Pear jam with lemon. A simple recipe for pear jam for the winter

Even after heat treatment, pears retain most of their beneficial substances. Ripe fruits are rich in potassium, calcium, and vitamin C. Jam from these fruits can be eaten with tea, cereals, sandwiches, cottage cheese, even meat. Any dish will be healthier with a flavorful dessert.

Cooking features

You can make jam from any pears, but it is better to take summer, sweet varieties. Overripe, “wasting” fruits are also suitable. Please ensure that the fruits are free from dirt, rot and mold. Throw away any obviously damaged copies.

The amount of sugar can be varied depending on the recipe. It all depends on personal preference and the type of pear. It is better to generously cover sour, astringent, dense fruits with granulated sugar. This way they will soak faster and release juice. Sweeten juicy, aromatic fruits moderately. The same goes for water. Watery pears do not need additional liquid. It is recommended to dilute “dry” fruits with water.

If everything is calculated and taken into account, you can start cooking. You will need the following devices and utensils:

• pot;
• wooden or silicone spatula;
• sharp knife;
• vegetable peeler;
• cutting board;
• masher or automatic kitchen chopper;
• scales;
• beaker;
• seaming key;
• containers with lids for storage;
• towel.

Before sealing, the jars should be washed, dried and sterilized. After cooking is complete, screw the lids on and turn the containers upside down until they cool completely. It is enough to cook the jam for an average of one hour, then you can store the delicacy for one and a half to two years. For aroma and taste you can add to the recipe:

• almond;
• zest;
• vanillin;
• alcohol (cognac, brandy, liqueur);
• fruits;
• sour berries;
• ground confectionery spices.

Unlike jam, which allows for solid elements, dense pieces, and whole berries, jam should turn out tender, melting in your mouth. Therefore, the pears are peeled before slicing. Only use the pulp, cut into cubes or slices.

A selection of recipes

The dessert according to the following recipes is prepared without sterilization. Sugar, lemon juice, alcohol, thickener play the role of natural preservatives. Before laying out the jam, just scald the containers with water several times and dry. In order not to doubt the longevity of the treat, it is recommended to sterilize the container in any convenient way.

Classical

Description . Traditional jam is made from fruit and sugar with the addition of lemon juice or acid. To taste, you can add a pinch of vanillin or zest.

What you will need:

• pears - 1 kg;
• sugar - 500 g;
• water - 400 ml;
• lemon juice - a teaspoon.

How to cook

1. Wash the fruit and cut off the skin.
2. Cut into four pieces and cut out the cores.
3. Boil the water.
4. Place the fruit slices in a saucepan and cover with boiling water.
5. Let it cook for a quarter of an hour.
6. Add sugar, mix well.
7. Reduce heat, mash the mixture with a spoon or masher.
8. Leave to simmer for about 20 minutes.
9. Pour in lemon juice.
10. Boil for another 20 minutes over low heat, stirring occasionally.
11. Place into containers and seal.

Apple

Description . This apple and pear delicacy is quick and easy to prepare. The fruits complement each other well and create jam with the perfect consistency. Thickener is added if necessary to make the mixture thicker. If desired, finely chopped nuts or candied fruits are added to the dessert.

What you will need:

• pears - 500 g;
• apples - 500 g;
• sugar - 500 g;
• liquid pectin - 150 ml;
• ground cinnamon - half a teaspoon;
• lemon juice - 50 ml.

How to cook

1. Wash and peel the fruit.
2. Cut into arbitrary pieces.
3. Heat until boiling, remembering to stir.
4. Add spice, juice, thickener.
5. Cook after boiling for about half an hour over low heat.
6. Having achieved the desired consistency, remove from heat and pour into containers.

Fresh apple juice can be used instead of a thickener. Cover the pear slices with sugar and leave in the refrigerator for a day. Pour in the juice squeezed from apples (a glass per kilogram of pears), cook over low heat. The excess liquid will boil away, leaving a jelly-like jam in the pan.

Quince

Description . The apple-pear combination is perfectly complemented by quince fruits, which are usually not consumed raw. The fruits have a delicate aroma and are ideal for making jam and marmalade.

What you will need:

• pears - 500 g;
• green apples - 500 g;
• quince - 500 g;
• sugar - 500 g;
• water - 100 ml.

How to cook

1. Wash the fruit and remove the skin.
2. Cut into large cubes.
3. Place in a saucepan, pour in water.
4. Add half the sugar.
5. Cook over low heat until the fruits are soft.
6. Add the remaining granulated sugar and mix.
7. Wait for it to boil, cook for another five minutes.
8. Grind with any household appliance until pureed.
9. Boil the mixture and pour into prepared containers.

If a meat grinder is used to grind the fruit mass, it is recommended to rotate the mixture twice to achieve a porridge-like consistency. You can also strain the fruit through a fine sieve.

With banana and kiwi

Description . Thickeners, depending on the type, give the dessert a consistency of varying density. To make the jam resemble jelly, the easiest way is to add gelatin granules. Cooking will not take much time, and the jam will acquire the necessary thickness.

What you will need:

• pears - three pieces;
• banana - three pieces;
• kiwi - three pieces;
• sugar - 200 g;
• lemon juice - 20 ml;
• gelatin - 10 g.

How to cook

1. Remove the banana skin and cut the pulp into circles.
2. Place in a thick-bottomed pan, pour in the juice.
3. Peel the pears and kiwis.
4. Cut into cubes.
5. Add sugar and let it cook.
6. After boiling, add gelatin granules.
7. Stir and cook until excess moisture has evaporated (the process may take an hour).
8. Pour into containers.

Plum

Description . Plum fruits are great for making jam, marmalade, and marmalade. The dessert takes on a pleasant burgundy color. You can take different amounts of fruit if you wish.

What you will need:

• pear - 500 g;
• plum - 500 g;
• sugar - 1 kg;
• water - 50 ml.

How to cook

1. Wash the fruit, cut out the cores, remove the seeds.
2. Place the plums in a saucepan, pour in water.
3. After boiling, cook for five minutes over low heat.
4. Remove the skin from the pears and cut into slices.
5. Add to the pan, stir.
6. Bring to a boil, stirring the fruit mixture occasionally.
7. Add sugar.
8. Boil for a minute after it dissolves, stirring constantly.
9. Turn off the burner.
10. Stir for about five minutes, skimming off any foam that forms.
11. Place in containers, close, and leave the seal to cool.

Peach

Description . Beautiful “sunny” jam has a delicate aroma and pleasant taste. Ripe nectarines and sour pears are suitable for this recipe.

What you will need:

• pear - four pieces;
• peach - four pieces;
• sugar - 400 g.

How to cook

1. Remove the skin from the pears and cut out the cores.
2. Cut into small pieces.
3. Remove the pits from the peaches.
4. Grind the fruit in a food processor or any other kitchen appliance.
5. Add sugar and place on the stove.
6. Cook after boiling over low heat until the jam thickens.
7. Distribute among jars and roll up.

