Thick and tasty pear jam in slices and whole for the winter - simple recipes with pictures. Amber jam from pear slices - original recipes for a delicious delicacy

Date: 20.10.2019

The technique of canning pear jam for the winter simple recipes with step by step photos describe in great detail and in an accessible manner. For making homemade treats, it is recommended to take firm, slightly unripe or green pears. They easily withstand intense heat treatment and, cut into thin slices or cubes, do not sour in syrup and keep their shape perfectly. Wild pear fruits are used whole.

To make the dessert brighter and more intense, pears are combined with lemon, orange or edible poppy, and cinnamon, vanilla and other aromatic spices are added to enhance the aroma. Both quick "five minutes" and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam, made for the winter without sterilization, from fermenting and safely waiting for the cold season, you need to add citric acid to the product during the cooking process. It will act as a natural preservative and will ensure reliable and long-term storage for the seaming agent.

Essential ingredients for a delicious pear jam recipe with citric acid

pears - 3 kg
sugar - 3 kg
water - 225 ml
citric acid - 1 tsp

Step-by-step instructions on how to cook winter jam with pears and citric acid without sterilization

Amber jam from hard pear slices - recipe with photo and video

Pear jam rolled up for the winter according to this recipe with a photo turns out to be very attractive in appearance. Due to three times boiling, the syrup acquires an amber color and pleasant thickness, and dense slices are qualitatively saturated with sugar and become like candied fruits. Step-by-step instruction describes in detail the process of creating a homemade treat, and the video clearly describes each action and helps to master the method of making jam from hard pears in slices even for novice housewives.

Required ingredients for Amber Pear Jam Recipe

pears - 1.5 kg
sugar - 1.5 kg
water - 400 ml

Step-by-step instructions on how to cook amber jam from hard pears

Wash the pears thoroughly, dry, remove the stalk, divide into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
Pour sugar into a deep saucepan, add water and lightly foam with a whisk to dissipate faster. Put on a moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
When the syrup becomes transparent and homogeneous, pour it over the pear slices and stir very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat boiling again.
Cook the jam boiled for the third time for 10 to 45 minutes (depending on the desired thickness). Hot, pack in sterilized jars, close hermetically with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

The jam, prepared for the winter from a whole wild pear, turns out to be unusually tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential Ingredients for Winter Jam with Whole Wild Pears

wild pear - 2 kg
sugar - 2 kg
lemon - 2 pieces
water - 600 ml
cinnamon - 4 sticks

Step-by-step instructions for a recipe for making jam from a whole wild pear

Wash dense, whole pears and discard on a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then put on the stove and bring to a boil over medium heat. Reduce heat level and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
Place dry pears and cinnamon sticks in a bowl, pour over boiling syrup and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling / boiling / cooling process twice more.
For the third time, pour the juice squeezed from lemons into the jam, boil for 10 minutes, spread the pears over the jars with a slotted spoon, pour syrup over them, roll them up under metal lids, turn them over, wrap them in a thick cloth and cool naturally... Hide for storage in a basement or cellar.

Transparent pear jam with lemon slices - a recipe on video

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition contains the natural gelling component pectin. It gives the syrup a pleasant, dense texture and the necessary thickness. And unsurpassed transparency provides butter... Gently dipped in hot fruit mass, it helps to dissolve the foam formed as a result of boiling and does not allow it to cloud the sweet syrup.

Delicious pear jam with poppy seeds - a step-by-step recipe with pictures of the finished dish

Making sweet pears and edible poppy jam is not difficult, but a little troublesome. However, labor costs are fully justified, because the finished delicacy turns out to be so tasty that it overshadows other types of home preservation and instantly becomes the most beloved of both children and adults.

Essential Ingredients for Delicious Pear Jam and Poppy

pears - 2 kg
poppy - 1 tbsp
sugar - 800 g
citric acid - 2 tsp
vanilla - 1 tsp

Step-by-step instructions on how to cook jam with pears and poppy seeds for the winter

Rinse the pears in running water, dry, peel, core with seeds, and cut the pulp into pieces of any shape.
Fold the processed fruits into a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours to let the juice stand out.
After the time has elapsed, determine the container with pears on the stove, set it on a slow fire and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
Transfer ½ portion of jam to a separate saucepan and grind into a homogeneous puree using a hand blender.
Return the processed fruit to the slices with syrup and bring to a boil over very low heat.
In parallel, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages at once. Firstly, it takes very little time to cook, and secondly, fruits, undergoing minimal heat treatment, retain all their useful qualities and in winter they not only delight with a pleasant taste, but also help to strengthen the immune system.

