Jam from unripe pears. Pear confiture

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Pear jam for the winter is a simple recipe that allows you to make one of the most popular delicacies in the world. Thanks to a special preparation technology, the jelly-like fruit syrup holds its shape perfectly, does not spread, evenly covers toast, pancakes and biscuits, gives the products a wonderful taste and adds an appetizing serving.

How to make pear jam?

1. Pear jam for the winter is a great way to give overripe fruits new life, turning them into a fragrant preparation. Moreover, the manipulations are simple: the pears are peeled, finely chopped, sprinkled with sugar and boiled until soft. Season with lemon juice, keep on fire for 30 minutes, puree and place in clean containers.
2. Delicious pear jam can only be obtained from juicy and overripe fruits. If you want to get jam with pieces of fruit, you don’t have to remove the skin from the fruit; for a smooth and homogeneous mass, the fruit must be peeled.
3. The technology for preparing jam is based on alternating heating power, so to prevent the mass from burning, cookware with a thick bottom is used for cooking.
4. Cinnamon sticks, ginger, lemon juice and zest will help diversify the taste of the jam.

Determining the readiness of the delicacy is simple: the finished jam should flow from the spoon in a thin thread.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• Ingredients:
• pears - 850 g;
• sugar - 450 g;

lemon juice - 40 ml.

1. Preparation
2. Pass the pears and sugar through a meat grinder.

Pear jam for the winter is a simple recipe in which the preparation is boiled for 40 minutes, seasoned with juice and placed in jars.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• Pear jam for the winter can be made from various varieties of fruit. Not only a tasty, but also a healthy delicacy will be obtained from a wild pear that is unsuitable for eating. Its fruits are distinguished by a high content of pectin, which during the cooking process helps to achieve the desired thickness, and when finished, serves as a natural cure for indigestion.
• wild pear - 1.5 kg;
• sugar - 1.5 kg;

lemon juice - 40 ml.

1. water - 150 ml.
2. Remove the seeds from the pear and cut into thin slices.
3. Add water, stir and cook over medium heat for 45 minutes.
4. Wild pear jam for the winter is a simple recipe in which the mass is rolled into sterile jars and wrapped until it cools.

Lovers of gourmet baking are strongly recommended to make pear. The citrus component will add freshness, delicate aroma and pleasant taste to the jam, and its increased acidity will allow the pear pulp to retain its original color and activate the production of pectin, which affects the thickness of the product.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• pears - 1.5 kg;
• sugar - 650 g;
• lemon - 1 pc.

lemon juice - 40 ml.

1. Peel the lemon, separate into slices and sprinkle with sugar.
2. Add the peeled pear slices and place on the stove.
3. Cook, stirring, for about an hour.
4. Remove from heat and set aside for 3 hours.
5. Return to heat and cook for another 20 minutes.
6. Place the thick pear jam into sterile jars and store.

You can diversify the preparation of pear jam with various berries and fruits. The simplest and most interesting dessert is made in combination with apples. The latter dilute the sweetness of pears, filling the delicacy with a pleasant sweet and sour taste, fruity aroma, and act as an excellent gelling component.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• pears - 900 g;
• apples - 700 g;
• lemon juice - 40 ml;
• sugar - 800 g;
• cardamom - 5 g.

lemon juice - 40 ml.

1. Remove peels and seeds from fruits.
2. Grate the apples on a coarse grater and cut the pears into pieces.
3. Add lemon juice, sugar and place on low heat.
4. After the mixture boils, add cardamom.
5. Boil the mixture for 30 minutes, place in sterile jars, roll up and wrap until completely cool.

Pear is a prime example of an extravagant, attractive and healthy delicacy. The use of a gelling agent allows you to quickly achieve the desired thickness, reducing both the cooking time and the amount of sugar, which results in a tasty, natural and low-calorie product.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• pears - 800 g;
• pears - 850 g;
• water - 50 ml;
• gelatin - 10 g;
• lemon juice - 20 g;
• butter - 30 g.

lemon juice - 40 ml.

