Whole duli jam. Jam from whole pears with tails in sugar syrup - a simple step-by-step recipe with photos for the winter

Take a variety of pears that does not soften too much when cooked.
Pears can be boiled whole, cut into halves or quarters, removing the core. Boil the prepared pears in acidified water for 8-15 minutes and immediately cool in cold water.
Then pour in hot syrup made from sugar and water in which the pears were boiled.

Place in a cool place for 3-4 hours, cook again for 3-4 minutes, then stand for 10-12 hours. Repeat cooking and standing 3-4 times until the pears become transparent.
At the end of cooking you can add 1-2 g vanilla sugar and 1-2 teaspoons of citric acid solution.

1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50 - 55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or two teaspoons of its solution.

The finished cooked fruits should be spooned into clean glass or ceramic jars and poured with hot syrup.

The jars should not be immediately closed with lids, as hot steam will condense on the lid in the form of drops, which then cover the surface of the jam, which will negatively affect storage. The jars should be covered with gauze, and after cooling, roll up the lids.

Enjoy your meal!

Good day, friends!

Personally, I always get excited when I see pear jam in front of me. Because it has a very beautiful homogeneous consistency and it is thick. And its color is gorgeous, it’s amber, but at the same time transparent, if you start scooping it with spoons and adding it to pie fillings or just crushing it with it. Depending on the type of fruit, such a delicacy may be emerald.

Undoubtedly, in order to cook pear jam and properly seal it in jars for the winter, you need to know some rules. And follow the advice and recommendations from chefs or culinary experts. Start as usual if you are a beginner with the simplest recipes and move gradually to more sophisticated ones.

This miracle is cooked either in slices, that is, the fruit is cut into pieces, but if you have ordinary game, then this is not necessary. Since the fruits are small, you can use them whole. And remember, how we did it, they threw it straight into glass bottles with tails.

In general, choose and cast a spell, because I’m sure that guests appear in your house often and you arrange fun get-togethers. So why not treat them with such a delicacy? I think we're all in, then let's go.

Let me start by saying that you can take these short instructions and try this slightly sour and aromatic dish today. In this option, lemon will be used, which will act as an excellent preservative; it will prevent the jam from becoming moldy or the jars from flying off. For flavor and uniqueness, you can add vanilla sticks if desired.

I think you will like this recipe right away, the secret is in the cooking. To be honest, it resembles a five-minute exercise, but is only done in 3 passes.

The main thing is that all the pieces will be soaked in clear sugar syrup and will look even more gorgeous on display. festive table or at the bank. It's a pleasure to eat. I recommend trying it.

You may notice that the pear jam will be cooked several times, as I said at the very beginning, but this is what will help the slices not to boil over and remain safe and sound.

We will need:

• Conference pears – 0.5 kg
• Sugar - 0.5 kg
• Cinnamon - 0.5 sticks or ground as desired
• Lemon, its juice – 2 tbsp

Stages:

1. Take pears, you can take absolutely any variety, wash them thoroughly and chop them into small cubes or pieces. Determine the size of the lobes yourself; you can also chop them into half rings.

2. Cover the fruit with granulated sugar to release abundant juice. If you have a lot of pears, then after you start chopping them they will begin to darken, as can be observed with apples.

To do this, after cutting a couple of fruits, sprinkle with fresh lemon juice, then sprinkle with sugar. Next again fruit, juice and sugar. This way the pieces will not have time to darken.

3. After a few hours, if possible, leave overnight and start cooking. All the sugar will almost melt by this time. All you have to do is boil the mixture over low heat. Cook for 5 minutes in this sweet and sour syrup. Next, cool the jam and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.

Advice! You can do it differently; in general, you can cook for about 1 hour, so as not to make several batches of cooking. When foam forms, remove it with a tablespoon.

4. After another 6 hours have passed, bring the mixture back to active boiling and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).

