simple recipes blanks: pear jam, pickled and dried pears

Fresh cherry for the winter. Ivvon's blog on 7ya.ru

Continuing the theme culinary preparations for the winter, I want to offer another interesting recipe for harvesting cherries for the future for the winter. *** Topic moved from "Cookery" conference

Harvesting tomatoes for the winter.

A simple step by step cooking recipe canned tomato for the winter, with delicious brine, The ingredients are simple, namely 1. Tomatoes 2. Currant leaves 3. Cherry leaves (Optional) 4. Horseradish 5. Salt 6. Black pepper (peas) 7. Sugar 8. Vinegar, one teaspoon 9. Garlic I hope you too like it Bon Appetit

Girls, to invent something out of apples??? Is pasta difficult to make? Jam at 3 liter jars do not offer .... Google read, it is interesting the opinion of those who made it - how in terms of time ... maybe some pancakes can be ??? In short, I'm learning from experience. *** The topic was moved from the conference "SP: gatherings"

Discussion

1. Apples "a one-time bucket", just a lot, a lot or a LOT?
2. Is there a juicer? Here - about the disposal of pears,
[link-1]
apples are disposed of in the same way. The output is 2 products - juice and "filling for pies" or "mashed potatoes with pieces" for the winter - from apples. Puree from pears does not want to turn out, it turns out "pear pieces in own juice." ;-)
3. Where to dry? (at worst - and the oven will do)
[link-2]

dessert: stew apples in a pan, add sugar to taste, sprinkle with cinnamon.

Discussion

3 kg tomatoes, 1 kg. cucumbers, 1 kg onion, 1 kg of carrots, 1 kg of sweet pepper, 1 cup sunflower oil, 1 glass of vinegar, 1 glass of sugar, 3 table. spoons of salt. Cut vegetables, add vinegar, etc., bring to a boil, transfer to jars, sterilize for 10 minutes. It turns out something sharp-sharp, everything crunches, very cool. We fly away in the winter at one moment! :)

They treated me to pears from a site near Moscow, but they are greenish. What can be done with them? If they lie down, will they become softer? When will become softer Do you think if you peel, pass through a meat grinder and freeze, in winter for pancakes, cheesecakes?

Discussion

I made jam with oranges and lemon, it's something!

They will lie down - they will ripen, and very quickly, you still won’t have time to eat ... As for “scrolling and freezing” ... well ... I don’t know what happens after defrosting, maybe a good option. I just don't have a large freezer. I have already tried such options from pears - [link-1]

"pear compote"It goes well with pancakes / cheesecakes! But you can just like that, for dessert :-)

Girls, who wraps something tasty and original in jars for the winter? Maybe someone has something interesting? Share, will you?

Discussion

SALAD WITH EGGLANTS.
10 pieces. eggplant (salt, let the bitterness drain),
10 pieces. pepper,
10 pieces. a tomato,
10 pieces. bulbs,
0.5 stack. vinegar,
0.5 stack. oils: large! cut, put in a bowl. Boil 20 min. 10 cloves of garlic, one pod of hot pepper, 3 tbsp. spoons of sugar. Garlic put before the end of cooking. It is important not to overcook here, otherwise it will turn out to be unfinished caviar, tasty but unpleasant in appearance. Try not to mix too much.

PEPPER WITH APPLES 3kg. pepper 3 kg. apple syrup: 5 glasses of water, 0.5 tbsp. vinegar, 1 tbsp. sugar, 1 tbsp. vegetable oil, 1 tsp salt. Wash the pepper, cut it into two or four parts and put it in a wide bowl and pour it with this syrup - 10 minutes. boil. In the meantime, pour boiling water over apples into another saucepan for 1 minute. In jars - a layer of apples, a layer of pepper. Pour in the rest of the syrup and roll up. I love this recipe so much light snack and original, apples are obtained as soaked. and it doesn't take much time to cook. Apples are better white, can be white. pouring if not overripe

Over the years, I've built up a decent collection of recipes. vegetable preparations. Given the relevance of the season, if anyone is interested, I can reset.

Never in my life did anything with apples. And here a wild crop has formed - advise how they can be stored for the winter? Jam, jam, compote - for any recipe, our great gratitude :)

Discussion

And we made juice from apples in a juice cooker, and from what was left from a juice cooker (boiled, ugly apples) we made jam - rubbed through a sieve (colander), added sugar and boiled. This is " non-waste production". Whoever doesn't like the color (gentle brown :)), you can finish off some berries for the color - plums or something. But I really like it anyway ... Natural apple color!

After all, you can also dry it by cutting it into thin circles and stringing it on threads. My father-in-law built a frame from thick wire, on which threads are pulled and all this is placed above the stove. But you can also dry it in the oven.
I’ll ask Nadya for the recipe for the jam that our friends eat with gusto.
To prepare it, you need to remove the “core” from the apples. Just cut - long. I use a piece of thin-walled aluminum tube two fists long. The cores are uniform and dense. From them you can cook compote or squeeze out delicious juice. The resulting apple "bagels" are easy to chop with a combine, and then cook

And that pear is a pity! Here in Maiden's, I told you a little about the booty. Well, 3 baking sheets of slices for drying - they will dry for two days. Basket "green" for "up to three days will wait." Well, I'll make the puree "lumpy" ... Well, also jam "local sample". Do not offer "lingonberry with pears" jam - there is no lingonberry and is not expected. What else? To quickly and with maximum benefit. Yes, no freezer.

