How long does it take to cook pear jam? Plum and pear jam. How to make pear jam

If the trees in the garden made you happy big amount pears, then you can safely start preparing such a wonderful delicacy as jam. Most housewives prefer to cook from fruits cut into slices. This is how you save rich taste, and the jam will not turn into a mushy mixture.

Sweet ones are best suited for this preparation. juicy pears. So let’s prepare the basic ingredients and get down to business. For one serving of jam you will need 3 kilograms ripe pears, half a liter of water, one and a half kilograms of sugar, a little citric acid (on the tip of a teaspoon). And, in fact, that’s all. Although no one is stopping you from experimenting with seasonings and spices and inventing your own own recipe– they say it goes very well with pears vanilla sugar.

First, wash the pears and cut into slices. Be sure to remove the seeds and core, but do not touch the skin of the fruit - it will create an additional taste for our jam, and after the cooking process it will become soft and sweet. Clean and ready to cook pears are transferred to a stainless steel pan. You can also use a traditional copper-brass basin for this.

Cook in a separate container sugar syrup– adding sugar to boiling water, stir constantly with a spoon until homogeneous mass. Now pour the resulting sweet mixture over the pears and wait until the fruits cool, release their juice and become a little softer. This will take a lot of time – about 8–9 hours. As soon as the scheduled time has arrived, put the resulting mass on the fire and boil, stirring vigorously. You need to keep the pears in a boiling state for 10 minutes.

After this, we leave our container with jam to cool, and after a certain period of time we repeat the boiling procedure again - and so on twice. Then we add to our delicious jam lemon juice wedges or citric acid. Don't forget to prepare the jars in advance. They should be washed and sterilized for 6–7 minutes. Pour the contents (pears with syrup) hot into jars. Then, according to the traditional scheme, we roll up the lids.

By the end of all manipulations with pears, your fruit slices should become softer and not overcooked. The first indicator that the jam is ready to move into jars is that the pears have begun to darken and the jam has become a little viscous. The delicacy prepared according to the above recipe has an aromatic taste with sourness (thanks to lemon juice). Another important plus is that this dish is not too high in calories.

By the way, in addition to classic version this jam, there are plenty of others. Instead of lemon juice or acid, you can use lemon, also cut into slices. In this case, you will need: a kilogram of sugar, 2 kilograms of pears, 4 slices of lemon. IN this option The recipe is the same, only chopped lemon is immediately added to the pear slices. Pear jam in this variation also needs to be boiled several times.

After the second boiling, the lemon slices should be removed, leaving only the syrup with pears for the third boiling.

It is possible to make jam from such jam - the recipe requires longer cooking and grinding the mass using a strainer. Only if you initially plan to get jam, then before starting the procedures on the stove, remove the skin from the pears - then it will be much easier to get the desired result.

Let us dwell on some of the features of making jam, the recipe for which we have already described to you above. IN in this case the resulting mass should be poured into jars while hot – i.e. There is no need to wait for the mixture to cool completely. Sterilized jars must be dry - after sterilization, turn them upside down, placing them on a cotton towel so that all the moisture is glassed and absorbed into the fabric.

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.

Pear - amazing fruit having a rich supply useful vitamins, has a rich taste and aroma. Pear jam, which is prepared with the addition of berries and fruits, as well as spices and herbs, is considered popular.

Pear jam - a simple recipe

Dark amber pear delicacy will do sweeter than pancakes, strengthen the body's strength before the winter season.

To prepare a healthy sweet, you need to take:

1000 g pears,
1000 g sugar;
450 ml water;
1 lemon (zest).

Pear jam recipe step by step:

Combine sugar and water in a saucepan, put the mixture on the fire and cook until the sweet crystals are completely dissolved.
Without wasting time, peel the pear seeds and cut into slices. Dip the prepared fruit pieces into hot syrup, add the zest removed from the lemon using fine grater. It will remove excessive cloying.
Cook the mixture for about two hours over moderate heat until it turns a beautiful amber color. Store in sterile glass jars until winter.

With the addition of apples

Jam made from apples and pears can vary in consistency. For example, with transparent amber slices, thick jam, confiture or jam, but in any case it is tasty and healthy.

