For far-sighted and pragmatic housewives, shelves with winter preparations are often crowded with solid volumes. raspberry jam(arming yourself against colds), traditional currant and stone fruits, everyone's favorite strawberry and cherry. Another thing is pear jam with lemon - branded, valuable and limited, from the category "for a special occasion", including the fight against off-season blues. Showcase first plan in the buffet - for him!
When preparing pear jam with lemon, funny metamorphoses occur. It would seem that the light pulp and peel of the fruit will determine the final shade, but gradually and literally before our eyes, the brew turns pink, from transparent and “frivolous” turns into crimson. With an almost neutral smell, delicate pears take on the invigorating freshness of citrus fruits, thicken the syrup, create an enveloping and jelly-like texture, and thrown spices enrich the palate clearly, but unobtrusively. With flavorings, options are possible: in addition to the star anise we have chosen, warm cinnamon will do and, conversely, cardamom, seductively sweet vanilla and even a branch with camphor, coniferous notes of rosemary, will do.
Note that our version of a viscous pear-lemon delicacy for adherents of a “mature” taste. It has not only the usual sweetness, but also astringent, completely without harshness, like a muted bitterness, plus the spicy “loop” of star anise mentioned above. For the sake of children and conservatives, exclude both star anise / anise and citrus peel, remove the zest with the thinnest chips and squeeze to the drop lemon juice- then the jam will get a tonic sourness tropical fruit and at the same time remain quite "predictable".
Preparation time: 360 minutes / Quantity: 800 ml
Ingredients
- pears 800 g
- lemons 200 g
- sugar 600 g
- star anise 2-3 stars
How to make pear jam with lemon for the winter
Before slicing, wash all the fruits, wipe or dry them, spreading them on a towel. Cut out the core of the pears and discard. 
Since our fruits are too soft, overripe, flowing sweet juice right into the palm of your hand, it makes no sense to stand on ceremony and try to keep the pieces whole - in any case, when cooking, the pears will spread into different-sized “flaps”, but thereby create the slightly viscous, thick consistency we need. Therefore, we confidently divide into medium-sized cubes or, as in our step by step recipe, longitudinal slices. Hard skin should be cut off, and thin, tender can be left. If you decide to make jam exclusively with slices, choose strong, as they say "wooden" varieties.
Pure citruses are also cut into slices or circles and as thin as possible - be sure to take out the seeds (!), They can increase bitterness. We load into a bowl after the pears. Recall that for a moderate lemon presence, zest and fresh are sufficient. In this case, you are insured against any bitterness and non-standard taste. Also chopped lemons, like oranges, are soaked in cold water- the bitterness of the peel goes away, and dense, luminous candied fruits remain in the cooked jam.
We fill our assortment with the whole norm of granulated sugar, shake it slightly and cover with gauze, which perfectly lets air through, stimulating the oxidation process, and at the same time protects from random insects and dust. Leave alone with room temperature for the next 4-5 hours. It is important that the maximum amount of liquid stands out, and the sugar is completely dissolved - a lot depends on the specific fruit. Raise the fabric periodically and check the condition of the workpiece, or leave it overnight and cook in the morning.
After making sure that the sugar crystals have disappeared, there is a lot of liquid, and pieces of citruses and pears are floating, we send the basin to the upper fire, set the high temperature mode. We flavor with natural spice - we throw two or three stars of fragrant star anise.
Boil, reduce heat and with moderate bubbling, stirring occasionally, cook for about 45-60 minutes. In a wide container, moisture evaporates faster and the syrup thickens.
The color changes intensively to maroon, the pears soften and mix with the syrup, and lemon slices become transparent glass.
Do not forget to pre-clean with soda, sterilize jars and lids for winter preparations. even hotter homemade jam from a pear with a lemon we shift it over the stocked containers, roll it up hermetically and cool.
We take the corked pear-lemon jam for storage in the pantry, and immediately serve the jar “for testing” to the table. To accompany, cheeses, pancakes, cottage cheese, and break white bread and even better - a cup of freshly brewed tea. Let the aromas of summer not leave you all year round!
Many people associate the taste of pear jam with childhood. So am I, enjoying delicious jam, I involuntarily recall the wonderful time when my mother cooked fragrant and unusually tasty pear jam. True, in those days, few people experimented and combined various berries and fruits during cooking, and quite in vain.