1. Pour cold water over the gelatin and leave for 15 minutes.
2. Cut the peeled pears into pieces, mix with sugar and mash.
3. Cook for 7 minutes over low heat.
4. Add juice, butter, knead again, pour in gelatin and mix.
5. Pour the jam into sterile jars, roll up and wrap.

Pear is another option for a refreshing, aromatic, vitamin-rich treat. This magical root not only enhances the taste and aroma of the sweet preparation, but also increases its value as a useful product, since the substances included in its composition strengthen the immune system and are a healing drug for colds.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• pears - 1.5 kg;
• wild pear - 1.5 kg;
• ginger - 50 g;
• lemon juice - 60 ml;
• cinnamon sticks - 2 pcs.

lemon juice - 40 ml.

1. Mix peeled and sliced ​​pears with sugar and lemon juice.
2. Place on the stove and cook, stirring, for 20 minutes.
3. Add ginger slices, cinnamon sticks and simmer for 15 minutes.
4. Remove the cinnamon sticks and puree the mixture.
5. Boil the jam for another 3 minutes, pour into jars, roll up and wrap until completely cool.

Pear jam without sugar is a help for people leading a healthy lifestyle. This preparation is not only tasty, low in calories and healthy, but also has a thick consistency acquired as a result of long-term heat treatment, during which the fruits are simmered in liquid for 40 minutes, which is enough to soften and boil them.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• pears - 900 g;
• water - 250 ml.

lemon juice - 40 ml.

1. Cut the peeled pears, add water and cook for 40 minutes over low heat.
2. Puree and return to the stove for 5 minutes.
3. Pour into sterile jars and seal.

Savvy housewives have learned to use any household appliance to their advantage. So, a unit designed for baking bread costs nothing to prepare pear jam with cinnamon. Moreover, the airtight bowl will ideally preserve the aroma of the popular oriental spice, and the gentle “Jam” mode will take care of the juiciness of garden pears.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• pears - 1.5 kg;
• wild pear - 1.5 kg;
• ground cinnamon - 10 g;
• citric acid - 5 g.

lemon juice - 40 ml.

1. Place the sliced ​​pears in a bread maker container, mix with sugar, citric acid and cinnamon.
2. Turn on the “Jam” program for 80 minutes.
3. Pack the finished pear jam with cinnamon into a sterile container, roll it up and wrap it until it cools completely.

For those who want to get a delicacy without difficulty, it is better to cook pear. A modern gadget will retain all the necessary vitamins, achieve the desired thickness and eliminate the need for cooking in several steps. You just need to load the necessary components into the bowl, set the “Extinguishing” mode for 50 minutes and wait for the signal to complete the work.

Cooking method:

Before cooking pear jam, the fruit must be peeled and cored and cut into thin slices. Pour boiling water, add citric acid, cook for 10-15 minutes, drain in a colander. Strain the water, add sugar, prepare syrup. Pour hot syrup over the pears and leave for 3-4 hours. Then put on fire, bring to a boil, cook over low heat for 5-7 minutes, set aside again and let cool. Repeat the procedure 2-3 times. Place the pear jam prepared according to this recipe into sterilized jars and roll up.

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Pear and apple jam.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• 1 kg pears
• 1 kg apples
• 1 lemon
• 150-200 g sugar

Cooking method:

Wash the pears and apples, cut into pieces, place in a deep baking dish, sprinkle with sugar. Cut the lemon with peel into small pieces, spread over the fruit, do not mix. Place the mold in the oven, preheated to 200°C, for 30 minutes. Then take it out, mix the fruit with lemon and put it back in the oven for 30-50 minutes. Place the finished jam into jars and store in a cool place.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• 1 kg pears
• 500 g seedless grapes
• zest and juice of 1 lemon
• 300 g sugar
• 3 g dried lavender

Cooking method:

To prepare pear jam for the winter according to this recipe, wash the fruit, remove the core, chop coarsely, and place in an enamel pan. Wash the grapes well, dry, and combine with pears. Add sugar, lemon juice, bring to a boil over low heat, cook for 10 minutes. Remove from heat and leave for 2-3 hours. Then put it on the fire again, boil for 10 minutes, set aside for 2-3 hours. Then add lemon zest and lavender, boil for 10 minutes, put into sterilized jars and roll up.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• 700 g pears
• 300 g blackberries
• 600 g sugar
• 1 tbsp. spoon of vodka

