Ripe pear jam. How can you tell if your pear jam is gone? How to make jam from wild hard and soft pears

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 grandma's way: drop a drop of jam on dry dish, then turn it over. A drop hangs, doesn’t flow - that’s it, the jam is ready.
Rearrange 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

IN this recipe two fruits are combined - 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 adding it 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 over high heat, 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 delicious jam Pear and orange are 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. Boil water in a medium-sized saucepan. 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.

Jam made from pears is not very popular, which is most often explained by people's lack of awareness about the benefits of the product. Sweet and aromatic composition It can improve the digestion process, strengthen the immune system, and alleviate coughs and fevers. Dessert prepared in slices preserves useful material to the maximum extent. This determines its analgesic, antiseptic and diuretic effects. If you cook a product without sugar, it can become a great option treats for people suffering from diabetes.

Important points

When closing a product for the winter, you need to adhere to a number of rules. Although pears are not a fussy ingredient, there are ways to improve the quality of the final composition.

We choose fruits that are ripe, but not soft. Unripe pears turn into inexpressive jam without aroma or taste. Overripe ones become overcooked and the product loses its texture.
If you plan to prepare the product in slices, you need to take fruits of the same degree of ripeness and only one variety.
Regardless of which recipe is used, before closing the fruits for the winter, they must be cleared of the seed box and peel.
The peeled pieces are placed in lightly salted water and kept there until cooked. Then the components will not darken and retain their attractive color.
Small pears can be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
Sweet fruit jam does not need large quantities Sahara. For 2 parts of such types of product, it is enough to take 1 part granulated sugar.
No matter how long the main component is processed, it may burn. Therefore, the mass will have to be stirred regularly with a wooden or silicone spatula.

The risk of product spoilage can be significantly reduced if you cook the preparation for the winter more than once for a long time, but do several short-term approaches.

Recipes for one-ingredient pear jam

Making high-quality and healthy pear jam is not so difficult. You just need to choose suitable recipe and strictly follow his recommendations:

Option with pear decoction. For 1 kg of fruit we take 1 kg of sugar. Cut the peeled fruits into slices, add water and boil until the products soften (but they should not fall apart). We pour the broth into a separate bowl; we will need 2 cups of the product. In a cooking container, mix the prepared broth with sugar, stir and bring to a boil. Dip the pears into the resulting syrup and wait until the mixture boils. You need to cook it until the slices become transparent. Place the cooled product in jars and close for the winter.

Advice: If, after sorting the fruits, there are crumpled or overripe specimens left, do not throw them away. It is these fruits that make it tasty and aromatic. pear jam. You just need to boil the products until tender, adding a little sugar and spices to taste (vanillin, cardamom, cinnamon).

Classic option. We take pears and sugar in equal quantities. Cut the peeled fruits into cubes or slices. Place the preparations in a cooking container, sprinkle with sugar and leave for 6-8 hours until the juice appears. Place the mixture on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then cool the product, leave for another 6-8 hours, then cook again for half an hour. We put the jam into jars and seal it for the winter.

The taste of the product will vary significantly depending on the type of product and how much sugar is used. Therefore, it is recommended to boil it first a small amount of composition to determine the proportions of the components.

Options for preparing desserts from pears and citrus fruits

Sweet pears pair well with lemons, oranges and limes. The result is the most delicate jam with a subtle unobtrusive aroma and pleasant sourness.

Delicacy with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. We cut the peeled pears into slices, the lemon into slices along with the skin, but without seeds. Pour boiling water over the lemon and leave for 3 minutes over very low heat. We filter the mass, we only need lemon decoction. We cook from it and sugar thick syrup, with which we pour the pear slices and leave for 2 hours. After this, the workpiece must be placed on medium heat and cooked until cooked, i.e. transparency of the slices and thickness of the syrup. We put the product into jars and close it for the winter.