Lemons are perhaps one of the fruits that can be safely added to almost any jam, and even if you cook it from vegetables. A vivid example of this is zucchini jam with lemon. Well, let's get back to pears. Pears have their wonderful honey-sweet aroma, and adding lemon to them gives them their subtle citrus notes, but in the meantime, without interrupting their aroma.
Pear jam with lemon according to this recipe, it does not boil soft, and the pears in it remain slices, so it is perfect for cooking open pies, as a layer for cakes. To make your jam exactly like this, give preference to hard varieties. Soft pears, alas, will not work, but from them you can make a very tasty pear or jam. Preparing jam does not take much time, if you set aside the time for the formation of syrup. So, let's see in detail how to cook it.
Ingredients:
- - 2 kg.,
- Lemon - 1 pc.
- Sugar - 1.5 kg.
Pear Jam with Lemon - Recipe.
Wash the pears under cold running water. They don't need to be skinned. Cut with a knife only those areas that have visible defects and damage. Slice pears into thin slices.
As you know, in the open air they have the ability to oxidize and therefore darken. Therefore, as soon as the pears are cut, they should immediately be covered with sugar.
Gently stir the sugar with a wooden spatula so that it is evenly distributed over all the pears.
Now you need to wait 5-6 hours until the sugar dissolves and the pears release juice. The longer they stand, the smaller the pear plates and the more juice.
As soon as you notice that a lot of syrup has formed, then the jam can be put on the stove. The more syrup you have, the more likely it is that the jam will not burn and you will not have to stir it often, and you need to do this for the entire cooking so that the pear slices do not warm up, just 2 times.
Boil pear jam for 15-20 minutes over low heat. Slice the lemon. I prefer to cut it coarse. Very, very tasty ready jam find a fragrant slice of lemon. And you can, if you wish, grate it, cut into circles, cubes or straws. In general, as you like and more like it.
Add lemon to pears and cook for another 10-15 minutes.
Someone is crazy about apples, someone prefers pears, and I love both. But if it's not about fresh fruit, but about the jam, then I will choose the pear one - it seems to me that it is brighter and more interesting. And if you add lemon to the pears, you get a fabulous dessert in general! A real treat for angels! I know what I'm talking about - just yesterday I closed such a jam for the winter. Do you want me to share the recipe?
Ingredients:
- 1 kg of pears;
- 0.5 kg of sugar;
- 1 lemon.
Cooking:
Wash the lemon and cut into circles - quite thin, with a thickness of about 2-3 mm.
Take out the seeds from the circles of lemons. We put the lemon circles in a small saucepan, pour 250 ml of boiling water. Cook over low heat for 3 minutes.
We take out the lemon mugs, set them aside for now. Add all the sugar to the water in which the lemons were boiled. We put the pan on the fire and cook, stirring occasionally, until all the sugar has dissolved. It turns out very tasty and sweet lemon syrup.
My pears, peel and cut into small slices, while removing the middle.
Put the chopped pears in a saucepan, add lemon slices to them. Cut into 4 pieces. Pour the syrup to the lemon and pears, mix and leave in this form for 1-1.5 hours.
During this time, the pears will release a lot of juice.
We put the pot with pears and lemon on the fire, wait until it boils, and then reduce the heat to a minimum and cook the jam for 2.5 -3 hours. Exact time I can’t say, it depends very much on the variety of pears. The slices will noticeably darken, and the syrup will be viscous, thick.
The foam that appears on the surface of the jam is very tasty, but purely for aesthetic reasons, I prefer to carefully remove it.
We spread the pear jam in pre-sterilized jars and close (or screw on the lids).
Such jam can be left for the winter in an apartment, at normal temperature, it is not at all necessary to hide it in a cellar or basement, it is stored well. Just keep the pear jam out of the sun so that it does not change its color.
Tips & Tricks:
Instead of lemon, you can try making this jam with orange or lime: pears will make friends with these citrus fruits.
The amount of sugar indicated in the ingredients is very relative and depends on the variety of pears and how sweet you want your jam to be. I took very sweet pears, so sugar was enough for me. But you may need it large quantity. Taste the jam during cooking to see if you have added enough sugar.
