Boil amber pear jam with slices floating in clear syrup - the height of perfection. But subject to some of the nuances of cooking and choosing the right recipe, it is quite doable. A beautiful dessert has been brewed in my family for many years. Since those ancient times, when recipes were collected from friends and acquaintances and, by trial and error, the best ones were selected.

Gradually, the piggy bank of my recipes was replenished with other wonderful recipes. I cook a treat with oranges, lemon, grapefruits. I add lingonberries, plums, apples. And every time a real masterpiece turns out.

How to cook pear jam in slices - a simple recipe (step by step)

Real amber jam cannot be made from any pear. Select fruits that are hard, maybe slightly unripe. Use overripe pears for jam or jam.

Take:

• Pears already peeled from the middle - 1 kg.
• Water - 200 ml.
• Sugar - 1 kg.

Step-by-step cooking recipe:

1. Cut the fruit into halves, remove the seed part. Cut into large wedges. Sometimes it is enough to leave small specimens in halves. However, decide for yourself, personally I like to make thin slices. You can also decide to peel or leave it yourself.

2. Boil the syrup by boiling water and sugar. Stir until the sweetness is completely dissolved.

3. Place the pear pieces in the syrup pan. Stir and leave for half an hour, an hour. During this time, the slices are saturated with syrup, their further integrity depends on this.

4. When the syrup has cooled completely, send the piece to cook. Boil on low heat. Boil for five minutes.

5. Remove from the stove, cool, the pieces of fruit are again saturated with syrup. Then cook again after boiling for 5 minutes, and let cool again.

6. Cook the jam in three sets. Cook a little more the last time - 15-20 minutes in time. Take your time, cook slowly. Gradually, you will notice that the dessert boils down, becomes thicker and becomes a transparent amber color.

7. The delicacy is laid out in sterilized jars. Be sure to leave it on trial, wait until winter for a long time.

Clear whole pear jam

Pears cooked with jam whole, with tails, can be served with ice cream, decorate any dessert and pastries. A wild game, or small fruits of any kind, but not soft, are better suited. Boiled directly with the peel. Pears floating in syrup will not leave anyone indifferent, you can safely serve to guests and show off your skills.

You will need:

• Fruit - 1 kg.
• Water is a glass.
• Granulated sugar - 1 kg.

Cooking a dessert from whole pears:

1. If you are boiling game, or the pears are very hard, prick the fruit with a needle in several places.
2. There are two ways to prepare fruit for cooking. You can fill the washed fruits with sugar, leave for several hours so that they give juice.
3. The second way is faster. Boil the syrup with water and sugar.
4. Throw pears into it. Let cool.
5. Put on fire. Cook for 10-15 minutes. cool again.
6. Do the cooking in 3 steps. In the last cooking, let the treat boil strongly and pour into jars immediately. The syrup will turn out to be transparent, whole pears will float beautifully in it.

Video recipe for pear jam for the winter with lemon

Thick pear jam with milk - a recipe for the winter

Pear condensed milk is a jam cooked for the winter according to this recipe. For many, the dessert is surprising. It turns out thick, we go to the consistency with condensed milk.

• Pears - 17 pcs.
• Sugar - 6 glasses.
• Milk - 5 glasses.
• The baking soda is a small spoon.

Preparation:

1. Peel the fruit, remove the middle part.
2. Grind with a blender in puree. Add soda and sugar to the mass. Stir.
3. Pour in the milk. Stir well again, spreading the pear puree over the mass.
4. Insist 2 hours. Then bring to a boil.
5. Cook on very low heat for 8 hours. Remember to stir the jam, otherwise it will become too thick and burn.
6. When you see that the volume of puree has decreased by about 4 times, remove from the stove and refill the jars.

Pear jam with orange slices

A gourmet delicacy with chocolate and citrus fruits. It is impossible to explain the taste! Something magical, believe me. According to this recipe, you can cook pear jam with grapefruit.

Take:

• Fruits - a kilogram.
• Oranges - a couple of pieces.
• Bitter chocolate - 100 g bar
• Sugar is a kilogram.

