Pear jam: a basic recipe for the winter, cooking options with other fruits, spices and "for adults"

Pears, even after heat treatment, retain most of the beneficial substances. Ripe fruits are saturated with potassium, calcium, vitamin C. Jam from these fruits can be eaten with tea, cereals, sandwiches, cottage cheese, even meat. Any dish will be more healthy with a fragrant dessert.

Cooking features

You can make jam from any pears, but it is better to take summer, sweet varieties. Overripe, “outgoing” fruits are also suitable. Pay attention that there is no dirt, rot, mold on the fruits. Throw openly defective specimens.

The amount of sugar can vary, despite the recipe. It all depends on personal preferences and the variety of pears. Sour, astringent, dense fruits are better to generously fill in with granulated sugar. So they soak faster, give juice. Sweet juicy flavored fruits moderate. The same goes for water. Water pears do not need extra fluid. “Dry” fruits are recommended to be diluted with water.

If everything is calculated, taken into account, you can start cooking. You will need the following appliances and items of utensils:

• pan;
• wooden or silicone spatula;
• sharp knife;
• peeler;
• cutting board;
• pusher or automatic kitchen chopper;
• Libra;
• beaker;
• sealing key;
• containers with lids for storage;
• towel.

Before rolling, you should wash the cans, dry them and sterilize. After cooking, the lids must be tightened, and the containers turned upside down until they cool completely. It is enough to cook jam on average one hour, then you can store the delicacy one and a half to two years. For aroma and taste, you can add to the recipe:

• almond;
• zest;
• vanillin;
• alcohol (cognac, brandy, liquor);
• fruits;
• sour berries;
• ground confectionery spices.

Recipe Selection

Dessert according to the following recipes is prepared without sterilization. Sugar, lemon juice, alcohol, thickener play the role of natural preservatives. Before laying out the jam, it is enough to scald the containers with water several times and dry. In order not to doubt the long-term dainties, it is recommended to sterilize the container in any convenient way.

Classical

Description. Traditional jam is made from fruits and sugar with the addition of lemon juice or acid. To taste, you can pour a pinch of vanillin or zest.

What is needed:

• pears - 1 kg;
• sugar - 500 g;
• water - 400 ml;
• lemon juice - a teaspoon.

How to cook

1. Rinse the fruit, cut off the skin.
2. Cut into four parts, cut out the cores.
3. Boil water.
4. Put fruit slices in a pan, pour boiling water.
5. Set to cook for a quarter of an hour.
6. Pour sugar, mix well.
7. Reduce the heat, mash the mass with a spoon or a crush.
8. Leave to simmer for about 20 minutes.
9. Pour in lemon juice.
10. Boil for another 20 minutes over low heat, stirring occasionally.
11. Arrange on containers, cork.

Apple

Description. An apple and pear treat is prepared quickly and simply. Fruits complement each other well, create a jam of perfect consistency. A thickener is added as needed to make the mass thicker. If desired, finely chopped nuts or candied fruits are poured into the dessert.

What is needed:

• pears - 500 g;
• apples - 500 g;
• sugar - 500 g;
• liquid pectin - 150 ml;
• ground cinnamon - half a teaspoon;
• lemon juice - 50 ml.

How to cook

1. Wash and peel the fruit.
2. Cut into arbitrary pieces.
3. Put in a pan, cover with sugar.
4. Preheat until boiling, remembering to stir.
5. Add spice, juice, thickener.
6. Cook after boiling for about half an hour over low heat.
7. Having achieved the desired consistency, remove from heat, pour into containers.

Quince

Description. The apple-pear union is perfectly complemented by quince fruits, which are usually not consumed raw. Fruits have a delicate aroma, ideal for making jam and jam.

What is needed:

• pears - 500 g;
• green apples - 500 g;
• quince - 500 g;
• sugar - 500 g;
• water - 100 ml.

How to cook

1. Wash fruits, peel.
2. Cut into large cubes.
3. Place in a pan, pour in water.
4. Pour in half the sugar.
5. Cook on low heat until the fruit is soft.
6. Add the remaining granulated sugar, mix.
7. Wait for boiling, boil for another five minutes.
8. Grind with any household appliance until mashed.
9. Boil the mass, pour into prepared containers.

