Delicious pear jam with lemon wedges in syrup. Pear jam for the winter

My mother-in-law is a woman who is pleasant in every way. He treats me tenderly and reverently, often spoils me with gifts from his garden and garden. Just yesterday she handed us two buckets of ripe pears. And I immediately processed them - I immediately prepared several cans of fragrant compote and transparent jam. I’ll tell you now how I usually cook amber pear jam in slices for the winter. I have several proven recipes - you will lick your fingers!

Note: ripe and dense fruits that are not overripe are suitable for jam. Best of all - late varieties. We cook the dessert in small batches, in a wide dish with a thick bottom.

Pear jam for the winter: a simple recipe without sterilization

Let's start with the simplest recipe for pear jam for the winter - without sterilization. For better preservation, cook it with citric acid.

Ingredients:

• 1.3 kg of pears;
• 300-350 g of granulated sugar;
• 1 teaspoon of citric acid;
• 1 liter of water;
• A little mint and vanilla - to taste and desire.

How we cook:

1. We wash the fruit with running water, dry it. You can peel it, but I prefer to cook with the skin on - the fruits then retain their shape better. Remove the core with seeds, cut into slices.
2. We wash soda cans, sterilize them and lids. Put pear slices in jars.
3. Pour water into an enamel bowl with a thick bottom, add sugar. Let's heat up to a boil. Stir to dissolve sugar.
4. Pour pears in jars with syrup, cover with lids. After 5 minutes, pour the syrup into a saucepan, boil again and pour into jars. Let's leave it for another 5 minutes.
5. Pour the syrup into a saucepan, add citric acid, a pinch of vanilla, a little dried mint, boil.

Pour the pear slices with fragrant syrup for the third time and roll up the jars. Let them cool upside down under a blanket - and a delicious treat is ready.

Pear jam slices "Amber"

A very convenient recipe for a 3 liter jar without sterilization. We cook in two stages so that the syrup is tender and transparent, like amber, and the pear slices do not boil into porridge, but become like candied fruit.

Ingredients:

• 2.2 kg of pears, cut;
• 1.5-2 kg of granulated sugar;
• 2 glasses of water.

Note: The amount of sugar depends on the sweetness of the pears. If the fruits are not too sweet, take less sugar.

How we cook:

1. We cut the washed pears into quarters, cut out the middle with grains. Then cut into slices.
2. We prepare the syrup in a saucepan: add sugar, pour in water. Heat, stirring, until it boils. Do not be afraid that there is not enough water: the sugar will dissolve quickly.
3. Pour fruit slices with thick syrup. Mix gently with a wooden spatula. The pears will soon release their juice, and there will be more syrup.
4. After the pears have completely cooled in syrup, put them on the stove. Heat to a boil, cook for 5 minutes. Then turn off the fire and let it cool completely.
5. We put the syrup with pears on the stove again. How long to cook pear jam after the second boil? Depends on how thick your dish is. Usually - from 10 to 45 minutes. At the same time, wash and scald the jar and lid with boiling water.

Pour the hot billet into a dry jar and tighten the lid. Let cool under the covers. It turns out very tasty and truly amber jam!

Pear jam with lemon

Ingredients:

• 1 kg of pears;
• 800 g of granulated sugar;
• 0.5 pcs. lemon
• 120 ml of water.

How we cook:

1. Wash the lemon, cut into slices, remove the seeds from them so that they do not taste bitter. Fill with water for half an hour. Then we pour the liquid into a separate bowl - we still need it.
2. Cook the syrup: in a saucepan, heat the water with sugar, stirring, until smooth. When it boils, throw in lemon slices and cook for a couple of minutes. Let's take it off the fire.
3. Peel the pears, dip them in lemon water for 5 minutes. Then cut out the middle with grains, cut the fruit into thin slices.
4. Put the pears in the sugar-lemon mixture, leave until the morning.
5. We put the container with fruit on the stove, bring to a boil. Turn off the fire again and let it cool down. Sterilize jars and lids.
6. We catch slices of pears and lemons with a slotted spoon. Putting it in banks.

Bring the remaining syrup to a boil and pour into jars. We twist a transparent delicacy with sterilized lids. That's all.

