I propose to cook fragrant amber pear jam with slices for the winter. I made this jam for the first time, but it turned out so tasty that I tried it again and again! Pear slices are almost transparent. The taste of jam is somewhat reminiscent of dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense pulp. But green fruits will not work either, as the jam will turn out not so fragrant.

I cook food according to the list.

Pour water into a saucepan and add sugar. I cook the syrup on the stove over low heat.

At this time, I wash fruits, peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

This way I clean all the pears. To make jam, I measure out 1.2 kg of peeled pear quarters.

I cut the quarters of pears into slices about 3-4 mm thick.

I transfer the slices to a bowl.

At this time, the syrup should already be ready. If the syrup turns out to be not transparent, it's okay, when cooking the jam, the grains of sugar will dissolve.

I pour pear slices with boiling syrup.

I leave the pears for two hours. During this time, the slices will release juice.

I put the pot with pears and syrup on the stove, bring to a boil over low heat and cook for about 6-8 minutes. Take the pan off the stove and let the jam cool completely.

During this time, the pear slices will become more transparent. I put the pot with jam on the stove again, bring it to a boil over low heat and cook for about 6-8 minutes. Take the pan off the stove and let the jam cool completely.

I repeat the cooking procedure again.

I put the pot with jam on the stove, bring it to a boil over low heat and cook for about an hour.

I lay out the jam in dry sterilized half-liter jars. I got 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans with the key.

Pear jam with slices for the winter is ready! When the jars of jam have cooled, I transfer them to the cellar.

Happy tea drinking!

Fragrant and fragrant pears in winter are one of the best reminders of summer. Do you want to keep the taste and smell of hot days? It's simple: you just need to weld ... pear jam! Slices! The recipe with lemon is the most sophisticated option.

We cook pears - it is impossible not to eat!

Pear jam prepared in several ways, depending on the ripeness of the fruit and their density : a minimum of water and sugar is added to soft sweet pears, and they are boiled quickly enough. BUT if the pears are dense, not too sweet and even sour, then the jam is cooked longer.

So, if you opted for a recipe for pear jam slices, then pay attention to the following moments of preparation :

Before you start cooking pear jam slices (including the recipe with lemon), you need to cut the fruits accordingly. Slices may be different:

– round(when the fruit is cut across its long axis), but tocircles due to the uneven thickness of the fruit are obtained in different diameters , although in jars such jam looks quite original;

– elongated(when the fruit is cut vertically along the axis), which best for hard fruit;

– slices- most suitable shape for making soft fruit jam , obtained by cutting elongated slices into 2-4 pieces.

Cooking rules

Like any other, the recipe for pear jam slices has two main ways:

• fruit slices are dipped into ready-made hot syrup ;
• chopped pears are covered with sugar and stand until the fruits give juice that soaks the sugar.

In the first case, the syrup can be prepared as follows: first boil the cores and peel in water leftover after peeling pears, then this "waste compote" carefully strain and use instead of water as a base for syrup.

So that the jam is not digested, it should be cooked in several passes until the pieces become "transparent" : bring over low heat until boiling and cook for 5-8 minutes, then leave to cool completely for several hours . Be sure to remove the foam so as not to impair the amber color and transparency of the syrup.

How much to weigh in grams

The calculation of the ingredients is as follows: per kilogram of pears, from 400 to 1000 g of granulated sugar, from 50 to 250 ml of water are taken. It all depends on the density of the fruit.

A drop of ready-made syrup should not spread over a dry saucer, then the jam will be stored for a long time. But to be the syrup should not be too thick either, otherwise the jam will be sugared .

To improve the taste and give the original "nuance" when cooking pear jam in it you can add nuts (walnuts, hazelnuts, peanuts). To enhance the flavor, add to the syrup a couple of spoons of honey, add vanillin, cinnamon, ginger .

Citrus fruits go well with pear: orange, grapefruit. And pear jam slices, whose recipe with lemon is one of the simplest, will be stored much longer.

Pear jam slices: recipe with lemon

For the preparation of pear jam slices according to the recipe with lemon to the usual ingredients add lemon zest and juice(1 lemon per 1 kg of pears).

Citrus fruits go well with pear: orange, grapefruit.

