How and how much to cook thick jam from pears for the winter at home, with or without sugar

At the end of summer, the harvest of juicy and sweet pears begins. Usually, this fruit is preferred to be consumed fresh or prepared dried for compote. But no less unusual and tasty delicacy is jam made from ripe pears. Thanks to its special structure, the delicacy is thick, dense and perfectly suited for various baked goods. The recipes for making pear jam are very simple, and the result will certainly amuse the whole family.

1 Specificity of making jam
2 Preparation of the main ingredient
3 Methods for making pear jam at home
- 3.1 The usual recipe for the winter
- 3.2 Pear jam through a meat grinder, step-by-step recipe
- 3.3 In a slow cooker
- 3.4 With apples
- 3.5 With lingonberries
- 3.6 With lemon
- 3.7 In the oven
4 How to store such jam

Specificity of making jam

Even overripe and warped fruits are suitable for high-quality jam. Imperfections are simply removed, and soft pears are much more convenient to puree.

On a note! Pears are often combined with other fragrant fruits.

For pronounced taste properties, various spices and additional ingredients are added: lemon or orange zest, vanillin, cardamom, cinnamon. Since the pear is already quite sweet, there is no need to use a huge amount of sugar. Both garden fruits and wild pears are suitable for tasty jam.

Preparation of the main ingredient

Selected fruits must undergo painstaking preparation. Processing the main ingredient for making jam involves several steps: washing, drying and peeling and peeling. After processing, actions depend on personal preferences. Some fruits are passed through a meat grinder, others are boiled and pureed in a blender. And all methods for this are perfectly suitable.

Methods for making pear jam at home

A delicious dish of ripe pears can be prepared in different ways - each recipe has its own personality. There are traditional options and unusual methods for preparing treats at home.

The usual recipe for the winter

The best option is to follow the traditional recipe if there is no experience or practical knowledge in this matter. In terms of time, such a preparation will not cook for long.

1.5 kilograms of ripe pears;
glass of water;
500 g sugar;
dessert spoon of citric acid.

How to prepare: finely chop the processed fruits, sprinkle with sugar and leave overnight (that is, in the dark) so that the pears release their juice. Then place over medium heat and cook until boiling. Boil for no more than 10 minutes. Repeat the function a couple more times to thicken the mixture.

You should take more water if the fruits are quite dry.

Pear jam through a meat grinder, step-by-step recipe

You can prepare delicious jam using various methods. But for mixture, homogeneity and thick form, they use improvised kitchen tools. A mechanical or electronic meat grinder is suitable. Ingredients:

2 kilograms of fruits;
800 g sugar;
half a teaspoon of citric acid;
a pinch of vanillin.

How to prepare: Wash the pears, cut them into slices and remove the seed box. The peel will be crushed in a meat grinder, so it does not need to be removed. Then pass the fruit through the device. You can repeat the action as needed. Place the gruel in a saucepan, add all other ingredients. Give it time to brew. Place on the fire and boil. Skim off the foam during cooking. Boil the mixture over low heat for half an hour. Pour into jars.

In a slow cooker

Modern kitchen devices are the best option for creating various products for the winter or simply fragrant sweets from pears. Making in a slow cooker is a simple process. It may take several brews to thicken. Ingredients:

1.5 kilograms of pears;
600 g sugar;
teaspoon of citric acid;
150 g of water.

How to prepare: wash, peel and cut the fruits. Place in the bowl of the device and sprinkle with sugar. Turn on the “Heating” mode and wait for complete dissolution. Add water and activate the “Extinguishing” mode. Automatic mode is set for half an hour. Grind the softened fruits in a blender or rub through a sieve. Place in the slow cooker again and simmer for another 20 minutes. Transfer to sterile jars.

With apples

If you cook a fragrant delicacy from pears with the addition of an apple, you will get an impeccable combination of fruit taste and the right parameters. The ingredients are taken in equal proportions. Apple pectin will add thickness. You can add spices to enhance the smell. Ingredients:

1 kilogram of pears;
1 kilogram of apples;
a pinch of vanilla;
600 grams of sugar.

Pear jam for the winter - 9 most delicious recipes

Have a nice day, dear readers! How great it is to treat yourself to a cup of fragrant, hot tea on cool and rainy evenings. And how can you complement such a tea party, of course, with a vase of tender, golden pear jam.

And it’s best if such a delicacy is homemade. The recipes that I have prepared are very ordinary, no matter what kind of housewife can handle them. This jam is suitable even for the inside of pies and buns.

It is recommended to store pear jam in a cold place for no more than 2 years. Let's cook!

How to make pear jam according to a traditional recipe using a meat grinder

1 kg. – peeled and chopped pears
0.7 kg. – snow-white sugar
150 ml. – cool water if the fruit is very dry
Citric acid and vanilla - on the tip of a knife

1. We select only excellent fruits without rottenness. Wash the fruits well, cut off the skin, tails, middle with seeds, cut into small, random pieces.

2. We pass the slices through a meat grinder; you can grind them in a blender. Transfer the pear puree into a large container, add sugar, stir, and leave for 1-2 hours. If the fruits are dry, then add water; if they are very juicy, then it is better not to add. After two hours, the sugar should completely dissolve.

