Amber pear jam with slices for the winter: simple five-minute recipes. Pear jam slices recipe with lemon

Fragrant and fragrant pears in winter are one of the best reminders of summer. Do you want to keep the taste and smell of hot days? It's simple: you just need to cook ... pear jam! Slices! The recipe with lemon is the most sophisticated option.

We cook pears - it is impossible not to eat!

Pear jam prepared in several ways, depending on the ripeness of the fruit and their density : a minimum of water and sugar is added to soft sweet pears, and they are boiled quickly enough. A if the pears are dense, not too sweet and even sour, then the jam is cooked longer.

So, if you opted for a recipe for pear jam slices, then pay attention to the following moments of preparation :

Before you start cooking pear jam slices (including the recipe with lemon), you need to cut the fruits accordingly. Slices may be different:

– round(when the fruit is cut across its long axis), but Tocircles due to the uneven thickness of the fruit are obtained in different diameters , although in jars such jam looks quite original;

– elongated(when the fruit is cut vertically along the axis), which best for hard fruit;

– slices- most suitable form for making soft fruit jam , obtained by cutting elongated slices into 2-4 pieces.

Cooking rules

Like any other, the recipe for pear jam slices has two main ways:

fruit slices are dipped into ready-made hot syrup ;
chopped pears are covered with sugar and stand until the fruits give juice that soaks the sugar.

In the first case, the syrup can be prepared as follows: first boil the cores and peel in water leftover after peeling pears, then this "waste compote" carefully strain and use instead of water as a base for syrup.

So that the jam is not digested, it should be cooked in several passes until the pieces become "transparent" : bring over low heat until boiling and cook for 5-8 minutes, then leave to cool completely for several hours . Be sure to remove the foam so as not to impair the amber color and transparency of the syrup.

How much to weigh in grams

The calculation of the ingredients is as follows: per kilogram of pears, from 400 to 1000 g of granulated sugar, from 50 to 250 ml of water are taken. It all depends on the density of the fruit.

A drop of ready-made syrup should not spread over a dry saucer, then the jam will be stored for a long time. But to be the syrup should not be too thick either, otherwise the jam will be sugared .

To improve the taste and give the original "nuance" when cooking pear jam in it you can add nuts (walnuts, hazelnuts, peanuts). To enhance the flavor, add to the syrup a couple of spoons of honey, add vanillin, cinnamon, ginger .

Citrus fruits go well with pear: orange, grapefruit. And pear jam slices, whose recipe with lemon is one of the simplest, will be stored much longer.

Pear jam slices: recipe with lemon

To prepare pear jam slices according to the recipe with lemon to common ingredients add lemon zest and juice(1 lemon per 1 kg of pears).

Citrus fruits go well with pear: orange, grapefruit.

The zest is placed in a container with jam at the last boil, and lemon juice is literally at the last minute. After that, it is important to mix everything and let it boil slightly.

You can replace fresh lemon with citric acid, but the aroma will no longer be so saturated, although the jam itself can be stored for a very long time.

Another jam recipe

Another option for pear jam slices: a recipe with lemon, disassembled into slices (they can be cut into halves). Citrus is added during the second or third heating of the container with jam. Mix gently so as not to damage the thin walls of the lemon slices.

pear jam slices.

Pear jam slices according to the recipe with lemon suggests that rather sweet fruits will be used for cooking jam, so sugar should be taken to a minimum . Do not be afraid that such jam will quickly deteriorate: the lemon acts as a preservative here.

It's delicious homemade jam from pears and lemons it also turns out very beautiful: elastic slices in a transparent golden syrup. The lemon is needed to give the syrup its beautiful color and flavor. The new pear-lemon flavor is unique and unforgettable. The preparation technology is sweet billet somewhat complicated, but the result is worth it. To make pear jam with lemon transparent, you should remember that […]

This delicious homemade pear and lemon jam is also very beautiful: elastic slices in a clear golden syrup. The lemon is needed to give the syrup its beautiful color and flavor. The new pear-lemon flavor is unique and unforgettable. The technology for preparing such a sweet blank is somewhat complicated, but the result is worth it. To make pear jam with lemon transparent, you should remember that the first four times you cannot boil the jam, otherwise the syrup will become cloudy and the slices will become soft. All the details of cooking jam in a step-by-step recipe with a photo.

Starting to prepare stock up on:

1 kg of pears of the Limonka variety;
400 gr sugar;
2 lemons.

