Pear jam for the winter is a simple recipe that allows you to cook one of the most popular delicacies in the world. Thanks to the special cooking technology, the jelly-like fruit syrup keeps its shape perfectly, does not spread, evenly covers toasts, pancakes and biscuits, gives the products a great taste and adds appetizing serving.

How to make pear jam?

Pear jam for the winter is a great way to give overripe fruits a new life, turning them into a fragrant preparation. Moreover, the manipulations are simple: the pears are peeled, finely chopped, sprinkled with sugar and boiled until soft. Season with lemon juice, keep on fire for 30 minutes, puree and put in clean containers.

1. Delicious pear jam will only come from juicy and overripe fruits. If you want to get jam with pieces of fruit, you do not need to remove the peel from the fruit, for a smooth and homogeneous mass - the fruits must be peeled.
2. The technology for making jam is based on the alternation of the heating force, therefore, so that the mass does not burn, they use dishes with a thick bottom for cooking.
3. Cinnamon sticks, ginger, lemon juice, and zest can add flavor to the jam.
4. Determining the readiness of a delicacy is simple: the finished jam should drain from the spoon with a thin thread.

Not only beginners, but also experienced housewives prefer a simple pear jam for the winter to all other cooking options. Its advantage is that pears together with sugar are ground in a meat grinder, therefore, you can process a huge amount of fruits, save time and get a smooth homogeneous mass even at the preliminary stage of preparation.

Ingredients:

• pears - 850 g;
• sugar - 450 g;
• lemon juice - 40 ml.

Preparation

1. Pass the pears and sugar together with a meat grinder.
2. Pear jam for the winter is a simple recipe in which the blank is boiled for 40 minutes, seasoned with juice and laid out in jars.

Pear jam for the winter can be cooked from various varieties of fruits. Not only a tasty, but also a healthy delicacy will come from an unsuitable wild pear. Its fruits are distinguished by a high content of pectin, which, during the cooking process, helps to achieve the desired density, and in the finished form serves as a natural cure for digestive disorders.

Ingredients:

• wild pear - 1.5 kg;
• sugar - 1.5 kg;
• water - 150 ml.

Preparation

1. Remove the seeds from the pear and cut into thin slices.
2. Top with sugar and set aside for 4 hours.
3. Add water, stir and cook over medium heat for 45 minutes.
4. Jam from wild pears for the winter is a simple recipe in which the mass is rolled up in sterile jars and wrapped until it cools.

Fans of gourmet pastries are strongly advised to prepare a pear. The citrus component will add freshness, delicate aroma and pleasant taste to the jam, and its increased acidity will allow the pear pulp to retain its original color and activate the production of pectin, which affects the thickness of the product.

Ingredients:

• pears - 1.5 kg;
• sugar - 650 g;
• lemon - 1 pc.

Preparation

1. Peel the lemon, disassemble into slices and sprinkle with sugar.
2. Add the peeled pear slices and place on the stove.
3. Cook, stirring occasionally, for about an hour.
4. Remove from heat and set aside for 3 hours.
5. Return to heat and simmer for another 20 minutes.
6. Divide the thick pear jam into sterile jars and store.

You can diversify the preparation of pear jam with various berries and fruits. The simplest and most interesting dessert is obtained in combination with apples. The latter dilute the sweetness of pears, filling the delicacy with a pleasant sweet and sour taste, fruity aroma, and act as an excellent gelling component.

Ingredients:

• pears - 900 g;
• apples - 700 g;
• lemon juice - 40 ml;
• sugar - 800 g;
• cardamom - 5 g.

Preparation

1. Peel and seed fruits.
2. Grate the apples and cut the pears into pieces.
3. Add lemon juice, sugar and put on low heat.
4. After the mixture boils, add the cardamom.
5. Boil the mass for 30 minutes, put it in sterile jars, roll it up and wrap it up until it cools completely.

Pear - is a prime example of an extravagant, attractive and healthy delicacy. The use of a gelling agent allows you to quickly achieve the desired thickness, reducing both the cooking time and the amount of sugar, which leads to a tasty, natural and low-calorie preparation.

