How to choose fruits and cook pear jam with amber slices: the best recipes for making a fragrant dessert

Pear jam is a healthy sweet treat. Hostesses prepare desserts of various types: with whole fruits, slices, oranges, apples, nuts, lemons. The article describes how to prepare a sweet mass in a slow cooker and a “five-minute” recipe.

Before starting preparations for the winter, you need to find out more information on how to make pear jam, buy suitable varieties of ripe fruits and additional ingredients. Particular attention is paid to the correct sterilization of containers. Subject to the recommendations, thick fragrant pear jam is well worth the whole winter.

Preparing fruits and containers

Important nuances:

pears for jam should be ripe, but not beaten;
for some recipes (jam with whole pears) you will need fruits with dense pulp, not overripe;
rotted areas are removed. With a large area of \u200b\u200bdamage, fruits are not used;
it is important to thoroughly wash each fruit, remove the stalks, cut into 4-6 frequent, get rid of the seeds. For thick jam and dessert in a slow cooker, fruit raw materials are cut into medium cubes or cubes;
in most recipes, the skin is retained, if desired, you can peel the fruit to make a thick pear jam. With this approach to preparation, the fruits are more actively boiled, the mass is more homogeneous;
chopped pears are combined with sweet syrup or covered with sugar according to the recipe. You can sprinkle the prepared fruits with lemon juice to preserve the pleasant color of the pulp.

The container is washed with soda, the remnants of the bulk product are thoroughly rinsed, the jars are calcined in the oven or steamed over the kettle. The presence of a microwave or double boiler greatly facilitates the sterilization process, eliminates the heat in the kitchen from bubbling water during. A large article is devoted to effective ways to combat microbes during the preparation of cans for seaming all types of preservation.

Recipes

It is easy to prepare several varieties of pear jam. At one time, you can process a small portion of fruit (2-3 kg), add one of the fillers, try out a new recipe. With this approach, the hostess does not have noticeable fatigue during the preparation of the sweet mass. For the winter in the pantry there will be 10-15 containers with several varieties of pear dessert.

If the hostess does not want to make jam, then you can save the fruit for the winter using another proven method. Learn how to freeze pears in the freezer. Pieces of fruit are suitable for making compotes, as a filling for pies and casseroles. Thawed pears make a useful filler for oatmeal for breakfast. Frozen pears have an important advantage: unlike some types of berries and fruits, after thawing, the pieces do not turn into “porridge”, they retain a pleasant appearance and color of the pulp.

simple recipe

How to make pear jam for the winter:

prepare 1 kg of fruit, cut into slices;
from 2 glasses of water and sugar (250 g) boil the syrup, remove the foam;
add pears to the sweet liquid, cook over low heat until the fruits become soft and transparent;
average cooking time - 1.5 hours;
15 minutes before the end of the process, add the grated zest from two lemons;
pour the finished jam into jars, immediately roll up, put away for storage in a cool place.

From pear slices

How to cook pear jam with slices:

it is important to choose a variety with dense fragrant pulp, for example, Bere Bosc;
2 kg of fruit is enough for one serving;
after washing, removing the tails and core of the pear, carefully cut into 4 parts;
prepare syrup, as in the previous recipe, proportions: water - 350 ml, sugar - from 700 g to 1 kg;
after boiling, the syrup should be transparent;
put the prepared pears into a saucepan, pour over the hot sweet mass, put the container on the fire, boil, boil for 5 minutes, remove from the stove to cool;
repeat the operation again, set aside the fruit mass again;
the third cooking run lasts from 10 to 40 minutes, until the neat pieces are completely cooked.

On a note! Amber pear jam - this is often called a dessert with fruit slices. If the technology is followed, the sweet mass turns out to have a pleasant color and taste.

With whole pears

A wonderful dessert for family celebrations and evening tea drinking. Subject to technology, the fruits remain whole, dense, pleasant. The addition of citric acid prevents sugary taste, increases the preservation of pear dessert.

Whole Pear Jam Recipe:

prepare a syrup from 600 g of sugar and 250 ml of water;
prepare the pears, remove the tails, but do not cut. Be sure to make punctures in several places so that the skin does not burst during cooking;
put whole fruits in boiling syrup, make medium heat, boil for a quarter of an hour, turn off the stove, leave the container for 5-7 hours;
repeat the boiling of pears and syrup three to four more times. The more visits, the darker and thicker the finished dessert, the main thing: do not overdo it;
roll up jam in sterilized glass containers.