How to make pear jam with lemon

We wash the pears in a large container to remove all dust and dirt from their surface.

Cut into slices good pears, do not remove the peel. She won't bother us. Pour the sliced pears and sugar into the basin.

Shake the basin so that the sugar evenly covers the pear pieces. We leave this fruit and sugar splendor for 4 hours.

We put a basin on the fire, cook until the first bubbles appear, indicating that the mixture is boiling. We set aside our jam blank for 8 hours.

Add diced lemons with peel.

Again, heat up to the point of boiling. Again, set aside this lemon-pear mixture.

We carry out 4 such cycles of bringing to a boil.

For the fifth time, we need to boil the jam. Boil it and cook for at least 15 minutes.

We lay out the jam in sterile jars.

It is very convenient to lay the slices with a wooden spatula. It, too, must be processed so as not to become a source of microbial contamination of the jars.

Rolling up our transparent jam from pears with lemons.

We put the rows of jars on a towel, wrap them with a blanket or something else warm.

Wrapped up, they should cool. After that, we simply move our bright pear jam to the cellar.

In winter, you can simply drink a delicacy with a seagull for pleasure, or you can eat pancakes or bake sweet pies. The choice is wide, for an amateur! 🙂

Limonka is a pear variety that Ukrainian breeders bred many years ago. Due to their high endurance, such trees easily endure harsh winters and, after a maximum of 8 years, they begin to regularly produce abundant crops in the form of small fruits with fairly dense pulp. They can be eaten raw or used to prepare other food products. Lemonka pear jam is very tasty. And you can cook it in different ways.

Multiple brewing

Any hostess knows that pear jam, as a rule, turns out to be quite sweet. To make the taste not so cloying, many cook it together with other fruits or use various additional ingredients. So, Limonki will be really tasty if taken for work. following products: per kilogram fresh fruits- half a liter of water, one and a half kilograms of sugar and a pinch of citric acid.

The cooking process in this case will be quite long:

First, wash the pears well, cut each into four parts and carefully remove the seeds from them.
Boil water in a basin, dip the prepared fruits into it and cook for 5 minutes.
Then the products must be thrown into a colander and wait until the excess liquid drains.
At this time, on the water in which the pears were boiled, it is necessary to prepare the syrup. To do this, add sugar to it and cook the mixture until it is completely dissolved.
Pour fruit with hot syrup and leave for 4 hours.
Boil the mixture for 6 minutes and leave again, but for 12 hours.
Repeat this procedure 3 more times. As a result, the pulp of the fruit should become transparent.
Citric acid is added at the very end of cooking.

The finished product can be used immediately or put into jars for long-term storage.

Simple and fast

You can make lemonade pear jam much faster. To do this, you will also need a basin, a wooden spatula and the following components: 2 kilograms of pears, 2 glasses of water and 2.5 kilograms of sugar.

This jam is prepared in three stages:

Clean pears must first be reviewed, removing rotten places, and then cut into thin slices. It will take a lot of time, but the result is worth it.
Put the products in a basin, cover with sugar and leave for a couple of hours until they are covered with juice. True, Lemons have a fairly firm and slightly dry flesh. Therefore, it is not always possible to achieve the desired result. If there is not enough liquid, then you can add a little water.
Put the basin on the stove and bring its contents to a boil, and then cook for an hour over low heat. Next with finished product you can do anything.

If you want the pieces to remain intact at the end, then it is better to do this in three steps. Every 20 minutes, the mixture should be removed from the heat and allowed to cool slightly.

Jam in jelly

For gourmets with a sweet tooth, you can offer not quite regular jam from pear Limonka. The fruits acquire original taste if cooked in apple jelly. To do this, you need to take: for 0.5 kilograms of pears - 1 kilogram of apples, 0.7 kilograms of regular and a pinch of vanilla sugar.

In principle, everything is not so difficult:

The first step is to prepare the syrup. To do this, pour 400 grams of sugar with a glass of water, boil, and then cook with constant stirring until a clear solution is obtained.
Wash the pears, and then, freeing them from seeds, cut them into pieces arbitrarily.
Pour the products with the prepared syrup and leave in this position for 10-12 hours.
Rinse the apples, remove the seeds from them and carefully cut the peel. After that, they must be filled with three-quarters of water and boiled for 20 minutes.
Pass the products through a sieve, and then pour the remaining sugar (regular and vanilla) into the resulting puree and cook it for the same amount.
Put the pears into the prepared jelly and boil them over low heat for 30 minutes.

