Pear jam for the winter: 5 ordinary recipes - you'll lick your fingers

Pear jam is completely comparable in taste and beauty to apple jam, which is why a couple or three jars of this fragrant sweetness can be found on the pantry shelves of every thrifty housewife.

When the ruddy juicy sides of the fruit are visible on a branchy pear tree in the middle of the foliage, it becomes a little offensive. Summer is leaving and the golden yellow autumn time is coming! This is the best time for the necessary fruit preparations and you can cook amber pear jam. On this page I present for you 5 ordinary recipes for pear jam for the winter under a single sticker on the jars: “Eat it and lick your fingers!”

Recipe for regular pear jam for the winter

Let's start with the most common recipe. Making pear jam and storing it for the winter is so easy that even a young novice cook can handle it.

pears – 1 kg;
sweet sand – 1, 200 kg;
water – 1 glass;
citric acid – 1 teaspoon.

Pour a glass of water into the sweet sand 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 bubbling syrup and mix well.
Next we load the chopped pears.
We wait for the jam to boil, remove the foam and cook the tasty delicacy for about 30 minutes
When the jam has cooled slightly, it can be transferred to sterilized containers and closed with sterilized lids.

The frisky pear jam is ready! One day, on a cool January evening, you can have a delicious family tea party!

Amber pear jam slices

[quads /> Pear slices boiled in sweet syrup transform into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Ingredients for jam:

dense ripe pears – 1 kg;
sweet sand – 1 kg;
cool water – 200 g.

Peel the fruit, remove the seeds and cut into similar thin slices.
Dissolve the sweet sand in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
Pour the warm substance over the sliced pears, mix everything thoroughly and put it back on a leisurely fire.
Boil the jam for 5-6 minutes, and repeat the function 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is better to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will thicken completely after cooling. Now you can put it in jars and serve it to the table to evaluate its taste properties!

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

[quads /> For housewives in a hurry, the usual recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That’s why this unique manufacturing method was dubbed the “five-minute” method.

Ingredients for cooking:

fruits – 2 kg;
sugar/sand – 2 kg.

We wash the fruits under running water, carefully dry them and cut them into thin slices. Fill everything with sweet sand and mix.
After a sufficient amount of juice has been released, 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 twice more. Every time the sweetness must be completely cooled!

The thick delicacy of pears can now be served to the satisfaction of gourmands, and in the 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 difficult, but you will have to tinker a little, but the result will outshine all expectations.

pears – 1 kg;
sweet sand – 1 kg;
lemon juice – 1 tbsp;
water.

Ripe but hard pear fruits must be washed and cut into slices. The size of the pieces is described by the hostess herself!
The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the slices to approximately the thickness of 1 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 function 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 using exciting methods: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove does not have to connect!

Recipe for pear jam with lemon

September and October are a hot time for autumn preparations! According to the recipes of the most experienced housewives, you can make amber jam from pears, and the citrus note of lemon will give it a unique smell and summer freshness.

Pear jam for the winter

A collection of regular pear jam recipes for the winter with step-by-step photos and instructions. We will tell you and show you how to make delicious pear jam for the winter! Thick and liquid, transparent and not very clear, in slices and completely - we know how to cook a wide variety of pear jam for the winter. We invite you to prepare at least a few jars of this yummy with us!

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Recipes for pear jam for the winter, 16 pcs. in the collection

Ingredients

Pear (peeled quarters) – 1.2 kg

Drinking water – 200 ml

Ingredients

Pears – 2 kg (peeled)

Pectin/gelling mixture – 2 packs

Lemon – 0.5 pcs. (zest and juice)

Ground cinnamon - to taste

Vanilla sugar – 1 pack

Nutmeg – 1 pinch

Lemon juice – 1 tbsp. (taste)

Ingredients

Ripe pear – 1 kg

Ingredients

Syrup:

Citric acid – 1 teaspoon.

Ingredients

Citric acid – 1/4 tsp.

Water - as needed

Ingredients

Juicy pears – 6 medium sized

Sweet sand – 1 tbsp.

Citric acid – 0.5 tsp.

Ingredients

Pears – 500 g (peeled)

Sweet sand – 150 g

Citric acid – 0.25 tsp.

Ingredients

Cinnamon – 1 stick (or ground to taste)

Lemon (zest and juice) – 0.5 pcs.

Ingredients

Pears (country) – 1.5 kg

Citric acid – 2 pinches

Ingredients

Sugar – 300-400 g

Ingredients

Citric acid – 0.5 tsp.

Ingredients

Lemon juice – 1 tbsp.