Ingredients:

• pears - 800 g;
• sugar - 450 g;
• water - 50 ml;
• gelatin - 10 g;
• lemon juice - 20 g;
• butter - 30 g.

Preparation

1. Pour gelatin with cold water and leave for 15 minutes.
2. Cut the peeled pears into pieces, mix with sugar and mash.
3. Simmer for 7 minutes.
4. Add juice, butter, mash again, pour in gelatin and stir.
5. Pour the jam into sterile jars, roll up and wrap.

Pear is another version of a refreshing, aromatic, vitamin-rich treat. This magic root not only enhances the taste and aroma of the sweet preparation, but also raises its value as a useful product, since the substances that make up it strengthen the immune system and are a healing remedy for colds.

Ingredients:

• pears - 1.5 kg;
• sugar - 1.5 kg;
• ginger - 50 g;
• lemon juice - 60 ml;
• cinnamon sticks - 2 pcs.

Preparation

1. Mix the peeled and diced pears with the sugar and lemon juice.
2. Place on the stove and cook, stirring occasionally, for 20 minutes.
3. Add ginger slices, cinnamon sticks and simmer for 15 minutes.
4. Remove the cinnamon sticks, puree the mass.
5. Boil the jam for another 3 minutes, arrange in jars, roll up and wrap until it cools completely.

Jam from pears without sugar is a help for people leading a healthy lifestyle. Such a preparation is not only tasty, low-calorie and healthy, but also has a thick consistency, acquired as a result of prolonged heat treatment, during which the fruits languish in liquid for 40 minutes, which is quite enough to soften and boil them.

Ingredients:

• pears - 900 g;
• water - 250 ml.

Preparation

1. Cut the peeled pears, cover with water and simmer for 40 minutes over low heat.
2. Purée and return to the stove for 5 minutes.
3. Pour into sterile jars and roll up.

Savvy housewives have learned to use any household appliances for their own good. So, a machine designed for baking bread does not cost anything to make jam from pears with cinnamon. Moreover, the hermetically sealed bowl will ideally preserve the aroma of the popular oriental spice, and the gentle Jam mode will take care of the juiciness of the garden pears.

Ingredients:

• pears - 1.5 kg;
• sugar - 1.5 kg;
• ground cinnamon - 10 g;
• citric acid - 5 g.

Preparation

1. Place the chopped pears in the container of a bread machine, mix with sugar, citric acid and cinnamon.
2. Run the Jam program for 80 minutes.
3. Pack the ready-made pear and cinnamon jam in a sterile container, roll up and wrap until it cools completely.

For those who want to get a delicacy without difficulty, it is better to cook a pear one. A modern gadget will preserve all the necessary vitamins, achieve the desired density and save you from cooking in several approaches. You just need to load the necessary components into the bowl, set the "Extinguishing" mode for 50 minutes and wait for the signal to end the work.

You can preserve jam from amber pears in a variety of interesting ways: with the addition of a whole bunch of spicy spices, nuts, citrus or other fruits. Simple recipes don't require any special skills or skills, but they can be used to prepare your favorite treat and a wonderful filling for homemade baking.

Pear jam should be boiled for at least two hours, as these fruits provide a lot of juice. At the preliminary stage, the fruits will need to be grated, and hard pears can be cut into cubes. Raspberries or strawberries are not the best addition to pears. These berries have a distinct aroma, so they will overpower the valuable taste.

Selection and preparation of pears

The variety does not really matter - the selected fruits will only affect the consistency and external color of the finished jam. Fruits with loosened pulp are better suited for uniform harvesting from grated pears.

And hard fruits, as a rule, are used to make desserts with pieces. Whether to peel the skin or not is everyone's decision.

Ways to make jam from ripe pears

Pear blanks are a whole space for imagination and experimenting with recipes. Cooking methods vary, but the technology remains simple and fast.

A simple recipe for the winter

Following the traditions, you can cook the usual jam according to a simple recipe. Ingredients:

• 1.5 kilograms of ripe fruits;
• 600 grams of sugar;
• freshly squeezed lemon or apple juice;

How to cook: First you need to prepare the main fruit: peel and cut into slices. Prepared pears should be carefully rubbed with granulated sugar. Put the resulting mixture in the refrigerator for a day - during this time, the fruits will give juice. Add lemon or apple juice (optional) to the fruit. Boil on fire for about an hour - the liquid should be half as much. Roll the prepared jam into jars and wrap in something warm.