Discussion

I again made mousse yesterday according to the recipe from "About tasty and healthy food" :)
Pears cut in half, seeds removed.
Baked in the oven at 180 gr. 20 minutes.
Pulled out and skinned (easy and fast)
I whipped it ... which is for mashed potatoes :)
I added sugar based on 1 kg of pears (ready-made, already baked) 400 grams (I have sweet pears)
Boiled for 5-10 minutes and poured into sterile jars.

As soon as I realized - in the original recipe, you need to cook for hours until the state of marmalade, I didn’t need it, I just needed a gentle mousse.

Question. There are pears, medium-sized, not hard, sweet. What to do with them? Do you make jam from them? Give advice, huh?

Apples for the winter: recipe natural marmalade from Elena Chekalova

peach jam, plum jam And grape jelly: Canned American South

Homemade ketchup: tomato and grape, plus American South style chutney and mustard

Cucumbers, tomatoes and other recipes vegetable marinades old south style

I want an apple tree, a pear, a plum, a cherry .. How many pieces to hang in pieces?) So what to eat, treat, and freeze-spin for the winter .. How many pieces of what to take? I also saw frost-resistant apricots with cherries, does anyone grow them? What else can you plant a garden from yummy? Sorry for the intrusiveness, this is my first time)

Discussion

I started a topic on apple trees, if you're interested, follow the link. I decided for myself that there will be a maximum of 3 apple trees, a minimum of 2. One of the apple trees is definitely a melba. I’ve already found where to buy, but since the construction site and the plot have been dug up and my husband won’t let me plant anything, so for now I also choose ...

One or two apple trees are enough for a family, but since you want both summer and winter, and sweet, and sour, you have to plant 3-4-5 different ones. Alternatively, graft. I knew the person. who had 4 apple trees of 20 varieties :)

Good afternoon everyone! Such a problem overtook - a full balcony of zucchini and a tomato from the garden. I don’t know how to make twists, my hands are not from there :). Maybe you, kind people, have recipes for delicious preparations that do not require seaming? Thank you in advance!

Discussion

Do you mean preparations for the winter? It seems to me that for storage several. months NOT in the refrigerator, you still need to either roll it up, or be content with old-fashioned methods:
either a lot of salt (my mother made a dressing from parsley, dill, etc., where the salt was 1/3 - 1/2 of the volume),
or a lot of sugar (ground berry, jam),
or all sorts of salting, but for this, IMHO, we need containers such as barrels and a cellar where these containers "live".

As for tomato and zucchini, it will be stored for a relatively long time without seaming vegetable stew(an option advises you to Mma Seni) or zucchini caviar. But you need a refrigerator.

And these things are laborious and time-consuming.

I would still have tomatoes for juice, but I would still roll up the juice. It's really not difficult - it takes some getting used to. Already from the 4th, 5th banks you will do it automatically.

Pear and grape jam - in a slow cooker. With white wine and lavender

This year is full of apples. It's a pity if they disappear. I want to rework, but without unnecessary gestures. What do you think, if you give juice from apples, and then freeze this juice, will it be fine? Has anyone thought of this before?

Recipes blanks: raspberry syrup.

The time has begun for home-made preparations for the winter - pickles, jams. I usually write down some good recipe on a piece of paper, and then I can’t remember where I put it. And then it dawned on me: I have my own blog! I will save good recipes here! There are a lot of raspberries this year. I made jam, froze berries for compote, invited all my friends to collect a bucket by themselves. And the raspberries never end. I wanted to try making raspberry syrup for ice cream and porridge. Recipes: from the site [link-1]...

Already at the beginning of summer, a crop ripens in the garden plot and even beyond it, which can be processed and stored for the winter. Here are some early summer recipes. Rhubarb jam The first way: rhubarb - 5 kg, sugar - 2.5 kg, zest - 100 g. Peel young fleshy petioles from coarse long fibers and skin, cut into small pieces (about 2 cm), cover with sugar, put on low heat and cook until the rhubarb changes color...
... Lubricate the diseased areas with this composition. Dandelion syrup Nearly open dandelion flowers are laid in layers in glass jar and sprinkle with sugar in a ratio of approximately 1:2. They put it in the refrigerator. The resulting syrup is taken in medicinal purposes during winter, 1-2 teaspoons 30 minutes before meals. Dandelion buds in marinade Washed and sorted flower buds stacked in enamel pan, pour hot marinade and keep on low heat for 5-10 minutes. The marinade is prepared as follows: in 1 liter of 6% vinegar add 50 g of sugar, 50 g of salt, Bay leaf and pepper. The mixture is brought to a boil and cooled. Pickled flower buds are used...