Step by step cooking:

1. Halve the washed fruit. Cut out the core. Without removing the peel, cut into wedges.
2. Fill the oranges with cold water for 5 minutes. This will make it possible to get more juice out of it.
3. Remove the zest, cut into slices. Squeeze the juice out of the pulp.
4. Fold pear slices, zest into a cooking container, pour in juice. Cover with sugar.
5. Stir and cook.
6. After boiling, throw in the broken pieces of chocolate.
7. Stir, let the sweetness dissolve. Remove from the hotplate immediately.
8. Refrigerate dessert. Put it back on the boil. After boiling, cook for a quarter of an hour. Pour the hot delicacy into jars, twist.

Jam from apples and pears for the winter with nuts, lemons

Homemade pear and apple jam, cooked for the winter, delicious, but boring. It is easy and simple to prepare it. The addition of walnuts turns the blank into an exquisite delicacy.

• Apples, pears - 500 gr.
• Sugar is a kilogram.
• Walnut Kernels - 200 gr.
• Lemon - ½ part.
• Vanillin - a pinch.

How to cook:

1. Wash the fruit, remove the middle with seeds, cut into wedges. We will not remove the peel, then after hot processing they will remain intact, and the jam will become amber.
2. Use a toothpick to prick the slices. Place in a cooking pot, add nuts to them. Sprinkle sugar over the layers.
3. Shake the basin several times, leave to infuse for 5 hours. The pieces of fruit will juice up and absorb the sweetness.
4. Let the dessert simmer over moderate heat. When signs appear, reduce the intensity of the fire.
5. Cook for a quarter of an hour. Set aside. Pause for 8-12 hours.
6. Repeat this manipulation a couple more times. At the end of the third boil, add the vanilla and lemon juice. After a strong boil, remove from the stove, pack and twist.

Video: amber pear jam with lemon

Video recipe for a delicious dessert with pears, prepared for the winter. Enjoy your winter evening tea.

Pear jam recipes for the winter

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

Put your jam in a bowl in winter, pour hot tea, and you will get a lot of pleasure from your labors. In our time, a lot has already been accumulated pear jam recipes, but I really want to cook something that will not spoil the fruit, throw money away and waste time and effort. We have tried to do the most useful for you a selection of recipes pear jamwhich are personally verified by us.

1. Pear jam in pieces
2. Whole Pear Jam

Thick pear jam for the winter

A long-standing and proven recipe that our grandmothers still used. An excellent filling for brass pies and buns, which you will cook for your loved ones in winter, will not leave them indifferent and will give a lot of pleasure from such sweet pastries. It is prepared quite simply and does not require large expenses. A recipe with detailed instructions will make making this jam a completely hassle-free task.

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

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

Getting started cooking:

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

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

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

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

Step 4. Sprinkle the chopped pear with sugar.

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

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

Step 6. While stirring constantly, bring the jam until thick.

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

Enjoy your meal!

Pear jam in pieces

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

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

For cooking you will need:

• Pear - 1 kg;
• Sugar - 1 kg.

Getting started cooking:

For this recipe, you need to take hard pears or not ripe, because it will not work from a soft pear.

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

Step 2. Cut them into half rings, noticeably 0.5 cm thick, or a little thicker.

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

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

Remove from heat, let the pear cool.

Step 5. After the pear has cooled down, it must be put on fire and also brought to a boil and allowed to boil for 2 minutes. This must be done 1 more time.

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

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

Your jam is ready!

Pear jam with pumpkin for the winter

The perfect combination of aromatic pear and sweet pumpkin will surely please your taste. Such a preparation is perfect for adding fruit to pies and even muffins; you can add this sweetness to cottage cheese desserts. The syrup will also not be left aside, they can perfectly soak cake layers or pour over pancakes. It is very tasty and easy to eat this jam with tea. Sweet cereals with such jam are excellent.

We will tell you how to prepare such a wonderful preparation for the winter so that it will not be difficult for you.

For cooking, take:

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

Getting started cooking:

Pears need hard varieties or those that are not yet ripe, they must be firm.

Step 1. Wash the pear and remove the core. Cut the pear as you please, for your taste.

Step 2. Peel the pumpkin, remove the seeds and cut in the same way according to your taste.

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

Let the syrup simmer, let all the sugar dissolve.

Step 4. When the syrup is ready, add pear and pumpkin there, mix thoroughly.

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

Step 6. Pour it into sterilized jars.

Roll up the jars and turn over.

Cover the jars with a warm blanket until they cool. Then lower it into the basement.

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

Good appetite!