"Five minutes"

For busy people, the best option would be to make jam according to a quick recipe. Ingredients:

• 500 grams of pears;
• 200 milliliters of water;
• 300 grams of sugar;

How to prepare: The selected fruit must be cut into cubes and placed in a selected container for making jam. Pour water there, bring to a boil over low heat and simmer for 5-7 minutes. Then the fruit should be taken out, and sugar should be added to the pot of water.

Cook over low heat for several minutes. Place the pears back into the sweet syrup and simmer a little more over the fire. This is enough to start rolling the jam into the jars.

In a multicooker

Making fragrant jam in a multicooker means preserving the maximum of nutrients and vitamins. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a liter of water;
• lemon juice;

How to cook: the peeled fruit should be cut into slices or cubes, put into the bowl of the device and filled with boiled water. Add sugar, lemon juice and mix everything thoroughly. Choose a suitable mode - it can be "Quenching" or "Jam". If there is no automatic timer, cook for 2 hours, stirring occasionally. Pour into clean cans and roll up.

In a bread maker

Surprisingly, even in a bread maker you can make delicious jam. This will not affect the taste and aroma of cooking, so you can safely make blanks according to personal preferences. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a teaspoon of cinnamon;

How to cook: wash the fruits, cut and place compactly in the bowl of the device. Add sugar, citric acid and cinnamon. Mix the ingredients thoroughly. Activate the "Jam" mode for 1.5 hours. No stirring required. After the time has elapsed, roll up in a clean container.

With gelatin

The thickening components give the jam a special consistency. Ingredients:

• 1 kilogram of pears;
• half a kilogram of sugar;
• one teaspoon of gelatin;
• lemon juice;

How to prepare: Gelatin should be diluted in 50 grams of water and left to stand for 10 minutes. Chop the peeled fruits, mix with sugar and crush. Add to a saucepan, pour in 500 ml of water and lemon juice. Cook over low heat. Finely chop the lemon and add to the container along with the gelatin. Stir and simmer for a few minutes. Pour into jars.

With zhelfix

"Zhelfix" can be used as a gelling agent. At the same time, the jam will retain its natural taste and color. Ingredients:

• 1.5 kilograms of pears;
• 800 grams of sugar;
• zhelfix package.

How to cook: peeled fruits should be well crushed using available tools: a meat grinder or blender. Then place in an aluminum cooking pot and light a low heat. Thickener "Zhelfix" must be thoroughly mixed with half of the sugar taken and added to the pear puree. Boil. Throw in the remaining sugar and cook for half an hour. Pour into containers.

Cinnamon

Spices emphasize the exquisite taste of ripe fruits. Ingredients:

• 1 kilogram of pears;
• 500 grams of sugar;
• a teaspoon of zest;
• half a teaspoon of cinnamon.

How to cook: Place the sliced ​​fruit and lemon zest in a selected cooking container. Melt sugar in boiled water, add cinnamon to it. Pour the resulting syrup into a container with fruits. Boil and cook for 10 minutes. Leave on for half an hour, then boil again for 5 minutes. Repeat two more times. Roll up in banks.

With lemon

Citrus will fill the pear jam with freshness and a pleasant sour aftertaste. Ingredients:

• 1.5 kilograms of fruit;
• 700 grams of sugar;
• one lemon.

How to cook: cover the sliced ​​lemon with sugar. Once it has juiced, place in a saucepan and add the main fruit. Cook for at least an hour, stirring constantly. Leave on for 2 hours. After that, boil again and cook for half an hour. Add to containers and roll up.

With orange

An interesting ingredient will be a sweet and juicy orange. Ingredients:

• 600 grams of pears;
• two oranges;
• 700 grams of sugar.

How to cook: cut the zest from the orange and squeeze the juice. Place everything in a cooking container, add pears and sugar. Cook after boiling for 20 minutes. Let cool and repeat. Then pour into containers.

