Spring this year, they say, will be very hot. The main thing is not to miss this day.

Excuse me for talking about the weather again, but there are no forces anymore. It's April, we're snowing, ice is standing, a cold wind is blowing, and the temperature is consistently below zero. Tired.

Made some wonderful jam the other day. It’s probably already familiar to many, but it’s always been like a giraffe before me, I was going to cook it last year, since I saw it for the first time, I started to gather, but either the horses are galloping, or the huts are burning, or the recipes are in the queue is lining up, in general, his hands have reached him just now. And they got there because I bought pears - now, as you remember, they are selling pears of a new crop with might and main, so I buy all the time - and somehow they stale with me a little, not so much, but already softened. And I decided that the hour of jam had finally struck.

In fact, even jam is not quite the tongue to call it, it’s rather such a very quick jam, because it is done simply for one or two. And it turns out very, very tasty. And fragrant. I added vanilla to the pears and it came out great. So if you inadvertently have a few pears lying around, then you can resort to such an elegant way to dispose of them.

The idea of ​​​​such a combination - pear jam with poppy seeds - I once read from laperla_foto , on my own I added, I repeat, vanilla, and that's what happened.

400 g pears
- 100 g sugar
- 2 tbsp. l. lemon juice
- 1 tbsp. l. poppy
- 0.5 vanilla pod

Peeled the pears from the core and cut into cubes. You can also peel it, but I didn’t - my pears had a very thin and tender skin.
I covered the pears with sugar, poured in 1 tablespoon of lemon juice, mixed gently and left for 1.5-2 hours. Pears should give juice. They actually gave juice even earlier, they were already very juicy, but I got busy with things.

Poppy fried in a dry frying pan.

I pureed half of the pears with a blender, left half in pieces. I poured poppy seeds into the pears, poured in a second spoonful of lemon juice, returned the pan to the fire and boiled for another 10 minutes.

Poured into sterilized jars.

And it turned out this sunny jam:

Sugar, for my taste, could have been a little less, but I had very sweet and juicy pears.

Julia wrote at home that she grinds poppy in a mortar before adding it, I did not grind it.

I had an idea to add an apple to the pears, one or two - remember, most recently I cooked a wonderful one, and this combination sunk into my soul so much that I thought to repeat it in the form of jam / jam. But then I changed my mind in favor of the mono-pear option, but I keep the option apples + pears + vanilla + poppy seeds (poppy seeds optional) in my head and I will also make this jam.

You can leave all the pears in pieces, you can puree them whole, see what consistency you like best.

It turned out two such small jars:

I cooked it in the evening, the sun was blasting through the window with all its dope, so the photos are like that, you can see for yourself what.

I want to introduce you to the recipe for pear jam with poppy seeds and cardamom. This brew not only unforgettable taste but also a nice combination of flavors. Just imagine cardamom, honey and pears... Just a miracle! Pear jam can be eaten with spoons, added to morning porridge, stuffing for buns or pies! And this jam is prepared very quickly.

Ingredients

To prepare pear jam with poppy seeds and cardamom, you will need:

1 kg of pears;

2 tbsp. spoons of honey;

3 boxes of cardamom;

1 tsp poppy.

Cooking steps

Peel the pears, cut into small pieces. Crush the cardamom in a mortar.

Put the pears in a saucepan with a thick bottom. Add honey and cardamom to them.

Put on a small fire and cook, stirring constantly, for about 20 minutes (depending on the variety of pears, cook until all the juice has evaporated). At the end, add poppy seeds to the pear jam and heat for another minute.

Pear jam with poppy seeds and cardamom prepared according to this recipe can be stored in sterilized jars for up to 6 months.

Bon appetit, enjoy pear jam!

In the pear season, there is no escape from the preparation of fragrant, delicate and delicate in taste, transparent pear jam. Most often it is served with tea, because it has such delicate fragrance that the proximity to heavy dough or some kind of cream can “suppress” it, and the jam will seem slurred and just sweet. But all this applies to ordinary pear jam. Quite another thing is pear jam with poppy seeds.

Pear and poppy seeds are a very successful combination, and if you have never tried this combination, then you can get to know it with the help of this jam, because this way you will feel pure, bright tastes, appreciate an interesting composition. It combines the sweetness of the pear with the strong sweetness of the poppy. To complement this sweetness, add a little to the jam. vanilla sugar, and to balance the taste - lemon juice. If you want to give pear jam with poppy seeds a more multifaceted taste, then you can add lemon zest to it.

In order to make the taste of poppy even more intense, part of the seeds must be specially ground in a coffee grinder - this will reveal the aroma, increase its concentration. You can leave all the seeds whole if you like.

By the way, pay attention to one more recipe:.

