In preparation for the winter cold, many people are seriously thinking about choosing high-quality vitamins that would help maintain the body's defenses and cope with unpleasant vitamin deficiency. But it turns out that we almost always have at hand natural products that have a similar effect. And one of them is pear jam.

Vitamin dessert

Pear is one of the few fruits that we have the opportunity to enjoy all summer, right up to autumn. And its beneficial properties cannot be underestimated. It contains a large amount of organic acids and tannins, as well as enzymes necessary for the body and, of course, vitamins.

Numerous studies have confirmed that pears are wonderful antidepressants that improve mood and help the body fight various viruses and bacteria. That is why jam from these fruits simply must be in the pantry of every family.

Let's figure out how to properly prepare such a sweet dessert.

To begin with, you should choose the right fruits:

1. They should be mid-season. Unripe ones lack a characteristic aroma, and the pulp itself, even after cooking, will turn out to be hard. Overripe, on the contrary, will immediately boil up, turning the jam into a muddy mass.
2. Pay attention to the grade. Its pulp should be firm enough, and the ripening period is summer-autumn. There are greenhouse species, but they again lack the characteristic honey aroma.

When the fruits are selected, you can start the cooking process. Let's start with a traditional recipe that will require:

• pears - 1 kg;
• sugar - 1 kg.

Wash the fruit thoroughly and remove the core. If you want the jam to be really tender, and it does not come across hard crusts, it is better to immediately cut the rind thinly.

You can grind the pulp based on your preference. These can be small cubes or thin slices. They need to be placed in an enamel container, covered with sugar and left for 5-6 hours to let the fruit juice. After that, the mass must be boiled twice for half an hour. But between boils, the jam should cool completely. The finished flesh should be slightly transparent.

On the basis of this traditional option, you can prepare more original delicacies:

With lemon... This is one of the brightest and most harmonious combinations of taste and aroma. Cooking takes a little time and effort, and the result will exceed all expectations. You will need:

• pears - 1 kg;
• lemon - 1 pc.;
• sugar - 1 kg;
• water - 200 ml.

Wash the fruit, peel it, and cut the core, cut into slices. Place in a bowl, cover with sugar, and set aside. In the meantime, get down to making the syrup.

To begin with, scald the lemon with boiling water, and rub well to remove the paraffin shell. It is applied so that the fruit can withstand transportation and storage. Then, using a special device - the so-called "housekeeper", cut off the zest. She will help you do this as subtly as possible.

If you don't have such a device, you can use a sharp knife. But in this case, you need to cut off the zest carefully so as not to capture the white part of the peel. It contains essential oils that can later give an unpleasant bitterness.

After removing the zest, remove the white part of the rind and divide the lemon into wedges. If they are too large, you can cut them in half. Place the disassembled lemon in a separate container, add sugar as well and wait 2 hours.

At the end of the time, add water to the citrus, put on fire, wait for a boil and simmer for 10 minutes. After removing from heat, immediately pour the resulting syrup over the pears, mix gently and leave the fruit again for 5 hours.

Next, the pear jam must be boiled four times, with an interval of 6-7 hours. This should be done on the lowest possible heat in order to preserve the integrity of the fruit. The duration of each stage is no more than 10 minutes.

Last time, you can simply simmer the mass to achieve the desired consistency - liquid or thicker. Pour the finished dessert into sterilized jars and roll up.

Cinnamon. For such a jam, you will need ripe fruits that boil well, so you get a beautiful, uniform texture of rich amber-colored jam. And the spice will further emphasize the unsurpassed aroma and taste. Prepare:

• pears - 1 kg;
• sugar - 1 kg;
• water - 200 ml;
• cinnamon - 1 tsp

Prepare the fruit in the same way as in the previous recipes, cutting them into cubes. Prepare the syrup immediately. To do this, heat water with sugar until it boils so that it dissolves completely, and pour fresh fruits with it. After that, put the container on fire, and stirring constantly, cook for half an hour.

