Faucets

Pear jam slices. How to make jam from Limonka pear? Delicious pear jam with lemon

Therefore, a couple or three jars of this fragrant delicacy can be found on the pantry shelves of every thrifty housewife.

When the ruddy juicy sides of the fruit are visible among the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This is the best time for healthy fruit preparations and you can cook amber pear jam. On this page I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat it and lick your fingers!”

Recipe for simple pear jam for the winter

Let's start with the simplest recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can do it.

Let's prepare the products:

pears – 1 kg;
granulated sugar – 1, 200 kg;
water – 1 glass;
citric acid – 1 teaspoon.

Preparation:

Pour a glass of water into granulated sugar and place the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
Cut the pears into slices, discarding the seeds and stems.
Add 1 teaspoon of citric acid to the boiling syrup and mix well.
Next we load the chopped pears.
We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!

Amber pear jam slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Ingredients for jam:

firm ripe pears – 1 kg;
granulated sugar – 1 kg;
cold water – 200 g.

Preparation:

Peel the fruit, remove the seeds and cut into equal thin slices.
Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now you can put it in jars and serve it to the table to evaluate its taste!

Pear jam for the winter “Five Minute” - a simple recipe

For housewives in a hurry, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That’s why they called this original cooking method “five-minute”.

Ingredients for cooking:

fruits – 2 kg;
sugar/sand – 2 kg.

Preparation:

Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

A thick delicacy made from pears can already be served on the table to the delight of those with a sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

To prepare thick pear jam, you will have to boil the syrup until it becomes viscous honey. The recipe is not complicated, but you will have to tinker a little, but the result will exceed all expectations.

Preparing the ingredients:

pears – 1 kg;
granulated sugar – 1 kg;
lemon juice – 1 tbsp;
water.

Preparation:

Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container with a lid and cook for 10 - 15 minutes.
When the syrup starts to bubble, strain it through a sieve and carefully transfer the pears to another bowl.
Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove must not connect!

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives, you can make amber jam from pears, and the citrus note of lemon will give it a unique aroma and summer freshness.

Let's prepare the ingredients:

pears – 2 kg peeled;
lemon - half;
sugar – 1,200 kg;
water – 1 glass.

Preparation:

Chop the pears, peeled of all excess, into thin slices. There is no need to remove the skin; it will keep the pear pieces whole and beautiful.
Peel the lemon and cut into thin slices.
Pour sugar into a non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
Again, set the jam aside for 6 hours and repeat cooking 2 more times.

After the 4th cooking over low heat for half an hour, check the jam for readiness. Droplets of syrup should not spread on the saucer!

We put beautiful whole slices of pear jam into clean jars and close them for the winter. Enjoy your tea party with the whole family!

Good luck with your preparations and look forward to new recipes!

Do you dream of learning how to make perfect pear jam? We will introduce you to simple classic recipes for this winter delicacy, and also tell you how to prepare more exotic pear jams with the addition of lemon, poppy seeds and chocolate.

The jam made from pears will amaze you with its persistent honey aroma, beautiful amber color and very delicate consistency. In winter, you can use this aromatic delicacy as a filling for pies or serve it as a sweet addition to cheese casseroles and thin lacy pancakes.

For preparing the product, varieties with fairly dense pulp, such as duchess or lemon, are best suited.

Pear jam for the winter: a simple classic recipe

Pear jam according to the classic recipe

If you want to preserve the natural taste and aroma of the fruit, then prepare jam according to the classic recipe. If you use exclusively pears and sugar to prepare this winter dessert, you will end up with a product to your taste that is somewhat reminiscent of flower honey.

Products:

Lemon pears-4 kg
Granulated sugar-3 kg
Purified water - 6 glasses
Citric acid-10 g

Preparation:

Rinse the pears thoroughly in clean water, and then remove the stems and rough core.
Cut the prepared fruits into pieces of the desired size
Place a pan of water on the stove, add citric acid and bring the liquid to a boil.
Dip the fruit slices in hot water for literally 2-3 minutes, and then place them in an enamel pan
Next, make syrup from water and granulated sugar and pour it over the pear slices
Let them stand for 2-4 hours, and then put on the fire and bring to a boil.
When the jam boils, reduce the temperature and simmer for half an hour
If you don't want your treat to turn into mush, try not to stir it too often
Place the finished jam in clean jars and cover it with lids.

