Jam is the sweet bit of summer stored in a jar. Sunny and aromatic pear jam under a cup of hot tea or coffee is the best remedy for winter melancholy and cold. In this article, we will look at several recipes for making pear jam in a slow cooker.

The aroma of cinnamon with pears is just as good as with apples. Thanks to the ingredients added to it, such a delicacy will acquire the smell of homemade baked goods. A little sweetness with crunchy bread toast is a great, inexpensive way to indulge yourself in a treat. We will cook such pear jam in a multicooker using the following products:

• sweet ripe pears - 1 kg;
• cinnamon - 25 g;
• pectin - 10 g;
• sugar - 700 g;
• lemon - 0.5 pcs.

We make pear jam in a slow cooker according to the instructions:

1. Wash the pears and peel them if desired. Cut out the seeds and chop the fruit into slices. We put it in a multicooker bowl, sprinkle with sugar in layers. Brown sugar works best for this recipe, but plain white sugar can also be used.
2. Cut the lemon into pieces or thin slices. We also put them in a multicooker. Pour pectin and cinnamon on top.
3. We send the form with fruits to the refrigerator for several hours, so that the pears are allowed to juice.
4. Then we put the bowl in place, turn on the "Stew" mode and bring the fruits to a boil. We remove the foam, cook for 5 minutes, turn it off for 6 hours.
5. Again, in the same program, boil the pears for 5-10 minutes, turn off the device again and leave the mass for several hours.
6. Before the last cooking, we sterilize the jars and lids. Bring the fruit to a boil and cook the pear jam in a slow cooker for another 10 minutes. Pour into cans, roll up and hide.

Pear and grape jam in a slow cooker

The secret of this recipe for jam made from pears in a multicooker is to add an unusual seasoning - lavender. In addition to her, in this delicacy you will find cinnamon, grapes and white wine. To make this unusual treat, we need the following:

• white grapes - 0.5 kg;
• pears - 1 kg;
• white wine - 1 glass;
• sugar - 2 cups;
• cinnamon - 1 tsp;
• lavender - 1 sprig.

Let's try to make pear jam in a slow cooker according to this recipe:

1. Wash the pears and peel them off, and then cut out the middle, dividing the fruits into 4 parts. Cut the pears into slices.
2. Pour wine into a slow cooker and add sugar to it. In the "Quenching" program, bring everything to a boil and wait for the crystals to dissolve.
3. We shift our fruits into this syrup, add cinnamon. Cook pear jam in a slow cooker for 15 minutes at the same mode.
4. Turn off the device and leave the treat to soak in syrup for 3 hours. After 3 hours, add lavender to the dish and turn on the "Stew" program again. After boiling, prepare pear jam in a slow cooker for another 10 minutes.
5. Let cool the contents of the bowl for another 3 hours. Then we take out the lavender and turn on the “Extinguishing” option again. Cooking the treat for another 10 minutes.
6. Then we pour it into a sterilized container, close it with lids, turn it over and hide it under a warm blanket. We put it away for storage in a day.

Pear and apple jam in a slow cooker

You can complement the taste of fruits not only with cinnamon, but also with aromatic herbs. In this recipe for pear jam in a slow cooker, we, for example, will use mint. Here is a list of the source components we need:

• pears - 1 kg;
• sweet apples - 1 kg;
• sugar - 2 kg;
• mint - 4 branches;
• citric acid - 1 tsp

Jam from pears and apples is prepared in a slow cooker in this way:

1. Before cooking, we carefully sort and process all the fruits, that is, wash and clean them from the peel and cores, cut off the crumpled and rotten places.
2. Cut the fruits into cubes or slices, then immerse them in a multicooker bowl in portions, sprinkling with sugar. It is best to start making jam in the evening, so that overnight the fruits are infused and the juice is released. We move the bowl of fruit to the refrigerator for several hours or overnight.
3. After a while, set the mold in place, turn on the "Stew" mode, remove the foam after boiling and cook the pear jam in a slow cooker for 1.5 hours, stirring it from time to time and making sure it does not burn.
4. Add citric acid about half an hour before the end of cooking. 10 minutes before the end of the program, put mint sprigs on top of the fruit.
5. We sterilize the jars while the pear and apple jam is boiling in a slow cooker. We take out the mint from the finished delicacy, and pour the jam into jars and preserve for the winter.

