The combination of seasonal fruits with citrus fruits when preparing preparations is becoming increasingly popular among housewives, so it’s time to consider another amazing recipe - pear jam with lemon. Despite such a simple composition of ingredients, the delicacy turns out simply amazing - sweet, aromatic, with citrus notes.
Pear jam with lemon
Not only tasty, but also incredibly healthy amber pear jam with lemon, and all because pears contain a high content of various vitamins, including B vitamins, vitamin A and E, and, of course, the delicacy will become a source of ascorbic acid.
Even if you don’t delve into the vitamin composition of the fruit, you will feel the miraculous power of pear jam from the first spoon, because its juicy amber color immediately lifts your mood and gives a charge of vivacity.
After such flattering words, the housewives probably wanted to know a simple and affordable recipe to try making the delicacy at home. Our recipe allows you to prepare jam with thin pear slices and citrus sourness, and we need a minimum of ingredients.
one and a half kilograms of pears
800 grams of sugar
one glass of filtered (bottled) water
one large lemon
Pear slices will resemble candied fruits, and lemon will add the necessary sourness to the sweet fruit mass. You can simply serve jam in a bowl for tea or use it for home baking, as a filling or decoration.
The fruits for this recipe must be chosen ripe, but with dense pulp, only in this case, after cooking, the slices will remain intact and will not boil into porridge. The fruits must be whole, without damage, without dents. They should be washed thoroughly with running water and then peeled with a special knife. At this stage, you will need a special vegetable peeler, which cuts off the peel in a thin layer.
Now each fruit must be cut into quarters to carefully remove the seeds and hard core. After which the quarters must be cut into thin slices. If you initially took one and a half kilograms of fruit, then after processing you will have 1100 grams of pear slices, ready for further preparation.
Pear jam with lemon: recipe
The pear itself is sweet, so you need to take less than a kilogram of sugar, in our case 800 grams for making syrup. We need a saucepan with a thick bottom, into which we need to pour a glass of water, pour in half the total amount of sugar and stir. Then send the other half and cook the syrup over low heat for seven minutes, stirring so that the sugar dissolves and the syrup does not burn to the bottom.
Hot syrup should be poured on top of the pear slices and the container with the fruit mixture should be placed on low heat. After boiling, cooking should continue for about 15 minutes, while monitoring the cooking process, constantly removing the foam so that the syrup turns out transparent.
By the way, the amount of foam directly depends on the quality of sugar, so for preparations it is better to choose a more expensive product and not follow the lead of trading platforms that offer sand for next to nothing. Most likely, it contains a large number of impurities, which will cause a lot of foam to form during boiling.
After 15-20 minutes of boiling, the fire should be turned off, and the slices should be left in the syrup for a couple of hours so that the fruit is soaked, after which the bowl with the fruit mixture should be put back on the fire and boiled for another 20 minutes. After the second boiling, leave the mixture again for a couple of hours.
At this stage, the second main ingredient in this recipe appears - lemon. We hope you haven't forgotten that we cook by adding lemon slices. There is no need to peel the citrus fruit; along with the peel, it should be cut into small pieces, removing any seeds that come across.
Before the third cooking, add chopped lemon to the pan with the fruit mixture and put the bowl back on the fire. This time you need to cook for half an hour, stirring the jam.
During cooking, the pear slices should become transparent, but they should not become mushy. It is worth saying that you must calculate the cooking time individually, and it should depend on the hardness of the fruit in order to make it.
The finished delicacy can be put into jars and rolled up with clean lids, and it can be stored in a pantry, in a cellar, or in a special “storage” for preparations in your city apartment.
Amber pear jam with lemon
To prepare pear jam slices with lemon, you need to pay close attention to the cooking process: boil the fruit mass for a strictly specified amount of time, and in such recipes there are always several stages of cooking. This is done so that the slices remain intact and are completely saturated with syrup. With jam there is much less hassle, which is why housewives like this recipe.
