Pear jam: 32 recipes

You can hardly find a person who would not like pear jam. There is practically no acid in the fruits, but for lovers of sourness in taste, you can always pick up a recipe with the addition of more contrasting or refreshingly sour berries or fruits. But these fruits have practically no contraindications for use, and the consistency, color and aroma of the workpiece are close to ideal. Therefore, pear jam for the winter will be a welcome dish in any family, and the variety of recipes for its manufacture will not let it become boring.

How to cook pear jam properly

Pear jam can be prepared in a variety of ways: both traditional with multiple soaking between boils, and once. The fruits can be crushed in all possible ways, or you can use whole pears, experiment with various additives - in any case, the taste and quality of the jam will remain excellent.

The degree of ripeness of the fruit is decisive only for some recipes. Most often, ripe, but still firm, pear-shaped are used. From unripe fruits, if desired, you can also get a tasty and attractive dish. But overripe pears are more suitable for jam than for jam.

Calorie pear jam

Since ancient times, the fruits of pears are considered not only very tasty, but also extremely useful. For those who care about their health, some danger may be presented solely by the presence of sugar in this preparation. Depending on the sugar content of the pear jam, its calorie content can vary from 214 to 273 kcal per 100 g. One teaspoon of the jam thus contains about 35 kcal.

What pears can be used to make jam

Absolutely any varieties are quite suitable for pear jam, even wild fruits, completely inedible and tasteless when fresh. But in the form of jam, they are so revealed from the best side that the preparation of them is in no way inferior to the dessert from any cultural variety.

The most aromatic jam can be obtained by making it from the Limonka variety. In order for the dish to turn out a classic type, in the form of pieces of fruit in syrup, it is better to take harder, late varieties of pears. And from the summer, juicy varieties, a wonderful jam-like jam is obtained.

How much to cook pear jam

The duration of preparation of pear jam is determined solely by the conditions in which it will be stored. Indeed, with a special desire, the delicacy can be prepared without cooking at all, but in this case it must be stored exclusively in the refrigerator and consumed within several weeks.

According to the classic recipe, the total duration of cooking pear jam does not exceed 40-50 minutes. Much also depends on the degree of ripeness of the fruit and their varietal characteristics. Unripe and hard pears need to be cooked for a longer time.

How to make pear jam thick

The density of the pear jam depends, as usual, on the duration of the boil / infusion and the amount of sugar used in the recipe. If you want to get thick pear jam with a low sugar content, without subjecting it to prolonged heat treatment, you must use natural thickeners: gelatin, pectin, agar-agar.

To obtain a delicate consistency of pear jam, the peel must be removed from the fruit. This is also done if there is any damage to the skin.

It is easy to check the readiness of traditional jam: the pieces of the fruit should acquire a soft jelly-like structure, and the syrup should become almost transparent and slightly thicken.

Acid plays a special role in the preparation of pear jam. To begin with, all the fruits of the pear, peeled, are placed in acidified water so that they do not darken. Often, hard fruits must be blanched in boiling acidified water so that they do not become sugared in the future. Usually, powdered citric acid is used for this purpose.

Often, some fruits and berries act as an acidifier: cranberries, lingonberries, cherry plums and others.

But sugar is added to this preparation in very moderate quantities, because most varieties of pears are characterized by truly honey sweetness. There are recipes that don't use sugar at all.

How to make pear jam according to the classic recipe

In the standard version, you will need to make pear jam:

• 1 kg of pears;
• 1 kg of granulated sugar;
• 250 ml of water;
• 3 g citric acid.

From this amount of ingredients, two 0.5 liter cans of the finished product will come out as a result.

Manufacturing:

1. After washing and partitioning the fruits, the peel is cut off from them, cut into halves and all tails and chambers with seeds are removed.
2. Then everything remaining is cut into pieces of a size and shape convenient for the hostess.
3. The pieces are poured with cold water, heated to + 100 ° C and boiled for a quarter of an hour.
4. Then pour the water through a colander into another suitable container, and the pear pieces are quickly cooled.
5. Syrup is boiled from drained water and sugar over moderate heat, with which, after boiling, pears are poured and left to soak for 3-4 hours.
6. The container with pieces of pears, filled with syrup, is put back on the fire and after boiling, boil for about 10 minutes.
7. Cool again for about 6 hours.
8. These heating and cooling procedures are repeated 3 to 6 times, depending on how thick you want the finished dish to be.
9. If the hostess is completely satisfied with liquid pear jam, then only 2 procedures are enough. Otherwise, repeat the process 5-6 times.
10. During the last cooking, citric acid is added and, while hot, the workpiece is laid out in glass jars, sealing them hermetically.

