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 pastry shops, but prepared for the winter on your own. 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 dish, you should adhere to certain recommendations so that the final product turns out to be 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, almonds 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 of the peel 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 beautiful in appearance and tasty, they must be sorted 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 has a desire 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 recipe for cooking 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 affect in 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 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 sterilized thoroughly.

Usually when cooking any jam foam appears on its surface, which is removed with a special wooden spatula or spoon. To close the already poured 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 cooking 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 achieve the desired result. Many housewives want to know how to prepare pear jam 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 preparing 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 fruit and bring it to a boil again, and then pour it into the jars. Appetizing jam is ready!

Quick jam from pears Five minutes - you will 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 mistaken. 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 foam with a whisk to dissipate faster. Put on a moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
3. When the syrup becomes transparent and homogeneous, pour it over the pear slices and stir very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
4. Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
5. Cool again, and then repeat boiling again.
6. Cook the jam boiled for the third time for 10 to 45 minutes (depending on the desired thickness). Hot, pack in sterilized jars, close hermetically with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to the barn 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 cabinet 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. For starters, pears are good 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 overnight to 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, cook 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 banks 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 for the mass to release the juice.
3. Then place the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam formed on the surface.
4. Remove the basin from the heating and leave it overnight to cool well.
5. In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, tighten with tin lids, turn it over and wrap it in a thick warm cloth.
6. After a day, put it in a closet or any other dry, dark and cool place for storage.

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

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

Essential Ingredients for Pear Jam with Oranges and Lemons

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

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

1. Wash fruits and citrus fruits thoroughly in running water and pat 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 settings, for 10 minutes.
5. Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
6. After the required time has elapsed, activate the "Stew" mode again and bring the pears soaked in syrup to a boil.
7. Pour in the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
8. Prepare the finished sweet product hot in sterilized jars, roll it up under tin lids, turn it over, wrap it up with a warm blanket and cool it well. For storage, put in a cellar or basement, avoiding direct sunlight on the banks.

Cooking process:

We cut ripe beautiful pears into a deep container. Then we weigh the resulting number of slices. I got exactly 4 kg.

In a large aluminum bowl (in which I subsequently cooked the jam) I prepared the syrup

We put all the sugar in a bowl or saucepan and add water on top, trying to get on the entire surface of the sugar. We put sugar on low heat and bring to obtain syrup. The sugar should dissolve.

When the sugar syrup becomes homogeneous, add the chopped pear wedges to it. Gently mix the pears with a spatula.

At this time, all the slices are enveloped in this sweet syrup and slightly caramelized.

When the pear jam has boiled, you need to make the fire medium so that our slices do not fall apart. Cook the pears after boiling for 1 hour, turn off the heat. Then let the jam cool in the same container.

The next day, we again put the pear jam to boil for 30-40 minutes.

At this time, we will prepare the jars and lids by sterilizing them.

When the jam is cooked, we carefully begin to lay it hot in jars.

We roll up the lids, screw or turnkey, and let it cool, wrapping it in a blanket. Such pear jam is very well stored in an apartment in a kitchen cabinet, in a cellar or in a garage.

On a cold winter evening, pear dessert will be a great addition to a cup of hot tea. Also, pear jam can be used to make open and closed pies with filling, pies.

Bon appetit, our delicious recipe notebook wishes you.

The recipe takes part in homemade preparations and is waiting for your vote!

In the summer-autumn season, a variety of fruits and vegetables regularly appear on our table. Indeed, it is difficult to overestimate the benefits of fresh fruits for the human body, because it is from them that we get a significant part of all nutrients and vitamins. However, even in winter, you really want to enjoy delicious apples, pears, plums - at least in the form of jam or jam. So during the harvesting season, the hostesses try to fill the pantry shelves with jars of various fruit and berry delicacies in order to provide the family with tasty and affordable desserts for tea until next summer. Today we will learn how to cook aromatic pear jam, recipes of which with step-by-step pictures and videos are presented in our culinary "piggy bank". As a rule, for cooking transparent pear jam "slices" use the fruits of autumn varieties, which are more juicy and firm in consistency. With our simple recipes, each housewife can easily prepare a thick amber "five-minute" jam for the winter without sterilization, as well as an original delicacy from whole pears. In addition, lemon, orange, poppy or cinnamon are added during cooking to enhance the flavor of the pear dessert. Taking a few spoons of pear jam daily in food, you can not only make up for the deficiency of vitamins, but also provide prevention from colds. So, we write down the recipes and go for pears!