Lemon is a variety of pears that Ukrainian breeders developed many years ago. Due to their high endurance, such trees easily endure severe winters and, after a maximum of 8 years, begin to regularly produce bountiful harvests in the form of small fruits with a fairly dense pulp. They can be eaten raw or used to prepare other foods. The lemon pear jam is very tasty. Moreover, you can cook it in different ways.

Multiple brewing

Any housewife knows that pear jam, as a rule, turns out to be quite sweet. To make the taste less cloying, many cook it along with other fruits or use various additional ingredients. So, Lemons will be really tasty if you take the following products for work: per kilogram of fresh fruit - half a liter of water, one and a half kilograms of sugar and a pinch of citric acid.

The cooking process in this case will be quite long:

1. First, you need to wash the pears well, cut each into four parts and carefully remove the seeds from them.
2. Boil water in a basin, dip the prepared fruits into it and cook for 5 minutes.
3. Then the food must be thrown into a colander and wait until the excess liquid drains.
4. At this time, syrup must be prepared in the water in which the pears were boiled. To do this, pour sugar into it and cook the mixture until it completely dissolves.
5. Pour the fruit over the hot syrup and leave for 4 hours.
6. Boil the mixture for 6 minutes and leave again, but for 12 hours.
7. Repeat this procedure 3 more times. As a result, the fruit pulp should become transparent.
8. Citric acid is added at the very end of the boil.

The finished product can be used immediately or rolled up in jars and put for long-term storage.

Simple and fast

You can make lemon pear jam much faster. To do this, you will also need a basin, a wooden spatula and the following components: 2 kilograms of pears, 2 glasses of water and 2.5 kilograms of sugar.

Such a jam is prepared in three stages:

1. Clean pears must first be revised to remove any rotten areas and then cut into thin slices. It will take a long time, but the results will be worth it.
2. Put the food in a bowl, cover with sugar and leave for a couple of hours until they are covered with juice. True, Lemons have a fairly firm and slightly dry pulp. Therefore, it is not always possible to achieve the desired result. If there is not enough liquid, then you can add some water.
3. Put the basin on the stove and bring its contents to a boil, and then simmer for an hour over low heat. Then you can do whatever you want with the finished product.

If you want the pieces to remain intact at the end, then it is better to do this in three steps. Every 20 minutes, the mixture must be removed from the heat and allowed to cool slightly.

Jelly jam

For those with a sweet tooth, gourmets, you can offer not quite ordinary lemon pear jam. The fruit gets its original flavor when cooked in apple jelly. To do this, you need to take: for 0.5 kilograms of pears - 1 kilogram of apples, 0.7 kilograms of regular and a pinch of vanilla sugar.

In principle, everything is not that complicated:

1. The first step is to prepare the syrup. To do this, pour 400 grams of sugar with a glass of water, boil, and then cook with constant stirring until a clear solution is obtained.
2. Wash the pears, and then, freeing them from seeds, cut them into pieces at random.
3. Pour the prepared syrup over the food and leave in this position for 10-12 hours.
4. Rinse the apples, remove the seeds from them and carefully cut the peel. After that, they must be poured three quarters with water and boiled for 20 minutes.
5. Pass the products through a sieve, and then pour the remaining sugar (regular and vanilla) into the resulting puree and cook it for the same amount.
6. Put the pears in the cooked jelly and boil them over low heat for 30 minutes.

If you do not allow a strong boil during cooking, then such a jam will turn out to be almost transparent and will have a pleasant amber color.

Jam with lemon

If the fruit harvest turned out to be great, then you can try different options for making a popular dessert. To make an interesting lemon pear jam, the recipe should be supplemented with citrus fruits. This will require: per kilogram of juicy pears - 1 large lemon, a glass of water and a kilogram of sugar.

The cooking method partially resembles the previous version:

1. First, wash the washed lemon with boiling water to get rid of the bitterness.
2. Cut it into rings, each of which is then divided into 4 parts.
3. Extract all seeds.
4. Put the food in a saucepan, pour a glass of water and cook for 3 minutes.
5. Get the lemon slices with a slotted spoon, and prepare the syrup on the broth.
6. Peel the pears, freeing them from the skin and seeds.
7. Cut the pulp into slices and put them in a deep saucepan. Cover the food with slices of boiled lemon on top, pour over everything with syrup and let stand for 60 minutes.
8. After that, they need to cook for an hour on low heat, not forgetting to constantly stir and remove the resulting foam.
9. After a thirty-minute break, cook the food for another 1 hour.

