How to choose fruits and make amber jam from pears in slices: the best recipes for making a fragrant dessert. Pear jam for the winter: the most delicious recipes with photos
One of the most delicious winter delicacies today can rightfully be considered pear jam. It is necessary to note the fact that this jam can be prepared in different ways using completely different ingredients, adding different flavoring additives. And so, thanks to a huge number of recipes, you can prepare pear jam and pear marmalade, and a large number of other desserts for the winter. It is also necessary to note that when cooking you can use different pears, in terms of varieties, different berry and fruit additives. Also note that zest, cranberries, pineapples, mint and a huge amount of other things are perfect for this type of delicacy.
Pear jam. Recipe with step-by-step photos
Pear jam is not particularly popular among housewives; as a rule, in large sizes this product is not closed for the winter, but for the sake of variety. Well, if you have a whole tree of beautiful pears at your dacha, the goodness won’t go to waste. We immediately go to the market to stock up on sugar and start making pear jam.
The following ingredients are required for this jam:
- Pear – 1 kg;
- Water – 1 glass;
- Granulated sugar – 850 grams.
Let's start making pear jam
First, we will thoroughly wash the pear.
We will cook the jam in a fairly large pot, as for me this is really the best utensil for cooking jam, there is simply no better pot. The jam in the cauldron does not burn, and in general it is very convenient to cook in this container.
Pour sugar on top of the pear, the ingredients indicate one amount, but you must understand that everything depends on your whims and the sweetness of the pear, if you like pear jam very sweet, then you can add more sugar, but if everything is exactly the opposite, then Accordingly, add less sugar.
Mix everything well and leave for a couple of hours, let it brew, during which time the pear should release juice.
If your pear is not very juicy, add more water, but if your pear is quite juicy, you need as much water as stated in this recipe.
You need to cook pear jam using the old proven method, in several batches. Cook the jam for 20 minutes, turn it off, let it cool, and do this four times.
While our pear jam is cooking, in the meantime we will prepare the jars, we will wash them thoroughly, and do not forget about the lids.
Also, do not forget about sterilizing jars along with lids.
Well, when our jam is cooked, the only thing left to do is put it in jars, after warming it up slightly.
We close the lids, give the jam time to cool, and send it to a cool, dark place, such as a cellar, to store until winter.
This is the jam we have prepared for the winter, stay with us and learn about all the most popular pear jam recipes.
Classic pear jam
And so, let's start making jam. Next in line is the recipe for classic pear jam. To prepare this type of winter dish, you will need, firstly, two kilograms of sugar flour, secondly, the same number of pears with fairly hard flesh, and thirdly, no more than three glasses of water.
The cooking process is quite simple and at the same time complex. Your actions can be easily divided into several. The first step towards ready-made and tasty jam is that you will need to select ripe pears, then wash them thoroughly and cut off the skin. After this, you will need to select all the seeds and cut them into small pieces, no more than one centimeter. Your next step will be to pour the baking soda into a small saucepan and let it boil, then lower the heat a little and begin heat treating the chopped fruit. This boiling should take you about 15 minutes. After this action, you can remove the pan from the heat and pour the water into another container. And let the fruits that you just blanched cool, and you can pour cold water over your cut pears. You need to add sugar to the water in which you blanched the pears and continue to boil, remembering to remove the foam. Your next step will be to put your slightly boiled fruits into the resulting syrup, and then leave this substance to cool. After more than three hours have passed, you need to put the pears back on the fire and boil for 10 minutes. And so, you will need to repeat this action several times, approximately 5 times in total. After this boiling and subsequent cooling, your jam will be completely ready. And so, the last step that you will need to do is put the resulting jam into clean jars and roll up their lids.
Pear jam with lemon.
The next recipe with which you can prepare a very tasty delicacy is: pear jam with lemon. To prepare this delicacy you will need ingredients such as two kilograms of pears, two glasses of water, as well as two and a half kilograms of sugar and two medium-sized lemons.
The main steps in preparing this dish for you will be that you need to decide on pears and citrus fruits. Which, by the way, will add not only an interesting taste to your work of culinary art, but also a wonderful aroma, and it will definitely delight you in the winter. And so, as in the previous recipe, you will need to wash the pears, peel them and remove the annoying seeds. After this, cut the pears into small slices, about one centimeter each. Your next step is to put the water on the fire and let it boil, then put your lemons in it, which should be cut into slices and also pitted. You will need to boil the citrus fruits for about three minutes, then strain the lemon decoction and put it back on the stove, at the same time adding sugar and starting to prepare the syrup. While your syrup is hot, you will need to pour it over the pears and give it a little time to cool, about two hours. Next, put this substance on the fire again, and it should be slow, and be sure to remember to skim off the foam on top. And so, you can determine that your jam is completely ready by looking at the pear; it will become a little transparent, and the syrup itself will take a thick form. The last step that will give you the opportunity to enjoy this culinary product in winter will be to roll jam into jars with sterile lids.
Pear jam with lingonberries.
The next recipe, which also has a place among culinary delights, is: pear jam with lingonberries.
