How to make delicious pear jam. Pear jam in slices is a delicious treat for the whole family. Quick pear jam

If your family loves jam pies and cakes, then you probably already have a recipe for pear jam with lemon in your notebook for the winter. It's no secret that pear jam with lemon can be made so thick that the consistency of the syrup will resemble honey. And don’t be alarmed by the presence of water in the ingredients of this preserve. It is the water that will make the syrup viscous and homogeneous, and will also help the sugar dissolve faster.
Remember what jam is, how it can be stored either for the winter or simply in a jar with a plastic lid. But at the same time, you still need to prepare and sterilize the dishes.

Ingredients for pear jam with lemon:

Pears - 1 kg;
Sugar - 1 kg;
Vanillin - 1/3 tsp;
Table water - 200 ml;
Lemon - 1/2 fruit or citric acid (1/2 tsp).

How to prepare pear jam in slices:

1. For this dessert, it is not necessary to peel the pears, but you need to remove the seeds. So, we remove the core, tail and place of flowering. We cut the pear itself into thin appetizing slices. Place the slices in a non-enamel bowl.

2. Now pour water into the bottom of the pan. So, when cooking pear jam, the fruit slices will soften from the evaporation of water and begin to release juice.

3. Pour all the sugar on top and put it on fire. First, simply smooth the sugar over the surface. Wait until the water starts to boil and mix the pear jam in slices without lemon for the first time. You will see that in hot water the sugar will begin to melt instantly and a liquid transparent syrup will form. While it will not yet have the color or taste of pears. Therefore, boil the jam for 20 minutes and set aside to cool.
You will see that the pear slices in the jam are still white, as if they were fresh. Wait for the jam to cool completely. Place the pan on the stove again, bring the pear slices in syrup to a boil and simmer for another 15 minutes over low heat.

4. Remove the zest from the lemon using a special grater. It should be a full tablespoon. Squeeze about the same amount of lemon juice for this amount of pears. You can also use citric acid if you accidentally forgot to buy lemon, but then the taste will not be so exotic. Lemon juice will add sourness, and the zest will add a delicious aroma.

5. Now it’s almost the end. When the pear jam cools for the second time, the fruit slices will become transparent and the syrup will be amber in color. Using the old principle, bring the mixture to a boil and add lemon juice and lemon zest. Stir with a spoon and simmer the dessert for another 12 minutes.

We have already described how to sterilize jars in an article for the winter. Also put delicious pear jam with lemon with amber-colored slices in sterile jars. Tomorrow, when the jars have cooled, you will see how thick the contents are. Bon appetit!

Pear is an amazing fruit that has a rich supply of beneficial vitamins and 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.

The dark amber pear delicacy will sweeten pancakes and 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 a 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, pour in the apple juice and squeeze in the lemon juice. 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”, since 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 the syrup is beautifully golden brown.

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. This is not just a 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 the taste buds, but also the eye 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 the amber slices will maintain their 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 releases. 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 can turn an unremarkable jam from your favorite but so familiar pears into an 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 a sufficient amount of pear juice appears.
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 their 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 sunny orange to the pears, then their duo 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 and 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).
Next, puree the softened fruit mass using a blender and boil to the required thickness. During this time, the jam will not only become thicker, but also darken a little.

To quickly prepare pears, you need to prepare:

1000 g pears;
1000 g sugar;
400 ml water;
5 g vanillin;
5 g citric acid.

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 flakes 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. Chop the pear pulp (for this recipe it is better to remove the skin from the fruit) 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. The finished jam is sealed in sterile glass jars for storage.

Good day, friends!

Personally, I always get excited when I see pear jam in front of me. Because it has a very beautiful homogeneous consistency and it is thick. And its color is gorgeous, it’s amber, but at the same time transparent, if you start scooping it with spoons and adding it to pie fillings or just crushing it with it. Depending on the type of fruit, such a delicacy may be emerald.

Undoubtedly, in order to cook pear jam and properly seal it in jars for the winter, you need to know some rules. And follow the advice and recommendations from chefs or culinary experts. Start as usual if you are a beginner with the simplest recipes and move gradually to more sophisticated ones.

This miracle is cooked either in slices, that is, the fruit is cut into pieces, but if you have ordinary game, then this is not necessary. Since the fruits are small, you can use them whole. And remember, how we did it, they threw it straight into glass bottles with tails.

In general, choose and cast a spell, because I’m sure that guests appear in your house often and you arrange fun get-togethers. So why not treat them with such a delicacy? I think we're all in, then let's go.

Let me start by saying that you can take these short instructions and try this slightly sour and aromatic dish today. In this option, lemon will be used, which will act as an excellent preservative; it will prevent the jam from becoming moldy or the jars from flying off. For flavor and uniqueness, you can add vanilla sticks if desired.

I think you will like this recipe right away, the secret is in the cooking. To be honest, it resembles a five-minute exercise, but is only done in 3 passes.

