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Pear jam: recipes. Incredible delicacy - pear jam

If the trees in the garden made you happy big amount pears, then you can safely start preparing such a wonderful delicacy as jam. Most housewives prefer to cook from fruits cut into slices. This way you will preserve the rich taste and the jam will not turn into a mushy mixture.

Sweet, juicy pears are best suited for this preparation. So let’s prepare the basic ingredients and get down to business. For one serving of jam you will need 3 kilograms ripe pears, half a liter of water, one and a half kilograms of sugar, a little citric acid (on the tip of a teaspoon). And, in fact, that’s all. Although no one is stopping you from experimenting with seasonings and spices and inventing your own own recipe– they say that vanilla sugar goes very well with pears.

First, wash the pears and cut into slices. Be sure to remove the seeds and core, but do not touch the skin of the fruit - it will create an additional taste for our jam, and after the cooking process it will become soft and sweet. Clean and ready to cook pears are transferred to a stainless steel pan. You can also use a traditional copper-brass basin for this.

In a separate container, cook the sugar syrup - add sugar to boiling water, stir constantly with a spoon until a homogeneous mass is obtained. Now pour the resulting sweet mixture over the pears and wait until the fruits cool, release their juice and become a little softer. This will take a lot of time – about 8–9 hours. As soon as the scheduled time has arrived, put the resulting mass on the fire and boil, stirring vigorously. You need to keep the pears in a boiling state for 10 minutes.

After this, we leave our container with jam to cool, and after a certain period of time we repeat the boiling procedure again - and so on twice. Then add lemon juice or citric acid in slices to our delicious jam. Don't forget to prepare the jars in advance. They should be washed and sterilized for 6–7 minutes. Pour the contents (pears with syrup) hot into jars. Then, according to the traditional scheme, we roll up the lids.

By the end of all manipulations with pears, your fruit slices should become softer and not overcooked. The first indicator that the jam is ready to move into jars is that the pears have begun to darken and the jam has become a little viscous. The delicacy prepared according to the above recipe has an aromatic taste with sourness (thanks to lemon juice). Another important plus is that this dish is not too high in calories.

By the way, in addition to classic version this jam, there are plenty of others. Instead of lemon juice or acid, you can use lemon, also cut into slices. In this case, you will need: a kilogram of sugar, 2 kilograms of pears, 4 slices of lemon. IN this option The recipe is the same, only the chopped lemon is immediately added to the pear slices. Pear jam in this variation also needs to be boiled several times.

After the second boiling, the lemon slices should be removed, leaving only the syrup with pears for the third boiling.

It is possible to make jam from such jam - the recipe requires longer cooking and grinding the mass using a strainer. Only if you initially plan to get jam, then before starting the procedures on the stove, remove the skin from the pears - then it will be much easier to get the desired result.

Let us dwell on some of the features of making jam, the recipe for which we have already described to you above. IN in this case the resulting mass should be poured into jars while hot – i.e. There is no need to wait for the mixture to cool completely. Sterilized jars must be dry - after sterilization, turn them upside down, placing them on a cotton towel so that all the moisture is glassed and absorbed into the fabric.

Pears (sliced) – 4 kg.

Sugar – 4 kg.

Water – 1 glass (faceted)

Cooking process:

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

In a large aluminum basin (in which I later made jam) I prepared the syrup

Pour all the sugar into a bowl or pan and add water on top, trying to get onto the entire surface of the sugar. Place sugar on low heat and bring to syrup. The sugar should dissolve.

When the sugar syrup becomes homogeneous, add chopped pear slices to it. Gently stir the pears using a spatula.

At this time, all the slices are enveloped in this sweet syrup and caramelize a little.

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

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

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

When the jam is cooked, carefully begin to place it hot into the jars.

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

In the cold winter evening pear dessert will be a wonderful addition to a cup of hot tea. Pear jam can also be used to make open and closed filled pies and pies.