Citric

Description . You can get by with just zest or juice. The delicacy will be aromatic, light, with a pleasant sour taste. But a true gourmet does not look for simple ways, so it is recommended to make jam with lemon pulp.

What you will need:

• ripe or overripe pears - 1 kg;
• lemon - one;
• sugar - two glasses.

How to cook

1. Rinse the fruit and dry with a napkin.
2. Carefully remove the skin from the lemon using a vegetable peeler or any other convenient method.
3. Cut the fruit into slices.
4. Cut each slice lengthwise with a sharp knife and remove the film.
5. Remove the seeds.
6. Place the separated pulp into a saucepan.
7. Add sugar.
8. Peel the pears.
9. Cut into arbitrary slices.
10. Add lemon pulp and sugar and mix.
11. Place the pan on the stove and cook over low heat until it boils.
12. Without ceasing to stir, boil the pear pieces until mushy (this takes about an hour).
13. Turn off the stove and leave the workpiece open for three to four hours.
14. Put it back on the fire, cook, stirring constantly.
15. Having achieved thickness, put the jam in jars and roll up.

Orange

Description . The recipe can be called “Five Minute”, since the confiture is prepared easily and quickly. Depending on the variety and softness of the fruit, preparation and cooking takes from 30 to 60 minutes.

What you will need:

• pear - 1.5 kg;
• orange - one;
• sugar - 500 g.

How to cook

1. Cut the peeled pear pulp in half.
2. Cut out the cores.
3. Chop into thin slices.
4. Peel the orange and chop finely.
5. Squeeze the juice out of the pulp.
6. Place pear slices into the pan.
7. Add sugar, zest and juice.
8. Let it simmer over low heat.
9. After boiling, boil for 15 minutes.
10. Place into containers and roll up.

Mint-lime

Description . There are several options for preparing dessert with a subtle mint flavor. You can boil the fruit mixture along with green branches, use dry crushed leaves, or prepare a mint decoction in which fruit slices will be boiled. Pears can be ground into porridge, left in slices or crushed with a masher. You can also add a thickener to give the jam a jelly-like consistency. Below is the easiest way to prepare mint dessert.

What you will need:

• pears - 2 kg;
• lime - five pieces;
• sugar - 700 g;
• mint leaves;
• vanilla sugar - a teaspoon.

How to cook

1. Peel the pears and remove the seeds.
2. Cut into small slices.
3. Place in a saucepan with a thick bottom.
4. Add sugar and leave for a while to release the juice.
5. Grate the lime zest on a fine grater.
6. Cut off the white layer with a thin knife.
7. Remove the film from each slice and remove the seeds.
8. Chop mint leaves.
9. Add lime, zest and herbs to pears.
10. Let it cook, stirring gently.
11. Cook over low heat until the fruit is soft.
12. If foam forms, skim it off.
13. Having achieved the desired consistency, pour into containers.

To avoid peeling limes for a long time, chop the whole fruit using a food processor. Add the resulting green pulp to the pears.

Ginger

Description . Ginger jam will harmoniously complement winter tea drinking, especially during colds. You can use dry seasoning, but the fresh root is juicier and more flavorful.

What you will need:

• pear - 1.5 kg;
• sugar - 0.8 kg;
• fresh ginger - root 3 cm long;
• lemon - half a fruit.

How to cook

1. Remove the skin from the pears and cut out the seeds.
2. Cut into cubes.
3. Peel the ginger root and grate finely.
4. Remove the zest from the lemon and squeeze out the juice.
5. Place pear slices, zest, ginger shavings in a saucepan, pour in the juice.
6. Add sugar and leave for six hours.
7. Place on the stove and after boiling, cook for 15 minutes.
8. Cool, boil two more times after cooling.
9. Pour into jars.

Chocolate

Description . Chocolate pear confiture will appeal to those with a sweet tooth. Despite the different nature of the products, it is a perfect combination. The amount of sugar can be reduced according to your taste. Instead of chocolate chips, you can use cocoa (50 g per kilogram of pears). It is recommended to consume the prepared dessert cold. The result is a kind of chocolate paste with a pear flavor.

What you will need:

• sweet pears - 1.2 kg;
• sugar - 750 g;
• lemon juice - 50 ml;
• 60% dark crushed chocolate - 250 g.

How to cook

1. Remove the skin from the fruit.
2. Cut and cut out the seeds.
3. Slice thinly.
4. Place in a saucepan, add sugar.
5. Pour in lemon juice.
6. Place on the fire and wait until it boils.
7. Turn off the stove, add chocolate chips.
8. Mix well until smooth.
9. Cover with parchment paper and refrigerate for 12 hours.
10. Bring to a boil, cook over high heat for five minutes.
11. Reduce heat, cook for ten minutes, remembering to stir so that the mass does not stick to the walls and does not burn.
12. Pour into jars and seal.

Try adding citrus to the recipe. Cut the orange zest and chop. Squeeze the juice from the pulp and mix with lemon. Add along with the zest before cooking.

Lingonberry

Description . An autumn dessert with a beautiful scarlet color. Pears can be cut into large slices or small cubes, depending on the desired consistency. If you grind the fruit and berry mass through a sieve and add a thickener, you will get a dense jam, reminiscent of marmalade. If desired, you can enhance the taste with spices.

What you will need:

• pears - 3.5 kg;
• lingonberries - 1.5 kg;
• sugar - 3 kg;
• water - 200 ml.

How to cook

1. Remove skins and seed pods from pears.
2. Cut into arbitrary slices.
3. Wash the berries and add to the fruit.
4. Add sugar.
5. Pour in water and bring to a boil over high heat.
6. Boil for five minutes, skim off the foam.
7. Leave to infuse for six hours.
8. Boil the mixture and cook for a quarter of an hour, stirring.
9. Leave for several hours, boil again for 15-20 minutes.
10. If the thickness suits you, pour it into jars; if not, repeat the procedure.

Rosemary

Description . A fragrant jam, similar to fruit butter, suitable for breakfast, cheeses and meats. You can add any thickener or do without it if the fruits are sufficiently viscous and not watery.

What you will need:

• pears - 2.5 kg;
• lemon - one;
• rosemary - branch;
• sugar - 550 g;
• water - 100 ml;
• thickener zhelfix - 40 g.

How to cook

1. Peel the pears and cut out the seeds.
2. Cut into arbitrary pieces.
3. Place in a thick-bottomed saucepan.
4. Pour in water and cook over low heat.
5. Grate the lemon zest on a fine grater.
6. Stir the softened pears.
7. Add rosemary sprig and zest.
8. Wait for it to boil, cook for five minutes.
9. Add 500 g of sugar and mix well.
10. Take out the green branch.
11. Mix the remaining sugar with the thickener and add to the total mass.
12. Grind the mass with a blender.
13. Bring to a boil, pour into jars.

