Simple Siberian pear jam for the winter. Jam “Ginger delicacy”. Ingredients for pear jam with lemon

Amazing pear jam for the winter- This is a wonderful dessert in its own right. homemade or an equally amazing addition to lush baked goods. It is so easy to prepare that it will amaze housewives who are just getting acquainted with such things by the simplicity of its technology. culinary recipes. By taste qualities Quite expressive and gentle at the same time. Quite often, pears for canning are combined with other berries and fruits: raspberries, apples, strawberries and, of course, citrus fruits. Such variations provide new original solutions!

What fruits are taken for cooking this? It is recommended to select more elastic and dense fruits with slightly hard skin of the varieties “Duchess”, “Limonka”, etc. But, in principle, you can use any. The main thing is that they are not spoiled or overripe. Some people prefer to cook Pear jam for the winter. Recipes-photos"from juicy late autumn fruits. Although the cook has the right to choose the specific variety and cooking period individually and independently. And all this thanks to the long ripening time of the fruit!

As for cooking utensils for pear treats, you will need an aluminum or copper container in which the mass will definitely not burn or stick to the bottom. In addition, you will need a wooden spatula or spoon. Sealing container – glass jars– undergo mandatory sterilization in a microwave, oven or steam bath.

Classic pear treat recipe

The classic method reveals all the unique flavors of pear in all its glory. But these fruits are low-calorie and at the same time nutritious, and they do not lose their properties during heat treatment. valuable qualities. Therefore absolutely everything “Pear jam for the winter” recipes V winter period become indispensable components of a home pantry with supplies. The proposed method does not involve repeated boiling, but is prepared in one go. The ingredients for rolling will be:

1. 2 kilos of fleshy pears,
2. 2 glasses of filtered water and
3. 2.3-2.4 kg granulated sugar.

So, the fruits undergo initial preparation, are cut into convenient slices and transferred to a cooking bowl or basin. The slices are covered with sugar sand, which is leveled over the surface. Then the workpiece is often pierced through with a large sharp knife or wooden stick, and left in the room for 2-3 hours until syrup appears. If fruits that are not juicy are selected for the recipe, then the volume of liquid specified in the recipe is added to them.

The steeped and juiced pieces are placed on moderate heat and boiled. After which the fire intensity is reduced, and the sweet mixture is boiled for about 1 hour with regular stirring. The finished product is placed together with the syrup in heated jars and hermetically sealed.

Pear jam for the winter: recipe with cinnamon

One of the most successful was the combination with ground cinnamon. Even slightly astringent, dense fruits of early varieties, which have an amazing amber, are combined with it. The sweet, appetizing mass will captivate everyone with its unforgettable flavor notes, and is perfect for family tea drinking. On “Pear jam for the winter” simple recipe it will be necessary:

1. 1 kg of pears,
2. 15 g ground cinnamon,
3. 10 g pectin,
4. 0.5 kg sand-sugar,
5. half a lemon.

Pears for harvesting are washed well in cold water, peeled from hard cores and hard peel (if necessary), and then cut into neat thin slices. Afterwards, the fruits are placed in a wide cooking bowl, sprinkled with granulated sugar and poured over with the juice of half a lemon. The components of the future delicacy are carefully stirred so as not to break the slices, and infused for 8-10 minutes until abundant juice is released.

Next, the slices in own juice(or rather syrup) are boiled for no longer than 10 minutes, stirring them with a wooden spoon. Pectin and cinnamon are added to the brew, and boiling continues for another 3 minutes, lifting pieces of pears from the bottom to the top. Although you can take your time with pectin, add only cinnamon and look at the consistency of the mass. If it is too liquid, then only in this case pectin is added, with which the jam is boiled for an additional couple of minutes. With pectin, the dish will certainly thicken after removing from heat and standing for a short time.

Glass containers are being prepared. It is filled with hot mass and closed with screw or tin lids. At the end, preservation must be sterilized for a quarter of an hour. After this heat treatment will be stored for more than one year.

Pear jam for the winter: recipe with lemon

Lemon will add a light citrus flavor and fresh aroma to the dish. And the color of the workpiece will change to a more beautiful, sunny one. To make this delicacy with citrus fruits you will need to take:

1. 2 kilos of juicy and dense pears,
2. 2.5 kg granulated sugar,
3. 3 medium lemons.

You will only need water if you want to get more syrup in the roll " Pear jam with lemon for the winter».

Using this culinary method, fruits are thoroughly washed and the cores and seeds are removed. Dark spots and stalks are also removed. The pulp is cut into slices or small cubes, which are placed in a pan for cooking. The lemons are crushed into a homogeneous mass in a meat grinder (along with the peel), and poured into sliced ​​pears. The mixture is sprinkled with granulated sugar, mixed carefully (to speed up the juice separation) and left undisturbed for about three hours. During this time, the released juice should soak and, if possible, dissolve grains of sugar.

The infused mass is placed on the stove and boiled, stirring. The jam should simmer over low heat for about an hour, skimming off the foam that regularly forms and mixing the pieces. literally poured boiling into sterilized jars and rolled up. Before it cools down, it is put away “under a fur coat”, and then transferred to a cool pantry until winter.