Pear jam-five minutes

In five minutes it is difficult to cook pears until they are fully cooked. Therefore, first we stand them in syrup for several hours in order to get amber pear jam for the winter, in slices.

Ingredients:

• 1 kg of pears;
• 500 g of granulated sugar;
• 1 st. a spoonful of honey;
• 25 ml lemon juice;
• 0.5 tsp vanilla.

How we cook:

1. Peel the washed pears and cut into slices.
2. Put the fruit in a bowl for cooking, add sugar, liquid honey, lemon juice and vanilla. Cover with folded gauze and leave for a few hours (you can overnight).
3. We sterilize the containers and lids for the workpiece.
4. Then heat the soaked fruit over a fire until it boils, stirring occasionally. Next, cook at a low boil for five minutes.

Pour hot jam into jars and roll up. Fragrant pear 5 minute is ready!

Whole pear jam with tails

Making jam is a creative process, but a little painstaking. There is a simpler option - boil whole fruits, along with tails. You can take any small pears. But the Limonka variety is ideal.

Ingredients:

• 1 kg of strong pears;
• 900 g of granulated sugar;
• 400 ml of water;
• A pinch of citric acid.

How we cook:

1. Rinse the fruit thoroughly, trim the tails slightly. Pierce the skin with a fork in several places.
2. Pour sugar into a saucepan, pour water. We heat, stirring, until it boils.
3. Now immerse whole pears in syrup, cook for five minutes. Turn off the fire, cover with gauze and leave for a day.
4. Then again we put the dishes with soaked fruits on the fire. Cook until tender (about 30 minutes). We stir. At the end, add citric acid.

While the pears are cooking, sterilize the jars and lids. We shift the hot fruits into jars, top up the remaining syrup if necessary and roll them up. After cooling under the covers, transfer to a cool place for storage.

Pear jam with walnuts for the winter: a simple recipe

Especially for gourmets, I’ll tell you how to make spicy pear jam with nuts, as well as cinnamon and other spices to taste. An excellent ingredient for filling sweet rolls, pies and other desserts. And just to serve tea in a vase is not ashamed.

Ingredients:

• 1 kg of pears;
• 60 g walnuts (0.5 cup);
• 2 kg of granulated sugar;
• 1 cinnamon stick;
• 5 cloves;
• 0.5 teaspoon ground cardamom.

How we cook:

1. We prepare pears: wash, peel, cut into slices. We fall asleep with sugar, leave for 5 hours, covering with gauze or a thin towel.
2. Pour boiling water over the peeled nuts, drain the water, dry on a napkin.
3. We sterilize all containers for seaming.
4. We put the real pears on the fire. Add chopped cinnamon, nuts, cardamom and cloves. Cook after boiling for about half an hour. We make sure that the dessert does not burn.

We pack a hot exotic delicacy with the aroma of distant wanderings in jars and screw on the lids. Very simple and unbelievably delicious!

And so that you don’t get bored of cooking, watch such a detailed video.

I hope you enjoyed the pear jam recipes. Personally, I rolled up several jars of fragrant treats at a time, prepared in different ways. I love it when there is plenty to choose from, because the monotony is annoying, especially in the long cold winter. And you can choose any option you like. Have a nice and sweet tea party!

Where else can you find so many vitamins, trace elements, mineral salts, if not in berries and fruits. My favorite fruits are pear fruits, which have excellent taste qualities. Traditional medicine offers this fruit as a remedy for fever, cough and edema, since the pear is a diuretic.

In the summer, it’s understandable - I bought a pear, washed it, ate it, got a double benefit, and vitamins, and a wonderful dessert. In winter, it is more difficult with local fruits, and those sold in supermarkets have no taste and useful properties, so we harvest them in the summer. Opening a fragrant jar of hand-made jam on a winter evening, pouring tea into a glass, you can go into summer memories - how they cooked pear jam or.

Pears are combined with many fruits, and the jam always turns out to be original. I will tell you how it is made from whole pears stuffed with walnuts? True, this work of art will require pears of a variety, for example, "seedless" or "bergamot", they are relatively small, so for jam "pear with stuffing" it will be the most.

