In the middle of summer, pears ripen in the gardens, they are different varieties, but for those who are not indifferent to them, this does not matter. Each type of this fruit is tasty in its own way and endowed with its own unique aroma.
If you consider yourself a pear admirer, you will certainly want to ensure pear pleasure for yourself not only in summer, but also in winter period. It is not difficult to do this, because the pear is good both in compote in combination with an apple, and in the form of jam, marmalade or jam.
Slice of bread thinly spread butter and covered with fragrant pear jam for breakfast, this is what you need! And what a delicious combination of pear jam with a cup of milk! Simply heavenly delight!
We offer to cook transparent jam with pear slices using a very simple recipe. This time, a lemon pear will go to the blank. It has a very dense juicy pulp, and if you like jam in the form of transparent slices, then it will come out of a lemon without using any tricks.
Taste Info Jam & Jam
Ingredients
- Lemon pear - 1.2 kg;
- Sugar - 0.6 kg;
- Water - 100 ml.
cook pear jam better in a stainless steel bowl with a wide bottom. From the indicated amount of ingredients, you should get 2 half-liter jars.
How to make a simple jam with lemon pear slices
pear lemongrass appearance never large and when mature has a bright lemon color. You need to choose ripe, but not overripe fruits for jam. Feel free to ask the salesperson to cut the pear open and give you a taste. Its taste should be sweet with a slight hint of astringency. Unripe fruits will have a greenish color and will not be as sweet. Such specimens for jam do not suit us!
And so the source material was chosen and now we start cooking jam. To begin with, we wash the pears, and then, picking up sharp knife, cut into slices about two to three millimeters thick.
As soon as we cope with this task, we put a saucepan of water on the stove, let it boil, add sugar and cook a thick sweet syrup. Sugar must be completely dissolved.
Pour the prepared slices into a saucepan, in which we will cook lemon pear jam. Top them with ready-made hot syrup.
We leave our pear slices for about 30-40 minutes, so that they are fed even more sweetness and give part of their juice to the syrup. This procedure will prevent the pear from spreading during further cooking.
After the time allotted for impregnation has expired, we will begin to cook lemon pear jam. Turn on a small fire and gradually bring it to a boil. Let it simmer for 20 minutes and remove from heat.
We proceed to the final cooking after complete cooling. Let it simmer on low heat for another 40-50 minutes, and the jam will be ready.
By this time, we are preparing jars in which we will decompose our delicious lemon pear jam. To this end, we wash the container well and then sterilize it in the oven, slow cooker or just over steam.
Jars should be hot by the time the jam is laid out. Lids should also be well washed and boiled.
Slices from our pear jam will be good as a filling for pies, bagels, and cottage cheese desserts can be poured with syrup.
For far-sighted and pragmatic housewives, shelves with winter preparations are often crowded with solid volumes. raspberry jam(arming yourself against colds), traditional currant and stone fruits, everyone's favorite strawberry and cherry. Another thing is pear jam with lemon - branded, valuable and limited, from the category "for a special occasion", including the fight against off-season blues. Showcase first plan in the buffet - for him!
When preparing pear jam with lemon, funny metamorphoses occur. It would seem that the light pulp and peel of the fruit will determine the final shade, but gradually and literally before our eyes, the brew turns pink, from transparent and “frivolous” turns into crimson. With an almost neutral smell, delicate pears take on the invigorating freshness of citrus fruits, thicken the syrup, create an enveloping and jelly-like texture, and thrown spices enrich the taste clearly, but unobtrusively. Options are possible with flavorings: in addition to the star anise we have chosen, warm cinnamon will do and, conversely, cardamom, seductively sweet vanilla and even a branch with camphor, coniferous notes of rosemary will do.
Note that our version of a viscous pear-lemon delicacy for adherents of a “mature” taste. It has not only the usual sweetness, but also astringent, completely without harshness, like a muted bitterness, plus the spicy “loop” of star anise mentioned above. For the sake of children and conservatives, exclude both star anise / anise and citrus peel, remove the zest with the thinnest chips and squeeze to the drop lemon juice- then the jam will get a tonic sourness tropical fruit and at the same time remain quite "predictable".
Preparation time: 360 minutes / Quantity: 800 ml
Ingredients
- pears 800 g
- lemons 200 g
- sugar 600 g
- star anise 2-3 stars
How to make pear jam with lemon for the winter
Before slicing, wash all the fruits, wipe or dry them, spreading them on a towel. Cut out the core of the pears and discard. 