The main thing is that all the pieces will be soaked in clear sugar syrup and will look even more gorgeous on a holiday table or in a jar. It's a pleasure to eat. I recommend trying it.

You may notice that the pear jam will be cooked several times, as I said at the very beginning, but this is what will help the slices not to boil over and remain safe and sound.

We will need:

Conference pears – 0.5 kg
Sugar - 0.5 kg
Cinnamon - 0.5 sticks or ground as desired
Lemon, its juice – 2 tbsp

Stages:

1. Take pears, you can take absolutely any variety, wash them thoroughly and chop them into small cubes or pieces. Determine the size of the lobes yourself; you can also chop them into half rings.

2. Cover the fruit with granulated sugar to release abundant juice. If you have a lot of pears, then after you start chopping them they will begin to darken, as can be observed with apples.

To do this, after cutting a couple of fruits, sprinkle with fresh lemon juice, then sprinkle with sugar. Next again fruit, juice and sugar. This way the pieces will not have time to darken.

3. After a few hours, if possible, leave overnight and start cooking. All the sugar will almost melt by this time. All you have to do is boil the mixture over low heat. Cook for 5 minutes in this sweet and sour syrup. Next, cool the jam and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.

Advice! You can do it differently; in general, you can cook for about 1 hour, so as not to make several batches of cooking. When foam forms, remove it with a tablespoon.

4. After another 6 hours have passed, bring the mixture back to active boiling and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).

5. While hot, pour into clean and dry sterile jars, preferably if you have liter or half liter jars. It's more convenient and practical. Take a special key and wrap it under the metal cover. Cover with a towel and leave to cool for 24 hours.

Store in a cellar or cool place. Bon appetit!

How to make thick pear jam

And really, how to do it. If you haven’t understood yet, then I think I’ll show you another simple way to prepare such a preparation.

The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem absolutely familiar to you. So what are the differences? Read below and you will understand everything yourself.

By the way, the best jam comes from wild pears. All the same, this is more true than if you use store-bought or imported fruit.

We will need:

Pears – 2 kg
Lemon – 2 pcs.
Granulated sugar – 2 kg
Water – 2 tbsp. or 500 ml

Stages:

1. This time I suggest cutting the lemons into half-slices, but first wash them together with the pears in running water.

By the way, so that bitterness is not present in the finished form, you should keep the lemons in boiling water for a minute, not yet cut, so that the boiling water pours over the skins.

Remove the seeds from the fruit and discard them.

2. Peel the pears, especially if you see that it is wrinkled and ugly. Cut into longitudinal segments.

3. Now make a syrup with the addition of lemons. Place the sliced lemon slices in a saucepan, add water from a boiling kettle and cook for 5 minutes. Then remove all the slices with a clean slotted spoon.

If the broth is cloudy or contains particles, take a sieve and strain. Then add granulated sugar and stir. Cook over low heat until it comes to a rolling boil so that the sugar is completely dissolved.

4. Now take the container in which you will cook the treat. Place the pears first, and then the lemon pieces on them. Pour boiling prepared syrup over it. Close the lid and leave for one hour.

5. All the fruits have been soaked in this decoction, and the pears have given up their juice. Now all that remains is to boil the mass again and cook after boiling for about one or one and a half hours. It is recommended to stir the jam during cooking.

Wow! Since lemons are used in this dessert, you can see that due to this the syrup will have a transparent structure and will help the mass thicken faster, and the fruits themselves will be amber in color when you start putting them in jars.

6. Pour into sterilized jars only when hot. Seal tightly with lids and let cool at room temperature under unnecessary items, turn the jars upside down.

Interesting! Pear jam prepared in this way lasts for a very long time and not even a single year. Unless of course you get to it first).

Five minutes of pears - the best recipe for the winter

We've reached the next outstanding culinary masterpiece. About which I would like to say so, dear friends, take it and do it. If you want to retain maximum vitamins and nutrients, then this is what you need.

It is in these variants that the fruits are subjected to minimal heat treatment.

The color of the delicacy comes out like amber, and the syrup itself, after the entire cooking procedure, becomes transparent like glass, and generally sparkles in the sun. The only caveat here is that you need to take the fruits that are not overripe, otherwise they will turn into jam or jam. Of course, this is also very tasty, but at the moment we need a different effect.

But, again, if you take pears that are too green and unripe, the taste will not be as pronounced. So seize the right and appropriate moment. Make sure that the flesh is compacted and not soft and then it will definitely turn out great.

We will need:

ripe or unripe pear - 1 kg
sugar - 1 kg
water - 180 ml

Stages:

1. Prepare the dishes for use, fill it with sugar and add water. Stir. Place on the fire and simmer over low heat so that caramel does not form. As the grains dissolve, add the prepared fruit.

2. Wash the pears in advance and peel them with a vegetable cutter; it is more convenient to use than a knife at this stage. She is the one who cuts the skin in the finest possible way. First cut each fruit in half, and then in half again.