5. While hot, pour into clean and dry sterile jars, preferably if you have liter or half liter jars. It's more convenient and practical. Take a special key and wrap it under the metal cover. Cover with a towel and leave to cool for 24 hours.

Store in a cellar or cool place. Bon appetit!

How to make thick pear jam

And really, how to do it. If you still haven’t understood, then I think I’ll show you another simple way to prepare such a preparation.

The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem absolutely familiar to you. So what are the differences? Read below and you will understand everything yourself.

By the way, the most best jam comes out of a wild pear tree. All the same, this is more true than if you use store-bought or imported fruit.

We will need:

• Pears – 2 kg
• Lemon – 2 pcs.
• Granulated sugar – 2 kg
• Water – 2 tbsp. or 500 ml

Stages:

1. This time I suggest cutting the lemons into half-slices, but first wash them together with the pears in running water.

By the way, so that bitterness is not present in the finished form, you should keep the lemons in boiling water for a minute, not yet cut, so that the boiling water pours over the skins.

Remove the seeds from the fruit and discard them.

2. Peel the pears, especially if you see that it is wrinkled and ugly. Cut into longitudinal segments.

3. Now make a syrup with the addition of lemons. Place the sliced ​​lemon slices in a saucepan, add water from a boiling kettle and cook for 5 minutes. Then remove all the slices with a clean slotted spoon.

If the broth is cloudy or contains particles, take a sieve and strain. Then add granulated sugar and stir. Cook over low heat until it comes to a rolling boil so that the sugar is completely dissolved.

4. Now take the container in which you will cook the treat. Place the pears first, and then the lemon pieces on them. Pour boiling prepared syrup over it. Close the lid and leave for one hour.

5. All the fruits have been soaked in this decoction, and the pears have given up their juice. Now all that remains is to boil the mass again and cook after boiling for about one or one and a half hours. It is recommended to stir the jam during cooking.

Wow! Since lemons are used in this dessert, you can see that due to this the syrup will have a transparent structure and will help the mass thicken faster, and the fruits themselves will be amber in color when you start putting them in jars.

6. Pour into sterilized jars only when hot. Seal tightly with lids and let cool at room temperature under unnecessary items, turn the jars upside down.

Interesting! Pear jam prepared in this way lasts for a very long time and not even a single year. Unless of course you get to it first).

Five minutes of pears - the best recipe for the winter

We got to the next outstanding one culinary masterpiece. About which I would like to say so, dear friends, take it and do it. If you want to preserve maximum vitamins and useful substances, then this is what you need.

It is in these variants that the fruits are subjected to minimal heat treatment.

The color of the delicacy comes out like amber, and the syrup itself, after the entire cooking procedure, becomes transparent like glass, and generally sparkles in the sun. The only caveat here is that you need to take the fruits that are not overripe, otherwise they will turn into jam or jam. Of course, this is also very tasty, but at the moment we need a different effect.

But, again, if you take pears that are too green and unripe, the taste will not be as pronounced. So seize the right and appropriate moment. Make sure that the flesh is compacted and not soft and then it will definitely turn out great.

We will need:

• ripe or unripe pear - 1 kg
• sugar - 1 kg
• water - 180 ml

Stages:

1. Prepare the dishes for use, fill it with sugar and add water. Stir. Place on the fire and simmer over low heat so that caramel does not form. As the grains dissolve, add the prepared fruit.

2. Wash the pears in advance and peel them with a vegetable cutter; it is more convenient to use than a knife at this stage. She is the one who cuts the skin in the finest possible way. First cut each fruit in half, and then in half again.

3. You will get 4 handsome guys. Remove the seed pod and remove the tail.

4. Do the same work with all the other pears. Next, chop into crescents with a kitchen knife. Each piece should be no more than 4 mm thick.

6. After the time has passed, start cooking on the stove on medium mode. Simmer after active bubbling for 5-6 minutes, then let cool to room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.

7. After the jam has boiled for the third time for 5 minutes, do not turn off the heat, but continue cooking for another 30-40 minutes, until you reach the consistency you need. Next, take glass containers and pack the finished treat into sterile jars. You will get two small jars.