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Pear jam is ideal not only for filling a pie, but also for regular tea drinking with the family. To make the jam tasty and aromatic, you need to choose those varieties of pears in which the pulp is quite dense. Duchess or lemon are especially popular. Of course, you can use other varieties, as long as the fruit is not overripe. A variety of additives in jam will not only decorate it externally, but also give it a special taste.

Pear jam in its own juice

The jam turns out beautiful, not thick. One kilogram of pears produces four 450 gram jars. Despite the fact that the jam takes a long time to prepare, in several stages, it is easy to make and does not take much time.

Products for procurement:

Ripe pears without damage – 1 kg;
Lemon or orange – 1 pc. weighing 150 g;
Sugar – 1.5 kg

Preparation:

Wash the pears under running water, remove seeds and stems.
Cut the pears into small pieces. Place everything in a glass bowl and add 0.5 kg of sugar.
Place the pear, along with the resulting juice and remaining sugar, into a bowl or saucepan for making jam and put on high heat. After boiling, stir it. Reduce heat.
Wash the lemon or orange, remove seeds and peel. Cut in small pieces. Add prepared citrus fruits to the jam. The sugar has dissolved and you need to add another kilogram.
Turn everything off and leave to cool for 12 hours.
Then put the pan or bowl of jam back on the stove to cook, but now on medium heat. Bring to a boil and cook for two minutes. If the jam is not finished cooking, then continue to cook the delicacy over the lowest heat for another five minutes.
Then you can check for readiness using grandma’s method: drop a drop of jam onto a dry dish, then turn it over. A drop hangs, doesn’t flow - that’s it, the jam is ready.
Transfer the pear jam into prepared jars and seal. There is no need to cool or turn the jars over. You can immediately store it in a closet.

Jam: pears with apples

This recipe combines two fruits - pears and apples. To add extra piquancy, you can add mint.

Required Products:

Pears – 1 kg;
Apples – 1 kg;
Sugar – 2 kg;
1 teaspoon citric acid;
A couple of mint sprigs

Preparation:

Before preparing jam, you need to thoroughly rinse the fruits, get rid of rotten and damaged ones, which will only spoil the taste of the preserved fruit.
We peel the pears from the stalks, cut them into small cubes and put them in a bowl for cooking.
Next, you should cover the pears with sugar, and then pierce them in some places with a knife or fork so that they release the juice better. The resulting mass should be left for one night. This time will be needed to obtain juice. If there is not much of it, you should add water to favorite treat it wasn't dry.
Next, put everything on the fire and boil. As soon as the mixture boils, continue cooking over low heat. It is worth noting that pear and apple jam should be stirred constantly to avoid burning. Cook for about 2 hours.
20-30 minutes before turning off the stove, add citric acid and mix everything carefully.
At this time, you need to add the washed mint leaves, but do not leave them in the jam. We take the leaves out of the dish and pour the resulting sweetness into sterilized dry jars. Close with sterile lids. Leave to cool and store.

The jam is ready, you can invite your friends and family to enjoy this delicious treat.

Pear jam with orange

Every housewife knows that adding various additives to pear jam will only give it a special piquancy. Many housewives like to add citrus fruits to jam, such as oranges. They will add special freshness and aroma to your favorite delicacy. It is worth noting that this jam “likes” to burn, so it should be stirred constantly when cooking.

You will need:

Pears – 2 kg;
Orange – 2-3 pcs.;
Sugar – 2 kg

Preparation:

It is necessary to remove damage and cores from pre-selected, washed, peeled pears.
Next, you need to cut the fruit into small cubes or slices, as you like. We put the prepared fruits in a special container, in which we will later cook the jam.
At this time, prepare the oranges: peel them and seeds, cut them into small cubes. Place the oranges in a container with pears.
Add sugar to prepared fruits.
The fruit mass must stand for some time to form juice. If the fruit is a little dry, add a couple of glasses of water.
Place the resulting mass on the fire and boil first high fire, and then leave to simmer for a couple of hours. Don’t forget to constantly stir the jam so it doesn’t burn.
After simmering, put the jam in clean, sterilized jars, wrap in a warm blanket and leave to cool for a while.
Store the jars in the pantry or a dark place in a closet.