With lemon

Natural sour juice is added to many types of pear jam. Pleasant sourness prevents cloying, which many do not like.

The amount of lemon juice depends on the serving of pears. On average, for 1 kg of ripe fruits, it is enough to squeeze a natural product from an average citrus. When preparing jam from pears with lemon, some housewives replace lemon juice with orange juice, the dessert turns out to be no less refined, but without a slight sourness.

Lemon juice is added at the beginning or middle of cooking. Some recipes call for citrus zest. In this case, the grated peel from a lemon or orange is placed towards the end of cooking, a quarter of an hour before the boiling product is packaged in sterilized jars.

dense

Recipe:

ideal jam for filling pies and other types of sweet pastries;
thick pear jam is obtained by passing fruit slices through a meat grinder or peeling chopped fruit, crushing to a state of cubes;
1 kg of fruit will need the same amount of sugar;
add freshly squeezed juice of 1 lemon, a pack of pectin to the pear mass (optional, for density and jelly-like consistency);
boil thick jam over low heat until the fruit softens, stir often so that the natural dessert does not stick to the bottom;
be sure to remove the resulting foam;
package the finished product, as usual, in sterilized jars.

With the addition of apples

How to cook jam from pears and apples:

for a thick jam resembling mashed potatoes, be sure to peel the fruit, remove the peel. For jam, it is enough to cut the fruits into slices, prepare according to the standard procedure;
in a saucepan, combine 1 kg of ripe, chopped pears and apples, pour in the juice of 1 medium lemon, add 700-750 g of sugar, a bag of vanillin, a little cinnamon (on the tip of a knife);
pour the fruit mass with a sugar mixture, wait until the fruit slices or pieces (without skin) release juice;
boil the mass in three passes, each for half an hour, with frequent stirring;
do not digest thick jam: a rich brownish-brick shade is a signal for the end of the process.

On the page, read about how to clean crystal to make it shine and how to remove dirt.

In a slow cooker

Simple Recipe:

prepare the pears, cut into small cubes;
transfer the fruits (1 kg) into the multicooker bowl, add sugar - 700-800 g, mix. For further cooking, turn on the "Extinguishing, jelly" mode for 1 hour. After processing, the fruits will become soft, juice will appear;
after the specified time, open the lid, leave the mass until completely cooled;
boil pear jam in three steps;
for the second time, add the juice squeezed from a large lemon, mix;
the second and third runs set the time to 15 minutes plus the “Steaming” mode;
the appearance and condition of the sliced \u200b\u200bfruits gradually changes, a pleasant shade of caramel appears;
thick jam is laid out in jars sterilized in a slow cooker or oven, rolled up for storage for the winter.

Five Minute

Recipe for making delicious pear jam in a slow cooker:

sort out the fruits, reject units with a wormhole and rotten areas;
pears should be ripe, but not very soft;
remove unnecessary parts, cut into slices about 2 cm thick;
for one serving, take 1 kg of fruit, 300 g of sugar, 1 tbsp. l. lemon juice, the same amount of honey, a bag of vanillin;
combine all components with chopped fruits, after 7 hours start cooking, after mixing the fruits with the released juice and dissolved components;
boil the pear mass over low heat, boil for no more than five to seven minutes while stirring;
pour the boiling fruit mass into jars, immediately cork.

Pear dessert for the winter is an ideal option for homemade preparations for tea drinking and as a filling for muffins, baked and fried pies. Transparent pear jam for a gala dinner is obtained by boiling the slices over low heat with the addition of lemon juice. Thick jam is easy to prepare from crushed fruit mass with a lot of sugar. Whole pears in sweet syrup always delight the guests at the table. Experiment, use our recipes, share your tips! Good luck preparing!

Step-by-step video - recipe for fragrant pear jam with amber caramel slices:

Cooking amber pear jam with slices floating in a transparent syrup is the height of perfection. But if you follow some of the nuances of cooking and choosing the right recipe, it is quite doable. A beautiful dessert has been brewed in my family for many years. Since those ancient times, when recipes were collected from acquaintances and girlfriends and, by trial and error, the best were selected.

Gradually, the piggy bank of my recipes was replenished with other wonderful recipes. I cook a delicacy with oranges, lemon, grapefruits. I add lingonberries, plums, apples. And every time it turns out a real masterpiece.

How to cook pear jam with slices - a simple recipe (step by step)

Real amber jam can not be cooked from any pear. Select fruits that are firm or slightly unripe. Use overripe pears for jam or jam.

