Pear jam for the winter: 17 recipes

The pear is considered a unique product. This is the easiest fruit to prepare, but recipes with it are much less common than for other products. The best dish in terms of useful qualities and minimal disadvantages is pear jam for the winter. However, this amazing dish has its own peculiarities of preparation and preparation methods. Among the many variations, everyone can find to their liking.

How to make pear jam properly

Before talking about the features of such a dish, you should first get acquainted with its history.

History of origin

For the first time such a blank was made by a Scottish woman who was married to a sailor. After her husband brought fruit from Spain, the woman decided to preserve this wealth: she softened the bitterness of the orange with sugar, and then added pears. Later, this dish received a name consonant with the name of the creator - jam. And after that, the development of production technology began: new recipes were distributed.

Benefit and harm

This dish has a number of useful qualities:

1. It is useful in the treatment and prevention of diseases of the human heart and circulatory systems.
2. Jam is good at bringing down high blood pressure, so it is often used for hypertension.
3. The dish helps in the treatment of kidney and bladder diseases - it is used as an adjunct to the main therapy.

It can be used with caution by people with diabetes and obesity, since it contains a large amount of sugar, and this can lead to difficult processes.

Selection of pears

Pears should be harvested when the crop is fully ripe around the end of August - beginning of September.

Any varieties for jam will go. However, preference should be given to softer ones, since in the end the jam will turn out thicker than when using harder pears. To make the dish as healthy as possible, fruits should be chosen ripe and preferably without dark spots, dots, and traces of decay.

Most recipes include not only pears, but also other ingredients: spices, spices, berries, and other fruits. The required combination is selected individually, depending on the purpose and purpose of a particular dish.

Preparation of raw materials

Particular attention should be paid to preparatory work:

1. Rinse the fruit thoroughly, preferably several times.
2. Dry on paper towels. Other drying methods are also allowed, but in this case the duration of the process will depend on the specific drying option.
3. Peel the fruit, remove seeds and wormholes (if any, of course).

You can cut pears as you like.

Cooking tips and tricks

It is important to consider the following nuances:

1. Heat treatment takes place in several stages. First, boil over high heat until boiling, then simmer over low heat for 15 minutes.Later, the product is cooled. The cycle is repeated anew.
2. The optimal ratio of sugar to the main component should be 1: 1.
3. When cooking, it is worth constantly skimming off the foam. Otherwise, the product will be tasteless and with a minimum shelf life.
4. Citric acid is added per 1 kg of sugar - 1 teaspoon of acid is taken for this amount.
5. Jam cookware must be enamelled. However, stainless steel will work as well.
6. If whole fruits are being prepared, the fruit should be pierced with toothpicks before cooking.
7. The pulp can also be preserved as much as possible if it is pre-scalded in boiling water for 10 minutes.

These subtleties will help any housewife to improve the quality of jam.

The classic recipe for pear jam at home

This is the easiest pear jam recipe for the winter.

Required Ingredients:

• pears - 3 kg;
• sugar - 1000 g;
• citric acid - 2 teaspoons;
• water - 0.150 ml.

Cooking method:

1. Prepare fruit: rinse and dry pears, peel, core, tails.
2. Cut each fruit into pieces: small - into 4 parts, and large - into 6 parts.
3. Place them in a saucepan, pour in water. Boil, cook for half an hour, cool. Transform into puree.
4. Add sweet, put on low heat. Cook for about 1 hour more.
5. The heat treatment is completed when the jam has completely thickened and reduced in volume by at least 2 times.
6. Add citric acid. Boil for 20 minutes.
7. Place in banks. Close tightly with lids.

You will get the thickest pear jam for the winter.

Pear jam for the winter in a meat grinder

Ingredients:

• pears - 1 kg;
• sugar -0.5 kg;
• lemon - 1 piece;
• vanilla sugar and cinnamon - 0.01 kg each.

Methodology:

1. Prepare fruit: rinse, dry, peel. Cut into 4 pieces.
2. Pass the pears through a meat grinder.
3. Add sugar, spices and lemon juice.
4. To stir thoroughly.
5. Place the mixture in a saucepan, put on fire. Cook for half an hour.
6. Sterilize jars and lids.
7. Place jam in jars, roll up and turn over.
8. After complete cooling, remove to a cool, dark place.

