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Pear jam from a northerner. Recipes for transparent pear and wedge jam. To make a healthy sweetness, you need to take

Pear jam is considered one of the most fragrant homemade preparations, ideal for making a variety of pastries and long evenings at the samovar. Moreover, you can cook delicious pear jam for the winter (recipe from the photo below) not only from soft, but also hard green, including wild, varieties. As for the "wild", depending on the recipe, pear delicacy can be transparent and thick jam, or it can be prepared from whole fruits or slices. Pear is also great for experimenting with different additives in jam. For example, you can emphasize the taste of fruits and add unusual notes using lemon (citric acid), orange, cinnamon, vanilla, poppy seeds, ginger. This article has collected best recipes and recommendations on how to cook delicious pear jam for the winter, including five minutes and options without sterilization. Hopefully simple step by step recipes with photos and videos will help you take a fresh look at this delicacy and fall in love with pear blanks even more.

Simple pear and lemon jam - step by step recipe with pictures

Lemon and pear are the simplest and at the same time the most successful flavor combination for making original jam. There is no water in this recipe, so it will take a minimum of 12 hours of prep to form the fruit syrup. But in general, the simple pear and lemon jam from the step-by-step recipe with the pictures below is quite quick and easy to prepare.

Essential Ingredients for a Simple Pear and Lemon Jam recipe with pictures

• pears - 2 kg
• lemon - 1 pc.
• sugar - 1.5 kg

Step-by-step instructions for a simple recipe for pear and lemon jam for the winter

Thick pear jam with cinnamon and vanilla - a simple recipe for the winter, step by step

What is especially good about a pear for jam is that the structure of the fruit is very fleshy and friable. Therefore, cooking thick and aromatic pear jam for the winter, for example, with cinnamon and vanilla, is as easy as shelling pears. By the way, these two spices perfectly emphasize the unique taste of pears, especially juicy varieties. Learn more about how to make a thick cinnamon and vanilla pear jam in an easy step-by-step recipe for the winter below.

Essential Ingredients for Thick Pear, Cinnamon and Vanilla Jam for the Winter

• pear - 2-3 kg
• sugar - 1.5 kg
• vanilla - 1 pod
• cinnamon - 0.5 tsp
• water - 1 glass

Step-by-step instructions for a simple recipe for thick pear, cinnamon and vanilla jam for winter

1. To make the jam according to this recipe thick, you need to take the fleshy and juicy fruits with a thin peel. Wash pears and cut in half, core and cut into small cubes.
2. Cook the syrup from a glass of water and all the sugar. When the granulated sugar grains are completely dissolved and the syrup thickens, pour pears with it and leave for 3-4 hours at room temperature. Also add the cinnamon and the contents of one vanilla pod (can be replaced with a bag of vanillin).
3. After the indicated time, put the saucepan with the fruit-sugar mass on the fire and bring to a boil. Remove the foam and reduce the heat, boiling the mass until thickened.
4. Stir the jam constantly with a wooden spoon so that it does not burn.
5. Pear jam is considered ready when the pieces of fruit are completely boiled, and the mass darkens and thickens. Depending on the pear variety, the boiling process after boiling can take from 1.5 to 3.5 hours. During this time, you need to sterilize the cans and lids.
6. We pour ready-made jam into convenient glass containers and seal with lids

Transparent pear jam with slices - recipe step by step with citric acid

A special transparent delicacy, which is not very similar to jam, is made from pears in slices with the addition of citric acid. Since outwardly such pear jam is very beautiful, it is most often served on the table for tea on its own or used to decorate cakes. Learn how to cook transparent pear jam with citric acid slices from the following recipe.

Essential ingredients for clear pear jam with citric acid wedges

• pears - 1 kg
• sugar - 1.4 kg
• citric acid - 1/4 tsp
• vanillin - 1 sachet
• water - 250 ml.

Step-by-step instructions for a recipe for transparent jam with pears and citric acid slices

1. Wash the pears and remove the stalks, remove the seeds. Then cut the fruits into thin slices and put them in boiling water for 5 minutes.
2. Take out the pear pieces and cool in cold water, discard in a colander.
3. Boil a thick syrup with water and sugar. Pour the syrup over the pear and leave for 3-4 hours under the lid.
4. Put the mass on fire and bring to a boil, boil for 20 minutes and cool completely.
5. Repeat the last procedure twice. Bringing the jam to a boil for the third time, add citric acid and cook for 10 minutes.
6. Pour the finished jam into sterile jars, roll up, turn over until the jam cools.

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

Tasty and aromatic winter jam can be made even from hard wild pears, the main thing is to keep the recipe and cooking time. Then delicious jam from hard or wild varieties of pears for the winter from a simple step-by-step recipe below will surely delight you with its original relish and summer aroma.

Essential Ingredients for Tasty Hard Wild Pear Jam for Winter

• wild pears - 1 kg
• sugar - 1.5 kg
• pear broth - 1, 5-2 cups

Step-by-step instructions for a delicious wild pear jam recipe for winter

1. Wash the pears and clean them from the partitions with seeds. Cut into thin slices and immediately lower into cold water... Boil the pears after boiling for 10 minutes and put them in a colander.
2. We measure out two glasses of pear broth and add sugar. Bring the syrup to a boil and cook for 5 minutes.
3. Pour pear slices with hot syrup and leave overnight at room temperature.
4. In the morning, bring the fruit in syrup to a boil and, reducing the heat, cook for about half an hour.
5. Remove from the stove and let cool completely. We repeat the procedure 2 more times.
6. Pour hot jam into sterile jars, tighten the lids with a seaming wrench and wrap them in a warm cloth until they cool.

Quick five-minute jam from whole pear without sterilization - step by step recipes for winter

Whole pear five-minute jam without sterilization is one of the fastest and simplest types of preparations for the winter. In order for the delicacy to have the correct consistency, you need to take small, dense fruits with hard pulp. How to make a quick five-minute jam with whole pears without further sterilization.

