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 on the multicooker in the "stewing" 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 passes 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. If possible, store the jar in the refrigerator. Store this preservation for about a year. Bon Appetit!
Let us remind you that last time we cooked

There are various recipes for making pear jam. But you need to know the peculiarities of cooking and choosing fruits 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 loose 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.

Chop 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 the 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 zhelix

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.

Time: 60 min.

Servings: 4-6

Difficulty: 2 out of 5

How to make delicious pear jam using a multicooker

Pear jam is a great preparation for the winter. Many housewives keep recipes for this delicacy, which belonged to their mothers and grandmothers.

Although now this food is often cooked in a slow cooker. Jam is very similar to confiture. They have similar tastes, textures and cooking methods. This is not surprising, since these two dishes are practically related by kinship. It happens that the recipes for these pears are even confused.

The main difference between jam is that when it is prepared, the fruits are boiled in syrup for a long time. Cooking treats in a multicooker has the same principle. But when pear confiture is prepared for the winter, in order to reduce the time, gelling substances are added to the dish.

Many housewives prepare pear jam for the winter using a multicooker, and the recipes for this dish are periodically supplemented with some clarifications and nuances. There are recipes in which pieces of pears float in jelly, and there are recipes where the jam is a homogeneous mass.

If you take care of the preparations for the winter in advance, then on cold winter evenings you can delight yourself with food with the taste of summer. Moreover, a pear delicacy can be put in pies as a filling.

In order to enhance the aroma of the pear, orange peel is added to the recipes, and you can also use cinnamon and cloves. By the way, in a slow cooker, the dish always turns out a little more aromatic.

These fruits are excellent energy drinks. Plus, like all fruits that live in the garden, they are rich in pectin, fiber and dietary fiber. This is what explains the fact that pears have a wonderful effect on the functioning of the digestive system and help cleanse the intestines.

With the help of pears, you can even lose weight, since they contain few saccharides, which has a positive effect on the composition of the blood, and this, in turn, helps the body lose extra pounds.

These fruits can be consumed both fresh and after heat treatment. By the way, if you prepare pear jam using a slow cooker, then a lot of useful substances that are contained in fruits will remain.

But besides jam, these fruits can be added to fruit salads, marshmallows, compote, and even some meat dishes are prepared with the addition of pears.

In order for the jam to be rich and have the desired consistency, it is better to cook it in a slow cooker. Not only that, thanks to this magic pot, almost all vitamins are preserved in the delicacy, it also significantly facilitates the cooking process.

Ingredients:

Cooking process

Step 1

The fruit should be ripe and not firm. But they also need a high density in order to deprive them of their skin without problems. If you come across wrinkled or darkened fruits, it is not recommended to put them in the jam. They will negatively affect the color of the final dish. It will not look appetizing.

Step 2

Wash pears well and dry with a towel. Peel them off and get rid of the tails.

Now cut each fruit in half and remove the seeds.

Step 3

Now we transfer the pieces to the multicooker and pour them with the juice that remains in the bowl. Pour water and lemon juice into a bowl. Water is needed in order to boil well and fall apart easily. The jam will be thick and with a uniform consistency.

Step 4

Sprinkle everything with sugar and set the Stew program in the multicooker. Cooking time is fifty minutes, an hour can be. This mode will not let the food burn, it just languishes at the right temperature. Thanks to the multicooker, you do not need to cook the jam in several approaches.

Step 5

After the sound signal, the food must be allowed to cool and can be served with tea. If you are going to preserve, then the hot dish should be poured into sterilized dishes and closed with sterile lids.

Store jars in a cool, dark place. But remember that it is better to eat the jam this winter and not store it for more than a year.

See another variation of this dish in the video below:

The people of Ancient China considered the pear to be a symbol of good health, a source of natural energy and longevity. This is not surprising, because a pear consists of many useful substances, vitamins, macro- and microelements. This fruit is especially useful for diseases of the gastrointestinal tract, dysbiosis, obesity and diabetes mellitus. Pear jam also helps to cure cough in adults and children. Therefore, in the fall, it will be by the way to prepare several jars of pear dainties to please loved ones with delicious jam in the winter cold.

Pear jam, with a delicate, velvety texture, sweet taste and incredible aroma, is an ideal dessert for an everyday and festive table. This jam will serve as an original filling for pies, bagels, cookies, pastries and pancakes. It can be used as an interlayer for a birthday cake, as a spread on a bun, or as a separate dish that is eaten with a spoon and washed down with tea.

Jam or preserves is preservation, so it will be perfectly preserved until winter or even spring. And in cold weather I especially want to drink hot tea with lemon, cookies and delicious jam.

What do you need to make a simple jam or confiture?

The recipe says that to make the most elementary pear jam you will need:

• two kilograms of pears;
• one kilogram of sugar;
• 10 grams of pectin;
• half a teaspoon of citric acid;
• 120 - 130 ml of water.

According to the recipe, at the exit, you can get about 1.3 - 1.5 kilograms of ready-made jam from these ingredients.

Time for making jam is 1.5 - 2 hours.

Step-by-step recipe for making pear jam

How else can you cook pears for the winter - a simple recipe

Pear is a versatile fruit. Therefore, you can make many delicious jams, compotes and jams from it.

There are various delicacies in recipe books: Greek pear jam, classic jam, pear jam with lemon, cinnamon and spices, in sugar syrup, with banana, nuts, berries, apples, whole, in pieces, in wine syrup, etc. etc.

