How to make pear jam. Simple step-by-step recipes for making pear jam at home for the winter

Pear jam can be made using a variety of recipes. But you need to know the features of cooking and choosing fruits for confiture.

In the process of preparing confiture from pears, the following features must be taken into account:

• Most varieties of pears are very juicy. Therefore, during the cooking process, they will give a large number of juice. For a thick consistency, such jam will have to be boiled for 1.5-2 hours.
• Fruits with delicate loose pulp are best used for making jam of a uniform consistency - for this they must be ground.
• It is better to cut hard fruits into pieces - they do not boil soft, by the end of cooking they become transparent, and the dessert looks very appetizing.
• Pear is not recommended to be combined with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be blunted. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to the jam.

The finished jam is very tender and juicy. It can be used for baking or smeared on bread for tea.

Selection and preparation of pears

You can use any kind of fruit to make jam. The consistency and appearance of the dish will depend on this.

Fruits must be washed well, rot removed, cleaned of seeds.

How to make pear jam

Preparations for the winter can be done different ways. You can use only pears or add citrus fruits, plums, cinnamon to enhance the taste.

Easy winter recipe

To make jam for the winter, you must:

• 1 kilogram of pears;
• 800 g of granulated sugar;
• 250 ml freshly squeezed apple juice.

Cut juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day so that the fruit starts juice. Pour apple juice into pears. Simmer over low heat until the volume of liquid is reduced by 2 times - this takes about an hour. After that, roll up in pasteurized jars.

"Five Minute"

Would need:

• 400 g of fruits;
• 100 ml of water;
• 400 g sugar.

Cut the main product into large cubes and put in a saucepan. Pour water, boil and cook for a couple of minutes. Remove fruits and add sugar to the remaining liquid. Simmer over low heat for 5 minutes. Then return the fruits to the sugar syrup and boil for a few more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.

In a slow cooker

To make jam in a slow cooker, you must use hard varieties.

We use:

• pears - 1 kg;
• boiling water - 100 ml;
• sugar - 1 kg.

Grind fruits into cubes, place in a bowl, pour in boiled water, add granulated sugar and mix everything thoroughly until it is completely dissolved. Select the "Extinguishing" mode and cook the dish for 2 hours, stirring occasionally. Then pour into pasteurized jars and roll up.

In a bread maker

cook pear jam you can also use it in a bread maker.

• 1 kg of fruits;
• 500 g sugar.

Cut the fruit into slices and put in the container of the bread machine, add all the sugar. Select the program "Jam", which lasts about 80 minutes. It is not necessary to stir. After the above time, the dish will be ready, the slices should remain intact.

with gelatin

To prepare pear confiture, you will need the following ingredients:

• 1 kg of pears;
• 2 tbsp. l. lemon juice;
• 1 lemon;
• 1 kg of sugar;
• 650 ml of water;
• half a packet of gelatin.

Add gelatin to 50 ml of boiled water and leave to swell. Pears cut into slices, pour 400 ml of water and lemon juice. Boil 200 ml of water separately, add sugar, and after it dissolves, add pears along with the liquid. Cook until mixture turns reddish in color. Cut the lemon into small pieces, add to the boiling jam, boil for a couple of minutes, remove from heat. Add the dissolved gelatin to the mixture.

Divide into jars hot or eat immediately after cooling.

With gelfix

To prepare confiture, you need to take:

• 1 kg of ripe fruits;
• 500 g of sugar;
• gelfix sachet.

Make a puree from a pear using a meat grinder or blender. Place in a heavy bottomed saucepan and bring to a boil. Gelfix mixed with 2 tbsp. l. granulated sugar and pour into pear puree. After boiling the mixture, add the remaining granulated sugar. Boil for 30 minutes, then pour into jars.

Cinnamon

Cut 1 kg of pears into cubes or slices, add 1 tsp. zest and juice of half a lemon, stir. Melt 500 g of sugar, add a bag of vanillin and 0.5 tsp. cinnamon. Pears mixed with syrup, put on fire and boil for 5 minutes. Leave for an hour, and then boil again for 5 minutes. Repeat this manipulation 3 more times. Pour into jars and close with lids.