Essential ingredients for whole pear five-minute jam without sterilization

• pears -1, 5 kg
• sugar - 1 kg
• lemon - 1 pc.
• honey - 1 tbsp. l.

Step-by-step instructions for five-minute jam with whole pears without sterilization for the winter

1. Wash small pears and remove the tails. Cut off the peel thinly.
2. Pour sugar over the pears, add a spoonful of honey and the juice of one lemon.
3. Mix everything thoroughly and leave overnight in the refrigerator under the lid.
4. In the morning, bring the mixture to a boil, boil for 15 minutes and immediately remove from the stove.
5. Pack pear jam in sterile jars and roll up.

Delicious green pear jam with lemon, orange and poppy seeds - a quick recipe step by step

At first glance, the poppy seed in the recipe for delicious jam made from green pear, lemon and orange may seem superfluous. But it is this simple ingredient that makes a simple pear preparation an original dessert that can surprise even a gourmet. All the details on how to make delicious green pear, lemon, orange and poppy jam in a quick step-by-step recipe below.

Essential Ingredients for Delicious Green Pear, Lemon, Orange and Poppy Jam

• pear - 1 kg
• granulated sugar - 1, 3 kg
• orange - 1 pc.
• lemon -1 pc.
• poppy-3-4 tbsp. l.

Step-by-step instructions for a quick recipe for pear, lemon, orange and poppy seed jam

1. Wash pears and clean them from seeds and partitions. Cut into thin slices with the peel and cover with sugar.
2. Remove the zest from the lemon and orange, add to the pears. Squeeze out the lemon juice and cut the orange into small cubes.
3. Add the orange to the pear and mix well. We leave the mass for 4-5 hours.
4. We wash the poppy under running water and dry it on a towel. Then lightly fry the poppy seeds in a dry frying pan.
5. We put the fruit mass on the fire and wait until it boils. Boil for 15 minutes and remove until it cools completely.
6. We boil again in the same way.
7. For the third time after boiling, add the poppy seeds and cook for 10 minutes.
8. We pour the original jam into a sterile container, cork it.

Amber jam from pears for the winter with slices - a step by step recipe with video

Thick amber jam from pears (recipe in slices) for the winter in taste is not inferior to more original versions with poppy seeds, orange or cinnamon. Not every variety is suitable for making this pear delicacy. For example, green hard pears, as well as wild varieties, the so-called wild, will not be able to give the correct consistency and color to such a five-minute jam. To cook amber pear jam for the winter in slices or whole, you will also need lemon or citric acid. All the details of making this delicious jam without sterilization are in the video below.

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

For a long time, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.

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 pears, is prescribed for diarrhea. This broth 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, the housewives are happy to prepare them for the winter: they dry, cook compotes, preserves, jams from them.

The subtleties of cooking

• Jam pears should be ripe, but not soft. Green pears make jam raw, pale, unattractive and unflavored. Overripe pears are boiled during cooking (heat treatment?), Turning into porridge.
• In order for the pear slices to be cooked at the same time, the fruits must be of the same ripeness 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.
• To prevent peeled pears from darkening, they are kept in slightly acidified water before boiling.
• Small pears can be cooked whole, the rest are cut into slices 2 cm wide.
• If the pears are sweet, then the 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: recipe first

Ingredients:

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

Cooking method

• Peel ripe but strong pears. Cut in half, remove core. Cut into wedges.
• Fold the prepared pears into a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not boil over. Drain the broth into a separate bowl.
• Pour sugar into a cooking bowl 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. 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, cut the core. Cut the pears into cubes.
• Place them in a cooking bowl. Cover with sugar. Leave on for 6-8 hours. During this time, the pear will give juice.
• Put the basin on the fire and simmer for 35 minutes at a moderate boil, removing the foam.
• Remove the basin from the stove, cool the jam for 8 hours.
• Put on fire again and cook for another 35 minutes.
• Wash and dry the jars.
• Cool the finished jam. Arrange in jars. Cover with parchment or tracing paper. If you want to close the jam tightly, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool as it is.

Recipe for the occasion::

Pear jam: third recipe

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 rind. Cut in half, remove seed chambers.
• Cut the pears into slices and put them in the cooking bowl, sprinkle with sugar in layers. Leave it on 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 simmer for 1 hour and 20 minutes at a moderate boil. Remove the emerging foam with a slotted spoon.
• At the end of cooking, add dried citrus peels.
• Leave the prepared jam in a bowl until it cools completely. Then pack 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. Cut into slices, immediately removing the core. Place in a cooking bowl.
• Wash the lemon, cut into slices. Remove seeds. Place in a small saucepan, cover with water and simmer for 3 minutes. Strain.
• Pour sugar into a saucepan, add lemon broth. Boil the syrup.
• Pour it over the pears. Insist 2 hours.
• Place the bowl on the stove and bring the jam to a boil. Cook over moderate heat until tender. The pear slices should be clear 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. Peel them off. Cut in half and core. Cut into slices.
• Place the prepared pears in the cooking bowl.
• 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 step until tender.
• While 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 tbsp.;
• orange - 0.5 pcs.

Cooking method

• Wash ripe but firm pears. Cut off the rind. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in the cooking bowl.
• Put sugar in a saucepan, pour water. Boil the syrup.
• Pour the hot syrup over the pears. Bring to a boil over moderate heat and cook for 5-6 minutes, removing foam.
• Remove the jam from the stove and leave for 8-10 hours to soak the pears in the syrup.
• Put it on the fire again and cook for 5 minutes from the moment it boils.
• Insist again for 8-10 hours. Repeat this procedure one more time.
• Wash the orange and cut into pieces together with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam is well thickened, reduce the boil, otherwise the jam may burn.
• Prepare jars and lids. To do this, wash and steam them or bake them in the oven.
• Spread 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.