Pear jam with lemon

Pear delicacy with lemon

Although the lemon itself has a fairly distinct flavor, it does not overshadow the pear in the finished product. Moreover, citrus notes make jam from these summer fruits even more aromatic and tasty.

But remember, in order for such a delicacy to have not only a pleasant, but also a balanced taste, for every kilogram of fruit you need to take one medium-sized lemon.

Components:

Pears-2 kg
Sugar - 2 kg
Water-800 ml

Recipe:

Wash the fruits, peel them and cut them into small slices
Remove the zest from the lemon and then cut it into small pieces
We send the zest to the chopped pears, and cover the pulp with sugar, add water and boil it all over medium heat for 2-3 minutes.
Next, take the lemons out of the syrup, rub them through a sieve and return the resulting mass to the syrup.
Bring it to a boil again and pour in the chopped fruits and zest
Place the fruit on the stove and cook for about 20 minutes, periodically skimming off the foam.
Then turn off the heat and wait 5-6 hours
After the jam has cooled completely, return it to the stove and boil for 10-15 minutes.
We repeat all these processes 2 more times and only after the color of the syrup becomes darker do we begin to place the treat in a sterile container

Apple and pear jam

Winter delicacy of apples and pears

Since pears themselves are very sweet fruits, if you make jam only from them, the finished product can turn out very sugary. In principle, if you have a sweet tooth, then there is nothing wrong with that.

But if you prefer to use jams that contain a slight sourness, then try using apples to prepare this winter preparation.

Ingredients:

Sour apples - 2 kg
Pears-3 kg
Sugar-4 kg
Lemon-2 pcs.

Preparation:

We peel the washed fruits, remove the core and place them in an enamel container.
We wash the lemons under running water, cut them in half and squeeze the juice out of them.
Pour the resulting juice over the crushed fruits and let them stand for 10-15 minutes.
Then add sugar to them, mix everything carefully and leave them alone for 4-5 hours.
When you see that the fruit has begun to become covered with liquid, you can put it on the stove
Cook the fruit slices in 3 steps, 30 minutes each
When the fruit mass stops scattering on the chilled saucer, the product can be put into jars and rolled up with lids.

Pear jam in a slow cooker

If you want to reduce the cooking time for pear jam as much as possible, then try cooking it in a slow cooker. This kitchen assistant for the modern housewife will do almost everything for you.

You just need to put all the necessary components into it and wait a few hours. Moreover, you can wait for the delicacy to be ready in front of the TV or even while sunbathing in your garden.

Products:

Pears-1.5 kg
Sugar-900 g
Water-1 glass

Recipe:

Cut the pears into slices and place them in the multicooker bowl
Fill them with sugar, mix gently and fill with water.
We turn on the multicooker, set the stewing mode for an hour and close the lid of the bowl
When the time is up, open the lid and let the fruit mixture cool slightly.
After 2 hours, we again set the multicooker to stewing mode, but for 2 hours
During this time, the fruit mass will acquire a beautiful caramel color and will be ready to be rolled up in a glass container for further storage.

Pear jam

Since jam is somewhat similar in consistency to fresh puree, it is best to choose the most ripe fruits for preparing such a product.

Such fruits have a more subtle honey aroma and, during the cooking process, quickly turn into a fruit mass with a delicate consistency.

Components:

Maximum ripe pears - 5 kg
Granulated sugar-10 glasses
Vanilla stick - 1 pc.