The cooled sweet mass will be a great addition to baked goods, hot tea or ice cream.

Fragrant slices

Everyone has their own idea of \u200b\u200bthe dessert. For example, many people like to make lemon slices of pear jam more. As a result, they retain not only their shape, but also their natural aroma. For such a recipe, you need to take: a glass of water, as well as 4 kilograms of sugar and pear slices.

It's easy to repeat this method:

1. First, make a thick syrup from sugar and water. The flame should be relatively small to prevent burning.
2. Add pre-prepared slices of fruit to the syrup and cook them for an hour over low heat after boiling. The pear pulp should not be allowed to fall apart. Otherwise, it will not be jam, but jam.
3. Remove the pan from the stove and let the food cool until the next day.
4. The next day, repeat the cooking process for 40 minutes.

After that, the jam should stand for a while to get a more balanced taste. Then it can be used either as a dessert or as a filling for open or closed pies.

Whole fruits

The dessert looks very impressive when the whole lemon pear jam is prepared. True, it will not be so easy to eat them. Nevertheless, this option is worthy of attention. For work, you will need the following ingredients: for one and a half kilograms of sugar - 2.5 kilograms of pears, half a teaspoon of citric acid and 650 milliliters of water.

The recipe seems complicated only at first glance:

1. First, the fruits must be thoroughly washed, and then each of them in several places prick with a needle.
2. Put the prepared fruits in a saucepan.
3. Prepare syrup from sugar and water with constant stirring.
4. Pour the pears over them and set the pan aside for 5 hours.
5. After that, cook the mixture for 15 minutes, and then leave it alone again for the same time.
6. Repeat these steps three times.
7. The last step is to add citric acid.

The finished dessert must cool well before you can begin to taste it. Such a "creation" can be stored in a cellar or refrigerator.

Technique to help

What else is lemon pear combined with? Jam for the winter will be tastier if you add oranges to the recipe. The aroma of these citrus fruits will pleasantly transform the dessert. Moreover, a minimum set of products is required: 0.5 kilograms of pears and oranges and 1 kilogram of sugar.

To simplify your work, you can use a multicooker for cooking:

1. First of all, the food must be chopped: cut the pears into slices, and the oranges - into semicircles.
2. Put them in the multicooker bowl, set the "Stew" mode and set the timer for 90 minutes. In this case, it is better to remove the steam valve.

The beauty of this method is that the hostess practically does not need to do anything. The cooking process is taken over by the device. In this case, you can absolutely not be afraid of burning food. The multicooker bowl ensures that this never happens. Ready jam can be immediately laid out in jars and rolled up. Pre-container must be sterilized.

Original combination

Those who like to experiment can be advised to try making another interesting lemon pear jam. A simple recipe produces a very unusual result. You will need only four components: for 800 grams of pears - 150 grams of honey, 400 grams of sugar and 2 drops of vanilla essence.

The process takes place in several stages:

1. First, the fruits must be washed, and then, after removing the tails, seeds and core, cut the pulp into large enough squares.
2. Put them in a saucepan, sprinkle with sugar and leave for two hours. There will be enough time for the juice to stand out. In this case, the sugar should completely melt.
3. Add honey and cook 4 times for 15 minutes, allowing the mixture to cool completely in between.
4. Vanilla is added at the very end.

If the product is planned for long-term storage, then it should be laid out in jars and rolled up. The jam should cool gradually. To do this, it is better to cover it with a blanket. It will take at least 4 hours.

Option for small pears

How else can you make lemon pear jam? Small and unripe fruits are usually used whole. After heat treatment, they completely retain their shape. Alternatively, a method is suitable for which the following ratio of products is required: for every 400 grams of pears - a glass of water, 5 clove inflorescences and 2 glasses of sugar.

