Pear dishes, Confiture

Sweets recipes → Confiture

Pear dishes

Indescribably fragrant pear confiture with coffee will be a beautiful addition to a conversation with friends over a cup of hot drink. It can also be served with fresh baked goods.

Pear jam is very easy to make, and it comes out fragrant and tasty. Drinking tea with pear jam is simply a pleasure. And what pies they make!

Fragrant and savory pear jam with poppy seeds will be a wonderful addition to thin pancakes, pancakes, and pancakes. It can be used as the inside of pies, croissants and bagels. The jam is ready in just 25-30 minutes!

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

Ordinary step-by-step recipes for making pear jam at home for the winter

To make pear jam, you can use different recipes. But you need to know the individuality of cooking and choosing fruits for confiture.

Individualities of making pear jam

In the process of making pear confiture, you need to take into account the following individualities:

Most types of pears are very juicy. Therefore, during the cooking process they will produce a huge amount of juice. For a thick mixture, such jam will have to be cooked for 1.5-2 hours.
Fruits with tender, loose pulp are best used to make a homogeneous mixture of jam - to do this, they need to be ground.
It is better to cut hard fruits into pieces - they do not become soft, by the end of cooking they become transparent, and the dessert looks very appetizing.
It is not recommended to combine pears with raspberries and strawberries. These fruits have the most pronounced odor, so the taste will be dulled. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to the jam.

The finished jam comes out very tender and juicy. It can be used to make baked goods or spread on bread for tea.

Selection and preparation of pears

To make jam, you can use fruits of any variety. The mixture and appearance of the dish will depend on this.

Fruits need to be thoroughly washed, rottenness removed, and seeds removed.

It is recommended to peel the peel if the jam will be made from pieces of fruit. And if the fruit is chopped with a meat grinder, the skin will not hurt.

Methods for making pear jam

Winter preparations can be made using different methods. You can use only pears or add citrus fruits, plums, cinnamon to enhance the taste.

The usual recipe for the winter

To make jam for the winter, you need:

1 kilogram of pears;
800 g sweet sand;
250 ml freshly squeezed apple juice.

Cut the juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day to let the fruit release its juice. Pour apple juice into pears. Cook over low heat until the water reduces in size by half - this takes about an hour. After this, roll into pasteurized jars.

"Five Minute"

400 g of fruits;
100 ml water;
400 g sugar.

Cut the main product into large cubes and place in a saucepan. Pour water, boil and cook for several minutes. Remove the fruits and add sugar to the remaining liquid. Simmer over low heat for 5 minutes. Then return the fruits to the sweet syrup and boil for a couple more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.

In a slow cooker

To create jam in a slow cooker, you need to use hard varieties.

pears - 1 kg;
boiling water - 100 ml;
sugar - 1 kg.

Chop the fruit into cubes, place in a bowl, pour in boiled water, add sweet sand and mix everything thoroughly until it is completely dissolved. Select the “Stew” mode and cook the dish for 2 hours, stirring occasionally. Then pour into pasteurized jars and seal.

In the bread machine

You can also make pear jam in a bread maker.

1 kg of fruits;
500 g sugar.

Cut the fruit into slices and place in a bread machine container, add all the sugar. Select the “Jam” program, which lasts about 80 minutes. It is not necessary to stir. After the above time, the dish will be ready; the slices should remain intact.

With gelatin

The following ingredients will be useful for making pear jam:

1 kg of pears;
2 tbsp. l. lemon juice;
1 lemon;
1 kg sugar;
650 ml water;
half a packet of gelatin.

Add gelatin to 50 ml of boiled water and stir until it swells. Cut the pears into slices, add 400 ml of water and lemon juice. Boil 200 ml of water separately, add sugar, and after dissolving it, add the pears along with the liquid. Cook until the mixture turns red. Cut the lemon into small pieces, add to the bubbling jam, simmer for a few minutes, remove from heat. Add dissolved gelatin to the mixture.

Distribute into hot jars or eat immediately after cooling.

With yellowfix

To make jam you need to take:

1 kg of ripe fruits;
500 g sugar;
sachet of gelfix.

Make a puree from the pear using a meat grinder or blender. Place in a saucepan with a thick bottom and send to the fire. Mix gelfix with 2 tbsp. l. sweet sand and pour into pear puree. After the mixture boils, add the remaining sweet sand. Cook for 30 minutes, then pour into jars.