Helpful 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 tinker 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, placed in a jar and thoroughly ground. This pear puree is applied to the face, neck, chest, arms and kept for 20 minutes. Then washed off warm water, and the skin is lubricated with cream.

Product Matrix: 🥄

I suggest making aromatic amber jam from pears in slices for the winter. I was preparing such a jam for the first time, but it turned out to be so tasty that I tried it again and again! The pear slices are almost transparent. The taste of the jam is somewhat reminiscent of dried fruit.

For this jam, ripe soft pears are not suitable, but only pears with dense pulp. But green fruits will not work either, as the jam will turn out to be not so fragrant.

I prepare products according to the list.

Pour water into a saucepan and add sugar. I cook the syrup on the stove over low heat.

At this time, I peel my fruit.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

This way I clean all the pears. For the jam, I measure out 1.2 kg of peeled pear quarters.

I cut pears into quarters into slices about 3-4 mm thick.

I transfer the slices to the pan.

At this time, the syrup should already be ready. If the syrup turns out to be not transparent, it's okay, when cooking the jam, the sugar grains will dissolve.

Pour boiling syrup over the pear slices.

I leave the pears for two hours. During this time, the slices will let the juice go.

I put a saucepan with pears and syrup on the stove, bring it to a boil over low heat and cook for about 6-8 minutes. I remove the pan from the stove, let the jam cool completely.

During this time, the pear slices will become more transparent. Put the saucepan with the jam on the stove again, bring it to a boil over low heat and cook for about 6-8 minutes. I remove the pan from the stove, let the jam cool completely.

I repeat the cooking procedure again.

I put a saucepan with jam on the stove, bring it to a boil over low heat and cook for about an hour.

I put the jam in dry sterilized half-liter jars. I got 2 cans, and there is still some jam left to sample.

I cover the jars with boiled metal lids.

I roll up cans with a key.

Pear jam in slices for the winter is ready! When the jars of jam are cool, I transfer them to the cellar.

Enjoy your tea!

From what just do not make jam. A variety of fruits, berries and even vegetables are used. The dessert made from pears has a special aroma and delicate taste, and the raw materials themselves are often donated. Pears planted in the country can produce an excellent harvest. If there is really a lot of fruit, it is possible to diversify the taste of the jam with the help of additional ingredients. Finished product will be appropriate on your table at any time of the year, but especially in winter.

To begin with, it is important to select the right fruits. It is better to cook jam from fully ripe, but not too soft pears. A dessert made from unripe fruits will have a pale unattractive appearance and a complete lack of aroma. Overripe and softened fruits during the cooking process will turn into porridge.

For making jam, fruits of the same variety and the same degree of ripeness must be included in one batch. In this case, the slices will turn out to be beautiful, even, of the same color. Before cooking, the seed chambers should be removed from the fruit and the skin should be cut off (optional).

Small pears can be cooked whole, large ones are best cut into slices or small cubes. In the process of preparation, it is recommended to put the peeled fruits in a container with acidified water so that they do not darken. The amount of sugar can be changed depending on how sweet your pears are.

On a note! If a variety with a high sugar content was prepared for jam, then you can take half as much granulated sugar as fruit.

The best pear jam recipes step by step

The taste of the jam depends on many things, including the method of preparation. The consistency of the product is also different. Some recipes require a minimum amount of cooking time. Others will have to tinker with. In any case, the choice is yours.

This is perhaps the simplest recipe for pear jam, and it also contains the minimum amount of sugar. To better preserve the product, citric acid is added to it. The ingredient list consists of just a few points:

• 1.3 kg of pears;
• 0.3 kg of sugar;
• 1 tsp citric acid;
• 1 liter of water.

If the peel of the fruit is thin, you can not cut it off, then the pear slices will keep their shape better. Cooking steps:

• 1. Pears are placed in clean sterilized jars, cut into slices, filling the container to the very top.
  2. Sugar and water are heated in a saucepan on the stove, stirring occasionally. Let it boil.
  3. The resulting syrup is poured over the pears and left for 5 minutes, covering the jars with lids.
  4. Pour the liquid from the cans back into the pot, bring to a boil and repeat the procedure.
  5. At the third boil, citric acid is added to the syrup and pears are immediately poured into it.

After that, the cans are rolled up, turned over and allowed to cool while wrapped.

On a note! You can supplement this recipe with fresh mint leaves and vanilla if you wish. The taste of the jam will become more interesting.

The pear jam made with this recipe looks very attractive. The syrup acquires a rich taste, color and aroma due to the presence of lemon peel. Making such a jam is somewhat more difficult than the classic one, but the result is justified. To make several jars of treats you will need:

• 1 kg of pears;
• 0.4 kg of sugar;
• two lemons.

In order for the syrup to remain transparent, it is required to strictly observe the cooking technology:

• 1. Put the prepared pear slices in a bowl along with the sand, mix gently and leave for 4 hours to release the juice.
  2. After that, the workpiece is put on fire, brought to a boil and immediately removed.
  3. After 8 hours, add lemons cut into small cubes to the pears and bring to a boil again.
  4. In total, this cycle should be repeated 4 times, allowing the jam to cool in between.
  5. For the fifth time, the dessert is cooked to the end within 15 minutes from the moment of boiling.

After the jam is ready, the fragrant pear-lemon mixture is laid out in sterilized jars and rolled up. The filled container is placed on a towel and covered on top. After cooling, the jam is removed to a cool basement or cellar.

On a note! This dessert turns out to be quite thick, it can be used as a filling for sweet pies.

Delicious pear jam with lemon: video

Adding orange to pears will add spicy notes to the jam, and its color will resemble the sun at dawn. Pears can be taken of absolutely any varieties. The main thing is that they are not overripe. For dessert you will need the following ingredients:

• 2.2 kg of pears;
• 2.2 kg of sugar;
• 3 oranges.

