Dessert, with a pleasant aroma on the winter table, is, of course, pears in their own juice. A recipe for the winter will help you prepare these incomparable fruits while maintaining their sweet and unbeatable taste. For canning, you can use any kind of pear, adjusting the sweetness of the food with sugar. Juicy fruits in their own juice will complete any festive table or simply delight with their taste without a side dish.

A little about the pear

Pear is quite a healthy fruit. The presence of folic acid, iodine, potassium, vitamin C, nutrient fibers make this fruit indispensable for maintaining the performance of some human organs. Nutritionists strongly recommend introducing pear fruits to the menu to make the body work in the right direction. Cosmetologists advise making masks from pears puree to tone the skin and saturate it with vitamins.

Popular recipes for canning pears in their own juice

So sometimes you want to eat a whole pear and feel its natural taste, but this is impossible in the winter season. Resourceful hostesses, lovers of cooking and conservation, took care of how to preserve this fruit with its unusual taste and aroma intact. From year to year, recipes for fruit preservation are passed down from generation to generation. And each generation complements it with its own characteristics. Below are the most popular recipes for winter pears in their own juice. After reviewing them, you can choose the most acceptable methodology.

For blanks, you can prepare both whole and cut into pieces. The ready-made provisions will taste slightly different. Whole pears will retain the entire flavor range, and sliced ​​pears will be added to the syrup. Therefore, the choice is yours, what flavor you want to feel in the end.

Pears in their own juice with sterilization without peel, whole

For those who do not like fruit with peels - just this recipe. It is also intended for people suffering from obstipation and bloating, for whom it is better to consume a pear without a peel. When preserving, take into account the extra peeling time that will go into preparing the ingredients. To cook pears in your own juice, the recipe includes the following ingredients: pears, your own person, 2 tablespoons of sugar, half a spoonful of citric acid. All these ingredients are designed for 1 liter jar.

Canning:

Pears in their own juice without sterilization, whole with peel

Those who want not to miss a single vitamin from a miracle fruit can preserve it whole and in the peel. After all, the peel of a pear is saturated with tannins, which have a beneficial effect on the intestinal mucosa, prevent inflammation and so on. For canning you will need: 10 medium-sized pears, 200-250 grams of sugar, depending on the variety, a pinch of citric acid if desired. The ingredients are calculated in a three-liter glass jar.

Canning:

A three-liter jar holds 1.5 kg of small pears

Pears in their own juice in chunks

A recipe for harvesting pears in their own juice for the winter with cut pieces at home will help to get the dessert in ready-made pieces on the winter table. The taste is concentrated and very sweet.

Canning:

Recipes for the winter of ripe pears in their own juice allow you to enjoy a sweet taste with a hint of honey and caramel. To add additional flavor to the food, other ingredients or spices can be added to the preparation. For example, to dilute the sweet taste of pears, it can be combined with sour apples or plums; cinnamon will give the workpiece subtle notes of a spicy aroma; honey will add floral aroma and softness to canned pears.

Good afternoon dear friends. Today I bring to your attention several recipes on how to cook pear jam. I adore this sweetness since childhood and at every opportunity I try to prepare it in different versions.

For a long time, many recipes have accumulated, since it was interesting for me to try to prepare a pear in different versions. And now I provide you with a selection of my favorite recipes. And before we get down to business, I will give one piece of advice. Take your time, do everything according to the recipe and move from simple recipes to complex ones.

This cooking option is similar to the five-minute recipe, with one exception that it is cooked in 3-4 passes. And add some lemon slices to the pears.

The whole secret of this recipe is to cook it several times. This repeated action will help to ensure that the slices are well soaked in the sugar syrup.

Ingredients.

Pear 0.5 kg.
Sugar 0.5 kg.
Cinnamon 0.5 sticks.
Lemon juice 2 tbsp spoons.

Cooking process.

• Cut the pears into small pieces. Seedless slices are used for cooking.

So that the slices do not darken, sprinkle with lemon juice.