Close the lids and cool, and then eat for your health, especially when viral diseases rise along with and. Enjoy everyone!

Transparent pear jam in slices with citric acid - you'll lick your fingers!

Well, now let's try to cook a delicacy from store-bought fruits. It will be much sweeter if you were cooking with regular game. Well, this is understandable, there’s no point in even explaining it. Therefore, for a pleasant sourness, we will add lemon, and besides, it will help the jam not to ferment. Which is the same, not unimportant.

We will need:

• Pears – 1.8-2 kg
• Sugar – 1.8-2 kg
• Drinking water – 160 ml
• Citric acid – 0.5 tsp

Stages:

1. So, rinse the fruits in running water, and then cut them into quarters with a sharp, sharpened knife, removing the seeds.

Please note that you need to cut into pieces thinly, no more than 4-5 mm.

2. Next according to plan is the preparation of syrup; it is done very quickly. First, place the sugar in a saucepan and pour in water, bring to a boil over medium heat. And then add chopped fruit. The syrup should soak all the pear pieces. Help me do this with a spoon.

Use only good quality utensils, such as an enamel basin or a stainless steel container. It is also desirable that the saucepan has a three-layer bottom.

Cook for 20-30 minutes the first time, then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. Once the mixture has cooled again, boil again and add citric acid so that it fixes the color and prevents mold from developing during storage. Cook again for 20 minutes.

3. The very last and most important step remains - the layout into clean jars.

4. Cover with lids or cover parchment paper, and tie it with threads, as our grandmothers or great-grandmothers did. This pear jam in slices will certainly give you good impressions and a sweet tea party with friends and family.

Wild game jam - a simple recipe made from a whole pear

It seems to me that no one has ever canceled this royal dessert. After all, this is exactly how all the kings were fed in Rus', only later they began to cut it into pieces, or make confitures and jams. So all that remains is to repeat and remember the entire recipe.

And how gorgeous it will look, just a delight. Making such a miracle at home will not be difficult. Moreover, if there is a proven recipe that is considered one of the best on the Internet.

Rotten pears, lemon or forest beauty pears and other small varieties are perfect here. These are the ones that look simply magical in a jar, and then in a vase.

Wow! Imagine it’s like Chupachupsy on a stick. After all, we won’t cut off the tails. In general, surprise everyone with good health.

I wish that it turns out not liquid, but rather slightly jelly-like. In general, this delicacy turns out to be like marmalade, and a sprig of mint in the ingredients will create a refreshing effect. You can add whatever you want and make an assortment of summer and autumn fruits.

I think the recipe is original, but at the same time very, very tasty. I think that you will even want to make such a preparation in a 3 liter jar.

Remember! The proportions of pears, granulated sugar and water are 1 to 1.

We will need:

• lemon pear – 2 kg
• sugar - 2 kg
• water - 2 l
• citric acid - 1 tsp
• mint - bunch
• positive attitude

Stages:

1. Take a bowl with the main ingredients and pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.

2. Wash the mint and place it in a saucepan, followed by clean fruits. In a separate bowl, boil water and then add granulated sugar and citric acid until the grains dissolve. And immediately pour this potion over the pears and mint. Allow the fruit to soak completely and cool to room temperature.

It is advisable to press the pears, that is, take a jar of water and place it on a plate so that the fruits are completely bathed in syrup.

Then put the pan and let the whole mass boil, but not actively. As soon as you see bubbles, immediately turn off the stove. Cool again to room temperature. Do not stir under any circumstances, it smells very fragrant.

3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled it four times, mind you, the pear is not boiled, but soaked, the color turns out to be marbled.

4. Sterilize the jars in advance, and then package them with a spoon. Discard the mint sprigs.

5. Take the seaming machine in your hands and screw it under the iron lid. I agree that the recipe takes a long time, but as they say, the game is worth the candle. It turned out amazing, try it!