Discussion

But, I think that I probably ignored something like rhubarb in vain! But what to do is apparently correct to say that experience and interest in something comes with time.

Damn, I didn’t know that so many things can be cooked from jealousy. Uh, a friend of mine constantly messes around with him there in the country and says that this is a thing in general and there are no equals. Ah, I didn't pay any attention to that.

Pear - amazing fruit rich in stock beneficial vitamins, It has rich taste and aroma. Pear jam is considered popular, which is prepared with the addition of berries and fruits, as well as spices and spices.

Pear jam - a simple recipe

A dark amber pear treat will make sweeter pancakes, strengthen the body's strength before the winter season.

To prepare a healthy sweet, you need to take:

• 1000 g pears,
• 1000 g of sugar;
• 450 ml of water;
• 1 lemon (zest)

Pear jam recipe step by step:

1. We combine sugar and water in a saucepan, put the mixture on fire and cook until the sweet crystals are completely dissolved.
2. Without wasting time, peel the pear seeds, cut into slices. We dip the prepared fruit pieces into hot syrup, add the zest removed from the lemon with fine grater. She will remove excessive cloying.
3. Cook the workpiece for about two hours over moderate heat until beautiful amber color. Until winter, store in sterile glass jars.

With the addition of apples

Jam from apples and pears can be different in consistency. For example, with transparent amber slices, thick jam, confiture or jam, but in any case it is tasty and healthy.

For a simple option, you will need:

• 1000 g pears;
• 1000 g of apples;
• 2000 g of sugar;
• 45 ml freshly squeezed apple juice;
• 1 lemon (juice);
• 5 g cinnamon.

Cooking:

1. Cut the washed apples and pears into small pieces, after cutting out the cores and spoiled places, put them in a bowl or basin of a suitable size.
2. Sprinkle fruit with sugar Apple juice and squeeze in the lemon juice. Put on fire and cook until done. Five to seven minutes before the end of the cooking process, add powdered cinnamon.

Preparation with lemon

This jam has a very beautiful name“Sunny beauty”, because it is precisely such associations that come to mind when you see chalky pear slices mixed with citrus circles-suns.

Recipe with lemon involves the use of:

• 3000 g pears;
• 3000 g of sugar;
• 3 lemons;
• 100 ml of water.

How to cook pear-lemon jam:

1. Wash and cut fruits: pears - translucent slices, lemon - circles.
2. In a saucepan, combine the prepared fruit raw materials with sugar, pour in water and simmer until the syrup has a beautiful golden color.

Cowberry jam with pears

For housewives, a more familiar combination of lingonberries and apples in jam, but if you cook this winter preparation with a pear at least once, it will become a permanent favorite for more than one year.

Ingredients that are used in cooking, and their quantity:

• 1000 g pear;
• 1000 g lingonberries;
• 2000 granulated sugar;
• 100 ml of water;
• 5 cloves;
• ½ teaspoon ground cinnamon.

Cooking technology:

1. We prepare raw materials. We sort out lingonberries, wash them. Pears are washed, peeled and cut into small thin slices.
2. Pour sugar into a bowl or pan with a wide bottom and pour boiling water over it, so all the sweetener crystals will disperse faster. We put the syrup on the fire and cook until it boils.
3. First, we send pears into the boiling liquid, and after a quarter of an hour, lingonberries and spices. Cook everything over low heat until a drop of jam stops spreading on a cold saucer. This may take up to 45 minutes.
4. Store the workpiece in hermetically sealed jars in a dark and cool place.

With plums for the winter

This jam turns out to be tasty, fragrant with an interesting color, which is added by plums. It is not simple winter preparation, these are the colors of summer that will make the cold winter brighter and tastier.

The proportions of the components for the dish are as follows:

• 750 g pear;
• 750 g plums;
• 1200 g of sugar;
• 300 ml of water.

Cooking steps:

1. Remove the pits from clean, washed plums, and cut the resulting halves into 2-3 slices each. Wash the pears, wipe dry, cut out the core and chop into thin slices-plates. Important: the recipe already indicates the amount of prepared fruit without stones and seeds.
2. Boil sugar and water. Pour the pear slices with the resulting syrup and cook them for 20 minutes. Next, plums are sent to the jam. All together cook for another 20-25 minutes. After that, the workpiece is ready for subsequent conservation and further storage.

Amber jam from pear slices

This jam can please not only taste buds, but also the look of the most captious aesthete. Transparent pear slices, immersed in thick, concentrated and sweet juice, attract the eye. And you can't do without little secrets in this matter.

First, about the main ingredients:

• 1000 g pear;
• 1000 g of sugar;
• 2-3 g of citric acid.

Working process:

1. Carefully wash and dry juicy, but with fairly dense pulp, pears so that excess moisture does not get into the workpiece. Next, they should be cut into slices (without core) of the same thickness. You can use a curly knife, for example, for cutting cheese. The eternal question: cut off the skin from pears for jam or not? For this jam, it is better to leave it, it will give more guarantees that amber slices maintain its integrity, and the rest - you should focus on personal preferences.
2. In a bowl with a fairly wide bottom, place the fruit slices and cover them with sugar. The thickness of the pear-sugar layer should not be more than 4-5 cm. Leave at room temperature before extracting juice. For it to be, it may take a night or a whole day.
3. The pears that have let juice are subjected to two short boils and one long boil. For the first and second time, the jam is allowed to boil for one or two minutes and kept until completely cooled (at least 12 hours). The third time, cook to the desired consistency.