Aromatic pear jam for the winter - a simple recipe without sterilization with citric acid, step by step with a photo

The pear is rightfully called the "queen of gardens" - juicy, beautiful golden color and very appetizing. The fruit contains mineral, nitrogenous and tannins, as well as vitamins B, C, P. In addition, the pear is extremely rich in folic acid - even in black currant, the level of the main "female" vitamin B9 is much lower. By following our simple recipe with a photo step by step, you can easily prepare aromatic pear jam for the winter, and citric acid and vanillin will add an exquisite spicy touch to the dessert. When cooking such a delicious pear jam, you can do without sterilizing the finished product - it is enough to properly process the cans for preservation.

Required ingredients for preparing aromatic pear jam for the winter without sterilization:

• pears - 1 kg
• citric acid - ¼ tsp
• vanilla to taste

We cook syrup from:

• sugar - 1 kg
• water in which pears were cooked - 2 cups

Step-by-step instructions for a simple recipe for pear jam with citric acid, without sterilization:

Amber jam from pear slices - a recipe in a slow cooker, with a photo

In the season of harvesting for each housewife there comes a "hot" time - to have time to cover by efforts as many gifts of nature as possible! Many people habitually associate home canning of fruits and vegetables with pots of boiling water, dozens of glass jars and kilograms of "raw materials" for processing into marinades, pickles and preserves. However, thanks to smart kitchen technology, much of the laborious winter harvesting process can be simplified. So, we propose to cook delicious amber pear jam in slices for the winter - according to the recipe with a photo for a multicooker. Of course, it will take time to make such pear jam - but the result will be worth it!

Ingredients for a recipe for amber jam with pear slices in a slow cooker:

• pears - 1 kg
• sugar - 600 - 800 gr.
• lemon - 1 pc.

Harvesting for the winter amber pear jam in slices, according to the recipe with a photo:

1. Wash the fruits in running water, clean them from the inside and cut them into medium-sized cubes. You do not need to cut off the peel, since the shell of pears is quite soft and will not affect the taste of the finished jam.
2. Place the sliced ​​fruit in a multicooker bowl and cover it with sugar - the amount of the ingredient depends on the type of pear and the personal preferences of the pastry chef. Now we turn on the "Stew" mode for about 1 hour, so that under the influence of sugar, the fruits let juice.
3. After the beep, leave the pear jam to cool - for about 2 hours. Then we proceed to boiling the product.
4. To begin with, set the "Cooking" program for 15 minutes, and wait until the end of cooking. When the jam has cooled down, we repeat the cooking procedure again for a similar time. In total, you need to boil three times, alternating with complete cooling. During cooking, the lid of the multicooker should be slightly open so that the jam does not boil away.
5. Squeeze the juice from the lemon and add a couple of spoons to the cooled pear jam. If you wish, you can add a spicy lemon note to the delicacy - in the form of crushed citrus pulp. We set the "Steam cooking" mode (for 15 minutes) and boil again. Leave the jam to cool at room temperature for a couple of hours.
6. At the end, we turn on the steam cooking mode again and after a quarter of an hour we get the finished product, ready for packaging in sterilized jars. We roll them up with clean lids and, after cooling down under a warm blanket, we remove the jars of pear jam into the pantry or cellar. Opening a jar of such a delicacy in winter, you will enjoy the unique aroma - and the taste of pear jam is simply incomparable!