Preparation:

Remove the core from the pear fruits and cut them into thin pieces
Cover them with sugar and let them stand for 4-5 hours.
After this, put the fruits on the stove, bring them to a boil and cook over low heat for 40 minutes.
Then turn off the heat and let the jam cool completely
When the fruit mass has cooled to room temperature, turn on the heat again and boil it for 40 minutes, stirring it constantly
As soon as the mass darkens and becomes homogeneous, immediately place it in sterile jars and close with vacuum lids

Pear jam with cinnamon

Many people believe that cinnamon goes perfectly only with apples. In fact, this spicy spice goes equally well with almost all fruits that grow in our country.

If you add literally a couple of grams of this product to pear slices, it will make the finished dish even more aromatic and tasty.

Components:

Pears-4.3 kg
Sugar-3.5 kg
Lemon-2 pcs.
Cinnamon - 2 tbsp. l

Squeeze the juice from the lemons and pour it over the peeled and chopped pears.
After 15 minutes, pour the juice into an enamel container, add sugar and 500 ml of purified water.
Make a clear syrup from this mixture and pour it over the pear pieces.
Gently mix the fruits and leave them to steep for 3 hours
Then place the pan with the chopped fruits on the stove and cook them over low heat for 15-20 minutes
After this time, turn off the heat and let the fruit mixture cool completely
After about 6 hours, return the jam to the stove, add cinnamon and cook for another 30 minutes.
Place the finished treat in a glass container and cover with tin lids

Peach and pear jam

Pear delicacy with peach

At the time when the first pears begin to ripen in our gardens on store shelves, a huge number of inexpensive and tasty peaches appear. Therefore, you can quite safely try to combine these two fruits in one pan.

Since both of these fruits have a rather bright aroma, during the cooking process they are transformed into a product that will amaze you with its tenderness, moderate sweetness and barely noticeable velvety.

Ingredients:

Duchess pear-2 kg
Peaches-1.5 kg
Sugar-2.5 kg
Citric acid-6 g

Recipe:

Remove the pits from the peaches, cut them into 6 pieces and add half the sugar.
Peel the pears, remove the core, chop and sprinkle with the remaining sugar
Place the container with both fruits in a cool, dark place to let out the juice.
When the juice covers the slices approximately halfway, you can start making the jam.
First, put the pears on the stove and simmer them over low heat for 15 minutes.
After they soften, add peaches to them and cook the jam for another 10 minutes.
After this time, remove the fruit mixture from the stove and give it time to cool.
After it has cooled completely, return the jam back to the heat and cook it again for 10 minutes.
We repeat this procedure 2-3 more times, and then place the aromatic product in a sterilized container

Amber pear jam: recipe in slices

Amber pear jam

If you want to make a non-banal pear jam, but a beautiful amber jam in which almost transparent pear slices float, then use the most dense fruits to cook this delicacy.

Due to the fact that they will have a fairly solid structure, they will retain their shape even after quite a long heat treatment.

Components:

Hard pears-3 kg
Sugar-2 kg
Lemon juice-100 ml
Water-650 ml

Preparation:

Peel the fruits and cut them into fairly large slices
Squeeze the juice from fresh lemons and pour it over the crushed fruits.
Prepare a clear syrup from water and sugar, and while it is hot, pour it over the pear slices
Mix everything lightly and bring the mixture to a boil.
As soon as you see that the syrup begins to boil immediately, turn off the stove and put the jam in a cool place for 12 hours
After this, pour all the liquid into a saucepan, boil it for 2-3 minutes and return it to the chopped fruit slices.
Gently mix the mixture and leave it to steep again for 12 hours
Then return the jam to the stove, bring it to a boil and cook over low heat for 30-40 minutes.
Place the winter treats in jars and move them to the basement for storage.

Pear jam: five-minute recipe

A healthy winter treat cooked in 5 minutes

The jam recipe, which we will give below, absolutely accurately reflects the time of its manifestation. And although this sweet product takes the shortest possible time to prepare, it can be stored for at least 5-6 months.

Another feature of this blank is its versatility. If at the end of cooking you add 10 g of a mixture of peppers to the fruit mass, then instead of aromatic boiling you will get a spicy preparation that can be used to prepare winter sauces for baked meat.

Components:

Pears-4 kg
Sugar-2 kg
Lemon-3 pcs.

