The inhabitants of ancient China considered the pear a symbol of good health, a source of natural energy and longevity. This is not surprising, because the pear consists of many useful substances, vitamins, macro- and microelements. This fruit is especially useful for diseases of the gastrointestinal tract, dysbacteriosis, obesity and diabetes. And pear jam helps to cure cough in adults and children. Therefore, in the fall, it will come in handy to prepare a few jars of pear delicacy to please loved ones with delicious jam in the winter cold.

Pear jam, with a delicate, velvety texture, sweet taste and incredible aroma, is the perfect dessert for everyday and festive tables. This jam will serve as an original filler for pies, bagels, cookies, pastries and pancakes. It can be used as a layer for a birthday cake, as a spread on a bun, or as a separate dish that is eaten with a spoon and washed down with tea.

Jam or jam is a preservation, so it will keep well until winter or even spring. And in the cold, you especially want to drink hot tea with lemon, cookies and delicious jam.

What do you need to make a simple jam or confiture?

The recipe says that to make the most elementary pear jam you will need:

two kilograms of pears;
one kilogram of sugar;
10 grams of pectin;
half a teaspoon of citric acid;
120 - 130 ml of water.

According to the recipe, you can get about 1.3 - 1.5 kilograms of finished jam from these ingredients.

Time for making confiture - 1.5 - 2 hours.

Step-by-step recipe for making pear jam

How else can you cook pears for the winter - a simple recipe

The pear is a versatile fruit. Therefore, from it you can cook a lot of delicious jams, compotes and jams.

There are various delicacies in recipe books: Greek pear jam, classic jam, pear jam with lemon, cinnamon and spices, in sugar syrup, with banana, nuts, berries, apples, whole, slices, in wine syrup, etc. d.

Another simple and delicious recipe is jam cooked in a slow cooker.

According to the recipe you will need:

one kilogram of pears;
200 ml of water;
half a kilo of sugar.

Ripe fruits are peeled, damaged, seeds and tails are removed. The fruit pulp is cut into small pieces and sent to the multicooker bowl. Water and sugar are added.

First you need to turn on the "Extinguishing" mode for 15 - 20 minutes. The fruits will give their juice during this period. After that, you can switch to the "Baking" mode and continue cooking for another half an hour or forty minutes.

Important 15 minutes before the end of cooking, the jam must be mixed well so that it does not burn to the bottom of the bowl. Still hot jam is laid out in steamed jars and rolled up for the winter.

The combination of sweet fruit from citrus fruits - an unusual jam recipe

Often the fruit has a too sugary, sweet taste. Not all people like it, so some housewives recommend making jam from the addition of citrus fruits - orange, lime or lemon.

For example, as in this recipe for jam from whole pears with lemon.

According to the recipe for cooking, you will need the following ingredients:

kilogram of pears;
500 - 600 grams of sugar;
a third of a lemon;
half a liter of water.

The most interesting thing about this recipe is that the pears are first baked in the oven, and then poured with syrup. As a result, halves of fruit in an unusual fragrant juice are obtained in a jar.

How to cook jam - step by step recipe

Enjoy your meal!

Jam is a sweet piece of summer stored in a jar. Sunny and fragrant pear jam with a cup of hot tea or coffee is the best remedy for winter melancholy and cold. In this article, we will look at several recipes for making pear jam in a slow cooker.

The aroma of cinnamon with pears is just as good as with apples. Such a delicacy, thanks to the components added to it, will acquire the smell of homemade baking. A little sweetness with crispy bread toast is a great and inexpensive way to treat yourself to something nice. We will prepare such pear jam in a slow cooker using the following products:

sweet ripe pears - 1 kg;
cinnamon - 25 g;
pectin - 10 g;
sugar - 700 g;
lemon - 0.5 pcs.

We make pear jam in a slow cooker according to the instructions:

Wash pears and peel if desired. Cut out the seeds and chop the fruit into slices. We put it in a multicooker bowl, pouring sugar in layers. Brown sugar works best for this recipe, but plain white sugar can also be used.
Lemon cut into pieces or thin slices. We also put them in a slow cooker. Sprinkle pectin and cinnamon on top.
We send the form with fruits for several hours in the refrigerator so that the pears release the juice.
Then we put the bowl in place, turn on the “Extinguishing” mode and bring the fruits to a boil. We remove the foam, cook for 5 minutes, turn off for 6 hours.
Again, in the same program, boil the pears for 5-10 minutes, turn off the device again and leave the mass for several hours.
Before the last cooking, we sterilize the jars and lids. Bring the fruit to a boil and cook pear jam in a slow cooker for another 10 minutes. Pour into jars, roll up and hide.

