Slices, cooked without water, can win the heart of any sweet tooth. Fragrant, delicious, beautiful, sweet dessert - who can resist? Pear jam is ideal not only for tea drinking, but also as a filling in various pies.
The benefits and harms of pears
This fruit is one of the most nutritious, while its calorie content is so low that even after eating a kilogram of these beautiful fruits, you don’t have to worry about the fact that it will affect the figure.
The composition of the pear includes vitamins A, C, PP, as well as B vitamins. And the low sugar content and the presence of fructose make the fruit an ideal fruit for the diet of diabetics. The pear is also rich in trace elements such as zinc, sulfur, iron, cobalt, potassium and others.
But, with all its positive qualities, the use of pears is contraindicated for people with stomach diseases. But they can treat themselves to this fruit in the form of dried fruits, compotes and, of course, jam. Experienced hostesses have come up with more than one recipe for pear jam slices, let's consider the best and easiest to prepare.
Fruit preparation
For the preparation of pear jam, varieties are usually used in which the pulp is dense, for example duchesse or lemon. But from any other variety, pear jam in slices, cooked without water, will turn out to be no less tasty. The main thing is that the fruits are not overripe or unripe.
Due to the fact that the ripening period of this fruit is quite long, you can try various recipes.
Before cooking, the fruits must be thoroughly washed, the stalks and core removed, cut into slices, while it is imperative to cut off the existing dark spots or rotten places.
- The taste of pear jam can be slightly changed by adding other berries or fruits to the recipe.
- It is better to collect fruits for making dessert during the day, on a hot sunny day. At this time, pears are most fragrant.
- Pear jam loves to burn very much, so the cooking process must be monitored very carefully. It is ideal to use cast iron dishes: the taste will turn out to be more saturated, and there is much less chance of the sweet mass sticking to the bottom of the container.
- If the skin of the fruit is not tender, but rough and dense, then it is better to cut it off, otherwise the jam will turn out not so tasty.
- To keep the slices whole and not overcooked, follow the detailed cooking instructions.
Classic pear jam
A similar recipe is probably known to many experienced housewives. But some are too lazy to cook a delicious treat because of the need for repeated boiling. This option is simplified, now you can cook a pear dessert in one go.
For cooking, you will need two kilograms of pears, two and a half kilograms of granulated sugar.
Cooking:
- Prepare fruit: wash, peel, cut. Put them in a cooking pot.
- Prick each wedge with a toothpick in several places.
- Sprinkle granulated sugar in an even layer on top of the fruit, set the saucepan aside for a couple of hours in a cool place. During this time, the sugar will melt, and the pears will give juice.
- If the pears were not very juicy, then two glasses of water should be added to the components in the container before cooking.
- Bring the jam to a boil, then lower the heat and simmer the dessert over the slowest heat for 40 minutes. Remember to stir every five minutes, otherwise the fruit may stick to the bottom.
- Pour the jam into the prepared container, seal tightly, cool and store.
If you love citrus fruits, then this recipe is exactly what you need. Instead of lemon, you can also use an orange, but then you will need to take 500 grams less sugar.
Prepare the following products: two kilograms of pears, two and a half - sugar, three lemons.
Cooking:
- Wash the fruits, peel, cut into slices and put in a container in which you will cook.
- Rinse the lemon, carefully rubbing the peel, cut off the ends. Pass through a meat grinder and add to the pears.
- Pour sugar into the fruit mixture, put it in a cool place for three hours to infuse. In order for the pear to release juice during this time, pierce it in several places with a toothpick or fork.
- Gently mix the present jam, trying not to crush the fruit slices.
- Simmer over low heat, skimming off the foam from time to time, about 45 minutes.
- Pour the finished jam hot into a sterile container, close the lid.
Pear jam with almonds
And what happens if you add almonds and vanilla to the classic pear jam? You definitely won’t spoil the taste with these components, but only give the dessert a touch of something unusual and very interesting. And the aroma that will soar in the apartment during cooking and when opening a jar of ready-made jam will make anyone want to try it sooner.
