Pear jam for the winter - a simple recipe that allows you to cook one of the most popular delicacies in the world. Thanks to a special cooking technology, jelly-like fruit syrup keeps its shape perfectly, does not spread, evenly covers toasts, pancakes and biscuits, gives the products a great taste and adds appetizing serving.

How to make pear jam?

Pear jam for the winter is a great way to give overripe fruits a new life, turning them into fragrant preparation. Moreover, the manipulations are simple: the pears are peeled, finely chopped, sprinkled with sugar and boiled until soft. Season with lemon juice, keep on fire for 30 minutes, puree and arrange in clean containers.

Delicious pear jam is obtained only from juicy and overripe fruits. If you want to get jam with pieces of fruit, you can not remove the skin from the fruit, for a smooth and homogeneous mass - the fruits must be peeled.
The technology for making jam is based on alternating the heating force, so that the mass does not burn, dishes with a thick bottom are used for cooking.
cinnamon sticks, ginger, lemon juice and zest will help diversify the taste of jam.
Determining the readiness of a delicacy is simple: the finished jam should drain from a spoon with a thin thread.

Not only beginners, but also experienced housewives they prefer simple pear jam for the winter to all other cooking options. Its advantage is that pears, together with sugar, are ground in a meat grinder, therefore, it can be processed great amount fruits, save time and get a smooth homogeneous mass still at the preliminary stage of preparation.

Ingredients:

pears - 850 g;
sugar - 450 g;
lemon juice - 40 ml.

Cooking

Pears and, together with sugar, pass through a meat grinder.
Pear jam for the winter is a simple recipe in which the workpiece is boiled for 40 minutes, seasoned with juice and laid out in jars.

Pear jam for the winter can be cooked from different varieties fruits. Not only tasty, but also a healthy delicacy will come from a wild pear unsuitable for eating. Its fruits are different high content pectin, which during the cooking process helps to achieve the desired density, and in finished form it serves as a natural remedy for indigestion.

Ingredients:

wild pear - 1.5 kg;
sugar - 1.5 kg;
water - 150 ml.

Cooking

Remove the seeds from the pear and cut into thin slices.
Sprinkle the pieces with sugar and set aside for 4 hours.
Add water, stir and cook the workpiece over medium heat for 45 minutes.
Jam out wild pears for the winter - a simple recipe in which the mass is rolled up in sterile jars and wrapped until it cools.

lovers gourmet pastries it is highly recommended to cook pear. The citrus component will add freshness to the jam, delicate aroma and pleasant aftertaste, and hyperacidity will allow pear pulp preserve the original color and activate the production of pectin, which affects the density of the product.

Ingredients:

pears - 1.5 kg;
sugar - 650 g;
lemon - 1 pc.

Cooking

Peel the lemon, disassemble into slices and sprinkle with sugar.
Add the peeled pear slices and place on the stove.
Cook, stirring, for about an hour.
Remove from stove and set aside for 3 hours.
Return to heat and cook for another 20 minutes.
Spread out thick jam from pears in sterile jars and send for storage.

You can diversify the preparation of pear jam various berries and fruits. The simplest and most interesting dessert is obtained in combination with apples. The latter dilute the sugariness of pears, filling the delicacy with a pleasant sweet and sour taste, fruity aroma, and act as an excellent gelling component.

Ingredients:

pears - 900 g;
apples - 700 g;
lemon juice - 40 ml;
sugar - 800 g;
cardamom - 5 g.

Cooking

Peel the fruit from the peel and seeds.
Grate the apples coarse grater and cut the pears into slices.
Add lemon juice, sugar and put on a small fire.
After the mixture boils, add cardamom.
Boil the mass for 30 minutes, arrange in sterile jars, roll up and wrap until completely cool.

Pear - is a prime example of extravagant, attractive and healthy treats. The use of a gelling agent allows you to quickly achieve the desired density, reducing both the cooking time and the amount of sugar, which leads to a tasty, natural and low-calorie preparation.

Ingredients:

pears - 800 g;
sugar - 450 g;
water - 50 ml;
gelatin - 10 g;
lemon juice - 20 g;
butter- 30 y.

Cooking

Pour gelatin cold water and leave for 15 minutes.
Peeled pears cut into pieces, mix with sugar and mash.
Boil for 7 minutes over low heat.
Add juice, butter, knead again, pour in gelatin and mix.
Pour the jam into sterile jars, roll up and wrap.