Video recipe: Pear confiture with orange through a meat grinder

Pear jam in a slow cooker

How to make homemade pear jam in a slow cooker

1.5 kg. – delicious pears
1 kg. – snow-white sugar
100-150 ml. - water

1. We wash, peel and cut the fruits into small pieces.

2. Place the prepared pieces with sugar into the multicooker bowl. In the “Heating” mode, let the sugar completely dissolve.

3. Now in the “Stew” mode we bring the slices to a soft state. This will take 30-40 minutes.

4. Grind soft fruits through a sieve, or grind them in a blender.

5. Next, boil the pear puree to a suitable thickness in the “Stew” mode for about 20-30 minutes.

6. Pour the finished jam into prepared jars.

With gelatin and lemon

Pear jam with gelatin and lemon

It turns out to be a very tasty dessert, and gourmets will be absolutely in ecstasy.

1 kg. – pears
450 gr. – sugar
20 gr. – gelatin
70 ml. – water for gelatin
50 ml. – extra water for jam
1 PC. – small lemon

1. Wash the pears well, remove the skin, core, and cut into small pieces.

2. Place in a large saucepan and add 50 ml. water, simmer for about 15-20 minutes, stirring with a wooden spoon.

3. Puree the soft pieces with a blender (or grind through a sieve). You can simply mash it with a potato masher. Everything is at your discretion!

4. Soak the gelatin in advance.

5. Grate the lemon zest and squeeze out the juice.

6. Now we add lemon juice and sugar to our puree. Decide for yourself how much lemon zest to add; you can add all of it if you want the jam to be sour and bitter. Mix everything.

7. Cook on low power after boiling for about 10 minutes, stirring.

8. Now you can add the swollen gelatin, mix and turn off the stove.

9. Pour the dessert into clean jars and seal with tightly boiled lids.

Video recipe: Pear jam with gelatin

With apples

Pear and apple jam

1 kg each. – pears with apples
1 kg. – sugar
Vanilla on the tip of a knife
1 teaspoon – cinnamon

1. We wash the fruit well, cut off the skin, the center with the seeds, the tails, and cut into arbitrary pieces. Add sugar and leave for 1-2 hours.

2. Place the prepared mass on the stove, simmer after boiling for 20-25 minutes, until the pieces become completely soft.

3. Grind everything with a blender or a regular masher, boil until the thickness suits us (at least 40 minutes), always stirring and skimming off the foam. 20 minutes before cooking, add cinnamon and vanilla.

4. Pour the hot dessert into glass jars.

Video recipe: Apple and pear jam

With lingonberries

Very tasty jam from pears with lingonberries

I hope that you have already prepared pear and lingonberry jam! Now try the jam and compare which is better. The dessert comes out with an unusually beautiful color!

1 kg. – sweet pears
300 gr. – ripe lingonberries
700 gr. – sugar

1. Add berries and sugar to the prepared pieces of fruit, mix everything, leave for at least one hour.

2. Then simmer over low heat for 15-20 minutes, stirring and skimming off the tasty foam.

3. Now the whole process is normal! Grind in a blender, boil to a suitable mixture (about 40 minutes), pour into jars and roll up.

On a note! You can add a teaspoon of cardamom or nutmeg to any recipe to add a special taste. Vanillin can be replaced with a teaspoon of vanilla extract.

Pear jam - the best recipes for amazing winter sweets

Pear jam is one of the most necessary preparation options, because it is a good method to transform overripe fruits into a fragrant, thick mass, which is pleasant to eat with a cup of tea or to stuff into a bagel. In addition, centuries-old development and a huge number of recipes will help you easily and directly cope with any complexity of production.

How to make pear jam?

Pear jam for the winter - time-tested recipes, which makes making it effortless. The base uses the usual principle: the pears are peeled, chopped, sprinkled with sugar and boiled for half an hour. Afterwards, grind until smooth, season with spices, simmer for several minutes on fire and pour into jars.

Pear jam at home will turn out fragrant, thick and tasty, only if you use fruits of the 1st grade and the same degree of ripeness
If the pear variety is not very juicy, you need to add water.
To avoid burning, the mixture must be stirred constantly.
To add flavor to the jam, you can add lemon juice, citrus zest, ginger or exotic fruits.
Please note that when cooled, the jam becomes thicker than when cooked.

Thick pear jam

Making thick pear jam for the winter is easier than usual. To do this, it is necessary to select unripe and dense pears with a high content of gelling substances, which, with prolonged simmering, will soften, release pectin and give the product a suitable thickness. You need to know that before stewing, water must be added to the fruits.

pears – 900 g;
sugar – 700 g;
water – 120 ml;
citric acid – 5 g.

Cover the pears, peeled and cut into slices, with water and simmer for about half an hour until softened.
Rub through a sieve, add sugar and simmer until desired thickness is achieved.
5 minutes before the end, add citric acid.
Place the finished thick pear jam into sterile jars, close the lids and leave to cool.