Cooking method:

Peel and core the pears and grate them on a coarse grater. Wash the blackberries, dry them, and combine with the pears. Add sugar, mix thoroughly, leave for at least 1 hour until the pears release juice. Then put on high heat, bring to a boil and, stirring constantly, boil for 4 minutes. Pour in vodka and stir. Place hot pear jam prepared according to this simple recipe into jars, roll up, turn over and let cool.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• 1 kg pears
• 300 g sugar
• 2 tbsp. l. poppy
• juice of 1 lemon

Cooking method:

Before making this pear jam, you need to dry the poppy seeds in a dry frying pan, then grind them in a coffee grinder. Wash the pears, peel and core them, cut into cubes, sprinkle with sugar, pour in lemon juice, leave for about 1 hour. Then stir and let stand for another 30 minutes. Bring the mixture to a boil over high heat, skim off the foam. Add poppy seeds, reduce heat and cook, stirring occasionally, for 20-30 minutes. Remove from heat and leave for 2 hours. Then put it back on the fire and cook for 20 minutes. Place hot pear jam prepared according to this simple recipe for the winter in sterilized jars, roll up, turn over and let cool.

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Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• 1 kg pears
• 200 ml water
• 400 g sugar
• 25 g vanilla sugar
• 50 ml lemon juice
• 12 cinnamon sticks
• 4 cardamom pods

Cooking method:

Peel and core the pears, cut into slices, and soak for several minutes in water acidified with vinegar. For the syrup, add sugar, vanilla sugar, lemon juice, cinnamon, extracted from cardamom pods to boiling water, cook over medium heat for about 7 minutes, skimming off the foam. Then remove the cinnamon, put pear slices into the syrup, bring to a boil and cook over low heat for 5 minutes, stir gently in the middle of cooking. Leave the jam to cool completely, then bring to a boil again and boil for 5 minutes. Repeat the procedure again. Place the hot jam into sterilized jars, roll up, turn over and let cool.

As you can see in the photo, pear jam prepared according to these recipes looks very appetizing:

Pear, orange and nut jam.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• 1.5 kg pears
• 2 oranges
• 150 g nuts
• 1 kg sugar

Cooking method:

To prepare pear jam for the winter according to this simple recipe, the fruit must be peeled and cored and coarsely chopped. Cut the oranges into slices, remove the seeds. Pass the fruit through a meat grinder, add sugar, and leave for 12 hours. Then put on fire, add nuts and cook for 30 minutes, stirring constantly. Place the hot pear jam prepared according to this recipe into sterilized jars, roll up and let cool.

Pear jam with lemons and raisins.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• 1.5 kg pears
• 1 orange
• 2 lemons
• 150 g raisins
• 1 kg sugar

Cooking method:

To prepare jam for the winter according to this recipe, pears need to be peeled and cored and coarsely chopped. Cut the orange and lemons into slices, remove the seeds. Pass the fruit through a meat grinder, add sugar, and leave for 12 hours. Then put on fire, add the washed raisins, cook for 30 minutes, stirring constantly. Place the hot jam into sterilized jars, roll up and let cool.

Not only beginners, but also experienced housewives prefer simple pear jam for the winter to all other cooking options. Its advantage is that the pears along with sugar are crushed in a meat grinder, therefore, you can process a huge amount of fruit, save time and get a smooth, homogeneous mass even at the preliminary stage of preparation.

• 700 g pears
• 200 g black elderberry
• 100 ml water
• 1 kg sugar

Cooking method:

Peel the elderberries from the stems, sort, rinse, mince, place in a saucepan and cook for 8-10 minutes. Peel the pears, grind until pureed, place in a saucepan with the elderberries. Add sugar, cook for 10 minutes over high heat, then reduce heat and cook for another 15-20 minutes. Place hot pear and elderberry jam prepared according to this simple recipe into sterilized jars, roll up and let cool.