3. You will get 4 handsome guys. Remove the seed pod and remove the tail.

4. Do the same work with all the other pears. Next, chop into crescents with a kitchen knife. Each such thing should be no more than 4 mm thick.

6. After the time has passed, start cooking on the stove on medium mode. Simmer after active bubbling for 5-6 minutes, then let cool to room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.

7. After the jam has boiled for the third time for 5 minutes, do not turn off the heat, but continue cooking for another 30-40 minutes, until you reach the consistency you need. Next, take glass containers and pack the finished treat into sterile jars. You will get two small jars.

Close the lids and cool, and then eat for your health, especially when viral diseases rise along with and. Enjoy everyone!

Transparent pear jam in slices with citric acid - you'll lick your fingers!

Well, now let's try to cook a delicacy from store-bought fruits. It will be much sweeter if you were cooking with regular game. Well, this is understandable, there’s no point in even explaining it. Therefore, for a pleasant sourness, we will add lemon, and besides, it will help the jam not to ferment. Which is the same, not unimportant.

We will need:

Pears – 1.8-2 kg
Sugar – 1.8-2 kg
Drinking water – 160 ml
Citric acid – 0.5 tsp

Stages:

1. So, rinse the fruits in running water, and then cut them into quarters with a sharp, sharpened knife, removing the seeds.

Please note that you need to cut into pieces thinly, no more than 4-5 mm.

2. Next, according to plan, is preparing the syrup; it is done very quickly. First, place the sugar in a saucepan and pour in water, bring to a boil over medium heat. And then add chopped fruit. The syrup should soak all the pear pieces. Help me do this with a spoon.

Use only good quality utensils, such as an enamel basin or a stainless steel container. It is also desirable that the saucepan has a three-layer bottom.

Cook for 20-30 minutes the first time, then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. As soon as the mixture has cooled again, boil again and add citric acid to fix the color and prevent mold from developing during storage. Cook again for 20 minutes.

3. The very last and most important step remains - the layout into clean jars.

4. Cover with lids or cover with parchment paper and tie with threads, as our grandmothers or great-grandmothers did. This pear jam in slices will certainly give you good impressions and a sweet tea party with friends and family.

Wild game jam - a simple recipe made from a whole pear

It seems to me that no one has ever canceled this royal dessert. After all, this is exactly how all the kings were fed in Rus', only later they began to cut it into pieces, or make confitures and jams. So all that remains is to repeat and remember the entire recipe.

And how gorgeous it will look, just a delight. Making such a miracle at home will not be difficult. Moreover, if there is a proven recipe that is considered one of the best on the Internet.

Rotten pears, lemon or forest beauty pears and other small varieties are perfect here. These are the ones that look simply magical in a jar, and then in a vase.

Wow! Imagine it’s like Chupachupsy on a stick. After all, we won’t cut off the tails. In general, surprise everyone with good health.

I wish that it turns out not liquid, but rather slightly jelly-like. In general, this delicacy turns out to be like marmalade, and a sprig of mint in the ingredients will create a refreshing effect. You can add whatever you want and make an assortment of summer and autumn fruits.

I think the recipe is original, but at the same time very, very tasty. I think that you will even want to make such a preparation in a 3 liter jar.

Remember! The proportions of pears, granulated sugar and water are 1 to 1.

We will need:

lemon pear – 2 kg
sugar - 2 kg
water - 2 l
citric acid - 1 tsp
mint - bunch
positive attitude

Stages:

1. Take a bowl with the main ingredients and pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.

2. Wash the mint and place it in a saucepan, followed by clean fruits. In a separate bowl, boil water and then add granulated sugar and citric acid until the grains dissolve. And immediately pour this potion over the pears and mint. Allow the fruit to soak completely and cool to room temperature.

It is advisable to press the pears, that is, take a jar of water and place it on a plate so that the fruits are completely bathed in syrup.

Then put the pan and let the whole mass boil, but not actively. As soon as you see bubbles, immediately turn off the stove. Cool again to room temperature. Do not stir under any circumstances, it smells very fragrant.

3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled it four times, mind you, the pear is not boiled, but soaked, the color turns out to be marbled.

4. Sterilize the jars in advance, and then package them with a spoon. Discard the mint sprigs.

5. Take the seaming machine in your hands and screw it under the iron lid. I agree that the recipe takes a long time, but as they say, the game is worth the candle. It turned out amazing, try it!

Recipe for pear jam with lemon

Next, we’ll look at another masterpiece, but for a more detailed and detailed study, I suggest watching a video from the YouTube channel. Take hard pear varieties and create for your health. And the author will only help you with this, and will also add orange and lemon.

Delicious whole pear jam for the winter

Do you want to plunge back into your childhood and let the memories come flooding back? Then prepare this sweet and incredibly tasty delicacy from pears, leaving the sticks on the fruit. Let the fruit simmer in the syrup and then go straight into the jar.