Delicious dessert with cinnamon

In desserts, like any other dishes, small details, like spices and spices, play a significant role. So, one pinch of ground cinnamon and a little orange peel able to turn an unremarkable jam from your favorite, but such familiar pears into gourmet delicacy. Wanted to try?

Then let's take:

• 1000 g pears;
• 1000 g of sugar;
• 1 orange (zest);
• 4 g cinnamon;
• 3-4 g of citric acid.

Sequencing:

1. Pour the prepared (washed and cut into small pieces) pears with sugar, mix and hold until they appear in enough pear juice.
2. Next, cook the jam after boiling for an hour, stirring occasionally and removing the foam, completely cool. Repeat hourly boiling and cooling.
3. For the third time, we cook the workpiece by adding orange zest to it, citric acid and cinnamon. After an hour of boiling pear slices in their own juice with spices, you can lay out the jam in clean glass jars.

With oranges

Thick pear jam turns out to be delicious on its own, but if you add a sunny orange to the pears, then their duet becomes doubly delicious.

To cook thick pear jam with a citrus aftertaste, you need to prepare:

• 3000 g (already prepared) pears;
• 1 ½ oranges;
• 100 ml of water;
• 500-1000 g of sugar, depending on the sweetness of the raw material.

Cooking method:

1. Wash orange in hot water, wipe dry. Next, on the smallest grater, thinly remove the orange zest. We clean the fruit itself from a thick white layer, films and seeds, and cut the resulting pulp into pieces. Pears are prepared similarly to the previous recipes.
2. Pour water into the bottom of a wide saucepan or basin, put pears with orange and zest. Sprinkle everything with sugar on top, cover with a lid and put on fire. After boiling, cook on a minimum flame until the pears are soft (20-30 minutes).
3. Next, we puree the softened fruit mass with a blender and boil to the required density. During this time, the jam will not only become thicker, but also darken a little.

The sequence of culinary processes:

1. A pot with enough water should be placed on the stove so that a kilogram of prepared pears can be easily boiled in it.
2. While the water boils, we peel the fruit, if desired, from the peel, cut into slices or slices. Immerse the prepared pears in boiling water and boil for 5-7 minutes until soft.
3. Then drain the water from the fruit, but do not pour it out. It is necessary to select the volume of water indicated in the recipe and, having combined the pear broth with sugar, boil the syrup.
4. Add vanillin, citric acid and boiled pears to the hot syrup. Boil the jam until absolutely ready, then roll it into sterile jars, which, after cooling, put in a dark and cool place.

Unusual recipe with almonds

For an exquisite jam with almond petals, lemon zest, cognac and ginger, the ratio of ingredients will be as follows:

• 1200 g pears;
• 150 g almond petal or chopped almonds;
• 1200 g of sugar;
• 10 g of grated ginger root;
• 20 ml brandy;
• 2 medium lemons

Cooking algorithm:

1. Remove the zest from thoroughly washed citrus fruits and squeeze out the juice. Pear pulp (for this recipe it is better to remove the skin from the fruit) chop into cubes.
2. Combine all the jam ingredients in one refractory container and cook, uncovered, until the pear slices are soft and the desired consistency is reached. Ready jam for storage sealed in sterile glass jars.

Pear variety Severyanka is very popular in many regions of Russia, because it does not require special efforts care. Her fruits greenish tint with a slight tan, very tasty, sweet, with a slight sourness. This variety of pears is ideal for making jams, jams, marmalades. It is popular to make preparations for the winter from the northern woman with the addition of other fruits, berries, walnuts, mint. The publication will consider the most unusual and proven recipes.

Severyanka pear jam: step by step recipes with photos

Pear Severyanka is great for harvesting for the winter. Therefore, it is often closed even as a whole, in the form of compote. But special refined taste will have pear jam, which is prepared with the addition of other fruits. Consider options pear desserts for the winter, recipes with spices, berries, nuts, milk or cognac, which are prepared in different types kitchen appliances.

The easiest recipe for pear jam for the winter

Ingredients for classic recipe:

• ripe northern pear - 3 kg;
• white sugar - 2-3 kg;
• spring water - 0.5 l.

Step by step process fast food the simplest pear jam:

1. Rinse the pears under running water, put in a colander to drain excess liquid.
2. Cut the fruit into 3 parts: into one large piece, and the rest into 2 halves, cutting out the middle with seeds from each.
3. Pour the resulting fruit slices with granulated sugar and let stand for several hours (it is possible to insist for a day, depending on whether there is time in stock).
4. When juice appeared at the bottom of the container with pears, put the workpiece on the stove and start cooking over low heat (it is allowed to add water if there is not enough syrup).
5. After the pear jam boils, it must be kept on fire for 15-20 minutes, while preparing jars and containers for dessert.
6. Spread thick homemade jam from the northerner on the banks, roll up tightly tin lids and enjoy at any time of the year. Bon Appetit!