Preparation:

Wash and cut the pear pulp into small cubes
Scald the lemons with boiling water, cool them and cut them into neat strips
Place the fruits in one container, cover them with sugar and leave in this state for 3 hours.
Then turn on the stove, bring the mixture to a boil and cook for 5 minutes
Place the jam in sterilized jars, roll up the lids and wrap in a warm blanket
After complete cooling, move the container to the basement or pantry.

Pear jam with poppy seeds

Pear confiture with poppy seeds

If you've never imagined jam with poppy seeds, then it's time to make it. Try adding this interesting component to pears and see how much it changes the taste of the winter delicacy.

Products:

Pears-1 kg
Sugar-1kg
Poppy 100 g

Preparation:

Peel and stem the fruits, remove the core and cut into slices
Cover them with sugar and set them to let out the juice.
When there is enough liquid in the pan, put it on the fire and cook for 15-20 minutes
While the pears are soft, grind all the poppy seeds in a coffee grinder and add them to the pan with the fruit.
Cook the jam for another 10 minutes and place it in a glass container in which it will be stored all winter

Pear and plum jam

Pear and plum preparation for the winter

Pear and plum jam will delight you with moderate sweetness and light sourness. This perfect balance allows this treat to be used as a delicious addition to tea or coffee without any additional processing.

Ingredients:

Pears-3.3 kg
Plums-1.5 cu
Sugar-2.5 kg
Water 2 glasses

Preparation:

Remove the pits from the plums and sprinkle them with half the sugar.
Peel the pears, place them in a bowl and fill them with syrup made from water and the remaining sugar.
Let the fruit sit for 3 hours, and then proceed to prepare the aromatic jam
First, boil the pear slices for 20 minutes over low heat, and only when they soften add plums to them.
Boil the mixture for another 10 minutes and remove it from the stove.
Let it cool completely and then cook again for 20 minutes.
Divide the jam into jars and seal with airtight lids.

Wild pear jam

Wild pears, unlike garden pears, have rather dense flesh and thick skin, so in order for them to give out their taste and aroma as well as possible, they must be properly prepared for cooking. You can do this as follows.

Take a wooden skewer and carefully prick each fruit. Only after the entire surface of the fruit is covered with small holes, send them to the container in which they will be boiled.

Winter dessert ingredients:

Wild pears-3 kg
Granulated sugar-2.5 kg
Cloves - 5 pcs.

Preparation:

Prepare the fruits as described a little above
Cover them with sugar and wait for them to release juice.
Then place the mixture on the stove and cook it over low heat for 40 minutes
5 minutes before the end of cooking, add cloves to the fruit and place them in pre-sterilized jars

Pear and orange jam

Winter pear delicacy with oranges

A fairly large number of housewives are not afraid to experiment when preparing dishes and add completely new and interesting ingredients to standard recipes.

If you also want to surprise your household with an interesting combination, then prepare pear and orange jam. This ingredient will add new fresh notes to a sweet dish and make it more interesting and piquant.

Products:

Oranges - 700 g
Pears-3 kg
Sugar-3 kg
Water - 500 ml

Preparation:

Scald the orange with boiling water, cool it in cold water and cut into small slices
Fill them with a kilogram of sugar and leave them to release juice
Remove the core and cut the pears into small pieces.
Boil syrup from water and sugar and add it to pear slices
When they release juice, move them to the stove and simmer the liquid for 20 -30 minutes
When it has reduced by about half, add the oranges to the pan and stir everything gently
Boil the jam for another 20 minutes and place it in a previously prepared glass container

Pear jam with nuts

For some reason, we are accustomed to using nuts separately from fruits. But in fact, these seemingly different products, at first glance, combine very well with each other.

The aroma of walnuts very well complements the flavor of pear fruits, making it even more honeyed and tart. Therefore, if you want to make jam as similar as possible to natural honey, then be sure to add at least a minimal amount of nuts to it.

