Pear jam - a variety of recipes worthy of the attention of all gourmets. Amber jam from pears in slices - original recipes for a delicious delicacy How to make jam from pears and oranges

Pear jam is rightfully considered a tasty and unusual delicacy. The sweet mass is not only healthy, but also low-calorie. Pear jam can be consumed as a single treat or added as a filling for baked goods.

Whole pear jam

ripe pears - 5 kg.
sugar - 3 kg.
water - 1.5 l.
citric acid - 8 gr.

Sterilize the jars, wash the pears and make several punctures in each pear with a knitting needle. Add drinking water and sugar to a separate pan. Place the mixture on the stove and cook the syrup.
As soon as the sand is completely dissolved, throw in the prepared pears. Add a little water if necessary. Simmer the jam for 10-15 minutes. Turn off the stove and allow the mixture to cool completely.
Repeat this manipulation three times. In the last step, add citric acid. Gently stir the ingredients. After the time has passed, turn off the burner and pack the jam into a clean container.
Roll up the jars in the usual way, turn them over and wrap them with a blanket. The next day, place the treat in a cellar or other room with similar conditions.

Pear jam with orange

sugar - 1 kg.
hard pear - 1 kg.
water - 200 ml.
orange - 1 pc.

Buy autumn variety pears, wash and chop into small slices along with the peel. The middle with the bones needs to be cut out.
Fill a cup with water and add a little salt. Place the pear slices in a container to soak for a while. Start cooking the syrup.
Place the pan on the burner, add sugar and water. Prepare the sweet mixture. Take out the slices and wait for them to drain. Add the pear to the syrup and stir.
Boil the product for 10 minutes at the minimum power of the stove, then turn off the household appliance. Cover the pan with gauze and leave the treat for 8 hours.
After a while, remove the fabric, boil the composition as described above, and leave again for about 7 hours. In total, manipulations are carried out 3-4 times.
Next, cut the washed orange, including the peel, into thin slices and add to the hot mixture. Boil the jam for another 25-35 minutes.
After the due date, package the pear jam in sterile containers with nylon lids.

Pear jam with lime

soda - 6 gr.
hard pears - 1.2 kg.
sugar - 750 gr.
water - 0.9 l.
lime - 2 pcs.

Take the pears, cut into thin slices, remove the core. Place the fruits in a bowl of water and stir in baking soda. Soak the slices in the solution for no more than 20 minutes. Place in a colander and rinse with running water.
This manipulation is performed so that later, when cooking the fruit, the slices will turn out to be amber in color and transparent in appearance. Place the prepared slices in a cup and mix with sugar. Chop the lime into rings on top.
Leave the mixture for 5 hours. Next, you should move it into a thick-bottomed container. Simmer the jam in its own juice for a third of an hour. If necessary, add a small amount of drinking water.
Set the container aside and wait until it cools to room temperature. Repeat the cooking process three times followed by cooling. Any foam that forms during cooking should be removed with a dry spatula.
Sterilize the jars using the standard method and distribute freshly brewed treats among them. Roll up the lids and insulate. Store the jam in the basement or refrigerator.

lemon - 1 pc.
sugar - 1.7 kg.
pear - 2.4 kg.
vanilla sugar - 20 gr.
apple cider vinegar - 45 ml.
water - 400 ml.

Select hard pears, rinse and halve. Get rid of seeds and peels. In a separate container, dilute 2 liters of vinegar. purified water. Place the pear in the solution for 25-35 minutes.
Cut the halves into 4-5 pieces. Separately, boil the pear in 1 liter. boiling water Cook the fruit for 8 minutes. Next, place the pear on a sieve and wait for all the liquid to drain.
Start cooking the syrup. Peel the lemon and grate it. Combine 400 ml zest pulp in a saucepan. water, regular and vanilla sugar.
As soon as the mixture boils, add the chopped pear and cook the ingredients for 10-12 minutes. Turn off the heat and let the mixture cool.
Put the mixture back on the heat, wait for bubbles to appear, and simmer the jam for 40 minutes. Next, the aromatic delicacy is rolled using classical technology.

