Hanging pear, you need to eat: the best recipes for delicious pear jam. How to make pear jam - the best pear jam recipes

27.09.2019 Buffet table

Pear jam recipe many housewives have it, but we want to offer you some original and very tasty options that you will definitely like. If you are preparing a treat for the first time, then our tips will also come in handy. Let's start with them.

How to cook pear jam

Choose the fruits.

For the preparation of sweet treats, it is necessary to choose fruits with dense pulp. The most popular varieties are duchess and lemon. However, you can take other varieties, the main thing is that the fruits are not overripe. Collect pears with elastic peel. Rinse them thoroughly, remove the stalk and core, crumble in cubes or slices. Cut off all rotten spots and dark spots.

Cookware for cooking.

For cooking, jam is better to choose an aluminum or copper basin. In such containers it does not stick and does not stick. Wash the jars thoroughly and scald with boiling water. You can also warm them in the microwave or warm them over steam. To prepare, also prepare a plate for foam and a wooden spatula.

Pear jam for the winter

Ingredients:

Water - 2 cups
- sugar - 2.4 kg
- pear - 2 kilograms

Cooking:

Prepare the fruits, cut them, put them in a cooking bowl. Pour sugar, smooth over the surface. Prick fruit in several places with a fork. Leave for a few hours until the juice appears. If the fruit variety was not very juicy, then pour water on them. Put the basin on the stove, bring to a boil. Reduce the fire, boil the mass for an hour. Stir it several times during this time.

Pear jam with lemon

Ingredients:

Pears - 2 kilograms
- granulated sugar - 2.5 kg
- lemon - 3 pieces

Cooking:

Wash the fruits thoroughly, clean from dark places, stalks, cut into large cubes, fold into a container. Pass the lemon through a meat grinder. Pass the lemon through a meat grinder, send it there. Sprinkle the fruit mixture with sugar, let it brew for 3 hours. Be sure to stick the fruits with a fork so that they let the juice out. After impregnating sugar with juice, stir the mixture, put the mass on the stove, bring to a boil, leave for an hour on low heat. Stir the mass, pour it still hot into the prepared containers, tightly cork with the covers, put it under the covers until it cools. done!

Tasty Pear Jam

Required Products:

Water - 1.5 liters
   - almond nut - 120 g
   - vanilla -? teaspoon
   - sugar, pears - 2 kg each

Stages of cooking:

Prepare the fruits, peel, cut into slices. Pour water into the cooking container, dip the prepared foods there. Boil for 3 minutes, drain the water into another container, add sugar, boil the syrup. Pour slices of pears with ready-made syrup, leave for several hours in this form. Put the jam on the fire, boil, reduce the heat, boil the workpiece for 10 minutes, again let it brew for 4 hours. Next time, boil the mass for 20 minutes. Ten minutes before the end of cooking, add chopped almonds and vanilla. Wrap the workpiece until it cools.

Pear and Apple Jam

You will need:

Apples, pears - 1 kg each
   - granulated sugar - 2 kg
   - sprigs of mint - 3 pieces
   - citric acid - a teaspoon

How to cook:
Wash the fruits, free from rotten places, the middle and the stalks, cut into cubes, fold into a saucepan, and fill with sugar. Fork fruits, leave for one night. If the fruit turned out to be dry and did not give the required amount of juice, then you can add a little water. Stir mass, put on the stove. Boil the delicacy, boil over low heat with regular stirring. Boil for an hour and a half. Twenty minutes before the end, dip citric acid into the mixture, stir well. Put the washed sprigs of mint, but make sure that they do not drown in the total mass. Before spilling workpieces, they must be removed. Pack the workpiece in jars, seal, cool, transfer to a cool place.

   Try this option.

   Pear jam with orange.

   You will need:

Sugar - 2.2 kg
- pears - 2.2 kg
- oranges - 3 things

Cooking:

Wash the pears, clean from the middle, crumble the slices, put in a bowl. Peel the orange, cut into a cube. Cover the fruit mass with sugar, stick with a fork, leave the workpiece overnight. Put the mixture on the stove, bring to a boil, boil for an hour and a half on fire, stir regularly, removing the foam. Pour the finished treat into hot jars, close tightly with a lid. Fragrant billet is ready!

How do you like that?

How to make pear jam.

