Pear jam, the recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It has a lot of useful vitamins and minerals, and in winter they are severely lacking. Fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baking and drinks, so it should be prepared in sufficient quantities.

Secrets of making pear jam

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

Which variety is best for pear jam?

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

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

How to prepare pears for jam?

Pear jam, the recipe of which is very simple, requires careful preparation of the fruit. Firstly, they must be dense, whole, with an elastic crust. It is desirable that there are no dents or dark spots on the pears. Overripe fruits should be removed immediately.

Pears must be thoroughly washed, wiped or allowed to dry. The stalks and core should be removed. If there are still small damages on the surface, they should also be removed, since only undamaged pulp should get into the jam.

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces for the most part will retain their shape, and in the second, a dessert of a uniform consistency will be obtained. Each hostess herself chooses in what form she likes pear jam.

How to cook pear jam for the winter without sterilization?

I wonder how to cook pear jam without sterilization? There are a couple of ways. In the first case, the jars must be roasted in the sun. They are placed in direct sunlight for several hours so that they heat up well before placing jam prepared according to the usual recipe. The second method requires long-term cooking of fruits along with lemon slices or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will be significantly reduced.

How to cook pear jam in a slow cooker?

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

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

How to understand that pear jam is ready?

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

Why is pear jam liquid?

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

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

Why is pear jam candied?

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

There are other reasons that simple pear jam candied, among them - non-compliance with the conditions of storage or use, namely:

• storage period exceeded;
• when using jam directly from the jar, other products got into the delicacy;
• jar is not hermetically closed.

Often during the cooking process, the proportions are violated, for example, if the proportion of sugar or honey is exceeded, the future jam will quickly become sugary. The same thing can happen if the syrup is boiled for too long. Sugaring also occurs when the syrup is boiled for insufficient time. Sugar does not have time to dissolve, and unnecessary crystals remain in the delicacy.

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

What goes well with pear jam?

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

The benefits and harms of pear jam

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

What is useful pear jam?

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

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

What is the harm from pear jam?

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

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

What is the calorie content of pear jam?

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

Is it possible to pear jam with gastritis?

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

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

Can pear jam be used for pancreatitis?

Pear jam for pancreatitis is allowed due to the presence of useful substances that have a beneficial effect on the pancreas. But this does not mean at all that you should not stick to the prescribed diet and eat treats with spoons. A couple of teaspoons a day will do the trick, nothing more.

How to store pear jam?

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

How to store pear jam?

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

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

How long does pear jam last for the winter?

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

How to determine that pear jam is gone?

The first sign of spoiled pear jam is an unpleasant smell after opening. Foam or bubbles on top indicate ongoing fermentation. Another sign could be mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam is moldy?

Mold forms if air enters the jar, so you should wrap the delicacy well for the winter and constantly check the jars for integrity. If, when rearranging the bank, the lid falls or hits hard, it is better to take it home immediately and start eating the contents, since even a weak blow can deform the lid.

If mold appears on the surface of the pear jam, it can be removed, and the remnants of the goodies can be used in baking or for making drinks, for example, in tea or compote. In severely advanced cases, you can boil the jam again, removing the resulting foam, into which the remaining fungus folds.

Pear jam fermented - what to do?

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

There is another processing option - the preparation of drinks by fermentation, for example, beer, cider or wine. On the Internet, you can find recipes for distilling fermented jam, which will help save a spoiled delicacy.

Pear jam for children, pregnant women and lactation

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

Is it possible to make pear jam during pregnancy?

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

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

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

Is it possible to make pear jam during lactation?

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

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

At what age can children eat pear jam?

Pear puree is allowed to be introduced into children's complementary foods from six months, but first the baby should already get used to apples. With pear jam - not everything is so simple, since it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years old. Others tend to believe that this is too late, so it is not advisable to stick to it.

