Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the ripening time for pears, so do not miss the opportunity to prepare an appetizing dessert from these wonderful fruits.

The most useful dessert in the world should not be looked for in confectionery shops, but prepared for the winter yourself. Pear jam will become an invaluable source of vitamins for you, save you from colds and diseases, and make any tea party special.

In the preparation of a particular dish, you should adhere to certain recommendations so that the final product is as tasty as possible. So, for cooking jam, you should take those varieties of pears that differ in density, such as lemon or duchess. You can choose any other varieties, but so that the fruits are not overripe. The perfect option would be whole pears with a firm skin of late autumn varieties. Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

The next important point in how to make pear jam is the right dishes. The sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, will not stick to the bottom. It is better to stir with a wooden spatula, and remove the foam on a plate. Sterilization of cans is the main condition for long-term storage of blanks for the winter.

There are several secrets on how to make pear jam tasty and aromatic:

• The delicacy can be varied by adding various ingredients such as lemon, orange, apple, banana, mint, almond or spices.
• It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
• Pear jam burns a lot, so the whole process should be monitored.
• For easy peeling from the pear, you need to scald it with boiling water, then immediately immerse it in cold water.
• It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too rough.
• Whole slices can only be obtained under the condition of a three-stage cooking, each of which should be carried out for twenty minutes.

How to choose and prepare pears for jam

To make the jam look beautiful and tasty, you need to sort it out before cooking. The most the best fruits are considered those that have already ripened, but have not yet had time to overripe. The variety of pears, as well as their size, can be any. But still, it is best to choose juicy fruits that have a sweet aroma, then less sugar will be required for making jam. If the hostess wants to give the jam some special taste or smell, then you can add other fruits to it. It can be lemon or citric acid, almonds, oranges and other foods.

But every time cooking recipe with such ingredients will change, so you should be careful with experiments. If you add a little citric acid to the jam, then the pear jam will no longer be sugared and will have a sour taste. Before you start cooking, you need to do the following:

How much such jam needs to be cooked will depend on the variety and on the ripeness of the fruit, but most often it is about 1-1.5 hours. It is still better to cook a tasty treat in two stages, ensuring that it cools completely in between.

What kind of utensils do you need to make a pear dessert? What taste the jam will have even dishes can affectin which it is cooked. The best is aluminum or copper cookware, preferably wide. This will allow the jam not to burn or stick to the walls, and to preserve the natural honey aroma. It is still better to store the jam in jars, which must be washed well, scalded with boiling water, or thoroughly sterilized.

Usually when cooking any jam foam appears on its surface, which is removed with a special wooden spatula or spoon. To close already spilled jam in jars, it is necessary with tight lids. It is better to store it in a dark and cool place, since pear jam tends to change color and ferment.

A simple recipe for pear jam for the winter

There are many recipes for making pear jam:

1. Classic.
2. Lobules.
3. Transparent.
4. Amber.
5. Five minutes.
6. Entirely.
7. With lemon.
8. Other.

But still, always follow cooking instructions of each recipe, maintain proportions, which will help to achieve the desired result. Many housewives want to know how pear jam is prepared for the winter with a simple recipe. To cook it, you will need the following products:

The fruits are pre-sorted, peeled and cut into slices. They fold into one pan, in which they will cook, and in another saucepan it is worth making syrup: pour sugar with water and put on moderate heat. The foam is constantly removed from it, and it will be ready only when the sugar is completely dissolved. It remains to pour this syrup over the fruits and bring to a boil again, and then pour into the jars. Appetizing jam is ready!

Quick jam from pears Five minutes - lick your fingers

This versatile fruit can be prepared in any way and can be used to carry out all kinds of culinary experiments. If you think that pear jam in slices should be made by cooking for many hours, then you are wrong. A delicious delicacy can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit.

Spicy pear jam can be easily used as a liquid sauce for a meat dish.

Ingredients for the Five Minute:

• pear tree fruits - 1 kg;
• granulated sugar - 1 kg;
• water - 0.5 tbsp.

A gummy treat is made like this:

We process the fruits of the pear tree, cut into very thin slices. Cook the syrup separately: dissolve the sugar in water, remove the foam that forms on top during cooking. Put pear slices in the finished sweet mixture and cook until the consistency becomes transparent. Pour marmalade jam into pre-prepared jars, roll up.

