Pear jam: recipes from whole or sliced ​​fruits, with apples, oranges, ginger and bananas

The pear is not capricious in cooking - a delicacy will be possible even for those cooks who have never cooked jam. Before cooking, sterilization of cans, preparation and washing of fruits for cooking are required.

The beneficial properties of dessert

Pear jam is not only tasty, but also healthy. Ripe fruits contain vitamins, fructose, folic acid. They are also rich in iron, potassium, copper, calcium, zinc and other substances. Pears support immunity, help digestion, improve mood, relieve dizziness and headaches. Fresh fruits are recommended for colds, bronchitis and tuberculosis.

A large amount of fiber is found in the skin of the fruit. However, this is the toughest part of the pear, therefore, when cooking jam, it is recommended to clean it. With peel, sweet food is more useful, but jam made only from pulp has a more delicate and juicy taste. Therefore, fruit cleaning remains on the conscience of culinary specialists.

Suitable varieties for cooking

You can prepare dessert from any summer and autumn varieties. Fruits should be dense enough, but not rigid. Ideally, fruits after cooking become soft and tender, maintaining the shape of the pieces. The table shows some varieties of pears that are ideal for cooking dessert.

Table - Features of pear varieties

Recipes

It’s easy to make dessert to your taste. Pear is good with sugar, goes well with many fruits and pastry spices. The readiness of refreshments is determined by the softness and transparency of the fruit. To fruit slices boiled evenly and at the same time, use one variety of equally ripe fruits.

"Five Minute"

Description. The recipe can be attributed to the classics. Simplicity of cooking will appeal to beginners in the culinary art. If sweet varieties are used, honey may be excluded from the ingredients. "Five-minute" goes to cereals and pancakes.

What is needed:

• pears - 1 kg;
• sugar - 250 g;
• honey - a tablespoon;
• lemon juice - a tablespoon.

How to cook

1. Wash fruits, core, remove petioles.
2. Cut into thin but not transparent slices.
3. Pour lemon juice into pears.
4. Pour in sugar, add honey.
5. Stir, leave under the lid in the room for six hours.
6. Set simmer on medium heat.
7. Stir while boiling.
8. Cook for five minutes.
9. Pour into containers.

Amber

Description. It is prepared from varieties with elastic flesh and a delicate aroma. Cooking requires boiling in several approaches, therefore free time should be allocated. The amount of ingredients gives a yield of 0.5 liters.

What is needed:

• pears - 1.25 kg;
• sugar - 1.25 kg;
• water - 1 l.

How to cook

1. Rinse the fruits, cut the skins.
2. Cut the flesh into quarters, remove the seeds.
3. Cut each piece into 3 mm thick slices.
4. Place the stewpan on the stove, pour water.
5. Wait for boiling, pour in granulated sugar.
6. Stir until the grains dissolve.
7. Put the pear slices in the pan.
8. Pour in boiling syrup.
9. Leave for about an hour to soak the fruits and cool.
10. Put on a small fire, hold after boiling for five minutes.
11. Remove from the stove, leave to cool.
12. Boil again, cool, repeat the process a couple more times.
13. Boil the hour on low heat, stirring occasionally.
14. Pour into jars or consume immediately after cooling.

With apples

Description. The recipe is very popular among gardeners, as the fruits ripen at one time. Pears and apples are well combined both in taste and in consistency.

What is needed:

• pear - 500 g;
• apple - 500 g;
• granulated sugar - 1 kg;
• water - 250 ml.

How to cook

1. Rinse the fruits under running water.
2. Core.
3. Slice the flesh into slices.
4. Fill fruit with water.
5. While stirring, pour sugar in gradually.
6. Cook for about an hour until the fruit is soft.
7. Put it in banks.
8. Sterilize for half an hour, roll up.

With oranges

Description. Preparing is simple. It turns out a beautiful, fragrant and healthy treat.

What is needed:

• pears - 1 kg;
• sugar - 1 kg;
• water - 250 ml;
• an orange is half the fruit;
• salt.