Recipe for pear jam with lemon

Next, we’ll look at another masterpiece, but for a more detailed and detailed study, I suggest watching a video from the YouTube channel. Take hard pear varieties and create for your health. And the author will only help you with this, and will also add orange and lemon.

Delicious whole pear jam for the winter

Do you want to plunge back into your childhood and let the memories come flooding back? Then prepare this sweet and incredibly tasty delicacy from pears, leaving the sticks on the fruit. Let the fruit simmer in the syrup and then go straight into the jar.

The sight of such a charmer will make your mouth water, so treat yourself to such a tempting offer. And the smell will be magical, and the neighbors from the lower floors will come running. There's one more secret here secret ingredient, namely its juice. It turns out fantastic, try it too!

We will need:

• sweet pears - 1.5 kg
• sugar - 1.5 kg
• orange - 1 pc.
• vanilla sticks - 1-2 pcs.
• water – 250 ml

Stages:

1. Wash the fruits, but do not remove the stalk, so that your children can then scoff and crunch as if it were a cockerel on a stick.

2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after active boiling. Then cool in a cool place, but not in the refrigerator. And then bring it back up and cook for five minutes after boiling. So you need to make 3 passes.

3. But when you boil it and actively see bubbles for the third time, pour in the juice of one orange. Simmer for another 5 minutes.

4. What a miracle happened. Take clean jars and lids and pack them jar by jar. Use a special key. Happy discoveries!

Video on how to make pear and plum jam

If you want to make a duet, I think now is the time, because not only pears, but also plums, for example, have already ripened in the garden. Or maybe apples. In general, this combination is interesting, in any case, it smells incredibly delicious, and the taste is quite pleasant and sweet-sour.

I think that when there are whole mountains of fruit, you can try and combine several types in one delicacy. After all, in winter you often want something unusual. You know how it happens, I would like to eat something right now, but I don’t know what. Please take note of this.

Jam from whole pears with tails in sugar syrup for the winter

Here is another recipe that can also get into your piggy bank, since it is not time-consuming. And the result will only please you. Plus, if you find a northerner, you'll fall in love with this dish even more. Because this kind of pear has a slightly sour taste, and there is also a sufficient amount of sweetness.

You can often find options when pears begin to be combined with walnuts or berries.

My kids love this pear preparation because it’s easy to eat. You take it by the tail and drag it into your mouth. Then you sit and lick your fingers. What else do children need to be happy? Have some fun, but here you can do that too).

We will need:

• pears - 3 kg
• sugar - 2.7 kg
• water - 6 tbsp. 200 ml each
• citric acid - 0.5 tsp

Stages:

1. Prick all the pears with a fork and wash them in running water in advance. If the fruits are rotten or defective, discard them.

2. Combine granulated sugar and water, boil and add the prepared fruit. Cook over medium heat without stirring, pressing lightly on the fruit with a spoon so that it bathes in the syrup for 5-10 minutes.

3. Next, cool to a temperature of 20-30 degrees. Cook again and add citric acid in the amount of 0.5 tsp at the very end, right before turning off. This way, the sweet solution will lighten and will not be very dark.

All that remains is to put such a treat into clean jars and screw on the metal lids. Turn over to the other side and throw on the blanket. Cool and lower into the cellar or closet.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very, very tasty!

If you want to achieve maximum thickness, then make jam or jam from the pears. Well, I don’t know, maybe you call this consistency confiture. In principle, there is not much difference. The main thing is that it turns out quite tasty.

Then run to the supermarket or bake buns or other sweets yourself and scoop out this pear jam with a spoon and enjoy tea with your family.

Let me make a reservation right away: you can, yes, use a multi-oven, or, if you don’t have this electrical appliance, take an ordinary enameled or stainless steel pan and make one. Just by working in a slow cooker, you can easily cook such a delight right at your dacha.