Sugarless

Description . You can reduce the calorie content of jam by removing sugar from the recipe. The delicacy is less sweet, but retains the fruity aroma. It is recommended to sterilize the jars before storing, since the dessert is prepared without the main preservative.

What you will need:

• pears - 0.9 kg;
• water - 250 ml.

How to cook

1. Remove skins and seeds from the fruits.
2. Cut into small pieces.
3. Place in a saucepan, add water.
4. Simmer for 40 minutes on low heat.
5. Grind in a food processor or using a masher until smooth.
6. Boil for another five minutes.
7. Pour into containers and seal.

With alcohol

Description . Original preparation of jam or marmalade. The consistency of the treat depends on the amount of thickener. For thickness, just add a teaspoon. To cook jelly, add two spoons, marmalade - four spoons. Alcohol is not only an additional flavoring agent, but also an excellent preservative. Pears soaked in alcohol acquire a tart taste. The more aromatic the wine (you can take semi-sweet), the tastier the jam will be.

What you will need:

• pears - 1 kg;
• dry white wine - 75 ml;
• vanilla pod - one;
• cinnamon stick - one;
• agar-agar - two to three teaspoons;
• liqueur or rum (optional) - three tablespoons.

How to cook

1. Remove the skin and seeds from the pear.
2. Cut into four pieces.
3. Pour the wine into the pan, add a vanilla pod and a cinnamon stick.
4. Place the fruit in the wine, simmer for 20 minutes over low heat, stirring.
5. Using a slotted spoon, remove the fruits and place them in prepared containers.
6. Remove the pod and stick from the wine broth.
7. Add thickener.
8. Cook until boiling, and then for one minute.
9. Add liqueur.
10. Remove from heat and pour over pears.

Jam “for adults” can be made with vermouth. Fill the pear slices, sprinkled with lemon juice, with sugar and a thickener (you can take 25 g of gelfix “2:1” per kilogram of pears). Boil until thick, add 200 ml of alcohol. Boil for two to three minutes, pour into jars.

In a slow cooker

Description . The device will cope with cooking on its own at the set mode. All that remains is to prepare the fruits. If the jam turns out liquid, you need to open the lid and set the program again for a few minutes.

What you will need:

• pears - 1 kg;
• sugar - 1 kg;
• water - 100 ml.

How to cook

1. Remove skins and seed pods from washed pears.
2. Cut the pulp into small pieces.
3. Place in a bowl, pour in hot water.
4. Add sugar to the pear pieces and stir until dissolved.
5. Close the multicooker.
6. Set the “Extinguishing” program for two hours.
7. Every 20-30 minutes, open the multicooker and stir the contents.
8. At the end of the program, pour the finished jam into containers.

It is easy to cook dessert in a bread machine if the device has a “Jam” function. Place pear slices into a container, sprinkle with an equal amount of sugar (or take a little less, to taste), add a teaspoon of citric acid. Set the appropriate mode for about an hour. Take it out and put it in containers.

Any pear jam recipe can be improved at your discretion. Experiment with spices, fruit additives, and thickeners. Cook in small portions. If the harvest is large, you can make dessert using different recipes and then choose the best one. Seal in small jars to quickly eat the treat without causing mold to form.

Pear jam for the winter is a simple recipe that allows you to make one of the most popular delicacies in the world. Thanks to a special preparation technology, the jelly-like fruit syrup holds its shape perfectly, does not spread, evenly covers toast, pancakes and biscuits, gives the products a wonderful taste and adds an appetizing serving.

How to make pear jam?

Pear jam for the winter is a great way to give overripe fruits new life, turning them into a fragrant preparation. Moreover, the manipulations are simple: the pears are peeled, finely chopped, sprinkled with sugar and boiled until soft. Season with lemon juice, keep on fire for 30 minutes, puree and place in clean containers.

1. Delicious pear jam can only be obtained from juicy and overripe fruits. If you want to get jam with pieces of fruit, you don’t have to remove the skin from the fruit; for a smooth and homogeneous mass, the fruit must be peeled.
2. The technology for preparing jam is based on alternating heating power, so to prevent the mass from burning, cookware with a thick bottom is used for cooking.
3. Cinnamon sticks, ginger, lemon juice and zest will help diversify the taste of the jam.
4. Determining the readiness of the delicacy is simple: the finished jam should flow from the spoon in a thin thread.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

Ingredients:

• pears - 850 g;
• sugar - 450 g;
• lemon juice - 40 ml.

Preparation

1. Pass the pears and sugar through a meat grinder.
2. Pear jam for the winter is a simple recipe in which the preparation is boiled for 40 minutes, seasoned with juice and placed in jars.

Pear jam for the winter can be made from various varieties of fruit. Not only a tasty, but also a healthy delicacy will be obtained from a wild pear that is unsuitable for eating. Its fruits are distinguished by a high content of pectin, which during the cooking process helps to achieve the desired thickness, and when finished, serves as a natural cure for indigestion.

Ingredients:

• wild pear - 1.5 kg;
• sugar - 1.5 kg;
• water - 150 ml.

Preparation

1. Remove the seeds from the pear and cut into thin slices.
2. Sprinkle the pieces with sugar and set aside for 4 hours.
3. Add water, stir and cook over medium heat for 45 minutes.
4. Wild pear jam for the winter is a simple recipe in which the mass is rolled into sterile jars and wrapped until it cools.

Lovers of gourmet baking are strongly recommended to make pear. The citrus component will add freshness, delicate aroma and pleasant taste to the jam, and its increased acidity will allow the pear pulp to retain its original color and activate the production of pectin, which affects the thickness of the product.

Ingredients:

• pears - 1.5 kg;
• sugar - 650 g;
• lemon - 1 pc.

Preparation

1. Peel the lemon, separate into slices and sprinkle with sugar.
2. Add the peeled pear slices and place on the stove.
3. Cook, stirring, for about an hour.
4. Remove from heat and set aside for 3 hours.
5. Return to heat and cook for another 20 minutes.
6. Place the thick pear jam into sterile jars and store.

You can diversify the preparation of pear jam with various berries and fruits. The simplest and most interesting dessert is made in combination with apples. The latter dilute the sweetness of pears, filling the delicacy with a pleasant sweet and sour taste, fruity aroma, and act as an excellent gelling component.

Ingredients:

• pears - 900 g;
• apples - 700 g;
• lemon juice - 40 ml;
• sugar - 800 g;
• cardamom - 5 g.

Preparation

1. Remove peels and seeds from fruits.
2. Grate the apples on a coarse grater and cut the pears into pieces.
3. Add lemon juice, sugar and place on low heat.
4. After the mixture boils, add cardamom.
5. Boil the mixture for 30 minutes, place in sterile jars, roll up and wrap until completely cool.

Pear is a prime example of an extravagant, attractive and healthy delicacy. The use of a gelling agent allows you to quickly achieve the desired thickness, reducing both the cooking time and the amount of sugar, which results in a tasty, natural and low-calorie product.