How to cook

1. Peel the washed pears.
2. Cut into thin slices.
3. Salt any amount of liquid, pour prepared pears.
4. Soak for 15 minutes, drain the liquid.
5. Pour a glass of water into a container with slices.
6. Pour in sugar, cook on low heat until sugar grains dissolve.
7. Cover the mass with gauze, leave for ten minutes.
8. Repeat the process of heating and cooling three times (boil for five to seven minutes).
9. Cut the orange into circles, add to the pears.
10. Boil over low heat for half an hour until thick.
11. Pour into storage.

With lemon

Description. The taste of sweet pears “neutralizes” the lemon juice, which gives the dish a characteristic sour taste. Instead of fresh lemon, it is allowed to use citric acid diluted with water.

What is needed:

• peeled pears - 1 kg;
• sugar - 1 kg;
• large lemon - one or two small;
• water - 250 ml.

How to cook

1. Cut the pear fruits into large 2 cm slices.
2. Cut the lemon into thin circles, remove the seeds.
3. Put lemon slices in a pan, pour a glass of water.
4. Boil, cook for three minutes.
5. Drain the liquid into the saucepan.
6. Squeeze the juice from boiled lemon, strain through a sieve.
7. Pour juice into a saucepan, put on a stove.
8. Pour in sugar gradually, dissolve in liquids.
9. Place the pear slices in the pan.
10. Pour in hot syrup.
11. Wait a couple of hours.
12. Boil the mixture, boil for a quarter of an hour over low heat.
13. Remove foam periodically.
14. Leave for a couple of hours until completely cooled.
15. Boil, refrigerate two more times.
16. Cook for 20 minutes, then transfer to banks, roll up.

Transparent

Description. It turns out transparent jam with slices, which is ideal to stuff pies, bagels, rolls. Thanks to seasonings, the delicacy will be fragrant.

What is needed:

• peeled pears - 1 kg;
• granulated sugar - 800 g;
• lemon - 500 g;
• water - 250 ml;
• cinnamon;
• cloves.

How to cook

1. Boil water, add 200 g of sugar.
2. Stir until dissolved.
3. Squeeze the lemon juice.
4. While stirring, add the remaining sugar in parts, completely dissolve.
5. Remove from the stove, cool to about 40 ° C.
6. Cut peeled fruit, cut core.
7. Cut into slices or cubes as you like.
8. Put the pieces in the prepared sugar syrup.
9. Leave under the lid in the room for 12 hours, stirring occasionally.
10. Boil the contents, season.
11. Leave for another 12 hours in the room.
12. Cook for five minutes, refrigerate.
13. Repeat the last point a couple of times.
14. Pour into containers.

With ginger

Description. Fragrant and healthy dessert is prepared quickly and easily. Ideal for winter tea drinking. So that the treat is not spicy, but retains a ginger smell, you can use ground seasoning. It is also recommended that large ginger chunks be added before brewing for an hour, removing them before cooking.

What is needed:

• ginger root - 50 g;
• pears - 1 kg;
• sugar - 1 kg;
• lemon.

How to cook

1. Core the washed fruits.
2. Cut into arbitrary pieces.
3. Put in a thick-bottomed pan.
4. Squeeze a lemon, pour sugar in.
5. Leave for an hour.
6. Set on a stove, wait for boiling over low heat.
7. Boil for 20 minutes.
8. Grate ginger, put in a pan.
9. Continue cooking for another half hour over medium heat.
10. Arrange on capacities.

With lingonberries

Description. Beautiful lingonberry-pear dessert has a pleasant bitter taste. Berries give jelly the effect of a jam that has cooled. For the recipe, sweet, but slightly harsh fruits are suitable.

What is needed:

• pears - 700 g;
• lingonberry - 500 g;
• granulated sugar - 500 g;
• water - 300 ml;
• lemon - half a citrus.