Take:

Pears, already peeled from the middle - 1 kg.
Water - 200 ml.
Sugar - 1 kg.

Step by step cooking recipe:

Cut the fruit in half, remove the seed part. Cut into large pieces. Small specimens are sometimes enough to leave halves. However, decide for yourself, I personally like to make thin slices. Remove the peel or leave also decide on your own.

2. Make syrup by boiling water with sugar. Stir until the sweetness is completely dissolved.

3. Put the pieces of pears in a saucepan with syrup. Stir and leave for half an hour, an hour. During this time, the slices will be saturated with syrup, their further integrity depends on it.

4. When the syrup has cooled completely, send the workpiece to boil. Boil on low fire power. Boil five minutes.

5. Remove from the stove, cool, the pieces of fruit will again be saturated with syrup. Then boil again after boiling for 5 minutes, and again let cool.

6. We cook jam in three approaches. Last time, cook a little more - 15-20 minutes in time. Take your time, cook slowly. Gradually notice that the dessert boils down, becomes thicker and becomes a transparent amber color.

7. The delicacy is laid out in sterilized jars. Be sure to leave it for testing, wait until winter for a long time.

Whole pear clear jam

Whole pears boiled with jam, with tails, can be served with ice cream, decorate any dessert and pastries. A wild game is better, or small fruits of any variety, but not soft. Cooked directly with the skin. Pears floating in syrup will not leave anyone indifferent, you can safely serve to guests and show off your skills.

You will need:

Fruit - 1 kg.
Water is a glass.
Granulated sugar - 1 kg.

Cooking dessert from whole pears:

If you cook wild game, or pears are very hard, prick the fruit with a needle in several places.
There are two ways to prepare fruit for cooking. You can cover the washed fruits with sugar, leave for several hours so that they give juice.
The second way is faster. Make syrup from water and sugar.
Throw pears in it. Let cool.
Put on fire. Boil for 10-15 minutes. cool again.
Make the brew in 3 doses. In the last cooking, let the delicacy boil strongly and immediately pour into jars. The syrup will turn out transparent, whole pears will float beautifully in it.

Video recipe for pear jam for the winter with lemon

Thick pear jam with milk - a recipe for the winter

Pear condensed milk is called jam cooked for the winter according to this recipe. For many, the dessert is surprising. It turns out thick, we go by consistency with condensed milk.

Pears - 17 pcs.
Sugar - 6 cups.
Milk - 5 glasses.
Baking soda - a small spoon.

Cooking:

Peel the fruit from the peel, remove the middle part.
Grind with a blender into a puree. Add soda with sugar to the mass. Stir.
Pour in the milk. Mix well again, spreading the pear puree over the mass.
Insist 2 hours. Then bring to a boil.
Cook on the lowest heat for 8 hours. Do not forget to stir the jam, otherwise it will become too thick and burn.
When you see that the volume of mashed potatoes has decreased by about 4 times, remove from the stove and fill the jars.

Pear jam with orange slices

An exquisite delicacy with chocolate and citrus fruits. It's impossible to explain the taste! Something magical, believe me. According to this recipe, you can cook pear jam with grapefruits.

Take:

Fruits - kilogram.
Oranges - a couple of pieces.
Bitter chocolate - 100 gr.
Sugar - kilogram.

Step by step preparation:

Divide the washed fruit in half. Cut out the core. Without removing the peel, cut into slices.
Soak oranges in cold water for 5 minutes. This will allow you to get more juice out of it.
Remove the zest, cut into pieces. Squeeze out the juice from the pulp.
Put pear slices, zest into the cooking container, pour in the juice. Sprinkle with sugar.
Mix and send to cook.
After boiling, throw the chocolate broken into pieces.
Stir to let the sweetness dissolve. Remove from the burner immediately.
Refrigerate dessert. Put it back on the boil. After boiling, cook for a quarter of an hour. Pour the hot delicacy into jars, twist.

Jam from apples and pears for the winter with nuts, lemons

Homemade pear and apple jam cooked for the winter is delicious, but boring. Cooking it is easy and simple. The addition of walnuts turns the workpiece into an exquisite delicacy.

Apples, pears - 500 gr.
Sugar - kilogram.
Walnut kernels - 200 gr.
Lemon - ½ part.
Vanillin - a pinch.