For the simple version you will need:

1000 g pears;
1000 g apples;
2000 g sugar;
45 ml freshly squeezed apple juice;
1 lemon (juice);
5 g cinnamon.

Preparation:

Cut the washed apples and pears into small pieces, having previously cut out the cores and spoiled areas, and place them in a bowl or basin of suitable capacity.
Cover the fruit with sugar and pour Apple juice and squeeze lemon juice in there. Put on fire and cook until done. Five to seven minutes before the end of the cooking process, add ground cinnamon powder.

Preparation with lemon

This jam has a very beautiful name“Sunny beauty”, because these are the associations that come to mind when you see chalky pear slices mixed with citrus sun circles.

The lemon recipe involves using:

3000 g pears;
3000 g sugar;
3 lemons;
100 ml water.

How to cook pear-lemon jam:

Wash and cut the fruits: pears into translucent slices, lemon into slices.
In a saucepan, combine the prepared fruit raw materials with sugar, add water and cook over low heat until beautiful golden color syrup.

Lingonberry jam with pears

For housewives, a more familiar combination of lingonberries and apples in jam, but if you prepare this winter preparation with pear at least once, it will become a permanent favorite for more than one year.

Ingredients used in cooking and their quantities:

1000 g pear;
1000 g lingonberries;
2000 g granulated sugar;
100 ml water;
5 buds of cloves;
½ teaspoon ground cinnamon.

Cooking technology:

We prepare raw materials. We sort out the lingonberries and wash them. We wash the pears, peel them and cut them into small thin slices.
Pour sugar into a bowl or pan with a wide bottom and pour boiling water over it, this will dissolve all the sweetener crystals faster. Put the syrup on the fire and cook until it boils.
First add the pears to the boiling liquid, and after a quarter of an hour add lingonberries and spices. Cook everything over low heat until a drop of jam stops spreading on a cold saucer. This may take up to 45 minutes.
Store the product in hermetically sealed jars in a dark and cool place.

With plums for the winter

This jam turns out delicious, aromatic with an interesting color added by plums. It is not simple winter preparation, these are the colors of summer that will make the cold winter brighter and tastier.

The proportions of ingredients for the dish are as follows:

750 g pear;
750 g plums;
1200 g sugar;
300 ml water.

Cooking steps:

Remove the seeds from clean, washed plums, and cut the resulting halves into 2-3 slices each. Wash the pears, wipe dry, cut out the core and chop into thin slices. Important: the recipe already indicates the amount of prepared fruit without seeds and seeds.
Boil sugar and water. Pour the resulting syrup over the pear slices and cook for 20 minutes. Next, the plums are added to the jam. Cook everything together for another 20-25 minutes. After this, the workpiece is ready for subsequent preservation and further storage.

Amber pear jam slices

This jam can please not only taste buds, but also the view of the most picky esthete. Transparent pear slices, drowning in thick, concentrated and sweet juice, attract the eye. And you can’t do without little secrets in this matter.

Just first about the main ingredients:

1000 g pear;
1000 g sugar;
2-3 g of citric acid.

Progress:

Carefully wash and dry pears that are juicy, but with fairly dense flesh, so that excess moisture does not get into the workpiece. Next, they should be cut into slices (without the core) of equal thickness. You can use a curved knife, for example, to cut cheese. The age-old question: should I cut the skin off pears for jam or not? For this jam it is better to leave it, it will give more guarantees that amber slices maintain your integrity, but otherwise you should focus on personal preferences.
Place fruit slices in a bowl with a fairly wide bottom and cover them with sugar. The thickness of the pear-sugar layer should not be more than 4-5 cm. Leave at room temperature until the juice is released. It may take a night or a whole day for it to be enough.
Pears that have released their juice are subjected to two short boils and one long boil. The first and second time, the jam is allowed to simmer for one or two minutes and left until it cools completely (at least 12 hours). Cook for the third time to the required consistency.

Delicious dessert with cinnamon

In desserts, like any other dish, small details like spices and herbs play a significant role. So, one pinch of ground cinnamon and a little orange zest capable of turning unremarkable jam from beloved, but so familiar pears into exquisite delicacy. Would you like to try it?