Simple pear jam - a recipe for the winter with an orange, photo

During the ripening period of pears, you can prepare several jars of delicious fragrant jam for the winter. So, to get a delicacy in the form of mashed potatoes, it is best to use soft juicy pears, and from the fruits of winter hard varieties you get excellent jam "slices". Today we will study a simple recipe with a photo of pear jam for the winter - with an orange. Such an original combination will give the finished product an unusual delicate taste and delicate citrus aroma. Adhering to the recipe, even a novice pastry chef can handle the preparation of pear jam - everything is very simple and delicious!

The list of ingredients for the recipe for jam with pears and oranges for the winter:

• pears - 2 kg
• sugar - 1 kg
• water - 1 glass
• orange - 2 pcs.

The procedure for preparing orange and pear jam for the winter:

1. We sort out the ripe fruits of the pear, wash and, after removing the core, cut into pieces directly with the peel. Fall asleep with sugar and leave for about 3 - 5 hours - until juicing.
2. When the pear slices are properly saturated with sugar, put the pan on the fire, add water to the fruit and bring to a boil. Cook for 10 minutes.
3. Remove and let the jam cool. Then, in the same way, we boil the mass 2 more times - after each call, we leave it to cool completely. During the third cooking, add oranges, peeled and minced. We boil everything together for 15 minutes.
4. At this time, we are sterilizing 0.5 liter cans and metal lids. Put hot jam with pears and oranges in clean jars, roll up and turn upside down. We wrap the preservation with a towel or blanket, and after a day the cooled delicacy is ready to take its place on the pantry shelf. Orange will give the jam not only a beautiful sunny orange color, but also an amazing aroma. Enjoy your tea in winter!

Transparent jam from hard pears with cinnamon slices for the winter - a recipe with a photo

For the preparation of pear jam for the winter, various spices are successfully used, giving the taste of the finished product sophistication and delicate aroma. We bring to your attention a simple recipe with a photo of transparent pear jam with cinnamon slices - an excellent dessert for tea or an addition to pancakes, pancakes, cottage cheese casserole. Alternatively, instead of cinnamon, you can add star anise, cloves, or another favorite spice to pear jam. We are sure that from this the taste and aroma of the delicacy will acquire new interesting shades - successful experiments!

List of ingredients for making clear jam with hard pears and cinnamon for winter:

• pears (summer or autumn varieties) - 2 kg
• sugar - 2 kg
• cinnamon sticks - 2 pcs. (or 1 teaspoon ground)

Step-by-step description of the recipe for clear pear jam with cinnamon wedges:

1. Wash the pears and dry them on a paper towel. We cut each fruit into two parts, remove the core with seeds, and then chop it into medium-sized slices.
2. We send pieces of fruit to a saucepan with a thick bottom and cover with sugar. Now you need to leave the chopped fruits so that the juice stands out - an important stage in the preparation of the jam. This will take several hours, depending on the juiciness of the fruit.
3. We put a saucepan with pears on fire, add cinnamon and cook over low heat for about 35 minutes - without a lid. Do not forget to regularly remove the foam.
4. Turn off the heat and wait for the pear jam to cool completely. Then we boil again for 35 minutes, removing the cinnamon sticks 10 minutes before the end of cooking.
5. Put hot pear jam in clean sterilized jars and roll up the lids. When the delicacy has completely cooled down, we put the cans into the pantry or the cellar. Try it, delicious!

Delicious pear jam with poppy seeds - a step-by-step recipe with pictures of winter preparation

In search of original recipes for jam, jam or jam, many housewives literally "register" on culinary sites or thematic forums. However, in our selection you can always find an interesting preservation option - take at least pear jam with poppy seeds. With the help of step-by-step instructions with pictures, everyone will be able to cook a couple of jars of fragrant pear jam "speckled". We are sure your guests will be delighted with such a creative delicacy!