Pear and grape jam in a slow cooker

The secret of this recipe for jam made from pears in a slow cooker is to add an unusual seasoning - lavender. In addition to it, in this delicacy you will find cinnamon, grapes and white wine. To make this unusual treat, we need the following:

white grapes - 0.5 kg;
pears - 1 kg;
white wine - 1 glass;
sugar - 2 cups;
cinnamon - 1 tsp;
lavender - 1 branch.

Let's try to cook pear jam in a slow cooker according to this recipe:

We wash the pears and remove the skin from them, and then cut out the middle, dividing the fruits into 4 parts. Cut the pears into slices.
Pour wine into a slow cooker and add sugar to it. In the "Extinguishing" program, bring everything to a boil and wait until the crystals dissolve.
We shift our fruits into this syrup, add cinnamon. Cook pear jam in a slow cooker for 15 minutes at the same mode.
Turn off the device and leave the treat for 3 hours to soak in syrup. After 3 hours, add lavender to the dish and turn on the “Extinguishing” program again. After boiling, cook pear jam in a slow cooker for another 10 minutes.
Cool the contents of the bowl for another 3 hours. Then we extract the lavender and turn on the “Quenching” option again. Cooking a treat for another 10 minutes.
Then pour into sterilized containers, close the lids, turn over and hide under a warm blanket. After a day, we put it away for storage.

Pear and apple jam in a slow cooker

You can complement the taste of fruits not only with cinnamon, but also with fragrant herbs. In this slow cooker pear jam recipe, for example, we will use mint. Here is a list of the initial components we need:

pears - 1 kg;
sweet apples - 1 kg;
sugar - 2 kg;
mint - 4 sprigs;
citric acid - 1 tsp

Preparing jam from pears and apples in a slow cooker in this way:

Before cooking, we carefully sort and process all the fruits, that is, wash and clean them from the peel and cores, cut off the crushed and rotten places.
We cut the fruits into cubes or slices, and then immerse them in a multicooker bowl in portions, sprinkling with sugar. It is best to start making jam in the evening, so that during the night the fruits are infused and the juice is released. We rearrange the bowl of fruit in the refrigerator for several hours or overnight.
After a while, we set the form in place, turn on the “Extinguishing” mode, remove the foam after boiling and cook pear jam in a slow cooker for 1.5 hours, stirring it from time to time and making sure that it does not burn.
About half an hour before the end of cooking, add citric acid. 10 minutes before the end of the program, put mint sprigs on top of the fruit.
We sterilize the jars while the jam from pears and apples boils in a slow cooker. We take out the mint from the finished delicacy, and pour the jam into jars and preserve it for the winter.

Pear jam with grapes and orange in a slow cooker

Citrus taste in pear jam can be achieved not only with lemon, but also with the help of a more fragrant orange. In this recipe, we will also use Kishmish grapes, since there are no seeds in it and it will be more pleasant to eat such jam. Here is a list of ingredients for making pear jam in a slow cooker:

pears - 1 kg;
sugar - 1 kg;
grapes - 300 g;
water - 150 ml;
orange - 1 pc.

We make pear jam in a slow cooker in this way:

We free the washed pears from the peel and seeds, cutting the fruits into quarters. We chop fruit into slices or beautiful even cubes.
We cut off the grape berries from the branch, carefully sort out so that rotten ones do not come across, rinse with water in a colander and leave to drain for a few minutes.
Pour 150 ml of water into the slow cooker and pour half the amount of sugar into it. In the "Extinguishing" program, bring to a boil and cook the syrup until the crystals dissolve. Put the pieces of pears into the hot syrup and cook for 10 minutes.
Cool the pears in syrup for 3-4 hours. Then we activate the same program again and let the pear jam in the slow cooker boil. Pour the remaining sugar and grapes, as well as an orange cut into thin slices. Cook the delicacy for 1 hour, stirring.
During the preparation of jam, we sterilize the dishes for preservation. Pour the hot treat into jars and roll up. We cool under a warm blanket, hide until winter in a cool, dry place.