You will need: two kilograms of pears, the same amount of granulated sugar, two pinches of vanilla, roasted almonds (take the amount, focusing on your taste, in the original you need to take a glass), one and a half liters of water.
Cooking:
- Prepare the main component of the jam - a pear. Wash, peel, remove the core, if necessary - remove the skin, cut the fruit into slices.
- Boil water in a saucepan for making jam, dip the prepared pear slices into it.
- Boil water, then drain it into a separate pan, add sugar to the resulting syrup. Simmer until thickened, about 15 minutes.
- Pour the syrup over the pears, leave to cool for about three hours.
- When the jam has cooled, boil it again, then boil it over low heat for about 10 minutes. Cool down.
- The last time the jam will need to be boiled after boiling for 20 minutes, 10 minutes before the end of cooking, add vanilla and chopped nuts with a blender.
- Pour hot dessert into jars, seal tightly. Store after complete cooling.
Now you know how to cook pear jam with slices. Everything is quite easy and fast. Bon appetit!
Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time of ripening pears, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.
How to cook pear jam
In the preparation of this or that dish, certain recommendations should be followed so that the final product turns out to be as tasty as possible. So, for cooking jam, you should take those pear varieties that differ in density, such as lemon or duchesse. You can choose any other varieties, but so that the fruits are not overripe. The ideal option would be whole pears with an elastic skin of late autumn varieties. Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled places.
The next important point on how to make pear jam is the right dishes. Sweetness is best cooked in a copper or aluminum bowl. In such an inventory, the mixture will not burn, it will not stick to the bottom. It is better to interfere with a wooden spatula, and remove the foam into a plate. Sterilization of jars is the main condition for long-term storage of blanks for the winter.
There are several secrets on how to make pear jam tasty and fragrant:
- The delicacy can be diversified by the addition of various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
- It is better to harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
- Pear jam burns strongly, so the whole process should be controlled.
- For easy removal of the peel from the pear, you need to scald it with boiling water, then immediately lower it into cold water.
- It is advisable to cut off an excessively tight peel so that the delicacy does not turn out to be too rough.
- Whole slices can only be obtained under the condition of three-stage cooking, each of which is carried out for twenty minutes.
Classic pear jam for the winter
If you want to learn how to make pear jam in the easiest way, then consider the classic cooking recipe. The manufacturing technology of this delicacy is known to almost every housewife, because here you can do without multi-stage cooking, and make a delicious delicacy in one go. Minimal effort will allow you to make delicious preparations for the winter.
Ingredients needed for classic jam:
- pear - 2 kg;
- sugar - 2.4 kg;
- water - 2 tbsp.
To get delicious pear jam with slices, you need to do everything step by step:
- Cut the prepared fruits into suitable slices and place in a container in which you plan to cook the syrup.
- Sprinkle sugar over fruit and spread evenly.
- Poke holes in pear slices with a fork and leave for a couple of hours until a copious amount of juice is formed. If the variety is not juicy, then you need to add water to the bowl.
- Put the dishes on the fire and wait until the consistency boils. Reduce flame and cook for another hour, stirring occasionally.
- Pour a transparent astringent mixture with a yellow tint into jars, cork with lids.
The delicacy is distinguished by its unusual taste in any interpretation. However, more sophisticated recipes are those that have savory additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. Tasty and fragrant sweetness of amber color will be appropriate on cold winter evenings with a cup of hot tea.
To make pear jam in syrup, you need the following products:
- peeled fruits of a pear tree - 1 kg;
- granulated sugar - 1 kg;
- large lemon - 1 pc.;
- water - 250 ml.
Preparing jam for a long time, but not hard:
- We wash, clean the fruits of the pear tree from the skin and core, cut into slices.
- We divide the lemon into thin slices, freeing each from the seeds.
- We place the prepared citrus in a saucepan filled with water, boil for three minutes, drain the broth, and squeeze the lemons slightly.
- We filter the broth through a sieve with small holes to remove the pulp. We place it with citruses, put it on the stove and add sugar in two to four approaches until completely dissolved.
- Pour hot syrup over fruits in a bowl in which we will cook jam. We stand for a couple of hours so that they give juice.
