How to cook pear jam: 9 recipes

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

Whole Pear Jam

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

1. Sterilize the jars, wash the pears and make a few punctures in each copy with a knitting needle. In a separate pot, add drinking water and sugar. Send the composition to the stove, boil the syrup.
2. Once the sand has completely dissolved, throw the prepared pears. Add some water if necessary. Stew the jam for 10-15 minutes. Turn off the stove, let the mixture cool completely.
3. Repeat this procedure three times. In the last step, add citric acid. Gently mix the components. After the time has passed, turn off the burner and pack the jam on a clean container.
4. In the usual way, roll up the cans, turn them over and wrap them with a blanket. The next day, put the treat in a cellar or other room with similar conditions.

Pear jam with orange

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

1. Get autumn pears, rinse and chop into small segments with the peel. The middle with the bones needs to be cut.
2. Type in a cup of water, pour a little salt. Place slices of pears in a container for a while to soak. Start cooking syrup.
3. Place the pot on the burner, add sugar and water. Make a sweet mixture. Remove the wedges, wait for it to drain. Send the pear to the syrup, mix.
4. Boil the product for 10 minutes at minimum power, then turn off the appliance. Tie the pan with gauze, leave the treat for 8 hours.
5. After a while, remove the fabric, boil the composition as described above, soak for about 7 hours again. In total, manipulations are performed 3-4 times.
6. Next, cut the washed orange with the peel into thin slices, mix into a hot mass. Boil the jam for another 25–35 minutes.
7. After the due date, pack the pear jam in sterile containers with nylon caps.

Pear jam with lime

• 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 fruits to a bowl of water, mix in the soda. Soak the slices in the solution for no more than 20 minutes. Throw in a colander, rinse with running water.
2. Such a manipulation is performed so that later when cooking the fruit, the slices turn out to be amber in color and transparent in appearance. Place the prepared slices in a cup, mix with sugar. Chop lime rings on top.
3. Leave the mass for 5 hours. Next, move it to a thick-bottomed tank. Stew the jam in your own juice for a third of an hour. Pour a small amount of drinking water if necessary.
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 must be cleaned with a dry spatula during cooking.
5. In a standard way, sterilize the jars, distribute the freshly cooked delicacy over them. Roll up the lids, insulate. Store jam in the basement or refrigerator.

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, halve. Get rid of bones and peel. In a separate container, dilute 2 liter vinegar. purified water. Place the pear in the solution for 25–35 minutes.
2. Cut the halves into 4-5 parts. Separately, boil a pear in 1 liter. boiling water. Cook the fruit for 8 minutes. Next, place the pear on a sieve, wait for all liquid to drain.
3. Start cooking syrup. Peel the lemon, grate it. Combine the zest pulp in a saucepan, 400 ml. water, regular and vanilla sugar.
4. As soon as the composition boils, send the chopped pear into it, cook the ingredients for 10-12 minutes. Turn off the heat, let the composition cool.
5. Put the mixture on the fire again, wait for the bubbles to appear, simmer the jam for 40 minutes. Next, a fragrant treat is rolled up according to classical 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 dry 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. Cut the washed plums, throw out the seeds. Add fruit to the pear. Add 200 ml to the resulting juice. water and sugar residues. Send the mixture to the stove.
3. Stir mass, wait for boiling. Pour the fruit with a hot composition, cool. After this, the components should be boiled for about 45 minutes. Mix the ingredients with care, remove the foam.
4. Distribute the finished jam in clean portioned jars, cover with nylon. The next day, remove the treat in an appropriate place for long-term storage. Jam is considered quite useful, as 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 to a common cup, pour half the mass of sugar. Cover with a cloth, leave overnight.
2. Cook the syrup the next day. Mix the remaining sand with filtered water. Add cooked fruits to a homogeneous liquid.
3. Boil the composition 3 times for 12 minutes. At intervals, the mass must be completely cooled. Next, treats are passed through a blender or food processor.
4. Distribute the jam into sterile containers. Roll up with iron lids, after cooling, store in the refrigerator or pantry.

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 cooking of the jam, place the fruit in a bowl of salt water. Next, start cooking syrup according to the classical method.
2. The amount of sugar depends on the variety of fruits. Drain the saline solution, transfer the pieces to a heat-resistant container. Pour in hot syrup. Stew jam for 12 minutes, get rid of 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 seeds, pass the fruits through the blender. Mix the prepared gruel with the main products.
4. Reboil the composition on the stove for about 50 minutes. Keep in mind that the power of the burner should be minimal. Arrange the prepared assortment in jars, close the lids. Turn the container upside down, wrap it with a blanket. Store in a dark room.

Pear jam with almonds

• sugar - 1.8 kg.
• pears - 1.9 kg.
• vanillin - 6 gr.
• almonds - 110 gr.
• water - 1.6 liters

1. Prepare the pear in the usual way, chop into slices. Boil water, place the fruit for a few minutes. Strain the broth, put the pear in a plate.
2. Pour sugar into the hot liquid, send to the stove. Make syrup using classic technology. Pour slices of pears in a suitable container with a simmering sweet base.
3. Leave the product for several hours. After this, the composition in a thick-bottomed saucepan must again be brought to a boil, simmer over low heat for at least 8 minutes.
4. Leave the jam again for 3 hours at room temperature. After the expiration, cook 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, nuts can be passed through a blender or coffee grinder. Next, pour the finished jam into a sterile container, close the capron. 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 the excess, chop in small pieces of a square shape. Send the ingredients to a common pan with a thick bottom. Fill the slices with sugar, mix, leave for 11 hours.
2. Pour a little water (about 150 ml.) To dissolve the sugar. Re-mix the composition. The next day, put the fruit pan on the stove, bring to a simmer on low heat. Stir, cook for 1.5 hours.
3. Pour citric acid 25 minutes before the end of the longing, knead the products well. Put mint leaves on top. Turn off the stove, remove the greens. Pour jam into jars, roll up.
4. Wrap the treat with the treat in a warm jacket. Once the jam has cooled, place the containers in the pantry without access to sunlight. You can use the sweet mass after a few days.

Make the original pear treat. Additional products can be mixed to your liking. Try making jam with kiwi and other exotic fruits. Add various nuts or spicy seasonings if desired. Replace regular cane sugar. Also, jam can be prepared on the basis of honey. The amount of viscous composition is taken 15-25% less.

Video: pear jam for the winter