Required Ingredients:

• pears - 1 kg;
• walnuts - 0.5 kg;
• lemon - 0.5 pcs.;
• sugar - 1 kg;
• water - liter.

Cooking process:

Let's get to the fruits. They should be washed well, and the core should be removed with a special device for removing the seed box from pears, apples, quince. In this case, it is not necessary to peel the peel. You can simply cut the pears in half and remove the seeds.

Walnuts do not need to be crushed. You need to take a half of a nut, divide it in half, connect it with each other and fill the fruit. If the nuts are small, you can do this procedure with the other half. The main thing is to make sure that the nuts "sit" tightly inside the nest. If the pears are chopped, just add the nuts.

The syrup is made, as always. Pour sugar into a saucepan, add water, boil until syrupy. Add diced lemon, with zest but without pits. Gently release the stuffed fruits into the boiling syrup, wait until everything boils and remove from heat. Leave the pan for several hours to saturate the fruits with syrup. The next stage is again boiling for 15 minutes and cooling. The last, third, boil the jam and you can already roll up the jars.

Another option for using pears is harvesting for the winter at home.

Pear-almond jam

Ready jam, if properly cooked, acquires a beautiful transparent yellowish color and an amazing smell.

To make pear-almond jam you will need:

• 2 kg slightly unripe pears (the amount of sugar depends on their variety) net weight;
• 1 kg of sand, if the fruits are sweet, 1.5 - if not very much;
• vanilla on the tip of a teaspoon;
• 100 gr. almond;
• 1.5 liters of water;

Cooking method:

Wash and wipe the pears, peel, remove the core, cut into cubes or slices. Take a saucepan, boil water, release the chopped pear in a colander, blanch it for two to three minutes. Add sugar to water and make syrup.

Next, pour the slices into the syrup and leave for five hours. After that, boil the semi-finished product, boil for about ten minutes over very low heat and again set aside for three hours. After three hours, repeat the procedure again, boil, boil for ten minutes and set aside. Add vanillin and nuts to the last boil five minutes before the end of cooking. Nuts need to be crushed in a blender or coffee grinder, but not finely.

The hot product is poured into prepared jars and rolled up. All jars of jam should be carefully wrapped and not touched until completely cooled. With pear jam prepared in this way, you can not only just drink tea, you can lay out a layer in a biscuit for a cake with pear slices, you can bake a pie or make a filling for a cake.

Pear-cinnamon jam

This jam is amber-colored, and thanks to the pectin thickener, it acquires a thicker, jelly-like consistency.

For cooking you will need:

• 1 kg. washed, peeled, chopped pears;
• 700 gr. brown sugar;
• 10 gr. pectin;
• 25 gr. cinnamon;
• 0.5 lemon with zest, pitted.

Cooking process:

To prepare this jam, put the ready, cut into slices pear into a cooking container, cover with brown sugar. Then, you should add the lemon cut into pieces (you can squeeze the juice from the lemon, but the pieces, and even with the zest, will add piquancy to the dish) and cover with pectin. Mix everything gently and leave for half an hour, so that the fruit gives juice.

Putting on fire, gently mix again, boil and immediately turn off, leaving the fruit to soak in syrup. After three hours, put the container back on the fire, boil, constantly stirring with a wooden spatula, so as not to burn, for ten minutes.

The boiling procedure should be repeated three or four times, depending on what kind of pear, what density they have. At the last boil, cinnamon is added to the jam. Keep in mind that if boiling was carried out once or twice, then the products must be sterilized. That is, fill a glass, sterilized jar with jam to the “shoulders”, put in a saucepan filled with water. Place a towel or napkin on the bottom of the pot. Sterilization time depends on the volume of the jar:

• 0.5 l - 10 min;
• 1 l - 15 min;
• 2 l - 20 min;
• 3 l - from 25 to 30 minutes.

pear jam

We don't always make jam just to drink tea. Making preparations for the winter, we, a priori, imagine pies, pies and muffins. But jam cannot make good pastries, because jam is liquid. Therefore, in cooking it is customary to use jam, confiture or jam. Jam is a cross between thin jam and thick jam.

