Pear jam. Pear jam slices: recipes

You can prepare the most popular and beloved pear jam recipes today. They have gained popularity due to their unusual taste and pleasant aroma.

These wonderful recipes will take a respectable place in your personal cookbook, because everyone in your household will beg you to cook this delicious delicacy again and again!

Wonderful pear jam is an incredibly aromatic and sweet mass that will captivate every delicacy lover with its wonderful and unforgettable taste. This jam is suitable not only for tea, but also as a pie filling for welcome guests.

Pear is the most nutritious fruit that does not contain a large number of calories. Under the influence of heat treatment, the pear does not lose, so pear jam will become an indispensable treasure in winter - during the time of colds.

Classic pear jam, the recipe for which we will provide below, will clearly become a favorite of your whole family!

Prepare:

• 2 kilograms of pears;
• 2.5 kilograms of sugar;
• 2 glasses of water.

Preparation:

1. It is necessary to prepare the pear fruits. They need to be carefully cut into small pieces and placed in a pan for making your jam. Next, sprinkle the fruit with sugar over the entire surface.
2. You need to let the fruits in sugar brew for about four hours in a cool, dark room. Before doing this, do not forget to make small punctures in the pear pieces so that it gives juice faster. If you purchased a not particularly juicy variety of pear, then you need to add a little water - in the amount indicated above.
3. When the pear is infused, you can safely put the pan on the stove and bring the candied fruit to a boil.
4. Reduce the heat and put the jam on low heat - cook for an hour.

Periodically you need to stir the resulting mass, and when the required time has passed, pour it into jars and close the lids.

Pear jam with apples

Above we looked at the classic recipe for pear jam, and now we will tell our dear housewives how to prepare pear and apple jam, which has a delicious taste and an equally wonderful smell.

Ingredients:

• 1 kilogram of pears;
• 1 kilogram of sour;
• 1 lemon juice;
• 1.5 kilograms of sugar.

Buy:

• 2 kilograms of pears;
• 2.5 kilograms of sugar.

Preparation:

1. First, wash the pear fruits and remove the core. It is necessary to remove all stalks and dark places so that the jam does not give off a rotten smell.
2. You need to cut the fruit into small cubes or slices and put them in the pan in which you are going to prepare the jam.
3. Take a lemon and pass it through a meat grinder without peeling. We send it after the fruit - the peel will give the jam a subtle taste.
4. Mix lemon and pear and add sugar. Let the fruit mixture sit in a cool, dark place for about three hours. Pierce all the pieces of the pear several times to help it release juice faster and absorb sugar.
5. As soon as the allotted time comes to an end, you can put the mixture on the stove and bring to a boil. Then cook for about an hour over low heat. Do not forget to periodically stir the jam and skim off the foam.
6. Now you can safely pour the jam into the prepared jars and screw on the lids.
7. It is necessary to place the containers under a warm blanket so that they do not burst under any circumstances!

Many of us adore ripe, juicy and aromatic 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. Today’s publication will present several interesting recipes for amber jam made from pear slices.

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 heat treatment, add a little lemon zest to it.

Before starting the process, the selected fruits are washed, freed from all excess and cut into the required pieces. The duration of preparation of amber jam from pear slices depends on the variety and ripeness 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 completely cooled.

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

Classic version

We invite you to pay special attention to one of the simplest recipes for clear pear jam in slices. To prepare this delicacy, it is recommended to use hard fruits. Otherwise, you will get a boiled product that looks more like mush. Before you begin the process, be sure to double-check that you have on 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 vanillin.

To prepare amber jam from pears into slices, wash and cut fruits are immersed in a soda solution for a quarter of an hour (a teaspoon per liter of water), and then rinsed and placed in a suitable bowl. Vanilla, sugar and honey are also added to it. All this is poured with lemon juice, covered with food grade polyethylene and left for several hours, or better yet, the whole night.

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

Almond option

This original recipe for amber jam from pear slices will certainly interest many housewives who are trying to surprise their relatives 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 the syrup. To obtain it, dip washed and peeled pear slices into boiling water and boil them for three minutes. Immediately after this, the liquid is poured into another container, sweetened and boiled until a syrup forms. Then it is again combined with fruit and left for a couple of hours at room temperature.