You can preserve amber pear jam in a variety of interesting ways: with the addition of a whole bouquet of spicy spices, nuts, citrus fruits or other fruits. Simple recipes do not require special skills or abilities, but with the help of them you can prepare your favorite delicacy and an excellent filling for home baking.

Pear jam should be cooked for at least two hours, since these fruits produce quite a lot of juice. At the preliminary stage, the fruits will need to be ground, and hard pears can be cut into cubes. Raspberries or strawberries are not the best addition to pears. These berries have a distinct aroma, so they will overwhelm the valuable taste.

Selection and preparation of pears

The variety does not matter much - the selected fruits will only affect the consistency and external color of the finished jam. Fruits with loosened pulp are better suited for a homogeneous preparation of grated pears.

And hard fruits, as a rule, are used to make desserts with pieces. Whether to peel the skin or not is everyone’s decision.

Methods for making jam from ripe pears

Pear preparations are a whole space for imagination and experimentation with recipes. Cooking methods may be different, but the technology remains simple and fast.

A simple recipe for the winter

Following traditions, you can make the familiar jam according to a simple recipe. Ingredients:

• 1.5 kilograms of ripe fruits;
• 600 grams of sugar;
• freshly squeezed lemon or apple juice;

How to prepare: first you need to prepare the main fruit: remove the seeds and cut into slices. Prepared pears should be thoroughly ground with granulated sugar. Place the resulting mixture in the refrigerator for a day - during this time the fruits will produce juice. Add lemon or apple juice (optional) to the fruit. Boil over the fire for about an hour – the liquid should be reduced by half. Roll the prepared jam into jars and wrap in something warm.

"Five Minute"

For busy people, the best option would be to make jam using a quick recipe. Ingredients:

• 500 grams of pears;
• 200 milliliters of water;
• 300 grams of sugar;

How to prepare: the selected fruits must be cut into cubes and placed in a selected container for making jam. Pour water into it, bring to a boil over low heat and simmer for 5-7 minutes. Then remove the fruits and add sugar to the pan with water.

Cook over low heat for several minutes. The pears need to be placed back into the sweet syrup and simmered a little more on the fire. This is enough to start rolling the jam into jars.

In a slow cooker

Making aromatic confiture in a slow cooker means preserving the maximum of nutrients and vitamins. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a liter of water;
• lemon juice;

How to prepare: peeled fruits should be cut into slices or cubes, placed in the bowl of the device and filled with boiled water. Add sugar, lemon juice and mix everything thoroughly. Select the appropriate mode - it can be “Stew” or “Jam”. If you don't have an automatic timer, cook for 2 hours, stirring occasionally. Pour into clean jars and seal.

In the bread machine

Surprisingly, even in a bread machine you can make delicious jam. This will not affect the taste and aroma of cooking, so you can safely make preparations according to your personal preferences. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a teaspoon of cinnamon;

How to prepare: wash the fruits, cut them and place them compactly in the bowl of the device. Add sugar, citric acid and cinnamon. Mix the ingredients thoroughly. Activate the “Jam” mode for 1.5 hours. No stirring required. After the time has passed, roll into a clean container.

With gelatin

Thickening ingredients give the jam its special consistency. Ingredients:

• 1 kilogram of pears;
• half a kilogram of sugar;
• one teaspoon of gelatin;
• lemon juice;

How to prepare: gelatin should be diluted in 50 grams of water and left for 10 minutes. Chop the peeled fruits, mix with sugar and crush. Add to the pan, pour in 500 milliliters of water and lemon juice. Cook over low heat. Finely chop the lemon and add it to the container along with the gelatin. Stir and cook for a few minutes. Pour into jars.

With yellowfix

Zhelfix can be used as a gelling agent. At the same time, the jam will retain its natural taste and color. Ingredients:

• 1.5 kilograms of pears;
• 800 grams of sugar;
• Zhelfix package.

