Pear jam with amber slices: cooking features, recipes and recommendations

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

Many of us love ripe, juicy and fragrant pears. However, these fruits cannot be stored for too long, so many housewives prepare them for the winter in the form of compotes, jams and other canned sweets. Today's publication will present several interesting recipes for amber pear jam with slices.

General recommendations

To prepare such a delicacy, it is advisable to use ripe, but not overripe fruits of any variety and size. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, shortly before the end of the heat treatment, a little lemon zest is added to it.

Before starting the process, the selected fruits are washed, freed from all unnecessary and cut into the right pieces. The duration of preparation of amber pear jam with slices depends on the variety and maturity of the fruit. But usually thistime does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is subjected to complete cooling.

To make jam, it is advisable to use an aluminum or copper wide container. Thanks to this, the product will retain all its valuable properties and will not burn to the bottom of the dish.

Classic

We offer to pay special attention to one of the simplest recipes for transparent pear jam slices. For the preparation of such a delicacy, it is recommended to use hard fruits. Otherwise, you will get a boiled product that looks more like gruel. Before starting the process, be sure to double-check if you have on hand:

• 2-2, 5 kilograms of ripe pears.
• 50-60 milliliters of lemon juice.
• 500 grams of sugar.
• A couple of tablespoons of natural honey.
• Pinch of vanilla.

To prepare amber pear jam, washed and cut fruits are immersed in a soda solution for a quarter of an hour (a teaspoon per liter of water), and then rinsed and put in a suitable bowl. Vanilla, sugar and honey are added to it. All this is poured with lemon juice, covered with food polyethylene and left for several hours, or better - for the whole night.

Immediately after that, the future jam is placed on the stove, brought to a boil and simmered on the smallest fire for five minutes. the hot product is laid out in clean glass jars,sterilized for about a quarter of an hour, rolled up, cooled and sent for further storage.

Almond variant

This original recipe for amber pear jam with slices will surely interest many housewives who are trying to surprise their loved ones with unusual homemade preparations. This delicacy has a very pleasant taste and light almond aroma. To prepare it you will need:

• 2 kilos of pears.
• 1.5 liters of drinking water.
• 1, 5 kilos of sugar.
• ½ teaspoon vanilla.
• 100 grams of almonds.

First of all, you need to deal with the syrup. To obtain it, washed and peeled pear slices are lowered into boiling water and boiled for three minutes. Immediately after this, the liquid is poured into another bowl, sweetened and boiled until a syrup is formed. Then it is again combined with fruit and left for a couple of hours at room temperature.

After this time, the future jam is brought to a boil and kept on the smallest fire for ten minutes, not forgetting to add vanilla and chopped almonds. The finished product is laid out in sterilized jars, rolled up and sent for subsequent storage.

Lemon variant

The delicacy obtained by the method described below has a beautiful color and a well-defined citrus aroma. And in its taste a pleasant sourness is well felt. Therefore, this recipe for pear jam with lemon, with a step-by-step description of which you canread a little later, it will surely appear on the pages of your personal cookbook. This time you will need:

• A couple of kilograms of pears.
• Whole lemon.
• A couple of kilos of sugar.

Step 1. Whole unpeeled lemon is poured with boiling water and left for five minutes. Then it is cooled and cut into cubes.

Step 2. Washed and peeled pear slices are put in a suitable bowl and covered with sugar. They also add chopped lemon there and leave it all for six hours.

Step 3. After this time, the future jam is sent to the stove and boiled over the smallest fire for at least thirty minutes.

Step 4. After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and put away for further storage.

Syrup version

This dessert is good because it retains almost all the valuable substances contained in ripe fruits. To make pear jam with slices of lemon in syrup, you need a little free time and a bit of patience. In addition, you should have on hand:

• Kilo of pears.
• 800 grams of sugar.
• 150 milliliters of drinking water.
• Whole lemon.

Washed and peeled pears are cut into neat slices and transferred to a large dry bowl. The fruits prepared in this way are poured with syrup, boiled from water and granulated sugar, and then left for twelve hours.

At the end of this time, the future delicacy is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost ready jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after the syrup boils, lemon juice is squeezed into it. All this is once again left for seven hours, boiled, laid out in dry, clean jars, sterilized, rolled up and sent for further storage.

Spice variant

This fragrant amber pear jam with slices has miraculous healing properties. It is recommended to use it to boost immunity and to fight colds. To prepare it you will need:

• 6 multi-cups chopped pears.
• Teaspoon of soft butter.
• 3 cups of sugar.
• Teaspoon of natural lemon juice.
• ¾ cup brown sugar.
• A teaspoon of nutmeg.
• Star anise.
• 3 tablespoons grated ginger.
• Cinnamon stick.
• 50 grams of pectin.
• Pinch of s alt.

Pear slices sprinkled with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then butter, white sugar and a cinnamon stick are added there. All this is cooked for another three minutes, removed from the burner, laid out insterilized jars are rolled up and sent for further storage.

Cardamom variant

This simple recipe for pear and lemon jam for the winter is interesting because it involves the use of a frying pan. To prepare this delicacy you will need:

• 700 grams of ripe and juicy pears.
• ½ lemon.
• 250 grams of sugar.
• Cardamom (2 pieces).

To make amber jam from pear slices with lemon, you need to select ripe but firm fruits. They are washed, freed from everything superfluous, cut into slices and sent to a heated frying pan, in which lemon juice with sugar and grated zest is already boiling. All this is stewed for five minutes, then cooled and the heating procedure is repeated three times. At the final stage, cardamom is added to the almost ready-made jam and all this is laid out in sterilized jars.

Orange variant

According to the technology described below, an incredibly fragrant jam is obtained, which has a delicious sweet and sour taste. To prepare it you will need:

• A couple of kilos of ripe pears.
• 3 oranges.
• A couple of kilos of sugar.

Pre-sorted, washed and peeled pears are cut into equal slices and transferred to a suitable bowl. Sugar and slices of oranges are also added to it. All this is left until the fruit begins to give juice, and then placed on the stove and boiled over low heat for abouttwo hours, remembering to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and sent for storage in a cellar or pantry.

In closing

All of the above recipes allow you to quickly and profitably process a large amount of fruit. And this is especially important for those who have their own orchard. To diversify the taste of the finished jam, you can add spices, apples, lemons, oranges and other ripe juicy fruits to it.

To prevent the unpleasant smell of burning from adding to the delicious aroma of the fruit, during the heat treatment you need to constantly stir the contents of the saucepan. And in order for the jam to turn out homogeneous, pears of the same degree of ripeness should be used for its preparation. So that the fruits do not darken, they can be briefly immersed in acidified water.