Pear jam slices: recipes. What and how to cook pear jam

19.10.2019

The mood of summer and the aroma of autumn - this is what will delight pear jam during the long winter months. Juicy fruits easily turn into a delicacy, the sweet taste awakens the appetite. This fruit retains its beneficial features, if harvested correctly, while the price is affordable. Few recipes, where the pear plays the main role, can also turn jam into a prophylactic against certain diseases. But hardly anyone can resist the honey aroma of amber pieces of pear boiled in thick syrup: moderately high-calorie and sweet, but so invariably tasty.

How to choose and prepare pears for harvesting for the winter

To make the jam tasty, with pieces of pear, appearance resembling candied fruits, fruits must be sorted out. The best fruits are ripe, but not overripe. In size, as well as variety, they can be any. Preference should be given to juicy pears with a sweet honey aroma, then less sugar is required. If there is a desire to give pear jam a spicy sourness, you need to add lemon zest or acid at the very end of cooking. The same nuance will not allow homemade preparations to sugar.

Before harvesting pears for the winter, the fruits are washed, the core, tails are removed, and then they are cut into either cubes or slices. Small-sized fruits are harvested as a whole. To prevent the peel from cracking during cooking, prick the pears with a toothpick or fork in several places. The duration of cooking depends on the variety and ripeness of the fruit, but on average you have to spend from an hour to an hour and a half. The process often takes place in two stages, between which the jam is left to cool completely.

What utensils do you need

Even the choice of dishes can affect the taste of pear jam. To make homemade food delicious, and fruits retain their beneficial properties, choose aluminum or copper dishes, preferably wide, like a basin. Then there is a chance that the jam will not burn and stick to the walls, and the delicacy cooked for the winter will retain an appetizing honey aroma.

Prepare and store pear jam in glass jars, which are pre-washed well, scalded with boiling water or steam sterilized. Alternatively, warm glass containers in the microwave. During cooking, foam forms on the surface of the jam, to remove it, you must use a wooden spatula or spoon. Jars with jam are closed under a tight lid, less often - screwed (European). Stored in a dark, cold place, not allowing fermentation or discoloration.

Simple step by step recipes for delicious pear jam with photos

There are many options for recipes that help housewives prepare pears for the winter. Classic, sliced, transparent, with lemon, amber, whole - all these are the most popular recipes for harvesting ripe fruits. Simple step by step ways preparations with a photo where the proportion is maintained help in achieving the desired result. Following the recipe step by step, familiarizing yourself with the intricacies will greatly simplify the process of preparing pear jam.

A classic five-minute recipe from pears cut into slices

Harvesting pears for the winter in slices according to the classic recipe suggests that they do not boil soft, and for this it is necessary to take specimens of hard varieties. It is not necessary to remove the peel from the fruit, but the core is. Cut the pear into slices so that they are thin, but not so much that they seem transparent. Previously, it is better to hold them in a soda solution (1 teaspoon per 2 liters of water) for about a quarter of an hour. Then rinse the slices, then when harvesting they will turn out amber.

Ingredients:

2-2.5 kg of ripe pears;
500 g of sugar;
50-60 ml of lemon juice;
2 tbsp. spoons of honey;
a pinch of vanilla.

Cooking process:

Prepared slices ripe fruit pour lemon juice, add honey, sugar, vanilla, mix.
The blank for jam is covered with a film, left for several hours or overnight, so that the pears release the juice.
After that, the fruit slices are transferred to the basin, boiled at a moderate temperature, bringing to a boil, and then boiled for another 5 minutes, stirring constantly.
Pear jam is poured into glass jars, they are sent to be sterilized for 10 to 15 minutes, loosely covered with a lid.
Then the preservation is twisted, the jam with slices is allowed to cool before being stored.