Jam is much easier to cook than jam.

For cooking, you should take products in the following proportions:

• 1 kg. pears net weight;
• 0.5 l. water;
• 800 gr. Sahara;
• 0.5 teaspoon without top of citric acid, optional.

Cooking process:

Unlike the above recipes, the most ripe, even overripe fruits are used for jam, which should be washed, the seed box removed and cut into pieces. The main condition is to remove all rotten, damaged and skin. Place the cut slices in a saucepan with water and boil for 15-20 minutes, until a puree forms in the saucepan.

There are recipes where the fruits are laid out on gauze and boiled in this form. This method has been tested and appreciated by me. Indeed, the method is interesting - when the pear becomes soft, it needs to be slightly cooled and squeezed right through cheesecloth. It turns out a wonderful puree and no need to stain any other dishes. But you can make mashed potatoes in other ways - scroll through a blender, rub through a strainer or use the old-fashioned method - crush with a crush.

Now the mass should be put in a cooking pan, add sugar and cook for half an hour. In the process of cooking, it is necessary to constantly stir the jam so that it does not burn, and remove the foam. Five minutes before readiness, add citric acid, after diluting it with water.

Jam can be diversified by adding, for example, an orange cut into pieces or even just spices - cardamom, cinnamon, cloves.

Ginger pear jam

Much has been said about the beneficial properties of the pear, it is not only a delicious fruit, but also an excellent diuretic, antitussive and antiviral agent. Just as much is known about ginger, it is also used in folk medicine for colds, and in cooking for baking or flavoring drinks. But pear with ginger is already an exotic tandem.

For jam, you should pick up the side roots of ginger, because they are more tender and not so spicy. Each side spine must be cut lengthwise and the core removed, because it is precisely this that will give the finished product a “wooden” look. But do not throw away the core, it will be needed to make syrup.

To make ginger jam you will need:

• 1 kg net weight of pears;
• 800 gr. Sahara;
• 100 gr. net weight of ginger;
• 0.5 l of water.

So let's get started:

Fruits can be taken of any variety, but not very soft, as they will simply boil soft. Rinse the pears, free from the skin and seed box, cover with sugar, pour water and put on a slow fire. The raw materials in the cooking basin should be constantly stirred so that it does not burn. The ginger needs to be cooked ahead of time. With a hard metal washcloth or a sharp knife, peel the top layer of ginger and, since the core is no longer there, cut it into fine strips.

As soon as the sugar dissolves in the jam, note the time and boil it for 10 minutes. Repeat this procedure twice, each time cooling the contents in the cooking container, and the third time release the ginger into the jam and boil with it. If desired, you can add vanillin to the exotic jam.

Lingonberry pear jam

For lingonberry jam with pears you will need:

• 0.7 kg. fruits of net weight;
• 2.3 kg. cranberries;
• 1.5 kg. granulated sugar.

Cooking process:

There is no water in this recipe, since lingonberries give a lot of juice when cooked. Rinse lingonberries, pour over with boiling water, cover with sugar (half of the recommended amount), leave on a small fire and wait until the juice turns into syrup. As you boil, add sugar to taste, because not everyone likes very sweet jam, and even excess sugar can muffle the taste of fruits.

While the syrup is being cooked, prepare the fruits of a dense pear, cut into cubes or slices and pour into lingonberries. In this recipe, a soft pear can quickly spoil the delicacy by turning into porridge, but jam can turn out great. Boil the contents of the cooking basin for 15-20 minutes. Set aside, cool for three hours, you can even leave it overnight, after this period, put it on fire again. Repeat the cooking again and you can roll the preservation into jars, which should be well corked, wrapped warmly and left to cool.

Pear jam with lingonberries can be further improved by adding any nuts, an orange, or at least zest, apples. The color of the jam is amazing, the taste from each variety of pear will be different, but definitely amazing.

If after preparing the workpiece you still have extra berries, then they can be used for cooking.

There is another way to prepare this jam. Look at the video.

We will be happy to answer any of your questions in the comments.