The sight of such a charmer will make your mouth water, so treat yourself to such a tempting offer. And the smell will be magical, and the neighbors from the lower floors will come running. The secret here is in one more secret ingredient, namely its juice. It turns out fantastic, try it too!

We will need:

sweet pears – 1.5 kg
sugar - 1.5 kg
orange - 1 pc.
vanilla sticks - 1-2 pcs.
water – 250 ml

Stages:

1. Wash the fruits, but do not remove the stalk, so that your children can then scoff and crunch as if it were a cockerel on a stick.

2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after active boiling. Then cool in a cool place, but not in the refrigerator. And then bring it back up and cook for five minutes after boiling. So you need to make 3 passes.

3. But when you boil it and actively see bubbles for the third time, pour in the juice of one orange. Simmer for another 5 minutes.

4. What a miracle happened. Take clean jars and lids and pack them jar by jar. Use a special key. Happy discoveries!

Video on how to make pear and plum jam

If you want to make a duet, I think now is the time, because not only pears, but also plums, for example, have already ripened in the garden. Or maybe apples. In general, this combination is interesting, in any case, it smells incredibly delicious, and the taste is quite pleasant and sweet-sour.

I think that when there are whole mountains of fruit, you can try and combine several types in one delicacy. After all, in winter you often want something unusual. You know how it happens, I would like to eat something right now, but I don’t know what. Please take note of this.

Jam from whole pears with tails in sugar syrup for the winter

Here is another recipe that can also get into your piggy bank, since it is not time-consuming. And the result will only please you. Plus, if you find a northerner, you'll fall in love with this dish even more. Because this kind of pear has a slightly sour taste, and there is also a sufficient amount of sweetness.

You can often find options when pears are combined with walnuts or berries.

My kids love this pear preparation because it’s easy to eat. You take it by the tail and drag it into your mouth. Then you sit and lick your fingers. What else do children need to be happy? Have some fun, but here you can do that too).

We will need:

pears - 3 kg
sugar - 2.7 kg
water - 6 tbsp. 200 ml each
citric acid - 0.5 tsp

Stages:

1. Prick all the pears with a fork and wash them in running water in advance. If the fruits are rotten or defective, discard them.

2. Combine granulated sugar and water, boil and add the prepared fruit. Cook over medium heat without stirring, pressing lightly on the fruit with a spoon so that it bathes in the syrup for 5-10 minutes.

3. Next, cool to a temperature of 20-30 degrees. Cook again and add citric acid in the amount of 0.5 tsp at the very end, right before turning off. This way, the sweet solution will lighten and will not be very dark.

All that remains is to put such a treat into clean jars and screw on the metal lids. Turn over to the other side and throw on the blanket. Cool and lower into the cellar or closet.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very, very tasty!

If you want to achieve maximum thickness, then make jam or jam from the pears. Well, I don’t know, maybe you call this consistency confiture. In principle there is not much difference. The main thing is that it turns out quite tasty.

Then run to the supermarket or bake buns or other sweets yourself and scoop out this pear jam with a spoon and enjoy tea with your family.

Let me make a reservation right away: you can, yes, use a multi-oven, or, if you don’t have this electrical appliance, take an ordinary enameled or stainless steel pan and make one. Just by working in a slow cooker, you can easily cook such a delight right at your dacha.

We will need:

peeled pears, seeds and skins removed - 750 g
sugar - 200 g
poppy seed - 1 tbsp
lemon juice - 1-2 tbsp
vanillin - a pinch (optional)

Stages:

1. So, chop the pears into pieces and sprinkle with granulated sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to release.

2. Then turn on the Fry mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until smooth and dense. Wow, this puree looks like baby food. Consolidation. Let cool.

3. Fry the poppy seeds in a frying pan and crush them with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.

4. You can, in principle, cook not 3 times, but four, or vice versa, 2 times, depending on what consistency you are looking for. Once you achieve what you need, add vanillin, stir and you can take it and pour it into jars.

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Few housewives do not like pear jam. Moreover, each of us probably knows how to make pear jam. We will share with you the best recipes for making pear jam.

Most likely this will be a classic jam recipe. This beautiful, aromatic, sweet mass can captivate anyone with its unforgettable taste. Pear jam is ideal for simple tea drinking and for filling a pie.
It is known that pear is the most nutritious fruit, which also has low calorie content. During heat treatment, the pear does not lose its beneficial properties, and therefore, in the form of jam, it will become a wonderful, valuable winter supply.
Pear fruits are rich in vitamin A, which regulates the functioning of the liver and vision.
Vitamin C strengthens blood vessels and improves immunity.
Vitamins B and PP have a beneficial effect on the functioning of the human immune system. Renew cells and rejuvenate the body as a whole.
The low sugar content of pears and the presence of fructose make this fruit an integral part of the diet of diabetics.
Pear contains microelements such as pectin, sulfur, zinc, cobalt, iron and much more. Pectin helps regulate the functioning of the digestive tract, and iron restores normal hemoglobin levels in the blood.
Potassium in pears has a beneficial effect on the functioning of the cardiovascular system.
Regular consumption of pear is recommended for overweight people.
Despite all its positive properties, pear also has contraindications: it is not recommended to be consumed raw by those people who suffer from stomach ulcers. However, they can also consume pears in the form of compotes, dried fruits and jam.
And today we will reveal to you several unusual recipes for making pear jam.