Pear jam with plum

hard pears - 1.9 kg.
plum - 1.1 kg.
sugar - 1.3 kg.
water - 0.2 l.

Wash the pears and dry with a towel. Cut into slices, remove all excess. Place the slices in a bowl, add half the sugar, stir. Cover the fruit with a towel and leave for 9-11 hours.
Pour the resulting pear juice into a separate cup. Cut up the washed plums and discard the pits. Add the fruit to the pear. Add 200 ml to the resulting juice. water and remaining granulated sugar. Place the mixture on the stove.
Stir the mixture and wait until it boils. Pour the hot mixture over the fruit and cool. After this, the components need to be boiled for about 45 minutes. Mix the ingredients carefully and skim off any foam.
Distribute the finished jam into portioned clean jars and cover with nylon. The next day, remove the treat to an appropriate place for long-term storage. The jam is considered quite useful, as it contains a natural antibiotic - arbutin.

Pear jam with banana

pears - 1.5 kg.
plums - 250 gr.
bananas - 350 gr.
sugar - 1.1 kg.
water - 220 ml.

Prepare the fruits by cutting them into small pieces. Place in a common cup and add half the sugar. Cover with a cloth and leave overnight.
The next day, cook the syrup. Mix the remaining sand with filtered water. Add the cooked fruits to the smooth liquid.
Boil the mixture 3 times for 12 minutes. In between, the mass needs to cool completely. Next, the treat is passed through a blender or food processor.
Distribute the jam into sterile containers. Roll up with iron lids and store in the refrigerator or pantry after cooling.

water - 420 ml.
sugar - 1.5 kg.
ripe plums - 350 gr.
hard pears - 950 gr.
red apples - 450 gr.

Chop the washed pears and apples, discarding the cores. Before preparing the jam, place the fruit in a bowl of salted water. Next, start cooking the syrup according to the classical method.
The amount of sugar depends on the types of fruit. Drain the salty solution and transfer the pieces to a heat-resistant container. Pour hot syrup over food. Simmer the jam for 12 minutes, get rid of the foam.
Remove the pan from the stove, leave for 6 hours, during the allotted time the ingredients will infuse. Then wash the plums and remove the seeds, pass the fruits through a blender. Mix the prepared gruel with the main products.
Reboil the mixture on the stove for about 50 minutes. Please note that the power of the burner should be minimal. Place the prepared assortment into jars and close the lids. Turn the container upside down and wrap it in a blanket. Store in a dark place.

Pear jam with almonds

sugar - 1.8 kg.
pears - 1.9 kg.
vanillin - 6 gr.
almonds - 110 gr.
water - 1.6 l.

Prepare the pear in the usual way, chop into slices. Boil water and place the fruit for a few minutes. Strain the broth and place the pear on a plate.
Pour sugar into the hot liquid and place on the stove. Prepare syrup using classical technology. Pour the bubbling sweet base over the pear pieces in a suitable container.
Leave the product for several hours. After this, the composition in a thick-bottomed pan must be brought to a boil again and simmered over low heat for at least 8 minutes.
Leave the jam again for 3 hours at room temperature. After the expiration date, boil the delicacy for a quarter of an hour. 7 minutes before the end of the manipulation, add ground almonds and vanilla powder.
For convenience, the nuts can be passed through a blender or coffee grinder. Next, pour the finished jam into a sterile container and cover with nylon. Once cooled, transfer to the refrigerator.

Pear jam with mint

pears - 1.2 kg.
apples - 1.1 kg.
sugar - 2.3 kg.
citric acid - 12 gr.
fresh mint leaves - 20 gr.