Oriental Pear Spice Jam

Incredibly aromatic jam! It will become just a highlight among your winter preparations. The incredible flavor of the jam will bring you a lot of pleasure. By adding such a jam to baked goods, it will make it very rich and aromatic, and your whole family will come running to the smell of such sweetness. Having cooked it once, you will no longer be able to deny yourself to prepare it again. Your whole family will love it and will be praised by your guests.

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

To make jam you will need:

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

Getting started cooking:

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

Step 2. Cut the fruit into small wedges.

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

Step 4. Put on fire and stir.

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

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

Step 7. Let the pear simmer for 30 minutes. Stir as gently as possible during cooking so as not to turn the pears into porridge.

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

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

Your "Oriental Pear" is ready to eat!

Pear jam with grapes "With a twist"

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

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

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

To make jam you will need:

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

Getting started cooking:

Step 1. Carefully wash the pears, cut and remove all seeds. Then they need to be cut into medium-sized cubes, it is desirable that the pear is slightly larger than the grapes.

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

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

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

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

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

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

When squeezing juice from citrus, make sure that no seeds get into the jam, it is better to squeeze the juice into a bowl, the seeds can give bitterness.

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

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

Your delicious winter jam is ready!

Whole Pear Jam

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

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

In order to prepare the workpiece you will need:

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

Getting started cooking:

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

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

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

Step 4. After the pears have completely cooled, put them on fire and boil for 10 minutes on low heat, they should not boil too much. Stir gently so as not to damage whole fruits, because that is why it is jam from whole pears, so that they remain exactly whole and do not turn into jam.

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

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

Step 7. Roll up the jars with lids. Turn over and wrap with a warm blanket until it cools completely. Place the jars in the basement or transfer them to another dark and cool storage area.

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

Now your whole pear jam is ready! Good appetite!

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

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

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Pear jam is a healthy sweet treat. Housewives prepare various types of dessert: with whole fruits, slices, with orange, apples, nuts, lemon. The article describes methods for preparing sweet mass in a multicooker and a recipe for "five minutes".

Before starting preparations for the winter, you need to find out more information on how to make pear jam, buy suitable varieties of ripe fruits and additional ingredients. Particular attention is paid to the correct sterilization of containers. If you follow the recommendations, thick aromatic pear jam is well worth the whole winter.

Preparation of fruits and containers

Important nuances:

• jam pears should be ripe, but not broken;
• for some recipes (jam with whole pears), fruits with dense pulp, not overripe, will be needed;
• rotted areas are removed. With a large area of \u200b\u200bdamage, fruits are not used;
• it is important to thoroughly wash each fruit, remove the stalks, cut into 4-6 frequent, get rid of the seeds. For thick jam and dessert in a multicooker, fruit raw materials are cut into medium cubes or cubes;
• in most recipes, the peel is retained, if desired, you can peel the fruit to make thick pear jam. With this approach to preparation, the fruits are boiled more actively, the mass is more homogeneous;
• chopped pears are combined with sweet syrup or covered with sugar according to the recipe. You can sprinkle the prepared fruit with lemon juice to maintain a pleasant pulp color.

The container is washed with soda, the remains of the bulk product are thoroughly rinsed, the cans are ignited in the oven or steamed over the kettle. The presence of a microwave or double boiler greatly facilitates the sterilization process, eliminates the heat in the kitchen from boiling water during. A large article is devoted to effective ways to combat microbes during the preparation of cans for seaming all types of preservation.

Recipes

Several varieties of pear jam are easy to make. You can process a small portion of fruit (2-3 kg) at a time, add one of the fillers, try a new recipe. With this approach, the hostess does not noticeable fatigue during the preparation of the sweet mass. For the winter in the pantry there will be 10-15 containers with several varieties of pear dessert.

If the hostess does not want to make jam, then you can save the fruit for the winter using another proven method. Learn how to freeze pears in the freezer. Fruit pieces are suitable for preparing compotes, as a filling for pies and casseroles. Thawed pears make a useful filler for oatmeal for breakfast. Frozen pears have an important advantage: unlike some types of berries and fruits, after thawing, the pieces do not turn into "porridge", they retain a pleasant appearance and color of the pulp.