Pear and apple jam

Using the same cooking principle, you can make an interesting apple and pear jam. When using juicy and sour apples, the combination of products will be just perfect.

The ingredients are used in the following proportions:

• 1 kg of pears;
• 1 kg of apples;
• 2 kg of sugar.

Delicious pear and quince jam

Quince is even closer in pulp consistency to pears and is their closest relative. Therefore, the jam from these fruits has a very harmonious taste and memorable aroma.

It is prepared according to the same traditional recipe, and the number of cooking-infusion procedures should be at least five.

The proportions of the components for making this jam are as follows:

• 1 kg of pears;
• 1 kg of quince;
• 1 kg of sugar.

How to make pear jam with almonds and vanilla

Aromatic and tasty jam with the addition of almonds and vanillin is prepared according to a similar traditional recipe.

For this, the following products are used:

• 1 kg of pears;
• 100 g of peeled almonds;
• a bag (1.5 g) of vanillin;
• 1 kg of sugar;
• ¼ h. L. citric acid.

All aromatic additives are added to the jam at the last stage of preparation.

A simple recipe for pear jam for the winter

The recipe is really one of the simplest, since cooking takes place in just one step, the processing of pears is minimized and for making delicious jam you only need:

• 1 kg of sugar;
• 1 kg of pears.

Manufacturing:

1. The pears are washed, cut into halves and freed from all unnecessary details: tails, seeds, and peels.
2. In a large bowl, pour the halves of the pears with sugar and leave for 6 hours.
3. After this time, the pears should give juice, which is poured into a separate container and heated to a boil.
4. Halves of pears are placed in it and, having reduced the heat, cook for about an hour until the fruits acquire some transparency.
5. After that, the finished jam is immediately laid out in jars, hermetically sealed and sent for winter storage.

Pear jam with lingonberries and apples

You can also simply make pear jam with the addition of apples and lingonberries.

You will need:

• 900 ml of water;
• 1 kg of pears;
• 1 kg of apples;
• 1 kg of lingonberries;
• 2.2 kg of sugar.

The manufacturing process completely repeats the one described in the previous recipe.

Simple pear and mint winter jam

You can cook pear jam with mint according to the same simple recipe. To give the pear preparation a unique summer aroma of freshness, it is enough to add a few sprigs of mint in the middle of cooking.

At the very end of cooking, before laying out the finished delicacy in sterile jars, carefully remove the mint sprigs from the dish.

Pear five-minute jam recipe

This is the fastest way to prepare a pear delicacy for the winter.

You only need:

• 1 kg of pears;
• 700 g sugar.

Manufacturing:

1. After peeling, all excess is removed from the fruit, including the peel.
2. Then they are ground on a coarse grater. If desired and possible, you can use a food processor for these purposes.
3. The mashed fruit mass is covered with sugar, mixed and left in this form for about an hour.
4. Then they are placed on a small fire, wait for a boil and cook, stirring constantly and skimming off the foam, for exactly 5 minutes.
5. When hot, the five-minute jam is laid out in sterile jars, sealed and cooled upside down under warm clothes.

Delicious pear and plum jam recipe

And this recipe is distinguished by the complete absence of sugar, which, however, does not spoil its taste, especially if you pick up a fairly sweet variety of plums.

You will need:

• 4 kg of ripe pear;
• 2 kg of ripe plums;
• 2 liters of water.

From a similar amount of products, 5 liter jars of pear jam with plums are obtained.

Manufacturing:

1. Pears are washed, seeds and tails are removed from them and cut into small pieces.
2. The bones are removed from the plums and cut into quarters or halves.
3. Combine fruits in one bowl, add water and boil.
4. Set aside to cool and bring to a boil again.
5. These actions are repeated at least 5 times.
6. The last time plum and pear jam is boiled for about 20 minutes and immediately laid out in sealed jars and closed for the winter with metal lids.

Pear jam recipe through a meat grinder

A very curious recipe for making pear jam using a meat grinder, in which the fruits undergo minimal heat treatment.

You will need:

• 1 kg of pears;
• 200 ml of water;
• 5 tbsp. l. natural honey.

