Pear jam: a basic recipe for the winter, cooking options with other fruits, spices and "for adults"

Pears, even after heat treatment, retain most of the nutrients. Ripe fruits are saturated with potassium, calcium, vitamin C. Jam from these fruits can be eaten with tea, cereals, sandwiches, curd cheese, even with meat. Any dish will become healthier with a fragrant dessert.

Cooking features

You can make jam from any pears, but it is better to take summer, sweet varieties. Overripe, "departing" fruits are also suitable. Pay attention that there is no dirt, rot, mold on the fruits. Throw away blatantly damaged copies.

The amount of sugar can be varied, regardless of the recipe. It all depends on personal preferences and the variety of pears. Sour, astringent, dense fruits are best generously covered with sugar. So they will soak faster, give juice. Sweeten juicy fragrant fruits moderately. The same goes for water. Watery pears do not need additional liquid. "Dry" fruits are recommended to be diluted with water.

If everything is calculated, taken into account, you can start cooking. You will need the following fixtures and fittings:

  • pot;
  • wooden or silicone spatula;
  • sharp knife;
  • vegetable peeler;
  • cutting board;
  • pusher or automatic kitchen chopper;
  • scales;
  • beaker;
  • seaming key;
  • containers with lids for storage;
  • towel.

Before seaming, the jars should be washed, dried and sterilized. After the end of cooking, the lids must be tightened, and the containers turned upside down until completely cooled. It is enough to cook jam for an average of one hour, then you can store a delicacy for one and a half to two years. For aroma and taste, you can add to the recipe:

  • almond;
  • zest;
  • vanillin;
  • alcohol (cognac, brandy, liquor);
  • fruit;
  • sour berries;
  • ground confectionery spices.

Unlike jam, which allows solid elements, dense pieces, whole berries, jam should turn out tender, melting in the mouth. Therefore, before slicing, the peel is removed from the pears. Use only the pulp, cut into cubes or slices.

Recipe selection

Dessert according to the following recipes is prepared without sterilization. Sugar, lemon juice, alcohol, thickener play the role of natural preservatives. Before laying out the jam, it is enough to scald the containers with water several times and dry them. In order not to doubt the long-term delicacy, it is recommended to sterilize the container in any convenient way.

Classical

Description . Traditional jam is made from fruit and sugar with lemon juice or acid added. To taste, you can add a pinch of vanilla or zest.

What you need:

  • pears - 1 kg;
  • sugar - 500 g;
  • water - 400 ml;
  • lemon juice - a teaspoon.

How to cook

  1. Rinse the fruit, cut off the skin.
  2. Cut into four parts, cut out the cores.
  3. Boil water.
  4. Put the fruit slices in a saucepan, pour boiling water over it.
  5. Set to cook for a quarter of an hour.
  6. Add sugar, mix well.
  7. Reduce the heat, mash the mass with a spoon or pusher.
  8. Leave to boil for approximately 20 minutes.
  9. Pour in the lemon juice.
  10. Boil for another 20 minutes over low heat, stirring occasionally.
  11. Arrange in containers, cork.

Apple

Description . Apple and pear delicacy is prepared quickly and simply. The fruits complement each other well, creating a jam of perfect consistency. A thickener is added if necessary to make the mass thicker. If desired, finely chopped nuts or candied fruits are poured into the dessert.

What you need:

  • pears - 500 g;
  • apples - 500 g;
  • sugar - 500 g;
  • liquid pectin - 150 ml;
  • ground cinnamon - half a teaspoon;
  • lemon juice - 50 ml.

How to cook

  1. Wash and clean fruits.
  2. Cut into random pieces.
  3. Heat until boiling, remembering to stir.
  4. Add spice, juice, thickener.
  5. Boil after boiling for about half an hour over low heat.
  6. When you reach the desired consistency, remove from heat, pour into containers.

Apple juice can be used instead of a thickener. Pour the pear slices with sugar, leave for a day in the refrigerator. Pour in the juice squeezed from apples (a glass per kilogram of pears), cook over low heat. Excess liquid will boil away, and a jelly-like jam will remain in the pan.

Quince

Description . The apple-pear union is perfectly complemented by quince fruits, which are usually not consumed raw. Fruits have a delicate aroma, ideal for making jams and preserves.

What you need:

  • pears - 500 g;
  • green apples - 500 g;
  • quince - 500 g;
  • sugar - 500 g;
  • water - 100 ml.