How to prepare pears for jam

To make jam, as a rule, it is recommended to take those varieties of pears whose flesh is quite dense. Most often they use lemon or duchess. But you can use any other pear, as long as it is not overripe. For jam you need to collect whole fruits with elastic skin.
Some experienced housewives recommend using late autumn varieties of pears for jam.
It is worth saying that you can choose for yourself the period of pear harvesting and its variety. Fortunately, the ripening period of this fruit is quite long, so there is plenty of room for imagination.
Wash the pears thoroughly, remove the core and stems, and cut into cubes or slices of the desired size. All dark spots and rotten areas on the surface of the pear must be cut off.

Vessels in which pear jam is cooked

It is best to cook pear jam in a copper or aluminum basin. In such a container, honey pear jam will not stick or burn.
Pear jam jars must be thoroughly washed and scalded with boiling water. Can be sterilized over steam or heated in a microwave oven.
To make pear jam, you will need a wooden spatula and a plate for skimming.

Tips from experienced housewives on how to make pear jam

The taste of pear jam can be varied by adding various ingredients to it in the form of spices or other fruits and berries.
It is best to collect fruits for making jam on a sunny day, when the pears are saturated with the energy of the sun and reveal their aroma to the maximum.
When making pear jam, you need to closely monitor the process. Pear jam loves to burn.
If the peel of the pear is too thick, it is better to cut it off. Otherwise the jam will turn out rough.
If you want the pear slices to remain intact in your jam, it is better to cook it in three stages of 20 minutes each, instead of one hour long.

Classic pear jam recipe

This simple recipe for making pear jam is known to almost every housewife. However, you can bypass the reusable boiling stages and cook the delicacy in one go. This jam will become a favorite among your household thanks to its summer aroma and honey consistency.
Ingredients:
Pear - 2 kg.,
Sugar - 2.4 kg.,
Water - 2 tbsp.
How to make pear jam:
Prepare the pear fruits, cut them and put them in a bowl for making jam.
Pour sugar there and smooth it over the surface of the fruit pieces. Prick the pear well with a fork in many places. Leave for two to three hours until the juice appears.
It may happen that the pear variety is not particularly juicy. In this case, it is recommended to add water to the fruit in the specified amount. Now put the basin on the stove and bring the jam to a boil.
Reduce heat and simmer the sweet mass over low heat for an hour, stirring occasionally. Pour the hot jam into jars and close the lids tightly. The jam is ready! Bon appetit and happy winter!

Recipe for pear jam with lemon

If you add fresh lemon to pear jam, the delicacy will acquire a light citrus taste and aroma. And the color of such jam will look like a bright sunny day. You will love this delicacy!
Ingredients:
Pear - 2 kg.,
Lemon - 3 pcs.,
Sugar - 2.5 kg.
How to make pear jam with lemon:
Wash the pear fruits thoroughly, remove the core, stalks and dark spots on the peel. Cut the pear into either large cubes or slices and place in a container for making jam.
We pass the lemon through a meat grinder along with the peel and send it there. Cover the entire fruit mixture with sugar and leave for at least three hours. It is advisable to poke the pear with a fork in several places so that it releases the juice faster.
As soon as the sugar is well saturated with the juice, you can stir the mixture and put the jam on the stove. Bring the jam to a boil and simmer over low heat for about an hour. Be sure to stir the jam and skim off the aromatic foam.
Pour the hot jam into hot prepared jars and close the lids tightly. We put the jars under the fur coat until they cool completely. The fragrant jam is ready. Bon appetit and happy winter days!

Recipe for pear jam with almonds

It will be interesting if you add vanilla and almonds to the pear jam. The taste of this jam is unusual and very attractive. This delicacy will serve as an excellent dessert for winter tea.
Ingredients:
Pears - 2 kg.,
Sugar - 2 kg.,
Vanilla - 0.5 teaspoon,
Almonds - 100 gr.,
Water - 1.5 l.
How to make pear jam with almonds:
The pear must be prepared, cored and cut into slices.
In a container for making jam, you need to boil water and put the prepared pear into it. Boil for about three minutes. After that, you need to drain the water into a separate container and, adding all the sugar there, boil the syrup.
Pour the prepared sweet syrup over the pear pieces and leave them like this for three to four hours.
After this time, put the jam on the fire and bring to a boil. Reducing the heat, simmer the jam over low heat for about 10 minutes. Now we insist on it again for about four hours.
Next time, cook the jam for 20 minutes and 10 minutes before the end of cooking, add vanilla and chopped almonds into the jam.
Pour hot jam into jars and roll up the lids. It is necessary to wrap the workpiece until it cools completely. Interesting winter jam is ready. Enjoy your meal!