You will need:

Light grapes - 520 g
   - pears - 1.5 kg
   - dry white wine - 220 ml
   - granulated sugar - 155 g
   - cinnamon - coffee spoon
   - sprig of lavender

Cooking:

From clean fruits, cut the peel, remove the middle. Chop the pulp into slices. Mix sugar with wine, let it boil, stir until sugar is dissolved. Add cinnamon and fruit, simmer for 15 minutes. Once the jam has cooled, put the pan on the fire again, bring the contents to a boil, put a lavender sprig, and boil for 5 minutes. And the final approach. As soon as the workpiece cools down, remove the lavender twig, boil the mass, pack in sterile jars.

Try cooking the same way.

Lingonberry jam with pears.

Ingredients:

Hard pears - 2.8 kg
   - granulated sugar - 2 kg
   - lemons (juice and zest) - one and a half kilograms
   - lingonberry - 1.5 kg

Cooking:

Wash lingonberries, discard on a sieve. From clean, peeled pears, cut the middle. Do this in such a way that the tails remain intact. Do not discard the pear peel. Chop the pulp into slices. Cut the zest from the lemons, squeeze the juice, sprinkle the fruits, transfer to a deep vat or bowl, cover with a film, give a "rest". In a separate pan, place the lemon zest, lingonberry berries, pear peeling, pour water (600 ml). As soon as the liquid boils, reduce the heat, cover the dishes with a lid, cook with regular stirring for about 20 minutes. Make sure that the lingonberry turns into slurry. Cool the resulting mass, pass through a small strainer, put in a bowl in pears, put sugar, put on a stove. Stir all this until sugar is completely dissolved, boil for half an hour, remove the foam until the jam is thickened. Pour the finished workpiece into the prepared container, seal tightly.

Pear jam. Recipe with step by step photo

Pear jam is not very popular among housewives, as a rule, this product is not closed in large sizes for the winter, and for the sake of variety. Well, if you have a whole tree of beautiful pears in your dacha, then goodness will not disappear. We instantly stock up with sugar and start cooking pear jam.

The following ingredients are required for this jam:

Pear - 1 kg;
Water - 1 cup;
Sugar - 850 grams.

Let's start cooking pear jam

To begin with, we carefully wash the pear.

We will be cooking jam in a large enough pot, as for me it’s really the best utensil for making jam, it’s simply not better than the pot. Jam in a cauldron does not stick, and in general in this dish it is very convenient to cook.

Pour sugar on top of the pear, one quantity is indicated in the ingredients, but you must understand that it all depends on your vagaries and the sweetness of the pear, if you like pear jam it’s very sweet, you can add more sugar, if everything is accurate to the reverse, then respectively, add less sugar.

All is well prevented and left for a couple of hours, infused, during which time the pear should let the juice go.

If your pear is not very juicy, add more water, if your pear is juicy enough, you need as much water as stated in this recipe.

Pear jam must be cooked using the old proven method, in several passes. Cook the jam for 20 minutes, turn it off, let it cool down four times.

While our pear jam is cooked, in the meantime we will prepare the cans, we will thoroughly wash them, and do not forget about the lids.

Also do not forget about the sterilization of cans together with lids.

Well, when our jam is cooked, the matter remains small, put it in jars, preheating it slightly.

We close the lids, give time for the jam to cool, and send it to a cool dark place, such as a cellar, until winter.

Here we have prepared this jam for the winter, stay with us and find out about all the most popular recipes for pear jam.

Classic Pear Jam

And so, let’s go over to making jam. Next in line is a recipe for classic pear jam. To prepare this type of winter dish, you will need, firstly, two kilograms of sugar flour, secondly, the same number of pears with fairly hard flesh, and thirdly, no more than three glasses of water.

The cooking process is quite simple and at the same time complicated. Your actions can be easily divided into several. The first step towards ready-made and tasty jam is that you will need to choose ripe pears, then wash them thoroughly and cut the skin from them. After that, you will need to select all the seeds and cut into small pieces, not more than one centimeter. Your next step will be that you pour the baking soda into a small saucepan and let it boil, then turn off the heat a little and start the heat treatment of the cut fruit. This boiling should take you about 15 minutes. After this step, you can remove the pan from the heat and pour water into another vessel. And let the fruits themselves, on which you have just blanched, let cool, and you can pour your chopped pears with cold water. In the water in which you blanched pears you need to pour sugar and continue to boil, not forgetting to remove the foam. Your next step will be to put in your syrup a little boiled fruit, and then put this substance to cool. After more than three hours, you need to put the pears on the fire again and boil, keeping on the fire for 10 minutes. And so, you will need to repeat this action several times, approximately 5 times in total. After this boiling and subsequent cooling, your jam will be completely ready. And so, the last step that you will need to take is to put the jam on clean jars and roll them with lids.