Ingredients:

• pears - 800 g;
• sugar - 450 g;
• water - 50 ml;
• gelatin - 10 g;
• lemon juice - 20 g;
• butter - 30 g.

Preparation

1. Pour cold water over the gelatin and leave for 15 minutes.
2. Cut the peeled pears into pieces, mix with sugar and mash.
3. Cook for 7 minutes over low heat.
4. Add juice, butter, knead again, pour in gelatin and mix.
5. Pour the jam into sterile jars, roll up and wrap.

Pear is another option for a refreshing, aromatic, vitamin-rich treat. This magical root not only enhances the taste and aroma of the sweet preparation, but also increases its value as a useful product, since the substances included in its composition strengthen the immune system and are a healing drug for colds.

Ingredients:

• pears - 1.5 kg;
• sugar - 1.5 kg;
• ginger - 50 g;
• lemon juice - 60 ml;
• cinnamon sticks - 2 pcs.

Preparation

1. Mix peeled and sliced ​​pears with sugar and lemon juice.
2. Place on the stove and cook, stirring, for 20 minutes.
3. Add ginger slices, cinnamon sticks and simmer for 15 minutes.
4. Remove the cinnamon sticks and puree the mixture.
5. Boil the jam for another 3 minutes, pour into jars, roll up and wrap until completely cool.

Pear jam without sugar is a help for people leading a healthy lifestyle. This preparation is not only tasty, low in calories and healthy, but also has a thick consistency acquired as a result of long-term heat treatment, during which the fruits are simmered in liquid for 40 minutes, which is enough to soften and boil them.

Ingredients:

• pears - 900 g;
• water - 250 ml.

Preparation

1. Cut the peeled pears, add water and cook for 40 minutes over low heat.
2. Puree and return to the stove for 5 minutes.
3. Pour into sterile jars and seal.

Savvy housewives have learned to use any household appliance to their advantage. So, a unit designed for baking bread costs nothing to prepare pear jam with cinnamon. Moreover, the airtight bowl will ideally preserve the aroma of the popular oriental spice, and the gentle “Jam” mode will take care of the juiciness of garden pears.

Ingredients:

• pears - 1.5 kg;
• sugar - 1.5 kg;
• ground cinnamon - 10 g;
• citric acid - 5 g.

Preparation

1. Place the sliced ​​pears in a bread machine container, mix with sugar, citric acid and cinnamon.
2. Turn on the “Jam” program for 80 minutes.
3. Pack the finished pear jam with cinnamon into a sterile container, roll it up and wrap it until it cools completely.

For those who want to get a delicacy without difficulty, it is better to cook pear. A modern gadget will retain all the necessary vitamins, achieve the desired thickness and eliminate the need for cooking in several steps. You just need to load the necessary components into the bowl, set the “Extinguishing” mode for 50 minutes and wait for the signal to complete the work.

Jam is considered the most delicious winter treat. It is made from a wide variety of fruits and berries. Pear jam recipes vary in ingredients and preparation method. The final taste depends both on the type of pear and on additional components. But in any case, if winter pear jam is prepared correctly, it will spread easily on bread and have a pleasant taste.

Features of making pear jam

Making pear jam

Jam is not jam, so the preparation technology is slightly different.

• The jam is always made thick. If you take juicy varieties of pears, they will release a lot of juice and will take at least 2 hours to cook. In such cases, thickeners must be added to reduce cooking time.
• To ensure that the jam has a uniform, delicate consistency, without small pieces, it is necessary to use varieties of pears with soft flesh and grind the mixture at least once during the preparation process.
• Pears can be combined in jam with plums, melon, apples, currants or citrus fruits. But it’s better not to mix them with raspberries or strawberries. These berries have a pronounced aroma and taste. In such a jam you won’t hear the pear!
• Firm varieties of pears usually do not overcook. To get tasty jam, they are usually cut into thin slices or small pieces, then during the cooking process they become transparent and decorate the jam.
• Spices help diversify the taste. You can add vanilla, coriander, cinnamon, ginger, nutmeg and some other spices to the pears.

The best pear jam recipe for the winter

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Photo of pear jam for the winter

The pear jam recipe below is made from small, firm pears. Only in this case the final dish will turn out sweet, tender with a spicy taste.

Ingredients:

• Pears – 1 kg;
• Sugar – 500 g;
• Lemon peel – 2-3 g;
• Cloves – 2-3 pcs. (can be replaced with vanilla on the tip of a knife).

Preparation

1. Pears are washed and peeled, pitted and peeled. Then you need to cut them into small pieces or thin slices.
2. The finished pears are placed in a large enameled bowl, sprinkled with layers of sugar and left for a day so that the pears release their juice.
3. After a day, you need to put the bowl on the fire, add lemon peels, cloves or vanillin. The jam must be cooked for an hour. If the jam becomes transparent, the dish is ready.
4. The jam, while it is hot, is placed in sterilized jars and sealed with boiled lids.

If the jam is poured into jars and simply covered with parchment, and not sealed hermetically, you need to add 3-5 tablespoons of cognac to it.

Simple pear jam recipe

Quick and easy jam recipe

Simple recipes are the most popular. They are not inferior in taste to complex ones if you follow the technology, but they cook much faster.

Simple pear jam

Ingredients:

• Pears – 2 kg;
• Granulated sugar – 1-1.6 kg.

Preparation

1. Pears are washed and pitted. If you have time and desire, you can remove the peel.
2. Peeled pears must be cut into small pieces and covered with sugar.
3. Place the bowl with pears on low heat; as the sugar melts, you need to increase the heat until the mixture boils.
4. As soon as the jam boils, you can turn it off and pour it into sterilized jars.
5. The jars are immediately rolled up or covered with parchment.

This is a very quick and easy jam recipe. But there is another one, unique in that it is made without sugar at all!

Pear jam without sugar

Ingredients:

• Pears – 900 g;
• Water – 250 ml.

Preparation

1. The pears are washed, peeled and seeded, and then cut into small cubes or slices.
2. Sliced ​​pears are poured into a bowl for making jam and filled with water.
3. Cook this mass over low heat for 40 minutes.
4. Then the mass is removed from the heat, whipped into puree and returned to the stove for 5 minutes.
5. All that remains is to pour the jam into sterile jars and roll up.

Pear and melon jam

Photo of pear and melon jam

Pear jam can also be made with the addition of other berries and fruits. Pear and melon jam has a very pleasant taste. The dish has a beautiful, golden color and a strong, pleasant aroma.

Ingredients:

• Peeled pear – 1 kg;
• Melon pulp – 1 kg;
• Sugar – 1 kg;
• Lemon juice – 50 g;
• Thickener – 1 pack;
• Cardamom, cinnamon, nutmeg - to taste.