Amber jam from hard pear slices - a recipe with a photo

Pear jam rolled up for the winter according to this recipe with a photo turns out to be very attractive in appearance. Due to three times boiling, the syrup acquires an amber color and pleasant thickness, and dense slices are qualitatively saturated with sugar and become like candied fruits. The step-by-step instructions describe in detail the process of creating a homemade treat, and the video clearly describes each action and helps to master the method of making hard pear jam in slices even for novice housewives.

Required ingredients for Amber Pear Jam Recipe

• pears - 1.5 kg
• sugar - 1.5 kg
• water - 400 ml

Step-by-step instructions on how to cook amber jam from hard pears

1. Wash the pears thoroughly, dry, remove the stalk, divide into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
2. Pour sugar into a deep saucepan, add water and lightly lather with a whisk to dissipate faster. Put on a moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
3. When the syrup becomes transparent and homogeneous, pour it over the pear slices and stir very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
4. Then return the container with the chilled semi-finished product to the stove, bring to a boil and cook for 5-6 minutes.
5. Cool again, and then repeat boiling again.
6. Cook the jam boiled for the third time for 10 to 45 minutes (depending on the desired thickness). Hot, pack in sterilized jars, close hermetically with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to the shed or cellar.

Clear Pear Jam Recipe

To make clear jam, no special products are required. Clear pear jam can be store in any cool place, even on a shelf in a kitchen cupboard or closet. The main storage condition is that there are no changes in temperature. In terms of taste, this jam is the most aromatic and delicious. It can be served as an independent dessert, which has the most beautiful look and taste, so it is perfect for tea or coffee.

To make clear jam from pear slices, you must prepare the following products in advance:

This amount of food is just enough to make 2 liters of jam. Pears are good for starters washed under running water, make sure that all fruits are firm and not overripe. The pears are cut into wedges and placed in a saucepan. Sugar is also poured there. In order for the pears to juice up, you need to leave the pear mass for several hours at room temperature. Put the saucepan with the present mass on the fire and bring to a boil.

As soon as the jam boils, the heat should be reduced and cooked this way for 10 minutes. Then turns off and left overnightto cool the mass well. In the morning, the jam is boiled again, as in the previous time, and now it is left for the whole day until the evening. In the evening, cook again and stay cool overnight. Each time, the slices will change their color, becoming darker. In the morning, simmer the mass over low heat for 50 minutes. So the mass will become thicker, and the slices will acquire a transparent color. It remains only to pour into cans and roll up.

Simple recipes on how to cook thick and sweet pear jam at home

For pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will add sugar to the delicacy, which, according to the recipe, must be taken 1/3 more than fruit.

Essential ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

1. Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
2. Fold the processed fruits into a cooking bowl, pouring a portion of sugar into each layer and leave for 8-10 hours to let the juice flow.
3. Then place the container on fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam formed on the surface.
4. Remove the basin from the heating and leave it overnight to cool well.
5. In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, tighten with tin lids, turn it over and wrap it in a thick warm cloth.
6. After a day, store in a closet or any other dry, dark and cool place.

How to cook pear jam with lemon and orange - a recipe with a photo for a multicooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a multicooker at home. For cooking, you need fruits of the most sweet variety with a dense, elastic pulp. If you take pears that are too soft, they will become limp during processing and lose their shape. The presence of citrus fruits in the composition will add a piquant sourness to the taste and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

• pears - 1 kg
• lemon - 1 piece
• orange - 1 piece
• sugar - 1.5 kg
• water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a multicooker

1. Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stalk and seeds, and chop the pulp into medium-sized slices or cubes if the fruits are dense and slightly unripe.
2. Cut the lemon and orange together with the skin into small pieces. Remove seeds from processed citrus fruits.
3. Pour water into a multicooker bowl, add half of the entire portion of sugar, set the “Stew” program on the display of the unit, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
4. When the syrup acquires a light consistency and becomes homogeneous, add the chopped pear and cook, without changing the setting programs, for 10 minutes.
5. Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
6. After the necessary time has elapsed, activate the "Stew" mode again and bring the pears soaked in syrup to a boil.
7. Pour in the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
8. Prepare the finished sweet product hot in sterilized jars, roll it up under tin lids, turn it over, wrap it up with a warm blanket and cool it well. For storage, put in a cellar or basement, avoiding direct sunlight on the banks.