Pear jam with grapes and orange in a slow cooker

The citrus flavor in pear jam can be achieved not only with the lemon, but also with the more aromatic orange. In this recipe, we will also use Kishmish grapes, since there are no seeds in it and such jam will be more pleasant to eat. Here is a list of ingredients for making pear jam in a multicooker:

• pears - 1 kg;
• sugar - 1 kg;
• grapes - 300 g;
• water - 150 ml;
• orange - 1 pc.

We make pear jam in a slow cooker in this way:

1. Free the washed pears from the peel and seeds by cutting the fruits into quarters. Chop the fruit into slices or nice even cubes.
2. We pick off the grape berries from the branch, sort it out well so as not to come across rotten ones, rinse with water in a colander and leave to drain for a few minutes.
3. Pour 150 ml of water into a multicooker and pour half of the sugar norm into it. In the "Stew" program, bring to a boil and cook the syrup until the crystals dissolve. Put pieces of pears in hot syrup and cook for 10 minutes.
4. Cool the pears in syrup for 3-4 hours. Then we activate the same program again and let the pear jam boil in a slow cooker. Pour in the remaining sugar and grapes, as well as the orange cut into thin slices. Prepare the treat for 1 hour, stirring occasionally.
5. During the preparation of the jam, we sterilize the dishes for preservation. Pour the hot delicacy into jars and roll it up. Cool it under a warm blanket, hide it in a cool, dry place until winter.

Pear jam in a slow cooker

Pears can be covered not only with whole beautiful pieces, but also in the form of a jam. The good thing about jam is that it can be spread over fresh bread or crispy toasted toast. You don't need a lot of ingredients for making such pear jam in a multicooker, here is a complete list of them:

• ripe soft pears - 1 kg;
• water - 0.5 l;
• sugar - 0.8 kg;
• citric acid - 0.5 tsp

Such a jam of their pears is made in a multicooker in the following way:

1. For jam, it is not necessary to use beautiful whole fruits, and this is the plus of preparing such a delicacy. You can choose pears slightly crumpled, overripe. In general, the softer the fruit is, the faster it will boil over and the more uniform it will be. Having prepared the specified number of pears, we clean them from seeds and peels, cut off the rotten places.
2. We cut the fruit into arbitrary pieces and put it in a multicooker dish, pour water and turn on the “Cooking” mode, in which we cook the pears for about 20-30 minutes until they are completely softened. The resulting mass should resemble mashed potatoes more than individual pieces of fruit.
3. We grind the cooled puree in a blender or grind it through a sieve, then return it back to the multicooker.
4. There we fill the pear mass with sugar and add citric acid. We mix.

A detailed description of the recipe for pear jam in a slow cooker:

1. First, we wash the lingonberries by pouring them into a colander. Then we leave it for a few minutes so that the glass has excess water.
2. After washing, we clean the pears from the peel and seeds. We do not throw away the waste, but put it in a metal bowl along with lingonberries.
3. Cut the pear pulp into beautiful slices. We put them in a slow cooker and sprinkle with juice of half a lemon. We transfer the squeezed lemon itself into a bowl with pear peelings and lingonberries. Pour 200 ml of water into this saucepan and set on fire. After boiling, cook for 20 minutes under the lid. Our goal is to achieve complete softening of the lingonberry berries, which should become gruel.
4. Cool the mass from the saucepan and grind it through a sieve. Put in a slow cooker on top of pear slices. Add sugar and turn on the "Stew" program.
5. Cooking pear jam in a slow cooker for 40-50 minutes until thickened.
6. Then we distribute it among sterilized jars and roll it up. After cooling, put it away for storage.