Preparation

1. The melon is washed and cut. The seeds are removed from it and the peel is cut off. There should be a total of 1 kg of pulp. It is cut into large cubes.
2. Pears are also washed, peeled and cut, but not into large ones, but into small cubes or thin slices. The pure pulp must be at least 1 kg.
3. Place the chopped melon and pears in an enamel bowl and cover with sugar. Place the container on low heat and cook until the sugar is completely dissolved.
4. When the sugar has dissolved, transfer the mixture to another container and beat well with a blender or simply grind with a spoon. The mixture should be like puree – homogeneous.
5. To give the jam a piquant taste and aroma, you can optionally add a little cardamom, cinnamon or nutmeg. You can add seasonings one at a time or all together.
6. Now you need to pour the jam into the pan and put it on low heat again so that it boils for 20 minutes.
7. After 20 minutes, add lemon juice to the jam, mix and boil for 10 minutes.
8. 5 minutes before the end of cooking, add a pack of thickener. The whole mixture is well mixed, scattered into sterilized jars and rolled up.

Interesting!

To keep the preserves for a long time, after rolling the jars, turn them over with their lids down and cover with a thick towel. After a day, the jam can be transferred to the rest of the winter preservation.

Pear jam in a slow cooker

Pear jam in a slow cooker

It is convenient to prepare small portions of pear jam in a slow cooker. It allows you to quickly and easily prepare a wide variety of winter recipes.

Pear jam in a slow cooker

Ingredients:

• Pears (hard variety) – 1 kg;
• Sugar – 1 kg;
• Boiling water – 100 ml.

Preparation

1. The pears are peeled and cut into cubes. Then they are placed in a multicooker bowl, boiling water is poured into it and sugar is poured in.
2. All ingredients are mixed well.
3. The multicooker is set to “Stewing” mode. The timer is set to 2 hours.
4. It is necessary to stir the jam from time to time so that it does not stick to the bowl.
5. After time, the jam is poured into jars (sterilized) and rolled up.

This jam has a pleasant, delicate taste, but you will still find pieces of pears. They give the dish a special sophistication. If you need to make jam from soft varieties, you can use a different recipe.

Jam from soft pears in a slow cooker

Ingredients:

• Pears (soft varieties) – 1.3 kg;
• Granulated sugar – 900 g;
• Citric acid – 8 g;
• Vanillin – 4 g.

Preparation

1. The pears are washed well, peeled and seeded, and then cut into slices.
2. Place the pear slices into an enamel bowl and cover with sugar. The resulting mass must be mixed and left for 8 hours. This time is necessary for the pears to release their juice.
3. After 8 hours, add citric acid and vanillin to the pears and place them in the multicooker bowl.
4. The multicooker is set to “Stewing” mode. The timer is set for 60 minutes.
5. When the time is up, the jam must be cooled and the procedure repeated again. When the hour is over, the jam is poured into a bowl and pureed or whipped with a blender. The resulting mass is poured into the multicooker bowl and set again for 1 hour in the “Stew” mode.
6. The finished jam is poured into sterilized containers and rolled up.
7. Hot preserves are placed with the lids down and covered with a thick towel. After 24 hours it will cool down and you can move it to the pantry.

Pear jam is a great addition to the home menu in winter and at any other time of the year. It can be spread on bread, mixed with other types of jam to add flavor, or used to make delicious desserts. The main thing is to follow the technology during cooking, then the taste, color and aroma of the dish will be excellent.

In ancient China, the pear was considered a symbol of good health, a source of natural strength and longevity. And it’s true: pear fruits contain the maximum amount of useful vitamins, micro and macroelements.

The fruit is especially valued for diseases of the digestive system, dysbiosis, excess weight and diabetes. A sweet delicacy made from pear can improve sputum discharge in children and adults. That is why in the autumn it will be useful to prepare several jars of pear jam to please your loved ones with delicious jam in the winter.

Classic dessert option

Pear fruits are a versatile fruit from which you can prepare a wide variety of confitures, jams, and compotes. Cookbooks contain various delicacies - in sugar syrup, with nuts, with lemon, cinnamon, etc. Another one of the simplest and most original recipes is pear jam for the winter in a slow cooker, but you can also make it on a simple stove.

Products:

• pears - 2 kg;
• filtered water - 400 ml;
• granulated sugar - 1 kg.

Operating procedure:

1. Rinse the fruits thoroughly and dry. Cut off the skin in a thin layer, remove all damage, seeds and tails. Cut the ripe pulp into small slices and place in a multicooker bowl. Pour in liquid and add granulated sugar. Mix carefully. Set the “Cooking/Stewing” mode and the timer for 15-20 minutes. Then the “Baking” mode is turned on, the time is 30-40 minutes.
2. A quarter of an hour before turning off, the jam is thoroughly mixed so that the composition does not burn to the bottom of the bowl. When hot, pack into treated jars and close. After cooling, store in the cellar.

Confiture

The citrus, lemon fruit gives the finished dish a certain piquancy. Winter preservation is no exception. Try making pear and lemon confiture, which will perfectly complement any tea party and protect against colds during epidemics.

Products:

• pears - 1 kg;
• granulated sugar - 1 kg;
• saffron - 20 pcs.;
• lemon - 2 medium-sized fruits;
• white rum - 200 ml.

Procedure:

1. Wash the lemon thoroughly with soap. In a separate saucepan, bring the clean, filtered liquid to a boil. Place the prepared product into it and boil for 30-40 seconds. Carefully remove and rinse with cold water. These actions are carried out 2 more times. Chop the lemon into thin slices.
2. Wash the pears, remove the seed box and other unsuitable parts for food. Cut the processed pulp into small cubes.
3. In a thick-bottomed container, combine pieces of fruit and lemon slices. Pour in granulated sugar, mix gently and leave on the kitchen counter for 8-10 hours for the ingredients to release their juice.
4. Crush the saffron with a rolling pin. Heat the rum a little in a water bath and combine with saffron. Cover and leave for 30 minutes.
5. Place the container with the contents on the stove over medium heat. Bring to a boil, reduce heat to low and heat the confiture for 45 minutes. The resulting foam must be removed.
6. After the time has passed, it is necessary to warm up the mass for an additional 5 minutes. Pour rum and saffron into the contents, mix and package in sterile jars. Close tightly, cool and store in the cellar.

With orange zest

When preparing jam, you are allowed to use many additional components, which are introduced based on your taste preferences. Pears, like apple fruits, go well with cinnamon, cloves, vanilla, and nuts also fit perfectly. The consistency of the finished dessert can be varied according to your desire and discretion.

Products:

• ripe pears - 2 kg;
• granulated sugar - 2 kg;
• orange zest - 3 tbsp;
• Zhelfix - 1 sachet.