How great it is in frosty winter weather to open pear jam, make tea and arrange cozy gatherings. The delicacy will brighten up the evenings, make pastries tastier and complement the festive table.

From honey fruits, tasty and aromatic preparations are obtained that are easy to make. Today I offer you simple and quick recipes for the winter awesome pear jam.

Jars with amber contents are kept in the pantry of every experienced thrifty housewife. However, not everyone knows how to make their favorite jam.

You can be sure that there is nothing difficult about it. In addition, every step is scheduled here. Even inexperienced girls can handle it. Let's get started?

Amber jam from pear slices

Quick jam made from paradise fruits has aesthetic properties. In addition to its taste, the confiture attracts with its amber-transparent color. For its preparation, ripe dense varieties are selected. A northerner pear will do.

Eat sweets with benefit - pear jam is rich in vitamins and microelements.

Ingredients:

• peeled Bere pears - 2 kg;
• glass of water;
• 1 kg of sugar.

Preparation:

Cut the peeled fruit into slices.

We begin to prepare the syrup. Pour sugar into a saucepan, which we put on medium heat, then pour in water. At first glance, it seems that there is little liquid. However, the cane product will gradually dissolve in a glass of water. When the consistency becomes transparent and boils, the syrup is ready.

Pour the pear slices with the caramelized mass and leave it until the syrup cools completely.

Then put the sweet slices on medium heat, bring to a boil and simmer for about 5-6 minutes.

We are waiting for the semi-finished jam to cool down and repeat the process again. During cooking, do not forget to stir the mass. After the second heat treatment, the fruit becomes transparent.

The jam turns out to be a little watery. If you want a thicker consistency, cool it down and repeat the procedure again.

From two kilograms of unpeeled pears, one liter of jam comes out.

At this stage, the pear dessert is ready to eat. To twist it for the winter, prepare jars and lids in advance.

The fruits are sweet in nature, so be careful with the added sugar. Its optimal ratio is 1/2 of a bulk product per 1 part of pears.

Thick pear jam with lemon for the winter: a simple recipe

This recipe will help you learn how to cook thick pear jam from small homemade fruits. The most difficult thing to prepare is to clean the fillings. Otherwise, the process will not take much effort.

Ingredients:

• 1.8 kg of granulated sugar;
• 3 kg of homemade pears;
• 400 ml of water;
• one lemon.

Preparation:

1. Peel the fruit, cut out the core.
2. Grind the fruit into slices.
3. Cut the lemon into slices, then divide each slice into 4 parts.
4. Cooking syrup. Fill the sugar with water and simmer it over medium heat until the mass becomes transparent.
5. After the syrup boils, pour pear and lemon slices with it. Then we wait for the caramel to cool down.
6. We put the fruit and sugar mass on the stove. We bring it to a boil, but do not boil it. We cook on a slow mode, do not forget to stir periodically.
7. We set aside the saucepan, cool. Then we set it to boil again until it starts to boil. In total, we make four such brews - each one takes about half an hour.
8. We pre-sterilize jars and lids. Pour the finished jam into containers, twist and remove until winter.

Leave some jam in the fridge - it's ready to eat.

Pear jam with orange through a meat grinder

Since the orange is a tart fruit, it is recommended to use dessert varieties. For example, the Dul pear has a sweet and aromatic pulp, which is ideal for processing. Pear jam with citrus will help with colds. It is also recommended to use it for preventive purposes.

To enjoy a flavorful treat in winter, take the following ingredients:

• pears - 3 kg;
• orange - 1.5 kg;
• sugar - 2 kg.

1. We twist the fruit through a meat grinder.
2. Add sugar to the puree and leave it overnight.
3. In the morning, we begin to cook the sweet mass over low heat.
4. Bring it to a boil and turn off the stove.
5. Pour the finished jam into sterilized jars.
6. We turn the containers over with the lid down, wrap them with a towel and leave the blanks in this position for a day.
7. The result is a thick, aromatic and tasty jam of dark amber color.

Don't be afraid to experiment. Try adding a variety of herbs as you cook. Jam with cinnamon, ginger, anise and other spices fascinates with a pleasant aroma and unusual taste.

