When pears ripen in the gardens, housewives are lost in search of various recipes for preparing them for the winter. Fresh fruits are poorly stored, so there is not much time for thinking and specific actions.
We offer you an overview of simple and quick recipes for making pear jam. Why jam? Because this dessert dish will please everyone. Children really love the delicate puree-like consistency of the jam and the pear aroma with notes of honey, while adults are delighted with the jam with translucent delicate pieces of fruit. The cooking process itself does not require special knowledge and skills. After reading the materials in this article, you can easily make jam yourself, regardless of your culinary skills.
Fruit preparation
The variety of pears for making jam matters only in terms of determining the consistency and appearance of the finished dish. From fruits with tender, loose pulp, it is better to prepare a homogeneous jam from grated pears, but hard fruits can be used to prepare a dessert with pieces of fruit.
Before starting work, pears are thoroughly washed, cleaned and freed from seed boxes. Cleaning the skin is an optional step and depends on how the pears will be cut in the future.
If the fruit is chopped with a meat grinder or pureed in a blender in its raw form, then the skin is not a hindrance. If the fruit in the jam comes across in large pieces, then it is better to peel the fruit. Some, on the contrary, prefer pureed jams without pieces of peel interspersed, and a dessert made from hand-cut pears with skin. In general, it is up to you to decide how to process the pears at the preliminary stage.
Cooking recipes
Homogeneous jam: the fastest and easiest recipe
For preparation, take 1 kilogram of pears. The fruits are freed from seeds and twisted through a meat grinder, placing sugar in the meat receiver along with pieces of pears. Be sure to grind the sugar together with the pears - this is the basic rule for making delicious jam. The amount of sugar is taken in a ratio of 1:2 to the net weight of the pears. That is, if there are 800 grams of pears left after peeling, then 400 grams of sweetener will be needed.
The resulting puree is immediately sent to the stove, without waiting for the juice to release. First, the jam is heated over low heat for 20 minutes, and then boiled over medium heat for 20 minutes. The mass should constantly seethe. To prevent the jam from sticking to the bottom of the cooking container, the pear dessert is constantly stirred. A thick foam forms during cooking. It must be removed with a wooden spoon.
The readiness of the dish is determined by dripping a small amount of jam onto a flat plate. A drop holding its shape indicates the dish is ready.
If the plate test shows that cooking can be completed, then proceed to the final stage. Add ½ teaspoon of citric acid to a bowl of jam. The powder can be replaced with natural lemon juice. In this case, you will need at least two tablespoons. The acidified jam is boiled for 2 minutes and packed hot in sterile containers.
Pear jam with pieces of fruit
Pears, with or without skin, are cut into small plates 5-6 millimeters thick. Sprinkle the slices with sugar and set aside for a couple of hours. Products are taken in a 1:1 ratio. If the fruits are very sweet, then the amount of sugar can be reduced.
After the juicy pulp produces juice, continue cooking the jam. If the pears are not very juicy and the juice does not completely cover the pieces, then add 100-150 milliliters of clean water to the main products.
Place the pan with sliced pears in sugar syrup on the fire and cook the preparation for 45 minutes over medium heat. Readiness is determined by the viscousness of the syrup. When it begins to flow from the spoon in a thin continuous stream, rather than dripping in drops, the jam is considered ready.
You can find a detailed description of the process of making pear jam with cloves on the EdaHDTelevision channel.
How can you diversify pear jam?
When cooking, vanilla sugar, cinnamon sticks or ginger root powder are added to the main products. You can also flavor the jam with a few buds of dry cloves. All these spices are added based on your own taste preferences. Citrus notes can be added to a dish not only by adding lemon juice, but also, for example, pieces of orange or lime. Before putting the finished product into jars for storage, the cinnamon and fruit slices used to improve the taste are removed.
Two recipes for pear jam with chocolate and walnuts, presented to your attention by the KULINAR TV channel
How long to store pear jam
The shelf life of the finished dish is 1.5 years. The storage location should be dark and cool. For example, a basement, cellar or the main compartment of a refrigerator is perfect.
Pear jam: a delicious preparation for the winter - how to make pear jam quickly and easily - Suseki
Pear jam: a delicious preparation for the winter - how to make pear jam quickly and easily When pears ripen in the gardens, housewives are lost in search of various recipes for their preparations for the winter.
