Pear jam slices recipe with lemon. Pear lemon jam slices

Pear is not capricious in preparation - even those cooks who have never made jam will be able to make this delicacy. Before cooking, it is necessary to sterilize the jars, prepare and wash the fruit for cooking.

Useful properties of dessert

Pear jam is not only tasty, but also healthy. Ripe fruits contain vitamins, fructose, and folic acid. They are also rich in iron, potassium, copper, calcium, zinc and other substances. Pears support the immune system, help digestion, improve mood, relieve dizziness and headaches. Fresh fruits It is recommended to use for colds, bronchitis and tuberculosis.

A large amount of fiber is found in the skin of the fruit. However, this is the toughest part of the pear, so it is recommended to peel it when making jam. With the peel, sweet food is more healthy, but jam made only from the pulp has a more delicate and juicy taste. Therefore, cleaning the fruit remains on the conscience of the cooks.

To keep fruits longer beneficial features, have not fermented or become moldy, sterilize the storage container. Warm containers with a small amount of water in the oven at 120°C or microwave. To sterilize on the stove, use a special lid with a hole or a grid that is placed over a pan of boiling water.

Varieties suitable for cooking

You can prepare dessert from any summer and autumn varieties. The fruits should be quite dense, but not hard. Ideally, after cooking, fruits become soft and tender, maintaining the shape of the pieces. The table shows some varieties of pears that are ideal for cooking dessert.

Table - Features of pear varieties

Variety	Maturation period	Distinctive features
Bere Bosc	September	- Not a frost-resistant variety; - sets large fruits (150-250 g) of yellow-brown or bronze color; - has white, juicy, sweet pulp; - has an almond flavor
Williams (Duchess summer)	August	- Subject to drought and frost; - has medium and large fruits (150-200 g) of light green and yellow color with a pink “blush”; - has juicy white pulp with a pleasant sour taste
Duchess winter	October December	- Is a frost-resistant variety; - has high productivity; - sets large fruits (up to 600 g) yellow in color with red spots; - has sweet flesh with a sour aftertaste
Veles	Aug. Sept	- Belongs to frost-resistant varieties; - has a delicate, sweet and sour taste; - has medium (100-200 g) greenish yellow fruits with pink side; - characterized by regular fruiting and high productivity
Limonka	End of August	- Is a frost-resistant variety; - has small fruits (up to 100 g) of bright yellow color; - has dense pulp with hard inclusions; - has a lemon flavor
Children's	July August	- Stands out for its high productivity; - has small (80 g) yellow fruits with a “blush”; - has juicy and sweet pulp; - keeps well in the refrigerator (up to one month)

If the jam is made from purchased fruits, then you should choose the fruit responsibly. The pears should be smooth, without wormholes or dents. You need to choose fragrant and elastic ones. It is recommended to buy one pear of each type and try it at home. Take the ones you like best for cooking.

Recipes

It’s not difficult to brew a dessert to your individual taste. Pear goes well with sugar and goes well with many fruits and confectionery spices. The readiness of the treat is determined by the softness and transparency of the fruit. To ensure that the fruit slices are cooked evenly and simultaneously, use one variety of equally ripe fruit.

"Five Minute"

Description . The recipe can be considered a classic. Ease of preparation will appeal to beginners culinary arts. If sweet varieties are used, honey may be excluded from the ingredients. “Five Minute” goes well with porridge and pancakes.

What you will need:

pears - 1 kg;
sugar - 250 g;
honey - a tablespoon;
lemon juice - a tablespoon.

How to cook

Wash the fruit, cut out the cores, remove the petioles.
Cut into thin, but not transparent, slices.
Pour into pears lemon juice.
Add sugar and honey.
Stir, leave covered in the room for six hours.
Let it cook over medium heat.
While stirring, wait until it boils.
Cook for five minutes.
Pour into containers.

Yantarnoe

Description . Prepared from varieties with elastic pulp and delicate aroma. Cooking requires boiling in several approaches, so you should allocate free time. The amount of ingredients gives a yield of 0.5 liters.

What you will need:

pears - 1.25 kg;
sugar - 1.25 kg;
water - 1 l.

How to cook

Wash the fruits and cut off the skins.
Cut the pulp into quarters, remove the seeds.
Cut each part into 3mm thick slices.
Place the saucepan on the stove, pour in water.
Wait until it boils, add granulated sugar.
Stir until the grains dissolve.
Place in a saucepan pear slices.
Pour in the boiling syrup.
Leave for about an hour for the fruits to soak and cool.
Place on low heat and leave after boiling for five minutes.
Remove from the stove and leave to cool.
Boil again, cool, repeat the process a couple more times.
Boil for an hour over low heat, stirring occasionally.
Pour into jars or consume immediately after cooling.

With apples

Description . The recipe is very popular among gardeners, as the fruits ripen at the same time. Pears and apples go well together in both taste and texture.

What you will need:

pear - 500 g;
apple - 500 g;
granulated sugar - 1 kg;
water - 250 ml.

How to cook

Rinse the fruits under running water.
Cut out the cores.
Cut the pulp into slices.
Cover the fruit with water.
While stirring, gradually add sugar.
Cook for about an hour until the fruit is soft.
Divide into jars.
Sterilize for half an hour, roll up.

With oranges

Description . It's easy to prepare. The result is a beautiful, aromatic and healthy delicacy.

What you will need:

pears - 1 kg;
sugar - 1 kg;
water - 250 ml;
orange - half a fruit;
salt.

How to cook

Remove the peel from washed pears.
Cut into thin slices.
Add salt to an arbitrary amount of liquid and pour over the prepared pears.
Let stand for 15 minutes, drain the liquid.
Pour a glass of water into the container with the slices.
Add sugar and cook over low heat until the sugar grains dissolve.
Cover the mass with gauze and leave for ten minutes.
Repeat the heating and cooling process three times (boil for five to seven minutes).
Cut the orange into mugs and add to the pears.
Boil over low heat for half an hour until thick.
Pour for storage.