Manufacturing:

1. The fruits are washed, cleaned of unnecessary parts, cut into pieces and filled with water for 24 hours.
2. Then the water is drained, and the fruits themselves are passed through a meat grinder.
3. Fresh water is added to the fruit mass, heated to a temperature of + 90-95 ° C.
4. After cooling, add honey, stir well and leave to infuse for another 24 hours.
5. They are laid out in jars and sterilized in boiling water for half an hour (liter containers), after which they are rolled up.

How to make jam from unripe pears

Pear is a very grateful crop, but there are situations when, due to unfavorable weather conditions, the fruits begin to crumble ahead of time. And in some varieties, this feature is inherent in varietal characteristics. But, fortunately, from unripe pears, you can also make quite tasty, albeit slightly less aromatic, jam.

You will need:

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

Manufacturing:

1. The fruits are washed, seeds and tails are removed and cut into pieces.
2. Pour boiling water over them for 10 minutes, after which the water is poured into a separate saucepan.
3. The fruits are cooled, and 200 ml are separated from the remaining water, half of the sugar prescribed by the recipe is added and boiled.
4. Pieces of pears are dipped in syrup, heated again until boiling and boiled for 5 minutes.
5. Add the remaining amount of sugar and boil for about half an hour over medium heat.
   
6. If desired, you can flavor the resulting jam by adding a pinch of vanillin, cardamom, star anise or cinnamon 5 minutes before cooking.

Wild Pear Jam

This is just that infrequent case when from practically inedible raw materials you can get a delicacy that is very attractive in taste and consistency. The fruits of wild pears have a very hard pulp, so the procedure for making jam from them will take quite a long time. But in reality, most of the time will be taken by the infusion of fruits in syrup, they do not cause trouble at this time, the main thing is just not to forget about them.

So, you will need:

• 1 kg of wild pear;
• 300 ml of water;
• 1.2 kg of sugar.

Jam from cultivated pears of large sizes always has a golden or emerald hue.

Manufacturing:

1. The pears are washed, the tails are removed and, with the help of a special device, a knife, a center with seeds is cut out of them. Thus, the fruits remain intact, but with a hole in the middle.
2. Placed in a voluminous wide refractory container (basin, large bowl) and pour a small amount of water so that it only slightly covers the fruit.
3. Put the container on heating and after boiling, cook for 10 minutes until the fruits soften somewhat.
4. Take out the pears with a slotted spoon and lay them out on a clean, dry pallet.
5. A syrup is prepared from water and sugar so that the latter is completely dissolved.
6. Dried pears are transferred to the syrup and boiling begins.
7. At the first stage, it should last about 20-25 minutes after the water boils.
8. After that, the jam is completely cooled and the same amount is boiled again.
9. Leave the pears to soak in syrup overnight, and continue cooking the next day.
10. After the third boil, the pears can already be tasted. If they are completely saturated with syrup, then the process can be finished at this. But if some firmness is still felt in the fruits, then it is better to continue it and repeat the procedure 2-3 more times.
11. Cooled jam can be put in jars and stored under plastic lids.

Whole pear jam

According to the same principle as the wild, ordinary large pears are prepared as a whole.

You will need:

• 5 kg of pears;
• 3 kg of sugar;
• 1 liter of water;
• ½ tsp citric acid.

The manufacturing process is completely similar to the description in the previous recipe. Large fruits are usually only additionally pricked with a fork or needle before boiling in syrup. And the number of brews can be safely reduced to three - this will be quite enough.

Lingonberry jam with pears recipe

This jam, very original in taste, looks a bit like jam.

You will need:

• 1.5 kg of pears;
• 300 g lingonberries;
• 500 g sugar;
• 100 ml of water.

Manufacturing:

1. The pear is washed, freed from seeds and tails and cut into small cubes.
2. In a saucepan with a thick bottom, pour the pear cubes with water and simmer over low heat for about 20 minutes.
3. Then the fruit is kneaded with a blender according to the state of the puree.
4. Lingonberries are washed in water, sugar is added and this mixture is transferred to pear puree.
5. Stir well, lay out in small half-liter jars and sterilize for 7-8 minutes.
6. Roll up and put in winter storage.

Recipe for an unusual winter jam from pears with cranberries

But pear jam with the addition of cranberries is prepared in a more traditional way.

You will need:

• 500 g of pears;
• 120 g cranberries
• 500 g sugar.

Manufacturing:

1. The pears are cut into small pieces, combined with peeled and washed cranberries.
2. Add the prescribed amount of sugar in the recipe and leave it for several hours to soak.
   
3. Cook for about 10-15 minutes after reaching a temperature of + 100 °, cool.
4. Repeat this 2-3 times until the jam has the desired thickness.

