Recipe for making pears in syrup for the winter. Thick and tasty pear jam in slices and whole for the winter - simple recipes with pictures

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 at different ripening periods, so that later you will have the opportunity to taste all of them 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. Sweet pear treats, as well as, should be cooked 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.

Recipe Information

Cuisine: Russian
Type of dish: blanks
Cooking method: cooking
Servings: 2
50 minutes

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 with granulated sugar and leave for a couple of hours for the pears to release juice and the sugar completely melts.

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 finished 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.

Cooking 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.

How to cook:

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 if the dish is cooked by sprinkling some 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. Sesame seeds, walnuts, almonds, and seeds can be used in place of (or in addition) poppy 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, heed the useful advice of 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 your own garden, 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.
The more stages you divide the cooking process, the more intact the pieces of fruit in the preparation will be.
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, as in this video:

Properly made pear jam takes on a radiant amber hue and a consistency that melts in your mouth. Especially tasty and delicious is the dessert made from wild pears. However, in general, any pear delicacy has a neutral and delicate taste. Therefore, many people love him so much. We recommend trying at least one of the recipes that we have selected for you. Moreover, it is not only tasty, but also incredibly healthy.

Useful properties and harm

Pear is one of the healthiest fruits. It contains a lot of nutrients, which it partially gives off with jam.

Pear can be useful for many ailments, for example, such as:

anemia;
heart diseases;
problems with the pancreas;
cystitis;
kidney stones.

Sometimes a pear is recommended as a means of fever reduction, cough and cold remedy. In its raw form, it will benefit the stomach, as well as with cholecystitis, all types of gastritis and heartburn. In addition, this fruit is an excellent diuretic.

However, during cooking, a large amount of sugar is usually added. For this reason, it can cause little harm to the body, and it is not worth eating a lot. If raw fruit is allowed (in moderation) to be eaten by diabetics, since it contains less sugar, then you should be careful with jam.

People who monitor their weight should also be careful. Sugar not only promotes fat storage, but also negatively affects dental health and stimulates appetite. The more sweets you eat, the more you want more and more.

In addition, women should not abuse the sugar-pear dessert during pregnancy. This can contribute to the development of allergies in the newborn. A lot of jam is not recommended for children under seven years old. Again, due to the large dose of sugar.

Important note: The acids in fruits will only be beneficial on a full stomach. It is not recommended to eat this on an empty stomach. Otherwise, problems with the gastrointestinal tract may arise.

In other cases, such a delicacy will only benefit a person. Therefore, you should stock up on a pear dessert for the winter - so that later all three cold months you will receive vitamins from it.

Delicious jam is made from Siberian pear or dried fruit.

Calorie content and composition

The number of calories in pear jam per 100 grams is 273 kcal.

Indicators BZHU:

proteins - 0.3 grams;
fats - 0.2 grams;
carbohydrates - 70.8 grams.

The number of usefulness includes a huge amount of tannins, nitrogenous and minerals, as well as vitamins. Here's the main component:

vitamins C, B and P;
folic acid (there is even more of it than in currants);
phytoncides;
pectin;
flavonoids;
iodine (there is a lot of it in seeds).

All this is preserved in the jam. True, in a slightly smaller amount, since during cooking useful substances tend to "evaporate". However, it is important to note that during heat treatment, even at elevated temperatures, the beneficial properties of this fruit are practically preserved.

Selection of fruits for preparations

To make pear jam more tasty and nutritious, you should know some of the secrets and subtleties of its preparation. Here are the main points to pay attention to.

The fruit for the jam should be ripe and slightly firm. Soft ones won't work.
Overripe fruits, as well as fruits with damage and dried out parts, will spoil the taste of the jam.
It is better not to take green pear fruits. Jam from them will have a pale color, an extremely weak aroma and, in general, an unattractive appearance. To some, it also tastes raw.
Pears should not be overripe. Otherwise, there will be no jam, but porridge.
The variety and maturity need the same. This is necessary so that the pieces of the fruit are cooked at the same time.
Before cooking, peel off the peel of the fruit and remove the seeds - along with the seed chambers.
Before cooking, pear fruits should be kept in slightly acidified water so that they do not become dark.
Small fruits are allowed to be boiled as a whole - without cutting into slices.
It is advisable to divide large fruits into slices with a thickness of 2 centimeters.