In this regard, pear jam can be given to children from the age of one, first adding to food, for example, porridge or cottage cheese casserole. In the absence of restrictions in each case, children are pampered with a delicacy at will, but not overzealous in large portions.

Cooking amber pear jam with slices floating in a transparent syrup is the height of perfection. But if you follow some of the nuances of cooking and choosing the right recipe, it is quite doable. A beautiful dessert has 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 other 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. According to this recipe, you can cook pear jam 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. Soak oranges in 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 processing 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 vanillin with lemon juice. After a strong boil, remove from the stove, pack and twist.

Video: amber pear jam with lemon

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

Pear jam recipes for the winter

Pear jam a great way to prepare this delicious fruit for the winter. A pear is one of everyone's favorite fruits, early or late it is always very juicy and sweet and is loved by adults and children. But in winter it is not available to pick a pear from a branch and enjoy its great taste, of course you can buy it in the store in winter, but they are not cheap and such a delicacy is not always available and healthy, so if you like pears, then it’s better to make them preparations for the winter and enjoy a wonderful pear dessert from a jar.

Put your jam in a bowl in winter, pour hot tea, and you will get a lot of pleasure from your labors. In our time, we have already accumulated quite a few pear jam recipes, but you really want to cook something that will not let you spoil the fruit, throw money away and spend time and effort in vain. We have tried to make it as useful as possible for you. a selection of recipes pear jam which are personally verified by us.

1. Pieces of pear jam
2. Whole pear jam

Thick pear jam for the winter

An old and proven recipe, which was used by our grandmothers. An excellent filling for wind pies and buns that you will cook for your loved ones in the winter will not leave them indifferent and will give a lot of pleasure from such sweet pastries. It is prepared quite simply and does not require large expenses. A recipe with detailed instructions will make the preparation of this jam absolutely not a troublesome task.

And so now we will tell you how to cook this jam with detailed instructions for the process itself.

Thick pear jam

• Pears - 2 kg;
• Sugar -1 kg;
• Water - 200 g.

Let's start cooking:

It is best to take well-ripened and soft fruits.

Step 1 Pears need to be washed and peeled, cut them and remove the core.

Step 2. Immediately pour water into the cooking container, this is necessary so that when you put the pear on the fire, it does not immediately stick to the bottom, because the pear itself is sweet and without water it will immediately stick to the bottom and as soon as the container will be warmed up, the jam will immediately begin to burn and will stick all the time in the same place.

Step 3. Cut the peeled pear as small as possible, then they will be better boiled.

Step 4. Sprinkle the chopped pear with sugar.

Step 5. Put on low heat and bring to a boil.

Let it boil over low heat, do not increase it, otherwise it can stick and burn very quickly, which will spoil the taste by giving it a burnt aftertaste.

Step 6. Stirring constantly, bring the jam to a thickening.

Step 7. When the density you need is reached, remove from heat and pour into sterilized jars, roll up and turn over. When the jam has cooled, lower it into the cellar.

Bon appetit!

Pieces of pear jam

Very tasty jam in pieces, reminiscent of candied fruits or pear sweets. Your homemade sweet tooth will love it. Perfect for tea drinking in the family circle. Such a winter preparation will wonderfully add variety to winter sweets and make your cold winter evenings sweeter in a warm family circle.

We will tell you how to cook this yummy with a detailed description of the preparation so that the preparation is successful and not a burden.

Pieces of pear jam

For cooking you will need:

• Pear - 1 kg;
• Sugar - 1 kg.

Let's start cooking:

For this recipe, it is necessary to take hard or unripe pears, because it will not work from a soft pear.

Step 1 Wash the pears, peel, cut and remove the core.

Step 2. Cut them into half rings about 0.5 cm thick, maybe a little thicker.

Step 3. Sprinkle with sugar, cover and shake well so that the sugar is distributed between the pieces of the pear and leave for 2 hours for the pear to release the juice.

Step 4. Put on low heat and bring to a boil, boil for 2 minutes.

Remove from heat, let the pear cool.