Dessert version of pears and orange. For 1 kg of pear slices we take 1 kg of sugar, almost a full glass of poda and half a large orange. We make syrup from water and sugar and pour it over the prepared fruit slices. The mass should be cooked for no more than 5 minutes, after which the product should be cooled and left to infuse for at least 8 hours. Then boil the mixture for another 5 minutes and leave for another 8 hours. We repeat the entire cycle one more time, after which we add the orange, cut into pieces along with the peel (remove the seeds), into the composition. Keep the almost finished jam on low heat for half an hour, stirring regularly. Place the dessert in jars and seal.

When making these recipes, you should not overuse sugar. It is clear that it must be present in preparations for the winter, serving as a preservative, but its excessive presence can ruin all the charm of the dessert.

Delicious and unusual pear delicacies

To prepare not just a tasty, but an exquisite and extraordinary dessert, you should try the following recipes:

Pear jam with almonds. Take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. Peel and cut the pears into slices or cubes, place in a cooking container, add water and cook for 3 minutes. After this, drain the broth, mix with sugar and prepare syrup. Pour it over slices of fruit and let it sit for 3-4 hours. Cook the preparation for 10 minutes, leave for another 4 hours. Now the composition needs to be cooked for 20 minutes, 10 minutes before turning off, add chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and seal.

Fruit slices with mint. Take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We peel the fruits and remove seeds and cut them into equal slices. Pierce each piece along the flesh with a fork, being careful not to spoil the shape of the pieces, and cover with sugar. Leave the mixture overnight, during which time the fruits should give juice, which will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. Stir the product, put it on the stove and, bringing it to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, add citric acid to the mixture. And 10 minutes after that, place mint on the surface of the mass, not allowing it to sink. All that remains is to remove the branches when the dessert is ready and pour it into jars.

Typically, pear jam is not candied or crystallized. But, if this does happen, it is recommended to boil the product again without adding sugar or heat it in a water bath until the mass returns to the desired consistency.

Amazing pear jam for the winter- is independent wonderful dessert 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!

Regarding cooking utensils for pear treat, then you will need an aluminum or copper container in which the mass will definitely not burn and will not 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:

2 kilos of fleshy pears,
2 glasses of filtered water and
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 unforgettable flavor notes, and is perfect for family tea party. On “Pear jam for the winter” simple recipe it will be necessary:

1 kg of pears,
15 g ground cinnamon,
10 g pectin,
0.5 kg sand-sugar,
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 screws 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:

2 kilos of juicy and dense pears,
2.5 kg granulated sugar,
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. Lemons are crushed into homogeneous mass in a meat grinder (along with the peel), and pour it into the pear slices. 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:

2 kilos of juicy and fleshy pears and granulated sugar,
100 g almonds (preferably ground, but chopped into small pieces will do)
1.5 liters of water
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. Cooking sweet syrup, which is poured into slightly softened slices and left to soak in the pouring 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. It will work out great dessert: light and refreshing. The main components for blocking " Pear and apple jam for the winter"are:

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

Pear jam recipe Many housewives have it, but we want to offer you a few original and very delicious options, which you will definitely like. If you are preparing a delicacy for the first time, then our tips will also be useful to you. Let's start with them.

How to make pear jam

We choose the fruits.

To prepare sweet treats, you need to choose fruits with dense pulp. The most popular varieties are duchess and lemon. However, you can take other varieties, the main thing is that the fruits are not overripe. Collect pears with elastic skin. Rinse them thoroughly, remove the stems and core, chop them into cubes or slices. Cut off all rotten areas and dark spots.

Cooking utensils.

For cooking jam, it is better to choose an aluminum or copper basin. In such containers it does not burn or stick. Wash the jars for preparation thoroughly and scald with boiling water. You can also warm them up in microwave oven or heat over steam. For preparation, also prepare a plate for foam and a wooden spatula.