With lemon

To make jam, you need:

• 2 kg of pears;
• 1 kg of sugar;
• 1 lemon, zest.

Peel the fruit and cut into large cubes. Sprinkle granulated sugar, add the zest and finely chopped lemon. Leave for a few hours for the pears to release their juice. Then send to a slow fire and cook for 1-2 hours until the desired consistency is obtained.

with orange

Pears of soft varieties (1 kg) cut into thin slices. Remove the zest from one orange and cut it into strips, and squeeze the juice from the fruit. Put the prepared ingredients in a saucepan, add 500 g of granulated sugar. Boil over medium heat for 15 minutes after boiling, and then pour into pasteurized jars.

With plum

500 g pears finely chopped, the same amount of plums, pitted and chopped. Combine fruits, add 50 ml of water and send to a slow fire. Bring to a boil and boil for 5 minutes. Pour 1 kg of sugar, bring to a boil, cook for an hour.

Periodically, the jam must be stirred and the foam removed.

How to store jam

Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept less - 2-3 years. A dark cool room is suitable for storage.

If the dessert was prepared for a quick meal, it can be kept in the refrigerator for up to two weeks. If there is mold or film on the surface of the jam, it will need to be thrown away.

preserve jam from amber pears can be done in a variety of interesting ways: with the addition of a whole bunch of spicy spices, nuts, citruses or other fruits. Simple recipes do not require special skills or abilities, but with the help of them you can cook your favorite treat and a wonderful filling for home baking.

Pear jam should be boiled for at least two hours, since these fruits give a lot of juice. At the preliminary stage, the fruits will need to be ground, and hard pears can be cut into cubes. Raspberries or strawberries - no best supplement to pears. These berries have a distinct aroma, so they will kill the valuable taste.

Selection and preparation of pears

The variety does not really matter - the selected fruits will only affect the consistency and external color of the finished jam. Fruits with loosened pulp are better suited for a homogeneous preparation of grated pears.

And hard fruits, as a rule, go to the manufacture of desserts with pieces. To peel the skin or not is the decision of everyone.

Methods for making jam from ripe pears

Pear blanks are a whole space for imagination and experimentation with recipes. Cooking methods may be different, but the technology remains simple and fast.

Easy winter recipe

Following the traditions, you can cook the jam familiar to everyone according to a simple recipe. Ingredients:

• 1.5 kilograms of ripe fruits;
• 600 grams of sugar;
• freshly squeezed lemon or Apple juice;

How to cook: first you need to prepare the main fruit: peel and cut into slices. Prepared pears should be thoroughly rubbed with granulated sugar. Put the resulting mixture in the refrigerator for a day - during this time the fruits will give juice. Add lemon or apple juice (optional) to fruit. Boil on fire for about an hour - the liquid should be half as much. Roll the prepared jam into jars and wrap in something warm.

"Five Minute"

For those who are busy, the best option would be to make jam according to a quick recipe. Ingredients:

• 500 grams of pears;
• 200 milliliters of water;
• 300 grams of sugar;

How to cook: the selected fruits must be cut into cubes and placed in a selected container for cooking jam. Pour water there, bring to a boil over low heat and boil for 5-7 minutes. Then the fruit should be taken out, and sugar should be added to the pan with water.

Cook over low heat for a few minutes. The pears need to be placed back in sweet syrup and simmer a little more on the fire. This is enough to start rolling jam into jars.

In a slow cooker

To make fragrant confiture in a slow cooker means to save the maximum useful substances and vitamins. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a liter of water;
• lemon juice;

How to cook: peeled fruits should be cut into slices or cubes, put into the bowl of the device and pour boiled water. Add sugar, lemon juice and mix everything thoroughly. Select the appropriate mode - it can be "Extinguishing" or "Jam". If there is no automatic timer, cook for 2 hours, stirring occasionally. Pour into clean jars and roll up.