Pear jam is ideal not only for filling the pie, but also for regular tea drinking with the family. In order for the jam to be tasty and fragrant, it is necessary to choose those varieties of pears in which the pulp is quite dense. Duchess or lemonade are especially popular. Of course, you can use other varieties, as long as the fruit is not overripe. A variety of additives in jam will not only decorate it externally, but also give a special taste.

Pear jam in own juice

The jam is beautiful, not thick. From one kilogram of pears, four 450 gram jars are obtained. Despite the fact that the jam is prepared for a long time, in several stages, it is easy to make and does not take much time.

Harvesting products:

• Ripe pears without damage - 1 kg;
• Lemon or orange - 1 pc. weighing 150 gr.;
• Sugar - 1.5 kg

Cooking:

1. Wash pears under running water, remove seeds and stems.
2. Pears cut into small pieces. Transfer everything to a glass bowl and cover with sugar in an amount of 0.5 kg.
3. Transfer the pear, along with the resulting juice and sugar residues, into a bowl or saucepan for cooking jam and put on a large fire. After boiling, stir it. Reduce fire.
4. Wash the lemon or orange, peel and pit. Cut in small pieces. Add prepared citruses to the jam. The sugar has dissolved and you need to add another kilogram.
5. Turn everything off and leave to cool for 12 hours.
6. Then put the pot or bowl of jam back on the stove to cook, but now on medium heat. Bring to a boil and cook for two minutes. If the jam is not cooked, then continue to cook the delicacy on the slowest fire for another five minutes.
7. Then you can check for readiness, you can use the grandmother's way: drop a drop of jam on a dry dish, then turn it over. A droplet hangs, does not pour - that's it, the jam is ready.
8. Transfer pear jam to prepared jars and seal. It is not necessary to cool and turn the jars. You can immediately store in the closet.

Jam: pears with apples

This recipe combines two fruits - pears and apples. You can add mint for extra piquancy.

Required products:

• Pears - 1 kg;
• Apples - 1 kg;
• Sugar - 2 kg;
• 1 teaspoon of citric acid;
• A couple sprigs of mint

Cooking:

1. Before preparing the jam, it is necessary to thoroughly rinse the fruit, get rid of rotten and damaged ones, which will only spoil the taste of preservation.
2. We clean the pears from the stalks, cut into small cubes and put in a bowl for cooking.
3. Next, sprinkle the pears with sugar, and then pierce them with a knife or fork in some places so that they let the juice out better. The resulting mass should be left for one night. This time is needed to get the juice. If it turns out to be a little, then water should be added so that your favorite delicacy is not dry.
4. Next, put everything on fire and boil. As soon as the mass boils, we continue to cook on low heat. It is worth noting that pear and apple jam should be constantly stirred to avoid burning. Cook should be about 2 hours.
5. 20-30 minutes before turning off the stove, add citric acid and mix everything gently.
6. At this time, it is necessary to add the washed mint leaves, but do not leave them in the jam. We take out the leaves from the dish and pour the resulting sweetness into sterilized dry jars. Close with sterile lids. Let cool and store.

The jam is ready, you can call friends and family to enjoy this delicious treat.

Pear jam with orange

Every housewife knows that adding various additives to pear jam will only give it a special piquancy. Many housewives like to add citrus fruits to jam, for example, oranges. They will give a special freshness and aroma to your favorite delicacy. It is worth noting that this jam is very "likes" to burn, so when cooking it should be constantly stirred.

You will need:

• Pears - 2 kg;
• Orange - 2-3 pcs.;
• Sugar - 2 kg

Cooking:

1. In pre-selected, washed, peeled pears, damage and cores must be removed.
2. Next, you need to cut the fruit into small cubes or slices, as you like. We put the prepared fruits in a special container, in which we will cook jam in the future.
3. At this time, we prepare the oranges: we clean them from the peel and seeds, cut into small cubes. Oranges are sent to a container with pears.
4. Add sugar to prepared fruits.
5. The fruit mass must stand for some time for the formation of juice. If the fruit is dry, add a couple of glasses of water.
6. We put the resulting mass on fire and boil first on high heat, and then leave it to languish for a couple of hours. Do not forget to constantly stir the jam so that it does not burn.
7. After languishing, put the jam in clean sterilized jars, wrap in a warm blanket and leave to cool for a while.
8. Put the jars in the pantry or in a dark place in the closet.