Pear jam for the winter

Ingredients:

Water – 2 glasses
- sugar – 2.4 kg
- pear – 2 kilograms

Preparation:

Prepare the fruits, cut them, put them in a bowl for cooking. Pour in sugar and smooth over the surface. Prick the fruit in several places with a fork. Leave for several hours until the juice appears. If the type of fruit is not very juicy, then pour water into it. Place the basin on the stove and bring to a boil. Reduce heat and simmer for an hour. During this time, stir it several times.

Pear jam with lemon

Ingredients:

Pears – 2 kilograms
- granulated sugar– 2.5 kg
- lemon – 3 pieces

Preparation:

Wash the fruits thoroughly, remove dark spots and stems, cut into large cubes, and place in a container. Pass the lemon through a meat grinder. Also pass the lemon through a meat grinder and send it there. Sprinkle the fruit mixture with sugar and let it brew for 3 hours. Be sure to poke the fruits with a fork so that they release the juice. After soaking the sugar in juice, stir the mixture, put the mixture on the stove, bring to a boil, and leave for an hour on low heat. Stir the mixture, pour it while still hot into prepared containers, seal tightly with lids, and place under a blanket until it cools. ready!

Delicious pear jam

Required Products:

Water – 1.5 liters
- almonds – 120 g
- vanilla – ? teaspoon
- sugar, pears - 2 kg each

Cooking steps:

Prepare the fruits, peel and cut into slices. Pour water into the cooking container and place the prepared products in it. Boil for 3 minutes, drain the water into another container, add sugar, and cook the syrup. Pour the prepared syrup over the pear pieces and leave in this form for several hours. Place the jam on the fire, boil, reduce the heat, simmer for 10 minutes, and let it brew again for 4 hours. Behind next time Boil the mixture for 20 minutes. Ten minutes before the end of cooking, add chopped almonds and vanilla. Wrap the workpiece until it cools.

Pear and apple jam

You will need:

Apples, pears – 1 kg each
- granulated sugar – 2 kg
- mint sprigs – 3 pieces
- citric acid - teaspoon

How to cook:
Wash the fruits, remove rotten areas, cores and stems, cut into cubes, place in a pan, cover with sugar. Poke the fruits with a fork and leave for one night. If the fruit turned out to be dry and did not give required amount juice, you can add a little water. Stir the mixture and place on the stove. Boil the delicacy and cook over low heat with regular stirring. Cook for one and a half hours. Twenty minutes before the end, add citric acid to the mixture and stir thoroughly. Place the washed mint sprigs, but make sure that they do not drown in the total mass. Before pouring the workpiece, they must be removed. Pack the preparation into jars, seal, cool, and transfer to a cool place.

Try this option too.

Pear and orange jam.

You will need:

Sugar – 2.2 kg
- pears – 2.2 kg
- oranges – 3 pieces

Preparation:

Wash the pears, peel the center, cut into slices, and place in a container. Peel the orange and cut into cubes. Cover the fruit mass with sugar, poke with a fork, and leave the mixture overnight. Place the mixture on the stove, bring to a boil, simmer for an hour and a half over the fire, stir regularly, skimming off the foam. Pour the finished treat into hot jars and close the lid tightly. Fragrant preparation ready!

How do you like this?

How to make pear jam.

You will need:

Light grapes – 520 g
- pears – 1.5 kg
- white dry wine– 220 ml
- granulated sugar – 155 g
- cinnamon - coffee spoon
- a sprig of lavender

Preparation:

Cut the peel from clean fruits and remove the center. Chop the pulp into slices. Mix sugar with wine, let it boil, stir until sugar dissolves. Add cinnamon and fruit, simmer over low heat for about 15 minutes. As soon as the jam has cooled, put the pan on the fire again, bring the contents to a boil, add a lavender sprig, and simmer for 5 minutes. And the final approach. As soon as the preparation has cooled, remove the lavender sprig, boil the mixture, and package it in sterile jars.