Essential Ingredients for Five Minute Pear Jam

pears - 1 kg
sugar - ½ kg
lemon juice- 25 ml
honey - 1 tablespoon
vanilla - ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

Rinse the pears in running water, dry, remove the tail and core, peel and cut into non-thick pieces of arbitrary shape.
Fold the processed fruits into a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Stir very well, cover with a clean towel and leave overnight to release the juice.
In the morning, set the container on fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark place.

Simple recipes on how to cook thick and sweet pear jam at home

For pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will add sugar to the delicacy, which, according to the recipe, must be taken 1/3 more than fruit.

Essential ingredients for making thick pear jam at home

pears - 1 kg
sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Fold the processed fruits into a cooking bowl, pouring a portion of sugar into each layer and leave for 8-10 hours to let the juice out.
Then place the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam formed on the surface.
Remove the basin from the heating and leave it overnight to cool well.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, tighten with tin lids, turn it over and wrap it in a thick warm cloth.
After a day, put it in a closet or any other dry, dark and cool place for storage.

How to cook pear jam with lemon and orange - a recipe with a photo for a multicooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a multicooker at home. For cooking, you need fruits of the most sweet variety with a dense, elastic pulp. If you take pears that are too soft, they will become limp during processing and lose their shape. The presence of citrus fruits in the composition will add a piquant sourness to the taste and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

pears - 1 kg
lemon - 1 piece
orange - 1 piece
sugar - 1.5 kg
water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a multicooker

Wash fruits and citrus fruits thoroughly in running water and pat dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
Cut the lemon and orange together with the skin into small pieces. Remove seeds from processed citrus fruits.
Pour water into a multicooker bowl, add half of the entire portion of sugar, set the “Stew” program on the display of the unit, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
When the syrup acquires a light consistency and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has elapsed, activate the "Stew" mode again and bring the pears soaked in syrup to a boil.
Pour in the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
Prepare the hot finished sweet product in sterilized jars, roll it up under tin lids, turn it over, wrap it up with a warm blanket and cool well. For storage, put in a cellar or basement, keeping out of direct sunlight.

Pears (sliced) - 4 kg.

Sugar - 4 kg.

Water - 1 glass (faceted)

Cooking process:

We cut ripe beautiful pears into a deep container. Then we weigh the resulting number of slices. I got exactly 4 kg.

In a large aluminum bowl (in which I subsequently cooked the jam) I prepared the syrup

We put all the sugar in a bowl or pan and top up with water, trying to get on the entire surface of the sugar. We put sugar on low heat and bring to a syrup. The sugar should dissolve.

When the sugar syrup becomes homogeneous, add the chopped pear wedges to it. Gently mix the pears with a spatula.

At this time, all the slices are enveloped in this sweet syrup and slightly caramelized.

When the pear jam has boiled, you need to make the fire medium so that our slices do not fall apart. Cook the pears after boiling for 1 hour, turn off the heat. Then let the jam cool in the same container.

The next day, we again put the pear jam to boil for 30-40 minutes.

At this time, we will prepare the jars and lids by sterilizing them.

When the jam is cooked, we carefully begin to lay it hot in the jars.

We roll up the lids, screw or turnkey, and let it cool, wrapping it in a blanket. Such pear jam is very well stored in an apartment in a kitchen cabinet, in a cellar or in a garage.

On a cold winter evening, pear dessert will be a great addition to a cup of hot tea. Also, pear jam can be used to make open and closed pies with filling, pies.

Bon appetite with our delicious Recipe Notebook.

The recipe takes part in homemade preparations and is waiting for your vote!

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 ripening time for pears, so do not miss the opportunity to prepare an appetizing dessert from these wonderful fruits.

How to make pear jam

In the preparation of a particular dish, you should adhere to certain recommendations so that the final product turns out to be as tasty as possible. So, for cooking jam, you should take those varieties of pears that differ in density, such as lemon or duchess. You can choose any other varieties, but so that the fruits are not overripe. The perfect option would be whole pears with firm skins in late autumn varieties. Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

The next important point of how to make pear jam, is the right cookware. The sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, will not stick to the bottom. It is better to stir with a wooden spatula, and remove the foam on a plate. Sterilization of cans 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 aromatic:

The delicacy can be varied by adding various ingredients such as lemon, orange, apple, banana, mint, almonds or spices.
It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
Pear jam burns a lot, so the whole process should be monitored.
For easy peeling 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 coarse.
Whole slices can be obtained only under the condition of a three-stage cooking, each of which should be carried out for twenty minutes.