Recipe with almonds

An interesting variation on classic recipe it works if you add vanilla or almonds to the pear mass. The taste of such a preparation is immediately transformed into a more attractive side, becoming unusual and even mysterious. Many who treat themselves to the offered delicacy try to guess original supplement to pears; but not everyone succeeds, and not the first time. Because the combination is truly excellent! On home recipe « Pear jam for the winter with photo"You need to prepare:

1. 2 kilos of juicy and fleshy pears and granulated sugar,
2. 100 g almonds (preferably ground, but chopped into small pieces will do)
3. 1.5 liters of water
4. And? tsp vanilla.

Vanilla has a fairly strong concentrated fragrance; therefore, if you want to fully experience the aromas of fruit accompanied by almonds, then vanilla can be excluded from the recipe.

So, pear fruits are peeled from the outer peel, tails and cores, and cut into small portions. Water is boiled in a separate container and the pear slices are dropped into it. After boiling the fruit for 3-4 minutes, the liquid from them is drained into enamel pan, where all the sugar sand is also poured. Sweet syrup is boiled, poured into slightly softened slices, and left to soak in the filling for several hours.

After 3-4 hours, the dishes with the aromatic contents are placed on moderate heat and warmed up. Having brought the brew to a boil, the heat is reduced, and the dish simmers on the stove for 10 minutes. And again there is a four-hour interval of infusion and cooling of the semi-finished jam. The second time, boiling lasts 20 minutes, and halfway through the entire cooking time, the mass is “seasoned” with chopped almonds and vanilla. Ready almond pear jam placed in jars and sealed with lids. The preserved food should cool wrapped in a blanket.

Recipe with mint leaves

The next method suggests combining pears with apples, and diversifying this tandem with mint leaves. The result is a great dessert: light and refreshing. The main components for blocking " Pear and apple jam for the winter"are:

1. 1 kg of both fruits,
2. 2-3 sprigs of mint,
3. 2 kg granulated sugar,
4. 1 partial tsp. citric acid.

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

• Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
• In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
• The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
• To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
• Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
• If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

• pears – 1 kg;
• sugar – 1.2 kg;
• pear decoction - 2 tbsp.

Cooking method

• Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
• Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
• Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
• Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
• Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

• pears – 1 kg;
• sugar – 1-1.2 kg.

Cooking method

• For jam, select ripe ones, but hard pears. Wash them under running water. Cut off the skin.
• Cut the fruit in half and remove the core. Cut the pears into cubes.
• Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
• Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
• Remove the bowl from the stove and cool the jam for 8 hours.
• Put it back on the heat and cook for another 35 minutes.
• Wash and dry the jars.
• Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 3/4 cup;
• citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

• Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
• Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
• Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
• At the end of cooking, add dried citrus peels.
• Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 1 tbsp.;
• lemon – 1 pc.

Cooking method

• Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
• Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
• Pour sugar into a saucepan and add lemon juice. Boil the syrup.
• Pour it over the pears. Leave for 2 hours.
• Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
• Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 1 tbsp.

Cooking method

• Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
• Place the prepared pears in a cooking basin.
• Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
• Bring to a boil. Cook over moderate heat in one batch until done.
• While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 2/3 cup;
• orange – 0.5 pcs.

Cooking method

• Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
• Put sugar in a saucepan, pour water. Boil the syrup.
• Pour hot syrup over pears. Bring to a boil over moderate heat and cook for 5-6 minutes, skimming off any foam.
• Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
• Put it back on the fire and cook for 5 minutes from the moment it boils.
• Leave again for 8-10 hours. Repeat this procedure again.
• Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
• Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
• Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree Apply to the face, neck, chest, hands and hold for 20 minutes. Then wash it off warm water, and the skin is lubricated with cream.

Pear jam, a recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. There's a lot in it useful vitamins and microelements, and in winter there is a severe shortage of them. Fragrant and thick jam It is perfect as a stand-alone dessert for tea or as an additive for baked goods and drinks, so you should prepare it in sufficient quantities.

Secrets of making pear jam

Delicious pear jam is easy to prepare, but for some, the cooking process is new, so they ask a lot of questions. There are special nuances in the cooking process that are not always included in the recipe description; they will be discussed further.

Which variety is best suited for pear jam?

Pear jam for the winter can be made from any variety, but each of them will add a special taste to the dessert. Depending on personal preferences, you can choose varieties to suit your taste, but autumn fruits, dense and juicy, are most suitable. They do not get soft during long processing and retain their shape.

You can get a sour and refreshing delicacy if you take a wild pear as a base. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. Jam made from Limonka pears will have a unique aroma. Duchess is more suitable for jams and marmalades. Popular varieties when making pear jam are Autumn Bergamot and Angoulême. Of the store varieties, you should pay attention to the sweetest Konferents, which is also good after heat treatment.

How to properly prepare pears for jam?

Pear jam, the recipe for which is very simple, requires careful preparation of the fruit. Firstly, they must be dense, whole, with an elastic crust. It is advisable that there are no dents or dark spots on the pears. Overripe fruits should be immediately removed to the side.

Pears must be thoroughly washed, wiped or allowed to dry. The stalks and core should be removed. If there are still small damages on the surface, they should also be removed, since only intact pulp should get into the jam.

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces will mostly retain their shape, and in the second, you will get a dessert of uniform consistency. Each housewife herself chooses in what form she likes pear jam best.

How to prepare pear jam for the winter without sterilization?

Interested in knowing how to make pear jam without sterilization? There are a couple of ways. In the first case, the jars must be fried in the sun. They are placed in direct sunlight for several hours so that they heat up well before placing jam prepared according to regular recipe. The second method requires long-term cooking of the fruits along with lemon slices or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will be significantly reduced.