Operating procedure:

1. The main ingredient should be chosen without stains, scratches or wormholes. Wash thoroughly and preferably with soap. Dry and, if necessary, remove skins, seeds and other unedible parts. Chop the fruit into small and uniform sized cubes.
2. Place the prepared component in a plastic bowl and cover with granulated sugar. Cover and leave on the kitchen counter for 8-12 hours to release enough juice.
3. Orange zest, pour over boiling water and grate on a fine grater. It is advisable not to touch the white layer under the zest, as it will give the dish a characteristic bitter taste.
4. Place the prepared pear mass with sugar and syrup in a container with a thick bottom. Otherwise, the jam will burn during cooking. Place it on low heat on the stove. Pour out the orange zest, boil and add Zhelfix to the contents of the container. With regular stirring, boil the hot mass for a quarter of an hour.
5. Pack the dessert into clean, sterile jars, close tightly and leave on the kitchen counter. Store the confiture in a cool place.

To obtain a more creamy texture, you can beat the boiled ingredients in a blender, but then be sure to boil and pour into jars.

When pears ripen in the gardens, housewives are lost in search of various recipes for preparing them for the winter. Fresh fruits are poorly stored, so there is not much time for thinking and specific actions.

We offer you an overview of simple and quick recipes for making pear jam. Why jam? Because this dessert dish will please everyone. Children really love the delicate puree-like consistency of the jam and the pear aroma with notes of honey, while adults are delighted with the jam with translucent delicate pieces of fruit. The cooking process itself does not require special knowledge and skills. After reading the materials in this article, you can easily make jam yourself, regardless of your culinary skills.

Fruit preparation

The variety of pears for making jam matters only in terms of determining the consistency and appearance of the finished dish. From fruits with tender, loose pulp, it is better to prepare a homogeneous jam from grated pears, but hard fruits can be used to prepare a dessert with pieces of fruit.

Before starting work, pears are thoroughly washed, cleaned and freed from seed boxes. Cleaning the skin is an optional step and depends on how the pears will be cut in the future.

If the fruit is chopped with a meat grinder or pureed in a blender in its raw form, then the skin is not a hindrance. If the fruit in the jam comes across in large pieces, then it is better to peel the fruit. Some, on the contrary, prefer pureed jams without pieces of peel interspersed, and a dessert made from hand-cut pears with skin. In general, it is up to you to decide how to process the pears at the preliminary stage.

Cooking recipes

Homogeneous jam: the fastest and easiest recipe

For preparation, take 1 kilogram of pears. The fruits are freed from seeds and twisted through a meat grinder, placing sugar in the meat receiver along with pieces of pears. Be sure to grind the sugar together with the pears - this is the basic rule for making delicious jam. The amount of sugar is taken in a ratio of 1:2 to the net weight of the pears. That is, if there are 800 grams of pears left after peeling, then 400 grams of sweetener will be needed.

The resulting puree is immediately sent to the stove, without waiting for the juice to release. First, the jam is heated over low heat for 20 minutes, and then boiled over medium heat for 20 minutes. The mass should constantly seethe. To prevent the jam from sticking to the bottom of the cooking container, the pear dessert is constantly stirred. A thick foam forms during cooking. It must be removed with a wooden spoon.

The readiness of the dish is determined by dripping a small amount of jam onto a flat plate. A drop holding its shape indicates the dish is ready.

If the plate test shows that cooking can be completed, then proceed to the final stage. Add ½ teaspoon of citric acid to a bowl of jam. The powder can be replaced with natural lemon juice. In this case, you will need at least two tablespoons. The acidified jam is boiled for 2 minutes and packed hot in sterile containers.

Pear jam with pieces of fruit

Pears, with or without skin, are cut into small plates 5-6 millimeters thick. Sprinkle the slices with sugar and set aside for a couple of hours. Products are taken in a 1:1 ratio. If the fruits are very sweet, then the amount of sugar can be reduced.

After the juicy pulp produces juice, continue cooking the jam. If the pears are not very juicy and the juice does not completely cover the pieces, then add 100-150 milliliters of clean water to the main products.

Place the pan with sliced ​​pears in sugar syrup on the fire and cook the preparation for 45 minutes over medium heat. Readiness is determined by the viscousness of the syrup. When it begins to flow from the spoon in a thin continuous stream, rather than dripping in drops, the jam is considered ready.

You can find a detailed description of the process of making pear jam with cloves on the EdaHDTelevision channel.

How can you diversify pear jam?

When cooking, vanilla sugar, cinnamon sticks or ginger root powder are added to the main products. You can also flavor the jam with a few buds of dry cloves. All these spices are added based on your own taste preferences. Citrus notes can be added to a dish not only by adding lemon juice, but also, for example, pieces of orange or lime. Before putting the finished product into jars for storage, the cinnamon and fruit slices used to improve the taste are removed.

Two recipes for pear jam with chocolate and walnuts, presented to your attention by the KULINAR TV channel

How long to store pear jam

The shelf life of the finished dish is 1.5 years. The storage location should be dark and cool. For example, a basement, cellar or the main compartment of a refrigerator is perfect.

Pear jam: a delicious preparation for the winter - how to make pear jam quickly and easily - Suseki

Pear jam: a delicious preparation for the winter - how to make pear jam quickly and easily When pears ripen in the gardens, housewives are lost in search of various recipes for their preparations for the winter.

Simple pear jam

Pear jam - sweet, thick, with a soft velvety structure and a delicious aroma of cinnamon and vanilla - will be an ideal filling for your baked goods or a wonderful addition to warm crispy toast for breakfast. I’ve been making it for several years now and I’m sure you will also like this kind of pear jam for the winter. A simple recipe: peel the pears, chop them, boil them and roll them up. There is no need to add water to it or wait for the fruit to infuse and release juice before cooking. Everything is very fast and as simple as possible. And the main secret of this cooking method is that you always use half as much sugar as the fruits prepared for cooking (i.e., already peeled). From 1 kg of pears you get about 700 g of jam. You can make such jam from pears of any variety: soft and ripe ones produce jam that is more like jam; Strong and not quite ripe ones produce jam with a jelly-like consistency. The color of the finished product also depends on the type of fruit: from greenish to pale golden.

• strong pears, preferably slightly unripe – 1 kg (net weight),
• sugar – 500 g,
• lemon – 0.5 pcs.,
• cinnamon and/or vanillin - to taste.

How to make pear jam

In general, any fruit is suitable for jam. But the most jelly-like and thick jam comes from dense and slightly unripe pears. So, if possible, choose these, wash them and clear them of peel, tails and seeds.

Before sending the peeled pears to cook, puree them with a blender. To do this, cut them into cubes or just small pieces of arbitrary size - this will make it easier for the blender to handle them.

Sprinkle the pieces of fruit with sugar and mix them so that the sugar evenly covers the pear.

Next, we arm ourselves with an immersion blender and blend the fruit with it. It is not at all necessary to achieve complete homogeneity of the mass; small pieces are quite acceptable. My assistant completed this task in literally 2-3 minutes. If you don’t have a blender, you can use a meat grinder, it will take a little longer, but the main thing is that you will get the mass we need.