The finished jam has a fairly thick consistency. It's easy to check readiness. Place a small amount of jam on a saucer. If the syrup quickly spreads over the surface, continue cooking.

With lemon

Description . The taste of sweet pears is “neutralized” by lemon juice, which gives the food a characteristic sour taste. Instead of fresh lemon, you can use citric acid diluted with water.

What you will need:

peeled pears - 1 kg;
sugar - 1 kg;
large lemon - one or two small ones;
water - 250 ml.

How to cook

Cut the pear fruits into large slices 2 cm thick.
Slice the lemon into thin slices and remove the seeds.
Post it lemon wedges into a saucepan, add a glass of water.
Boil, cook for three minutes.
Drain the liquid into a saucepan.
Squeeze the juice from the boiled lemon and strain through a sieve.
Pour the juice into a saucepan and place on the stove.
Gradually add sugar and dissolve in liquid.
Place the pear slices into the pan.
Pour in hot syrup.
Wait a couple of hours.
Boil the mixture and simmer for a quarter of an hour over low heat.
Skim off the foam periodically.
Leave for a couple of hours until completely cooled.
Boil and cool two more times.
Cook for 20 minutes, then transfer to jars and seal.

Transparent

Description . The result is transparent jam in slices, which is ideal for filling pies, bagels, and rolls. Thanks to the seasonings, the delicacy will be aromatic.

What you will need:

peeled pears - 1 kg;
granulated sugar - 800 g;
lemon - 500 g;
water - 250 ml;
cinnamon;
carnation.

How to cook

Boil water, add 200 g of sugar.
Stir until dissolved.
Squeeze the lemon juice.
While stirring, add the remaining sugar little by little and dissolve completely.
Remove from heat and cool to approximately 40°C.
Cut the peeled fruit and remove the core.
Cut into slices or cubes, as you prefer.
Place the pieces in the prepared sugar syrup.
Leave covered in the room for 12 hours, stirring occasionally.
Boil the contents and season.
Leave it in the room for another 12 hours.
Cook for five minutes, cool.
Repeat the last point a couple of times.
Pour into containers.

An interesting combination is provided by pear, lemon and dark chocolate. Peel three pears and cut into slices. Squeeze the juice of one lemon and grate the zest. Add a glass of sugar and simmer over low heat until it boils. Add chocolate pieces (80 g), leave covered for a day in a warm place. The next day, boil for a quarter of an hour. Pour into a sterile container (yield - 0.5 l).

With ginger

Description . Fragrant and healthy dessert prepares quickly and easily. Ideal for winter tea party. To ensure that the delicacy is not spicy, but retains the ginger smell, you can use ground seasoning. It is also recommended to add large pieces of ginger before steeping for an hour, removing them before starting cooking.

What you will need:

ginger root - 50 g;
pears - 1 kg;
sugar - 1 kg;
lemon.

How to cook

Cut out the core of the washed fruits.
Cut into arbitrary pieces.
Place in a thick-bottomed saucepan.
Squeeze the lemon, add sugar.
Leave for an hour.
Place on the stove and wait until it boils over low heat.
Boil for 20 minutes.
Grate the ginger and place in the pan.
Continue cooking for another half hour over medium heat.
Divide into containers.

With lingonberries

Description . This beautiful lingonberry-pear dessert has a pleasant bitter taste. The berries give the finished, cooled jam a jelly effect. Sweet but slightly harsh fruits are suitable for this recipe.

What you will need:

pears - 700 g;
lingonberries - 500 g;
granulated sugar - 500 g;
water - 300 ml;
lemon - half a citrus.

How to cook

Without breaking off the cuttings, remove the skin.
Place the trimmings in a separate container.
Pour an arbitrary amount of water over the peeled fruits to completely cover the fruits.
Pour in freshly squeezed lemon juice to prevent the fruit from darkening.
Grate the zest on a fine grater.
Add zest and berries to pear skins.
Pour in 300 ml of water and place on the stove.
Cook for ten minutes until the berries are completely softened.
Rub the mixture through a fine sieve.
Slice pear pulp into small slices, removing the core.
Add pieces of fruit and sugar to the mashed puree.
Cook for 40 minutes, periodically removing the foam.
Pour into containers.

With plum

Description . An excellent option for gardeners who no longer know how to process the harvest of fruit trees, but still want to save on sugar. The indicated amount of components gives a yield of 5 liters.

What you will need:

pear - 4 kg;
plum - 2 kg;
water - 2 l.

How to cook

Peel the pears.
Remove seeds and seeds from all fruits.
Cut the fruit into slices.
Mix the ingredients together and add water.
Place on low heat and boil.
Leave to cool.
Repeat the boiling and cooling procedures about five times until the mixture is soft and smooth.
Transfer to containers.

With pumpkin

Description . An unusual pumpkin delicacy will become excellent option For filling. Syrup can be added to drinks.

What you will need:

pear - 300 g;
pumpkin - 150 g;
water - 500 ml;
sugar - 250 g.

How to cook

Cut peeled and seeded vegetables and fruits into small pieces.
Let the water boil.
Add sugar.
Wait until it boils, carefully add the fruits.
Cook on fire for 25 minutes.
Place into jars along with the syrup.

To make the jam more uniform in composition, it is recommended to grind the ingredients together in a food processor or blender.

With quince

Description . The result is a sweet, slightly astringent jam. It is not necessary to add water: fruits give a lot of juice. The finished treat has a beautiful bright orange color.

What you will need:

Japanese quince - 500 g;
pears - 1 kg;
sugar - 1.5 kg.

How to cook

Peel the fruits from seeds and cut into slices.
Grind the quince in a food processor, removing the seeds first.
Mix chopped and crushed fruits, add sugar.
Leave covered for two to three hours to allow the juice to release abundantly.
Turn the heat to low and simmer for one hour.
Skim off the foam periodically.
When the pears become translucent and soft, finish cooking.
Divide into jars.