Good afternoon dear 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 sweets closes, and so you want to feast on them all year round.
In order not to deny yourself such pleasure, you can make sweet preparations from juicy pears with various additions in the form of berries, vegetables and other fruits. This sweet is universal, goes well with pastries, cereals, tea and even yogurt. It also has tonic and bactericidal properties, removes toxins from the body and helps to cope with colds.
I will tell you amazing pear jam recipes that will simply drive you crazy and delight you with their variety. And yet, these variations of blanks are also suitable for harvesting apples. Speaking of apples. Recently came across cool selection recipes apple jam. I recommend that you also 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 good mood.
Pear jam "amber" slices - lick your fingers
Boiled pear slices sugar syrup have a bright sunny hue and just melt in your mouth. Such a dessert is eaten with pleasure by children, and adults even more so. The method of preparation is outrageously simple, but the result will pleasantly surprise you.
Required Ingredients:
- Ripe pears of a dense consistency - one kilogram;
- Sugar - one kilogram;
- Water - 180-200 ml.
Cooking method:
1. We clean the fruits from seeds and peel. Then cut into not thick slices, 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, then it should be removed from the fire.
3. Let the sweet solution cool down a little and fill our slices with it. Then we need to actively mix and put on a slow fire.
4. Cook the mixture for five to six minutes and then let it cool. After cooling, put back on slow fire and boil the same time. Readiness is determined 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 sugar process has completely cooled down, it will take on a thicker structure and it can be packed in a prepared container and hermetically sealed for long-term storage.
Keep treats in a cool dark place.
Pear jam for the winter with lemon
As you know, pears have a lot of vitamins and minerals 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, make it very healthy and even more fragrant.
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 of boiling water. Boil the citrus for three to four minutes.
2. After the time has elapsed, we take out the slices (mugs) of lemon from the broth, pour sugar into it and stir occasionally, let the sugar dissolve. If foam forms on the surface, then it must be removed with a spoon or scoop. The syrup should be amber in color and smooth.
4. In a deep container with a thick bottom, lay out the pieces of pear, cover them with our lemons on top and pour boiling solution. Let our sweets brew for an hour and a half.
5. Then we put our jam on the stove and bring it to a boil. Cooking time is one hour over medium heat. In this case, it should be constantly mixed and remove the foam. After the work done, it is necessary to cool the brew for 30 minutes.
6. Then we again bring the pear-lemon mixture to a boil and continue to cook for another hour.
At this time, wash and sterilize the container. Pour the preparation into jars and twist the lids.
How delicious it is, and the aroma is just dizzy!
How to cook thick jam slices for the winter?
The pear is a loose and fleshy fruit, so cook thick jam easy enough. But there is not a big nuance. The syrup needs to be boiled down to reach the desired density, which will resemble viscous honey. There is a little secret, you need to add quite a bit of water to the composition or do without it at all.
Compound:
- 1.3 kg of sugar;
- 1 kg of pears;
- some water.
Cooking process:
1. Fresh and dense fruits should be washed, dried, peeled and removed from the core with seeds. Then we cut the fruit in any convenient way and the desired shape. For example, like this:
2. We put the fruit in a large bowl, sprinkle each new layer with sugar and leave them for a couple of hours so that the juice stands out.
Then fill the jam with water so that it covers the pears by about one finger. You can add a little lemon juice if you like.
Cook covered for ten to fifteen minutes.
3. As soon as bubbles appear on the surface of the syrup, we filter it. We put the pears in another container, and pour the vitamin liquid back into the pan, add sugar and boil for another 20-30 minutes, stirring constantly.
4. We put the pears into the syrup we prepared and leave to boil for another 7 minutes. Then let the jam cool down and repeat the process 3 times.
We sterilize our jars and pack our delicacy on them. We tightly screw the lids and wait for winter to enjoy the gourmet.
By the way, it’s great to bake pies and pies with this sweetness, it is thick and does not flow out. Baking just scatters at lightning speed, try to cook, you will like it!
Pear jam with cinnamon slices
This recipe touched me to the core, I found it on YouTube. Touched by the fact that this gourmet is being prepared with the addition of cinnamon and butter. I have never cooked such a jam in my life, and now I will definitely try to create this miracle. And how do you like 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 kids go crazy for. This wonderful delicacy is reminiscent of DYUSHES sweets, and the orange adds a kind of zest in the form of freshness and citrus aftertaste. Be sure to stock up on such a treat.