Simple pear jam
Pear jam - sweet, thick, with a soft velvety structure and a delicious aroma of cinnamon and vanilla - will be an ideal filling for your baked goods or a wonderful addition to warm crispy toast for breakfast. I’ve been making it for several years now and I’m sure you will also like this kind of pear jam for the winter. A simple recipe: peel the pears, chop them, boil them and roll them up. There is no need to add water to it or wait for the fruit to infuse and release juice before cooking. Everything is very fast and as simple as possible. And the main secret of this cooking method is that you always use half as much sugar as the fruits prepared for cooking (i.e., already peeled). From 1 kg of pears you get about 700 g of jam. You can make such jam from pears of any variety: soft and ripe ones produce jam that is more like jam; Strong and not quite ripe ones produce jam with a jelly-like consistency. The color of the finished product also depends on the type of fruit: from greenish to pale golden.
- strong pears, preferably slightly unripe – 1 kg (net weight),
- sugar – 500 g,
- lemon – 0.5 pcs.,
- cinnamon and/or vanillin - to taste.
How to make pear jam
In general, any fruit is suitable for jam. But the most jelly-like and thick jam comes from dense and slightly unripe pears. So, if possible, choose these, wash them and clear them of peel, tails and seeds.
Before sending the peeled pears to cook, puree them with a blender. To do this, cut them into cubes or just small pieces of arbitrary size - this will make it easier for the blender to handle them.
Sprinkle the pieces of fruit with sugar and mix them so that the sugar evenly covers the pear.
Next, we arm ourselves with an immersion blender and blend the fruit with it. It is not at all necessary to achieve complete homogeneity of the mass; small pieces are quite acceptable. My assistant completed this task in literally 2-3 minutes. If you don’t have a blender, you can use a meat grinder, it will take a little longer, but the main thing is that you will get the mass we need.
We transfer the pear preparation into a container where the jam will be cooked, add cinnamon and vanillin, add lemon juice and, after stirring the contents, put everything on the stove. As for the amount of spices, here we focus only on our taste. I absolutely love cinnamon, so I add a lot of it - a full teaspoon per 1 kg of peeled fruit. I only added half a packet of vanillin and squeezed out half a fairly large lemon to the last drop. However, if you prefer the natural, light, subtle pear flavor and aroma, simply omit the spices. But lemon juice must be added; without it, even with such a small amount of sugar, the jam will turn out too cloying.
The jam cooks quickly. Bring the contents of the saucepan to a boil over medium heat, then switch to maximum and cook, stirring constantly so that nothing burns. When cooking, the jam should gurgle intensely; the time for such active gurgling is 30 minutes. 2-3 minutes after boiling, remove the resulting foam.
In order to prepare pear jam for the winter, place it hot in prepared sterilized jars and close with sterile lids. Ordinary nylon covers are not suitable for wintering.
We turn the rolled up jars over, wrap them and let them cool, after which we put them away for storage. The jam turns out to be quite thick, and in addition to the fact that it can be scooped just like that, it is great for use as a filling for pies, buns, pancakes, etc.
Pear jam for the winter: a simple recipe, Easy recipes
Simple pear jam Pear jam - sweet thick, with a soft velvety structure and a delicious aroma of cinnamon and vanilla will be an ideal filling for your baked goods or a wonderful addition
Pear jam
Among the inhabitants of Ancient China, the pear was considered a symbol of longevity and good health. And this is not surprising. After all, pear fruits have such a rich composition that you can’t count them on your fingers. Thanks to vitamins and microelements, this sweet fruit is very useful for stomach diseases, diabetes, and obesity. Pear jams and preserves are also great for relieving coughs. Therefore, in the summer-autumn period, it will not be amiss to prepare a jar or two of tasty, aromatic, thick jam.
To make pear jam for the winter, it is advisable to take ripe, soft, juicy fruits that boil quickly. It is useful to use pectin for a thick consistency, and citric acid for a brighter taste.
Additives in the form of vanilla, cinnamon, cardamom, lemon and orange zest give the jam a more varied and interesting taste. But even using a simple recipe for pear jam, you can get a very tasty and healthy dessert.
Pear jam
Yield: 1.3 liters of finished jam
In order to make pear jam for the winter, we will need:
- Pears – 2 kg
- Sugar – 1 kg
- Water – 120 ml
- Pectin – 10 gr.
- Citric acid – 0.5 tsp.
How to make jam:
- Thoroughly washed and peeled and cored pears, cut into small pieces.
- Place the fruit in the container in which we plan to cook the jam. Pour in the required amount of sugar, add water, place on the stove and bring to a boil over low heat. When the mixture boils, remove the resulting foam.