Pear jam with lemon.

The next recipe, with which you can cook a very tasty treat, is: pear jam with lemon. To prepare this tasty treat you will need ingredients such as two kilograms of pears, two glasses of water, as well as two and a half kilograms of sugar and two medium-sized lemons.

The main stages in the preparation of this dish for you will be that you need to decide on pears and citrus fruits. Which, incidentally, will add interesting not only taste to your work of culinary art, but also a wonderful aroma, and it will certainly please you in the winter. And so, as in the previous recipe, you will need to wash the pears, peel them and peel them from annoying seeds. After that, cut the pears into small slices, about one centimeter. Your next step will be that you put water on a fire and let it boil, then put your lemons in it, which should be cut into circles and also peeled. You will need to boil citrus fruits for about three minutes, then strain the decoction from the lemon and put it on the stove again, adding sugar there and starting to prepare the syrup. While your syrup is hot, you will need to fill them with pears and give a little time to cool, about two hours. Next, put this substance on the fire again, and it should be slow, and be sure to remember to remove the foam on top. And so, it is possible to determine that your jam is completely ready just by the pear, it will become a little transparent, and the syrup itself will take a thick form. The last step, which will give you the opportunity to enjoy this culinary product in the winter, will be rolling up jam jars with sterile lids.

Pear jam with lingonberries.

The next recipe, which also takes place among culinary delights, is: pear jam with lingonberries.

To make this jam you will need about three kilograms of pear, two kilograms of sugar, one and a half kilograms of lingonberries, as well as zest and juice from two lemons. And so, the main steps in the preparation of this delicious jam, which will also be very fragrant, is that you will need to wash the lingonberries and take out the whole whole, and then throw it on a sieve to dry. Next, wash the pears and peel, after which you will need to cut the core so that the tails themselves remain completely intact. You also need to pay attention that you should not throw away the pear parts that remain after cleaning. Your next step will be to cut the resulting pulp into small slices. Next, you will have to do quite painstaking work, namely cutting off the zest from lemons, then squeeze the juice and sprinkle your pears a little and put them in a bowl, covering with a film. In another bowl, carefully lay out the lemon zest, lingonberries, as well as pear leftovers after cleaning. Pour a little more than half a liter of water into this saucepan and put on fire. When this substance boils, you will need to reduce the fire, cover with a lid and cook for about twenty minutes, without forgetting to interfere with this mass. And so, your guideline will be that lingonberries turn into pulp. Having received such a substance, you can turn off the fire and leave it for a small amount of time so that it freezes. After that, your next step will be that you will need to pass this mass through a sieve and put in a bowl with pears, while adding sugar there. And so, start boiling your future jam until the sugar is completely dissolved. This cooking on the stove will take you about forty minutes and your main guideline will be that your jam thickens a little. The last step is that you pour the finished treat into jars and roll up the lids tightly.

Standard pear jam (jam)

The fifth recipe in line was no less tasty than the previous ones, namely pear jam. In order to prepare this winter treat you will need, firstly, two kilograms of ripe, or even slightly ripe pears, four large lemons, two kilograms of sugar, as well as three boxes of cardamom.

And so, for the preparation of this delicious, the first thing you need to do. This is to get all the seeds from a box of cardamom. Your next step will be that you will need to thoroughly wash the lemons, give a little time to dry them and remove the zest. After that, you should also thoroughly wash the pears and let them dry completely, remove the seeds from them, and completely remove the whole skin. If a small note, which is that if the fruits are too ripe and it is simply physically impossible to remove the skin from them, then you can cook the pears with it. After peeling, you will need to cut the pears into small slices and put in a saucepan, with fairly thick sides. When laying out your fruits, pay attention also to the fact that they need to be laid out in layers while sprinkling with sugar. Next, you can start the cooking itself. And so, the first thing you also need to pay attention to is that the fire should not be too strong, and the time of such cooking will last until the sugar has completely melted. Next, after you stop seeing sugar crystals, put out a little fire and continue cooking for about another half hour. Your guideline in this matter should be that the fruits should become very soft. After this step, let the jam cool completely and grind the resulting mass in a blender, then wipe it through a small sieve. The next step is to put this substance back into the pan. After completing this step, you will need to add zest to the grated jam, as well as previously squeezed lemon juice. Then light the fire of the tile and bring to a boil, after which put the fire at almost the minimum. Be sure to keep in mind that when cooking this jam, do not forget to interfere with it. And so, again boiling you need to cook this delicacy for about four minutes, after which add the cardamom seeds, and boil further, but quite a bit, about one minute. After removing from the fire, you can safely start pouring your jam into jars and start rolling up your clean lids.