In a bread maker

Surprisingly, even in a bread machine you can cook delicious jam. On the palatability and the aroma of cooking will not be affected in any way, so you can safely make blanks according to personal preferences. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a teaspoon of cinnamon;

How to cook: wash the fruits, cut and compactly place in the bowl of the device. Add sugar citric acid and cinnamon. Mix ingredients thoroughly. Activate the "Jam" mode for 1.5 hours. Stirring is not required. After the time has elapsed, roll into a clean container.

with gelatin

Thickening ingredients give the jam a special texture. Ingredients:

• 1 kilogram of pears;
• half a kilogram of sugar;
• one teaspoon of gelatin;
• lemon juice;

How to prepare: gelatin should be diluted in 50 grams of water and left for 10 minutes. Cut the peeled fruits, mix with sugar and crush. Add to the pan, pour in 500 milliliters of water and lemon juice. Cook over low heat. Finely chop the lemon and add to the container along with the gelatin. Mix and boil for a few minutes. Pour into banks.

With gelfix

Gelfix can be used as a gelling agent. At the same time, the jam will retain its natural taste and color. Ingredients:

• 1.5 kilograms of pears;
• 800 grams of sugar;
• gelfix package.

How to cook: peeled fruits should be crushed well with the help of improvised means: a meat grinder or a blender. Then place in an aluminum cooking pot and light a slow fire. The Gelfix thickener must be thoroughly mixed with half of the sugar taken and added to the pear puree. Boil. Throw in the remaining sugar and cook for half an hour. Pour into containers.

Cinnamon

Spices emphasize refined taste ripe fruit. Ingredients:

• 1 kilogram of pears;
• 500 grams of sugar;
• a teaspoon of zest;
• half a teaspoon of cinnamon.

How to cook: Place chopped fruit and lemon zest in your chosen cooking container. Melt sugar in boiled water, add cinnamon to it. Pour the resulting syrup into a container with fruits. Boil and cook for 10 minutes. Leave for half an hour, then boil again for 5 minutes. Repeat two more times. Roll into banks.

With lemon

Citrus will fill pear jam with freshness and a pleasant sour aftertaste. Ingredients:

• 1.5 kilograms of fruit;
• 700 grams of sugar;
• one lemon.

How to cook: Sprinkle chopped lemon with sugar. As soon as it gives juice, place in a saucepan and add the main fruit. Cook for at least an hour, stirring constantly. Leave for 2 hours. Then boil again and cook for half an hour. Add to containers and roll up.

with orange

An interesting component will be a sweet and juicy orange. Ingredients:

• 600 grams of pears;
• two oranges;
• 700 grams of sugar.

How to cook: peel the zest from an orange and squeeze the juice. Put everything in a bowl for cooking, add pears and sugar. Cook after boiling for 20 minutes. Let cool and repeat. Then pour into containers.

With plum

An incredible note of taste will add a plum to pear jam. Ingredients:

• 1 kilogram of fruit;
• 500 grams of plums;
• 1 kilogram of sugar.

How to cook: Peel and chop pears and plums. Add them to the cooking container, pour 100 grams of water. After boiling, cook for another 10 minutes. Add sugar and simmer over low heat for one hour. Roll into banks.

Pear confiture is a simple and effective way to preserve pears for the winter. A minimum of cooking time and a minimum amount of sugar in the composition allow you to preserve and emphasize the natural aroma and sweetness of pears. Supplemented fragrant spices, pear confiture turns out to be moderately sweet, spicy and very fragrant.

Thick, viscous and glossy, in consistency it resembles a very thick jam or jelly. This blank is the perfect addition to a cup of hot tea and fresh buns, pastries and desserts. Try it!

To prepare pear confiture for the winter, prepare the ingredients according to the list.

Prepare lids and canning jars in advance. Thoroughly wash the soda cans, and then sterilize by steam, oven or microwave. Boil the lids for 3-5 minutes.

Wash the pears and sort. Sort half or 2/3 of the total pears, separating the larger ones.

Peel large pears and cut into small pieces. Pears with denser pulp should be cut into smaller pieces so that they have time to cook in the short time that confiture is preparing.

Cut the second half of the pears into large pieces, without peeling, but removing the seed box. You can, of course, peel all the pears, but this is extra work, because we will still grind half of them to the state of fruit puree.

Weigh the resulting volume of fruit and measure out the proportionate amount of sugar, according to the recommendations of the pectin manufacturer.

Grind half of the prepared pears (unpeeled) in a blender.

