How to make delicious and aromatic pear jam? Pear jam.

Therefore, 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:

1. 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.
2. Cut the pears into slices, discarding the seeds and stems.
3. Add 1 teaspoon of citric acid to the boiling syrup and mix well.
4. Next we load the chopped pears.
5. We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
6. 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

Ingredients for jam:

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

Preparation:

1. Peel the fruit, remove the seeds and cut into equal thin slices.
2. Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
4. 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:

1. Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
2. 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.
3. 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!

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:

1. Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. 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.
3. When the syrup starts to bubble, strain it through a sieve and carefully transfer the pears to another bowl.
4. Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
5. 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:

1. 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.
2. Peel the lemon and cut into thin slices.
3. 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!
4. 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.
5. 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!
6. Again, set the jam aside 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!

Many of us adore ripe, juicy and aromatic pears. However, these fruits cannot be stored for too long, so many housewives prepare them for the winter in the form of compotes, jams and other canned sweets. Today’s publication will present several interesting recipes for amber jam made from pear slices.

To prepare such a delicacy, it is advisable to use ripe, but not overripe fruits of any variety and size. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, shortly before the end of heat treatment, add a little lemon zest to it.

Before starting the process, the selected fruits are washed, freed from all excess and cut into the required pieces. The duration of preparation of amber jam from pear slices depends on the variety and ripeness of the fruit. But usually this time does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is completely cooled.

To prepare jam, it is advisable to use a wide aluminum or copper container. Thanks to this, the product will retain all its valuable properties and will not burn to the bottom of the dish.

Classic version

We invite you to pay special attention to one of the simplest recipes for clear pear jam in slices. To prepare this delicacy, it is recommended to use hard fruits. Otherwise, you will get a boiled product that looks more like mush. Before you begin the process, be sure to double-check that you have on hand:

• 2-2.5 kilograms of ripe pears.
• 50-60 milliliters of lemon juice.
• 500 grams of sugar.
• A couple of tablespoons of natural honey.
• A pinch of vanillin.

To prepare amber jam from pears into slices, wash and cut fruits are immersed in a soda solution for a quarter of an hour (a teaspoon per liter of water), and then rinsed and placed in a suitable bowl. Vanilla, sugar and honey are also added to it. All this is poured with lemon juice, covered with food grade polyethylene and left for several hours, or better yet, the whole night.

Immediately after this, the future jam is placed on the stove, brought to a boil and simmered over low heat for five minutes. The hot product is placed in clean glass jars, sterilized for about a quarter of an hour, rolled up, cooled and sent for further storage.

Almond option

This original recipe for amber jam from pear slices will certainly interest many housewives who are trying to surprise their relatives with unusual homemade preparations. This delicacy has a very pleasant taste and light almond aroma. To prepare it you will need:

• 2 kilograms of pears.
• 1.5 liters of drinking water.
• 1.5 kilos of sugar.
• ½ teaspoon vanilla.
• 100 grams of almonds.

First of all, you need to deal with the syrup. To obtain it, dip washed and peeled pear slices into boiling water and boil them for three minutes. Immediately after this, the liquid is poured into another container, sweetened and boiled until a syrup forms. Then it is again combined with fruit and left for a couple of hours at room temperature.

After this time, bring the future jam to a boil and keep it on the lowest heat for ten minutes, not forgetting to add vanilla and chopped almonds. The finished product is placed in sterilized jars, rolled up and sent for subsequent storage.

Option with lemon

The delicacy obtained using the method described below is distinguished by a beautiful color and a perfectly expressed citrus aroma. And its taste has a pleasant sourness. Therefore, this recipe for pear jam with lemon, a step-by-step description of which can be found a little later, will probably end up on the pages of your personal cookbook. This time you will need:

• A couple of kilograms of pears.
• A whole lemon.
• A couple of kilograms of sugar.

Step 1. The whole unpeeled lemon is poured with boiling water and left for five minutes. It is then cooled and cut into cubes.

Step 2. The washed and peeled pear slices are placed in a suitable bowl and covered with sugar. Add chopped lemon there and leave it all for six hours.

Step 3. After this time, the future jam is sent to the stove and boiled over low heat for at least thirty minutes.

Step 4. After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and stored for further storage.

Option in syrup

This dessert is good because it preserves almost all the valuable substances contained in ripe fruits. To prepare pear jam slices with lemon in syrup, you will need a little free time and a little patience. In addition, you should have on hand:

• A kilo of pears.
• 800 grams of sugar.
• 150 milliliters of drinking water.
• A whole lemon.

Washed and peeled pears are cut into neat slices and transferred to a large dry bowl. The fruits prepared by this method are poured with syrup made from water and granulated sugar, and then left for twelve hours.