Pear jam with poppy seeds

The procedure for making pear jam with poppy seeds is rather non-standard - hardly anyone will determine by the type of the final product what it is made of.

You will need:

• 500 g of pears;
• 150 g sugar;
• 1.5 tbsp. l. food poppy;
• 100 ml of water.
• 1-2 g of citric acid.

Manufacturing:

1. After peeling the peels and cores from the pears, cut them into cubes.
2. Acid is dissolved in warm water and pear pieces are poured with the resulting solution. Sugar is added there, mixed and left for a couple of hours.
3. Boil over low heat and cook for about 20 minutes, stirring from time to time.
4. Place half of the portion in another container and grind with a blender.
5. The poppy seeds are fried in a dry frying pan for 5 minutes, stirring continuously.
6. Add the roasted poppy seeds to the pear puree and combine this mixture with the remaining jam.
7. Cook for about a quarter of an hour, cool and roll up.

Thick pear jam recipe for the winter

Another original way of making pear jam, the main feature of which is the preliminary baking of the prepared fruits.

You will need:

• 1 kg of pears;
• 600 g sugar;
• 200 ml of water.

Manufacturing:

1. The washed pears are cut into halves, the seeds with tails are cleaned and laid on a baking sheet, cut up.
2. The baking sheet is placed in an oven preheated to + 200 ° C and baked for 20-30 minutes.
   Attention! Baking in this recipe partially replaces the standard blanching in boiling water and allows the fruits to become softer and at the same time keep their shape well.
3. While baking continues, prepare sugar syrup by boiling water and sugar.
4. The baked pears are carefully placed in hot syrup and boiled for a quarter of an hour.
5. Cool for a couple of hours and continue cooking again for about the same amount of time.
6. Usually, jam prepared in this way thickens noticeably after the third cooking.
7. Hot thickened jam is laid out in jars, since as it cools, it will become even denser.

Pear Jam with Gelatin

If there is a desire to make a completely thick jam from pears, in which there will literally be a spoon, you can use the following recipe.

• 1 kg of pears;
• 1 kg of sugar;
• 40 g of gelatin.

Manufacturing:

1. The pears are washed, peeled and peeled, cut into cubes or flat slices.
2. Sugar is mixed with gelatin and cut pieces of pears are poured with this mixture in a wide bowl with low sides.
3. Leave in a cool place for 8-10 hours.
4. After a specified period of time, a little water is added to the fruit and heated over low heat until it boils.
5. The resulting foam is removed, mixed and the fruit mass is boiled for a total of 6-7 minutes.
6. In a hot state, until the mass is very thick, the jam is poured into sterile jars, and it is rolled up tightly for the winter.

Dry pear jam in the oven

It is interesting that this kind of blank, which is more commonly called ordinary candied fruits in the modern world, in ancient times (XIV - XIX centuries) really bore the name - Kiev dry jam.

The process of making pear jam for the winter according to this recipe is simple, but it will take some free time and patience, and the photo will help to further illustrate certain points.

You will need:

• 1 kg of pears;
• 250 ml of water;
• 500 g sugar;
• 2-3 g of citric acid;
• a bag of powdered sugar.

If small pears are used to make dry jam, then there is no need to peel them of tails and seeds. But they must be peeled from the peel. In the case of using large fruits, they are usually cut into halves and freed not only from the peel, but also from the core and tails.

Manufacturing:

1. After peeling the peels from the pears, immediately immerse them in slightly acidified water to avoid darkening of the pulp.
2. Keep the fruit in water until it acquires a slightly sweet taste.
3. After that, water with pears is heated over low heat until the needle is free to enter the pulp of the fruit.
4. After that, the fruits are spread with a slotted spoon on a sieve to drain excess liquid and, spread out on a baking sheet, are placed in a slightly heated oven (about + 50 ° C).
5. Sugar is added to the water remaining after simmering the pears and boiled until the syrup begins to thicken.
6. Having taken the fruits out of the oven and holding them by the tails, each dipped in syrup, then in sugar, and again put on a baking sheet and placed in the oven until completely dry.
   
7. This procedure is repeated 3 to 5 times.
8. All this time, the syrup continues to boil over a tiny fire and boil down.
9. Finally, the pears are sent to the oven for final drying. The temperature is set to a minimum - about + 45 ° C, and the door can even be opened slightly.
   
10. Final drying takes 6 to 12 hours.
11. Dried fruits are doused in powdered sugar and placed in clean and dry glass jars for storage in a cool place.