To prepare this jam, you will need about three kilograms of pears, two kilograms of sugar, one and a half kilograms of lingonberries, as well as the zest and juice from two lemons. And so, the main steps in preparing this delicious jam, which will also be very aromatic, are that you will need to wash the lingonberries and select the whole ones, and then put them on a sieve to dry. Next, wash the pears and peel them, after which you will need to cut out the core so that the “tails” themselves remain completely intact. You also need to pay attention that you should not throw away the pear parts that remain after cleaning. Your next step is that you should cut the resulting pulp into small slices. Next, you have a rather painstaking job to do, namely cutting the zest from the lemons, then squeeze out the juice and sprinkle it a little on your pears and put them in a bowl, covering them with film. In another bowl, carefully place the lemon zest, lingonberries, and pear remains after peeling. Pour a little more than half a liter of water into this saucepan and place on fire. When this substance boils, you will need to reduce the heat, cover with a lid and cook for about twenty minutes, not forgetting to stir this mass. And so, your guideline will be that the lingonberries turn into mush. Having received such a substance, you can turn off the heat and leave it for a short amount of time so that it cools down. After this, your next step will be that you will need to pass this mass through a sieve and put it in a bowl with pears, while adding sugar there. And so, start boiling your future jam until the sugar is completely dissolved. This cooking on the stove will take you about forty minutes and your main guideline will be that your jam will thicken a little. The last step is to pour the finished treat into jars and tightly seal the lids.
Standard pear jam (jam)
The fifth recipe in line was no less tasty than the previous ones, namely pear jam. To prepare this winter delicacy you will need, firstly, two kilograms of ripe or even slightly overripe pears, four large lemons, two kilograms of sugar, and three boxes of cardamom.
And so, to prepare this delicacy, the first thing you need to do is. This is to remove all the seeds from the cardamom pods. Your next step will be to thoroughly wash the lemons, give them a little time to dry and remove the zest. After this, you should also wash the pears thoroughly and let them dry completely, remove the seeds from them, and completely remove all the skin. A small note, which is that if the fruits are very ripe and it is simply physically impossible to remove the skin from them, then you can boil the pears with it. After removing the skin, you will need to cut the pears into small slices and place them in a saucepan with fairly thick sides. When laying out your fruits, also pay attention to the fact that they need to be laid out in layers parallel to each other, sprinkled with sugar. Then you can start cooking. And so, the first thing you also need to pay attention to is that the fire should not be too strong, and the cooking time will last until the sugar has completely melted. Next, after you stop seeing sugar crystals, turn down the heat a little and continue cooking for about half an hour. Your guideline in this matter should be that the fruit should become very soft. After this stage, let the jam cool completely and grind the resulting mass in a blender, then rub it through a fine sieve. The next step is to put this substance back into the pan. After completing this step, you will need to add the zest to the grated jam, as well as the previously squeezed lemon juice. Next, light the fire on the stove and bring it to a boil, after which you turn the heat to almost the lowest setting. Be sure to keep in mind that when preparing this jam, you must not forget to stir it. And so, having boiled again, you need to cook this delicacy for about four more minutes, after which you add cardamom seeds and cook further, but just a little, about one minute. After removing from the heat, you can safely begin to pour your jam into jars and begin to roll up with clean lids.
Pear jam from whole fruits.
Another recipe that you can prepare to show off to your friends is pear jam with whole parts of this fruit.
To prepare this jam you will need the following ingredients: two and a half kilograms of sugar, four kilograms of pears, eight hundred milliliters of water, three clove buds, and a third of a coffee spoon of citric acid.
To prepare jam according to this recipe, you will need to perform a large number of steps, but rest assured, the result will be fully justified by your efforts. And so, the first action that you must perform when preparing jam is to thoroughly wash the pears, and they can be both regular and wild ones, which will be very convenient in the future. After washing, give the wild pears time to dry and pierce them in several parts with a needle, then carefully place them in a saucepan. Next, you have to cook syrup with water and sugar in a separate saucepan, which you will then pour over your fruit. After this, you will need to let this mass stand for a while to cool slightly. When all this fruit substance has completely cooled, you will need to begin the boiling process, which will take about ten minutes. Then remove from heat and let cool, then repeat this process several times, that is, again on low heat and 10 minutes of heat treatment. And so, during the last boiling you will need to add cloves, as well as citric acid. After this boiling, you can begin to put the resulting jam into jars and begin to roll them up with clean lids.
Pear jam with poppy seeds.
And so, the last presented recipe for making pear jam is this delicacy with the addition of poppy seeds.
For cooking you will need two kilograms of pears, a little vanilla, five boxes of cardamom, two teaspoons of poppy seeds, as well as 4 tablespoons of homemade honey, which is not candied and has a light color.
And so, the process of preparing this jam will consist of several steps, the first of which will be grinding the cardamom seeds in a mortar. Next, you will need to thoroughly wash the pears, then give them a little time to dry, and then peel them and remove the hard cores along with the seeds. Next, take the pears and place them in a saucepan, then pour honey into it, and also pour in the resulting ground cardamom seeds. Your next step will be to start boiling your fruit, which means you need to put this saucepan on the fire and heat it for twenty minutes. Also keep in mind that the cooking time for these pears depends on their variety; your guideline in this matter will be the complete evaporation of all the juice. At the end of cooking, be sure to add the remaining elements, that is, poppy seeds and vanilla. After this addition, you have to boil the resulting substance a little more and you can start putting the jam in jars and rolling them up. You also need to pay attention to the fact that poppy seeds can be replaced with finely chopped nuts or sesame seeds.