At the end of this time, the future delicacy is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost finished jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after the syrup boils, squeeze lemon juice into it. All this is left again for seven hours, boiled, placed in dry, clean jars, sterilized, rolled up and sent for further storage.

Option with spices

This fragrant amber jam made from pear slices has miraculous healing properties. It is recommended to use it to boost immunity and fight colds. To prepare it you will need:

• 6 multi-cups chopped pears.
• A teaspoon of soft butter.
• 3 cups sugar.
• A teaspoon of natural lemon juice.
• ¾ cup brown sugar.
• A teaspoon of nutmeg.
• Star anise.
• 3 tablespoons grated ginger.
• Cinnamon stick.
• 50 grams of pectin.
• A pinch of salt.

Pear slices are covered with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then add butter, white sugar and a cinnamon stick. All this is cooked for another three minutes, removed from the burner, placed in sterilized jars, rolled up and sent for further storage.

Option with cardamom

This simple recipe for pear jam with lemon for the winter is interesting because it involves the use of a frying pan. To prepare this delicacy you will need:

• 700 grams of ripe and juicy pears.
• ½ lemon.
• 250 grams of sugar.
• Cardamom (2 pcs.).

To make amber jam from pear slices with lemon, you need to select ripe but firm fruits. They are washed, freed from all excess, cut into slices and sent to a heated frying pan, in which lemon juice, sugar and grated zest are already boiling. All this is simmered for five minutes, then cooled and the heating procedure is repeated three times. At the final stage, add cardamom to the almost finished jam and place it all in sterilized jars.

Option with oranges

Using the technology described below, an incredibly aromatic jam is obtained, distinguished by a delicious sweet and sour taste. To prepare it you will need:

• A couple of kilograms of ripe pears.
• 3 oranges.
• A couple of kilograms of sugar.

Pre-sorted, washed and peeled pears are cut into equal slices and placed in a suitable container. Sugar and pieces of oranges are also added to it. All this is left until the fruit begins to release juice, and then placed on the stove and simmered over low heat for about two hours, remembering to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and stored in a cellar or pantry.

Finally

All the recipes described above allow you to quickly and profitably process a large amount of fruit. And this is especially important for those who have their own orchard. To diversify the taste of the finished jam, you can add spices, apples, lemons, oranges and other ripe juicy fruits.

To prevent the unpleasant smell of burning from adding to the delicious aroma of the fruit, you need to constantly stir the contents of the saucepan during heat treatment. To make the jam homogeneous, you should use pears of the same degree of ripeness to prepare it. To prevent the fruits from darkening, they can be briefly immersed in acidified water.

My mother-in-law is a pleasant woman in every way. He treats me tenderly and reverently, often spoiling me with gifts from his garden. Just yesterday she gave us two buckets of ripe pears. And I immediately processed them - I immediately prepared several jars of aromatic compote and clear jam. I’ll tell you now how I usually cook amber pear jam in slices for the winter. I have several proven recipes - you'll lick your fingers!

Note: ripe and firm fruits that are not overripe are suitable for jam. Late varieties are best. Cook the dessert in small batches, in a wide bowl with a thick bottom.

Pear jam for the winter: a simple recipe without sterilization

Let's start with the simplest recipe for pear jam for the winter - without sterilization. For better preservation, cook it with citric acid.

Ingredients:

• 1.3 kg of pears;
• 300-350 g granulated sugar;
• 1 teaspoon of citric acid;
• 1 liter of water;
• A little mint and vanilla - to taste and desire.

How to prepare:

1. We wash the fruits with running water and dry them. You can peel it, but I prefer to cook with the peel - then the fruits retain their shape better. Remove the core with seeds and cut into slices.
2. We wash the cans of soda and sterilize them and the lids. Place pear slices into jars.
3. Pour water into an enamel bowl with a thick bottom and add sugar. Let's heat to a boil. Stir until the sugar dissolves.
4. Pour the syrup into the pears in jars and cover with lids. After 5 minutes, pour the syrup into the pan, boil again and pour into jars. Let's leave for another 5 minutes.
5. Pour the syrup into a saucepan, add citric acid, a pinch of vanilla, a little dried mint, and boil.

Fill the pear slices with aromatic syrup for the third time and roll up the jars. Let them cool upside down under the blanket - and the tasty delicacy is ready.

Pear jam slices “Amber”

A very convenient recipe for a 3 liter jar without sterilization. We cook in two stages so that the syrup is tender and transparent, like amber, and the pear slices do not boil into porridge, but become like candied fruits.