How to prepare: peeled fruits should be crushed well using available means: a meat grinder or a blender. Then place in an aluminum cooking pot and light a low heat. The Zhelfix thickener must be thoroughly mixed with half of the taken sugar and added to the pear puree. Boil. Add the remaining sugar and cook for half an hour. Pour into containers.

Cinnamon

Spices highlight the exquisite taste of ripe fruits. Ingredients:

• 1 kilogram of pears;
• 500 grams of sugar;
• a teaspoon of zest;
• half a teaspoon of cinnamon.

How to prepare: Place chopped fruit and lemon zest in your chosen cooking container. Melt sugar in boiled water, add cinnamon to it. Pour the resulting syrup into a container with fruits. Boil and cook for 10 minutes. Leave for half an hour, then boil again for 5 minutes. Repeat two more times. Roll into jars.

With lemon

Citrus will fill pear jam with freshness and a pleasant sour aftertaste. Ingredients:

• 1.5 kilograms of fruit;
• 700 grams of sugar;
• one lemon.

How to prepare: sprinkle chopped lemon with sugar. Once it produces juice, place it in a saucepan and add the main fruit. Cook for at least an hour, stirring constantly. Leave for 2 hours. Then boil again and cook for half an hour. Add to containers and roll up.

With orange

An interesting component will be a sweet and juicy orange. Ingredients:

• 600 grams of pears;
• two oranges;
• 700 grams of sugar.

How to prepare: cut the zest from the orange and squeeze out the juice. Place everything in a cooking container, add pears and sugar. Cook after boiling for 20 minutes. Let cool and repeat. Then pour into containers.

With plum

Plum will add an incredible note of flavor to pear jam. Ingredients.

To make pear jam, you can use various recipes. But you need to know the features of cooking and choosing fruits for confiture.

When preparing pear confiture, the following features must be taken into account:

• Most varieties of pears are very juicy. Therefore, during the cooking process they will produce a large amount of juice. For a thick consistency, such jam will have to be cooked for 1.5-2 hours.
• Fruits with delicate, loose pulp are best used for making jam of a uniform consistency - to do this, they must be ground.
• It is better to cut hard fruits into pieces - they do not become soft, become transparent towards the end of cooking, and the dessert looks very appetizing.
• It is not recommended to combine pears with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be dulled. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to the jam.

The finished jam turns out very tender and juicy. It can be used for baking or spread on bread for tea.

Selection and preparation of pears

To make jam, you can use fruits of any variety. The consistency and appearance of the dish will depend on this.

Fruits must be washed well, rot removed, and seeds removed.

Methods for making pear jam

Preparations for the winter can be done in various ways. You can use only pears or add citrus fruits, plums, cinnamon to enhance the taste.

A simple recipe for the winter

To make jam for the winter, you need:

• 1 kilogram of pears;
• 800 g granulated sugar;
• 250 ml freshly squeezed apple juice.

Cut the juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day to allow the fruit to release its juice. Pour apple juice into pears. Cook over low heat until the volume of liquid is reduced by half - this takes about an hour. After this, roll into pasteurized jars.

"Five Minute"

Required:

• 400 g fruits;
• 100 ml water;
• 400 g sugar.

Cut the main product into large cubes and place in a saucepan. Pour water, boil and cook for a couple of minutes. Remove the fruits and add sugar to the remaining liquid. Simmer over low heat for 5 minutes. Then return the fruits to the sugar syrup and boil for a few more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.

In a slow cooker

To make jam in a slow cooker, you need to use hard varieties.

We use:

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

Chop the fruit into cubes, place in a bowl, pour in boiled water, add granulated sugar and mix everything thoroughly until it is completely dissolved. Select the “Stew” mode and cook the dish for 2 hours, stirring from time to time. Then pour into pasteurized jars and seal.

In the bread machine

You can also make pear jam in a bread maker.

• 1 kg of fruits;
• 500 g sugar.

Cut the fruit into slices and place in a bread machine container, add all the sugar. Select the “Jam” program, which lasts about 80 minutes. There is no need to stir. After the above time, the dish will be ready; the slices should remain intact.