With plum

Plum will add an incredible touch of taste to pear jam. Ingredients.

There are various recipes for making pear jam. But you need to know the peculiarities of cooking and the choice of fruit for jam.

In the process of making pear jam, the following features must be taken into account:

• Most pear varieties are very juicy. Therefore, during the cooking process, they will produce a large amount of juice. For a thick consistency, such jam will have to be cooked for 1.5-2 hours.
• Fruits with a delicate, friable pulp are best used to make jam of a uniform consistency - for this they need to be grated.
• It is better to cut hard fruits into pieces - they do not boil soft, by the end of cooking they become transparent, and the dessert looks very appetizing.
• It is not recommended to combine pears with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be dulled. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to jam.

The finished jam is very tender and juicy. It can be used for baking or spread on bread for tea.

Selection and preparation of pears

For making jam, you can use fruits of any kind. The consistency and appearance of the dish will depend on this.

Fruits must be washed well, rot removed, and seeds removed.

Methods for making pear jam

Winter blanks can be done in various ways. You can use only pears or add citrus fruits, plums, cinnamon to enhance the flavor.

A simple recipe for the winter

To make jam for the winter, you must:

• 1 kilogram of pears;
• 800 g granulated sugar;
• 250 ml freshly squeezed apple juice.

Cut juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day to let the fruit juice. Pour apple juice into pears. Cook over low heat until the volume of liquid is reduced by 2 times - this takes about an hour. After that, roll up in pasteurized jars.

"Five minutes"

Would need:

• 400 g of fruit;
• 100 ml of water;
• 400 g of sugar.

Cut the main product into large cubes and put in a saucepan. Pour water, boil and cook for a couple of minutes. Remove the fruits, and add sugar to the remaining liquid. Simmer for 5 minutes. Then return the fruits to sugar syrup and boil for a few more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.

In a multicooker

To make jam in a slow cooker, you need to use hard varieties.

We use:

• pears - 1 kg;
• boiling water - 100 ml;
• sugar - 1 kg.

Grind the fruits into cubes, place in a bowl, pour in boiled water, add granulated sugar and mix everything thoroughly until it is completely dissolved. Select the "Stew" mode and cook the dish for 2 hours, stirring occasionally. Then pour into pasteurized jars and roll up.

In a bread maker

You can also make pear jam in a bread maker.

• 1 kg of fruit;
• 500 g of sugar.

Cut the fruits into slices and put them in the container of the bread machine, add all the sugar. Select the Jam program, which lasts about 80 minutes. It is not necessary to stir. After the above time, the dish will be ready, the slices should remain intact.

With gelatin

To prepare pear jam, you need the following ingredients:

• 1 kg of pears;
• 2 tbsp. l. lemon juice;
• 1 lemon;
• 1 kg of sugar;
• 650 ml of water;
• half a packet of gelatin.

Add gelatin to 50 ml of boiled water and leave until it swells. Cut the pears into slices, add 400 ml of water and lemon juice. Boil 200 ml of water separately, add sugar, and after dissolving, add pears along with the liquid. Cook until mixture turns reddish. Cut lemon into small pieces, add to boiling jam, boil for a couple of minutes, remove from heat. Add dissolved gelatin to the mixture.

Distribute hot to jars or eat immediately after cooling.

With zhelfix

To prepare the jam, you need to take:

• 1 kg of ripe fruits;
• 500 g sugar;
• a bag of zhelix.

Puree the pear using a meat grinder or blender. Place in a heavy-bottomed saucepan and put on fire. Mix gelix with 2 tbsp. l. granulated sugar and add to the pear puree. After boiling, add the remaining granulated sugar. Cook for 30 minutes, then pour into jars.

Cinnamon

Cut 1 kg of pears into cubes or wedges, add 1 tsp. zest and juice of half a lemon, stir. Melt 500 g of sugar, add a packet of vanillin and 0.5 tsp. cinnamon. Mix pears with syrup, put on fire and boil for 5 minutes. Leave for an hour, and then boil again for 5 minutes. Repeat this manipulation 3 more times. Pour into jars and close with lids.