In addition, pears should be tasted before boiling. If they are sweet, you can take 2 times less sugar than in the recipe. For example, sometimes 400-500 grams of sugar per 1 kilogram of fruit is enough.

Nevertheless, it is better to choose a variety based on your own taste preferences. However, sweet fruits are more suitable for standard simple recipes.

Jam from "Duchess" has a delicate but piquant taste. "Lemon" is more fragrant after heat treatment. Such pear varieties as "Bergamot" and "Conference" give the dessert a unique sweetness and keep its shape well even after prolonged cooking.

To summarize: pears should have elasticity, be medium soft. The skin should be clean and smooth. Before directly cooking, the fruits are thoroughly washed. Cut pears into slices or small cubes. The first ones keep their shape perfectly, the second ones can be boiled and are suitable for jelly or jam.

Recipes

Here are the most delicious pear jam recipes every housewife should try.

"Five minutes"

You will need:

pears - 400 g;
granulated sugar - 400 g;
water - 100 ml.

Cooking instructions:

peeled from the skin and with the middle removed, divide the fruits into medium-sized slices and put in a saucepan;
pour water there;
put the saucepan on gas and bring the mixture to a boil;
after boiling, keep on gas for about 5 minutes - the fruits should acquire softness;
get the fruit from the broth (you can strain it) and add all the prepared sugar to it;
bring the sugar mixture to a boil and continue cooking for another 5-6 minutes.

Hot jam is placed in pre-prepared jars - dry and sterilized. Thoroughly roll up and wait for cooling.

"Classic"

The most time-consuming cooking method. Perfect for beginners.

For the recipe you need:

fruits - 1000 g;
granulated sugar - 1200 g;
water - 150-200 ml.

The process is step by step:

the fruits are prepared, peeled, divided into slices and placed in a saucepan;
everything is covered with sugar, which is then evenly distributed over the surface;
some of the fruit pieces are pierced with a fork - so they will give more juice, and the jam will turn out to be more aromatic;
the mixture is allowed to stand for 4-5 hours - until the juice comes out, but if the variety is not too juicy, you can add water;
then the mixture is sent to the fire and waited for boiling, after which the gas should be reduced and the mixture should be boiled for about an hour, stirring it from time to time.
After that, turn off the jam, wait for it to cool and pour everything into jars.

Amber jam "Precious"

You should take:

fruit - 1000 g;
sugar - 1000 g;
citric acid - 1/4 teaspoon;
cinnamon - 1 tablespoon.

You can cook such jam by following the recipe.

Cut the processed fruits and cover with prepared granulated sugar.
Then you can place the mixture under oppression and wait 8-12 hours. It is convenient to do this in the evening, so that the next morning the fruits of the snake give juice, and you can start making the jam directly.
When the pear yields juice, the mixture is put on gas and boiled until it boils.
After boiling, the mixture is kept on gas for another 2-3 minutes. If you hold more, the pears will boil.
Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The "ritual" is repeated two times.
The third time, the mixture is boiled for 15-20 minutes. It should get thick. Check this with a drop - if the drop has not spread over a flat surface, the dish is ready.

The slices in this recipe will turn out to be tight-elastic and juicy. It will be possible to taste the resulting syrup separately - it is somewhat similar to thick honey. It is good to adapt this syrup for soaking cakes and muffins. The cooking process is quite time consuming, but the result is elastic-dense pear pieces of amber color in syrup with an amazing taste.

Jam "Ginger delicacy"

You need to prepare:

pear fruits and sugar - 1000 g each;
lemon juice / acid - one fruit;
grated ginger - 1 tbsp. spoon;
clove seasoning to taste.

Recipe:

before cooking, the legs can be preserved in the fruit by removing only the middle part;
the fruit slices are poured with juice and allowed to stand for 20-30 minutes;
then put on a weak gas for 10 minutes, turn off and allow to cool;
the slices are taken out, and the remaining syrup is mixed with granulated sugar, spices and boiled;
fruit pieces are added to the boiling mixture and boiled for 3 to 5 minutes;
disconnect and insist for 6-8 hours;
the algorithm is repeated twice more - at equal time intervals.