- We put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, removing the foam. Remove from heat, keep the future jam for three to five hours until completely cooled. We repeat this process a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color is formed.
- Delicious almost transparent jelly is placed in sterilized jars, corked, the container is turned upside down until it cools completely. We put the blanks in a storage place.
This versatile fruit is suitable for any method of preparation, with its help you can conduct all kinds of culinary experiments. If you think that pear jam with slices should be made by cooking for many hours, then you are mistaken. A delicious delicacy can be prepared in just five minutes, and it is not necessary to remove the skin from the fruit. Piquant pear jam can easily be used as a liquid sauce for a meat dish.
Five Minute Ingredients:
- pear tree fruits - 1 kg;
- granulated sugar - 1 kg;
- water - 0.5 tbsp.
Marmalade delicacy is made like this:
- We process the fruits of the pear tree, cut into very thin slices.
- We cook the syrup separately: dissolve the sugar in water, remove the foam that forms on top during cooking.
- Put the pear slices into the prepared sweet mixture and cook until the consistency becomes transparent.
- Pour marmalade jam into jars prepared in advance, roll up.
Pear jam without sugar
Sugar is the main ingredient. After all, according to many, a delicacy for tea must be sweet and even cloying. However, people who follow the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. The dietary delicacy turns out to be very tasty, so do not miss the opportunity to cook it. Jam will be as useful as possible - during the preparation of assorted fruits, it will retain all its useful properties.
Ingredients for cooking diet sweets:
- - 1 kg;
- pear - 2 kg;
- apple (green or red) - 2 kg;
- apricot (large sizes) - 1 kg;
- water - 3 l.
How to make jam without sugar:
- Prepare all the fruits: peel from the core, seeds and skins, cut into slices.
- Place in a container for cooking, pour water, bring to a boil.
- Cook four approaches for two days until the jam acquires a uniform consistency.
- If desired, you can add an orange or lemon to the fruit - then the workpiece will turn out to be especially tasty.
Video: pear jam recipe
It is a specific delicacy that almost everyone loves. Transparent sweetness of amber color can become a wonderful decoration of the festive table. If you want to please your loved ones and friends with a delicious dish on cold winter evenings, then do not miss the opportunity to cook jam according to one or more recipes. Step-by-step instructions on how to cook pear jam are presented below.
How to cook pear jam with slices
Pear jam in a slow cooker
Amber pear jam
If you have already started harvesting pears, then be sure to cook this pear jam for the winter, a simple recipe - just 10 minutes of cooking, no puzzles about what a soft ball is. And all because the pears are covered with sugar in advance. You will probably be surprised when you find that they give juice no worse than ripe berries. And it is precisely thanks to this process that the pear slices become so remarkably transparent. This jam will definitely appeal to connoisseurs of delicate, delicate sweets. Unlike the standard recipe, sugar in our pear jam needs to be added half as much. Thanks to this, the aroma of the pear itself is better revealed. There are several varieties of pear jam. Today we will cook pear jam with slices. In this form, they are convenient to use as a filling for pies and other pastries. The slices are a great addition to your morning serving of yogurt. And on the basis of syrup, you can prepare a variety of wonderful cocktails. In addition, the slices in the process of making jam will become a little transparent and will resemble candied fruits. For this jam, choose whole, unsuppressed fruits of a variety with dense, juicy pulp.
Ingredients:
to prepare about 1 liter of pear jam you will need
- 1 kg ripe fragrant pears
- 500 grams of sugar
- 1 sachet of gelling additive for jam with natural pectin (for example, Confiturka, Zhelinka, Zhelfix and others)
How to make pear jam for the winter in slices
Of course, you can cook pear jam without a gelling additive, but then the syrup will not turn out thick, because we put quite a bit of sugar. First, mix the sugar with the gelling agent.
Rinse the pears well and cut into 4 pieces. Remove the seed pod with a knife. Then cut each quarter into 3-4 more slices.
Try to cut the pears as quickly as possible and immediately start cooking the jam, otherwise the fruit will oxidize and darken.