Pear jam in a slow cooker. Video

Time: 60 min.

Servings: 4-6

Difficulty: 2 out of 5

How to make delicious pear jam using a multicooker

Pear jam is a great preparation for the winter. Many housewives keep recipes for this delicacy that still belonged to their mothers and grandmothers.

Although now this food is often cooked in a multicooker. Jam is very similar to confiture. They have similar tastes, texture and preparation method. This is not surprising, since these two dishes are practically related by kinship. It happens that the recipes for these pears 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 treats in a multicooker has the same principle. But when pear confiture is prepared for the winter, in order to shorten the time, gelling substances are added to the dish.

Many housewives prepare pear jam for the winter using a multicooker, 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 the preparations for the winter in advance, then on cold winter evenings you can delight yourself with food with the taste of summer. Moreover, a pear delicacy can be put in pies as a filling.

In order to enhance the aroma of the pear, orange peel 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 that live in the garden, they are rich in pectin, fiber and dietary fiber. This is what explains the fact that pears have a great effect on the functioning of the digestive system and help cleanse the intestines.

With the help of pears, you can even lose weight, since they contain few saccharides, which has a positive effect on the composition of the blood, and this, in turn, helps the body lose extra pounds.

These fruits can be eaten both fresh and after heat treatment. By the way, if you prepare pear jam using a multicooker, then a lot of useful substances that are contained in fruits will be preserved.

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

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

Ingredients:

Cooking process

Step 1

The fruit should be ripe and not firm. But they also need a high density in order to deprive them of their skin without problems. If you come across wrinkled or darkened fruits, it is not recommended to put them in the jam. They will negatively affect the color of the final dish. It will not look appetizing.

Step 2

Wash the pears well and pat dry with a towel. Peel them off and get rid of the tails.

Now cut each fruit in half and remove the seeds.

Step 3

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

Step 4

Sprinkle everything with sugar and set the Stew program in the multicooker. Cooking time is fifty minutes, an hour can be. This mode will not let the food burn, it just languishes at the right temperature. Thanks to the multicooker, you do not need to cook the jam in several approaches.

Step 5

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

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

See another variation of this dish in the video below:

Step-by-step recipes for making delicious jam with gelatin from berries and fruits

2018-07-21 Natalia Danchishak

Grade
recipe

2058

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

0 gr.

Carbohydrates

48 gr.

196 kcal

Option 1. The classic recipe for jam with strawberry gelatin

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

Ingredients

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

Step-by-step recipe for making jam with gelatin

We sort out the strawberries, remove the stalks, wash and dry. We put in a saucepan and interrupt with a blender, leaving small pieces. We put the pan on low heat. As soon as the mass is warmed up, add sugar. Cook, stirring occasionally, until the crystals dissolve. We do not allow boiling!

When the sugar has dissolved, remove the pan from the heat and leave for forty minutes. Pour the gelatin into a deep plate and fill it with warm water. Stir and leave to swell.

Dissolve the gelatin over boiling water and add it to a saucepan with the berry mixture. Stir and heat until the first signs of boiling. Add citric acid, stir and remove from heat. Put the chilled confiture in sterilized jars and roll it up.

You can chop the strawberries with a crush. The jam should be cooked over very low heat. Do not under any circumstances allow intense boiling, otherwise gelatin will lose its gelling properties.

Option 2. A quick recipe for jam with apricot gelatin

Apricot jam is not only tasty, aromatic, but also very healthy, due to its high content of vitamins. It is served with tea, or used as a filling for pies. Apricot jam will be tastier if you add peaches or strawberries to it.

Ingredients

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

How to quickly make apricot jelly with gelatin

Combine sugar and water in a large saucepan. Boil the mixture for ten minutes to completely dissolve the grains.