Simple recipe

How to make pear jam for the winter:

• prepare 1 kg of fruit, cut into wedges;
• from 2 glasses of water and sugar (250 g), boil the syrup, remove the foam;
• add pears to the sweet liquid, cook over low heat until the fruits become soft and transparent;
• average cooking time - 1.5 hours;
• 15 minutes before the end of the process, add the grated zest from two lemons;
• pour ready-made jam into jars, roll up immediately, store in a cool place.

Pear slices

How to cook pear jam in slices:

• it is important to choose a variety with a dense, aromatic pulp, for example, Bere Bosk;
• 2 kg of fruit is enough for one serving;
• after washing, removing the tails and core of the pear, carefully cut into 4 parts;
• prepare syrup, as in the previous recipe, proportions: water - 350 ml, sugar - from 700 g to 1 kg;
• after cooking, the syrup should be transparent;
• put the prepared pears in a saucepan, pour hot sweet mass, put the container on the fire, boil, boil for 5 minutes, remove from the stove to cool;
• repeat the operation again, set aside the fruit mass again;
• the third cooking session lasts from 10 to 40 minutes, until the neat pieces are completely cooked.

On a note! Amber jam from pears is often called a dessert with fruit slices. If the technology is followed, the sweet mass is obtained with a pleasant color and taste.

With whole pears

A great dessert for family celebrations and evening tea. If the technology is followed, the fruits remain whole, dense, pleasant. The addition of citric acid prevents cloying taste, increases the preservation of pear dessert.

Whole Pear Jam Recipe:

• prepare a syrup from 600 g of sugar and 250 ml of water;
• prepare pears, remove tails, but do not cut. It is imperative to make punctures in several places so that the skin does not burst during cooking;
• put whole fruits in boiling syrup, make medium heat, boil for a quarter of an hour, turn off the stove, leave the container for 5-7 hours;
• repeat the boiling of pears and syrup three to four more times. The more visits, the darker and thicker the finished dessert, the main thing: do not overdo it;
• roll up the jam in sterilized glass containers.

With lemon

Natural sour juice is added to many types of pear jam. A pleasant sourness prevents cloying, which many do not like.

The amount of lemon juice depends on the serving of pears. On average, for 1 kg of ripe fruits, it is enough to squeeze a natural product from a medium citrus. When making jam from pears with lemon, some housewives replace lemon juice with orange juice, the dessert turns out to be no less refined, but without a slight sourness.

Lemon juice is added at the beginning or in the middle of cooking. Some recipes require citrus zest. In this case, the grated lemon or orange peel is placed near the end of cooking, a quarter of an hour before the boiling product is packaged in sterilized jars.

Thick

Recipe:

• ideal jam for filling pies and other types of sweet pastries;
• thick pear jam is obtained if you skip fruit slices through a meat grinder or peel chopped fruits, grind them into cubes;
• 1 kg of fruit will need the same amount of sugar;
• add freshly squeezed juice of 1 lemon to the pear mass, a pack of pectin (optional, for density and jelly-like consistency);
• boil thick jam over low heat until the fruit softens, stir often so that the natural dessert does not stick to the bottom;
• be sure to remove the resulting foams;
• pack the finished product, as usual, in sterilized jars.

With the addition of apples

How to make pear and apple jam:

• for thick jam, reminiscent of mashed potatoes, be sure to peel the fruit, remove the peel. For jam, it is enough to cut the fruits into slices, prepare according to the standard procedure;
• in a saucepan, combine 1 kg of ripe, chopped pears and apples, pour in the juice of 1 medium lemon, add 700-750 g of sugar, a bag of vanillin, a little cinnamon (on the tip of a knife);
• pour the sugar mixture over the fruit mass, wait until the fruit slices or pieces (without the skin) let the juice flow;
• boil the mass in three runs, each for half an hour, with frequent stirring;
• you should not digest a thick jam: a rich brownish-brick shade is a signal to the end of the process.

Read on the page about how to clean crystal to make it shine and how to remove dirt.

In a multicooker

Simple recipe:

• prepare pears, cut into small pieces;
• transfer the fruits (1 kg) to the multicooker bowl, add sugar - 700-800 g, mix. For further cooking, turn on the "Braising, jellied meat" mode for 1 hour. After processing, the fruits will become soft, juice will appear;
• after the specified time, open the lid, leave the mass until it is completely cooled;
• boil pear jam in three passes;
• add the juice squeezed from a large lemon a second time, mix;
• the second and third run set the time 15 minutes plus the "Steam cooking" mode;
• the appearance and condition of the sliced \u200b\u200bfruits gradually change, a pleasant shade of caramel appears;
• thick jam is laid out in jars, sterilized in a multicooker or oven, rolled up for storage for the winter.