If you do not allow a strong boil during cooking, then such a jam will turn out to be almost transparent and will have a pleasant amber color.

Lemon jam

If the fruit harvest turned out to be great, then you can try different variants preparing a popular dessert. To do interesting jam from pear Limonka, the recipe should be supplemented with citrus fruits. This will require: per kilogram of juicy pears - 1 large lemon, a glass of water and a kilogram of sugar.

The cooking method partially resembles the previous version:

Washed lemon must first be poured over with boiling water to get rid of bitterness.
Cut it into rings, each of which is then divided into 4 parts.
Extract all seeds.
Put the products in a saucepan, pour a glass of water and cook for 3 minutes.
Remove the lemon slices with a slotted spoon, and prepare the syrup on the broth.
Peel the pears, freeing them from the skin and seeds.
Cut the pulp into slices and put them in a deep pan. Cover the products with slices of boiled lemon on top, pour over everything with syrup and let stand for 60 minutes.
After that, they should be boiled for an hour over low heat, not forgetting to constantly stir and remove the resulting foam.
After a thirty-minute break, cook the food for another 1 hour.

The cooled sweet mass will great addition for pastries, hot tea or ice cream.

fragrant slices

Everyone has their own idea of dessert. Many, for example, prefer to cook Limonka pear jam in slices. As a result, they retain not only their shape, but also their natural aroma. For such a recipe, you need to take: a glass of water, as well as 4 kilograms of sugar and pear slices.

It is easy to repeat this method:

First, sugar and water must be made thick syrup. The flame must be relatively small to prevent burning.
Add pre-prepared fruit slices to the syrup and cook them for an hour on low heat after boiling. The pear pulp must not be allowed to fall apart. Otherwise, it will turn out not jam, but jam.
Remove the pan from the stove and let the food cool down until the next day.
The next day, repeat the cooking process for 40 minutes.

After this, the jam should stand for a while so that the taste is more balanced. It can then be used either as a dessert or as a filling for open or closed pies.

Whole fruit

Dessert looks very impressive when whole Limonok pear jam is prepared. True, eating them will not be so easy. Nevertheless, this option is worthy of attention. For work you will need the following ingredients: for one and a half kilograms of sugar - 2.5 kilograms of pears, half a teaspoon of citric acid and 650 milliliters of water.

The recipe seems complicated only at first glance:

First, the fruits must be thoroughly washed, and then each of them should be pricked with a needle in several places.
Place the prepared fruit in a bowl.
From sugar and water with constant stirring, prepare a syrup.
Pour them over the pears and put the pan aside for 5 hours.
After that, boil the mixture for 15 minutes, and then leave it alone again for the same time.
Repeat these steps three times.
The last step is to add citric acid.

The finished dessert must cool well before you can start tasting it. Such a “creation” can be stored in a cellar or refrigerator.

Technique to help

What else goes with Lemonka pear? Winter jam will be tastier if oranges are added to the recipe. The aroma of these citruses will pleasantly transform the dessert. Moreover, a minimum set of products is required: 0.5 kilograms of pears and oranges and 1 kilogram of sugar.

To simplify your work, you can use a slow cooker for cooking:

First of all, the products need to be chopped: cut the pears into slices, and the oranges into semicircles.
Put them in the multicooker bowl, set the "Extinguishing" mode and set the timer for 90 minutes. In this case, it is better to remove the steam valve.

The beauty of this method is that the hostess practically does not need to do anything. The cooking process takes over the machine. In this case, you can absolutely not be afraid of burning products. The multicooker bowl guarantees that this will never happen. Ready jam can be immediately laid out in jars and rolled up. The container must first be sterilized.

original combination

Those who like to experiment can be advised to try making another interesting Lemonka pear jam. A simple recipe allows you to get a very unusual result. It will take only four components: for 800 grams of pears - 150 grams of honey, 400 grams of sugar and 2 drops of vanilla essence.

The process takes place in several stages:

First, the fruits must be washed, and then, after removing the tails, seeds and core, cut the pulp into fairly large squares.
Put them in a saucepan, sprinkle with sugar and leave for two hours. There will be enough time for the juice to stand out. In this case, the sugar should completely melt.
Add honey and boil 4 times for 15 minutes, allowing the mixture to cool completely in between.
Vanilla is added at the very end.