Required Ingredients:
- Pears - 1 kg.
- Sugar sand - 600 gr.
- Orange - 1 pc.
Cooking process:
1. We wash the fruit under water. Scald the orange with boiling water, cut into slices and remove the seeds. Pears cut into cubes or slices, at your discretion.
2. We take a pan with a thick bottom and add our fruits. Pour in 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 elapsed, put the dishes with jam on the stove and wait for the boiling point. Cook it for 10 minutes over low heat. Then let it cool down (4-8 hours) and repeat the steps again.
When boiling, the fruit will let out enough juice for cooking.
4. We spread the jam in a container, seal it tightly with lids and wrap it in a thick blanket. The next day, we put the blanks in a cool and dark place.
Enjoy your meal!
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 flavor. I do it in in large numbers, since my loved ones simply adore it and that's what we call pear condensed milk.
Ingredients:
- A bucket of pears with a volume of 5 kg;
- Fresh milk - 3 liters;
- Sugar - 3 kilograms;
- Soda - one teaspoon.
Cooking steps:
1. Put small slices of pears in a metal bowl, cover with sugar and wait for the fruit to release juice. Then boil the contents of the basin for 1 hour, stirring occasionally.
2. After the time has elapsed, add milk with soda and cook for another 4 hours on minimum heat.
It is very important to constantly stir the mixture so that it does not stick to the walls of the dish.
3. Let the jam cool and beat until smooth.
4. After that, bring it to a boil again and cook for another 4 hours, put it in prepared jars and close it with metal lids using a seaming key.
The jam should decrease by about four times.
Enjoy extraordinary taste!
We cook transparent 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 textures and types.
Required Ingredients:
- Juicy apples - 1 kg. (peeled and cut into slices)
- Ripe pears - 1kg. (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. We remove the seeds from the fruit and cut them into any shape, if you wish, you can peel the fruit 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 the preparation of the solution, add cinnamon.
Do not be afraid that water will not dissolve in such a small amount of water, everything will dissolve and there will be a wonderful syrup
3. Fill them with 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 put 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 by itself, the main thing is to throw in all the ingredients and wait for the time. Let's get down to business...
Ingredients:
- Favorite pears - kilogram;
- Granulated sugar - up to 800 g;
- Citric acid - 10 gr.
- Water - 200 ml.
Cooking technology:
1. Cut the fruit into slices, remove the skin and remove the seeds.
2. Put the pears in a bowl, do not fall asleep a large number of sugar and add water. We simmer for 15 minutes, as you already understood in the “Extinguishing” mode. When the multicooker turns off, remove the resulting foam.
3. We leave our future treat for 4 hours. Pear slices will become transparent and delicate in taste, like honey. Then we bring it to a boil again and leave the jam to cool for 4 hours.
4. The third time when our fruits are stewed, after the beep sounds, open the bowl and pour the bag citric acid and mix gently.
Pour the delicacy into sterile jars and screw with sterile lids.
Sweetness was a success! And our kitchen assistant coped with her task!
Pear jam slices "five minutes"
Another one of my favorites sweet billet from pears with honey, lemon and vanilla. Cook very quickly and come out amazing delicious sweetness. Incredible taste and aroma.
For this gourmet, it is better to choose not overripe fruits, but it is best to pay attention to autumn varieties, it will be just CHIC.
Ingredients:
- Pears - 1 kg.
- Sugar - 2 tbsp.
- Honey - 1 tbsp. lies.
- 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 not too thick.
2. Place the chopped slices in a container, add sugar, honey, vanilla and water, mix the ingredients. We cover cling film and leave for 6 hours so that the pears release juice.
4. As soon as the contents begin to boil, boil for 5 minutes and pack the jam in sterilized jars, roll up the lid. Wrap with a blanket and leave to cool!
Store in a cool place!
Until new posts!
Therefore, a couple - three jars of this fragrant treats can be found on the shelves of the pantry of every thrifty housewife.
When on a branchy pear tree among the foliage ruddy juicy sides of fruits are visible, it becomes a little sad. Summer is leaving and golden yellow is coming autumn time! it best time for healthy fruit preparations and you can cook amber pear jam. On this page, I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat and lick your fingers!”