We stock up on ingredients for a delicious jam with pears and poppy seeds:

• sweet pears - 1 kg
• sugar - 300 - 400 gr.
• citric acid - 1 tsp.
• poppy seeds - ½ cup

Cooking pear jam with poppy seeds for the winter according to the recipe:

1. We remove the washed pears from the core and, if necessary, remove the peel (if very dense). Cut into medium-sized cubes and cover with sugar in a bowl or saucepan, not forgetting to add citric acid. The amount of sugar is regulated based on personal taste and the variety of selected pears - less sand is required for juicy fruits, and green or unripe fruits need to be "sugared" more thoroughly. To evenly distribute the sugar, mix the contents of the pan thoroughly and leave for 2 - 3 hours.
2. When the pieces of pears generously "share" the juice, put the container on low heat and cook for 15 - 20 minutes. We “meet” the appearance of foam with a wooden spatula, carefully removing the white “cap” from the surface.
3. We measure "by eye" half of the jam and pour into a separate bowl, where we grind with a submersible blender in puree. We return the grated mass back to the pan and bring to a boil.
4. While the delicacy is being cooked, pour the poppy into a frying pan and dry it over moderate heat for about 2 - 3 minutes. Pour into boiled jam, mix and cook for 5 - 10 minutes.
5. We fill sterilized jars with hot poppy and pear jam, roll up and leave to cool under the blanket. Surprise households and guests with such a "speckled" fruit dessert - just a sight for sore eyes!

Whole healthy pear jam - recipe- "five minutes" on video

Whole pears filled with clear amber syrup look very nice in jars. Prepare a healthy "five-minute" jam from whole pears - according to our recipe in the video, it's as easy as shelling pears!

How to cook thick pear jam from green fruits - video recipe

Green Fruit Pear Jam is simple and very quick - you only need 3 hours to make the treat. How to cook a thick "green" jam with pears? Watch the detailed recipe video!

Pear jam - recipe with lemon, with photo and video

Lemon gives pear jam a tart sour note and a fresh citrus aroma. Using our recipe with photos and videos, you will make delicate aromatic pear jam with lemon.

How to cook pear jam for the winter? The recipe for this delicious amber delicacy can be chosen according to your taste - from fruits whole and cut into slices, transparent and rich, thick, with lemon, oranges, cinnamon, poppy seeds. Following our simple step-by-step recipes with photos (pictures) and videos, each housewife can easily prepare aromatic pear jam in a slow cooker and in the usual way without sterilization. Choosing a quick recipe for "five-minute" jam, you will save time spent in the kitchen - this option will appeal to busy ladies. Successful pear blanks!

Pear jam, a recipe for which can be found in every family, is appreciated for its aroma and taste. Both adults and children are happy to eat this juicy fruit treat in winter. Housewives who love to experiment add various spices, lemons, oranges and even nuts to pears. Depending on the resulting set of ingredients, the taste of the jam takes on a new hue, sometimes quite unexpected. Below are several recipes for this fragrant delicacy.

Pear jam (classic recipe): ingredients

The unadulterated version of the treat is most often made with the preservation of whole fruit pieces. Pear jam in slices, the recipe for which is described below, is best made from hard fruits. Soft fruits can lose their shape: they can be left for jam. In this case, you should not take pears that are not ripe, since they have a less pronounced taste and aroma.

Recipes often ask to peel pears. It is convenient to do this after blanching. Whole fruits are first immersed in boiling water for a few seconds, and then in ice water. After this procedure, the skin is very easy to remove.

The amount of sugar varies depending on the sweetness of the fruit. As a rule, take from 0.5 to 1.5 kg per kilogram of pears. If the jam is supposed to be stored in a refrigerator or basement, then the amount of sugar can be reduced to the specified minimum. In order for the workpiece not to disappear at room temperature, it is better to take at least 1 kg of sugar.

Classic recipe: cooking

A simple recipe for pear jam assumes the same amount of sugar and another 150 ml of water per kilogram of fruit. The fruit must be washed, peeled if desired, and then freed from the seeds and cut into pieces. It is better to make the slices not too thin - about 1–2 cm. In this case, they will retain their shape during the cooking process.

Syrup from water and sugar is cooked separately. The mixture is heated until all the grains are dissolved. In the process, you need to remove the foam. Then prepared slices are lowered into the water. The pears are boiled in syrup until they become transparent. The finished jam is laid out in sterilized jars and covered with lids. It is better to store it in a cool place.