And so, after making the jam, you will receive on your table, regardless of the time of year, a wonderful delicacy that will delight you day after day. Pay special attention not only to the wonderful taste, but also to the excellent aroma, as well as the wonderful amber color. Please note that this delicacy looks great with tea. You can also use this work of home culinary art in pies, cakes, and buns. As they say, you just need to come up with an idea and start turning it into something delicious.
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Few housewives do not like pear jam. Moreover, each of us probably knows how to make pear jam. We will share with you the best recipes for making pear jam.
Most likely this will be a classic jam recipe. This beautiful, aromatic, sweet mass can captivate anyone with its unforgettable taste. Pear jam is ideal for simple tea drinking and for filling a pie.
It is known that pear is the most nutritious fruit, which also has low calorie content. During heat treatment, the pear does not lose its beneficial properties, and therefore, in the form of jam, it will become a wonderful, valuable winter supply.
Pear fruits are rich in vitamin A, which regulates the functioning of the liver and vision.
Vitamin C strengthens blood vessels and improves immunity.
Vitamins B and PP have a beneficial effect on the functioning of the human immune system. Renew cells and rejuvenate the body as a whole.
The low sugar content of pears and the presence of fructose make this fruit an integral part of the diet of diabetics.
Pear contains microelements such as pectin, sulfur, zinc, cobalt, iron and much more. Pectin helps regulate the functioning of the digestive tract, and iron restores normal hemoglobin levels in the blood.
Potassium in pears has a beneficial effect on the functioning of the cardiovascular system.
Regular consumption of pear is recommended for overweight people.
Despite all its positive properties, pear also has contraindications: it is not recommended to be consumed raw by those people who suffer from stomach ulcers. However, they can also consume pears in the form of compotes, dried fruits and jam.
And today we will reveal to you several unusual recipes for making pear jam.
How to prepare pears for jam
To make jam, as a rule, it is recommended to take those varieties of pears whose flesh is quite dense. Most often they use lemon or duchess. But you can use any other pear, as long as it is not overripe. For jam you need to collect whole fruits with elastic skin.
Some experienced housewives recommend using late autumn varieties of pears for jam.
It is worth saying that you can choose for yourself the period of pear harvesting and its variety. Fortunately, the ripening period of this fruit is quite long, so there is plenty of room for imagination.
Wash the pears thoroughly, remove the core and stems, and cut into cubes or slices of the desired size. All dark spots and rotten areas on the surface of the pear must be cut off.
Vessels in which pear jam is cooked
It is best to cook pear jam in a copper or aluminum basin. In such a container, honey pear jam will not stick or burn.
Pear jam jars must be thoroughly washed and scalded with boiling water. Can be sterilized over steam or heated in a microwave oven.
To make pear jam, you will need a wooden spatula and a plate for skimming.
Tips from experienced housewives on how to make pear jam
The taste of pear jam can be varied by adding various ingredients to it in the form of spices or other fruits and berries.
It is best to collect fruits for making jam on a sunny day, when the pears are saturated with the energy of the sun and reveal their aroma to the maximum.
When making pear jam, you need to closely monitor the process. Pear jam loves to burn.
If the peel of the pear is too thick, it is better to cut it off. Otherwise the jam will turn out rough.
If you want the pear slices to remain intact in your jam, it is better to cook it in three stages of 20 minutes each, instead of one hour long.
Classic pear jam recipe
This simple recipe for making pear jam is known to almost every housewife. However, you can bypass the reusable boiling stages and cook the delicacy in one go. This jam will become a favorite among your household thanks to its summer aroma and honey consistency.
Ingredients:
Pear - 2 kg.,
Sugar - 2.4 kg.,
Water - 2 tbsp.
How to make pear jam:
Prepare the pear fruits, cut them and put them in a bowl for making jam.
Pour sugar there and smooth it over the surface of the fruit pieces. Prick the pear well with a fork in many places. Leave for two to three hours until the juice appears.
It may happen that the pear variety is not particularly juicy. In this case, it is recommended to add water to the fruit in the specified amount. Now put the basin on the stove and bring the jam to a boil.
Reduce heat and simmer the sweet mass over low heat for an hour, stirring occasionally. Pour the hot jam into jars and close the lids tightly. The jam is ready! Bon appetit and happy winter!
Recipe for pear jam with lemon
If you add fresh lemon to pear jam, the delicacy will acquire a light citrus taste and aroma. And the color of such jam will look like a bright sunny day. You will love this delicacy!
Ingredients:
Pear - 2 kg.,
Lemon - 3 pcs.,
Sugar - 2.5 kg.
How to make pear jam with lemon:
Wash the pear fruits thoroughly, remove the core, stems and dark spots on the peel. Cut the pear into either large cubes or slices and place in a container for making jam.