With lemon

To make jam, you need:

• 2 kg of pears;
• 1 kg of sugar;
• 1 lemon, zest.

Peel the fruit and cut into large cubes. Sprinkle with granulated sugar, add zest and finely chopped lemon. Leave for a few hours for the pears to juice. Then put on low heat and cook for 1-2 hours until the desired consistency is obtained.

With orange

Cut soft pears (1 kg) into thin slices. Remove the zest from one orange and cut it into strips, and squeeze the juice from the fruit. Put the prepared ingredients in a saucepan, add 500 g of granulated sugar. Boil over medium heat for 15 minutes after boiling, and then pour into pasteurized jars.

With plum

Finely chop 500 g of pears, peel and chop the same amount of plums. Combine fruits, add 50 ml of water and send over low heat. Bring to a boil and simmer for 5 minutes. Pour in 1 kg of sugar, bring to a boil, cook for an hour.

Stir the jam periodically and remove the foam.

How to store jam

Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept less - 2-3 years. A dark, cool room is suitable for storage.

If the dessert is being prepared for a quick meal, it can be kept in the refrigerator for up to two weeks. If mold or film appears on the surface of the jam, discard it.

Pear jam is one of the easiest options to add sophistication and charm to your garden fruit. Chunks or pureed, the delicacy always has an appetizing appearance, balanced taste and thick consistency, because it is prepared mainly with gelling additives that allow you to do with the minimum amount of sugar.

How to make pear jam?

There are several ways to make pear jam. You can put pieces of fruit in sugar syrup and boil them until the mass is compact, or, to speed up the process, use gelling additives. The main thing is to achieve the correct consistency: the mass should be thick, jelly-like, with clearly visible pieces of fruit.

1. Pear confiture, the recipe for which does not involve the use of gelling additives, includes two stages: preparing the syrup and boiling the berries in it.
2. The syrup is prepared from water and sugar in a ratio of 1 glass of liquid to 1 kg of sugar.
3. Be it pieces or halves of pears, they should be added to the syrup in portions. Then the syrup will evenly saturate each piece and the jam will have an attractive appearance.
4. The finished pear confiture should have a thick and viscous consistency. Stretching for a spoonful of syrup is an indicator of a properly cooked jam.

Pear jam for the winter - a simple recipe

Simple pear confiture for the winter is prepared by boiling fruit in syrup. This is a classic method, without the use of gelling additives, in which the mass acquires a dense consistency, with well-distinguishable pear pieces. The process takes 40 minutes and involves two stages: preparing the syrup and boiling the pears in it.

Ingredients:

• peeled pears - 1.5 kg;
• sugar - 1 kg;
• water - 125 ml;
• citric acid - 3 g.

Preparation

1. Combine sugar and water. Boil the syrup for 10 minutes.
2. Add the pear pieces and citric acid.
3. Simmer on low heat for 30 minutes, shaking the pan occasionally.
4. Pack the classic pear confiture in sterile jars and roll up the lids.

Pear jam with gelatin

It is one thing to toil with the preparation of syrup, it is quite another thing to cook pear jam with gelatin. A modern gelling additive consists of plant components, which makes the preparation attractive for vegetarians, is odorless and brings the jam to the required consistency with a minimum amount of sugar in 3 minutes.

Ingredients:

• peeled pears - 2 kg;
• packing of zhelfix 2: 1 - 2 pcs.;
• lemon juice - 50 ml;
• sugar - 1 kg;
• carnation buds - 2 pcs.

Preparation

1. Purée 1.5 kg of pears. The rest - cut.
2. Stir jellix with 100 g of sugar.
3. Add with the cloves to the pear mass.
4. Bring to a boil, add the rest of the sugar and lemon juice.
5. Boil for 3 minutes and remove from heat.

Pear jam with pectin

Another additive that can enrich pear confiture for the winter with taste and texture is pectin. It is added to boiling jam, pre-mixed with sugar in a 1: 5 ratio, and boiled for 3 minutes. Before removing the jam from the stove, citric acid is introduced into the mass, which accelerates the gelation and gives the jam a pleasant sourness.