The option is no different from the classics. The only difference: the process takes much less time than the previous version.

Apple and pear jam for the winter

The apple and pear jam recipe will appeal to any avid gourmet. This option will suit any table. Apple-pear jam (or, conversely, pear-apple jam, it doesn't matter) is very simple to prepare.

Ingredients:

• pears, apples, peaches - 1.4 kg each;
• ginger (root) - 1 piece;
• sugar - 2.7 kg.

Methodology:

1. Prepare pears and apples: rinse, dry, peel (leather, seeds, tails). Cut into small cubes.
2. Throw peaches into boiling water for a few seconds. Make mashed potatoes from them.
3. Put the resulting components in a saucepan, add water. Add sugar and grated ginger.
4. Put on high heat, cook, stirring occasionally, until fruit juice appears.
5. Reduce heat and simmer for another 40 minutes.
6. Finish heat treatment when a pleasant caramel color appears.
7. Pour into sterilized jars, roll up.

You can add peaches to pear and apple jam (for the winter) and not add. However, they give a special piquancy to the dish. This jam can be used in various feasts. In New Year's recipes, this dish goes well with cold appetizers, alcohol (champagne, wine).

A very simple recipe for pear jam for the winter

Ingredients:

• pears - 0.85 kg;
• sugar - 0.45 kg;
• lemon juice - 0.04 l.

Methodology:

1. Prepare pears (similarly: as in the previous versions).
2. Pass them along with sugar through a meat grinder.
3. Put the mixture in a saucepan. Cook for 40 minutes. Add lemon juice, boil for another 20 minutes.

Pour the product into jars, close the lids.

Pear and lemon jam recipe

This option (pear jam with lemon) is considered the best in terms of shelf life.

Ingredients:

• pears - 1.8 kg;
• cane sugar - 0.21 kg;
• lemon juice from one fruit;
• cinnamon - 1 tablespoon;
• cardamom - 2.4 g

Methodology:

1. Prepare pears, chop finely. Put together with sugar (about 30 minutes).
2. Make mashed potatoes, add lemon juice. Cook for another 40 minutes.
3. Add spices, stir.
4. Pour into jars. Close with lids.

Pear jam with oranges

There are several varieties.

Classical

Ingredients:

• pears - 1 kg;
• orange - 1 piece;
• sugar - 1.5 kg.

Methodology:

1. Prepare pears: rinse, dry, peel, remove seeds, cut into slices.
2. Place in a saucepan and cook until the fruit softens.
3. Pour in sugar, let it boil. Close the prepared lid. Cook for another half hour.
4. Rub the mass through a sieve.
5. Peel the orange, squeeze the juice and chop the zest. Add to the resulting mass. Mix.

Put in jars, close with lids.

Apple and pear option

Ingredients:

• pears, apples - 1 kg each;
• orange - 1 piece;
• sugar - 1.5 kg;
• vanillin - 1 sachet;
• mint - a few leaves.

Methodology:

1. Prepare pears and apples: rinse, dry, peel, remove seeds, cut into slices.
2. Place in a saucepan and cook until the fruit is lightly softened.
3. Add sugar, let it boil, close the lid. Simmer for another half hour, then add vanillin and mint for flavor. Cook for a few more minutes.
4. Rub the resulting mass through a sieve.
5. Peel the orange, squeeze the juice out of it and chop the zest. Add to mass. Mix.

Put in jars, close with lids.

Jam from pear with cinnamon

Ingredients:

• pears (preferably hard) - 1 kg;
• sugar - 0.5 kg;
• cinnamon - 2 sticks;
• vanillin - 1 sachet;
• lemon - 2 pieces (from 1 - zest, from 2 - juice);
• cognac - 0.1 l.

Methodology:

1. Prepare pears: rinse, dry, peel, cut into cubes, add zest and lemon juice, stir.
2. Melt sugar in a bowl. Add cognac, spices. Boil. Remove from heat.
3. Mix all components, stir. Put to boil, and then boil for another 5-10 minutes.
4. Turn off the gas. Shake the contents of the container. Put on low heat again for 5 minutes. Willingness to determine by the changed color and a decrease in volume by 2 times.

Transfer the mixture to jars and close the lids tightly.

