Pear jam for the winter: the most delicious recipes with photos. Pear jam for the winter slices "Amber

As always, I am glad to all my guests!

To prepare not only tasty, but also beautiful pear jam with slices, the task is quite doable! Of course, if you know some of the nuances. It is about them that will be discussed in my today's publication.

In this article about pear jam slices (recipe with photo), I will show you consistently and in detail how to achieve the desired result, and I will also reveal all the secrets of getting a great amber pear jam.

I hope that my culinary experience will serve as a good guide for young hostesses. I remember well how in my green years I collected successful recipes bit by bit (only by sampling) and tried to achieve perfection. How long has it been...

But I think that even today the status of a good housewife has not been canceled!

First of all, let's determine the number of ingredients. From the list below, I got 2 half-liter jars of pear jam for the winter and a little more to take a sample now and immediately enjoy the result.

INGREDIENTS

• Pears - 1.2 kg
• Sugar sand - 1.2 kg
• Purified water - 0.200 ml
• Proportions to observe for any quantity
• HOW TO CHOOSE fruit for pear jam slices

Strange as it may sound, not every pear can make beautiful amber jam! The choice of fruit here is of great importance. Only pears with dense pulp are suitable, one might even say slightly unripe. But not green, not yet reached the proper taste. Therefore, I advise you to definitely try what you buy.

And, of course, in order to obtain transparent pear jam with slices, in no way should soft, fully ripened or overripe specimens be used. Of these, it is better to cook excellent jam or marmalade. Which is also generally not bad, winter will pick up everything!

And so, we decided on the choice of source material. I bought 2 kg of pears. After processing, which remained 1.2 kg. So consider waste when calculating. We move on.

HOW TO COOK PEAR JAM WITH SLICES

Let's start with the fact that the purchased fruit will first need to be washed. Then, with the help of a housekeeper's knife, remove the skin from them, that is, peel them. And then cut the pear into four parts, carefully cut out the seeds. Then cut the quarters into slices about 3-4 ml thick.

While we are engaged in this process, water is already heating on the stove for making sugar syrup. Indeed, without it, amber transparent pear jam with slices will not work.

Pour sugar into boiling water (according to the recipe), stir well and boil until the sugar is completely dissolved.

You can be sure: will the indicated amount of granulated sugar dissolve in such a small amount of water, just follow the recipe and everything will work out!

The sugar syrup is cooked, and the pear slices are already prepared by us.

We fall asleep them in a pan in which we will cook pear jam. And then pour boiling sugar syrup.

Leave for a while until the pears are saturated with sweetness, and the syrup has completely cooled down.

Then we put our future pear jam in slices on the fire, slowly bring to a boil and boil for literally 5-6 minutes. Then turn off the heat and wait for the contents of the pan to cool completely.

Raspberry jam five minutes would have been ready, but here is a different process.

When this happens, you can move on and light the fire again and boil for about the same amount of time. With this process, our pear slices will gradually be saturated with syrup, and become as if transparent. You need to do 2-3 of these approaches.

After that, you can already proceed to the final stage of cooking jam. But this time, the boiling time will be about 1 hour. However, you will see for yourself how it gains an amber color and becomes thicker.

Do not forget only that the jam should boil over low heat and it must be stirred during the process (touching the bottom of the pan), preferably with a wooden spoon with a long handle.

Many people associate the taste of pear jam with childhood. So I, enjoying delicious jam, involuntarily recall the wonderful time when my mother cooked fragrant and unusually tasty pear jam. True, in those days, few people experimented and combined various berries and fruits during cooking, and quite in vain.

Lemons are perhaps one of the fruits that can be safely added to almost any jam, and even if you cook it from vegetables. A vivid example of this is zucchini jam with lemon. Well, let's get back to pears. Pears have their wonderful honey-sweet aroma, and adding lemon to them gives them their subtle citrus notes, but in the meantime, without interrupting their aroma.

Pear jam with lemon according to this recipe, it does not boil soft, and the pears in it remain slices, so it is perfect for making open pies, as a layer for cakes. To make your jam exactly like this, give preference to hard varieties. Soft pears, alas, will not work, but from them you can make a very tasty pear or jam. Preparing jam does not take much time, if you set aside the time for the formation of syrup. So, let's see in detail how to cook it.