• Cover with sugar and stir and leave pears in sugar overnight.
• In the morning we put the pot on the stove. We heat until boiling, cook for 5-6 minutes and remove the heat completely. We leave the pan until it cools completely.
• After about 7-8 hours, add 5-7 slices of lemon and cinnamon. Repeat the cooking process again, and then leave the pan to cool completely.
• Cook the jam 3-4 times. After that, we distribute it into sterile jars and tighten the lids.
• Remember to remove the cinnamon before distributing the jam to the jars.

How to make thick pear jam

If you like delicious thick and viscous jam, then this recipe is for you. At first glance, it may seem that the previous recipe practically repeats this one, but I will tell you not. Even if the set of ingredients is similar. What's the difference?

Ingredients.

Pear 2 kg.
Sugar 2 kg.
Lemon 2 pcs.
Water 0.5 liters.

Cooking process.

• Soak the lemons in boiling water for 1 minute, then cut them together with the pears into large slices.
• Put the lemons in a saucepan, pour water over it, add all the sugar and cook until the sugar is completely dissolved.
• Remove the slices, and strain the syrup.
• Put the pear in a saucepan and spread the lemons on top. Pour in hot syrup and leave covered for an hour.
• Next, put the pan on the stove, bring the mass to a steady boil and reduce the heat to a minimum, cook for an hour, stirring occasionally and removing the foam.
• After an hour of cooking, distribute the hot mass over sterile jars and seal the lids. We store the jam in a cool place. Bon Appetit.

Five-minute pears are the best recipe for the winter

In the summer months, you want to prepare as many delicious treats as possible. Therefore, many hostesses try to choose those recipes for which they will not need to devote much time. But it is also important that it is fast and tasty. This five-minute pear recipe is just that.

Ingredients.

Hard pear 1 kg.
Sugar 1 kg.
Water 180 ml.

Cooking process.

• Yes, in order for the jam to turn out the correct consistency of pears, you need to take only hard ones. Also, each pear must be peeled and seeds, then cut into small slices.
• Pour the water into a saucepan or saucepan, add all the sugar. Put on the stove and cook the sugar until it is completely dissolved.
• Pour pears with ready-made syrup and stand for 1-3 hours.
• Put the saucepan on the stove, bring to a boil and boil for exactly 5 minutes. After that, let it stand until it cools completely and repeat the cooking process again.
• Cook the jam in 3-4 approaches. It is important that after boiling, the jam should be cooked for no more than 5 minutes.
• After the last approach, we distribute the still hot mass over sterile jars and tighten the lids.

Transparent pear jam with citric acid slices - lick your fingers

The pear itself is very sweet and very often you can find the sugary taste of jam, and whatever this is, add a little sourness to the composition and the taste will even out.

Ingredients.

Pear 1.8 kg.
Sugar 1.8 kg.
Water 160 ml.
Acid Lemon 0.5 tsp.

Cooking process.

• Wash the pears and cut into slices without peeling.
• Prepare syrup from water and sugar and pour over pear slices with syrup.
• Cook pears in syrup for the first time for 3-4 hours.
• After cooling, cook the same amount. And so we repeat 3 times.
• For the third time, before cooking, add the lemon, mix and send to cook.
• After 20-30 minutes of steady boiling, distribute the hot mass into the jars and roll up the lids. Bon Appetit.

Wild game jam - simple - ripe pear recipe

Wild pear jam is one of my favorites. A long time ago, my grandmother in the village at the end of the garden grew a large tree from which it was possible to collect several hundred kg every year. harvest.

And of course, my grandmother made jam for us from this pear. We especially liked the delicious syrup from this jam. It was viscous, very tasty and aromatic.

Ingredients.

Wild pear 2 kg.
Sugar 2 kg.
Water 2 liters.
Citric acid 1 tsp.
Half a bunch of mint.

Cooking process.

• We take only strong pears without traces of spoilage.
• Pour water into a saucepan and bring to a boil. Pour sugar into hot water and mix. Cook the syrup until the sugar is completely dissolved. When the sugar is completely dissolved, you get a sweet syrup, in which you also need to add citric acid and half a bunch of mint.
• Pour pears with hot syrup, mix and cover.
• Leave the pears to stand for about 2-3 hours under a closed lid.
• Put the cooled pears on the stove and cook for 30 minutes. We remove and remove the foam that appears during cooking. After cooking, let the jam cool down to room temperature. We repeat the cooking process 3-4 times.
• While still hot, spread the jam in jars and roll up the lids.