Transfer the pear slices to a heavy-bottomed bowl. Pour sugar mixed with a jam gelling agent on top.
Gently toss the pears with the sugar so the slices don't break.
Put the jam on a small fire and bring to a boil. By this time, the melted sugar will combine with the natural juice of the pears. When the mass boils, let it boil for 10 minutes. The pears will become translucent.
If you are preparing pear jam for the winter, then place it in sterilized jars and seal tightly with lids.
Turn the jars upside down and wrap them in a warm blanket. Let the pear jam cool down in this state. After it cools, all the slices will become transparent, and the syrup will thicken.
Galina Artemenko
Good day, friends!
Personally, I always get excited when I see pear jam in front of me. Because it has a very beautiful uniform consistency and it is thick. And his color is chic, it is amber, but at the same time transparent, if you start scooping with spoons and add it to pie fillings or just crush it with. Depending on the type of fruit, such a delicacy can be emerald.
Undoubtedly, in order to cook pear jam and properly close it for the winter in jars, you need to know some rules. And follow the advice and recommendations from chefs or culinary experts. Start as usual if you are a beginner with the simplest recipes and move gradually to more sophisticated ones.
Such a miracle is cooked either in slices, that is, the fruits are cut into pieces, but if you have an ordinary wild game, then this is not necessary. Since the fruits are small and then you can use them whole. And what, remember how we did, they threw them straight into glass bottles with tails.
In general, choose and conjure, because I am sure that guests often appear in your house and you arrange fun gatherings. So why not treat them to such a delicacy. I think it's all for nothing, then let's go.
To begin with, you can take this short instruction and try this slightly sour and aromatic dish today. In this option, lemon will be used, which will act as an excellent preservative, it will prevent the jam from molding or jars flying up. Vanilla sticks can be added for a savory and unique taste if desired.
I think you will like this recipe right away, the secret of it is in cooking. To be honest, it resembles a five-minute, but only done in 3 calls.
The main thing is that all the pieces will be soaked in clear sugar syrup and will look even more gorgeous on a festive table or in a jar. Eating is a pleasure. I recommend to try.
You may notice that pear jam will be boiled many times, as I said at the very beginning, but this is what will help the slices not to boil soft and remain safe and sound.
We will need:
- Conference pears - 0.5 kg
- Sugar - 0.5 kg
- Cinnamon - 0.5 sticks or ground as desired
- Lemon, its juice - 2 tbsp
Stages:
1. Take pears, you can take absolutely any variety, wash well and chop into small cubes or pieces. Determine the size of the slices yourself, you can also chop into half rings.
2. Sprinkle fruit with granulated sugar to release abundant juice. If you have a lot of pears, then after you start chopping them they will begin to darken, as can be observed with apples.
For this purpose, after cutting a couple of fruits, sprinkle with freshly squeezed lemon juice, then sprinkle with sugar. Then again fruit, juice and sugar. Thus, the pieces will not have time to darken.
3. After a few hours, if possible, leave overnight and start cooking. During this time, all the sugar will almost melt. You will have to boil the mass over low heat. Boil for 5 minutes in this sweet-sour syrup. Next, cool the jam, and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.
Advice! You can do otherwise, you can cook for about 1 hour in general, so as not to make several cooking calls. When foam forms, remove it with a tablespoon.
4. And as another 6 hours pass, again bring the mass to active seething and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).
5. Pour hot into clean and dry sterile jars, preferably if they are liter or half liter. So it is more convenient and practical. Take a special key and wrap it under the metal cover. Put on a towel and leave to cool for 24 hours.
Store in a cellar or cool place. Bon appetit!
How to cook thick pear jam
And indeed, how to do it. If you haven’t understood yet, then I think I’ll show you another simple way to prepare such a blank.
The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem completely familiar to you. So what are the differences? Read below and you will understand everything.
By the way, the best jam comes from the wild pear. All the same, this is so, rather than what you use store-bought or imported fruits.
We will need:
- Pears - 2 kg
- Lemon - 2 pcs.
