Pear jam for the winter: 21 recipes

Many tasty preparations for the winter can be made from pears and jam looks especially attractive. For some reason, pear jam is less popular, although this is a great way to dispose of fruits that, for one reason or another, are not suitable for making jam. And the taste of this delicacy is in no way inferior to the most exquisite jam, because for its manufacture you can use the additives of a wide variety of fruits, berries and spices.

How to cook pear jam properly

In general, jam is a homogeneous mass of mashed fruits or berries, boiled with sugar or honey. Traditionally, the most unprepossessing in shape and appearance pears, usually overripe, soft, stale or even wrinkled, are determined on the jam.

But the most delicious preparation is obtained from unripe pears, so if it so happened that the fruits from the tree fell ahead of schedule, then it is ideal to process them into a delicious pear jam.

There are two main schemes for processing pears into jam. In the first case, all spoiled areas, inedible tails and the core with seed pods are removed from the washed fruits. The remaining pulp is cut into pieces and immediately chopped in any convenient way. If there was neither a meat grinder, nor a blender, nor a food processor at hand, then the pieces of pears can be slightly boiled for a start. And after softening the fruits, grind them through a grater or sieve.

In the second version, which is used more often for strong, immature fruits that do not have significant damage, the fruits are only thoroughly washed before processing. Then they are boiled in a small amount of water until softened and rubbed through a metal sieve, simultaneously removing all unnecessary details: twigs, seeds, etc.

This option requires less effort in pre-processing the fruit. But, since in the second option, the pears are boiled whole, they must be carefully sorted out before processing. It is important that they initially have no rotten or damaged areas that can cause changes in the taste of the finished product.

The advantage of jam is that it allows you to reduce sugar consumption. Of course, the amount of sugar used most depends on the sweetness of the pear variety used. Nevertheless, on average, only 500-600 g of granulated sugar are used for the preparation of pear jam per 1 kg of fruit. The secret of such savings will be revealed a little later.

The production time can also vary from 40 minutes to 2-3 hours, because it is directly determined by the juiciness of the pears. It all depends on the required thickness of the finished dish.If the hostess is satisfied with the consistency of the jam, then the dish can be considered ready. A standard technique that is used to determine the readiness of pear jam at home is to place a small drop of the billet on a cold saucer. If it does not spread and retains its shape, the dish can be considered ready. It should also be borne in mind that when it cools, it will thicken even more.

When making pear jam for the winter, one more secret of experienced housewives can be taken into account. Instead of specially sterilizing the jam jars, you can simply wash and dry them. And after the dessert is laid out in prepared glass containers, they are placed without a lid in a well-heated oven and heated until a baked crust appears on top. Only then are the jars of jam removed and tightened hermetically.

Pear jam is a universal preparation that can be eaten in winter and just like that, spread on bread and added to curd dishes, casseroles, cereal puddings. And it will also serve as an excellent filling for a variety of pastries and pastries.

The classic pear jam recipe

This is the easiest, and for many, the most convenient way to make pear jam at home. There is no need to use the wonders of modern kitchen technology, and delicious jam can be prepared even in field conditions.

You will need:

• 2 kg of peeled and prepared pears;
• 1 kg of granulated sugar;
• ½ tsp citric acid (optional);
• 250 ml of water.

Manufacturing:

1. Pears are cleaned of seeds and twigs, cut into pieces of a convenient size.
   Attention! The peel of the fruit can not be removed, since the most useful substances are located directly under it, and in the process of grinding it will still not be felt.
2. Place them in water and boil until soft.
3. Cool a little and grind the mass through any sieve, colander or with a grater.
4. Again, put on moderate heat and, bringing the fruit mass to a boil, reduce the heat and simmer for such an amount of time that its volume is halved.
   
5. Add granulated sugar and citric acid if desired.
6. Stir and simmer for some time, constantly trying the jam for thickness.
7. They are laid out in sterile jars, sealed.

Pear jam: recipe through a meat grinder

A mechanical meat grinder is usually found in almost every home. Many are already using its electrical counterpart. The use of this kitchen assistant can slightly simplify the process of making pear jam for the winter, the recipe for which is shown in the photo below.

You will need:

• 1 kg of pears;
• 0.5 kg of granulated sugar;
• ¼ h. L. citric acid.

It is not necessary to add water, because after passing through a meat grinder, the fruit will release a sufficient amount of juice.

Manufacturing:

1. The pears are washed, all unnecessary and damaged places are cut out.
2. The remaining pulp is passed through a meat grinder.
   
3. First, half of the required amount of sugar is added to the resulting puree and put on moderate heat.
4. After about an hour of evaporation, the remaining sugar and lemon are added to the dish.
   
5. Cook for another quarter of an hour and conduct a density test. If necessary, the pear jam is cooked for about an hour.