Fragrant, thick and tasty pear and orange jam is ready.

Pear jam with almonds

You will need:

Pears – 2 kg;
Sugar – 2 kg;
Vanillin – 1/3 teaspoon;
Almonds – 150 gr.;
Water – 1.5 liters

Preparation:

As with any recipe, you first need to select the fruits, wash them, remove peels, damage and cores. Diseased fruits should not be used in cooking, as they will only spoil the taste.
Next, cut the pears into small cubes. In a saucepan average size boil water. Place the chopped pears in it and boil for 4-5 minutes.
After this, you need to pour the water into a separate bowl, add 1.5 kilograms of sugar and make syrup.
Next, the pears must be filled with the resulting syrup and left for several hours.
After a while, put the pan with pears on the fire and boil. Boil the jam over low heat for 10 minutes. Then we leave it to steep again.
Boil it again, but for 20 minutes.
At the end of cooking, add vanilla and finely chopped almonds.
Place hot pear jam in sterilized dry jars and seal. Leave the workpiece until it cools completely.

In the summer-autumn season, a variety of vegetables and fruits regularly appear on our table. Indeed, it is difficult to overestimate the benefits of fresh fruits for the human body, because it is from them that we get a significant part of all useful substances and vitamins. However, even in winter you still want to eat delicious apples, pears, plums - at least in the form of jam or jam. So during the harvesting season, housewives try to fill the pantry shelves with jars of various fruit and berry delicacies in order to provide their families with delicious and affordable desserts for tea until next summer. Today we will learn how to make aromatic pear jam, recipes for which with step-by-step pictures and videos are presented in our culinary “piggy bank”. As a rule, for cooking transparent pear jam in “slices”, fruits of autumn varieties are used, which are juicier and harder in consistency. With our simple recipes, every housewife can easily prepare thick amber jam- “five-minute” without sterilization, as well as an original delicacy made from whole pears. In addition, to enhance the taste of the pear dessert, lemon, orange, poppy seed or cinnamon are added during cooking. By taking a few spoons of pear jam every day, you can not only replenish vitamin deficiency, but also provide prevention from colds. So, write down the recipes and go for the pears!

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

The pear rightfully bears the name “queen of gardens” - juicy, beautiful golden color and very appetizing. The fruit contains mineral, nitrogenous and tannin substances, as well as vitamins B, C, P. In addition, the pear is extremely rich folic acid– even in black currant the level of the main “female” vitamin B9 is much lower. Following our step by step simple recipe with the photo, you can easily prepare aromatic pear jam for the winter, and citric acid and vanillin will give the dessert an exquisite spicy note. When cooking such delicious pear jam, you can do without sterilizing the finished product - just properly process the preservation jars.

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

pears – 1 kg
citric acid – ¼ tsp.
vanilla - to taste

We make syrup from:

sugar – 1 kg
water in which the pears were boiled - 2 cups

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

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

During the harvesting season, it’s a “hot” time for every housewife to try to capture as many of nature’s gifts as possible! Many people associate home canning of fruits and vegetables with pots of boiling water, dozens of glass jars and kilograms of “raw materials” for processing into marinades, pickles and jams. However, thanks to smart kitchen appliances, a significant portion of labor-intensive processes winter harvesting can be simplified. So, we suggest making delicious amber pear jam in slices for the winter - according to the recipe with photo for a slow cooker. Of course, it will take time to prepare such pear jam - but the result is worth it!

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

pears – 1 kg
sugar – 600 – 800 gr.
lemon – 1 pc.