We will need:

• peeled pears, seeds and skins removed - 750 g
• sugar - 200 g
• poppy seed - 1 tbsp
• lemon juice - 1-2 tbsp
• vanillin - a pinch (optional)

Stages:

1. So, chop the pears into pieces and sprinkle with granulated sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to release.

2. Then turn on the Fry mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until smooth and dense. Wow, such a puree baby food it came out. Consolidation. Let cool.

3. Fry the poppy seeds in a frying pan and crush them with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.

4. You can, in principle, cook not 3 times, but four, or vice versa, 2 times, depending on what consistency you are looking for. Once you achieve what you need, add vanillin, stir and you can take it and pour it into jars.

Autumn is the time for ripening fragrant pears in gardens and orchards. And many housewives prepare this wonderful fruit for future use in the form of jam. There are a lot of options for preparing a sweet dessert. It is cooked in slices, pieces with the addition of spices or herbs.And to get a rich and original taste, pears are combined with apples, lemon or plums.

We suggest preparing pear jam for the winter using simple recipes.

Selection and preparation of pears for jam

1. You can make pear jam from any summer or autumn varieties. The main thing is that the fruits are ripe, firm, juicy, but not overripe. Pears that are too soft will boil and turn into puree.
2. Do not use broken or spoiled fruits for jam; they can ruin the entire preparation.
3. Before cooking, wash the pears thoroughly and peel them using a vegetable slicer or a regular knife. If the pear variety has a thin peel, then it is not necessary to peel it.
4. A special device called a noisette will help you quickly remove the seed box. If there is no such device, then use a teaspoon or measuring spoon. To do this, cut the pear into two halves and cut out the seeds. The base of the pear and the area with the stalk are cut using a knife in the form of a V-shaped cut.
5. You can cut pears for jam into slices, pieces, halves. If the pear is small, then it is boiled whole. But before cooking, be sure to pierce the pear on all sides with a toothpick or fork so that the fruit does not burst and is quickly saturated with sugar syrup.
6. To prevent pear slices from darkening before cooking, they are dipped in acidified water. lemon juice or citric acid.

Fragrant and tasty jam for the winter can be made from juicy autumn pear varieties. The recipe uses repeated cooking, thanks to which the dessert turns out good quality. And the pear slices look transparent and appetizing.

Ingredients:

• Pear, sliced ​​- 1 kg
• Sugar – 900 gr.

If the pear is a sweet variety, then the amount of sugar can be reduced slightly so that the jam does not turn out cloying. And, conversely, when making jam from sour pears, sugar must be added at the rate of 1.2 kg of sugar per 1 kg of fruit.

Preparation:

1. Sort the pears and wash under cool running water. Crumpled and soft pears are not suitable for this jam. It is better to use them for jam or jam.
2. Cut the pears into slices. To do this, cut each fruit in half. Then cut each half into two more pieces. Carefully remove the tail and seed box. Cut the peeled pear quarters into 2-3 slices (depending on the size of the pear).
3. Weigh the pear slices on a scale. We will need 1 kilogram.
4. Place them in a cooking container, add sugar and leave to brew for 1.5-2 hours to release the juice.
5. Afterwards, place the container with the fruit mixture on the stove and bring to a boil over high heat. Then cook the jam over low heat for seven minutes and remove to cool.
6. Repeat the same cooking two more times.

Place the completely cooled jam into clean and dry jars, screw on the lids, and store.

A simple recipe for pear jam for the winter

During the period of abundance of pears, it’s time to make simple but very tender jam into pieces from them. This dessert can not only be served with tea, but also added to baked goods. And lemon juice gives the jam a rich, pleasant and original taste.

Ingredients:

• Peeled pear -1 kg
• Granulated sugar – 1 kg
• Water -200 gr
• Juice of one lemon

Preparation:

1. Wash the pears, peel them, remove the core and seeds and cut into small pieces.
2. Prepare syrup from sugar and water. To do this, pour water into a saucepan, boil, add sugar and lemon juice. Cook until sugar is completely dissolved.
3. Dip the sliced ​​pears into the boiling syrup and remove the container from the stove to cool. During this time, the pears will be well saturated with syrup.
4. Return the cooled fruit mass to the stove, bring to a boil and simmer over low heat for 20 minutes.
5. Pour hot jam into sterile jars and roll up the lids.