Pear jam recipe with honey and ginger

Making pear jam through a meat grinder is so convenient that there are a number of recipes for the winter with various additives, which are based on the technological scheme described above.

So, you can make a very original and healthy pear jam with honey (instead of sugar) and ginger. Moreover, ginger can be used both fresh and dry in powder form.

The ratio of ingredients is as follows:

• 1 kg of pears;
• 50 g fresh ginger root (or 10 g dry powder);
• 500 g of natural honey;
• zest and juice from 1 lemon.

Pear jam with cinnamon

Aromatic and delicious pear jam with cinnamon is prepared according to the same principle.

For 1 kg of chopped pear slices, add 1 cinnamon stick or 1 tsp. powder of ground cinnamon.

How to cook pear jam with vanilla for the winter

It is very tasty to add not only cinnamon, but also vanillin to pear jam. These spices go well with each other and with pears.

In addition, there is another secret that can be a real boon for young housewives.

In order to be able to save on sugar when cooking jam, it is added along with the pear fruits at the same time as grinding them (using a meat grinder or blender is no longer so decisive). In this case, even adding half the sugar will make the dish as sweet as if it had been added in a 1: 1 ratio.

Well, the proportions for making a delicious pear treat according to this recipe are as follows:

• 4 kg of pears, peeled from seeds and tails;
• 2 kg of granulated sugar;
• 3 g vanillin (2 standard sachets);
• 1 tsp. cinnamon and citric acid.

Apple-pear jam for the winter

Not only that, apples are ideal companions for pears in any preparations for the winter. They also contain a significant amount of pectin, which is responsible for the density of the resulting jam. Therefore, the duration of cooking apple-pear jam can be safely reduced by two, or even three times.

You will need:

• 1 kg of pears;
• 1 kg of apples;
• 200 ml of water;
• 800 - 900 g of sugar.

The weight in the recipe is already indicated for the sliced ​​fruit pieces.

Manufacturing:

1. Pour the prepared pieces of fruit with water and cook for about a quarter of an hour.
2. After letting the fruit cool slightly, grind them using a submersible blender, mixer or grating.
3. Mix thoroughly with sugar and again send the container with the future jam for heating.
4. After boiling over low heat, cook for about 30-40 minutes, then taste for thickness.
5. If everything suits them, they spread the jam in sterile jars, seal them.

Very thick pear jam

To prepare thick pear jam, there are some tricks to consider:

1. Unripe fruits contain an increased amount of pectin (a gelling substance). To get a particularly thick pear jam, you just need to make it from unripe fruit.
2. Exactly the same increased jelly-forming properties are characteristic of wild pear fruits. Therefore, wild pear jam, prepared according to the usual classic recipe, will be able to please with its special density.
   Attention! In order to fully use all the pectin contained in wild pears, they are boiled whole until soft, together with the seed chambers and tails, and only then they are rubbed through a sieve, removing all unnecessary.
3. Finally, in order to get a very thick jam from ordinary pears, it is only necessary to increase the duration of their cooking.

The ratio of the main components in the recipe for cooking thick pear jam is as follows:

• 900 g of wild pears;
• 700 g sugar;
• 120 ml of purified water;
• 5 g citric acid.

Jam for the winter from pears with gelatin

If you want to cook not just a thick pear jam, but such that it has a peculiar jelly consistency, you must resort to the help of gelatin.

You will need:

• 1 kg of pears;
• 500 g granulated sugar;
• 1 tbsp. l. gelatin;
• ½ lemon;
• 200 ml of water.

Manufacturing:

1. Pears are cleaned of twigs and cores, cut into slices of any shape.
2. Add 100 ml of water to the fruits and boil until soft.
3. Cool down. Grind on a grater or with a blender.
4. Add sugar to the fruit mass, heat to a boil, pour in the juice from half a lemon. They boil for another quarter of an hour.
5. Gelatin is soaked in the remaining 100 ml of water until it swells.
6. At the same time, jars are prepared by sterilizing them in boiling water, a microwave oven or in an airfryer.
7. Swollen gelatin is added to the boiling jam, stir and immediately removed from the heat. Do not let the jam with gelatin boil for more than a few seconds.
8. Pear jam is immediately laid out on the prepared cans, tightly screwed up for winter storage.

Pear jam in the oven

The oven is the ideal modern appliance to create the ideal conditions for simmering pear jam and giving it the desired consistency in a natural way.

To do this, it is only necessary to observe the temperature regime not higher than + 105 ° С for a relatively long time.

Of the products you will need:

• 1.2 kg of chopped pears;
• 350 ml of water;
• 900 g granulated sugar.

Manufacturing:

1. Pour chopped pieces of pears with water and boil for about a quarter of an hour. You can immediately place them in the oven for steaming.
   