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

Wash the fruits in running water, peel the inside and cut into medium-sized cubes. There is no need to cut off the skin, since the shell of pears is quite soft and will not affect the taste of the finished jam.
Place the fruit cut into slices into a multicooker bowl and add sugar - the amount of the ingredient depends on the type of pear and the personal preferences of the confectioner. Now turn on the “Stew” mode for about 1 hour, so that under the influence of sugar the fruits release juice.
After the beep, leave the pear jam to cool for about 2 hours. Then we begin to boil the product.
To begin, set the “Cooking” program for 15 minutes and wait for the end of cooking. When the jam has cooled, repeat the cooking procedure again for the same time. In total, you need to boil it three times, alternating with complete cooling. During cooking, the lid of the multicooker should be slightly open so that the jam does not boil over.
Squeeze the juice from the lemon and add a couple of spoons to the cooled pear jam. If desired, you can add a zesty lemon note to the treat - in the form of crushed citrus pulp. Set the “Steam” mode (for 15 minutes) and boil again. Leave the jam to cool at room temperature for a couple of hours.
Finally, we turn on the steaming mode again and after a quarter of an hour we get the finished product, ready for packaging in sterilized jars. Roll up with clean lids and after cooling under a warm blanket, put the jars of pear jam in the pantry or cellar. When you open a jar of this delicacy in winter, you will enjoy the unique aroma - and the taste of pear jam is simply incomparable!

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

During the ripening period of pears, you can prepare several jars of delicious fragrant jam for the winter. So, to obtain a delicacy in the form of puree, it is best to use soft, juicy pears, and from winter fruits durum varieties You get excellent jam in “slices”. Today we will study a simple recipe with a photo of pear jam for the winter - with orange. This original combination will give the finished product an unusual subtle taste and delicate citrus aroma. If you stick to the recipe, even a novice pastry chef can handle making pear jam - everything is very simple and tasty!

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

pears – 2 kg
sugar – 1 kg
water – 1 glass
orange – 2 pcs.

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

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

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

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

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

pears (summer or autumn varieties) – 2 kg
sugar – 2 kg
cinnamon sticks – 2 pcs. (or 1 tsp ground)

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

Wash the pears and dry them, spreading them out on a paper towel. We cut each fruit into two parts, remove the core with seeds, and then chop into medium-sized slices.
Place the fruit pieces into a thick-bottomed pan and add sugar. Now you need to leave the chopped fruits so that the juice is released - important stage making jam. This will take several hours, depending on the juiciness of the fruit.
Place the pan with the pears on the fire, add the cinnamon and cook over low heat for about 35 minutes - without a lid. Don't forget to remove the foam regularly.
Turn off the heat and wait for the pear jam to cool completely. Then boil again for 35 minutes, removing the cinnamon sticks 10 minutes before the end of cooking.
Place hot pear jam into clean, sterilized jars and roll up the lids. When the delicacy has completely cooled, we put the jars in the pantry or cellar. Try it, very tasty!

Delicious pear and poppy seed jam – a step-by-step recipe with pictures of winter preparation

Looking for original recipes Many housewives literally “register” jam, marmalade or marmalade on culinary websites or thematic forums. However, in our selection you can always find interesting option preserves - take at least pear and poppy seed jam. By using step by step instructions with pictures, everyone can make a couple of jars of fragrant pear jam “speckled”. We are sure your guests will be delighted with such a creative delicacy!

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

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

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

We remove the washed pears from the core and, if necessary, remove the peel (if it is very dense). Cut into medium-sized cubes and add sugar in a bowl or saucepan, not forgetting to add citric acid. We adjust the amount of sugar based on personal taste and the type of pears chosen - for juicy fruits, less sand will be needed, and green or unripe fruits need to be “candied” more thoroughly. To distribute the sugar evenly, mix the contents of the pan thoroughly and leave for 2 - 3 hours.
When the pear pieces generously “share” the juice, put the container on low heat and cook for 15 – 20 minutes. We “meet” the appearance of foam with a wooden spatula, carefully removing the white “cap” from the surface.
We measure half of the jam “by eye” and pour it into a separate bowl, where we grind it into a puree with an immersion blender. Return the ground mixture back to the pan and bring to a boil.
While the delicacy is cooking, pour the poppy seeds into a frying pan and dry over moderate heat for about 2 - 3 minutes. Pour into boiled jam, stir and cook for 5 – 10 minutes.
Fill sterilized jars with hot poppy-pear jam, roll them up and leave to cool under a blanket. Surprise your household and guests with this “speckled” fruit dessert– just a sight for sore eyes!