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

Place the peeled apricot halves in the chilled syrup and put the pan over low heat. Bring to a simmer, periodically removing the foam. Remove the pan from the burner, cool and place in the cold for a day. Repeat the procedure three times. Spread the jam in chilled sterilized jars. Roll up the lids and store in a cool place.

Jam is served with pancakes, cookies or pancakes. Apricots should be ripe, free from wormholes or damage. Apricot jam can be complemented with nuts or almonds.

Option 3. Pear gelatin jam with rosemary, ginger and lemon

Pear jam can be served for breakfast with croutons, or you can add it to the curd mass. The pears are transparent, soft and slightly viscous thanks to the addition of gelatin.

Ingredients

• two sprigs of rosemary;
• 1 kg 600 g of ripe pears;
• 20 grams of gelatin;
• 800 g beet sugar;
• 200 grams of 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 using the finest grater. Wash the pears, peel them, cut off the tails and remove the seed boxes with seeds. Cut the fruit pulp into thin small slices.

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

Fill the pears with granulated sugar and leave for two hours, covering with a lid. We put the pan on low heat and bring to a boil. Remove from the stove and leave overnight. Pour the gelatin into a deep plate, pour the juice from the jam with liquid and stir until dissolved. Put the jam on a slow fire, put a sprig of rosemary. We introduce the dissolved gelatin and stir. We are waiting for boiling, take out the rosemary and put the jam in sterilized jars. We seal it hermetically and cool it throughout the day under a warm blanket.

For jam, take aromatic, soft pear varieties. The flavor of a treat can be made more interesting by adding vanilla or spices to it. Jam is boiled from any fruit or berry.

Option 4. Cherry gelatin jam

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

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 cover with cool water. Leave it on for an hour. Then place the berries on a sieve. Dry them lightly and remove the pits.

Place the cherries in a blender bowl and beat until smooth. Transfer it to a saucepan, add sugar, stir and leave for an hour.

Place the container with the cherry mass on the stove and heat the boiling point. Then reduce heat to low and simmer for a quarter of an hour. Pour the gelatin into a deep bowl, fill it with water and leave to swell.

Add vanillin to the cherry mass and stir. 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 can be easily removed using a special tool or a pin. Add the amount of sugar to your taste, depending on how sweet you want the treat.

Option 5. Jam with gelatin from plums

Plum confiture has a sweet and sour taste and a bright rich color. Thanks to the gelatin, the consistency of the treat resembles marmalade.

Ingredients

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

How to cook

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

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

Cover the saucepan and leave in the cold overnight. Put the container on fire and heat over low heat until boiling. Remove from the stove and leave the plums for a day. Repeat the procedure one more time. Place the pot on fire a third time and simmer for about half an hour. Turn off heat and cool for two hours. Pour instant gelatin into the jam, stir thoroughly and leave to swell for ten minutes.

Then put it back on the fire and bring to a boil, stirring occasionally. Remove from stove. Place in the jars, after sterilizing them. Roll up hermetically, turn the lids down and leave for a day, wrapped in a blanket.

You can cook jam from any kind of plum. The delicacy will be especially tasty from several varieties.

In summer, in the country or at home, making pear jam in a multicooker is a pleasure. Although this recipe is based on boiling three times a day, it is still not troublesome at all. Perhaps this is one of the easiest ways to make pear jam. And its main advantage is that the fruit does not need to be peeled from the peel. An exception is the too hard surface of the pears. For the recipe, you can use almost any variety, ripe fruits and unripe ones.

The convenience of cooking in a multicooker lies in the fact that you do not need to put a bowl of jam on the stove, taking up space. The bowl can be in the unit, both during cooking and during cooling. In addition, there is no need to stand at the stove and control the jam preparation process. Nothing will burn and run away. Your assistant will disconnect itself at the time you specify. It remains only to turn off the keeping warm mode and leave the jam until the next boil.

Taste Info Preserves and jam

Ingredients

• Pears - 1 kg
• Sugar - 800 g
• Citric acid - 1/4 tsp

How to make pear jam in a slow cooker

Cut the pears (in this case, the "Forest Beauty" variety) into small pieces. You can remove the peel if you like. Chopped pears should be 1 kg. Send the raw materials to the bowl of your multicooker.

