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Green pear jam with lemon. Amber jam from pears with lemon slices in syrup - a recipe for the winter with step by step photos

Lemon is a pear variety that Ukrainian breeders developed many years ago. Due to their high endurance, such trees easily endure severe winters and, after a maximum of 8 years, begin to regularly produce bountiful harvests in the form of small fruits with a fairly dense pulp. They can be eaten raw or used to cook others. food products... The lemon pear jam is very tasty. Moreover, you can cook it in different ways.

Multiple brewing

Any housewife knows that pear jam, as a rule, turns out to be quite sweet. To make the taste less cloying, many people cook it along with other fruits or use various additional ingredients... So, Lemons will be really tasty if you take the following products for work: per kilogram of fresh fruit - half a liter of water, one and a half kilograms of sugar and a pinch of citric acid.

The cooking process in this case will be quite long:

First, the pears need to be washed well, cut each into four parts and carefully remove the seeds from them.
Boil water in a basin, dip the prepared fruits into it and cook for 5 minutes.
Then the food must be thrown into a colander and wait until the excess liquid drains.
At this time, in the water in which the pears were cooked, it is necessary to prepare the syrup. To do this, pour sugar into it and cook the mixture until it completely dissolves.
Pour the fruit over the hot syrup and leave for 4 hours.
Boil the mixture for 6 minutes and leave again, but for 12 hours.
Repeat this procedure 3 more times. As a result, the fruit pulp should become transparent.
Citric acid is added at the very end of the boil.

The finished product can be used immediately or rolled up in jars and put for long-term storage.

Simple and fast

You can make lemon pear jam much faster. To do this, you will also need a basin, a wooden spatula and the following components: 2 kilograms of pears, 2 glasses of water and 2.5 kilograms of sugar.

Such a jam is prepared in three stages:

Clean pears must first be revised to remove any rotten areas and then cut into thin slices. It will take a long time, but the results will be worth it.
Put the food in a bowl, cover with sugar and leave for a couple of hours until they are covered with juice. True, Lemons have a fairly firm and slightly dry pulp. Therefore, it is not always possible to achieve the desired result. If there is not enough liquid, then you can add some water.
Put the basin on the stove and bring its contents to a boil, and then simmer for an hour over low heat. Then you can do whatever you want with the finished product.

If you want the pieces to remain intact at the end, then it is better to do it in three steps. Every 20 minutes, the mixture must be removed from the heat and allowed to cool slightly.

Jelly jam

For those with a sweet tooth, gourmets, you can offer an unusual lemon pear jam. The fruits acquire original taste if cooked in apple jelly. To do this, you need to take: for 0.5 kilograms of pears - 1 kilogram of apples, 0.7 kilograms of regular and a pinch of vanilla sugar.

In principle, everything is not so complicated:

The first step is to prepare the syrup. To do this, pour 400 grams of sugar with a glass of water, boil, and then cook with constant stirring until a clear solution is obtained.
Wash the pears, and then, freeing them from the seeds, cut them into pieces at random.
Pour the prepared syrup over the food and leave in this position for 10-12 hours.
Rinse the apples, remove the seeds from them and carefully cut off the peel. After that, they must be poured three quarters with water and boiled for 20 minutes.
Pass the products through a sieve, and then pour the remaining sugar (regular and vanilla) into the resulting puree and cook it for the same amount.
Put the pears in the cooked jelly and boil them over low heat for 30 minutes.

If you do not allow a strong boil during cooking, then such a jam will turn out to be almost transparent and will have a pleasant amber color.

Jam with lemon

If the fruit harvest turned out to be great, then you can try different options for making a popular dessert. To do interesting jam from pear Lemons, the recipe should be supplemented with citrus fruits. This will require: per kilogram juicy pears- 1 large lemon, a glass of water and a kilogram of sugar.

The cooking method partially resembles the previous version:

First, wash the washed lemon with boiling water to get rid of the bitterness.
Cut it into rings, each of which is then divided into 4 parts.
Extract all seeds.
Put the food in a saucepan, pour a glass of water and cook for 3 minutes.
Get the lemon slices with a slotted spoon, and prepare the syrup on the broth.
Peel the pears, freeing them from the skin and seeds.
Cut the pulp into slices and put them in a deep saucepan. Cover the food with slices of boiled lemon on top, pour over everything with syrup and let stand for 60 minutes.
After that, they need to be cooked for an hour on low heat, not forgetting to constantly stir and remove the resulting foam.
After a thirty-minute break, cook the food for another 1 hour.