Classic pear jam for the winter

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

Ingredients for Classic Jam:

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

To obtain delicious jam from pear slices, you need to do everything step by step:

Cut the prepared fruits into suitable slices and put in the container in which you plan to cook the syrup.
Pour sugar onto the surface of the fruit and distribute evenly.
Puncture the pear pieces with a fork and leave for a couple of hours until an abundant amount of juice forms. If the variety is not juicy, then 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, seal with lids.

The delicacy is distinguished by its unusual taste in any interpretation. More sophisticated recipes, however, are those that have savory additions in the form of an orange, apple, or lemon. So, even a child will like pear jam in lemon syrup. Delicious and aromatic 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.

It takes a long time to prepare the jam, but not hard:

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

This versatile fruit can be prepared in any way and can be used to carry out all kinds of culinary experiments. If you think that pear jam in slices should be made by cooking for many hours, then you are wrong. A delicious delicacy can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit. Spicy pear jam can be easily used as a liquid sauce for meat dish.

Ingredients for the Five Minute:

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

A gummy treat 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 pear slices in the finished sweet mixture and cook until the consistency becomes transparent.
Pour marmalade jam into pre-prepared jars, roll up.

Sugar-free pear jam

Sugar is the main ingredient. Indeed, according to many, a delicacy for tea must necessarily be sweet and even sugary. However, people who follow the arrow of the scale and prefer to limit their intake of sweets know how to make sugar-free pear jam. The dietary delicacy turns out to be very tasty, so don't miss the opportunity to prepare it. The jam will be as useful as possible - during the preparation of the assorted fruits, it will retain all its beneficial features.

Ingredients for making diet sweet:

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

Method of making jam without sugar:

Prepare all fruits: peel from the core, seeds and skins, cut into slices.
Place in a cooking container, add water, let it boil.
It should be cooked 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 preparation will turn out to be especially tasty.

Video: pear jam recipe

It is a specific delicacy that is loved by almost everyone. The transparent sweetness of the amber color can be a wonderful decoration festive table... If you want to please your loved ones and friends 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 make pear jam are presented below.

How to cook pear jam in slices

Pear jam in a slow cooker

Amber Pear Jam

Pear jam is a recipe that should be in the arsenal of every housewife. In the ripening season, these fruits are available in large quantities even for city dwellers, and in the garden it remains only to have time to collect them. Both soft and hard varieties are suitable for jam. Small pears can not even be cut into pieces, but canned whole.

Chopped Pear Jam

The most popular recipe is pear sliced jam. It will require ripe fruits and sugar in a 2: 1 ratio (for 1.4 kg of pears, 700 g of sugar are taken), as well as the juice of one lemon and 30 g of butter:

The amount of sugar determines not only the taste, but also the consistency of the jam. If you add it in large quantities and cook for longer, the product will be dense, like jam or confiture.

Video recipe for pear jam with slices

Whole pear jam

If you make the jam from the whole, they will retain their shape and consistency. It is better to choose small fruits - they will lie denser in jars and are well saturated with syrup. Hard pears and wild pears, which are too tart when raw, work well for this recipe.

If the pears are sweet, they are combined in a 1: 1 ratio. For 1 kg of fruit, take 1 kg of sugar, 1 lemon and 300 ml of water. Many people add cinnamon to pear jam - it adds an unusual spicy taste to it:

The pear jam recipe may vary depending on the size of the fruit. If they are too large or not sweet enough, add more sugar. However, in this case, more water will be needed.

Different varieties of pear jam are a way to preserve the taste of summer-autumn fruits all year round. In addition to the amount of sugar and the variety of pears, you can experiment with the ingredients. These fruits go well with citrus fruits, cinnamon and other spices, apples, etc. It is worth trying to make pear jam with orange or its zest, as well as any other ingredients to taste. The finished dessert is added to pies, put on toast, or simply eaten with a spoon.

Video recipe for pear jam with a twist

How to make pear jam

You can choose any other varieties, but so that the fruits are not overripe. The perfect option would be whole pears with firm skins in late autumn varieties.

Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

The next important point in how to make pear jam is the right dishes. The sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, will not stick to the bottom. It is better to stir with a wooden spatula, and remove the foam on a plate. Sterilization of cans 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 aromatic:

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

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

Ingredients for Classic Jam:

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

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

Cut the prepared fruits of the fruit tree into suitable slices and place in the container in which you plan to cook the syrup.
Pour sugar onto the surface of the fruit and distribute evenly.
Puncture the pear pieces with a fork and leave for a couple of hours until an abundant amount of juice forms. If the variety is not juicy, then 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, seal with lids.

Pear jam in syrup

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.

It takes a long time to prepare the jam, but not hard:

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

Pear jam Pyatiminutka

This versatile fruit can be prepared in any way and can be used to carry out all kinds of culinary experiments.

If you think that pear jam in slices should be made by cooking for many hours, then you are wrong. A delicious delicacy can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit.

Spicy pear jam can be easily used as a liquid sauce for a meat dish.

Ingredients for the Five Minute:

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

A gummy treat 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 pear slices in the finished sweet mixture and cook until the consistency becomes transparent.
Pour marmalade jam into pre-prepared jars, roll up.

Sugar-free pear jam

Sugar is the main component of winter harvesting. Indeed, according to many, a delicacy for tea must necessarily be sweet and even sugary.

However, people who follow the arrow of the scale and prefer to limit their intake of sweets know how to make sugar-free pear jam. The dietary delicacy turns out to be very tasty, so don't miss the opportunity to prepare it.

The jam will be as useful as possible - during the preparation of the assorted fruits, it will retain all its useful properties.

Ingredients for making diet sweet:

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

Method of making jam without sugar:

Prepare all fruits: peel from the core, seeds and skins, cut into slices.
Place in a cooking container, add water, let it boil.
It should be cooked 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 preparation will turn out to be especially tasty.

It is a specific delicacy that is loved by almost everyone. The transparent sweetness of the amber color can be a wonderful decoration for 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 several recipes.

Step-by-step instructions on how to make pear jam are presented below.

How to cook pear jam in slices

Pear jam in a slow cooker

Amber Pear Jam

Source: http://sovets.net/6911-varene-iz-grushi-dolkami.html

Pear Jam

As early as 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek peninsula of the Peloponnese, which at that time was called the country of pears.

For a long time, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild pears, is prescribed for diarrhea. This broth helps with coughs and feverish conditions. It also has a diuretic, analgesic, antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already departed. Therefore, the hostesses are happy to prepare them for the winter: they dry, cook compotes, preserves, and jams from them.

The subtleties of cooking

Jam pears should be ripe, but not soft. Green pears make jam raw, pale, unattractive and unflavored. Overripe pears are boiled during cooking (heat treatment?), Turning into porridge.
In order for the pear slices to be cooked at the same time, the fruits must be of the same ripeness and of the same variety.
The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
To prevent peeled pears from darkening, they are kept in slightly acidified water before boiling.
Small pears can be cooked whole, the rest are cut into slices 2 cm wide.
If the pears are sweet, then the sugar can be taken half as much as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: recipe one

Ingredients:

pears - 1 kg;
sugar - 1.2 kg;
pear broth - 2 tbsp.

Cooking method

Peel ripe but strong pears. Cut in half, remove core. Cut into wedges.
Fold the prepared pears into a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be overcooked. Drain the broth into a separate bowl.
Pour sugar into a cooking bowl and add two glasses of broth. Stir well, bring to a boil.
Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are translucent.
Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears - 1 kg;
sugar - 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half, cut the core. Cut the pears into cubes.
Place them in a cooking bowl. Cover with sugar. Leave it on for 6-8 hours. During this time, the pear will give juice.
Put the basin on fire and simmer at a moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove, cool the jam for 8 hours.
Put on fire again and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place in jars. Cover with parchment or tracing paper. If you want to close the jam tightly, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool as it is.

Pear jam: third recipe

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 3/4 st.;
dried citrus (lemon, orange or tangerine) peels - to taste.

Cooking method

Wash ripe strong pears. Cut off the rind. Cut in half, remove seed chambers.
Cut the pears into slices and put them in the cooking bowl, sprinkle with sugar in layers. Leave it on for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour in water, stir gently. Put on fire and simmer for 1 hour and 20 minutes at a moderate boil. Remove the emerging foam with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the prepared jam in a bowl until it cools completely. Then pack in dry clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 1 tbsp.;
lemon - 1 pc.