Another simple and delicious recipe is jam cooked in a slow cooker.

According to the recipe you will need:

• one kilogram of pears;
• 200 ml of water;
• half a kilo of sugar.

Remove the skin from ripe fruits, remove damage, seeds and tails. The pulp of the fruit is cut into small pieces and sent to the multicooker bowl. Water and sugar are added.

First you need to turn on the "Extinguishing" mode for 15 - 20 minutes. The fruits will give off their juice during this period. After that, you can switch to the "Baking" mode and continue cooking for another half hour or forty minutes.

It is important that the jam must be mixed well 15 minutes before the end of cooking so that it does not burn to the bottom of the bowl. Even hot jam is laid out in steamed jars and rolled up for the winter.

Sweet citrus fruit combination - unusual jam recipe

Often the fruit tastes too sweet, too sweet. Not all people like it, so some housewives recommend making jam by adding citrus fruits - orange, lime or lemon.

For example, as in this recipe for jam from whole pears with lemon.

According to the recipe, you will need the following ingredients to prepare the dish:

• a kilogram of pears;
• 500 - 600 grams of sugar;
• a third of a lemon;
• half a liter of water.

The most interesting thing about this recipe is that the pears are first baked in the oven and then poured over with syrup. As a result, halves of fruit in a jar are obtained in an unusual aromatic juice.

How to make confiture - a step by step recipe

Bon Appetit!

Probably, everyone remembers the taste of pear jam or jam, familiar from childhood ... And it is not surprising, because this wonderful delicacy is adored by both children and adults. Have you ever cooked in a multicooker? If not, it's time to give it a try, especially if you have this wonderful device in your kitchen.

Pear jam in a slow cooker: a step-by-step culinary recipe

So, let's start with the simplest recipe, the main ingredient of which is, of course, pears. Stock up on 1kg of these juicy fruits. In addition, we need 800-900 g of sugar and a teaspoon of citric acid. Are all of the above at hand? Then we can proceed.

The first stage is the preparation of pears. We wash them thoroughly, take out the seeds (hardly anyone will be delighted to find them in the jam). Next, cut the fruit into slices. After that, put them in a multicooker bowl, add sugar and citric acid. Stir our ingredients thoroughly, close the lid for the "Quenching" mode, time - 1 hour. From time to time you can look into the multicooker and stir its contents. If you see almost no juice coming out of the pears during cooking, add a small amount of water.

When stewing is over, leave the jam on the heat for about half an hour. The final stage - turn on the "Cooking" mode for 10-15 minutes. Let the jam boil for 3-4 minutes.

While the jam is being prepared, you need to tackle the banks. Wash them with baking soda and then sterilize.

Now pear jam can be placed in jars. Turn them upside down and don't forget to wrap them in a warm cloth. Leave them like this until the jam is completely cool.

Now you have a wonderful winter treat.

with oranges

If you want to make pear jam in a multicooker more refined and original, we suggest adding oranges there. Like the idea? Then we present to your attention in a slow cooker with the addition of oranges.

Ingredients:

• 0.5-1 kg of oranges;
• 0.5-1 kg of pears;
• 1-1.5 kg of sugar.

Put the chopped fruits on the bottom of the multicooker bowl. Pour sugar there. After that we will choose “Extinguishing”. We set the time - one and a half hours. When the specified time is over, we pour the jam into sterilized jars. After cooling, store in the refrigerator.

This jam will turn out to be not only very aromatic and tasty, but also healthy. Children will love it, so be prepared that the banks will magically empty soon, but don't forget to pamper yourself.

Pear jam in a slow cooker. How to cook?

Want another recipe? Then we will tell you how to make pear jam in a slow cooker with the addition of apples. The original taste is guaranteed.

Ingredients per 2.5 liters:

• 1 kg of apples;
• 1 kg of pears;
• 1.5-1.7 kg of sugar.

The first step, of course, is my apples and pears. Cut the apples into small pieces, remove the core. We put the slices in the multicooker bowl and add a small amount of sugar there so that it covers the apples.

We process pears in the same way, add to apples and sprinkle with sugar. For about 2 hours, we leave the fruit in the multicooker so that they let the juice out, then select the "Stew" or "Soup" mode, set the time to 1.5 hours. You should not go far from the multicooker, as during this time you will need to mix its contents several times.

Now you can put the jam in sterilized jars and enjoy great taste for a long time.

Add cinnamon ...

Do you like cinnamon? Wonderful! Now we will tell you how to make pear jam in a slow cooker with cinnamon. You will need ripe and juicy pears (0.5 kg), 800-900 g of sugar, 2-3 teaspoons of cinnamon, one and a half glasses of water.

We wash the fruits under cold water, cut them into pieces, remove the core and veins, put them in the multicooker bowl, add sugar there, add cinnamon. Next, fill in all the ingredients with water. Now you need to select the "Extinguishing" mode (one and a half hours). Do not forget to stir from time to time. After cooking, put in jars. That's all, nothing complicated. Cinnamon will give the jam an exquisite taste and aroma.

Healing properties of pear

Pear is a very healthy fruit. It contains pectins that have antibacterial and antiviral effects. That is why pear jam is so necessary in winter, when there is a high likelihood of contracting the flu. In addition, pears are rich in arbutin, a natural antibiotic that fights kidney inflammation. Therefore, if you have the opportunity, stock up on pear jam.

Bon Appetit!