If the product is planned for long-term storage, then it should be laid out in jars and rolled up. The jam should cool down gradually. To do this, it is better to cover it with a blanket. It will take at least 4 hours.

Option for small pears

How else can you make Limonka pear jam? Whole usually use small and unripe fruits. After heat treatment, they completely retain their shape. Alternatively, a method is suitable that requires the following ratio of products: for every 400 grams of pears - a glass of water, 5 clove inflorescences and 2 glasses of sugar.

The essence of the method is quite simple:

First of all, the pears must be washed well.
After that, they should be folded into a basin and boiled until they become soft. You will have to boil several times. Only then can the peel be removed.
Drain the broth, and then measure right amount, mix it with sugar and, adding cloves, prepare a fragrant syrup. The solution should not be too thick, otherwise the fruits will turn out hard and wrinkle badly.
Combine pears with syrup and cook until they become transparent.
Let the food stand for a few days and then repeat the heating.

As a result, the syrup should thicken well. soft and transparent pears will look very nice in it.

Minimum control

Experienced housewives say that it is easiest to make jam from Limonka pears. There is one unique way to do this. The biggest problem here is to prepare the fruits. The rest of the process goes by itself. In this case, the set of ingredients is minimal: products (pears and sugar) must be taken in a 1: 1 ratio.

Work begins with the preparation of fruits:

Washed pears should be cut so that the slices are almost transparent.
Transfer them to a deep saucepan. Better if it is aluminum. This will avoid possible burning.
Sprinkle the products with sugar, constantly shaking the container.
Put the pan on the stove and make a small fire. First you need a spoon to properly mix the fruit. Later it will no longer be needed.
Cook food under the lid for 3.5 to 5 hours, without bothering with constant stirring.

This method is very convenient if making jam is not the only thing the hostess is currently doing.

For every taste

Everyone chooses for himself, Limonki. Someone may doubt, but very delicious dessert it turns out if you take as initial components: for a bucket of fruits - 3 kilograms of sugar, half a liter of table vinegar, a little cinnamon, 4 bay leaves and 10 pieces of peppercorns.

This jam is prepared according to the following technology:

Pears must first be washed and dried, and then pricked with a regular fork or needle.
Make syrup from sugar and vinegar.
Put the fruits in a bowl and add the remaining ingredients.
Pour syrup over everything and let cool.
Boil three times for 30 minutes, constantly making a twelve-hour break.

The process must be continued until the syrup reaches the desired consistency. The taste of these pears is simply amazing. And all this thanks to the use of not quite familiar ingredients in the recipe. Such a product will definitely be appreciated by those who love zest and individuality in desserts.

The pear is not capricious in cooking - even those cooks who have never made jam will succeed in delicacy. Before cooking, sterilization of jars, preparation and washing of fruits for cooking is required.

Useful properties of dessert

Pear jam is not only tasty, but also healthy. Ripe fruits contain vitamins, fructose, folic acid. They are also rich in iron, potassium, copper, calcium, zinc and other substances. Pears support immunity, help digestion, improve mood, relieve dizziness and headaches. Fresh fruits recommended 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, the sweet food is more useful, but the jam made only from the pulp has a more delicate and juicy taste. Therefore, peeling the fruit remains on the conscience of the culinary specialists.

To keep fruits longer beneficial features, have not fermented or become moldy, sterilize the storage container. Heat containers with a little water in an oven at 120°C or microwave oven. For sterilization on the stove, use a special lid with a hole or a grate that is placed on a pot of boiling water.

Varieties suitable for brewing

You can prepare a dessert from any summer and autumn varieties. The fruits should be fairly firm, but not hard. Ideally, fruits after cooking become soft and tender, while 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	Ripening period	Distinctive features
Bere Bosk	September	- It is 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 flesh with a pleasant sour taste
Duchess winter	October December	- It is a frost-resistant variety; - has a high yield; - sets large fruits (up to 600 g) of yellow color with red spots; - has a sweet pulp with a sour taste
Veles	Aug. Sept	- Refers to frost-resistant varieties; - has a delicate, sweet and sour taste; - has medium (100-200 g) greenish- yellow fruits with a pink side; - characterized by regular fruiting, high yield
Limonka	End of August	- It is a frost-resistant variety; - has small fruits (up to 100 g) of bright yellow color; - has a dense pulp with hard inclusions; - has a lemon flavor
Children's	July August	- It is distinguished by 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 responsibly approach the choice of fruits. Pears should be even, without wormholes and dents. You need to choose fragrant and elastic. It is recommended to buy one pear of each type, try at home. Take the most liked for cooking.