Step 5. After the pear has cooled down, it must be put on fire and also brought to a boil and let it boil for 2 minutes. So you need to do it 1 more time.

Step 6. After the jam has boiled 3 times, remove it from the heat and you can already pour it into sterilized jars.

Step 7. Roll up the jars with lids, turn over and let it cool. After cooling, lower it into the basement.

Your jam is ready!

Pear jam with pumpkin for the winter

A wonderful combination of fragrant pear and sweet pumpkin will surely please you. This preparation is perfect for adding fruit to pies and even muffins, you can add this sweetness to cottage cheese desserts. The syrup will also not stand aside, they can perfectly soak cake layers or pour over pancakes. Very tasty and easy to eat this jam with tea. Sweet cereals with such jam are excellent.

We will tell you how to cook such a wonderful preparation in the winter so that it is not difficult for you.

Pear and pumpkin jam

To prepare, take:

• Pear - 600 g;
• Pumpkin - 300 g;
• Sugar - 500 g;
• Water - 300 g.

Let's start cooking:

Pears need hard varieties or those that have not yet ripened, they must be hard.

Step 1 Wash the pear and remove the core. Slice the pear however you like.

Step 2. Peel the pumpkin, remove the seeds and cut the same way to your liking.

Step 3. Put a cooking container on the fire, pour water into it and add sugar.

Let the syrup boil, let all the sugar dissolve.

Step 4. When the syrup is ready, pour in the pear and pumpkin, mix thoroughly.

Step 5. Bring the jam to a boil and let it simmer for 20 minutes, stirring as gently as possible during cooking to keep the fruit whole.

Step 6. Pour it into sterilized jars.

Roll up jars and turn over.

Wrap the jars in a warm blanket until cool. Then lower into the basement.

After opening in winter, store it in the refrigerator covered with a nylon lid.

Enjoy your meal!

Jam with spices "Oriental pear"

Incredibly flavorful jam! It will become just a highlight among your winter preparations. Incredible aroma of jam will bring you a lot of pleasure. By adding such jam to baking, it will make it very rich and fragrant, your whole family will come running to the smell of such sweetness. Having prepared it once, you will not be able to refuse yourself to prepare it again. Your whole family will love it and your guests will praise it.

Here you will find a recipe for this jam with a detailed description of the preparation.

Pear jam with spices “Oriental pear”

To make jam you will need:

• Pear - 600 g;
• Sugar - 400 g;
• Turmeric - a quarter of a teaspoon;
• Carnation - 3 pieces;
• Fennel - a quarter of a teaspoon;
• Anise - a quarter of a teaspoon;
• Water - 100 g.

Let's start cooking:

Step 1 Wash the pears thoroughly, cut and remove the seeds.

Step 2. Cut the fruit into small slices.

Step 3. Pour water into the cooking container and add sugar.

Step 4. Put on fire and stir.

Step 5. When the syrup starts to boil, pour turmeric, cloves, fennel, anise into it. Bring to a boil, let the syrup simmer for 7 minutes over low heat.

Step 6. Then pour the pear into the syrup, bring to a boil.

Step 7 Let the pear boil for 30 minutes. During cooking, stir as gently as possible so as not to turn the pears into porridge.

Step 8. Pour your jam into sterilized jars, roll up and turn over.

Now let the jars cool down, then lower them into the basement.

Your Oriental Pear is ready to eat!

Pear jam with grapes "With a twist"

The name of the jam speaks for itself, it really has a twist, as it contains grapes. And the addition of lemon and orange juices makes the jam taste just incredible and unusual. A jar of such jam, of course, will not be very cheap, but the taste will pay off all your costs, both financial and physical.

This jam is just perfect to smear, for example, cookies for tea or add to a cake layer. It will not leave indifferent any member of your family, as well as none of your guests. Believe that, having prepared it, you will not regret that you spent time and money, because by spring there will not be a single jar of this delicacy left in the basement.