Jam recipe for a 3-liter jar

For a 3-liter jar, we need at least 3 kg of pears already peeled. Usually the jam is poured into small jars so that after opening the container they can eat it before it starts to deteriorate.

However, for a large family, especially where the pastry chef lives, this amount of jam will not last long.

Ingredients:

• slightly unripe pears - 3.5 kg;
• 2 tbsp. l. lemon juice;
• 3 kg of sugar;
• water - 400 ml.

Cut the washed amber fillings into slices. We leave the peel, it contains a lot of vitamins.

Put the pieces in a saucepan and fill them with water so that it covers the contents.

Pour in lemon juice.

We put the pan on the fire and cook the pears for 10 minutes. Then we filter them.

We leave the water. Mix it with sugar and prepare the syrup on a slow setting. Stir vigorously until the granulated sugar is completely dissolved.

When the syrup boils, boil it for another 20 minutes.

Then we send the slices to the pan. We handle the pears carefully so that the slices do not fall apart.

After boiling, wait 7 minutes, then turn off the stove. Leave the semi-finished jam for 4-6 hours. This will allow the pears to soak well in the syrup.

We repeat the process 3-4 times. The more cooking steps, the thicker the consistency.

Pour the finished jam into a pre-processed jar, roll it up with a lid and turn the container upside down.

For jam in slices, choose hard pears. Soft flesh will quickly dissolve.

Read on the Valley of the Positive website:

Pear jam for the winter "Pyatiminutka"

This pear delicacy is cooked for only 5 minutes. The result is amazing - a delicious, thick, beautifully colored confiture with fruit slices. If you do not know which variety is better to take, try making wild wild pear jam. This is a very common type of filling in the preparation of jams.

Ingredients:

• pears - 5 kg;
• sugar - 1.5 kg;
• citric acid - 2 tsp

We cut the washed pears in a convenient way. We do not peel the peel.

Fill the pieces with sugar. Then we smooth it over the surface so that the fruit is not visible. We leave at least overnight. Thus, the fruit will release juice.

In the morning, mix the slices and put them on fire. We do not add water, its own liquid has developed.

Bring the mass to a boil and boil for 2 minutes.

Cool and insist for 10 hours. We do this so that all the pieces are soaked in syrup, become transparent and do not fall apart.

We put the jam on the fire again.

When the syrup boils, add 2 tsp. citric acid and cook for 3 minutes.

In total, the jam was cooked for only 5 minutes. Two minutes for the first time and 3 minutes for the second boil.

Pour jam into jars (do not sterilize them). It is enough to pour boiling water over the containers. It is recommended to boil the lids for 5 minutes.

Lemon extract allows sweet preparations to last longer. The additive does not affect the taste.

Whole pear jam with tails in sugar syrup

Whole fruit jam attracts with its unusual appearance. The advantage of this cooking method is that whole pears retain more of their beneficial properties. It doesn't matter if you make jam from green or yellow fruits. In any case, it will turn out sweet and aromatic.

If your family loves pies with jam and cakes, then you probably already have a recipe for pear jam with lemon for the winter in your notebook. It is no secret that pear jam with lemon can be made so thick that its syrup will resemble honey in its consistency. And do not be alarmed by the presence of water in the ingredients of this conservation. It is the water that will make the syrup viscous and homogeneous, and will also help the sugar dissolve faster.
Remember what jam is, as it can be stored both in the form for the winter, and simply in a jar with a plastic lid. But at the same time, you still need to prepare and sterilize the dishes.

Ingredients for pear jam with lemon:

• Pears - 1 kg.;
• Sugar - 1 kg.;
• Vanillin - 1/3 tsp;
• Table water - 200 ml.;
• Lemon - 1/2 fruit or citric acid (1/2 teaspoon).

How to make pear jam slices:

1. For this dessert, it is not necessary to peel the pears from the skin, but remove the seeds. So, we remove the core, the tail and the place of flowering. Cut the pear itself into thin appetizing slices. Place the slices in a non-enameled dish.

2. Now pour water into the bottom of the pan. So when cooking pear jam, the slices of fruit will soften from the evaporation of water and begin to let juice.