Pear jam in a slow cooker

Pears can be closed not only with whole beautiful pieces, but also in the form of jam. Jam is good because it can be spread on fresh bread or on crispy toasted toast. You don’t need a lot of ingredients for making such pear jam in a slow cooker, here is a complete list of them:

ripe soft pears - 1 kg;
water - 0.5 l;
sugar - 0.8 kg;
citric acid - 0.5 tsp

This jam is made of their pears in a slow cooker in the following way:

For jam, it is not necessary to use beautiful whole fruits, and this is the plus of preparing such a treat. Pears can be chosen slightly crushed, overripe. In general, the softer the fruits are, the faster they will boil and the more uniform they will acquire. Having prepared the indicated number of pears, we clean them from seeds and peel, cut off rotten places.
We cut the fruits into arbitrary pieces and put them in a multi-cooker form, pour water and turn on the “Cooking” mode, in which we cook the pears for about 20-30 minutes until completely softened. The resulting mass should look more like puree than individual pieces of fruit.
We grind the cooled mashed potatoes in a blender or grind through a sieve, then return it back to the multi-cooker bowl.
There we cover the pear mass with sugar and add citric acid. We mix.

A detailed description of the recipe for pear jam in a slow cooker:

First, we wash the lingonberries by pouring them into a colander. Then leave for a few minutes to drain excess water.
Pears, after washing, clean from the peel and seeds. We do not throw away waste, but put it in a metal bowl along with lingonberries.
Cut the pulp of pears into beautiful slices. We put them in a slow cooker and sprinkle with the juice of half a lemon. The squeezed lemon itself is transferred to a bowl with pear peels and lingonberries. Pour 200 ml of water into this saucepan and put on fire. After boiling, cook under the lid for 20 minutes. Our goal is to achieve complete softening of lingonberry berries, which should become gruel.
Cool the mass from the saucepan and grind through a sieve. Put in a slow cooker on top of pear slices. Pour sugar and turn on the "Extinguishing" program.
We cook pear jam in a slow cooker for 40-50 minutes until thickened.
Then we distribute it in sterilized jars and roll it up. After cooling, put away for storage.

Pear jam in a slow cooker. Video

So, the task is set, we will cook using a multicooker. To do this, you will have to be patient, pears, for each kilogram of which you will need about 700-800 grams of sugar and 1 lemon. The amount of sand depends on the sweetness of the pear variety. Wash the fruits, removing the petioles, after which, without peeling off the skin, cut them into rectangular pieces. At the same time, be sure to remove the cores with seeds. Then we put the sliced \u200b\u200bin the multicooker bowl and sprinkle with sugar, after which you should usually remove the workpiece to the side and wait for the juice to appear.

This will take 3-4 hours, while most of the sugar will dissolve. In a multicooker, it’s easier to set the “Extinguishing” mode and get a rather large amount of juice and sugar completely dissolved in it after 60 minutes. Having achieved the result, cool the mass for 2 hours. Next, we set another mode on the household appliance: “Steaming”, and on the timer - 15 minutes. We start the multicooker, and it is better not to lower the lid to the end, you can leave a spoon in the bowl, the handle of which will not allow the container to close completely and leave a thin gap for steam. When the time is up, stir and cool the brew for another 2 hours.

Making pear jam in a slow cooker

Then squeeze the juice from the lemon and pour 2 full tablespoons into the bowl, and then again, without changing the mode, start the timer for 15 minutes. It is allowed to replace the juice with diluted citric acid, which needs 0.5 teaspoon per 2 tablespoons of water. You can cut the citrus pulp into slices and put a few in the workpiece to give an exotic taste. Next, turn off the multicooker, mix the mass thoroughly and cool it for 2 hours. At this point, the workpiece is already sufficiently thickened, so the next step will require more frequent stirring.

So, again in the “Steaming” mode, we set the timer for 15 minutes and prepare the jam, regularly making a circular motion with a spoon along the walls and bottom so that the pear pieces do not stick to the surface and burn. At the same time, we put the jars to be sterilized in the microwave or over steam. When the set time has elapsed, pour the hot product into a container and immediately roll it up. We cool in a warm place, after turning it over to see through the glass of the jars if bubbles appear in the area of \u200b\u200bthe lids. If you see this, put the unreliable ones in the refrigerator and use them first.

This recipe is for those who like to combine different fruits in preservation. Take pears, apples and sugar in equal proportions, that is, only 1 kilogram each. Also prepare peeled sunflower seeds, about 30 grams. Wash the fruits thoroughly and select the most ripe and hard ones so that they do not become sour during cooking. Cut off the peel, then cut the fruit into slices, scooping out the cores with seeds.