Pear jam with whole fruits.

Another recipe, having prepared according to which you can brag to your friends, is pear jam with whole parts of this fruit.

To make this jam you will need the following ingredients: two and a half kilograms of sugar, four kilograms of pears, eight hundred milliliters of water, three buds of cloves, as well as a third of a coffee spoon of citric acid.

To make jam for this recipe, you will need to perform a large number of actions, but do not hesitate, the result will be fully justified by your efforts. And so, the first action that you must perform when making jam is to thoroughly wash the pears, and they can be, like ordinary, and wild game, which will be very convenient in the future. After washing, let the wild pear dry for a while and pierce them in several parts with a needle, then carefully put them in a saucepan. Next, you have to boil in a separate saucepan syrup with water and sugar, after which you will pour your fruit. After that, you will need to let this mass stand for a bit in order to cool a little. When all this fruit substance has cooled completely, you will need to start the cooking process, which will take about ten minutes. Then remove from heat and let cool, then repeat this process several times, that is, again on a small fire and 10 minutes of heat treatment. And so, during the last boil you will need to add cloves, as well as citric acid. After this boiling, you can begin to lay out the resulting jam in jars, and begin to roll up neat lids.

Pear jam with poppy seeds.

And so, the last recipe for making pear jam is this treat with the addition of poppy seeds.

For cooking, you will need two kilograms of pears, a little vanilla, five boxes of cardamom, two teaspoons of poppy seeds, as well as 4 tablespoons of homemade honey, which is not sugared and has a light color.

And so, the process of preparing this jam will consist of several steps, the first of which will be grinding the cardamom seeds in the mortar. Next, you will need to thoroughly wash the pears, and then give a little time to dry, and subsequently peeling them and removing the hard cores along with the seeds. Next, take the pears and put them in a saucepan, after which pour honey there, and also pour out the frayed cardamom seeds that you got. Your next step will be the beginning of boiling your fruits, which is that you need to put this saucepan on the fire and heat it for twenty minutes. Also note that the cooking time of these pears depends on their variety, your reference in this matter will be the complete evaporation of all the juice. At the end of cooking, be sure to add the remaining elements, i.e. poppy seeds and vanilla. After this addition, you have to boil the resulting substance a little more and you can start laying out the jam on the jars and rolling them up. You also need to pay attention to the fact that poppy can be replaced with nuts, which will be finely chopped or sesame seeds.

And so, after making the jam, you will receive on your table, and regardless of the time of year, a wonderful treat that will delight you day after day. Pay special attention not only to the wonderful taste, but also to the excellent aroma, as well as the beautiful amber color. Please note that this treat looks great with tea. You can also use this work of home cooking in pies, cakes, and buns. As the saying goes, you only need to come up with and begin to translate it into yummy.

Slices, without water cooked, is able to win the heart of any sweet tooth. Fragrant, tasty, beautiful, sweet dessert - who can resist? Pear jam is ideal not only for tea drinking, but also as a filling in various pies.

The benefits and harms of pears

This fruit is one of the most nutritious, while its calorie content is so small that even after eating a kilogram of these beautiful fruits, you don’t have to worry about how it affects the figure.

The pear contains vitamins A, C, PP, as well as B vitamins. A low sugar content and the presence of fructose make the fruit an ideal fruit for the diet of diabetics. Also, the pear is rich in trace elements such as zinc, sulfur, iron, cobalt, potassium and others.

But, with all its positive qualities, eating pears is contraindicated in people with stomach diseases. But they can treat themselves to this fruit in the form of dried fruits, compotes and, of course, jam. Experienced hostesses have come up with more than one recipe for pear jam slices, consider the best and easiest to prepare.

Fruit preparation

For the preparation of pear jam, varieties are usually used in which the pulp is dense, for example duchess or lemon. But even from any other variety, pear jam with slices, prepared without water, will turn out to be no less tasty. The main thing is that the fruits are not overripe or unripe.

Due to the fact that the ripening period of this fruit is quite long, you can try various recipes.

Before cooking, the fruits must be thoroughly washed, the stalks and core removed, cut into slices, while it is necessary to cut off the existing dark spots or rotted places.