To make jam, just boil the fruit mass with syrup until ready for the time specified in the recipe, and then grind the mass with a blender.
That's all, and the taste of the jam turns out no worse. In addition, you can always use jam for home baking, for example, making pies or homemade pie. This jam will be a great addition to pancakes, and the citrus notes will definitely lift your spirits.
As always, with a minimum of ingredients we get maximum benefit and taste, so prepare the necessary ingredients and you can start cooking:
kilo of pears
400 grams of granulated sugar
two small lemons
Please note that the amount of sugar should be measured individually for each recipe, and this depends on the sweetness of the fruit. It turns out incredibly tasty and aromatic with orange zest, but we decided to add lemon so that the delicacy acquires a light citrus freshness and sourness.
Pear jam or marmalade is prepared quickly; you just need to simmer, chop and boil the fruit to the ideal consistency. The finished delicacy is light golden in color with light citrus notes. This jam is a real find for those housewives who love to pamper their loved ones with homemade baked goods. The jam is perfect for open pies, because it looks great and goes well with shortcrust pastry.
You need to start, as always, with preparing the fruits: again, you need to wash them thoroughly, cut off the damaged areas, then cut them into quarters and cut out the middle. Then the quarters can be cut into small arbitrary slices. In this recipe, the grinding method does not matter, since in the future you will still get a homogeneous fruit mass.
At the next stage, the pear slices need to be simmered until soft; for this we need a saucepan with a thick bottom and two glasses of water. Pour water into a saucepan, add prepared fruits, and put on fire. Cook the fruit until soft, and be sure to stir it during the stewing process.
When the pears become soft, they will need to be rubbed through a sieve, with only the peel remaining. And the pear mass itself must be homogeneous; before putting the mass back on the fire, it must be mixed with the decoction (water in which the slices were stewed) and boiled for such an amount of time that the volume of the mass is halved.
After this, you can add granulated sugar and lemon to the fruit mass; this time we will squeeze out only the lemon juice and send it to the pan.
After adding these ingredients, the jam must be cooked for another half hour so that it is properly boiled down and becomes thick. If you like regular pear jam, you can cook for just 10 minutes until the grains of sugar dissolve.
All that’s left to do now is put it into jars and seal it tightly with clean lids. That's all, now at any time you will have a jar of aromatic jam on hand for tea or home baking.
Amber pear jam with lemon
To make it even more flavorful amber pear jam with lemon, you can use various additives. The most popular additives to fruit jam are cinnamon, star anise and dried cloves. Thanks to such simple and popular spices, the aroma of the delicacy is truly unique.
Spicy is the best addition to winter tea drinking. The rich aroma warms, gives a great mood and a boost of vigor. And to pamper yourself with healthy and flavorful desserts in winter, don’t forget to prepare jam from the summer.
We will only add cinnamon and vanilla sugar, but if you wish, you can add a star anise and a couple of dried cloves to the fruit. This jam produces an incredibly tasty syrup that can be used to soak biscuits.
kilo of pears
kilo of granulated sugar
packet of vanilla sugar (10 g)
two spoons of lemon juice
one medium lemon
700 ml water
cinnamon stick
From the very beginning we will prepare the syrup, for which we should mix together granulated sugar, vanilla and water, and then put it on the fire so that the syrup boils and the grains dissolve.
Now you can take care of the pears, which need to be peeled and cut into four parts to cut out the middle. To prevent the fruit slices from browning while you're cutting them, pour two tablespoons of lemon juice over the pears.
When the syrup is ready and the pear slices are cut, the two main components of the recipe can be combined and put on fire. At the same time, add a whole cinnamon stick and other spices to taste into the syrup. Cooking will last about an hour, during which time it is necessary to remove the foam that will appear, otherwise the syrup will turn out cloudy. The jam should also be stirred, otherwise it will burn.