Healthy whole pear jam - five-minute recipe on video

Whole pears dipped in clear amber syrup look very nice in jars. Prepare healthy “five-minute” jam from whole pears - using our recipe in the video, it’s as easy as shelling pears!

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

Pear jam from green fruits is simple and very quick - you only need 3 hours to prepare the delicacy. How to make thick “green” jam with pears? Watch the detailed video recipe!

Pear jam – recipe with lemon, with photos and videos

Lemon gives pear jam a tart note of sourness and a fresh citrus aroma. Using our recipe with photos and videos, you will prepare delicate, fragrant pear and lemon jam.

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

As always, I am glad to see all my guests!

Making not only tasty, but also beautiful pear jam in slices is a completely doable task! Of course, if you know some of the nuances. These are exactly what I will talk about in my publication today.

In this article about pear jam in slices (recipe with photos), I will show you consistently and in detail how to achieve the desired result, and will also reveal all the secrets of obtaining magnificent amber pear jam.

I hope that my culinary experience will serve as a good guide for young housewives. I remember well how in my green years I collected bit by bit successful recipes(only by taking a sample) and tried to achieve perfection. How long ago was it...

But I think that even today the status of a good housewife has not been canceled!

First of all, let's determine the amount of ingredients. From the items listed below, I got 2 half liter jars of pear jam for the winter and a little more to take a sample now and immediately enjoy the result.

INGREDIENTS

Pears – 1.2 kg
Granulated sugar – 1.2 kg
Purified water – 0.200 ml
Maintain proportions for any quantity
HOW TO CHOOSE fruit for pear jam in slices

Strange as it may sound, not every pear can produce beautiful amber jam! The selection of fruits here has great importance. Only pears with dense flesh are suitable, one might even say slightly underripe. But not green either, having not yet reached the proper taste. Therefore, I advise you to definitely try what you buy.

And, of course, to obtain clear pear jam in slices, you should in no way use soft, fully ripe or overripe pears. It is better to make excellent jam or marmalade from them. Which is also generally not bad, winter will pick up everything!

And so, we decided on the choice of source material. I bought 2 kg of pears. After processing, 1.2 kg remained. So factor waste into your calculations. Let's move on.

HOW TO COOK PEAR JAM IN SLICES

Let's start with the fact that the purchased fruits will first need to be washed. Then, using a housekeeper's knife, remove the skin from them, that is, peel them. And then cut the pear into four parts and carefully cut out the seeds. Then cut the quarters into slices approximately 3-4 ml thick.

While we are engaged in this process, water is already heating on the stove to prepare sugar syrup. After all, without it you won’t get amber clear jam from pears into slices.

Add granulated sugar (according to the recipe) into boiling water, stir well and cook until the sugar is completely dissolved.

You can rest assured that the specified amount of granulated sugar will dissolve in such a small amount of water, just follow the recipe and everything will work out!

The sugar syrup has been boiled, and we have already prepared the pear slices.

We pour them into the pan in which we will cook the pear jam. And immediately pour boiling sugar syrup.

Leave for a while until the pears are saturated with sweetness and the syrup has completely cooled.

Then we put our future pear jam in slices on the fire, slowly bring to a boil and boil for literally 5-6 minutes. Then turn off the heat and wait until the contents of the pan have cooled completely.

Raspberry jam in five minutes it would have been ready, but this is a different process.

When this happens, you can move on and light the fire again and simmer for about the same amount of time. With this process, our pear slices will gradually become saturated with syrup and become transparent. You need to do 2-3 such approaches.

After which you can begin the final stage of making the jam. But this time the boiling time will be about 1 hour. However, you will see for yourself how it gains an amber color and becomes thicker.

Just don’t forget that the jam should simmer over low heat and it must be stirred during the process (touching the bottom of the pan), preferably with a wooden spoon with a long handle.

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