Five minutes

Recipe for making delicious pear jam in a slow cooker:

• sort out the fruits, reject units with a wormhole and rotten areas;
• pears should be ripe, but not very soft;
• remove unnecessary parts, cut into slices about 2 cm thick;
• for one serving, take 1 kg of fruit, 300 g of sugar, 1 tbsp. l. lemon juice, the same amount of honey, a packet of vanillin;
• combine all the components with the chopped fruits, after 7 hours start cooking, after mixing the fruits with the released juice and dissolved components;
• boil the pear mass over low heat, boil for no more than five to seven minutes with stirring;
• pour the boiling fruit mass into jars, immediately seal.

A pear dessert for the winter is an ideal option for homemade tea preparations and as a filling for muffins, baked and fried pies. Transparent pear jam for a gala dinner is obtained by boiling slices over low heat with the addition of lemon juice. Thick jam is easy to make from chopped fruit mass with a lot of sugar. Whole pears in sweet syrup always delight guests at the table. Experiment, use our recipes, share your tips! Happy blanks!

Step-by-step video - a recipe for making aromatic pear jam with amber caramel slices:

Autumn is the time for the ripening of fragrant pears in the gardens and orchards. And many hostesses harvest this wonderful fruit for future use in the form of jam. There are a lot of options for making a sweet dessert. It is boiled in slices, slices with the addition of spices or herbs.And to get a rich and original taste, pears are combined with apples, lemon or plums.

We suggest making pear jam for the winter according to simple recipes.

Selection and preparation of pears for jam

1. You can cook pear jam from any summer or autumn varieties. The main thing is that the fruits are ripe, firm, juicy, but not overripe. Pears that are too soft are boiled and mashed.
2. Do not use broken and spoiled fruits for jam, they can ruin the entire workpiece.
3. Before cooking, pears are thoroughly washed and peeled with a vegetable cutter or a regular knife. If the pear variety has a thin skin, it is not necessary to peel it.
4. A special device called a noisette will help to quickly remove the seed box. If there is no such device, then use a teaspoon or measuring spoon. To do this, cut the pear in half and cut out the seeds. The base of the pear and the area with the stalk are cut out with a knife in the form of a V-shaped cut.
5. You can cut pears into jam into slices, pieces, halves. If the pear is small, then it is boiled whole. But before cooking, be sure to pierce the pear from all sides with a toothpick or fork so that the fruits do not burst and are quickly saturated with sugar syrup.
6. To prevent pear slices from darkening before cooking, they are immersed in water acidified with lemon juice or citric acid.

Fragrant and tasty jam for the winter can be made from juicy autumn pears. The recipe uses multiple boiling, thanks to which the dessert is of good quality. And pear slices look transparent and appetizing.

Ingredients:

• Pear, cut into wedges - 1 kg
• Sugar - 900 gr.

If the pear is a sweet variety, then the amount of sugar can be slightly reduced so that the jam does not turn out sugary. And, conversely, when cooking jam from pears of sour varieties, sugar must be added at the rate of 1 kg of fruit - 1.2 kg of sugar.

Preparation:

1. Sort the pears and wash them under cool running water. Crumpled and soft pears are not suitable for this jam. Better to use them for jam or jam.
2. Cut pears into wedges. To do this, cut each fruit in half. Then cut each half into two more parts. Carefully remove the tail and seed box. Cut the peeled pear quarters into 2-3 wedges (depending on the size of the pear).
3. Weigh the pear wedges on a scale. We need 1 kilogram.
4. Place them in a cooking container, add sugar and leave to infuse for 1.5-2 hours to extract juice.
5. Then place the container with the fruit mass on the stove and bring to a boil over high heat. Then boil the jam over low heat for seven minutes and remove to cool.
6. Repeat the same cooking two more times.

Put the completely cooled jam into clean and dry jars, tighten the lids, and put away for storage.

A simple recipe for pear jam for the winter

In a period of abundance of pears, it's time to make a simple but very tender jam out of them in pieces. Such a dessert can not only be served with tea, but also added to baked goods. Lemon juice gives the jam a rich, pleasant and original taste.