3. Pour all the sugar on top and put it on fire. At first, just smooth the sugar over the surface. Wait for the water to boil and mix the pear jam in lemon-free wedges for the first time. You will see that in hot water the sugar will begin to melt instantly and a liquid, transparent syrup will form. It will not yet have the color or taste of pears. Therefore, boil the jam for 20 minutes and set aside to cool.
You will see that the pear slices in the jam are still white as if fresh. Wait for the jam to cool completely. Put the saucepan back on the stove, bring the pear wedges in syrup to a boil and simmer for another 15 minutes over low heat.

4. Remove the zest from the lemon using a special grater. It should be a full tablespoon. Squeeze lemon juice in about the same amount for this amount of pears. You can also use citric acid if you accidentally forgot to buy lemon, but then the taste will not be so exotic. Lemon juice will add sourness, and the zest will add a delicious aroma.

5. Now it's almost the end. When the pear jam cools down the second time, the fruit slices will become transparent and the syrup will be amber in color. Using the old principle, bring the mixture to a boil and add lemon juice and lemon zest. Stir with a spoon and simmer for another 12 minutes.

We have already described how to sterilize jars in the article for the winter. Also in sterile jars, set up delicious pear jam with lemon with amber slices. Tomorrow, when the jars are cold, you will see how thick the contents are. Enjoy your meal!

How to make pear jam: a classic recipe, pear jam with lingonberries, lemon, grapes and poppy seeds from the site magazine

Pear jam is one of the most delicious preparations for the winter. There are a lot of recipes for this aromatic delicacy: pear jam, pear jam, whole fruit jam, pear confiture ... from different varieties of pears, with the addition of fruits, berries, spices and wine. You can put peaches, bananas, melons, pineapples, cranberries, currants, lingonberries in pear jam. For spices, cinnamon, lemon zest, cinnamon, mint, anise, cardamom and rosemary are ideal. For piquancy, you can use turmeric, chili peppers, ginger, lavender and saffron. But vanilla goes especially well with sweet pears. It should also be said that ripe fruits of autumn varieties with dense pulp are more suitable for making pear jam.

Pear jam: recipes

Recipe 1.

You will need: 2 kg of sugar, 2 kg of pears with tight pulp, 3 glasses of water.

Cut off the skin from carefully washed pears, remove the seeds and cut into cubes about 1 cm thick. Pour the water into a saucepan, let it boil and put the fruit slices in boiling water. When the water boils again, reduce the heat, blanch the pears for 15 minutes, then remove the pan from the stove, carefully pour the water into a thick-walled saucepan in which you will cook the jam, and cool the fruit pieces by pouring cold water over them. Pour sugar into the pear broth, put the pan on the fire, let the water boil, remove the foam, then put the pear slices in the hot syrup and leave at room temperature until cool. After 3-4 hours, put the saucepan on the fire again, and when its contents boil, cook for 10 minutes, stirring gently. Then cool the pears again and boil again for 10 minutes. Such "approaches" need to be done in total 4-5, until the jam is cooked. This can be determined by its appearance: the pear slices should become translucent. Put the finished delicacy in sterile jars and roll up.

Recipe 2.

You will need: 2 kg of pears, 2 glasses of water, 2 medium lemons, 2.4 kg of sugar.

Pear jam will acquire a refreshing citrus aroma and a pleasant slight sourness when adding citrus fruits - lemon, orange or lime. We will learn how to make pear and lemon jam. Wash the lemon thoroughly. Cut clean pears, peeled from seeds and peels, into large slices. Put the water on the fire, let it boil, put the lemons cut into circles and peeled from seeds in it. Simmer for 3 minutes. Strain the resulting citrus broth, put it on the stove again, add sugar and prepare the syrup. While hot, pour over the pears and let sit for 2 hours. Cook the jam over low heat, periodically skimming off the foam. The jam is done when the pear slices are clear and the syrup thickens slightly. Place it in prepared jars and seal with sterile lids.

Recipe 3.

You will need: 500 g of light grapes, 1.5 kg of pears, 200 ml of dry white wine, 150-250 g of sugar (depending on the sweetness of the fruit), 1 coffee spoon of cinnamon, 1 sprig of lavender.