The cooled sweet mass will be an excellent addition to baked goods, hot tea or ice cream.

Fragrant slices

Everyone has their own idea of the dessert. For example, many people like to make lemon slices of pear jam more. As a result, they retain not only their shape, but also their natural aroma. For such a recipe, you need to take: a glass of water, as well as 4 kilograms of sugar and pear slices.

It's easy to repeat this method:

First, sugar and water must be made thick syrup... The flame should be relatively small to prevent burning.
Add pre-prepared slices of fruit to the syrup and cook them for an hour over low heat after boiling. The pear pulp should not be allowed to fall apart. Otherwise, it will not be jam, but jam.
Remove the pan from the stove and let the food cool until the next day.
The next day, repeat the cooking process for 40 minutes.

After that, the jam should stand for a while to get a more balanced taste. It can then be used either as a dessert or as a filling for open or closed pies.

Whole fruits

The dessert looks very impressive when the whole lemon pear jam is prepared. True, it will not be so easy to eat them. Nevertheless, this option is worthy of attention. For work you will need following ingredients: one and a half kilograms of sugar - 2.5 kilograms of pears, half a teaspoon of citric acid and 650 milliliters of water.

The recipe seems complicated only at first glance:

First, the fruits must be thoroughly washed, and then each of them in several places prick with a needle.
Put the prepared fruits in a saucepan.
Prepare syrup from sugar and water with constant stirring.
Pour the pears over them and set the pan aside for 5 hours.
After that, cook the mixture for 15 minutes, and then leave it alone again for the same time.
Repeat these steps three times.
The last step is to add citric acid.

The finished dessert must cool down well before you can begin to taste it. Such a "creation" can be stored in a cellar or refrigerator.

Technique to help

What else does Limonka pear go with? Jam for the winter will be tastier if you add oranges to the recipe. The aroma of these citrus fruits will pleasantly transform the dessert. And you will need minimal set products: 0.5 kilograms of pears and oranges and 1 kilogram of sugar.

To simplify your work, you can use a multicooker for cooking:

First of all, the food must be chopped: cut the pears into slices, and the oranges - into semicircles.
Put them in the multicooker bowl, set the "Quenching" mode and set the timer for 90 minutes. In this case, it is better to remove the steam valve.

The beauty of this method is that the hostess practically does not need to do anything. The cooking process is taken over by the device. In this case, you can absolutely not be afraid of burning food. The multicooker bowl ensures that this never happens. Ready jam can be immediately laid out in jars and rolled up. The container must be pre-sterilized.

Original combination

Those who like to experiment can be advised to try making another interesting lemon pear jam. A simple recipe produces a very unusual result. You will need only four components: for 800 grams of pears - 150 grams of honey, 400 grams of sugar and 2 drops of vanilla essence.

The process takes place in several stages:

First, the fruits must be washed, and then, after removing the tails, seeds and core, cut the pulp into large enough squares.
Put them in a saucepan, sprinkle with sugar and leave for two hours. There will be enough time for the juice to stand out. In this case, the sugar should completely melt.
Add honey and cook 4 times for 15 minutes, allowing the mixture to cool completely in between.
Vanilla is added at the very end.

If the product is planned for long-term storage, then it should be laid out in jars and rolled up. The jam should cool gradually. To do this, it is better to cover it with a blanket. It will take at least 4 hours.

Option for small pears

How else can you make lemon pear jam? Small and unripe fruits are usually used whole. After heat treatment, they completely retain their shape. Alternatively, a method is suitable for which the following ratio of products is required: for every 400 grams of pears - a glass of water, 5 clove inflorescences and 2 glasses of sugar.

The essence of the method is quite simple:

The first step is to wash the pears well.
After that, they should be folded into a basin and cooked until they become soft. You will have to boil several times. Only then can the peel be removed.
Drain the broth, and then measure the right amount, mix it with sugar and, adding cloves, prepare a fragrant syrup. The solution should not be too thick, otherwise the fruits will turn out hard and wrinkle a lot.
Combine pears with syrup and cook until they become transparent.
Let the food stand for a few days and then reheat.

