How to cook pear jam: 9 recipes

Pear jam is considered to be a delicious and unusual delicacy. Sweet mass is not only healthy, but also low-calorie. Pear jam can be used as a single delicacy or added as a filling for rich products.

Whole Pear Jam

• ripe pears - 5 kg.
• sugar - 3 kg.
• water - 1.5 l.
• citric acid - 8 gr.

1. Sterilize the jars, wash the pears and make several punctures in each instance with a knitting needle. In a separate pan, add drinking water and sugar. Send the composition to the stove, boil the syrup.
2. As soon as the sand is completely dissolved, throw the prepared pears. Add some water if necessary. Tomit jam 10-15 minutes. Turn off the stove, allow the mixture to cool completely.
3. Repeat this manipulation three times. In the last step add some citric acid. Stir the ingredients gently. After the time has elapsed, turn off the hotplate, pack the jam in a clean container.
4. Roll up the jars in the usual way, turn them over and roll them over with a blanket. On the following day, place the treat in a cellar or other room with similar conditions.

Pear Jam with Orange

• sugar - 1 kg.
• durum pear - 1 kg.
• water - 200 ml.
• orange - 1 pc.

1. Get the pears of the autumn variety, rinse and chop into small slices along with the peel. The middle of the bones need to cut.
2. Type in a cup of water, add some salt. Place the pear slices in a container for some time for soaking. Start cooking syrup.
3. Place the pot on the hob, add sugar and water. Cook the sweet mixture. Remove the wedges, wait for the runoff. Send the pear to the syrup, mix.
4. Boil the product for 10 minutes at the minimum power of the cooker, then turn off the household appliance. Bind the pan with gauze, leave a treat for 8 hours.
5. After a while, remove the fabric, boil the composition as described above, soak again for about 7 hours.In total, manipulations are carried out 3-4 times.
6. Next, cut the washed orange with the peel into thin slices, add to the hot mass. Boil the jam for another 25-35 minutes.
7. After the expiry of the prescribed period, pack the pear jam in sterile containers with nylon caps.

Pear Lime Jam

• soda - 6 gr.
• hard pears - 1.2 kg.
• sugar - 750 gr.
• water - 0.9 l.
• lime - 2 pcs.

1. Take the pears, cut into thin slices, remove the core. Send the fruit in a bowl with water, add soda. Soak slices in the solution for no more than 20 minutes. Throw in a colander, rinse with running water.
2. Such a manipulation is performed in order to make the slices amber-colored and transparent in appearance when the fruit is cooked. Put the prepared slices in a cup, mix with sugar. Cut lime rings on top.
3. Leave the mass for 5 hours. Next, move it to a thick-bottomed container. Tom jam in own juice for a third of an hour. If necessary, pour a small amount of drinking water.
4. Set the container aside, wait for it to cool to room temperature.Repeat the cooking process three times, followed by cooling. The resulting foam during cooking should be cleaned with a dry spatula.
5. In a standard way, sterilize the cans and distribute the freshly baked delicacy over them. Roll up the covers, warm up. Store jam in the basement or in the cold store.

Pear Jam with Lemon

• lemon - 1 pc.
• sugar - 1.7 kg
• pear - 2.4 kg.
• vanilla sugar - 20 gr.
• Apple vinegar - 45 ml.
• water - 400 ml.

1. Choose hard pears, rinse, extract. Get rid of pits and peel. In a separate container dilute vinegar 2 l. purified water. Put a pear in the solution for 25-35 minutes.
2. Cut the halves into 4-5 pieces. Boil a pear in 1 liter separately. boiling water. Cook the fruit for 8 minutes. Next, place the pear on a sieve, wait for all the liquid to drain.
3. Start cooking syrup. Peel the lemon peel, grate. Combine the flesh of the peel in a saucepan, 400 ml. water, plain and vanilla sugar.
4. As soon as the composition boils, send a chopped pear into it, boil the ingredients for 10-12 minutes. Turn off the heat, let the composition cool.
5. Re-set the mixture on the fire, wait for the bubbles to appear, simmer the jam for 40 minutes.Next, a fragrant delicacy rolls on the classic technology.

Pear Jam with Plum

• hard pears - 1.9 kg.
• plum - 1.1 kg.
• sugar - 1.3 kg.
• water - 0.2 l.