This jam will perfectly complement desserts. And connoisseurs can add it to cooked meat.

Jam dessert in a slow cooker

You will need:

fruits - 1000 g;
granulated sugar - 700 g;
water - 200 ml;
lemon or orange peel - one fruit.

Remove the peel and core with seeds from the fruit.
Cut into small cubes.
Combine chopped pears, granulated sugar and grated lemon zest in a multicooker. If you use an orange, the jam will taste more savory.
Set the automatic extinguishing mode and forget for 15 minutes.
After the time has elapsed, stir the mixture and switch the mode to baking. Wait 25-30 minutes.
Stir the mixture from time to time. It is better to use a wooden spatula for this.

Before the end of the process, it is worth paying close attention to the dessert, since the mixture may burn up 5-7 minutes before the end. Ready jam is poured into previously prepared sterile containers.

Wild Pear Jam

The wild season comes in August and ends around mid-October. During this period, the pear can be found in the fields and forests. The second way is to buy in the market from other people.

You need to prepare:

fruits of wild pears - 1 kg;
sugar - 1.5 kg;
pear broth - 2.5 cups.

Preparatory process:

remove the peel, cores from the fruits and cut the pears in half;
place the fruits in slightly acidified water for 10 minutes (half a teaspoon of lemon acid per 1 liter of liquid);
cut the game into narrow slices;
put them in a cooking vessel and pour cold water, it should cover the pears lightly;
place on gas and cook for about 10 minutes - until soft;
place the game in a sieve or colander, while the slices must be whole;
take the specified amount of pear broth and dissolve sugar there;
bring the syrup to a boil, stirring constantly, boil for 2-3 minutes, and then lower the fruits into it;
cook the mixture over low heat for about 14-15 minutes;
remove from heat and let it brew for a day;
repeat the process (along with the last infusion) 2 more times;
cook until tender - within 10 minutes;
let cool and pour into jars.

Wild game is almost inedible when raw. It is firm and also has a highly acidic taste and astringent pulp. Nevertheless, the jam or jam from such fruits turns out to be excellent and incredibly beautiful in appearance. In terms of taste, it is much more pleasant than garden pear varieties. The only thing for the jam to turn out to be normal is to cook it for a long time and insist in several stages. All this is required to achieve the softness of the fruit and sufficient syrup impregnation. With each cooking, the color of the jam will change and eventually turn dark red. Exquisite, beautiful and, most importantly, delicious!

Wild game jam "Duchess"

The syrupy part gets a rather strong and rich aroma. On the basis of this syrup, it is possible to create various drinks like compote or jelly.

This dessert will be delicious with any kind of pear. However, the taste will be different - each variety has its own characteristics. The harder varieties are most suitable for this option. Otherwise, the pulp will boil down and turn into porridge. And we need beautiful amber slices.

For cooking, you should take:

fruits - 1 kg;
granulated sugar - 1 kg;
water - 2 glasses;
lemon - 1 piece.

The preparation is pretty simple, as the name suggests.

Rinse the fruits thoroughly. Remove the middle with seeds and legs.
Cut into small slices.
Mix sugar and water in a deep container.
Put the future syrup on a medium heat and cook until the sugar is completely dissolved. When foam forms, remove it.
Dip pear slices into the resulting syrup and put on the slowest possible heat. Cook until the pears become transparent.
While everything is boiling, grate the lemon zest on a fine grater.
Cook the mixture for another 2 hours, stirring gently from time to time.
In the last minutes of cooking, add lemon zest to the jam. This is necessary to exclude cloying.

The jam is ready. You can pour it into cans or other containers. And enjoy the delicate taste of cold winter evenings.

If you add jam syrup to tea, it gets an unusual pear flavor.

For information on how to cook amber jam from pears in slices, see the next video.

Pear jam is quite comparable in taste and beauty to apple jam, so a couple or three jars of this fragrant delicacy can be found on the shelves of the pantry of every thrifty housewife.

When the ruddy juicy sides of fruit peep out 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 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 handle it.