The original recipe for pear jam with walnuts

The dish prepared according to this recipe turns out to be so incredibly tasty and beautiful that it will worthily decorate any festive celebration.

You will need:

• 1.5 kg of pears;
• 300 g pitted prunes;
• 300 g of walnuts in shell;
• 1 kg of sugar.

Manufacturing:

1. The pears are washed, cleaned of all excess and cut into small slices.
2. The prunes are washed thoroughly and dried slightly.
3. The nuts are peeled and divided into two to four parts.
4. Pieces of pears are mixed with sugar and infused for about an hour.
5. Then a mixture of nuts and prunes is added to them and allowed to soak in the common juices for about an hour.
6. Place the container with fruits and nuts on medium heat, after boiling, reduce the heat and cook, stirring slightly, for about an hour.
   
7. Packaged in small sterile jars, rolled up.

Pear jam with cinnamon for the winter

Pear jam, which is prepared with the addition of cinnamon, can be called very warm and cozy.

For a 0.5-liter jar, you will need the following products:

• about 10 pieces of small juicy pears;
• 80 g sugar;
• 1 pinch of cinnamon

Manufacturing:

1. The fruits are washed, cut into halves, the tails are cut off and the core is scraped out with a small spoon.
2. The halves are poured with boiling water for 5 minutes.
3. Then the water is drained, sugar and cinnamon are added and boiled for 5-10 minutes.
4. Pour the halves of the fruit with boiling syrup and leave for several hours.
5. Then they boil until cooked for about half an hour and, spread out in sterilized jars, are corked for the winter.

Pear jam with ginger

The pear generally goes well with various spices, but the addition of ginger makes the finished dish completely unrecognizable in taste. He has a slight piquancy and pungency, which are immediately associated with the exoticism of Eastern countries. Moreover, ginger, especially fresh, is so self-sufficient that no more spices need to be added.

You will need:

• 1 kg of yellow summer pears with delicate pulp, like "Lemon";
• fresh ginger root about 2 cm long;
• 180 ml of water;
• 900 g sugar.

Manufacturing:

1. The pears are washed, cut out the middle with tails and cut into thin slices.
   
2. Ginger is also cut into thin slices, attached to the pear and sprinkled with a small layer of sugar (about ¼ of the total amount indicated in the recipe).
3. Simultaneously, the syrup is boiled from the remaining sugar and water.
4. Pears with ginger are poured with hot syrup and, stirring and skimming, boil for about an hour over low heat.
5. The syrup should become almost transparent, and the pears with ginger should retain their shape.
6. Arrange the finished jam in dry jars, close with ordinary plastic lids.

Assorted pear and fig jam

This jam, rich in composition, is prepared with a minimum sugar content, but all the fruits are harmoniously combined with each other and the result is a very rich dish in taste.

You will need:

• 2 kg of pears;
• 1 kg of figs;
• 1 kg of apples;
• 1 kg of peaches or apricots;
• 2 liters of water;
• 1 kg of sugar.

Manufacturing:

1. All fruits are washed, pits and cores are removed, cut into thin slices.
2. Combine all fruits in a large container, cover with sugar, set aside for 12 hours.
3. Add water and put the jam on the fire.
4. Cook in 3 passes, each time bringing to a boil and boiling the fruit for about 10 minutes over medium heat, stirring and removing the foam.
5. Ready jam is tightly twisted under metal lids.

Pear jam with chokeberry

You will need:

• 1 kg of chokeberry;
• 300 g of pears;
• 400 ml of water;
• 1.5 kg of sugar;
• 5-7 g of citric acid.

Manufacturing:

1. First, they are engaged in blackberry berries. They are dipped in boiling water for 5 minutes, removed and quickly cooled in cold water.
2. Then, a syrup is boiled from water and 500 g of sugar, with which the berries are poured and, bringing to a boil, left to cool for 8 hours.
3. After the allotted time, heat again to a boil, add all the remaining sugar.
4. Peeled and diced pears are added at the same time.
5. Cook for another 15-20 minutes, adding citric acid at the end of cooking.

Pear jam with zucchini

Oddly enough, the pear goes well with jam with slices of zucchini.

You will need:

• 300 g pear;
• 150 g of zucchini pulp;
• 300 g sugar;
• 500 ml of water;
• 1-2 g of citric acid.