As a result, the syrup should thicken well. Soft and transparent pears will look very beautiful in it.

Minimal control

Experienced housewives say that the easiest way to make jam is from Limonka pears. There is one unique way to do this. The biggest challenge here is getting the fruit ready. The rest of the process goes by itself. The set of ingredients is minimal: products (pears and sugar) must be taken in a 1: 1 ratio.

The work begins with the preparation of the fruits:

Washed pears should be cut so that the slices are almost transparent.
Transfer them to a deep saucepan. Better if it is aluminum. This will avoid possible burning.
Sprinkle sugar over the food, shaking the container constantly.
Place the pot on the stove and make a small fire. First, you need a spoon to mix the fruit thoroughly. Later, she will no longer be needed.
Cook the food under the lid for 3.5 to 5 hours, without bothering with constant stirring.

This method is very convenient if making jam is not the only thing the hostess is doing at the moment.

For every taste

Everyone chooses for himself, Lemons. Someone may doubt, but very delicious dessert it turns out if we take as the initial components: for a bucket of fruits - 3 kilograms of sugar, half a liter of table vinegar, a little cinnamon, 4 bay leaves and 10 pieces of peppercorns.

Such a jam is prepared using the following technology:

Pears must first be washed and dried, and then chopped with a regular fork or needle.
Boil syrup from sugar and vinegar.
Fold the fruits in a bowl and add the remaining ingredients.
Pour syrup over everything and let cool well.
Cook three times for 30 minutes, constantly making a twelve-hour break.

The process must be continued until the syrup reaches the desired consistency. The taste of such pears is simply amazing. And all this thanks to the use of not quite familiar ingredients in the recipe. Such a product will surely be appreciated by those who love zest and individuality in desserts.

Do you dream of learning how to make the perfect pear jam? We'll walk you through the simple, classic recipes for this winter treat, and we'll show you how to make more exotic pear jams with lemon, poppy and chocolate.

The jam made from pears will amaze you with its persistent honey aroma, beautiful amber color and very delicate texture. In winter you can use this aromatic delicacy as a filling for pies or serve as a sweet addition to cheese casseroles and thin openwork pancakes.

For the preparation of the blank, varieties with a rather dense pulp, such as duchess or lemon, are best suited.

Pear jam for the winter: a simple classic recipe

Pear jam by classic recipe

If you want to preserve the natural taste and aroma of the fruit, then make jam according to the classic recipe. If you use exclusively pears and sugar for the preparation of this winter dessert, you will end up with a product to your taste that somewhat resembles flower honey.

Products:

Lemon pears-4 kg
Granulated sugar-3 kg
Purified water - 6 glasses
Citric acid-10 g

Preparation:

Rinse the pears well in clean water, and then rid them of the stalks and rough core
Cut the prepared fruits into pieces of the desired size
Place a pot of water on the stove, add citric acid and bring the liquid to a boil
Immerse fruit slices in hot water for literally 2-3 minutes, and then put them in an enamel saucepan.
Next, we cook syrup from water and granulated sugar and fill it with pear slices
Let them stand for 2-4 hours, and then put on fire and bring to a boil
When the jam boils, reduce the temperature and boil it for half an hour
If you don't want your treat to turn into porridge, try not to stir it very often.
Put the finished jam in clean jars and roll it up with lids.

Pear jam with lemon

Pear treat with lemon

Although lemon itself has a rather pronounced aroma, it does not overshadow the pear in the finished product. Moreover, citrus notes make the jams from these summer fruits even more aromatic and tasty.

But remember, in order for such a delicacy to have not only a pleasant, but also a balanced taste, for each kilogram of fruit you need to take one medium-sized lemon.