The zest is placed in a container with jam during the last cooking, and lemon juice- Literally at the last minute. After that, it is important to mix everything and let it boil slightly.

You can substitute fresh lemon citric acid , but the aroma will no longer be so saturated, although the jam itself can be stored for a very long time.

Another jam recipe

Another option for pear jam slices: a recipe with lemon, disassembled into slices (they can be cut into halves). Citrus is added during the second or third heating of the container with jam. Mix gently so as not to damage the thin walls of the lemon slices.

Pear jam slices.

Pear jam slices according to the recipe with lemon suggests that rather sweet fruits will be used for cooking jam, so sugar should be taken to a minimum . Do not be afraid that such jam will quickly deteriorate: the lemon acts as a preservative here.

In the summer-autumn season, a variety of fruits and vegetables regularly appear on our table. Indeed, it is difficult to overestimate the benefits of fresh fruits for the human body, because it is from them that we get a significant part of all useful substances and vitamins. However, even in winter you want to enjoy delicious apples, pears, plums - at least in the form of jam or jam. So, during the harvesting season, housewives try to fill the pantry shelves with jars of various fruit and berry delicacies in order to provide the family with tasty and affordable desserts for tea until next summer. Today we will learn how to cook fragrant jam from pears, whose recipes with step-by-step pictures and videos are presented in our culinary "piggy bank". As a rule, for cooking transparent pear jam "slices" use the fruits of autumn varieties, more juicy and firm in texture. With our simple recipes, every housewife can easily prepare a thick amber jam for the winter without sterilization, as well as an original whole pear delicacy. In addition, to enhance the taste of pear dessert, lemon, orange, poppy seeds or cinnamon are added during cooking. Taking a few tablespoons of pear jam every day, you can not only make up for the deficiency of vitamins, but also provide prevention from colds. So, write down the recipes and go for pears!

Fragrant pear jam for the winter - a simple recipe without sterilization with citric acid, step by step with a photo

The pear is rightfully called the “queen of the gardens” - juicy, beautiful golden color and very appetizing. The composition of the fruit includes mineral, nitrogenous and tannins, as well as vitamins B, C, P. In addition, the pear is extremely rich in folic acid - even in blackcurrant, the level of the main "female" vitamin B9 is much lower. Following step by step our simple recipe with a photo, you can easily prepare fragrant pear jam for the winter, and citric acid and vanillin will give the dessert an exquisite spicy note. When cooking such a delicious pear jam, you can do without sterilizing the finished product - it is enough to properly process the cans for conservation.

The necessary ingredients for harvesting fragrant pear jam for the winter without sterilization:

• pears - 1 kg
• citric acid - ¼ tsp.
• vanilla - to taste

We make syrup from:

• sugar - 1 kg
• water in which pears were boiled - 2 cups

Step-by-step instructions for a simple recipe for pear jam with citric acid, without sterilization:

Amber pear jam with slices - a recipe in a slow cooker, with a photo

In the season of preparations, a “hot” time comes for every housewife - to have time to cover as many gifts of nature as possible with efforts! Many home canning fruits and vegetables are habitually associated with pots of boiling water, dozens glass jars and kilograms of "raw materials" for processing into marinades, pickles and jams. However, thanks to the "smart" kitchen appliances a significant part of labor-intensive processes winter harvest can be simplified. So, we propose to cook delicious amber pear jam for the winter with slices - according to the recipe with a photo for a slow cooker. Of course, it will take time to prepare such pear jam - but the result is worth it!

Ingredients for the recipe for amber jam with pear slices in a slow cooker:

• pears - 1 kg
• sugar - 600 - 800 gr.
• lemon - 1 pc.