Since our fruits are too soft, overripe, flowing straight into the palm of your hand with sweet juice, it makes no sense to stand on ceremony and try to keep the pieces whole - in any case, when cooking, the pears will spread into different-sized “flaps”, but thereby create the slightly viscous, thick consistency we need. Therefore, we confidently divide into medium-sized cubes or, as in our step by step recipe, longitudinal slices. Hard skin should be cut off, and thin, tender can be left. If you decide to make jam exclusively with slices, choose strong, as they say "wooden" varieties.
Pure citruses are also cut into slices or circles and as thin as possible - be sure to take out the seeds (!), They can increase bitterness. We load into a bowl after the pears. Recall that for a moderate lemon presence, zest and fresh are sufficient. In this case, you are insured against any bitterness and non-standard taste. Also chopped lemons, like oranges, are soaked in cold water- the bitterness of the peel goes away, and dense, luminous candied fruits remain in the cooked jam.
We fill our assortment with the whole norm of granulated sugar, shake it slightly and cover with gauze, which perfectly lets air through, stimulating the oxidation process, and at the same time protects from random insects and dust. Leave alone with room temperature for the next 4-5 hours. It is important that the maximum amount of liquid stands out, and the sugar is completely dissolved - a lot depends on the specific fruit. Raise the fabric periodically and check the condition of the workpiece, or leave it overnight and cook in the morning.
After making sure that the sugar crystals have disappeared, there is a lot of liquid, and pieces of citruses and pears are floating, we send the basin to the upper fire, set the high temperature mode. We flavor with natural spice - we throw two or three stars of fragrant star anise.
Boil, reduce heat and with moderate bubbling, stirring occasionally, cook for about 45-60 minutes. In a wide container, moisture evaporates faster and the syrup thickens.
The color changes intensively to maroon, the pears soften and mix with the syrup, and lemon slices become transparent glass.
Do not forget to pre-clean with soda, sterilize jars and lids for winter preparations. even hotter homemade jam from a pear with a lemon we shift it over the stocked containers, roll it up hermetically and cool.
corked pear-lemon jam we carry it away for storage in the pantry, and the jar “for testing” is immediately served to the table. To accompany, cheeses, pancakes, cottage cheese, and break white bread and even better - a cup of freshly brewed tea. Let the aromas of summer not leave you all year round!
Therefore, a couple - three jars of this fragrant treats can be found on the shelves of the pantry of every thrifty housewife.
When ruddy juicy sides of fruits peep through the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and golden yellow is coming autumn time! This the best time for healthy fruit preparations and you can cook amber pear jam. On this page, I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat and lick your fingers!”
Recipe for a simple pear jam for the winter
Let's start from the very simple recipe. It is so easy to make pear jam and roll it up for the winter that even a novice young cook can handle it.
Prepare products:
- pears - 1 kg;
- granulated sugar - 1, 200 kg;
- water - 1 glass;
- citric acid - 1 teaspoon.
Cooking:
- Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
- Pears are cut into slices, getting rid of seeds and stalks.
- Pour 1 teaspoon into boiling syrup citric acid and mix well.
- Next, load the chopped pears.
- We are waiting for the jam to boil, remove the foam and cook delicious treat about 30 minutes
- When the jam has cooled down a bit, it can be transferred to sterilized jars and closed with sterilized lids.
Quick pear jam is ready! One evening in a cold January, it will be possible to arrange a delicious family tea party!
Amber jam from pear slices
Boiled in sugar syrup pear slices turn transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.
Jam Ingredients:
- dense ripe pears- 1 kg;
- granulated sugar - 1 kg;
- cold water - 200 g.
Cooking:
- We clean the fruit from the peel, cut out the seeds and cut into identical thin slices.
- Dissolve sugar in water and put on slow fire. Bring the mixture to a boil until the syrup becomes amber and translucent.
- Pour the chopped pears with a warm solution, mix everything thoroughly and put it on a slow fire again.
- Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.
For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.
The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table for evaluation. palatability!
Pear jam for the winter "Five Minute" - a simple recipe
For hurry-up hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is boiled 3 times for 5 minutes. That's why they named this one original way cooking "five minutes".
Cooking Ingredients:
- fruits - 2 kg;
- sugar / sand - 2 kg.
Cooking:
- Rinse the fruits under running water, dry thoroughly and cut into thin slices. Sprinkle everything with sugar and mix.
- After a sufficient amount of juice has been allocated, the workpiece is put on fire and from the moment of boiling, the jam should boil well for 5 minutes.
- After complete cooling, the procedure is repeated two more times. Each time the sweetness needs to be completely cooled!
