Northern pear jam. Jam from whole pears Jam from whole pears with tails

30.03.2024

How to make pear jam: classic recipe, pear jam with lingonberries, lemon, grapes and poppy seeds from the magazine "site"

Pear jam is one of the most delicious preparations for the winter. There are a huge variety of recipes for preparing this aromatic delicacy: pear jam, pear jam, jam from whole fruits, pear confiture... from different varieties of pears, with the addition of fruits, berries, spices and wine. You can put peaches, bananas, melon, pineapples, cranberries, currants, and lingonberries in pear jam. Ideal spices include cinnamon, lemon zest, cinnamon, mint, anise, cardamom and rosemary. For added spice, you can use turmeric, chili pepper, ginger, lavender and saffron. But vanilla goes especially well with sweet pear. It should also be said that ripe fruits of autumn varieties with dense pulp are more suitable for making pear jam.

Pear jam: recipes

Recipe 1.

You will need: 2 kg of sugar, 2 kg of pears with firm flesh, 3 glasses of water.

From thoroughly washed pears, cut off the skin, remove the seeds and cut into cubes about 1 cm thick. Pour the water into a saucepan, let it boil and place the fruit slices in boiling water. When the water boils again, reduce the heat, blanch the pears for 15 minutes, then remove the pan from the stove, carefully pour the water into a thick-walled pan in which you will prepare the jam, and cool the pieces of fruit - to do this, fill them with cold water. Pour sugar into the decoction of pears, put the pan on the fire, let the water boil, skim off the foam, then place pear slices in the hot syrup and leave at room temperature until cool. After 3-4 hours, put the saucepan back on the fire, and when its contents boil, cook for 10 minutes, stirring gently. Then cool the pears again and boil again for 10 minutes. A total of 4-5 such “approaches” need to be done until the jam is ready. This can be determined by its appearance: the pear slices should become translucent. Place the finished treat into sterile jars and roll up.

Recipe 2.

You will need: 2 kg of pears, 2 glasses of water, 2 medium lemons, 2.4 kg of sugar.

Pear jam will acquire a refreshing citrus aroma and a pleasant light sourness when adding citrus fruits - lemon, orange or lime. We will learn how to make pear jam with lemon. Wash the lemon thoroughly. Cut clean, seeded and peeled pears into large slices. Put the water on the fire, let it boil, put the lemons, cut into slices and peeled from seeds, into it. Boil for 3 minutes. Strain the resulting citrus decoction, put it back on the stove, add sugar and prepare syrup. While it is hot, pour it over the pears and leave for 2 hours. Cook the jam over low heat, periodically skimming the foam from the surface. The jam is ready when the pear slices become transparent and the syrup thickens slightly. Place it in prepared jars and seal with sterile lids.

Recipe 3.

You will need: 500 g of light grapes, 1.5 kg of pears, 200 ml of dry white wine, 150-250 g of sugar (depending on the sweetness of the fruit), 1 coffee spoon of cinnamon, 1 sprig of lavender.

Peel clean pears, remove the core, and cut the pulp into slices. Mix sugar with wine, let it boil and stir until sugar dissolves. Now you can add fruit and cinnamon. Cook the pears in a sling for no more than 15 minutes over low heat. When the jam has cooled (after about 3 hours), put the pan on the fire again, bring its contents to a boil, add a sprig of lavender (you can wrap it in a piece of gauze and tie it with a thread, so that later it is convenient to remove it from the syrup) and cook for 5 minutes. And the next one is the third approach, which is also the final one. When the jam has cooled completely (it is advisable to wait 3-4 hours), remove the lavender from it, bring to a boil and package in sterile jars. Pear jam can also be prepared in a slow cooker.

Recipe 4.

You will need: 2.8 kg of hard pears, 2 kg of sugar, zest and juice of 2 lemons, 1.5 kg of lingonberries.

Rinse the lingonberries and place in a sieve. From clean, peeled pears, cut out the middle so that the “tails” remain intact. Do not throw away pear peelings. Cut the pulp into slices. Cut the zest from the lemons, squeeze out the juice, sprinkle it over the pears, place in a large deep bowl or vat, cover with film and let “rest”. Place the lemon zest, pear peelings and lingonberries in another pan, add 600 ml of water, and when it boils, reduce the heat, cover the dish with a lid and cook, stirring regularly, for no more than 20 minutes. The lingonberries need to turn into mush. Cool the resulting mass, pass through a fine sieve, transfer to a bowl with pears, add sugar and place on the stove. Stir until the sugar is completely melted. Cook for 30-40 minutes, skimming off the foam, until the jam thickens. Pour the finished confiture into sterilized jars and seal tightly.