Place the resulting fruit puree in a saucepan.

Add sliced ​​pears and pectin. Following the instructions on the package, I pre-mixed the pectin with 2 tbsp. Sahara.

Cut the zest from half a lemon into large strips and add to the pot.

Also add spices: vanilla sugar, 2 cloves, a little ground nutmeg and cinnamon.

Mix everything thoroughly and, stirring, bring to a boil over medium heat.

When the mixture boils, add sugar and 1 tbsp. lemon juice.

While stirring, bring the mixture back to a boil and simmer for 3 minutes. Turn off the heat and remove the cloves and lemon zest.

Pour the pear confiture into sterilized jars. Close with prepared lids and roll up. Turn jars upside down and let sit for 5 minutes. Then return to its original position, wrap and leave to cool completely.

Pear confiture for the winter is ready! Enjoy your meal!

When pears ripen in the orchards, housewives are lost in search of various recipes their preparations for the winter. Fresh fruits are not stored well, so there is not much time for reflection and specific actions.

We offer you an overview of simple and quick recipes making pear jam. Why jam? Because this dessert dish will appeal to anyone. Children are very fond of the delicate puree-like consistency of jam and pear aroma with honey notes, and adults are delighted with jam with translucent delicate pieces of fruit. The cooking process itself does not require special knowledge and skills. After reviewing the materials in this article, you can easily make jam yourself, regardless of your culinary skills.

The variety of pears for making jam matters only in terms of determining the consistency and appearance ready meal. From fruits with delicate loose pulp, it is better to make a homogeneous jam from grated pears, but hard fruits can be used to make a dessert with pieces of fruit.

Pears are thoroughly washed, cleaned and freed from seed boxes before starting work. Peeling the skin is an optional step and depends on how the pears will be cut in the future.

If the fruit is crushed with a meat grinder or pureed with a blender in its raw form, then the skin is not a hindrance. If the fruits in the jam come across in large pieces, then it is better to peel the fruits. Some, on the contrary, prefer grated jams without interspersing pieces of peel, and a dessert made from hand-cut pears with a skin. In general, it is up to you how to process the pears at the preliminary stage.

cooking recipes

Homogeneous jam: the fastest and easiest recipe

For harvesting take 1 kilogram of pears. Fruits are freed from seeds and twisted through a meat grinder, putting sugar into the meat receiver along with pieces of pears. Be sure to grind sugar with pears - this is the basic rule for making delicious jam. The amount of sugar is taken in a ratio of 1: 2 to the net weight of pears. That is, if 800 grams of pears remain after peeling, then 400 grams of sweetener will be needed.

The resulting puree is immediately sent to the stove, without waiting for the juice to be released. First, the jam is heated over a minimum heat for 20 minutes, and then boiled over medium heat for 20 minutes. The mass must constantly seethe. To prevent the jam from sticking to the bottom of the cooking container, the pear dessert is constantly stirred. During cooking, a thick foam is formed. It must be removed with a wooden spoon.

The readiness of the dish is determined by dripping a small amount of jam onto a flat plate. A drop holding the shape indicates the readiness of the dish.

If the plate test has shown that the cooking can be completed, then proceed to the final stage. Add ½ teaspoon of citric acid to a bowl of jam. The powder can be replaced with natural lemon juice. In this case, it will need at least two tablespoons. The acidified jam is boiled for 2 minutes, and hot packed in sterile containers.

Pear jam with pieces of fruit

Pears, with or without skin, are cut into small plates 5-6 millimeters thick. The cut is sprinkled with sugar and set aside for a couple of hours. Products are taken in a ratio of 1:1. If the fruits are very sweet, then the amount of sugar can be reduced.

After the juicy pulp gives juice, the preparation of jam continues. If the pears are not very juicy and the juice did not completely cover the pieces, then 100-150 milliliters of pure water are added to the main products.

A saucepan with pear slices in sugar syrup is put on fire, and the workpiece is boiled for 45 minutes over medium heat. Readiness is determined by the viscosity of the syrup. When it starts to flow from a spoon in a thin, unbreakable stream, and not drip, the jam is ready.