A thick delicacy of pears can already be served on the table to the delight of the sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!
To prepare a thick pear jam, you will have to boil the syrup to the state of viscous honey. The recipe is not complicated, but you have to tinker a little, but the result will exceed all expectations.
Cooking ingredients:
- pears - 1 kg;
- granulated sugar - 1 kg;
- lemon juice - 1 tbsp;
- water.
Cooking:
- Ripe, but firm pear fruits need to be washed and cut into slices. The size of the pieces is determined by the hostess herself!
- Fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cook for 10 - 15 minutes.
- When the syrup starts to bubble, strain it through a sieve, and carefully transfer the pears to another bowl.
- Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
- Put the pears in fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.
Ready jam can be laid out in sterilized jars and cleaned for the winter.
You can check the readiness of the jam interesting ways: pour the cooled syrup a little on a plate and draw it with a finger or a spoon. The groove must not join!
Lemon pear jam recipe
September and October - hot season autumn preparations! By prescription experienced housewives can be welded amber jam from pears, and a citrus note of lemon will give it a unique aroma and summer freshness.
Let's prepare the ingredients:
- pears - 2 kg peeled;
- lemon - half;
- sugar - 1,200 kg;
- water - 1 glass.
Cooking:
- Peeled from all excess pears, chop into thin slices. You do not need to remove the skin, it will keep the pear pieces whole and beautiful.
- Peel the lemon and cut into thin slices.
- Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small light. Stir with a spatula until sugar is completely dissolved and clear syrup. We're taking the foam off!
- Pour the pears with hot syrup and put the bowl on a slow fire. We are waiting for the future jam to warm up, but not to boil. We do not interfere with the spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
- We set aside the basin and wait for 6 hours of tincture for fragrant jam. There will be a lot of syrup, and the color of the pears will change when we start cooking 2 times. Let's wait for the boil and boil the delicacy for 10 minutes. We're taking the foam off!
- Again, set aside the jam for 6 hours and repeat the cooking 2 more times.
After the 4th cooking on low heat for half an hour, we check the jam for readiness. Droplets of syrup should not spread on the saucer!
Beautiful whole slices pear jam laid out in clean jars and closed for the winter. Happy drinking for the whole family!
Good luck and see you for new recipes!
Many people associate the taste of pear jam with childhood. So I, enjoying delicious jam, involuntarily recall the wonderful time when my mother cooked fragrant and unusually tasty pear jam. True, in those days, few people experimented and combined various berries and fruits during cooking, and quite in vain.
Lemons are perhaps one of the fruits that can be safely added to almost any jam, and even if you cook it from vegetables. A vivid example of this is zucchini jam with lemon. Well, let's get back to pears. Pears have their own wonderful sweet-honey flavor, and the addition of lemon to them gives them their subtle flavors. citrus notes, but in the meantime, without interrupting their flavor.
Pear jam with lemon according to this recipe, it does not boil soft, and the pears in it remain slices, so it is perfect for cooking open pies, as a layer for cakes. To make your jam exactly like this, give preference to hard varieties. Soft pears, alas, will not work, but from them you can make a very tasty pear or jam. Preparing jam does not take much time, if you set aside the time for the formation of syrup. So, let's see in detail how to cook it.
Ingredients:
- - 2 kg.,
- Lemon - 1 pc.
- Sugar - 1.5 kg.
Pear Jam with Lemon - Recipe.
Wash the pears under cold running water. They don't need to be skinned. Cut with a knife only those areas that have visible defects and damage. Slice pears into thin slices.
As you know, in the open air they have the ability to oxidize and therefore darken. Therefore, as soon as the pears are cut, they should immediately be covered with sugar.
Gently stir the sugar with a wooden spatula so that it is evenly distributed over all the pears.
Now you need to wait 5-6 hours until the sugar dissolves and the pears release juice. The longer they stand, the smaller the pear plates and the more juice.
As soon as you notice that a lot of syrup has formed, then the jam can be put on the stove. The more syrup you have, the more likely it is that the jam will not burn and you will not have to stir it often, and you need to do this for the entire cooking so that the pear slices do not warm up, just 2 times.
Boil pear jam for 15-20 minutes over low heat. Slice the lemon. I prefer to cut it coarse. Very, very tasty ready jam find a fragrant slice of lemon. And you can, if you wish, grate it, cut into circles, cubes or straws. In general, as you like and more like it.
Add lemon to pears and cook for another 10-15 minutes.
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 become great addition 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;
V 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!