Wash the fruit, cut out any excess, and chop into small square pieces. Place the ingredients in a common saucepan with a thick bottom. Pour granulated sugar over the slices, stir, and leave for 11 hours.
To dissolve the sugar, pour in a little water (about 150 ml). Mix the mixture again. The next day, place the pan with the fruit on the stove and bring to a simmer over low heat. Stir, cook for 1.5 hours.
25 minutes before the end of simmering, add citric acid and mix the products thoroughly. Place mint leaves on top. Turn off the stove, remove the greens. Pour the jam into jars and roll up.
Wrap the dish with the treat in a warm jacket. Once the jam has cooled, place the container in a pantry room away from sunlight. You can consume the sweet mass after a few days.

Prepare an original pear treat. You can add additional products to your liking. Try making jam with kiwi and other exotic fruits. If desired, add various nuts or spicy seasonings. Replace regular sugar with cane sugar. You can also make jam using honey. The amount of viscous composition is taken 15-25% less.

Video: pear jam for the winter

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in 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 and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 3/4 cup;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into 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 basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place 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 off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 cup;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Place sugar in a saucepan and add water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
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 has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water and lubricate the skin with cream.

How great it is in frosty winter weather to open pear jam, brew tea and have cozy gatherings. The delicacy will brighten up the evenings, make baked goods tastier and complement the holiday table.

Honey fruits make tasty and aromatic preparations that are easy to make. Today I offer you simple and quick recipes for awesome pear jam for the winter.

Jars with amber contents are stored in the pantry of every experienced thrifty housewife. However, not everyone knows how to make their favorite jam.

You can be sure that there is nothing difficult about it. In addition, every step is described here. Even inexperienced girls can handle it. Shall we get started?

Amber pear jam slices

Quick jam from the fruits of paradise is distinguished by its aesthetic properties. In addition to its taste, confiture attracts with its amber-transparent color. For its preparation, ripe, dense varieties are selected. Northern pear will do.

Use sweets to your advantage - pear jam is rich in vitamins and microelements.

Ingredients:

peeled Bere pears – 2 kg;
glass of water;
1 kg sugar.

Preparation:

Cut the peeled fruits into slices.

Let's start preparing the syrup. Pour the sugar into a saucepan, which we place over medium heat, then pour in the water. At first glance, it seems that there is not enough liquid. However, the cane product will gradually dissolve organically in a glass of water. When the consistency becomes transparent and boils, the syrup is ready.

Pour the caramelized mixture over the pear slices and leave until the syrup cools completely.

Then put the sweet slices on medium heat, bring to a boil and simmer for about 5-6 minutes.

We wait for the semi-finished jam to cool down and repeat the process again. During cooking, do not forget to stir the mixture. After the second heat treatment, the fruits become transparent.

The confiture turns out a little runny. If you want a thicker consistency, cool it and repeat the procedure again.

Two kilograms of unpeeled pears yield one liter of jam.

At this stage, the pear dessert is ready to eat. To seal it for the winter, prepare jars and lids in advance.

The fruits are sweet by nature, so be careful with adding sugar. Its optimal ratio is: 1/2 bulk product to 1 part pears.

Thick pear jam with lemon for the winter: a simple recipe

This recipe will help you learn how to make thick pear jam from small homemade fruits. The hardest part of cooking is cleaning the liqueurs. Otherwise, the process will not take much effort.

Ingredients:

1.8 kg granulated sugar;
3 kg of home-grown pears;
400 ml water;
one lemon.

Preparation:

Peel the fruit and cut out the core.
Grind the fruits into slices.
Cut the lemon into slices, then divide each slice into 4 parts.
Prepare the syrup. Pour the sugar with water and simmer it over medium heat until the mass becomes transparent.
After the syrup boils, pour it over the pear and lemon pieces. Then wait for the caramel to cool.
Place the fruit and sugar mixture on the stove. Bring it to a boil, but do not boil. Cook on low, don’t forget to stir occasionally.
Set the saucepan aside and cool. Then let it cook again until it starts to boil. In total, we do four such boils - each takes about half an hour.
We pre-sterilize the jars and lids. Pour the finished jam into containers, twist and put away until winter.