1. Wash the pears and wipe with a towel. Cut into slices, remove all unnecessary. Put the slices in a bowl, add half the sugar, mix. Cover the fruit with a towel, leave for 9-11 hours.
2. Drain the resulting pear juice into a separate cup. Divide the washed plums, throw out the bones. Add fruit to the pear. Add 200 ml to the obtained juice. water and sugar residue. Send the mixture to the stove.
3. Stir the mass, wait for boiling. Fill the fruit with hot composition, cool. After that, the components need to boil for about 45 minutes. Mix ingredients with care, remove foam.
4. Spread the finished jam in portioned clean jars, close the nylon. The next day, remove the treat in the appropriate place for long-term storage. Jam is considered quite useful because it contains a natural antibiotic - arbutin.

Banana pear jam

• pears - 1.5 kg.
• plums - 250 gr.
• bananas - 350 gr.
• Sugar - 1.1 kg.
• water - 220 ml.

1. Prepare the fruit, cut them into small pieces. Send in a common cup, pour half the mass of sugar. Cover with a cloth, leave overnight.
2. The next day, cook the syrup. Mix the remaining sand with filtered water. Add cooked fruit to the smooth liquid.
3. Boil the composition 3 times for 12 minutes. In between, the mass must be completely cooled. Next, the treat is passed through a blender or food processor.
4. Spread the jam in sterile containers. Roll up iron lids, after cooling, store in the refrigerator or the closet.

Pear Jam with Apple

• water - 420 ml.
• sugar - 1.5 kg.
• ripe plums - 350 gr.
• hard pears - 950 gr.
• red apples - 450 gr.

1. Cut the washed pears and apples, get rid of the cores. Before the main preparation of jam, place the fruit in a bowl with salt water. Next, start cooking syrup according to the classical method.
2. The amount of sugar depends on the varieties of fruit. Drain the salt solution, transfer the pieces into a heat-resistant container. Fill the products with hot syrup. Tom jam for 12 minutes, get rid of the foam.
3. Remove the pan from the stove, leave for 6 hours, for the allotted time the components will infuse. Then wash the plums and remove the bones, pass the fruit through a blender.Stir the cooked gruel into the main products.
4. Re-boil the composition on the stove for about 50 minutes. Consider that the power of the burner should be minimal. Arrange the assorted jars, close the lids. Turn the container upside down, wrap a blanket. Store in a dark place.

Pear jam with almonds

• sugar - 1.8 kg.
• pears - 1.9 kg.
• Vanillin - 6 gr.
• Almond - 110 gr.
• water - 1.6 l.

1. Prepare a pear in the usual way, chop into slices. Boil the water, place the fruit for a few minutes. Strain the broth, put the pear in a plate.
2. In a hot liquid, pour the sugar, send it to the stove. Prepare the syrup according to the classic technology. Pour the pears into a suitable container with a bubbling, sweet base.
3. Leave the product for a few hours. After that, the composition in a thick-bottomed saucepan should be boiled again, stewed over low heat for at least 8 minutes.
4. Re-leave the jam for 3 hours at room temperature. After the expiration date, boil the treat for a quarter of an hour. 7 minutes before the end of the manipulation, add ground almonds and vanilla powder.
5. For convenience, you can skip nuts through a blender or coffee grinder.Next, pour the finished jam in a sterile container, close the nylon. After cooling, transfer to cold.

Pear Jam with Mint

• pears - 1.2 kg.
• apples - 1.1 kg.
• sugar - 2.3 kg.
• citric acid - 12 gr.
• fresh mint leaves - 20 gr.

1. Wash the fruit, cut out all unnecessary, chop into small pieces of square shape. Send the ingredients to a common pan with a thick bottom. Pour the slices of sugar, mix, leave for 11 hours.
2. To dissolve sugar, pour in some water (about 150 ml.). Re-mix the composition. The next day, put the pan with fruit on the stove, bring to a boil over low heat. Stir, cook for 1.5 hours.
3. 25 minutes before the end of the broiling, pour in citric acid, mix the food well. Put mint leaves on top. Turn off the stove, remove the greens. Pour the jam into jars, roll up.
4. Wrap the dishes with a dainty warm jacket. As soon as the jam has cooled, place the container in the pantry room without access to sunlight. You can consume the sweet mass after a few days.

Prepare an original pear treat. Additional products can be mixed to your taste.Try to make jam with kiwi and other exotic fruits. Add a variety of nuts or spiced seasonings if desired. Replace regular cane sugar. Also, jam can be prepared on the basis of honey. The amount of the composition is taken 15-25% less.

Video: pear jam for the winter