With chokeberry

Description . A truly autumnal jam with bright colors. The juiciness of the fruit softens the astringent taste of rowan, making the dessert sweet and fragrant. Vanillin complements the delicacy and gives it a spicy aroma.

What you will need:

pears - 300 g;
chokeberry - 1 kg;
sugar - 1.5 kg;
water - 500 ml;
citric acid - 5 g;
vanilla sugar.

How to cook

Sort the berries and separate them from the branches.
Boil some water and soak the berries for five minutes.
Take it out, wash it cold water, dry.
Add 500 g of sugar to 500 ml of boiling water to make a syrup.
Pour liquid over berries.
Boil for four minutes.
Leave it covered for ten hours.
Peel the fruit and cut out the cores.
Cut into slices.
Pour into boiling water, boil for ten minutes.
Bring the berries in the syrup to a boil, add the remaining sugar.
Stir until smooth, cook for 15 minutes.
Add pear slices. Cook until softened.
Before the end of cooking, add vanilla sugar and citric acid.
Place the finished treat in sterile containers.

With bananas

Description . Fragrant banana jam will appeal not only to lovers of sweets for tea, but also to novice cooks who are not ready to stand at the stove for a long time. The dessert is prepared in just a couple of hours.

What you will need:

banana - 2.7 kg;
pear - 1 kg;
lemon - two pieces;
orange - two pieces;
sugar - 2.5 kg.

How to cook

Peel the bananas and cut into slices.
Squeeze the juice from lemons and oranges and strain to retain the seeds and pulp.
Peel the pears, remove the seeds, cut into pieces.
Place in a saucepan with juice.
Add 500 g of granulated sugar.
Place on the stove and wait until it boils.
Gradually add banana slices.
Add the remaining sugar.
Reduce heat, simmer for an hour, skimming off foam and stirring.
Pour into containers.

With grapes

Description . Fragrant autumn jam is loved by many southerners. Depending on the juiciness of the fruit, the dessert turns out liquid or denser. If the fruits give too much juice and you want to enjoy viscous jam, turn up the heat and evaporate the excess liquid, remembering to stir.

What you will need:

seedless grapes - 300 g;
pears - 2 kg;
sugar - 2.4 kg;
water - 300 ml;
lemon - one.

How to cook

Wash the pears, remove the seeds and membranes.
Cut into cubes.
Separate the grapes from the branch and rinse.
Add 300 g of sugar to the water and put on fire.
Cook until the sugar grains dissolve.
Add grapes, then pear slices.
Stirring occasionally, add the remaining granulated sugar piece by piece.
Cook for an hour.
Squeeze the lemon ten minutes before it’s ready.
Place the resulting jam into containers.

With poppy seeds

Description . An original and simple recipe. This sugar-free delicacy will be appreciated by true gourmets. If the fruit is juicy and releases a lot of liquid when cooked, extend the boiling time to half an hour or longer.

What you will need:

pears - 2 kg;
liquid honey - four tablespoons;
poppy seed - two teaspoons;
cardamom - five boxes;
vanillin.

How to cook

Peel and chop the fruit pulp.
Break the cardamom pods, remove the seeds, and mash with a pestle.
Add honey and crushed cardamom seeds to the pear pieces.
Place on low heat and wait until it boils.
Cook for 20 minutes, stirring.
When the brew begins to thicken, add poppy seeds and vanillin.
Stir, cook for a couple of minutes, remove from heat.

Instead of poppy seeds, you can use sesame seeds or chopped walnuts. Experiment with flavors by adding sunflower, pumpkin seeds, cashew nuts.

With almonds

Description . A variation of the previous recipe with the addition of sugar and almonds. Thanks to the spicy ingredients, the treat has an exquisite aroma.

What you will need:

pear - 2 kg;
sugar - 2 kg;
water - 1.5 l;
almonds - 100 g;
vanilla - half a teaspoon.

How to cook

Clean the fruits and remove the skins.
Cut into slices.
Boil water and add pear slices.
Cook for three minutes, drain the liquid into another pan.
Add sugar and, stirring, cook the syrup.
Pour the sweet liquid over the slices, close, and leave for three hours.
Let it cook.
After boiling, reduce heat and simmer for ten minutes.
Leave to cool for four hours.
Boil the jam again and cook for ten minutes.
Add vanilla and chopped nuts.
Cook for another ten minutes.
Pour into containers.

With dogwood

Description . Red berries normalize blood pressure, strengthen the immune system, and increase hemoglobin levels. The delicacy turns out to be a beautiful pinkish color. The specified amount of ingredients yields 1 liter of jam.

What you will need:

dogwood berries - 500 g;
pears - 500 g;
sugar - 700 g;
water - 200 ml;
cloves - two or three pieces.

How to cook

Sort and wash the berries.
Fill with water and boil for three minutes.
Rub the boiled berries through a sieve to retain the seeds and skins.
Add granulated sugar to the puree and heat to form a syrup.
Cut into slices and add to syrup.
Wait until it boils, remove from heat.
Leave to cool for a couple of hours.
Place on the stove again, add cloves.
Remove and cool after boiling.
Let it cook for the third time.
As soon as the jam boils, reduce the heat and leave for 20 minutes.
Skim off any foam that forms.
Spill ready-made jam by banks.

From the wild

Description . Game is more dense, small and sour compared to garden varieties. Therefore, it is necessary to take more sugar than fruit. The entire cooking process takes three days.

What you will need:

wild pear - 1 kg;
sugar - 1.5 kg;
water - 500 ml.

How to cook

Peel and cut the fruit.
Boil water, add fruits.
Cook until soft, remove with a slotted spoon.
Add sugar to the broth and stir until completely dissolved.
Add pear pieces, cook for 15 minutes.
Leave for 24 hours.
Repeat the cooking and daily settling procedure two more times.
Place in containers.

Small fruits can be left whole by breaking off the stems. To prevent the skin from bursting, pierce the fruit with a toothpick in several places.