- Sugar - 2 kg
- Water - 2 tbsp. or 500 ml
Stages:
1. I suggest this time cut the lemons into half slices, but first wash them together with the pears in running water.
By the way, so that bitterness is not present in the finished form, you should hold the lemons for a minute in boiling water, not yet cut, so that the boiling water douses the skin.
Remove the seeds from the fruit and discard them.
2. Peel the pears from the skin, especially if you see that it is crumpled and ugly. Cut into lengthwise segments.
3. Now make syrup with lemons. Place sliced lemon slices in a saucepan, cover with water from a boiling kettle and cook for 5 minutes. And then take out all the slices with a clean slotted spoon.
If the broth came out cloudy or with particles, take a sieve and strain. Then add sugar and stir. Simmer over low heat until simmering until the sugar is completely dissolved.
4. Now take the dishes in which you will cook the treat. Lay out the pears first, and then slices of lemons on them. Pour in the boiled prepared syrup. Close the lid and soak for one hour.
5. All the fruits were soaked with such a decoction, and the pears gave away their juice, now it remains to boil the mass again and cook after boiling for about one or one and a half hours. During the cooking process, it is recommended to stir the jam.
Wow! Since lemons are used in this dessert, it can be observed that due to this, the syrup will have a transparent structure, and will help the mass thicken faster, and the fruits themselves will be amber in color when they begin to be laid out in jars.
6. Pour into sterilized jars only when hot. Cork tightly with lids and let cool at room temperature under unnecessary things, turn the jars upside down.
Interesting! Pear jam prepared in this way costs a very long time and not a single year. Unless, of course, you get to it first.)
Five-minute pear - the best recipe for the winter
We got to the next outstanding culinary masterpiece. About which I want to say so, dear friends, take it and do it. If you want to keep a maximum of vitamins and nutrients, then this is what you need.
It is in such cases that fruits are subjected to heat treatment to a minimum.
The color of the delicacy comes out like amber, and the syrup itself, after the entire cooking procedure, becomes transparent like a glass, and gleams in the sun. The only nuance here is that you need to take fruits that are not overripe, otherwise they will turn into jam or jam. Of course, this is also very tasty, but at the moment we need a different effect.
But, again, if you take too green and unripe pears, then the taste will not be so pronounced. So catch the right and right moment. See that the pulp is compacted, not soft, and then it will definitely turn out perfectly.
We will need:
- pear ripe or unripe - 1 kg
- sugar - 1 kg
- water - 180 ml
Stages:
1. Prepare the dishes for work, and collect sugar in it and add water. Stir. Put on fire and cook on low heat so that caramel does not turn out. As the grains dissolve, add the prepared fruit.
2. Wash and peel the pears in advance with a vegetable cutter, it is more convenient to use than a knife at this stage. It is she who cuts the skin in the thinnest way. Cut each fruit first in half, and then in half again.
3. Get 4 handsome. Remove the seed box, remove the tail.
4. Do this work with all the other pears. Then chop with a kitchen knife into half moons. Each such thing should be no more than 4 mm thick.
6. After the time has elapsed, start cooking on the stove in medium mode. Simmer after active seething for 5-6 minutes, then let cool to room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.
7. After the jam boils for the third time for 5 minutes, do not turn off the fire, but continue to cook for another 30-40 minutes, until the consistency you need. Then take glass containers and pack the finished treat in sterile jars. Get two small jars.
Close the lids and cool, and then eat for health, and especially when the rise of viral diseases along with and. All the best!
Transparent pear jam with citric acid slices - you will lick your fingers!
Well, now let's try to cook a delicacy from purchased fruits. It will be much sweeter if you cooked from a regular game. Well, this is understandable, there is no point in even explaining it. Therefore, for a pleasant sourness, we will add a lemon, and besides, it will help the jam not to ferment. What is the same, not a little important.
We will need:
- Pears - 1.8-2 kg
- Sugar - 1.8-2 kg
- Drinking water - 160 ml
- Citric acid - 0.5 tsp
Stages:
1. So, rinse the fruits in running water, and then cut them into quarters with a sharp sharpened knife, while removing the bones.