The essence of the method is quite simple:

1. The first step is to wash the pears well.
2. After that, they should be folded into a basin and cooked until they become soft. You will have to boil several times. Only then can the peel be removed.
3. Drain the broth, and then measure out the required amount, mix it with sugar and, adding cloves, prepare a fragrant syrup. The solution should not be too thick, otherwise the fruits will turn out hard and wrinkle a lot.
4. Combine pears with syrup and cook until they become transparent.
5. Let the food stand for a few days and then reheat.

As a result, the syrup should thicken well. Soft and transparent pears will look very beautiful in it.

Minimal control

Experienced housewives say that the easiest way to make jam is from Limonka pears. There is one unique way to do this. The biggest challenge here is getting the fruit ready. The rest of the process goes by itself. The set of ingredients is minimal: products (pears and sugar) must be taken in a 1: 1 ratio.

The work begins with the preparation of the fruits:

1. Washed pears should be cut so that the slices are almost transparent.
2. Transfer them to a deep saucepan. Better if it is aluminum. This will avoid possible burning.
3. Pour sugar over the food, shaking the container constantly.
4. Place the pot on the stove and make a small fire. First, you need a spoon to mix the fruit thoroughly. Later, she will no longer be needed.
5. Cook the food covered for 3.5 to 5 hours, without bothering with constant stirring.

This method is very convenient if making jam is not the only thing the hostess is doing at the moment.

For every taste

Everyone chooses for himself, Lemons. Someone may doubt, but a very tasty dessert turns out if you take as the initial components: for a bucket of fruits - 3 kilograms of sugar, half a liter of table vinegar, a little cinnamon, 4 bay leaves and 10 pieces of peppercorns.

Such a jam is prepared using the following technology:

1. The pears must first be washed and dried, and then pricked with a regular fork or needle.
2. Boil syrup from sugar and vinegar.
3. Fold the fruits in a bowl and add the remaining ingredients.
4. Pour everything over with syrup and let cool well.
5. Cook three times for 30 minutes, constantly making a twelve-hour break.

The process must be continued until the syrup reaches the desired consistency. The taste of such pears is simply amazing. And all this thanks to the use of not quite familiar ingredients in the recipe. Such a product will certainly be appreciated by those who love zest and individuality in desserts.

Since most housewives try to prepare as much stocks for the winter as possible in a short period of time, we offer the simplest recipe for a start. There should be 2 kilograms of pears, 3 lemons and 2.5 kilograms of sugar, if you want jam with sourness, then only 2. The fruits should be washed well so that there is not a speck on the peel, then we cut the pear into halves, remove the core, after which we divide into small slices. It is enough to remove the seeds from the lemon, after which we twist it in a meat grinder along with the peel. Combine the fruit slices and citrus mass with a deep container, sprinkle with granulated sugar on top. Now you need to wait at least 3 hours for the mixture to give abundant juice, which will become the basis of the syrup.

After the allotted time, put the container on the stove, ignite a small gas and raise the temperature of the mixture to the boiling point. From this moment, we mark on the timer exactly 1 hour, and while the cooking lasts, we constantly stir the brew with a wooden spatula or spoon, you can also use a plastic one, but in no case metal, so as not to cause the oxidation process. It is very important to remove the foam from the surface in a timely manner so that it does not get into conservation. When the syrup with ground lemon becomes a homogeneous thick mass, and the pear begins to acquire translucency, you can turn off the heat and pour the jam into sterilized jars. After twisting the lids, be sure to turn the blanks over and look at the light to see if air bubbles rise from the necks.

Making pear jam with citrus fruits

There is also a fairly simple recipe with lemon. To prepare such a preservation, you need only 1 citrus fruit for each kilogram of pears, as well as 800 grams of sugar and 300 milliliters of water. The washed pears, freed from the core, are cut into longitudinal slices or rectangular slices, the lemon must be layered with circles, each of which can be divided into halves or quarters. Heat the amount of water indicated in the recipe in a deep saucepan, and when it boils, pour it into a cup with sliced \u200b\u200blemon and wait 2-3 minutes, then pour the liquid back into the container and cook the syrup on its basis.