In a frying pan

Description . Pear delicacy is very easy to prepare in a frying pan in the absence of a suitable pan. The method is convenient for cooking not large quantity jam.

What you will need:

peeled pears - 700 ml;
sugar - 250 g;
lemon - half a citrus.

How to cook

Cut the peeled and seeded pears into small cubes.
Finely grate the zest of half a lemon.
Squeeze out the lemon juice.
Place the pear pieces into a deep frying pan.
Add sugar and zest.
Pour over the juice.
Stir and place over medium heat.
Remove the resulting foam, reduce the power of the burner.
Cook for about half an hour, skimming off the foam and stirring the fruit.
When the jam thickens, remove from heat and place in containers.

In a slow cooker

Description . The cooking process in a slow cooker is greatly simplified. The taste is no worse than when cooking on the stove, and it takes much less time. The jam is prepared without water under the lid. But it is necessary to cool with the lid open so that excess moisture evaporates and the resulting thick jam is obtained.

What you will need:

pears - 1 kg;
granulated sugar - 800 g;
lemon - one.

How to cook

Peel the fruits and cut out the cores.
Cut the pulp into small cubes.
Place in a bowl, add sugar.
Set the “Extinguishing” mode for an hour.
After cooking, cool for two hours.
Repeat the cooking procedure three times in the “Steam” mode, adding lemon juice the second time.
Transfer to containers.

Another device will help in cooking peach jam - a microwave oven. Also, no water is added, in addition, the jam is prepared without sugar. Slice equal amount pear and peach pulp into cubes, chop with a blender or meat grinder. Pour into a microwave-safe bowl, set to maximum power and 20 minutes. Stir and leave for another half hour at medium temperature. Determine readiness by its thickness - the jam does not spread over the saucer.

If the delicacy is prepared with sugar, lemon juice, and sour berries, then you can do without sterilization and pasteurization. It is recommended to pasteurize “natural” jam without the addition of natural preservatives before sealing the jar. Place the lidded container in a pan of water (place a towel on the bottom) or in the oven for a few minutes. The larger the volume of the jars, the longer you keep it.

Pear jam is considered one of the most aromatic homemade preparations, ideal for preparing a variety of baked goods and long evenings at the samovar. Moreover, you can make delicious pear jam for the winter (recipe with photo below) not only from soft, but also from hard green varieties, including wild ones. As for the “game”, depending on the recipe, the pear delicacy can be transparent and thick jam, and can be prepared from whole fruits or slices. Pears are also great for experimenting with different additives in jam. For example, you can emphasize the taste of fruits and add unusual notes using lemon (citric acid), orange, cinnamon, vanilla, poppy, and ginger. This article collected the best recipes and recommendations on how to make delicious pear jam for the winter, including five-minute jams and options without sterilization. We hope that simple step-by-step recipes with photos and videos will help you take a fresh look at this delicacy and fall in love with pear preparations even more.

Simple pear jam with lemon - step by step recipe with pictures

Lemon and pear - the simplest and most successful flavor combination for making original jam. There is no water in this recipe, so it will take at least 12 hours for the fruit to form a syrup. preliminary preparation. But in general, a simple pear jam with lemon from the step-by-step recipe with pictures below is quite quick and easy to prepare.

Necessary ingredients for a simple jam with pears and lemon according to a recipe with pictures

pears - 2 kg
lemon - 1 pc.
sugar - 1.5 kg

Step-by-step instructions for a simple recipe for pear and lemon jam for the winter

Thick pear jam with cinnamon and vanilla - a simple recipe for the winter, step by step

What makes pear especially good for jam is that the structure of the fruit is very fleshy and loose. Therefore, cook thick and fragrant jam from pears for the winter, for example, with cinnamon and vanilla, it’s as easy as shelling pears. By the way, these two spices perfectly highlight unique taste pears, especially juicy varieties. Learn more about how to make thick pear jam with cinnamon and vanilla in the simple step-by-step winter recipe below.

Necessary ingredients for thick jam with pear, cinnamon and vanilla for the winter

pear - 2-3 kg
sugar - 1.5 kg
vanilla - 1 pod
cinnamon - 0.5 tsp.
water - 1 glass

Step-by-step instructions for a simple recipe for thick pear, cinnamon and vanilla jam for the winter

To make the jam according to this recipe thick, you need to take fruits that are fleshy and juicy with a thin peel. Wash and cut the pears in half, remove the core and cut into small cubes.
Make syrup from a glass of water and all the sugar. When the grains of granulated sugar are completely dissolved and the syrup thickens, pour it over the pears and leave for 3-4 hours at room temperature. We also add cinnamon and the contents of one vanilla pod (can be replaced with a bag of vanillin).
After the specified time, put the pan with the fruit-sugar mixture on the fire and bring to a boil. Skim off the foam and reduce the heat, simmering until the mixture thickens.
Constantly stir the jam with a wooden spoon so that it does not burn.
Pear jam is considered ready when the pieces of fruit are completely boiled and the mass darkens and thickens. Depending on the type of pear, the cooking process after boiling can take from 1.5 to 3.5 hours. During this time, you need to sterilize the jars and lids.
Pour the prepared jam into a convenient glass containers and seal with lids

Transparent pear jam in slices - recipe step by step with citric acid

A special transparent delicacy, which doesn’t even look much like jam, is prepared from pear slices with the addition of citric acid. Since this pear jam is very beautiful in appearance, it is most often served with tea on its own or used to decorate cakes. How to make clear pear jam in slices with citric acid find out in the following recipe.

Necessary ingredients for clear pear jam with citric acid slices

pears - 1 kg
sugar - 1.4 kg
citric acid - 1/4 tsp.
vanillin - 1 sachet
water - 250 ml.