Ingredients:

• 2.2 kg of pears, cut;
• 1.5-2 kg granulated sugar;
• 2 glasses of water.

Note: the amount of sugar depends on the sweetness of the pears. If the fruits are not too sweet, we use less sugar.

How to prepare:

1. Cut the washed pears into quarters, cutting out the center with the grains. Then cut into slices.
2. Prepare the syrup in a saucepan: add sugar, pour in water. Heat, stirring, until it boils. Don't be afraid that there is not enough water: the sugar will dissolve quickly.
3. Pour thick syrup over fruit slices. Mix carefully with a wooden spatula. The pears will soon release juice and there will be more syrup.
4. After the pears in the syrup have cooled completely, place them on the stove. Heat to a boil, cook for 5 minutes. Then turn off the heat and let it cool completely.
5. Put the syrup with pears on the stove again. How long does it take to cook pear jam after the second boil? Depends on the thickness of the dish you want. Usually - from 10 to 45 minutes. At the same time, wash and scald the jar and lid with boiling water.

Pour the hot mixture into a dry jar and screw on the lid. Let it cool under the blanket. It turns out very tasty and truly amber jam!

Pear jam with lemon

Ingredients:

• 1 kg of pears;
• 800 g granulated sugar;
• 0.5 pcs. lemon;
• 120 ml water.

How to prepare:

1. Wash the lemon, cut it into slices, remove the seeds from them so that it does not taste bitter. Fill it with water for half an hour. Then we’ll pour the liquid into a separate bowl – we’ll need it later.
2. Prepare the syrup: heat water and sugar in a saucepan, stirring, until smooth. When it boils, add lemon slices and cook for a couple of minutes. Let's take it off the fire.
3. Peel the pears and place them in lemon water for 5 minutes. Then cut out the center with the grains and cut the fruit into thin slices.
4. Place the pears in the sugar-lemon mixture and leave until morning.
5. Place the container with fruit on the stove and bring to a boil. Turn off the heat again and let it cool. Sterilize jars and lids.
6. Use a slotted spoon to catch the pear and lemon slices. We put it in jars.

Bring the remaining syrup to a boil and pour into jars. Screw on the transparent treat with sterilized lids. That's all.

Five-minute pear jam

In five minutes it is difficult to cook pears until fully cooked. Therefore, first we leave them in the syrup for several hours, so that at the end we get amber pear jam for the winter, in slices.

Ingredients:

• 1 kg of pears;
• 500 g granulated sugar;
• 1 tbsp. spoon of honey;
• 25 ml lemon juice;
• 0.5 teaspoon vanilla.

How to prepare:

1. Peel the washed pears and cut them into slices.
2. Place the fruits in a cooking bowl, add sugar, liquid honey, lemon juice and vanilla. Cover with folded gauze and leave for several hours (overnight is possible).
3. We sterilize the containers and lids for the workpiece.
4. Then heat the soaked fruit over the fire until boiling, stirring. Next, cook at low boil for five minutes.

Pour hot jam into jars and roll up. The fragrant pear is ready in 5 minutes!

Whole pear jam with tails

Making jam is a creative process, but a little painstaking. There is a simpler option - boil the fruits whole, along with the tails. You can take any small pears. But the Limonka variety is ideal.

Ingredients:

• 1 kg of strong pears;
• 900 g granulated sugar;
• 400 ml water;
• A pinch of citric acid.

How to prepare:

1. Wash the fruit thoroughly and lightly trim the tails. Prick the skin with a fork in several places.
2. Pour sugar into a saucepan and pour water. Heat, stirring, until it boils.
3. Now immerse whole pears in the syrup and cook for five minutes. Turn off the heat, cover with gauze and leave for a day.
4. Then we put the dishes with the soaked fruit back on the fire. Cook until done (about 30 minutes). Stir. At the end add citric acid.

While the pears are boiling, sterilize the jars and lids. We transfer the hot fruits into jars, add the remaining syrup on top if necessary and roll up. After cooling under a blanket, transfer to a cool place for storage.

Pear and walnut jam for the winter: a simple recipe

Especially for gourmets, I’ll tell you how to make savory jam from pears with nuts, as well as cinnamon and other spices to taste. An excellent ingredient for filling sweet rolls, pies and other desserts. And there’s no shame in simply serving it in a vase for tea.

Ingredients:

• 1 kg of pears;
• 60 g walnuts (0.5 cup);
• 2 kg granulated sugar;
• 1 cinnamon stick;
• 5 clove buds;
• 0.5 teaspoons of ground cardamom.

