The most delicious pear jam. How to choose fruits and make amber jam from pears in slices: the best recipes for making a fragrant dessert

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 a transparent and thick jam, or 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 are the simplest and most successful flavor combination for making original jam. There is no water in this recipe, so the fruit will require at least 12 hours of prep time to form a syrup. 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, making thick and aromatic pear jam for the winter, for example, with cinnamon and vanilla, is as easy as shelling pears. By the way, these two spices perfectly highlight the unique taste of 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 finished jam into a convenient glass container 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. Find out how to cook clear pear jam in slices with citric acid from 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.
Boil a 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 made even from hard wild pears. 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 plunge 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 make quick five-minute jam with whole pears without 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 precisely this simple ingredient that makes a simple pear preparation an original dessert that can surprise 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.
Pour the original jam into a sterile container and seal it.

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

Thick amber pear jam (recipe in slices) for the winter is not inferior in taste to more original options 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.

Pear jam is quite comparable in taste and beauty to apple jam, so a couple or three jars of this aromatic delicacy can be found on the pantry shelves of every thrifty housewife.

When the ruddy juicy sides of the fruit are visible among the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This is 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 it and lick your fingers!”

Recipe for simple pear jam for the winter

Let's start with the simplest recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can do it.

Let's prepare the products:

Pears - 1 kg;
granulated sugar - 1, 200 kg;
water - 1 glass;
citric acid - 1 teaspoon.

Preparation
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.
Cut the pears into slices, discarding the seeds and stems.
Add 1 teaspoon of citric acid to the boiling syrup and mix well.
Next we load the chopped pears.
We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!

Amber pear jam slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Ingredients for jam:

Firm ripe pears - 1 kg;
granulated sugar - 1 kg;
cold water - 200 g.

Preparation

Peel the fruit, remove the seeds and cut into equal thin slices.
Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
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 you can put it in jars and serve it to the table to evaluate its taste!
Pear jam for the winter “Five Minute” - a simple recipe

For housewives in a hurry, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That’s why they called this original cooking method “five-minute”.

Ingredients for cooking:

Fruits - 2 kg;
sugar/sand - 2 kg.

Preparation

Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

A thick delicacy made from pears can already be served on the table to the delight of those with a sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

Thick pear jam

To prepare thick pear jam, you will have to boil the syrup until it becomes viscous honey. The recipe is not complicated, but you will have to tinker a little, but the result will exceed all expectations.

Prepare the ingredients:

Pears - 1 kg;
granulated sugar - 1 kg;
lemon juice - 1 tbsp;
water.

Preparation:

Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container 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.
Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove must not connect!

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives, you can make amber jam from pears, and the 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.

Preparation
Chop the pears, peeled of all excess, into thin slices. There is no 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 non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
Set the jam aside again for 6 hours and repeat cooking 2 more times.

After the 4th cooking over low heat for half an hour, check the jam for readiness. Droplets of syrup should not spread on the saucer!

We put beautiful whole slices of pear jam into clean jars and close them for the winter.
Enjoy your tea party with the whole family!

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

When starting to prepare, stock up on:

1 kg of Limonka pears;
400 g 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.

We cut good pears into slices, do not remove the peel. She won't bother us. Pour sliced pears and sugar into a bowl.

Shake the bowl so that the sugar evenly covers the pear pieces. Leave this fruity-sugar splendor for 4 hours.

Place a basin on the fire and cook until the first bubbles appear, indicating the mixture is boiling. Set our jam aside for 8 hours.

Add diced lemons with peel.

Again we repeat heating to the brink of boiling. Again, set this lemon-pear mixture aside.

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.

Place the jam in sterile jars.

It is very convenient to place the slices with a wooden spatula. It must also be processed so as not to become a source of microbial contamination of the cans.

Let's roll up our clear pear and lemon jam.

We place rows of cans on a towel, wrap them in a blanket or something else warm.

They should be wrapped up to cool down. After which, we simply move our bright pear jam to the cellar.

In winter, you can simply drink this delicacy with tea for pleasure, or you can eat it with pancakes or bake sweet pies. The choice is wide, for everyone! 🙂

Pear jam, a recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that almost everyone can eat. It contains many useful vitamins and microelements, but in winter there is a severe shortage of them. The fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baked goods and drinks, so you should prepare it in sufficient quantity.

Secrets of making pear jam

Delicious pear jam is easy to prepare, but for some, the cooking process is new, so they ask a lot of questions. There are special nuances in the cooking process that are not always included in the recipe description; they will be discussed further.