When the cooking hour comes to an end, you can start working on the lemon: cut the fruit into rings and remove the seeds, and then put the lemon half rings into the pan with the fruit mixture. After adding the lemon, cook for another 15 minutes. Immediately from the stove, the jam should be poured into clean jars and sealed. One jar can be closed with a nylon lid and stored in the refrigerator. We are sure that in just a couple of days you will want to try what an incredibly tasty delicacy you have made.
Pear jam slices with lemon: recipe
The most amazing version of homemade delicacy - pear jam slices with lemon, recipe with whole pears. This recipe is suitable for those who have a type of fruit tree in their garden that allows them to harvest miniature sweet fruits. It looks amazing, but the taste of the delicacy will not disappoint you.
With whole fruits, jam is prepared in the same way as with whole pieces, only the number of cooking-cooling cycles will increase several times so that whole pears are completely saturated with syrup.
For this recipe, you need to select only whole fruits, without damage. They do not need to be peeled, but only washed thoroughly to remove all dirt. As for the stalks, you can tear them off or leave them; with tails, the jam looks very unusual.
Cooking jam with whole fruits can take several days, and this is because the longer you leave the fruit in the syrup between boils, the better the fruit is soaked in the syrup. Each time, the pears in syrup should be brought to a boil and cooked for five minutes, and then allowed to cool for 6-8 hours.
Far-sighted and pragmatic housewives often have shelves with winter preparations filled with substantial volumes of raspberry jam (arming ourselves against colds), traditional currant and stone fruit jam, and everyone’s favorite strawberry and cherry jam. Another thing is pear jam with lemon - branded, valuable and limited, from the category “for a special occasion,” including the fight against off-season blues. The display front in the buffet is for him!
When preparing pear and lemon jam, funny metamorphoses occur. It would seem that the light flesh and peel of the fruit will determine the final shade, but gradually and literally before our eyes the brew turns pink, from transparent and “frivolous” it turns into crimson. With an almost neutral aroma, delicate pears take on the invigorating freshness of citrus fruits, thicken the syrup, create an enveloping and jelly-like texture, and the added spices enrich the taste clearly, but unobtrusively. With flavorings, options are possible: in addition to the star anise we chose, warm cinnamon and, conversely, with a candy-like chill, cardamom, seductively sweet vanilla and even a branch with camphorous, coniferous notes of rosemary are suitable.
Let us note that our version of a viscous pear-lemon delicacy is for adherents of “mature” taste. It contains not only the usual sweetness, but also a tart, completely without harshness, a sort of muted bitterness, plus the above-mentioned spicy “trail” of star anise. For the sake of children and conservatives, exclude both star anise/anise and citrus peel, remove the zest into thin shavings and squeeze out a drop of lemon juice - then the jam will receive the tonic sourness of a tropical fruit and at the same time remain quite “predictable”.
Preparation time: 360 minutes / Quantity: 800 ml
Ingredients
- pears 800 g
- lemons 200 g
- sugar 600 g
- star anise 2-3 stars
How to make pear and lemon jam for the winter
Before slicing, wash all the fruits, wipe them or dry them by laying them on a towel. Cut out the core of the pears and discard them. 
Since our fruits are too soft, overripe, flowing sweet juice straight into the palm, there is no point in standing on ceremony and trying to keep the pieces whole - in any case, when cooked, the pears will spread out into different-sized “shreds”, but thereby create the slightly viscous, thick consistency we need. Therefore, we confidently divide into medium-sized cubes or, as in our step-by-step recipe, into longitudinal slices. The hard skin should be cut off, but the thin, tender skin can be left. If you decide to make jam exclusively in slices, choose strong, as they say “wooden” varieties.
We also cut pure citruses into slices or circles and as thinly as possible - be sure to remove the seeds (!), they can increase the bitterness. Place in a bowl after the pears. Let us remind you that for a moderate lemon presence, zest and fresh juice are sufficient. In this case, you are insured against any bitterness and unusual taste. Also, chopped lemons, like oranges, are soaked in cold water - the bitterness of the peel goes away, and dense, glowing candied fruits remain in the cooked jam.
