How to make pear jam in slices. Whole pear jam

Recipes for pear jam for the winter

The recipe for making delicious clear pear jam with whole slices is very simple. Any housewife, even a beginner, can cook it...

3 hours

200 kcal

5/5 (8)

Not many people make pear jam. And in vain. I cook it according to my mother's recipe - whole slices in clear syrup. It turns out exquisite delicacy. In a crystal vase - golden pieces of pear in syrup - a decoration for any table. And the taste of the jam is delicate with a subtle charming aroma.

For jam according to this recipe, any pears are not suitable. Select fruits of medium ripeness. Unripe pears will not give the desired aroma, and the slices will turn out to be harsh. Very ripe ones will boil and you will get a cloudy jam. It is preferable to take pear varieties with a dense, not crumbly base.

So, we chose the appropriate pears. If the fruit is not large, you can cut it into 4 parts. We divide larger ones into six slices. Remove the core with seeds and the tail. The base for the jam is ready.

Ingredients for amber pear jam in slices

We will need:

Tip: if we want to add an additional twist to the pear jam - for example, plum or lemon (in this case - plus 0.5 kg of sugar), then add them to the list of ingredients. For a given volume of pears – 1 small lemon or half a kilo of strong plums, cut in half with the seeds removed.

Cooking process

1. Prepare sugar syrup in an enamel pan or basin. Pour water into the bottom and add sugar. Over low heat, stirring so that the sugar does not burn, bring to a boil. Boil the syrup for 3-5 minutes so that excess moisture evaporates and the syrup becomes thicker.
2. Dip pear slices into boiling syrup. Carefully take the pan by the handles and shake the contents so that all the slices are evenly immersed in the syrup. Do not stir with a spoon under any circumstances! Boil for 5 minutes. Remove the pan from the stove and leave for at least 5 hours. During this time, the pear slices will be soaked in syrup. This will allow them to remain whole and not boil over. At the same stage, if desired, add other ingredients - plums or lemon.
3. Place the pan on the stove again. Bring to a boil. While heating, periodically shake the pear slices in the sugar syrup to stir. I still don’t recommend stirring with a spoon. Keep the boiling mixture on low heat for another five minutes. We remove the foam, which should move away from the edges to the center - this is an indicator that the jam is almost ready. At the end of cooking, you can gently stir the jam with a wooden spoon or spatula.
4. Pour hot jam into prepared jars. Cover with paper sheets. When the jam has cooled completely, you can close the jars with lids.

We prepare jars in advance– wash with laundry soap and soda. Rinse in running water. Pasteurize or bake in the oven.

How to store jam

There are no special recommendations here. We store pear jam like other jams - in a cool dry place. This cooking method allows you to store jam even in the pantry of an ordinary apartment or on a shelf in a kitchen cabinet.

Tip: when storing in a cellar or refrigerator, it is important that there is no temperature difference and that condensation does not appear on the inside of the lid.

Pear slice jam in clear syrup delicious on its own. It is good as a stand-alone dessert, with tea or even coffee.

Can be used to decorate open homemade pies. It's both delicious and beautiful. Just imagine a golden pie made from yeast dough, topped with golden pear slices! However, this filling is also ideal for shortbread dough.

I would also suggest this delicacy: mix a few teaspoons of jam with kefir. You will get a delicious kefir dessert with pieces of pear.

Advice: Offer this treat to your kids. I’m sure he will be asked to cook this delicacy more than once.

The recipe for making pear jam with whole slices is very simple. Any housewife, even a beginner, can cook it. By the way, a jar of such jam can be used as a gift. Jam Not only is it very tasty, but it also looks aesthetically pleasing.

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Recipes for pear jam for the winter

When we hear about pear jam, it seems to us that preparing it for the winter is very long and tedious. Today I will dispel all stereotypes. A simple recipe is in front of you!

3 hours

270 kcal

4/5 (4)

I love pears, in any form. I can eat a kilogram of fresh ones or drink a liter of compote. But most of all I love pear jam. Since no one in my family was ever fond of preparing it, as a child I ate it in snatches from relatives and friends. But now I'm an adult and can cook it myself.

There was no one to pass on the recipes to me by inheritance, so I had to scour the entire Internet and learn how to cook this delicacy myself. Now I can call myself a professional in this matter and teach you how to make pear jam. Moreover, it is very easy to do.

Selection of ingredients and utensils for cooking

For jam it is recommended to take varieties with dense pulp. I buy Limonka or Duchess. But if you have another type of pear growing in your garden plot, take it. The main thing is that the fruits are not overripe and the skin is not damaged. There is also an opinion that the most delicious jam is obtained from late varieties of pears. I believe that no matter what type you choose, the jam will turn out delicious.

A copper or aluminum basin is best for cooking. If you were not given one by inheritance, then just take it pan with a thick bottom. This is done to ensure that the jam does not burn to the bottom. It is best to stir the jam with a wooden spatula. Before sealing, jars need to be washed and sterilized.

How to make delicious pear jam in slices

We will need the following products:

Pear	2 kg
Sugar	2.5 kg
Water	2 tbsp.

What do we have to do:

1. To begin with, I wash the pears, cut off the rotten parts and the core, I cut it into slices.
2. I put the pear in a saucepan and add sugar. I leave it on couple of hours so that it gives juice (if you took not juicy pears, then at this stage you can add water).
3. I put the pan on the fire and add water. Stirring, bring to a boil. After the mixture has boiled, turn the fire down and I cook for about an hour. How long does it take to cook pear jam? If you want the pear pieces in the jam to be more integral, then it is better to boil it in three sets of 20 minutes than 1 time within one hour.
4. I pour the hot jam into sterilized jars and seal them.