Then let's take:

1000 g pears;
1000 g sugar;
1 orange (zest);
4 g cinnamon;
3-4 g of citric acid.

Sequencing:

Sprinkle the prepared (washed and cut into small pieces) pears with sugar, mix and hold until sufficient quantity pear juice.
Next, cook the jam after boiling for an hour, stirring occasionally and removing the foam, and cool completely. Repeat boiling and cooling for an hour.
For the third time, cook the mixture, adding orange zest, citric acid and cinnamon. After boiling the pear slices for an hour in own juice with spices, you can put the jam in clean glass jars.

With oranges

Thick pear jam turns out delicious on its own, but if you add it to the pears sunny orange, then their duet becomes doubly delicious.

To make thick pear jam with a citrus aftertaste, you need to prepare:

3000 g (already prepared) pears;
1 ½ oranges;
100 ml water;
500-1000 g of sugar, depending on the sweetness of the raw materials.

Cooking method:

Wash the orange in hot water, wipe dry. Next, use the smallest grater to finely remove the orange zest. We clean the fruit itself from the thick white layer, films and seeds, and cut the resulting pulp into pieces. We prepare the pears similarly to the previous recipes.
Pour water into the bottom of a wide saucepan or basin, place the pears with orange and zest. Sprinkle sugar on top, cover with a lid and put on fire. After boiling, cook over low heat until the pears are soft (20-30 minutes).
Further softened fruit mass puree using a blender and boil to the required thickness. During this time, the jam will not only become thicker, but also darken a little.

Sequence of culinary processes:

Place a saucepan with enough water on the stove so that you can easily boil a kilogram of prepared pears in it.
While the water is boiling, peel the fruit if desired and cut it into slices or slices. Place the prepared pears in boiling water and boil for 5-7 minutes until soft.
Then strain the water from the fruit, but do not throw it away. You should take the volume of water indicated in the recipe and, combining the pear decoction with sugar, cook the syrup.
Add vanillin, citric acid and boiled pears to the hot syrup. Boil the jam until completely cooked, then roll it into sterile jars, which after cooling, put them in a dark and cool place.

Unusual recipe with almonds

For an exquisite jam with almond petals, lemon zest, cognac and ginger, the ratio of ingredients will be as follows:

1200 g pears;
150 g almond petal or chopped almonds;
1200 g sugar;
10 g grated ginger root;
20 ml cognac;
2 medium lemons.

Cooking algorithm:

Remove the zest from thoroughly washed citrus fruits and squeeze out the juice. Pear pulp(for this recipe it is better to remove the skin from the fruit) chop into cubes.
Combine all the jam ingredients in one refractory container and cook, uncovered, until the pear slices are soft and have the desired consistency. Ready jam For storage, seal in sterile glass jars.

Cooking method:

Before cooking pear jam, the fruit must be peeled and cored and cut into thin slices. Pour boiling water, add citric acid, cook for 10-15 minutes, drain in a colander. Strain the water, add sugar, prepare syrup. Pour hot syrup over the pears and leave for 3-4 hours. Then put on fire, bring to a boil, cook over low heat for 5-7 minutes, set aside again and let cool. Repeat the procedure 2-3 times. Place the pear jam prepared according to this recipe into sterilized jars and roll up.

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Pear and apple jam.

Ingredients:

1 kg pears
1 kg apples
1 lemon
150-200 g sugar

Cooking method:

Wash the pears and apples, cut into pieces, place in a deep baking dish, sprinkle with sugar. Cut the lemon with peel into small pieces, spread over the fruit, do not mix. Place the mold in the oven, preheated to 200°C, for 30 minutes. Then take it out, mix the fruit with lemon and put it back in the oven for 30-50 minutes. Place the finished jam into jars and store in a cool place.

Ingredients:

1 kg pears
500 g seedless grapes
zest and juice of 1 lemon
300 g sugar
3 g dried lavender

Cooking method:

To prepare pear jam for the winter according to this recipe, wash the fruit, remove the core, chop coarsely, place in enamel pan. Wash the grapes well, dry, and combine with pears. Add sugar, lemon juice, bring to a boil over low heat, cook for 10 minutes. Remove from heat and leave for 2-3 hours. Then put it on the fire again, boil for 10 minutes, set aside for 2-3 hours. Then add lemon zest and lavender, boil for 10 minutes, place in sterilized jars and roll up.