We will prepare products:

Pears - 1 kg;
granulated sugar - 1, 200 kg;
water - 1 glass;
citric acid - 1 tsp.

Preparation
Pour a glass of water into granulated sugar and put 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, getting rid of the seeds and stalks.
Put 1 teaspoon of citric acid into boiling syrup and mix well.
Next, load the chopped pears.
We are waiting for the jam to boil, remove the foam and cook a delicious delicacy for about 30 minutes
When the jam has cooled down a little, it can be transferred to sterilized jars and closed with sterilized lids.

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

Amber jam with pear slices

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

Jam ingredients:

Dense ripe pears - 1 kg;
granulated sugar - 1 kg;
cold water - 200 g.

Preparation

Peel the fruit, cut out the seeds and cut into equal thin slices.
Soluble sugar in water and put on low heat. Bring the mixture to a boil so that the syrup becomes amber and translucent.
Fill the chopped pears with a warm solution, mix everything thoroughly and put it back on a slow light.
Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after cooling completely.

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

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table to evaluate the taste!
Pear jam for the winter "Pyatiminutka" - a simple recipe

For hurrying hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That is why this original cooking method was called "five-minute".

Cooking ingredients:

Fruit - 2 kg;
sugar / sand - 2 kg.

Preparation

Wash the fruits under running water, dry thoroughly and cut into thin slices. Fill everything with granulated sugar and mix.
After a sufficient amount of juice has been released, the workpiece is put on 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. Every time the sweetness needs to be completely cooled!

A thick pear delicacy 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!

Thick pear jam

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

Cooking ingredients:

Pears - 1 kg;
granulated sugar - 1 kg;
lemon juice - 1 tablespoon;
water.

Preparation:

Ripe but firm pears should be washed and cut into wedges. 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 by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cooked for 10 - 15 minutes.
When the syrup begins to bubble, strain it through a sieve, and carefully transfer the pears to another dish.
Pour the liquid back into the pan, add sugar and simmer for about 30 minutes, stirring occasionally.
Put the pears in fresh syrup and boil for 7 minutes. After cooling down, repeat the procedure 3 more times.

Ready jam can be laid out in sterilized jars and put away for the winter.

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

Pear and lemon jam recipe

September and October are the hot season for autumn preparations! According to the recipes of experienced housewives, you can cook 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
Grind pears, peeled from all excess, into thin slices. You do not need to remove the skin, it will keep the pear pieces intact and beautiful.
Peel the lemon and cut into thin slices.
Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small light. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup is formed. We remove the foam!
Fill the pears with hot syrup and put the bowl over low heat. We are waiting for the future jam to warm up, but not to boil. We do not interfere with a spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
We set aside the basin and wait for 6 hours of infusion for aromatic jam. There will be a lot of syrup, and the color of the pears will change when we cook 2 times. Let's wait for a boil and boil the treat for 10 minutes. We remove the foam!
Set the jam again for 6 hours and repeat the cooking 2 more times.

After the 4th cooking on 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 in clean jars and close for the winter.
Enjoy tea for the whole family!

Many preparations for the winter can be made from pears - compotes, preserves, mashed potatoes, jam and much more. Canned pears are good not only as an independent dessert, but also as a filling for pies, rolls, cake decorating.

Pear jam in 7 steps

Now is the time to harvest fruit crops. In this regard, the head of the department of selection and reproduction of fruit and berry crops of the Buryat Research Institute of Agricultural Sciences Nadezhda Guseva shares her recipe for pear jam.

Cooking method

Rinse the fruit thoroughly.
If pears are large, cut into halves.
Place in a basin in a small portion - 3-4 kg. Fill with water so that the pears are covered.
Cook for 30-40 minutes. Drain the remaining water and let the pears cool.
Then pass (rub) through a sieve or colander with fine meshes. Add sugar to the resulting puree mass based on 1 kg of mass - 600-800 g of sugar.
Boil the mass in small portions - 1-2 kg each over low heat. With a single cooking - 1.5-2 hours. When boiling twice - 30-40 minutes each: boil, leave, repeat the next day. Can be boiled 3 times - until thickened.
Arrange the jam in a glass container, preferably a small one - from 0.25 to 0.5 kg.