Components:

Pears-2 kg
Sugar - 2 kg
Water-800 ml

Recipe:

Wash the fruit, peel it and cut it into small wedges
Remove the zest from the lemon, and then cut it into small pieces
We send the zest to the crushed pears, and fill the pulp with sugar, fill it with water and boil it all over medium heat for 2-3 minutes
Next, we take lemons out of the syrup, rub them through a sieve and return the resulting mass to the syrup
Bring it to a boil again and fill it with chopped fruits and zest
We put the fruits on the stove and cook them for about 20 minutes, periodically removing the foam
Then turn off the fire and wait 5-6 hours
After the jam has completely cooled, put it back on the stove and boil for 10-15 minutes
We repeat all these processes 2 more times and only after the color of the syrup becomes darker, we begin to lay out the delicacy in a sterile container

Jam from apples and pears

Winter delicacy of apples and pears

Since pears themselves are very sweet fruits, if you cook jam only from them, then the finished product can turn out to be very cloying. In principle, if you have a sweet tooth, then there is nothing to worry about.

But if you prefer to use jams in which there is a slight sourness, then try using this winter harvesting also apples.

Ingredients:

Sour apples - 2 kg
Pears-3 kg
Sugar-4 kg
Lemon - 2 pcs.

Preparation:

Peel the washed fruits, remove the core from them and put them in an enamel container
We wash the lemons under running water, cut them in half and squeeze the juice out of them
Pour chopped fruits with the resulting juice and let them stand for 10-15 minutes
Then we fill them with sugar, gently mix everything and leave it alone for 4-5 hours
When you see that the fruit has begun to cover with liquid, you can send them to the stove.
Cook fruit slices in 3 doses, 30 minutes each
When the fruit mass stops scattering on a chilled saucer, the product can be laid out in jars and rolled up with lids

Pear jam in a slow cooker

If you want to shorten the time for making pear jam as much as possible, then try to cook it in a multwark. This kitchen assistant of a modern hostess will do almost everything for you.

You just need to put all the necessary components into it and wait a few hours. And you can wait until the delicacy is ready by watching TV or even sunbathing in the sun in your garden.

Products:

Pears-1.5 kg
Sugar-900 g
Water-1 glass

Recipe:

Cut the pears into slices and put them in the multicooker bowl
We fill them with sugar, mix gently and fill with water
We turn on the multicooker to the network, set the extinguishing mode for an hour and close the bowl lid
When the time is up, open the lid and let the fruit mass cool down a little
After 2 hours, we again set the multicooker to the extinguishing mode, but already for 2 hours
During this time, the fruit mass will acquire a beautiful caramel color and will be ready to be rolled up in glass containers for further storage

Pear jam jam

Pear jam

Since jam in its consistency is somewhat similar to fresh puree, then for the preparation of such a product it is best to choose the most ripe fruits.

Such fruits have a more subtle honey aroma and, during the cooking process, quickly turn into a fruit mass with a delicate consistency.

Components:

Maximum ripe pears - 5 kg
Granulated sugar-10 glasses
1 x Vanilla stick

Preparation:

Remove the core from the pear fruits and cut them into thin slices
We fill them with sugar and let them stand for 4-5 hours
After that, put the fruits on the stove, bring them to a boil and cook over low heat for 40 minutes
Then turn off the heat and let the jam cool completely
When the fruit mass has cooled down to room temperature turn on the fire again and boil it for 40 minutes, stirring it constantly
As soon as the mass darkens and becomes homogeneous, immediately put it in sterile jars and close with vacuum lids.

Pear jam with cinnamon

Pear fruit jam with cinnamon

Many people think that cinnamon only goes well with apples. In fact, this spicy spice is equally good friends with almost all fruits that grow in our country.

If you literally add a couple of grams of this product to pear slices, then this will make the finished dish even more aromatic and tasty.

Components:

Pears-4.3 kg
Sugar-3.5 kg
Lemon - 2 pcs.
Cinnamon - 2 tbsp. l

Squeeze juice from lemons and pour over peeled and crushed pears
After 15 minutes, drain the juice into an enamel container, add sugar and 500 ml of purified water here
Boil a transparent syrup from this mixture and pour it over the pear pieces.
Stir the fruits gently and leave to infuse for 3 hours
Then put a saucepan with chopped fruits on the stove and cook them over low heat for 15-20 minutes
After this time, turn off the heat and let the fruit mass cool completely
After about 6 hours, return the jam to the stove, add the cinnamon to it and cook for another 30 minutes.
Put the finished delicacy in a glass container and roll up with tin lids.