We will share with you the recipe for such sweets with a step-by-step description of the preparation.

Pear jam with grapes “With raisins”

To make jam you will need:

• Pears - 1 kg;
• Kish-mish grapes (or other white seedless grapes) - 300 g;
• Lemon - 1 piece;
• Orange - 1 piece;
• Sugar - 1 kg;
• Water - 150 g.

Let's start cooking:

Step 1. Wash the pears thoroughly, cut and remove all the bones. Then they must be cut into a medium-sized cube, it is desirable that the pear is slightly larger than the grapes.

Step 2 Grapes must be picked off the bunch and washed very well. When using grapes in blanks, remember that you need to wash it very well, it contains natural yeast on the surface of the skin, and if it is not washed off, the blank may ferment. Pour it into a colander and let it drain well.

Step 3. Now put a cooking container on the fire and pour water into it, pour sugar into the water, bring to a boil, let the syrup boil for 5 minutes.

Step 4. Add fruit to the syrup and let it simmer for 5 minutes, over low heat, it should not boil strongly.

Step 5. Now take a lemon and roll it on the table so that it softens and gives juice.

Cut the lemon in half and squeeze the juice into the jam.

Step 6. Now take an orange and soften it in the same way, cut it in half, squeeze out the juice, then make rotating movements with a fork to squeeze out the remaining juice and a little pulp.

When squeezing juice from citruses, make sure that the seeds do not get into the jam, it is better to squeeze the juice into a bowl, the seeds can give bitterness.

Step 7. Let the jam boil now for another 5-10 minutes.

Step 8. Remove from heat, pour into sterilized jars, roll up, turn over and let it cool.

Your delicious jam for the winter is ready!

Whole pear jam

Very tasty pear comes from childhood. According to this recipe, our grandmothers prepared pears, because before there was no such variety on store shelves and we had to stock up to the maximum in the summer even with sweets for winter desserts. Then this recipe was forgotten due to the fact that a lot of factory-made sweets appeared, but these days they are already rather fed up and I want something homemade and natural. These pears, like no other, will diversify the winter sweet table and delight you and your loved ones.

We will tell you how to cook these wonderful pears. A detailed description of the preparation will help you easily do it right.

Whole pear jam

In order to prepare the workpiece you will need:

• Pears (preferably lemon varieties or others, but dense and small) - 5 kg;
• Sugar - 3 kg;
• Water - 1200

Let's start cooking:

Step 1. Wash the pears thoroughly and prick each with a needle, it is better not to use a toothpick because it becomes limp and pieces of wood may remain in the pear. Place the pears in a jam jar.

Step 2. In a separate container, boil the syrup from sugar and water. The syrup must be boiled for 7 minutes.

Step 3 Pour the hot syrup over the pears and let them cool completely.

Step 4. After the pears have cooled completely, put them on the fire and boil for 10 minutes over low heat, they should not boil much. You need to stir gently so as not to damage the whole fruit, because that's what it is and jam from whole pears, so that they remain intact and do not turn into jam.

Step 5 Remove from heat and let them cool completely again. So it will be necessary to repeat 3 more times throughout the day (4 times in total), you can set aside and continue cooking the next day if one day was not enough for you. Do not worry, the pears will not turn sour even if you start to continue even in the evening of the next day.

Step 6. After you have boiled the jam 3 times already and for the last time, pour the jam into jars, it is better to take jars with a volume of 1 liter, because the jam does not consist of chopped fruits and it will not fit well in small jars. Jars must be sterilized.

Step 7. Roll up the jars with lids. Turn over and wrap in a warm blanket until completely cool. Dip the jars in the basement or move to another dark and cool storage area.

After opening, it is better to store the jar in the refrigerator, tightly closing it with a nylon lid, because there is little sugar in the jam, and it can quickly ferment.

Now your whole pear jam is ready! Enjoy your meal!

