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 appear in the middle of the foliage on a branchy pear tree, it becomes slightly 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, cut out the seeds and cut into uniform 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.

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

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 sweet sand 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 a slow fire. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula so as not to destroy the slices; you can scroll and shake the basin from time to time. We wait 20 minutes, the beautiful pears will shrink slightly and release juice.
We set the basin aside and wait 6 hours for the tincture for the fragrant 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!
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 spill onto the saucer!

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

Pear jam for the winter: recipes

Jam is a favorite treat for those with a sweet tooth. Not a single tea party is complete without it in the cool season. Recipes for pear jam for the winter diversify the usual list of preparations for a delicacy made from pears. This product has a pleasant amber color and its taste will amaze even the most fastidious gourmet.

In order for the pear jam to be fragrant and truly tasty, you should follow a few simple rules:
Collect the freshest, but not overripe, fruits with elastic skin. It’s better to do this on a sunny day.
When cooked for a long time, pears burn very much, so you should supervise the process throughout the entire production.
The dishes must be made of aluminum or copper, with a dense bottom. It is better to stir the jam with a wooden spoon, occasionally removing the accumulated foam.

Below are several common recipes for pear jam for the winter.

Whole pear jam

To make amber pear jam for the winter, recipes involve using small and medium-sized pear fruits. Once soaked in syrup, they begin to taste like caramel candies. A good option to combine business with pleasure!

Ingredients you will need:

Pears - 1 kg;
Sugar - 1 kg;
Water - 200 ml.

We prepare the fruits: we wash them under running water, tear off the branches, and cut off the tails.
Pour water into a deep bowl, 1 glass will be enough. Heat it slightly over high heat and only later add sugar. Reduce the heat by half and cook the syrup in this way for 10-15 minutes, stirring constantly. The sugar should completely dissolve.
To prevent the pears from exploding during cooking, they need to be pierced in several places. You can create this using a toothpick or a match. The main thing is to avoid through holes - the punctures should reach approximately the core.
Immerse the fruits in syrup. After the sweet syrup boils, they need to be cooked for another 5 minutes, then stir. This will allow the pears to cook moderately. Then remove the dishes from the heat and let the contents cool. The cooking process will take place in three steps. On the second, we bring our future jam to a boil in the same way. Cook for 5 minutes, remove from heat.
By the third time, the jam must reach the mixture that suits us. Immediately after cooking, pour it into sterilized jars, close them and turn them over, wrapping them in a blanket.
Once the jam has cooled, it can be considered ready. Bon appetit!

Traditional recipe for pear jam for the winter

This simple recipe for pear jam in slices for the winter is used by most housewives: here you will not need a huge amount of utensils, ingredients and time. This is precisely why he gained such popularity. One boiling process is enough for the jam, but despite this the taste comes out rich.

Ingredients and their quantities:

Pears – 1 kg;
Sugar – 1.4 kg;
Water – 200 ml.

We prepare the pears: wash them, remove excess. Cut into small slices, most not very thin. Place the fruit over the entire surface on the bottom of the pan in which the delicacy will be cooked. We make small punctures in the pears with a fork. Pour sugar on top and distribute it moderately.
Let the fruit steep in sugar for 2 hours.
If during this period of time a very small amount of juice has been released, you should add a glass of unstained water.
Place the pan over high heat and bring the syrup to a boil. Cook for another 1 hour on medium flame. During this period of time, the jam should have time to thicken.
We pack the jam into jars and close the lids tightly.

Pear jam with lemon

This recipe for thick pear jam for the winter requires repeated cooking: be patient, and the result will be worth the wait. And the taste properties of lemon will dilute the cloying sweetness.

During the manufacturing process, the following components will be useful to us:

1 kg. pears;
2 lemons;
1.2 kg. Sahara;
1 water.

The fruits need to be doused with boiling water and immediately placed under cool water: this will make it easier to peel them. We remove unnecessary parts, including the skin. Cut small and medium pears in half, cut large ones into slices approximately 2 cm wide. Remove the core.
Next, you will need an aluminum pan and a deep bowl of cool water. Boil water in a saucepan, add pears and cook until they soften. Remove the fruits from the boiling water and cool in a bowl.
We only need 300 ml of the water used to boil the pears; the rest needs to be drained. We add sugar to the leftovers and cook over low heat until syrup forms. Stir constantly.
Add the cooled pears back to the pan. Add sliced lemons to them. Remove the mixture from the heat and let it brew for 3 to 4 hours.
Let's start cooking in a few steps. Bring the jam to a boil, cook for 5 minutes, cool. Repeat 2-3 times.
At the end, put the pan on the fire again and cook the contents until the desired thickness. Pour the jam into sterilized jars and roll up the lids.

