How to make pear jam in slices. Delicious jam from domestic and wild pears: simple recipes for the winter with step-by-step photos.

How to make pear jam?

Experienced “jam experts” recommend using it for jam. late varieties pears, as they give a richer flavor, but summer ones also make a wonderful dessert. Most often, lemon or duchess are used in this case. The main thing is that the pears are dense and elastic. Overripe fruits may result in jam that is too watery. You can try making jam from different varieties and at different ripening periods, so that later you can taste them all and choose the most successful option. Fantasize, add new ingredients and delight your loved ones with a wonderful, healthy sweet.

You also need to select cooking utensils. It is advisable to cook pear sweet treats, as well as, in a copper, aluminum basin or enamel bowl. Our grandmothers also used such containers, because this way the jam would not stick too much and burn. To stir and remove foam, purchase a long-handled wooden spoon or spatula. If you are going to store the product in jars, then both them and the lids need to be sterilized. This procedure can be performed over steam, in the oven or in the microwave.

Recipes

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

A simple recipe for pear jam for the winter

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

Ingredients:

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

Preparation:

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

Vanilla-honey jam

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

Recipe Information

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

Transparent pear jam in slices “Amber”

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

Components:

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

How to do:

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

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

Pear and apple jam

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

What you will need:

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

Method of preparation:

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

Pear jam with lemon

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

Ingredients:

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

Step-by-step cooking scheme:

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

Orange-pear delicacy

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

Components:

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

Cooking steps:

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

With poppy and cardamom

A dessert for true gourmets is obtained if... simple fruits add poppy seeds and cardamom.

Components:

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

Preparation:

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

Cook in a slow cooker

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

Ingredients:

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

How to cook:

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

Subtleties of cooking

To make a popular dessert perfect, listen to useful tips experienced housewives:

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

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

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

I suggest preparing 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 pulp. 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'm pouring pear slices boiling syrup.

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, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

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

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

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

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

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

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

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

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

Prepared for the winter from a whole wild pear The jam turns out 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 the lemons into the jam, boil for 10 minutes, use a slotted spoon to scoop the pears into the jars, pour syrup over them, roll them under metal lids, turn them over, wrap them in thick cloth and cool. naturally. Hide in a basement or cellar for storage.

Transparent pear jam slices with lemon - video recipe

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And 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 of home canned food and instantly becomes the favorite of both children and adults.

Necessary ingredients for delicious pear and poppy seed jam

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

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

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

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

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

Necessary ingredients for five-minute pear jam

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

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

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

Simple recipes for making thick and sweet pear jam at home

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

Necessary ingredients for making thick pear jam at home

pears – 1 kg
sugar – 1.3 kg

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

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

Pear jam is famous not only for its unique taste, but also for its memorable aroma and beauty. You can prepare this delicacy in different ways, supplementing it with different ingredients.

Now you can learn several simple and accessible recipes that, thanks to the instructions presented, even novice cooks can master.

Pear jam with lemon
Pear jam in a slow cooker
Reviews and comments

Amber pear jam slices

This delicacy can boast of its benefits, since this fruit contains many vitamins and other substances. One cannot fail to note the beautiful color of this jam. It is important to choose fruits with dense pulp for making jam. From the presented ingredients you get 2 jars with a volume of 0.5 liters.

Amber jam prepared from the following products: 1.25 kg of pears and granulated sugar, and another 200 ml of water.

It should be prepared as follows:

The fruits should be washed, and then carefully remove the skin and it is best to use a housekeeper knife. Then they should be divided into 4 parts and the seeds removed. After this, each part must be cut into slices, the thickness of which should be about 3-4 mm;
pour water into a saucepan and place on the stove. After it boils, add granulated sugar and stir until completely dissolved. Don’t worry, even in such a small amount of liquid the sugar will dissolve and you will end up with a thick syrup;

Pour pear slices into the pan and pour in the prepared syrup, which should boil. Leave for a while so that the slices are thoroughly soaked and everything cools down. The next step is to put everything on low heat and boil for no more than 5 minutes. After this, turn off the heat and wait until everything has cooled completely. The process of boiling and complete cooling must be repeated 2-3 times;
the last stage involves cooking for an hour. It is precisely such manipulations that will allow the slices to acquire an amber color. It is important that everything boils over low heat, and also do not forget to stir everything using a wooden spoon. You can eat the delicious treat right away or close it in jars.