The cooking process is simplified as much as possible:

• 1. Both fruits are peeled, cut into slices or cubes, put in an enamel bowl, sugar is added and left overnight to infuse.
  2. The next day, the pan is put on fire, brought to a boil and cooked for 1.5 hours with constant stirring. The foam is carefully removed.

The ready-made jam, rolled up in jars, is stored throughout the winter, if not eaten earlier.

Pear jam with orange: video

The aroma of pears and apples is wonderfully combined with each other. The jam made from these fruits has a harmonious taste and attractive appearance... During storage, such a delicacy thickens and becomes even more appetizing and rich, resembling jelly in its consistency. Fruits should be firm so that the fruit does not boil over. To make jam, you need to prepare:

• 1 kg of pears;
• 1 kg of apples;
• 2 kg of sugar.

Now let's get down to cooking:

• 1. Put apples, peeled, cut into thin slices, in a bowl and cover them with two-thirds of granulated sugar.
  2. After a few hours, when the fruit gives juice, the mixture is transferred to a saucepan, brought to a boil, the apples are removed with a slotted spoon and the remaining sand is added.
  3. Slices of pears are placed in the resulting syrup and boiled for 5-7 minutes, after which they are combined with apples, turn off the heat and let stand for 1 hour. During this time, you can start preparing cans.
  4. An hour later, the jam is boiled over low heat for 10 minutes from the moment of boiling and again turned off and allowed to cool. You need to repeat the procedure several times, ensuring that the fruit slices become transparent.

After the jam is ready, immediately after removing it from the stove, it is poured into jars and rolled up with metal lids. The appearance of such a dessert is simply magical, the fruits soaked in syrup resemble pieces of amber.

Delicious and aromatic apple and pear jam: video

A slow cooker for making jam is convenient in that the contents do not burn and do not require stirring. As a result, the fruit pieces do not lose their shape, do not boil over and look very appetizing. Yes, and the hostess at this time can do other things, since you will not have to stand near the stove.

Even if you forget about the fact that jam is being cooked in the kitchen, nothing terrible will happen. The timer will turn off the multicooker at the set time. If the dessert is made from sweet pears, it is recommended to add a little citric acid. It is this recipe that will be described below. For him you will need:

• 1 kg of pears;
• 0.8 kg of sugar;
• 1/4 tsp citric acid.

Now you need to act like this:

• 1. The prepared pear slices are sent to the multicooker bowl. Sand is poured there, and then you have to wait 20 minutes for the fruit to let the juice out.
  2. Stir the contents of the bowl and turn on the simmering mode for 10 minutes.
  3. After the timer has expired, the keep warm mode is turned off and the dish is allowed to cool down.
  4. The procedure should be repeated three times with the same timing parameters.
  5. While the jam is boiling for the third time, add citric acid and, after the timer has triggered, immediately lay out the product in sterilized jars and roll up the lids.

After the dessert has cooled, it is taken out for storage in the basement or left within the apartment. Ready-made jam is well kept at home at room temperature.

A dessert prepared in this way can no longer be called jam, it will be pear jam. We would recommend it to those who love sweet pastries and often use fruit fillings for pies. The structure of this delicacy is thick and dense.

The advantages of this recipe are also that even overripe and slightly spoiled fruits are suitable for its preparation. The softer the pear, the easier it is to grind, and the damaged areas can be easily cut out.

On a note! Even wild pears can be used for this recipe.

To make jam you will need:

• 2 kg of pears;
• 0.8 kg of sugar;
• 0.5 tsp citric acid;
• some vanillin.

Description of the cooking process:

1. Washed and peeled fruits are passed through a simple or electric meat grinder. The peel does not need to be removed, it is easily crushed.
2. If you like a more uniform and delicate texture, rotate the fruit mass in the meat grinder again.
3. Place the puree in a saucepan and add the rest of the ingredients. Let the sugar melt a little and turn on the stove.
4. After boiling, the mass is cooked over low heat for 30 minutes. From time to time you will need to remove the foam.

After cooking, the jam is laid out in a sterilized container and sealed with metal lids. You can store the finished dessert both in the cellar and in the pantry.

When on the site was born big harvest pears, I want to process it faster, while spending less effort. In this case, a blank recipe designed for three-liter jar... With such a container, the process will go much faster.

This recipe does not require sterilization, which saves time. The dessert looks like candied fruit slices floating in amber syrup. To preserve the integrity of the fruit, the jam must be prepared in two steps. For him you will need:

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

If the fruit is not very sweet, you can take a little more sugar. The weight of the pear is indicated in pure form, without pith and skin.

Cooking process:

1. Syrup from water and sugar is cooked over low heat.
2. When it thickens a little, add slices of fruit to the pan and turn off the flame.
3. After the pear with the sand has cooled, it is boiled for 5 minutes and turned off again.
4. At the next stage, the jam is cooked completely. This may take 10 to 30 minutes, depending on the desired thickness.

The finished product is filled in a three-liter sterilized jar, rolled up with a machine and allowed to cool slowly under a blanket. After that, the jam is stored where it is convenient.

In winter, all you have to do is fill the vase with a golden delicacy with delicate pear slices. It will remind you of a warm sunny summer and will give the body many useful substances in the form of vitamins, minerals, pectin, catechins, arbutin, essential oils. Experiment, create, invent. Any housewife can, according to her taste, supplement or slightly improve the pear jam recipe.

We will tell you how to make delicious pear jam for the winter according to recipes with a photo. The best cooking options - everyone will love it!

Pear is one of the most widespread fruits in our country. They are on sale at any time of the year, so you can feast on pears not only in summer, but also in winter. We all know very well about the benefits of fresh fruits and vegetables for the human body. The pear here, of course, will not be an exception.