Cut the peel from clean pears, remove the core, and cut the flesh into wedges. Mix sugar with wine, let it boil and stir until sugar dissolves. Now you can add fruits and cinnamon. Boil pears in a sling for no more than 15 minutes over low heat. When the jam has cooled down (after about 3 hours), put the saucepan on the fire again, bring its contents to a boil, put a sprig of lavender (you can wrap it in a piece of gauze and tie it with a thread so that it will be convenient to get out of the syrup later) and cook for 5 minutes. And the next is the third approach, which is also the final one. When the jam has completely cooled down (it is advisable to wait 3-4 hours), remove the lavender from it, bring to a boil and pack in sterile jars. Pear jam can also be cooked in a slow cooker.

Recipe 4.

You will need: 2.8 kg of hard pears, 2 kg of sugar, zest and juice of 2 lemons, 1.5 kg of lingonberries.

Rinse the lingonberries and fold them onto a sieve. From clean, peeled pears, cut out the middle so that the tails remain intact. Do not throw away pear peels. Cut the pulp into slices. Cut the zest of the lemons, squeeze the juice, sprinkle the pears with them, put in a large deep bowl or vat, cover with plastic foil and let them "rest" b. Put lemon zest, pear peelings and lingonberries in another saucepan, pour 600 ml of water, and when it boils, reduce heat, cover the dishes with a lid and cook, stirring regularly, for no more than 20 minutes. It is necessary for the lingonberry to turn into gruel. Cool the resulting mass, pass through a fine sieve, transfer to a bowl with pears, add sugar and place on the stove. Stir until the sugar is completely melted. Cook for 30-40 minutes, skimming off the foam, until the jam thickens. Pour the finished jam into sterilized jars and seal hermetically.

Recipe 5.

You will need: 2 kg of soft ripe (maybe even a little overripe) pears, 3 boxes of cardamom, 4 large lemons, 2 kg of sugar.

Remove the seeds from the cardamom pods. Rinse the lemons, dry and remove the zest from them. Wash the pears, peel the seeds, remove the skin (if the fruit is too soft and cannot be peeled, cook directly with the skin), cut into small slices and place in a thick-walled saucepan in layers, alternating with sugar. Cook the fruit over medium heat, and when the sugar is completely dissolved, reduce the heat and simmer for about half an hour (until the pear is soft). When the jam has cooled, turn it into puree using a blender, then rub through a fine sieve, put back in the saucepan, add zest and lemon juice. After boiling, cook the jam over low heat, stirring continuously for about 4 minutes, add the cardamom seeds (discard the capsules), boil for another minute and remove from heat. Pour hot jam into sterile jars and roll up.

Recipe 6.

You will need: 2.4 kg of sugar, 4 kg of pears (you can take wild pears - wild ones), 1/3 of a coffee spoon of citric acid, 3 cloves buds, 800 ml of water.

Wild pear jam turns out to be very tasty, with a pleasant sourness and piquant aroma thanks to cloves and citric acid. And also small pears look very beautiful in a glass jar. Wash the wild birds, prick in several places with a needle and put in a thick-walled saucepan. In a separate bowl, boil the syrup from water and sugar, pour over the fruit and let stand. When the fruit mass has cooled, place the saucepan on low heat and cook the game for 10 minutes. When the jam is completely cool, boil it again for 10 minutes, and do this several times. Add citric acid and cloves at the very end. Put the finished jam in a sterile glass container and seal for the winter.

Recipe 7. Pear jam with poppy seeds

You will need: 4 tablespoons of light liquid honey, 2 kg of pears, 2 teaspoons of poppy seeds, 5 boxes of cardamom, vanilla on the tip of a knife.

Remove the seeds from the boxes of cardamom, crush them in a mortar. Wash the pears, peel and peel, put in a thick-walled saucepan, add honey, chopped cardamom seeds to the fruit, put the pan on low heat and cook, stirring constantly, for about a third of an hour (cooking time depends on the pear variety; it is important that all juice). The jam is ready when a drop of it does not spread on a cool saucer. At the very end of cooking, add vanilla, add poppy seeds and boil for a couple more minutes. Poppy seeds can be substituted with sesame seeds or chopped nuts. Walnuts and almonds go especially well with pears. Pour the finished jam into sterilized jars.

Amber pieces of juicy fruit soaked in aromatic spices in translucent syrup look so elegant on the tea table! And the taste of this dessert is simply divine: bright, rich, honey-sweet. It can be added to porridge, used as a pie filling, or simply served with tea. Prepare pear jam at home, let it bring a piece of summer to your home in the cold snowy winter. Enjoy your cooking and delicious tea!