We fill our assortment with the entire norm of granulated sugar, shake lightly and cover with gauze, which perfectly allows air to pass through, stimulating the oxidation process, and at the same time protects from random insects and dust. Leave it alone at room temperature for the next 4-5 hours. It is important that the maximum volume of liquid is released and the sugar is completely dissolved - a lot depends on the specific fruit. Periodically lift the fabric and check the condition of the workpiece, or leave it overnight and cook in the morning.
After making sure that the sugar crystals have disappeared, there is a lot of liquid, and pieces of citrus and pears are floating, we send the basin to the top heat and set the mode to high temperature. We flavor it with natural spice - throw in two or three stars of fragrant star anise.
Boil, reduce heat and at moderate bubbling, stirring occasionally, cook for about 45-60 minutes. In a wide container, moisture evaporates faster and the syrup thickens.
The color intensively changes to dark burgundy, the pears soften and mix with the syrup, and the lemon slices become transparent “glasses”.
Don’t forget to clean and sterilize jars and lids for winter preparations in advance. Transfer the still hot homemade pear jam with lemon into stored containers, seal it tightly and cool.
We take the sealed pear-lemon jam to the pantry for storage, and immediately serve the jar “for testing.” To accompany it, cheeses, pancakes, cottage cheese, and some white bread, or even better, a cup of freshly brewed tea, would not hurt. Let the aromas of summer not leave you all year round!
Many people associate the taste of pear jam with childhood. So, while enjoying delicious jam, I involuntarily remember the wonderful time when my mother cooked aromatic and unusually tasty pear jam. True, in those days, few people experimented and combined various berries and fruits when cooking, and quite in vain.
Lemons are perhaps one of the fruits that can be safely added to almost any jam, even if you make it from vegetables. A striking example of this is zucchini jam with lemon. Well, let's get back to the pears. Pears have their own wonderful sweet-honey aroma, and adding lemon to them gives them its own subtle citrus notes, without overpowering their flavor.
Pear jam with lemon according to this recipe, it does not boil over, and the pears remain sliced in it, so it is perfect for making open pies, as a layer for cakes. To ensure that your jam turns out exactly like this, give preference to hard varieties. Soft pears, alas, will not work, but you can make very tasty pear or jam from them. Preparing the jam will not take much time if you allow time for the syrup to form. So, let's take a detailed look at how to prepare it.
Ingredients:
- – 2 kg.,
- Lemon – 1 pc.
- Sugar – 1.5 kg.
Pear jam with lemon - recipe.
Wash the pears under cold running water. There is no need to peel the skin off them. Use a knife to cut only those areas that have visible defects and damage. Cut the pears into thin slices.
As you know, in open air they have the ability to oxidize and, as a result, darken. Therefore, as soon as the pears are cut, you should immediately cover them with sugar.
Gently stir the sugar with a wooden spatula so that it is evenly distributed throughout all the pears.
Now you need to wait 5-6 hours until the sugar dissolves and the pears release juice. The longer they stand, the smaller the pear slices become, and the more juice there is.
As soon as you notice that a lot of syrup has formed, it means you can put the jam on the stove. The more syrup you have, the more likely it is that the jam will not burn and you won’t have to stir it often, but this should be done during the entire cooking so that the pear slices do not get soft, only 2 times.
Boil the pear jam for 15-20 minutes over low heat. Slice the lemon. I prefer to cut it coarsely. It’s so delicious to find a fragrant slice of lemon in the prepared jam. And you can, if you wish, grate it, cut it into circles, cubes or strips. In general, whatever is convenient for you and what you like best.
Add lemon to pears and cook for another 10-15 minutes.