How to cook

1. Without breaking off the cuttings, remove the skin.
2. Place the trim in a separate container.
3. Pour the peeled fruit with an arbitrary amount of water to completely cover the fruit.
4. Pour in freshly squeezed lemon juice so that the fruits do not darken.
5. Rub the zest on a fine grater.
6. Add zest and berries to the pear skins.
7. Pour 300 ml of water, put on the stove.
8. Cook for ten minutes until the berries are completely softened.
9. Wipe the mass through a fine sieve.
10. Cut the pear pulp into small slices, removing the core.
11. Add pieces of fruit and sugar to mashed puree.
12. Cook for 40 minutes, periodically removing the foam.
13. Pour into containers.

With plum

Description. A great option for gardeners who no longer know how to process the harvest of fruit trees, but at the same time want to save on sugar. The specified number of components gives a yield of 5 liters.

What is needed:

• pear - 4 kg;
• plum - 2 kg;
• water - 2 l.

How to cook

1. Peel the pears.
2. Remove seeds and seeds from all fruits.
3. Cut the fruit into slices.
4. Mix the components together, fill with water.
5. Put on a small fire, boil.
6. Leave to cool.
7. Repeat the process of boiling and cooling about five times until the mixture becomes soft and uniform.
8. Transfer to containers.

With pumpkin

Description. An unusual pumpkin treat will be a great option for the filling. Syrup can be added to drinks.

What is needed:

• pear - 300 g;
• pumpkin - 150 g;
• water - 500 ml;
• sugar - 250 g.

How to cook

1. Cut vegetables and fruits peeled from peels and seeds into small pieces.
2. Put the water to boil.
3. Pour in sugar.
4. Wait for the boil, carefully add the fruit.
5. Cook on fire for 25 minutes.
6. Arrange with the syrup in jars.

With quince

Description. It turns out a sweet, slightly astringent jam. It is not necessary to add water: fruits give a lot of juice. The finished treat has a beautiful bright orange color.

What is needed:

• Japanese quince - 500 g;
• pears - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Peel the seeds and cut into slices.
2. Grind quince in a food processor, after removing the seeds.
3. Mix chopped and chopped fruits, sprinkle with sugar.
4. Leave for two to three hours under the lid so that the juice stands out liberally.
5. Put on the stove, wait for boiling.
6. Make a low heat, boil for one hour.
7. Remove foam periodically.
8. When the pears become clear and soft, finish cooking.
9. Put it in banks.

With chokeberry

Description. Truly fall jam in bright color. Juicy fruit softens the astringent taste of mountain ash, making dessert sweet and fragrant. Vanillin complements the delicacy, gives a spicy aroma.

What is needed:

• pears - 300 g;
• chokeberry - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml;
• citric acid - 5 g;
• vanilla sugar.

How to cook

1. Go through the berries, separate from the branches.
2. Boil some water, dip the berries for five minutes.
3. Take out, rinse with cold water, dry.
4. In 500 ml of boiling water, add 500 g of sugar to make a syrup.
5. Pour the berries with liquid.
6. Boil for four minutes.
7. Leave for ten hours under the lid.
8. Peel fruit, core.
9. Slice into slices.
10. Pour into boiling water, boil for ten minutes.
11. Bring the berries to a boil in syrup, pour in the remaining sugar.
12. Stir until smooth, cook for 15 minutes.
13. Add the pear slices. Boil until soft.
14. Add vanilla sugar and citric acid before cooking.
15. Place the finished treat in sterile containers.

With bananas

Description. Fragrant banana jam will appeal not only to lovers of sweets for tea, but also to novice cooks who are not ready to stand at the stove for a long time. Dessert is prepared in just a couple of hours.

What is needed:

• banana - 2.7 kg;
• pear - 1 kg;
• lemon - two pieces;
• an orange - two pieces;
• sugar - 2.5 kg.