Preparation for the winter of amber pear jam slices, according to the recipe with a photo:

1. Wash the fruits in running water, peel the inside and cut into medium-sized cubes. The peel does not need to be cut off, since the shell of pears is quite soft and will not affect the taste of the finished jam.
2. Place the sliced ​​\u200b\u200bfruits in the bowl of the multicooker and add sugar - the amount of the ingredient depends on the variety of pears and the personal preferences of the confectioner. Now we turn on the "Extinguishing" mode for about 1 hour, so that under the influence of sugar the fruits release juice.
3. After the beep, leave the pear jam to cool - for about 2 hours. Then we proceed to boil the product.
4. To begin with, set the "Cooking" program for 15 minutes, and wait for the end of cooking. When the jam has cooled, again repeat the cooking procedure for the same time. In total, you need to boil three times, alternating with complete cooling. During cooking, the lid of the multicooker should be slightly ajar so that the jam does not boil away.
5. Squeeze the juice from the lemon and add a couple of tablespoons to the cooled pear jam. If desired, you can add a piquant lemon note to the delicacy - in the form of crushed citrus pulp. We set the “Steam cooking” mode (for 15 minutes) and boil again. Leave the jam to cool at room temperature for a couple of hours.
6. In conclusion, we turn on the steam cooking mode again and after a quarter of an hour we get the finished product, ready for packaging in sterilized jars. We roll it up with clean lids and after cooling under a warm blanket, we remove the jars of pear jam in the pantry or cellar. Having opened a jar of such a delicacy in winter, you will enjoy the unique aroma - and the taste of pear jam is simply incomparable!

Simple pear jam - a recipe for the winter with an orange, photo

During the ripening period of pears, you can prepare several jars of delicious fragrant jam for the winter. So, to get a treat in the form of mashed potatoes, it is best to use soft juicy pears, and from winter fruits durum varieties it turns out an excellent jam "slices". Today we will study a simple recipe with a photo of pear jam for the winter - with an orange. Such an original combination will give the finished product an unusual delicate taste and delicate citrus aroma. Adhering to the recipe, even a novice pastry chef can handle the preparation of pear jam - everything is very simple and tasty!

The list of ingredients for the recipe for jam with pears and oranges for the winter:

• pears - 2 kg
• sugar - 1 kg
• water - 1 glass
• orange - 2 pcs.

The procedure for preparing orange-pear jam for the winter:

1. Ripe pear fruits are sorted, washed and, having removed the core, cut into pieces right with the peel. We fall asleep with sugar and leave for about 3 - 5 hours - until the juice is released.
2. When the pear slices are properly saturated with sugar, put the pan on the fire, pour water into the fruit and bring to a boil. Cook for 10 minutes.
3. Remove and let the jam cool down. Then, in the same way, boil the mass 2 more times - after each call, leave it to cool completely. During the third cooking, add oranges, peeled and passed through a meat grinder. Boil everything together for 15 minutes.
4. At this time, we are sterilizing cans with a capacity of 0.5 liters and metal lids. Put hot jam with pears and oranges into clean jars, roll up and turn upside down. We wrap the preservation with a towel or blanket, and after a day the cooled delicacy is ready to take its place on the pantry shelf. Orange will give the jam not only a beautiful sunny orange color, but also a stunning aroma. Happy tea drinking in winter!

Transparent jam from hard pears with slices of cinnamon for the winter - a recipe with a photo

To prepare pear jam for the winter, various spices are successfully used, giving the taste of the finished product sophistication and delicate fragrance. We bring to your attention a simple recipe with a photo of transparent pear jam with cinnamon slices - an excellent dessert for tea or an addition to pancakes, pancakes, cottage cheese casserole. Alternatively, star anise, cloves, or another favorite spice can be added to pear jam instead of cinnamon. We are sure that the taste and aroma of the delicacy will acquire new interesting shades from this - successful experiments!

List of ingredients for making clear jam with hard pears and cinnamon for the winter:

• pears (summer or autumn varieties) - 2 kg
• sugar - 2 kg
• cinnamon sticks - 2 pcs. (or 1 tsp ground)

Step-by-step description of the recipe for clear pear jam with cinnamon slices:

1. Wash and dry the pears, laying them out on a paper towel. We cut each fruit into two parts, remove the core with seeds, and then chop into medium-sized slices.
2. Pieces of fruit are sent to a saucepan with a thick bottom and covered with sugar. Now you need to leave the sliced ​​\u200b\u200bfruits so that the juice stands out - an important step in making jam. This will take several hours, depending on the juiciness of the fruit.
3. We put the pot with pears on the fire, add cinnamon and cook over low heat for about 35 minutes - without a lid. Do not forget to regularly remove the foam.
4. Turn off the fire and wait for the pear jam to cool completely. Then boil again for 35 minutes, removing cinnamon sticks 10 minutes before the end of cooking.
5. Put the hot pear jam into clean sterilized jars and roll up the lids. When the delicacy has completely cooled, we remove the jars in the pantry or cellar. Try it, very tasty!