Canned pears

This is a real dessert that can fully replace high-calorie pastries. Pears canned in their own juice can simply be eaten as a snack, or you can prepare delicious desserts from them - chocolate-covered pears, cake fillings, fruit salads.

Ingredients:

Pears - 4-6 pcs.
Sugar - 2 tbsp. l.
Water - 2 tbsp. l.

Cooking method

Rinse the pears. Remove the skin with a sharp knife, cut the pears in half, remove the seeds and stalks. Can be cut into halves or cut into thin slices.
Place pears tightly in a prepared sterilized one-liter jar.
Sprinkle with sugar and add a tablespoon of water.
Close the jar tightly and place in a pot of water (at least 70 degrees). Sterilize for half an hour.
Turn the jar upside down and leave in this position until it cools.

Pear jam

Almost every home has its own secret recipe for pear jam. Our version is very quick to prepare and delicate in taste.

Ingredients:

Pear pulp - 4 cups
Lemon juice - 2 tbsp l.
Pectin - 2-3 tbsp. l.

Cooking method

We wash and clean the pears, cut them into small pieces, crush them a little with a spoon, so that the pulp starts juicing.
Add lemon juice and pectin.
We put on medium heat and bring the mixture to a boil.
Pour the sugar and, stirring occasionally, cook over low heat until tender.
The jam is ready if its drop, laid out on the saucer, does not spread.
We put it in a jar and roll it up.

Pear compote

One of the most delicious fruit compotes. Therefore, if you really cook it, then not one can. He drinks very quickly and with pleasure.

Ingredients:

Pears - 1 kg
Water - 1 l
Citric acid - 2 g
Sugar - 200 g

Cooking method

Mine, clean medium-sized pears from the stalks.
Blanch them whole in boiling water with the addition of 1 gram of citric acid for about 10 minutes. When the pears are soft, cool them in cold water. If you are making a compote from pieces, then you can skip this step.
We put pears in jars.
Cooking sugar syrup. To do this, dissolve sugar, 1 gram of citric acid in a liter of water and bring to a boil.
Fill the pears with syrup.
We sterilize three-liter jars for 30 minutes in hot water.
Roll up the lids and turn over until it cools.

Pear jam th

Jam is made from dense, small pears. It is brewed simply, and does not require any additional and auxiliary ingredients, except for vanilla and, of course, sugar.

Ingredients:

1 kg of pears
0.5 kg of granulated sugar,
1 pinch of vanilla (without it).

Cooking method

The fruits are washed, peeled, the peel is cut off from them (although you can leave it).
Then they are turned in a meat grinder or pureed with a blender until smooth.
Granulated sugar is added to the pear puree, and it is left for at least an hour to dissolve the grains.
After 1 hour, the dishes with the mass are put on moderate heat, seasoned with vanilla, and cook, stirring, until tender. After the moment of boiling, the strength of the fire can be increased, not forgetting to periodically stir the jam to avoid burning. The dish is checked for readiness in this way: a drop is made with jam on a saucer, if it thickens when it cools, then it is ready.
The finished dish is set aside in the same dish in which it was cooked so that it stands and the foam dissolves on the surface. And only after the jam can be poured into a prepared container and rolled up.

Harvesting pears is not entirely simple, but also not a complicated procedure. There are many ways and recipes to preserve wonderful, fragrant fruits for a long time. The taste of pears is reminiscent of childhood. Everyone can handle the preparation of a delicious treat. You can prepare the fruits in different ways: preserve in pieces, pickle, twist whole pears in sugar syrup, boil mashed potatoes, syrup, compote, they can be dried. In blanks, pears can be combined with other favorite fruits or berries: apples, grapes, lemons, currants, mountain ash. The use of spices will be appropriate. When canning pears, you can experiment and add ginger, cardamom, or cloves. Candied fruits, jam, pear marmalade prepared for future use will be useful for baking, and sweet jam and marshmallow will be useful for tea.

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The taste of pear is not to be confused with anything. She is a real symbol of the middle of summer. And therefore, many are trying to prepare these wonderful fruits for the winter. If you do it right, you can save up to 90% of the vitamins and nutrients contained in the fruit. And in winter to delight loved ones and friends with aromatic dishes and drinks.