How to cook

  1. Wash the fruit, remove the skin.
  2. Cut into large cubes.
  3. Place in a saucepan, add water.
  4. Pour in half the sugar.
  5. Cook over low heat until fruits are soft.
  6. Add the remaining granulated sugar, mix.
  7. Wait until it boils, boil for another five minutes.
  8. Grind with any household appliance to a puree state.
  9. Boil the mass, pour into prepared containers.

If a meat grinder is used to grind the fruit mass, it is recommended to scroll the mixture twice to achieve a mushy consistency. You can also rub the fruit through a fine sieve.

With banana and kiwi

Description . Thickeners, depending on the type, give the dessert a consistency of different density. To make the jam resemble jelly, the easiest way is to add gelatin granules. Cooking will not take much time, and the jam will acquire the necessary density.

What you need:

  • pears - three pieces;
  • banana - three pieces;
  • kiwi - three pieces;
  • sugar - 200 g;
  • lemon juice - 20 ml;
  • gelatin - 10 g.

How to cook

  1. Remove the banana skin, cut the flesh into circles.
  2. Put in a thick-bottomed saucepan, pour in the juice.
  3. Peel the pears and kiwis.
  4. Cut into cubes.
  5. Pour sugar, set to boil.
  6. After boiling, add gelatin granules.
  7. Stir, cook until excess moisture has evaporated (the process may take an hour).
  8. Pour into containers.

Plum

Description . Plum fruits are great for making jam, marmalade, preserves. Dessert acquires a pleasant burgundy color. Optionally, you can take a different amount of fruit.

What you need:

  • pear - 500 g;
  • plum - 500 g;
  • sugar - 1 kg;
  • water - 50 ml.

How to cook

  1. Wash the fruit, cut out the cores, remove the seeds.
  2. Put the plums in a saucepan, pour in the water.
  3. Cook after boiling for five minutes over low heat.
  4. Remove the skin from the pears, cut into slices.
  5. Add to saucepan, stir.
  6. Bring to a boil, stirring the fruit mixture occasionally.
  7. Pour in the sugar.
  8. Boil for a minute after it dissolves, stirring constantly.
  9. Switch off the burner.
  10. Stir for about five minutes, removing the resulting foam.
  11. Put in containers, close, leave the roll to cool.

Peach

Description . Beautiful "sunny" jam has a delicate aroma, pleasant taste. Ripe nectarines and sour pears are suitable for the recipe.

What you need:

  • pear - four pieces;
  • peach - four pieces;
  • sugar - 400 g.

How to cook

  1. Remove the skin from the pears, cut out the cores.
  2. Cut into small pieces.
  3. Remove the pits from the peaches.
  4. Grind fruit in a food processor or any other kitchen appliance.
  5. Pour sugar, put on the stove.
  6. Cook after boiling over low heat until the jam thickens.
  7. Distribute to banks, roll up.

Citric

Description . You can do just zest or juice. The delicacy will turn out fragrant, light, with a pleasant sour taste. But a real gourmet is not looking for simple ways, so it is recommended to make jam with lemon pulp.

What you need:

  • ripe or overripe pears - 1 kg;
  • lemon - one;
  • sugar - two glasses.

How to cook

  1. Rinse the fruits, wipe with a napkin.
  2. Carefully remove the skin from the lemon with a vegetable peeler or any other convenient method.
  3. Cut the fruit into slices.
  4. Cut each slice lengthwise with a sharp knife, remove the film.
  5. Remove seeds.
  6. Put the separated pulp into a saucepan.
  7. Sprinkle with sugar.
  8. Remove the skin from the pears.
  9. Cut into random slices.
  10. Add to the lemon pulp with sugar, mix.
  11. Put the pan on the stove, cook over low heat until boiling.
  12. Without ceasing to stir, boil the pear pieces to a mushy state (this takes about an hour).
  13. Turn off the stove, leave the open workpiece for three to four hours.
  14. Put on fire again, cook, stirring constantly.
  15. Having achieved density, put the jam in jars, roll up.

Orange

Description . The recipe can be called "Five Minute", as confiture is prepared easily and quickly. Depending on the variety, the softness of the fruit, preparation and cooking takes from 30 to 60 minutes.

What you need:

  • pear - 1.5 kg;
  • orange - one;
  • sugar - 500 g.