With banana and kiwi

Description. Thickeners, depending on the type, give the dessert a texture of different densities. To make the jam look like jelly, the easiest way is to add gelatin granules. Cooking does not take much time, and the jam will acquire the necessary density.

What is needed:

• pears - three pieces;
• banana - three pieces;
• kiwi - three pieces;
• sugar - 200 g;
• lemon juice - 20 ml;
• gelatin - 10 g.

How to cook

1. Remove the banana peel, cut the flesh into circles.
2. Put in a thick-bottomed pan, pour in the juice.
3. Peel the pears and kiwi.
4. Dice.
5. Pour sugar, cook.
6. After boiling, pour in gelatin granules.
7. Stir, cook until excess moisture evaporates (the process may take an hour).
8. Pour into containers.

Plum

Description. Plum fruits are great for making jam, jam, jam. Dessert takes on a nice burgundy color. At will, you can take a different amount of fruit.

What is needed:

• pear - 500 g;
• plum - 500 g;
• sugar - 1 kg;
• water - 50 ml.

How to cook

1. Wash the fruit, core, remove the seeds.
2. Put the plums in a pan, pour in the water.
3. Cook after boiling for five minutes over low heat.
4. Remove pear from pears, cut into slices.
5. Add to pan, mix.
6. Boil while stirring the fruit mixture.
7. Pour in sugar.
8. Boil a minute after dissolving, stirring constantly.
9. Turn off the hotplate.
10. Stir for about five minutes, removing the resulting foam.
11. Put in containers, close, leave the roll to cool.

Peach

Description. Beautiful "sunny" jam is distinguished by a delicate aroma, pleasant taste. Ripe nectarines and sour pears are suitable for the recipe.

What is needed:

• pear - four pieces;
• peach - four pieces;
• sugar - 400 g.

How to cook

1. Peel the pears, cut the cores.
2. Cut into small pieces.
3. Take the seeds out of the peaches.
4. Grind fruit in a food processor or any other kitchen appliance.
5. Pour sugar, put on the stove.
6. Cook after boiling over low heat until the jam thickens.
7. Distribute to banks, roll up.

Citric

Description. You can do just zest or juice. The delicacy will turn out fragrant, bright, with a pleasant sour aftertaste. But the real gourmet is not looking for simple ways, so it is recommended to make jam with the pulp of lemon.

What is needed:

• ripe or overripe pears - 1 kg;
• lemon - one;
• sugar - two glasses.

How to cook

1. Rinse fruit, wipe with a cloth.
2. Carefully peel the lemon off the peel using a peeler or any other convenient method.
3. Cut the fruit into slices.
4. Cut each slice along with a sharp knife, remove the film.
5. Remove the seeds.
6. Put the separated pulp into a pan.
7. Sprinkle with sugar.
8. Peel the pears from the skin.
9. Cut into arbitrary slices.
10. Add to the lemon pulp with sugar, mix.
11. Put the pan on the stove, cook over low heat until it boils.
12. Continuing stirring, boil the pear slices to a mushy state (this takes about an hour).
13. Turn off the stove, leave the workpiece open for three to four hours.
14. Put it on the fire again, cook, constantly stirring.
15. Having achieved density, put the jam in jars, roll up.

Orange

Description. The recipe can be called “Five Minute”, as the confiture is prepared easily and quickly. Depending on the variety, the softness of the fruit, it takes from 30 to 60 minutes to prepare and cook.

What is needed:

• pear - 1.5 kg;
• an orange is one;
• sugar - 500 g.

How to cook

1. Cut the pear pulp peeled from the skin in half.
2. Core.
3. Chop into thin slices.
4. Cut the zest from an orange, chop finely.
5. Squeeze the juice out of the pulp.
6. Put the pear slices in the pan.
7. Add sugar, add zest and juice.
8. Set cook on a small fire.
9. After boiling, boil for 15 minutes.
10. Arrange on capacities, roll up.

Mint Lime

Description. There are several options for making a dessert with a subtle mint smell. You can boil the fruit mixture along with green branches, use dry chopped leaves, or prepare a mint broth in which fruit slices will be cooked. Pears can be grated into porridge, left with slices or crushed with a nibble. You can also add a thickener to make the jam a jelly-like consistency. Below is the easiest way to prepare a mint dessert.