We transfer the pear preparation into a container where the jam will be cooked, add cinnamon and vanillin, add lemon juice and, after stirring the contents, put everything on the stove. As for the amount of spices, here we focus only on our taste. I absolutely love cinnamon, so I add a lot of it - a full teaspoon per 1 kg of peeled fruit. I only added half a packet of vanillin and squeezed out half a fairly large lemon to the last drop. However, if you prefer the natural, light, subtle pear flavor and aroma, simply omit the spices. But lemon juice must be added; without it, even with such a small amount of sugar, the jam will turn out too cloying.

The jam cooks quickly. Bring the contents of the saucepan to a boil over medium heat, then switch to maximum and cook, stirring constantly so that nothing burns. When cooking, the jam should gurgle intensely; the time for such active gurgling is 30 minutes. 2-3 minutes after boiling, remove the resulting foam.

In order to prepare pear jam for the winter, place it hot in prepared sterilized jars and close with sterile lids. Ordinary nylon covers are not suitable for wintering.

We turn the rolled up jars over, wrap them and let them cool, after which we put them away for storage. The jam turns out to be quite thick, and in addition to the fact that it can be scooped just like that, it is great for use as a filling for pies, buns, pancakes, etc.

Pear jam for the winter: a simple recipe, Easy recipes

Simple pear jam Pear jam - sweet thick, with a soft velvety structure and a delicious aroma of cinnamon and vanilla will be an ideal filling for your baked goods or a wonderful addition

Pear jam

Among the inhabitants of Ancient China, the pear was considered a symbol of longevity and good health. And this is not surprising. After all, pear fruits have such a rich composition that you can’t count them on your fingers. Thanks to vitamins and microelements, this sweet fruit is very useful for stomach diseases, diabetes, and obesity. Pear jams and preserves are also great for relieving coughs. Therefore, in the summer-autumn period, it will not be amiss to prepare a jar or two of tasty, aromatic, thick jam.

To make pear jam for the winter, it is advisable to take ripe, soft, juicy fruits that boil quickly. It is useful to use pectin for a thick consistency, and citric acid for a brighter taste.

Additives in the form of vanilla, cinnamon, cardamom, lemon and orange zest give the jam a more varied and interesting taste. But even using a simple recipe for pear jam, you can get a very tasty and healthy dessert.

Pear jam

Yield: 1.3 liters of finished jam

In order to make pear jam for the winter, we will need:

• Pears – 2 kg
• Sugar – 1 kg
• Water – 120 ml
• Pectin – 10 gr.
• Citric acid – 0.5 tsp.

How to make jam:

1. Thoroughly washed and peeled and cored pears, cut into small pieces.
2. Place the fruit in the container in which we plan to cook the jam. Pour in the required amount of sugar, add water, place on the stove and bring to a boil over low heat. When the mixture boils, remove the resulting foam.
3. Cook the pear jam over low heat for 40 - 45 minutes, stirring so as not to burn.
4. When the pieces of fruit have become soft and transparent, grind them into puree using a blender or masher.
5. Add citric acid and pectin powder to the pear puree. Place on low heat and cook for 5 minutes with continuous stirring.
6. Quickly pour the boiling jam into sterilized jars and seal.

Many housewives have already acquired a multicooker - a useful and versatile kitchen appliance. Thanks to this little helper, you can not only quickly prepare soups, pilafs and porridges, but also make delicious jam or jam. Moreover, pear jam will cook in a slow cooker much faster than on a regular gas stove.

Pear jam in a slow cooker

Cooking time – 40 minutes

Yield: 1 liter of prepared jam

In order to make pear jam in a slow cooker, we will need:

• Pears – 1 kg
• Sugar – 0.7 kg
• Water – 200 ml

How to make jam:

1. Peel the ripe pears, remove the core and seeds. Cut into thin slices.
2. Place pear slices into the multicooker bowl, add sugar and water. Close the lid and turn on the “Extinguishing” mode for 15 minutes. During this time, the pears will have time to release their juice.
3. Switch to the “Baking” mode and cook the fruit for another 25 minutes. You need to stir the jam with a wooden spatula so as not to damage the surface of the multicooker container. Stir the dessert especially thoroughly 10–15 minutes before the end of cooking. It is by this time that the liquid will have time to evaporate and there is a risk that the jam will burn.
4. Place the thick jam while hot in clean, dry jars and seal.

The ripe pear itself is very sweet, even a little cloying. But in combination with a citrus note, it turns out incredibly tasty! Therefore, it is very good to add lemon or orange to pear jam.

Pear jam with lemon

Cooking time – 1 hour (plus 3 hours for settling)

In order to make pear and lemon jam, we will need:

• Pears – 2 kg
• Lemon - 1 pc.
• Sugar – 1.2 kg

How to make jam:

1. For jam we use only the ripest, juiciest and softest pears. Remove the skin from them if it is thick. Cut into pieces of arbitrary size and shape.
2. To remove bitterness, pour boiling water over the lemon. We cut it into slices along with the peel. Arrange in layers with pear slices and sprinkle sugar on top.
3. Leave the fruits for several hours to release the juice. Cook the jam over low heat, stirring.
4. After the pear pieces have boiled and the jam itself has thickened, put it in sterile jars and close tightly with metal lids.

Very tasty, with a pleasant citrus aroma and a beautiful amber color, the result is pear jam combined with sweet oranges. Even the most capricious gourmet cannot resist such a delicacy.

Pear and orange jam

Cooking time – 1 hour 10 minutes

Yield: 0.7 liters of finished jam

In order to make pear and orange jam, we will need:

• Pears – 1 kg
• Orange (large) – 1 pc.
• Sugar – 1.2 kg
• Water – 100 ml

How to make jam:

1. Wash the pears, remove the peel and puree them using a blender.
2. Remove the zest from the orange. To do this, it is convenient to use a grater with small holes or use a knife. Then remove the white peel from the citrus. This is what gives the jam its bitterness. Place the pulp in a blender for grinding.
3. Combine pear and orange puree. Add sugar, water and cook the jam over low heat until cooked. How do you know when dessert is ready? You need to drop a drop of syrup onto the saucer and if it hardens quickly and does not spread over the surface, then the jam is ready! Can be poured into jars and sealed!

If you are not afraid to experiment in cooking, you can achieve exclusive, unusual and surprisingly appetizing dishes. For example, make pear jam with the addition of plums. The sour plum pulp perfectly complements the sweetness of the pear.

Plum and pear jam

Cooking time – 1 hour 15 minutes

Yield: 1.2 liters of finished jam

In order to make plum and pear jam, we will need:

• Plums – 1 kg
• Pears – 1 kg
• Water – 200 ml
• Sugar – 2 kg

How to make jam:

• We sort the fruits, remove spoiled and rotten fruits, and wash them under the tap. We remove the pits from the plums and chop them into pieces. Peel the pears, remove the core and seeds and cut into slices.
• Place crushed fruits in a container for making jam, add sugar and water.
• Cook the jam over low heat until the fruit is soft. Then use a blender to puree them.
• Boil the mixture with constant stirring for 10 - 15 minutes until the jam becomes thick.
• Pour hot jam into prepared jars and close tightly with lids.