Peach and Pear Jam

Pear treat with peach

At a time when the first pears begin to ripen in our gardens on store shelves, great amount inexpensive and tasty peaches. Therefore, you can quite safely try to combine these two fruits in one saucepan.

Since both of these fruits have a rather bright aroma, during the cooking process they are transformed into a product that will amaze you with its tenderness, moderate sweetness and barely noticeable velvety.

Ingredients:

Pear duchess-2 kg
Peaches - 1.5 kg
Sugar-2.5 kg
Citric acid-6 g

Recipe:

Remove the seeds from the peaches, cut them into 6 pieces and cover with half the sugar
Peel and core the pears, chop and sprinkle with the remaining sugar
Place the bowl with both fruits in a cool dark place to let the juice
When the juice covers the slices by about half, you can start cooking the jam
First, put pears on the stove and simmer them on a minimum heat for 15 minutes
After they have softened, add peaches to them and cook the jam for another 10 minutes
After this time, remove the fruit mass from the stove and let it cool down.
After cooling completely, put the jam back on the fire and boil it again for 10 minutes
We repeat this procedure 2-3 more times, and then we lay out the fragrant product in a sterilized container.

Amber pear jam: recipe with slices

Amber Pear Fruit Jam

If you want to cook a non-trivial pear jam, and a beautiful amber jam in which almost transparent pear slices float, then use the densest fruits for cooking this delicacy.

Due to the fact that they will have a fairly solid structure, they retain their shape even after rather long heat treatment.

Components:

Hard pears-3 kg
Sugar-2 kg
Lemon juice-100 ml
Water-650 ml

Preparation:

Peel the fruit and cut it into fairly large wedges
Squeeze juice from fresh lemons and pour chopped fruits over them
Prepare a clear syrup from water and sugar, and while it is hot, pour pear slices with it.
Stir everything lightly and bring the mixture to a boil
As soon as you see that the syrup begins to boil immediately, turn off the stove and remove the jam for 12 hours in a cool place.
After that, drain all the liquid into a saucepan, boil it for 2-3 minutes and return it again to the chopped fruit slices.
Stir the mixture gently and leave it to infuse again for 12 hours.
Then return the jam to the stove again, bring it to a boil and cook over low heat for 30-40 blinks
Spread out the winter treats in jars and store them in the basement.

Pear jam: five-minute recipe

Healthy winter delicacy cooked in 5 minutes

The jam recipe, which we will give a little below, absolutely accurately reflects the time of its development. And although this sweet product is prepared for the shortest possible time, it can be stored for at least 5-6 months.

Another feature of this blank is its versatility. If at the end of cooking you add 10 g of pepper mixture to the fruit mass, then instead of aromatic jam get a savory preparation that can be used to prepare winter sauces for baked meat.

Components:

Pears-4 kg
Sugar-2 kg
Lemon-3 pcs.

Preparation:

Wash and cut into small cubes the flesh of the pears
Scald lemons with boiling water, cool them and cut into neat strips
We put the fruits in one container, fill them with sugar and leave in this state for 3 hours
Then turn on the stove, bring the mass to a boil and cook it for 5 minutes
We spread the jam in sterilized jars, roll up the lids and wrap it in a warm blanket
After complete cooling, we move the container to the basement or pantry

Pear jam with poppy seeds

If you've never imagined poppy seed jam, then it's time to make it. Try adding this interesting ingredient to pears and see how much it changes the taste of a winter treat.

Products:

Pears-1 kg
Sugar-1kg
Poppy-100 g

Preparation:

Peel the fruit and stalks, remove the core and cut into slices
Cover them with sugar and put them to juice
When there is enough liquid in the pan, put it on fire and cook for 15-20 minutes
While the pears are soft, grind all the poppy seeds on a coffee grinder and add it to the pan to the fruit
Cook the jam for another 10 minutes and put it in a glass container in which it will be stored all winter

Pear and plum jam

Pear and plum preparation for the winter

Pear and plum jam will delight you with moderate sweetness and light sourness. This perfect balance will allow this delicacy to be used as tasty addition for tea or coffee without any additional processing.