How to make pear jam in a slow cooker?

Using a multicooker, the process of making pear jam is greatly simplified. It is enough to know which modes and how many minutes to use. So, step by step instructions:

1. Pears (1 kg), sugar (800 g) and citric acid (0.5 tsp) are poured into the bowl, and the “Stew” or “Jam” mode is set for 1 hour;
2. Use the “Heating” function for 30 minutes;
3. Set the “Steam” mode for 30 minutes, after which the jam is rolled up.

How do you know when pear jam is ready?

It can take a lot of time to make pear jam. Step by step recipe with a photo will simplify the cooking process, but you need to know when the dessert is ready. If you follow the proportions and follow the recipe exactly, you don’t have to worry about whether the pears have been cooked enough. But to be sure, it is important to remember that the finished pear jam becomes transparent, the fruits resemble jelly-like pieces, and the syrup becomes thick. Only in this form can the delicacy be poured into jars and rolled up for the winter.

Why is pear jam liquid?

Many novice housewives wonder why pear jam has not thickened. There may be several reasons for this:

• Firstly, during the preparation, all the steps prescribed in the recipe were not followed.
• Secondly, an insufficient amount of sugar affects the thickness of the jam, since the lack of an ingredient will not allow the syrup to thicken to the required extent.
• Thirdly, the reason may be that the fruits turned out to be very juicy, and the excess moisture did not have time to boil away. In this case, it is recommended to resort to evaporation of the liquid by additional heating of the jam. The more cycles of boiling and cooling, the thicker the dessert will be.

Why is pear jam sugared?

Most often, it is pear jam that is candied; the recipe may not include citric acid, the absence of which provokes candiing. To prevent this from happening, the delicacy needs sourness. It can be added not only with the help of preservatives, but also when combined with other fruits.

There are other reasons why simple pear jam has become candied, among them non-compliance with storage or use conditions, namely:

• the storage period has been exceeded;
• when consuming jam directly from the jar, other products got into the delicacy;
• The jar is not hermetically sealed.

Often during the preparation process the proportions are violated, for example, if the proportion of sugar or honey is exceeded, the future jam will quickly become sugary. The same thing can happen if the syrup is cooked for too long. Sugaring also occurs when the syrup is not cooked for enough time. The sugar does not have time to dissolve, and unnecessary crystals remain in the treat.

To return the jam to its former consistency, you can put open jar In a metal bowl, pour water into the pan to the level of the jam, and add a tablespoon of water on top of the jam. The contents in the pan are heated over low heat and simmered until the jam takes its previous form.

What goes well with pear jam?

Pear jam is universal, so it can be combined with different fruits. The most popular additives are apples, citrus fruits (oranges or lemons), grapes, and lingonberries. To taste with pear, use vanilla, cinnamon or poppy seeds. You can learn how to properly prepare pear jam with additives from a selection of recipes.

The benefits and harms of pear jam

Pear jam is a delicious delicacy, but can everyone eat it? Many people are interested in the value of pear jam for the winter and whether it is worth preparing it if available. chronic diseases. For those who are interested in the question healthy eating, this section is dedicated to...

What are the benefits of pear jam?

Pear jam, recipes for which are presented in abundance on the page, has many advantages, which is why the delicacy is recommended as a constant source of vitamins even in the summer. The fruits saturate the dessert with a number of substances described below:

1. essential oils with diuretic properties, which have a beneficial effect in the treatment of liver, kidney and prostatitis diseases;
2. arbutin - a natural antibiotic;
3. vitamins A, B1, B2, C, PP, carotene and folic acid;
4. mineral salts of potassium, iodine, iron, manganese, copper, cobalt, phosphorus, calcium, molybdenum, magnesium, zinc;
5. organic acids that create favorable microflora in the stomach;
6. healthy sugars;
7. pectin, which naturally increases the body's resistance to bacteria;
8. catechins, which rejuvenate skin cells;
9. nitrogenous substances that strengthen the intestines and stomach;
10. tannins that have a beneficial effect on the gastrointestinal tract.

What is the harm from pear jam?

Pear jam cannot be called a harmful product, since the benefits of consuming it are many times higher than the possible negative effect. First of all, any jam, including pears, consists of sugar, so the product is considered harmful to the figure, the condition of the teeth, as well as for people suffering from diabetes.

The second type of negative effect is associated with eating jam on an empty stomach. The acids included in the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only bring benefits to the human body.

What is the calorie content of pear jam?

For those who care about their figure, it is important to know what the calorie content of pear jam is per 100 grams. It is 214.6 kcal. For a more detailed calculation, we will indicate the calorie content of pear jam in a teaspoon - 32.2 kcal.

Is it possible to use pear jam for gastritis?

Pear jam has a beneficial effect on the gastrointestinal tract, but in the case of gastritis you need to be careful. Much depends on the stage of the disease and the type. For example, with increased acidity, pear jam will only help during treatment, and vice versa, with reduced secretion, you will have to give up the sweet product.

In addition, preference should be given only to homemade delicacies, since jars from the store probably contain preservatives. In the acute stage, you should not lean on the product; it is better to limit yourself to 1-2 spoons and wash them down warm milk or weak tea. Water is not suitable in this case, as it will cause heartburn.

Is it possible to use pear jam for pancreatitis?