The taste of pear jam can be slightly changed by adding other berries or fruits to the recipe.
It is better to collect the fruits for the preparation of dessert in the afternoon, on a hot sunny day. At this time, pears are as fragrant as possible.
Pear jam is very fond of sunbathing, so the cooking process must be monitored very carefully. It is ideal to use cast-iron dishes: the taste will be more saturated, and there is much less likelihood of the sweet mass sticking to the bottom of the container.
If the peel of the fruit is not tender, but rough and dense, then it is better to cut it off, otherwise the jam will turn out not so tasty.
To keep the slices whole and not cook, follow the detailed cooking instructions.

Classic Pear Jam

A similar recipe is probably known to many experienced housewives. But some are too lazy to cook a delicious treat because of the need for multiple boiling. This option is simplified, now you can cook pear dessert in one go.

For cooking, you will need two kilograms of pears, two and a half kilograms of granulated sugar.

Cooking:

Prepare the fruit: wash, peel, chop. Put them in a cooking pot.
Prick each clove with a toothpick in several places.
Pour granulated sugar evenly on top of the fruit, set aside a saucepan for a couple of hours in a cool place. During this time, sugar will melt, and pears will give juice.
If the pears were not very juicy, then you need to add two glasses of water to the components in the container before cooking.
Bring the jam to a boil, then reduce the heat and cook the dessert on the slowest fire for 40 minutes. Do not forget to stir every five minutes, otherwise the fruit may stick to the bottom.
Pour the jam into the prepared container, close it tightly, cool and put it in storage.

If you like citrus fruits, then this recipe is exactly what you need. Instead of lemon, you can also use orange, but then sugar will need to take 500 grams less.

Prepare the following foods: two kilograms of pears, two and a half - sugar, three lemons.

Cooking:

Wash fruits, peel, cut into slices and put in a container in which you will cook.
Rinse the lemon, rubbing the peel thoroughly, cut the ends. Pass through a meat grinder and add to pears.
Pour sugar into the fruit mixture, put in a cool place for three hours to insist. In order for the pear to start juice during this time, pierce it in several places with a toothpick or fork.
Gently mix the jam, trying not to mash the fruit slices.
Cook on low heat, periodically removing the resulting foam, about 45 minutes.
Pour the finished jam hot on a sterile container, close the lid.

Pear jam with almonds

And what happens if you add almonds and vanilla to a classic pear jam? You will definitely not ruin the taste of these components, but only add a touch of something unusual and very interesting to the dessert. And the aroma that will hover in the apartment during cooking and when opening the jar with ready-made jam will make anyone want to try it soon.

You will need: two kilograms of pears, the same amount of granulated sugar, two pinches of vanilla, roasted almonds (take the amount, focusing on your taste, in the original you need to take a glass), one and a half liters of water.

Cooking:

Prepare the main component of jam - pear. Wash, clean, remove the core, if necessary - remove the peel, cut the fruit into slices.
In a saucepan for making jam, boil water, dip the prepared slices of pears there.
Boil the water, then pour it into a separate pan, add sugar to the resulting syrup. Cook until thick, about 15 minutes.
Pour syrup into pears, leave to cool for about three hours.
When the jam has cooled, boil it again, then simmer for about 10 minutes. Cool.
The last time you need to cook the jam after boiling for 20 minutes, 10 minutes before the end of cooking pour vanilla and nuts crushed by a blender.
Pour the dessert hot over the jars, close hermetically. After complete cooling, store.

Now you know how to cook pear jam with slices. Everything is quite easy and fast. Bon Appetit!

As always, I am glad to all my guests!

To prepare not only tasty, but also beautiful pear jam with slices, the task is quite feasible! Of course, if you know some of the nuances. It is about them that will be discussed in my today's publication.

In this article about pear jam with slices (recipe with photo) I will show you in sequence and in detail how to achieve the desired result, as well as reveal all the secrets of getting great amber pear jam.

I hope that my culinary experience will serve as a good guide to young hostesses. I well remember how in my green years I bit by bit collected successful recipes (only by taking a sample) and tried to achieve perfection. How long has it been ...

But I think that to date, the status of a good housewife has not been canceled!

The first step is to determine the amount of ingredients. From the following, I got 2 half liter jars of jam from pears for the winter and a little more to take a sample now and immediately enjoy the result.

INGREDIENTS

Pears - 1.2 kg
Sugar sand - 1.2 kg
Purified water - 0.200 ml
Observe proportions for any quantity
HOW TO CHOOSE fruit on pear jam with slices

Oddly enough this will sound, but not every pear can produce beautiful amber jam! The selection of fruits here is of great importance. Only pears with dense pulp are suitable, one might even say slightly not ripened. But not green, have not yet reached the proper taste. Therefore, I advise you to definitely try what you buy.