We pass the lemon through a meat grinder along with the peel and send it there. Sprinkle the entire fruit mixture with sugar and leave for at least three hours. It is advisable to poke the pear with a fork in several places so that it releases the juice faster.
As soon as the sugar is well saturated with the juice, you can stir the mixture and put the jam on the stove. Bring the jam to a boil and simmer over low heat for about an hour. Be sure to stir the jam and skim off the aromatic foam.
Pour the hot jam into hot prepared jars and close the lids tightly. We put the jars under the fur coat until they cool completely. The fragrant jam is ready. Bon appetit and happy winter days!
Recipe for pear jam with almonds
It will be interesting if you add vanilla and almonds to the pear jam. The taste of this jam is unusual and very attractive. This delicacy will serve as an excellent dessert for winter tea.
Ingredients:
Pears - 2 kg.,
Sugar - 2 kg.,
Vanilla - 0.5 teaspoon,
Almonds - 100 gr.,
Water - 1.5 l.
How to make pear jam with almonds:
The pear must be prepared, cored and cut into slices.
In a container for making jam, you need to boil water and put the prepared pear into it. Boil for about three minutes. After that, you need to drain the water into a separate container and, adding all the sugar there, boil the syrup.
Pour the prepared sweet syrup over the pear pieces and leave them like this for three to four hours.
After this time, put the jam on the fire and bring to a boil. Reducing the heat, simmer the jam over low heat for about 10 minutes. Now we insist on it again for about four hours.
Next time, cook the jam for 20 minutes and 10 minutes before the end of cooking, add vanilla and chopped almonds into the jam.
Pour hot jam into jars and roll up the lids. It is necessary to wrap the workpiece until it cools completely. An interesting winter jam is ready. Bon appetit!
Pear and apple jam with mint
And in this recipe we suggest you combine pears and apples and add a little mint to them. You’ll see, you won’t be able to drag your household members away from such a dessert by the ears. The aroma of such jam will also attract guests to your home.
Ingredients:
Pears - 1 kg.,
Apples - 1 kg.,
Sugar - 2 kg.,
Citric acid - 1 tsp,
Fresh mint - 2-3 sprigs.
How to make pear and mint jam:
Wash apples and pears thoroughly and remove stems, cores and rotten areas. Cut the fruits into cubes or slices and place them in a container for making jam.
Cover the fruits with sugar and, having poked them thoroughly with a fork in many places, set them aside overnight.
During this time, the workpiece should release juice and dissolve sugar in it. If this does not happen due to the dryness of the fruits, then you can add a little water to the fruits. Mix the mixture and put it on fire.
Bring the jam to a boil, then cook over low heat, stirring constantly. We will cook the jam for an hour and a half. 20 minutes before readiness, add citric acid to the jam and mix thoroughly. You also need to put washed mint sprigs there, but do not let them drown in the jam. They will need to be removed before pouring the jam into jars.
So, take the boiled mint out of the jam and pour it into hot, dry jars. Close the lids tightly and put them under a fur coat until they cool completely.
The winter jam is ready. Have a good mood and good health!
Recipe for pear jam with orange
And in this recipe we suggest you use fresh orange as an additive to the main pear flavor. The jam will turn out beautiful, thick and very, very aromatic and tasty.
Ingredients:
Pear - 2 kg.,
Orange - 3 pcs.,
Sugar - 2.2 kg.
How to make pear and orange jam:
Wash the pears, core them and cut into slices or cubes. Place the prepared fruits in a container for making jam.
Peel and seed the orange, cut into cubes and add to the pear slices.
Cover the entire fruit mass with a layer of sugar and poke it well with a fork. We leave the workpiece in this state overnight. The fruits should release plenty of juice. If suddenly the pear turns out to be a bit dry and does not give abundant juice, then you can add one or two glasses of water to the container with the fruit.
Put the jam on the fire and, bringing it to a boil, cook over low heat for an hour and a half. Do not forget to constantly stir the jam and skim off the foam. Pour the finished delicacy into hot, dry jars and close the lids tightly. The fragrant preparation for the winter is ready. Bon appetit and good good health!
Violetta Londareva told how to make pear jam.
Properly made pear jam takes on a radiant amber hue and a melt-in-your-mouth consistency. A dessert made from wild pears is especially tasty and delicious. However, in general, any pear delicacy has a neutral and delicate taste. That's why many people love him so much. We recommend trying at least one of the recipes that we have selected for you. Moreover, it is not only tasty, but also incredibly healthy.
Beneficial properties and harm
Pear is one of the healthiest fruits. It contains a lot of nutrients, which it partially gives to the jam.
Pear can be useful for many ailments, for example, such as:
- anemia;
- heart disease;
- problems with the pancreas;
- cystitis;
- kidney stones.
Sometimes pear is recommended as an antipyretic, cough and cold remedy. In its raw form, it will benefit the stomach, as well as cholecystitis, all types of gastritis and heartburn. In addition, this fruit is an excellent diuretic.
However, large amounts of sugar are usually added during the brewing process. For this reason, it can cause little harm to the body, and you shouldn’t eat a lot of it. If diabetics are allowed to eat raw fruit (in moderation) because it contains less sugar, then you should be careful with jam.