Note that you need to cut into pieces thinly, no more than 4-5 mm.
2. Next on the plan is the preparation of syrup, it is done very quickly. First, place sugar in a saucepan and pour in water, bring to a boil over medium heat. Then add chopped fruit. The syrup should soak all the pear slices. Help me do this with a spoon.
Use only good and high-quality dishes, such as an enamel bowl or a stainless steel container. It is also desirable that the saucepan has a three-layer bottom.
Cook for the first time for 20-30 minutes, and then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. As soon as the mixture cools down again, boil again and add citric acid so that it fixes the color and prevents mold from developing during storage. Boil again for 20 minutes.
3. The last and most important step remains - the layout of the clean banks.
4. Cover with lids or cover with parchment paper, and tie with threads, as our grandmothers or great-grandmothers did. Such pear jam with slices will certainly give you a good impression and a sweet tea party with friends and family.
Wild game jam - a simple recipe from a whole pear
It seems to me that no one has ever canceled this royal dessert. After all, this is how all the kings were fed in Rus', it was only later that they began to cut it into pieces, or make jams and jams. So what remains only to repeat and remember the entire recipe.
And how it will look chic, just a delight. At home, making such a miracle will not be a huge task. In addition, if there is a proven recipe that is considered one of the best on the Internet.
Rotten pears, lemons or forest beauty and other small small varieties are perfect here. It is these that look just magical in a jar, and then in a vase.
Wow! Imagine, as if chupachupsiki on a stick. After all, we will not cut the ponytails. In general, surprise everyone for health.
I want it to turn out not liquid, but rather slightly jelly-like. In general, this gourmet turns out to be like marmalade, and a sprig of mint as part of the ingredients will make a refreshing effect. You can add whatever you like and make assorted summer and autumn fruits.
I think that the recipe is original, but at the same time very, very tasty. I think that you even want to make such a blank in a 3 liter jar.
Remember! The proportions of pears, granulated sugar and water are 1 to 1.
We will need:
- lemon pear - 2 kg
- sugar - 2 kg
- water - 2 l
- citric acid - 1 tsp
- mint - bunch
- positive attitude
Stages:
1. Take a bowl with the main ingredients, pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.
2. Wash the mint and put it in a saucepan, followed by clean fruit. Boil water in a separate bowl and add after granulated sugar, until the grains dissolve and citric acid. And immediately fill the pears with mint with such a potion. Let the fruit soak completely and cool to room temperature.
It is advisable to make oppression on pears, that is, take a jar of water and put it on a plate so that the fruits are completely bathed in syrup.
After that, put the pan and let the whole mass boil, but not actively. Turn off the stove as soon as you see bubbles. Cool again to room temperature. Don't stir it, it smells very fragrant.
3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled four times, notice that the pear is not boiled, but soaked, the color is marble.
4. Sterilize the jars in advance, and then pack them with a spoon. Discard the mint sprigs.
5. Take the seamer in your hands and screw it under the iron cover. I agree that the recipe is long in time, but as they say, the game is worth the candle. It turned out amazing, try it!
Lemon pear jam recipe
Next, we will consider another masterpiece, but I suggest watching a video from the YouTube channel for a more detailed and detailed study. Take hard varieties of pears and create for your health. And the author will only help you with this, and will bring orange and lemon here.
Delicious whole pear jam for the winter
Do you want to plunge into childhood again, and so that memories flood in like a river. Then cook this sweet and insanely savory treat from pears, while leaving sticks on the fruits. Let the fruits languish in syrup, and then fall straight into the jar.
At the sight of such a charmer, saliva will run like water, so treat yourself and you with such a tempting offer. And the smell will be magical that the neighbors from the lower floors will come running. The secret here is another secret ingredient, namely its juice. It turns out fantastically cool, try to do it yourself!
We will need:
- sweet pears - 1.5 kg
- sugar - 1.5 kg
- orange - 1 pc.
- vanilla sticks - 1-2 pcs.
- water - 250 ml
Stages:
1. Wash the fruits, but do not remove the stalk, so that your children can then mess up and crunch as if it were a cockerel on a stick.