Recipes

Cooking a dessert to your individual taste is not difficult. Pear is good with sugar, goes well with many fruits and confectionery spices. The readiness of the treat is determined by the softness and transparency of the fruit. In order for fruit slices to cook evenly and simultaneously, use one variety of equally ripe fruits.

"Five Minute"

Description . The recipe is a classic. Easy to prepare for beginners culinary arts. If sweet varieties are used, it is allowed to exclude honey from the ingredients. "Five-minute" is suitable for cereals and pancakes.

What you 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 lemon juice into pears.
Pour sugar, add honey.
Stir, leave covered in a room for six hours.
Put to cook on medium heat.
While stirring, wait until it boils.
Boil for five minutes.
Pour into containers.

Amber

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 need:

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

How to cook

Wash the fruits, cut off the skins.
Cut the pulp into quarters, remove the seeds.
Cut each piece into slices 3 mm thick.
Set the saucepan on the stove, pour water.
Wait until it boils, add sugar.
Stir until the grains dissolve.
Put in a saucepan pear slices.
Pour in the boiling syrup.
Leave for about an hour for the fruits to soak and cool.
Put on a small fire, hold after boiling for five minutes.
Remove from stove, 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 with gardeners, as the fruits ripen at the same time. Pears and apples go well together in both taste and texture.

What you 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.
Fill fruits with water.
While stirring, gradually add sugar.
Simmer for about an hour until fruit is soft.
Sort by banks.
Sterilize for half an hour, roll up.

With oranges

Description . Easy to prepare. It turns out a beautiful, fragrant and healthy delicacy.

What you need:

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

How to cook

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

The finished jam has a rather thick consistency. Checking readiness is easy. Put 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 "neutralizes" lemon juice, which gives the dish a characteristic sour taste. Instead of fresh lemon, it is allowed to use citric acid diluted with water.

What you need:

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

How to cook

Slice the pear fruit large slices 2 cm thick.
Cut the lemon into thin circles, remove the seeds.
Lay out lemon slices in a saucepan, fill with a glass of water.
Boil, cook for three minutes.
Drain the liquid into a saucepan.
Squeeze the juice from the boiled lemon, strain through a sieve.
Pour the juice into a saucepan, put on the stove.
Gradually add sugar, dissolve in liquid.
Place pear slices in a saucepan.
Pour in hot syrup.
Wait a couple of hours.
Boil the mixture, boil for a quarter of an hour over low heat.
Remove foam periodically.
Leave for a couple of hours until completely cooled.
Boil, cool two more times.
Boil for 20 minutes, then transfer to jars, roll up.

transparent

Description . It turns out transparent jam slices, which are ideal for filling pies, bagels, rolls. Thanks to the spices, the delicacy will be fragrant.

What you 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 out the lemon juice.
While stirring, add the remaining sugar in parts, dissolve completely.
Remove from heat, cool to about 40°C.
Cut the peeled fruit, cut out the core.
Cut into slices or cubes, as you like.
Put the pieces in the prepared sugar syrup.
Leave covered in a room for 12 hours, stirring occasionally.
Boil contents, season.
Leave for another 12 hours in the room.
Boil five minutes, cool.
Repeat the last paragraph a couple of times.
Pour into containers.

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

with ginger

Description . fragrant and healthy dessert prepares quickly and easily. Ideal for winter tea. So that the delicacy is not spicy, but retains a ginger smell, you can use ground seasoning. It is also recommended to add large pieces of ginger before the hour-long infusion, removing them before starting to boil.

What you need:

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

How to cook

Cut the core of the washed fruit.
Cut into random pieces.
Place in a thick bottomed saucepan.
Squeeze the lemon, add sugar.
Leave for an hour.
Set on the stove, wait until it boils over low heat.
Boil 20 minutes.
Grate the ginger, put in a bowl.
Continue to cook for another half an hour over medium heat.
Divide into containers.

With lingonberries

Description . A beautiful lingonberry-pear dessert has a pleasant bitter aftertaste. Berries give the ready-cooled jam the effect of jelly. Sweet, but slightly harsh fruits are suitable for the recipe.