Treat your family and friends with winter pear preparations and enjoy healthy, natural homemade sweets.

Bon appetit and warm winter evenings! And be always healthy!

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The first experience is not lumpy!..

Lived, damn it ... I cook jam ...
No, well, in fact, everything is of good will and desire, and, perhaps, of some kind of necessity. At work, they rolled 5 kilograms of pears. My favorites are "Severyanka". For those who know this variety - explanations are superfluous. For those who live on the other ends of our vast planet - This is perhaps the most delicious variety of pears in the world: very sweet, medium hard and a little "grainy". In general, what, in my opinion, pears should be!

The paradox is that they brought me pears just when I bought a small bucket of them a couple of days before and cracked them heartily. By the way, a chic appetizer for cognac, for example ...

Therefore, a strong-willed decision was made - you need to expand your horizons and cook the same jam! I myself don’t really like it (only blackcurrant), but fruit drinks with any jam are a lot! And if I don’t eat it myself, I’ll give it away to friends who are greedy for sweets and freebies. In short, it won't go away...

I’ll tell you about another reason later, but for now we take:

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

Pears cut in half, remove the core and divide into 2 more parts. That is, a whole pear is divided into 4 parts (large ones into 5-7):

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

Carefully and carefully try to dissolve the sugar. This, I say right away, will not work for you ... - therefore, as soon as it turns into a mass homogeneous with water - we fall asleep the second kilogram. And then, using the same technology, we dissolve all 4 kilograms. In parallel, all this heats up and the sugar gradually dissolves. We get such a hot (not boiling!) Syrup:

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

We need the jam to boil 3 times. I.e…
We bring it to a boil for the first time (do not forget to stir and, if it does, remove the foam) and turn it off! After the first boil, the syrup will become completely transparent, and the pears will look like this:

Ask why I did not clean the skin? Haaa...
Well, firstly, I love her very much with these pears, and secondly, I wanted to preserve the integrity of the slices so that they would not eventually turn into porridge (scientifically - “jam” :))
After almost complete cooling, we perform a similar procedure with pears - again bring to a boil. The interval, by the way, between boils can be quite large. (For example, between the second and third, I generally went to the recreation center for a day ... hehe.)
In general, I mean that you don’t need to vegetate over the vat and conjure so that it boils faster
After the second boil, add some fresh pears. This is for the beauty of the final jam. "Late" pears will be a different color and contrast with the rest of the jam.

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

Not difficult, right?
That's what I thought about even at the stage of laying pears in the trunk of a car, so this is to make "chili-pear sauce"! I can just imagine how drop dead it will be ... And it is much more convenient to make it from jam.

In the meantime, we lay out the jam in jars and, with a satisfied face, breed ourselves a large mug of icy pear juice ...

P.S.: Special thanks to the former residents of Rostov-on-Don for the “triple boiling” technology!

And let me take a bow for this ...
Your Polkovneg.

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

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

Recipe for a simple pear jam for the winter

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

Prepare products:

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

Cooking:

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

Quick pear jam is ready! One evening in a cold January, it will be possible to arrange a delicious family tea party!

Amber jam from pear slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Jam Ingredients:

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

Cooking:

1. We clean the fruit from the peel, cut out the seeds and cut into identical thin slices.
2. Let's dissolve granulated sugar in water and put on a slow fire. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the chopped pears with a warm solution, mix everything thoroughly and put it on a slow fire again.
4. Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

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

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

Pear jam for the winter "Five Minute" - a simple recipe

For hurry-up hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is boiled 3 times for 5 minutes. That's why they called this original method of cooking "five minutes".

Cooking Ingredients:

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

Cooking:

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

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

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

Cooking ingredients:

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

Cooking:

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

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

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

Lemon pear jam recipe

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

Let's prepare the ingredients:

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

Cooking:

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

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

We lay out beautiful whole slices of pear jam in clean jars and close for the winter. Happy drinking for the whole family!

Good luck and see you for new recipes!