FROM detailed description the process of making jam from pears with cloves you can find on the channel "EdaHDTelevision"

How can you diversify pear jam

When cooking, vanilla sugar, cinnamon sticks or ginger root powder are added to the main products. You can also flavor the jam with a few dried cloves. All these spices are added based on their own taste preferences. Citrus notes can be added to the dish not only by adding lemon juice, but also, for example, pieces of orange or lime. Before unfolding finished product in jars for storage, cinnamon and fruit slices used to improve the taste are removed.

Two recipes for pear jam with chocolate and walnuts, presents to your attention the channel "CULINAR TV"

How long to store pear jam

The shelf life of the finished dish is 1.5 years. The storage location should be dark and cool. Perfect, for example, a basement, cellar or the main compartment of the refrigerator.

Jam is considered the most delicious winter treat. It is made from a wide variety of fruits and berries. Pear jam recipes vary in ingredients and preparation method. The final taste depends both on the pear variety and on additional components. But in any case, if pear jam for the winter is prepared correctly, it will be easily spread on bread and have pleasant taste.

Features of making pear jam

Making pear jam

Jam is not jam, so the cooking technology is slightly different.

• The jam is always made thick. If you take juicy varieties of pears, they will let out a lot of juice and it will take at least 2 hours to cook. In such cases, thickeners must be added to shorten the cooking time.
• In order for the jam to be of a homogeneous, delicate texture, without small pieces, it is necessary to use varieties of pears with soft pulp and, during the cooking process, grind the mixture at least once.
• Pears can be combined in jam with plums, melons, apples, currants or citrus fruits. But with raspberries or strawberries it is better not to interfere with them. These berries have a pronounced aroma and taste. In such a jam, the pear will not be heard!
• Hard varieties of pears usually do not boil much. To get a delicious jam, they are usually cut into thin plates or small pieces, then during the cooking process they become transparent and decorate the jam.
• Spices help to diversify the taste. Vanilla, coriander, cinnamon, ginger, nutmeg and some other spices can be added to pears.

The best pear jam recipe for the winter

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Photo of pear jam for the winter

Pear jam, the recipe of which is outlined below, is made from small, hard pears. Only in this case the final dish will turn out sweet, delicate with a spicy taste.

Ingredients:

• Pears - 1 kg;
• Sugar - 500 g;
• Lemon peel - 2-3 g;
• Carnation - 2-3 pcs. (can be replaced with vanilla on the tip of a knife).

Cooking

1. Pears are washed and peeled, pitted and peeled. Then you need to cut them into small pieces or thin slices.
2. Ready pears are placed in an enameled large bowl, sprinkled with layers of sugar and left for a day so that the pears release juice.
3. After a day, you need to put the bowl on the fire, add lemon peels, cloves or vanillin. Jam must be boiled for an hour. If the jam becomes transparent, the dish is ready.
4. Jam, while it is hot, is laid out in sterilized jars and rolled up with boiled lids.

If the jam is poured into jars and simply covered with parchment, and not hermetically rolled up, you need to add 3-5 tablespoons of cognac to it.

Easy Pear Jam Recipe

Quick and easy jam recipe

Simple recipes are the most popular. They are not inferior in taste to complex ones, if you follow the technology, but they cook much faster.

Simple pear jam

Ingredients:

• Pears - 2 kg;
• Sugar - 1-1.6 kg.

Cooking

1. Pears are washed and pitted. If you have time and desire, you can remove the peel.
2. Peeled pears must be cut into small pieces and covered with sugar.
3. A bowl of pears is placed on a small fire, as the sugar melts, it is necessary to increase the fire until the mass boils.
4. As soon as the jam boils, it can be turned off and poured into sterilized jars.
5. Banks are immediately rolled up or covered with parchment.

This is a very quick and easy jam recipe. But there is another one, unique in that it is made without sugar at all!

Pear jam without sugar

Ingredients:

• Pears - 900 g;
• Water - 250 ml.

Cooking

1. Pears are washed, cleaned of seeds and peel, and then cut into small cubes or slices.
2. Sliced ​​pears are poured into a bowl for cooking jam and poured with water.
3. It is necessary to cook this mass on low heat for 40 minutes.
4. Then the mass is removed from the fire, whipped into a puree and returned to the stove again for 5 minutes.
5. It remains only to pour the jam into sterile jars and roll up.