Recipe for clear pear jam slices

Many people prefer to prepare a transparent delicacy, which has, to some extent, even a cloying sweetness, which is why many people add lemon. It can not only be eaten separately, but also used as a filling for baked goods. The disadvantage is the long heat treatment– 3 days.

Transparent jam should be prepared from the following products: 1 kg of peeled fruit, 800 g of sugar, 500 g of lemons, 100 ml of water, a little cinnamon and a couple of cloves.

First you need to prepare the syrup, for which you need to bring the water to a boil and pour granulated sugar into it. Stir until completely dissolved, and then squeeze the juice out of the lemons. Turn off the heat and cool everything to 40 degrees;
Peel, cut and core the fruit. After that, cut them into small pieces, such as slices and cubes. Transfer the pieces into warm syrup and leave for 13 hours. It is important to stir gently from time to time. Thanks to this process, the pieces will decrease in size, and juice will also be released from them;
Place the container on the stove and bring the contents to a boil. After this, add cinnamon and cloves and turn off the heat. Leave everything for 12 hours at room temperature. After the time has passed, place the container back on the stove and cook for 5 minutes. Repeat the procedure a couple more times. As a result, it will take 3 days. All that remains is to seal the jam in the prepared jars.

Pear jam with lemon

This version of the delicacy is called “Tsarsky” and it is prepared with original lemon syrup, which adds a refreshing note to the sweet pear. It is also worth noting the fact that citrus increases the benefits of jam.

To make jam, you should take the following ingredients: 1 kg of peeled pears and granulated sugar, a large lemon and 250 ml of water.

You need to use fruits that should be washed, peeled and seeds removed, and then cut vertically into slices 2 cm thick. Keep in mind that the recipe indicates the weight of already peeled fruits;

Let's move on to the syrup, for which the lemon should be cut into thin slices. Be sure to remove any existing seeds. Place them in a saucepan, add water and place on the stove. After boiling, cook for 3 minutes, then drain the liquid and squeeze out the lemon. The released juice must be filtered through a fine sieve and poured into a saucepan, which should be placed on the fire. Add granulated sugar in portions and stir until completely dissolved;
Take a large saucepan where you will cook the jam for the winter, and lay out the prepared slices, and then pour in the boiling syrup, distributing it over the entire surface. Leave everything for a couple of hours, which will lead to the release of liquid;
Place the container on the stove and boil the contents. Reduce the heat to a minimum and cook everything for 15 minutes. It is important to periodically remove the removed foam. Leave everything for 2 hours and repeat the process of cooking and cooling 2 more times. After this, you need to cook everything for 20 minutes. Distribute the jam among the jars, roll up and set the jars with the lids down to cool.

Pear jam in a slow cooker

Thanks to the use of technology, the cooking process is greatly simplified. At the same time, the taste of the delicacy does not deteriorate in any way, and the aroma becomes even more intense. The prepared quantity is enough for about 20 servings.

Prepare the following set of products: 1 kg of pears, 800 g of granulated sugar and lemon.

Step-by-step cooking process:

Peel the fruit, remove the core, and then cut the pulp into slices or cubes. Place them in the multicooker bowl, add granulated sugar and select the “Stew” program, but set the time to an hour. This will release a lot of juice. By the way, if you cook everything on the stove, this recipe will take 5 hours;
After the sound signal, you need to cool everything for a couple of hours. The jam should be boiled in three more steps, but only in the “Steam” mode, not forgetting to take a break. During the second process, lemon juice should be added. Always make sure that the excess liquid evaporates, otherwise the finished product will not be thick. As you can see, the cooking process is quite simple and faster than the stovetop option. All that remains is to distribute everything into jars and roll up.

A simple recipe for making winter pear jam with orange

Another version of the treat that uses oranges, which give the final product a slight citrus flavor. It is worth noting the high benefits of such jam

This recipe includes the following products: 1 kg of pears and granulated sugar, 2/3 water and half an orange.

Wash the fruits, remove seeds and thick peels. Cut them into thin slices and cover with salted water, leave for 10-15 minutes. and drain;

To boil the syrup, combine water with sugar and place on the stove. Cook until completely dissolved over low heat. Pour the syrup over the pears and simmer over low heat for about 7 minutes. Cover the container with gauze and leave for 10 minutes. Then the process with heating and cooling should be repeated 3 times;
Wash the orange and cut into thin slices, which should be put into jam. Place everything on the stove and cook for half an hour, remembering to stir the contents periodically. By the way, to check the readiness of the syrup, you need to drop a small amount on a saucer and see whether it spreads over the plate or not;
All that's left to do is distribute everything into jars and roll it up. Place them on the lids until they cool completely, and then move them to a dark place.