Recipe for jam from pears with lemon

Here is another recipe for making pear jam. But now, in order for you to understand each step, I suggest watching the video recipe. But before I start watching, I will say that it is best to use only hard varieties for making jam.

Delicious whole pear jam for the winter

The jam turns out to be very tasty and pleasant. At the sight of him, everyone will simply salivate. And what a delicious syrup turns out, it's just a bomb. It is very good to soak cakes for home baking with this syrup.

Ingredients.

Pear 1.5 kg.
Sugar 1.5 kg.
Orange 1 pc.
Cinnamon 2 sticks.
Water 250 ml.

Cooking process.

• Wash the pear, sort it out, do not remove the stalk.
• Heat the water, pour out the sugar, stir it until it is completely dissolved.
• Put cinnamon and pear fruits in the finished syrup.
• Cook over low heat for 30 minutes. After cooking, let it cool completely and repeat the cooking 2-3 times.
• Before the last cooking add the juice from one orange and cook with the juice.
• Before spinning from the syrup, take out the cinnamon and mint.
• We put the jam on the jars and seal the lids. Bon Appetit.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very delicious

Now I propose to cook pear jam with the addition of poppy seeds. The treat is really tasty and very original. A great addition to pancakes and donuts.

Ingredients.

Pear 1 kg.
Sugar 200 grams.
Poppy 1 tbsp. spoon.
Lemon juice 2 tbsp spoons.
A pinch of vanillin.

Cooking process.

• Wash the pear, clean it from seeds and peel. Cut into small cubes.
• Sprinkle the chopped fruits with sugar and leave for 3-5 hours. In a multicooker bowl.
• After 5 hours, turn on the frying mode and simmer the pears for about 30 minutes.
• Then we take a blender and turn our cubes into puree.
• Lightly fry the poppy seeds, then crush in a mortar and pour into a slow cooker.
• Along with the poppy seeds, add lemon juice and vanilla, mix and cook the mass for another 30 minutes in a multicooker frying mode.
• The heat treatment process can be repeated several times until the desired consistency is achieved.
• After that, we also lay out on sterile jars and tighten the jars tightly with the lids.

These are the simple tricks for preparing pear jam you learned today. The main thing then in the winter do not forget to try your blanks. After all, these syrups are just great for soaking a biscuit or just serve this jam as a bite to pancakes or pies. in general, all the world is kind and a lot of positive,

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

Most likely this will be a classic jam recipe. This beautiful, aromatic, sweet mass is capable of captivating anyone with its unforgettable taste. Pear jam is ideal for both simple tea drinking and pie filling.

It is known that the pear is the most nutritious fruit, which is also low in calories. In the process of heat treatment, the pear does not lose its useful properties, and therefore, in the form of jam, it will become a wonderful, valuable winter reserve.

Pear fruits are rich in vitamins A, which regulates liver function and vision.

Vitamin C strengthens blood vessels and improves immunity.

Vitamins B and PP have a beneficial effect on the functioning of the human immune system. Renew cells and rejuvenate the body as a whole.

Pear contains trace elements such as pectin, sulfur, zinc, cobalt, iron and much more. Pectin helps to regulate the digestive tract, and iron restores normal hemoglobin levels in the blood.

Potassium in pears has a beneficial effect on the work of the cardiovascular system.

Regular consumption of pears is indicated for overweight people.

With all its positive properties, the pear also has contraindications: it is not recommended to use it raw for those people who suffer from stomach ulcers. However, they can also use pear in the form of compotes, dried fruits and jam.

And today we will open you some unusual recipes for making pear jam.

For cooking jam, as a rule, it is recommended to take those varieties of pears, the pulp of which is quite dense. Most often they use lemon or duchess. But you can use any other pear, as long as it is not overripe. For jam, you need to collect whole fruits with an elastic skin.