Recipe 5.

You will need: 2 kg of soft ripe (maybe even a little overripe) pears, 3 boxes of cardamom, 4 large lemons, 2 kg of sugar.

Remove the seeds from the cardamom pods. Wash the lemons, dry them and remove the zest. Wash the pears, remove seeds, remove the skin (if the fruits are too soft and it is impossible to peel them, cook directly with the skin), cut into small slices and place in a thick-walled pan in layers, interspersed with sugar. Cook the fruit over medium heat, and when the sugar is completely dissolved, reduce the heat and simmer for about half an hour (until the pear is soft). When the jam has cooled, puree it using a blender, then rub through a fine sieve, put back into the pan, add lemon zest and juice. After boiling, cook the jam over low heat, stirring continuously, for about 4 minutes, add cardamom seeds (discard the boxes), cook for another minute and remove from heat. Pour the hot jam into sterile jars and roll up.

Recipe 6.

You will need: 2.4 kg of sugar, 4 kg of pears (you can take wild pears), 1/3 coffee spoon of citric acid, 3 clove buds, 800 ml of water.

Wild pear jam turns out very tasty, with a pleasant sourness and piquant aroma thanks to cloves and citric acid. And small pears look very beautiful in a glass jar. Wash the game birds, prick them in several places with a needle and place them in a thick-walled pan. In a separate bowl, boil the syrup from water and sugar, pour it over the fruit and let it sit. When the fruit mass has cooled, place the pan on low heat and cook the wild meats for 10 minutes. When the jam has cooled completely, boil it again for 10 minutes, and do this several times. Add citric acid and cloves at the very end. Place the finished jam in a sterile glass container and seal for the winter.

Recipe 7. Pear jam with poppy seeds

You will need: 4 tablespoons of light liquid honey, 2 kg of pears, 2 teaspoons of poppy seeds, 5 boxes of cardamom, vanilla on the tip of a knife.

Remove the seeds from the cardamom pods and pound them in a mortar. Wash the pears, remove cores and peels, place in a thick-walled pan, add honey and crushed cardamom seeds to the fruit, place the pan on low heat and cook, stirring constantly, for about a third of an hour (cooking time depends on the type of pear; it is important that all juice). The jam is ready when a drop of it does not spread on a cool saucer. At the very end of cooking, add vanilla, add poppy seeds and cook for a couple more minutes. Poppy seeds can be replaced with sesame seeds or chopped nuts. Walnuts and almonds go especially well with pears. Pour the finished jam into sterilized jars.

Amber pieces of juicy fruit soaked in aromatic spices in translucent syrup look so elegant on the tea table! And the taste of this dessert is simply divine: bright, rich, honey-sweet. It can be added to porridge, used as a filling for pies, or simply served with tea. Prepare pear jam at home, let it bring a piece of summer to your home in the cold snowy winter. Enjoy your cooking and delicious tea!

How to cook pear jam?

Experienced “jam experts” recommend using late varieties of pears for jam, as they give a richer aroma, but summer ones also make a wonderful dessert. Most often, lemon or duchess are used in this case. The main thing is that the pears are dense and elastic. Overripe fruits may result in jam that is too watery.

You can try making jam from different varieties and at different ripening periods, so that later you can taste them all and choose the most successful option. Get creative, add new ingredients and delight your loved ones with a wonderful, healthy sweet.

You also need to select cooking utensils. It is advisable to cook pear sweet treats, as well as, in a copper, aluminum basin or enamel bowl. Our grandmothers also used such containers, because this way the jam would not stick too much and burn. To stir and remove foam, purchase a long-handled wooden spoon or spatula.

If you are going to store the product in jars, then both them and the lids need to be sterilized. This procedure can be performed over steam, in the oven or in the microwave.

Recipes

Every experienced housewife probably has her own favorite ways of preparing this delicacy. I have several of them at once.

A simple recipe for pear jam for the winter

The classic version, where only fruits and sugar are used - this is what our mothers and grandmothers prepared.

Ingredients:

pears – 1 kg
sugar – 1 kg
water – 1 glass.