- Cook the pear jam over low heat for 40 - 45 minutes, stirring so as not to burn.
- When the pieces of fruit have become soft and transparent, grind them into puree using a blender or masher.
- Add citric acid and pectin powder to the pear puree. Place on low heat and cook for 5 minutes with continuous stirring.
- Quickly pour the boiling jam into sterilized jars and seal.
Many housewives have already acquired a multicooker - a useful and versatile kitchen appliance. Thanks to this little helper, you can not only quickly prepare soups, pilafs and porridges, but also make delicious jam or jam. Moreover, pear jam will cook in a slow cooker much faster than on a regular gas stove.
Pear jam in a slow cooker
Cooking time – 40 minutes
Yield: 1 liter of prepared jam
In order to make pear jam in a slow cooker, we will need:
- Pears – 1 kg
- Sugar – 0.7 kg
- Water – 200 ml
How to make jam:
- Peel the ripe pears, remove the core and seeds. Cut into thin slices.
- Place pear slices into the multicooker bowl, add sugar and water. Close the lid and turn on the “Extinguishing” mode for 15 minutes. During this time, the pears will have time to release their juice.
- Switch to the “Baking” mode and cook the fruit for another 25 minutes. You need to stir the jam with a wooden spatula so as not to damage the surface of the multicooker container. Stir the dessert especially thoroughly 10–15 minutes before the end of cooking. It is by this time that the liquid will have time to evaporate and there is a risk that the jam will burn.
- Place the thick jam while hot in clean, dry jars and seal.
The ripe pear itself is very sweet, even a little cloying. But in combination with a citrus note, it turns out incredibly tasty! Therefore, it is very good to add lemon or orange to pear jam.
Pear jam with lemon
Cooking time – 1 hour (plus 3 hours for settling)
In order to make pear and lemon jam, we will need:
- Pears – 2 kg
- Lemon - 1 pc.
- Sugar – 1.2 kg
How to make jam:
- For jam we use only the ripest, juiciest and softest pears. Remove the skin from them if it is thick. Cut into pieces of arbitrary size and shape.
- To remove bitterness, pour boiling water over the lemon. We cut it into slices along with the peel. Arrange in layers with pear slices and sprinkle sugar on top.
- Leave the fruits for several hours to release the juice. Cook the jam over low heat, stirring.
- After the pear pieces have boiled and the jam itself has thickened, put it in sterile jars and close tightly with metal lids.
Very tasty, with a pleasant citrus aroma and a beautiful amber color, the result is pear jam combined with sweet oranges. Even the most capricious gourmet cannot resist such a delicacy.
Pear and orange jam
Cooking time – 1 hour 10 minutes
Yield: 0.7 liters of finished jam
In order to make pear and orange jam, we will need:
- Pears – 1 kg
- Orange (large) – 1 pc.
- Sugar – 1.2 kg
- Water – 100 ml
How to make jam:
- Wash the pears, remove the peel and puree them using a blender.
- Remove the zest from the orange. To do this, it is convenient to use a grater with small holes or use a knife. Then remove the white peel from the citrus. This is what gives the jam its bitterness. Place the pulp in a blender for grinding.
- Combine pear and orange puree. Add sugar, water and cook the jam over low heat until cooked. How do you know when dessert is ready? You need to drop a drop of syrup onto the saucer and if it hardens quickly and does not spread over the surface, then the jam is ready! Can be poured into jars and sealed!
If you are not afraid to experiment in cooking, you can achieve exclusive, unusual and surprisingly appetizing dishes. For example, make pear jam with the addition of plums. The sour plum pulp perfectly complements the sweetness of the pear.
Plum and pear jam
Cooking time – 1 hour 15 minutes
Yield: 1.2 liters of finished jam
In order to make plum and pear jam, we will need:
- Plums – 1 kg
- Pears – 1 kg
- Water – 200 ml
- Sugar – 2 kg
How to make jam:
- We sort the fruits, remove spoiled and rotten fruits, and wash them under the tap. We remove the pits from the plums and chop them into pieces. Peel the pears, remove the core and seeds and cut into slices.
- Place crushed fruits in a container for making jam, add sugar and water.
- Cook the jam over low heat until the fruit is soft. Then use a blender to puree them.
- Boil the mixture with constant stirring for 10 - 15 minutes until the jam becomes thick.
- Pour hot jam into prepared jars and close tightly with lids.