Ingredients:

Pears-3.3 kg
Plums - 1.5 cu
Sugar-2.5 kg
Water 2 cups

Preparation:

Remove the seeds from the plums and cover them with half the sugar
Peel the pears, put them in a bowl and pour over the syrup made from water and the remaining sugar.
Let the fruit sit for 3 hours and then start making the flavorful jam
First, boil pear slices for 20 minutes on minimal heat, and only when they are soft add plums to them
Boil the mass for another 10 minutes, remove it from the stove
Let it cool completely and then cook again for 20 minutes
Divide the jam into the jars and close it with airtight lids.

Wild Pear Jam

Wild pears, unlike garden pears, have a rather dense pulp and thick skin, therefore, in order for them to give their taste and aroma as well as possible, they must be properly prepared for cooking. This can be done as follows.

Take a wooden skewer and carefully chop each fruit. Only after the entire surface of the fruit is covered with small holes, send them to a container in which they will cook.

Winter dessert ingredients:

Wild pears-3 kg
Granulated sugar-2.5 kg
Carnation - 5 pcs.

Preparation:

Prepare the fruits as described a little above
Top them up with sugar and wait for them to squeeze out the juice
Then put the mass on the stove and cook it over low heat for 40 minutes
5 minutes before the end of cooking, add cloves to the fruit and arrange them in pre-sterilized jars

Pear jam with orange

Winter pear treat with oranges

A fairly large number of housewives are not afraid to experiment when cooking and add to standard recipes completely new and interesting components.

If you also want to surprise your household with an interesting combination, then make pear jam with orange. This ingredient will add fresh fresh notes to the sweet dish and make it more interesting and savory.

Products:

Oranges - 700 g
Pears-3 kg
Sugar-3 kg
Water - 500 ml

Preparation:

Scald the orange with boiling water, cool it in cold water and cut into small wedges
Cover them with a kilogram of sugar and let them juice.
Remove the pears from the core and cut them into small pieces.
Cook syrup from water and sugar and add it to pear wedges
When they let the juice go, move them to the stove and boil the liquid for 20-30 minutes
When it has reduced by about half, add the oranges to the pan and mix everything gently
Boil the jam for another 20 minutes and place it in a pre-prepared glass container

Pear jam with nuts

For some reason, we are used to using nuts separately from fruits. But in fact, these seemingly, at first glance, different products are very well combined with each other.

Scent walnuts very well complements the wakus of pear fruits, making it even more honeyed and tart. Therefore, if you want to make jam as similar as possible to natural honey, then be sure to add at least a minimum amount of nuts to it.

Products:

Lemon pears-2.2 kg
Walnut kernels-350 g
Sugar-2 kg
Water - 1 glass

Preparation:

Peel the pears and cut into large cubes
Pour sugar with water and cook syrup from this mixture
Add it to chopped pear fruits and simmer for 15 minutes
Then add absolutely all the nuts to the fruit and boil the mass for another 15 minutes
Put boiling jam in sterilized jars and roll them up hermetically

Pear jam with chocolate

This recipe will appeal to those who are very fond of chocolate. The combination of sweet pear fruits and natural bitter chocolate makes an ordinary winter delicacy simply a divine dish, from which it is impossible to tear yourself away.

Components:

Pears - 1.4 kg
Sugar - 800g
Natural dark chocolate-100g

Preparation:

Cut pear fruits into wedges and cover them with sugar
When they start up the juice, put them on the fire and cook for literally 10 minutes.
As soon as it becomes noticeable that the pieces of fruit have begun to soften, turn off the stove and wait until the mass has completely cooled down
Then return it to the fire, add chocolate to it and cook for 20 minutes.
When the chocolate is completely melted and evenly distributed in the jam, place it in the jars and roll up the lids.

Video: Whole Pear Jam

The technique of canning pear jam for the winter simple recipes with step by step photos describe in great detail and in an accessible manner. For cooking homemade goodies it is recommended to take firm, slightly unripe or green pears. They easily withstand intense heat treatment and, cut into thin slices or cubes, do not sour in syrup and keep their shape perfectly. Wild pear fruits are used whole.