Which variety is best suited for pear jam?

Pear jam for the winter can be made from any variety, but each of them will add a special taste to the dessert. Depending on personal preferences, you can choose varieties to suit your taste, but autumn fruits, dense and juicy, are most suitable. They do not get soft during long processing and retain their shape.

You can get a sour and refreshing delicacy if you take a wild pear as a base. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. Jam made from Limonka pears will have a unique aroma. Duchess is more suitable for jams and marmalades. Popular varieties when making pear jam are Autumn Bergamot and Angoulême. Of the store varieties, you should pay attention to the sweetest Konferents, which is also good after heat treatment.

How to properly prepare pears for jam?

Pear jam, the recipe for which is very simple, requires careful preparation of the fruit. Firstly, they must be dense, whole, with an elastic crust. It is advisable that there are no dents or dark spots on the pears. Overripe fruits should be immediately removed to the side.

Pears must be thoroughly washed, wiped or allowed to dry. The stalks and core should be removed. If there are still small damages on the surface, they should also be removed, since only intact pulp should get into the jam.

You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces will mostly retain their shape, and in the second, you will get a dessert of uniform consistency. Each housewife herself chooses in what form she likes pear jam best.

How to prepare pear jam for the winter without sterilization?

Interested in knowing how to make pear jam without sterilization? There are a couple of ways. In the first case, the jars must be fried in the sun. They are placed in direct sunlight for several hours so that they heat up well before placing the jam prepared according to the usual recipe there. The second method requires long-term cooking of the fruits along with lemon slices or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will be significantly reduced.

How to make pear jam in a slow cooker?

Using a multicooker, the process of making pear jam is greatly simplified. It is enough to know which modes and how many minutes to use. So, step by step instructions:

Pears (1 kg), sugar (800 g) and citric acid (0.5 tsp) are poured into the bowl, and the “Stew” or “Jam” mode is set for 1 hour;
Use the “Heating” function for 30 minutes;
Set the “Steam” mode for 30 minutes, after which the jam is rolled up.

How do you know when pear jam is ready?

It can take a lot of time to make pear jam. A step-by-step recipe with photos will simplify the cooking process, but you need to know when the dessert is ready. If you follow the proportions and follow the recipe exactly, you don’t have to worry about whether the pears have been cooked enough. But to be sure, it is important to remember that the finished pear jam becomes transparent, the fruits resemble jelly-like pieces, and the syrup becomes thick. Only in this form can the delicacy be poured into jars and rolled up for the winter.

Why is pear jam liquid?

Many novice housewives wonder why pear jam has not thickened. There may be several reasons for this:

Firstly, during the preparation, all the steps prescribed in the recipe were not followed.
Secondly, an insufficient amount of sugar affects the thickness of the jam, since the lack of an ingredient will not allow the syrup to thicken to the required extent.
Thirdly, the reason may be that the fruits turned out to be very juicy, and the excess moisture did not have time to boil away. In this case, it is recommended to resort to evaporation of the liquid by additional heating of the jam. The more cycles of boiling and cooling, the thicker the dessert will be.

Why is pear jam sugared?

Most often, it is pear jam that is candied; the recipe may not include citric acid, the absence of which provokes candiing. To prevent this from happening, the delicacy needs sourness. It can be added not only with the help of preservatives, but also when combined with other fruits.

There are other reasons why simple pear jam has become candied, among them non-compliance with storage or use conditions, namely:

the storage period has been exceeded;
when consuming jam directly from the jar, other products got into the delicacy;
The jar is not hermetically sealed.

Often during the preparation process the proportions are violated, for example, if the proportion of sugar or honey is exceeded, the future jam will quickly become sugary. The same thing can happen if the syrup is cooked for too long. Sugaring also occurs when the syrup is not cooked for enough time. The sugar does not have time to dissolve, and unnecessary crystals remain in the treat.

To return the jam to its former consistency, you can place the open jar in a metal bowl, pour water into the pan to the level of the jam, and add a tablespoon of water on top of the jam. The contents in the pan are heated over low heat and simmered until the jam takes its previous form.

What goes well with pear jam?

Pear jam is universal, so it can be combined with different fruits. The most popular additives are apples, citrus fruits (oranges or lemons), grapes, and lingonberries. To taste with pear, use vanilla, cinnamon or poppy seeds. You can learn how to properly prepare pear jam with additives from a selection of recipes.