Preparation:

Place the washed, seeded and sliced pears into a large cooking container.
Pour sugar into water in a saucepan and heat it over the fire until the grains are completely dissolved. During cooking, foam may appear - it must be removed.
Pour the hot syrup over the preparation and cook the jam over low heat until the slices become completely soft and transparent.
Pack the finished product into jars prepared ahead of time.

Vanilla-honey jam

This jam is convenient to use for any baked goods as a filling. Any oven pies, bagels and cheesecakes will turn out incredibly tasty. And the jam itself is so fragrant that with a cup of hot tea the evening will be unforgettable. It is advisable to choose hard varieties of pears for jam. These are usually autumn and winter varieties. Summer pears can also be used, but take them not soft and overripe, but slightly underripe. Then the jam will have the right consistency.

Recipe Information

Cuisine:Russian
Type of dish: preparations
Cooking method: boiling
Servings:2
50 min

Ingredients:

pears - 800 g
granulated sugar - 400 g
honey - 150 g
a couple of drops of vanilla essence.

Cooking method:

I cut the pears into not too large squares. I don't cut off the peel. I only remove the hard core, seeds and tails.

I sprinkle it with granulated sugar and leave it for a couple of hours so that the pears release their juice and the sugar completely melts.

I water it with honey. Thanks to honey, the pear jam will be even more concentrated and sweet.

I boil the jam for 15 minutes 3-4 times, alternating cooking with complete cooling. Cook over medium heat.

At the end of cooking I add vanilla extract. The aroma of such jam will be simply magical.

I put the freshly prepared, boiled delicacy into all the jars.

The finished jam should cool under a warm blanket. The jam will cool down in 3-4 hours.

Transparent pear jam in slices “Amber”

Only hard varieties of pears are suitable for this recipe, since the end result should be jam with uncooked pieces. This jam tastes very similar to dried fruit. This unusual dessert will be highly appreciated by both children and adults.

Components:

pears - 1 kg
sugar - 700 g
lemon or lime - 1 pc.
water - 2 l
soda - 1 tsp.

How to do:

Do not peel the pears, remove only the seeds and cut the fruit into thin, but not transparent, slices. Simply cut small fruits into 2 or 4 parts.
Make a solution from water and soda.
Pour pear pieces into soda water and soak them there for 15 minutes.
Rinse the slices under running water.
Place the pieces in a thick-walled container and cover them with sugar.
Mix the sugar with the pears, and place thinly sliced lemon or lime on top.
Leave this mixture to steep for 5-6 hours. During this time, a little juice should be released.
Place the pan or bowl with the semi-finished product on the stove and bring to a boil.
Cook it for 20 minutes with the lid closed. If there is not enough juice, you can add a little water so that the mixture does not stick to the bottom.
Remove the jam from the heat and let it cool.
Boil again for 15 minutes with the lid closed.
Cool the dessert again.
Boil the jam for the last time for 15 minutes, but without a lid. Skim off foam with a clean, dry wooden spoon.
Place the still boiling stock into jars. They can be rolled up with iron lids or closed with plastic ones. Hermetically sealed jam is stored in a dark place for up to 2 years.

Important: try to mix this type of jam very carefully and smoothly, because the main goal is to preserve the integrity of the fruit pieces.

Pear and apple jam

Pears have a pronounced taste even without additives, but they are good not only in single-jam. There are many recipe options with the addition of other fruits and berries. They are especially friendly with apples. The jam is very tasty, where the pears are sweet and the apples are sour and juicy.

What you will need:

pears – 1 kg
apples – 1 kg
sugar – 2 kg.

Cooking method:

Rinse the apples and pears and peel them. Remove the seeds too.
Sprinkle the fruit cut into small slices with sugar. Let them sit overnight.
When the juice is released, heat treatment can begin.
Place the mixture on the fire and cook, stirring gently, for about 30-40 minutes.
You can do two or three cooking steps, but then they should last no more than 5-7 minutes. Each time after boiling, remove the jam from the heat and wait for it to cool completely.
To make the taste even more pronounced, you can add cloves, cinnamon or lemon zest to the mixture 5-10 minutes before it’s ready.
If a drop of jam on a cold saucer does not spread, it means that the hot product can already be put into jars.

Pear jam with lemon

Citrus fruits perfectly highlight the main taste of pear jam. In addition, they make the dessert less cloying.