Pear jam for pancreatitis is resolved due to the presence useful substances, which have a beneficial effect on the functioning of the pancreas. But this does not mean at all that you should not adhere to the prescribed diet and eat delicacies with spoons. A couple of teaspoons a day will do you good, nothing more.

How to preserve pear jam?

The benefits of pear jam are obvious, but it must be stored correctly so that it does not spoil over many months. If pear jam is prepared correctly, a simple recipe for which can be found on the website, and storage conditions are met, you can enjoy the dessert for a long time, but it often ends much earlier than the expiration date.

How to properly store pear jam?

Pear jam can be stored at room temperature for the winter, but the jars must be sealed and there must be dry air in the room. There are recipes in which the mass fraction of fruit is greater than sugar. This jam should be stored in the basement or refrigerator.

In order to extend the shelf life, it is better to adhere to the standard rules for storing jam: at a temperature of 10 to 15 degrees in a dry room. If humidity and temperature fluctuate frequently, it is recommended to keep an eye on the lids on the jars, as over time they can become deformed due to the formation of rust, causing the jam to spoil.

How long does pear jam last for the winter?

It is recommended to keep pear jam (recipe with photo) for storage in the refrigerator for no more than two weeks. And here winter preparations If stored properly, they can last up to 3 years. If pear jam is combined with fruits that have seeds, such as plums or apricots, then such delicacies can be stored for no more than a year.

How can you tell if your pear jam is gone?

The first sign of spoiled pear jam is an unpleasant odor after opening. Foam or bubbles on top indicate fermentation is in progress. Another sign may be the appearance of mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam becomes moldy?

Mold forms when air gets into the jar, so you should seal the treat well for the winter and constantly check the jars for integrity. If, when rearranging the jar, it falls or hits the lid hard, it is better to immediately take it home and start eating the contents, since even a slight blow can deform the lid.

If mold appears on the surface of the pear jam, it can be removed and the remains of the delicacy can be used in baking or for making drinks, for example, tea or compote. In severely advanced cases, you can boil the jam again, skimming off the resulting foam into which the remaining fungus curls up.

Pear jam has fermented - what to do?

The fermentation process occurs in two cases: if there is a lack of sugar or if the jam is undercooked, that is, the syrup is not thick enough. To remedy the situation, you can separate the syrup from the pears, add 300 grams of sugar to it and boil to the desired thickness. After this, the fruits are returned to the syrup and boiled for another 15 minutes.

There is another processing option - preparing drinks by fermentation, for example, beer, cider or wine. On the Internet you can find recipes for distilling fermented jam, which will help save a spoiled delicacy.

Pear jam for children, pregnant women and lactation

Pear jam is a popular delicacy, but on special occasions you need to know for sure whether you can enjoy the dessert in abundance or whether you should temporarily limit yourself.

Is it possible to make pear jam during pregnancy?

Pear jam for pregnant women can have both positive and negative effects. Firstly, it is rich in folic acid, which should be actively consumed in the first and third trimesters. Secondly, pear jam, especially sour varieties, contains ascorbic acid, which promotes excellent absorption of iron. Thirdly, the abundance of potassium contributes to the normal functioning of the heart, but during pregnancy the load on this organ increases significantly.

During pregnancy, pear jam should be limited if the woman suffers from an upset stomach. Juicy fruits accelerate peristalsis, so you should not abuse them. True, many pregnant women suffer from constipation, so pear jam can help with them.

Pear jam is a good antimicrobial and antiviral agent, so pregnant women should eat it during cold epidemics. By eating cottage cheese topped with pear jam in the morning, you can protect yourself from unwanted infection.

Is it possible to make pear jam during lactation?

Pear is a hypoallergenic product, so immediately after giving birth you can eat jam from the juicy fruit without fear for the baby. As a rule, newborns do not react to this product introduced into the mother’s diet. To the question of whether a nursing mother can make pear jam, the answer is obvious. For women who have given birth, it is useful in terms of preventing constipation, and for the baby - as a rich source of vitamins and microelements.

In rare cases, pear jam can cause bloating, colic or allergies, but this often happens if you eat jam industrial preparation. Preservatives are added to such products, which have a negative effect. If you want to enjoy pear jam at breastfeeding, it is better to prepare it yourself.

At what age can children eat pear jam?

Pear puree is allowed to be introduced into baby food from six months, but first the baby should already get used to apples. With pear jam, it’s not so simple, since it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years of age. Others tend to believe that this is too late, so it is not advisable to stick to it.

In this regard, pear jam can be given to children from one year old, first adding it to food, for example, to porridge or cottage cheese casserole. In the absence of restrictions in each specific case, children are pampered with delicacies at will, but without being overzealous in large portions.

Pear jam, if you add lemon to it, turns out unusually bright and aromatic. The taste of pear against the background of citrus notes appears in all its glory, the characteristic cloying and excessive sweetness disappears from it. Be sure to use our recipe and surprise your household with an exquisite, harmonious dessert.

Ingredients:
- 450 gr. Sahara;
- 600 gr. pears;
- ½ piece of lemon.

28.08.2017

Pear jam for the winter

I love pear jam, especially when there are pieces of pear floating in the sweet and thick syrup, and they look like marmalade slices. Most the best option for me - spread syrup on a fresh bun and eat it, washed down with cold milk. A pear slices eating with a spoon, it gives me great pleasure. My husband used to laugh at me, but now we eat jam together.

Required components:

- sugar – 2 kg;
- water – 55 ml;
- pears – 2 kg.