2. Grind in a convenient way, for example, with a blender.
3. Add sugar, mix thoroughly.
4. Cover the container with a lid and put it in an oven preheated to + 250 ° C.
5. After the jam begins to boil, the temperature in the oven is reduced to + 100 ° C and simmer in this state for about 2 hours.

Delicious apple, pear and plum jam

In the jam, prepared according to this recipe, fruits are successfully combined in terms of pectin content, taste and color of the finished dish.

You will need:

• 1 kg of fresh pears;
• 1 kg of plums;
• 1 kg of apples;
• 1200 g granulated sugar;
• 55 ml of natural apple cider vinegar.

Manufacturing:

1. Apples and pears are freed from cores with tails, and plums - from seeds.
   
2. Grind all peeled fruits with a meat grinder.
3. In a saucepan with a thick bottom, mix the chopped fruits, boil and cook for 7-9 minutes.
4. Pour in sugar, mix well, remove the foam and cook over low heat for another hour or two.
5. Add apple cider vinegar 15 minutes before you are supposed to be ready.
6. Hot jam should be packaged in dry jars.

Pear jam with lemon

Lemon is able not only to give pear jam an attractive citrus aroma, but also, due to the increased content of pectin, contribute to the rapid thickening of the dish.

You will need:

• 3 kg of pears;
• 200 ml of water;
• 2 lemons;
• 1.5 kg of sugar.

Manufacturing:

1. The pear, cut into pieces, is boiled in water until softened for about 10 minutes.
2. Lemons are poured with boiling water for a couple of minutes, removed, cut into pieces of such a shape so that it is convenient to remove all the seeds from them.
3. It is important not to leave a single stone in the fruit of the lemon, so that the jam does not taste bitter afterwards.
4. The boiled pear pieces are combined with the pitted lemon slices and grind it all together with a blender.
5. Sugar is added and left to infuse for a couple of hours.
6. Then cook over medium heat after boiling for about 45 minutes, stirring as needed.
7. Hot jam is packaged in dry jars, hermetically closed.

Pear jam with orange for the winter

Using the same technology that is described in detail in the previous recipe, pear jam with oranges is made.

For this, the following products are used:

• 2 kg of peeled pears;
• 2 oranges;
• 1.2 kg of granulated sugar;
• freshly squeezed juice from 1 lemon;
• 200 ml of water.

Emerald Green Pear Jam

As mentioned above, from unripe pear fruits, you can prepare a wonderful thick jam for the winter in a relatively short period of time. Of course, during heat treatment, the green tint of fresh pears will necessarily change to yellowish-amber. One of the methods to preserve the emerald color of the workpiece is to add green food coloring at the last stage of production.

By prescription you will need:

• 1.5 kg not fully ripe green pears;
• 1 lemon;
• 800 g granulated sugar;
• a bag of green or emerald food coloring;
• 200 ml of water.

Initially, the dish is boiled by adding 150 ml of water to the fruit, and food coloring is diluted in the remaining 50 ml.It is added to the pear jam about 15 minutes before the final readiness.

How to cook pear and plum jam

But if you combine pears with plums in a dessert, an amazing thing will happen. The finished product will not only acquire an attractive shade, but also enhance its healing properties. The fact is that in pear pulp, scientists have discovered the presence of arbutin, a natural antibiotic that can cope with the causative agents of sore throat and some types of pneumonia. And the presence of plums enhances the beneficial effect of this substance on the human body.

To obtain a healing product, you only need:

• 2 kg of plums;
• 1 kg of pears;
• 1.5 kg of sugar.

Manufacturing:

1. Peeled from seeds and seeds, the fruit is sprinkled with sugar and left for an hour to form juice.
2. Then it is heated over medium heat for about an hour.
3. Cool, grind with a blender or mixer and, bringing the mass to a boil, simmer for about half an hour.

Sugar-free pear jam

Good for health and especially for weight management is pear jam, prepared according to the following recipe without sugar.

It will only require:

• 3 kg of pears;
• 500 ml of water.

Manufacturing:

1. Pieces of pear pulp are boiled for about 20 minutes.
2. The softened fruit is ground through a sieve and boiled again to the required degree of consistency.
3. Put sugar-free pear jam in dry jars and sterilize in boiling water for preservation in the winter.
4. Sealed hermetically.

How to make pear and quince jam

Quince is a rather hard and uncomfortable fruit to process. Therefore, to facilitate the task, pieces of pear and quince are first boiled together with all the seed chambers and tails.

You will need:

• about 1 kg of pears and the same amount of quince by weight;
• 250 g of granulated sugar for each kilogram of finished puree;
• just enough water to cover all the fruit pieces.