Cooking slices with orange and lemon in a slow cooker

A slow cooker will help to diversify the options for harvesting healthy fruit for the winter. In order for the workpiece to acquire a consistency like marmalade jam, both Polaris and Panasonic cope equally well with this task. The piquancy of the recipe gives the sweetness of citrus fruits, they also help to make the jam transparent, fragrant and easy to prepare. Preparatory stage no different from the classic recipe. Pears, oranges, lemons must be washed, peeled and cut for the next stage of harvesting.

Ingredients:

2 kg of pears;
3-4 oranges;
2-3 lemons;
2 kg of sugar;

Cooking:

Peeled, diced fruits are placed in a bowl, covered with sugar on top. Bring to readiness for about an hour by selecting the "Jam" mode.
Then the homemade preparation is allowed to cool (about half an hour), after which it is brought to readiness for another 30 minutes using the “Steam cooking” mode.
Pear jam slices with citrus fruits are poured into jars, tightly rolled up, stored in a dark place.

Thick jam from whole pears and apples in own juice

You can enjoy the gifts of summer in winter thanks to the fruit platter. The pear goes well with other members of its family, berries and nuts. The most common option is apples. To make the jam delicious, sweet varieties of pears are combined with sour or green apple fruits. According to this interesting option preparations for the winter, fruits are boiled entirely in their own juice, and the jam is not liquid.

Ingredients:

1 kg of pears and apples;
2 kg of sugar;
1 liter of water;
2 teaspoons of citric acid.

Step by step cooking recipe:

Wash small fruits thoroughly, prick in several places with a toothpick or fork.
Boil syrup from water and sugar, pour whole pears and apples into it. Bring it all to a boil, remove from heat and cool completely. Repeat the cycle with complete cooling 2 more times until the jam thickens.
There is another way that will allow you to prepare whole fruits in your own juice. Pears, apples must be chopped, covered completely with sugar and wait until they release juice. After that, cook jam, pour into jars, sterilize, close.

Recipe from green wild pears and lingonberries with gelatin

It happens that the harvest of fruits is the collection of not only ripe fruits. Unripe fruits are also suitable for harvesting for the winter. If we talk about pears, then delicious emerald jam is obtained from a green game. The combination of fruits with lingonberries gives a special taste to the delicacy; in some recipes, it is replaced by blackberries. In order for homemade seaming to be stored for a long time, gelatin is taken as a preservative. Then the original jam differs in texture, bittersweet taste and keeps the summer aroma.

To make jam with gelatin, you need to take:

1 kg of pears;
700 g lingonberries;
50 g of gelatin;
800 g of sugar;
1 lemon (zest and juice)

Preparation description:

Green wild pears are peeled, leaving the tail.
Juice is squeezed out of a lemon, diluted in a liter of water, placed in a pear solution.
Sugar is mixed with gelatin, lingonberries are covered with a mixture, a glass of water is added and brought to a boil over low heat. In order for the lingonberries to let the juice out faster and give the jam a beautiful shade, the berries are passed through a meat grinder in advance or crushed with a blender.
When the mass begins to boil, pears are immersed in it and boiled for about half an hour, stirring from time to time, removing the foam.
The homemade preparation is left to cool completely, then boiled again, but already to roll the jam into sterile jars.

Pear jam with vanilla flavor and almonds

In winter, you often want to arrange gatherings with tea, coffee with milk and various goodies. They can be not only sweet, fragrant, appetizing, but also useful if you make several jars of pear jam with almonds during the fruit harvesting season. It is sometimes replaced walnut. original taste dessert, marble pattern - everything in this delicacy will confirm that this recipe is one of the best. During winter tea parties, everyone will enjoy it with pleasure.

Ingredients:

2 kg of pears;
1.5 liters of water;
1.5 kg of sugar;
100 g almonds (nut);
0.5 tsp vanilla.

Cooking:

Fruits are washed, peeled, core, cut into slices.
The water is brought to a boil (it is allowed to throw a pinch of citric acid into it), fruit slices are lowered, boiling for about 3 minutes.
Drain the water into another container to cook syrup from it by adding sugar. Slices are poured still hot, pears are left for a couple of hours so that they are soaked in sweet syrup.
Then the jam is brought to a boil, stirring for 10 minutes. Remove from heat, cool completely, put back on fire.
While the workpiece is heating, the almonds are crushed in a blender, and together with vanilla they are added to the jam, boiling the jam after that for another 10-15 minutes.
The finished pear blank is rolled into sterilized glass jars, allowed to cool completely, and stored.