Products:

Lemon pears-2.2 kg
Walnut kernels-350 g
Sugar-2 kg
Water - 1 glass

Preparation:

Peel the pears and cut them into large cubes
Pour sugar into water and make syrup from this mixture.
Add it to the chopped pear fruits and boil for 15 minutes
Then add absolutely all the nuts to the fruit and boil the mixture for another 15 minutes.
Place the boiling jam into sterilized jars and seal them tightly

Pear jam with chocolate

This recipe will appeal to those who really love chocolate. The combination of sweet pear fruits and natural dark chocolate makes this ordinary winter delicacy a simply divine dish that you can’t tear yourself away from.

Components:

Pears-1.4 kg
Sugar - 800g
Natural dark chocolate-100g

Preparation:

Cut the pear fruits into slices and cover them with sugar
When they release their juice, put them on the fire and cook for literally 10 minutes.
As soon as it becomes noticeable that the pieces of fruit have begun to soften, turn off the stove and wait until the mass has completely cooled down.
Then return it to the heat again, add chocolate and cook for 20 minutes
When the chocolate is completely melted and evenly distributed in the jam, put it in jars and roll up the lids.

Video: Whole pear jam

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 true, rather than using 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 Chupa Chups 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 Frying 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.

How to cook pear jam?

Experienced “jam experts” recommend using late varieties of pears for jam, as they give a richer aroma, but summer ones also make a wonderful dessert. Most often, lemon or duchess are used in this case. The main thing is that the pears are dense and elastic. Overripe fruits may result in jam that is too watery.

You can try making jam from different varieties and at different ripening periods, so that later you can taste them all and choose the most successful option. Fantasize, add new ingredients and delight your loved ones with a wonderful, healthy sweet.

You also need to select cooking utensils. It is advisable to cook pear sweet treats, as well as, in a copper, aluminum basin or enamel bowl. Our grandmothers also used such containers, because this way the jam would not stick too much and burn. To stir and remove foam, purchase a long-handled wooden spoon or spatula.

If you are going to store the product in jars, then both them and the lids need to be sterilized. This procedure can be performed over steam, in the oven or in the microwave.

Recipes

Every experienced housewife probably has her own favorite ways of preparing this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this is what our mothers and grandmothers prepared.

Ingredients:

pears – 1 kg
sugar – 1 kg
water – 1 glass.

Preparation:

Place the washed, seeded and sliced pears into a large cooking container.
Pour sugar into water in a saucepan and heat it over the fire until the grains are completely dissolved. During cooking, foam may appear - it must be removed.
Pour the hot syrup over the preparation and cook the jam over low heat until the slices become completely soft and transparent.
Pack the finished product into jars prepared ahead of time.

Vanilla-honey jam

This jam is convenient to use for any baked goods as a filling. Any oven pies, bagels and cheesecakes will turn out incredibly tasty. And the jam itself is so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose hard varieties of pears for jam. These are usually autumn and winter varieties. Summer pears can also be used, but take them not soft and overripe, but slightly underripe. Then the jam will have the right consistency.

Recipe information

Cuisine:Russian
Type of dish: preparations
Cooking method: boiling
Servings:2
50 min

Ingredients:

pears - 800 g
granulated sugar - 400 g
honey - 150 g
a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut off the peel. I only remove the hard core, seeds and tails.

I sprinkle it with granulated sugar and leave it for a couple of hours so that the pears release their juice and the sugar completely melts.

I water it with honey. Thanks to honey, the pear jam will be even more concentrated and sweet.

I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. Cook over medium heat.

At the end of cooking I add vanilla extract. The aroma of such jam will be simply magical.

I put the freshly prepared, boiled delicacy into all the jars.

The finished jam should cool under a warm blanket. The jam will cool down in 3-4 hours.

Transparent pear jam in slices “Amber”

Only hard varieties of pears are suitable for this recipe, since the end result should be jam with uncooked pieces. This jam tastes very similar to dried fruit. This unusual dessert will be highly appreciated by both children and adults.

Components:

pears - 1 kg
sugar - 700 g
lemon or lime - 1 pc.
water - 2 l
soda - 1 tsp.