What you 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 scraps in a separate container.
Pour an arbitrary amount of water over the peeled fruit to completely cover the fruit.
Pour in freshly squeezed lemon juice so that the fruits do not darken.
Grate the zest on a fine grater.
Add the zest and berries to the pear skins.
Pour in 300 ml of water, put on the stove.
Boil for ten minutes until the berries are completely softened.
Rub the mass through a fine sieve.
cut into pear pulp into small pieces, removing the core.
Add pieces of fruit and sugar to the mashed puree.
Boil for 40 minutes, periodically removing the foam.
Pour into containers.

With plum

Description . A great option for gardeners who no longer know how to process crops fruit trees, but at the same time they want to save on sugar. The specified number of components gives a yield of 5 liters.

What you need:

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

How to cook

Remove skin from pears.
Remove seeds and seeds from all fruits.
Cut fruit into slices.
Mix the ingredients together, fill with water.
Put on a small fire, 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 great option For filling. The syrup can be added to drinks.

What you need:

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

How to cook

Cut the vegetables and fruits peeled from the skin and seeds into small bars.
Put the water to boil.
Pour in the sugar.
Wait for the boil, carefully add the fruit.
Cook on fire for 25 minutes.
Arrange with syrup in jars.

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

with quince

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

What you need:

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

How to cook

Remove the seeds from the fruits, cut into slices.
Grind the quince in a food processor, after removing the seeds.
Mix chopped and chopped fruits, sprinkle with sugar.
Leave for two to three hours under the lid, so that the juice stands out abundantly.
Make a low fire, boil for one hour.
Remove foam periodically.
When the pears become transparent and soft, finish cooking.
Sort by banks.

With chokeberry

Description . A truly autumn jam of bright color. The juiciness of the fruit softens the astringent taste of the mountain ash, making the dessert sweet and fragrant. Vanillin complements the delicacy, gives a spicy aroma.

What you 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, separate from the branches.
Boil some water, lower the berries for five minutes.
Take out, rinse cold water, dry.
Add 500 g of sugar to 500 ml of boiling water to make a syrup.
Pour liquid over berries.
Boil four minutes.
Leave for ten hours under the lid.
Peel the fruit, cut out the cores.
Cut into slices.
Pour into boiling water, boil for ten minutes.
Bring the berries to a boil in syrup, add the remaining sugar.
Stir until smooth, cook for 15 minutes.
Add pear slices. Boil until softened.
Before the end of cooking, add vanilla sugar and citric acid.
Arrange the finished delicacy 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. Dessert is prepared in just a couple of hours.

What you need:

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

How to cook

Peel bananas, cut into circles.
Squeeze juice from lemons and oranges, strain to retain seeds and pulp.
Peel the pears, cut out the seeds, cut into pieces.
Place in a saucepan with juice.
Pour in 500 g of granulated sugar.
Put on the stove, wait for it to boil.
Gradually add banana mugs.
Add the rest of the sugar.
Reduce the heat, cook for an hour, skimming off the 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 to be liquid or more dense. If the fruits give too much juice, but you want to enjoy a viscous jam, turn up the heat, evaporate the excess liquid, remembering to stir.

What you need:

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

How to cook

Wash the pears, remove the seeds and films.
Cut into cubes.
Separate the grapes from the branch, rinse.
Add 300 g of sugar to the water, put on fire.
Boil until the sugar grains dissolve.
Add grapes, then pear slices.
Stirring occasionally, pour in the remaining granulated sugar.
Boil an hour.
Squeeze the lemon ten minutes before it's done.
Arrange the resulting jam in containers.

with poppy

Description . An original and simple recipe. A delicacy that does not contain sugar will be appreciated by true gourmets. If the fruit is juicy and releases a lot of liquid when boiled, extend the boil time to half an hour or longer.

What you need:

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

How to cook

Clean, grind the fruit pulp.
Break open the cardamom pods, remove the seeds, mash with a pestle.
Add honey and crushed cardamom seeds to the pear chunks.
Put on low heat, wait until it boils.
Boil for 20 minutes, stirring.
When the brew begins to thicken, add poppy seeds and vanilla.
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 spicy ingredients, the treat has an exquisite aroma.