Transparent jam - pear jelly with plums and bananas

Harvesting fruits for the winter is not necessary only according to classic recipes. Original options create tandems of familiar, local fruits and overseas delicacies. This is confirmed by the tender jam-jelly, which combines the taste of ripe pears, plums and the sunny appeal of bananas. Any of these ingredients can be easily replaced with apricot or melon. A beautiful delicacy for the winter from this is still useful, unusual, incredibly tasty.

Jelly Jam Ingredients:

1 kg of pears;
500 g plums;
500g bananas;
800-1000 g of sugar;
800 ml of water;
a pinch of citric acid.

Cooking:

Wash the fruits, peel, remove the core, peel, bones, cut into slices.
Water, sugar (half the volume), plums are brought to a boil, boiled for about five minutes. Pear slices fall asleep, cook for another 10 minutes.
The banana slices are added last in the jam-jelly along with the rest of the sugar.
Assorted boil for about a quarter of an hour, remove, cool slightly, beat with a blender until smooth.
In conclusion, they are laid out in jars, sterilized, rolled up for long-term storage in winter.

Recipe from soft rotten pears through a meat grinder

Sweet jam for the winter from rotten pears with seasonings is prepared in two ways: using a meat grinder or without it. Using the second option, you will have to tinker a little longer, because the fruits will need to be cut into small cubes. But such jam will be an ideal filling for baking, while rolled through a meat grinder is good to spread on toast or eat as a bite.

To prepare, take the following ingredients:

1 kg of rotten pears;
700 g of sugar;
1 tsp lemon juice;
1 cinnamon stick;
3 art. spoons of ginger root;
1 teaspoon of nutmeg, star anise,
1 sachet of pectin.

Cooking:

Fruit fruits wash, peel, finely chop or pass through a meat grinder, after soaking them in water (1 l) with lemon juice.
Mix fruit puree or pieces with sugar (leaving 50 g). Put the basin with the workpiece on the fire, add the grated ginger root. Cook until the sugar crystals have melted.
After that, add the rest of the spices (nutmeg, cinnamon, anise, pectin) and the remaining 50 g of sugar. Bring to a boil again, boil for about a quarter of an hour, turn off the heat.
Remove cinnamon and anise from the prepared homemade dessert.
Pour into glass jars, sterilize for 15-20 minutes.
When the jam has cooled, store it in a dark, cool place.

"Royal" hard pear jam in lemon syrup

To prepare hard fruits for the winter according to this recipe, take:

1 kg of pears;
300 ml of water;
800 g of sugar;
1 lemon.

Step by step cooking process:

The fruits are washed, cleaned, removing the peel and core. Then cut into large, but not transparent, slices.
The lemon is also peeled, cut into half-circles or whole circles, taking out the seeds.
Bring the water to a boil, pour over the lemon, leave to brew for a couple of minutes. After that, the liquid is drained, sugar is added, syrup is boiled.
Hot sweet broth is poured over pears with lemon, left for several hours to infuse. Then boil over low heat, removing the foam and stirring gently.
The jam will be ready when the pear slices become translucent.
To make it thick, the mixture is boiled in two or three passes, allowing it to cool completely in between.
The lemon included in the composition will not allow the homemade delicacy to sugar.