How to do:

Do not peel the pears, remove only the seeds and cut the fruit into thin, but not transparent, slices. Simply cut small fruits into 2 or 4 parts.
Make a solution from water and soda.
Pour pear pieces into soda water and soak them there for 15 minutes.
Rinse the slices under running water.
Place the pieces in a thick-walled container and cover them with sugar.
Mix the sugar with the pears, and place thinly sliced lemon or lime on top.
Leave this mixture to steep for 5-6 hours. During this time, a little juice should be released.
Place the pan or bowl with the semi-finished product on the stove and bring to a boil.
Cook it for 20 minutes with the lid closed. If there is not enough juice, you can add a little water so that the mixture does not stick to the bottom.
Remove the jam from the heat and let it cool.
Boil again for 15 minutes with the lid closed.
Cool the dessert again.
Boil the jam for the last time for 15 minutes, but without a lid. Skim off foam with a clean, dry wooden spoon.
Place the still boiling stock into jars. They can be rolled up with iron lids or closed with plastic ones. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in single-jam. There are many recipe options with the addition of other fruits and berries. They are especially friendly with apples. The jam is very tasty, where the pears are sweet and the apples are sour and juicy.

What you will need:

pears – 1 kg
apples – 1 kg
sugar – 2 kg.

Cooking method:

Rinse the apples and pears and peel them. Remove the seeds too.
Sprinkle the fruit cut into small slices with sugar. Let them sit overnight.
When the juice is released, heat treatment can begin.
Place the mixture on the fire and cook, stirring gently, for about 30-40 minutes.
You can do two or three cooking steps, but then they should last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mixture 5-10 minutes before it’s ready.
If a drop of jam on a cold saucer does not spread, it means that the hot product can already be put into jars.

Pear jam with lemon

Citrus fruits perfectly highlight the main taste of pear jam. In addition, they make the dessert less cloying.

Ingredients:

pears – 2 kg
sugar – 2 kg
lemon – 1 pc.

Step-by-step cooking scheme:

Pour boiling water over a whole unpeeled lemon for 5 minutes. This technique will get rid of the bitterness contained in the peel.
Cut the cooled citrus into small cubes.
Mix the pears, washed, peeled and also diced, with sugar and lemon juice. Leave the workpiece for 5-6 hours.
Place the container with the future jam on the stove. Boil over low heat for 30 minutes.
Remove the dessert from the heat and cool.
Bring it to a boil again and cook for half an hour.
Pack the hot mixture into jars.

Orange-pear delicacy

Also, pear jam will be very beautiful (amber color), aromatic and tasty if you use oranges as an additive.

Components:

pears - 2 kg
oranges - 3 pcs.
sugar - 2.2 kg.

How to cook:

Cut the washed and peeled pears into slices.
Place this preparation in a cooking pan.
Remove the skin from the oranges if desired and cut them into the same pieces as the pears.
Place the citrus fruits into the bowl.
Stir the fruit mixture, sprinkle sugar on top, and shake slightly.
Let the preparation sit overnight.
If you are using dense and not very juicy pears, you can add a little water.
Place the container with the fruit on the stove, boil and simmer over low heat for 60-90 minutes.
During cooking, stir the jam with a wooden spoon or spatula, moving it along the bottom so that the mixture does not burn.
Also, do not forget to remove the foam.
Pour hot jam into jars and seal.

With poppy and cardamom

A dessert for true gourmets is obtained by adding poppy seeds and cardamom to simple fruits.

Components:

liquid honey - 4 tbsp. l.
pears - 2 kg
poppy seeds - 2 tsp.
cardamom - 5 boxes;
a pinch of vanilla.

Preparation:

Remove the seeds from the cardamom pods and crush them in a mortar.
Remove the peel from the prepared pears. Grind them a little.
Place the pieces into a jam container.
Add honey and cardamom powder.
Place the pan on the stove and bring the mixture to a boil over very low heat.
Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time needs to be extended until all the juice has evaporated.
Check the readiness of the dish by dropping a little jam onto the plate. If the drop does not spread, then you can proceed to the final stage.
5 minutes before the end of cooking, add poppy seeds and vanilla. Instead of poppy seeds (or in addition), you can use sesame seeds, walnuts, almonds and sunflower seeds.
Pack the finished dessert into jars and roll up the lids.