You can cook thick, delicious jam not only in a metal basin on a gas stove. Many modern bread machines have a “Jam” or “Jam” function, which greatly simplifies the preparation of sweet desserts. It’s enough to press a button and go about your business; the smart unit will do the rest for the hostess.
Pear jam in a bread machine
Cooking time – 1 hour 5 minutes
Yield: 0.2 liters of finished jam
In order to make pear jam in a bread machine, we will need:
- Pears – 0.5 kg
- Lemon – 0.5 pcs.
- Sugar – 0.1 kg
How to make jam:
Cut the apples with the skin into slices and place them in the bread machine. Add sugar and juice of half a lemon. Set the “Jam” mode. After the sound signal about the end of the bread machine, the delicious dessert is ready.
Making delicious pear jam is absolutely easy. With a little time and effort, even a novice housewife can surprise her family with a thick, mouth-watering pear delicacy.
Pear jam - recipe with photos step by step
Among the inhabitants of ancient China, the pear was considered a symbol of longevity and good health. And this is not surprising. ‘After all, pear fruits have such a rich composition that...
Pear confiture
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)
- 156 kcal
- 30 min.
Cooking process
Pear confiture is a simple and effective way to preserve pears for the winter. A minimum of cooking time and a minimum amount of sugar in the composition allow you to preserve and emphasize the natural aroma and sweetness of pears. Supplemented with fragrant spices, pear confiture is moderately sweet, spicy and very aromatic.
Thick, viscous and glossy, its consistency resembles very thick jam or jelly. This preparation is an ideal addition to a cup of hot tea and fresh buns, pastries and desserts. Try it!
To prepare pear confiture for the winter, prepare the ingredients according to the list.
Prepare lids and canning jars in advance. Wash the cans of soda thoroughly and then sterilize them by steaming, oven or microwave. Boil the lids for 3-5 minutes.
Wash the pears and sort them. Sort half or 2/3 of the total volume of pears, separating larger specimens.
Peel large pears and cut into small pieces. Pears with denser flesh should be cut smaller so that they have time to cook in the short time it takes to prepare the confiture.
Cut the other half of the pears into large pieces, without peeling them, but removing the seed capsule. You can, of course, peel all the pears, but this is extra work, because we will still grind half of them into fruit puree.
Weigh the resulting volume of fruit and measure out the proportional amount of sugar, in accordance with the recommendations of the pectin manufacturer.
Grind half the prepared pears (unpeeled) in a blender.
Place the resulting fruit puree in a saucepan.
Add sliced pears and pectin. Following the instructions on the package, I pre-mixed pectin with 2 tbsp. Sahara.
Zest half a lemon into large strips and add to the pan.
Also add spices: vanilla sugar, 2 cloves, a little ground nutmeg and cinnamon.
Mix everything thoroughly and, stirring, bring to a boil over medium heat.
When the mixture boils, add sugar and 1 tbsp. lemon juice.
Stirring, bring the mixture to a boil again and cook for 3 minutes. Turn off the heat and remove the cloves and lemon zest.
Pour the pear confiture into sterilized jars. Close with prepared lids and roll up. Turn the jars upside down and leave for 5 minutes. Then return to its original position, wrap and leave until completely cool.
Pear confiture is ready for the winter! Bon appetit!
Pear jam for the winter
Simple pear jam with a subtle vanilla flavor is the perfect complement to crispy toast and a wonderful topping for homemade baked goods. It is sweet and thick, has a delicate consistency, freezes well and is easy to prepare.
You can preserve pears for the winter using exquisite recipes, with a bouquet of spices, adding lemon slices, alcohol, nuts, even poppy seeds or condensed milk. You try this sweet dessert solemnly, enjoying every spoonful of amber jam or marmalade. But if you prepare it for filling and coating pies and pies, and just for bread for tea, there is no better than a simple recipe for pear jam for the winter: pears, sugar, lemon juice and, say, vanillin (or anise, cardamom, lemon zest).
The pear jam recipe is suitable for cooking any type of fruit. You can use large and small, dense and overripe fruits. Depending on the variety, the jam will turn out amber or light golden, with a jelly-like consistency or like jam. But in any case, preparing for the winter will be tasty and fragrant.
Cooking time: 50 minutes
Ingredients
- pears – 500 g net weight
- sugar – 250 g
- lemon juice – 2 tbsp. l.
- vanillin - on the tip of a knife
Preparing pear jam for the winter
If the pears are soft and very overripe, then just rinse them and you can cook them with the skin on. But hard and dense fruits should be peeled, then the jam will be more homogeneous.
