Greetings, dear friends! If you like non-standard and unusual sweet preparations, then my recipe today deserves your attention. Today we are preparing delicious pear jam with the addition of poppy seeds and spicy spices. The recipe for jam from pears with poppy seeds is not complicated, and is prepared in one go. And at the end we get a signature pear jam for the winter, which in taste and appearance is more like an exquisite dessert.
Small pear pieces are boiled until transparent, the syrup thickens and is saturated with the seductive aroma of star anise, and the poppy seeds remain firm and float with a contrasting splash without settling to the bottom. Have I intrigued you? Then welcome to my kitchen, where I will be happy to share with you how to make pear and poppy seed jam.
Ingredients:
- large pears 3 pcs.;
- poppy 2 tbsp. l.;
- cherry plum 3-4 pcs.;
- sugar -150 g;
- citric acid 1 g;
- star anise 1-2 stars.
How to make pear and poppy seed jam:
For delicious homemade pear jam, choose juicy, firm-fleshed pears that are not too ripe and without blemishes. Wash thoroughly in cold water, remove the tough skin and cut out the core.
Peeled pears for jam can be grated, chopped in a food processor, or, as in our step-by-step recipe with photos, chopped into thin slices, then chopped into small fragments - this task can be easily accomplished with an ordinary knife.
Mix the fruit slices with granulated sugar, the dosage of which should be approximately equal. Add randomly chopped cherry plum to enhance the delicate pear flavor with a refreshing sourness. Immediately add a pinch (!) of citric acid - a preservative for our preparation. Leave aside for half an hour until liquid appears. Chopped pears release juice faster, but if you prefer jam with slices, keep the mixture at room temperature for 2-3 hours.
Place the sweet mixture of pears on the top heat, lower one or two stars of the spicy star anise, after boiling, lower the temperature and simmer on low for about 30 minutes.
Dry the poppy seeds in a hot frying pan without a drop of fat for 20-30 seconds to reveal the aroma.
When the pear cubes are saturated with sugar syrup and become translucent, add poppy seeds and bring to a boil again. Cook for the last 5-10 minutes.
Transfer the thickened pear jam with poppy seeds while still hot into sterile jars, close, and cool.
Cooking master class: step-by-step recipe with photos on how to prepare pear and poppy seed jam for the winter.
We offer a very interesting and original recipe for pear jam with poppy seeds and spices. It is poppy seeds that transform ordinary jam into an exquisite dessert, improving its taste and appearance. This dish will captivate you and will easily enter your list of favorite sweet preparations.
Be sure to choose pears of good quality - not devoid of juiciness and without mechanical damage, but not too dense, they will not release the required amount of liquid.
Ingredients:
- 1 kilogram of pears;
- 50 grams of poppy seeds;
- 600 grams of granulated sugar;
- 2 grams of citric acid;
- 2 star anise.
Step-by-step preparation with photos
1. Wash the pear well, remove the top layer and remove the seed box, then chop into small cubes. If desired, the pear can be grated, but it will be tastier if small particles are present in the final dish.
2. Immerse the pear in a deep container and cover the entire perimeter with a certain portion of granulated sugar. In this recipe, the brew is moderately sweet, so the amount of sugar can be increased. Set the pear aside for about 1 hour, during which time it will combine with the sugar and release a sufficient amount of juice. The settling time also depends on the size of the uncut segments; the larger the pieces, the longer it will take.
4. After the boiling stage, reduce the heat, add the prepared spices and a pinch of citric acid, which acts as an acidity regulator and an anti-crystallizer at the same time. Also, thanks to acid, the workpieces last longer and do not explode, so you should not ignore its addition.
5. Simmer the sweet mixture for about 40 minutes, and in the meantime prepare the poppy seeds. Place it in a dry frying pan and fry for 15 minutes over medium heat, stirring frequently.
6. 10 minutes before the poppy seeds are ready, add the poppy seeds to the jam, bring to a boil again and remove from the burner.
7. Prepare containers for storage - clean and sterilize over steam or in the oven. Pack the hot jam into sterile jars.
8. Tighten the jars with screw caps, turn them upside down, and wrap them in a warm blanket. After cooling completely, move the jam to the pantry or cellar until winter.
During the pear season, there is no escape from making fragrant, tender and delicate-tasting, transparent pear jam. Most often it is served with tea, because it has such a delicate aroma that proximity to heavy dough or some kind of cream can “overwhelm” it, and the jam will seem indistinct and simply sweet. But all this applies to ordinary pear jam. Pear jam with poppy seeds is a completely different matter.