How to make pear jam with vanilla

Ingredients:

• pears - 1.8 kg;
• sugar - 1.25 kg;
• nut (ground) - to taste;
• vanillin - 1 teaspoon;
• lemon juice - 65 ml.

Methodology:

1. Rinse pears, dry, peel, cut and pour over with lemon juice.
2. Pour in sugar, nuts. Bring the mixture to a boil, stirring occasionally.
3. Then simmer for 40 minutes over low heat. Remove from heat.
4. Add vanillin and stir.
5. Sterilize jars with lids.

Pour the jam into a container. Roll up.

Pear jam with citric acid

There are 2 cooking methods.

1 way

Ingredients:

• pears - 1.5 kg;
• sugar - 0.7 kg;
• citric acid - 2 teaspoons;
• water - 0.15 l.

Methodology:

1. Sterilize jars with lids.
2. Prepare fruits: rinse, dry, peel off tails, peels and seeds. Cut into slices.
3. Put the peel and seeds in a separate container. Boil, and then cook for another 10 minutes.
4. Pour in pears. Simmer for another half hour over low heat until the fruit is completely softened.
5. Add sugar. Cook for another 0.5 hour until thickened.
6. Pour in citric acid. Mix.

Lay out on prepared banks, roll up.

2 way

Ingredients:

• pears - 2 kg;
• sugar - 1 kg;
• water - 0.12 l;
• citric acid - ½ teaspoon;
• pectin - 0.01 kg.

Methodology:

1. Prepare pears as in the previous version.
2. Mix with sugar and water. Bring to a boil, remove the foam.
3. When the fruit is completely softened and lightened, make a puree.
4. Add pectin and citric acid. Cook for 5 minutes over low heat, stirring occasionally.

Pour the finished product into jars. Roll up.

Pear jam with pectin

The recipe is similar in the preparation method to the previous version.

Ingredients:

• pears - 1 kg;
• sugar - 0.5 kg;
• water - 0.1 l;
• cinnamon - 0.5 teaspoon;
• cloves - 0.125 g;
• pectin - 0.01 kg.

Methodology:

1. Prepare pears as in the previous options.
2. Sterilize jars with lids.
3. In a separate container, mix pectin, a small part of sugar (2 tablespoons), spices.
4. Boil pears in water until softened, make mashed potatoes.
5. Add the remaining sweet to the pears and boil. Simmer for half an hour.
6. Add the pectin mixture. Cook for another 5 minutes.
7. Transfer the contents to jars and roll up.

Pear and plum jam recipe

Jam from plums and pears is another classic version of preparations for the winter among Russian summer residents.

Ingredients:

• pears - 1.5 kg;
• plums - 0.5 kg;
• sugar - 1 kg;
• water - 1.5 l.

Methodology:

1. Prepare fruits: rinse, dry. Remove stones and peels from plums. Pears have skin, core, tails. Cut the pears into wedges and the plums in half.
2. Boil sugar syrup. Add pears. Boil until the solution is transparent.
3. Add plums and cook for another 10 minutes.
4. Sterilize banks.

Pour the contents into containers and roll up.

How to make sugar-free pear jam for the winter

This recipe is considered the best among housewives. It saves not only material resources, but also is the most dietary among other similar dishes.

Ingredients:

• pears - 0.9 kg;
• water - 0.25 l.

Methodology:

1. The pears should be prepared in the same way as in the previous options.
2. Chop the fruit at random.
3. To fill with water. Simmer for 40 minutes.
4. Make mashed potatoes.
5. Cook for another 5 minutes.
6. Sterilize the jars and pour the mass into them. Roll up.

In this case, a thicker product is obtained.

How to make pear ginger jam

In this case, ginger has a wide effect: it not only gives a wonderful aroma, but also improves the properties of the dish itself. Thanks to this component, jam perfectly strengthens the immune system and copes with colds.

Ingredients:

• pears, sugar - 1.5 kg each;
• ginger - 50 g;
• cinnamon (sticks) - 2 pieces;
• lemon juice - 0.06 l.

Methodology:

1. Prepare pears in the same way as for the other variations.
2. Cut the fruit, add sugar and lemon juice.
3. Put on low heat and simmer for 20 minutes (be sure to stir).
4. Add spices and cook for 15 minutes.
5. Make mashed potatoes.
6. Boil for another 3 minutes.
7. Sterilize banks.