Ingredients:

pears – 2 kg
sugar – 2 kg
lemon – 1 pc.

Step-by-step cooking scheme:

Pour boiling water over a whole unpeeled lemon for 5 minutes. This technique will get rid of the bitterness contained in the peel.
Cut the cooled citrus into small cubes.
Pears, washed, peeled and also diced, mix with sugar and lemon additive. Leave the workpiece for 5-6 hours.
Place the container with the future jam on the stove. Boil over low heat for 30 minutes.
Remove dessert from heat and cool.
Bring it to a boil again and cook for half an hour.
Pack the hot mixture into jars.

Orange-pear delicacy

Also, pear jam will be very beautiful (amber in color), aromatic and tasty if you use oranges as an additive.

Components:

pears - 2 kg
oranges - 3 pcs.
sugar - 2.2 kg.

How to cook:

Cut the washed and peeled pears into slices.
Place this preparation in a cooking pot.
Remove the skin from the oranges if desired and cut them into the same pieces as the pears.
Place the citrus fruits into the bowl.
Stir the fruit mixture, sprinkle sugar on top, and shake slightly.
Let the preparation sit overnight.
If you are using dense and not very juicy pears, you can add a little water.
Place the container with the fruit on the stove, boil and simmer over low heat for 60-90 minutes.
During cooking, stir the jam with a wooden spoon or spatula, moving it along the bottom so that the mixture does not burn.
Also, do not forget to remove the foam.
Pour hot jam into jars and seal.

With poppy and cardamom

A dessert for true gourmets is obtained by adding poppy seeds and cardamom to simple fruits.

Components:

liquid honey - 4 tbsp. l.
pears - 2 kg
poppy seeds - 2 tsp.
cardamom - 5 boxes;
a pinch of vanilla.

Preparation:

Remove the seeds from the cardamom pods and crush them in a mortar.
Remove the peel from the prepared pears. Grind them a little.
Place the pieces into a jam container.
Add honey and cardamom powder.
Place the pan on the stove and bring the mixture to a boil over very low heat.
Cook the dessert, stirring constantly, for 20 minutes. If the pears are very juicy, then the time needs to be extended until all the juice has evaporated.
Check the readiness of the dish by dropping a little jam onto the plate. If the drop does not spread, then you can proceed to the final stage.
5 minutes before the end of cooking, add poppy seeds and vanilla. Instead of poppy seeds (or in addition), you can use sesame seeds, walnuts, almonds and sunflower seeds.
Pack the finished dessert into jars and roll up the lids.

Cook in a slow cooker

Modern technologies come to the rescue even in such traditional matters as making jam. A multicooker will help you prepare pear jam easily and without hassle. The products are excellent, not inferior in characteristics to those prepared in the classical way.

Ingredients:

pears – 1 kg
sugar – 800 g
citric acid – 0.5 tsp.

How to cook:

Wash the fruits, peel them, cut them and place them in a multicooker bowl.
Add sugar and citric acid on top.
Set the “cooking” or “stewing” mode.
Program 1 hour of operation.
After the time is up, keep the product on heat for another half hour.
Set the “steaming” mode and time to 30 minutes.
Pour the finished jam into jars and seal tightly.

Subtleties of cooking

To make this popular dessert perfect, listen to the useful advice of experienced housewives:

You can create your own variations of pear jam flavors by adding various spices, fruits and berries.
If you pick fruit for dessert from your own garden, do it on a dry, sunny day. This way the fruit will add the maximum amount of aroma and taste to the dish.
Try not to move away from the container during cooking so that the product does not burn and a burnt taste does not mix with the amazing taste of the pears.
Even if the recipe does not call for it, pears that are too thick-skinned should be peeled.
The more stages you divide the cooking process into, the more whole the pieces of fruit in the preparation will be.
When purchasing fruits or when harvesting, try to select pears of the same ripeness for jam, so that the jam is uniform, without hard inclusions.
If you need some time between chopping the pears and cooking them, immerse the fruit slices in acidified water to prevent them from browning.
If you like jam with a medium degree of sweetness, and the pears are really “honeyed”, then use half the dose of sugar specified in the recipe.

Pear jam is highly recommended for children and people with reduced immunity, because this delicacy has unique healing properties. Try to prepare such a dessert at least once, and you will no longer be able to stop experimenting with various additional components. The family will be delighted with the results of your labors!