How to cook

1. Peel bananas, cut into circles.
2. Squeeze the juice from lemons and oranges, strain to hold the seeds and pulp.
3. Peel the pears, cut the seeds, cut into pieces.
4. Fold in a saucepan with juice.
5. Pour 500 g of granulated sugar.
6. Put on the stove, wait for boiling.
7. Gradually add banana mugs.
8. Add the remaining sugar.
9. Reduce heat, simmer for an hour, removing foam and stirring.
10. Pour into containers.

With grape

Description. Fragrant autumn jam is loved by many southerners. Depending on the juiciness of the fruit, the dessert turns out to be liquid or more dense. If the fruits give too much juice, but you want to feast on viscous jam, add heat, evaporate the excess liquid, do not forget to stir.

What is needed:

• seedless grapes - 300 g;
• pears - 2 kg;
• sugar - 2.4 kg;
• water - 300 ml;
• lemon - one.

How to cook

1. Wash the pears, take out the seeds and films.
2. Dice.
3. Separate the grapes from the branch, rinse.
4. Add 300 g of sugar to the water, put on fire.
5. Cook until sugar grains are dissolved.
6. Add the grapes, then the pear slices.
7. Stir periodically, pour the remaining sugar in parts.
8. Cook an hour.
9. Squeeze out the lemon ten minutes before ready.
10. Put the resulting jam into containers.

With poppy seeds

Description. An original and simple recipe. True gourmets will appreciate a sugar-free treat. If the fruit is juicy and emits a lot of liquid during cooking, extend the boiling time to half an hour or longer.

What is needed:

• pears - 2 kg;
• liquid honey - four tablespoons;
• poppy seeds - two teaspoons;
• cardamom - five boxes;
• vanillin.

How to cook

1. Peel, chop the fruit pulp.
2. Break the boxes of cardamom, take out the seeds, mash with a pestle.
3. Add honey and chopped cardamom seeds to the pear slices.
4. Put on low heat, wait for boiling.
5. Cook for 20 minutes, stirring occasionally.
6. When the brew begins to thicken, add poppy seeds and vanilla.
7. Stir, cook for a couple of minutes, remove from heat.

With almonds

Description. A variation of the previous recipe with sugar and almonds. Thanks to the spicy ingredients, the treat has an exquisite aroma.

What is needed:

• pear - 2 kg;
• sugar - 2 kg;
• water - 1.5 l;
• almonds - 100 g;
• vanilla - half a teaspoon.

How to cook

1. Scrub the fruits, remove the peel.
2. Slice into slices.
3. Boil water, lower the pear slices.
4. Cook for three minutes, drain the liquid into another pan.
5. Pour in sugar and simmer while stirring.
6. Pour the slices with sweet liquid, close, leave for three hours.
7. Put to cook.
8. After boiling, reduce heat, boil for ten minutes.
9. Leave to cool for four hours.
10. Boil the jam again, cook for ten minutes.
11. Add vanilla and chopped nuts.
12. Cook another ten minutes.
13. Pour into containers.

With dogwood

Description. Red berries normalize blood pressure, strengthen immunity, increase hemoglobin level. The delicacy is a beautiful pinkish color. 1 liter of jam comes out of the indicated amount of ingredients.

What is needed:

• cornel berries - 500 g;
• pears - 500 g;
• sugar - 700 g;
• water - 200 ml;
• cloves - two to three pieces.

How to cook

1. Sort, rinse the berries.
2. Fill with water and boil for three minutes.
3. Wipe the boiled berries through a sieve to hold on the bones and skins.
4. Add the granulated sugar in the puree, heat to make syrup.
5. Peel the fruits, cut the cores.
6. Cut into slices and add to the syrup.
7. Wait for boiling, remove from heat.
8. Leave to cool for a couple of hours.
9. Put on the stove again, add the clove.
10. Remove and cool after boiling.
11. Put to cook for the third time.
12. As soon as the jam begins to boil, reduce the heat, leave for 20 minutes.
13. Remove the resulting foam.
14. Pour the jam into the jars.