And, of course, in order to obtain transparent pear jam with slices, in no way can you use soft, fully ripened or overripe specimens. Of these, it is better to cook excellent jam or jam. Which is also generally good, winter will pick it all up!

And so, we decided on the choice of source material. I bought 2 kg of pears. After processing, which remained 1.2 kg. So consider the waste when calculating. We move on.

HOW TO PREPARE JAM FROM PEAR SPACES

To begin with, the first thing you need to wash your fruit will be washed. Then, using a housekeeper’s knife, remove the skin from them, that is, clean them. And then cutting the pear into four parts, carefully cut the seeds. Then cut the quarters into slices about 3-4 ml thick.

While we are engaged in this process, water is already being heated on the stove to prepare sugar syrup. Indeed, without it, amber transparent pear jam with slices will not work.

Pour sugar in boiling water (according to the recipe), mix well and boil until sugar is completely dissolved.

You can rest assured: whether the indicated amount of sugar in the sand dissolves in such a small amount of water, just follow the recipe and everything will work out!

Sugar syrup is cooked, and we have prepared slices of pears.

We fill them in a pan in which we will cook pear jam. And then pour in boiling sugar syrup.

We leave for a while until the pears are saturated with sweetness, and the syrup is completely cool.

Then we put our future pear jam into slices on fire, slowly bring to a boil and boil for literally 5-6 minutes. Then turn off the fire and wait until the contents of the pan have completely cooled.

Raspberry jam five minutes would have been ready, but here is a different process.

When this happens, you can move on and light the fire again and boil for about the same amount of time. In such a process, our pear slices will gradually be soaked in syrup and made as if transparent. It is necessary to make 2-3 such approaches.

Then you can already begin the final stage of cooking jam. But this time, the boiling time will be about 1 hour. However, you will see for yourself how it gains amber color and becomes thicker.

Do not forget only that the jam should boil over low heat and must be stirred in the process (touching the bottom of the pan), preferably with a wooden spoon with a long handle.

Jam can be cooked from pears of different varieties. I am sincerely surprised when I read that jam needs to be cooked from a certain sort of pears. This is not true. It’s just that each time you get jam different in taste, aroma and texture. This time I have pears of hard varieties, so I propose to cook pear jam with slices.

Since we will not cook the pears intact, then the fruits will suit us different: both slightly crushed, and in some places spoiled. Well, if you got neat, dense fruits, then there will be absolutely no trouble with them.

Wash fruits. Pears cut in half lengthwise. Each half is still cut into two parts. From the obtained quarters of the pear, cut out the core. If you remove the middle from the halves of the fetus, the waste will be noticeably greater. Now cut the resulting quarters of a part of the pear into another 3-4 slices (the amount depends on how large the fruits are for you).

With such a cut, beautiful slices are obtained, and you can easily clean, cut off all unnecessary parts of the pear (seals on the peel, crease, etc.). Please note that it is not necessary to peel the fruits, otherwise during cooking instead of slices we will get a uniform pear puree at the output.

Pear sliced \u200b\u200binto slices in a container for cooking jam. It is better to use enameled, ceramic or glass containers.

Sprinkle the pears with sugar on top. Now gently shake the pan several times so that the sugar fills all the voids and envelops almost every wedge. It is better to set aside future jam for 1-2 hours so that the pears give juice.

I would also like to say about the amount of sugar used. Firstly, its amount will depend on the pear variety. If it is sweet in itself, then sugar, respectively, will need less. It is completely different to do with acidic varieties of pears.

Secondly, your personal taste preferences are important. I do not like sugary jam, so I almost never cook jam in a ratio of 1: 1 (fruit: sugar).

It’s better to cook pear jam with slices using the “five-minute” method. That is, put the pan on a slow fire, wait until it boils, boil for literally 5 minutes and set aside until it cools. Once the pan has cooled, repeat the procedure again. Usually, you have to boil jam at least 4 times until cooked.

It seems to be troublesome, but in fact, absolutely not. You can boil jam between times.

By the end of jam cooking, you need to sterilize the jars, boil the lids. Pour the jam hot over the jars, cork with lids. Do not wrap the jars, for jam this is completely unnecessary work.

Pear jam with slices turns bright, sunny, transparent. And the slices seem elastic and soft at the same time. Such aromatic homemade jam will make the winter morning truly warm!