Next, we also send the slicing of fruits to the pan, turn off the heat and leave for 3-4 hours until the liquid cools down. Then we put the pan on a low heat and, having boiled the contents, cook for 20 minutes. Remove from the stove and set to cool in a cool room for several hours. Then we put on gas again and cook for another 20 minutes, stirring constantly. Put it cool again so that the jam is completely cool. And finally, you can proceed to the final stage. While the workpiece is boiling again, we sterilize the cans in a water bath or in a microwave oven. Further, when the pear becomes completely transparent, we transfer the finished product to the container and roll it up.

The next recipe that we want to offer for consideration is with an orange, you will need to take 2 kilograms of the first fruit, and 3 pieces of the second. This number of fruits will require 2.5 kilograms of sugar. Wash the fruit, peel it and cut it into halves. We free the pears from the cores, and the oranges from the seeds. Next, cut the fruits into slices, place them in a deep bowl and sprinkle with sugar. We insist about 8 hours. If during this period little juice is released, fill in 2 glasses of water and cook the mixture for 2 hours, stirring constantly and removing the foam from the surface. Pour the finished jam into jars and roll up.

Someone may find an interesting recipe that combines not only pear with lemon or orange, but all 3 types of fruits at once. We will start with the simplest option 3 in 1. For 1 kilogram of pears we take 1 lemon and 1 orange, and wash it all in running water. Also, for all this amount of fruits, you will need 800 grams of sugar. Cut the fruit into halves, extract the cores from the pears, and the seeds from the citrus fruits. Next, we prepare the dicing, putting everything in one common deep bowl. We knead the sugar in 150 milliliters of water and prepare a sweet syrup, without boiling it, but heating it only until all the grains are dissolved.

Now, when a homogeneous sweet liquid is bubbling in the container, pour the fruit slices into it, carefully mixing the pieces. Then we reduce the heat to the possible minimum and cook for 25 minutes, stirring constantly so that the slices of the fruit do not burn to the bottom or to the walls. We recommend using a wooden spoon or spatula, you can use a plastic one. Alternatively, you can simply shake the container to mix the contents. By the end of cooking, we put a glass container to be sterilized, and pour the jam that has arrived in time. You need to roll up with metal lids boiled for several minutes.

Pear jam with lemon and orange

The second option is the same preservation of 3 types of fruits, but in a slightly different way, which will seem very convenient to someone. Now we will make jam in the monastery style. For 1.5 kilos of pears, take 2 lemons and medium-sized oranges, as well as about 1.2 kilograms of sugar, a little more for sweetness. After thoroughly washing the fruits, cut them into pieces, removing the cores from the pears and the seeds from the citrus fruits. Next, grind all this together with the peel in a meat grinder through a large grate. We mix the resulting mass with sugar and put in a cool room for 12 hours. During this time, granulated sugar will partially dissolve. If you wish, you can put some almonds or well-washed raisins into the blank at the same stage.

Now all that remains is to light a small fire on the stove and put the container with the fruit mass on gas. Immediately mix the jam, separating the adhering lumps from the bottom and walls, so as not to burn, and then periodically shake up the dishes to shake the workpiece. At regular intervals, stir the product with a wooden or plastic spatula. After 40 minutes, we sterilize the glass jars, after which, after another 5 minutes, we begin to lay out the jam you have obtained in a container and roll up with metal boiled lids. Be sure to cool the preservation upside down under the blanket. Store in a cool cellar.

Multi-ingredient desserts with pear and citrus

Let's start with the simplest option. This recipe is interesting in that for 800 grams of pears, in addition to 1 lemon, you will need 1 tablespoon of ground cinnamon and poppy seeds. We also take 300 grams of sugar for all this amount of ingredients. As in the options described earlier, after thoroughly washing the pears, we remove the cores from them. Next, cut the pear into slices, and wash the citrus fruit, three on a grater, getting the zest from the peel, then squeeze the juice from the pulp and pour it into 1 liter of water. Place pear slices in liquid and let stand for about 15–20 minutes. Now the acidified water can be drained, and the fruit slices can be covered with sugar and kept in a cool room for up to 3 hours until a sufficient amount of juice has been released.