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TOP 6 recipes for making jam from hard pears for the winter

Often, gardeners do not pay attention or simply throw away unripe, prematurely fallen fruits. But the unusually tasty, fragrant, beautiful amber jam from dense, hard or still greenish pears will force you to change your attitude towards them once and for all. At the same time, making sweets does not require any special abilities - even novice housewives can easily cope with this.

Is it possible to make jam from hard pears?

Making jam from hard or unripe pears is not only possible, but necessary! The result is a fragrant, sweet, savory, transparent delicacy with whole, not overcooked slices.

It is used as a filling for various pastries, pancakes, pies, as a sweet sauce for ice cream, and as a completely independent dessert. There is nothing difficult to make; the main thing is to correctly follow the requirements of the recipe.

Ingredients needed for the recipe

To make jam you need: specifically hard pears, sugar, pure water, citrus fruits, spices, also apples and plums. But for the usual, traditional recipe you only need 3 ingredients: pears, water and sugar.

Specificity of ingredient selection

To prevent the fruit from boiling, eat slightly under-ripe fruits that have already acquired flavor and sugar. They should not be overripe or soft, because then during cooking they simply turn into porridge. They are sorted - all wrinkled, rotten, spoiled fruits are rejected.

The best jam comes from hard, dense pears, but then you need to add more sugar when cooking.

Preparing pears for jam

After sorting, the fruits are washed and dried using cloth or paper towels. Afterwards, all the tails are cut off, and the fruits are divided in half. Then, depending on the recipe, the halves are cut into slices or cubes. When using small fruits, pierce the entire skin with a toothpick or fork - then it will not burst during cooking.

Recipes and step-by-step {instructions} for making jam

High-quality ingredients and compliance with the recipe requirements will allow even novice housewives to prepare savory, fragrant and wonderful jam.

Regular traditional recipe

The most common, ordinary, but tasty and fragrant version of production, consisting of several ingredients. At the same time, even a housewife who does not have the highest cooking skills will be able to cook it.

pears (medium size) – 1 kilogram;
sugar – 1 kilogram;
water – 250 ml.

The fruits are sorted, washed and dried.
Then the fruit is peeled and then cut into thin slices (up to 1 centimeter in thickness).
Pour sugar into the pan, add water and place on low heat. The syrup is boiled until the sugar is completely dissolved, stirring constantly and skimming off the foam.
Now pears are poured into the syrup, the mixture is brought to a boil and cooked over low heat for an hour until transparent. At the same time, in order for the slices to remain intact, you can boil the fruit in several stages.
Then the finished jam is poured hot into sterilized jars, sealed with lids and, after cooling, put away for storage.

Pear slices

Wonderful, truly savory and fragrant jam will become both an independent dessert and the insides for baked goods, pancakes and sweet pies. At the same time, preparing it is quite simple; you will need a small number of ingredients:

hard pears – 1 kilogram;
sugar – 1.2 kilograms;
water – 500 ml.

The fruits are cut into slices, sprinkled with sugar and left for several hours so that they give juice. Then put on fire, bring to a boil and cook for an hour over low heat. To preserve the integrity of the slices, use 3 boils, each for 20 minutes.

Cinnamon

This jam is a true delicacy, with a special, thick smell and a narrow, rich taste. All spices are steamed with boiling water and left for 30 minutes. Afterwards, sugar is added and syrup is boiled, into which the fruits themselves are later placed. The following ingredients will be useful for making jam:

sugar – 1 kilogram;
pears (hard varieties) – 2 kilograms;
cloves – 2-3 buds;
cinnamon – 1/3 teaspoon;
ginger root – 1 centimeter;
vanillin – 1 sachet;
zest of 1 orange;
water – 500 ml.

With added plums

The preparation has a rich, sweet and sour taste and a beautiful, deep color. First, the fruits are washed and sorted, the plums are broken into halves, and the pears are cut into slices. Then add sugar and let it sit for a couple of hours so that the fruit releases its juice. Then cook over low heat in 2 batches for 20 minutes each, and then pour into jars as hot. Required ingredients:

pears (hard) – 1.5 kilograms;
plums – 1.5 kilograms;
sugar – 2 kilograms;
water – 2 glasses.

Apple and pear jam

To make this most delicious, fragrant and satisfying dessert, only whole, strong fruits with dense pulp are chosen. The fundamental point is that all fruits are cut into slices without peeling. This technique allows you to keep them intact and give the deepest, richest color to the workpiece. To do this take:

apples – 1 kilogram;
pears – 1 kilogram;
sugar – 1 kilogram;
walnuts – 200 gr;
vanillin – 1 sachet;
lemon - half.

Recipe for “Green Pear Jam”

From unripe, greenish pears it is also easy to make tasty, transparent jam with pieces that are not softened. First, prepare a sweet syrup in which sliced pears are boiled. Afterwards, allow to cool and cook a second time until the slices are transparent. Take 1 kilogram of pears and sugar and 200 ml of water.