Delicious pear jam with poppy seeds - a step-by-step recipe with pictures of winter harvesting

Looking for original recipes jam, marmalade or jam of many housewives are literally “prescribed” on culinary sites or thematic forums. However, in our selection you can always find interesting option conservation - take at least pear jam with poppy seeds. Via step by step instructions with pictures, everyone will be able to cook a couple of jars of fragrant pear jam “speckled”. We are sure that your guests will be delighted with such a creative delicacy!

We stock up on ingredients for a recipe for delicious jam with pears and poppy seeds:

• sweet pears - 1 kg
• sugar - 300 - 400 gr.
• citric acid - 1 tsp.
• poppy seeds - ½ cup

Cooking pear jam with poppy seeds for the winter according to the recipe:

1. We free the washed pears from the core and, if necessary, remove the peel (if it is very dense). We cut into cubes of medium size and fall asleep with sugar in a basin or saucepan, not forgetting to add citric acid. We adjust the amount of sugar based on personal taste and the variety of the selected pears - less sand is required for juicy fruits, and green or unripe fruits need to be “candied” more thoroughly. To evenly distribute the sugar, mix the contents of the pan thoroughly and leave for 2 to 3 hours.
2. When the pieces of pears generously "share" the juice, put the container on low heat and cook for 15 - 20 minutes. We “meet” the appearance of foam with a wooden spatula, carefully removing the white “cap” from the surface.
3. We measure "by eye" half of the jam and pour into a separate bowl, where we grind it with a submersible blender into a puree. Return the grated mass back to the pan and bring to a boil.
4. While the delicacy is being cooked, pour the poppy seeds into a frying pan and dry over moderate heat for about 2 to 3 minutes. Pour into boiled jam, mix and cook for 5 - 10 minutes.
5. We fill sterilized jars with hot poppy-pear jam, roll them up and leave to cool under the covers. Surprise households and guests with such a "speckled" fruit dessert– just a feast for the eyes!

Healthy whole pear jam - five-minute recipe on video

Whole pears filled with transparent amber syrup, they look very nice in jars. Prepare a healthy “five-minute” jam from whole pears - according to our recipe in the video, this is easy to do!

How to cook thick pear jam from green fruits - video recipe

Pear jam from green fruits is simple and very fast - it will take you only 3 hours to prepare a treat. How to cook thick "green" jam with pears? Watch the detailed video recipe!

Pear jam - a recipe with lemon, with photos and videos

Lemon gives pear jam a tart note of sourness and a fresh citrus aroma. With the help of our recipe with photos and videos, you will prepare a delicate fragrant pear jam with lemon.

How to cook pear jam for the winter? The recipe for this delicious amber delicacy can be chosen according to your taste - from whole and sliced ​​\u200b\u200bfruits, transparent and rich thick, with lemon, oranges, cinnamon, poppy seeds. Following our simple step-by-step recipes with photos (pictures) and videos, each housewife will easily prepare fragrant pear jam in a slow cooker and in the usual way without sterilization. By choosing a quick “five-minute” jam recipe, you will save time spent in the kitchen - this option will appeal to busy ladies. Good luck with pear preparations!

Pear jam is considered one of the most fragrant homemade preparations, ideal for preparing a variety of pastries and long evenings at the samovar. Moreover, you can cook delicious pear jam for the winter (recipe with photo below) not only from soft, but also hard green, including wild, varieties. As for the "wild fish", depending on the recipe, the pear delicacy can be transparent and thick jam, and can be prepared from whole fruits or slices. A pear is also great for experimenting with different additives in jam. For example, you can emphasize the taste of fruits and add unusual notes with lemon (citric acid), orange, cinnamon, vanilla, poppy, ginger. This article has collected best recipes and recommendations on how to cook delicious pear jam for the winter, including five minutes and options without sterilization. We hope that simple step-by-step recipes with photos and videos will help you take a fresh look at this delicacy and fall in love with pear blanks even more.