Cover with granulated sugar and let stand for 20 minutes for the pears to juice up.

Stir. Place the bowl in the multicooker. Then switch on the "Braising" program by selecting a cooking time of 10 minutes.

During this time, the contents of the container will begin to heat up and boil. When the signal sounds, turn off the keep warm function.

Let the jam cool completely. Then turn on the same program again for 10 minutes.

After cooling completely, bring the pear jam to a boil for the third time (Stew mode for 10 minutes), after adding citric acid to it. As soon as the signal sounds, you can fill the sterilized jars with the finished treat and immediately seal them.

Let the workpiece cool completely and send it to the closet or cellar in a dark, cool place. Although it has been proven that the jam keeps well at room temperature.

In winter, this great delicacy is an ideal complement to pancakes, pancakes, toasts, as well as yoghurts or cereals. And just with tea, pear jam is a delight.

On a note

• The jam was cooked in a Redmond 4502 multicooker (power 860 W). And this recipe can be adapted for any model of the unit, where there is a "Extinguishing" mode. You can replace it with the "Jam" or "Cooking" program.
• Do not use spoiled fruits with rotting spots for making pear jam. Clean these areas thoroughly.
• You can add cinnamon or lemon zest to your recipe to add variety and flavor to the treat.
• This pear jam is not too thick. Therefore, if you wish, you can make it thicker by adding pectin along with sugar in the first stage. Its quantity per 1 kg of fruit must be indicated by the manufacturer on the package.
• We prepared jam according to this recipe on the stove and in a multicooker almost simultaneously to save time. As a result, what turned out to be boiled and cloudy on the stove, and more transparent in the multicooker and the pieces are intact. Here is such an experiment.

Teaser network

Pear jelly in a slow cooker

Pears are a delicious gift for summer. Juicy, firm, sweet fruits delight all fruit lovers in the hot season. To enjoy pears not only in summer but also in winter, they can be preserved. Sweet, aromatic and incredibly tasty fruit jam will be a great addition to a cup of aromatic tea or coffee. An irreplaceable kitchen assistant - a multicooker - will help to prepare a delicacy. Thanks to this device, the process of creating a dessert is simplified many times over. Pear jam in a slow cooker has a structure very similar to jelly. Thanks to this, the dessert can be used as a filling for pancakes, pies, rolls, etc.

Ingredients:

• Fresh pears - 1.5 kg;
• Granulated sugar - 1.5 kg;
• Hot boiled water - 150 ml.

1. Rinse pears thoroughly under cold water. Use a sharp knife or peeler to remove the rind from the fruit. If there is any damage to the pulp, it should also be cut off. Cut the fruit into small, free-form pieces.
2. Place the chopped pears in the multicooker bowl. Pour in half boiling water (75 ml) and add all the sugar.
3. Stir the contents of the bowl until the sugar crystals are completely dissolved.
4. Close the lid of the device and set the “extinguishing” mode, the time is 2 hours. From time to time the contents of the bowl must be stirred with a wooden spatula.
5. While the jelly is cooking, prepare the containers in which it will be stored. Small glass jars should be washed with baking soda and then rinsed well under running water. Sterilize clean containers in any convenient way.
6. As soon as the beep sounds, indicating the end of the stewing process, remove the bowl of jam from the multicooker. Spread the hot dessert over the jars and roll them up with lids. Install containers with jam upside down in any place convenient for you. Wrap the jars in a warm blanket and leave them to cool completely.
7. Store pear jam in a dark, dry and cool place.

Pear jam with cinnamon in a slow cooker

Cinnamon goes well not only with apples. The harmonious taste and aroma of spice with pears will certainly delight all connoisseurs of original desserts. Harvesting from juicy fruits with cinnamon is good both on its own and as an addition to any type of baked goods or ice cream. Pear jam in a multicooker will certainly appeal to both adults and the smallest sweets.