It is worth saying that you can choose for yourself the period of harvesting the pear and its variety. Fortunately, the ripening period of this fruit is quite long, so there is room for imagination in full.

Wash the pears thoroughly, remove the core and stalks, and cut into cubes or slices of the desired size. All dark spots and rotten spots on the surface of the pear must be cut off.

It is best to cook pear jam in a copper or aluminum bowl. In such a container, honey pear jam will not stick or burn.

Pear jam jars must be thoroughly washed and scalded with boiling water. Can be sterilized over steam or heated in a microwave oven.

To make pear jam, you will need a wooden spatula and a skimmer.

The taste of pear jam can be varied by adding various ingredients in the form of spices or other fruits and berries to it.

It is best to pick fruits for making jam on a sunny day, when the pears are saturated with the energy of the sun and reveal their aroma to the maximum.

When making pear jam, you need to closely monitor the process. Pear jam loves to burn very much.

If the peel of the pear turns out to be too dense, then it is better to cut it off. Otherwise, the jam will turn out to be rough.

If you want the pear wedges to remain intact in your jam, then it is better to cook it in three stages of 20 minutes each, instead of one hour long.

This simple recipe for making pear jam is known to almost every housewife. However, you can bypass the reusable boiling steps in it and cook the treat in one go. This jam will become a favorite among your household due to its summer aroma and honey consistency.

How to make pear jam:

Prepare pear fruits, cut and put in a bowl for making jam.

Pour sugar there and smooth it over the surface of the fruit pieces. It is good to prick the pear with a fork in many places. Leave for two to three hours until the juice appears.

It may happen that the pear variety is not very juicy. In this case, it is recommended to add water to the fruit in the specified amount. Now we put the basin on the stove and bring the jam to a boil.

Reduce heat and simmer the sweet mass for an hour, stirring occasionally. Pour hot jam into jars and close tightly with lids. The jam is ready! Bon appetit and merry winter!

If you add fresh lemon to pear jam, then the delicacy will acquire a light citrus taste and aroma. And the color of such a jam will look like a bright sunny day. You will love this delicacy!

How to make pear and lemon jam:

Rinse the pear fruits thoroughly, remove the core, stalks and dark spots on the peel. Cut the pear into either a large cube, or a wedge, and put it in a container for making jam.

We pass the lemon through a meat grinder along with the peel and send it there. Cover the entire fruit mixture with sugar and leave for at least three hours. It is advisable to stab the pear with a fork in several places, so that it starts up the juice faster.

Once the sugar is well saturated with juice, you can stir the mixture and put the jam on the stove. Bring the jam to a boil and simmer for about an hour. Be sure to stir the jam and remove the fragrant foam from it.

Pour hot jam into hot prepared jars and close tightly with lids. We remove the cans under a fur coat until it cools completely. The fragrant jam is ready. Bon appetit and happy winter days!

It will be interesting if vanilla and almonds are added to the pear jam. The taste of this jam is unusual and very attractive. This delicacy will serve as an excellent dessert for winter tea drinking.

Vanilla - 0.5 teaspoon

Almonds - 100 gr.,

How to make pear jam with almonds:

The pear must be prepared, cored and cut into slices.

In a container for cooking jam, it is necessary to boil water and lower the prepared pear into it. Boil for about three minutes. Then you need to drain the water into a separate container and, adding all the sugar there, cook the syrup.

Pour pieces of pears with ready-made sweet syrup and leave them in this form for three to four hours.

After this time, we put the jam on the fire and bring to a boil. Reducing the heat, simmer the jam for about 10 minutes. Now we insist it again for about four hours.

Next time, cook the jam for 20 minutes and 10 minutes before the end of cooking, add vanilla and almonds chopped on a blender into the jam.

Pour the jam hot into jars and roll up the lids. It is necessary to wrap the workpiece until it cools completely. Interesting jam in the winter is ready. Enjoy your meal!

And in this recipe, we suggest you combine pears and apples, and add a little mint to them. You will see that you cannot drag your household members by the ears from such a dessert. The aroma of this jam will also attract guests to your home.

Citric acid - 1 tsp

Fresh mint - 2-3 sprigs.