Amber transparent jam with lemon and orange slices

Ingredients:

• pear northerner ripe or medium ripeness - 2 kg;
• lemon thick-skinned, yellow - 2 pcs. (allowed to be replaced by acid);
• orange sweet, juicy - 3-4 pieces, depending on the size;
• granulated sugar white color- 2 kg;
• distilled water.

Step by step process of making pear jam with lemons and oranges:

1. We wash the fruits under running water, dry them, spreading them on paper towels.
2. We clean the pears from the middle, cutting them into 4 parts. The skin of the northerner should be left so that the fruits do not just turn out to be jam.
3. We peel oranges, lemons and additional walls between the slices, taking out only the juicy pulp. If it gets difficult and in small pieces, then it's okay. Perform this process right above the container with future jam so that the juice does not go to waste.
4. Add granulated sugar to the fruit, mix everything.
5. After a few hours, when liquid with juice appears at the bottom of the container, put it on the stove and bring to a boil.
6. After that, turn off, set aside to another place so that the future dessert cools down.
7. Then we set it to cook again, but you already need to hold the pear jam longer, boil for 5-10 minutes.
8. We prepare glass containers with twists, put jam there and close.
9. Pear jam with oranges, lemons is stored from 1 to 5 years, or even more. The main thing is to put it in a cool, dark place.

How to make jam from whole pears in a slow cooker

Ingredients:

• garden pear, northerner varieties - 1.5 kg;
• apples of sweet and sour varieties (Antonovka is ideal) - 1.5 kg;
• sugar - 2 kg;
• water - 200 g.

The step-by-step process of making pear jam in a slow cooker:

1. We wash pears, apples under running water. Leave in a bucket or bowl to glass excess water.
2. Pears, without cutting completely, we clean from the internal parts. To do this, cut off the bottom with a tail and take out the bones with a knife (or a spoon, if the northerner is ripe).
3. We peel the apples, cut into pieces, and then crush everything into small cubes.
4. Add 1 kg of sugar to sweet and sour fruits and mix thoroughly. If at the same time the cubes break, it's okay.
5. In small holes that turned out in pears, we put apple salad, very tight.
6. We put the resulting northerners into the bowl of the multicooker, sprinkling each row with sugar.
7. We add water to the bottom of the bowl, set the “Extinguishing” mode for 30-40 minutes and wait for the dessert to be prepared.
8. After the slow cooker notifies of the end, the jam is allowed to be consumed immediately or tightly packed in glass containers for the winter, and then rolled up with a key.

Five-minute from the Far Eastern and Siberian varieties of pears

Ingredients:

• Far Eastern, Siberian varieties of pears - 3.5 kg;
• sugar, white sand - 3 kg;
• sour apples - 500 g.

The stages of making a five-minute jam, a Far Eastern or Siberian variety of pears was taken for it:

1. Wash and lightly dry fruit.
2. Peel them from the core, roots, tails, cut into pieces.
3. Sprinkle all the slices with granulated sugar in layers.
4. Leave to infuse fruit mix from 8 hours to 1 day.
5. Put the container with the future jam on the stove. On a small fire, it is worth bringing the dessert to a boil, and then boil it for 5 minutes.
6. Then we lay out the pear jam in jars and rejoice every time we eat it!

Easy recipe with spices

Ingredients:

• pears of medium ripeness - 2.5 kg;
• berries: blackberries, grapes, lingonberries, gooseberries, chokeberries - 200 g each;
• white granulated sugar - 2 kg;
• different spices with cardamom, cloves, cinnamon, vanilla.

Step-by-step process of making pear jam with cinnamon, cardamom, cloves:

1. We wash all the berries, pears under running water clean water.
2. We clean the fruits from excess ponytails, cores, branches.
3. Pour 1 kg of granulated sugar over all pears and set to infuse.
4. In the meantime, we pass the berries through a meat grinder or blender, add sugar to them and mix everything.
5. We put the pears to boil on a small fire, before boiling, add the berry gruel and spices.
6. Cooking dessert with cloves, cardamom, cinnamon should continue for 5-10 minutes in a boiling state. At the end, you can add ginger. After that, sterilize the jars and place the dessert in containers.

How to make wild hard and soft pear jam

Ingredients:

• wild hard pear (green) - 1 kg;
• soft pear wild - 1 kg;
• cranberries, sea buckthorn, currants - 250 g each;
• lemon - 1 pc.;
• sugar - 2 kg.

Step by step cooking process:

1. We wash all the berries, fruits, dry a little.
2. We clean the pears from the tails, roots. The core can be left, because after cooking it will become tasty and soft.
3. We put all the pears mixed - soft, hard.
4. Add lemon juice to sugar (if not enough, you can add Apple vinegar) and the zest that remains. It is allowed to manually squeeze out all the insides, and put what is left in a container to add flavor (after cooking, the remaining lemon will need to be removed).
5. Sprinkle pears with sugar, put on a small fire to cook.
6. In the meantime, we clean the currants, cranberries and sea buckthorn from the branches.
7. After the pear jam boils for 5 minutes, add the berries, mix and wait for a second boil.
8. Next, you need to boil the jam for 10 minutes and it is ready to eat.

