Pear jam: calorie content and preparation details. Thick and tasty pear jam in slices and whole for the winter - simple recipes with pictures

Good afternoon, beloved readers!

Summer is a wonderful time of the year when you can enjoy a variety of vegetables and fruits. But then autumn comes, followed by winter and the season of delicious treats ends, but you really want to enjoy them all year round.

In order not to deny yourself this pleasure, you can make sweet preparations from juicy pears with various additions in the form of berries, vegetables and other fruits. This sweetness is universal and goes perfectly with baked goods, cereals, tea and even yogurt. It also has tonic and bactericidal properties, removes toxins from the body and helps cope with colds.

I will tell you amazing recipes for pear jam that will simply drive you crazy and delight you with their variety. Moreover, these variations of preparations are also suitable for preparing apples. Speaking of apples. I recently came across a cool collection of apple jam recipes. I recommend that you read https://vkusneetut.ru/vkusnoe-varene-iz-yablok-na-zimu.html. I am sure that you will find something new for yourself and treat your loved ones with a new creation on cold days.

Now let's get to work. Let's start creating with pleasure and a good mood.

Finger-licking “amber” pear jam in slices

Boiled pear slices in sugar syrup have a bright sunny hue and simply melt in your mouth. This dessert is enjoyed by children, and even more so by adults. The cooking method is incredibly simple, but the result will pleasantly surprise you.

Required ingredients:

Ripe pears with a dense consistency - one kilogram;
Sugar – one kilogram;
Water – 180-200 ml.

Cooking method:

1. Clean the fruit from seeds and peel. Then cut into thin slices of approximately the same size.

2. Dissolve granulated sugar in water and bring the syrup to a boil over low heat. When it becomes translucent with an amber tint, it should be removed from the heat.

3. Let the sweet solution cool a little and pour it into our slices. Then we need to actively mix and put on low heat.

4. Cook the mixture for five to six minutes and then let it cool. After cooling, put it on low heat again and boil for the same time. We determine readiness by the transparency of the slices.

When boiled again, the dessert has a sufficient amount of syrup. But if you want it to be thicker, then the cooking procedure should be repeated again.

5. As soon as the sugaring has completely cooled, it will take on a thicker structure and can be packed into a prepared container and hermetically sealed for long-term storage.

The treat should be stored in a cool, dark place.

Pear jam for the winter with lemon

As you know, pears have a lot of vitamins and microelements that the body needs. To make our dessert even healthier, I suggest adding lemon to it. This will give the jam a touch of freshness, making it very healthy and even more aromatic.

Required ingredients:

Fresh pears – 1 kg;
Lemon - one;
Water – 1 glass;
Sugar – 1 kg.

Cooking technology:

1. Cut the lemon into circles or quarters, remove all the seeds from it and transfer it to a container with boiling water. Boil the citrus for three to four minutes.

2. After the time has passed, remove the lemon slices (mugs) from the broth, pour granulated sugar into it and, stirring occasionally, let the sugar dissolve. If foam forms on the surface, it must be removed using a spoon or ladle. The syrup should be amber in color and smooth.

4. Place pear pieces in a deep container with a thick bottom, cover them with our lemons on top and pour boiling solution over them. Let our sweetness brew for an hour to an hour and a half.

5. Then put our jam on the stove and bring it to a boil. The cooking time is one hour over medium heat. In this case, you should constantly stir it and skim off the foam. After the work has been done, it is necessary to cool the brew for 30 minutes.

6. Then we bring the pear-lemon mixture to a boil again and continue cooking for another hour.
At this time, we wash and sterilize the container. Pour the mixture into jars and screw on the lids.

How delicious it is, and the aroma is simply dizzying!

How to cook thick jam in slices for the winter?

The pear is a loose and fleshy fruit, so making thick jam is quite easy. But there is not a big nuance. The syrup must be boiled to achieve the desired thickness, which will resemble viscous honey. There is a little secret: you need to add just a little water to the composition or do without it altogether.