Finally, pour the contents into a container. Roll up.

How to make wild pear jam for the winter

A wild plant has harder fruits, so the heat treatment process will take longer. However, the jam turns out in this case sweeter, more aromatic and spicier.

Ingredients:

• pear, sugar - 1.5 kg each;
• water - 0.15 l.

Methodology:

1. Prepare pears: rinse, dry, remove ends and cores. Cut into thin slices.
2. Add sand. Mix. Leave on for 4 hours.
3. Add water. Cook for 45 minutes.

Sterilize the jars, pour the mass into them. Roll up the lids.

How to make pear jam in a bread maker

In the age of technology, it has become easier for housewives to prepare the most complex dishes. One of the essential tools is a bread maker. It retains not only the juiciness of fruit, but also the unique aroma of spices.

Ingredients:

• pears, sugar - 1.5 kg each;
• cinnamon - 0.01 kg;
• lemon juice - 5 g.

Methodology:

1. Prepare pears as in the previous recipes. Cut into slices.
2. Place in equipment container. Stir with other ingredients.
3. Switch on the Jam program. Cooking time - 80 minutes.

Transfer the mass to a container, roll up. Wrap up until completely cooled.

Pear jam in a slow cooker

Another option for quick cooking is pear jam for the winter in a slow cooker.

Ingredients:

• pears and sugar - 2.5 kg each;
• water - 0.5 l;
• lemon juice - 0.06 l.

Methodology:

1. Prepare the fruit as in the previous options. Cut into slices. Put in a multicooker bowl.
2. Add the rest of the components.
3. Switch on the program: "Extinguishing". The duration of the process is 50 minutes.
4. Pour the mass into containers, close, wrap until it cools completely.

Depending on the multicooker, the method of making jam will vary.

For example, a recipe for pear jam in a Redmond slow cooker will look like this.

Ingredients:

• pears (ripe), sugar - 1 kg each;
• water - 0.35 l;
• lemon juice - 5 ml.

Methodology:

1. Soak pears in cold water (about 2 hours). Peel, core and ends. Cut each fruit into 4 slices.
2. Put in a multicooker bowl. Pour boiling water over. Switch on the Cooking program. Duration 15 minutes.
3. After the signal to open the lid, add the remaining components.
4. Make mashed potatoes. Turn on "Extinguishing". Duration 60 minutes. Stir occasionally.
5. Finally, add spices to taste. Boil for another 10 minutes.
6. It is worth completing the process when the dish acquires a caramel color and a subtle citrus aroma.

Pour the prepared mixture into containers. Close tightly with lids. Allow to cool.

Rules for storing pear jam

In order for the jam to retain all its useful qualities, important nuances should be taken into account.

The containers with the dish must be tightly closed. In the presence of air access, the processes of oxidation and decay will proceed much faster, which will then lead to a deterioration in the quality of the product - it will not be possible to use it!

If the ingredients in the recipes contain more fruits than sugar, then the jam should be stored in the refrigerator or in the basement. Otherwise, the product will deteriorate very quickly.

Optimal conditions for storing pear jam: dry air and temperature above zero (preferably 10-15 degrees). When these indicators differ, rust may appear on the lids and walls of containers with jam, and the product itself will quickly oxidize and rot - the shelf life will sharply decrease.

Simple desserts without any additives can be stored for various periods: in the refrigerator for up to two weeks, and in the basement for up to three years. When opened, the shelf life is reduced.

When adding various fillings, the shelf life is maximum 1 year when unopened. If the product has already started to be used, it can be stored for no more than one month.

You can save the workpieces for a long period of time by adding an alcoholic ingredient during the preparation of the jam.

Conclusion

Pear jam for the winter has many different cooking methods. However, it should be remembered that the choice of a recipe depends on the purpose and purpose of the dish. Some components of the jam are contraindicated for many people, therefore, individual preferences of consumers should be taken into account and, in the presence of such conditions, do not use the product.

Recommended entries

Pear marmalade for the winter

Melon-flavored marmalade

Peach marmalade at home

Blackcurrant marmalade at home

Homemade gooseberry marmalade: 8 best recipes

Homemade red currant marmalade

Cherry marmalade at home: recipes on agar, with gelatin

How to make strawberry marmalade at home

Mulberry jam: recipes