After this time, bring the future jam to a boil and keep it on the lowest heat for ten minutes, not forgetting to add vanilla and chopped almonds. The finished product is placed in sterilized jars, rolled up and sent for subsequent storage.

Option with lemon

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

• A couple of kilograms of pears.
• A whole lemon.
• A couple of kilograms of sugar.

Step 1. The whole unpeeled lemon is poured with boiling water and left for five minutes. It is then cooled and cut into cubes.

Step 2. The washed and peeled pear slices are placed in a suitable bowl and covered with sugar. Add chopped lemon there and leave it all for six hours.

Step 3. After this time, the future jam is sent to the stove and boiled over low heat 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 stored for further storage.

Option in syrup

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

• A kilo of pears.
• 800 grams of sugar.
• 150 milliliters of drinking water.
• A 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 made 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 finished jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after the syrup boils, squeeze lemon juice into it. All this is left again for seven hours, boiled, placed in dry, clean jars, sterilized, rolled up and sent for further storage.

Option with spices

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

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

Pear slices are covered 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 add butter, white sugar and a cinnamon stick. All this is cooked for another three minutes, removed from the burner, placed in sterilized jars, rolled up and sent for further storage.

Option with cardamom

This simple recipe for pear jam with lemon for the winter is interesting because it involves the use of a frying pan. To prepare this delicacy you will need:

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

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

Option with oranges

Using the technology described below, an incredibly aromatic jam is obtained, 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 kilograms of sugar.

Pre-sorted, washed and peeled pears are cut into equal slices and placed in a suitable container. Sugar and pieces of oranges are also added to it. All this is left until the fruit begins to release juice, and then placed on the stove and simmered over low heat for about two hours, remembering to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and stored in a cellar or pantry.

Finally

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

To prevent the unpleasant smell of burning from adding to the delicious aroma of the fruit, you need to constantly stir the contents of the saucepan during heat treatment. To make the jam homogeneous, you should use pears of the same degree of ripeness to prepare it. To prevent the fruits from darkening, they can be briefly immersed in acidified water.

Pear jam recipe Many housewives have it, but we want to offer you several original and very tasty options that you will definitely like. If you are preparing a delicacy for the first time, then our tips will also be useful to you. Let's start with them.

How to make pear jam

We choose the fruits.

To prepare sweet treats, you need to choose fruits with dense pulp. The most popular varieties are duchess and lemon. However, you can take other varieties, the main thing is that the fruits are not overripe. Collect pears with elastic skin. Rinse them thoroughly, remove the stems and core, chop them into cubes or slices. Cut off all rotten areas and dark spots.

Cooking utensils.

For cooking jam, it is better to choose an aluminum or copper basin. In such containers it does not burn or stick. Wash the jars for preparation thoroughly and scald with boiling water. You can also heat them in the microwave or heat them over steam. For preparation, also prepare a plate for foam and a wooden spatula.

Pear jam for the winter

Ingredients:

Water – 2 glasses
- sugar – 2.4 kg
- pear – 2 kilograms

Preparation:

Prepare the fruits, cut them, put them in a bowl for cooking. Pour in sugar and smooth over the surface. Prick the fruit in several places with a fork. Leave for several hours until the juice appears. If the type of fruit is not very juicy, then pour water into it. Place the basin on the stove and bring to a boil. Reduce heat and simmer for an hour. During this time, stir it several times.

Pear jam with lemon

Ingredients:

Pears – 2 kilograms
- granulated sugar – 2.5 kg
- lemon – 3 pieces

Preparation:

Wash the fruits thoroughly, remove dark spots and stems, cut into large cubes, and place in a container. Pass the lemon through a meat grinder. Also pass the lemon through a meat grinder and send it there. Sprinkle the fruit mixture with sugar and let it brew for 3 hours. Be sure to poke the fruits with a fork so that they release the juice. After soaking the sugar in juice, stir the mixture, put the mixture on the stove, bring to a boil, and leave for an hour on low heat. Stir the mixture, pour it while still hot into prepared containers, seal tightly with lids, and place under a blanket until it cools. ready!