How to cook:

Wash the fruit, remove the middle with seeds, cut into slices. We will not remove the peel, then after hot processing they will remain intact, and the jam will become amber in color.
Prick the slices with a toothpick. Put in a cooking pot, add nuts to them. Sprinkle layers of ingredients with sugar.
Shake the pelvis several times, leave to infuse for 5 hours. Fruit pieces will release juice and absorb sweetness.
Let the dessert come to a boil over moderate heat. After signs appear, reduce the intensity of the fire.
Cook for a quarter of an hour. Set aside. Take a break for 8-12 hours.
Repeat this manipulation a couple more times. At the end of the third boil, add vanillin with lemon juice. After a strong boil, remove from the stove, pack and twist.

Video: amber pear jam with lemon

Video recipe for a delicious dessert with pears prepared for the winter. Have a nice winter evening tea.

I have been making this jam for several years, I really like it, my family too. Jam pears (without syrup) can also be used for pies. A pear growing in my yard is just right for this recipe. I will cook again. Recipe taken from here.
Text and photographs of the author.

The first experience - not lumpy! .. Lived, damn it ... I cook jam ... No, well, in fact, everything is of good will and desire, and, perhaps, of some kind. At work, they rolled 5 kilograms of pears. My favorites are "Severyanka". For those who know this variety - explanations are superfluous. For those who live on the other ends of our vast planet - This is perhaps the most delicious variety of pears in the world: very sweet, medium hard and a little "grainy".

In general, what, in my opinion, pears should be! The paradox is that they brought me pears just when I bought a small bucket of them a couple of days before and cracked them heartily. By the way, a chic appetizer for cognac, for example ... Therefore, a strong-willed decision was made - you need to expand your horizons and cook the same jam! I don’t really like it myself (only blackcurrant), but fruit drinks with any jam are a lot! And if I don’t eat it myself, I’ll give it away to friends who are greedy for sweets and freebies. In short, it won’t disappear ... I’ll tell you about another reason later, but for now we take:

Five kilograms of Severyanka pears and four kilograms of sugar. Why, ask not 1 to 1? So, cut the pears and separate the excess ... In general, before starting cooking, I listened and read about 4-5 recipes for pear jam, including quite original, interesting ones, passed down from generation to generation. But, and I do not regret, I brought out my recipe. Maybe someone is already doing this - then he is a great fellow!

Pears cut in half, remove the core and divide into 2 more parts. That is, a whole pear is divided into 4 parts (large ones into 5-7):

In the meantime, in a suitable large container (I have a great and irreplaceable cauldron), we make syrup. Since I like thinner jam so that I can make fruit drinks, I pour 0.5 water into the cauldron. (Theoretically, 100 ml is enough.) I heat it up a little and add the first kilogram of sugar:

Carefully and carefully try to dissolve the sugar. This, I say right away, will not work for you ... - therefore, as soon as it turns into a mass homogeneous with water, we fall asleep the second kilogram. And then, using the same technology, we dissolve all 4 kilograms. In parallel, all this heats up and the sugar gradually dissolves. We get such a hot (not boiling!) Syrup:

And then safely pour our 4 kilograms of chopped pears there and mix:

We need the jam to boil 3 times. That is…

We bring it to a boil for the first time (do not forget to stir and, if it does, remove the foam) and turn it off! After the first boil, the syrup will become completely transparent, and the pears will look like this:

Ask why I did not clean the skin? Haaa ... Well, firstly, I really love her with these pears, and secondly, I wanted to preserve the integrity of the slices so that they would not eventually turn into porridge (scientifically - “jam” :)) After almost complete cooling, we do the same with pears procedure - again bring to a boil. The interval, by the way, between boils can be quite large. (For example, between the second and third, I generally went to the recreation center for a day ... hehe.) In general, I mean that you don’t need to vegetate over the vat and conjure so that it boils faster. After the second boil, add some fresh pears. This is for the beauty of the final jam. "Late" pears will be a different color and contrast with the rest of the jam.

Well, then everything is simple! We bring it to the third boil and wait a little while it lasts ... From I wrote that, literate ... :) In short, the third boil should be the longest - about 8-10 minutes. At this time, I added a little (third to a quarter teaspoon) of cinnamon! Tram-pam-pam!!! Mix thoroughly and turn off - the jam is ready!

It’s not difficult, right?.. That’s what I thought about even at the stage of laying pears in the trunk of a car, so this is to make “chili-pear sauce”! I can just imagine how drop dead it will be ... And it is much more convenient to make it from jam.

In the meantime, we lay out the jam in jars and, with a satisfied face, breed ourselves a large mug of icy pear juice ...