People who watch their weight should also be careful. Sugar not only promotes fat deposition, but also negatively affects the condition of teeth and stimulates appetite. The more sweets you eat, the more you want more and more.
In addition, women during pregnancy should not overuse sugar-pear dessert. This may contribute to the development of allergies in the newborn. A lot of jam is not recommended for children under seven years of age. Again due to the large dose of sugar.
Important note: the acids contained in the fruits will only benefit you on a full stomach. Eating this on an empty stomach is not recommended. Otherwise, problems with the gastrointestinal tract may arise.
In other cases, such a delicacy will bring a person exceptional benefit. Therefore, you should stock up on pear dessert for the winter - so that you can get vitamins from it throughout the three cold months.
Delicious jam is made from Siberian pears or dried fruits.
Calorie content and composition
The number of calories in pear jam per 100 grams is 273 kcal.
BZHU indicators:
- proteins – 0.3 grams;
- fats – 0.2 grams;
- carbohydrates – 70.8 grams.
The benefits include a huge amount of tannins, nitrogenous and mineral substances, as well as vitamins. Here is the main component:
- vitamins C, B and P;
- folic acid (even more than in currants);
- phytoncides;
- pectin;
- flavonoids;
- iodine (there is a lot of it in seeds).
All this is preserved in jam. True, in slightly smaller quantities, since during cooking useful substances tend to “evaporate”. However, it is important to note that when cooked even at elevated temperatures, the beneficial properties of this fruit are preserved almost completely.
Selection of fruits for preparations
To make pear jam more tasty and nutritious, you should know some secrets and subtleties of its preparation. Here are the main nuances that you should pay attention to.
- Fruits for jam should be ripe and slightly dense. Soft ones won't do.
- Overripe fruits, as well as fruits with damage and dried parts, will spoil the taste of the brew.
- It is better not to take green pear fruits. The jam made from them will have a pale color, an extremely weak aroma and a generally unattractive appearance. Some people also find it to taste raw.
- Pears should not be overripe. Otherwise it won’t be jam, but porridge.
- The same variety and maturity are needed. This is necessary so that the fruit pieces cook at the same time.
- Before cooking, peel the fruit and remove the seeds, along with the seed chambers.
- Before cooking, pear fruits should be kept in slightly acidified water so that they do not turn dark.
- Small fruits can be boiled whole - without cutting into slices.
- It is advisable to divide large fruits into slices 2 centimeters thick.
Also, you should taste the pears before cooking them. If they are sweet, you can use 2 times less sugar than in the recipe. For example, sometimes 400-500 grams of sugar per 1 kilogram of fruit is enough.
However, it is better to choose the variety based on your own taste preferences. However, sweet fruits are more suitable for standard simple recipes.
Duchess jam has a delicate but piquant taste. “Limonka” is more aromatic after heat treatment. Pear varieties such as “Bergamot” and “Conference” give the dessert a unique sweetness and hold their shape well even after prolonged cooking.
To summarize: pears should have elasticity and be medium soft. The skin should be clean and smooth. Before cooking, the fruits are thoroughly washed. Cut the pears into slices or small cubes. The first ones keep their shape perfectly, the second ones can become soft and are suitable for jelly or jam.
Recipes
Here are the most delicious pear jam recipes that every housewife should try.
"Five Minute"
You will need:
- pears – 400 g;
- granulated sugar – 400 g;
- water – 100 ml.
Cooking instructions:
- Divide the fruits, peeled from the skin and with the center removed, into small slices and place in a saucepan;
- pour water there;
- put the pan on gas and bring the mixture to a boil;
- after boiling, keep on the gas for about 5 minutes - the fruits should become soft;
- remove the fruit from the broth (you can strain it) and add all the prepared sugar to it;
- Bring the sugar mixture to a boil and continue cooking for another 5-6 minutes.
Hot jam is placed in pre-prepared jars - dry and sterilized. Carefully roll up and wait to cool.
"Classic"
The most time-efficient cooking method. Perfect for beginners.
For the recipe you need:
- fruits – 1000 g;
- granulated sugar – 1200 g;
- water – 150-200 ml.
Process step by step:
- the fruits are prepared, peeled, divided into slices and placed in a pan;
- cover everything with sugar, which is then evenly distributed over the surface;
- some of the fruit pieces are pierced with a fork - this way they will give more juice and the jam will be more aromatic;
- the mixture is allowed to stand for 4-5 hours until the juice comes out, but if the variety is not too juicy, you can add water;
- then the mixture is put on the fire and waited until it boils, after which the gas should be reduced and the mixture simmered for about an hour, stirring it from time to time.
- After this, turn off the jam, wait for it to cool and pour everything into jars.
Amber jam “Precious”
You should take:
- fruits – 1000 g;
- sugar – 1000 g;
- citric acid – 1/4 teaspoon;
- cinnamon – 1 tablespoon.
You can make this jam by following the recipe.
- Cut the processed fruits and cover with prepared granulated sugar.
- Then you can place the mixture under pressure and wait 8-12 hours. It is convenient to do this in the evening, so that the next morning the fruits will give juice and you can start making the jam.