Jam with poppy seeds and cinnamon without jar sterilization

Delicious jam from juicy ripe pears with poppy seeds and cinnamon is prepared from the following ingredients:

800 g pears;
300 g of sugar;
1 st. a spoonful of ground cinnamon, poppy;
1 lemon (juice)

Preparing jam:

Wash fruits, remove seeds, peel. Next, the fruit is cut into either slices or cubes.
Water per 1 liter is mixed with the juice of one lemon, pears are lowered there, kept for about a quarter of an hour.
Then the liquid is drained, the fruits are covered with sugar, leaving to infuse until they release the juice. Then boil for about half an hour, stirring.
Allow to cool slightly, beat in a blender.
Poppy seeds are heated in a frying pan, crushed in a mortar, added to crushed fruits together with cinnamon, and boiled for another 10 minutes.
Still hot jam is poured into glass jars, the lids are screwed on, and they are put away for storage.

Pear and peach jam without added water and sugar

Water and sugar are used in recipes for homemade fruit preparations so that the latter release juice faster. But nothing prevents you from doing without them, and even fructose is not needed to stock up on a dietary treat. A combination of two will help to make jam more tasty and preserve its benefits. different types fruits. You can speed up the harvesting process, while at the same time making it easy, thanks to the microwave, and in the oven you can easily cook a seam with halves of peaches. To make jam without water and sugar using a microwave, take:

500 g pears;
500 g peaches.

Cooking:

Fruits are washed, peeled, removing the core, seeds, peel. Next, cut to grind to a puree consistency.
Pour the resulting mixture into a heat-resistant bowl, setting the timer for 10 minutes. brewed on maximum power. After stirring, send to cook for another 10 minutes. As it cooks, the volume of fruit puree will decrease; when ready, it should not spread over the saucer.
A thick homemade delicacy of their fruits is rolled up in sterilized jars and stored in a cold place.

Video recipes: how to cook pear jam

"Moskvichka", "Redmond", "Favorite", ripe, unripe, rotten - all this generously gives autumn in the form of pears of different varieties, the state of ripeness, sweetness. To enjoy the gifts of nature during winter tea parties, you need to know a couple of classic, original, healthy recipes making homemade jam from this type of fruit. Their calorie content is low, you don’t have to cook the syrup for a long time, and you can make homemade treats in pieces, like candied fruits, or thick, like jam. Watch the recipe videos below to cook pears the right way.

Recipe with ginger

Amber jam-assortment of pears and berries with gelfix

Delicious pear jam in a bread machine

Summer and autumn - it's time to stock up on supplies for the winter, including various . This time I propose to cook sliced pear jam- sweet and fragrant, amber-sunny. It is always a pleasure to open a jar of such pear jam and please loved ones, especially when it is raining outside the window or snow is falling in large flakes. Harvest you pores and delicious supplies!

Ingredients:

per 1 kg. pears
900 gr. Sahara
500 ml. water

To preserve pear jam, you will also need jars (0.5 or 1 l), varnished lids, and a seaming key.

Cooking:

My pears, let the water drain. Pears for jam in slices are better to take strong, not overripe.
We cut the pears into 4 parts, remove the stalk and seed nests (core). If the pears are large, then cut each quarter into 2-3 more slices.
Bring water to a boil, add sugar. Cook, stirring, until the sugar is completely dissolved. Pour pears with hot sugar syrup, let them stand for 3-4 hours.
We put the pears in syrup on the fire, let them boil and cook on a small fire for mines. 15-20, stir from time to time so as not to burn. Turn off, leave for 4 hours, as in cooking.
Cook again for 15-20 minutes. - just boil pear jam in slices 3-4 times for 15-20 minutes. with breaks of 4 hours between boils (if necessary, you can leave the jam to stand overnight and cook it in the morning). Readiness, as usual, is determined by a drop of jam syrup: if a drop on a saucer keeps its shape, does not spread, the jam is ready.
Before the last cooking, we prepare the dishes for canning. We wash jars and lids with soda or soap, sterilize (I sterilize lids for min. 5 in boiling water, and jars over steam for 7-10 minutes).
Immediately after the last cooking, we lay out the finished pear jam in sterilized jars, filling 1-2 jars at a time (so that the jar from hot jam does not burst, you can put a spoon into it).
We cover the jars with pear jam with lids and roll them up.
Turning the jars upside down, we put them on the floor covered with newspapers. We check whether the jam is rolled up qualitatively, whether the jar is leaking. In which case, it is better to immediately open and roll up again. We cover the jam jars with old blankets and leave them until they cool completely. After that, you can turn them over, wipe them so as not to stick, with a damp cloth, glue or tie labels indicating the name of the jam and the year of canning. You can send jam for storage in the pantry or cellar.
Here is a delicious homemade