Simple pear jam with lemon - step by step recipe with pictures

Lemon and pear are the simplest and at the same time the most successful flavor combination for making original jam. There is no water in this recipe, so a minimum of 12 hours of pre-preparation is required to form fruit syrup. But in general, the simple pear and lemon jam from the step-by-step recipe with pictures below is quite quick and easy to prepare.

Essential Ingredients for Easy Pear Lemon Jam Recipe with Pictures

• pears - 2 kg
• lemon - 1 pc.
• sugar - 1.5 kg

Step-by-step instructions for a simple recipe for pear and lemon jam for the winter

Thick pear jam with cinnamon and vanilla - a simple recipe for the winter, step by step

What makes a pear especially good for jam is that the structure of the fruit is very fleshy and loose. Therefore, cooking thick and fragrant pear jam for the winter, for example, with cinnamon and vanilla, is as easy as shelling pears. By the way, it is these two spices that perfectly emphasize unique taste pears, especially juicy varieties. Learn more about how to make a thick pear jam with cinnamon and vanilla in a simple step-by-step recipe for the winter below.

Necessary ingredients for a thick jam with pear, cinnamon and vanilla for the winter

• pear - 2-3 kg
• sugar - 1.5 kg
• vanilla - 1 pod
• cinnamon - 0.5 tsp
• water - 1 glass

Step-by-step instructions for a simple recipe for thick pear, cinnamon and vanilla jam for winter

1. To make the jam according to this recipe thick, you need to take fruits that are fleshy and juicy with a thin peel. Wash and cut the pears in half, remove the core and cut into small cubes.
2. Cook syrup from a glass of water and all the sugar. When the grains of granulated sugar are completely dissolved and the syrup thickens, pour the pears over them and leave for 3-4 hours at room temperature. We also add cinnamon and the contents of one vanilla pod (you can replace it with a bag of vanilla).
3. After the specified time, put the pan with the fruit and sugar mass on the fire and bring to a boil. Remove the foam and reduce the heat, boiling the mass until it thickens.
4. Constantly stir the jam with a wooden spoon so that it does not burn.
5. Pear jam is considered ready when the pieces of fruit are completely boiled, and the mass darkens and thickens. Depending on the pear variety, the cooking process after boiling can take from 1.5 to 3.5 hours. During this time, you need to sterilize the jars and lids.
6. Pour the finished jam into a convenient glass container and cork with lids

Transparent pear jam with slices - step by step recipe with citric acid

A special transparent delicacy, which is not very similar to jam, is prepared from pear slices with the addition of citric acid. Since outwardly such pear jam is very beautiful, it is most often served on the table for tea on its own or used to decorate cakes. Learn how to cook transparent pear jam with citric acid slices from next recipe.

Necessary ingredients for clear pear jam with citric acid slices

• pears - 1 kg
• sugar - 1.4 kg
• citric acid - 1/4 tsp
• vanillin - 1 sachet
• water - 250 ml.

Step-by-step instructions for a clear jam recipe with pears and citric acid slices

1. Wash the pears, remove the stems and remove the seeds. Then cut the fruit into thin slices and dip in boiling water for 5 minutes.
2. Remove the pieces of pear and cool in cold water, drain in a colander.
3. Make a thick syrup of water and sugar. Pour the pear with syrup and leave for 3-4 hours under the lid.
4. Put the mass on the fire and bring to a boil, boil for 20 minutes and cool completely.
5. Repeat the last procedure twice. After bringing the jam to a boil for the third time, add citric acid and cook for 10 minutes.
6. Pour the finished jam into sterile jars, roll up, turn over until the jam has cooled.

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

Tasty and fragrant jam for the winter can be prepared even from hard wild pears. The main thing is to withstand the recipe and cooking time. Then a delicious jam from hard or wild pear varieties for the winter from a simple step-by-step recipe below will surely delight you with its original relish and summer aroma.