How to cook

  1. Cut the peeled pear flesh in half.
  2. Cut out the cores.
  3. Chop into thin slices.
  4. Cut the zest from the orange, finely chop.
  5. Squeeze out the juice from the pulp.
  6. Place the pear slices in a bowl.
  7. Pour sugar, add zest and juice.
  8. Put to cook on a small fire.
  9. After boiling, boil for 15 minutes.
  10. Arrange in containers, roll up.

mint lime

Description . There are several options for preparing a dessert with a subtle mint smell. You can boil the fruit mixture along with green branches, use dry chopped leaves, or prepare a mint decoction in which fruit slices will be boiled. Pears can be ground into porridge, left in slices or chopped with a crush. You can also add a thickener to give the jam a jelly-like consistency. Below is the easiest way to make a mint dessert.

What you need:

  • pears - 2 kg;
  • lime - five pieces;
  • sugar - 700 g;
  • mint leaves;
  • vanilla sugar - a teaspoon.

How to cook

  1. Remove the skin from the pears, clean out the seeds.
  2. Cut into small pieces.
  3. Put in a saucepan with a thick bottom.
  4. Pour sugar, leave for a while so that the juice stands out.
  5. Grate lime zest on a fine grater.
  6. Cut off the white layer with a thin knife.
  7. Remove the film from each slice, remove the seeds.
  8. Chop mint leaves.
  9. Add lime, zest and herbs to pears.
  10. Let it boil, stirring gently.
  11. Cook over low heat until fruits are soft.
  12. If foam forms, remove it.
  13. After reaching the desired consistency, pour into containers.

In order not to peel the lime for a long time, chop the whole lime with a food processor. Add the resulting green gruel to the pears.

ginger

Description . Ginger jam will harmoniously complement winter tea drinking, especially during colds. You can use dry seasoning, but the fresh root is more juicy and aromatic.

What you need:

  • pear - 1.5 kg;
  • sugar - 0.8 kg;
  • fresh ginger - root 3 cm long;
  • lemon - half a fruit.

How to cook

  1. Remove the skin from the pears, cut out the seeds.
  2. Cut into cubes.
  3. Peel the ginger root, finely grate.
  4. Peel the lemon, squeeze out the juice.
  5. Place pear slices, zest, ginger shavings in a saucepan, pour in juice.
  6. Sprinkle with sugar, leave for six hours.
  7. Put on the stove, after boiling, cook for 15 minutes.
  8. Cool, boil two more times after cooling.
  9. Pour into banks.

Chocolate

Description . Chocolate confiture from pears will appeal to those with a sweet tooth. Despite the different nature of the products, this is the perfect combination. The amount of sugar can be reduced to your liking. Instead of chocolate chips, you can use cocoa (50 g per kilogram of pears). It is recommended to use the finished dessert cold. It turns out a kind of chocolate paste with a pear flavor.

What you need:

  • sweet pears - 1.2 kg;
  • sugar - 750 g;
  • lemon juice - 50 ml;
  • 60% dark crushed chocolate - 250 g.

How to cook

  1. Remove skin from fruit.
  2. Cut, cut out the seeds.
  3. Slice thinly.
  4. Put in a saucepan, sprinkle with sugar.
  5. Pour in the lemon juice.
  6. Put on fire, wait for it to boil.
  7. Turn off the stove, add chocolate chips.
  8. Mix well until smooth.
  9. Cover with parchment paper, refrigerate for 12 hours.
  10. Bring to a boil, boil over high heat for five minutes.
  11. Reduce the heat, cook for ten minutes, remembering to stir so that the mass does not stick to the walls and does not burn.
  12. Pour into jars, seal.

Try adding citrus to the recipe. Cut the zest of the orange, chop. Squeeze the juice from the pulp, mix with lemon. Add along with the zest before cooking.

lingonberry

Description . Autumn dessert of beautiful scarlet color. Pears can be cut into large slices or small cubes - depending on the desired consistency. If you grind the fruit and berry mass through a sieve and add a thickener, you get a dense jam that resembles marmalade. If desired, you can enhance the taste with spices.

What you need:

  • pears - 3.5 kg;
  • lingonberries - 1.5 kg;
  • sugar - 3 kg;
  • water - 200 ml.

How to cook

  1. Remove the skins and seeds from the pear.
  2. Cut into random slices.
  3. Rinse the berries, add to the fruits.
  4. Sprinkle with sugar.
  5. Pour in water, bring to a boil over high heat.
  6. Boil for five minutes, remove the foam.
  7. Leave for six hours to infuse.
  8. Boil the mass and, stirring, cook for a quarter of an hour.
  9. Leave for a few hours, boil again for 15-20 minutes.
  10. If the density suits, pour into jars, if not, repeat the procedure.

rosemary

Description . Fragrant jam, similar to fruit butter, suitable for breakfast, cheeses and meats. You can add any thickener or do without it if the fruits are sufficiently viscous, non-watery.