P.S.: Special thanks to the former residents of Rostov-on-Don for the “triple boiling” technology! And for this, let me take my leave ... Your Polkovneg.

The first experience is not lumpy!..

Lived, damn it ... I cook jam ...
No, well, in fact, everything is of good will and desire, and, perhaps, of some kind of necessity. At work, they rolled 5 kilograms of pears. My favorites are "Severyanka". For those who know this variety - explanations are superfluous. For those who live on the other ends of our vast planet - This is perhaps the most delicious variety of pears in the world: very sweet, medium hard and a little "grainy". In general, what, in my opinion, pears should be!

The paradox is that they brought me pears just when I bought a small bucket of them a couple of days before and cracked them heartily. By the way, a chic appetizer for cognac, for example ...

Therefore, a strong-willed decision was made - you need to expand your horizons and cook the same jam! I myself don’t really like it (only blackcurrant), but fruit drinks with any jam are a lot! And if I don’t eat it myself, I’ll give it away to friends who are greedy for sweets and freebies. In short, it won't go away...

I’ll tell you about another reason later, but for now we take:

Five kilograms of Severyanka pears and four kilograms of sugar. Why, ask not 1 to 1? So cut the pears and separate the excess ...
In general, before starting cooking, I listened and read about 4-5 recipes for pear jam, including quite original, interesting ones, passed down from generation to generation. But, and I do not regret, I brought out my recipe. Maybe someone is already doing this - then he is a great fellow!

Pears cut in half, remove the core and divide into 2 more parts. That is, a whole pear is divided into 4 parts (large ones into 5-7):

Meanwhile, in a suitable large container (I have a great and irreplaceable cauldron) we make syrup. Since I like thinner jam so that I can make fruit drinks, I pour 0.5 water into the cauldron. (Theoretically, 100 ml is enough.) I heat it up a little and add the first kilogram of sugar:

Carefully and carefully try to dissolve the sugar. This, I say right away, will not work for you ... - therefore, as soon as it turns into a mass homogeneous with water - we fall asleep the second kilogram. And then, using the same technology, we dissolve all 4 kilograms. In parallel, all this heats up and the sugar gradually dissolves. We get such a hot (not boiling!) Syrup:

And then safely pour our 4 kilograms of chopped pears there and mix:

We need the jam to boil 3 times. That is…
We bring it to a boil for the first time (do not forget to stir and, if it does, remove the foam) and turn it off! After the first boil, the syrup will become completely transparent, and the pears will look like this:

Ask why I did not clean the skin? Haaa...
Well, firstly, I love her very much with these pears, and secondly, I wanted to preserve the integrity of the slices so that they would not eventually turn into porridge (scientifically - “jam” :))
After almost complete cooling, we perform a similar procedure with pears - again bring to a boil. The interval, by the way, between boils can be quite large. (For example, between the second and third, I generally went to the recreation center for a day ... hehe.)
In general, I mean that you don’t need to vegetate over the vat and conjure so that it boils faster
After the second boil, add some fresh pears. This is for the beauty of the final jam. "Late" pears will be a different color and contrast with the rest of the jam.

Well, then everything is simple! Bring to the third boil and wait a little while it lasts ...
From wrote that, literate ... :) In short, the third boil should be the longest - about 8-10 minutes. At this time, I added a little (third to a quarter teaspoon) of cinnamon! Tram-pam-pam!!! Mix thoroughly and turn off - the jam is ready!

Not difficult, right?
That's what I thought about even at the stage of laying pears in the trunk of a car, so this is to make "chili-pear sauce"! I can just imagine how drop dead it will be ... And it is much more convenient to make it from jam.

In the meantime, we lay out the jam in jars and, with a satisfied face, breed ourselves a large mug of icy pear juice ...

P.S.: Special thanks to the former residents of Rostov-on-Don for the “triple boiling” technology!

And let me take a bow for this ...
Your Polkovneg.

Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time of ripening pears, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

How to cook pear jam

In the preparation of this or that dish, certain recommendations should be followed so that the final product turns out to be as tasty as possible. So, for cooking jam, you should take those pear varieties that differ in density, such as lemon or duchesse. You can choose any other varieties, but so that the fruits are not overripe. The ideal option would be whole pears with an elastic skin of late autumn varieties. Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled places.

The next important point on how to make pear jam is the right dishes. Sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, it will not stick to the bottom. It is better to interfere with a wooden spatula, and remove the foam into a plate. Sterilization of jars is the main condition for long-term storage of blanks for the winter.