Jam and marmalade from pears with plums and apples

Ingredients:

• ripe northern pear - 1.5 kg;
• plum large, ripe (or cherry plum) - 1.5 kg;
• sweet and sour apples summer varieties- 1.5 kg;
• granulated sugar - 3 kg.

How to cook pear jam with plums, apples:

1. Thoroughly wash all prepared fruits.
2. Plums are separated from the stone, in apples, pears we cut out the core, having previously cut them into several parts.
3. We dilute granulated sugar with 500 g of water, gradually pouring it into the liquid. This process is easier to perform on a warm stove.
4. When a homogeneous mass is obtained, pour it into the prepared fruits, mix everything.
5. Next comes the 3-step cooking process. Bring the dessert to a boil for the first time, leave to cool. The second - boil for 3-5 minutes, set to cool. The third stage - boil the jam for 10 minutes, add vanilla if desired.
6. We lay out the dessert in jars, we immediately admire beautiful view, and in winter - great taste.

How to cook jam for diabetics without sugar or with fructose

Ingredients:

• very sweet pears - 1 kg;
• red apples, summer, without sourness - 1 kg;
• bananas - 2 pcs.;
• water.

Step-by-step process of making dessert for diabetics without sugar:

1. Pears, apples - peel and entrails, cut into small pieces.
2. Peel bananas, cut into rings.
3. Add a little water to apples, pears (about 1 cup), set to boil.
4. Before liquid dessert boil, add bananas to it, mix and boil for 5-10 minutes.
5. We put in sterilized jars, roll up the lids and store in the refrigerator until use.

Recipe for pear jam with pectin and melon in the microwave

Ingredients:

• ripe summer pear - 1 kg;
• melon sweet, granular - 1-2 pcs. (depending on size);
• pectin powder - 1 pack (allowed to be replaced with gelfix);
• water - 500 ml.

Step-by-step process of making pear jam with melon and pectin:

1. We wash the pears, peel them and cut them into pieces.
2. Wash melons, remove skin, entrails and cut into small pieces.
3. Mix the fruit, add pectin (according to the manufacturer's instructions) and water.
4. We put the jam in the microwave (or pressure cooker, bread machine) for 20-35 minutes. After it is cooked, lay out the dessert on dry, clean banks and roll up the lids.

Overripe pear jam with nuts and poppy seeds

Ingredients:

• red-sided northerner - 1.5 kg;
• nuts, poppy - 200 g each;
• sugar - 1 kg.

Cooking process:

1. My pears, cut small pieces(like potatoes on borscht).
2. We add to them walnuts, poppy seeds, hard almonds and mix with sugar.
3. Let it brew for 4-5 hours, after which we cook the jam for about 30 minutes until the color changes.
4. We put the dessert in sterilized containers.

Pear jam with berries and raisins

Ingredients:

• pear summer varieties - 2 kg;
• berries - very different, any varieties of lingonberries, cranberries are suitable, chokeberry- 2 kg;
• raisins - 500 g;
• sugar - 3 kg.

Stages of preparation of royal jam from pears and assorted berries:

1. My pears, peel, cut into pieces.
2. We do the same with berries. If they are small, then it is better to leave them whole.
3. Mix all ingredients, add sugar, bring to a boil.
4. After the mixture boils for 2-3 minutes, turn it off and cool it.
5. We filter the jam on a sieve or colander, separating the skins, seeds of berries.
6. Add raisins to the jam, boil for 5 minutes over medium heat and put in containers for the winter.

Unusual jam recipes with whole milk or cognac

Ingredients:

• pear (suitable varieties Dulka, Chernomyaska, Ussuriyskaya) - 2 kg;
• milk - 1 l (it is allowed to replace it with 0.5 l of cognac);
• sugar - 1 kg.

How to make unusual pear jam with milk or cognac:

1. Rinse the pears, separate the pulp from them (removing the skins, center).
2. Pass the resulting pieces of fruit through a meat grinder or blender.
3. Add milk (or cognac), sugar and mix well.
4. Then put the container on the fire using the flame splitter. The jam should boil for up to 10 minutes.
5. At the end, to check the readiness of the dessert, it is worth pouring a little hot jam into a glass. If the liquid moves slowly, then it's time to remove the jam and put it in jars.
6. When using cognac, dessert is best consumed immediately, ideally with chocolate.

Video recipes: How to make pear jam at home

Every newbie self-cooking should see example from experienced chefs. And cooks with a lot of practice can also learn something interesting from the training videos. To determine for yourself perfect recipe pear jam, it is worth considering many cooking options. We offer you to watch video tutorials on creating excellent pear desserts.