Ingredients:

• - 2 kg.,
• Lemon - 1 pc.
• Sugar - 1.5 kg.

Pear Jam with Lemon - Recipe.

Wash the pears under cold running water. They don't need to be skinned. Cut with a knife only those areas that have visible defects and damage. Slice pears into thin slices.

As you know, on outdoors they have the ability to oxidize and therefore darken. Therefore, as soon as the pears are cut, they should immediately be covered with sugar.

Gently stir the sugar with a wooden spatula so that it is evenly distributed over all the pears.

Now you need to wait 5-6 hours until the sugar dissolves and the pears release juice. The longer they stand, the smaller the pear plates and the more juice.

As soon as you notice that a lot of syrup has formed, then the jam can be put on the stove. The more syrup you have, the more likely it is that the jam will not burn and you will not have to stir it often, and you need to do this for the entire cooking so that the pear slices do not warm up, just 2 times.

Boil pear jam for 15-20 minutes over low heat. Slice the lemon. I prefer to cut it coarse. It’s so delicious, in the finished jam you can find a fragrant slice of lemon. And you can, if you wish, grate it, cut into circles, cubes or straws. In general, as you like and more like it.

Add lemon to pears and cook for another 10-15 minutes.

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

How to cook pear jam

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

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

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

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

Classic pear jam for the winter

If you want to know how to make maximum pear jam in a simple 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, and make a delicious delicacy in one go. Minimal effort will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

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

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

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

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

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

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

Preparing jam for a long time, but not hard:

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

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

Five Minute Ingredients:

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

Marmalade delicacy is made like this:

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

Pear jam without sugar

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

Ingredients for cooking diet sweets:

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

How to make jam without sugar:

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

Video: pear jam recipe

It is a specific delicacy that almost everyone loves. Transparent sweetness of amber color can become a wonderful decoration holiday table. If you want to please your family 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 instruction how to cook pear jam is presented below.

How to cook pear jam with slices

Pear jam in a slow cooker

Amber pear jam

In the middle of summer, pears ripen in the gardens, they come in different varieties, but for those who are not indifferent to them, this does not matter. Each type of this fruit is tasty in its own way and endowed with its own unique aroma.

If you consider yourself a pear admirer, you will certainly want to ensure pear pleasure not only in summer, but also in winter period. It is not difficult to do this, because the pear is good both in compote in combination with an apple, and in the form of jam, marmalade or jam.

Slice of bread thinly spread butter and covered with fragrant pear jam for breakfast, this is what you need! And what a delicious combination of pear jam with a cup of milk! Simply heavenly delight!

We offer to cook transparent jam with pear slices using a very simple recipe. This time, a lemon pear will go to the blank. It has a very dense juicy pulp, and if you like jam in the form of transparent slices, then it will come out of a lemon without using any tricks.

Taste Info Jam & Jam

Ingredients

• Lemon pear - 1.2 kg;
• Sugar - 0.6 kg;
• Water - 100 ml.

It is better to cook pear jam in a stainless steel bowl with a wide bottom. From the indicated amount of ingredients, you should get 2 half-liter jars.

How to make a simple jam with lemon pear slices

pear lemongrass appearance never large and when mature has a bright lemon color. You need to choose ripe, but not overripe fruits for jam. Feel free to ask the salesperson to cut the pear open and give you a taste. Its taste should be sweet with a slight hint of astringency. Unripe fruits will have a greenish color and will not be as sweet. Such specimens for jam do not suit us!

So raw material chosen and now proceed to cooking jam. To begin with, we wash the pears, and then, picking up a sharp knife, we cut slices about two to three millimeters thick.

As soon as we cope with this task, we put a saucepan of water on the stove, let it boil, add sugar and cook a thick sweet syrup. Sugar must be completely dissolved.

Pour the prepared slices into a saucepan, in which we will cook lemon pear jam. Top them with ready-made hot syrup.