There are several secrets on how to make pear jam tasty and fragrant:

The delicacy can be diversified by adding various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
It is better to harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
Pear jam burns strongly, so the whole process should be controlled.
For easy removal of the peel from the pear, you need to scald it with boiling water, then immediately lower it into cold water.
It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too rough.
Whole slices can only be obtained under the condition of three-stage cooking, each of which is carried out for twenty minutes.

Classic pear jam for the winter

If you want to learn how to make pear jam in the easiest way, then consider the classic cooking recipe. The manufacturing technology of this delicacy is known to almost every housewife, because here you can do without multi-stage cooking, and make a delicious delicacy in one go. Minimal effort will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

pear - 2 kg;
sugar - 2.4 kg;
water - 2 tbsp.

To get delicious pear jam with slices, you need to do everything step by step:

Cut the prepared fruits into suitable slices and place in a container in which you plan to cook the syrup.
Sprinkle sugar over fruit and spread evenly.
Poke holes in pear slices with a fork and leave for a couple of hours until a copious amount of juice is formed. If the variety is not juicy, then you need to add water to the bowl.
Put the dishes on the fire and wait until the consistency boils. Reduce flame and cook for another hour, stirring occasionally.
Pour a transparent astringent mixture with a yellow tint into jars, cork with lids.

The delicacy is distinguished by its unusual taste in any interpretation. However, more sophisticated recipes are those that have savory additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. Delicious and fragrant sweetness of amber color will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

peeled fruits of a pear tree - 1 kg;
granulated sugar - 1 kg;
large lemon - 1 pc.;
water - 250 ml.

Preparing jam for a long time, but not hard:

We wash, clean the fruits of the pear tree from the skin and core, cut into slices.
We divide the lemon into thin slices, freeing each from the seeds.
We place the prepared citrus in a saucepan filled with water, boil for three minutes, drain the broth, and squeeze the lemons slightly.
We filter the broth through a sieve with small holes to remove the pulp. We place it with citruses, put it on the stove and add sugar in two to four approaches until completely dissolved.
Pour hot syrup over fruits in a bowl in which we will cook jam. We stand for a couple of hours so that they give juice.
We put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, removing the foam. Remove from heat, keep the future jam for three to five hours until completely cooled. We repeat this process a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color is formed.
Delicious almost transparent jelly is placed in sterilized jars, corked, the container is turned upside down until it cools completely. We put the blanks in a storage place.

This versatile fruit lends itself to any cooking method and can be used for all sorts of culinary experiments. If you think that pear jam with slices should be made by cooking for many hours, then you are mistaken. A delicious delicacy can be prepared in just five minutes, and it is not necessary to remove the skin from the fruit. Piquant pear jam can easily be used as a liquid sauce for a meat dish.

Five Minute Ingredients:

pear tree fruits - 1 kg;
granulated sugar - 1 kg;
water - 0.5 tbsp.

Marmalade delicacy is made like this:

We process the fruits of the pear tree, cut into very thin slices.
We cook the syrup separately: dissolve the sugar in water, remove the foam that forms on top during cooking.
Put the pear slices into the prepared sweet mixture and cook until the consistency becomes transparent.
Pour marmalade jam into jars prepared in advance, roll up.

Pear jam without sugar

Sugar is the main ingredient. After all, according to many, a delicacy for tea must be sweet and even cloying. However, people who follow the scale arrow and prefer to limit their consumption of sweets know how to make sugar-free pear jam. The dietary delicacy turns out to be very tasty, so do not miss the opportunity to cook it. Jam will be as useful as possible - during the preparation of assorted fruits, it will retain all its useful properties.

Ingredients for cooking diet sweets:

- 1 kg;
pear - 2 kg;
apple (green or red) - 2 kg;
apricot (large sizes) - 1 kg;
water - 3 l.

How to make jam without sugar:

Prepare all the fruits: peel from the core, seeds and skins, cut into slices.
Place in a container for cooking, pour water, bring to a boil.
Cook four approaches for two days until the jam acquires a uniform consistency.
If desired, you can add an orange or lemon to the fruit - then the workpiece will turn out to be especially tasty.

Video: pear jam recipe

It is a specific delicacy that almost everyone loves. Transparent sweetness of amber color can become a wonderful decoration of the festive table. If you want to please your loved ones and friends with a delicious dish on cold winter evenings, then do not miss the opportunity to cook jam according to one or more recipes. Step-by-step instructions on how to cook pear jam are presented below.