What you need:

  • pears - 2.5 kg;
  • lemon - one;
  • rosemary - branch;
  • sugar - 550 g;
  • water - 100 ml;
  • gelfix thickener - 40 g.

How to cook

  1. Remove the skin from the pears, cut out the seeds.
  2. Cut into random pieces.
  3. Place in a thick bottomed saucepan.
  4. Pour in water, put to boil over low heat.
  5. Grate the lemon zest on a fine grater.
  6. Stir softened pears.
  7. Add rosemary branch and zest.
  8. Wait until it boils, boil for five minutes.
  9. Pour in 500 g of sugar, mix well.
  10. Take out the green branch.
  11. Mix the remaining sugar with a thickener, add to the total mass.
  12. Grind the mass with a blender.
  13. Bring to a boil, pour into jars.

Sugarless

Description . You can reduce the calorie content of jam by removing sugar from the recipe. The delicacy is less sweet, but retains a fruity aroma. It is recommended to sterilize the jars before packing, as the dessert is prepared without the main preservative.

What you need:

  • pears - 0.9 kg;
  • water - 250 ml.

How to cook

  1. Remove skins and seeds from fruits.
  2. Cut into small pieces.
  3. Put in a saucepan, pour in water.
  4. Simmer for 40 minutes over low heat.
  5. Grind with a food processor or with a pusher to a smooth puree.
  6. Boil for another five minutes.
  7. Pour into containers, seal.

With alcohol

Description . Original preparation of jam or marmalade. The consistency of the treat depends on the amount of thickener. For density, just put a teaspoon. To cook jelly, add two spoons, marmalade - four spoons. Alcohol is not only an additional flavor, but also an excellent preservative. Pears soaked in alcohol acquire a tart taste. The more aromatic the wine (you can take semi-sweet), the tastier the jam will turn out.

What you need:

  • pears - 1 kg;
  • dry white wine - 75 ml;
  • vanilla pod - one;
  • cinnamon stick - one;
  • agar-agar - two or three teaspoons;
  • liquor or rum (optional) - three tablespoons.

How to cook

  1. Remove the skin and seeds from the pear.
  2. Cut into four pieces.
  3. Pour the wine into the pan, add the vanilla pod, cinnamon stick.
  4. Put the fruit in the wine, boil for 20 minutes over low heat, stirring occasionally.
  5. Pull out the fruits with a slotted spoon, arrange them in prepared containers.
  6. Remove the pod and stick from the wine broth.
  7. Add thickener.
  8. Cook until boiling, and after - one minute.
  9. Add liquor.
  10. Remove from heat, pour over pears.

Jam "for adults" can be prepared with vermouth. Pour pear pieces sprinkled with lemon juice, sugar with a thickener (you can take 25 g of gelfix "2: 1" per kilogram of pears). Boil until thick, add 200 ml of alcohol. Boil for two to three minutes, pour into jars.

In a slow cooker

Description . The device will cope with cooking on its own in the set mode. It remains only to prepare the fruits. If the jam turned out to be liquid, you need to open the lid, re-set the program for a few minutes.

What you need:

  • pears - 1 kg;
  • sugar - 1 kg;
  • water - 100 ml.

How to cook

  1. Peel the washed pears from the skins and seed pods.
  2. Cut the pulp into small pieces.
  3. Put in a bowl, pour in hot water.
  4. Sprinkle pear pieces with sugar, stir until dissolved.
  5. Close the multicooker.
  6. Set the "Extinguishing" program for two hours.
  7. Every 20-30 minutes, open the multicooker, mix the contents.
  8. At the end of the program, pour the finished jam into containers.

It is easy to cook a dessert in a bread maker if the appliance has the "Jam" function. Load the pear slices into the container, sprinkle with an equal amount of sugar (or take a little less, to taste), add a teaspoon of citric acid. Set the appropriate mode for about an hour. Take it out, put it in containers.

Any recipe for pear jam can be improved at your discretion. Experiment with spices, fruit additives, thickeners. Boil in small batches. If the harvest is large, you can make a dessert according to different recipes, and then choose the best one. Seal in small jars to quickly eat the treat without causing mold.

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