How to prepare:

1. Prepare the pears: wash, peel, cut into slices. Add sugar and leave for 5 hours, covered with gauze or a thin towel.
2. Pour boiling water over the peeled nuts, drain the water, and dry on a napkin.
3. We sterilize all containers for seaming.
4. Place the soaked pears on the fire. Add chopped cinnamon, nuts, cardamom and cloves. Cook after boiling for about half an hour. We make sure that the dessert does not burn.

We pack the hot exotic delicacy with the aroma of distant travels into jars and screw on the lids. Very simple and incredibly tasty!

And so that you don’t get bored with cooking, watch this detailed video.

I hope you enjoyed the pear jam recipes. Personally, I rolled up several jars of the fragrant delicacy at a time, prepared in different ways. I love it when there is plenty to choose from, because the monotony gets boring, especially in the long, cold winter. And you can choose any option that you like best. Have a nice and sweet tea party!

I suggest making aromatic amber jam from pears in slices for the winter. This was my first time making this jam, but it turned out so delicious that I tried it again and again! The pear slices turn out almost transparent. The jam tastes somewhat like dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense pulp. But green fruits are not suitable either, since the jam will not be as fragrant.

I prepare the products according to the list.

Pour water into the pan and add sugar. I cook the syrup on the stove over low heat.

At this time, I wash the fruits and peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

This way I clean all the pears. To make the jam, I measure out 1.2 kg of peeled pear quarters.

I cut the pear quarters into slices about 3-4 mm thick.

I transfer the slices into the pan.

By this time the syrup should be ready. If the syrup turns out not transparent, it’s okay; when cooking the jam, the sugar grains will dissolve.

I pour boiling syrup over the pear slices.

I leave the pears for two hours. During this time, the slices will release juice.

I put the pan with the pears and syrup on the stove, bring it to a boil over low heat and cook for about 6-8 minutes. I remove the pan from the stove and let the jam cool completely.

During this time, the pear slices will become more transparent. I put the pan of jam on the stove again, bring it to a boil over low heat and cook for about 6-8 minutes. I remove the pan from the stove and let the jam cool completely.

I repeat the cooking procedure again.

I put a pan of jam on the stove, bring it to a boil over low heat and cook for about an hour.

I put the jam into dry, sterilized half-liter jars. I ended up with 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans using the key.

Pear jam slices are ready for the winter! When the jars of jam have cooled, I transfer them to the cellar.

Enjoy your tea!

Jam can be made from different varieties of pears. I am sincerely surprised when I read that jam must be made from a certain type of pear. This is wrong. It’s just that every time you get jam that is different in taste, aroma and consistency. This time I have hard pears, so I suggest making pear jam in slices.

Since we will not boil the pears whole, different fruits will suit us: some crushed, and some spoiled. Well, if you get neat, dense fruits, then there will be no hassle with them at all.

Wash the fruits. Cut the pears in half lengthwise. Cut each half into two pieces. Cut out the core from the resulting pear quarters. If you remove the center from the halves of the fruit, the waste will be noticeably greater. Now cut the resulting quartered parts of the pear into another 3-4 slices (the number depends on how large the fruits you got).

With this slicing, you get beautiful slices, and you can also easily peel and cut off all unnecessary parts of the pear (seals on the peel, bruises, etc.). Please note that there is no need to peel the fruits, otherwise during cooking, instead of slices, we will end up with a homogeneous pear puree.

Place the pears cut into slices into a container for making jam. It is better to use enamel, ceramic or glass containers.

Sprinkle sugar on top of pears. Now gently shake the pan several times so that the sugar fills all the voids and envelops almost every slice. It is better to set aside the future jam for 1-2 hours so that the pears release juice.

I would also like to say something about the amount of sugar used. Firstly, its quantity will depend on the type of pear. If it is sweet in itself, then you will need less sugar. You should do something completely different with sour varieties of pears.

Secondly, your personal taste preferences are important. I don’t like sugary jam, so I almost never cook jam in a 1:1 ratio (fruit:sugar).

It is better to cook pear jam in slices using the “five-minute” method. That is, put the pan on low heat, wait until it boils, boil for literally 5 minutes and set aside until cooled. Once the pan has cooled, repeat the procedure again. Usually, the jam has to be boiled at least 4 times before it is ready.

It seems like it's a hassle, but in reality, it's not at all. You can boil the jam in between.

By the end of cooking the jam, you need to sterilize the jars and boil the lids. Pour the jam hot into jars and seal with lids. There is no need to wrap the jars; for jam this is completely unnecessary work.

Pear jam in slices turns out bright, sunny, and transparent. And the slices seem elastic and soft at the same time. This fragrant homemade jam will make a winter morning truly warm!