To make the dessert brighter and more intense, pears are combined with lemon, orange or edible poppy, and cinnamon, vanilla and other aromatic spices are added to enhance the aroma. Both quick "five minutes" and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam, made for the winter without sterilization, from fermenting and safely waiting for the cold season, you need to add citric acid to the product during the cooking process. It will act as a natural preservative and will ensure reliable and long-term storage of the seaming agent.

Essential ingredients for a delicious pear jam recipe with citric acid

pears - 3 kg
sugar - 3 kg
water - 225 ml
citric acid - 1 tsp

Step-by-step instructions on how to cook winter jam with pears and citric acid without sterilization

Amber jam from hard pear slices - recipe with photo and video

Pear jam rolled up for the winter according to this recipe with a photo turns out to be very attractive in appearance. Due to three times boiling, the syrup acquires an amber color and pleasant thickness, and dense slices are qualitatively saturated with sugar and become like candied fruits. Step-by-step instruction describes in detail the process of creating a homemade treat, and the video clearly describes each action and helps to master the method of making jam from hard pears in slices, even for novice housewives.

Required ingredients for Amber Pear Jam Recipe

pears - 1.5 kg
sugar - 1.5 kg
water - 400 ml

Step-by-step instructions on how to cook amber jam from hard pears

Wash the pears thoroughly, dry, remove the stalk, divide into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
Pour sugar into a deep saucepan, add water and lightly foam with a whisk to dissipate faster. Put on a moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
When the syrup becomes transparent and homogeneous, pour it over the pear slices and stir very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat boiling again.
Cook the jam boiled for the third time for 10 to 45 minutes (depending on the desired thickness). Hot, pack in sterilized jars, close hermetically with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to the shed or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

The jam, prepared for the winter from a whole wild pear, turns out to be unusually tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential Ingredients for Winter Jam with Whole Wild Pears

wild pear - 2 kg
sugar - 2 kg
lemon - 2 pieces
water - 600 ml
cinnamon - 4 sticks

Step-by-step instructions for a recipe for making jam from a whole wild pear

Wash dense, whole pears and discard on a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then put on the stove and bring to a boil over medium heat. Reduce heat level and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
Place dry pears and cinnamon sticks in a bowl, pour over boiling syrup and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling / boiling / cooling process twice more.
For the third time, pour the juice squeezed from lemons into the jam, boil for 10 minutes, spread the pears with a slotted spoon, pour syrup over them, roll them up under metal lids, turn them over, wrap them in a thick cloth and cool naturally. Hide for storage in a basement or cellar.

Transparent pear jam with lemon slices - a recipe on video

The video recipe describes the cooking process in detail winter jam from lemon and pears, cut into wedges. In addition to sugar, fruits and citrus fruits, the composition contains the natural gelling component pectin. It gives the syrup a pleasant, dense texture and the necessary thickness. And unsurpassed transparency provides butter... Gently dipped in hot fruit mass, it helps to dissolve the foam formed as a result of boiling and does not allow it to cloud the sweet syrup.

Delicious pear jam with poppy seeds - a step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy is not difficult, but a little troublesome. However, labor costs are fully justified, because the finished delicacy turns out to be so tasty that it overshadows other types of home preservation and instantly becomes the most beloved of both children and adults.

Essential Ingredients for Delicious Pear Jam and Poppy

pears - 2 kg
poppy - 1 tbsp
sugar - 800 g
citric acid - 2 tsp
vanilla - 1 tsp

Step-by-step instructions on how to cook jam with pears and poppy seeds for the winter

Rinse the pears in running water, dry, peel, core with seeds, and cut the pulp into pieces of any shape.
Fold the processed fruits into a deep container, pour over citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to stand out.
After the time has elapsed, determine the container with pears on the stove, set a slow fire and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
Transfer ½ portion of jam to a separate saucepan and grind into a smooth puree using a hand blender.
Return the processed fruit to the slices with syrup and bring to a boil over very low heat.
In parallel, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Have pear jam-five minutes, two pluses at once. Firstly, it takes very little time to cook, and secondly, the fruits, undergoing minimal heat treatment, retain all their useful qualities and in winter they not only delight with a pleasant taste, but also help to strengthen the immune system.