I cored each fruit and then cut the pulp into small pieces. Placed it in a saucepan, sprinkling it with sugar. There is no need to wait for the juice to flow; all the pieces will still be crushed into a homogeneous fruit mass.
I put the pan on low (very, very small) heat and heated until the sugar is completely dissolved - about 10-15 minutes, stirring with a wooden spatula.
As soon as there was a lot of juice in the pan and the syrup began to boil, I increased the heat to medium. Cooked for 30 minutes, without a lid, until the pears were fully cooked and soft, stirring with a spatula so that nothing burned. I took the pan off the stove and pureed it with an immersion blender until smooth. If you don’t have special equipment, you can grind it through a sieve or crush it with a potato masher (but then small patches of pulp will remain).
Added lemon juice and a pinch of vanilla. Returned to the stove, brought to a boil and cooked for another 10 minutes over medium heat, stirring, without a lid, to remove excess moisture. Be sure to add lemon juice! In addition to its role as a preservative and acidity regulator, it activates the production of pectin in the pear, which in turn helps the jam harden. The final cooking time can be increased if you are preparing a double or triple portion at once or the pears are very watery - in this case, check the readiness by dropping a drop on a plate; if it drips very slowly, then it is ready.
I poured the hot jam into sterilized dry (!) jars and immediately sealed them. You can take any lids, either screwed or turnkey. It is not necessary to turn over and wrap, the jars will stand up just fine.
The yield from the specified amount of ingredients is approximately 400 ml, but a lot depends on the chosen variety, so I advise you to prepare containers of different volumes, preferably a small volume. A simple pear harvest for the winter should be stored in a cool and dark place for 1 year.
Pear jam for the winter, a simple recipe, Magic
The ideal option if you need to prepare pear jam for the winter for coating pies and filling for pies is a clear, simple recipe.
To make pear jam, you can use various recipes. But you need to know the features of cooking and choosing fruits for confiture.
When preparing pear confiture, the following features must be taken into account:
- Most varieties of pears are very juicy. Therefore, during the cooking process they will produce a large amount of juice. For a thick consistency, such jam will have to be cooked for 1.5-2 hours.
- Fruits with delicate, loose pulp are best used for making jam of a uniform consistency - to do this, they must 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 a more pronounced aroma, 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 turns out very tender and juicy. It can be used for baking or spread on bread for tea.
Selection and preparation of pears
To make jam, you can use fruits of any variety. The consistency and appearance of the dish will depend on this.
Fruits must be washed well, rot removed, and seeds removed.
Methods for making pear jam
Preparations for the winter can be done in various ways. You can use only pears or add citrus fruits, plums, cinnamon to enhance the taste.
A simple recipe for the winter
To make jam for the winter, you need:
- 1 kilogram of pears;
- 800 g granulated sugar;
- 250 ml freshly squeezed apple juice.
Cut the juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day to allow the fruit to release its juice. Pour apple juice into pears. Cook over low heat until the volume of liquid is reduced by half - this takes about an hour. After this, roll into pasteurized jars.
"Five Minute"
Required:
- 400 g 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 a couple of minutes. Remove the fruits and add sugar to the remaining liquid. Simmer over low heat for 5 minutes. Then return the fruits to the sugar syrup and boil for a few more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.
In a slow cooker
To make jam in a slow cooker, you need to use hard varieties.
We use:
- pears - 1 kg;
- boiling water - 100 ml;
- sugar - 1 kg.
Chop the fruit into cubes, place in a bowl, pour in boiled water, add granulated sugar and mix everything thoroughly until it is completely dissolved. Select the “Stew” mode and cook the dish for 2 hours, stirring from time to time. 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. There is no need to stir. After the above time, the dish will be ready; the slices should remain intact.
With gelatin
To prepare pear confiture you will need the following ingredients:
- 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 leave until it swells. Cut the pears into slices, add 400 ml of water and lemon juice. Separately, boil 200 ml of water, add sugar, and after it dissolves, add the pears along with the liquid. Cook until the mixture turns reddish. Cut the lemon into small pieces, add to the boiling jam, simmer for a couple of minutes, remove from heat. Add dissolved gelatin to the mixture.
Distribute into jars while hot or eat immediately after cooling.
With yellowfix
To prepare confiture you need to take:
- 1 kg of ripe fruits;
- 500 g sugar;
- sachet of gelfix.