Ingredients:

• Ripe pears - 1.2 kg;
• Water - 100-140 ml;
• Cinnamon - 2 tsp;
• Sugar - 800 g.

1. Wash the fruit thoroughly, then place it on a kitchen towel to dry. You can speed up this process by wiping the surface of the pears with paper towels. Examine the surface of the fruit for damage. Remove all rotten places, wormholes, etc. with a sharp knife.
2. Cut each fruit in half and then remove the core. Chop the pears into thin slices. Place the fruit in a deep bowl.
3. Pour sugar into a separate container. Add the cinnamon and stir the mixture thoroughly.
4. Sprinkle the cinnamon sugar mixture over the pears and mix thoroughly. Leave the fruit for 2-3 hours. During this time, the fruits will release juice, and their volume will slightly decrease.
5. Place the sweet fruit mass (along with the syrup) in a multicooker bowl. Pour in water. The amount of liquid depends on the juiciness of the fruit.
6. Close the lid of the device and set the mode "extinguishing", time 45 minutes. During the preparation process, the jam must be stirred several times with a wooden spatula.
7. Distribute hot pear jam with cinnamon into pre-sterilized jars. Roll up the lids. Turn the dessert containers upside down and wrap them with a blanket. Leave the jars to cool completely in this form.
8. Store the cooled jam in a dry, dark place.

Cooking tips:

• Pears go well with apples. By combining these fruits, you get a jam with a completely unforgettable taste.
• Only ripe fruits should be used to make jam. It is these fruits that secrete pectin, which has a "gelling" effect.
• The zest of lemon or orange, grated on a fine grater, will help to diversify the taste and aroma of the delicacy.
• If you do not like overly sweet preparations, use lemon juice or acid. They will make the dessert taste less sweet. Adjust the amount of acid at your discretion.
• To achieve a very thick pear jam consistency, it must be cooked in several passes. When the first “stewing” mode is over, remove the bowl from the multicooker and leave for several hours to cool the mass completely. Repeat the procedure a few more times. Thus, the consistency of the jam will be similar to marmalade.

Jam from pears in a multicooker is very simple and quick to prepare. But most importantly, this homemade delicacy is much tastier and healthier than the jam bought in the store!

Ingredients

A step-by-step recipe for making pear jam in a slow cooker with a photo

So let's get to work:

The first step is to wash the pears thoroughly.

Then you need to peel and cut the fruit into quarters.

Now wash the lemon well, rub the zest.

Put pear pieces, lemon zest in a multi-bowl bowl.

Pour fine sugar here, add citric acid, close the bowl with a lid, turn on the "baking" mode and cook the delicacy until the pear pieces turn into a thick, aromatic mass. That's all, pear jam in a slow cooker is ready, be sure to cook this pear sweetness, you will not regret it!

Video recipe for pear jam in a slow cooker

Pear jam for the winter in a slow cooker

And we will also share with you a recipe for making pear jam for the winter in a slow cooker!

So, in order to make jam according to this recipe, you will need:

Ingredients:
pears - 650 grams;
sugar - 450 grams;
citric acid - 1 teaspoon;
vanillin - 0.5 teaspoon.

Now let's get to work:

1. First, wash the pears well, put them in a colander, let them dry out.
2. Then peel the skin, cut each fruit in half, remove the seeds and slice the pears.
3. Transfer the pear slices to a wide container, add sugar here, mix thoroughly, leave the container with the contents aside for 8 hours.
4. When the specified time has elapsed, add citric acid and vanillin to the pears with sugar.
5. Send the pear mass into the bowl, then you need to turn on the "extinguishing" mode, set the timer for an hour.
6. Suck the jam, repeat this procedure two more times.
7. When the treat is ready, pour it into jars, roll up the lids, cool and lower it into the basement for storage. That's all, in winter you can enjoy delicious pear jam!

Good appetite!