12.02.2017

Vanilla pear jam

This jam has a spicy, delicious aroma, and vanillin gives it a wonderful aroma. This jam is perfect with a cup of tea. My grandmother used to make this kind of jam using this recipe. I recommend it to you too.

Ingredients:

- pears - 700 grams;
- vanillin - half a tsp;
- citric acid - on the tip of a spoon;
- water - 50 grams;
- sugar - 600 grams.

03.09.2016

Pear jam according to GOST

We are sure that you know how to make pear jam. But you’ve hardly ever come across a recipe like the one we want to offer you today. And the point is not that some special ingredients are used, but how exactly the jam is prepared.

Ingredients:
- 1 kg. ripe lemon pears.
- 1 kg. granulated sugar (or better yet, two).

21.08.2016

Pear puree for the winter

Almost all mothers have given their children pear puree at least once. Some buy it in the store, while others prefer to prepare it themselves. For those who like the second option, we are posting a recipe for delicious pear puree for children for the winter.

Ingredients:
– 600-700 pears;
– ½ tbsp. water;
– 1/4 tsp. citric acid;
– 300 g granulated sugar;
– a couple of pinches of vanillin.

18.08.2016

Pear jam in milk

Today we will tell you how to cook incredible delicious jam from pears with milk. Such a treat can be found in not every housewife’s pantry. Be unique and impress your family and friends by treating them to a jar of this delicacy.

Ingredients:
- 1 kg. pears,
– 0.5 tsp. soda,
– 375 ml. milk,
- 1 kg. Sahara.

04.09.2015

Pear jam for the winter

Pears can be preserved for the winter in syrup, prepared into compotes, pickled and pureed. But the tastiest thing is the pear jam made from this simple recipe. This delicacy makes an excellent filling for baked goods; it can be spread on bread and eaten just like that, with tea.

Meet the ingredients:

- pears - 1 kg;
- sugar - 1 kg;
- water 1-1.5 tbsp.;
- 3 g citric acid.

06.06.2015

Pear jam

You will learn how to make delicious pear jam from this recipe. The cooking process is not too complicated, so it can be done by both experienced and novice housewives.

Ingredients:
- pears - 1 kg,
- sugar - 2 kg

04.06.2015

Pumpkin, apple, pear and lemon jam

We are all accustomed to traditional apple and pear jams, because there is always enough apples and pears. But I want some variety. This year we had a good harvest of pumpkins, and I decided to make jam with them. The result exceeded all expectations. The jam turned out delicious, tender and sweet. And the pumpkin gave it a very beautiful color and aroma. Be sure to make this jam.

We will need:

- pears – 400 gr.;
- lemon – 1 pc.;
- pumpkin – 500 gr.;
- apples – 500 gr.;
- sugar – 500 gr.

01.06.2015

Pear jam in a slow cooker

In a slow cooker, almost any dish turns out to be special - more tasty, tender and healthy than preparing it from a regular pan. But the miracle machine is especially good at making preparations for the winter. So we decided to entrust the preparation of pear jam to our faithful assistant.

Ingredients:
- 400 g sugar;
- 600 g pears.

08.05.2015

Pear jam with nuts in a slow cooker

If your pears are missing and you don’t have time to eat them, then prepare a delicious jam from pears and walnuts. And if you have a multicooker, then cooking will become a pleasure for you, because it actually cooks itself, and you can do other, more enjoyable things at this time. And the jam will be such that you won’t even be able to drag you away from it by the ears.

Ingredients:

- walnuts – 60 gr.;
- pears – 600 gr.;
- sugar – 500 gr.

03.05.2015

Pear jam

Even if you yourself are indifferent to any jam or marmalade, we strongly recommend making a couple of jars of pear jam. It turns out tasty and aromatic. There will be something to treat your loved ones in the cold winter.

For the recipe you will need:
- 2.5 kg of pears;
- 2.5 kg of sugar;
- liter of water;
- one lemon.

06.11.2014

Pear jam with poppy seeds and lemon

The recipe for making not just pear jam, but a real gastronomic miracle. Slices of amber pear, tiny specks of black color and a subtle citrus aroma - the dessert definitely deserves its honorary title.

Ingredients:
- 1 kg. pears;
- 1 lemon;
- 1 orange;
- 2 tbsp. l. poppy;
- 0.5 kg. Sahara;
- 0.4 l. water.

31.10.2014

Pear jam with lemon and ginger

Be sure to cook pear jam for the winter according to our recipe. It turns out to be slightly spicy and aromatic, and all thanks to ginger and lemon.

For the recipe you will need:
- pears with dense pulp - 1.2 kg;
- sugar - 900 g;
- one lemon;
- ginger root- 50 g.

29.10.2014

Pear jam with nuts

Could there be anything tastier than pear jam? Sweet, aromatic and tender, this delicacy will not leave anyone indifferent. However, as they say, there is no limit to perfection. So we decided to make this delicacy with walnuts. What happened? Find out in the recipe.

Ingredients:
- 400 g sugar;
- 50 g walnuts;
- 500 g pears.

22.10.2014

Pear confiture with orange zest in a slow cooker

Pear is often accused of lacking any culinary zest. Yes, she is tasty, yes, she is sweet, yes, she is juicy. But it’s very easy to give this fruit bright notes; you just need to add citrus notes to the delicacy with it. This is what we will do today, preparing pear confiture in a slow cooker.