We leave our pear slices for about 30-40 minutes so that they are saturated with even more sweetness and give part of their juice to the syrup. This procedure will prevent the pear from spreading during further cooking.

After the time allotted for impregnation has expired, we will begin to cook lemon pear jam. Turn on a small fire and gradually bring it to a boil. Let it simmer for 20 minutes and remove from heat.

We proceed to the final cooking after complete cooling. Let it simmer on low heat for another 40-50 minutes, and the jam will be ready.

By this time, we are preparing jars in which we will decompose our delicious lemon pear jam. To this end, we wash the container well and then sterilize it in the oven, slow cooker or just over steam.

Jars should be hot by the time the jam is laid out. Lids should also be well washed and boiled.

Slices from our pear jam will be good as a filling for pies, bagels, and cottage cheese desserts can be poured with syrup.

Recipes for such a delicacy can be found on the site. Now I will tell you how to cook delicious pear jam. The benefits and methods of harvesting jams and preserves from this fruit, prepared 6 simple recipes.

Many in the dachas have fruit trees, the harvest of which is sometimes so large that you simply don’t know where to put everything. But from healthy, juicy fruits, you can cook a lot of various sweet preparations for the winter.

Classic recipe for simple pear jam with slices

Proportion for cooking:

• 1.5 kilograms of ripe, but not soft pears.
• 1.5 kg. granulated sugar.
• Two and a half or three glasses of pear broth.

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

Fruits need to be washed, peeled, cut, core with seeds removed, cut into beautiful slices.

Next, you need to put the prepared slices in a saucepan, pour it preferably with spring water so that it slightly covers the fruits. bring to a boil, cook over low heat for about 20 minutes. In the process of cooking, we monitor the product itself. It is necessary to catch the moment, it seems to have become soft, but it should not fall apart either.

Drain the food in a colander, straining the pear broth into a saucepan.

Add sugar to the hot broth, stir until the sugar dissolves completely, bring the composition to a boil, pour your fruits with the resulting syrup.

Send the fruits in syrup back to the stove, boil, then reduce the heat and, removing the foam, cook until it becomes amber. Fruits should become transparent. Do not stir too much during cooking, otherwise the pear slices will fall apart and not look as appetizing as you would like.

Sterilize the jars and lids with them, pour the prepared pear jam over them and cork. Everything is ready!

Whole fruit pear jam has an incredible flavor. When served to guests, this sweet surprises with its appearance and the fact that the pears themselves were kept whole. In short, if you want to impress a skilled chef, be sure to cook this delicacy.

• Pears "wild" or any variety small size- 3 kilograms.
• Water 3 liters.
• Sugar 3 kg.
• A teaspoon of citric acid.
• A small bunch of mint.

Steps to make jam from whole pears for the winter

Wash the ingredients, prick each fruit with a fork in two or three places. Punctures can be made with an ordinary toothpick, in this case there should be at least 6 holes.

Rinse, dry the mint, tear it a little into large pieces and put it on the bottom of the pan, which you then immediately fill with pears.

Boil water in a saucepan, sweeten and add lemon, mix until the products are dissolved.

Pour the fruit with the prepared syrup, cover with gauze or newspaper, let the ingredients cool to room temperature. If possible, at this stage, you can put the workpiece in syrup under oppression. So the whole fruit will be completely immersed in the syrup.

Put the pot with the cooled contents on the stove, let it boil, and as soon as this happens, turn off the heat again and leave the food until the evening, for at least 6 hours. Do not mix, otherwise they will disintegrate, they will not have a very appetizing appearance.

After six or a little more hours, repeat the cooking procedure - let the ingredients boil, turn off, cool, so do it 2 times.

Clean in advance and then sterilize the containers in which you will harvest in a convenient way.

Spoon the pears gently into the jars. Spread a few sprigs of mint into each or remove it from the dish altogether, at your discretion. Roll up the yummy, let the containers stand warm (in the room) for several hours, and then put them away for storage in a cool place.

Lemon will give this sweetness not only flavor, it will also be a set of vitamins and nutrients for our body.

Required list of ingredients:

• One lemon.
• A kilo of strong pears.
• A kilo of sugar.
• A glass of 200 ml. distilled water.

