Pear jam in a slow cooker recipe

Pear jam in a slow cooker recipe

Ingredients

Step-by-step recipe for making pear jam in a slow cooker with photos

So, let's get to work:

The first step is to thoroughly rinse the pears.

Then you need to peel the skin and cut the fruit into four parts.

Video recipe: Pear jam in a slow cooker

Pear jam for the winter in a slow cooker

We will also share with you a recipe for making pear jam for the winter in a slow cooker!

So, in order to prepare jam according to this recipe, you will need:

Ingredients:
pears – 650 g;
sugar – 450 gr;
citric acid – 1 teaspoon;
vanillin – 0.5 teaspoon.

Now let's get down to work:

First, rinse the pears well, put them in a colander, and let them dry.

Later, peel the skin, cut any fruit into two halves, remove the seeds and cut the pears into wedges.

Transfer the pear slices into a wide container, add sugar here, stir thoroughly, leave the container with the contents aside for 8 hours.

When the indicated time has elapsed, add citric acid and vanillin to the pears with sugar.

Place the pear mass into the bowl; later you need to turn on the “stew” mode and set the timer for an hour.

Judge the jam, repeat this function twice more.

Bon appetit!

Jam in a slow cooker: recipe for making pears

One of the most delicious and favorite options for homemade canned berries and fruits is jam. It is perfect for adding as a filling to pies and pies, for use with buns, pastries and even cakes. Jam differs from jam in that it is a thicker mixture, and also in the absence of large pieces of fruit and berries - they can be found, but should not be found very often. Only jam will be the most homogeneous. But how to make jam correctly?

How to make jam in a slow cooker?

The general principle of creating this sweet is in almost all respects similar to that used when making jam, only the duration of the multicooker increases, and the berries and fruits must undergo preparatory preparation. It consists not only in removing debris, thoroughly washing the berries, but also cutting them into small pieces. You can use a blender or food processor, but you need to turn it at low power and not for long: make sure that the berries or fruits do not turn into puree. There are also a couple of things to consider:

• Long-term cooking alone will not produce a thick consistency, so pectin, agar-agar or gelatin are added to the berry mass.
• The amount of sugar for jam is often less than for preserves, but the degree of thickness of the finished sweet directly depends on it.
• A very important point is the cooking time of any jam: it is cooked for an hour and a half, depending on the main product. If you cook for a very long time, it will turn out to be jam. With all this, the temperatures must be the highest.

You can make jam from all berries and fruits, but gooseberries, currants, cranberries, and peaches or apricots are mostly used for it. Apples and pears are used less often, since their flesh is compacted and the structure of the sweetness is slightly different. Sugar, if desired, can be used not only white, but also brown - its degree of sweetness is lower, and it caramelizes in the same way, therefore it is also suitable for thickening the mass.

As for the most favorite jam options, they have certain individualities:

• Jam from dark currants in a slow cooker, like from reddish ones, is prepared without chopping the berries - during the cooking process they will become soft and it will be enough to just go over them with a masher to create a softer and more homogeneous mass.
• Gooseberry jam in a slow cooker is prepared in almost the same way as currant jam, although if the berries are very large, they can be cut in half. The important point is that even without pectin the mass comes out thick, especially if you take greenish gooseberries.
• Peach jam in a slow cooker comes out the most tender and sweet, even if you add little sugar, which is why some housewives add lemon juice to it. In addition, this step will help preserve the natural amber color of the jam.

They cook jam in a slow cooker mainly in the “Stew” mode, so that the mass bubbles very slightly, but some housewives also use “Soup”. And for the first 15 minutes you can set the “Baking” program. With all this, it is very important to understand that you do not pour water into the jam, otherwise it will boil away for a very long time - in a slow cooker this happens more slowly than on the stove.

Pear jam in a slow cooker: step-by-step recipe with walnuts

Despite the fact that the flesh of pears is very hard, they produce a lot of juice, so it takes a long time to cook jam from them. You can speed up the process if you select the “Frying” mode and open the multicooker for a while - excess moisture will evaporate. Pear jam can be created plain or with the addition of apples, apricots, and raisins. And the most popular option, of course, is with nuts.

Ingredients:

• pears – 1 kg;
• granulated sugar – 700 g;
• walnuts – 200 g.

Manufacturing method:

1. Wash the pears, peel them - remove the skin, stem, and seed box.
2. Cut into very small pieces so that later you don’t have to intensively knead everything.
3. Dump the pears into the slow cooker, add sugar, stir.
4. Select the “Stew” program, lower the lid and cook for 1.5 hours.
5. Rinse the nuts, dry them in a frying pan, or simply remove the water with cardboard napkins.
6. Cut into small pieces or grind in a blender.
7. Pour into the hot pear mixture and stir. Simmer for another half hour.
8. Pour the hot jam into glass jars, cover with parchment and put in the refrigerator.

Read also:

If you decide to prepare jam in a slow cooker so that it appears on the table in the winter, the jars and lids must be thoroughly sterilized beforehand. And in the jam itself it is better to put a teaspoon of citric acid, which will help the delicacy to be better preserved.