Delicious pear jam

Required Products:

Water – 1.5 liters
- almonds – 120 g
- vanilla – ? teaspoon
- sugar, pears - 2 kg each

Cooking steps:

Prepare the fruits, peel and cut into slices. Pour water into the cooking container and place the prepared products in it. Boil for 3 minutes, drain the water into another container, add sugar, and cook the syrup. Pour the prepared syrup over the pear pieces and leave in this form for several hours. Place the jam on the fire, boil, reduce the heat, simmer for 10 minutes, and let it brew again for 4 hours. Next time, boil the mixture for 20 minutes. Ten minutes before the end of cooking, add chopped almonds and vanilla. Wrap the workpiece until it cools.

Pear and apple jam

You will need:

Apples, pears – 1 kg each
- granulated sugar – 2 kg
- mint sprigs – 3 pieces
- citric acid - teaspoon

How to cook:
Wash the fruits, remove rotten areas, cores and stems, cut into cubes, place in a pan, cover with sugar. Poke the fruits with a fork and leave for one night. If the fruits turn out to be a bit dry and do not give the required amount of juice, then you can add a little water. Stir the mixture and place on the stove. Boil the delicacy and cook over low heat with regular stirring. Cook for one and a half hours. Twenty minutes before the end, add citric acid to the mixture and stir thoroughly. Place the washed mint sprigs, but make sure that they do not drown in the total mass. Before pouring the workpiece, they must be removed. Pack the preparation into jars, seal, cool, and transfer to a cool place.

Try this option too.

Pear and orange jam.

You will need:

Sugar – 2.2 kg
- pears – 2.2 kg
- oranges – 3 pieces

Preparation:

Wash the pears, peel the center, cut into slices, and place in a container. Peel the orange and cut into cubes. Cover the fruit mass with sugar, poke with a fork, and leave the mixture overnight. Place the mixture on the stove, bring to a boil, simmer for an hour and a half over the fire, stir regularly, skimming off the foam. Pour the finished treat into hot jars and close the lid tightly. The fragrant preparation is ready!

How do you like this?

How to make pear jam.

You will need:

Light grapes – 520 g
- pears – 1.5 kg
- dry white wine – 220 ml
- granulated sugar – 155 g
- cinnamon - coffee spoon
- a sprig of lavender

Preparation:

Cut the peel from clean fruits and remove the center. Chop the pulp into slices. Mix sugar with wine, let it boil, stir until sugar dissolves. Add cinnamon and fruit, simmer over low heat for about 15 minutes. As soon as the jam has cooled, put the pan on the fire again, bring the contents to a boil, add a lavender sprig, and simmer for 5 minutes. And the final approach. As soon as the preparation has cooled, remove the lavender sprig, boil the mixture, and package it in sterile jars.

Try cooking it the same way

Lingonberry jam with pears.

Ingredients:

Hard pears – 2.8 kg
- granulated sugar – 2 kg
- lemons (juice and zest) – one and a half kilograms
- lingonberries – 1.5 kg

Preparation:

Wash the lingonberries and place in a sieve. Cut out the center of clean, peeled pears. Do this in such a way that the “tails” remain intact. Do not throw away the pear peel. Chop the pulp into slices. Cut the zest from the lemons, squeeze out the juice, sprinkle the fruits, transfer to a deep vat or bowl, cover with film, and let “rest.” Place lemon zest, lingonberries, pear peelings in a separate pan, cover with water (600 ml). As soon as the liquid boils, reduce the heat, cover the dish with a lid, cook with regular stirring for about 20 minutes. Make sure that the lingonberries turn into mush. Cool the resulting mass, pass through a fine strainer, place in a container in pears, add sugar, and place on the stove. Stir it all until the sugar is completely dissolved, simmer for half an hour, skim off the foam until the jam thickens. Pour the finished product into the prepared container and seal it tightly.

You will also like it.

Whole pear jam.

Required Products:

Granulated sugar – 2.4 kg
- pears – 4 kg
- citric acid – 1/3 coffee spoon
- water – 800 ml
- clove buds – 3 pcs.