We cook jam

To prepare pear jam, thoroughly wash all the fruits. We clean the peel from each, cut out the core, cut into small cubes, slices or slices, put in an enameled bowl or pan.

We cut the lemon into circles or halves of circles, it can be smaller. Where there are seeds, remove, fill with water, boil for 5 minutes, filter, send the pulp to the fruit, and add sugar to the lemon broth, stir until it is completely dissolved.

Pour the products with the resulting composition and leave them to brew for 3-4 hours.

After a few hours, put the ingredients on the stove, boil, and as soon as the first bubbles appear on the surface, reduce the heat and cook to the desired consistency. When the slices become transparent, and the mass begins to thicken, everything is ready.

Now we fill sterile jars with a hot fragrant composition, cork with lids, turn the containers over. We leave it to cool completely in the kitchen, and then put it in a convenient for storage, but most importantly, a cool and dark place.

You should prepare:

• 3 kg. pears
• 3-3.2 kg. Sahara.
• 1 liter 200 ml. water.
• 1 kg. or a little more plums.

How to make a quick interesting pear-plum jam at home

Wash all the fruits, remove the seeds from the plums, divide into 2 halves, remove the seeds and cut into slices. At the same time, if rotten fruits are caught during the collection, of course, remove them and do not use them.

We combine the liquid with sugar, put it on the stove, let it boil, then pour the fruits into the prepared syrup, mix a little, but not intensively, you must not crush the fruits cut into pieces.

Boil at the lowest heat for about ten minutes, maybe a little less.

Arrange the treat in the prepared container, it must be clean and sterilized. Tighten the lids or roll up the jars, let the jam cool, and then put it in the cellar or a cool place, where the product can be safely stored until it is eaten))).

This recipe fast food. But that means it's bad, it's just fast!

• Unripe hard pears - kilogram.
• We take an equal amount of granulated sugar.
• 200 ml. pure water.

We will prepare such a delicacy as follows:

Pour sugar into a deep bowl or pan, pour liquid into it, mix.

Remove seeds and skins. Cut into thin crescents or small cubes, but in general, as you wish, in arbitrary parts.

Transfer the prepared pieces to sugar, mix, leave for 3 hours. During this time, the products will release some juice, now they can be sent to boil.

Hold on the stove after boiling for 5 minutes, let this composition cool completely.

Put the fruit back on the stove, bring to a boil again and boil for 5 minutes, cool. Do these steps 2 more times, do not cool the last time, but pour into jars and close. Put the cooled jam in the refrigerator.

If desired, this recipe can be diversified with raspberries or blackcurrants. You can also add citrus, lemon or orange zest, mint leaves, walnuts to the product during the cooking process.

Jam from the fruits of a wild pear - wild (video)

If there is an opportunity and you know where there are abandoned gardens where you can collect wild pears, do not be lazy yourself or send your children or grandchildren to collect such pears. Cook jam according to this recipe and you will not regret it. Wild pear jam will turn out to be incredibly rich and, oddly enough, surpasses the usual pear jam.

Did you know?! Pears and, in particular, jam from them are good for our body. They help to cope with oncological pathologies in the intestines. They quickly get rid of a hangover, serve as an antipyretic for colds and perfectly cure coughs. In addition, pear jam, with its constant consumption of at least three tablespoons in 5 days, improves women menstrual cycle. Helps to cope with depression and eliminates pain syndrome during menstruation.

1. Choose green, unripe fruits for cooking, overripe when cooked, they will turn into real porridge and will not look appetizing at all.
2. In order for all the ingredients to boil equally well, it is best to select fruits of approximately the same size.
3. Before use, peel the fruit from the skin and remove the seeds.
4. So that in the process of preparation the pears do not turn brown (these fruits, having lain in the light in a cut form, darken), put them in a slightly acidified citric acid cold water.
5. If the fruits are very small, they can be boiled whole. You can also cook pears in halves, slices, small pieces.

If desired, you can add some berries, fruits, as well as spices to pear jam. Excellent in this case, mint, cinnamon, blackcurrant, apples, oranges, lemons, plums, raspberries are suitable.

Good luck and all the best!