Essential Ingredients for Delicious Winter Hard Wild Pear Jam

• wild pears - 1 kg
• sugar - 1.5 kg
• pear broth - 1.5-2 cups

Step-by-step instructions for a recipe for delicious jam with wild pears for the winter

1. My pears and clean from partitions with seeds. Cut into thin slices and immediately dip into cold water. Boil the pears after boiling for 10 minutes and recline in a colander.
2. We measure out two glasses of pear broth and add sugar. Bring the syrup to a boil and cook for 5 minutes.
3. Pour the pear slices with hot syrup and leave overnight at room temperature.
4. In the morning, bring the fruit in syrup to a boil and, reducing the heat, cook for about half an hour.
5. Remove from stove and let cool completely. We repeat the procedure 2 more times.
6. Pour the hot jam into sterile jars, twist the lids with a seaming key and wrap them in a warm cloth until cool.

Quick five-minute jam from a whole pear without sterilization - step by step recipes for winter

A five-minute jam from a whole pear without sterilization is one of the fastest and most simple species preparations for the winter. In order for the delicacy to turn out to be the right consistency, you need to take small dense fruits with hard pulp. How to cook a quick five-minute jam with whole pears without sterilization further.

The necessary ingredients for a five-minute jam from a whole pear without sterilization

• pears -1, 5 kg
• sugar - 1 kg
• lemon - 1 pc.
• honey - 1 tbsp. l.

Step-by-step instructions for five-minute jam with whole pears without sterilization for the winter

1. Wash small pears and remove stems. Cut off the skin thinly.
2. Cover the pears with sugar, add a spoonful of honey and the juice of one lemon.
3. Mix everything thoroughly and leave overnight in the refrigerator under the lid.
4. In the morning, bring the mass to a boil, boil for 15 minutes and immediately remove from the stove.
5. Pack pear jam in sterile jars and roll up.

Delicious green pear jam with lemon, orange and poppy seeds - a quick recipe step by step

At first glance, poppy seeds in the recipe for delicious green pear, lemon and orange jam may seem superfluous. But it is this simple ingredient that makes a simple pear preparation. original dessert able to surprise even a gourmet. All the details of making delicious green pear, lemon, orange and poppy jam in a quick step-by-step recipe below.

Essential Ingredients for Delicious Green Pear, Lemon, Orange and Poppy Seed Jam

• pear - 1 kg
• granulated sugar - 1, 3 kg
• orange - 1 pc.
• lemon -1 pc.
• poppy -3-4 tbsp. l.

Step-by-step instructions for a quick recipe for pear, lemon, orange and poppy jam

1. My pears and clean from seeds and partitions. Together with the peel, cut into thin slices and sprinkle with sugar.
2. Remove the zest from the lemon and orange, add to the pears. Squeeze out the lemon juice and cut the orange into small cubes.
3. Add the orange to the pear and mix well. Leave the mass for 4-5 hours.
4. Rinse poppy seeds under running water and dry on a towel. Then lightly fry the poppy seeds in a dry frying pan.
5. We put the fruit mass on the fire and wait until it boils. Boil for 15 minutes and remove until completely cooled.
6. We boil again in the same way.
7. The third time after boiling, add poppy seeds and cook for 10 minutes.
8. Pouring original jam in a sterile container, cork.

Amber pear jam for the winter with slices - a step by step recipe with video

Thick amber pear jam (recipe in slices) for the winter palatability no longer inferior original versions with poppy, orange or cinnamon. Not every variety is suitable for making this pear delicacy. For example, green hard pears, as well as wild varieties, the so-called wild game, will not be able to give the correct consistency and color to such a five-minute jam. To cook amber pear jam for the winter in slices or as a whole, you will also need lemon or citric acid. All the preparation details delicious jam without sterilization in the video below.

Calories: Not specified
Cooking time: Not specified

I suggest you cook pear jam in Tsarskoye lemon syrup.
We have a huge pear growing in our yard, which does not bear fruit every year. But if, nevertheless, she decides to please us with a harvest, then the amount of fruit on her exceeds all conceivable and unimaginable expectations. So this autumn, we ourselves eat pears all day long, distribute them to friends, relatives, neighbors, pass them on to friends and their parents ... And, of course, we make preparations for the winter: we dry them in an electric dryer, cook pear confiture ... And we also obligatorily close our favorite jam from pears with lemon, it is called - "Royal". I don’t know if it was really served at the table of royal persons, but that it deserves it is a fact. Delicious and fragrant, of amazing amber color, pear jam slices in syrup will come in handy on winter evenings when the whole family gathers for an evening tea party ...
Pear jam with lemon: recipe.
Ingredients:
- 1 kg of pears (already peeled);
- 1 kg of sugar;
- 1 large lemon;
- 250 ml of water.