Leave some jam in the refrigerator - it is already ready to eat.

Pear jam with orange through a meat grinder

Since orange is a tart fruit, it is recommended to take dessert varieties. For example, the Dulya pear has sweet and aromatic pulp, which is ideal for processing. Pear jam with citrus will help with colds. It is recommended to use it for preventive purposes.

To enjoy a fragrant treat in winter, take the following ingredients:

pears – 3 kg;
orange – 1.5 kg;
sugar – 2 kg.

Grind the fruit through a meat grinder.
Sprinkle the puree with sugar and leave it overnight.
The next morning we begin to cook the sweet mass over low heat.
Bring it to a boil and turn off the stove.
Pour the finished jam into sterilized jars.
We turn the containers upside down, wrap them in a towel and leave the preparations in this position for a day.
The result is a thick, aromatic and tasty jam of a dark amber color.

Don't be afraid to experiment. Try adding different spices during cooking. Jam with cinnamon, ginger, anise and other spices captivates with its pleasant aroma and unusual taste.

Recipe for jam for a 3-liter jar

For a 3-liter jar we need at least 3 kg of already peeled pears. Usually the jam is poured into small jars so that after opening the container they can eat it before it starts to spoil.

However, for a large family, especially where the pastry chef lives, such an amount of confiture will not last long.

Ingredients:

slightly unripe pears – 3.5 kg;
2 tbsp. l. lemon juice;
3 kg sugar;
water – 400 ml.

Cut the washed amber liqueurs into slices. We leave the peel, it contains a lot of vitamins.

Place the pieces in a saucepan and fill them with water until it covers the contents.

Add lemon juice.

Place the pan on the fire and cook the pears for 10 minutes. Then we strain them.

We leave the water. Mix it with sugar and prepare the syrup on low. Stir vigorously until the granulated sugar is completely dissolved.

When the syrup boils, boil it for another 20 minutes.

Then we put the slices into the pan. We handle the pears carefully so that the slices do not fall apart.

After boiling, wait 7 minutes, then turn off the stove. Leave the semi-finished jam for 4–6 hours. This will allow the pears to thoroughly soak in the syrup.

We repeat the process 3-4 times. The more cooking stages, the thicker the consistency.

Pour the prepared jam into a pre-treated jar, roll it up with a lid and turn the container upside down.

For jam in slices, choose firm pears. The soft flesh will cook quickly.

Read on the website Valley of Positivity:

Pear jam for the winter “Five Minutes”

This pear delicacy takes only 5 minutes to cook. The result is amazing - a delicious, thick confiture of a beautiful color with fruit slices. If you don’t know which variety is best to take, try making jam from wild wild pears. This is a very common type of filling in making jams.

Ingredients:

pears – 5 kg;
sugar – 1.5 kg;
citric acid – 2 tsp.

We cut the washed pears in a convenient way. We do not remove the peel.

Sprinkle the pieces with sugar. Then level it over the surface so that the fruit is not visible. Leave at least overnight. This way, the fruits will release juice.

The next morning, mix the slices and put them on the fire. We do not add water; it has developed its own liquid.

Bring the mixture to a boil and simmer for 2 minutes.

Cool and leave for 10 hours. We do this so that all the pieces are saturated with syrup, become transparent and do not fall apart.

Put the jam back on the fire.

When the syrup boils, add 2 tsp. citric acid and cook for 3 minutes.

In total, the jam was cooked for only 5 minutes. Two minutes the first time and 3 minutes when cooking again.

Pour the jam into jars (do not sterilize them). It is enough to pour boiling water over the containers. It is recommended to boil the lids for 5 minutes.

Lemon extract allows sweet preparations to be stored longer. The additive does not affect the taste.

Jam from whole pears with tails in sugar syrup

Jam made from whole fruits attracts with its unusual appearance. The advantage of this cooking method is that whole pears retain more beneficial properties. It doesn’t matter whether you make confiture from green or yellow fruits. In any case, it will turn out sweet and aromatic.