Preparation:

Wash the fruits, make punctures in several places, and place in a saucepan with thick walls. In a separate bowl, boil the syrup, pour over the pears, and let stand. Once the fruit mixture has cooled, place it on the stove over low heat and cook for 10 minutes. As soon as the jam has cooled, boil it again. To do this, 10 minutes will be enough for you. Do this several times. Add cloves and citric acid at the very end, place the workpiece in a sterilized glass container. Whole pear jam ready!

Lemon pear jam.

Ingredients:

Sugar – 1.3 kg
- water – 520 ml
- pears – 1 kilogram
- a pinch of citric acid

Cooking steps:

Wash the fruits thoroughly, remove seeds, and cut into quarters. Boil water, place pear quarters in it, and boil for five minutes. Cool the fruits in boiled cold water. Place in a colander and let the water drain. Prepare the syrup: add water to the sugar and cook while stirring until the sugar dissolves. Pour hot syrup over the prepared fruits, leave for 3 hours. Place on the stove, boil for 5 minutes, leave for 10 hours. Repeat the cooking function 3 times until the pears become transparent. Finally, add a pinch of citric acid. Package the finished product and seal it hermetically.

What do you think?

Pear jam in a slow cooker.

Wash the fruits, cut out the middle, cut them, put them in a multi-cooker bowl, add sugar and citric acid. Cook the product for one hour, setting the “Stewing” mode. If you took a pear that is not too juicy, add some water. As soon as you hear the multicooker signal, leave the treat in the “Warming” mode for another half hour, then boil for ten minutes. Place the jam into sterilized jars, roll them up, turn the jars over, wrap them, and keep them like this until they cool completely.

Pear jam slices.

You will need:

Light liquid honey – 4 tablespoons
- pears – 2 kilograms
- poppy seed – 2 teaspoons
- vanilla
- cardamom boxes – 5 pcs.

Cooking steps:

Remove the seeds from the cardamom pods and pound them in a mortar. Wash the fruits, peel and core them, place them in a saucepan with a thick bottom, add honey and crushed cardamom seeds, place on low heat, cook with constant stirring for three hours. Check the readiness of the treat in the old proven way: drop a small amount on a saucer. If the droplet does not spread, then the jam is ready. Finally, add vanilla, add poppy seeds, and simmer for a couple of minutes. Poppy seeds can also be replaced with chopped nuts and sesame seeds.

It turns out very tasty too.

Recipe with rowan berries and apples.

Required Products:

Pear – 300 g
- apple – 300 g
- rowan – 1 kg
- sugar – 1.55 kg

How to cook:

Prepare the rowan fruits. Sort the pears and apples, wash, peel, cut into slices, remove the stems and seeds. To prevent darkening, first immerse them in salted water and then in hot water. After heat treatment, cool the slices and remove excess moisture. Pack the hot jam into heated dry jars, sterilize at a temperature of 100 degrees.

As promised, we present pear jam in slices. This pear jam for the winter is prepared in a completely different way than from whole pears. To get pears into whole slices, you need to know a little secret. It consists in the fact that fruits are not simply sprinkled with sugar, but syrup is first prepared for jam.

Whole pear jam

Step-by-step photo recipe for pear preparations from Svetlana Burova

Pear jam always turns out very aromatic and tasty. So this year I decided to prepare some of this delicacy for the winter.

My grandmother grows Bergamot pears at her dacha; they themselves are very fragrant, so I was confident of an excellent result.

Having collected a couple of buckets of tasty, large, aromatic pears (we did not remove the pears from the tree, but collected carrion from the floor), we hurried home.

This time I decided to use our mother Anechka’s recipe and prepare it for fruit from sugar and water. Previously, when making jam, I simply covered fruits or berries with sugar. The result exceeded all my expectations, the pear jam turned out beautiful, as they say DOLE TO DOLE, nothing was overcooked, every piece remained intact.

Try it, you will definitely like my jam. The recipe for such a sweet preparation for the winter can be used for boiling pears of any variety, not just Bergamot.

From the quantities of ingredients listed below, I got 6 jars of jam, 0.7 liters each.

Ingredients:

Pears (sliced) – 4 kg.

Sugar – 4 kg.

Water – 1 glass (faceted)

Cooking process:

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

In a large aluminum basin (in which I later made jam) I prepared the syrup

Pour all the sugar into a bowl or pan and add water on top, trying to get onto the entire surface of the sugar. Place sugar on low heat and bring to syrup. The sugar should dissolve.