Try cooking it the same way

Lingonberry jam with pears.

Ingredients:

Hard pears – 2.8 kg
- granulated sugar – 2 kg
- lemons (juice and zest) – one and a half kilograms
- lingonberries – 1.5 kg

Preparation:

Wash the lingonberries and place in a sieve. Cut out the center of clean, peeled pears. Do this in such a way that the “tails” remain intact. Do not throw away the pear peel. Chop the pulp into slices. Cut the zest from the lemons, squeeze out the juice, sprinkle the fruits, transfer to a deep vat or bowl, cover with film, and let “rest.” Place in a separate pan lemon zest, lingonberries, pear peelings, fill with water (600 ml). As soon as the liquid boils, reduce the heat, cover the dish with a lid, cook with regular stirring for about 20 minutes. Make sure that the lingonberries turn into mush. Cool the resulting mass, pass through a fine strainer, place in a container in pears, add sugar, and place on the stove. Stir all this until the sugar is completely dissolved, simmer for half an hour, skim off the foam until the jam thickens. Pour the finished product into the prepared container and seal it tightly.

Pear jam: recipes

Recipe 1.

You will need: 2 kg of sugar, 2 kg of pears with firm flesh, 3 glasses of water.

From thoroughly washed pears, cut off the skin, remove the seeds and cut into cubes about 1 cm thick. Pour the water into a saucepan, let it boil and place the fruit slices in boiling water. When the water boils again, reduce the heat, blanch the pears for 15 minutes, then remove the pan from the stove, carefully pour the water into a thick-walled pan in which you will prepare the jam, and cool the pieces of fruit - to do this, pour them cold water. Pour sugar into the decoction of pears, put the pan on the fire, let the water boil, skim off the foam, then place the pear slices in the hot syrup and leave at room temperature until cool. After 3-4 hours, put the saucepan back on the fire, and when its contents boil, cook for 10 minutes, stirring gently. Then cool the pears again and boil again for 10 minutes. A total of 4-5 such “approaches” need to be done until the jam is ready. This can be determined by its appearance: The pear slices should become translucent. Place the finished treat in sterile jars and roll up.

Recipe 2.

You will need: 2 kg of pears, 2 glasses of water, 2 medium lemons, 2.4 kg of sugar.

Refreshing citrus aroma and pear jam will acquire a pleasant light sourness when adding citrus fruits - lemon, orange or lime. We will learn how to make pear jam with lemon. Wash the lemon thoroughly. Cut clean, seeded and peeled pears into large slices. Put the water on the fire, let it boil, put the lemons, cut into slices and peeled from seeds, into it. Boil for 3 minutes. Strain the resulting citrus decoction, put it back on the stove, add sugar and prepare syrup. While it is hot, pour it over the pears and leave for 2 hours. Cook the jam over low heat, periodically skimming the foam from the surface. The jam is ready when the pear slices become transparent and the syrup thickens slightly. Place it in prepared jars and seal with sterile lids.

Recipe 3.

You will need: 500 g of light grapes, 1.5 kg of pears, 200 ml of dry white wine, 150-250 g of sugar (depending on the sweetness of the fruit), 1 coffee spoon of cinnamon, 1 sprig of lavender.

Peel clean pears, remove the core, and cut the pulp into slices. Mix sugar with wine, let it boil and stir until sugar dissolves. Now you can add fruit and cinnamon. Cook the pears in a sling for no more than 15 minutes over low heat. When the jam has cooled (after about 3 hours), put the pan on the fire again, bring its contents to a boil, add a sprig of lavender (you can wrap it in a piece of gauze and tie it with a thread, so that later it is convenient to remove it from the syrup) and cook for 5 minutes. And the next one is the third approach, which is also the final one. When the jam has cooled completely (it is advisable to wait 3-4 hours), remove the lavender from it, bring to a boil and package in sterile jars. Pear jam can also be prepared in a slow cooker.