Ingredients:
- pears;
- sugar;
- lemon acid;
- orange zest.

Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time for pears to ripen, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

How to make pear jam

When preparing a particular dish, you should follow certain recommendations to ensure that the final product is as tasty as possible. So, to make jam, you should take those varieties of pears that differ in density, such as lemon or duchess.

You can choose any other varieties, but ensure that the fruits are not overripe. Ideal option There will be whole pears with elastic skins of late autumn varieties.

Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

The next important point on how to make pear jam is choosing the right utensils. It is better to cook the sweetness in a copper or aluminum bowl. In such an inventory, the mixture will not burn or stick to the bottom. It is better to stir with a wooden spatula and skim the foam into a plate. Sterilization of jars is the main condition for long-term storage preparations for the winter.

There are several secrets on how to make pear jam tasty and aromatic:

• The delicacy can be diversified by adding various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
• It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
• Pear jam burns strongly, so the whole process should be monitored.
• To easily remove the peel from a pear, you need to scald it with boiling water, then immediately plunge it into cold water.
• It is advisable to cut off the excessively tight peel so that the delicacy does not turn out to be too rough.
• Whole slices can only be obtained through three-stage cooking, each of which is carried out for twenty minutes.

If you want to know how to make maximum pear jam in a simple way, then consider the classic recipe. The technology for making this delicacy is known to almost every housewife, because here you can do without multi-stage cooking and make a delicious delicacy in one go. Minimal effort in preparing pear delicacies will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

• pear – 2 kg;
• sugar – 2.4 kg;
• water – 2 tbsp.

To get delicious pear jam in slices, you need to do everything step by step:

1. Cut the prepared fruits of the fruit tree into suitable slices and place them in the container in which you plan to cook the syrup.
2. Pour sugar onto the surface of the fruit and spread evenly.
3. Prick pear slices with a fork and leave for a couple of hours until a copious amount of juice has formed. If the variety is not juicy, then you need to add water to the bowl.
4. Place the dishes on the fire and wait until the consistency boils. Reduce the flame and cook for another hour, stirring.
5. Pour the transparent astringent mixture with a yellow tint into jars and seal with lids.

Pear jam in syrup

The delicacy is distinguished by its unusual taste in any interpretation. However, more delicious recipes are those that have piquant additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. The tasty and aromatic amber-colored sweetness will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

• peeled pear fruits – 1 kg;
• granulated sugar – 1 kg;
• large lemon - 1 pc.;
• water – 250 ml.

It takes a long time to prepare the jam, but it’s not difficult:

1. We wash, peel and core the fruits of the pear tree, cut into slices.
2. Divide the lemon into thin slices, removing the seeds from each one.
3. Place the prepared citrus in a pan filled with water, boil for three minutes, drain the broth, and lightly squeeze the lemons.
4. Strain the broth through a sieve with small holes to remove the pulp. Place it on the citrus fruits, put it on the stove and add sugar in two to four additions until completely dissolved.
5. Pour hot syrup over the fruits in the basin in which we will cook the jam. We stand for a couple of hours so that they give juice.
6. Put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, skimming off the foam. Remove from heat and let the future jam stand for three to five hours until completely cooled. We repeat this procedure a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color forms.
7. Place the delicious, almost transparent jelly into sterilized jars, seal them, and turn the container upside down until it cools completely. We put the blanks in a storage place.

Pyatiminutka pear jam

This versatile fruit can be used in any cooking method; it can be used to conduct all kinds of culinary experiments.

If you think that pear jam should be made in slices by cooking for many hours, then you are mistaken. A delicious treat It can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit.

Spicy pear jam can easily be used as a liquid sauce for a meat dish.

Ingredients for Five Minutes:

• pear tree fruits – 1 kg;
• granulated sugar – 1 kg;
• water – 0.5 tbsp.

The marmalade treat is made like this:

1. We process the fruits of the pear tree and cut them into very thin slices.
2. Separately, cook the syrup: dissolve sugar in water, skim off the foam that forms on top during cooking.
3. Place pear slices into the prepared sweet mixture and cook until the consistency becomes transparent.
4. Pour marmalade jam into jars prepared in advance and roll up.

Pear jam without sugar

Sugar is the main component of winter preparations. After all, according to many, a delicacy for tea must be sweet and even cloying.

However, people who watch the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. This dietary delicacy turns out to be very tasty, so don’t miss the opportunity to prepare it.

The jam will be as useful as possible - during the preparation of assorted fruits it will retain all its beneficial properties.

Ingredients for preparing dietary sweets:

• quince – 1 kg;
• pear – 2 kg;
• apple (green or red) – 2 kg;
• apricot (large sizes) – 1 kg;
• water – 3 l.

Method for making jam without sugar:

1. Prepare all the fruits: peel the core, seeds and skins, cut into slices.
2. Place in a cooking container, add water, and let it boil.
3. Cook four times over two days until the jam reaches a uniform consistency.
4. If desired, you can add orange or lemon to the fruit - then the preparation will turn out especially tasty.

It is a specific delicacy that almost everyone loves. The transparent sweetness of amber colors can become a wonderful decoration for the holiday table.

If you want to please your loved ones and friends delicious dish on cold winter evenings, don’t miss the opportunity to make jam according to one or more recipes.

Step-by-step instructions on how to make pear jam are presented below.