2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after active boiling. After cooling in a cool place, but not in the refrigerator. And then again bring and boil for five minutes after boiling. Thus, you need to make 3 passes.
3. But when, boil and actively see bubbles for the third time, pour in the juice of one orange. Simmer another 5 minutes.
4. What a miracle happened. Take clean jars and a lid and pack them into jars. Use a special key. Happy discoveries!
Video on how to make pear and plum jam
And if you want to make a duet, I think now is the time, because not only pears, but also, for example, plums, have already ripened in the garden. Or maybe apples. In general, this combination is interesting, in any case, it smells insanely delicious, and the taste is quite pleasant and sugary-sour.
I think that when there are whole mountains of fruits, you can try, take several types in one delicacy at once. After all, in winter you often want something unusual. You know how it happens, now I would eat something, but I don’t know what. Here, please take note.
Whole pear jam with tails in sugar syrup for the winter
Here is another recipe that can also fall into your piggy bank, since it is not laborious in the time period. And the result will only please you. In addition, if you find a northerner, you will fall in love with this dish even more. Because just such a pear has a taste with a slight sourness, and there is also a sufficient amount of sweetness.
Often you can find options when pears begin to be combined with walnuts or berries.
My kids love this pear preparation, because it is convenient to eat. You take it by the tail and drag it into your mouth. You sit and lick your fingers. What else do children need to be happy? Have fun, well, here you can do it too).
We will need:
- pears - 3 kg
- sugar - 2.7 kg
- water - 6 tbsp. 200 ml
- citric acid - 0.5 tsp
Stages:
1. Pierce all the pears with a fork, wash them in running water in advance. If the fruits are rotten or defective, discard them.
2. Combine sugar and water, boil and add prepared fruits. Cook over medium heat, without stirring, lightly pressing with a spoon on the fruits so that they bathe in syrup for 5-10 minutes.
3. Next, cool to a temperature of 20-30 degrees. And boil again and add citric acid in the amount of 0.5 tsp at the very end right before turning it off. Thus, the sweet solution will lighten and not be very dark.
It remains only to arrange such a treat in clean jars and tighten with metal lids. Flip to the other side and throw on a blanket. Cool and lower into the cellar or closet.
The recipe for pear dessert in a slow cooker with poppy seeds and lemon is very, very tasty!
If you want to achieve maximum density, then cook jam or jam from pears. Well, I don’t know, maybe you call this consistency confiture. In principle, there is not much difference. The main thing is that it comes out pretty tasty.
Then run to the supermarket or bake yourself, buns or other sweets and scoop such pear jam with a spoon and enjoy tea drinking with your family.
I’ll make a reservation right away, you can, yes, use a multi-oven, or, if you don’t have this electrical appliance, take an ordinary enameled or stainless pan and do it. Just by working in a slow cooker, you can easily weld such a charm right on your summer cottage.
We will need:
- peeled pears from seeds and skins - 750 g
- sugar - 200 g
- poppy - 1 tbsp
- lemon juice - 1-2 tbsp
- vanillin - a pinch (optional)
Stages:
1. So, chop the pears into pieces and sprinkle with sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to stand out.
2. Then turn on the Frying mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until a homogeneous dense consistency. Wow, such puree as baby food came out. Consolidation. Let cool.
3. Fry poppy seeds in a pan and crush with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.
4. In principle, you can cook not 3 times, but four or vice versa 2 times, depending on what consistency you are pursuing. As you achieve the desired, throw in the vanillin, stir and you can take and pour into jars.
Even 3 thousand years before our era, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peloponnese, which at that time was called the country of pears.
Since ancient times, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.
The healing properties of the pear were used by the Sumerian doctors.
Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild pears, is prescribed for diarrhea. This decoction helps with coughs and feverish conditions. It also has a diuretic, analgesic, antiseptic effect.
Pear juice is an excellent remedy for strengthening capillaries.
Pears are good because they ripen when many berries and fruits have already departed. Therefore, housewives are happy to prepare them for the winter: they dry them, cook compotes, jams, jams from them.