Manufacturing:

1. Syrup is boiled from water from sugar, while achieving complete homogeneity of the liquid.
2. Peel and seed the pear and cut it into cubes, just like the zucchini.
3. Combine both main ingredients and pour sugar syrup over them.
4. Put on a fire to boil and cook for about half an hour, removing the foam and gently shaking the whole mass periodically.
5. Poured into sterile jars and screwed up.

The most delicious pear and persimmon jam

A very unusual taste is obtained from pear jam for the winter, if you cook it with the addition of honey persimmon. In both fruits, there is more than enough sweetness, so it is most useful to cook a treat without sugar at all.

Manufacturing:

1. Tails, seeds and peel are removed from pears, cut into slices of arbitrary shape.
2. Persimmons are also peeled, pitted and cut into small pieces.
3. The fruits are mixed in one bowl, add a little water and put on a small fire.
4. After boiling, the jam needs stirring and skimming. One cooking can last from 10 to 20 minutes.
5. Jam is prepared for several days with intervals of 5-6 hours between cooking.
   
6. The finished jam should darken and thicken.
7. It is best to roll it up hermetically with metal lids for better preservation.

Delicious pear jam with cardamom and saffron

The jam prepared according to this recipe conquers with its original appearance and, of course, attractive taste.

You will need:

• 800 g of hard pears;
• 400 g sugar;
• 12 cardamom seeds;
• ½ tsp saffron (Imeretian saffron can be used).

Manufacturing:

1. The pears are washed, peeled and peeled with a special device.
2. Then the fruits are carefully cut across into thin circles with a hole in the middle.
3. Place the circles in a deep container in layers, sprinkle each layer with sugar, and leave overnight.
   
4. During the night, the pears should release a sufficient amount of juice. Add cardamom and saffron to them, heat and cook for about 10 minutes, constantly stirring the contents of the container.
5. Leave again for 8 hours and heat for the last time until it boils.
6. Cook for another 10 minutes, lay out in small jars and close hermetically.

How to cook pear jam with oriental spices at home

As already noted, pear goes well with almost any spice. You can try to make jam according to the proposed recipe, and then experiment on your own, adding all the new ingredients and complementing the finished bouquet with all new aromas and tastes.

You will need:

• 2 kg of pear;
• 1 kg of sugar;
• 400 ml of water;
• 2-3 carnation buds;
• 1/3 tsp ground cinnamon;
• 1.5 g vanillin;
• grated zest from one orange;
• 4-5 grains of cardamom.

Manufacturing:

1. The water is heated to a boil and a mixture of all prepared spices is poured. Close with a lid and let them brew for about half an hour.
2. Sugar is added to the resulting aromatic infusion and boiled for some time until it dissolves.
3. The pears are peeled, cut into thin strips and carefully placed in boiling syrup.
4. Cook at one time for about 20 minutes, after which it is hermetically rolled up for the winter.

Chocolate Pear Jam Recipe

The deep and rich taste of pear dessert with chocolate can amaze even non-special lovers of sweets.

You will need:

• 1.4 kg of pears;
• 100 g of natural dark chocolate;
• 800 g of sugar.

Manufacturing:

1. According to this recipe, the peel from the fruit can not be removed, but the core and tails are cut out, and the pears themselves are cut into thin slices.
2. Fall asleep with sugar, insist for several hours, then heat it over low heat until it boils and boil for about 10 minutes.
3. Wait for the dish to cool completely, heat it up again, add chocolate, divided into small pieces, and cook for another 20 minutes.
4. The mass must be gently, but constantly stirring.
5. After all the chocolate is completely melted and the mass acquires a uniform shade, the jam is removed from the heat, distributed in small glass containers and sealed for the winter.

Pear jam in a slow cooker

Cooking pear jam in a multicooker is quite simple.

All ingredients are taken in proportions from the classic recipe:

• 1 kg of pears;
• 800-1000 g granulated sugar;
• ½ tsp citric acid.

Manufacturing:

1. The fruits are poured into a bowl, sugar and lemon are added, the "Jam" or "Stew" mode is turned on for exactly 1 hour.
2. Use the "Heating" function for 30 minutes.
3. Finally, they turn on the "Steam cooking" mode for half an hour and roll the ready-made jam into the jars.

Rules for storing pear jam

Pear jam, prepared according to most of the recipes described in the article, can be stored in rooms with normal room temperature.The shelf life of such a workpiece is up to 3 years.

If the dessert was prepared with minimal heat treatment, then it is better to keep it in a cellar or refrigerator.

Conclusion

Pear jam for the winter can be made in dozens of different ways. In addition, the pear goes well with most berries, fruits and even vegetables.

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