When the sugar syrup becomes homogeneous, add chopped pear slices to it. Gently stir the pears using a spatula.

At this time, all the slices are enveloped in this sweet syrup and caramelize a little.

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

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

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

When the jam is cooked, carefully begin to place it hot into the jars.

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

On a cold winter evening, pear dessert will be a wonderful addition to a cup of hot tea. Pear jam can also be used to make open and closed filled pies and pies.

Our delicious Recipe Notebook wishes you bon appetit.

The recipe takes part in home preparation and is waiting for your vote!

Recipes for pear jam for the winter

When we hear about pear jam, it seems to us that preparing it for the winter is very long and tedious. Today I will dispel all stereotypes. A simple recipe is in front of you!

3 hours

270 kcal

4/5 (4)

I love pears, in any form. I can eat a kilogram of fresh ones or drink a liter of compote. But most of all I love pear jam. Since no one in my family was ever fond of preparing it, as a child I ate it in snatches from relatives and friends. But now I'm an adult and can cook it myself.

There was no one to pass on the recipes to me by inheritance, so I had to scour the entire Internet and learn how to cook this delicacy myself. Now I can call myself a professional in this matter and teach you how to make pear jam. Moreover, it is very easy to do.

Selection of ingredients and utensils for cooking

For jam it is recommended to take varieties with dense pulp. I buy Limonka or Duchess. But if you have another type of pear growing in your garden plot, take it. The main thing is that the fruits are not overripe and the skin is not damaged. There is also an opinion that the most delicious jam is obtained from late varieties of pears. I believe that no matter what type you choose, the jam will turn out delicious.

A copper or aluminum basin is best for cooking. If you were not given one by inheritance, then just take it pan with a thick bottom. This is done to ensure that the jam does not burn to the bottom. It is best to stir the jam with a wooden spatula. Before sealing, jars need to be washed and sterilized.

How to make delicious pear jam in slices

We will need the following products:

Pear	2 kg
Sugar	2.5 kg
Water	2 tbsp.

What do we have to do:

1. To begin with, I wash the pears, cut off the rotten parts and the core, I cut it into slices.
2. I put the pear in a saucepan and add sugar. I leave it on couple of hours so that it gives juice (if you took not juicy pears, then at this stage you can add water).
3. I put the pan on the fire and add water. Stirring, bring to a boil. After the mixture has boiled, turn the fire down and I cook for about an hour. How long does it take to cook pear jam? If you want the pear pieces in the jam to be more integral, then it is better to boil it in three sets of 20 minutes than 1 time within one hour.
4. I pour the hot jam into sterilized jars and seal them.

Original recipe: simple pear and almond jam

Products, which we will need:

• 2 kg of sugar, 1 teaspoon of vanillin;
• 1.5 liters of water
• 100 g almonds.

What do we have to do:

1. I carry out all the same manipulations with the pear as in the basic recipe: wash it, cut out the core and rotten places, cut it into slices.
2. I boil water in a saucepan and add pear pieces into it. I cook approximately three minutes.
3. I pour the water into another pan and I add sugar there. I put it on the fire and gradually dissolve the sugar. As a result, syrup is obtained in about 15 minutes.
4. I pour the prepared syrup over the pear pieces and leave them as is. for 3-4 hours.
5. After this, I put the jam on the stove and bring it to a boil over low heat. When it boils, reduce the heat and cook some more 10 minutes. I infuse the jam again for about 4 hours.
6. At this time, you can prepare the almonds. It must either be passed through a meat grinder, or crush using a blender.
7. I put it on the fire, cook for 10 minutes, and add it to the jam. vanillin and almonds. Mix well. In addition to chopped almonds, I like to add a handful of whole nuts to the jam.
8. Let's cook some more 10 minutes, pour into sterilized jars and seal.

How to store pear jam

After seaming, I put the jars upside down, wrap them in a blanket, and leave them like that until they cool down. This usually takes 1 day. After which I put the jars in the pantry, where they are perfectly stored all winter. If you have a basement or cellar, great. There, the probability that the banks will “explode” is minimal.