You can diversify the taste of pear jam with the help of spices or herbs. If you add a little cinnamon to a pear dessert, you get an original and exquisite delicacy, from which it will be impossible to tear yourself away.

The jam is made from Severyanka pears.

Ingredients:

• Pear slices without peel – 500 g
• Sugar – 500 gr
• Ground cinnamon – ½ tsp.

Preparation:

1. Sort the pears and rinse well with water.
2. Then peel, core and cut into slices.
3. Place the prepared pears in a container for making jam and cover with sugar.
4. Lightly stir the fruit mixture and leave for 1-2 hours until the juice releases. If the pears are not very juicy, then increase the infusion time.
5. When enough juice has collected in the container, place it on the stove and bring to a boil over high heat. Then remove the basin from the stove and leave until completely cool.
6. Then return the fruit mass to the stove, bring to a boil and simmer over low heat for 10 minutes, remembering to skim off the foam.
7. A couple of minutes before the end of cooking, add cinnamon and stir.
8. Pack the finished jam cold in clean and dry jars.

Store dessert in a dark and cool place.

Pear and plum jam - step by step recipe

The prepared plum and pear jam turns out to be very aromatic and pleasant to the taste. And thanks to the plum, the jam acquires a beautiful burgundy hue.

It is better to choose fruits that are dense and strong so that they do not become overcooked during the cooking process. In this recipe, we used Krasulya pears and Kabardinka plums. Also a delicious assortment of jam is made from “Severyanka” pears and “Prunes” plums.

Ingredients:

• Peeled pear -500 gr
• Pitted plum – 500 g
• Granulated sugar – 1 kg
• Water -100 ml

Preparation:

1. Sort out the pears and plums and wash thoroughly.
2. Cut the plums into halves, remove the pits. Then cut the halves into 2-4 slices.
   
3. Cut the pears into halves, remove the seeds and cut into slices.
   
4. Prepare syrup. To do this, boil water in a cooking container.
   
5. Then add granulated sugar.
   
6. Cook until the crystals are completely dissolved.
   
7. Place the sliced ​​pears into the hot syrup and bring to a boil.
8. Then remove the container from the stove and add the plum slices. Gently mix the fruit mixture andleave to cool for 5-6 hours. During this time, the plums and pears will be well saturated with syrup and will not boil over in the future.
   
9. After cooling completely, place the container on the fire, bring to a boil and simmer over low heat for 15 minutes. If foam has formed, do not forget to remove it with a slotted spoon.
   
10. Cool the finished jam completely and place in sterilized jars. Screw on the lids and store.

Truly “royal” jam is made from pears and apples. The fruits do not overcook; when ready, they become transparent in a light, aromatic syrup. In addition, the fruits go well together not only in taste, but also in consistency.

Ingredients:

• Garden pears – 500 gr.
• Garden apples – 500 gr.
• Granulated sugar – 1 kg

Preparation:

For jam, it is best to take strong, not overripe apples and pears.

1. Wash the fruits thoroughly under running water.
2. Cut the apples into slices, removing the core. Place in a container and sprinkle half of the granulated sugar on top. Shake the container so that the sugar settles evenly.
3. Then cut the pears into slices, place them on top of the apples and cover with the remaining sugar. Shake the container again.
4. Leave the fruit mass for 2-3 hours to release the juice.
5. After the juice appears, carefully transfer the contents into a cooking vessel and put on high heat, stirring lightly. Bring to a boil, reduce heat and simmer for 5-7 minutes.
6. Let sit for 6-8 hours and cook again for a few minutes.
7. Cook the jam in 3-4 batches.

Place the completely cooled jam into jars, screw on the lids and store.