Step-by-step instructions for a recipe for clear jam with pears and citric acid slices

Wash the pears, remove the stems and remove the seeds. Then cut the fruits into thin slices and place them in boiling water for 5 minutes.
Take out the pear pieces and cool in cold water, drain in a colander.
Cook thick syrup from water and sugar. Pour the syrup over the pear and leave covered for 3-4 hours.
Place the mixture on the fire and bring to a boil, simmer for 20 minutes and cool completely.
Repeat the last procedure twice. After bringing the jam to a boil for the third time, add citric acid and cook for 10 minutes.
Pour the prepared jam into sterile jars, roll up, and turn over until the jam has cooled.

Delicious jam from wild hard pears for the winter - a simple step-by-step recipe

Tasty and aromatic jam for the winter can be prepared even from hard wild pears ek.The main thing is to maintain the recipe and cooking time. Then delicious jam from hard or wild pear varieties for the winter from the simple step-by-step recipe below will definitely delight you with its original relish and summer aroma.

Necessary ingredients for delicious jam from hard wild pears in winter

wild pears - 1 kg
sugar - 1.5 kg
pear decoction - 1.5-2 cups

Step-by-step instructions for a recipe for delicious jam with wild pears for winter

Wash the pears and remove the partitions with seeds. Cut into thin slices and immediately lower into cold water. After boiling, cook the pears for 10 minutes and drain in a colander.
Measure out two glasses of pear broth and add sugar. Bring the syrup to a boil and cook for 5 minutes.
Pour hot syrup over pear slices and leave overnight at room temperature.
In the morning, bring the fruit in syrup to a boil and, reducing the heat, cook for about half an hour.
Remove from the stove and let cool completely. We repeat the procedure 2 more times.
Pour the hot jam into sterile jars, tighten the lids with a seaming wrench and wrap them in a warm cloth until it cools.

Quick five-minute jam from whole pears without sterilization - step-by-step recipes for winter

Five-minute jam from whole pears without sterilization is one of the fastest and easiest types of preparations for the winter. In order for the delicacy to be the right consistency, you need to take small, dense fruits with firm pulp. How to cook quick five-minute jam with whole pears without further sterilization.

Necessary ingredients for five-minute jam from whole pear without sterilization

pears -1.5 kg
sugar - 1 kg
lemon - 1 pc.
honey - 1 tbsp. l.

Step-by-step instructions for five-minute jam with whole pears without sterilization for the winter

Wash small pears and remove stems. Cut the peel thinly.
Cover the pears with sugar, add a spoonful of honey and the juice of one lemon.
Mix everything thoroughly and leave covered in the refrigerator overnight.
In the morning, bring the mixture to a boil, simmer for 15 minutes and immediately remove from the stove.
Pack the pear jam into sterile jars and roll up.

Delicious green pear jam with lemon, orange and poppy seeds - quick recipe step by step

At first glance, poppy seeds in a recipe for delicious jam made from green pear, lemon and orange may seem unnecessary. But it is this simple ingredient that makes a simple pear preparation original dessert, capable of surprising even a gourmet. All the details for making delicious jam from green pear, lemon, orange and poppy seeds are in the quick step-by-step recipe below.

Necessary ingredients for delicious jam from green pear, lemon, orange and poppy seeds

pear - 1 kg
granulated sugar - 1.3 kg
orange - 1 pc.
lemon - 1 pc.
poppy seed - 3-4 tbsp. l.

Step-by-step instructions for a quick recipe for jam from pear, lemon, orange and poppy seeds

Wash the pears and remove seeds and membranes. Cut into thin slices along with the peel and add sugar.
Remove the zest from the lemon and orange and add to the pears. Squeeze the lemon juice and cut the orange into small cubes.
Add the orange to the pear and mix well. Leave the mixture for 4-5 hours.
We wash the poppy seeds under running water and dry them on a towel. Then lightly fry the poppy seeds in a dry frying pan.
Place the fruit mixture on the fire and wait until it boils. Boil for 15 minutes and remove until completely cool.
We boil again according to the same scheme.
The third time after boiling, add poppy seeds and cook for 10 minutes.
Spilling original jam in a sterile container, seal it.

Amber pear jam for the winter in slices - step-by-step recipe with video

Thick amber jam from pears (recipe into slices) for the winter taste qualities no longer inferior original versions with poppy seeds, orange or cinnamon. Not every variety is suitable for preparing this pear delicacy. For example, green hard pears, as well as wild varieties, the so-called wild pears, will not be able to give the correct consistency and color to such five-minute jam. To make amber pear jam for the winter in slices or whole, you will also need lemon or citric acid. All the details of making this delicious jam without sterilization are in the video below.

Good day, friends!

Personally, I always get excited when I see pear jam in front of me. Because it has a very beautiful homogeneous consistency and it is thick. And its color is gorgeous, it’s amber, but at the same time transparent, if you start scooping it with spoons and adding it to pie fillings or just crushing it with it. Depending on the type of fruit, such a delicacy may be emerald.

Undoubtedly, in order to cook pear jam and properly seal it in jars for the winter, you need to know some rules. And follow the advice and recommendations from chefs or culinary experts. Start as usual if you are a beginner with the simplest recipes and move gradually to more sophisticated ones.

This miracle is cooked either in slices, that is, the fruit is cut into pieces, but if you have ordinary game, then this is not necessary. Since the fruits are small, you can use them whole. And remember, how we did it, they threw it straight into glass bottles with tails.

In general, choose and cast a spell, because I’m sure that guests appear in your house often and you arrange fun get-togethers. So why not treat them with such a delicacy? I think we're all in, then let's go.

Let me start by saying that you can take these short instructions and try this slightly sour and aromatic dish today. In this option, lemon will be used, which will act as an excellent preservative; it will prevent the jam from becoming moldy or the jars from flying off. For flavor and uniqueness, you can add vanilla sticks if desired.

I think you will like this recipe right away, the secret is in the cooking. To be honest, it resembles a five-minute exercise, but is only done in 3 passes.

The main thing is that all the pieces will be soaked in clear sugar syrup and will look even more gorgeous on display. festive table or at the bank. It's a pleasure to eat. I recommend trying it.

You may notice that the pear jam will be cooked many times, as I said at the very beginning, but this is what will help the slices not to boil over and remain safe and sound.