Cinnamon

Cut 1 kg of pears into cubes or slices, add 1 tsp. zest and juice of half a lemon, stir. Melt 500 g of sugar, add a bag of vanillin and 0.5 tsp. cinnamon. Mix the pears with the syrup, place on the fire and boil for 5 minutes. Leave for an hour, and then boil again for 5 minutes. Repeat this manipulation 3 more times. Pour into jars and close with lids.

With lemon

To make jam, you need:

2 kg of pears;
1 kg sugar;
1 lemon, zest.

Peel the fruit and cut into large cubes. Sprinkle with sweet sand, add zest and finely chopped lemon. Leave for a few hours to let the pears release their juice. Then send to a slow fire and cook for 1-2 hours until the desired mixture is obtained.

With orange

Cut soft pears (1 kg) into thin slices. Remove the zest from 1 orange and cut it into strips, and squeeze the juice from the fruit. Place the prepared ingredients in a saucepan and add 500 g of sweet sand. Boil over medium heat for 15 minutes after boiling, and then pour into pasteurized jars.

With plum

Finely chop 500 g of pears, remove the seeds and chop the same amount of plums. Combine the fruits, add 50 ml of water and simmer on low heat. Bring to a boil and simmer for 5 minutes. Add 1 kg of sugar, bring to a vigorous boil, cook for an hour.

From time to time the jam needs to be stirred and the foam removed.

How to store jam

Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept for less - 2-3 years. A black, cold room is suitable for storage.

If the dessert was prepared for quick consumption, it can be kept in the refrigerator for up to 2 weeks. If mold or a film appears on the surface of the jam, it will need to be thrown away.

Pear jam for the winter - a common recipe for sweet preservation

Pear jam for the winter is a common recipe that allows you to make one of the world’s most favorite delicacies. Thanks to a special manufacturing technology, the jelly-like fruit syrup holds its shape unsurpassedly, does not spill, moderately covers toast, pancakes and biscuits, imparts a beautiful taste to the products and adds an appetizing serving.

How to make pear jam?

Pear jam for the winter is a beautiful way to give new life to overripe fruits, turning them into a fragrant preparation. Moreover, the manipulations are ordinary: the pears are peeled, finely chopped, sprinkled with sugar and boiled until soft. Season with lemon juice, keep on fire for 30 minutes, puree and place in clean containers.

Delicious pear jam can only be obtained from juicy and overripe fruits. If you want to get jam with pieces of fruit, you don’t have to remove the skin from the fruit; for a smooth and homogeneous mass, the fruit must be peeled.
The development of making jam is based on alternating the heating force, because to prevent the mass from burning, cookware with a thick bottom is used for cooking.
Cinnamon sticks, ginger, lemon juice and zest will help vary the flavor of the jam.
Finding the readiness of the sweets is simple: the finished jam should flow from the spoon in a narrow thread.

Homemade pear jam

Not only newbies, but also experienced housewives prefer regular pear jam for the winter to all other cooking options. Its advantage is that the pears, along with sugar, are crushed in a meat grinder, therefore, you can process a large number of fruits, save time and obtain a smooth, homogeneous mass even at the preparatory stage of production.

pears – 850 g;
sugar – 450 g;
lemon juice – 40 ml.

Pass the pears and sugar through a meat grinder.
Pear jam for the winter is a common recipe in which the preparation is boiled for 40 minutes, seasoned with juice and placed in jars.

Wild pear jam

Pear jam for the winter can be made from different types of fruits. Not only a tasty, but also a healthy delicacy will be obtained from a wild pear that is unsuitable for eating. Its fruits are distinguished by the highest content of pectin, which during the cooking process helps to achieve a suitable thickness, and when finished, serves as a natural cure for indigestion.

wild pear – 1.5 kg;
sugar – 1.5 kg;
water – 150 ml.

Remove the seeds from the pear and cut into thin slices.
Sprinkle the pieces with sugar and set aside for 4 hours.
Add water, stir and cook over medium heat for 45 minutes.
Wild pear jam for the winter is a common recipe in which the mass is rolled into sterile jars and wrapped until it cools.

Pear jam with lemon

Fans of unique baked goods are strongly recommended to prepare pear jam with lemon. The citrus component will add freshness, a gentle aroma and a pleasant taste to the jam, and its high acidity will allow the pear pulp to retain its original color and activate the production of pectin, which affects the thickness of the product.

pears – 1.5 kg;
sugar – 650 g;
lemon – 1 pc.