Pear jam with apples

Do not miss the wormholes - if any are in the fruit, they also need to be carefully removed. Now we grind everything and put the sliced \u200b\u200bin the multicooker bowl, and pour granulated sugar and seeds on top. Remove the steam valve from the lid and cover the container. Now let's set up the settings of the household appliance. You need the "Extinguishing" mode, and the timer should be set to 60 minutes. You can close the lid tightly only for the first 15-20 minutes, then you will need to periodically stir the mass so that it does not burn to the walls and bottom. A foam may also appear, which must be removed with a spoon.

Therefore, every 5–10 minutes it is recommended to pause and mix the workpiece. After the specified time, pour the brew into prepared sterilized jars under the edges of the necks and roll it up, and after the preservation has cooled down, put it in a cool cellar. You can change the recipe a little and use walnuts instead of seeds.

The following recipe can be called exotic, since oranges are involved along with the pear. You will need an equal amount of those and other fruits, that is, 1 kilogram each. Also take 2 kilos of granulated sugar, this is not too much, given the sourness inherent in citrus fruits. Washed and peeled pears cut in half, remove the core.

Oranges, on the other hand, should be washed very carefully, as they will be divided in half, and then into thin narrow slices along with the peel.

Orange slices with peel for jam

First, we put pears in the multicooker bowl, and citrus fruits on top, so that in the process of cooking the jam they secrete juice, soaking the slices with it. Pour the fruit mixture with sugar, and then set the "Extinguishing" mode on the multicooker. Set the timer to 90 minutes. In this case, it is advisable to remove the steam valve, or even not completely close the lid, especially since during the cooking process you need to stir the mass. After the time has elapsed, we sterilize the jars without lifting the lid of the multicooker, then we transfer the hot billet into a container and twist it.

Metal lids are best dipped in boiling water for a minute to prevent bacteria from entering the preservation. It is recommended to cool it upside down, under a warm blanket, it can be stored both in the cellar and in the pantry, or on the mezzanine. Attention - in order to mix the jam in a slow cooker, in no case use a metal spoon, it can scratch the surface of the bowl. It is better to take a wooden spatula or a plastic one, if one is included in the kit.

Sunset with melon - dessert in honey

This recipe will be of interest to those who love especially sweet preparations. To get started, prepare 1 kilogram of sliced pears and melon pulp, peeled and seeds. Fruits should be well washed, the peel can not be peeled off, and the melon berry should be chosen ripe so that it is completely softened during cooking. Sugar will require 1.2 kilograms, in addition, you must have 3 lemons, from which juice should be squeezed.

The recipe also includes a seasoning such as anise, in the amount of 2 stars, but if you don’t like it, you can not put it in conservation. Put the pear and melon slices into the multicooker bowl and sprinkle with sugar, and then pour the juice of 2 lemons into the same place. Set the "Extinguishing" mode for 40 minutes, the melon will release the juice very quickly. Cool the mass for 2 hours, then set the “Steaming” mode for 1 hour and, stirring from time to time, cook, removing the foam. By the end of the specified time, the melon will almost completely soften, turning into a homogeneous sweet mass in which pear pieces will float.

Leave the workpiece to cool for 4 hours under a closed lid. Then add the juice of 1 more lemon and the zest from it, put the anise and set the timer for 15 minutes without changing the mode. Now you need to stir more often so that the thickened mass does not burn to the walls and bottom of the bowl. We sterilize the jars, and when the timer signals the end of cooking, we shift it with a pear into a container and roll up the lids, which are first dipped in boiling water for 1 minute.

Time: 60 min.

Servings: 4-6

Difficulty: 2 out of 5

How to make delicious pear jam using a slow cooker

Pear jam is a great preparation for the winter. Many housewives keep recipes for this delicacy, which belonged to their mothers and grandmothers.

Although now this dish is often cooked in a slow cooker. Jam is very similar to confiture. They have similar tastes, textures, and cooking methods. This is not surprising, since these two dishes are connected by almost family ties. It happens that the recipes for these pear dishes are even confused.

The main difference between jam is that when it is prepared, the fruits are boiled in syrup for a long time. Cooking goodies in a slow cooker has the same principle. But when pear confiture is prepared for the winter, in order to reduce the time, gelling agents are added to the dish.

Many housewives prepare pear jam for the winter with the help of a slow cooker, and the recipes for this dish are periodically supplemented with some clarifications and nuances. There are recipes in which pieces of pears float in jelly, and there are recipes where the jam is a homogeneous mass.

If you take care of preparations for the winter in advance, then on cold winter evenings you can delight yourself with dishes with the taste of summer. Moreover, pear delicacy can be put in pies as a filling.