We will need:

Conference pears – 0.5 kg
Sugar - 0.5 kg
Cinnamon - 0.5 sticks or ground as desired
Lemon, its juice – 2 tbsp

Stages:

1. Take pears, you can take absolutely any variety, wash them thoroughly and chop them small cubes or in pieces. Determine the size of the lobes yourself; you can also chop them into half rings.

2. Cover the fruit with granulated sugar to release abundant juice. If you have a lot of pears, then after you start chopping them they will begin to darken, as can be observed with apples.

To do this, after cutting a couple of fruits, sprinkle with fresh lemon juice, then sprinkle with sugar. Next again fruit, juice and sugar. This way the pieces will not have time to darken.

3. After a few hours, if possible, leave overnight and start cooking. All the sugar will almost melt by this time. All you have to do is boil the mixture over low heat. Cook for 5 minutes in this sweet and sour syrup. Next, cool the jam and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.

Advice! You can do it differently; in general, you can cook for about 1 hour, so as not to make several batches of cooking. When foam forms, remove it with a tablespoon.

4. After another 6 hours have passed, bring the mixture back to active boiling and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).

5. While hot, pour into clean and dry sterile jars, preferably if you have liter or half liter jars. It's more convenient and practical. Take a special key and wrap it under the metal cover. Cover with a towel and leave to cool for 24 hours.

Store in a cellar or cool place. Bon appetit!

How to make thick pear jam

And really, how to do it. If you still haven’t understood, then I think I’ll show you another simple way to prepare such a preparation.

The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem absolutely familiar to you. So what are the differences? Read below and you will understand everything yourself.

By the way, the most best jam comes out of a wild pear tree. All the same, this is more true than if you use store-bought or imported fruit.

We will need:

Pears – 2 kg
Lemon – 2 pcs.
Granulated sugar – 2 kg
Water – 2 tbsp. or 500 ml

Stages:

1. This time I suggest cutting the lemons into half-slices, but first wash them together with the pears in running water.

By the way, so that bitterness is not present in the finished form, you should keep the lemons in boiling water for a minute, not yet cut, so that the boiling water pours over the skins.

Remove the seeds from the fruit and discard them.

2. Peel the pears, especially if you see that it is wrinkled and ugly. Cut into longitudinal segments.

3. Now make a syrup with the addition of lemons. Place the sliced lemon slices in a saucepan, add water from a boiling kettle and cook for 5 minutes. Then remove all the slices with a clean slotted spoon.

If the broth is cloudy or contains particles, take a sieve and strain. Then add granulated sugar and stir. Cook over low heat until it comes to a rolling boil so that the sugar is completely dissolved.

4. Now take the container in which you will cook the treat. Place the pears first, and then the lemon pieces on them. Pour boiling prepared syrup over it. Close the lid and leave for one hour.

5. All the fruits have been soaked in this decoction, and the pears have given up their juice. Now all that remains is to boil the mass again and cook after boiling for about one or one and a half hours. It is recommended to stir the jam during cooking.

Wow! Since lemons are used in this dessert, you can see that due to this the syrup will have a transparent structure and will help the mass thicken faster, and the fruits themselves will be amber in color when you start putting them in jars.

6. Pour into sterilized jars only when hot. Seal tightly with lids and let cool at room temperature under unnecessary items, turn the jars upside down.

Interesting! Pear jam prepared in this way lasts for a very long time and not even a single year. Unless of course you get to it first).

Five minutes of pears - the best recipe for the winter

We got to the next outstanding one culinary masterpiece. About which I would like to say so, dear friends, take it and do it. If you want to preserve maximum vitamins and useful substances, then this is what you need.

It is in these variants that the fruits are subjected to minimal heat treatment.

The color of the delicacy comes out like amber, and the syrup itself, after the entire cooking procedure, becomes transparent like glass, and generally sparkles in the sun. The only caveat here is that you need to take the fruits that are not overripe, otherwise they will turn into jam or jam. Of course, this is also very tasty, but at the moment we need a different effect.

But, again, if you take pears that are too green and unripe, the taste will not be as pronounced. So seize the right and appropriate moment. Make sure that the flesh is compacted and not soft and then it will definitely turn out great.

We will need:

ripe or unripe pear - 1 kg
sugar - 1 kg
water - 180 ml

Stages:

1. Prepare the dishes for use, fill it with sugar and add water. Stir. Place on the fire and simmer over low heat so that caramel does not form. As the grains dissolve, add the prepared fruit.

2. Wash the pears in advance and peel them with a vegetable cutter; it is more convenient to use than a knife at this stage. She is the one who cuts the skin in the most subtle way. First cut each fruit in half, and then in half again.

3. You will get 4 handsome guys. Remove the seed pod and remove the tail.

4. Do the same work with all the other pears. Next, chop into crescents with a kitchen knife. Each such thing should be no more than 4 mm thick.

6. After the time has passed, start cooking on the stove on medium mode. Simmer for 5-6 minutes after active boiling, then let cool until room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.

7. After the jam has boiled for the third time for 5 minutes, do not turn off the heat, but continue cooking for another 30-40 minutes, until you reach the consistency you need. Next, take glass containers and pack the finished treat into sterile jars. You will get two small jars.

Close the lids and cool, and then eat for your health, especially when viral diseases rise along with and. Enjoy everyone!

Transparent pear jam in slices with citric acid - you'll lick your fingers!

Well, now let's try to cook a delicacy from store-bought fruits. It will be much sweeter if you were cooking with regular game. Well, this is understandable, there’s no point in even explaining it. Therefore for pleasant sourness We will add lemon, and besides, it will help the jam not to ferment. Which is the same, not unimportant.

We will need:

Pears – 1.8-2 kg
Sugar – 1.8-2 kg
Drinking water – 160 ml
Citric acid – 0.5 tsp

Stages:

1. So, rinse the fruits in running water, and then cut them into quarters with a sharp, sharpened knife, removing the seeds.