How to make pear mint jam:

Rinse apples and pears thoroughly and remove the stalks, cores and rotten areas. Cut the fruits into cubes or slices and put them in a container for making jam.

Fill the fruits with sugar and, after putting a good fork in many places, set them aside for the night.

During this time, the workpiece should start up the juice and dissolve the sugar in it. If this does not happen due to the dryness of the fruit, then you can add a little water to the fruit. Mix the mass and put on fire.

Bring the jam to a boil, then cook over low heat, stirring constantly. We will cook the jam for an hour and a half. 20 minutes before readiness, put citric acid in the jam and mix thoroughly. You also need to put the washed mint sprigs there, but do not let them drown in the jam. They will need to be removed before spilling the jam into the jars.

So, take out the boiled mint from the jam and pour it into hot dry jars. Close tightly with lids and put it under a fur coat until it cools completely.

The jam is ready for the winter. Good mood and good health to you!

And in this recipe, we suggest you use fresh orange as an additive to the main pear flavor. The jam will turn out beautiful, thick and very, very aromatic and tasty.

How to make pear orange jam:

Wash pears, peel and cut into slices or cubes. We spread the prepared fruits in a container for making jam.

Peel and seed the orange, cut into cubes and send to pear slices.

Cover the entire fruit mass with a layer of sugar and stick it well with a fork. We leave the workpiece in this state for the whole night. The fruit should be juiced abundantly. If suddenly the pear turns out to be dry and does not give abundant juice, then you can add one or two glasses of water to the container with fruits.

We put the jam on the fire and, bringing it to a boil, cook over low heat for an hour and a half. Do not forget to constantly stir the jam and skim it off. Pour the finished delicacy into hot dry jars and close them tightly with lids. A fragrant preparation for the winter is ready. Bon appetit and good health!

How to make pear jam, Violetta Londareva told.

Harvesting pears is not entirely simple, but also not a complicated procedure. There are many ways and recipes to preserve wonderful, fragrant fruits for a long time. The taste of pears is reminiscent of childhood. Everyone can handle the preparation of a delicious treat. You can prepare the fruits in different ways: preserve in pieces, pickle, twist whole pears in sugar syrup, boil mashed potatoes, syrup, compote, they can be dried. In blanks, pears can be combined with other favorite fruits or berries: apples, grapes, lemons, currants, mountain ash. The use of spices will be appropriate. When canning pears, you can experiment and add ginger, cardamom, or cloves. Candied fruits, jam, pear marmalade prepared for future use will be useful for baking, and sweet jam and marshmallow will be useful for tea.

Selected recipes

The best recipes with photos

The last notes

The taste of a pear cannot be confused with anything. She is a real symbol of the middle of summer. And therefore, many are trying to prepare these wonderful fruits for the winter. If you do it right, you can save up to 90% of the vitamins and nutrients contained in the fruit. And in winter to delight loved ones and friends with aromatic dishes and drinks.

What jam is not made of. A variety of fruits, berries and even vegetables are used. The dessert made from pears has a special aroma and delicate taste, and the raw materials themselves are often donated. Pears planted in the country can give an excellent harvest. If there is really a lot of fruit, it is possible to diversify the taste of the jam with the help of additional ingredients. The finished product will be appropriate on your table at any time of the year, but especially in winter.

To begin with, it is important to select the right fruits. It is better to cook jam from fully ripe, but not too soft pears. A dessert made from unripe fruits will have a pale unattractive appearance and a complete lack of aroma. Overripe and softened fruits during the cooking process will turn into porridge.

For making jam, fruits of the same variety and the same degree of ripeness must be included in one batch. In this case, the slices will turn out to be beautiful, even, of the same color. Before cooking, the seed chambers should be removed from the fruit and the skin should be cut off (optional).

Small pears can be cooked whole, large ones are best cut into slices or small cubes. In the process of preparation, it is recommended to put the peeled fruits in a container with acidified water so that they do not darken. The amount of sugar can be changed depending on how sweet your pears are.

On a note! If a variety with high sugar content was prepared for jam, then you can take half the granulated sugar than the fruit.