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Few housewives do not like pear jam. Moreover, for sure, each of us knows how to make pear jam. We will share with you the best pear jam recipes.

Most likely this will be a classic jam recipe. This beautiful, aromatic, sweet mass is capable of captivating anyone with its unforgettable taste. Pear jam is ideal for both simple tea drinking and pie filling.
It is known that the pear is the most nutritious fruit, which is also low in calories. In the process of heat treatment, the pear does not lose its useful properties, and therefore, in the form of jam, it will become a wonderful, valuable winter reserve.
Pear fruits are rich in vitamins A, which regulates the liver and vision.
Vitamin C strengthens blood vessels and improves immunity.
Vitamins B and PP have a beneficial effect on the functioning of the human immune system. Renew cells and rejuvenate the body as a whole.
The low sugar content in the pear and the presence of fructose in it makes this fruit an integral part of the diet of diabetics.
Pear contains trace elements such as pectin, sulfur, zinc, cobalt, iron and much more. Pectin helps to regulate the digestive tract, and iron restores normal hemoglobin levels in the blood.
Potassium in pears has a beneficial effect on the work of the cardiovascular system.
Regular consumption of pears is indicated for overweight people.
For all its positive properties, the pear also has contraindications: it is not recommended to use it raw for those people who suffer from stomach ulcers. However, they can also use the pear in the form of compotes, dried fruits and jam.
And today we will open you some unusual recipes for making pear jam.

How to prepare pears for jam

For cooking jam, as a rule, it is recommended to take those pear varieties, the pulp of which is quite dense. Most often they use lemon or duchess. But you can use any other pear, as long as it is not overripe. For jam, you need to collect whole fruits with an elastic skin.
Some experienced housewives recommend taking late autumn varieties of pears for jam.
It is worth saying that you can choose for yourself the period of harvesting the pear and its variety. Fortunately, the ripening period of this fruit is quite long, so there is room for imagination in full.
Wash the pears thoroughly, remove the core and stalks, and cut into cubes or slices of the desired size. All dark spots and rotten spots on the surface of the pear must be cut off.

Dishes in which pear jam is cooked

It is best to cook pear jam in a copper or aluminum bowl. In such a container, honey pear jam will not stick or burn.
Pear jam jars must be thoroughly washed and scalded with boiling water. Can be sterilized over steam or heated in a microwave oven.
To make pear jam, you will need a wooden spatula and a skimmer.

Tips from experienced housewives on how to cook pear jam

The taste of pear jam can be varied by adding various ingredients in the form of spices or other fruits and berries to it.
It is best to pick fruits for making jam on a sunny day, when the pears are saturated with the energy of the sun and reveal their aroma to the maximum.
When making pear jam, you need to closely monitor the process. Pear jam loves to burn very much.
If the peel of the pear turns out to be too dense, then it is better to cut it off. Otherwise, the jam will turn out to be rough.
If you want the pear slices to remain intact in your jam, then it is better to cook it in three stages of 20 minutes each, instead of one hour long.

Classic pear jam recipe

This simple recipe for making pear jam is known to almost every housewife. However, you can bypass the reusable boiling steps in it and cook the treat in one go. This jam will become a favorite among your household due to its summer aroma and honey consistency.
Ingredients:
Pear - 2 kg.,
Sugar - 2.4 kg.,
Water - 2 tbsp.
How to make pear jam:
Prepare pear fruits, cut and put in a bowl for making jam.
Pour sugar there and smooth it over the surface of the fruit pieces. It is good to prick the pear with a fork in many places. Leave for two to three hours until the juice appears.
It may happen that the pear variety is not very juicy. In this case, it is recommended to add water to the fruit in the specified amount. Now we put the basin on the stove and bring the jam to a boil.
Reduce heat and simmer the sweet mass for an hour, stirring occasionally. Pour hot jam into jars and close tightly with lids. The jam is ready! Bon appetit and happy winter!