Compound:

1.3 kg sugar;
1 kg of pears;
some water.

Cooking process:

1. Fresh and firm fruits should be washed, dried, peeled and cored with seeds. Then we cut the fruit in any convenient way and into the desired shape. For example, like this:

2. Place the fruits in a large bowl, sprinkle each new layer with sugar and leave them for a couple of hours to release the juice.

Then pour the jam with water so that it covers the pears by about one finger. If desired, you can add a little lemon juice.
Cook covered for ten to fifteen minutes.

3. As soon as bubbles appear on the surface of the syrup, we filter it. Place the pears in another container, pour the vitamin liquid back into the pan, add sugar and boil for another 20-30 minutes, stirring constantly.

4. Transfer the pears into the syrup we have prepared and leave to boil for another 7 minutes. Next, let the jam cool and repeat the process 3 times.

We sterilize our jars and pack our delicacy into them. We screw the lids on tightly and wait for winter to enjoy the delicacy.

By the way, this sweetness is great for baking pies and pies, it is thick and does not leak. The baked goods just fly away like lightning, try it, you’ll love it!

Pear jam slices with cinnamon

This recipe touched me to the core, I found it on YouTube. I was touched by the fact that this delicacy is prepared with the addition of cinnamon and butter. I have never made such jam in my life, and now I will definitely try to create this miracle. What do you think of this idea? Look at the recipe and write in the comments how you like this sweet idea?

Amber pear jam with orange - a simple recipe

Here's another recipe that will make kids go crazy. This wonderful delicacy is reminiscent of DUCHES sweets, and the orange adds a unique twist in the form of freshness and a citrus aftertaste. Be sure to stock up on this delicacy for future use.

Required ingredients:

Pears - 1 kg.
Granulated sugar - 600 gr.
Orange - 1 pc.

Cooking process:

1. Rinse the fruit under water. Scald the orange with boiling water, cut into slices and remove the seeds. Cut the pears into cubes or slices, at your discretion.

2. Take a pan with a thick bottom and add our fruits. Add sugar, mix gently and wait 20 minutes.

Important! The pan should be made of stainless steel with a thick bottom or non-stick.

3. After the time has passed, put the bowl with jam on the stove and wait for the boiling point. Cook it for 10 minutes over low heat. Then let it cool (4-8 hours) and repeat the steps again.

When boiling, the fruit will release enough juice to cook

4. Place the jam in containers, seal them tightly with lids and wrap them in a thick blanket. The next day, put the workpieces in a cool and dark place.

Bon appetit!

Recipe for lemon pear jam with milk

In my opinion, this recipe is superior to all others. It resembles condensed milk and has a caramel taste. I make it in large quantities, because my loved ones simply adore it and that’s what we call pear condensed milk.

Ingredients:

Bucket of pears with a volume of 5 kg;
Fresh milk – 3 liters;
Sugar – 3 kilograms;
Soda - one teaspoon.

Cooking steps:

1. Place small pear slices in a metal bowl, cover with sugar and wait until the fruit releases its juice. Then boil the contents of the basin for 1 hour, stirring occasionally.

2. After the time has passed, add milk and soda and cook for another 4 hours on low heat.

It is very important to constantly stir the mixture so that it does not burn to the walls of the dish.

3. Let the jam cool and beat until smooth.

4. After this, bring to a boil again and cook for another 4 hours, put into prepared jars and close with metal lids using a seaming key.

The jam should reduce by about four times.

Enjoy the extraordinary taste!

Making clear jam from apples and pears for the winter

There is another exclusive recipe in which you need to add apples. It can be made in various consistencies and types.