What is needed:

• pears - 2 kg;
• lime - five pieces;
• sugar - 700 g;
• mint leaves;
• vanilla sugar - a teaspoon.

How to cook

1. Peel the pears, scrub the seeds.
2. Cut into small slices.
3. Put in a pan with a thick bottom.
4. Pour in sugar, leave for a while to stand out juice.
5. Grate lime zest on a fine grater.
6. Cut a white layer with a thin knife.
7. Remove the film from each slice, take out the seeds.
8. Grind the mint leaves.
9. Add lime, zest and greens to the pears.
10. Set to boil, gently stirring.
11. Cook over low heat until the fruit is soft.
12. If foam forms, remove it.
13. Having achieved the desired consistency, pour into containers.

Ginger

Description. Ginger jam harmoniously complements a winter tea party, especially during colds. You can use dry seasoning, but the fresh root is more juicy and fragrant.

What is needed:

• pear - 1.5 kg;
• sugar - 0.8 kg;
• fresh ginger - a root 3 cm long;
• lemon is half the fruit.

How to cook

1. Remove the peel from the pears, cut the seeds.
2. Dice.
3. Peel the ginger root, grate finely.
4. Remove the zest from the lemon, squeeze the juice.
5. Put pear slices, zest, ginger shavings in a saucepan, pour juice.
6. Sprinkle with sugar, leave for six hours.
7. Put on the stove, after boiling, cook for 15 minutes.
8. Cool, boil two more times after cooling.
9. Pour into jars.

Chocolate

Description. Pear chocolate confectionery will appeal to the sweet tooth. Despite the different nature of the products, this is the perfect combination. The amount of sugar can be reduced to your liking. Instead of chocolate chips, you can use cocoa (50 g per kilogram of pears). It is recommended to use ready-made dessert in a cold form. It turns out a kind of chocolate paste with pear flavor.

What is needed:

• sweet pears - 1.2 kg;
• sugar - 750 g;
• lemon juice - 50 ml;
• 60% dark ground chocolate - 250 g.

How to cook

1. Remove the peel from the fruit.
2. Cut, cut the seeds.
3. Cut into thin slices.
4. Put in a pan, cover with sugar.
5. Pour in lemon juice.
6. Put on fire, wait for boiling.
7. Turn off the stove, pour the chocolate chips.
8. Mix well until smooth.
9. Cover with parchment paper, put in the cold for 12 hours.
10. Bring to a boil, boil over high heat for five minutes.
11. Reduce the heat, cook for ten minutes, do not forget to mix, so that the mass does not stick to the walls and does not burn.
12. Pour into jars, cork.

Lingonberry

Description. Autumn dessert of beautiful scarlet color. Pears can be cut into large slices or small cubes - depending on the desired consistency. If you rub the fruit and berry mass through a sieve and add a thickener, you get a dense jam that resembles marmalade. If desired, you can enhance the taste of spices.

What is needed:

• pears - 3.5 kg;
• lingonberry - 1.5 kg;
• sugar - 3 kg;
• water - 200 ml.

How to cook

1. Peel the skins and seed pear boxes.
2. Cut into arbitrary slices.
3. Rinse the berries, add to the fruits.
4. Sprinkle with sugar.
5. Pour in water, bring to a boil over high heat.
6. Boil for five minutes, remove the foam.
7. Leave for six hours to insist.
8. Boil the mass and, stirring, cook for a quarter of an hour.
9. Leave for several hours, boil again for 15-20 minutes.
10. If the density is satisfactory, pour into banks, if not, repeat the procedure.

Rosemary

Description. Fragrant jam, similar to fruit oil, suitable for breakfast, cheeses and meat. You can add any thickener or do without it if the fruits are sufficiently viscous, non-watery.

What is needed:

• pears - 2.5 kg;
• lemon - one;
• rosemary - a branch;
• sugar - 550 g;
• water - 100 ml;
• thickener gelfix - 40 g.