The best pear jam recipes step by step

The taste of the jam depends on many things, including the method of preparation. The consistency of the product is also different. Some recipes require a minimum amount of cooking time. Others will have to tinker with. In any case, the choice is yours.

This is perhaps the simplest recipe for pear jam, and it also contains the minimum amount of sugar. To better preserve the product, citric acid is added to it. The ingredient list consists of just a few points:

• 1.3 kg of pears;
• 0.3 kg of sugar;
• 1 tsp citric acid;
• 1 liter of water.

If the peel of the fruit is thin, you can not cut it off, then the pear slices will keep their shape better. Cooking steps:

• 1. Pears are placed in clean sterilized jars, cut into slices, filling the container to the very top.
  2. Sugar and water are heated in a saucepan on the stove, stirring occasionally. Let it boil.
  3. The resulting syrup is poured over the pears and left for 5 minutes, covering the jars with lids.
  4. Pour the liquid from the cans back into the pot, bring to a boil and repeat the procedure.
  5. At the third boil, citric acid is added to the syrup and pears are immediately poured into it.

After that, the cans are rolled up, turned over and allowed to cool while wrapped.

On a note! You can supplement this recipe with fresh mint leaves and vanilla if you wish. The taste of the jam will become more interesting.

The pear jam made with this recipe looks very attractive. The syrup acquires a rich taste, color and aroma due to the presence of lemon peel. Making such a jam is somewhat more difficult than the classic one, but the result is justified. To make several jars of treats you will need:

• 1 kg of pears;
• 0.4 kg of sugar;
• two lemons.

In order for the syrup to remain transparent, it is required to strictly observe the cooking technology:

• 1. Put the prepared pear slices in a bowl along with the sand, mix gently and leave for 4 hours to release the juice.
  2. After that, the workpiece is put on fire, brought to a boil and immediately removed.
  3. After 8 hours, add lemons cut into small cubes to the pears and bring to a boil again.
  4. In total, this cycle should be repeated 4 times, allowing the jam to cool in between.
  5. For the fifth time, the dessert is cooked to the end within 15 minutes from the moment of boiling.

After the jam is ready, the fragrant pear-lemon mixture is laid out in sterilized jars and rolled up. The filled container is placed on a towel and covered on top. After cooling, the jam is removed to a cool basement or cellar.

On a note! This dessert turns out to be quite thick, it can be used as a filling for sweet pies.

Delicious pear jam with lemon: video

Adding orange to pears will add spicy notes to the jam, and its color will resemble the sun at dawn. Pears can be taken of absolutely any varieties. The main thing is that they are not overripe. For dessert you will need the following ingredients:

• 2.2 kg of pears;
• 2.2 kg of sugar;
• 3 oranges.

The cooking process is simplified as much as possible:

• 1. Both fruits are peeled, cut into slices or cubes, put in an enamel bowl, sugar is added and left overnight to infuse.
  2. The next day, the pan is put on fire, brought to a boil and cooked for 1.5 hours with constant stirring. The foam is carefully removed.

The ready-made jam, rolled up in jars, is stored throughout the winter, if not eaten earlier.

Pear jam with orange: video

The aroma of pears and apples is wonderfully combined with each other. The jam made from these fruits has a harmonious taste and attractive appearance. During storage, such a delicacy thickens and becomes even more appetizing and rich, resembling jelly in its consistency. Fruits should be firm so that the fruit does not boil over. To make jam, you need to prepare:

• 1 kg of pears;
• 1 kg of apples;
• 2 kg of sugar.

Now let's get down to cooking:

• 1. Put apples, peeled, cut into thin slices, in a bowl and cover them with two-thirds of granulated sugar.
  2. After a few hours, when the fruit gives juice, the mixture is transferred to a saucepan, brought to a boil, the apples are removed with a slotted spoon and the remaining sand is added.
  3. Slices of pears are placed in the resulting syrup and boiled for 5-7 minutes, after which they are combined with apples, turn off the heat and let stand for 1 hour. During this time, you can start preparing cans.
  4. An hour later, the jam is boiled over low heat for 10 minutes from the moment of boiling and again turned off and allowed to cool. You need to repeat the procedure several times, ensuring that the fruit slices become transparent.