With gelatin

To prepare pear confiture you will need the following ingredients:

• 1 kg of pears;
• 2 tbsp. l. lemon juice;
• 1 lemon;
• 1 kg sugar;
• 650 ml water;
• half a packet of gelatin.

Add gelatin to 50 ml of boiled water and leave until it swells. Cut the pears into slices, add 400 ml of water and lemon juice. Separately, boil 200 ml of water, add sugar, and after it dissolves, add the pears along with the liquid. Cook until the mixture turns reddish. Cut the lemon into small pieces, add to the boiling jam, simmer for a couple of minutes, remove from heat. Add dissolved gelatin to the mixture.

Distribute into jars while hot or eat immediately after cooling.

With yellowfix

To prepare confiture you need to take:

• 1 kg of ripe fruits;
• 500 g sugar;
• sachet of gelfix.

Puree the pear using a meat grinder or blender. Place in a thick-bottomed saucepan and heat. Mix gelfix with 2 tbsp. l. granulated sugar and pour into pear puree. After the mixture boils, add the remaining granulated sugar. Cook for 30 minutes, then pour into jars.

Cinnamon

Cut 1 kg of pears into cubes or slices, add 1 tsp. zest and juice of half a lemon, stir. Melt 500 g of sugar, add a bag of vanillin and 0.5 tsp. cinnamon. Mix the pears with the syrup, put on the fire and boil for 5 minutes. Leave for an hour, and then boil again for 5 minutes. Repeat this manipulation 3 more times. Pour into jars and close with lids.

With lemon

To make jam you need:

• 2 kg of pears;
• 1 kg sugar;
• 1 lemon, zest.

Peel the fruits and cut into large cubes. Sprinkle with granulated sugar, add zest and finely chopped lemon. Leave for several hours to allow the pears to release their juice. Then place on low heat and cook for 1-2 hours until the desired consistency is achieved.

With orange

Cut soft pears (1 kg) into thin slices. Remove the zest from one orange and cut it into strips, and squeeze the juice from the fruit. Place the prepared ingredients in a saucepan and add 500 g of granulated sugar. Boil over medium heat for 15 minutes after boiling, and then pour into pasteurized jars.

With plum

Finely chop 500 g of pears, remove the seeds and chop the same amount of plums. Combine the fruits, add 50 ml of water and simmer over low heat. Bring to a boil and simmer for 5 minutes. Add 1 kg of sugar, bring to a vigorous boil, cook for an hour.

Periodically, the jam must be stirred and the foam removed.

How to store jam

Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept for less - 2-3 years. A dark, cool room is suitable for storage.

If the dessert was prepared for quick consumption, it can be kept in the refrigerator for up to two weeks. If mold or a film appears on the surface of the jam, it will need to be thrown away.

Winter preparations are a real storehouse of vitamins and all kinds of nutrients! Sweet, thick and aromatic pear jam will be an excellent addition to pancakes, pies and other desserts. Pears of all varieties, without exception, are suitable for seaming, both hard fruits and soft, slightly overripe ones. Pear jam should be stored in the refrigerator or cellar.

Ingredients:

• 3 kg of peeled pears;
• 1 kg sugar;
• 4 tbsp. l. water;
• 2 tsp. citric acid.

Preparation

1. Wash the pears thoroughly and let them dry a little at room temperature.

2. Peel the fruit and remove the seeds, remove the stems, and then cut each pear into 4 parts. If the fruits are large, cut them into 5-6 pieces.

3. Place the chopped pears in a saucepan, add the specified amount of water (if the variety is juicy on its own, then you don’t need to add water) and cook over low heat for 30 minutes until they become soft and release juice. There is no need to add sugar at this stage, as the pears may begin to burn. Let cool slightly and use an immersion blender to puree the pears.

4. Add sugar to the pear puree, then cook it for 40 minutes to 1 hour, stirring constantly.

5. As a result, the pear jam should thicken and reduce by half or even three times.

6. At the end of cooking, add citric acid, let the jam boil again for 20 minutes, then pour it while still hot into sterilized jars, roll up with sterilized lids and let cool at room temperature.