Peel the lemon, separate into slices and sprinkle with sugar.
Add the peeled pear slices and place on the stove.
Cook, stirring, for about an hour.
Remove from heat and set aside for 3 hours.
Return to heat and cook for another 20 minutes.
Place the thick pear jam into sterile jars and store.

Apple and pear jam

You can vary the production of pear jam with different berries and fruits. The most common and very exciting dessert comes out in combination with apples. The extreme ones dilute the sweetness of pears, filling the delicacy with a pleasant sweet and sour taste, fruity smell, and act as a beautiful gelling component.

pears – 900 g;
apples – 700 g;
lemon juice – 40 ml;
sugar – 800 g;
cardamom – 5 g.

Remove skins and seeds from fruits.
Grate the apples on a large grater and cut the pears into pieces.
Add lemon juice, sugar and place on low heat.
After the mixture boils, add cardamom.
Boil the mixture for 30 minutes, place in sterile jars, roll up and wrap until completely cool.

Pear jam with gelatin

Pear jam with gelatin is a catchy example of an extravagant, cute and healthy sweet. The introduction of a gelling agent allows you to quickly achieve a suitable thickness, reducing both the production time and the amount of sugar, which leads to a tasty, natural and low-calorie product.

pears – 800 g;
sugar – 450 g;
water – 50 ml;
gelatin – 10 g;
lemon juice – 20 g;
butter – 30 g.

Pour gelatin with cool water and leave for 15 minutes.
Cut the peeled pears into pieces, mix with sugar and mash.
Cook for 7 minutes over low heat.
Add juice, butter, knead again, pour in gelatin and stir.
Pour the jam into sterile jars, roll up and wrap.

Pear-ginger jam

Pear jam with ginger is another version of a refreshing, fragrant, vitamin-rich sweet. This magical root not only increases the taste and smell of the sweet preparation, but also increases its value as a useful product, since the substances included in its composition strengthen the immune system and are a remedy for colds.

pears – 1.5 kg;
sugar – 1.5 kg;
ginger – 50 g;
lemon juice – 60 ml;
cinnamon sticks – 2 pcs.

Mix peeled and chopped pears with sugar and lemon juice.
Place on the stove and cook, stirring, for 20 minutes.
Add ginger slices, cinnamon sticks and simmer for 15 minutes.
Remove the cinnamon sticks and puree the mixture.
Boil the jam for another 3 minutes, put it in jars, roll it up and wrap it until it cools completely.

Pear jam without sugar - recipe

Sugar-free pear jam is a help for people leading a healthy lifestyle. This preparation is not only tasty, low in calories and healthy, but also has a thick consistency acquired as a result of long-term heat treatment, during which the fruits are simmered in water for 40 minutes, which is completely enough to soften and boil them.

pears – 900 g;
water – 250 ml.

Cut the peeled pears, add water and cook for 40 minutes over low heat.
Puree and return to the stove for 5 minutes.
Pour into sterile jars and seal.

Pear jam in a bread machine

Savvy housewives have learned to use all household appliances for their own benefit. So, a unit created for baking bread costs nothing to make pear jam with cinnamon. Moreover, the airtight bowl will completely preserve the smell of the popular oriental spice, and the gentle “Jam” mode will take care of the juiciness of garden pears.

pears – 1.5 kg;
sugar – 1.5 kg;
ground cinnamon – 10 g;
citric acid – 5 g.

Place the sliced pears in a bread machine container, stir with sugar, citric acid and cinnamon.
Turn on the “Jam” program for 80 minutes.
Pack the finished pear jam with cinnamon into a sterile container, roll it up and wrap it until it cools completely.

Pear jam in a slow cooker

For those who want to get a delicacy without effort, it is better to cook pear jam in a slow cooker. A modern device will retain all the necessary vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , achieve a suitable thickness and free you from cooking in several approaches. You just need to load the necessary ingredients into the bowl, set the “Extinguishing” mode for 50 minutes and wait for the signal that the work is finished.

pears – 2.5 kg;
sugar – 2.5 kg;
water – 500 ml;
lemon juice – 60 ml.

Place the peeled pear slices into the multicooker bowl.
Add water, sugar and lemon juice.
Set the “Extinguishing” mode for 50 minutes.