Pear jam for the winter: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Summer - it's time to prepare for the winter. It is at this time of the year that you can cook different types of jam from ripe and juicy pears, apples and other fruits and berries. In winter, sweet preparations will come in handy. Delicious jam or jam can be served with tea or used as a filling for homemade pie. Such a delicacy will appeal not only to the sweet tooth. The best pear jam recipes for the winter are presented in our article. A step-by-step description will allow you to easily prepare any of the selected options.

Amber pear jam

The secret of this dessert is a special method of cooking. In order for the pear slices to remain intact and turn into a puree, they should be cooked in three approaches. Since this fruit is quite sweet, a moderate amount of sugar can be added (500-700 g per 2 kg of peeled fruit).

Amber jam from pear slices is cooked incertain sequence:

1. Ripe but firm fruits are peeled, cored and cut into slices.
2. Syrup is cooking in a saucepan on the stove. To do this, sugar is dissolved in 350 ml of water and brought to a thick consistency. It should stay clear and not caramel.
3. Pear slices are poured with hot syrup and set aside to cool completely.
4. Now put the saucepan over medium heat and bring the pears to a boil. Cook for 5 minutes, then remove the jam from the stove and cool.
5. Repeat the same steps twice more. The last time, the boil time can be increased up to 45 minutes, which will allow you to achieve the desired thickness of the syrup.

Clear pear and apple jam slices

The following delicacy is perfect as a filling for pies and pies. After cooling, the jam for the winter from a pear and an apple turns out to be thick, like jam or jam, and does not spread when baking products. And it's quite easy to prepare:

1. Apples (350 g) and pears (450 g) of durum varieties are peeled and cored, and then cut into slices.
2. Fruits are put in a saucepan, covered with sugar (450 g) and left at room temperature for 3-4 hours to release the juice.
3. At this time, a couple of lemon rings are peeled and pitted, cut into small pieces and added to apples and pears. Lemon will give jam the acid that fruit lacks.
4. The pot with the ingredients is sent tomedium heat, bring to a boil and cook apple and pear slices for 5 minutes. The bowl with jam is removed from the heat and left overnight until it cools completely.
5. Similar actions are carried out twice.
6. For the fourth time, the jam is boiled for about 1 hour until it becomes thick enough. The finished delicacy is laid out in jars, covered with lids and rolled up with a can key.

Pear jam recipe with peel

Pears of absolutely any variety are suitable for the next dessert, including soft ones. But this does not mean that the slices will turn into puree during cooking. To avoid this, the fruits are not peeled, but only from seeds and spoiled areas. As a result, pear jam with slices turns amber, and the peel becomes soft, so it is not felt at all.

The step by step recipe is as follows:

1. Pears are washed, dried and cut into 4 parts. A core is cut out of each quarter, after which such pieces are cut into 3-4 more slices.
2. Prepared fruits (2 kg) are placed in a saucepan, covered with sugar (800 g) and shaken to distribute it evenly. You can start cooking jam after 2 hours, when the juice is released from the pears.
3. The saucepan is put on a slow fire, the slices with sugar are brought to a boil and boiled for 5 minutes, but no more.
4. After complete cooling, after about 6-8 hours, the jam is again sent to the stove. This time and the next 3-4 times, you need to cook it for 5 minutes. Before eachheat treatment of the jam is well cooled.
5. Check how thick the delicacy turned out to be drop by drop on a plate that should not drain if you tilt the dish.
6. The finished jam is laid out in hot sterilized jars and rolled up. There is no need to turn and wrap them.

Pear jam with milk

The next delicacy tastes more like a homogeneous baby food puree, and the consistency is like condensed milk. But it turns out that such pear jam is really very tasty, although it is not stored all winter. Under an airtight lid and in the refrigerator, it can stand for no more than three months. The following step-by-step instructions will help to prepare such jam correctly:

1. Pears (17 pcs.) peeled, seeds, spoiled places and cut into slices of any size.
2. Chop prepared fruit with a blender or meat grinder.
3. Sprinkle pear puree with sugar (6 tablespoons), pour milk (5 tablespoons) and add a teaspoon of soda. In the finished jam, this baking powder will not be felt, and during the cooking process it will allow the pears to boil well.
4. Leave the prepared ingredients in the pot at room temperature for 2 hours.
5. After the time has elapsed, put the pan on a small fire, bring the jam to a boil, and cook it with occasional stirring for 8 hours. It should become quite thick and slowly drip off the plate. During cooking, the volume of the mass decreases by 4 times.
6. The finished jam is laid out in jars, twisted with lids, cooled and sent to the refrigerator.