Pear and apple jam with mint

And in this recipe we suggest you combine pears and apples and add a little mint to them. You’ll see, you won’t be able to drag your household members away from such a dessert by the ears. The aroma of such jam will also attract guests to your home.
Ingredients:
Pears - 1 kg.,
Apples - 1 kg.,
Sugar - 2 kg.,
Citric acid - 1 tsp,
Fresh mint - 2-3 sprigs.
How to make pear and mint jam:
Wash apples and pears thoroughly and remove stems, cores and rotten areas. Cut the fruits into cubes or slices and place them in a container for making jam.
Cover the fruits with sugar and, having poked them thoroughly with a fork in many places, set them aside overnight.
During this time, the workpiece should release juice and dissolve sugar in it. If this does not happen due to the dryness of the fruits, then you can add a little water to the fruits. Mix the mixture and put it on fire.
Bring the jam to a boil, then cook over low heat, stirring constantly. We will cook the jam for an hour and a half. 20 minutes before readiness, add citric acid to the jam and mix thoroughly. You also need to put washed mint sprigs there, but do not let them drown in the jam. They will need to be removed before pouring the jam into jars.
So, take the boiled mint out of the jam and pour it into hot, dry jars. Close the lids tightly and put them under a fur coat until they cool completely.
The winter jam is ready. Have a good mood and good health!

Recipe for pear jam with orange

And in this recipe we suggest you use fresh orange as an additive to the main pear flavor. The jam will turn out beautiful, thick and very, very aromatic and tasty.
Ingredients:
Pear - 2 kg.,
Orange - 3 pcs.,
Sugar - 2.2 kg.
How to make pear and orange jam:
Wash the pears, core them and cut into slices or cubes. Place the prepared fruits in a container for making jam.
Peel and seed the orange, cut into cubes and add to the pear slices.
Cover the entire fruit mass with a layer of sugar and poke it well with a fork. We leave the workpiece in this state overnight. The fruits should release plenty of juice. If suddenly the pear turns out to be a bit dry and does not give abundant juice, then you can add one or two glasses of water to the container with the fruit.
Put the jam on the fire and, bringing it to a boil, cook over low heat for an hour and a half. Do not forget to constantly stir the jam and skim off the foam. Pour the finished delicacy into hot, dry jars and close the lids tightly. The fragrant preparation for the winter is ready. Bon appetit and good good health!
Violetta Londareva told how to make pear jam.

Pear jam, a recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It contains many useful vitamins and microelements, but in winter there is a severe shortage of them. The fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baked goods and drinks, so you should prepare it in sufficient quantity.

Secrets of making pear jam

Delicious pear jam is easy to prepare, but for some, the cooking process is new, so they ask a lot of questions. There are special nuances in the cooking process that are not always included in the recipe description; they will be discussed further.

Which variety is best suited for pear jam?

Pear jam for the winter can be made from any variety, but each of them will add a special taste to the dessert. Depending on personal preferences, you can choose varieties to suit your taste, but autumn fruits, dense and juicy, are most suitable. They do not get soft during long processing and retain their shape.

You can get a sour and refreshing delicacy if you take a wild pear as a base. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. Jam made from Limonka pears will have a unique aroma. Duchess is more suitable for jams and marmalades. Popular varieties when making pear jam are Autumn Bergamot and Angoulême. Of the store varieties, you should pay attention to the sweetest Konferents, which is also good after heat treatment.

How to properly prepare pears for jam?

Pear jam, the recipe for which is very simple, requires careful preparation of the fruit. Firstly, they must be dense, whole, with an elastic crust. It is advisable that there are no dents or dark spots on the pears. Overripe fruits should be immediately removed to the side.

Pears must be thoroughly washed, wiped or allowed to dry. The stalks and core should be removed. If there are still small damages on the surface, they should also be removed, since only intact pulp should get into the jam.

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces will mostly retain their shape, and in the second, you will get a dessert of uniform consistency. Each housewife herself chooses in what form she likes pear jam best.

How to prepare pear jam for the winter without sterilization?

Interested in knowing how to make pear jam without sterilization? There are a couple of ways. In the first case, the jars must be fried in the sun. They are placed in direct sunlight for several hours so that they heat up well before placing the jam prepared according to the usual recipe there. The second method requires long-term cooking of the fruits along with lemon slices or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will be significantly reduced.

How to make pear jam in a slow cooker?