Cook in a slow cooker

Modern technologies come to the rescue even in such traditional matters as making jam. A multicooker will help you prepare pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

pears – 1 kg
sugar – 800 g
citric acid – 0.5 tsp.

How to cook:

Wash the fruits, peel them, cut them and place them in a multicooker bowl.
Sprinkle sugar and citric acid on top.
Set the “cooking” or “stewing” mode.
Program 1 hour of operation.
After the time is up, keep the product on heat for another half hour.
Set the “steaming” mode and time to 30 minutes.
Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To make this popular dessert perfect, listen to the useful advice of experienced housewives:

You can create your own variations of pear jam flavors by adding various spices, fruits and berries.
If you pick fruit for dessert from your own garden, do it on a dry, sunny day. This way the fruit will add the maximum amount of aroma and taste to the dish.
Try not to move away from the container during cooking so that the product does not burn and a burnt taste does not mix with the amazing taste of the pears.
Even if the recipe does not call for it, pears that are too thick-skinned should be peeled.
The more stages you divide the cooking process into, the more whole the pieces of fruit in the preparation will be.
When purchasing fruits or when harvesting, try to select pears of the same ripeness for jam, so that the jam is uniform, without hard inclusions.
If you need some time between chopping the pears and cooking them, immerse the fruit slices in acidified water to prevent them from browning.
If you like jam with a medium degree of sweetness, and the pears are really “honeyed”, then use half the dose of sugar specified in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to prepare such a dessert at least once, and you will no longer be able to stop experimenting with various additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video:

Jam can be made from different varieties of pears. I am sincerely surprised when I read that jam must be made from a certain type of pear. This is wrong. It’s just that every time you get jam that is different in taste, aroma and consistency. This time I have hard pears, so I suggest making pear jam in slices.

Since we will not boil the pears whole, different fruits will suit us: some crushed, and some spoiled. Well, if you get neat, dense fruits, then there will be no hassle with them at all.

Wash the fruits. Cut the pears in half lengthwise. Cut each half into two pieces. Cut out the core from the resulting pear quarters. If you remove the center from the halves of the fruit, the waste will be noticeably greater. Now cut the resulting quartered parts of the pear into another 3-4 slices (the number depends on how large the fruits you got).

With this slicing, you get beautiful slices, and you can also easily peel and cut off all unnecessary parts of the pear (seals on the peel, bruises, etc.). Please note that there is no need to peel the fruits, otherwise during cooking, instead of slices, we will end up with a homogeneous pear puree.

Place the pears cut into slices into a container for making jam. It is better to use enamel, ceramic or glass containers.

Sprinkle sugar on top of pears. Now gently shake the pan several times so that the sugar fills all the voids and envelops almost every slice. It is better to leave the future jam for 1-2 hours so that the pears release juice.

I would also like to say something about the amount of sugar used. Firstly, its quantity will depend on the type of pear. If it is sweet in itself, then you will need less sugar. You should do something completely different with sour varieties of pears.

Secondly, your personal taste preferences are important. I don’t like sugary jam, so I almost never cook jam in a 1:1 ratio (fruit:sugar).

It is better to cook pear jam in slices using the “five-minute” method. That is, put the pan on low heat, wait until it boils, boil for literally 5 minutes and set aside until cooled. Once the pan has cooled, repeat the procedure again. Usually, the jam has to be boiled at least 4 times before it is ready.

It seems like it's a hassle, but in reality, it's not at all. You can boil the jam in between.

By the end of cooking the jam, you need to sterilize the jars and boil the lids. Pour the jam hot into jars and seal with lids. There is no need to wrap the jars; for jam this is completely unnecessary work.

Pear jam in slices turns out bright, sunny, and transparent. And the slices seem elastic and soft at the same time. This fragrant homemade jam will make a winter morning truly warm!