It contains a lot of vitamins, minerals, and in general, it is highly valued for its beneficial properties. But, according to experts, some people cannot eat fresh pears for medical reasons. But dried, baked and boiled pears can be eaten in any quantity to everyone, without exception. Therefore, for people suffering from diseases of the gastrointestinal tract, it is best to feast on this healthy and tasty fruit in the form of compotes or jam.

For some reason, pear jam for the winter is not as common as, for example, any berry jam. And, by the way, in vain! Pear jam turns out to be incredibly tasty and sweet. Since pears themselves are not very aromatic, oranges, lemons, honey or cinnamon are most often added to pear jam.

To make pear jam according to our recipes with photos and videos, it is best to use autumn pears. They are denser and will not boil too much. You can cook jam both from whole pears and from cut into small pieces.

Before cooking, pears are thoroughly washed under running water and dried. Then they are peeled and cut into cores with seeds. If you want to cook jam from whole pears, then choose the smallest fruits, from which the core is removed using special means to maintain the integrity of the pear. Also, whole pears must be pricked with a needle for better penetration of sugar syrup into them.

Recipe with photo # 1. Pear jam with lemon for the winter

A wonderful combination of sugary sweetness of pears with a light lemon note will satisfy the gastronomic preferences of your household, and the sunny color of this delicious jam will charge you with positive and good mood.

For cooking:

• Pears - 1 kg.
• Granulated sugar - 1 kg.
• Lemon - 1 piece.
• Water - 250 ml.

Recipe:

1. Thoroughly rinse the pears under running water, dry them. Then we peel the pears, cut out the core with seeds. Cut the peeled pears into small pieces.

2. Rinse the lemon under running water, pour over with boiling water, then cut into small pieces. If there are seeds in the lemon, remove them. Put the lemon slices in a saucepan, pour a glass of water, put on fire, bring to a boil. After the water boils, cook the lemon for another three minutes. Remove from heat, pour the lemon broth into another saucepan.

3. Now we need to cook the sugar syrup. To do this, pour granulated sugar into a saucepan with lemon broth, mix thoroughly and put on low heat. Stirring constantly, bring to a boil.

4. Pour pear pieces with the resulting sugar syrup, mix gently and leave for one hour. This is done so that the pears are thoroughly soaked in the lemon juice.

5. After an hour, put the pan with pears on low heat, heat until the pears become transparent. During the cooking process, we constantly carefully remove the resulting foam and stir the jam.
Ready-made pear jam for the winter (according to our recipe with a photo) is poured into sterilized jars, rolled up and left to cool completely.

Recipe number 2. From pears with milk for the winter

The recipe for pear jam with milk, despite all its originality and uniqueness, is quite common among experienced housewives. It tastes more like pear-flavored condensed milk. Quite interesting, isn't it? Prepare it delicious jam it is not difficult at all, and the whole process will not take up a lot of your free time. It is especially delicious to eat such jam with cheese cakes, pancakes and pancakes.

For cooking:

• Pears - 5 kg.
• Granulated sugar - 3 kg.
• Milk - 3 liters.
• Baking soda - 1 teaspoon

Cooking instructions:

1. Thoroughly rinse the pears under running water, dry them, peel them, cut out the cores with seeds. Now we cut the pears into small pieces. We shift the chopped pears into a bowl in which the jam will be cooked. Fill with granulated sugar, put on low heat, cook for one hour until the pears become transparent. In the process of cooking, remove the foam and stir the jam with a wooden spatula. After the specified time, add a teaspoon of baking soda to the jam and gradually pour in all the milk. Mix thoroughly and cook on the lowest heat for four hours.

2. We let the resulting pear jam for the winter according to our recipe with a photo cool down a little, then beat it in the same bowl using a mixer or submersible blender until a homogeneous consistency is obtained. Put the pan on low heat again, heat it up, bring to a boil. Put the finished jam in jars, roll it up, turn it over and leave it to cool completely.

Video

Recipe with photo # 3. Whole pears

Traditionally, in the process of preparing pears for cooking jam, they are cut into small pieces. And we offer you an original recipe for making pear jam from whole fruits.

Ingredients:

Pears - 5 kg.
Granulated sugar - 3 kg.
Water - 1 liter.
Half a lemon.

Cooking instructions:

1. To make this jam, you must choose small pears. So, we wash the pears under running water, dry them. Now, using an ordinary needle, we prick each pear from all sides. This is done so that the sugar syrup penetrates deep into the fruit faster and easier.

2. Now let's start preparing the sugar syrup. To do this, pour water into a saucepan and add granulated sugar. We put on low heat and bring to a boil. Pour pears with the resulting syrup, leave them to soak for several hours.

3. After several hours, put the saucepan with pears in syrup over low heat, bring to a boil and cook for another ten minutes. Remove from heat and leave to cool completely. Bring the cooled jam to a boil again, remove from heat and cool. In total, we repeat the procedure four times.

We put the finished jam hot in sterilized jars, roll it up, turn it over and leave it to cool.

Recipe for the winter number 4. Pears with oranges and honey

We bring to your attention a recipe for making delicious pear jam with oranges and honey. Fresh citrus flavor and light honey note make this jam unusually aromatic and very rich.

For making jam:

• Pears - 1 kg.
• Oranges - 4 pieces of medium size.
• Lemon - 1 piece.
• Honey - 150 grams.
• Granulated sugar - 300 grams.
• Dried mint - 2 teaspoons
• Water - 1 liter.

Step-by-step cooking recipe:

1. Melt honey in a water bath or in a microwave oven. Combine water, honey and granulated sugar in a separate bowl. We wash the pears under running water, dry them, peel them, remove the seeds. Pears can be cut into small pieces or left in halves. Put the prepared pears in a bowl for cooking jam, fill with honey water, stir and put on low heat. We bring to a boil and cook pear jam for the winter according to our recipe for another twenty minutes.