Using a multicooker, the process of making pear jam is greatly simplified. It is enough to know which modes and how many minutes to use. So, step by step instructions:

Pears (1 kg), sugar (800 g) and citric acid (0.5 tsp) are poured into the bowl, and the “Stew” or “Jam” mode is set for 1 hour;
Use the “Heating” function for 30 minutes;
Set the “Steam” mode for 30 minutes, after which the jam is rolled up.

How do you know when pear jam is ready?

It can take a lot of time to make pear jam. A step-by-step recipe with photos will simplify the cooking process, but you need to know when the dessert is ready. If you follow the proportions and follow the recipe exactly, you don’t have to worry about whether the pears have been cooked enough. But to be sure, it is important to remember that the finished pear jam becomes transparent, the fruits resemble jelly-like pieces, and the syrup becomes thick. Only in this form can the delicacy be poured into jars and rolled up for the winter.

Why is pear jam liquid?

Many novice housewives wonder why pear jam has not thickened. There may be several reasons for this:

Firstly, during the preparation, all the steps prescribed in the recipe were not followed.
Secondly, an insufficient amount of sugar affects the thickness of the jam, since the lack of an ingredient will not allow the syrup to thicken to the required extent.
Thirdly, the reason may be that the fruits turned out to be very juicy, and the excess moisture did not have time to boil away. In this case, it is recommended to resort to evaporation of the liquid by additional heating of the jam. The more cycles of boiling and cooling, the thicker the dessert will be.

Why is pear jam sugared?

Most often, it is pear jam that is candied; the recipe may not include citric acid, the absence of which provokes candiing. To prevent this from happening, the delicacy needs sourness. It can be added not only with the help of preservatives, but also when combined with other fruits.

There are other reasons why simple pear jam has become candied, among them non-compliance with storage or use conditions, namely:

the storage period has been exceeded;
when consuming jam directly from the jar, other products got into the delicacy;
The jar is not hermetically sealed.

Often during the preparation process the proportions are violated, for example, if the proportion of sugar or honey is exceeded, the future jam will quickly become sugary. The same thing can happen if the syrup is cooked for too long. Sugaring also occurs when the syrup is not cooked for enough time. The sugar does not have time to dissolve, and unnecessary crystals remain in the treat.

To return the jam to its former consistency, you can place the open jar in a metal bowl, pour water into the pan to the level of the jam, and add a tablespoon of water on top of the jam. The contents in the pan are heated over low heat and simmered until the jam takes its previous form.

What goes well with pear jam?

Pear jam is universal, so it can be combined with different fruits. The most popular additives are apples, citrus fruits (oranges or lemons), grapes, and lingonberries. To taste with pear, use vanilla, cinnamon or poppy seeds. You can learn how to properly prepare pear jam with additives from a selection of recipes.

The benefits and harms of pear jam

Pear jam is a delicious delicacy, but can everyone eat it? Many people are interested in the value of pear jam for the winter and whether it is worth preparing it if you have chronic diseases. For those who are interested in the issue of healthy eating, this section is dedicated to...

What are the benefits of pear jam?

Pear jam, recipes for which are presented in abundance on the page, has many advantages, which is why the delicacy is recommended as a constant source of vitamins even in the summer. The fruits saturate the dessert with a number of substances described below:

essential oils with diuretic properties, which have a beneficial effect in the treatment of liver, kidney and prostatitis diseases;
arbutin - a natural antibiotic;
vitamins A, B1, B2, C, PP, carotene and folic acid;
mineral salts of potassium, iodine, iron, manganese, copper, cobalt, phosphorus, calcium, molybdenum, magnesium, zinc;
organic acids that create favorable microflora in the stomach;
healthy sugars;
pectin, which naturally increases the body's resistance to bacteria;
catechins, which rejuvenate skin cells;
nitrogenous substances that strengthen the intestines and stomach;
tannins that have a beneficial effect on the gastrointestinal tract.

What is the harm from pear jam?

Pear jam cannot be called a harmful product, since the benefits of consuming it are many times higher than the possible negative effect. First of all, any jam, including pears, consists of sugar, so the product is considered harmful to the figure, the condition of the teeth, as well as for people suffering from diabetes.

The second type of negative effect is associated with eating jam on an empty stomach. The acids included in the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only bring benefits to the human body.

What is the calorie content of pear jam?

For those who care about their figure, it is important to know what the calorie content of pear jam is per 100 grams. It is 214.6 kcal. For a more detailed calculation, we indicate the calorie content of pear jam in a teaspoon - 32.2 kcal.

Is it possible to use pear jam for gastritis?

Pear jam has a beneficial effect on the gastrointestinal tract, but in the case of gastritis you need to be careful. Much depends on the stage of the disease and the type. For example, with increased acidity, pear jam will only help during treatment, and vice versa, with decreased secretion, you will have to give up the sweet product.