Many of us love ripe, juicy and fragrant pears. However, these fruits cannot be stored for too long, so many housewives prepare them for the winter in the form of compotes, jams and other canned sweets. In today's publication, several interesting recipes for amber pear jam with slices will be presented.

To prepare such a delicacy, it is advisable to use ripe, but not overripe fruits of any variety and size. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, shortly before the end of the heat treatment, a little lemon zest is added to it.

Before starting the process, the selected fruits are washed, freed from everything superfluous and cut into the desired pieces. The duration of preparation of amber pear jam with slices depends on the variety and maturity of the fruit. But usually this time does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is subjected to complete cooling.

To make jam, it is advisable to use an aluminum or copper wide container. Thanks to this, the product will retain all its valuable properties and will not burn to the bottom of the dishes.

Classic variant

We propose to pay special attention to one of the most simple recipes transparent pear jam slices. For the preparation of such a delicacy, it is recommended to use hard fruits. Otherwise, you will get a boiled product that looks more like gruel. Before starting the process, be sure to double-check whether you have at hand:

2-2.5 kilograms of ripe pears.
50-60 milliliters of lemon juice.
500 grams of sugar.
A couple of tablespoons of natural honey.
A pinch of vanilla.

To prepare amber pear jam, washed and chopped fruits are immersed in slices for a quarter of an hour. soda solution(a teaspoon per liter of water), and then rinsed and put in a suitable bowl. Vanilla, sugar and honey are added to it. All this is poured with lemon juice, covered with food polyethylene and left for several hours, or better - for the whole night.

Immediately after this, the future jam is placed on the stove, brought to a boil and simmered on the smallest fire for five minutes. the hot product is laid out in clean glass jars, sterilized for about a quarter of an hour, rolled up, cooled and sent for further storage.

Variant with almonds

This original recipe of amber pear jam with slices will surely interest many housewives who are trying to surprise their loved ones with unusual homemade preparations. This delicacy has a very pleasant taste and light almond aroma. To prepare it you will need:

2 kilograms of pears.
1.5 liters of drinking water.
1.5 kilos of sugar.
½ teaspoon vanilla.
100 grams of almonds.

First of all, you need to deal with syrup. To obtain it, washed and peeled pear slices are lowered into boiling water and boiled for three minutes. Immediately after this, the liquid is poured into another bowl, sweetened and boiled until a syrup is formed. Then it is again combined with fruit and left for a couple of hours at room temperature.

After this time, the future jam is brought to a boil and kept on the smallest fire for ten minutes, not forgetting to add vanilla and chopped almonds. The finished product is laid out in sterilized jars, rolled up and sent for subsequent storage.

Variant with lemon

The delicacy obtained by the method described below has a beautiful color and a well-defined citrus aroma. And in its taste a pleasant sourness is well felt. Therefore, this recipe for pear jam with lemon, with step by step description which can be found a little later, will surely appear on the pages of your personal cookbook. This time you will need:

A couple of kilos of pears.
Whole lemon.
A couple of kilos of sugar.

Step 1. Whole unpeeled lemon is poured with boiling water and left for five minutes. Then it is cooled and cut into cubes.

Step 2 Washed and peeled pear slices are put in a suitable bowl and covered with sugar. Chopped lemon is also added there and all this is left for six hours.

Step 3 After this time, the future jam is sent to the stove and boiled over the smallest fire for at least thirty minutes.

Step 4 After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and put away for further storage.

Variant in syrup

This dessert is good because it retains almost all the valuable substances contained in ripe fruits. To make pear jam with slices of lemon in syrup, you need a little free time and a bit of patience. In addition, you should have on hand:

Kilo pears.
800 grams of sugar.
150 milliliters of drinking water.
Whole lemon.