2. While the pears are boiling, let's prepare the oranges. So, we wash the oranges under running water, peel and cut into small pieces. We transfer the chopped oranges to a saucepan, add a small amount of water, put on fire, bring to a boil and then cook for another five minutes.

3. Remove the pears from the honey syrup using a slotted spoon, put them in a bowl. Put the oranges into this syrup. At the same time, we continue to cook the orange syrup for another ten minutes. Then add pears and orange syrup to oranges in honey syrup. Rinse the lemon under running water, pour over boiling water and cut into thin slices, remove the seeds. Add sliced ​​lemon and dried mint to the pan. Mix everything thoroughly and cook for ten minutes.

We lay out the finished jam in sterilized jars, roll it up and leave it until it cools completely.

Recipe for the winter number 5. Pear and lingonberry jam

Pear and lingonberry jam turns out to be very tasty, colorful and bright. Such an original pear jam will be a wonderful dessert for a tea ceremony with your family.

Ingredients:

• Pears - 1 kg.
• Lingonberry - 1 kg.
• Granulated sugar - 1.5 kg.

Cooking instructions:

1. Thoroughly rinse the pears under running water, dry them, peel them and cut out the cores with seeds. Cut the pears into small wedges. Pour water into a saucepan, bring to a boil. Dip the pears in boiling water, cook until soft for about three to five minutes. After that, we drain the water, and put the pears in a colander.

3. We sort out the lingonberries, rinse them first with cool water, and then pour them over with boiling water. We shift the lingonberries into a bowl for cooking jam, cover with granulated sugar, leave for several hours so that the berries release juice. Then put the pan with lingonberries on low heat, bring to a boil, then cook until tender. Add pears to the resulting lingonberry jam, mix thoroughly and cook everything together for another five minutes.

We lay out the ready-made hot jam for the winter in previously prepared sterilized jars, roll it up, turn it upside down and leave it until it cools completely.

Water - 500 ml.

Vanilla sugar - 20 grams.

Cooking instructions:

1. Thoroughly rinse apples and pears under running water, dry, peel and cut out cores with seeds. Pour water into a saucepan, put on fire and bring to a boil. Dip the fruit in boiling water, cook for ten minutes. Then, using a slotted spoon, we take apples and pears out of the pan and put them in a colander.

2. Pour granulated sugar and vanilla sugar into the fruit broth, mix and bring to a boil.

3. Transfer the fruit from the colander to the resulting sugar syrup, mix and simmer until tender. During the cooking process, the jam must be constantly stirred and the foam formed on the surface must be removed.

Ready-made pear jam for the winter (recipes with photos and videos, see above) are laid out in sterilized jars, rolled up and left to cool. Then store in a cool dry place.

Do you have an irresistible desire to pamper your family with something unusual and delicious? We bring to the attention of all valiant hostesses the most popular and everyone's favorite recipes for pear jam, which has gained immense popularity due to its unusual taste and pleasant aroma.

These wonderful recipes will surely take a respectable place in your personal cookbook, because all household members will beg to cook a delicious treat again and again!

Classic pear jam

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

Above, we examined the classic recipe for pear jam, and now, perhaps, we will tell our dear hostesses how to make pear and apple jam, which has a delicious taste and no less wonderful smell. Before starting the actual preparation, you need to go to the grocery store or market for the following ingredients:

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

And now, all the products are already on the table, you can put on an apron and feel free to start making pear jam!

1. First you need to thoroughly peel the cooked pears and apples from the seeds, you can leave the peel. Then the fruit should be cut into small pieces. Next, you need to fill them with lemon juice and cover with sugar. Let them brew for a little so that the apples and pears juice and absorb the sugar.
2. The next step is to heat the pot over the fire and stir the fruit frequently. You need to cook pear jam with apples for at least half an hour. Its readiness can be easily checked - put a drop of jam on a saucer, if it does not spread, then it is ready!

Now you can put the hot jam into the jars and close the lids. Cover the containers well with newspaper and wrap them in a warm blanket to prevent the jars from bursting.

Undoubtedly, any representative of the fair sex dreams of making a lasting impression on the family with her culinary skills. Today we will help you become an even more professional chef in the eyes of your household by presenting to your attention a simply amazing recipe.

The pear goes well with lemon and gives a simply unforgettable aroma throughout the house. The pear jam, the recipe for which we will post below, is clearly worth showing off on the first pages of your culinary cache! Go grocery shopping to make pear jam for the winter and purchase:

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

Now we can proceed without delay to the most important and crucial moment - the preparation of amazing jam!

1. First, thoroughly rinse the pears and peel them. It is necessary to remove all stalks and dark places so that the jam does not give off a rotten smell.
2. Next, you need to cut the fruit into small cubes or slices and put them in a saucepan in which you collect the jam.
3. The next step is to take a lemon, and pass it through a meat grinder without peeling the skin. We send it after the fruit (the peel will give the jam a special delicate taste).
4. Now we mix lemon with pear and add sugar to everything. Let the fruit mixture sit in a cool, dark place for about three hours. Pierce all the pear pieces several times so that it juices and absorbs the sugar faster.
5. As soon as the deadline comes to an end, you can put the mixture on the stove and bring to a boil. After that, cook for about an hour (only over low heat). Do not forget to periodically stir the jam and remove the foam from it.
6. Now you can safely pour the jam into the prepared jars and tighten the lids. After that, it is necessary to put the containers under a warm blanket so that they do not burst under any circumstances!

In addition to the fact that this jam is insanely tasty, it is also incredibly healthy! Pear perfectly strengthens the immune system, is suitable for people who want to lose weight and strictly follow a diet!

Dear and respected hostesses, try once to cook pear jam with various fruits, and you will not be able to stop, because all family members will ask you to cook them a wonderful delicacy again and again!

Ripe juicy pears are an exquisite and healthy delicacy. Unfortunately, these fruits are not stored for long, so many housewives try to preserve their sweetness and amazing aroma in preserves or jams.