By canning pears for the winter, you can preserve the taste and aroma of summer for the long winter months.

We wish you successful preparations and pleasant tea drinking!

Cooking amber pear jam in slices floating in clear syrup is the height of perfection. But subject to some preparation nuances and choosing the right recipe, quite doable. This beautiful dessert has been brewed in my family for many years. Since those ancient times, when recipes were collected from friends and acquaintances and, through trial and error, the best were selected.

Gradually, my collection of recipes was replenished with others wonderful recipes. I cook a treat with oranges, lemon, grapefruits. I add lingonberries, plums, apples. And every time it turns out to be a real masterpiece.

How to make pear jam in slices - a simple recipe (step by step)

Real amber jam cannot be made from just any pear. Select fruits that are firm, perhaps slightly unripe. Use overripe pears for jam or marmalade.

Take:

• Pears, already cored – 1 kg.
• Water – 200 ml.
• Sugar – 1 kg.

Step-by-step cooking recipe:

1. Cut the fruit into halves and remove the seeds. Cut into large slices. Sometimes it is enough to leave small specimens in halves. However, decide for yourself, I personally like to make thin slices. You can also decide whether to remove the peel or leave it on yourself.

2. Prepare the syrup by boiling water with sugar. Stir until the sweetness is completely dissolved.

3. Place the pear pieces in a saucepan with the syrup. Stir and leave for half an hour, an hour. During this time, the slices will be saturated with syrup, their further integrity depends on this.

4. When the syrup has cooled completely, send the preparation to cook. Boil on low heat. Boil for five minutes.

5. Remove from the stove, cool, the pieces of fruit will again be saturated with syrup. Then cook again after boiling for 5 minutes, and let cool again.

6. Cook the jam in three batches. The last time, cook a little longer - 15-20 minutes in time. Take your time, cook slowly. Gradually you will notice that the dessert boils down, becomes thicker and becomes a transparent amber color.

7. Place the treat in sterilized jars. Be sure to leave it for testing, there’s still a long wait until winter.

Clear jam from whole pears

Pears cooked with jam whole, with tails, can be served with ice cream, decorate any dessert and pastries. Wild game or small fruits of any variety, but not soft ones, are better suited. They are boiled directly with the skin on. Pears floating in syrup will not leave anyone indifferent; you can safely serve it to your guests and show off your skills.

You will need:

• Fruits – 1 kg.
• Water - a glass.
• Granulated sugar – 1 kg.

We make a dessert from whole pears:

1. If you are cooking wild pears or the pears are very hard, prick the fruits with a needle in several places.
2. There are two ways to prepare fruit for cooking. You can sprinkle the washed fruits with sugar and leave them for several hours so that they give juice.
3. The second method is faster. Make syrup from water and sugar.
4. Throw pears into it. Let cool.
5. Put it on fire. Cook for 10-15 minutes. cool again.
6. Cook in 3 steps. During the last cooking, let the delicacy boil strongly and immediately pour into jars. The syrup will turn out transparent, whole pears will float beautifully in it.

Video recipe for winter jam from pears with lemon

On my website I have my own good selection of jam options with. I invite you!

Thick pear jam with milk - a recipe for the winter

Pear condensed milk is called jam prepared for the winter according to this recipe. Many people are surprised by the dessert. It turns out thick, similar in consistency to condensed milk.

• Pears – 17 pcs.
• Sugar – 6 glasses.
• Milk – 5 glasses.
• Baking soda - small spoon.

Preparation:

1. Peel the fruits, remove the middle part.
2. Grind into puree with a blender. Add soda and sugar to the mixture. Stir.
3. Pour in the milk. Mix well again, spreading the pear puree over the mixture.
4. Leave for 2 hours. Then bring to a boil.
5. Cook on the lowest heat for 8 hours. Don't forget to stir the jam, otherwise it will become too thick and burn.
6. When you see that the volume of the puree has decreased by about 4 times, remove from the stove and fill the jars.