Recipe 4.

You will need: 2.8 kg hard pears, 2 kg of sugar, zest and juice of 2 lemons, 1.5 kg of lingonberries.

Rinse the lingonberries and place in a sieve. From clean, peeled pears, cut out the middle so that the “tails” remain intact. Do not throw away pear peelings. Cut the pulp into slices. Cut the zest from the lemons, squeeze out the juice, sprinkle it over the pears, place in a large deep bowl or vat, cover with film and let “rest”. Place the lemon zest, pear peelings and lingonberries in another pan, add 600 ml of water, and when it boils, reduce the heat, cover the dish with a lid and cook, stirring regularly, for no more than 20 minutes. The lingonberries need to turn into mush. Cool the resulting mass, pass through a fine sieve, transfer to a bowl with pears, add sugar and place on the stove. Stir until the sugar has completely melted. Cook for 30-40 minutes, skimming off the foam, until the jam thickens. Pour the finished confiture into sterilized jars and seal tightly.

Recipe 5.

You will need: 2 kg of soft ripe (maybe even a little overripe) pears, 3 boxes of cardamom, 4 large lemons, 2 kg of sugar.

Remove the seeds from the cardamom pods. Wash the lemons, dry them and remove the zest. Wash the pears, remove seeds, remove the skin (if the fruits are too soft and it is impossible to peel them, cook directly with the skin), cut into small slices and place in a thick-walled pan in layers, interspersed with sugar. Cook the fruit over medium heat, and when the sugar is completely dissolved, reduce the heat and simmer for about half an hour (until the pear is soft). When the jam has cooled, puree it using a blender, then rub through a fine sieve, put back into the pan, add lemon zest and juice. After boiling, cook the jam over low heat, stirring continuously, for about 4 minutes, add cardamom seeds (discard the boxes), cook for another minute and remove from heat. Pour the hot jam into sterile jars and roll up.

Recipe 6.

You will need: 2.4 kg of sugar, 4 kg of pears (you can take wild pears- game), 1/3 coffee spoon of citric acid, 3 buds of cloves, 800 ml of water.

Wild pear jam turns out very tasty, with a pleasant sourness and spicy aroma thanks to cloves and citric acid. And small pears look very beautiful in a glass jar. Wash the game birds, prick them in several places with a needle and place them in a thick-walled pan. In a separate bowl, boil the syrup from water and sugar, pour it over the fruit and let it sit. When fruit mass When it cools down, place the pan on low heat and cook the wild meat for 10 minutes. When the jam has cooled completely, boil it again for 10 minutes, and do this several times. Citric acid and add cloves at the very end. Ready jam Place in a sterile glass container and seal for the winter.

Recipe 7. Pear jam with poppy seeds

You will need: 4 tablespoons of light liquid honey, 2 kg of pears, 2 teaspoons of poppy seeds, 5 boxes of cardamom, vanilla on the tip of a knife.

Remove the seeds from the cardamom pods and pound them in a mortar. Wash the pears, remove cores and peels, place in a thick-walled pan, add honey and crushed cardamom seeds to the fruit, place the pan on low heat and cook, stirring constantly, for about a third of an hour (cooking time depends on the type of pear; it is important that all juice). The jam is ready when a drop of it does not spread on a cool saucer. At the very end of cooking, add vanilla, add poppy seeds and cook for another couple of minutes. Poppy seeds can be replaced with sesame seeds or chopped nuts. Walnuts and pears go especially well with pears. almonds. Pour the finished jam into sterilized jars.

Amber pieces of juicy fruit soaked in aromatic spices in translucent syrup look so elegant on tea table! And the taste of this dessert is simply divine: bright, rich, honey-sweet. It can be added to porridge, used as a filling for pies, or simply served with tea. Prepare pear jam at home, let it bring a piece of summer to your home in the cold snowy winter. Enjoy your cooking and delicious tea!