Ingredients

• 500 grams of pears
• 200 grams of sugar
• juice of half a lemon
• 1.5 st. spoons of poppy seeds
• 1 st. a spoonful of vanilla sugar

Finished product yield: 250-300 grams

Recipe for pear jam with poppy seeds

Wash and peel the pears, then remove the core.

Cut the pears into pieces about a centimeter in size. Place the fruit in a small, thick-sided saucepan and pour over the lemon juice. It not only balances sweet taste, and also will not allow the fruits to oxidize and darken.

Add sugar to the saucepan.

Leave the dishes with fruit for 20 minutes so that they start up the juice and the sugar is partially dissolved.

Bring the pear jam to a boil and cook it over low heat for 15-20 minutes, skimming off the foam.

Grind half of the poppy seeds in a coffee grinder.

Add the poppy seeds to the pear jam, then cook it for another 5 minutes, stirring very gently so that the pieces keep their shape.

Pears are not only tasty, but also healthy fruits. And do not make at least a couple of jars delicious jam for the winter is equal to a crime. This recipe is quite simple, but very original. No matter how strange it may seem at first glance, but pears go well with poppy seeds with a pleasant taste and aroma. Unusual jam from pears with poppy seeds - very, very tasty and will please the eye of true connoisseurs of aesthetics in cooking.

Jam Ingredients:

• pears - 1000 g;
• granulated sugar - 500 g;
• poppy - 3 tbsp. l.;
• citric acid - 1/2 tsp.

Pear jam with poppy seeds

Almost any type of pear will do. The main thing is that the fruits do not fall apart and do not turn into gruel before our eyes. In addition, the fruits must be ripe. If you are taking large, hard green pears, it is recommended to remove a thin layer of skin. So, we wash the fruits, remove the peel, if necessary, and cut into arbitrary pieces, removing the core. Now put the pears in a saucepan / saucepan.

And sprinkle with sugar. We send here citric acid, instead of which you can take regular lemon juice.

We forget about our pears for two hours, so that they release liquid.

After that, we put it on the burner and boil on it big fire within 15 minutes. Then remove from the stove and mash in a puree with a blender, or with a regular boiled potato masher.

Pear puree is again sent to the gas and cook for several minutes. At this time, fry the poppy seeds in a dry frying pan for three minutes.

Don't forget to stir constantly. Then we send the fried poppy seeds to the pears and cook the jam for about 50 minutes.

We lay out the finished hot jam in sterile jars and roll up with steamed lids.

We do not touch the inverted preservation until it cools down naturally. After that, hide in a dark and cool place for preservation.

I propose to prepare an amazing “speckled jam”: pear with poppy seeds. It is sweet, wonderful, sets in a cozy sentimental mood. In such “cozy” cases, they say: “Tea drinking with jam will brighten up your autumn and winter evenings with friends and family. And making jam is easier than ever and faster than fast.”

Cooking time: about 3 hours / Quantity: 300 ml

Ingredients

• pears - 600 grams
• sugar - sand - 150 grams
• lemon juice - 3 tablespoons
• poppy food - 1.5 tablespoons

Cooking

Pears wash, peel and core. It is good to remove the skin with a vegetable peeler.



Cut the peeled pears into cubes about 1 cm.



Put in a cup, pour over lemon juice and sprinkle with granulated sugar. Mix. And leave for 2 hours.



After 2 hours, when the pears let the juice go, and the sugar is almost dissolved, put them together with the juice in a saucepan and bring to a boil over high heat.



Reduce heat to medium and simmer for 20 minutes, stirring with a wooden spoon.



Then chop half of the cooked pears with a blender and return this porridge to the saucepan.



Fry food poppy seeds in a dry frying pan, stirring constantly, for about 3 minutes - it will acquire a pleasant taste and smell.



Add fried poppy seeds to boiled pears, mix.



Place the saucepan over low heat and cook, stirring constantly, for about 10 minutes. Ready jam pour into a jar and chill.

• If you are making jam long-term storage, place the hot jam in sterile jars and seal with lids.
• If you like sweeter jam, increase the amount of sugar.
• It is not necessary to use a blender - you can knead the pears with an ordinary spoon, but then you get a “half gruel”, which is quite acceptable.
• Take a saucepan wide, but not high, so that the liquid evaporates faster.
• If foam forms during cooking, be sure to remove it with a slotted spoon.

Instead of an afterword

The pear tree is special. Some folklore sources claim that people worshiped the god under a pear tree, not in a church. In Belarus, it was forbidden to cut pear trees, as it was believed that when the Mother of God descends to the ground, she rests on a pear tree. And some people in the old days buried the treasure under the pear tree for better preservation, the tree served as a talisman for them.

As for me personally, I treat poetic legends with a smile, but I always prepare a couple of jars of exquisite pear jam for dear guests.