Ingredients:

• pears - 900 g;
• sugar - 500 g;
• citric acid - 2 g;
• pectin - 10 g.

Preparation

1. Cut the pears into wedges.
2. Stir in the pectin with 100 g of sugar.
3. Sprinkle the remaining sugar over the pear slices and set aside for 3 hours.
4. Boil for 5 minutes.
5. Add pectin, stir.
6. Cook the pear confiture for 3 minutes.
7. Add citric acid, remove from heat, and quickly fill into jars.

Pear jam with gelatin for the winter

Even with the advent of new gelling agents, many have cooked and continue to cook pear. It is available, contains a lot of protein and amino acids, making the preparation richer and healthier. And although it needs preliminary soaking in water, but getting into the mass, it jellies it without additional boiling.

Ingredients:

• peeled pears - 850 g;
• water - 400 ml;
• citric acid - 2 g;
• gelatin - 3 tbsp. spoons;
• sugar - 600 g

Preparation

1. Pour 120 ml of water over the gelatin.
2. Combine the remaining water and sugar and boil the syrup.
3. Add pears and cook for 15 minutes.
4. Remove from heat, add gelatin and citric acid.
5. Stir, bring to a boil and pour into jars.

Pear jam with chocolate

The French invented confiture, and the famous French confectioner Pierre Herme suggested making pear confiture for the winter with chocolate. The chocolate added flavor, color, thickness, and neutralized the bitterness of the syrup. The jam is prepared in the classical way, including double boiling with a cooling interval of 12 hours.

Ingredients:

• pears - 1, 2 kg;
• sugar - 700 g;
• orange - 1 pc.;
• lemon juice - 40 ml;
• dark chocolate - 250 g.

Preparation

1. Toss the pear slices with the sugar.
2. Remove the zest from the orange, squeeze the juice and add to the fruit along with the lemon juice.
3. Bring to a boil, remove from heat.
4. Add chocolate pieces and stir.
5. After 12 hours, place on the stove and simmer for 15 minutes.
6. Roll the pear jam into jars.

Pear and apple jam for the winter

For the winter, it belongs to a rare type of harvest, in which fruits not only complement each other with tastes and aromas, but also make it possible to do without thickeners. Apples are rich in pectin, an effective gelling agent. Plus, the syrup itself is cooked in apple juice, which, when cooled, adds jelly to the pear mass.

Ingredients:

• apples - 350 g;
• pears - 500 g;
• apple juice - 200 ml;
• sugar - 500 kg;
• cinnamon - 1/2 tsp;
• lemon juice - 40 ml.

Preparation

1. Combine sugar with apple juice and simmer for 10 minutes.
2. Add apple and pear pieces and simmer for 30 minutes.
3. 5 minutes before finishing, add cinnamon and lemon juice.
4. Stir and place in jars.

There are tons of reasons to do it. Citrus dilutes the sweetness of pears with sourness, makes the mass thicker and denser, as it contains pectin fibers. It is more advisable to use the whole lemon. At the same time, blanch it twice in boiling water. Otherwise, the confiture may taste bitter.

Ingredients:

• pears - 550 g;
• sugar - 500 g;
• lemon - 1 pc.;
• saffron stamens - 8 pcs.;
• white rum - 80 ml.

Preparation

1. Soak the lemon in boiling water for 30 seconds. Refrigerate quickly.
2. Repeat the steps twice.
3. Cut into slices and stir in the pear wedges.
4. Sprinkle the sugar over the fruit and set aside for 10 hours.
5. Crush the saffron and add to the rum. Insist 30 minutes.
6. Darken the fruit for 45 minutes. Add rum, stir.

Pear and Ginger Jam represents a popular combination of fruit and hot spices in recent years. Such a preparation will serve well on frosty days, invigorating with pleasant pungency and aromas. In order for the pear pieces to be evenly saturated with the astringency of ginger, the spice is added directly to the syrup.

Ingredients:

• pears - 1, 2 kg;
• ginger - 30 g;
• carnation buds - 3 pcs.;
• dry white wine - 50 ml;
• lemon juice - 50 ml;
• sugar - 800 g;
• water - 250 ml;
• nutmeg - 1/2 tsp.