Almost every housewife has cooked at least once in her life. pear jam at home. Pear jam, like apple jam, can have two types of consistency - in the form of puree or slices in syrup. The technology for making pear jam in slices is different and often includes several stages. But it should be remembered that not all varieties of pears are suitable for such jam.

Pears with juicy and soft flesh are perfect for pureed jam, while for jam in slices you need to give preference to hard pears or not fully ripe ones. Often this type of jam is cooked with the addition of apples, lemons and oranges. It turns out especially delicious.

Ingredients:

Pears – 2 kg.,
Sugar – 1 kg.,
Water – 1 glass,
Orange – 2 pcs.,

Pear and orange jam - recipe

Sort and wash ripe and firm pears. Along with the peel (you don’t have to remove it), cut them into slices. Cut out the core with the seeds. Cover the pear slices with sugar. Let them sit for 3-5 hours. It could be longer. The longer they stand, the better they are saturated with sugar syrup. Transfer to a saucepan. Pour in water. After boiling, simmer for 10 minutes.

Remove the pan and let cool. After cooling completely, the jam must be cooked again two more times. Alternating short cooking of the jam with subsequent cooling will prevent the slices from boiling over. At the last, third stage, orange is added.

Wash the oranges and peel them. Cut into cubes or pass them through a meat grinder. Place in a saucepan with jam. Stir. Boil the jam for another 15 minutes. While it is finishing cooking, sterilize the half-liter jars and lids. Hot pear jam with oranges pour hot. Roll up, turn over and wrap. Thanks to the oranges, it turned out not only more aromatic, but also a beautiful orange hue.

Pear and orange jam. Photo

How colorful the pantry has become! There is scarlet raspberry jam, burgundy cherry compote, sunny yellow apricot jam, and tart apple juice. There was a place for green crispy cucumbers, purple eggplants with garlic, multi-colored vegetable salads, and fiery red adjika. Not a pantry - a rainbow! But something is missing from our bins. But what’s missing is the aromatic and very appetizing pear jam with lemon, orange, poppy seeds, and cinnamon. Such a sweet preparation for the winter will surely decorate and complete a bright gastronomic collection. After all, five-minute jam made from wild, hard green or ripe pears in slices and whole is not just beautiful, tasty, aromatic and appetizing. It is also incredibly useful for both children and adults.

Well, there's no need to hesitate! Prepare pear jam for the winter; find recipes with photos of step-by-step preparation in our article today.

When juicy pears begin to sparkle with shiny sides on a lush, branchy tree, you instantly feel sad - summer is leaving! But if relaxation and entertainment are left far behind, then the bulk of the work on home conservation remains to be done. And it’s better to start with clear jam from pear slices according to our best recipe with photos. This amazing fruit preparation is a worthy start to autumn canning.

Necessary ingredients for clear pear jam in slices for the winter

ripe pears - 1.4 kg
cane sugar (ordinary can be used) - 700 g
lemon juice - 50 ml
butter - 30 g
nutmeg - 1 pinch

Step-by-step preparation of transparent pear jam in slices according to a recipe with photos for the winter

On a note! Butter in sweet preserves not only reduces bubbling and foaming, but also softens the taste of overly sugary fruits or overly sour berries.

Using a wide-mouth funnel, distribute the mixture into sterile small-size jars. Cover the containers with lids and pasteurize in boiling water for 5 to 15 minutes.

Remove the jars to a dry towel. Using an automatic or manual key, roll up the clear jam into pear slices according to the recipe with photo. Turn the container over, cover with a terry towel, and leave in the kitchen until it cools completely.

Tender and sweet “amber” pear jam is good on its own. And in the company of aromatic and slightly sour orange - it’s absolutely excellent! Dense slices of green pears, boiled with citrus zest and pulp, acquire a characteristic shade that allows the preparation to be honestly called amber. This delicacy can be eaten with a spoon with a soft wheat bun or hidden in openwork pancakes and served on a festive table. Prepare “amber” pear jam with orange slices for the winter - and you will find dozens of delicious uses for it.