Required ingredients:

Juicy apples - 1 kg. (peeled and cut into slices)
Ripe pears - 1 kg (peeled and cut into slices)
Sugar – 1.5 kg
Lemon juice
Water - 1.5 cups
Apple juice -45 ml
Cinnamon - to taste

Cooking process:

1. Remove the seeds from the fruits and cut them into any shape; if you wish, you can peel the fruits.

2. Add sugar, lemon and apple juice to boiling water. Boil this solution until the sugar is completely dissolved. This will be our syrup. 5-10 minutes before the end of preparing the solution, add cinnamon.

Do not be afraid that the water will not dissolve in such a small amount of water, everything will dissolve and there will be a wonderful syrup

3. Pour it over our fruits and wait until the future jam has completely cooled down. Let it cool and if you want a thicker consistency, then cook the yummy a couple more times, each time letting it cool for at least 7 hours.

Pour the mixture into sterilized jars, roll up the lids and place in a dark, cool place.

I wish you success in your preparation!

Recipe for making jam in a slow cooker

Cooking sweets in a slow cooker is the easiest and most easy way. The technique will do everything itself, the main thing is to throw in all the ingredients and wait time. Let's get down to business soon...

Ingredients:

Favorite pears – kilogram;
Granulated sugar – up to 800 g;
Citric acid - 10 g.
Water – 200 ml.

Cooking technology:

1. Cut the fruit into slices, remove the skin and remove the seeds.

2. Place the pears in a bowl, do not fall asleep a large number of sugar and add water. Simmer for 15 minutes, as you already understood in the “Stew” mode. When the multicooker turns off, remove the resulting foam.

3. Leave our future delicacy for 4 hours. The pear slices will become transparent and taste tender, like honey. Then we bring it to a boil again and leave the jam to cool for 4 hours.

4. For the third time, when our fruits are stewed, after sound signal sounds, open the bowl and add a packet of citric acid and mix gently.

Pour the treat into sterile jars and screw on the sterile lids.

The sweetness was a great success! And our kitchen assistant coped with her task!

Five-minute pear jam slices

Another favorite option for me is a sweet preparation made from pears with honey, lemon and vanilla. It cooks very quickly and comes out incredibly tasty. Mind-blowing taste and aroma.

For this delicacy, it is better to choose fruits that are not overripe, but it is best to pay attention to autumn varieties, it will be simply CHIC.

Ingredients:

Pears - 1 kg.
Sugar - 2 tbsp.
Honey - 1 tbsp. lie
Lemon juice – 25 ml
Vanilla to taste

Cooking steps:

1. Cut the peeled fruits into slices about 2 cm wide, so that they are not transparent, but also too thick.

2. Place the chopped slices in a container, add sugar, honey, vanilla and water, mix the ingredients. Cover with cling film and leave for 6 hours to allow the pears to release their juice.

4. As soon as the contents begin to boil, boil for 5 minutes and pack the jam into sterilized jars and cover with a lid. Wrap in a blanket and leave until cool!

Store in a cool place!

Until new publications!

I suggest making aromatic amber jam from pears in slices for the winter. This was my first time making this jam, but it turned out so delicious that I tried it again and again! The pear slices turn out almost transparent. The jam tastes somewhat like dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense flesh. But green fruits are not suitable either, since the jam will not be as fragrant.

I prepare the products according to the list.

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

At this time, I wash the fruits and peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

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

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

I transfer the slices into the pan.

By this time the syrup should be ready. If the syrup turns out not transparent, it’s okay; when cooking the jam, the sugar grains will dissolve.

I pour boiling syrup over the pear slices.

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

I put the pan with the 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 and let the jam cool completely.

During this time, the pear slices will become more transparent. I put the pan of 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 and let the jam cool completely.

I repeat the cooking procedure again.

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

I put the jam into dry, sterilized half-liter jars. I ended up with 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans using the key.

Pear jam slices are ready for the winter! When the jars of jam have cooled, I transfer them to the cellar.

Enjoy your tea!