Fragrant, thick and tasty pear jam with orange is ready.

Pear jam with almonds

You will need:

• Pears - 2 kg;
• Sugar - 2 kg;
• Vanillin - 1/3 teaspoon;
• Almonds - 150 gr.;
• Water - 1.5 liters

Cooking:

1. As with any recipe, you must first select the fruit, wash, peel, damage and core. Diseased fruits should not be used in cooking, as they will only spoil the taste.
2. Next, cut the pears into small cubes. Boil water in a medium sized saucepan. Dip the chopped pears into it and boil for 4-5 minutes.
3. After that, the water must be poured into a separate bowl, add 1.5 kilograms of sugar and make syrup.
4. Next, the pears must be poured with the resulting syrup and left for several hours.
5. After a while, put the pan with pears on the fire and boil. For 10 minutes, boil the jam over low heat. Then we leave it to infuse again.
6. Boil it again, but for 20 minutes.
7. At the end of cooking, add vanilla and finely chopped almonds.
8. We lay out the hot pear jam in sterilized dry jars and roll it up. Leave the workpiece to cool completely.

Autumn time is the time of ripening fragrant pear in gardens and orchards. And many hostesses prepare this wonderful fruit in the form of jam for the future. There are a lot of options for preparing a sweet dessert. It is boiled in slices, pieces with the addition of spices or spices.And to get a rich and original taste, pears are combined with apples, lemon or plums.

We offer to prepare pear jam for the winter according to simple recipes.

Selection and preparation of pears for jam

1. You can cook pear jam from any summer or autumn varieties. The main thing is that the fruits are ripe, firm, juicy, but not overripe. Too soft pears boil soft and turn into puree.
2. Do not use broken and spoiled fruits for jam, they can ruin the entire workpiece.
3. Before cooking, the pears are thoroughly washed and peeled using a vegetable cutter or a regular knife. If the pear variety has a thin skin, then it is not necessary to peel it.
4. A special device called a noisette will help you quickly remove the seed box. If there is no such device, then use a teaspoon or measuring spoon. To do this, cut the pear into two halves and cut out the seeds. The base of the pear and the area with the stalk are cut out with a knife in the form of a V - shaped incision.
5. You can cut pears into jam into slices, pieces, halves. If the pear is small, then it is boiled whole. But before cooking, be sure to pierce the pear on all sides with a toothpick or fork so that the fruit does not burst and is quickly saturated with sugar syrup.
6. So that the pear slices do not darken before cooking, they are dipped in water acidified with lemon juice or citric acid.

Pear jam slices

Fragrant and tasty jam for the winter can be made from juicy pears of autumn varieties. The recipe uses repeated cooking, thanks to which the dessert is of good quality. And pear slices look transparent and appetizing.

Ingredients:

• Pear, cut into slices - 1 kg
• Sugar - 900 gr.

If the pear belongs to the sweet varieties, then the amount of sugar can be slightly reduced so that the jam does not turn out cloying. And, conversely, when cooking jam from pears of sour varieties, sugar must be added based on 1 kg of fruit - 1.2 kg of sugar.

Cooking:

1. Sort the pears and wash under cool running water. Crumpled and soft pears are not suitable for this jam. It is better to use them for marmalade or jam.
2. Cut pears into slices. To do this, cut each fruit in half. Then cut each half into two more pieces. Carefully remove the tail and seed box. Cut the peeled pear quarters into 2-3 slices (depending on the size of the pear).
3. Weigh the pear slices on the scales. We need 1 kilogram.
4. Put them in a cooking container, add sugar and leave to infuse for 1.5-2 hours to extract juice.
5. After the container with the fruit mass, put on the stove and bring to a boil over high heat. Then boil the jam over low heat for seven minutes and remove to cool.
6. Repeat the same process two more times.

Spread the completely cooled jam in clean and dry jars, tighten the lids, and put away for storage.