Tips and advice

Before all this, you need to select the “right” fruits. They must be dense, strong, and under no circumstances overripe or spoiled. They are cut into slices, with or without skin, depending on the recipe.

When using small wild pear fruits, they can be cooked completely, having previously been pierced with a toothpick or fork in several places.

Rules and duration of storage of blanks

Pear jam is stored in cold, black and dry places. These are home refrigerators, frost-free cellars and basements. In this case, the blanks do not lose their properties for up to 2 years. When stored in home pantries at temperatures up to +20 C degrees, the shelf life is 1 year .

Pear jam – 4 easy recipes

Marina Arushanyan • 07/07/2018

Pear jam is one of the ancient common desserts both in Russia and the Caucasus. Pear jam is presentable with its shining amber color and aromatic aroma. Not everyone will be able to resist such a delicacy - it is very tasty!

Pear is considered a truly healthy fruit. It contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) K, A and C. For ladies, the product is useful because it contains sulfur and folic acid, which help maintain the beauty of hair and nails.

Despite the fact that pear fruits are sweeter than apple fruits, pears contain more fructose and less regular sugars. Thus, pear is recommended for people with diabetes and those who are obese.

Pear jam can be varied and decorated by adding fruits and berries, nuts, spices and herbs. For example, in China they prepare pear jam with the addition of lavender and pepper.

But, even without additives, traditional pear jam will decorate your table and pleasantly surprise any guest.

Pear jam slices

This recipe for pear jam is the oldest of all. In order to properly prepare pear jam in slices, you need to choose the juiciest and ripest fruits for making. To add generous sourness, add a little lemon juice to the preparation.

Manufacturing time: 3 hours 45 minutes.

Ingredients:

pears – 2 kg;
sugar – 570 gr;
lemon juice – 2 tablespoons;
vanillin – 1 pinch.

Manufacturing:

Wash the pear fruits and cut them into small slices.
Take any basin and pour warm water into it. Add vanillin and sugar there. Later, dump the sliced pears into a bowl of water, cover with cling film and leave for 3 hours.
Then pour the contents of the basin into a saucepan and cook over medium heat for about 10 minutes.
Roll the pear jam into sterilized containers and put them in a cool place. A tasty delicacy for the winter is ready!

Apple and pear jam

Pears and apples go together like a charm. By combining these fruits, you prepare a vitamin “bomb” against germs and viruses for colds. Delicious bee honey helps enhance the healing effect.

Production time – 4 hours.

Ingredients:

pears – 1 kg;
apples – 1 kg;
sugar – 1.5 kg;
honey – 100 g;
water – 300 g;
lemon juice – 2 tablespoons;
vanillin – 1 pinch;
cinnamon – 2 pinches.

Manufacturing:

Wash all fruits. Core the apples. Cut both apples and pears into small pieces.
Take a large duralumin basin and place the fruit in it. Add honey and stir the fruit. Sprinkle sugar on top. Leave for 3 hours.
Pour 300 grams into a bowl with apples and pears. water, add vanilla, lemon juice and cinnamon. Cook the jam over medium heat for 15 minutes. Bon appetit!

Pear jam without sugar

Savory pear jam can be prepared without adding sugar. Thanks to this recipe, you can eat jam even on a diet without worrying about your figure.

Production time – 1 hour 30 minutes.

Ingredients:

pears – 1 kg;
stevia – 2 pills;
lemon juice – 1 tablespoon;
honey – 60 g;
cinnamon – 2 pinches.

Manufacturing:

Wash the pears and cut into small pieces.
Crush 2 stevia pills and turn them into powder.
Pour warm water into the pan. Dilute honey, stevia, cinnamon and lemon juice in it. Add the pears here and cover the pan with a lid. Leave for 1 hour.
Let the jam cook over medium heat for 20 minutes.
Serve pear jam in special bowls.

Pear jam with walnuts

Nuts constantly add a special taste to the jam and increase its benefits. In combination with walnuts, pear reveals all the most beautiful taste properties.

Pear jam with walnuts is an unforgettable pleasure for those with a sweet tooth!

Production time – 2 hours.

Ingredients:

pears – 2 kg;
walnuts – 650 gr;
sugar – 1 kg 700 g;
vanillin – 1 pinch.

Manufacturing:

Wash the pears, cut into pieces and place in a saucepan. Add 1 pinch of vanillin and cover everything with sugar. Leave for 1 hour.
Carefully peel the walnuts. Make sure that the kernels remain as intact as possible.
Pour the nuts into the pan with the pears and stir well.
Let the jam cook over medium heat for 15 minutes.
Pour the prepared pear and nut jam into jars, roll up and refrigerate.