Essential Ingredients for Five-Minute Pear Jam

pears - 1 kg
sugar - ½ kg
lemon juice- 25 ml
honey - 1 tablespoon
vanilla - ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

Rinse the pears in running water, dry, remove the tail and core, peel and cut into non-thick pieces of arbitrary shape.
Fold the processed fruits into a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Stir very well, cover with a clean towel and leave overnight to release the juice.
In the morning, set the container on fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark place.

Simple recipes on how to cook thick and sweet pear jam at home

For pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will add sugar to the delicacy, which, according to the recipe, must be taken 1/3 more than fruit.

Essential ingredients for making thick pear jam at home

pears - 1 kg
sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Fold the processed fruits into a cooking bowl, pouring a portion of sugar into each layer and leave for 8-10 hours to let the juice out.
Then place the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam formed on the surface.
Remove the basin from the heating and leave it overnight to cool well.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, tighten with tin lids, turn it over and wrap it in a thick warm cloth.
After a day, put it in a closet or any other dry, dark and cool place for storage.

How to cook pear jam with lemon and orange - a recipe with a photo for a multicooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a multicooker at home. For cooking, you need fruits of the most sweet variety with a dense, elastic pulp. If you take pears that are too soft, they will become limp during processing and lose their shape. The presence of citrus fruits in the composition will add a piquant sourness to the taste and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

pears - 1 kg
lemon - 1 piece
orange - 1 piece
sugar - 1.5 kg
water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a multicooker

Wash fruits and citrus fruits thoroughly in running water and pat dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
Cut the lemon and orange together with the skin into small pieces. Remove seeds from processed citrus fruits.
Pour water into a multicooker bowl, add half of the entire portion of sugar, set the “Stew” program on the display of the unit, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
When the syrup acquires a light consistency and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has elapsed, activate the "Stew" mode again and bring the pears soaked in syrup to a boil.
Pour in the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
Prepare the finished sweet product hot in sterilized jars, roll it up under tin lids, turn it over, wrap it up with a warm blanket and cool it well. For storage, put in a cellar or basement, avoiding direct sunlight on the banks.

Someone is crazy about apples, someone prefers pears, but I love both. But if it's not about fresh fruit, but about jam, then I will choose a pear-shaped one - it seems to me brighter and more interesting. And if you add lemon to the pears, you get a fabulous dessert! A real treat for angels! I know what I'm saying - just yesterday I closed such a jam for the winter. Want to share a recipe?

Ingredients:

1 kg of pears;
0.5 kg of sugar;
1 lemon.

Preparation:

Wash the lemon and cut into circles - thin enough, with a thickness of about 2-3 mm.

We take out the seeds from the circles of lemons. We put lemon mugs in a small saucepan, pour 250 ml of boiling water. Cook over low heat for 3 minutes.

We take out the lemon mugs, set them aside for now. Add all the sugar to the water in which the lemons were boiled. Put the pan on the fire and cook, stirring occasionally, until all the sugar is dissolved. The result is a delicious and sweet lemon syrup.

Wash pears, peel and cut into small slices, while removing the middle.

Put the chopped pears in a saucepan, add lemon circles to them. Chopped into 4 pieces. Pour syrup to lemon and pears, mix and leave in this form for 1-1.5 hours.

During this time, the pears will let out a lot of juice.

We put a saucepan with pears and lemon on the fire, wait until it boils, and then reduce the heat to minimum and cook the jam for 2.5-3 hours. Exact time I can't say, it very much depends on the variety of pears. The slices will darken noticeably, and the syrup will be viscous, thick.

The foam that appears on the surface of the jam is very tasty, but purely for aesthetic reasons, I prefer to carefully remove it.

We spread the pear jam in previously sterilized jars and close (or screw with lids).

Such jam can be left for the winter and in an apartment, at normal temperatures, it is not at all necessary to hide it in a cellar or basement, it is stored well. Only protect the pear jam from the sun's rays so that it does not change its color.

Tips and tricks:

Instead of lemon, you can try to make such a jam with an orange, or lime: pears will make friends with these citrus fruits.

The amount of sugar listed in the ingredients is very relative and depends on the type of pear and how sweet you want your jam to be. I took very sweet pears, so the sugar was enough for me. But you may need more of it. Taste the jam while it is cooking to see if you put in enough sugar.

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