Puree the pear using a meat grinder or blender. Place in a thick-bottomed saucepan and heat. Mix gelfix with 2 tbsp. l. granulated sugar and pour into pear puree. After the mixture boils, add the remaining granulated sugar. 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, put 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 fruits and cut into large cubes. Sprinkle with granulated sugar, add zest and finely chopped lemon. Leave for several hours to allow the pears to release their juice. Then place on low heat and cook for 1-2 hours until the desired consistency is achieved.
With orange
Cut soft pears (1 kg) into thin slices. Remove the zest from one 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 granulated sugar. 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 over 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.
Periodically, the jam must 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 dark, cool room is suitable for storage.
If the dessert was prepared for quick consumption, it can be kept in the refrigerator for up to two weeks. If mold or a film appears on the surface of the jam, it will need to be thrown away.
Arzy Umerova
Pear confiture is an incredibly tasty delicacy that caring housewives prepare for their households for the winter. The recipes for this delicacy are varied, and each of you can choose the one that suits her and her family’s taste.
As you know, pear is a seasonal fruit, and you can hardly find it in markets and supermarkets at certain times of the year. A special “shortage” is observed in winter - at this time pears do not appear in our country even as imports.
A treat for the whole family
This fruit is rightfully a favorite among most adults and children, because it has a delicate and piquant taste, a breathtaking aroma and a pleasant tartness. Pear confiture is one of the most popular preparations for the winter.
Many women vary the classic recipe at their own discretion, adding lemon, ginger, cinnamon and other auxiliary ingredients to the jam.
Also, some people prefer to make such dishes in a slow cooker, since it turns out quite quickly and is not so “risky” - the device itself controls the readiness of the syrup and fruit, and does not allow them to boil over or burn on the dishes. Therefore, this option is considered the most suitable for busy women.
There are many recipes for pear confiture, and they all differ slightly, but the technology for preparing this delicacy is, in essence, very simple. If you decide to stock up on tasty and healthy preparations for the cold season, we will be happy to tell you how to prepare it correctly to the delight of you and your household.
Classic pear jam
The simplest, classic recipe for pear confiture for the winter does not involve the use of many components. However, you can enter them at your discretion. Like apples, pears pair well with spices like cinnamon and cloves. Nuts also fit perfectly into jam, so if you like them, feel free to add them.
It should also be added that the consistency of the finished sweet is also at your discretion. Some housewives associate confiture not with simple jam or preserves, but with a delicacy in the form of whole pieces of fruit in syrup. Others prefer to grind the finished confiture to a puree. This is purely a matter of taste, so we recommend that you do not deviate from your own preferences just because certain technologies require it.
Ingredients:
- Pears (preferably sweet varieties and ripe) – 1 kg;
- Sugar (white or brown) – 1 kg;
- Orange zest;
- "Zhelfix" - 1 sachet.
Cooking method:
- First of all, you need to carefully prepare the base ingredient.
- Select pears without scratches or wormholes, wash them thoroughly with running water and laundry soap.
- You can remove the skin with a knife, but this is not always acceptable, since it will still boil in the syrup and will not be noticeable in the finished jam. Of course, you should remove twigs and leaves from the fruit, if any.
- It is also better to eliminate cores with seeds, but not everyone does this - many women like fruit confitures in "in its original form".
- Cut the fruit any way you like. We recommend that you cut the pears into even cubes.
- At this stage, it is not practical to chop the fruit too much - if you want a puree-like jam, make it using a food processor at the end of cooking.
- Prepare a capacious container of any type in advance - it can even be a large plastic container.
- Place the pears in it and sprinkle with sugar so that the layer is even.
- Leave the container in the kitchen overnight (the pears with syrup should sit for about 10-15 hours, depending on their initial softness and juiciness).
- You should notice that the fruit has released a lot of juice. If so, continue cooking.
- Finely grate the orange zest until it is as smooth as possible. Try not to touch the white layer under the zest - it can give an unnecessary bitter taste.
- Place the pears with sugar in a fireproof container and place on low heat.
- The pan must be dense, with a thick bottom, so that your future jam does not burn, but warms up evenly.
- Add orange zest to the mixture.
- Bring the resulting mixture to a boil.
- While boiling, pour Zhelfix into the container, and, constantly stirring the hot mass, wait for it to thicken (this will take about 10-15 minutes).
- Pour the finished delicacy hot into a sterilized glass container and roll up.
- The confiture is ready!
If the rolling process is foreign to you, you can place the finished jam in any container and put it in the refrigerator. However, only if you want to eat confiture in the near future. You can also run the sweet mixture through a food processor or blender before pouring if you like the creamy texture of such preparations.