How to make pear jam in slices

Pear jam in a slow cooker

Amber pear jam

Source: http://sovets.net/6911-varene-iz-grush-dolkami.html

Pear jam

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

• Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
• In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
• The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
• To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
• Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
• If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

• pears – 1 kg;
• sugar – 1.2 kg;
• pear decoction - 2 tbsp.

Cooking method

• Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
• Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
• Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
• Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
• Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

• pears – 1 kg;
• sugar – 1-1.2 kg.

Cooking method

• For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
• Cut the fruit in half and remove the core. Cut the pears into cubes.
• Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
• Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
• Remove the bowl from the stove and cool the jam for 8 hours.
• Put it back on the heat and cook for another 35 minutes.
• Wash and dry the jars.
• Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 3/4 cup;
• citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

• Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
• Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
• Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
• At the end of cooking, add dried citrus peels.
• Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 1 tbsp.;
• lemon – 1 pc.

Cooking method

• Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
• Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
• Pour sugar into a saucepan and add lemon juice. Boil the syrup.
• Pour it over the pears. Leave for 2 hours.
• Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
• Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 1 tbsp.

Cooking method

• Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
• Place the prepared pears in a cooking basin.
• Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
• Bring to a boil. Cook over moderate heat in one batch until done.
• While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 2/3 cup;
• orange – 0.5 pcs.

Cooking method

• Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
• Put sugar in a saucepan, pour water. Boil the syrup.
• Pour hot syrup over pears. Bring to a boil over moderate heat and cook for 5-6 minutes, skimming off any foam.
• Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
• Put it back on the fire and cook for 5 minutes from the moment it boils.
• Leave again for 8-10 hours. Repeat this procedure again.
• Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
• Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
• Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water and lubricate the skin with cream.

Source: http://OnWomen.ru/varenje-iz-grush.html

Pear jam for the winter - simple recipes with photos

Ripe fragrant pears - favorite treat many people. It is a pity that these fruits cannot be stored for a long time and it is problematic to prepare them for future use. What to do? The best option is to make pear jam.

How to make pear jam?

Experienced “jam experts” recommend using it for jam. late varieties pears, as they give a richer flavor, but summer ones also make a wonderful dessert. Most often, lemon or duchess are used in this case. The main thing is that the pears are dense and elastic.

Overripe fruits may result in jam that is too watery. You can try making jam from different varieties and at different ripening periods, so that later you can taste them all and choose the most successful option.

Get creative, add new ingredients and delight your loved ones with a wonderful, healthy sweet.

You also need to select cooking utensils. Pear sweet treat, just like apple jam, it is advisable to cook in a copper, aluminum basin or enamel bowl.

Our grandmothers also used such containers, because this way the jam would not stick too much and burn. To stir and remove foam, purchase a long-handled wooden spoon or spatula.

If you are going to store the product in jars, then both them and the lids need to be sterilized. This procedure can be performed over steam, in the oven or in the microwave.

Recipes

Each experienced housewife There are probably your favorite ways to prepare this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this is what our mothers and grandmothers prepared.

Ingredients:

• pears – 1 kg
• sugar – 1 kg
• water – 1 glass.

Preparation:

1. Place the washed, seeded and sliced ​​pears into a large cooking container.
2. Pour sugar into water in a saucepan and heat it over the fire until the grains are completely dissolved.

   During cooking, foam may appear - it must be removed.

3. Pour the hot syrup over the preparation and cook the jam over low heat until the slices become completely soft and transparent.
4. Pack the finished product into jars prepared ahead of time.

Vanilla-honey jam

This jam is convenient to use for any baked goods as a filling. Any oven pies, bagels and cheesecakes will turn out incredibly tasty.

And the jam itself is so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose hard varieties of pears for jam. These are usually autumn and winter varieties.

Summer pears can also be used, but take them not soft and overripe, but slightly underripe. Then the jam will have the right consistency.

Ingredients:

• pears - 800 g
• granulated sugar - 400 g
• honey - 150 g
• a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut off the peel. I only remove the hard core, seeds and tails.
I sprinkle it with granulated sugar and leave it for a couple of hours so that the pears release their juice and the sugar completely melts.

I water it with honey. Thanks to honey, the pear jam will be even more concentrated and sweet.

I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. Cook over medium heat.

At the end of cooking I add vanilla extract. The aroma of such jam will be simply magical.

I put the freshly prepared, boiled delicacy into all the jars.

The finished jam should cool under a warm blanket.

The jam will cool down in 3-4 hours.

Transparent pear jam in slices “Amber”

Only suitable for this recipe durum varieties pears, since the end result should be jam with uncooked pieces. This jam tastes very similar to dried fruit. This unusual dessert will be highly appreciated by both children and adults.

Components:

• pears - 1 kg
• sugar - 700 g
• lemon or lime - 1 pc.
• water - 2 l
• soda - 1 tsp.

How to do:

1. Do not peel the pears, remove only the seeds and cut the fruit into thin, but not transparent, slices. Simply cut small fruits into 2 or 4 parts.
2. Make a solution from water and soda.
3. Fill in soda water pieces of pears and leave them there for 15 minutes.
4. Rinse the slices under running water.
5. Place the pieces in a thick-walled container and cover them with sugar.
6. Mix the sugar with the pears, and place thinly sliced ​​lemon or lime on top.
7. Leave this mixture to steep for 5-6 hours. During this time, a little juice should be released.
8. Place the pan or bowl with the semi-finished product on the stove and bring to a boil.
9. Cook it for 20 minutes with the lid closed. If there is not enough juice, you can add a little water so that the mixture does not stick to the bottom.
10. Remove the jam from the heat and let it cool.
11. Boil again for 15 minutes with the lid closed.
12. Cool the dessert again.
13. Boil the jam for the last time for 15 minutes, but without a lid. Skim off the foam with a clean, dry wooden spoon.
14. Place the still boiling stock into jars. They can be rolled up with iron lids or closed with plastic ones. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in single-jam. There are many recipe options with the addition of other fruits and berries. They are especially friendly with apples. The jam is very tasty, where the pears are sweet and the apples are sour and juicy.