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

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

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

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

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

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

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

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

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

Ingredients needed for amber pear jam recipe

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

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

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

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

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

Essential ingredients for winter jam with whole wild pears

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

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

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

Transparent pear jam slices with lemon - video recipe

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

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

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

Necessary ingredients for delicious pear and poppy seed jam

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

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

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

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

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

Necessary ingredients for five-minute pear jam

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

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

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

Simple recipes for making thick and sweet pear jam at home

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

Necessary ingredients for making thick pear jam at home

pears – 1 kg
sugar – 1.3 kg

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

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

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

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

Necessary ingredients for pear jam with oranges and lemons

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

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

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

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

Note: ripe and firm fruits that are not overripe are suitable for jam. Late varieties are best. Cook the dessert in small batches, in a wide bowl 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 granulated sugar;
1 teaspoon of citric acid;
1 liter of water;
A little mint and vanilla - to taste and desire.

How to prepare:

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

Fill the pear slices with aromatic syrup for the third time and roll up the jars. Let them cool upside down under the blanket - and the tasty delicacy 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 fruits.

Ingredients:

2.2 kg of pears, cut;
1.5-2 kg 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, we use less sugar.

How to prepare:

Cut the washed pears into quarters, cutting out the center with the grains. Then cut into slices.
Prepare the syrup in a saucepan: add sugar, pour in water. Heat, stirring, until it boils. Don't be afraid that there is not enough water: the sugar will dissolve quickly.
Fill in thick syrup fruit slices. Mix carefully with a wooden spatula. The pears will soon release juice and there will be more syrup.
After the pears in the syrup have cooled completely, place them on the stove. Heat to a boil, cook for 5 minutes. Then turn off the heat and let it cool completely.
Put the syrup with pears on the stove again. How long does it take to cook pear jam after the second boil? Depends on the thickness of the dish you want. Usually - from 10 to 45 minutes. At the same time, wash and scald the jar and lid with boiling water.

Pour the hot mixture into a dry jar and screw on the lid. Let it cool under the blanket. It turns out very tasty and truly amber jam!

Pear jam with lemon

Ingredients:

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

How to prepare:

Wash the lemon, cut it into slices, remove the seeds from them so that it does not taste bitter. Fill it with water for half an hour. Then we’ll pour the liquid into a separate bowl – we’ll need it later.
Prepare the syrup: heat water and sugar in a saucepan, stirring, until smooth. When it boils, add lemon slices and cook for a couple of minutes. Let's take it off the fire.
Peel the pears and place them in lemon water for 5 minutes. Then cut out the center with the grains and cut the fruit into thin slices.
Place the pears in the sugar-lemon mixture and leave until morning.
Place the container with fruit on the stove and bring to a boil. Turn off the heat again and let it cool. Sterilize jars and lids.
Use a slotted spoon to catch the pear and lemon slices. We put it in jars.

Bring the remaining syrup to a boil and pour into jars. Screw on the transparent treat with sterilized lids. That's all.

Five-minute pear jam

In five minutes it is difficult to cook pears until fully cooked. Therefore, first we leave them in the syrup for several hours, so that at the end we get amber pear jam for the winter, in slices.

Ingredients:

1 kg of pears;
500 g granulated sugar;
1 tbsp. spoon of honey;
25 ml lemon juice;
0.5 teaspoon vanilla.

How to prepare:

Peel the washed pears and cut them into slices.
Place the fruits in a cooking bowl, add sugar, liquid honey, lemon juice and vanilla. Cover with folded gauze and leave for several hours (overnight is possible).
We sterilize the containers and lids for the workpiece.
Then heat the soaked fruit over the fire until boiling, stirring. Next, cook at low boil for five minutes.

Pour hot jam into jars and roll up. The fragrant pear is ready in 5 minutes!

Whole pear jam with tails

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

Ingredients:

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

How to prepare:

Wash the fruit thoroughly and lightly trim the tails. Prick the skin with a fork in several places.
Pour sugar into a saucepan and pour water. Heat, stirring, until it boils.
Now immerse whole pears in the syrup and cook for five minutes. Turn off the heat, cover with gauze and leave for a day.
Then we put the dishes with the soaked fruit back on the fire. Cook until done (about 30 minutes). Stir. At the end add citric acid.