Pear jam recipe with poppy seeds

This dessert has an unusual appearance and taste. Pear jam with poppy seeds is very tasty. It can be served for tea drinking, and an interesting pie can be made from it. The step-by-step preparation of such a dessert is as follows:

1. Peeled and seeded pieces of pear (1 kg) are covered with sugar (300-500 g) and citric acid (1 teaspoon). In this form, the fruit must stand for 3 hours for the juice to stand out from them.
2. Put the pot on the stove. Cook the jam over low heat for 20 minutes.
3. Set aside half of the pears in a separate bowl, cool and puree with an immersion blender. Return crushed jam to the pot.
4. Heat poppy seeds (½ cup) in a dry hot frying pan and add to pears.
5. Cook the jam for another 15 minutes. Prepare jars and roll up a hot dessert for the winter.

Delicious jam with lemon and pears

The next treat is made in lemon syrup. Its taste turns out to be completely different than that of ordinary amber pear jam, more interesting and refined. Step by step it is prepared in several stages:

1. Pears are peeled and core with seeds, cut into slices and weighed. For jam, exactly 1 kg of fruit is needed.
2. Into a small saucepan place a pitted lemon sliced into circles and pour 250 ml of water.
3. After 3 minutes, strain the finished broth and add 1 kg of sugar to it. Prepare a moderately thick sugar syrup and pour over the pears in a saucepan.
4. Infuse slices in syrup for 3 hours. During this time, the amount of liquid will double.
5. Cook jam over low heat in 3 sets of 10-15 minutes. Before the next cooking, it must be cooled each time.
6. For the fourth time, the jam is boiled to the required thickness, after which it is rolled up in jars with a can key.

Pear jam recipe with orange

This delicacy can be prepared very quickly. But it is cooked in 2 approaches, and before the subsequent heat treatment it will need to be cooled for 12 hours. Otherwise, everything is very simple:

1. Peel the pears from the core, and the peel can be left. Put them in a saucepan, add the same amount of sugar (1 kg each) and add an orange cut into thin slices. The peel does not need to be removed, but the bones will have to be removed.
2. Put the pot on low heat, and after boiling boil the pears with sugar and orange for 10 minutes.
3. Remove the jam from the stove and let it cool. During this time, the slices will be saturated with syrup, become dense and transparent.
4. Put the jam on the fire again. Boil it for 5 minutes and you can roll it up in sterilized jars.

Cowberry and pear jam

A delicious dessert can be prepared according to the following recipe. Pear jam with lingonberries is prepared inthis order:

1. Berries (2 kg) are sorted, washed and dried.
2. Peeled pears (2 kg) cut into small pieces.
3. Sugar (4 kg) is poured into a bowl for cooking jam or into a deep saucepan and poured into a glass of hot water.
4. The syrup is boiled over low heat until the sugar is completely dissolved. As soon as it starts to thicken, pieces of pears are added to it.
5. Fruit slices are boiled for 15 minutes, after which lingonberries and spices (10 cloves and a teaspoon of ground cinnamon) are added to them.
6. Preparing the jam for 45 minutes, until it becomes thick enough. In sterilized and hermetically sealed jars, it can be stored all winter.

Pears in sea buckthorn syrup for the winter

The next delicacy is prepared in the following order:

1. Pure sea buckthorn berries (300 g) are stacked in a saucepan. 700 g of peeled and seeded pears are also added here.
2. The prepared mixture is poured with sugar (1.5 kg) and left on the table for 8-10 hours.
3. The next day, you can start the process of cooking jam. It is recommended to cook it in three sets of 5 minutes. Each time the jam needs to be cooled well.

The finished delicacy is transparent, very beautiful and tasty. It is rolled up in jars and stored all winter.