In order to enhance the flavor of the pear, orange zest is added to the recipes, and you can also use cinnamon and cloves. By the way, in a slow cooker, the dish always turns out a little more aromatic.

These fruits are excellent energy drinks. Plus, like all fruits living in the garden, they are rich in pectin, fiber and dietary fiber. This explains the fact that pears have a great effect on the digestive system and help cleanse the intestines.

With the help of pears, you can even lose weight, as they contain few saccharides, which positively affects the composition of the blood, and this, in turn, helps the body lose extra pounds.

These fruits can be consumed both fresh and after heat treatment. By the way, if you cook pear jam using a slow cooker, then quite a lot of useful substances that are found in fruits will be preserved.

But in addition to jam, these fruits can be added to fruit salads, marshmallows, compote, and even some meat dishes are prepared with the addition of a pear.

In order for the jam to turn out saturated and have the desired consistency, it is better to cook it in a slow cooker. Not only does this magic pot preserve almost all the vitamins in the delicacy, but it also significantly facilitates the cooking process.

Ingredients:

Cooking process

Step 1

The fruits must be ripe and not firm. But they also need a high density in order to easily deprive them of their skins. If rumpled or darkened fruits come across, then putting them in jam is not recommended. They will negatively affect the color of the final dish. It won't look appetizing.

Step 2

Wash the pears well and dry with a towel. Cut off the skin from them and get rid of the tails.

Now cut each fruit in half and remove the seeds.

Step 3

Now we shift the pieces into a slow cooker and pour over them with the juice that remains in the bowl. Pour water and lemon juice into a bowl. Water is needed in order to boil well and easily fall apart. The jam will be thick and have a smooth consistency.

Step 4

Sprinkle everything with sugar and set the “Extinguishing” program in the multicooker. Cooking time - fifty minutes, maybe an hour. This mode will not let the food burn, it just languishes at the right temperature. Thanks to the slow cooker, you do not need to cook jam in several steps.

Step 5

After the beep, the food should be allowed to cool and can be served with tea. If you are going to preserve, then the hot dish must be poured into sterilized dishes and closed with sterile lids.

Store jars in a dark, cool place. But remember that it is better to eat jam this winter and not store it for more than a year.

See another version of this dish in the video below:

Calories: Not specified
Time for preparing: 120 min

To prepare jam of the right consistency and with a rich taste, you need to use. It will make it possible to preserve vitamins in future preservation and save you from unnecessary trouble in the process of preparing this irreplaceable delicacy.

Cooking time - 2 hours, and from the specified amount of ingredients, 1 liter of jam is obtained.
Cooking pear jam in a slow cooker for the winter.

Ingredients:
- pears - 1 kg;
- sugar - 1.2 kg;
- water - 250 ml;
- lemon juice - 1 tsp

Recipe with photo step by step:

Fruits for pear jam should be chosen ripe and soft, but at the same time, they should be dense enough so that the skin can be peeled from them. Remove slightly crushed or darkened pears immediately, you only need beautiful light pulp for making jam, otherwise you will spoil the color of preservation. Pears should be washed under warm running water and dried with a towel. Then cut the fruit in half, remove the seeds and ponytails. Pears must be peeled and cut into small pieces. Place the pear slices in a deep ceramic bowl.

Then place the chopped pears into the multicooker bowl. Add the juice that has accumulated in the bowl of pears to the bowl as well.

Add water and lemon juice to the bowl. Be sure to use water to make pear jam in a slow cooker so that the fruits are well boiled. Then the jam will acquire a density and a uniform consistency.

Add sugar on top and turn on the multicooker in the “quenching” mode for 50 minutes. In this mode, the jam will not burn, and will languish at a high temperature. Considering the use of water, the sugar will not stick to the bottom of the bowl. A slow cooker will save you from the need to cook pear jam in several approaches and help preserve more useful substances in it.

Ready pear jam can be cooled and served. In order to preserve such a jam for the winter, it is necessary to sterilize the jar and lid. It is necessary to rinse everything with soda and water, then pour over with boiling water. If you want to keep the jam fresh for a long time, then the preservation container and the lid should be sterilized. The jar must be kept for 15 minutes in the oven (at a temperature of 180 degrees) or over a steam bath.
Boil the lid for 10 minutes. Then you need to pour the hot jam into the jar and roll it up with a lid using the conservation key. Winter preservation should be stored in a dark and cool place. Store the jar in the refrigerator if possible. Keep this preserve for about a year. Enjoy your meal!
Recall that last time we cooked