Pear and lemon jam recipe

If you add fresh lemon to pear jam, then the delicacy will acquire a light citrus taste and aroma. And the color of such a jam will look like a bright sunny day. You will love this delicacy!
Ingredients:
Pear - 2 kg.,
Lemon - 3 pcs.,
Sugar - 2.5 kg.
How to make pear and lemon jam:
Rinse the pear fruits thoroughly, remove the core, stalks and dark spots on the peel. Cut the pear into either a large cube or a wedge, and put it in a container for making jam.
We pass the lemon through a meat grinder along with the peel and send it there. We cover the whole fruit mixture with sugar and leave for at least three hours. It is advisable to stab the pear with a fork in several places, so that it starts up the juice faster.
Once the sugar is well saturated with juice, you can stir the mixture and put the jam on the stove. Bring the jam to a boil and simmer for about an hour. Be sure to stir the jam and remove the fragrant foam from it.
Pour hot jam into hot prepared jars and close tightly with lids. We remove the cans under a fur coat until it cools completely. The fragrant jam is ready. Bon appetit and happy winter days!

Pear Almond Jam Recipe

It will be interesting if vanilla and almonds are added to the pear jam. The taste of this jam is unusual and very attractive. This delicacy will serve as an excellent dessert for winter tea drinking.
Ingredients:
Pears - 2 kg.,
Sugar - 2 kg.,
Vanilla - 0.5 teaspoon
Almonds - 100 gr.,
Water - 1.5 liters.
How to make pear jam with almonds:
The pear must be prepared, cored and cut into slices.
In a container for cooking jam, it is necessary to boil water and lower the prepared pear into it. Boil for about three minutes. Then you need to drain the water into a separate container and, adding all the sugar there, cook the syrup.
Pour pieces of pears with ready-made sweet syrup and leave them in this form for three to four hours.
After this time, put the jam on the fire and bring to a boil. Reducing the heat, simmer the jam for about 10 minutes. Now we insist it again for about four hours.
Next time, cook the jam for 20 minutes and 10 minutes before the end of cooking, pour vanilla and almonds chopped in a blender into the jam.
Pour the jam hot into jars and roll up the lids. It is necessary to wrap the workpiece until it cools completely. An interesting jam in the winter is ready. Good appetite!

Pear and apple jam with mint

And in this recipe, we suggest you combine pears and apples, and add a little mint to them. You will see that you cannot drag your household members by the ears from such a dessert. The aroma of this jam will also attract guests to your home.
Ingredients:
Pears - 1 kg.,
Apples - 1 kg.,
Sugar - 2 kg.,
Citric acid - 1 tsp
Fresh mint - 2-3 sprigs.
How to make pear mint jam:
Rinse apples and pears thoroughly and remove stalks, cores and rotten areas. Cut the fruits into cubes or slices and put them in a container for making jam.
Fill the fruits with sugar and, after putting a good fork in many places, set them aside for the night.
During this time, the workpiece should start up the juice and dissolve the sugar in it. If this does not happen due to the dryness of the fruit, then you can add a little water to the fruit. Mix the mass and put on fire.
Bring the jam to a boil, then cook over low heat, stirring constantly. We will cook the jam for an hour and a half. 20 minutes before readiness, dip citric acid into the jam and mix thoroughly. You also need to put washed mint sprigs there, but do not let them drown in the jam. They will need to be removed before pouring the jam into the jars.
So, take out the boiled mint from the jam and pour it into hot dry jars. Close tightly with lids and put it under a fur coat until it cools completely.
The jam is ready for the winter. Good mood and good health to you!

Pear Jam with Orange Recipe

And in this recipe, we suggest you use fresh orange as an additive to the main pear flavor. The jam will turn out beautiful, thick and very, very aromatic and tasty.
Ingredients:
Pear - 2 kg.,
Orange - 3 pcs.,
Sugar - 2.2 kg.
How to make pear orange jam:
Wash pears, peel and cut into slices or cubes. We spread the prepared fruits in a container for making jam.
Peel and seed the orange, cut into cubes and send to pear slices.
Cover the entire fruit mass with a layer of sugar and stick it well with a fork. We leave the workpiece in this state for the whole night. The fruit should be juiced abundantly. If suddenly the pear turns out to be dry and does not give abundant juice, then you can add one or two glasses of water to the container with fruits.
We put the jam on the fire and, bringing it to a boil, cook over low heat for an hour and a half. Do not forget to constantly stir the jam and skim it off. Pour the finished delicacy into hot dry jars and close them tightly with lids. A fragrant preparation for the winter is ready. Bon appetit and good health!
How to make pear jam, Violetta Londareva told.