This is how quick pear jam is cooked in slices. The recipe can be changed somewhat. The slices need to be covered with sugar and left overnight. During this time, the pears will give enough juice and you will not need to use water. As in the previous case, the delicacy is considered ready when the slices become transparent.

Pear + apple

One of the most popular mixed jam options is made with apples and pears. For a treat you will need:

• pears - one kilogram;
• apples - one kilogram;
• sugar - one kilogram.

Fruits are cleaned of leaves and twigs, washed and, if necessary, peeled off. The seeds also need to be removed. Apples and pears are cut at will, large or small, covered with sugar. It is best to prepare the ingredients in the evening so that the fruit has time to give juice overnight.

Preparation

Pear and apple jam is a recipe that involves cooking in one of two ways. The first allows you to complete the process in one go. In this case, the treat is cooked for 40 minutes. It is considered ready if the drop does not spread over the surface of the saucer. In the second version, the delicacy is cooked three times, about 5-7 minutes after boiling. In the interval between approaches, it should completely cool down. Usually it is left to do this for eight or ten hours.

The finished jam is laid out in sterilized jars. It can also be stored at room temperature. In winter, the delicacy is good to use as an independent dessert or as a filling for pies, pancakes and buns.

With aromatic additives

The recipe for pear jam with lemon is no less popular. Sometimes only the juice of fragrant citrus is added to the delicacy, often zest and pulp are also used. Lemon combined with cinnamon is a great companion for mixed apple and pear jam. The citrus pulp is added just before placing the mixture on the stove.

If the jam is prepared in several stages, it is better to add cinnamon before the last one. Moreover, the ideal option is to grind the spice right before use. This way the cinnamon will be more noticeable, it won't get lost behind the pear and lemon. Ready-made, ground spices from the store lose most of their aroma during the cooking process. This isn't just about cinnamon. You can add ginger, vanilla and even pepper to pear jam, the recipe for which is given above.

With orange and nuts

What other ingredients can you add to delicious pear jam? The recipe below is distinguished by an unusual set of products. In addition to pears, sugar and lemon, it uses orange and nuts, as well as raisins. This flavor combination will delight everyone who gets tired of traditional dishes during the winter.

Per kilogram of pears you will need:

• lemon - 1 pc.;
• orange - 2 pcs.;
• sugar - about 1 kg or a little more (the exact amount will be clear after preparing the main ingredients);
• nuts (almonds or walnuts) - 200 g;
• raisins - 200 g (it is best to take light ones).

Making jam with nuts

Pears must be washed, peeled and coarsely chopped. Lemon and oranges should first be doused with boiling water. This will make them more flavorful. Citrus fruits are also cut into rather large pieces, and then all the seeds are removed from them. The prepared ingredients must be passed through a meat grinder or chopped with a blender.

The resulting mixture is weighed. Then the same amount of sugar is measured. It must be mixed with mashed potatoes and left overnight.

The next morning, you need to prepare the raisins. It is poured with boiling water and left for a while. Prepared raisins are added to mashed potatoes and everything is put on fire. The jam is stirred and brought to a boil. Then the heat is reduced and the treat is continued to cook for about forty minutes. The jam should not be left unattended. Stir it periodically, remove the foam from its surface.

Chop the nuts to the desired state. The larger the size of the pieces, the more noticeable their presence will be. Nuts are added to the jam three minutes before cooking. The hot treat is laid out in sterilized jars and closed.

Pear jam for the winter: a recipe with poppy seeds

The delicacy acquires no less interesting and unusual taste when adding poppy. For half a kilogram of pears, the following is taken:

• about 125 g of sugar;
• 2 tablespoons lemon juice
• 1 rounded tablespoon of poppy seeds.

If pears have thick and rough skins, it is better to peel them. The fruit is cut into cubes or wedges. During the cooking process, half of the pears are mashed and half is left as larger pieces.

Making poppy seed jam

The pears are covered with sugar, one spoonful of lemon juice is added to them and left to give juice. Then the mixture is put on fire. At this point, you can add half a vanilla pod to the treat: it will make the taste even more interesting.

Poppy must be fried in a dry frying pan before adding. He will be ready in three minutes. During this time, the poppy must be stirred.