Cooking method

Wash ripe but firm pears. Peel. Cut into slices, removing the core immediately. Place in a cooking bowl.
Wash the lemon, cut into slices. Remove seeds. Place in a small saucepan, cover with water and simmer for 3 minutes. Strain.
Pour sugar into a saucepan, add lemon broth. Boil the syrup.
Pour it over the pears. Insist 2 hours.
Place the bowl on the stove and bring the jam to a boil. Cook over medium heat until tender. The pear slices should be clear and the syrup should thicken.
Prepare dry sterile jars with lids. Spread hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Cooking method

Wash ripe but firm pears. Peel them off. Cut in half and core. Cut into slices.
Place the prepared pears in the cooking bowl.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one step until tender.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear jam with orange

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 2/3 tbsp.;
orange - 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the rind. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in the cooking bowl.
Put sugar in a saucepan, pour water. Boil the syrup.
Pour the hot syrup over the pears. Bring to a boil over moderate heat and cook for 5-6 minutes, removing foam.
Remove the jam from the stove and leave for 8-10 hours to soak the pears in the syrup.
Put it on the fire again and cook for 5 minutes from the moment it boils.
Insist again for 8-10 hours. Repeat this procedure one more time.
Wash the orange and cut into pieces together with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash and steam them or bake them in the oven.
Put hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.

Useful information

After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess around with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large number of vitamins, useful microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers, placed in a jar and thoroughly ground. This pear puree is applied to the face, neck, chest, arms and kept for 20 minutes. Then they are washed off with warm water, and the skin is lubricated with cream.

Source: http://OnWomen.ru/varenje-iz-grush.html

Pear jam for the winter - simple recipes with photos

Ripe aromatic pears are a favorite delicacy of many people. It is a pity that these fruits cannot be stored for a long time and it is problematic to prepare them for the future. What to do? Most the best way- cook pear jam.

How to make pear jam?

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

Overripe fruit can make jam too watery. You can try to cook jam from different varieties and in different periods ripening, so that later there was an opportunity to taste them all and choose the most successful option.

Imagine, add new ingredients and delight your loved ones with great healthy sweetness.

You also need to choose cooking utensils. Pear sweet treat, just like apple jam, it is advisable to cook in a copper, aluminum bowl or enamel bowl.

Our grandmothers also used such containers, because this way the jam will not stick much and burn. Use a long-handled wooden spoon or spatula to stir and remove foam.

If you are going to store the workpiece in jars, then both them and the lids must be sterilized. You can perform this procedure over steam, in the oven, or in the microwave.

Recipes

Every experienced housewife has, for sure, 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 was prepared by our mothers and grandmothers.

Ingredients:

pears - 1 kg
sugar - 1 kg
water - 1 glass.

Preparation:

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

Vanilla honey jam

This jam is convenient to use for any baking as a filling. Any brass pies, bagels and cheesecakes will turn out to be insanely 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 pears for jam. These are usually autumn and winter varieties.

Summer pears can also be used, but don't take them soft and overripe, but a little unripe. Then the jam will be of the consistency that you need.

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 rind. I only remove the hard core, seeds and tails.
Sprinkle granulated sugar and leave for a couple of hours for the pears to release their juice and the sugar to completely melt.

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

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

At the end of cooking, add vanilla extract. The aroma of such a jam will be just magical.

I spread the freshly cooked, boiled delicacy in all the jars.

The prepared jam should cool down under a warm blanket.

The jam will cool down after 3-4 hours.

Transparent pear jam with slices "Amber"

For this recipe, only hard pears are suitable, since the end result should be a jam with uncooked pieces. The taste of this jam is 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 peel from pears, remove only the seeds and cut the fruit into thin slices, but not transparent. Cut small fruits into 2 or 4 pieces.
Make a solution of water and baking soda.
Pour pear pieces into soda water and soak them there for 15 minutes.
Rinse the slices under running water.
Place the slices in a thick-walled container and cover with sugar.
Stir the sugar with the pears, and top with the lemon or lime cut into thin slices.
Leave this mass to infuse for 5-6 hours. During this time, a little juice should stand out.
Place a saucepan or bowl of food on the stove and bring to a boil.
Boil it for 20 minutes under a closed lid. If there is not enough juice, then you can pour in a little water so that the mixture does not stick to the bottom.
Remove the jam from heat and let cool.
Boil again for 15 minutes with the lid closed.
Cool the dessert again.
Boil the jam the last time, too, for 15 minutes, but without a lid. Skim off the lather with a clean, dry wooden spoon.
Put the boiling workpiece in 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 very carefully and smoothly to mix this type of jam, 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 mono-brewing. There are many variations of recipes with the addition of other fruits and berries. They are especially "friendly" with apples. The jam is very tasty, where pears are sweet, and apples are sour and juicy.