You can also make delicious jam from whole pears. For example, like in this video:

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Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. Overripe pears, when cooked (heat treated?), become boiled, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears – 1 kg;
sugar – 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place in jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 3/4 cup;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.;
lemon – 1 pc.

Cooking method

Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 tbsp.;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Put sugar in a saucepan, pour water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and cook for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water and lubricate the skin with cream.

Simple recipes with step-by-step photos describe the technique of canning pear jam for the winter in great detail and in an accessible way. To prepare a homemade delicacy, it is recommended to take firm, slightly unripe or green pears. They easily tolerate intense heat treatment and, cut into thin slices or cubes, do not limp in syrup and keep their shape perfectly. The wild pear fruits are used whole.

To make the dessert brighter and richer, pears are combined with lemon, orange or poppy seeds, and cinnamon, vanilla and other aromatic seasonings are added to enhance the aroma. Both quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam made for the winter without sterilization from fermenting and safely wait until the cold season, you need to add citric acid to the product during the preparation process. It will act as a natural preservative and provide the seaming with reliable and long-term storage.

Necessary ingredients for a recipe for delicious pear jam with the addition of citric acid

pears – 3 kg
sugar – 3 kg
water – 225 ml
citric acid – 1 tsp

Step-by-step instructions on how to prepare winter jam with pears and citric acid without sterilization

Amber jam from hard pears in slices - recipe with photos and videos

Pear jam made for the winter according to this recipe with photo turns out to be very attractive in appearance. Due to boiling three times, the syrup acquires an amber color and a pleasant thickness, and the dense slices are thoroughly saturated with sugar and become similar to candied fruits. The step-by-step instructions describe in detail the process of creating a homemade delicacy, and the video clearly describes each step and helps even novice housewives master the method of making jam from hard pears in slices.

Ingredients needed for amber pear jam recipe

pears – 1.5 kg
sugar – 1.5 kg
water – 400 ml

Step-by-step instructions on how to make amber jam from hard pear slices

Wash the pears thoroughly, dry them, remove the stem, divide them into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
Pour the sugar into a deep saucepan, add water and lightly foam with a whisk to dissolve faster. Place over moderate heat and cook, stirring regularly to avoid burning, until the crystals are completely dissolved.
When the syrup becomes clear and homogeneous, pour it over the pear slices and stir very carefully so that the liquid envelops the fruit pieces. Cool to room temperature.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat the boiling again.
Cook the jam that has boiled for the third time for 10 to 45 minutes (depending on the desired thickness). When hot, pack into sterilized jars, seal tightly with lids, turn over and cover with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be incredibly tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential ingredients for winter jam with whole wild pears

wild pear – 2 kg
sugar – 2 kg
lemon – 2 pcs.
water – 600 ml
cinnamon – 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

Wash firm, whole pears and place in a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then place it on the stove and bring to a boil over medium heat. Reduce heat and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over them and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling/cooling process twice more.
For the third time, pour the juice squeezed from the lemons into the jam, boil for 10 minutes, use a slotted spoon to scoop the pears into the jars, pour syrup over them, roll them under metal lids, turn them over, wrap them in thick cloth and cool naturally. Hide in a basement or cellar for storage.

Transparent pear jam slices with lemon - video recipe

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And butter provides unsurpassed transparency. Carefully dropped into the hot fruit mass, it helps dissolve the foam that forms as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear and poppy seed jam - step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a little troublesome. However, the labor costs are completely justified, because the finished delicacy turns out to be so tasty that it outshines other types of home canned food and instantly becomes the favorite of both children and adults.

Necessary ingredients for delicious pear and poppy seed jam

pears – 2 kg
poppy seed – 1 tbsp
sugar – 800 g
citric acid – 2 tsp
vanilla – 1 tsp

Step-by-step instructions on how to make jam with pears and poppy seeds for the winter

Rinse the pears in running water, dry, peel, remove the core and seeds, and cut the pulp into pieces of arbitrary shape.
Place the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to release.
After the time has passed, place the container with the pears on the stove, set the heat to low and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
Place ½ portion of jam into a separate pan and puree into a homogeneous puree using an immersion blender.
Return the processed fruit to the pieces with the syrup and bring to a boil over very low heat.
At the same time, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages. Firstly, it takes very little time to prepare, and secondly, fruits, subjected to minimal heat treatment, retain all their beneficial qualities and in winter they not only delight with a pleasant taste, but also help strengthen the immune system.