After 20 minutes, half the pears are chopped in a convenient way (using a blender or meat grinder). The resulting puree, along with the poppy seeds and another spoonful of lemon juice, are returned to the pan. Another 10 minutes on the fire and ready-made pear jam can be poured into prepared jars. The recipe, like all the previous ones, is quite simple and does not require much effort.

Basis for sauces

Pears can be a staple ingredient in more than just sweet dishes. Like apples, they go well with meat dishes. Pear puree is used as a base for sauces. Their taste, flavored with spices, makes the usual second courses sound in a new way.

One of the options for the preparation, which in winter can become the basis for the sauce, involves adding pepper to the pears. It is prepared in the same way as pear jam with slices (recipe for the winter). The amount of sugar can be reduced to 0.5 kg or even 0.3-0.2 kg per kilogram of fruit. In this case, you will need to store the workpiece in the refrigerator.

You will need one tablespoon of spice per kilogram of pears. It is better to use pink pepper or a mixture of white, pink and black. You need to grind the spices just before adding them - this way they will retain their properties during the cooking process. Pour pepper a few minutes before cooking.

The resulting jam can be chopped to a puree state. In winter, on its basis, you can prepare seasonings for meat or spicy desserts with an unusual taste.

Wholly

Many housewives prefer not to cut small pears. Whole fruit jam is prepared in much the same way as chopped fruit jam. In order for the pears to become soft and give some of their aroma and taste to the syrup, they should be pierced in several places with a knife, toothpick or fork.

For such a jam, sugar is taken in the same amount as the main ingredient. To prevent burning, water is added to the pan (about 0.5-1 glass per kilogram of fruit). You can add spices to the treat for flavor. Carnation goes very well with pears (just add two or three buds).

Jam can be cooked in one step or in three. It is important to remember that fruits should not be mixed too actively, as this may cause them to lose their shape. Whole pears in winter can be not only a separate dessert, but also a great decoration for cakes or pastries.

Pear jam with orange, a recipe for a fragrant delicacy with lemon, mixed preparations with the addition of apples - there are a lot of options. You can add melon, peaches or bananas to the classic composition. Of the spices, pears are "loved" in addition to cinnamon, vanilla and pepper, and saffron, turmeric, ginger and anise. An interesting flavor combination is obtained when mint is added to the jam. There are even recipes for milk-based pear blanks. In a word, there is practically nothing to limit the fantasy here. However, you can do otherwise: prepare classic jam for the winter, and add other ingredients to it already in the process of eating. Thus, you can discover new flavors and stock up on jam according to your own recipes next summer.

Jam made from pears is not very popular, which is most often due to people's ignorance of the benefits of the product. The sweet and aromatic composition is able to improve the digestion process, strengthen the immune system, and relieve coughs and fever. Dessert, cooked in slices, preserves nutrients in maximum volume. This is responsible for its analgesic, antiseptic and diuretic effects. If cooked without sugar, it can be an excellent treat option for people suffering from diabetes.

Important points

When closing a product for the winter, you need to adhere to a number of rules. While pears are not a capricious ingredient, there are ways to improve the quality of the final composition.

1. We choose ripe fruits, but not soft. Unripe pears turn into an expressionless jam without aroma and taste. Overripe are very soft and the product loses its texture.
2. If you plan to cook the product in slices, you need to take fruits of the same degree of maturity and exclusively of the same variety.
3. Regardless of which recipe is used, before covering the fruits for the winter, they must be peeled from the seed box and rind.
4. The peeled pieces are placed in lightly salted water and kept there until boiling. Then the components will not darken and retain their attractive color.
5. Small pears are allowed to be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
6. Sweet fruit jam doesn't need a lot of sugar. For 2 parts of such varieties of product, it is enough to take 1 part of granulated sugar.
7. No matter how much the main component is processed, it can burn. Therefore, the mass will have to be regularly mixed with a wooden or silicone spatula.

The risk of product spoilage can be significantly reduced if you cook the blank for the winter more than once for a long time, but take several short-term approaches.