Subtleties of cooking
- Jam pears should be ripe, but not soft. From green pears, jam turns out to be raw, pale, unattractive and non-aromatic. Overripe pears during cooking (heat treatment?) boil soft, turning into porridge.
- In order for the pear slices to cook at the same time, the fruits must be of the same degree of maturity and of the same variety.
- The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
- So that the peeled pears do not darken, they are kept in slightly acidified water before cooking.
- Small pears can be boiled whole, the rest are cut into slices 2 cm wide.
- If the pears are sweet, then sugar can be taken half as much as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.
Pear jam: the first recipe
Ingredients:
- pears - 1 kg;
- sugar - 1.2 kg;
- pear broth - 2 tbsp.
Cooking method
- Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
- Put the prepared pears in a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be soft. Drain the broth into a separate bowl.
- Pour sugar into the cooking basin and add two glasses of broth. Stir well, bring to a boil.
- Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are transparent.
- Cool the jam. Pour into clean, dry glass jars. Cover with parchment or tracing paper.
Pear jam: recipe two
Ingredients:
- pears - 1 kg;
- sugar - 1-1.2 kg.
Cooking method
- For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
- Cut the fruit in half, cut out the core. Cut the pears into cubes.
- Place them in the cooking bowl. Sprinkle with sugar. Leave for 6-8 hours. During this time, the pear will give juice.
- Put the basin on the fire and cook for 35 minutes at a moderate boil, removing the foam.
- Remove the basin from the stove, cool the jam for 8 hours.
- Put back on the fire and cook for another 35 minutes.
- Wash and dry the jars.
- Cool the finished jam. Sort into banks. Cover with parchment or tracing paper. If you want to close the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool like this.
Pear jam: recipe three
Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 3/4 st.;
- citrus (lemon, orange or tangerine) dried peels - to taste.
Cooking method
- Wash ripe strong pears. Cut off the peel. Cut in half, remove seed chambers.
- Cut the pears into slices and put them in a cooking basin, pouring sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
- Pour in water, stir gently. Put on fire and cook at a moderate boil for 1 hour and 20 minutes. Remove the emerging foam with a slotted spoon.
- At the end of cooking, add dried citrus peels.
- Leave the finished jam in the basin until completely cooled. Then package in dry, clean jars and cover with parchment or tracing paper.
Pear jam with lemon
Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 1 tbsp.;
- lemon - 1 pc.
Cooking method
- Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking bowl.
- Wash the lemon, cut into slices. Remove seeds. Put in a small saucepan, cover with water and boil for 3 minutes. Strain.
- Pour sugar into the pan, add lemon juice. Boil the syrup.
- Fill them with pears. Insist 2 hours.
- Put the basin on the stove, bring the jam to a boil. Cook over moderate heat until tender. The pear slices should become translucent and the syrup should thicken.
- Prepare dry sterile jars with lids. Spread hot jam in them. Seal tightly. Cool upside down.
Quick pear jam
Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 1 tbsp.
Cooking method
- Wash ripe but firm pears. Cut the skin off them. Cut in half and remove the core. Cut into slices.
- Place the prepared pears in a bowl.
- Pour sugar into a saucepan, pour water. Boil the syrup. Fill them with pears.
- Bring to a boil. Cook over moderate heat in one step until tender.
- When hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.
Pear jam with orange
Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 2/3 st.;
- orange - 0.5 pcs.
Cooking method
- Wash ripe but firm pears. Cut off the peel. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking bowl.
- Put sugar in a saucepan, pour water. Boil the syrup.
- Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off the foam.
- Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
- Put it on the fire again and cook for 5 minutes from the moment of boiling.
- Again insist for 8-10 hours. Repeat this procedure one more time.
- Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam thickens well, reduce the boil, otherwise the jam may burn.
- Prepare jars and lids. To do this, wash them and steam them or bake them in the oven.
- Place hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.
Helpful information
After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, useful microelements, biologically active substances.
To prepare a fruit mask, pears are peeled and seed chambers are removed, placed in a jar and thoroughly rubbed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water, and the skin is smeared with cream.