You can cook thick, delicious jam not only in a metal basin on a gas stove. Many modern bread machines have a “Jam” or “Jam” function, which greatly simplifies the preparation of sweet desserts. It’s enough to press a button and go about your business; the smart unit will do the rest for the hostess.

Pear jam in a bread machine

Cooking time – 1 hour 5 minutes

Yield: 0.2 liters of finished jam

In order to make pear jam in a bread machine, we will need:

• Pears – 0.5 kg
• Lemon – 0.5 pcs.
• Sugar – 0.1 kg

How to make jam:

Cut the apples with the skin into slices and place them in the bread machine. Add sugar and juice of half a lemon. Set the “Jam” mode. After the sound signal about the end of the bread machine, the delicious dessert is ready.

Making delicious pear jam is absolutely easy. With a little time and effort, even a novice housewife can surprise her family with a thick, mouth-watering pear delicacy.

Pear jam - recipe with photos step by step

Among the inhabitants of ancient China, the pear was considered a symbol of longevity and good health. And this is not surprising. ‘After all, pear fruits have such a rich composition that...

Pear confiture

Ingredients

Pears – 2 kg (peeled)

Pectin/gelling mixture – 2 packs

Lemon – 0.5 pcs. (zest and juice)

Ground cinnamon - to taste

Vanilla sugar – 1 pack

Nutmeg – 1 pinch

Lemon juice – 1 tbsp. (taste)

• 156 kcal
• 30 min.

Cooking process

Pear confiture is a simple and effective way to preserve pears for the winter. A minimum of cooking time and a minimum amount of sugar in the composition allow you to preserve and emphasize the natural aroma and sweetness of pears. Supplemented with fragrant spices, pear confiture is moderately sweet, spicy and very aromatic.

Thick, viscous and glossy, its consistency resembles very thick jam or jelly. This preparation is an ideal addition to a cup of hot tea and fresh buns, pastries and desserts. Try it!

To prepare pear confiture for the winter, prepare the ingredients according to the list.

Prepare lids and canning jars in advance. Wash the cans of soda thoroughly and then sterilize them by steaming, oven or microwave. Boil the lids for 3-5 minutes.

Wash the pears and sort them. Sort half or 2/3 of the total volume of pears, separating larger specimens.

Peel large pears and cut into small pieces. Pears with denser flesh should be cut smaller so that they have time to cook in the short time it takes to prepare the confiture.

Cut the other half of the pears into large pieces, without peeling them, but removing the seed capsule. You can, of course, peel all the pears, but this is extra work, because we will still grind half of them into fruit puree.

Weigh the resulting volume of fruit and measure out the proportional amount of sugar, in accordance with the recommendations of the pectin manufacturer.

Grind half the prepared pears (unpeeled) in a blender.

Place the resulting fruit puree in a saucepan.

Add sliced ​​pears and pectin. Following the instructions on the package, I pre-mixed pectin with 2 tbsp. Sahara.

Zest half a lemon into large strips and add to the pan.

Also add spices: vanilla sugar, 2 cloves, a little ground nutmeg and cinnamon.

Mix everything thoroughly and, stirring, bring to a boil over medium heat.

When the mixture boils, add sugar and 1 tbsp. lemon juice.

Stirring, bring the mixture to a boil again and cook for 3 minutes. Turn off the heat and remove the cloves and lemon zest.

Pour the pear confiture into sterilized jars. Close with prepared lids and roll up. Turn the jars upside down and leave for 5 minutes. Then return to its original position, wrap and leave until completely cool.

Pear confiture is ready for the winter! Bon appetit!

Pear jam for the winter

Simple pear jam with a subtle vanilla flavor is the perfect complement to crispy toast and a wonderful topping for homemade baked goods. It is sweet and thick, has a delicate consistency, freezes well and is easy to prepare.

You can preserve pears for the winter using exquisite recipes, with a bouquet of spices, adding lemon slices, alcohol, nuts, even poppy seeds or condensed milk. You try this sweet dessert solemnly, enjoying every spoonful of amber jam or marmalade. But if you prepare it for filling and coating pies and pies, and just for bread for tea, there is no better than a simple recipe for pear jam for the winter: pears, sugar, lemon juice and, say, vanillin (or anise, cardamom, lemon zest).

The pear jam recipe is suitable for cooking any type of fruit. You can use large and small, dense and overripe fruits. Depending on the variety, the jam will turn out amber or light golden, with a jelly-like consistency or like jam. But in any case, preparing for the winter will be tasty and fragrant.

Cooking time: 50 minutes

Ingredients

• pears – 500 g net weight
• sugar – 250 g
• lemon juice – 2 tbsp. l.
• vanillin - on the tip of a knife

Preparing pear jam for the winter

If the pears are soft and very overripe, then just rinse them and you can cook them with the skin on. But hard and dense fruits should be peeled, then the jam will be more homogeneous.

I cored each fruit and then cut the pulp into small pieces. Placed it in a saucepan, sprinkling it with sugar. There is no need to wait for the juice to flow; all the pieces will still be crushed into a homogeneous fruit mass.

I put the pan on low (very, very small) heat and heated until the sugar is completely dissolved - about 10-15 minutes, stirring with a wooden spatula.

As soon as there was a lot of juice in the pan and the syrup began to boil, I increased the heat to medium. Cooked for 30 minutes, without a lid, until the pears were fully cooked and soft, stirring with a spatula so that nothing burned. I took the pan off the stove and pureed it with an immersion blender until smooth. If you don’t have special equipment, you can grind it through a sieve or crush it with a potato masher (but then small patches of pulp will remain).

Added lemon juice and a pinch of vanilla. Returned to the stove, brought to a boil and cooked for another 10 minutes over medium heat, stirring, without a lid, to remove excess moisture. Be sure to add lemon juice! In addition to its role as a preservative and acidity regulator, it activates the production of pectin in the pear, which in turn helps the jam harden. The final cooking time can be increased if you are preparing a double or triple portion at once or the pears are very watery - in this case, check the readiness by dropping a drop on a plate; if it drips very slowly, then it is ready.

I poured the hot jam into sterilized dry (!) jars and immediately sealed them. You can take any lids, either screwed or turnkey. It is not necessary to turn over and wrap, the jars will stand up just fine.

The yield from the specified amount of ingredients is approximately 400 ml, but a lot depends on the chosen variety, so I advise you to prepare containers of different volumes, preferably a small volume. A simple pear harvest for the winter should be stored in a cool and dark place for 1 year.

Pear jam for the winter, a simple recipe, Magic

The ideal option if you need to prepare pear jam for the winter for coating pies and filling for pies is a clear, simple recipe.