Pear recipe in sugar syrup

Jam slices

From what just do not cook jam. The most different fruits, berries and even vegetables. Dessert made from pears has a special aroma and delicate taste, and the raw material itself is often given away. Pears planted in the country can give an excellent harvest. If there are really a lot of fruits, it is possible to diversify the taste of jam with the help of additional ingredients. finished product will be appropriate on your table at any time of the year, but especially in winter.

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

In one batch for making jam, fruits of the same variety and the same degree of maturity must fall. In this case, the slices will turn out beautiful, even, of the same color. Before cooking, remove the seed chambers from the fruit and cut off the peel (optional).

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

On a note! If a variety with high sugar content was prepared for jam, then granulated sugar can be taken half as much as fruits.

The best pear jam recipes step by step

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

This is perhaps the simplest recipe for pear jam, which also contains minimal amount Sahara. To make the product better preserved, citric acid is added to it. The list of ingredients consists of only a few items:

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

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

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

After that, the jars are rolled up, turned over and allowed to cool in a wrapped form.

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

Pear jam cooked according to this recipe looks very attractive. The syrup acquires a rich taste, color and aroma due to the presence of lemon peel. Preparing such a jam is somewhat more difficult than the classic one, but the result justifies itself. To prepare several jars of goodies you will need:

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

In order for the syrup to remain transparent, it is necessary to strictly follow the preparation technology:

• 1. Prepared slices of pears are laid out in a bowl with sand, gently mixed and left for 4 hours to extract the juice.
  2. After that, the workpiece is put on fire, brought to a boil and immediately removed.
  3. After 8 hours, lemons cut into small cubes are added to the pears and brought to a boil again.
  4. In total, this cycle should be repeated 4 times, allowing the jam to cool in between.
  5. For the fifth time, the dessert is cooked to the end within 15 minutes from the moment of boiling.

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

On a note! Such a dessert turns out to be quite thick, it is quite possible to use it as a filling for sweet pies.

Very tasty pear jam with lemon: video

Adding orange to pears will give the jam a savory note, and its color will resemble the sun at dawn. Pears can be taken absolutely any variety. The main thing is that they are not overripe. For dessert you will need the following ingredients:

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

The cooking process is as simple as possible:

• 1. Those and other fruits are peeled, cut into slices or cubes, put in enamelware, add sugar and leave overnight to infuse.
  2. The next day, put the pan on the fire, bring to a boil and cook for 1.5 hours with constant stirring. The foam is carefully removed.

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

Pear jam with orange: video

The aroma of pears and apples is wonderfully combined with each other. Jam made from these fruits has a harmonious taste and attractive taste. appearance. During storage, such a delicacy thickens and becomes even more appetizing and rich, resembling jelly in its consistency. The fruits must be durum varieties to keep the fruit from overcooking. To make jam, you need to prepare:

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

And now let's start cooking:

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

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

Delicious and fragrant jam from apples and pears: video

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

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

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

Now you need to act like this:

• 1. Prepared pear slices are sent to the multicooker bowl. Sand is also poured there, and then you have to wait 20 minutes for the fruit to let the juice out.
  2. Mix the contents of the bowl and turn on the extinguishing mode for 10 minutes.
  3. After the timer has expired, turn off the keep warm mode and allow the dish to cool.
  4. The procedure should be repeated three times with the same time parameters.
  5. While the jam is being cooked for the third time, citric acid is added and, after the timer is activated, the product is immediately laid out in sterilized jars and rolled up with lids.

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

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

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

On a note! You can even use wild pears for this recipe.

To make jam you will need:

• 2 kg of pears;
• 0.8 kg of sugar;
• 0.5 tsp citric acid;
• some vanilla.

Description of the cooking process:

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

After cooking, the jam is laid out in a sterilized container and corked with metal lids. Keep ready dessert can be both in the cellar and in the pantry.

When a large crop of pears was born on the site, I want to process it faster, while spending less effort. In this case, the recipe for the workpiece, designed for three-liter jar. With such a container, the process will go much faster.

This recipe does not require sterilization, which saves time. In appearance, the dessert resembles slices of candied fruits floating in amber syrup. To preserve the integrity of the fruit, the jam must be prepared in two steps. For it you will need:

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

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

Cooking process:

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

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

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

Boil amber pear jam with slices floating in clear syrup- the pinnacle of perfection. But subject to some nuances of cooking and choosing the right recipe, quite doable. beautiful dessert been brewed in my family for many years. Since those ancient times, when recipes were collected from acquaintances and girlfriends and, by trial and error, the best were selected.

Gradually, the piggy bank of my recipes was replenished with others. wonderful recipes. I cook a delicacy with oranges, lemon, grapefruits. I add lingonberries, plums, apples. And every time it turns out a real masterpiece.

How to cook pear jam with slices - a simple recipe (step by step)

Real amber jam can not be cooked from any pear. Select fruits that are firm or slightly unripe. Use overripe pears for jam or jam.

Take:

• Pears, already peeled from the middle - 1 kg.
• Water - 200 ml.
• Sugar - 1 kg.

