Pear jam for the winter: 21 recipes

You can make a lot of delicious preparations for the winter from pears, and jam looks especially attractive. For some reason, pear jam is less popular, although it is an excellent way to utilize fruits that, for one reason or another, are unsuitable for making jam. And the taste of this delicacy is not at all inferior to the most exquisite jam, because to make it you can use additives of a wide variety of fruits, berries and spices.

How to cook pear jam correctly

In general, jam is a homogeneous mass of pureed fruits or berries, boiled with sugar or honey. Traditionally, it has happened that the most unsightly pears in shape and appearance, usually overripe, soft, stale or even wrinkled, are used for jam.

But the most delicious preparation comes from unripe pears, so if it so happens that the fruits fell from the tree ahead of schedule, then it is ideal to process them into delicious pear jam.

There are two main schemes for processing pears into jam. In the first case, all spoiled areas, inedible tails and cores with seed pods are removed from washed fruits. The remaining pulp is cut into pieces and immediately crushed in any convenient way. If you don’t have a meat grinder, blender, or food processor at hand, then you can lightly boil the pear pieces first. And after the fruits have softened, grind them through a grater or sieve.

In the second option, which is used more often for strong, unripe fruits that do not have significant damage, the fruits are only thoroughly washed before processing. Then they are boiled in a small amount of water until softened and rubbed through a metal sieve, simultaneously removing all unnecessary parts: twigs, seeds, etc.

This option requires less effort in pre-processing the fruit. But, since in the second option the pears are boiled whole, they must be carefully sorted before processing. It is important that they initially do not have rotten or damaged areas that could cause changes in the taste of the finished product.

Another advantage of jam is that it allows you to reduce sugar consumption. Of course, the amount of sugar used depends most on the sweetness of the pear variety used.However, on average, only 500-600 g of granulated sugar are used to prepare pear jam per 1 kg of fruit. The secret of such savings will be revealed a little later.

The production time can also vary from 40 minutes to 2-3 hours, because it is directly determined by the juiciness of the pears. It all depends on the required thickness of the finished dish. If the hostess is satisfied with the consistency of the jam, then the dish can be considered ready. The standard technique used to determine the readiness of pear jam at home is to place a small drop of the jam on a cold saucer. If it does not spread and retains its shape, the dish can be considered ready. It is also necessary to take into account that as it cools, it will thicken even more.

When making pear jam for the winter, you can take into account another secret of experienced housewives. Instead of specially sterilizing jars for packaging jam, you can simply wash and dry them. And after laying out the dessert in prepared glass containers, they are placed without a lid in a well-heated oven and heated until a baked crust appears on top. Only then are the jars of jam taken out and sealed tightly.

Pear jam is a universal preparation that can be eaten in winter just like that, spread on bread and added to cottage cheese dishes, casseroles, and cereal puddings. It will also serve as an excellent filling for a variety of baked goods and confectionery products.

Classic pear jam recipe

This is the simplest, and for many, the most convenient way to prepare pear jam at home.There is no need to use the wonders of modern kitchen appliances, and delicious jam can be prepared even on the go.

You will need:

• 2 kg of peeled and prepared pears;
• 1 kg granulated sugar;
• ½ tsp. citric acid (optional);
• 250 ml water.

Manufacturing:

1. Pears are peeled from seeds and twigs, cut into convenient size pieces.
   Attention! The skin of the fruit does not need to be removed, since the most useful substances are located directly under it, and during the grinding process it will still not be felt.
2. Place them in water and cook until soft.
3. Cool slightly and grind the mass through any sieve, colander or using a grater.
4. Place it on moderate heat again and, having brought the fruit mass to a boil, reduce the heat and simmer for such an amount of time that its volume is halved.
   
5. Add granulated sugar and, if desired, citric acid.
6. Stir and simmer for some more time, constantly testing the jam for thickness.
7. Place in sterile jars and seal.

Pear jam: recipe through a meat grinder

A mechanical meat grinder is usually present in almost every home. Many people already use its electric analogue. The use of this kitchen assistant can slightly simplify the process of making pear jam for the winter, the recipe for which is presented below with a photo.

You will need:

• 1 kg of pears;
• 0.5 kg granulated sugar;
• ¼ tsp. citric acid.

It is not necessary to add water, since after passing through a meat grinder the fruit will release a sufficient amount of juice.

Manufacturing:

1. Wash the pears, cut out all unnecessary and damaged areas.
2. The remaining pulp is passed through a meat grinder.
   
3. First add half the required amount of sugar to the resulting puree and place on moderate heat.
4. After about an hour of evaporation, add the remaining sugar and lemon to the dish.
   