We transfer the container to the gas stove, add the zest to the pear, put it on a small fire and, when the sugar dissolves, we begin to stir methodically. Over time, the workpiece will become thinner, and you can simply shake the dishes to shake the contents. After half an hour of cooking, remove from heat, let cool a little, take an immersion blender and beat the mass well. Now you need to heat a frying pan without oil on another burner over very low heat, pour cinnamon and poppy seeds on it, heat and grind in a mortar, then pour into the jam. Then we light the gas again under the resulting jam and cook for another 10 minutes. During this time, we sterilize the jars, into which we transfer the finished product, rolling it up and putting it under the blanket to cool down.

And 1 more recipe. Take 700 grams of lingonberries for each kilogram of pears, as well as 1 lemon, from which you will need to get the zest and juice. In addition, you will need 50 grams of gelatin and 0.8 kilograms of sugar. So, wash the pears thoroughly (by the way, you can also use wild wild in this jam), and then peel, cut, remove the seed box and divide into thin slices. Mix lemon juice with a liter of water and pour pear slices into it for half an hour. Next, add gelatin granules to granulated sugar and pour lingonberries, ground in a meat grinder, after which, adding 1 glass of water with lemon juice, cook all this mass over low heat. Thus, we have 2 blanks, which now need to be connected into 1 whole.

When the lingonberry puree boils, put the pear slices into it. The rest of the water with lemon juice can be poured out or used for another workpiece, including for. Now we spread the prepared zest in a saucepan, where our future jam is heated, after which, stirring, cook for another 30 minutes, stirring regularly with a wooden spatula. Be sure to remove the foam, it can rise in large quantities due to the presence of acid in the workpiece. After the expiration date, turn off the gas, cool for several hours and cook again, but for 10 minutes, until the pear becomes transparent. It remains to transfer the pear jam with lemon to the jars and roll up.

In order for the product to gel well, it is advisable to dissolve the gelatin in 100 grams of warm water before cooking, and only then add according to the recipe.

Simple recipes with step-by-step photos describe the technique of canning pear jam for the winter in great detail and in an accessible way. For making homemade treats, it is recommended to take firm, slightly unripe or green pears. They easily withstand intense heat treatment and, cut into thin slices or cubes, do not sour in syrup and keep their shape perfectly. Wild pear fruits are used whole.

To make the dessert brighter and more intense, pears are combined with lemon, orange or edible poppy, and cinnamon, vanilla and other aromatic spices are added to enhance the aroma. Both quick "five minutes" and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam, made for the winter without sterilization, from fermenting and safely waiting for the cold season, you need to add citric acid to the product during the cooking process. It will act as a natural preservative and will ensure reliable and long-term storage of the seaming agent.

Essential ingredients for a delicious pear jam recipe with citric acid

• pears - 3 kg
• sugar - 3 kg
• water - 225 ml
• citric acid - 1 tsp

Step-by-step instructions on how to cook winter jam with pears and citric acid without sterilization

Amber jam from hard pear slices - recipe with photo and video

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 shed or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

The jam, prepared for the winter from a whole wild pear, turns out to be unusually tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential Ingredients for Winter Jam with Whole Wild Pears

• wild pear - 2 kg
• sugar - 2 kg
• lemon - 2 pieces
• water - 600 ml
• cinnamon - 4 sticks

Step-by-step instructions for a recipe for making jam from a whole wild pear

1. Wash dense, whole pears and discard on a kitchen sieve to drain excess liquid.
2. Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then put on the stove and bring to a boil over medium heat. Reduce heat level and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
3. Place dry pears and cinnamon sticks in a bowl, pour over boiling syrup and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
4. Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the cooking / boiling / cooling process twice more.
5. For the third time, pour the juice squeezed from lemons into the jam, boil for 10 minutes, spread the pears with a slotted spoon, pour syrup over them, roll them up under metal lids, turn them over, wrap them in a thick cloth and cool naturally. Hide for storage in a basement or cellar.

Transparent pear jam with lemon slices - a recipe for video

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition contains the natural gelling component pectin. It gives the syrup a pleasant, dense texture and the necessary thickness. And butter provides unsurpassed transparency. Gently dipped in hot fruit mass, it helps to dissolve the foam formed as a result of boiling and does not allow it to cloud the sweet syrup.