Submitted step by step recipes Pear jams with pictures will allow every housewife to cope with the task and prepare a tasty and aromatic delicacy. Be sure to prepare this treat for your family.

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

Pear jam in its own juice

The jam turns out beautiful, not thick. One kilogram of pears produces four 450 gram jars. Despite the fact that the jam takes a long time to prepare, in several stages, it is easy to make and does not take much time.

Products for procurement:

Ripe pears without damage – 1 kg;
Lemon or orange – 1 pc. weighing 150 g;
Sugar – 1.5 kg

Preparation:

Wash the pears under running water, remove seeds and stems.
Cut the pears into small pieces. Place everything in a glass bowl and add 0.5 kg of sugar.
Place the pear, along with the resulting juice and remaining sugar, into a bowl or saucepan for making jam and put on high heat. After boiling, stir it. Reduce heat.
Wash the lemon or orange, remove seeds and peel. Finely chop. Add prepared citrus fruits to the jam. The sugar has dissolved and you need to add another kilogram.
Turn everything off and leave to cool for 12 hours.
Then put the pan or bowl of jam back on the stove to cook, but now on medium heat. Bring to a boil and cook for two minutes. If the jam is not finished cooking, then continue to cook the delicacy over the lowest heat for another five minutes.
Then you can check for readiness using grandma’s method: drop a drop of jam onto a dry dish, then turn it over. A drop hangs, doesn’t flow - that’s it, the jam is ready.
Transfer the pear jam into prepared jars and seal. There is no need to cool or turn the jars over. You can immediately store it in a closet.

Jam: pears with apples

This recipe combines two fruits - pears and apples. To add extra piquancy, you can add mint.

Required Products:

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

Preparation:

Before preparing jam, you need to thoroughly rinse the fruits, get rid of rotten and damaged ones, which will only spoil the taste of the preserved fruit.
We peel the pears from the stalks, cut them into small cubes and put them in a bowl for cooking.
Next, you should cover the pears with sugar, and then pierce them in some places with a knife or fork so that they release the juice better. The resulting mass should be left for one night. This time will be needed to obtain juice. If there is not much of it, you should add water so that your favorite treat is not dry.
Next, put everything on the fire and boil. As soon as the mixture boils, continue cooking over low heat. It is worth noting that pear and apple jam should be stirred constantly to avoid burning. Cook for about 2 hours.
20-30 minutes before turning off the stove, add citric acid and mix everything carefully.
At this time, you need to add the washed mint leaves, but do not leave them in the jam. We take the leaves out of the dish and pour the resulting sweetness into sterilized dry jars. Close with sterile lids. Leave to cool and store.

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

Pear jam with orange

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

You will need:

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

Preparation:

It is necessary to remove damage and cores from pre-selected, washed, peeled pears.
Next, you need to cut the fruit into small cubes or slices, as you like. We put the prepared fruits in a special container, in which we will later cook the jam.
At this time, prepare the oranges: peel them and seeds, cut them into small cubes. Place the oranges in a container with pears.
Add sugar to prepared fruits.
The fruit mass must stand for some time to form juice. If the fruit is a bit dry, add a couple of glasses of water.
Place the resulting mass on the fire and boil first over high heat, and then leave to simmer for a couple of hours. Don’t forget to constantly stir the jam so it doesn’t burn.
After simmering, place the jam in clean, sterilized jars, wrap in a warm blanket and leave to cool for a while.
Store the jars in the pantry or a dark place in a closet.

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

Pear jam with almonds

You will need:

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

Preparation:

As with any recipe, you first need to select the fruits, wash them, remove peels, damage and cores. Diseased fruits should not be used in cooking, as they will only spoil the taste.
Next, cut the pears into small cubes. Boil water in a medium-sized saucepan. Place the chopped pears in it and boil for 4-5 minutes.
After this, you need to pour the water into a separate bowl, add 1.5 kilograms of sugar and make syrup.
Next, the pears must be filled with the resulting syrup and left for several hours.
After a while, put the pan with pears on the fire and boil. Boil the jam over low heat for 10 minutes. Then we leave it to steep again.
Boil it again, but for 20 minutes.
At the end of cooking, add vanilla and finely chopped almonds.
Place hot pear jam in sterilized dry jars and seal. Leave the workpiece until it cools completely.