Washed and peeled pears are cut into neat slices and transferred to a large dry bowl. The fruits prepared by this method are poured with syrup, boiled from water and granulated sugar, and then left for twelve hours.

At the end of this time, the future delicacy is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost ready jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after the syrup boils, lemon juice is squeezed into it. All this is once again left for seven hours, boiled, laid out in dry, clean jars, sterilized, rolled up and sent for further storage.

Option with spices

This fragrant amber pear jam with slices has miraculous healing properties. It is recommended to use it to boost immunity and to fight colds. To prepare it you will need:

6 multi-cups chopped pears.
A teaspoon of soft butter.
3 cups of sugar.
A teaspoon of natural lemon juice.
¾ cup brown sugar.
A teaspoon of nutmeg.
Star anise.
3 tablespoons of grated ginger.
Cinnamon stick.
50 grams of pectin.
A pinch of salt.

Pear slices are sprinkled with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then they add there butter, white sugar and cinnamon stick. All this is cooked for another three minutes, removed from the burner, laid out in sterilized jars, rolled up and sent for further storage.

Variant with cardamom

This simple recipe for pear jam with lemon for the winter is interesting in that it involves the use of a frying pan. To prepare such a treat, you will need:

700 grams of ripe and juicy pears.
½ lemon.
250 grams of sugar.
Cardamom (2 pcs.).

To make amber pear jam with lemon slices, you need to select ripe but firm fruits. They are washed, freed from everything superfluous, cut into slices and sent to a heated frying pan, in which lemon juice with sugar and grated zest is already boiling. All this is stewed for five minutes, then cooled and the heating procedure is repeated three times. At the final stage, cardamom is added to the almost ready-made jam and all this is laid out in sterilized jars.

Variant with oranges

Using the technology described below, an incredibly fragrant jam is obtained, which is distinguished by a delicious sweet and sour taste. To prepare it you will need:

A couple of kilograms of ripe pears.
3 oranges.
A couple of kilos of sugar.

Pre-sorted, washed and peeled pears are cut into equal slices and transferred to a suitable bowl. Sugar and slices of oranges are also added to it. All this is left until the fruit begins to give juice, and then placed on the stove and boiled over low heat for about two hours, not forgetting to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and sent for storage in a cellar or pantry.

Finally

All the above recipes allow you to quickly and profitably process a large number of fruits. And this is especially important for those who have their own orchard. To diversify the taste of the finished jam, it is allowed to add spices, apples, lemons, oranges and other ripe juicy fruits to it.

So that the delicious aroma of fruits is not added bad smell burning, during heat treatment you need to constantly stir the contents of the saucepan. And in order for the jam to turn out homogeneous, pears of the same degree of ripeness should be used for its preparation. So that the fruits do not darken, they can be briefly immersed in acidified water.

Recipes for such a delicacy can be found on the site. Now I'll tell you how to cook delicious jam from pears. 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. Screw on the lids or roll up the jars, let the jam cool down, 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.

Choose green, unripe fruits for cooking, overripe when cooked, they will turn into real porridge and will not look appetizing at all.
In order for all the ingredients to boil equally well, it is best to select fruits of approximately the same size.
Before use, peel the fruit from the skin and remove the seeds.
So that during the preparation process the pears do not turn brown (these fruits, lying in the light when cut, darken), put them in cold water slightly acidified with citric acid.
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!

Pear jam is considered to be a tasty and unusual delicacy. Sweet mass is not only healthy, but also low-calorie. Pear jam can be consumed as a single delicacy or added as a filling for pastries.

Whole pear jam

ripe pears - 5 kg.
sugar - 3 kg.
water - 1.5 l.
citric acid - 8 gr.