5. Cook for another quarter of an hour and test for thickness. If necessary, cook the pear jam for about another hour.

Recipe for pear jam with honey and ginger

Making pear jam through a meat grinder is so convenient that there are a number of recipes for the winter with various additives, which are based on the technological scheme described above.

So, you can prepare a very original and healthy pear jam with honey (instead of sugar) and ginger. Moreover, ginger can be used both fresh and dry in powder form.

The ratio of ingredients is as follows:

• 1 kg of pears;
• 50 g fresh ginger root (or 10 g dry powder);
• 500 g natural honey;
• zest and juice of 1 lemon.

Pear jam with cinnamon

Using the same principle, aromatic and delicious pear jam with cinnamon is prepared.

For 1 kg of sliced ​​pears add 1 cinnamon stick or 1 tsp. ground cinnamon powder.

How to cook pear jam with vanilla for the winter

It’s very tasty to add not only cinnamon, but also vanillin to pear jam. These spices go well with each other and with pears.

In addition, there is another secret that can be a real find for young housewives.

To be able to save on sugar when cooking jam, it is added along with the pear fruits at the same time as chopping them (using a meat grinder or blender is no longer so decisive). In this case, even adding half the dose of sugar will make the dish as sweet as if it were added in a 1:1 ratio.

Well, the proportions for preparing a delicious delicacy from pears according to this recipe are as follows:

• 4 kg of pears, seeds and tails removed;
• 2 kg granulated sugar;
• 3 g vanillin (2 standard sachets);
• 1 tsp each cinnamon and citric acid.

Apple and pear jam for the winter

Not only are apples ideal companions to pears in any winter preparations. They also contain a significant amount of pectin, which is responsible for the thickness of the resulting jam. Therefore, the duration of cooking apple and pear jam can be safely reduced by two or even three times.

You will need:

• 1 kg of pears;
• 1 kg apples;
• 200 ml water;
• 800 – 900 g sugar.

The weight in the recipe is already indicated for chopped pieces of fruit.

Manufacturing:

1. The prepared pieces of fruit are poured with water and set to cook for about a quarter of an hour.
2. After allowing the fruits to cool slightly, grind them using an immersion blender, mixer, or by grinding them through a grater.
3. Mix thoroughly with sugar and send the container with the future jam back for heating.
4. After boiling, cook over low heat for about 30-40 minutes, then taste for thickness.
5. If everything is satisfactory, put the jam into sterile jars and seal.

Very thick pear jam

To prepare thick pear jam, you should consider some tricks:

1. Unripe fruits contain an increased amount of pectin (a jelly-forming substance). To get a particularly thick pear jam, you just need to make it from unripe fruit.
2. Exactly the same increased jelly-forming properties are characteristic of wild pear fruits.Therefore, wild pear jam, prepared according to the usual classic recipe, will delight you with its special thickness.
   Attention! To make full use of all the pectin contained in wild pears, they are boiled until soft entirely, along with the seed chambers and tails, and only then ground through a sieve, removing all that is unnecessary.
3. Finally, in order to get a very thick jam from ordinary pears, you only need to increase the duration of their cooking.

The ratio of the main components in the recipe for cooking thick pear jam is as follows:

• 900 g wild pears;
• 700 g sugar;
• 120 ml purified water;
• 5 g citric acid.

Pear jam with gelatin for the winter

If you want to prepare not just thick pear jam, but one that has a peculiar jelly consistency, you need to resort to gelatin.

You will need:

• 1 kg of pears;
• 500 g granulated sugar;
• 1 tbsp. l. gelatin;
• ½ lemon;
• 200 ml water.

Manufacturing:

1. Pears are peeled from branches and cores, cut into slices of arbitrary shape.
2. Add 100 ml of water to the fruits and boil until soft.
3. Cool. Grind on a grater or using a blender.
4. Add sugar to the fruit mass, heat to a boil, pour in the juice from half a lemon. Boil for another quarter of an hour.
5. In the remaining 100 ml of water, soak the gelatin until it swells.
6. At the same time, prepare the jars by sterilizing them in boiling water, a microwave oven, or an air fryer.
7. Add swollen gelatin to the boiling jam, stir and immediately remove from heat. Do not let jam with gelatin boil for more than a few seconds.
8. The pear jam is immediately placed in prepared jars and sealed tightly for winter storage.

Pear jam in the oven

The oven is an ideal modern device with which you can create ideal conditions for simmering pear jam and naturally giving it the required consistency.

To do this, you just need to maintain a temperature regime no higher than + 105 ° C for a relatively long time.

Products you will need:

• 1.2 kg chopped pears;
• 350 ml water;
• 900 g granulated sugar.