Necessary ingredients for “amber” pear jam with orange slices

peeled pears - 2.2 kg
large oranges - 2 pcs.
sugar - 1.6 kg
water - 200 ml

Step-by-step preparation of “amber” jam from oranges and pears in slices

On a note! Bera pears with a variegated autumn color are ideal for such a delicacy. Even when ripe, they have dense flesh, which means they will not boil over during the cooking process.

Mix water and granulated sugar in a deep saucepan. Boil concentrated clear syrup.

Pour boiling water over the oranges to remove the wax coating, carefully wipe off 2 tbsp. zest. Then peel the pulp and cut into large pieces, like pear slices.

In a wide enameled (brass, cast iron) bowl, mix the fruit, zest and pour syrup over everything. After 20-30 minutes, there will be more fluid in the pelvis.

Place the bowl on the fire, boil the amber jam from pears and oranges for 5-6 minutes after boiling. Remove the pan from the burner and let the container cool completely.

Repeat the cooking process 2-3 times. On the last round, distribute the hot preparation into small sterilized jars and seal with vacuum lids until winter.

How to cook thick pear jam with poppy seeds: video recipes

Pear jam with poppy seeds and your favorite spices - cinnamon, mint, vanillin, nutmeg - will delight you with a delicious taste and aroma not only in the deep, chilly winter, but also at any other time of the year. Thanks to the addition of pectin to the preparation, the delicacy made from garden fruits retains its taste properties and dense jelly-like consistency longer. And small poppy grains give the dessert an unusual, but very interesting structure.

Watch how to make thick pear jam with poppy seeds in the video recipe:

Wild pear and mint jam: a simple step-by-step recipe with pictures

Every housewife can add one more to the number of September culinary feats - making wild pear jam according to our simple step-by-step recipe with pictures. Since such a fruit is practically unsuitable for consumption in its raw form, it is not so easy to make something truly tasty from it. But it’s quite real! The winter sweet prepared according to our recipe has a particularly bright taste, but at the same time it does not “stick in the mouth” like a raw product.

Ingredients needed for a simple wild pear and mint jam

wild pears - 2 kg
sugar - 2 kg
water for syrup - 500 ml
mint sprigs - 3 pcs.

Step-by-step preparation of unusual wild pear jam with mint according to a recipe with pictures

On a note! If your family prefers whole canned fruit, don't dice the pears. Just wash them, carefully remove the core with a special straw and cook the whole pears in syrup.

Meanwhile, prepare the syrup. Dissolve sugar in 500 ml of water and boil the syrup for 2-3 minutes. Drain the boiled pears and pour boiling syrup over the fruit.

Continue boiling the mixture until you reach the desired consistency. Some people like the jam in slices, while others prefer the jam structure to be close to homogeneous.

At the end of cooking, take part of the delicacy with a clean spoon and place it on a piece of bread. Assess the taste and thickness. If everything turned out “as it should,” throw a few sprigs of mint into the basin with the preparation.

After 10-15 minutes, remove the aromatic herbs from the container, boil the contents and distribute hot into the container. Roll up wild pear and mint jam (following a simple step-by-step recipe with pictures) using a mechanical or automatic seamer. Turn the jars over and cover with a terry towel for 8-10 hours.

Fragrant pear jam - five-minute recipes in a frying pan for the winter

Pears, like apples, delight with luxurious harvests from year to year. Most often, the volume of fruit collected reaches several full boxes from one tree. But there are times when there are very few ripe fruits, which awakens the desire to prepare them for the winter with the highest quality possible. Just for such cases, we offer our next recipe - aromatic five-minute pear jam in a frying pan for the winter. You can’t cook a lot of ingredients in such a container, so the portion is small, but very tasty.

Necessary ingredients for five-minute pear jam in a frying pan

juicy pears - 700 g
sugar - 250 g
zest and juice of half a large lemon
cardamom - 2 pcs.