Pear and melon jam

Photo of pear and melon jam

Pear jam can also be made with the addition of other berries, fruit. A very pleasant taste is obtained from pear and melon jam. The dish has a beautiful, golden color and a strong, pleasant aroma.

Ingredients:

• Peeled pear - 1 kg;
• Melon pulp - 1 kg;
• Sugar - 1 kg;
• Lemon juice - 50 g;
• Thickener - 1 pack;
• Cardamom, cinnamon, nutmeg - to taste.

Cooking

1. The melon is washed, cut. Bones are taken out of it, the peel is cut off. Pulp in total should be 1 kg. It is cut into large cubes.
2. Pears are also washed, peeled and cut, but not in large, but in small cubes or thin plates. Pure pulp should be at least 1 kg.
3. Sliced ​​melon and pears are placed in an enameled bowl and sprinkled with sugar. The container is put on a small fire and boiled until the sugar is completely dissolved.
4. When the sugar has dissolved, the mixture is transferred to another container and beat well with a blender or simply rubbed with a spoon. The mixture should be like a puree - homogeneous.
5. To give the jam a piquant taste, aroma, you need to add a little cardamom, cinnamon or nutmeg if you wish. Seasonings can be added one at a time or all together.
6. Now you need to pour the jam into the pan and put it on a slow fire again so that it boils for 20 minutes.
7. After 20 minutes, lemon juice is added to the jam, mixed and boiled for 10 minutes.
8. 5 minutes before the end of cooking, a package of thickener is added. The whole mixture is well kneaded, scattered in sterilized jars and rolled up.

Interesting!

In order for the preservation to be stored for a long time, after rolling the jars are turned upside down and covered with a thick towel. In a day, the jam can be transferred to the rest of the winter preservation.

Pear jam in a slow cooker

Pear jam in a slow cooker

Small portions of pear jam are convenient to cook in a slow cooker. It allows you to quickly and easily prepare the most various recipes for the winter.

Pear jam in a slow cooker

Ingredients:

• Pears ( hard grade) - 1 kg;
• Sugar - 1 kg;
• Boiling water - 100 ml.

Cooking

1. Pears are peeled and cut into cubes. Then they are placed in a multicooker bowl, boiled water is poured there and sugar is poured.
2. All ingredients are well mixed.
3. On the multicooker, the "Extinguishing" mode is set. The timer is set to 2 hours.
4. Stir the jam from time to time so that it does not stick to the bowl.
5. After the time has passed, the jam is poured into jars (sterilized) and rolled up.

Such a jam has a pleasant, delicate taste, but pieces of pears will all come across. They give the dish a special sophistication. If you need to make jam from soft varieties, you can use a different recipe.

Jam from soft varieties of pears in a slow cooker

Ingredients:

• Pears (soft varieties) - 1.3 kg;
• Sugar - 900 g;
• Citric acid - 8 g;
• Vanillin - 4 g.

Cooking

1. Wash the pears well, remove the peel and seeds, and then cut into slices.
2. Slices of pears are transferred to an enameled bowl and covered with sugar. The resulting mass must be mixed and left for 8 hours. This time is necessary for the pears to release juice.
3. After 8 hours, citric acid, vanillin are added to the pears and sent to the multicooker bowl.
4. On the multicooker, the "Extinguishing" mode is set. The timer is set to 60 minutes.
5. When the time comes out, the jam must be cooled and repeat the procedure again. When the hour is over, the jam is poured into a bowl and mashed or whipped with a blender. The resulting mass is poured into the multicooker bowl and again set for 1 hour in the "Extinguishing" mode.
6. Ready jam is poured into sterilized containers and rolled up.
7. Hot preservation is placed with the lids down and covered with a thick towel. After 24 hours, it will cool down and you can transfer it to the pantry.

Pear jam is a great addition to the home menu in winter and at any other time of the year. It can be spread on bread, mixed with other types of jams to add flavor, or used to make mouth-watering desserts. The main thing during cooking is to observe the technology, then the taste, color and aroma of the dish will be excellent.