One-Piece Pear Jam Recipes

Making high-quality and healthy pear jam is not so difficult. You just need to choose a suitable recipe and strictly follow its recommendations:

• Option with pear broth. For 1 kg of fruit, we take 1 kg of sugar. Cut the peeled fruits into slices, fill with water and boil until the products soften (but they should not fall apart). Pour the broth into a separate bowl, we need 2 glasses of the product. In a cooking container, mix the prepared broth with sugar, stir and bring to a boil. Dip pears into the resulting syrup, wait for the mass to boil. You need to cook it until the slices become transparent. We put the cooled product in banks and close for the winter.

Tip: If after sorting the fruits, there are wrinkled or overripe specimens, do not throw them away. It is from these fruits that a delicious and aromatic pear jam is obtained. You just need to boil the products until cooked, adding to them a little sugar and spices to taste (vanillin, cardamom, cinnamon).

• The classic version. We take pears and sugar in equal quantities. Cut the peeled fruits into cubes or slices. We put the blanks in a cooking container, sprinkle with sugar and leave for 6-8 hours for juice to appear. Put the mass on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then we cool the product, insist for another 6-8 hours, after which we cook again for half an hour. We lay out the jam in jars and roll it up for the winter.

The flavor of the product will vary significantly depending on the type of product and how much sugar is used. Therefore, it is first recommended to boil a small amount of the composition in order to determine the proportions of the components.

Options for making desserts from pears and citrus fruits

Sweet pears go well with lemons, oranges and limes. The result is the most delicate jam with a delicate unobtrusive aroma and pleasant sourness.

• Delicacy with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. Cut the peeled pears into slices, lemon into slices together with the skin, but without seeds. Pour the lemon with boiling water and leave for 3 minutes over very low heat. We filter the mass, we only need a lemon broth. From it and sugar we prepare a thick syrup, with which we pour the pear slices and leave for 2 hours. After that, the workpiece must be put on medium heat and cooked until tender, i.e. the transparency of the slices and the thickness of the syrup. We put the product in banks and close for the winter.

• A variant of a pear and orange dessert. For 1 kg of pear slices, take 1 kg of sugar, an almost full glass of hearth and half a large orange. We cook syrup from water and sugar, with which we pour prepared fruit slices. The mass must be cooked for no more than 5 minutes, after which we cool the product and insist for at least 8 hours. Then we boil the workpiece for another 5 minutes and insist for another 8 hours. We repeat the whole cycle again, after which we put the orange into the composition, cut into pieces along with the peel (remove the seeds). We keep the almost finished jam for half an hour on low heat, stirring regularly. We lay out the dessert in banks and roll it up.

Taking these recipes, do not overuse sugar. It is clear that he must be present in the preparations for the winter, performing the functions of a preservative, but his excessive presence can interrupt all the charm of the dessert.

Delicious and unusual pear treats

To prepare not just a delicious, but an exquisite and extraordinary dessert, you should try these recipes:

• Pear jam with almonds. We take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. We clean the pears and cut them into slices or cubes, put them in a cooking container, fill them with water and cook for 3 minutes. After that, drain the broth, mix with sugar and prepare the syrup. Pour fruit slices with it and leave for 3-4 hours. We cook the workpiece for 10 minutes, insist for another 4 hours. Now the composition needs to be cooked for 20 minutes, 10 minutes before turning off, we introduce chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and roll it up.

• Fruit wedges with mint. We take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We clean the fruit from the skin and seeds, cut into equal slices. We pierce each piece along the flesh with a fork, trying not to spoil the shape of the blanks, and cover it with sugar. We leave the mass overnight, during which time the fruits should give juice, which will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. Mix the product, put it on the stove and, bringing to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, put citric acid in the mixture. And 10 minutes after that, we spread the mint on the surface of the mass, preventing it from drowning. It remains only to remove the twigs when the dessert is ready and pour it into the jars.

Usually pear jam is not sugar-coated or crystallized. But, if this nevertheless happened, it is recommended to boil the product again without adding sugar or warm it up in a water bath until the mass returns to the desired consistency.