Recipe with photo step by step:

How to cook pear jam. First, let's prepare the most important ingredient - pears.




Thoroughly wash and clean the skin of the pears. We remove the seed pods and cut vertically into slices 1.5-2 cm thick.
Weigh the pears. Since the skin is peeled and the core is cut out of the pears, the net weight is usually greatly reduced (by a quarter or even a third).




The pears are ready, it's time for the syrup. Wash the lemon well. Cut into thin circles. Carefully select all the seeds from the lemon rings.




Put the lemon in a saucepan, cover with water and bring to a boil. Boil for 3 minutes, then drain the broth, and lightly squeeze the lemon.






The resulting broth is filtered through a fine-mesh sieve, poured into a saucepan and put on fire. Gradually, for 2-4 times, pour sugar (the amount is calculated for weighed pears), stirring until it is completely dissolved.




We spread the fruits in a container where pear jam will be cooked (a wide pan or basin will do). Pour pears with boiling syrup, trying to evenly distribute it over the entire area. Soak pears in syrup for 2 hours. During this time, the pears release quite a lot of juice (there will be almost twice as much syrup).




We put the pan with pears and lemon syrup on the fire and bring to a boil. On the small fire cook jam for 10-15 minutes. during the cooking process, remove the foam. Then remove the jam from the heat and set aside for 3-5 hours until completely cooled. I want to note that so far both pears and syrup are white. Do not be afraid and do not be upset - because the jam is not ready yet!




The procedure with cooking and cooling is repeated 2 more times. It is possible not to stand until it cools completely, but still, the jam must be insisted for at least 3 hours after each cooking. At the same time, the pear slices are saturated with syrup and become denser.
The fourth time, we also bring the jam to a boil, but cook a little longer - about 20 minutes, until it acquires a pleasant amber color.






The finished jam will also form foam, it should be carefully removed.




During cooking (infusion) of jam, we choose the time and prepare jars and lids. First, wash them in water with soda. Then rinse well in running water. Just before closing the lid jam, boil for 4-5 minutes. And we sterilize the jars in the way that is more convenient for you - steamed or in the oven.




We put the finished pear jam with lemon into hot, wiped dry, sterilized jars and immediately roll up (or screw) the lids. We turn the jars upside down and keep it this way until the jam has completely cooled.
Then we turn the banks over again and send them to storage in a dark place.




Tips & Tricks:

The color and size of the pears do not matter - as long as they are of the same variety and size. The same size is needed so that the slices of jam are about the same height - so the jam will look neater and more appetizing. And the same variety is needed to ensure the simultaneous readiness of the jam. Pears different varieties different cooking times are needed until cooked. So, if you use different pears, it may turn out that some slices are already boiled, and some are not yet.
But the degree of ripeness of pears is of great importance. Pears should be already ripe - juicy, sweet, fragrant. But they must also be very dense, hard, otherwise the slices will not keep their shape, but will quickly turn into an unappetizing gruel.
We choose pears whole, without damaged skin, not crushed, without wormholes. If, nevertheless, minor defects are found, they are carefully cut out.
If you are processing a large number of pears, then you risk that your pears will darken while you cut them into slices. To avoid this, immediately dip them in a 1% saline solution (10 g of salt per 1 liter of water) or in a solution of citric acid (0.5 teaspoon of citric acid per 5 liters of water).
There is a simple and reliable way to determine the readiness of jam. Pour a little syrup on a dry saucer - a thin layer. Draw a groove with the end of a clean spoon. If the pear jam is ready in slices, the groove will not tighten immediately, and if it is not ready yet, the edges of the jam will immediately close.
Only hot jam should be closed in jars, and not warm or at room temperature.
Besides, in ready jam the fruits are distributed over the entire height, and are not collected from above, and the foam does not form in the center, but spreads over the entire surface.
Since jam can be stored at room temperature, jars can be stored not only in the basement or cellar, but also in the pantry or a regular kitchen cabinet.

The recipe for pear jam with slices was offered by Tishchenko Natalia
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