Ingredients:

700 g pears
300 g blackberries
600 g sugar
1 tbsp. spoon of vodka

Cooking method:

Peel and core the pears and grate them on a coarse grater. Wash the blackberries, dry them, and combine with the pears. Add sugar, mix thoroughly, leave for at least 1 hour until the pears release juice. Then put on high heat, bring to a boil and, stirring constantly, boil for 4 minutes. Pour in vodka and stir. Hot pear jam prepared according to this simple recipe, put into jars, roll up, turn over and let cool.

Ingredients:

1 kg pears
300 g sugar
2 tbsp. l. poppy
juice of 1 lemon

Cooking method:

Before making this pear jam, you need to dry the poppy seeds in a dry frying pan, then grind them in a coffee grinder. Wash the pears, peel and core them, cut into cubes, sprinkle with sugar, pour in lemon juice, leave for about 1 hour. Then stir and let stand for another 30 minutes. Bring the mixture to a boil over high heat, skim off the foam. Add poppy seeds, reduce heat and cook, stirring occasionally, for 20-30 minutes. Remove from heat, leave for 2 hours. Then put it back on the fire and cook for 20 minutes. Place hot pear jam prepared according to this simple recipe for the winter in sterilized jars, roll up, turn over and let cool.

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Ingredients:

1 kg pears
200 ml water
400 g sugar
25 g vanilla sugar
50 ml lemon juice
12 cinnamon sticks
4 cardamom pods

Cooking method:

Peel and core the pears, cut into slices, and soak for several minutes in water acidified with vinegar. For the syrup, add sugar, vanilla sugar, lemon juice, cinnamon, extracted from cardamom pods to boiling water, cook over medium heat for about 7 minutes, skimming off the foam. Then remove the cinnamon, put pear slices into the syrup, bring to a boil and cook over low heat for 5 minutes, stir gently in the middle of cooking. Leave the jam to cool completely, then bring to a boil again and boil for 5 minutes. Repeat the procedure again. Place the hot jam into sterilized jars, roll up, turn over and let cool.

As you can see in the photo, pear jam prepared according to these recipes looks very appetizing:

Pear, orange and nut jam.

Ingredients:

1.5 kg pears
2 oranges
150 g nuts
1 kg sugar

Cooking method:

To prepare pear jam for the winter according to this simple recipe, the fruit must be peeled and cored and coarsely chopped. Cut the oranges into slices, remove the seeds. Pass the fruit through a meat grinder, add sugar, and leave for 12 hours. Then put on fire, add nuts and cook for 30 minutes, stirring constantly. Place the hot pear jam prepared according to this recipe into sterilized jars, roll up and let cool.

Pear jam with lemons and raisins.

Ingredients:

1.5 kg pears
1 orange
2 lemons
150 g raisins
1 kg sugar

Cooking method:

To prepare jam for the winter according to this recipe, pears need to be peeled and cored and coarsely chopped. Cut the orange and lemons into slices, remove the seeds. Pass the fruit through a meat grinder, add sugar, and leave for 12 hours. Then put on fire, add the washed raisins, cook for 30 minutes, stirring constantly. Place the hot jam into sterilized jars, roll up and let cool.

Ingredients:

700 g pears
200 g black elderberry
100 ml water
1 kg sugar

Cooking method:

Peel the elderberries from the stems, sort, rinse, mince, place in a saucepan and cook for 8-10 minutes. Peel the pears, chop until pureed, place in a saucepan with the elderberries. Add sugar, cook for 10 minutes over high heat, then reduce heat and cook for another 15-20 minutes. Place hot pear and elderberry jam prepared according to this simple recipe into sterilized jars, roll up and let cool.

Pear jam, a recipe for which can be found in every family, is valued for its aroma and taste. Both adults and children enjoy eating this delicacy made from juicy fruits in winter. Housewives who love to experiment add to pears different spices, lemons, oranges and even nuts. Depending on the resulting set of ingredients, the taste of the jam takes on a new shade, sometimes quite unexpected. Below are several recipe options for this aromatic delicacy.