Necessary ingredients for five-minute pear jam

pears – 1 kg
sugar – ½ kg
lemon juice – 25 ml
honey – 1 tbsp
vanilla – ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

Rinse the pears in running water, dry, remove the stem and core, peel and cut into thin pieces of arbitrary shape.
Place the processed fruits in a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
In the morning, place the container on the fire, bring to a boil, boil for 5 minutes, pack hot into sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes for making thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be prepared without water. Increased sweetness will be given to the delicacy by sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

pears – 1 kg
sugar – 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Place the processed fruits in a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
Then place the container on the fire, bring to a boil and boil for 35-30 minutes, being sure to remove the foam that forms on the surface.
Remove the basin from heating and leave overnight to cool thoroughly.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, screw on tin lids, turn over and wrap in a thick, warm cloth.
After a day, store it in a pantry or any other dry, dark and cool place.

How to make pear jam with lemon and orange - recipe with photo for a slow cooker

A detailed recipe with photos will tell you how to make original and unusual pear jam with lemon and orange in a slow cooker at home. For preparation, you will need fruits of the sweetest variety with dense, elastic pulp. If you take pears that are too soft, they will become soggy during processing and lose their shape. The presence of citrus fruits will add a piquant sourness to the taste and imbue the dish with a bright, refined and memorable aroma.

Necessary ingredients for pear jam with oranges and lemons

pears – 1 kg
lemon – 1 pc.
orange – 1 pc.
sugar – 1.5 kg
water – 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into small slices or cubes if the fruits are dense and slightly unripe.
Cut the lemon and orange, along with the skin, into small pieces. Remove seeds from processed citrus fruits.
Pour water into the multi-cooker bowl, add half of the entire portion of sugar, set the “Stew” program on the unit’s display, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
When the syrup acquires a slight thickness and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
Then turn off the household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has passed, activate the “Stew” mode again and bring the pears soaked in syrup to a boil.
Add the remaining sugar, add finely chopped lemon and orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
Pack the finished sweet product hot into sterilized jars, roll it under tin lids, turn it over, wrap it in a warm blanket and cool thoroughly. Store in a cellar or basement, avoiding direct sunlight on the jars.

And this dessert of whole pears in syrup tastes like candy if the fruit is properly boiled. When cooked for a short time, whole pears are also quite beautiful and tasty. My husband took all the jars of this pear jam from my mother and ate until he was full. Actually, the recipe is again from my mother, if you haven’t already guessed. This year she will again fulfill a special order from her son-in-law for pear jam.

Ingredients:

For jam, take small pears and sugar in a ratio of 1:1
The syrup is prepared from 1 kg of sugar and 1 glass of water.

How to make pear jam:

Preparing pear jam in syrup prevents the fruit from boiling, preserving its appearance.

Prepare the pears: wash, tear off the stems, and carefully cut out the area where the inflorescence is with a knife.

Mom grows two pears, branched and quite tall. It is not possible to collect them from the crown, so we collect them under the tree. Therefore, sometimes the place of impact also has to be cut off. At the market, of course, you can bargain and buy selected garden pears. After reading this recipe, you will probably now not miss your bucket from private sellers to make aromatic jam that tastes like sticky candy.

Mix sugar and water in a non-enamel saucepan or aluminum jam bowl, place over medium heat and wait for the syrup to cook.

Before immersing the pears in syrup, each one needs to be pricked in several places with a wooden stick. This should be done so that they cook less, do not burst, and are quickly saturated with sugar syrup.

Immerse whole pears in boiling syrup and cook them. The first time does not take long, until they are all well warmed up. Mom’s photo shows the first cooking.

Then let the pear jam cool completely for five minutes and boil again. Now, hot pears in liquid syrup, like compote, can be placed in sterilized jars and rolled up.

In winter you will be delighted by such beauty as in this photo.

If you cool the pear jam and cook it a third time, they will boil down more, wrinkle and taste like candy. You need to cook for more than 5 minutes until you like it. Place the pear jam into hot sterilized jars and immediately seal with turnkey lids or screw caps with threads.

At home we tried this dessert, when the jam from whole pears had already infused, their flesh became darker. Very tasty, believe me!

Sincerely, owner of the site Notebook, Anyuta