Step-by-step preparation of aromatic pear jam in a frying pan - five minutes for the winter

On a note! Since during the preparation process five-minute jam undergoes only short-term heat treatment, after opening the jar the delicacy will not be stored for long. This means that it is better to select the container with the smallest displacement.

Store the aromatic pear jam according to the “five-minute” recipe in a frying pan until winter in the pantry, cellar, basement or apartment on the balcony.

Green pear jam with cinnamon and chocolate for the winter: a simple video recipe without sterilization

Pear-chocolate jam with cinnamon without sterilization is one of the most delicious preparations for the winter, without exaggeration. It turns out delicious, aromatic and appetizing, akin to the magnificent desserts of haute cuisine. During cooking, some citric acid is added to the delicacy, which delicately highlights the tenderness of green pears. Frankly, you won’t be able to make this kind of jam quickly. But the process itself is extremely simple. And during the long boiling process, housewives can take care of minor matters.

See more about how to make green pear jam with cinnamon and chocolate for the winter in a simple video recipe without sterilization:

Pear and plum jam for the winter - a simple recipe with photos

Most fruit canning occurs at the amazing time of summer and fall. During this period, the days are still hot like summer, and the nights are already cool like autumn. Our next recipe for jam for the winter, as if by chance, conveys the essence of the interseasonal boundary: in it, plums represent summer, and pears represent autumn. Prepare such a tasty and colorful delicacy for your family and try together to experience the unusual combination of such different components.

Necessary ingredients for pear jam with plums according to a simple recipe for winter

ripe pears - 500 g
juicy plums – 500 g
piece of ginger
sesame seeds - 3 tbsp.
invert or maple syrup - 100 ml

Step-by-step preparation of plum-pear jam for the winter according to a recipe with photos

On a note! Invert syrup in the recipe can be replaced with ordinary concentrated sugar syrup.

Mash the finished mixture with a potato masher until it is almost homogeneous. Boil the jam and check the delicacy for thickness.

If the workpiece is too liquid, boil it a little more. If thick enough, roll it into sterile jars. Store pear jam and plums for the winter according to a simple recipe with a photo in a cold place - 12 months, in a warm place - 6-8 months.

Quick pear jam with lemon: step-by-step recipe

Sometimes quick pear jam with lemon is called nothing more than a “delicacy for angels.” And there are reasons for this: thanks to the delicate taste of ripe fruits and the citrus aroma of lemons, the dessert turns out fabulous. But the main thing in preparing an angelic delicacy is to choose fruits of the same variety. Otherwise, the pear pieces will not be able to cook evenly, which will spoil the taste of the jam.

Necessary ingredients for quick pear jam with lemon for the winter

soft pears - 1 kg
sugar - 600 g
large lemons - 2 pcs.

Step-by-step preparation of quick pear-lemon jam according to a simple recipe for the winter

On a note! You can substitute limes for lemons in this recipe. This will make the taste of the jam more unusual and original.

Then remove all the lemon mugs from the liquid, pour sugar into the broth and cook the syrup for 3-5 minutes.

Peel soft pears, cut into slices, pour hot syrup. Send there the previously boiled lemon slices, cut into 4-6 pieces.

Leave the workpiece at room temperature for 1-1.5 hours. After the time has passed, place the bowl on the fire and cook the quick pear jam with lemon according to the step-by-step recipe for at least 80 minutes.

When the delicacy acquires a golden color and the syrup becomes viscous, distribute the preparation in small portions into jars and seal until winter.

To prepare the perfect pear jam, it is better to find the recipe in advance, check it with the products available in your arsenal and carefully study it. After all, every little detail in the preparation of such a delicacy can change the taste of the preparation beyond recognition. Among those existing today, the most popular is jam made from soft ripe or wild green pears with lemon, orange, plums, cinnamon, poppy seeds, and mint. Regardless of how the fruit is prepared for the winter - whole or in slices - any type of five-minute jam following simple recipes with photos will sooner or later find its admirers.