Jam in a slow cooker: recipe for making pears

One of the most delicious and favorite options for homemade canned berries and fruits is jam. It is perfect for adding as a filling to pies and pies, for use with buns, pastries and even cakes. Jam differs from jam in that it is a thicker mixture, and also in the absence of large pieces of fruit and berries - they can be found, but should not be found very often. Only jam will be the most homogeneous. But how to make jam correctly?

How to make jam in a slow cooker?

The general principle of creating this sweet is in almost all respects similar to that used when making jam, only the duration of the multicooker increases, and the berries and fruits must undergo preparatory preparation. It consists not only in removing debris, thoroughly washing the berries, but also cutting them into small pieces. You can use a blender or food processor, but you need to turn it at low power and not for long: make sure that the berries or fruits do not turn into puree. There are also a couple of things to consider:

• Long-term cooking alone will not produce a thick consistency, so pectin, agar-agar or gelatin are added to the berry mass.
• The amount of sugar for jam is often less than for preserves, but the degree of thickness of the finished sweet directly depends on it.
• A very important point is the cooking time of any jam: it is cooked for an hour and a half, depending on the main product. If you cook for a very long time, it will turn out to be jam. With all this, the temperatures must be the highest.

You can make jam from all berries and fruits, but gooseberries, currants, cranberries, and peaches or apricots are mostly used for it. Apples and pears are used less often, since their flesh is compacted and the structure of the sweetness is slightly different. Sugar, if desired, can be used not only white, but also brown - its degree of sweetness is lower, and it caramelizes in the same way, therefore it is also suitable for thickening the mass.

As for the most favorite jam options, they have certain individualities:

• Jam from dark currants in a slow cooker, like from reddish ones, is prepared without chopping the berries - during the cooking process they will become soft and it will be enough to just go over them with a masher to create a softer and more homogeneous mass.
• Gooseberry jam in a slow cooker is prepared in almost the same way as currant jam, although if the berries are very large, they can be cut in half. The important point is that even without pectin the mass comes out thick, especially if you take greenish gooseberries.
• Peach jam in a slow cooker comes out the most tender and sweet, even if you add little sugar, which is why some housewives add lemon juice to it. In addition, this step will help preserve the natural amber color of the jam.

They cook jam in a slow cooker mainly in the “Stew” mode, so that the mass bubbles very slightly, but some housewives also use “Soup”. And for the first 15 minutes you can set the “Baking” program. With all this, it is very important to understand that you do not pour water into the jam, otherwise it will boil away for a very long time - in a slow cooker this happens more slowly than on the stove.

Pear jam in a slow cooker: step-by-step recipe with walnuts

Despite the fact that the flesh of pears is very hard, they produce a lot of juice, so it takes a long time to cook jam from them. You can speed up the process if you select the “Frying” mode and open the multicooker for a while - excess moisture will evaporate. Pear jam can be created plain or with the addition of apples, apricots, and raisins. And the most popular option, of course, is with nuts.

Ingredients:

• pears – 1 kg;
• granulated sugar – 700 g;
• walnuts – 200 g.

Manufacturing method:

1. Wash the pears, peel them - remove the skin, stem, and seed box.
2. Cut into very small pieces so that later you don’t have to intensively knead everything.
3. Dump the pears into the slow cooker, add sugar, stir.
4. Select the “Stew” program, lower the lid and cook for 1.5 hours.
5. Rinse the nuts, dry them in a frying pan, or simply remove the water with cardboard napkins.
6. Cut into small pieces or grind in a blender.
7. Pour into the hot pear mixture and stir. Simmer for another half hour.
8. Pour the hot jam into glass jars, cover with parchment and put in the refrigerator.

Read also:

If you decide to prepare jam in a slow cooker so that it appears on the table in the winter, the jars and lids must be thoroughly sterilized beforehand. And in the jam itself it is better to put a teaspoon of citric acid, which will help the delicacy to be better preserved.

Pear jam in a slow cooker recipe

Ingredients

Step-by-step recipe for making pear jam in a slow cooker with photos

So, let's get to work:

The first step is to thoroughly rinse the pears.

Then you need to peel the skin and cut the fruit into four parts.

Video recipe: Pear jam in a slow cooker

Pear jam for the winter in a slow cooker

We will also share with you a recipe for making pear jam for the winter in a slow cooker!

So, in order to prepare jam according to this recipe, you will need:

Ingredients:
pears – 650 g;
sugar – 450 gr;
citric acid – 1 teaspoon;
vanillin – 0.5 teaspoon.

Now let's get down to work:

First, rinse the pears well, put them in a colander, and let them dry.

Later, peel the skin, cut any fruit into two halves, remove the seeds and cut the pears into wedges.

Transfer the pear slices into a wide container, add sugar here, stir thoroughly, leave the container with the contents aside for 8 hours.

When the indicated time has elapsed, add citric acid and vanillin to the pears with sugar.

Place the pear mass into the bowl; later you need to turn on the “stew” mode and set the timer for an hour.

Judge the jam, repeat this function twice more.

Bon appetit!