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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How to make pear jam for the winter? Ordinary recipes for thick pear jam

Have a nice day dear friends. Now I bring to your attention several recipes for making pear jam. I have loved this sweet since I was a teenager and, whenever I can, I try to prepare it in different versions.

Over a long time, many recipes have accumulated because I was curious to try preparing pears in different ways. And now I am providing you with a selection of my most favorite recipes. And before we get down to business, I will give one piece of advice. Take your time, do everything according to the recipe and move from ordinary recipes to complex ones.

Amber pear jam for the winter in slices - the most common recipe

This manufacturing option is identical to the five-minute recipe, with one exception that it is cooked in 3-4 batches. We’ll also add a few lemon slices to the pears.

The whole secret of this recipe is to cook it a couple of times. This repeated action will ensure that the slices are perfectly soaked in the sweet syrup.

Ingredients.

Pear 0.5 kg.
Sugar 0.5 kg.
Cinnamon 0.5 sticks.
Lemon juice 2 tbsp. spoons.

Manufacturing process.

Cut the pears into small pieces. Seedless slices are used for production.

To prevent the slices from darkening, sprinkle with lemon juice.

Add sugar and mix and leave the pears in sugar overnight (that is, in the dark) .
In the morning we put the pan on the stove. Heat until boiling, cook for 5-6 minutes and turn off the heat completely. Leave the pan until it cools completely.
After approximately 7-8 hours, add 5-7 slices of lemon and cinnamon. Repeat the cooking process again, and then throw the pan until it cools completely.
Cook the jam in 3-4 batches. Then distribute into sterile jars and screw on the lids.
Don't forget to remove the cinnamon before you distribute the jam into the jars.

How to cook thick pear jam

If you like savory, thick and viscous jam, then this recipe is specifically for you. At first glance it may seem that the previous recipe actually repeats this one, but I’ll tell you this is not so. Even if the set of ingredients is identical. But what is the difference?

Ingredients.

Pear 2 kg.
Sugar 2 kg.
Lemon 2 pcs.
Water 0.5 liters.

Manufacturing process.

Soak the lemons in boiling water for 1 minute, then cut them, along with the pears, into huge slices.
Place the lemons in a saucepan, add water, add all the sugar and cook until the sugar is completely dissolved.
Take out the slices and strain the syrup.
Place the pear in the pan and distribute the lemons on top. Pour hot syrup and leave covered for an hour.
Next, put the pan on the stove, bring the mass to a steady boil and reduce the heat to minimum, cook for an hour, stirring occasionally and skimming off the foam.
After cooking for an hour, distribute the hot mass into sterile jars and seal the lids. Store the jam in a cool place. Bon appetit.

Five-minute pear recipe - the best recipe for the winter

During the summer months, you want to prepare as many different delicacies as possible. That’s why almost all housewives try to choose those recipes that won’t require much time. But it is also important that it be both fast and tasty. This recipe for five-minute pears is just that.

Ingredients.

Hard pear 1 kg.
Sugar 1 kg.
Water 180 ml.

Manufacturing process.

Yes, in order for the jam to come out the right mixture, you need to take only hard pears. Each pear must also be peeled and seeded, then cut into small slices.
Pour the water into a ladle or saucepan and add all the sugar. Place on the stove and cook the sugar until completely dissolved.
Pour the prepared syrup over the pears and let sit for 1-3 hours.
Place the pan on the stove, bring to a boil and cook for exactly 5 minutes. Then let it cool completely and repeat the cooking process again.
Cook the jam in 3-4 batches. It is important that after boiling, the jam should be cooked for no more than 5 minutes.
After the last approach, distribute the still hot mass into sterile jars and screw on the lids.

Transparent pear jam slices with citric acid - you'll lick your fingers

The pear itself is quite sweet and quite often you can encounter a cloying taste of jam, but to avoid this, add a little sourness to the composition and the taste will even out.