Out of the wild

Description. The game is more dense, shallow and sour compared to garden varieties. Therefore, you need to take more sugar than fruits. The whole cooking process takes three days.

What is needed:

• wild pear - 1 kg;
• sugar - 1.5 kg;
• water - 500 ml.

How to cook

1. Peel and chop the fruit.
2. Boil water, add fruit.
3. Cook until soft, remove with a slotted spoon.
4. Pour sugar into the broth, mix until completely dissolved.
5. Add the pear slices, cook for 15 minutes.
6. Leave on for 24 hours.
7. Repeat cooking and daily settling two more times.
8. Put in containers.

In the pan

Description. A pear treat is very easy to cook in a pan in the absence of a suitable pan. The method is convenient for cooking a small amount of jam.

What is needed:

• peeled pears - 700 ml;
• sugar - 250 g;
• lemon - half a citrus.

How to cook

1. Slice peeled pears and seeds into small cubes.
2. Finely grate the zest of half a lemon.
3. Squeeze out lemon juice.
4. Fold the pear slices in a deep pan.
5. Add sugar, zest.
6. Pour juice.
7. Stir, put on medium heat.
8. Remove the resulting foam, reduce the power of the burner.
9. Cook for about half an hour, removing the foam and stirring the fruit.
10. When the jam thickens, remove from heat, arrange in containers.

In a slow cooker

Description. The cooking process in the multicooker is greatly simplified. The taste is no worse than when cooking on the stove, and it takes much less time. Jam is prepared without water under the lid. But it is necessary to cool when the lid is open, so that excess moisture evaporates, and a thick jam is obtained at the exit.

What is needed:

• pears - 1 kg;
• granulated sugar - 800 g;
• lemon - one.

How to cook

1. Peel the fruits, cut the cores.
2. Cut the pulp into small cubes.
3. Put in a bowl, pour sugar.
4. Set the mode "Extinguishing" for an hour.
5. After cooking, cool for two hours.
6. Repeat the cooking procedure three times in the “Steaming” mode, adding a second time the lemon juice.
7. Transfer to containers.

If the treat is prepared with sugar, lemon juice, sour berries, then sterilization and pasteurization can be dispensed with. It is recommended to pasteurize “natural” jam without adding natural preservatives before rolling up the jar. Place the lidded container in a pot of water (lay a towel on the bottom) or in the oven for a few minutes. The larger the volume of the cans, the longer the stand.

Reviews

I don’t know how to correctly name what I procure. I cut pears into slices so that they go into the meat grinder. Conveniently 3 kg of net weight, quickly. I'm scrolling. I set to cook, add 500 g of water. Boiled, stirring slightly. I cook in a cauldron, therefore they do not burn. 15-30 minutes, depending on the variety and structure of the pear. I cook different varieties separately. I add 1-1.5 kg of sugar, now I’m not leaving. I interfere. Minutes 5 −10 boil, put in jars. Banks are sterilized. I roll it up and clean it right away. The consistency of my thick sauce.

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

Now the late pear has begun with might and main. Naturally, there is no condition that will not be stored for a long time. I start processing such a pear, and make jam. Since the pear itself is sweet, when cooking jam jam I put much less than in the recipes. 5 kg. chopped pears it took me about 2 kg. Sahara. I don’t add lemon. The jam was fragrant, sweet and viscous. The truth cooked it in two steps.

Anatolewna, https://7dach.ru/recepty/Evgenia62RUS/varene-iz-grushi-i-limona-6661.html

And I make jam from pears, oranges and lemon. In a ratio of approximately 1.5 kg of pears of any kind, three medium oranges and one lemon. I do not cut citrus crusts. They make wonderful candied fruits. I cut everything into slices, set to brew and cook in three sets of 15 minutes after boiling. I don’t know more delicious jam. Real jam. A little addition. Try to buy thin-skinned oranges.

ieifhbr, https://7dach.ru/recepty/Evgenia62RUS/varene-iz-grushi-i-limona-6661.html

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