Recipe for a simple pear jam for the winter
Let's start from the very simple recipe. It is so easy to make pear jam and roll it up for the winter that even a novice young cook can handle it.
Prepare products:
- pears - 1 kg;
- granulated sugar - 1, 200 kg;
- water - 1 glass;
- citric acid - 1 teaspoon.
Cooking:
- Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
- Pears are cut into slices, getting rid of seeds and stalks.
- Pour 1 teaspoon of citric acid into the boiling syrup and mix well.
- Next, load the chopped pears.
- We are waiting for the jam to boil, remove the foam and cook delicious treat about 30 minutes
- When the jam has cooled down a bit, it can be transferred to sterilized jars and closed with sterilized lids.
Quick pear jam is ready! One evening in a cold January, it will be possible to arrange a delicious family tea party!
Amber jam from pear slices
Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.
Jam Ingredients:
- dense ripe pears- 1 kg;
- granulated sugar - 1 kg;
- cold water - 200 g.
Cooking:
- We clean the fruit from the peel, cut out the seeds and cut into identical thin slices.
- Let's dissolve granulated sugar in water and put on a slow fire. Bring the mixture to a boil until the syrup becomes amber and translucent.
- Pour the chopped pears with a warm solution, mix everything thoroughly and put it on a slow fire again.
- Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.
For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.
The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table for evaluation. palatability!
Pear jam for the winter "Five Minute" - a simple recipe
For hurry-up hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is boiled 3 times for 5 minutes. That's why they named this one original way cooking "five minutes".
Cooking Ingredients:
- fruits - 2 kg;
- sugar / sand - 2 kg.
Cooking:
- Rinse the fruits under running water, dry thoroughly and cut into thin slices. Sprinkle everything with sugar and mix.
- After a sufficient amount of juice has been allocated, the workpiece is put on fire and from the moment of boiling, the jam should boil well for 5 minutes.
- After complete cooling, the procedure is repeated two more times. Each time the sweetness needs to be completely cooled!
A thick delicacy of pears can already be served on the table to the delight of the sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!
To prepare a thick pear jam, you will have to boil the syrup to the state of viscous honey. The recipe is not complicated, but you have to tinker a little, but the result will exceed all expectations.
Cooking ingredients:
- pears - 1 kg;
- granulated sugar - 1 kg;
- lemon juice - 1 tbsp;
- water.
Cooking:
- Ripe, but firm pear fruits need to be washed and cut into slices. The size of the pieces is determined by the hostess herself!
- Fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cook for 10 - 15 minutes.
- When the syrup starts to bubble, strain it through a sieve, and carefully transfer the pears to another bowl.
- Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
- Put the pears in fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.
Ready jam can be laid out in sterilized jars and cleaned for the winter.
You can check the readiness of the jam interesting ways: pour the cooled syrup a little on a plate and draw it with a finger or a spoon. The groove must not join!
Lemon pear jam recipe
September and October - hot season autumn preparations! By prescription experienced housewives can be welded amber jam from pears and citrus note lemon will give it a unique aroma and summer freshness.
Let's prepare the ingredients:
- pears - 2 kg peeled;
- lemon - half;
- sugar - 1,200 kg;
- water - 1 glass.
Cooking:
- Peeled from all excess pears, chop into thin slices. You do not need to remove the skin, it will keep the pear pieces whole and beautiful.
- Peel the lemon and cut into thin slices.
- Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small light. Stir with a spatula until sugar is completely dissolved and clear syrup. We're taking the foam off!
- Pour the pears with hot syrup and put the bowl on a slow fire. We are waiting for the future jam to warm up, but not to boil. We do not interfere with the spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
- We set aside the basin and wait for 6 hours of tincture for fragrant jam. There will be a lot of syrup, and the color of the pears will change when we start cooking 2 times. Let's wait for the boil and boil the delicacy for 10 minutes. We're taking the foam off!
- Again, set aside the jam for 6 hours and repeat the cooking 2 more times.
After the 4th cooking on low heat for half an hour, we check the jam for readiness. Droplets of syrup should not spread on the saucer!
Beautiful whole slices pear jam laid out in clean jars and closed for the winter. Happy drinking for the whole family!
Good luck and see you for new recipes!