Sterilize the jars, wash the pears and poke a few holes in each piece with a knitting needle. Add to a separate saucepan drinking water and sugar. Send the composition to the stove, cook the syrup.
As soon as the sand is completely dissolved, throw in the prepared pears. Add some water if necessary. Simmer jam for 10-15 minutes. Turn off the stove, let the mixture cool completely.
Repeat this manipulation three times. In the last step, add citric acid. Stir the ingredients carefully. After the time has elapsed, turn off the burner, pack the jam in a clean container.
In the usual way, roll up the cans, turn over and wrap with a blanket. The next day, place the treat in a cellar or other room with similar conditions.

Pear jam with orange

sugar - 1 kg.
hard pear - 1 kg.
water - 200 ml.
orange - 1 pc.

Purchase autumn-grade pears, wash and chop into small pieces along with the peel. The middle with the bones must be cut out.
Take a cup of water, add some salt. Place the pear slices in a container for a while to soak. Start making syrup.
Put the pan on the burner, add sugar and water. Prepare the sweet mixture. Take out the slices, wait for the runoff. Send the pear to the syrup, mix.
Boil the product for 10 minutes minimum power stove, then turn off the appliance. Tie the pan with gauze, leave the treat for 8 hours.
After a while, remove the fabric, boil the composition as described above, hold again for about 7 hours. V total manipulations are carried out 3-4 times.
Next, cut the washed orange with the peel into thin slices, mix into the hot mass. Boil the jam for another 25-35 minutes.
After due date pack pear jam in sterile containers with nylon lids.

Pear jam with lime

soda - 6 gr.
hard pears - 1.2 kg.
sugar - 750 gr.
water - 0.9 l.
lime - 2 pcs.

Take pears, cut into thin slices, remove the core. Send the fruits to a bowl of water, mix in soda. Soak the slices in the solution for no more than 20 minutes. Drain in a colander, rinse with running water.
Such a manipulation is carried out so that later, when the fruit is cooked, the slices turn out to be amber in color and transparent in appearance. Place prepared slices in a cup, mix with sugar. Slice lime rings on top.
Leave the mass for 5 hours. Next, you should move it to a thick-bottomed container. Simmer jam in your own juice for a third of an hour. If necessary, pour in a small amount of drinking water.
Set the container aside, wait for cooling to room temperature. Repeat the cooking process three times, followed by cooling. The resulting foam during cooking should be removed with a dry spatula.
In the standard way, sterilize the jars, distribute a freshly brewed treat over them. Roll up the lids, insulate. Store jam in the basement or refrigerator.

lemon - 1 pc.
sugar - 1.7 kg.
pear - 2.4 kg.
vanilla sugar - 20 gr.
apple cider vinegar - 45 ml.
water - 400 ml.

Choose hard pears, rinse, cut in half. Get rid of the seeds and skins. In a separate container, dilute 2 liters of vinegar. purified water. Place the pear in the solution for 25-35 minutes.
Cut the halves into 4-5 pieces. Separately, boil the pear in 1 liter. boiling water. Cook fruit for 8 minutes. Next, place the pear on a sieve, wait for all the liquid to drain.
Start making syrup. Peel the peel from the lemon, grate. Combine in a saucepan the pulp of the zest, 400 ml. water, plain and vanilla sugar.
As soon as the composition boils, send the chopped pear into it, cook the components for 10-12 minutes. Turn off the fire, let the mixture cool down.
Put the mixture back on the fire, wait for bubbles to appear, simmer the jam for 40 minutes. Further, the fragrant delicacy is rolled up according to the classical technology.

Pear jam with plum

hard pears - 1.9 kg.
plum - 1.1 kg.
sugar - 1.3 kg.
water - 0.2 l.

Wash the pears and pat dry with a towel. Cut into slices, remove all unnecessary. Put the slices in a bowl, add half the sugar, mix. Cover the fruit with a towel, leave for 9-11 hours.
Drain the resulting pear juice into a separate cup. Cut the washed plums, discard the seeds. Add fruits to pear. Mix 200 ml of the resulting juice. water and granulated sugar. Send the mixture to the stove.
Stir the mass, wait for it to boil. Pour the fruit with a hot composition, cool. After that, the components need to be boiled for about 45 minutes. Mix the ingredients carefully, remove the foam.
Distribute the finished jam into portioned clean jars, close with nylon. The next day, store the treat in an appropriate place for long-term storage. Jam is considered quite useful, as it contains a natural antibiotic - arbutin.