How to cook

1. Remove the peels from the pears, cut the seeds.
2. Cut into arbitrary pieces.
3. Put in a thick-bottomed pan.
4. Pour in water, set simmer.
5. Grate lemon zest on a fine grater.
6. Stir softened by cooking pears.
7. Add the rosemary branch and zest.
8. Wait for boiling, boil for about five minutes.
9. Pour 500 g of sugar, mix well.
10. Take out the green branch.
11. Mix the remaining sugar with a thickener, add to the total mass.
12. Grind the mass with a blender.
13. Bring to a boil, pour into banks.

Sugarless

Description. You can reduce the calorie content of jam by removing sugar from the recipe. The treat is less sweet, but retains a fruity aroma. It is recommended to sterilize the jars before laying, as the dessert is prepared without the main preservative.

What is needed:

• pears - 0.9 kg;
• water - 250 ml.

How to cook

1. Peel the skins and seeds.
2. Cut into small pieces.
3. Put in a pan, pour water.
4. Stew for 40 minutes over low heat.
5. Grind with a food processor or using a pusher into a smoothie.
6. Boil another five minutes.
7. Pour into containers, cork.

With alcohol

Description. Original preparation of jam or marmalade. The consistency of the goodies depends on the amount of thickener. For density, just put a teaspoon. To cook the jelly, add two tablespoons, marmalade - four tablespoons. Alcohol is not only an additional flavoring additive, but also an excellent preservative. Pears soaked in alcohol acquire a tart taste. The more fragrant the wine (you can take semi-sweet), the tastier the jam will be.

What is needed:

• pears - 1 kg;
• dry white wine - 75 ml;
• vanilla pod - one;
• cinnamon stick - one;
• agar-agar - two to three teaspoons;
• liquor or rum (optional) - three tablespoons.

How to cook

1. Peel the pear skin and seeds.
2. Cut into four pieces.
3. Pour the wine into the pan, add the vanilla pod, cinnamon stick.
4. Put the fruit in the wine, boil for 20 minutes over low heat, stirring occasionally.
5. Remove the fruits with a slotted spoon, arrange them in prepared containers.
6. Remove the pod and stick from the wine broth.
7. Add thickener.
8. Cook before boiling, and after - one minute.
9. Add liquor.
10. Remove from heat, fill in pears.

In a slow cooker

Description. The device will cope with cooking on its own in the set mode. It remains only to prepare the fruits. If the jam turned out to be liquid, you must open the lid, re-set the program for several minutes.

What is needed:

• pears - 1 kg;
• sugar - 1 kg;
• water - 100 ml.

How to cook

1. Clean the washed pears from skins and seed boxes.
2. Cut the pulp into small pieces.
3. Put in a bowl, pour hot water.
4. Sprinkle the pear slices with sugar, stir until dissolved.
5. Close the slow cooker.
6. Set the Extinguishing program for two hours.
7. Every 20-30 minutes, open the slow cooker, mix the contents.
8. At the end of the program, pour the finished jam into containers.

Any recipe for pear jam can be improved at your discretion. Experiment with spices, fruit additives, thickeners. Cook in small portions. If the crop is large, you can make dessert according to different recipes, and then choose the best. Lock in small jars to quickly eat a treat, do not provoke the formation of mold.

Reviews

And I make jam in the microwave, it’s light and nothing burns. I cut into small cubes of pear without skin and head. I fall asleep with sugar, half a pound of pears a glass of sugar, half a teaspoon of citric acid so that the pears retain their color. And in the microwave for medium mode for 30 minutes, put the hot on sterile jars and roll up.

Ira_pl http://www.lynix.biz/forum/kak-prigotovit-dzhem-iz-grush

Girls!!!! Thank! There are many pears and varying degrees of ripeness, so I did several congestion according to different recipes. A few days ago there was a very strong wind and many pears fell, of late varieties. Again dried, cooked. I want to share one recipe. Our husband’s brother is visiting us, he said that he was very reminiscent of honey.

She cleaned 1 kg of pears, cut them, (I cut them into slices and squares) 1 thinly cut the lemon into circles, poured a glass of water and boiled for 3 minutes, drained it and prepared syrup on this broth, pouring 1 kg of sugar. She poured pears into a basin, filled with syrup and let it brew for a night, and then cooked in several stages (brought to a boil and turned off the gas). The jam resembles thick sour cream in consistency. Enjoy your meal!

Retired1, http://www.tomat-pomidor.com/newforum/index.php?topic=2654.0

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