- When the pear gives juice, put the mixture on gas and wait until it boils.
- After boiling, the mixture is kept on the gas for another 2-3 minutes. If you hold it longer, the pears will become soft.
- Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The “ritual” is repeated twice.
- The third time the mixture is boiled for 15-20 minutes. It should become thick. Check this with a drop - if the drop does not spread over a flat surface, the dish is ready.
The slices in this recipe will turn out densely elastic and juicy. It will be possible to taste the resulting syrup separately - it is somewhat similar to thick honey. It is good to use this syrup for soaking cakes and muffins. The preparation process is quite time-consuming, but the result is elastically dense amber-colored pear pieces in syrup with an amazing taste.
Jam “Ginger delicacy”
You need to prepare:
- pear fruits and sugar - 1000 g each;
- lemon juice/acid - one fruit;
- grated ginger – 1 tbsp. spoon;
- clove seasoning - to taste.
Recipe:
- Before cooking, you can save the stems of the fruit by removing only the middle part;
- fruit slices are poured with juice and allowed to stand for 20-30 minutes;
- then put it on low gas for 10 minutes, turn it off and let it cool;
- the slices are taken out, and the remaining syrup is mixed with granulated sugar, spices and boiled;
- add fruit pieces to the boiling mixture and boil for 3 to 5 minutes;
- turn off and leave for 6-8 hours;
- the algorithm is repeated twice more - at equal time intervals.
This jam will perfectly complement desserts. And connoisseurs can add it to cooked meat.
Jam dessert in a slow cooker
You will need:
- fruits – 1000 g;
- granulated sugar – 700 g;
- water – 200 ml;
- lemon or orange zest - one fruit.
- Remove the peel and core with seeds from the fruit.
- Cut into small cubes.
- Combine chopped pears, granulated sugar and grated lemon zest and place in a multicooker container. If you use orange, the jam will have a more piquant taste.
- Set the auto extinguishing mode and forget for 15 minutes.
- After the time has passed, stir the mixture and switch the mode to baking. Wait 25-30 minutes.
- The mixture must be stirred from time to time. It is better to use a wooden spatula for this.
Before finishing the process, you should pay close attention to the dessert, since the mixture may burn 5-7 minutes before the end. The finished jam is poured into pre-prepared sterile containers.
Wild pear jam
The game season begins in August and ends around mid-October. During this period, pears can be found in fields and forests. The second way is to buy from other people on the market.
You need to prepare:
- wild pear fruits – 1 kg;
- sugar – 1.5 kg;
- pear decoction - 2.5 cups.
Preparatory process:
- remove the peel and core from the fruit and cut the pears in half;
- place the fruits in slightly acidified water for 10 minutes (half a teaspoon of lemon acid per 1 liter of liquid);
- cut the game into narrow slices;
- put them in a cooking vessel and fill with cold water, it should cover the pears lightly;
- place on gas and cook for about 10 minutes until soft;
- place the game in a sieve or colander, making sure the slices are whole;
- take the indicated amount of pear broth and dissolve the sugar there;
- bring the syrup to a boil, stirring constantly, boil for 2-3 minutes, and then lower the fruits into it;
- cook the mixture over low heat for about 14-15 minutes;
- remove from heat and let steep for 24 hours;
- repeat the process (together with the last infusion) 2 more times;
- cook until tender - for 10 minutes;
- let cool and pour into jars.
In its raw form, wild game is almost inedible. It is firm and also has a strongly sour taste and astringent pulp. Nevertheless, jam or jam from such fruits turns out excellent and incredibly beautiful to look at. In terms of taste, it is much more pleasant than garden pear varieties. The only thing is that for the jam to turn out normal, it will have to be cooked for a long time and infused in several stages. All this is required to achieve softness of the fruit and sufficient saturation with syrup. With each cooking, the color of the jam will change and eventually turn dark red. Elegant, beautiful and, most importantly, delicious!
Game jam “Duchess”
The syrup part gets a rather strong and rich aroma. Based on this syrup, it is possible to create various drinks such as compote or jelly.
This dessert will be delicious with any type of pear. However, the taste will be different - each variety has its own characteristics. Harder varieties are most suitable for this option. Otherwise, the pulp will boil and turn into porridge. And we need beautiful amber-colored slices.
To prepare you should take:
- fruits – 1 kg;
- granulated sugar – 1 kg;
- water – 2 glasses;
- lemon – 1 piece.
The preparation is quite simple, as the name suggests.
- Rinse the fruits thoroughly. Remove the middle with seeds and stems.
- Cut into small pieces.
- Mix sugar and water in a deep container.
- Place the future syrup on medium heat and cook until the sugar is completely dissolved. When foam forms, it should be removed.
- Dip pear slices into the resulting syrup and place on low heat. Cook until the pears become translucent.
- While everything is cooking, grate the lemon zest on a fine grater.
- Cook the mixture for another 2 hours, stirring gently from time to time.
- In the last minutes of cooking, add lemon zest to the jam. This is necessary to avoid cloying.
The jam is ready. You can pour it into jars or other containers. And enjoy the delicate taste on cold winter evenings.