Please note that you need to cut into pieces thinly, no more than 4-5 mm.

2. Next, according to plan, is preparing the syrup; it is done very quickly. First, place the sugar in a saucepan and pour in water, bring to a boil over medium heat. And then add chopped fruit. The syrup should soak all the pear pieces. Help me do this with a spoon.

Use only good quality utensils, such as an enamel basin or a stainless steel container. It is also desirable that the saucepan has a three-layer bottom.

Cook for 20-30 minutes the first time, then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. As soon as the mixture has cooled again, boil again and add citric acid to fix the color and prevent mold from developing during storage. Cook again for 20 minutes.

3. The very last and most important step remains - the layout into clean jars.

4. Cover with lids or cover parchment paper, and tie it with threads, as our grandmothers or great-grandmothers did. This pear jam in slices will certainly give you good impressions and a sweet tea party with friends and family.

Wild game jam - a simple recipe made from a whole pear

It seems to me that no one has ever canceled this royal dessert. After all, this is exactly how all the kings were fed in Rus', only later they began to cut it into pieces, or make confitures and jams. So all that remains is to repeat and remember the entire recipe.

And how gorgeous it will look, just a delight. Making such a miracle at home will not be difficult. Moreover, if there is a proven recipe that is considered one of the best on the Internet.

Rotten pears, lemon or forest beauty pears and other small varieties are perfect here. These are the ones that look simply magical in a jar, and then in a vase.

Wow! Imagine it’s like Chupachupsy on a stick. After all, we won’t cut off the tails. In general, surprise everyone with good health.

I wish that it turns out not liquid, but rather slightly jelly-like. In general, this delicacy turns out to be like marmalade, and a sprig of mint in the ingredients will create a refreshing effect. You can add whatever you want and make an assortment of summer and autumn fruits.

I think the recipe is original, but at the same time very, very tasty. I think that you will even want to make such a preparation in a 3 liter jar.

Remember! The proportions of pears, granulated sugar and water are 1 to 1.

We will need:

lemon pear – 2 kg
sugar - 2 kg
water - 2 l
citric acid - 1 tsp
mint - bunch
positive attitude

Stages:

1. Take a bowl with the main ingredients and pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.

2. Wash the mint and place it in a saucepan, followed by clean fruits. In a separate bowl, boil water and then add granulated sugar and citric acid until the grains dissolve. And immediately pour this potion over the pears and mint. Allow the fruit to soak completely and cool to room temperature.

It is advisable to press the pears, that is, take a jar of water and place it on a plate so that the fruits are completely bathed in syrup.

Then put the pan and let the whole mass boil, but not actively. As soon as you see bubbles, immediately turn off the stove. Cool again to room temperature. Do not stir under any circumstances, it smells very fragrant.

3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled it four times, mind you, the pear is not boiled, but soaked, the color turns out to be marbled.

4. Sterilize the jars in advance, and then package them with a spoon. Discard the mint sprigs.

5. Take the seaming machine in your hands and twist it under iron lid. I agree that the recipe takes a long time, but as they say, the game is worth the candle. It turned out amazing, try it!

Recipe for pear jam with lemon

Next, we’ll look at another masterpiece, but for a more detailed and detailed study, I suggest watching a video from the YouTube channel. Take it durum varieties pears and create for your health. And the author will only help you with this, and will also add orange and lemon.

Delicious whole pear jam for the winter

Do you want to plunge back into your childhood and let the memories come flooding back? Then prepare this sweet and incredibly tasty delicacy from pears, leaving the sticks on the fruit. Let the fruit simmer in the syrup and then go straight into the jar.

The sight of such a charmer will make your mouth water, so treat yourself to such a tempting offer. And the smell will be magical, and the neighbors from the lower floors will come running. The secret here is in one more secret ingredient, namely its juice. It turns out fantastic, try it too!

We will need:

sweet pears – 1.5 kg
sugar - 1.5 kg
orange - 1 pc.
vanilla sticks - 1-2 pcs.
water – 250 ml

Stages:

1. Wash the fruits, but do not remove the stalk, so that your children can then scoff and crunch as if it were a cockerel on a stick.

2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after active boiling. Then cool in a cool place, but not in the refrigerator. And then bring it back up and cook for five minutes after boiling. So you need to make 3 passes.

3. But when you boil it and actively see bubbles for the third time, pour in the juice of one orange. Simmer for another 5 minutes.

4. What a miracle happened. Take clean jars and lids and pack them jar by jar. Use a special key. Happy discoveries!

Video on how to make pear and plum jam

If you want to make a duet, I think now is the time, because not only pears, but also plums, for example, have already ripened in the garden. Or maybe apples. In general, this combination is interesting, in any case, it smells incredibly delicious, and the taste is quite pleasant and sweet-sour.

I think that when there are whole mountains of fruit, you can try and combine several types in one delicacy. After all, in winter you often want something unusual. You know how it happens, I would like to eat something right now, but I don’t know what. Please take note of this.

Jam from whole pears with tails in sugar syrup for the winter

Here is another recipe that can also get into your piggy bank, since it is not time-consuming. And the result will only please you. Plus, if you find a northerner, you'll fall in love with this dish even more. Because this kind of pear has a slightly sour taste, and there is also a sufficient amount of sweetness.

You can often find options when pears begin to be combined with walnuts or berries.

My kids love this pear preparation because it’s easy to eat. You take it by the tail and drag it into your mouth. Then you sit and lick your fingers. What else do children need to be happy? Have some fun, but here you can do that too).

We will need:

pears - 3 kg
sugar - 2.7 kg
water - 6 tbsp. 200 ml each
citric acid - 0.5 tsp

Stages:

1. Prick all the pears with a fork and wash them in running water in advance. If the fruits are rotten or defective, discard them.

2. Combine granulated sugar and water, boil and add the prepared fruit. Cook over medium heat without stirring, pressing lightly on the fruit with a spoon so that it bathes in the syrup for 5-10 minutes.