A simple recipe for pear jam for the winter

Pear jam - a simple recipe

During the period of abundance of pears, it's time to make a simple but very tender jam from them in pieces. Such a dessert can not only be served with tea, but also added to pastries. And lemon juice gives the jam a rich, pleasant and original taste.

Ingredients:

• Peeled pear -1 kg
• Sugar - 1 kg
• Water -200 gr
• Juice of one lemon

Cooking:

1. Wash the pears, peel, remove the core with seeds and cut into small pieces.
2. Prepare syrup from sugar and water. To do this, pour water into the pan, boil, add sugar and lemon juice. Cook until sugar is completely dissolved.
3. Dip the chopped pears into the boiling syrup and remove the container from the stove to cool. During this time, the pears are well fed with syrup.
4. Return the cooled fruit mass to the stove, bring to a boil and simmer for 20 minutes over low heat.
5. Pour hot jam into sterile jars and roll up the lids.

Pear jam with cinnamon

You can diversify the taste of pear jam with the help of spices or spices. If you add a little cinnamon to a pear dessert, you will get an original and exquisite delicacy, from which it will be impossible to tear yourself away.

The jam is made from Severyanka pears.

Ingredients:

• Peeled pear slices - 500 gr
• Sugar - 500 gr
• Ground cinnamon - ½ tsp

Cooking:

1. Sort the pears and rinse well with water.
2. Then peel, remove the core and cut into slices.
3. Put prepared pears in a container for cooking jam and cover with sugar.
4. Lightly mix the fruit mass and leave for 1-2 hours until the juice is released. If the pears are not very juicy, increase the steeping time.
5. When enough juice has collected in the container, put it on the stove and bring to a boil over high heat. Then remove the basin from the stove and leave to cool completely.
6. Then return the fruit mass to the stove again, bring to a boil and simmer for 10 minutes over low heat, not forgetting to remove the foam.
7. A couple of minutes before the end of cooking, add cinnamon and mix.
8. Pack the finished jam cold in clean and dry jars.

Store dessert in a dark and cool place.

Pear and plum jam - step by step recipe

Plum and pear jam

The prepared plum and pear jam turns out to be very fragrant and pleasant to the taste. And thanks to the plum, the jam acquires a beautiful burgundy hue.

It is better to choose fruits that are dense and strong so that they do not boil during the cooking process. In this recipe, we used Krasulya pears, and Kabardinka plums. Also delicious jam - assorted is obtained from the "Severyanka" pear and "Prunes" plum variety.

Ingredients:

• Peeled pear -500 gr
• Pitted plum - 500 gr
• Sugar - 1 kg
• Water -100 ml

Cooking:

1. Sort pears and plums, wash thoroughly.
2. Cut plums in half, remove pits. Then cut the halves into 2-4 slices.
   
3. Pears cut into halves, remove the seed box and cut into slices.
   
4. Prepare syrup. To do this, boil water in a container for cooking.
   
5. Then add sugar.
   
6. Cook until the crystals are completely dissolved.
   
7. Put the sliced ​​\u200b\u200bpears into the hot syrup and bring to a boil.
8. Then remove the container from the stove and add plum slices. Gently mix the fruit mass andleave to cool for 5-6 hours. During this time, plums and pears are well saturated with syrup and will not be boiled in the future.
   
9. After complete cooling, put the container on the fire, bring to a boil and simmer for 15 minutes over low heat. If foam forms, do not forget to remove it with a slotted spoon.
   
10. Cool the finished jam completely and arrange in sterilized jars. Close the lids and put away for storage.

Pear and apple jam

Truly "royal" jam is obtained from pears and apples. The fruits do not boil soft, when ready, they become transparent in a light fragrant syrup. In addition, fruits are perfectly combined not only in taste, but also in texture.

Ingredients:

• Garden pears - 500 gr.
• Garden apples - 500 gr.
• Sugar - 1 kg

Cooking:

For jam, it is best to take strong, not overripe apples and pears.