Lemon-pear confiture
It is known that lemon adds a special piquancy to any dish. Sweet winter preparations here are no exception. We advise you to try the aromatic lemon-pear confiture, which will not only be a delicious addition to dessert, but will also protect you from colds during epidemiological periods of the year.
Ingredients:
- Pears (ripe or tart unripe) – 500 g;
- Sugar (white and brown) 400-500 g;
- Saffron – 10 stamens;
- Lemon – 1 large fruit;
- White rum – 100 ml.
Cooking method:
- Wash the lemon thoroughly with soap (no need to cut off the skin).
- Boil a small amount of water in a saucepan and throw it in.
- Boil for 30 seconds, then remove and quickly rinse with cold water. Repeat all the above steps twice.
- After this, cut the lemon into thin slices.
- Pre-process the pears, but do not peel them. Make sure their sides are not bruised or rotten.
- Cut the pears in half, remove the cores, and chop the pulp into 1 cm cubes.
- Place pieces of fruit and citrus fruits in a container and cover with sugar. Stir, cover and leave for 10-12 hours.
- Crush the saffron stamens with a mortar (or chop in any other convenient way).
- Mix the resulting saffron powder with barely warmed rum and let it brew for half an hour.
- Place the fruit in a heatproof container and place over medium heat. Cook until boiling, then reduce heat to low and simmer for 45 minutes. It should boil very “quietly”, raising small bubbles to the surface. This foam can be removed periodically.
- After 45 minutes, turn up the heat and boil the mixture for an additional 4-5 minutes.
- Pour rum and saffron into the resulting mixture, mix gently and pour into sterilized jars. Roll up, cool completely and place in the refrigerator, cellar or pantry.
This delicious confiture will warm you up in cold weather and prevent you from getting viral colds during epidemiological periods. Its consistency is similar to quince jam, and it can be consumed in any form - in particular, by adding it to the filling of sweet homemade baked goods.
Confiture in a slow cooker
It would seem that what could be simpler than preparing confiture in principle? Probably just pear confiture cooked in a slow cooker!
Ingredients:
- Pears – 2 kg;
- Sugar – 1 kg;
- Natural lemon juice – 3 tbsp.
Cooking method:
- Prepare the fruit in the standard manner described in the first and second recipes;
- Cut them into even small cubes or slices;
- Pour sugar over the mixture and let stand for half an hour;
- Thoroughly but gently mix the sugar-fruit mass and place in the multicooker bowl. Add freshly squeezed lemon juice, mix the mixture with a silicone spoon and set the kitchen appliance to the “Stew” mode. Simmer for 20 minutes;
- Turn off the device, open the lid (it must be immediately wiped from condensation), and let the pears soak in the syrup;
- After an hour, turn on the “Extinguishing” mode again for another half hour;
- Next, open the lid again and clean it, let the fruit brew for 2-3 hours;
- At this time, sterilize the container - wash and pour boiling water over it (both jars and lids). Dry the jars;
- Stir the jam and turn on the “Stew” mode again for 45 minutes;
- After the signal, pour the boiling jam into jars and roll up.
May your efforts bring you wonderful memories of summer in the cold winter. Bon appetit!
Pear jam for the winter is a simple recipe that allows you to make one of the most popular delicacies in the world. Thanks to a special preparation technology, the jelly-like fruit syrup holds its shape perfectly, does not spread, evenly covers toast, pancakes and biscuits, gives the products a wonderful taste and adds an appetizing serving.
How to make pear jam?
Pear jam for the winter is a great way to give overripe fruits new life, turning them into a fragrant preparation. Moreover, the manipulations are simple: 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 technology for preparing jam is based on alternating heating power, so to prevent the mass from burning, cookware with a thick bottom is used for cooking.
- Cinnamon sticks, ginger, lemon juice and zest will help diversify the taste of the jam.
- Determining the readiness of the delicacy is simple: the finished jam should flow from the spoon in a thin thread.
Not only beginners, but also experienced housewives prefer simple 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 huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.
Ingredients:
- pears - 850 g;
- sugar - 450 g;
- lemon juice - 40 ml.
Preparation
- Pass the pears and sugar through a meat grinder.
- Pear jam for the winter is a simple recipe in which the preparation is boiled for 40 minutes, seasoned with juice and placed in jars.
Pear jam for the winter can be made from various varieties of fruit. 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 a high content of pectin, which during the cooking process helps to achieve the desired thickness, and when finished, serves as a natural cure for indigestion.