Step by step cooking recipe:

1. Cut the fruit in half, remove the seed part. Cut into large pieces. Small specimens are sometimes enough to leave halves. However, decide for yourself, I personally like to make thin slices. Remove the peel or leave also decide on your own.

2. Make syrup by boiling water with sugar. Stir until the sweetness is completely dissolved.

3. Put the pieces of pears in a saucepan with syrup. Stir and leave for half an hour, an hour. During this time, the slices will be saturated with syrup, their further integrity depends on it.

4. When the syrup has cooled completely, send the workpiece to boil. Boil on low fire power. Boil five minutes.

5. Remove from the stove, cool, the pieces of fruit will again be saturated with syrup. Then boil again after boiling for 5 minutes, and again let cool.

6. We cook jam in three approaches. Last time, cook a little more - 15-20 minutes in time. Take your time, cook slowly. Gradually notice that the dessert boils down, becomes thicker and becomes a transparent amber color.

7. The delicacy is laid out in sterilized jars. Be sure to leave it for testing, wait until winter for a long time.

Whole pear clear jam

Whole pears boiled with jam, with tails, can be served with ice cream, decorate any dessert and pastries. A wild game is better, or small fruits of any variety, but not soft. Cooked directly with the skin. Pears floating in syrup will not leave anyone indifferent, you can safely serve to guests and show off your skills.

You will need:

• Fruit - 1 kg.
• Water is a glass.
• Granulated sugar - 1 kg.

Cooking dessert from whole pears:

1. If you cook wild game, or pears are very hard, prick the fruit with a needle in several places.
2. There are two ways to prepare fruit for cooking. You can cover the washed fruits with sugar, leave for several hours so that they give juice.
3. The second way is faster. Make syrup from water and sugar.
4. Throw pears in it. Let cool.
5. Put on fire. Boil for 10-15 minutes. cool again.
6. Make the brew in 3 doses. In the last cooking, let the delicacy boil strongly and immediately pour into jars. The syrup will turn out transparent, whole pears will float beautifully in it.

Video recipe for pear jam for the winter with lemon

Thick pear jam with milk - a recipe for the winter

Pear condensed milk is called jam cooked for the winter according to this recipe. For many, the dessert is surprising. It turns out thick, we go by consistency with condensed milk.

• Pears - 17 pcs.
• Sugar - 6 cups.
• Milk - 5 glasses.
• Baking soda - a small spoon.

Cooking:

1. Peel the fruit from the peel, remove the middle part.
2. Grind with a blender into a puree. Add soda with sugar to the mass. Stir.
3. Pour in the milk. Mix well again, spreading the pear puree over the mass.
4. Insist 2 hours. Then bring to a boil.
5. Cook on the lowest heat for 8 hours. Do not forget to stir the jam, otherwise it will become too thick and burn.
6. When you see that the volume of mashed potatoes has decreased by about 4 times, remove from the stove and fill the jars.

Pear jam with orange slices

An exquisite delicacy with chocolate and citrus fruits. It's impossible to explain the taste! Something magical, believe me. By this recipe you can cook jam from pears with grapefruits.

Take:

• Fruits - kilogram.
• Oranges - a couple of pieces.
• Bitter chocolate - 100 gr.
• Sugar - kilogram.

Step by step preparation:

1. Divide the washed fruit in half. Cut out the core. Without removing the peel, cut into slices.
2. pour oranges cold water for 5 minutes. This will allow you to get more juice out of it.
3. Remove the zest, cut into pieces. Squeeze out the juice from the pulp.
4. Put pear slices, zest into the cooking container, pour in the juice. Sprinkle with sugar.
5. Mix and send to cook.
6. After boiling, throw the chocolate broken into pieces.
7. Stir to let the sweetness dissolve. Remove from the burner immediately.
8. Refrigerate dessert. Put it back on the boil. After boiling, cook for a quarter of an hour. Pour the hot delicacy into jars, twist.

Jam from apples and pears for the winter with nuts, lemons

Homemade pear and apple jam cooked for the winter is delicious, but boring. Cooking it is easy and simple. The addition of walnuts turns the workpiece into an exquisite delicacy.

• Apples, pears - 500 gr.
• Sugar - kilogram.
• Walnut kernels - 200 gr.
• Lemon - ½ part.
• Vanillin - a pinch.

How to cook:

1. Wash the fruit, remove the middle with seeds, cut into slices. We will not remove the peel, then after hot processed they will remain intact, and the jam will become amber in color.
2. Prick the slices with a toothpick. Put in a cooking pot, add nuts to them. Sprinkle layers of ingredients with sugar.
3. Shake the pelvis several times, leave to infuse for 5 hours. Fruit pieces will release juice and absorb sweetness.
4. Let the dessert come to a boil over moderate heat. After signs appear, reduce the intensity of the fire.
5. Cook for a quarter of an hour. Set aside. Take a break for 8-12 hours.
6. Repeat this manipulation a couple more times. At the end of the third boil, add vanilla with lemon juice. After a strong boil, remove from the stove, pack and twist.

Video: amber pear jam with lemon

Video recipe delicious dessert with pears prepared for the winter. Have a nice winter evening tea.