Pear jam (classic recipe): ingredients

The version of the delicacy without additives is most often made by preserving whole pieces of fruit. Pear jam in slices, the recipe for which is described below, is best made from hard fruits. Soft fruits may lose their shape and can be left for jam. However, you should not take unripe pears, since they have a less pronounced taste and aroma.

Recipes often ask for peeling pears. It is convenient to do this after blanching. Whole fruits are first immersed in boiling water for a few seconds and then in ice water. After this procedure, the skin is very easily removed.

The amount of sugar varies depending on the sweetness of the fruit. As a rule, they take from 0.5 to 1.5 kg per kilogram of pears. If the jam is supposed to be stored in the refrigerator or basement, then the amount of sugar can be reduced to the specified minimum. To ensure that the workpiece does not disappear at room temperature, it is better to take at least 1 kg of sugar.

Classic recipe: cooking

A simple recipe for pear jam requires the same amount of sugar and another 150 ml of water per kilogram of fruit. The fruits must be washed, peeled if desired, and then removed from the seeds and cut into pieces. It is better to make the slices not too thin - about 1-2 cm. In this case, they will retain their shape during the cooking process.

The syrup is boiled separately from water and sugar. The mixture is heated until all the grains are dissolved. In the process you need to remove the foam. Then the prepared slices are lowered into the water. Boil the pears in syrup until they become transparent. The finished jam is placed in sterilized jars and covered with lids. It is better to store it in a cool place.

This is how you make quick pear jam in slices. The recipe can be changed a little. The slices should be covered with sugar and left overnight. During this time, the pears will give enough juice and you will not need to use water. As in the previous case, the delicacy is considered ready when the slices become transparent.

Pear + apple

One of the most popular varieties of mixed jam is made from apples and pears. For the treat you will need:

pears - one kilogram;
apples - one kilogram;
sugar - one kilogram.

The fruits are cleared of leaves and twigs, washed and, if necessary, peeled. The seeds also need to be removed. Apples and pears are cut large or small as desired and covered with sugar. It is best to prepare the ingredients in the evening so that the fruit has time to release juice overnight.

Preparation

Pear and apple jam is a recipe that requires preparation in one of two ways. The first allows you to complete the process in one go. In this case, the delicacy is cooked for 40 minutes. It is considered ready if the drop does not spread over the surface of the saucer. In the second option, the delicacy is cooked three times for about 5-7 minutes after boiling. It should cool completely between approaches. Usually it is left for eight or ten hours.

The finished jam is placed in sterilized jars. It can also be stored at room temperature. In winter, the delicacy is good to use as an independent dessert or as a filling for pies, pancakes and buns.

With aromatic additives

The recipe for pear jam with lemon is no less popular. Sometimes only aromatic citrus juice is added to the delicacy; zest and pulp are often also used. Lemon in combination with cinnamon is a wonderful companion for mixed apple and pear jam. Citrus pulp is added just before putting the mixture on the stove.

If the jam is prepared in several steps, it is better to add cinnamon before the last one. Moreover perfect option- Grind the spice right before use. This way the cinnamon will be more noticeable and won’t get lost behind the pear and lemon. Ready ground spices from the store lose most of their flavor during the cooking process. This doesn't just apply to cinnamon. You can add ginger, vanilla and even pepper to the pear jam, the recipe for which is given above.

With orange and nuts

What other ingredients can be added to delicious pear jam? The recipe offered below has an unusual set of ingredients. In addition to pears, sugar and lemon, it uses orange and nuts, as well as raisins. This flavor combination will delight everyone who manages to get tired of traditional dishes during the winter.

For a kilogram of pears you will need:

lemon - 1 pc.;
orange - 2 pcs.;
sugar - approximately 1 kg or a little more (the exact amount will be clear after preparing the main ingredients);
nuts (almonds or walnut kernels) - 200 g;
raisins - 200 g (it is best to take light ones).