Pear is another option for a refreshing, aromatic, vitamin treat. This magical root not only enhances flavor and aroma sweet billet, but also raises its value as a useful product, since the substances that make up its composition strengthen the immune system and are a healing drug for colds.

Ingredients:

pears - 1.5 kg;
sugar - 1.5 kg;
ginger - 50 g;
lemon juice - 60 ml;
cinnamon sticks - 2 pcs.

Cooking

Mix peeled and sliced pears with sugar and lemon juice.
Place on the stove and cook, stirring, for 20 minutes.
Add ginger slices, cinnamon sticks and simmer for 15 minutes.
Remove the cinnamon sticks, puree the mass.
Boil the jam for another 3 minutes, arrange in jars, roll up and wrap until completely cool.

Pear jam without sugar is a help for people leading a healthy lifestyle. Such a preparation is not only tasty, low-calorie and healthy, but also has a thick texture acquired as a result of long-term heat treatment, during which the fruits languish in liquid for 40 minutes, which is quite enough to soften and boil them.

Ingredients:

pears - 900 g;
water - 250 ml.

Cooking

Cut the peeled pears, cover with water and cook for 40 minutes over low heat.
Puree and return to stove for 5 minutes.
Pour into sterile jars and roll up.

Savvy housewives have learned to use any household appliances for their own benefit. So, the unit, designed for baking bread, does not cost anything to make jam from pears with cinnamon. Moreover, the airtight bowl will ideally preserve the aroma of the popular oriental spice, and the sparing “Jam” mode will take care of the juiciness of garden pears.

Ingredients:

pears - 1.5 kg;
sugar - 1.5 kg;
ground cinnamon - 10 g;
citric acid - 5 g.

Cooking

Place the sliced pears in a bread machine container, mix with sugar, citric acid and cinnamon.
Turn on the Jam program for 80 minutes.
Pack the finished pear jam with cinnamon in a sterile container, roll up and wrap until completely cooled.

Those who want to get a treat without difficulty are better off cooking a pear. A modern gadget will save everything essential vitamins, will achieve the desired density and save you from cooking in several approaches. You just need to load the necessary components into the bowl, set the "Extinguishing" mode for 50 minutes and wait for the signal to complete the work.

Time: 60 min.

Servings: 4-6

Difficulty: 2 out of 5

How to cook with a multicooker delicious jam pear

Pear jam is a great preparation for the winter. Many housewives keep recipes for this delicacy, which belonged to their mothers and grandmothers.

Although now this dish is often cooked in a slow cooker. Jam is very similar to confiture. They have similar tastes, textures, and cooking methods. This is not surprising, since these two dishes are connected by almost family ties. It happens that the recipes for these pear dishes are even confused.

The main difference between jam is that when it is prepared, the fruits are boiled in syrup for a long time. Cooking goodies in a slow cooker has the same principle. But when pear confiture is prepared for the winter, in order to reduce the time, gelling agents are added to the dish.

Many housewives prepare pear jam for the winter with the help of a slow cooker, and the recipes for this dish are periodically supplemented with some clarifications and nuances. There are recipes in which pieces of pears float in jelly, and there are recipes where the jam is a homogeneous mass.

If you take care of the preparations for the winter in advance, then cold winter evenings you can delight yourself with dishes with the taste of summer. Moreover, pear delicacy can be put in pies as a filling.

In order to enhance the flavor of the pear, orange zest is added to the recipes, and you can also use cinnamon and cloves. By the way, in a slow cooker, the dish always turns out a little more aromatic.

These fruits are excellent energy drinks. Plus, like all fruits living in the garden, they are rich in pectin, fiber and alimentary fiber. This explains the fact that pears have a great effect on work. digestive system and help cleanse the intestines.

With the help of pears, you can even lose weight, as they contain few saccharides, which positively affects the composition of the blood, and this, in turn, helps the body lose extra pounds.

These fruits can also be used fresh, and after heat treatment. By the way, if you cook pear jam, using a slow cooker, a lot of useful substances that are found in fruits.

But in addition to jam, these fruits can be added to fruit salads, marshmallow, compote and even some meat dishes prepared with the addition of pears.

In order for the jam to turn out saturated and have the desired consistency, it is better to cook it in a slow cooker. Not only does this magic pot preserve almost all the vitamins in the delicacy, but it also greatly facilitates the cooking process.