Pear and poppy seeds are a very successful combination, and if you have never tried this combination before, then you can get acquainted with it with the help of this jam, because this way you will feel clean, bright flavors and appreciate an interesting composition. It combines the sweetness of pear with the strong sweetish taste of poppy seeds. To complement this sweetness, add a little vanilla sugar to the jam, and lemon juice to balance the taste. If you want to give pear and poppy seed jam a more multifaceted taste, you can add lemon zest to it.
In order to make the taste of poppy seeds even more intense, some of the seeds need to be specially ground in a coffee grinder - this will reveal the aroma and increase its concentration. You can leave all the seeds whole if you prefer.
By the way, pay attention to another recipe: .
Ingredients
- 500 grams of pears
- 200 grams of sugar
- juice of half a lemon
- 1.5 tbsp. spoons of poppy seeds
- 1 tbsp. spoon vanilla sugar
Yield of finished product: 250-300 grams
Recipe for pear and poppy seed jam
Wash and peel the pears, then remove the core.
Cut the pears into pieces about a centimeter in size. Place the fruit in a small saucepan with thick walls and pour in lemon juice. It will not only balance the sweet taste, but also prevent the fruits from oxidizing and darkening.
Add sugar to the pan.
Leave the bowl with the fruit for 20 minutes so that they release their juice and the sugar partially dissolves.
Bring the pear jam to a boil and cook it over low heat for 15-20 minutes, skimming off the foam.
Grind half the poppy seeds in a coffee grinder.
Add the poppy seeds to the pear jam, then cook for another 5 minutes, stirring very carefully so that the pieces retain their shape.
Ingredients:
- ripe pears - 1.8 kg,
- bananas - 2 pcs.,
- poppy seed - 1-2 tbsp. l.,
- sugar - 1.5 kg,
- vanilla sugar - to taste.
How to make banana-pear jam with poppy seeds
Prepare the fruit.
Peel all the pears with a special vegetable peeler (vegetable peeler). Cut the fruit into thin slices and place in a thick-walled saucepan or saucepan. 
Add sugar to the pears. If desired, to give the jam a more fragrant tint, you can add vanilla sugar, cinnamon or star anise. Peel and cut several bananas into slices, add to the pears. If the pears are too sweet, you can add citric acid to the fruit with the tip of a knife. 
Bring the fruit to a boil over medium heat and skim off the foam. Boil the fruit mixture for five minutes. 
Grind the mixture with a potato mortar or blender and set aside for an hour. During this time, the pieces of fruit will absorb the syrup, and the jam will become thicker.
Boil the cooled jam again over moderate heat for another 10 minutes. While cooking, add a handful of poppy seeds.
Prepare the jars in advance. First rinse the containers with soda, and then sterilize them in a way convenient for you. The easiest way is to boil the jars in a pan of water for about 3-5 minutes. The lids for the jars can be poured with boiling water in a bowl and left for five minutes. For ease of further use, package the jam in small jars (250 ml, 300 ml) and close tightly with lids.
Store in a cool pantry.
Best regards, Elbi.
Description
Pear and poppy seed jam is very easy to prepare; the taste is quite original and unusual, and also very refreshing. It’s easy to adjust the sweetness of this jam, and even if you reduce the amount of sugar, it will still turn out delicious. At home, jam and jam are most often prepared from pears, and also from apples. During the cooking process, both of these fruits will saturate the syrup, but at the same time retain the original natural taste due to their dense structure. Moreover, a pear is much more sinewy than an apple.
Poppy serves more as a decorative element, although it also goes well with the flavor of pear. Speaking of the aesthetic side, such jam has a very attractive appearance and literally evokes appetite. Lemon juice will dilute the overall sweetness of the syrup and add a little sourness. This jam can be used to prepare other desserts or served in its pure form.
A simple step-by-step recipe with photo pictures will clearly demonstrate the ease of creating such jam and it will not be difficult for you to repeat everything yourself. Let's start finishing up the pear and poppy seed jam for the winter!
Ingredients
Pear jam with poppy seeds - recipe
To prepare this jam, select fairly dense, but ripe and large fruits. We thoroughly wash the pears, carefully cut off the peel in a thin layer, and remove the dense core from the fruit. After this, cut the pears into pieces as shown in the photo, place them in a deep bowl, cover with granulated sugar and pour over the freshly squeezed juice of half a lemon, leave for 1-2 hours: this is necessary for the fruit to release the juice.
After the specified time has passed, place the pear pieces directly in the same bowl with sugar and lemon with the juice that has already been released over medium heat and bring to a boil. Reduce heat and cook the jam for about 18-20 minutes. Then we separate part of the pears, mash them to a puree in any convenient way, and return them to a common pan.