3. Next, cool to a temperature of 20-30 degrees. Cook again and add citric acid in the amount of 0.5 tsp at the very end, right before turning off. This way, the sweet solution will lighten and will not be very dark.

All that remains is to put such a treat into clean jars and screw on the metal lids. Turn over to the other side and throw on the blanket. Cool and lower into the cellar or closet.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very, very tasty!

If you want to achieve maximum thickness, then make jam or jam from the pears. Well, I don’t know, maybe you call this consistency confiture. In principle there is not much difference. The main thing is that it turns out quite tasty.

Then run to the supermarket or bake buns or other sweets yourself and scoop out this pear jam with a spoon and enjoy tea with your family.

Let me make a reservation right away: you can, yes, use a multi-oven, or, if you don’t have this electrical appliance, take an ordinary enameled or stainless steel pan and make one. Just by working in a slow cooker, you can easily cook such a delight right at your dacha.

We will need:

peeled pears, seeds and skins removed - 750 g
sugar - 200 g
poppy seed - 1 tbsp
lemon juice - 1-2 tbsp
vanillin - a pinch (optional)

Stages:

1. So, chop the pears into pieces and sprinkle with granulated sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to release.

2. Then turn on the Fry mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until smooth and dense. Wow, such a puree baby food it came out. Consolidation. Let cool.

3. Fry the poppy seeds in a frying pan and crush them with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.

4. You can, in principle, cook not 3 times, but four, or vice versa, 2 times, depending on what consistency you are looking for. Once you achieve what you need, add vanillin, stir and you can take it and pour it into jars.

5. Containers must be clean and dry. Screw on the lids and store in a cool place.

We made such miracle preparations, namely pear jam, for today. Good luck to everyone at the forge, have a great mood.

May everything work out well. Good luck to everyone and see you soon. Bye.

My first memories of pear jam go back to my distant childhood. During the entire summer holidays, my parents sent me to my grandmother in the village. It was unforgettable and, as I now understand, the happiest time. Vegetables straight from the garden smelling of earth and something else extraordinarily tasty, apples and pears just straight from the tree...

Harvesting pears for the winter was unpretentious and simple, although it took time. From some of the pears, my grandmother made a simple and very tasty jam, and the main mass was cut into slices and laid out in the sun to dry. From dried pears, apples, apricots and cherries were boiled in winter rich compotes. And the pear jam was like a delicacy. It was especially delicious spread on bread and washed down fresh milk. Unforgettable taste!

And today, pear jam has not lost its attractiveness for me, but has only changed slightly.

I suggest making pear jam with lemon. Bright aroma And sour taste an overseas guest will give ordinary pear jam a touch of exoticism.

Taste Info Jam and marmalade

Ingredients

Pears – 0.7 kg;
Sugar – 0.45-0.5 kg;
Lemon - one piece;
Water – 100 ml.

From the available ingredients we got a half-liter jar and a little more pear jam for immediate gratification.

How to make pear jam with lemon for the winter

I would like to clarify right away about the choice of pears for jam. There are practically no restrictions, but... there are options. If you like pear jam more homogeneous consistency then you can use any fruit that does not have dense pulp.

Even if you come across fruits with wormholes, it’s not so scary, but rather the opposite, the worm eats only organic fruits, you can’t fool it.

Well, if at the end you want to get expressive slices floating in amber syrup, then you need to take varieties only with dense pulp, but not green, but mature ones, of which proper cooking You can get the perfect looking pear jam.

I make my jam today from ripe and very juicy pears, so it will not be possible to maintain the ideal shape of the slices, but I assure you that it will taste excellent.

To speed up the cooking process, I will not cover the pears with granulated sugar and wait until they release their juice, although this option is quite acceptable. We'll go the other way!

Pour water into a saucepan, bring to a boil and add sugar. Boil and end up with a thick, sweet syrup.

While the syrup is being prepared, let's take care of the lemon. Wash it thoroughly under hot water(preferably with a sponge). Then cut into half rings.

Place in syrup and boil for about 10 minutes. Lemon will saturate the syrup with its aroma and give it a slight sourness. Then take out the lemon pieces and leave for a while.

Let's take care of the pears. In the recipe I indicated the true number of pears obtained after peeling, please take this point into account.

Using a housekeeper's knife, remove the skin from the pears (without it the jam will be softer). Grind into slices.

Then place them in hot syrup and bring to a boil over low heat.

Remove from the stove and leave to cool. Then we will again continue the cooking process over low heat for about 30 minutes. Let's cool it again.

Then we’ll do the final steps: let the pear jam boil until it becomes thick enough for you. About 10 minutes before the end, add lemon slices.

Delicious pear jam with lemon is ready for the winter. Pour hot into jars (necessarily sterile and hot). There is no need to turn over and cover.

Techniques 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 instruction describes in detail the process of creating a homemade delicacy, and the video clearly describes each step and helps even novice housewives master the method of making jam from hard pears in slices.

Ingredients needed for amber pear jam recipe

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

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

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

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

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

Essential ingredients for winter jam with whole wild pears

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

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

Wash firm, whole pears and place in a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then place it on the stove and bring to a boil over medium heat. Reduce heat and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over them and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling process twice more.
For the third time, pour the juice squeezed from 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 the preparation process in detail. winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And provides unrivaled transparency butter. Carefully dropped into the hot fruit mass, it helps dissolve the foam that forms as a result of boiling and prevents it from clouding the sweet syrup.

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

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

Necessary ingredients for delicious pear and poppy seed jam

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

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

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

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

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

Necessary ingredients for five-minute pear jam

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

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

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

Simple recipes for making thick and sweet pear jam at home

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

Necessary ingredients for making thick pear jam at home

pears – 1 kg
sugar – 1.3 kg

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

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

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

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

Necessary ingredients for pear jam with oranges and lemons

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

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

Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into small slices or cubes if the fruits are dense and slightly unripe.
Cut lemon and orange with skin 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 the 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.
Ready sweet product hot, pack into sterilized jars, roll 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.