Ingredients:

Cooking process

Step 1

The fruits must be ripe and not firm. But they also need a high density in order to easily deprive them of their skins. If rumpled or darkened fruits come across, then putting them in jam is not recommended. They will negatively affect the color of the final dish. It will not look appetizing.

Step 2

Wash the pears well and dry with a towel. Cut off the skin from them and get rid of the tails.

Now cut each fruit in half and remove the seeds.

Step 3

Now we shift the pieces into a slow cooker and pour over them with the juice that remains in the bowl. Pour water and lemon juice into a bowl. Water is needed in order to boil well and easily fall apart. The jam will be thick and have a smooth consistency.

Step 4

Sprinkle everything with sugar and set the “Extinguishing” program in the multicooker. Cooking time - fifty minutes, maybe an hour. This mode will not let the food burn, it just languishes at the right temperature. Thanks to the slow cooker, you do not need to cook jam in several steps.

Step 5

After the beep, the food should be allowed to cool and can be served with tea. If you are going to preserve, then the hot dish must be poured into sterilized dishes and closed with sterile lids.

Store jars in a dark, cool place. But remember that it is better to eat jam this winter and not store it for more than a year.

See another version of this dish in the video below:

Making pear jam in a slow cooker can be called an express method, because classic way pear jam cooking is a whole story. Somehow I can’t even immediately remember what else needs to be cooked for so long. I remember that my mother cooked it little by little and infrequently, since it took almost a whole day to cook, and sometimes more. I reduced the cooking time as much as possible by adapting the recipe to my taste and slow cooker.

Ingredients:

pear - 1 kg,
sugar - 800 g,
lemon - 1 pc.

How to make pear jam in a slow cooker

I completely cut out the middle from the pear, and cut the remaining pulp into approximately the same, not very large cubes / bars. I don’t cut the peel from fruits - it’s not as tough as, for example, apple, and it won’t interfere with the finished jam.

I put the chopped pear in a multicooker cup, cover it with sugar and turn it on for “Stew” for 1 hour so that the fruit softens and gives juice. For comparison, mom, when she cooked her own pear jam on the stove, just covered the pears with sugar and left them to stand and let the juice flow for 4-6 hours. I reduced this time to an hour.

Pears are quite a juicy fruit, and after an hour of slow simmering, enough liquid stood out so that no more water was added. I generally prefer thick jam, and therefore, when cooking, I add water extremely rarely and only when I see that without it it will turn out more jam, not jam. At the end of the “Extinguishing”, I turn off the slow cooker so that the pear syrup cools down (this is about 2 hours), and then I proceed to boil this juice that has stood out. I cook according to the principle of five-minute jam (you know, this is how currants are often boiled) in three trips. And to make it easier to keep track of time, for cooking I use the “Steam cooking” mode for this.

I turn on the multicooker in the selected mode and set the timer for 15 minutes. I cover the lid, using a plastic spatula of the multicooker as a stand-holder. In the photo, everything seems to be visible and clear how it should look. After the signal, I turn off the multicooker and leave the jam to cool again for 2 hours. In the second approach, I add lemon juice to the jam. In theory, the lemon can be cut into slices and added to the pear mass. Then ready jam will get a more pronounced lemon flavor, but it is in pears that I like only a slight sourness. Then again “Steaming” for 15 minutes. and cool again for 2 hours. The third approach is the same. Gradually pear slices should slowly discolor, become transparent, and pear syrup should thicken.

During the last 15 minutes of cooking, I simultaneously sterilize the jars and lids over the steam so that as soon as the jam is ready, pack it and close it with lids. It cools down on my windowsill, and then I put the jars away for storage in winter refrigerator. Jam can stand like any other - up to a year, but it is eaten, of course, much earlier.

Pear jam is prepared in a Panasonic SR-TMH10 multicooker.

preserve jam from amber pears can be very different interesting ways: with the addition of a whole bouquet spicy spices, nuts, citrus or other fruits. simple recipes do not require special skills or abilities, but with the help of them you can cook favorite treat and an excellent 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 busy people, the best option would be to make jam according to 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. Pears need to be placed back into the sweet syrup and simmer a little more on the fire. This is enough to start rolling jam into jars.

In a slow cooker

Do fragrant confiture in a slow cooker - it means to save a maximum of 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 make 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 consistency. 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 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.