What you will need:

• pears – 1 kg
• apples – 1 kg
• sugar – 2 kg.

Method of preparation:

1. Rinse the apples and pears and peel them. Remove the seeds too.
2. Sprinkle the fruit cut into small slices with sugar. Let them sit overnight.
3. When the juice is released, heat treatment can begin.
4. Place the mixture on the fire and cook, stirring gently, for about 30-40 minutes.
5. You can do two or three cooking steps, but then they should last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
6. To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mixture 5-10 minutes before it’s ready.
7. If a drop of jam on a cold saucer does not spread, it means that the hot product can already be put into jars.

Pear jam with lemon

Citrus fruits perfectly highlight the main taste of pear jam. In addition, they make the dessert less cloying.

Ingredients:

• pears – 2 kg
• sugar – 2 kg
• lemon – 1 pc.

Step-by-step cooking scheme:

1. Pour boiling water over a whole unpeeled lemon for 5 minutes. This technique will get rid of the bitterness contained in the peel.
2. Cut the cooled citrus into small cubes.
3. Mix the pears, washed, peeled and also diced, with sugar and lemon juice. Leave the workpiece for 5-6 hours.
4. Place the container with the future jam on the stove. Boil over low heat for 30 minutes.
5. Remove dessert from heat and cool.
6. Bring it to a boil again and cook for half an hour.
7. Pack the hot mixture into jars.

Orange and pear delicacy

Also, pear jam will be very beautiful (amber color), aromatic and tasty if you use oranges as an additive.

Components:

• pears - 2 kg
• oranges - 3 pcs.
• sugar - 2.2 kg.

Cooking steps:

1. Cut the washed and peeled pears into slices.
2. Place this preparation in a cooking pot.
3. Remove the skin from the oranges if desired and cut them into the same pieces as the pears.
4. Place the citrus fruits into the bowl.
5. Stir the fruit mixture, sprinkle sugar on top, and shake slightly.
6. Let the preparation sit overnight.
7. If you are using dense and not very juicy pears, you can add a little water.
8. Place the container with the fruit on the stove, boil and simmer over low heat for 60-90 minutes.
9. During cooking, stir the jam with a wooden spoon or spatula, moving it along the bottom so that the mixture does not burn.
10. Also, do not forget to remove the foam.
11. Pour hot jam into jars and seal.

With poppy and cardamom

Dessert for true gourmets it turns out if simple fruits add poppy seeds and cardamom.

Components:

• liquid honey - 4 tbsp. l.
• pears - 2 kg
• poppy seed - 2 tsp.
• cardamom - 5 boxes;
• a pinch of vanilla.

Preparation:

1. Remove the seeds from the cardamom pods and crush them in a mortar.
2. Remove the peel from the prepared pears. Grind them a little.
3. Place the pieces into a jam container.
4. Add honey and cardamom powder.
5. Place the pan on the stove and bring the mixture to a boil over very low heat.
6. Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time needs to be extended until all the juice has evaporated.
7. Check the readiness of the dish by dropping a little jam onto the plate. If the drop does not spread, then you can proceed to the final stage.
8. 5 minutes before the end of cooking, add poppy seeds and vanilla.

   Instead of poppy seeds (or in addition), you can use sesame seeds, walnuts, almonds and seeds.

9. Pack the finished dessert into jars and roll up the lids.

Cook in a slow cooker

Modern technologies come to the rescue even in such traditional matters as making jam. A multicooker will help you prepare pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

• pears – 1 kg
• sugar – 800 g
• citric acid – 0.5 tsp.

How to cook:

1. Wash the fruits, peel them, cut them and place them in a multicooker bowl.
2. Sprinkle sugar and citric acid on top.
3. Set the “cooking” or “stewing” mode.
4. Program 1 hour of operation.
5. After the time is up, keep the product on heat for another half hour.
6. Set the “steaming” mode and time to 30 minutes.
7. Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To make a popular dessert perfect, listen to useful tips experienced housewives:

• You can create your own variations of pear jam flavors by adding various spices, fruits and berries.
• If you pick fruit for dessert from your own garden, do it on a dry, sunny day. This way the fruit will add the maximum amount of aroma and taste to the dish.
• Try not to move away from the container during cooking so that the product does not burn and amazing taste The pears did not add the burnt taste.
• Even if the recipe does not call for it, pears that are too thick-skinned should be peeled.
• The more stages you divide the cooking process into, the more whole the pieces of fruit in the preparation will be.
• When purchasing fruits or when harvesting, try to select pears of the same ripeness for jam, so that the jam is uniform, without hard inclusions.
• If you need some time between chopping the pears and cooking them, immerse the fruit slices in acidified water to prevent them from browning.
• If you like jam with a medium degree of sweetness, and the pears are really “honeyed”, then use half the dose of sugar specified in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to prepare such a dessert at least once, and you will no longer be able to stop experimenting with various additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video.