Preparation

1. Combine water, sugar, lemon juice, wine, spices and grated ginger.
2. Boil the mixture for 15 minutes.
3. Add the pear wedges to the syrup and simmer for 30 minutes without the lid on.
4. Roll pears into sterile jars.

The good combination of fruit with spices is a reason to make the recipe for pear jam at home more interesting - for example, with thyme. He will fill the jam with lemon aroma, astringency and pungency. Thyme reveals its taste only after prolonged processing, so you need to put it at the beginning of cooking.

Ingredients:

• pears - 1 kg;
• sugar - 400 g;
• thyme sprigs - 5 pcs.;
• apple cider vinegar - 40 ml.

Preparation

1. Sprinkle the sugar over the pear pieces, add the thyme and set aside for 2 hours.
2. Pour in vinegar, stir and simmer for 30 minutes.
3. Pear jam, a simple recipe for which is described above, can be served even warm.

Pear jam with orange zest

The easiest and most profitable way to make jam is from pears with orange. Particularly appealing is the fact that the orange can be used without residue. With the zest, the confiture will acquire a bright color, bitterness and aroma, and the juice will fill the delicacy with a sweet and sour taste. In addition, the orange contains pectin, so the jam will be thick and viscous.

Ingredients:

• pears - 1.5 kg;
• orange - 1 pc.;
• sugar - 500 g

Preparation

1. Cut the pears into thin slices.
2. Remove the zest from the orange, squeeze the juice.
3. Stir in juice, zest, sugar and pears and cook for 40 minutes.

Pear jam in a multicooker

There are several ways to make pear jam thick and viscous in a multicooker. You can use the "Quenching" mode and prepare the jam by boiling three times with cooling intervals of 3 hours. Pieces of pears will be well saturated with syrup, retain their integrity, and the syrup itself will turn out to be dense and transparent.

Calorie content: Not specified
Cooking time: 120 minutes

To make jam with the right consistency and rich flavor, you need to use. It will make it possible to preserve vitamins in future conservation and will save you from unnecessary trouble in the process of preparing this irreplaceable delicacy.

Cooking time is 2 hours, and from the specified amount of ingredients, 1 liter of jam is obtained.
Cooking pear jam in a slow cooker for the winter.

Ingredients:
- pears - 1 kg;
- sugar - 1.2 kg;
- water - 250 ml;
- lemon juice - 1 tsp

Recipe with photo step by step:

Fruit for pear jam should be ripe and soft, but at the same time, they should be firm enough to peel them off. Remove slightly crushed or darkened pears immediately, you only need a beautiful light pulp for making jam, otherwise you will spoil the color of the conservation. Pears should be washed under warm running water and dried with a towel. Then cut the fruit in half and remove the seeds and tails. Pears must be peeled and cut into small pieces. Place the pear slices in a deep ceramic bowl.




Then place the chopped pears in the multicooker bowl. Add the juice that has accumulated in the pear bowl to the bowl.




Add water and lemon juice to the bowl. Be sure to use water to make pear jam in a slow cooker so that the fruits are well boiled. Then the jam will acquire a thick and uniform consistency.




Add sugar on top and turn the multicooker to the "simmering" mode for 50 minutes. In this mode, the jam will not burn and will simmer at a high temperature. Taking into account the use of water - sugar will not stick to the bottom of the bowl. The multicooker will save you the trouble of cooking pear jam in several approaches and will help to keep more nutrients in it.






Ready pear jam can be cooled and served. In order to preserve such a jam for the winter, it is necessary to sterilize the jar and the lid. It is necessary to rinse everything with soda and water, and then pour over with boiling water. If you want to keep the jam fresh for a long time, then the container for preservation and the lid should be sterilized. The jar must be kept for 15 minutes in the oven (at a temperature of 180 degrees) or over a steam bath.
Boil the lid for 10 minutes. Then you need to pour hot jam into the jar and roll it up with a lid using a preservation key. Winter storage should be stored in a dark and cool place. Store the jar in the refrigerator if possible. Store this preservation for about a year. Bon Appetit!
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