Manufacturing:

1. Quince and pear fruits are washed and cut into quarters or even a little smaller, without removing the middle and rind.
2. Pour in water and boil until the pulp of both fruits can be easily pierced with a fork.
3. Cool and rub through a sieve, removing all unnecessary parts.
4. Weigh the finished puree and add the required amount of sugar.
5. Place the fruit mixture in a flat bowl with low sides and cook over medium heat, stirring continuously.
6. When the jam thickens, put it on glassware.

Exotic jam for the winter from pears, apples and mangoes

A very interesting recipe for making jam from traditional Russian fruits (pears and apples) with the addition of exotic mango fruits. It can be prepared relatively quickly.

You will need:

• 300 g of pear and apple pulp peeled from seeds;
• 300 g of mango pulp (on average, these are 2 large fruits with seeds);
• 150 g granulated sugar;
• 80 ml of water;
• 2 incomplete tsp citric acid;
• 4 tbsp. l. rum or brandy;
• 1 package of pectin (zhelix 1: 1).

Manufacturing:

1. Pears and apples, peeled from seeds, are cut into pieces and boiled for 10 minutes in a little water. Cool down.
2. Mango fruits are pitted and cut into small pieces.
3. Pieces of apples, pears and mangoes are combined in one container and chopped with a blender or mixer.
4. Mix the contents of the sachet with pectin with 2 tbsp. l. sugar and, together with citric acid, add to the fruit mixture. To stir thoroughly.
5. Put the mixture on low heat, heat until boiling.
6. Constantly stirring the mixture, add all the remaining sugar, cook strictly for no more than 3 minutes.
7. Remove from heat, add rum, stir again.
8. Spread the jam on pre-sterilized jars, roll up and, turning upside down, leave to cool in this position.

Delicious pear jam with lingonberries

In addition to exotic fruits, the taste of pear jam can be diversified with the traditionally Russian medicinal berry lingonberry.

If possible, you should use fresh berries, but if it is absent, it is allowed to use a frozen product.

You will need:

• 1 kg of pears;
• 500 g lingonberries;
• 130 ml of water;
• 1 kg of sugar;
• 1 lemon;
• 2 star anise stars.

Manufacturing:

1. Syrup is boiled from 200 g of sugar and the total amount of water, to which star anise is added. Boil for 8-10 minutes.
2. The pears are cut into small slices; it is enough to rinse the lingonberries with cold water and let them free themselves of excess liquid.
3. Fruits and berries are mixed together, covered with the remaining amount of sugar and allowed to stand for half an hour.
4. Then combine fruit pieces with sugar syrup, add lemon juice, mix well.
5. Place on fire and cook for about 40 minutes.
6. Take out the star anise, cool slightly and grind with a blender.
7. Heat again until boiling and determine the density of the resulting jam.
8. If the density does not suit, cook the jam until tender.

Recipe for making pear jam in a bread maker

The function "Jam" is present in almost any of the modern models of bread makers. This means that you can use it and prepare a delicious pear jam, spending a minimum of effort.

You will need:

• 1 kg of pears;
• 500 g sugar;
• 150 ml of water.

Manufacturing:

1. Washed pears are freed from tails, seeds and spoiled areas.
2. Cut into small pieces and cover with sugar.
3. Then it is passed through a meat grinder or chopped with a blender.
4. Sugar-fruit mass is poured into the container of the bread machine, water is added.
5. Turn on the "Jam" mode for 1 hour and 20 minutes.
6. Close the lid and wait for the signal.
7. You can try the finished jam, or you can distribute it in sterile jars and twist it for the winter.

Cooking pear jam in a slow cooker

The procedure for preparing jam from pears, for example, in the Redmond multicooker, is similar at the same time to the traditional one, on the stove, and resembles the process of cooking in a bread maker.

You will need:

• 1 kg of peeled and chopped pears;
• 200 ml of water;
• 600 g granulated sugar;
• 2 tbsp. l. lemon juice.

Manufacturing:

1. Pieces of pears are placed in a multicooker bowl, poured with water and the "Stew" mode is turned on for 40 minutes.
2. After the allotted time, the pears are crushed either with a blender, or simply grind through a sieve.
3. The grated puree is again placed in the multicooker bowl, sugar, lemon juice are added and the "Stew" mode is set for another 2 hours.
   Attention! Once every half hour, open the lid and stir the contents with a wooden spatula.
4. The finished jam is laid out in clean and dry jars.

Pear jam storage rules

Pear jam can be stored almost anywhere. In a cool place, it can be easily stored for two or even three years.

Conclusion

Pear jam is a great alternative to jam. Indeed, in terms of the variety and quantity of additives and spices used, it is not at all inferior to the most delicious pear desserts. And you can cook it from any, even not quite conditioned fruits.

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