Pear jam with banana

pears - 1.5 kg.
plums - 250 gr.
bananas - 350 gr.
sugar - 1.1 kg.
water - 220 ml.

Prepare fruits, cut them into small pieces. Send to a common cup, pour half the mass of sugar. Cover with a cloth, leave overnight.
Make the syrup the next day. Mix the remaining sand with filtered water. Add cooked fruits to the smooth liquid.
Boil the composition 3 times for 12 minutes. In between, the mass must be completely cooled. Next, the treat is passed through a blender or food processor.
Distribute the jam in sterile containers. roll up iron lids After cooling, store in the refrigerator or pantry.

water - 420 ml.
sugar - 1.5 kg.
ripe plums - 350 gr.
hard pears - 950 gr.
red apples - 450 gr.

Cut the washed pears and apples, get rid of the cores. Before the main preparation of the jam, place the fruit in a bowl of salt water. Next, start cooking the syrup according to the classical method.
The amount of sugar depends on the type of fruit. Drain the salt solution, transfer the pieces to a heat-resistant container. Pour hot syrup over food. Simmer the jam for 12 minutes, get rid of the foam.
Remove the pan from the stove, leave for 6 hours, the components will infuse in the allotted time. Then wash the plums and remove the seeds, pass the fruits through a blender. Stir the finished gruel to the main products.
Re-boil the composition on the stove for about 50 minutes. Keep in mind that the power of the burner should be minimal. Arrange the finished assortment in jars, close the lids. Turn the container upside down, wrap it with a blanket. Store in a dark place.

Pear jam with almonds

sugar - 1.8 kg.
pears - 1.9 kg.
vanillin - 6 gr.
almonds - 110 gr.
water - 1.6 l.

Prepare the pear in the usual way, chop into slices. Boil the water, place the fruit for a few minutes. Strain the broth, put the pear on a plate.
Pour sugar into the hot liquid, send to the stove. Prepare the syrup according to the classical technology. With a bubbling sweet base, pour the pieces of pears in a suitable container.
Leave the product on for a few hours. After that, the composition in a thick-bottomed saucepan must be brought to a boil again, simmer over low heat for at least 8 minutes.
Leave the jam again for 3 hours at room temperature. At the end of the period, boil the delicacy for a quarter of an hour. 7 minutes before the end of the manipulation, add ground almonds and vanilla powder.
For convenience, nuts can be passed through a blender or coffee grinder. Next, pour the finished jam into a sterile container, close with nylon. After cooling, transfer to the cold.

Pear jam with mint

pears - 1.2 kg.
apples - 1.1 kg.
sugar - 2.3 kg.
citric acid - 12 gr.
fresh mint leaves - 20 gr.

Wash the fruit, cut out any excess, chop into small square pieces. Send the ingredients to a common pan with a thick bottom. Pour the slices with sugar, mix, leave for 11 hours.
To dissolve sugar, pour in a little water (about 150 ml.). Re-mix the composition. The next day, put the pot of fruit on the stove, bring to a boil over low heat. Stir, cook for 1.5 hours.
25 minutes before the end of languor, add citric acid, mix the products well. Place mint leaves on top. Turn off the stove, remove the greens. Pour the jam into jars, roll up.
Wrap the dish with the treat in a warm jacket. As soon as the jam has cooled, arrange the container in the pantry room without access to sunlight. You can use the sweet mass after a few days.

Prepare an original pear treat. Additional products can be added according to your taste. Try making jam with kiwi and other exotic fruits. Add various nuts or spices as desired. Replace regular sugar with cane sugar. You can also make jam with honey. The amount of viscous composition is taken 15-25% less.