While the pears are boiling, sterilize the jars and lids. We transfer the hot fruits into jars, add the remaining syrup on top if necessary and roll up. After cooling under a blanket, transfer to a cool place for storage.

Pear and walnut jam for the winter: a simple recipe

Especially for gourmets, I’ll tell you how to make savory jam from pears with nuts, as well as cinnamon and other spices to taste. An excellent ingredient for filling sweet rolls, pies and other desserts. And there’s no shame in simply serving it in a vase for tea.

Ingredients:

1 kg of pears;
60 g walnuts (0.5 cup);
2 kg granulated sugar;
1 cinnamon stick;
5 clove buds;
0.5 teaspoons of ground cardamom.

How to prepare:

Prepare the pears: wash, peel, cut into slices. Add sugar and leave for 5 hours, covered with gauze or a thin towel.
Pour boiling water over the peeled nuts, drain the water, and dry on a napkin.
We sterilize all containers for seaming.
Place the soaked 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 the hot exotic delicacy with the aroma of distant travels into jars and screw on the lids. Very simple and incredibly tasty!

And so that you don’t get bored with cooking, watch this detailed video.

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

Many of us adore ripe, juicy and aromatic pears. However, these fruits cannot be stored for too long, so many housewives prepare them for the winter in the form of compotes, jams and other canned sweets. Today’s publication will present several interesting recipes for amber jam made from pear slices.

To prepare such a delicacy, it is advisable to use ripe, but not overripe fruits of any variety and size. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, shortly before the end of heat treatment, add a little lemon zest to it.

Before starting the process, the selected fruits are washed, freed from all excess and cut into the required pieces. The duration of preparation of amber jam from pear slices depends on the variety and ripeness of the fruit. But usually this time does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is completely cooled.

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

Classic version

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

2-2.5 kilograms of ripe pears.
50-60 milliliters of lemon juice.
500 grams of sugar.
A couple of tablespoons of natural honey.
A pinch of vanillin.

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

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

Almond option

This original recipe amber jam from pears in slices will certainly interest many housewives who are trying to surprise their relatives with unusual homemade preparations. This delicacy has a very pleasant taste and light almond aroma. To prepare it you will need:

2 kilograms of pears.
1.5 liters of drinking water.
1.5 kilos of sugar.
½ teaspoon vanilla.
100 grams of almonds.

First of all, you need to deal with the syrup. To obtain it, dip washed and peeled pear slices into boiling water and boil them for three minutes. Immediately after this, the liquid is poured into another container, sweetened and boiled until a syrup forms. Then it is again combined with fruit and left for a couple of hours at room temperature.

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

Option with lemon

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

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

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

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

Step 3. After this time, the future jam is sent to the stove and boiled over low heat for at least thirty minutes.

Step 4. After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and stored for further storage.

Option in syrup

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

A kilo of pears.
800 grams of sugar.
150 milliliters of drinking water.
A whole lemon.

Washed and peeled pears are cut into neat slices and transferred to a large dry bowl. The fruits prepared by this method are poured with syrup made from water and granulated sugar, and then left for twelve hours.

At the end of this time, the future delicacy is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost finished jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after the syrup boils, squeeze lemon juice into it. All this is left again for seven hours, boiled, placed in dry, clean jars, sterilized, rolled up and sent for further storage.

Option with spices

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

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

Pear slices are covered with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then add butter, white sugar and a cinnamon stick. All this is cooked for another three minutes, removed from the burner, placed in sterilized jars, rolled up and sent for further storage.

Option with cardamom

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

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

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

Option with oranges

Using the technology described below, an incredibly aromatic jam is obtained, distinguished by a delicious sweet and sour taste. To prepare it you will need:

A couple of kilograms of ripe pears.
3 oranges.
A couple of kilograms of sugar.

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

Finally

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

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