After the jam is ready, immediately after removing it from the stove, it is poured into jars and rolled up with metal lids. The appearance of such a dessert is simply magical, the fruits soaked in syrup resemble pieces of amber.

Delicious and aromatic apple and pear jam: video

A slow cooker for making jam is convenient in that the contents do not burn and do not require stirring. As a result, the fruit pieces do not lose their shape, do not boil over and look very appetizing. Yes, and the hostess at this time can do other things, since you will not have to stand near the stove.

Even if you forget about the fact that jam is being cooked in the kitchen, nothing bad will happen. The timer will turn off the multicooker at the set time. If the dessert is made from sweet pear varieties, it is recommended to add a little citric acid. It is this recipe that will be described below. For him you will need:

• 1 kg of pears;
• 0.8 kg of sugar;
• 1/4 tsp citric acid.

Now you need to act like this:

• 1. The prepared pear slices are sent to the multicooker bowl. Sand is poured there, and then you have to wait 20 minutes for the fruit to let the juice out.
  2. Stir the contents of the bowl and turn on the simmering mode for 10 minutes.
  3. After the timer has expired, the keep warm mode is turned off and the dish is allowed to cool down.
  4. The procedure must be repeated three times with the same timing parameters.
  5. While the jam is boiling for the third time, add citric acid and after the timer has triggered, immediately lay out the product in sterilized jars and roll up the lids.

After the dessert has cooled, it is taken out for storage in the basement or left within the apartment. Ready-made jam is well kept at home at room temperature.

A dessert prepared in this way can no longer be called jam, it will be pear jam. We would recommend it to those who love sweet pastries and often use fruit fillings for pies. The structure of this delicacy is thick and dense.

The advantages of this recipe are also that even overripe and slightly spoiled fruits are suitable for its preparation. The softer the pear, the easier it is to grind, and the damaged areas can be easily cut out.

On a note! Even wild pears can be used for this recipe.

To make jam you will need:

• 2 kg of pears;
• 0.8 kg of sugar;
• 0.5 tsp citric acid;
• a little vanillin.

Description of the cooking process:

1. Washed and peeled fruits are passed through a simple or electric meat grinder. The peel does not need to be removed; it is easily crushed.
2. If you like a more uniform and delicate texture, rotate the fruit mass in the meat grinder again.
3. Place the puree in a saucepan and add the rest of the ingredients. Let the sugar melt a little and turn on the stove.
4. After boiling, the mass is cooked over low heat for 30 minutes. From time to time you will need to remove the foam.

After cooking, the jam is laid out in a sterilized container and sealed with metal lids. You can store the finished dessert both in the cellar and in the pantry.

When a large pear harvest has been generated on the site, I want to process it faster, while spending less effort. In this case, a blank recipe for a three-liter jar is ideal. With such a container, the process will go much faster.

This recipe does not require sterilization, which saves time. The dessert looks like candied fruit slices floating in amber syrup. To preserve the integrity of the fruit, the jam must be prepared in two steps. For him you will need:

• 2.2 kg of pears;
• 1.5 kg of granulated sugar;
• 2 glasses of water.

If the fruit is not very sweet, you can take a little more sugar. The weight of the pear is indicated in pure form, without pith and skin.

Cooking process:

1. Syrup from water and sugar is cooked over low heat.
2. When it thickens a little, add slices of fruit to the pan and turn off the flame.
3. After the pear with the sand has cooled, it is boiled for 5 minutes and turned off again.
4. At the next stage, the jam is cooked completely. This may take 10 to 30 minutes, depending on the desired thickness.

The finished product is filled in a three-liter sterilized jar, rolled up with a machine and allowed to cool slowly under a blanket. After that, the jam is stored where it is convenient.

In winter, all you have to do is fill the vase with a golden delicacy with delicate pear slices. It will remind you of a warm sunny summer and will give the body many useful substances in the form of vitamins, minerals, pectin, catechins, arbutin, essential oils. Experiment, create, invent. Any housewife can, according to her taste, supplement or slightly improve the pear jam recipe.