Ingredients:

• Peeled pear -1 kg
• Granulated sugar - 1 kg
• Water -200 gr
• One lemon juice

Preparation:

1. Wash the pears, peel, remove the seeds from the core and cut into small pieces.
2. Prepare syrup from sugar and water. To do this, pour water into a saucepan, boil, add sugar and lemon juice. Cook until sugar is completely dissolved.
3. Dip chopped pears into boiling syrup and remove the container from the stove to cool. During this time, the pears are well fed with syrup.
4. Return the cooled fruit mass to the stove, bring to a boil and simmer for 20 minutes.
5. Pour hot jam into sterile jars and roll up the lids.

You can diversify the taste of pear jam using spices or herbs. If you add a little cinnamon to a pear dessert, you will get an original and exquisite delicacy, from which it will be impossible to tear yourself away.

The jam is made from Severyanka pears.

Ingredients:

• Pear wedges without peel - 500 gr
• Sugar - 500 gr
• Ground cinnamon - ½ tsp

Preparation:

1. Sort the pears and rinse well with water.
2. Then peel, core and cut into slices.
3. Place prepared pears in a container for making jam and cover with sugar.
4. Stir the fruit mixture slightly and leave for 1-2 hours until the juice is released. If the pears are not very juicy, then increase the infusion time.
5. When enough juice has collected in the container, place it on the stove and bring it to a boil over high heat. Then remove the basin from the stove and leave to cool completely.
6. Then return the fruit mass to the stove again, bring to a boil and cook over low heat for 10 minutes, remembering to skim off the foam.
7. Add cinnamon a couple of minutes before the end of cooking and stir.
8. Pack the ready-made jam cold in clean and dry jars.

Store the dessert in a cool and dark place.

Pear and plum jam - step by step recipe

Cooked plum and pear jam turns out to be very aromatic and tasty. And thanks to the plum, the jam takes on a beautiful burgundy hue.

It is better to choose fruits that are dense and strong so that they do not boil during the cooking process. In this recipe, we used Krasulya pears and Kabardinka plums. Also delicious jam - assorted made from Severyanka pear and Prune variety.

Ingredients:

• Peeled pear -500 gr
• Pitted plum - 500 gr
• Granulated sugar - 1 kg
• Water -100 ml

Preparation:

1. Sort pears and plums, wash thoroughly.
2. Cut the plums into halves, remove the seeds. Then cut the halves into 2-4 slices.
   
3. Cut the pears into halves, remove the seed box and cut into wedges.
   
4. Prepare syrup. To do this, boil water in a cooking container.
   
5. Then add granulated sugar.
   
6. Boil until the crystals are completely dissolved.
   
7. Put chopped pear slices in hot syrup and bring to a boil.
8. Then remove the container from the stove and add the drain wedges. Gently stir the fruit mass and aboutleave to cool for 5-6 hours. During this time, plums and pears will be well saturated with syrup and will not be boiled down in the future.
   
9. After cooling completely, put the container on fire, bring to a boil and simmer over low heat for 15 minutes. If foam has formed, be sure to remove it with a slotted spoon.
   
10. Cool the finished jam completely and put it in sterilized jars. Screw on the lids and store.

Truly "royal" jam is made from pears and apples. Fruits do not boil soft, when finished they become transparent in a light aromatic syrup. In addition, fruits are perfectly combined not only in taste, but also in consistency.

Ingredients:

• Garden pears - 500 gr.
• Garden apples - 500 gr.
• Granulated sugar - 1 kg

Preparation:

For jam, it is best to take strong, not overripe apples and pears.

1. Wash the fruits thoroughly under running water.
2. Cut the apples into slices, removing the core. Put in a container and pour half of the granulated sugar on top. Shake the container so that the sugar settles evenly.
3. Then cut the pears into slices, place on top of the apples and cover with the remaining sugar. Shake the container again.
4. Leave the fruit mass for 2-3 hours to extract juice.
5. After the juice appears, carefully transfer the contents to a cooking container and put on a high heat, stirring slightly. Bring to a boil, reduce heat and simmer for 5-7 minutes.
6. Soak for 6-8 hours and cook again for a few minutes.
7. Cook the jam in 3-4 doses.