Original recipe: simple pear and almond jam

Products, which we will need:

• 2 kg of sugar, 1 teaspoon of vanillin;
• 1.5 liters of water
• 100 g almonds.

What do we have to do:

1. I carry out all the same manipulations with the pear as in the basic recipe: wash it, cut out the core and rotten places, cut it into slices.
2. I boil water in a saucepan and add pear pieces into it. I cook approximately three minutes.
3. I pour the water into another pan and I add sugar there. I put it on the fire and gradually dissolve the sugar. As a result, syrup is obtained in about 15 minutes.
4. I pour the prepared syrup over the pear pieces and leave them as is. for 3-4 hours.
5. After this, I put the jam on the stove and bring it to a boil over low heat. When it boils, reduce the heat and cook some more 10 minutes. I infuse the jam again for about 4 hours.
6. At this time, you can prepare the almonds. It must either be passed through a meat grinder, or crush using a blender.
7. I put it on the fire, cook for 10 minutes, and add it to the jam. vanillin and almonds. Mix well. In addition to chopped almonds, I like to add a handful of whole nuts to the jam.
8. Let's cook some more 10 minutes, pour into sterilized jars and seal.

How to store pear jam

After seaming, I put the jars upside down, wrap them in a blanket, and leave them like that until they cool down. This usually takes 1 day. After which I put the jars in the pantry, where they are perfectly stored all winter. If you have a basement or cellar, great. There, the probability that the banks will “explode” is minimal.

Summer and autumn - it's time to stockpile supplies for the winter, including various ones. This time I propose to cook pear jam slices- sweet and aromatic, amber-sunny. It is always a pleasure to open a jar of such pear jam and please your loved ones, and especially when it is raining outside the window or snow is falling in large flakes. Have a fruitful season and delicious supplies!

Ingredients:

• per 1 kg. pears
• 900 gr. Sahara
• 500 ml. water

To preserve pear jam, you will also need jars (0.5 or 1 liter volume), varnished lids, and a seaming key.

Preparation:

1. Wash the pears and let the water drain. It is better to take pears for jam in slices that are strong and not overripe.
   
2. Cut the pears into 4 parts, remove the stem and seed nests (core). If the pears are large, then cut each quarter into 2-3 more slices.
   
3. Bring the water to a boil, add sugar. Cook, stirring, until the sugar is completely dissolved. Pour hot sugar syrup over the pears and let them stand for 3-4 hours.
   
4. Place the pears in syrup on the fire, let them boil and cook over low heat for min. 15-20, stir from time to time to prevent burning. Turn off and leave for 4 hours, as when preparing.
5. Cook again for 15-20 minutes. - cook the pear jam in slices 3-4 times for 15-20 minutes each. with breaks of 4 hours between cooking (if necessary, you can leave the jam to sit overnight and finish cooking it in the morning). As usual, we determine readiness by a drop of jam syrup: if the drop on the saucer holds its shape and does not spread, the jam is ready.
   
6. Before the last cooking, we prepare the dishes for canning. We wash the jars and lids with soda or soap and sterilize them (I sterilize the lids for at least 5 minutes in boiling water, and the jars over steam for 7-10 minutes).
7. Immediately after the last cooking, put the finished pear jam into sterilized jars, filling 1-2 jars at a time (to prevent the jar from bursting from the hot jam, you can put a spoon in it).
   
8. Cover the jars of pear jam with lids and roll them up.
   
9. Turn the jars upside down and place them on a newspaper-covered floor. We check whether the jam is rolled up properly and whether the jar is leaking. If something happens, it is better to immediately open it and roll it up again. Cover the jam jars with old blankets and leave until they have cooled completely. After which you can turn them over, wipe them so they don’t stick with a damp cloth, glue or tie labels indicating the name of the jam and the year of canning. You can store the jam in the pantry or cellar.
10. There you have it, delicious homemade food!

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.
• Place sugar in a saucepan and add water. Boil the syrup.
• Pour hot syrup over pears. Bring to a boil over moderate heat and simmer 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.

Pear jam is a recipe that should be in the arsenal of every housewife. During the ripening season, these fruits are available in large quantities even for city residents, and in the garden all that remains is to have time to collect them. Both soft and hard varieties are suitable for jam. Small pears don’t even need to be cut into pieces, but canned whole.

Sliced ​​pear jam

The most popular recipe is pear jam in slices. It will require ripe fruits and sugar in a 2:1 ratio (for 1.4 kg of pears take 700 g of sugar), as well as the juice of one lemon and 30 g of butter:

The amount of sugar determines not only the taste, but also the consistency of the jam. If you add it in large quantities and cook longer, the product will be dense, like jam or confiture.

Video recipe for pear jam in slices

Whole pear jam

If you make jam from whole ones, they will retain their shape and consistency. It is better to choose small fruits - they will lie tighter in the jars and will be well soaked in syrup. Hard varieties and wild pears, which are too tart when raw, work well for this recipe.

If the pears are sweet, they are combined in a 1:1 ratio. For 1 kg of fruit take 1 kg of sugar, 1 lemon and 300 ml of water. Many people add cinnamon to pear jam - it adds an unusual spicy taste:

The recipe for pear jam may vary depending on the size of the fruit. If they are too large or not sweet enough, add more sugar. However, in this case, a larger volume of water will be needed.

Different variations of pear jam are a way to preserve the taste of summer-autumn fruits all year round. In addition to the amount of sugar and the type of pear, you can experiment with the ingredients. These fruits go well with citrus fruits, cinnamon and other spices, apples and. It’s worth trying to make pear jam with orange or orange zest, as well as any other ingredients to taste. The finished dessert is added to pies, served on toast, or simply eaten with a spoon.

Video recipe for pear jam with a twist