This delicious homemade pear and lemon jam is also very beautiful: elastic slices in a transparent golden syrup. Lemon is needed to give the syrup a beautiful color and aroma. The new pear-lemon aroma is unique and unforgettable. The technology for preparing such a sweet preparation is somewhat complicated, but the result is worth it. To make pear and lemon jam transparent, you should remember that […]
This delicious homemade pear and lemon jam is also very beautiful: elastic slices in a transparent golden syrup. Lemon is needed to give the syrup a beautiful color and aroma. The new pear-lemon aroma is unique and unforgettable. The technology for preparing such a sweet preparation is somewhat complicated, but the result is worth it. To make pear and lemon jam transparent, you should remember that you cannot boil the jam the first four times, otherwise the syrup will become cloudy and the slices will become soft. All the details of making jam in a step-by-step recipe with photos.
When starting to prepare, stock up on:
- 1 kg of Limonka pears;
- 400 g sugar;
- 2 lemons.
How to make pear jam with lemon
We wash the pears in a large container to remove all dust and dirt from their surface.
We cut good pears into slices, do not remove the peel. She won't bother us. Pour sliced pears and sugar into a bowl.
Shake the bowl so that the sugar evenly covers the pear pieces. Leave this fruity-sugar splendor for 4 hours.
Place a basin on the fire and cook until the first bubbles appear, indicating the mixture is boiling. Set our jam aside for 8 hours.
Add diced lemons with peel.
Again we repeat heating to the brink of boiling. Again, set this lemon-pear mixture aside.
We carry out 4 such cycles of bringing to a boil.
For the fifth time we need to boil the jam. Boil it and cook for at least 15 minutes.
Place the jam in sterile jars.
It is very convenient to place the slices with a wooden spatula. It must also be processed so as not to become a source of microbial contamination of the cans.
Let's roll up our clear pear and lemon jam.
We place rows of cans on a towel, wrap them in a blanket or something else warm.
They should be wrapped up to cool down. After which, we simply move our bright pear jam to the cellar.
In winter, you can simply drink this delicacy with tea for pleasure, or you can eat it with pancakes or bake sweet pies. The choice is wide, for everyone! 🙂
Some people are crazy about apples, others prefer pears, but I love both. But if we are not talking about fresh fruit, but about jam, then I will choose pear jam - it seems to me that it is brighter and more interesting. And if you add lemon to the pears, you’ll get a fabulous dessert! A real “Treat for Angels”! I know what I’m saying - just yesterday I closed this jam for the winter. Would you like me to share the recipe?
Ingredients:
- 1 kg of pears;
- 0.5 kg sugar;
- 1 lemon.
Preparation:
Wash the lemon and cut into circles - quite thin, with a thickness of about 2-3 mm.
Remove the seeds from the lemon slices. Place the lemon slices in a small saucepan and add 250 ml of boiling water. Cook over low heat for 3 minutes.
Take out the lemon mugs and set them aside for now. Add all the sugar to the water in which the lemons were boiled. Place the pan on the heat and cook, stirring occasionally, until all the sugar has dissolved. The result is a very tasty and sweet lemon syrup.
Wash the pears, peel and cut into small slices, removing the middle.
Place the chopped pears in a saucepan and add lemon slices. Cut into 4 parts. Pour the syrup into the lemon and pears, mix and leave in this form for 1-1.5 hours.
During this time, the pears will release a lot of juice.
Place the pan with pears and lemon on the fire, wait until it boils, then reduce the heat to low and cook the jam for 2.5 -3 hours. I can’t say the exact time, it really depends on the type of pear. The slices will darken noticeably, and the syrup will be viscous and thick.
The foam that appears on the surface of the jam is very tasty, but purely for aesthetic reasons, I prefer to carefully remove it.
Place the pear jam into previously sterilized jars and close (or screw on the lids).
This jam can be left in the apartment for the winter at normal temperatures; it is not at all necessary to hide it in a cellar or basement; it is stored well. Just keep pear jam away from sunlight so that it does not change its color.
Tips and tricks:
Instead of lemon, you can try making this jam with orange or lime: pears will also make friends with these citrus fruits.
The amount of sugar listed in the ingredients is very relative and depends on the type of pear and how sweet you want your jam to be. I took very sweet pears, so I had enough sugar. But you may need more of it. Taste the jam during cooking to see if you have added enough sugar.
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