1. Wash fruits thoroughly under running water.
2. Cut the apples into slices, removing the core. Pour into a bowl and sprinkle half of the sugar on top. Shake the container so that the sugar settles evenly.
3. Then cut the pears into slices, lay on top of the apples and cover with the remaining sugar. Shake the container again.
4. Leave the fruit mass for 2-3 hours to extract the juice.
5. After the appearance of juice, the contents are carefully transferred to a cooking dish and put on a quick fire, stirring slightly. Bring to a boil, reduce heat and simmer for 5-7 minutes.
6. Leave for 6-8 hours and cook again for a few minutes.
7. Cook jam in 3-4 doses.

Pour the completely cooled jam into jars, tighten the lids and put away for storage.

By canning pears for the winter, you can preserve the taste and aroma of summer for the long winter months.

We wish you successful preparations and pleasant tea drinking!

As far back as 3 thousand years BC, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peloponnese, which at that time was called the country of pears.

Since ancient times, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.

The healing properties of the pear were used by the Sumerian doctors.

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

Pear juice is an excellent remedy for strengthening capillaries.

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

Subtleties of cooking

• Jam pears should be ripe, but not soft. From green pears, jam turns out to be raw, pale, unattractive and non-aromatic. Overripe pears during cooking (heat treatment?) boil soft, turning into porridge.
• In order for the pear slices to cook at the same time, the fruits must be of the same degree of maturity and of the same variety.
• The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
• So that the peeled pears do not darken, they are kept in slightly acidified water before cooking.
• Small pears can be boiled whole, the rest are cut into slices 2 cm wide.
• If the pears are sweet, then sugar can be taken half as much as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: the first recipe

Ingredients:

• pears - 1 kg;
• sugar - 1.2 kg;
• pear broth - 2 tbsp.

Cooking method

• Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
• Put the prepared pears in a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be soft. Drain the broth into a separate bowl.
• Pour sugar into the cooking basin and add two glasses of broth. Stir well, bring to a boil.
• Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are transparent.
• Cool the jam. Pour into 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, cut out the core. Cut the pears into cubes.
• Place them in the cooking bowl. Sprinkle with sugar. Leave for 6-8 hours. During this time, the pear will give juice.
• Put the basin on the fire and cook for 35 minutes at a moderate boil, removing the foam.
• Remove the basin from the stove, cool the jam for 8 hours.
• Put back on the fire and cook for another 35 minutes.
• Wash and dry the jars.
• Cool the finished jam. Sort into banks. Cover with parchment or tracing paper. If you want to close the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool like this.

Pear jam: recipe three

Ingredients:

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

Cooking method

• Wash ripe strong pears. Cut off the peel. Cut in half, remove seed chambers.
• Cut the pears into slices and put them in a cooking basin, pouring sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
• Pour in water, stir gently. Put on fire and cook at a moderate boil for 1 hour and 20 minutes. Remove the emerging foam with a slotted spoon.
• At the end of cooking, add dried citrus peels.
• Leave the finished jam in the basin until completely cooled. Then package in 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 bowl.
• Wash the lemon, cut into slices. Remove seeds. Put in a small saucepan, cover with water and boil for 3 minutes. Strain.
• Pour sugar into the pan, add lemon juice. Boil the syrup.
• Fill them with pears. Insist 2 hours.
• Put the basin on the stove, bring the jam to a boil. Cook over moderate heat until tender. The pear slices should become translucent and the syrup should thicken.
• Prepare dry sterile jars with lids. Spread 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 the skin off them. Cut in half and remove the core. Cut into slices.
• Place the prepared pears in a bowl.
• Pour sugar into a saucepan, pour water. Boil the syrup. Fill them with pears.
• Bring to a boil. Cook over moderate heat in one step until tender.
• When hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear jam with orange

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 2/3 st.;
• orange - 0.5 pcs.

Cooking method

• Wash ripe but firm pears. Cut off the peel. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking bowl.
• Put sugar in a saucepan, pour water. Boil the syrup.
• Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off the foam.
• Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
• Put it on the fire again and cook for 5 minutes from the moment of boiling.
• Again insist for 8-10 hours. Repeat this procedure one more time.
• 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 thickens well, reduce the boil, otherwise the jam may burn.
• Prepare jars and lids. To do this, wash them and steam them or bake them in the oven.
• Place hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.

Useful information

After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, useful microelements, biologically active substances.

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