Put the completely cooled jam in jars, tighten the lids and put away for storage.

By preserving pears for the winter, you can preserve the flavor and aroma of summer for the long winter months.

We wish you successful preparations and pleasant tea drinking!

Pear is an amazing fruit that has a rich supply of useful vitamins, has a rich taste and aroma. Pear jam is considered popular, which is prepared with the addition of berries and fruits, as well as spices and herbs.

Pear jam - a simple recipe

Dark amber pear delicacy will make pancakes sweeter, strengthen the body's strength before the winter season.

To prepare a healthy sweetness, you need to take:

• 1000 g of pears,
• 1000 g sugar;
• 450 ml of water;
• 1 lemon (zest).

Pear jam recipe step by step:

1. In a saucepan, combine sugar and water, put the mixture on fire and cook until the sweet crystals are completely dissolved.
2. Without wasting time, clean the pears from the seeds and cut them into slices. Dip the prepared fruit pieces in hot syrup, add the zest removed from the lemon using a fine grater. She will remove unnecessary cloying.
3. Cook the billet for about two hours over moderate heat until a beautiful amber color. Store in sterile glass jars until winter.

With the addition of apples

Jam from apples and pears can be different in consistency. For example, with transparent amber slices, thick jam, confiture or jam, but in any case it is tasty and healthy.

For a simple option, you will need:

• 1000 g of pears;
• 1000 g apples;
• 2000 g sugar;
• 45 ml freshly squeezed apple juice;
• 1 lemon (juice);
• 5 grams of cinnamon.

Preparation:

1. Cut the washed apples and pears into small pieces, after cutting out the cores and spoiled places, put them in a bowl or basin of a suitable displacement.
2. Cover the fruit with sugar, pour in the apple juice and squeeze the lemon juice there. Put on fire and cook until tender. Five to seven minutes before the end of the cooking process, add cinnamon, ground to powder.

Harvesting with lemon

This jam has a very beautiful name "Sunny Beauty", because these are the associations that come to mind when you see chalky pear slices mixed with citrus circles-suns.

The lemon recipe involves the use of:

• 3000 g of pears;
• 3000 g sugar;
• 3 lemons;
• 100 ml of water.

How to make pear lemon jam:

1. Wash and cut fruits: pears - translucent slices, lemon - slices.
2. In a saucepan, combine the prepared raw fruit with sugar, pour in water and simmer until a beautiful golden syrup color.

Lingonberry jam with pears

For housewives, a more familiar combination of lingonberries and apples in jam, but if you cook this winter preparation with a pear at least once, then it will become a permanent favorite for more than one year.

Ingredients used in cooking and their amount:

• 1000 g pear;
• 1000 g lingonberries;
• 2000 g granulated sugar;
• 100 ml of water;
• 5 carnation buds;
• 1/2 teaspoon ground cinnamon.

Cooking technology:

1. We prepare raw materials. We sort out the lingonberries, mine. Wash the pears, peel and cut into small thin slices.
2. Pour sugar into a bowl or pan with a wide bottom and pour boiling water over it, so all the sweetener crystals will disperse faster. We put the syrup on fire and cook until boiling.
3. First we send pears to the boiling liquid, and after a quarter of an hour, lingonberries and spices. Cook everything over low heat until the drop of jam stops spreading on a cold saucer. This can take up to 45 minutes.
4. Store the workpiece in hermetically sealed jars in a dark and cool place.

With plums for the winter

This jam turns out to be tasty, aromatic with an interesting color, which is added by plums. This is not just a winter preparation, these are summer colors that will make the cold winter brighter and tastier.

The proportions of the components for the dish are as follows:

• 750 g pear;
• 750 g plums;
• 1200 g sugar;
• 300 ml of water.

Cooking steps:

1. Remove seeds from clean, washed plums, and cut the resulting halves into 2-3 slices each. Wash the pears, wipe dry, cut out the core and chop into thin slices. Important: the recipe already indicates the amount of prepared fruit without pits and seeds.
2. Boil sugar and water. Pour pear slices with the resulting syrup and cook them for 20 minutes. Next, plums are sent to the jam. All together are cooked for another 20-25 minutes. After that, the workpiece is ready for subsequent conservation and further storage.