Such blanks are perfect for tea and milk, and are also a good filling for pies and decoration for cakes.

How to make pear jam

Fruits of any varieties and sizes are suitable for making jam, but it is desirable that they are firm and not overripe - in this case, the cooked pieces will be dense and like candied fruits. You need less sugar than, say, apples or cherries. Pears are characterized by increased sweetness, so the jam from them can be sugary. To add sourness, 5-10 minutes before the end of cooking, add a little lemon zest to the fruit, which is also a good preservative and prevents the jam from becoming sugared.

Before boiling, pears must be washed, tails and core removed, and then cut into slices or cubes. Very small fruits can be used whole, pre-pricked with a fork, so that the peel does not crack. The cooking time for pear jam depends on the ripeness and density of the fruit. On average, cooking takes about 60–80 minutes, but according to some recipes, during the cooking process, you need to remove the jam from the heat 1–2 times and wait until it cools completely.

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

Whole Pear Jam

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

1. Sterilize the jars, wash the pears, and puncture each piece with a knitting needle. In a separate saucepan, add drinking water and sugar. Send the composition to the stove, boil the syrup.
2. Once the sand is completely dissolved, toss in the prepared pears. Add a little water if necessary. Simmer the jam for 10-15 minutes. Turn off the stove, let the mixture cool completely.
3. Repeat this manipulation three times. In the last step, add citric acid. Stir the ingredients gently. After the time has elapsed, turn off the burner, pack the jam in a clean container.
4. Roll up the cans in the usual way, turn them over and wrap them with a blanket. The next day, place the treat in a cellar or other room with similar conditions.

Pear jam with orange

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

1. Purchase autumn pears, rinse and chop into small wedges along with the peel. The middle with the bones must be cut out.
2. Put in a cup of water, add a little salt. Place the pear wedges in a bowl for a while to soak. Start boiling the syrup.
3. Place the pot on the hotplate, add sugar and water. Make a sweet mixture. Take out the slices, wait for the drain. Send the pear to the syrup, stir.
4. Cook the product for 10 minutes on the minimum power of the stove, then turn off the appliance. Tie a pan with gauze, leave the treat for 8 hours.
5. After a while, remove the fabric, boil the composition as described above, again stand for about 7 hours. In total, manipulations are carried out 3-4 times.
6. Next, cut the washed orange along with the peel into thin slices, add to the hot mass. Boil the jam for another 25-35 minutes.
7. After the due date, pack the pear jam in sterile containers with nylon lids.

Pear jam with lime

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

1. Take pears, cut into thin slices, remove the core. Send the fruits to a bowl of water, stir in baking soda. Soak the slices in the solution for no more than 20 minutes. Throw in a colander, rinse with running water.
2. A similar manipulation is performed so that in the future, when cooking the fruit, the slices turn out to be amber in color and transparent in appearance. Place prepared slices in a bowl, mix with sugar. Chop the lime into rings on top.
3. Leave the mass for 5 hours. Next, you should move it to a thick-bottomed container. Simmer the jam in its own juice for a third of an hour. Pour in a small amount of drinking water if necessary.
4. Set the container aside, wait for it to cool to room temperature. Repeat the cooking process three times, followed by cooling. The resulting foam during cooking must be removed with a dry spatula.
5. Sterilize the cans in the standard way, distribute the freshly brewed delicacy over them. Roll up lids, insulate. Store jam in a basement or refrigerator.

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

1. Choose hard pears, rinse, halve. Remove pits and peels. Dissolve 2 liters of vinegar in a separate container. purified water. Place the pear in the solution for 25-35 minutes.
2. Cut the halves into 4-5 pieces. Boil a 1 liter pear separately. boiling water. Cook the fruit for 8 minutes. Next, place the pear on a sieve, wait for all the liquid to drain.
3. Start boiling the syrup. Peel the lemon and grate. Combine the pulp of the zest in a saucepan, 400 ml. water, plain and vanilla sugar.
4. As soon as the composition boils, send the chopped pear into it, cook the ingredients for 10-12 minutes. Turn off the heat, let the composition cool.
5. Put the mixture on fire again, wait for bubbles to appear, simmer the jam for 40 minutes. Further, the fragrant delicacy is rolled according to the classic technology.

Pear jam with plums

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

1. Wash the pears and pat dry with a towel. Cut into slices, remove all unnecessary. Place the slices in a bowl, add half the sugar, stir. Cover the fruit with a towel and leave for 9-11 hours.
2. Drain the resulting pear juice into a separate cup. Cut the washed plums, throw out the seeds. Add fruit to the pear. Stir 200 ml to the resulting juice. water and the remains of granulated sugar. Send the mixture to the stove.
3. Stir the mixture until it boils. Pour the hot mixture over the fruit, cool. After that, the components need to be boiled for about 45 minutes. Stir the ingredients carefully, skim off the foam.
4. Distribute the finished jam into portioned clean jars, cover with nylon. The next day, put the treat in an appropriate place for long-term storage. Jam is considered quite useful, as it contains a natural antibiotic - arbutin.

Pear jam with banana

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

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

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

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

Pear jam with almonds

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

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

Pear jam with mint

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

1. Wash the fruit, cut out all excess, chop into small square pieces. Send the ingredients to a common heavy-bottomed saucepan. Cover the slices with granulated sugar, stir, and leave for 11 hours.
2. To dissolve the sugar, pour in a little water (about 150 ml.). Stir again. The next day, put the pot of fruit on the stove, bring to a simmer over low heat. Stir, cook for 1.5 hours.
3. Add citric acid 25 minutes before the end of simmering, mix the food well. Place mint leaves on top. Turn off the stove, remove the herbs. Pour the jam into jars, roll up.
4. Wrap the dish with the treat in a warm jacket. Once the jam has cooled, place the container in the pantry room without access sunlight... You can eat the sweet mass after a few days.