Pear jam with orange slices

An exquisite delicacy with chocolate and citrus fruits. It's impossible to explain the taste! Something magical, believe me. Using this recipe you can make pear and grapefruit jam.

Take:

• Fruits – kilogram.
• Oranges - a couple of pieces.
• Dark chocolate – 100 g bar.
• Sugar - kilogram.

Step-by-step preparation:

1. Divide the washed fruits into halves. Cut out the core. Without removing the peel, cut into slices.
2. Soak oranges in cold water for 5 minutes. This will make it possible to extract more juice from it.
3. Remove the zest and cut into pieces. Squeeze the juice out of the pulp.
4. Place pear slices, zest, and juice into a cooking container. Add sugar.
5. Stir and send to cook.
6. After boiling, throw in the chocolate bar, broken into pieces.
7. Stir until the sweetness dissolves. Remove from the burner immediately.
8. Refrigerate the dessert. Put it back on the boil. After boiling, cook for a quarter of an hour. Pour the hot treat into jars and seal.

Apple and pear jam for the winter with nuts and lemons

Homemade pear and apple jam made for the winter is tasty, but boring. It is easy and simple to prepare. Addition walnuts turns the preparation into a delicious delicacy. You can find other assorted recipes on another page.

• Apples, pears – 500 gr.
• Sugar - kilogram.
• Walnut kernels – 200 gr.
• Lemon – ½ part.
• Vanillin – a pinch.

How to cook:

1. Wash the fruit, remove the middle with seeds, cut into slices. We will not remove the peels, then after hot processing they will remain intact, and the jam will become amber in color.
2. Prick the slices with a toothpick. Place in a cooking bowl, add nuts to them. Sprinkle the layers of ingredients with sugar.
3. Shake the basin several times and leave to infuse for 5 hours. The fruit pieces will release the juice and absorb the sweetness.
4. Let the dessert simmer over moderate heat. Once signs appear, reduce the intensity of the fire.
5. Cook for a quarter of an hour. Set aside. Take a break for 8-12 hours.
6. Repeat this manipulation a couple more times. At the end of the third cooking, add vanillin and lemon juice. After boiling strongly, remove from the stove, package and twist.

Video: amber pear jam with lemon

Video recipe delicious dessert with pears, prepared for the winter. Enjoy your winter evening tea parties.

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

• Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
• In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
• The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
• To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
• Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
• If the pears are sweet, then you can use half as much sugar as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

• pears – 1 kg;
• sugar – 1.2 kg;
• pear decoction - 2 tbsp.

Cooking method

• Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
• Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
• Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
• Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
• Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

• pears – 1 kg;
• sugar – 1-1.2 kg.

Cooking method

• For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
• Cut the fruit in half and remove the core. Cut the pears into cubes.
• Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
• Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
• Remove the bowl from the stove and cool the jam for 8 hours.
• Put it back on the heat and cook for another 35 minutes.
• Wash and dry the jars.
• Cool the finished jam. Place in jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 3/4 cup;
• citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

• Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
• Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
• Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
• At the end of cooking, add dried citrus peels.
• Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 1 tbsp.;
• lemon – 1 pc.

Cooking method

• Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
• Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
• Pour sugar into a saucepan and add lemon juice. Boil the syrup.
• Pour it over the pears. Leave for 2 hours.
• Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
• Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 1 tbsp.

Cooking method

• Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
• Place the prepared pears in a cooking basin.
• Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
• Bring to a boil. Cook over moderate heat in one batch until done.
• While hot, pour the jam into sterilized jars and seal tightly tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• water – 2/3 cup;
• orange – 0.5 pcs.

Cooking method

• Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
• Put sugar in a saucepan, pour water. Boil the syrup.
• Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off any foam.
• Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
• Put it back on the fire and cook for 5 minutes from the moment it boils.
• Leave again for 8-10 hours. Repeat this procedure again.
• Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
• Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
• Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Helpful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, beneficial microelements, and biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water and lubricate the skin with cream.