Making jam with nuts

Pears must be washed, peeled and coarsely chopped. Lemon and oranges should first be doused with boiling water. This will make them more flavorful. Citrus fruits are also cut quite in large pieces, and then remove all the bones from them. The prepared ingredients must be passed through a meat grinder or crushed using a blender.

The resulting mixture is weighed. Then measure out the same amount of sugar. It must be mixed with puree and left overnight.

The next morning you need to prepare the raisins. It is poured with boiling water and left for some time. The prepared raisins are added to the puree and everything is put on fire. The jam is stirred and brought to a boil. Then turn down the heat and continue cooking the delicacy for about forty minutes. Jam should not be left unattended. Periodically it needs to be stirred and the foam removed from its surface.

Nuts must be crushed to the desired state. The larger the size of the pieces, the more noticeable their presence will be. Add nuts to the jam three minutes before it is ready. The hot treat is placed in sterilized jars and closed.

Pear jam for the winter: recipe with poppy seeds

No less interesting and unusual taste It becomes a delicacy when poppy seeds are added. For half a kilogram of pears take:

approximately 125 g sugar;
2 tablespoons lemon juice;
1 heaped tablespoon of poppy seeds.

If the pears have thick and rough skin, it is better to peel it. Fruits are cut into cubes or slices. During the cooking process, half of the pears are pureed, and half are left in the form of larger pieces.

Making jam with poppy seeds

Pears are covered with sugar, one spoon of lemon juice is added to them and left to give juice. Then the mixture is put on fire. At this point, you can add half a vanilla pod to the treat: it will make the taste even more interesting.

The poppy seeds need to be fried in a dry frying pan before adding. It will be ready in about three minutes. During this time, the poppy seeds must be stirred.

After 20 minutes, half the pears are chopped in a convenient way (using a blender or meat grinder). The resulting puree, along with poppy seeds and another spoonful of lemon juice, is returned to the pan. Another 10 minutes on the fire and you can pour the prepared pear jam into the prepared jars. The recipe, like all the previous ones, is quite simple and does not require much effort.

Base for sauces

Pears can be the main ingredient in more than just sweet dishes. Like apples, they go well with meat dishes. Pear puree used as a base for sauces. Their taste, flavored with spices, makes familiar main courses sound new.

One of the preparation options, which can become the basis for a sauce in winter, involves adding pepper to the pears. It is prepared in the same way as pear jam in slices (recipe for the winter). The amount of sugar can be reduced to 0.5 kg or even 0.3-0.2 kg per kilogram of fruit. In this case, you will need to store the workpiece in the refrigerator.

For a kilogram of pears you will need one tablespoon of spice. It is better to use pink pepper or a mixture of white, pink and black. You need to grind the spices immediately before adding them - this way they will retain their properties during the cooking process. Add the pepper a few minutes before it’s ready.

The resulting jam can be crushed to a puree. In winter, you can use it to prepare seasonings for meat or spicy desserts with an unusual taste.

Entirely

Many housewives prefer not to cut small pears. Jam from whole fruits is prepared in almost the same way as from crushed ones. In order for the pears to become soft and give some of their aroma and taste to the syrup, they should be pierced in several places with a knife, toothpick or fork.

For this jam, sugar is taken in the same amount as the main ingredient. To prevent burning, add water to the pan (about 0.5-1 cup per kilogram of fruit). You can add spices to the treat for flavor. Cloves go very well with pears (just add two or three buds).

Jam can be prepared either in one step or in three. It is important to remember that the fruit should not be stirred too vigorously, as this may cause them to lose their shape. In winter, whole pears can be not only a separate dessert, but also an excellent decoration for cakes or pastries.

Pear jam with orange, a recipe for a fragrant delicacy with lemon, mixed preparations with the addition of apples - there are a lot of options. It is possible to classic line-up add melon, peaches or bananas. Among the spices of pears, in addition to cinnamon, vanilla and pepper, they also like saffron, turmeric, ginger and anise. An interesting flavor combination is obtained by adding mint to the jam. There are even recipes pear preparations based on milk. In a word, there is practically nothing limiting your imagination here. However, you can do it differently: prepare for the winter classic jam, and add other ingredients to it during the eating process. This way you can discover new shades of taste and next summer stock up on jam according to your own recipes.