If you add jam syrup to tea, it will acquire an unusual pear taste.
To learn how to make amber jam from pears in slices, see the following video.
If the trees in the garden are pleased with a large number of pears, then you can safely start preparing such a wonderful delicacy as jam. Most housewives prefer to cook from fruits cut into slices. This way you will preserve the rich taste and the jam will not turn into a mushy mixture.
Sweet, juicy pears are best suited for this preparation. So let’s prepare the basic ingredients and get down to business. For one serving of jam you will need 3 kilograms of ripe pears, half a liter of water, one and a half kilograms of sugar, a little citric acid (at the tip of a teaspoon). And, in fact, that’s all. Although no one is stopping you from experimenting with seasonings and spices and inventing your own recipe - they say that vanilla sugar goes very well with pears.
First, wash the pears and cut into slices. Be sure to remove the seeds and core, but do not touch the skin of the fruit - it will create an additional taste for our jam, and after the cooking process it will become soft and sweet. Clean and ready to cook pears are transferred to a stainless steel pan. You can also use a traditional copper-brass basin for this.
In a separate container, cook the sugar syrup - add sugar to boiling water, stir constantly with a spoon until a homogeneous mass is obtained. Now pour the resulting sweet mixture over the pears and wait until the fruits cool, release their juice and become a little softer. This will take a fair amount of time – about 8–9 hours. As soon as the scheduled time has arrived, put the resulting mass on the fire and boil, stirring vigorously. You need to keep the pears in a boiling state for 10 minutes.
After this, we leave our container with jam to cool, and after a certain period of time we repeat the boiling procedure again - and so on twice. Then add lemon juice or citric acid in slices to our delicious jam. Don't forget to prepare the jars in advance. They should be washed and sterilized for 6–7 minutes. Pour the contents (pears with syrup) hot into jars. Then, according to the traditional scheme, we roll up the lids.
By the end of all manipulations with pears, your fruit slices should become softer and not overcooked. The first indicator that the jam is ready to move into jars is that the pears have begun to darken and the jam has become a little viscous. The delicacy prepared according to the above recipe has an aromatic taste with sourness (thanks to lemon juice). Another important plus is that this dish is not too high in calories.
By the way, in addition to the classic version of this jam, there are plenty of others. Instead of lemon juice or acid, you can use lemon, also cut into slices. In this case, you will need: a kilogram of sugar, 2 kilograms of pears, 4 slices of lemon. In this version, the cooking recipe is the same, only the chopped lemon is immediately added to the pear slices. Pear jam in this variation also needs to be boiled several times.
After the second boiling, the lemon slices should be removed, leaving only the syrup with pears for the third boiling.
It is possible to make jam from such jam - the recipe requires longer cooking and grinding the mass using a strainer. Only if you initially plan to get jam, then before starting the procedures on the stove, remove the skin from the pears - then it will be much easier to get the desired result.
Let us dwell on some of the features of making jam, the recipe for which we have already described to you above. In this case, the resulting mass should be poured into jars while hot – i.e. There is no need to wait for the mixture to cool completely. Sterilized jars must be dry - after sterilization, turn them upside down, placing them on a cotton towel so that all the moisture is glassed and absorbed into the fabric.
Pear is a storehouse of vitamins, organic acids, minerals and biologically active substances. Used in the treatment of various diseases. When heat treated, it practically does not lose its healing properties. From this we can conclude that pear jam is one of the healthiest desserts in winter.
The pear delicacy is beautiful to look at, very aromatic and has a rather specific taste. It can be served with tea, added to baked goods, combined with other desserts (dairy, cottage cheese, etc.)
Amber jam from pears into slices
The best option for cooking dessert is the classic recipe. The following ingredients will be required:
- pears – 1.25 kg;
- sugar – 1.25 kg;
- 1 glass of water (200 ml).
Food preparation
An important stage in the cooking process, on which the quality of the cooked dish will depend.
- 1. To make jam, you should select fruits of the same variety, the same degree of ripeness, rejecting both unripe and overripe ones.
- 2. The pear needs to be washed thoroughly, placed on a sieve, and left for 10–15 minutes so that the water drains from the fruit and it dries a little.
- 3. Cut into small slices (3–4 cm).
- 4. Prepare dishes for cooking - a copper or stainless steel basin, preferably with a thick bottom.
Cooking sequence - the secrets of amber syrup
First you need to prepare the syrup: pour water (1 glass) into a saucepan; when it boils, add sugar and stir until completely dissolved.
Pour the washed, peeled, sliced pear into the dishes prepared for cooking, pour it with the prepared syrup (hot, just off the heat). You should leave the pear for a while so that the slices are soaked. The entire mass must cool completely. After this, the container should be placed on the stove, boiled for 7 minutes, always over low heat, removed again and cooled. This process needs to be repeated several times.
The last operation is to give the pear slices a transparent, amber color. The jam goes on the stove, but now for 1 hour. Cook over low heat, you need to keep an eye on it and stir constantly. Once completed, the dessert is ready to eat.
Important! You cannot use overripe fruits, otherwise you won’t be able to make aesthetically beautiful, amber-colored jam in whole slices. The fruits can be sorted aside and then made into jam.