What you need:

pears - 1 kg
apples - 1 kg
sugar - 2 kg.

Preparation method:

Rinse apples and pears, peel them off. Remove the seeds too.
Sprinkle the fruit cut into small slices with sugar. Let them stand overnight.
When the juice is released, heat treatment can begin.
Put the piece on fire and cook, stirring gently, for about 30-40 minutes.
You can do two or three cooking steps, but then they will have to 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 mass 5-10 minutes before readiness.
If a drop of jam on a cold saucer does not spread, then the hot product can already be laid out in jars.

Pear jam with lemon

Citrus fruits perfectly set off the main taste of pear jam. They also make the dessert less sugary.

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.
Toss pears, washed, peeled and also diced, with sugar and lemon toss. Leave the workpiece for 5-6 hours.
Place the container with the future jam on the stove. Simmer over low heat for 30 minutes.
Remove dessert from heat and cool.
Bring it to a boil again and cook for half an hour.
Pack the hot mass into jars.

Orange and pear delicacy

Also, pear jam will be very beautiful (amber), fragrant and tasty if oranges are used as an additive.

Components:

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

Cooking steps:

Cut the washed and peeled pears into slices.
Place this blank into a cooking pot.
If desired, remove the peel from the oranges and cut them into the same pieces as the pears.
Place citrus fruits in a bowl.
Stir the fruit mixture, cover with sugar, shake slightly.
Put the workpiece to infuse overnight.
If you are using dense and not very juicy pears, you can add a little water.
Place the bowl with fruit on the stove, boil and simmer over low heat for 60-90 minutes.
While cooking, stir the jam with a wooden spoon or spatula, running along the bottom so that the mass does not burn.
Also, do not forget to remove the foam.
Pour hot jam into jars and seal.

With poppy seeds and cardamom

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

Components:

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

Preparation:

Remove the seeds from the cardamom pods and knead them in a mortar.
Peel the prepared pears. Grind them a little.
Place the pieces in the jam container.
Add honey and cardamom powder.
Place the saucepan 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 should be extended until all the juice has evaporated.
Check the readiness of the dish by dripping a little jam on a plate. If the drop does not spread, then you can proceed to the final stage.
Add poppy seeds and vanilla 5 minutes before the end of cooking.
Instead of poppy seeds (or in addition), you can use sesame seeds, walnuts, almonds and seeds.
Pack the finished dessert in jars and roll up the lids.

Cooking in a slow cooker

Modern technologies come to the rescue even in such traditional things as making jam. A multicooker will help you make 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 fruit, peel it, cut it and place it in the multicooker bowl.
Top with sugar and citric acid.
Set the mode "cooking" or "stewing".
Program 1 hour of work.
After the time runs out, keep the product on the heating for another half hour.
Set the "steam cooking" mode and the time - 30 minutes.
Pour the finished jam into jars and seal tightly.

The subtleties of cooking

To make a popular dessert perfect, listen to useful tips experienced hostesses:

You can create your own variations of pear jam flavors by adding various spices, fruits and berries to it.
If you pick fruit for dessert in own garden then do it on a dry sunny day. So the fruits will give the maximum amount of aroma and taste to the dish.
Try not to leave the container during cooking, so that the product does not burn and the taste of burning does not mix with the amazing taste of pears.
Even if this is not provided for by the recipe, pears that are too thick-skinned need to be peeled.
Than on large quantity the stages you divide the cooking process, the more intact the pieces of fruit will be in the preparation.
When buying fruits or when harvesting, try to select pears of the same ripeness for jam, so that the jam is uniform, without hard blotches.
If you need some time between crushing the pears and cooking them, submerge the fruit slices in acidified water to prevent browning.
If you like jams of medium sweetness, and the pears are downright "honey", then use half the dose of the 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 make such a dessert at least once, and you will no longer be able to stop experimenting with various additional ingredients. The family will be delighted with the results of your labors!

Whole pears can also be used to make delicious jam. For example, like in this video.