Make an original pear treat. You can add additional products to your liking. Try making jam with kiwi and other exotic fruits. Add a variety of nuts or spices as desired. Replace regular sugar with cane sugar. Also, jam can be made on the basis of honey. The amount of the viscous composition is taken 15-25% less.

Video: pear jam for the winter

Jam made from pears is not very popular, which is most often due to people's ignorance of the benefits of the product. The sweet and aromatic composition is able to improve the digestion process, strengthen the immune system, and relieve coughs and fever. Dessert, prepared in slices, preserves nutrients in maximum volume. This accounts for its analgesic, antiseptic and diuretic effects. If cooked without sugar, it can be an excellent treat option for people suffering from diabetes.

Important points

When closing a product for the winter, you need to adhere to a number of rules. While pears are not a capricious ingredient, there are ways to improve the quality of the final composition.

1. We choose ripe fruits, but not soft. Unripe pears turn into an expressionless jam without aroma and taste. Overripe are very soft and the product loses its texture.
2. If you plan to cook the product in slices, you need to take fruits of the same degree of maturity and exclusively of the same variety.
3. Regardless of which recipe is used, before covering the fruits for the winter, they must be peeled from the seed box and rind.
4. The peeled pieces are placed in lightly salted water and kept there until boiling. This will prevent the components from darkening and retain their attractive color.
5. Small pears can be cooked in halves or quarters. Large fruits are cut into slices no thicker than 2 cm wide.
6. Sweet fruit jam doesn't need a lot of sugar. For 2 parts of such varieties of product, it is enough to take 1 part of granulated sugar.
7. No matter how much the main component is processed, it can burn. Therefore, the mass will have to be regularly mixed with a wooden or silicone spatula.

The risk of product spoilage can be significantly reduced if you cook the blank for the winter more than once for a long time, but take several short-term approaches.

One-Piece Pear Jam Recipes

Making high-quality and healthy pear jam is not so difficult. You just need to choose a suitable recipe and strictly follow its recommendations:

• Option with pear broth. For 1 kg of fruit, we take 1 kg of sugar. Cut the peeled fruits into slices, fill with water and boil until the products soften (but they should not fall apart). Pour the broth into a separate bowl, we need 2 glasses of the product. In a cooking container, mix the prepared broth with sugar, stir and bring to a boil. Dip pears into the resulting syrup, wait for the mass to boil. You need to cook it until the slices become transparent. We put the cooled product in banks and close for the winter.

Tip: If, after sorting the fruits, wrinkled or overripe specimens remain, do not throw them away. It is from such fruits that a delicious and aromatic pear jam is obtained. You just need to boil the products until cooked, adding to them a little sugar and spices to taste (vanillin, cardamom, cinnamon).

• The classic version. We take pears and sugar in equal quantities. Cut the peeled fruits into cubes or slices. We put the blanks in a cooking container, sprinkle with sugar and leave for 6-8 hours for juice to appear. Put the mass on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then we cool the product, insist for another 6-8 hours, after which we cook again for half an hour. We lay out the jam in jars and roll it up for the winter.

The flavor of the product will vary significantly depending on the type of product and how much sugar is used. Therefore, it is first recommended to boil a small amount of the composition in order to determine the proportions of the components.

Options for making pear and citrus desserts

Sweet pears go well with lemons, oranges and limes. The result is the most delicate jam with a delicate unobtrusive aroma and pleasant sourness.

• Delicacy with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. Cut the peeled pears into slices, lemon into slices together with the skin, but without seeds. Pour the lemon with boiling water and leave for 3 minutes over very low heat. We filter the mass, we only need a lemon broth. From it and sugar we prepare a thick syrup, with which we pour the pear slices and leave for 2 hours. After that, the workpiece must be put on medium heat and cooked until tender, i.e. the transparency of the slices and the thickness of the syrup. We put the product in banks and close for the winter.

• A variant of the pear and orange dessert. For 1 kg of pear slices, take 1 kg of sugar, an almost full glass of hearth and half a large orange. We cook syrup from water and sugar, with which we pour prepared fruit slices. The mass must be cooked for no more than 5 minutes, after which we cool the product and insist for at least 8 hours. Then we boil the workpiece for another 5 minutes and insist for another 8 hours. We repeat the whole cycle again, after which we put the orange into the composition, cut into pieces along with the peel (remove the seeds). We keep the almost finished jam for half an hour on low heat, stirring regularly. We put the dessert in banks and roll it up.

Taking these recipes, do not overuse sugar. It is clear that he must be present in the preparations for the winter, performing the functions of a preservative, but his excessive presence can interrupt all the charm of the dessert.

Delicious and unusual pear treats

To prepare not just a delicious, but an exquisite and extraordinary dessert, you should try the following recipes:

• Pear jam with almonds. We take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. We clean the pears and cut them into slices or cubes, put them in a cooking container, fill them with water and cook for 3 minutes. After that, drain the broth, mix with sugar and prepare the syrup. Pour fruit slices with it and leave the mass for 3-4 hours. Cook the workpiece for 10 minutes, insist for another 4 hours. Now the composition needs to be cooked for 20 minutes, 10 minutes before turning off, we introduce chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and roll it up.

• Fruit wedges with mint. We take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We clean the fruit from the skin and seeds, cut into equal slices. We pierce each piece along the flesh with a fork, trying not to spoil the shape of the blanks, and cover it with sugar. We leave the mass overnight, during which time the fruits should give juice, which will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. Mix the product, put it on the stove and, bringing to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, put citric acid in the mixture. And 10 minutes after that, we spread the mint on the surface of the mass, preventing it from drowning. It remains only to remove the twigs when the dessert is ready and pour it into the jars.

Usually pear jam is not sugar-coated or crystallized. But, if this nevertheless happened, it is recommended to boil the product again without adding sugar or warm it up in a water bath until the mass returns to the desired consistency.

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