Ingredients:
- wild pear - 1.5 kg;
- sugar - 1.5 kg;
- water - 150 ml.
Preparation
- 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 simple recipe in which the mass is rolled into sterile jars and wrapped until it cools.
Lovers of gourmet baking are strongly recommended to make pear. The citrus component will add freshness, delicate aroma and pleasant taste to the jam, and its increased acidity will allow the pear pulp to retain its original color and activate the production of pectin, which affects the thickness of the product.
Ingredients:
- pears - 1.5 kg;
- sugar - 650 g;
- lemon - 1 pc.
Preparation
- 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.
You can diversify the preparation of pear jam with various berries and fruits. The simplest and most interesting dessert is made in combination with apples. The latter dilute the sweetness of pears, filling the delicacy with a pleasant sweet and sour taste, fruity aroma, and act as an excellent gelling component.
Ingredients:
- pears - 900 g;
- apples - 700 g;
- lemon juice - 40 ml;
- sugar - 800 g;
- cardamom - 5 g.
Preparation
- Remove peels and seeds from fruits.
- Grate the apples on a coarse 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 is a prime example of an extravagant, attractive and healthy delicacy. The use of a gelling agent allows you to quickly achieve the desired thickness, reducing both the cooking time and the amount of sugar, which results in a tasty, natural and low-calorie product.
Ingredients:
- pears - 800 g;
- sugar - 450 g;
- water - 50 ml;
- gelatin - 10 g;
- lemon juice - 20 g;
- butter - 30 g.
Preparation
- Pour cold water over the gelatin 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 mix.
- Pour the jam into sterile jars, roll up and wrap.
Pear is another option for a refreshing, aromatic, vitamin-rich treat. This magical root not only enhances the taste and aroma 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 healing drug for colds.
Ingredients:
- pears - 1.5 kg;
- sugar - 1.5 kg;
- ginger - 50 g;
- lemon juice - 60 ml;
- cinnamon sticks - 2 pcs.
Preparation
- Mix peeled and sliced 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, pour into jars, roll up and wrap until completely cool.
Pear jam without sugar 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 liquid for 40 minutes, which is enough to soften and boil them.
Ingredients:
- pears - 900 g;
- water - 250 ml.
Preparation
- 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.
Savvy housewives have learned to use any household appliance to their advantage. So, a unit designed for baking bread costs nothing to prepare pear jam with cinnamon. Moreover, the airtight bowl will ideally preserve the aroma of the popular oriental spice, and the gentle “Jam” mode will take care of the juiciness of garden pears.
Ingredients:
- pears - 1.5 kg;
- sugar - 1.5 kg;
- ground cinnamon - 10 g;
- citric acid - 5 g.
Preparation
- Place the sliced pears in a bread machine container, mix 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.
For those who want to get a delicacy without difficulty, it is better to cook pear. A modern gadget will retain all the necessary vitamins, achieve the desired thickness and eliminate the need for cooking in several steps. You just need to load the necessary components into the bowl, set the “Extinguishing” mode for 50 minutes and wait for the signal to complete the work.
To make pear jam for the winter, it is advisable to take ripe, soft, juicy fruits that boil quickly.
It is useful to use pectin for a thick consistency, and citric acid for a brighter taste.
Pear jam recipe
Ingredients
- Pears – 1 Kilogram
- Sugar – 500 grams
- Vanilla – 1 pinch
Preparation
The jam comes out thick, rich, with a subtle vanilla scent.
I use it not only for sweets, but sometimes I experiment and create sauces for different meat and chicken dishes.
During the pear season, I advise you to make this jam as a nice gift for your loved ones. So how to make pear jam?
Wash the pears, remove the stalks and seed pods.
Cut off the peel. Of course, you can leave the peel, but I usually cut it off.
Pass the pears through a meat grinder or chop with a blender until smooth.
Add sugar to the pear mixture and let it brew for an hour.
After an hour, place the pan with the pear-sugar mixture on low heat, add a pinch of vanilla and, stirring, cook until tender.
After boiling, you can increase the heat. The main thing is to remember to stir periodically!
You can check the readiness of the jam like this: drop some jam on a saucer.
If it thickens as it cools, it’s ready!
Pear jam turns out to be quite thick, and is excellent for use as a filling for pies and buns.
Set the finished pear jam aside and let it sit until the foam dissolves.
Then pour the pear jam into sterilized jars and seal.
Pear jam is a very tasty recipe