In addition, preference should be given only to homemade delicacies, since jars from the store probably contain preservatives. In the acute stage, you should not lean on the product; it is better to limit yourself to 1-2 spoons and wash them down with warm milk or weak tea. Water is not suitable in this case, as it will cause heartburn.

Is it possible to use pear jam for pancreatitis?

Pear jam helps with pancreatitis due to the presence of beneficial substances that have a beneficial effect on the functioning of the pancreas. But this does not mean at all that you should not adhere to the prescribed diet and eat delicacies with spoons. A couple of teaspoons a day will do you good, nothing more.

How to preserve pear jam?

The benefits of pear jam are obvious, but it must be stored correctly so that it does not spoil over many months. If pear jam is prepared correctly, a simple recipe for which can be found on the website, and storage conditions are met, you can enjoy the dessert for a long time, but it often ends much earlier than the expiration date.

How to properly store pear jam?

Pear jam can be stored at room temperature for the winter, but the jars must be sealed and the room must have dry air. There are recipes in which the mass fraction of fruit is greater than sugar. This jam should be stored in the basement or refrigerator.

In order to extend the shelf life, it is better to adhere to the standard rules for storing jam: at a temperature of 10 to 15 degrees in a dry room. If humidity and temperature fluctuate frequently, it is recommended to keep an eye on the lids on the jars, as over time they can become deformed due to the formation of rust, causing the jam to spoil.

How long does pear jam last for the winter?

It is recommended to keep pear jam (recipe with photo) for storage in the refrigerator for no more than two weeks. But winter preparations, when properly stored, can last up to 3 years. If pear jam is combined with fruits that have seeds, such as plums or apricots, then such delicacies can be stored for no more than a year.

How can you tell if your pear jam is gone?

The first sign of spoiled pear jam is an unpleasant odor after opening. Foam or bubbles on top indicate fermentation is in progress. Another sign may be the appearance of mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam becomes moldy?

Mold forms when air gets into the jar, so you should seal the treat well for the winter and constantly check the jars for integrity. If, when rearranging the jar, it falls or hits the lid hard, it is better to immediately take it home and start eating the contents, since even a slight blow can deform the lid.

If mold appears on the surface of the pear jam, it can be removed and the remaining delicacy can be used in baking or for making drinks, for example, tea or compote. In severely advanced cases, you can boil the jam again, skimming off the resulting foam into which the remaining fungus curls up.

Pear jam has fermented - what to do?

The fermentation process occurs in two cases: if there is a lack of sugar or if the jam is undercooked, that is, the syrup is not thick enough. To remedy the situation, you can separate the syrup from the pears, add 300 grams of sugar to it and boil to the desired thickness. After this, the fruits are returned to the syrup and boiled for another 15 minutes.

There is another processing option - preparing drinks by fermentation, for example, beer, cider or wine. On the Internet you can find recipes for distilling fermented jam, which will help save spoiled delicacies.

Pear jam for children, pregnant women and lactation

Pear jam is a popular delicacy, but on special occasions you need to know for sure whether you can enjoy the dessert in abundance or whether you should temporarily limit yourself.

Is it possible to make pear jam during pregnancy?

Pear jam for pregnant women can have both positive and negative effects. Firstly, it is rich in folic acid, which should be actively consumed in the first and third trimesters. Secondly, pear jam, especially sour varieties, contains ascorbic acid, which promotes excellent absorption of iron. Thirdly, the abundance of potassium contributes to the normal functioning of the heart, but during pregnancy the load on this organ increases significantly.

During pregnancy, pear jam should be limited if the woman suffers from an upset stomach. Juicy fruits accelerate peristalsis, so you should not abuse them. True, many pregnant women suffer from constipation, so pear jam can help with them.

Pear jam is a good antimicrobial and antiviral agent, so pregnant women should eat it during cold epidemics. By eating cottage cheese topped with pear jam in the morning, you can protect yourself from unwanted infection.

Is it possible to make pear jam during lactation?

Pear is a hypoallergenic product, so immediately after giving birth you can eat jam from the juicy fruit without fear for the baby. As a rule, newborns do not react to this product introduced into the mother’s diet. To the question of whether a nursing mother can make pear jam, the answer is obvious. For women who have given birth, it is useful in terms of preventing constipation, and for the baby - as a rich source of vitamins and microelements.

In rare cases, pear jam can cause bloating, colic or allergies, but this often happens if you eat industrially prepared jam. Preservatives are added to such products, which have a negative effect. If you want to enjoy pear jam while breastfeeding, it is better to prepare it yourself.

At what age can children eat pear jam?

Pear puree is allowed to be introduced into baby food from six months, but first the baby should already get used to apples. With pear jam, it’s not so simple, since it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years of age. Others tend to believe that this is too late, so it is not advisable to stick to it.

In this regard, pear jam can be given to children from one year old, first adding it to food, for example, to porridge or cottage cheese casserole. In the absence of restrictions in each specific case, children are pampered with delicacies at will, but without being overzealous in large portions.