Ingredients.

Pear 1.8 kg.
Sugar 1.8 kg.
Water 160 ml.
Citric acid 0.5 teaspoon.

Manufacturing process.

Wash the pears and cut into slices without peeling.
Prepare a syrup from water and sugar and pour the syrup over the pear slices.
Cook the pears in syrup for the first time for 3-4 hours.
After cooling, cook the same amount. And we repeat this 3 times.
For the 3rd time, before cooking, add lemon, mix and send to cook.
After 20-30 minutes of steady boiling, distribute the hot mass into jars and roll up the lids. Bon appetit.

Simple wild game jam - a recipe made from ripe pears

Wild pear jam is one of my favorites. A long time ago, my grandmother in the village at the end of her garden grew a huge tree from which several hundred kg could be harvested every year. harvest.

And naturally, my grandmother prepared jam for us from this pear. We especially liked the savory syrup from this jam. It was viscous, very tasty and fragrant.

Ingredients.

Wild pear 2 kg.
Sugar 2 kg.
Water 2 liters.
Citric acid 1 teaspoon.
Half a bunch of mint.

Manufacturing process.

We only take pears that are strong and have no signs of spoilage.
Pour water into a saucepan and bring to a boil. Add sugar to hot water and stir. Cook the syrup until the sugar is completely dissolved. When the sugar has completely dissolved, you will have a sweet syrup to which you also need to add citric acid and half a bunch of mint.
Pour the hot syrup over the pears, stir and cover with a lid.
Let the pears stand for about 2-3 hours with the lid closed.
Place the cooled pears on the stove and cook for 30 minutes. Remove the foam that appears during cooking and discard it. After cooking, let the jam cool to room temperature. We repeat the cooking process 3-4 times.
While still hot, put the jam into jars and roll up the lids.

Recipe for pear jam with lemon

Here is another recipe for making pear jam. But now, in order for you to understand any step, I suggest you watch the video recipe. But before we start watching, I’ll say that for making jam it’s best to use only hard varieties.

Savory jam from whole pears for the winter

The jam comes out very tasty and pleasant. Everyone's mouth waters when they see him. And what a delicious syrup it comes out with, it’s just a bomb. This syrup is great for soaking homemade cakes.

Ingredients.

Pear 1.5 kg.
Sugar 1.5 kg.
Orange 1 pc.
Cinnamon 2 sticks.
Water 250 ml.

Manufacturing process.

Wash the pear, sort it, do not remove the stem.
Heat the water, pour in the sugar, stir until completely dissolved.
Add cinnamon and pear fruits to the prepared syrup.
Cook over low heat for 30 minutes. After cooking, let it cool completely and repeat cooking 2-3 times.
Before extreme cooking, add juice from 1 orange and cook with juice.
Before twisting, remove cinnamon and mint from the syrup.
Place the jam in the jars and seal the lids. Bon appetit.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very tasty

Now I propose to make pear jam with the addition of poppy seeds. The treat really turns out to be tasty and very unusual. A good addition to pancakes and donuts.

Ingredients.

Pear 1 kg.
Sugar 200 gr.
Poppy 1 tbsp.
spoon. Lemon juice 2 tbsp.
spoons. A pinch of vanillin.

Manufacturing process.

Rinse the pear, remove seeds and skin. Cut into small cubes.
Sprinkle the chopped fruits with sugar and leave for 3-5 hours. In the multicooker bowl.
After 5 hours, turn on the frying mode and simmer the pears for about 30 minutes.
Then we take a blender and turn our cubes into puree.
Lightly fry the poppy seeds, then crush them in a mortar and pour them into the slow cooker.
Along with the poppy seeds, add lemon juice and vanilla, mix and cook the mixture for another 30 minutes in the frying mode on the multicooker.
The heat treatment process can be repeated a couple of times until the thickness is suitable for you.
Afterwards, we also place them in sterile jars and tightly screw the jar lids on.

These are the simple techniques for making pear jam that you have now learned. Most importantly, don’t forget to test your preparations later in the winter. After all, these syrups are simply amazing for soaking sponge cakes or simply serving this jam as a snack for pancakes or pies. in general, peace to everyone and a lot of positivity,