Delicious pear jam with poppy seeds - a step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy is not difficult, but a little troublesome. However, labor costs are fully justified, because the finished delicacy turns out to be so tasty that it overshadows other types of home preservation and instantly becomes the most beloved of both children and adults.

Essential Ingredients for Delicious Pear Jam and Poppy

• pears - 2 kg
• poppy - 1 tbsp
• sugar - 800 g
• citric acid - 2 tsp
• vanilla - 1 tsp

Step-by-step instructions on how to cook jam with pears and poppy seeds for the winter

1. Rinse the pears in running water, dry, peel, core with seeds, and cut the pulp into pieces of any shape.
2. Fold the processed fruits into a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours to let the juice stand out.
3. After the time has elapsed, determine the container with pears on the stove, set a slow fire and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
4. Transfer ½ portion of jam to a separate saucepan and grind into a smooth puree using a hand blender.
5. Return the processed fruit to the slices with syrup and bring to a boil over very low heat.
6. In parallel, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
7. Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages at once. Firstly, it takes very little time to cook, and secondly, the fruits, undergoing minimal heat treatment, retain all their useful qualities and in winter they not only delight with a pleasant taste, but also help to strengthen the immune system.

Essential Ingredients for Five Minute Pear Jam

• pears - 1 kg
• sugar - ½ kg
• lemon juice - 25 ml
• honey - 1 tablespoon
• vanilla - ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

1. Rinse the pears in running water, dry, remove the tail and core, peel and cut into non-thick pieces of arbitrary shape.
2. Fold the processed fruits into a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Stir very well, cover with a clean towel and leave overnight to release the juice.
3. In the morning, set the container on fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark place.

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 to let the juice flow.
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 into jars while hot, 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 dry on a paper towel. Peel the pears, remove the stem 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.

Someone is crazy about apples, someone prefers pears, but I love both. But if we are not talking about fresh fruit, but about jam, then I will choose the pear-shaped one - it seems to me brighter and more interesting. And if you add lemon to the pears, you get a fabulous dessert! A real treat for angels! I know what I'm talking about - just yesterday I closed such a jam for the winter. Want to share a recipe?

Ingredients:

• 1 kg of pears;
• 0.5 kg of sugar;
• 1 lemon.

Preparation:

Wash the lemon and cut into circles - thin enough, with a thickness of about 2-3 mm.

We take out the seeds from the circles of lemons. We put lemon mugs in a small saucepan, pour 250 ml of boiling water. Cook over low heat for 3 minutes.

We take out the lemon mugs, set them aside for now. Add all the sugar to the water in which the lemons were boiled. Put the pan on the fire and cook, stirring occasionally, until all the sugar is dissolved. The result is a delicious and sweet lemon syrup.

Wash the pears, peel and cut into small slices, while removing the middle.

Put the chopped pears in a saucepan, add lemon circles to them. Chopped into 4 pieces. Pour syrup to lemon and pears, mix and leave in this form for 1-1.5 hours.

During this time, pears will produce a lot of juice.

We put a saucepan with pears and lemon on the fire, wait until it boils, and then reduce the heat to minimum and cook the jam for 2.5-3 hours. I can't say the exact time, it depends very much on the variety of pears. The slices will darken noticeably, and the syrup will be viscous, thick.

The foam that appears on the surface of the jam is very tasty, but purely for aesthetic reasons, I prefer to carefully remove it.

We spread the pear jam into previously sterilized jars and close (or screw them with lids).

Such jam can be left for the winter and in an apartment, at normal temperatures, it is not at all necessary to hide it in a cellar or basement, it is stored well. Only protect the pear jam from the sun's rays so that it does not change its color.

Tips and tricks:

Instead of lemon, you can try making such a jam with an orange, or lime: pears will make friends with these citrus fruits.

The amount of sugar listed in the ingredients is very relative and depends on the type of pear and how sweet you want your jam to be. I took very sweet pears, so the sugar was enough for me. But you may need more of it. Taste the jam while it is cooking to see if you put in enough sugar.