Apple and pear jam for the winter

Jam from apples and pears is the most necessary preparation. This popularity is associated with large harvests, low cost and availability of fruit. In addition, preparing a tasty, healthy jam in this combination is very simple, since apples contain pectin, which quickly imparts the desired thickness.

pears – 900 g;
apples – 900 g;
water – 50 ml;
sugar – 700 g.

Peel the fruit from seeds, chop and grind in a blender.
Add water and put on fire for 40 minutes.
Remove from heat, add sugar, stir and simmer for another half hour.
Place the fragrant pear jam into sterile jars for the winter and roll up.

Pear jam - recipe through a meat grinder

In the absence of modern household devices, you can pass pear jam through an ordinary meat grinder. Moreover, with this method of chopping there is no need to peel the fruits and grind the mass after boiling, which significantly saves time. Don’t forget about the nozzle with a small mesh, which makes the mass smooth and uniform.

pears – 1 kg;
sugar – 500 g;
vanillin – 10 g;
citric acid – 1/2 teaspoon.

Remove the seed boxes from the pears, cut the fruits and pass through a meat grinder.
Place on heat and simmer for an hour until the mixture becomes thick enough.
Add sugar, vanillin and citric acid and simmer the pear jam for another 20 minutes.

Pear jam with lemon

Pear jam with lemon is a good interior for baking. With the presence of citrus, the cloying sweetness of pears disappears and freshness and pleasant sourness appear, and the mass becomes thicker, brighter and more aromatic. This delicacy contains a lot of vitamins, and therefore, it is suitable not only for open pies, but also for combating seasonal blues.

pears – 1.5 kg;
lemon – 2 pcs.;
water – 500 ml;
sugar – 350 g.

Pour the pear pieces with water and simmer for an hour until completely softened.
Rub the fruits through a sieve, mix with the broth and boil slightly.
Remove the zest from the lemons and squeeze out the juice.
Add together with sugar to the pear mass and simmer for 30 minutes.
Place the pear jam into unstained jars and, after cooling, place in the refrigerator.

Plum and pear jam

Pear and plum jam is a striking example of the fact that garden fruits can be used not only as a savory sweet, but also as a natural medicine. The combination of pears and plums increases the effect of the natural antibiotic arbutin and makes the delicacy an excellent remedy in the fight against lung disease, colds and sore throats.

plums – 2 kg;
pears – 700 g;
sugar – 1.5 kg.

Remove seeds from plums and seeds from pears.
Sprinkle the peeled fruits with sugar and set aside for half an hour.
Place on the stove and simmer for 40 minutes.
Puree the boiled mixture and return to the heat for another 20 minutes.
Cool and divide into containers.

Pear jam without sugar

Sugar-free pear jam for the winter is a good way to get a minimum of calories and maximum taste. This preparation will replenish the diet and will be an excellent addition to dressings and sauces. You just need to boil the pears until soft, rub them through a sieve, simmer until they reach a suitable thickness, put them in containers and send them to be sterilized.

pears – 3 kg;
water – 500 ml.

Cover the pear slices with water and boil for 20 minutes.
Rub through a sieve, return to the stove and boil until desired thickness.
Place unsweetened pear jam into sterile jars and sterilize for 15 minutes.

Pear jam with gelatin

Those who want to master preservation quickly can prepare pear jam for the winter with gelatin. This component has many advantages: it speeds up the cooking process, minimizes the amount of sugar and gives the mass a smooth and uniform texture. This preparation looks presentable and modern, which is especially appreciated in desserts.

pears – 900 g;
water – 150 ml;
sugar – 450 g;
gelatin – 20 g;
lemon juice – 40 ml.

Pour the pear slices with 80 ml of water and cook for 20 minutes.
Soak the gelatin in the remaining water.
Rub the boiled pears through a sieve, add sugar, lemon juice and return to the stove for 10 minutes.
Add gelatin and stir quickly.
Place the roast into sterile jars, roll up and wrap until completely cool.

Pear jam in the oven

Pear jam in the oven is a modern interpretation of the traditional production method followed by Polish housewives. The thing is that the jam acquires the correct thick consistency only during long simmering at a temperature not exceeding 104 degrees, which is easy to achieve in the oven by simply setting the appropriate mode.

pears – 1.2 kg;
water – 350 ml;
sugar – 900 g.

Cover the pear slices with water and cook for 15 minutes.
Grind with a blender, add sugar, stir.
Cover with a lid and place in the oven preheated to 250 degrees.
When boiling, reduce the temperature to 100 degrees and simmer for 2 hours.

Pear jam in a slow cooker

Pear jam in a slow cooker can amaze even the fussy ones. Thanks to a modern device, the main advantage of which is the constant maintenance of a similar temperature, the jam comes out thick, viscous and very fragrant. At the same time, there is no need to stir the mass: the coating of the bowl perfectly protects against burning.

pears – 900 g;
sugar – 200 g;
citric acid – 5 g.

Place peeled pear slices and sugar in a bowl and turn on “Heat” for 15 minutes.
Switch to “Stew” and leave for an hour.
Grind with a blender, turn on “Stew” for another 30 minutes.
Stir and bring to readiness in “Steam”.