The benefits and harms of pear jam

Pear jam is a delicious delicacy, but can everyone eat it? Many people are interested in the value of pear jam for the winter and whether it is worth preparing it if you have chronic diseases. For those who are interested in the issue of healthy eating, this section is dedicated to...

What are the benefits of pear jam?

Pear jam, recipes for which are presented in abundance on the page, has many advantages, which is why the delicacy is recommended as a constant source of vitamins even in the summer. The fruits saturate the dessert with a number of substances described below:

essential oils with diuretic properties, which have a beneficial effect in the treatment of liver, kidney and prostatitis diseases;
arbutin - a natural antibiotic;
vitamins A, B1, B2, C, PP, carotene and folic acid;
mineral salts of potassium, iodine, iron, manganese, copper, cobalt, phosphorus, calcium, molybdenum, magnesium, zinc;
organic acids that create favorable microflora in the stomach;
healthy sugars;
pectin, which naturally increases the body's resistance to bacteria;
catechins, which rejuvenate skin cells;
nitrogenous substances that strengthen the intestines and stomach;
tannins that have a beneficial effect on the gastrointestinal tract.

What is the harm from pear jam?

Pear jam cannot be called a harmful product, since the benefits of consuming it are many times higher than the possible negative effect. First of all, any jam, including pears, consists of sugar, so the product is considered harmful to the figure, the condition of the teeth, as well as for people suffering from diabetes.

The second type of negative effect is associated with eating jam on an empty stomach. The acids included in the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only bring benefits to the human body.

What is the calorie content of pear jam?

For those who care about their figure, it is important to know what the calorie content of pear jam is per 100 grams. It is 214.6 kcal. For a more detailed calculation, we indicate the calorie content of pear jam in a teaspoon - 32.2 kcal.

Is it possible to use pear jam for gastritis?

Pear jam has a beneficial effect on the gastrointestinal tract, but in the case of gastritis you need to be careful. Much depends on the stage of the disease and the type. For example, with increased acidity, pear jam will only help during treatment, and vice versa, with decreased secretion, you will have to give up the sweet product.

In addition, preference should be given only to homemade delicacies, since jars from the store probably contain preservatives. In the acute stage, you should not lean on the product; it is better to limit yourself to 1-2 spoons and wash them down with warm milk or weak tea. Water is not suitable in this case, as it will cause heartburn.

Is it possible to use pear jam for pancreatitis?

Pear jam helps with pancreatitis due to the presence of beneficial substances that have a beneficial effect on the functioning of the pancreas. But this does not mean at all that you should not adhere to the prescribed diet and eat delicacies with spoons. A couple of teaspoons a day will do you good, nothing more.

How to preserve pear jam?

The benefits of pear jam are obvious, but it must be stored correctly so that it does not spoil over many months. If pear jam is prepared correctly, a simple recipe for which can be found on the website, and storage conditions are met, you can enjoy the dessert for a long time, but it often ends much earlier than the expiration date.

How to properly store pear jam?

Pear jam can be stored at room temperature for the winter, but the jars must be sealed and the room must have dry air. There are recipes in which the mass fraction of fruit is greater than sugar. This jam should be stored in the basement or refrigerator.

In order to extend the shelf life, it is better to adhere to the standard rules for storing jam: at a temperature of 10 to 15 degrees in a dry room. If humidity and temperature fluctuate frequently, it is recommended to keep an eye on the lids on the jars, as over time they can become deformed due to the formation of rust, causing the jam to spoil.

How long does pear jam last for the winter?

It is recommended to keep pear jam (recipe with photo) for storage in the refrigerator for no more than two weeks. But winter preparations, when properly stored, can last up to 3 years. If pear jam is combined with fruits that have seeds, such as plums or apricots, then such delicacies can be stored for no more than a year.

How can you tell if your pear jam is gone?

The first sign of spoiled pear jam is an unpleasant odor after opening. Foam or bubbles on top indicate fermentation is in progress. Another sign may be the appearance of mold. In both cases, the jam is unsuitable for consumption.

What to do if pear jam becomes moldy?

Mold forms when air gets into the jar, so you should seal the treat well for the winter and constantly check the jars for integrity. If, when rearranging the jar, it falls or hits the lid hard, it is better to immediately take it home and start eating the contents, since even a slight blow can deform the lid.

If mold appears on the surface of the pear jam, it can be removed and the remaining delicacy can be used in baking or for making drinks, for example, tea or compote. In severely advanced cases, you can boil the jam again, skimming off the resulting foam into which the remaining fungus curls up.