Pear jam with orange without water
Pear itself is sickly sweet, so it goes perfectly with citrus fruits. An original recipe with the addition of orange will highlight the individuality and good taste of the hostess.
To prepare this dessert, you need the following products:
- pear fruits - 1 kg;
- sugar - 0.8 kg;
- orange - 1 pc.
Cooking process
The pear should be washed, cored, and cut into slices (2–3 cm). Pour boiling water over the orange, remove the seeds and cut into half rings.
You will need dishes, preferably with a Teflon coating; if you don’t have one, a frying pan or a stainless steel saucepan with a thick bottom will do.
Prepared oranges and pears should be placed in the selected container, sprinkled with sugar and stir everything carefully. The container with fruit should be placed on the stove and heat treated for about 10 minutes. The dessert should be allowed to “rest”, leaving it aside for 8 hours. Repeat this procedure again. Hot jam can be poured into sterilized jars and rolled up.
Pear jam in a slow cooker
The miracle oven - an assistant to all housewives - will help you cope with jam quickly and easily.
To make jam you will need only 2 ingredients:
- pear - 1 kg;
- granulated sugar - 0.8 kg.
Recipe
Pear fruits should be washed, stem and core removed, peeled, cut into small slices and placed in a slow cooker. You need to add sugar, turn on the “quenching” mode for 1 hour. After this time, the pear will release quite a lot of juice and the sugar will completely dissolve in it. The brew will need to be turned off for 2 hours. Heat the cooled ingredients again for 15 minutes in the “steaming” mode. In this case, do not close the lid tightly; leave a small gap so that steam can escape.
After the time has passed, the mixture should be stirred and set aside for 2 hours until it cools completely. Then you need to squeeze 2 full tablespoons of juice from the lemon. After this, cook in the same mode for 15 minutes, cool (2 hours). If all processes are done correctly, the jam should thicken significantly by this time. And again, without changing the mode, you need to set the multicooker timer for 15 minutes, but this time stirring around the walls and bottom, not allowing the fruit slices to burn.
When the process is completed, the jam can be rolled up or served.
Pear and apple jam
The only thing tastier than pear jam is jam made from pears and apples. Adding a new component gives the jam an interesting taste and aroma.
To make pear jam you will need:
- apples and pears in equal proportions - 1 kg;
- sugar - 1 kg;
- lemon juice (1/2 lemon);
- halves of walnuts - 200 g;
- vanillin optional.
Classic recipe
A step-by-step example of preparing the brew is as follows:
- 1. Fruits must be carefully sorted, rinsed under running water and placed in a colander to drain.
- 2. The core and stalk should be removed, the fruit should be cut into equal small slices, pear pieces should be pricked with a wooden stick or fork.
- 3. Place the products prepared for cooking, as well as nuts, in a basin or pan in layers, sprinkling each layer with sugar. When all the products have taken their places, you need to gently shake the container to distribute the sugar evenly.
- 4. The prepared mass should be left for 5 hours, covered with a kitchen towel. The fruits should absorb the sugar and release the juice.
- 5. Place the container with the future jam on the stove; when the syrup boils, reduce the heat to low and simmer for another 15 minutes.
- 6. After completing the manipulation, do not touch the jam for 8 hours. This procedure should be repeated 3 more times.
- 7. During the last heat treatment, you can add the desired amount of vanillin and lemon juice.
- 8. Now you need to let the jam cool well, then pour it into sterilized jars and send it to the other preserves in the cellar.
How to determine the quality of cooked jam:
The syrup should be transparent, colored in the color characteristic of pear fruits, without any brown tint, and also thick enough, slowly drain from the surface of the spoon, not exceed the amount of fruit in volume - everything should be equal. If the housewife does not follow the recipe when cooking, adding less sugar than required in order to save money, or does not withstand the required cooking time, the jam will ferment or become moldy.
Pears should be washed, dried on a waffle towel, cut in half and cored. If the peel is thick, you should get rid of it, if it is thin and beautiful, you can leave it. The fruits are cut into large slices and placed in a container prepared for cooking.
Separately, you should prepare the syrup - it is boiled from water and sugar (mix the ingredients, cook, stirring, until the sugar is completely dissolved). When the syrup is ready, you need to pour it into the prepared bowl with the pears, immediately adding a cinnamon stick there and set aside for 3 hours so that the pear releases its juice and is saturated with the sugar mass.
After the time has passed, you should put the container with the fruits on the fire and boil for 7–10 minutes, being sure to skim off the foam. Set aside and cool - do not touch for 5 hours. This procedure is repeated at least 2-3 times. To make the pear jam thicker, you do not need to cover it with a lid, the moisture should evaporate.
Last operation: over low heat for 30 minutes, bring the dish until cooked, at the end, add citric acid (you can use lemon juice) and vanillin to taste, remove the unnecessary cinnamon stick. Pear jam with cinnamon is ready, you can treat it to your loved ones or preserve it in jars and hide it in the cellar, away from heat and sunlight.
From the simple recipes provided, it is easy to prepare a delicious preparation for the winter at home and please your loved ones on cold evenings with the fruits of a warm summer.
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