What you need:

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

How to cook

Peel the fruits, remove the skin.
Cut into slices.
Boil water, drop pear slices.
Boil for three minutes, drain the liquid into another pan.
Pour in sugar and, stirring, boil the syrup.
Pour the slices with a sweet liquid, close, leave for three hours.
Put to boil.
After boiling, reduce heat, boil for ten minutes.
Leave to cool for four hours.
Boil the jam again, 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 immunity, increase hemoglobin levels. The delicacy turns out to be a beautiful pinkish color. From the indicated amount of ingredients, 1 liter of jam comes out.

What you need:

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

How to cook

Sort, wash the berries.
Fill with water and boil for three minutes.
Rub the boiled berries through a sieve to keep the seeds and skins.
Add granulated sugar to the puree, heat to make a syrup.
Cut into slices and add to syrup.
Wait until it boils, remove from heat.
Leave to cool for a couple of hours.
Put back on the stove, add the cloves.
Remove and refrigerate after boiling.
Put to boil for the third time.
As soon as the jam boils, reduce the heat, leave for 20 minutes.
Skim off the resulting foam.
Spill ready jam by banks.

From wild

Description . Wild game is denser, smaller and more sour than garden varieties. Therefore, it is necessary to take more sugar than fruit. The whole cooking process takes three days.

What you need:

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

How to cook

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

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

in a frying pan

Description . pear treat very easy to cook in a pan in the absence of a suitable pan. The method is convenient for cooking a small amount jam.

What you 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.
Put the pear pieces into a deep frying pan.
Add sugar, zest.
Pour in the juice.
Stir, put on medium heat.
Remove the formed foam, reduce the power of the burner.
Boil for about half an hour, skimming off the foam and stirring the fruit.
When the jam thickens, remove from heat, arrange in containers.

In a slow cooker

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

What you need:

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

How to cook

Peel the fruits, cut out the cores.
Cut the pulp into small cubes.
Put in a bowl, sprinkle with sugar.
Set the "Extinguishing" mode for an hour.
Refrigerate for two hours after cooking.
Repeat the cooking procedure three times in the "Steam" mode, adding the lemon juice a second time.
Transfer to containers.

In cooking jam with peach, another device will help - a microwave oven. Water is also not added, in addition, the jam is prepared without sugar. cut into equal amount pear and peach pulp into cubes, chop with a blender or meat grinder. Pour into a microwaveable bowl, set the maximum power and 20 minutes of time. Stir, put another half hour at medium temperature. Readiness is determined by the density - the jam does not spread over the saucer.

If the treat is prepared with sugar, lemon juice, sour berries, then you can do without sterilization and pasteurization. "Natural" jam without the addition of natural preservatives is recommended to be pasteurized before rolling up the jar. Put the container covered with a lid in a pot of water (put a towel on the bottom) or in the oven for a few minutes. The larger the jar, the longer the hold.

Cooking time: 4 hours. Of these, 30 minutes - food preparation and 3.5 hours - cooking directly.

From the above set of products, about 1000 g of jam is obtained.

Pears and lemon - two simple fruit, combining which in one recipe, you can cook very delicious jam. It will be a great addition to ice cream, pastries and just a cup of hot tea. The sweetness of a juicy pear and a slight tart sourness fragrant lemon- for the sake of such a taste, it is worth preparing this wonderful delicacy.

How to cook pear jam with lemon:

Wash the lemon, pour over boiling water to remove bitterness, dry and cut into thin quarters of rings. Remove seeds;

Put the prepared lemon in a shallow saucepan, pour 250 ml of boiling water and boil over medium heat for 3-4 minutes;

At the end of cooking, remove the lemon slices from the saucepan. Strain the resulting lemon broth, add sugar and boil the syrup until the sugar dissolves;

Pears wash, dry. Peel the fruits from the skin, petioles and seed boxes, cut into thin slices;

IN large saucepan lay the pear slices, spread the boiled lemon slices on top and pour everything with boiling syrup. Let it brew for 1 hour;

Bring fruit in syrup to a boil and simmer for 1 hour, stirring occasionally. During cooking, a light foam will form on the surface, which must be removed with a spoon. Cool the jam for 20-30 minutes;

Bring to a boil again and boil the pears with lemon for another 1 hour, not forgetting to remove the foam. Prepare jars: rinse well and sterilize them in any convenient way (over steam, in the oven). Carefully pour the hot jam into the prepared container, cool slightly and close the lids.

Pear jam with lemon prepared according to this recipe is stored for up to a year.

Bon appetit!