Pear jam has fermented - what to do?

The fermentation process occurs in two cases: if there is a lack of sugar or if the jam is undercooked, that is, the syrup is not thick enough. To remedy the situation, you can separate the syrup from the pears, add 300 grams of sugar to it and boil to the desired thickness. After this, the fruits are returned to the syrup and boiled for another 15 minutes.

There is another processing option - preparing drinks by fermentation, for example, beer, cider or wine. On the Internet you can find recipes for distilling fermented jam, which will help save spoiled delicacies.

Pear jam for children, pregnant women and lactation

Pear jam is a popular delicacy, but on special occasions you need to know for sure whether you can enjoy the dessert in abundance or whether you should temporarily limit yourself.

Is it possible to make pear jam during pregnancy?

Pear jam for pregnant women can have both positive and negative effects. Firstly, it is rich in folic acid, which should be actively consumed in the first and third trimesters. Secondly, pear jam, especially sour varieties, contains ascorbic acid, which promotes excellent absorption of iron. Thirdly, the abundance of potassium contributes to the normal functioning of the heart, but during pregnancy the load on this organ increases significantly.

During pregnancy, pear jam should be limited if the woman suffers from an upset stomach. Juicy fruits accelerate peristalsis, so you should not abuse them. True, many pregnant women suffer from constipation, so pear jam can help with them.

Pear jam is a good antimicrobial and antiviral agent, so pregnant women should eat it during cold epidemics. By eating cottage cheese topped with pear jam in the morning, you can protect yourself from unwanted infection.

Is it possible to make pear jam during lactation?

Pear is a hypoallergenic product, so immediately after giving birth you can eat jam from the juicy fruit without fear for the baby. As a rule, newborns do not react to this product introduced into the mother’s diet. To the question of whether a nursing mother can make pear jam, the answer is obvious. For women who have given birth, it is useful in terms of preventing constipation, and for the baby - as a rich source of vitamins and microelements.

In rare cases, pear jam can cause bloating, colic or allergies, but this often happens if you eat industrially prepared jam. Preservatives are added to such products, which have a negative effect. If you want to enjoy pear jam while breastfeeding, it is better to prepare it yourself.

At what age can children eat pear jam?

Pear puree is allowed to be introduced into baby food from six months, but first the baby should already get used to apples. With pear jam, it’s not so simple, since it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years of age. Others tend to believe that this is too late, so it is not advisable to stick to it.

In this regard, pear jam can be given to children from one year old, first adding it to food, for example, to porridge or cottage cheese casserole. In the absence of restrictions in each specific case, children are pampered with delicacies at will, but without being overzealous in large portions.

Therefore, a couple or three jars of this fragrant delicacy can be found on the pantry shelves of every thrifty housewife.

Recipe for simple pear jam for the winter

Let's start with the simplest recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can do it.

Let's prepare the products:

pears – 1 kg;
granulated sugar – 1, 200 kg;
water – 1 glass;
citric acid – 1 teaspoon.

Preparation:

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.
Cut the pears into slices, discarding the seeds and stems.
Add 1 teaspoon of citric acid to the boiling syrup and mix well.
Next we load the chopped pears.
We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!

Amber pear jam slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Ingredients for jam:

firm ripe pears – 1 kg;
granulated sugar – 1 kg;
cold water – 200 g.

Preparation:

Peel the fruit, remove the seeds and cut into equal thin slices.
Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
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 you can put it in jars and serve it to the table to evaluate its taste!

Pear jam for the winter “Five Minutes” - a simple recipe

Ingredients for cooking:

fruits – 2 kg;
sugar/sand – 2 kg.

Preparation:

Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

A thick delicacy made from pears can already be served on the table to the delight of those with a sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

Prepare the ingredients:

pears – 1 kg;
granulated sugar – 1 kg;
lemon juice – 1 tbsp;
water.

Preparation:

Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container 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.
Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove must not connect!

Recipe for pear jam with lemon

Let's prepare the ingredients:

pears – 2 kg peeled;
lemon - half;
sugar – 1,200 kg;
water – 1 glass.

Preparation:

Chop the pears, peeled of all excess, into thin slices. There is no 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 non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
Set the jam aside again for 6 hours and repeat cooking 2 more times.

After the 4th cooking over low heat for half an hour, check the jam for readiness. Droplets of syrup should not spread on the saucer!

We put beautiful whole slices of pear jam into clean jars and close them for the winter. Enjoy your tea party with the whole family!

Good luck with your preparations and look forward to new recipes!