Amber jam from pear slices

This jam is able to please not only the taste buds, but also the eyes of the most picky esthete. Transparent pear slices, immersed in thick, concentrated and sweet juice, attract the eye. And you can't do without small secrets in this matter.

Just first about the main ingredients:

• 1000 g pear;
• 1000 g sugar;
• 2-3 g of citric acid.

Progress:

1. Juicy, but with a sufficiently dense pear pulp, carefully wash and dry so that excess moisture does not get into the workpiece. Then they should be cut into slices (no core) of the same thickness. You can use a curly knife, for example, to cut cheese. The eternal question: to cut the peel from pears for jam or not? For this jam, it is better to leave it, it will give more guarantees that the amber slices will maintain their integrity, and otherwise, you should focus on personal preferences.
2. Place the fruit slices in a bowl with a wide enough bottom and cover them with sugar. The thickness of the pear-sugar layer should not be more than 4-5 cm. Leave at room temperature until the juice is released. It may take a night or a whole day for it to be enough.
3. The pears that have let the juice are subjected to two short boiling times and one long boiling. For the first and second time, the jam is allowed to boil for one or two minutes and kept until it cools completely (at least 12 hours). The third time is boiled to the required consistency.

Delicious cinnamon dessert

In desserts, like any other dish, small details like spices and spices play a significant role. So, one pinch of ground cinnamon and a little orange peel can turn an unremarkable jam from your favorite, but such familiar pears into an exquisite delicacy. Want to try it?

Then take:

• 1000 g of pears;
• 1000 g sugar;
• 1 orange (zest);
• 4 g cinnamon;
• 3-4 g of citric acid.

Sequencing:

1. Pour the prepared pears (washed and cut into small pieces) with sugar, stir and hold until sufficient amount of pear juice appears.
2. Next, cook the jam after boiling for an hour, stirring occasionally and removing the foam, cool it completely. We repeat the hourly boiling and cooling.
3. For the third time, cook the workpiece by adding orange zest, citric acid and cinnamon to it. After an hour of boiling pear slices in their own spiced juice, you can lay out the jam in clean glass jars.

With oranges

Thick pear jam turns out to be delicious by itself, but if you add a sunny orange to pears, then their duet becomes doubly delicious.

To cook a thick pear jam with a citrus aftertaste, you need to prepare:

• 3000 g (already prepared) pears;
• 1 ½ orange;
• 100 ml of water;
• 500-1000 g of sugar, depending on the sweetness of the feedstock.

Cooking method:

1. Rinse the orange in hot water, wipe dry. Next, on the smallest grater, thinly remove the orange zest. We clean the fruit itself from a thick white layer, films and seeds, and cut the resulting pulp into pieces. We prepare pears in the same way as in the previous recipes.
2. Pour water into the bottom of a wide saucepan or bowl, put pears with orange and zest. Top with sugar, cover and put on fire. After boiling, cook on a minimum flame until pears are soft (20-30 minutes).
3. Next, puree the softened fruit mass with a blender and boil until the required density. During this time, the jam will not only become thicker, but also darken a little.

The sequence of culinary processes:

1. A saucepan with such an amount of water should be placed on the stove so that a kilogram of prepared pears can be easily boiled in it.
2. While the water is boiling, peel the fruit if desired, cut it into wedges or slices. Immerse the prepared pears in boiling water and boil for 5-7 minutes until soft.
3. Then drain the water from the fruit, but do not pour it out. It is necessary to select the volume of water specified in the recipe and, combining the pear broth with sugar, boil the syrup.
4. Add vanillin, citric acid and boiled pears to the hot syrup. Boil the jam until completely cooked, then roll up in sterile jars, which, after cooling, put them in a dark and cool place.

Unusual recipe with almonds

For a gourmet jam with almond petals, lemon zest, cognac and ginger, the ratio is:

• 1200 g of pears;
• 150 g almond petals or minced almonds;
• 1200 g sugar;
• 10 g grated ginger root;
• 20 ml of brandy;
• 2 medium lemons.

Cooking algorithm:

1. Remove the zest from thoroughly washed citrus fruits and squeeze the juice. Grind the pear pulp (for this recipe, it is better to remove the peel from the fruit), chop into cubes.
2. Combine all the ingredients of the jam in one refractory container and cook, uncovered, until pear slices are soft and the desired consistency. Ready jam for storage is sealed in sterile glass jars.