside down, wrap them in a blanket, and leave them that way until they cool down. This usually takes 1 day... Then I put the jars in the pantry, where they are perfectly stored all winter. If you have a basement or cellar, great. There the likelihood that banks will "explode" is minimal.

Therefore, a couple or three jars of this fragrant delicacy can be found on the shelves of the pantry of every thrifty housewife.

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

Recipe for simple pear jam for the winter

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

We will prepare products:

• pears - 1 kg;
• granulated sugar - 1, 200 kg;
• water - 1 glass;
• citric acid - 1 tsp.

Preparation:

1. Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
2. Cut the pears into slices, getting rid of the seeds and stalks.
3. Put 1 teaspoon of citric acid into boiling syrup and mix well.
4. Next, load the chopped pears.
5. We are waiting for the jam to boil, remove the foam and cook a delicious delicacy for about 30 minutes
6. When the jam has cooled down a little, it can be transferred to sterilized jars and closed with sterilized lids.

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

Amber jam with pear slices

Jam ingredients:

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

Preparation:

1. Peel the fruit, cut out the seeds and cut into equal thin slices.
2. Soluble sugar in water and put on low heat. Bring the mixture to a boil so that the syrup becomes amber and translucent.
3. Fill the chopped pears with a warm solution, mix everything thoroughly and put it back on a slow light.
4. Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after cooling completely.

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

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table to evaluate the taste!

Pear jam for the winter "Pyatiminutka" - a simple recipe

Cooking ingredients:

• fruit - 2 kg;
• sugar / sand - 2 kg.

Preparation:

1. Wash the fruits under running water, dry thoroughly and cut into thin slices. Fill everything with granulated sugar and mix.
2. After a sufficient amount of juice has been released, the workpiece is put on fire and from the moment it boils, the jam should boil well for 5 minutes.
3. After complete cooling, the procedure is repeated two more times. Every time the sweetness needs to be completely cooled!

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

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

Cooking ingredients:

• pears - 1 kg;
• granulated sugar - 1 kg;
• lemon juice - 1 tablespoon;
• water.

Preparation:

1. Ripe but firm pears should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cooked for 10 - 15 minutes.
3. When the syrup begins to bubble, strain it through a sieve, and carefully transfer the pears to another dish.
4. Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
5. Put pears in fresh syrup and boil for 7 minutes. After cooling down, repeat the procedure 3 more times.

Ready jam can be laid out in sterilized jars and put away for the winter.

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

Pear and lemon jam recipe

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

Let's prepare the ingredients:

• pears - 2 kg peeled;
• lemon - half;
• sugar - 1,200 kg;
• water - 1 glass.

Preparation:

1. Grind pears, peeled from all excess, into thin slices. You do not need to remove the skin, it will keep the pear pieces intact and beautiful.
2. Peel the lemon and cut into thin slices.
3. Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small light. Stir with a spatula until the sugar is completely dissolved and a clear syrup is formed. We remove the foam!
4. Fill the pears with hot syrup and put the bowl over low heat. We are waiting for the future jam to warm up, but not to boil. We do not interfere with a spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
5. We set aside the basin and wait for 6 hours of infusion for aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start to cook 2 times. Let's wait for a boil and boil the treat for 10 minutes. We remove the foam!
6. Set the jam again for 6 hours and repeat the cooking 2 more times.

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

We put beautiful whole slices of pear jam in clean jars and close for the winter. Enjoy tea for the whole family!

Happy preparations and new recipes!

This delicious homemade pear and lemon jam is also very beautiful: elastic slices in a transparent golden syrup. Lemon is essential to give the syrup a beautiful color and aroma. The new pear-lemon scent is unique and unforgettable. The technology for preparing such a sweet piece is somewhat complicated, but the result is worth it. To make the pear and lemon jam transparent, you should remember that [...]

This delicious homemade pear and lemon jam is also very beautiful: elastic slices in a transparent golden syrup. Lemon is essential to give the syrup a beautiful color and aroma. The new pear-lemon scent is unique and unforgettable. The technology for preparing such a sweet piece is somewhat complicated, but the result is worth it. To make the pear and lemon jam transparent, you should remember that the first four times you cannot boil the jam, otherwise the syrup will become cloudy and the slices will become soft. All the details of making jam in a step-by-step recipe with a photo.

When starting to prepare, stock up on:

• 1 kg of Limonka pears;
• 400 grams of sugar;
• 2 lemons.

How to make pear and lemon jam

We wash the pears in a large container to remove all dust and dirt from their surface.

Cut good pears into slices, do not remove the peel. It won't bother us. Pour the pears and sugar, cut into slices, into the basin.

Shake the basin so that the sugar evenly covers the pear pieces. We leave this fruit and sugar splendor for 4 hours.

We put a basin on the fire, cook until the first bubbles appear, indicating that the mixture is boiling. We set aside our jam to the side for 8 hours.

Add the lemons cut into cubes with the peel.

Again we repeat heating to the brink of boiling. Set aside this lemon-pear mixture again.

We carry out 4 such cycles of bringing to a boil.

For the fifth time, we need to boil the jam. We boil it and cook for at least 15 minutes.

We lay out the jam in sterile jars.

It is very convenient to lay the slices with a wooden spatula. It also needs to be processed so as not to become a source of microbial contamination of the cans.

We roll up our transparent pear and lemon jam.

We put rows of cans on a towel, wrap them with a blanket or something else warm.

They should cool down wrapped up. After that, we simply move our bright pear jam to the cellar.

In winter, you can just drink a delicacy with tea for pleasure, or you can eat with pancakes or bake sweet pies. The choice is wide, for an amateur! 🙂