Manufacturing:

1. Sliced ​​pear pieces are poured with water and boiled for about a quarter of an hour. You can immediately place them in the oven to steam.
   
2. Grind in a convenient way, for example, using a blender.
3. Add sugar and mix thoroughly.
4. Cover the container with a lid and place in the oven preheated to + 250 °C.
5. After the jam begins to boil, the temperature in the oven is reduced to + 100 °C and simmered in this state for about 2 hours.

Delicious jam from apples, pears and plums

The jam prepared according to this recipe successfully combines fruits in terms of pectin content, taste and color of the finished dish.

You will need:

• 1 kg of fresh pears;
• 1 kg plums;
• 1 kg apples;
• 1200 g granulated sugar;
• 55 ml natural apple cider vinegar.

Manufacturing:

1. Apples and pears are freed from cores and tails, and plums are pitted.
   
2. Grind all peeled fruits using a meat grinder.
3. In a thick-bottomed saucepan, mix the chopped fruit, boil and cook for 7-9 minutes.
4. Add sugar, mix well, skim off the foam and cook over low heat for another hour or two.
5. 15 minutes before expected readiness, add apple cider vinegar.
6. When hot, pack the jam into dry jars.

Pear jam with lemon

Lemon can not only give pear jam an attractive citrus aroma, but also, thanks to the increased pectin content, contribute to the rapid thickening of the dish.

You will need:

• 3 kg of pears;
• 200 ml water;
• 2 lemons;
• 1.5 kg of sugar.

Manufacturing:

1. The pear, cut into pieces, is boiled in water until softened for about 10 minutes.
2. Lemons are poured with boiling water for a couple of minutes, taken out, cut into pieces of such a shape that it is convenient to remove all the seeds from them.
3. It is important not to leave a single seed in the lemon fruit, so that the jam does not become bitter later.
4. Boiled pear pieces are combined with pitted lemon slices and the whole thing is ground together in a blender.
5. Add sugar and leave to infuse for a couple of hours.
6. Then cook over medium heat after boiling for about 45 minutes, stirring as needed.
7. Hot jam is packaged in dry jars and sealed tightly.

Pear jam with orange for the winter

Using the same technology that is described in detail in the previous recipe, pear jam with oranges is made.

The following products are used for this:

• 2 kg of peeled pear fruits;
• 2 oranges;
• 1.2 kg granulated sugar;
• freshly squeezed juice from 1 lemon;
• 200 ml water.

Emerald green pear jam

As mentioned above, from unripe pear fruits you can make a wonderful thick jam for the winter in a relatively short period of time. Of course, during heat treatment, the green tint of fresh pears will certainly change to yellowish-amber. One method to preserve the emerald color of the workpiece is to add green food coloring at the last stage of production.

According to the recipe you will need:

• 1.5 kg of not fully ripe green pears;
• 1 lemon;
• 800 g granulated sugar;
• a bag of green or emerald food coloring;
• 200 ml water.

Initially, the dish is cooked by adding 150 ml of water to the fruit, and food coloring is diluted in the remaining 50 ml. It is added to the pear jam about 15 minutes before final readiness.

How to make jam from pears and plums

But if you combine pears and plums in a dessert, an amazing thing will happen. The finished product will not only acquire an attractive shade, but its healing properties will also increase. The fact is that in pear pulp, scientists discovered the presence of arbutin, a natural antibiotic that copes with pathogens of sore throat and some types of pneumonia. And the presence of plum enhances the beneficial effects of this substance on the human body.

To obtain a healing product you will only need:

• 2 kg plums;
• 1 kg of pears;
• 1.5 kg of sugar.

Manufacturing:

1. Fruits, peeled and seeded, are sprinkled with sugar and left for an hour to form juice.
2. Then heat over medium heat for about an hour.
3. Cool, grind with a blender or mixer and, bringing the mass to a boil, simmer for about another half hour.

Pear jam without sugar

Pear jam prepared according to the following recipe without sugar is good for health and, especially for weight control.

All you need is:

• 3 kg of pears;
• 500 ml water.

Manufacturing:

1. Pieces of pear pulp are boiled for about 20 minutes.
2. The softened fruits are ground through a sieve and boiled again to the required degree of thickness.
3. Sugar-free pear jam is placed in dry jars and sterilized in boiling water for preservation during the winter.
4. Hermetically sealed.

How to make jam from pears and quince

Quince is a rather hard and inconvenient fruit to process.Therefore, to make the task easier, pieces of pear and quince are first boiled along with all the seed chambers and tails.

You will need:

• about 1 kg of pears and the same amount of quince by weight;
• 250 g of granulated sugar for each kilogram of finished puree;
• just enough water to cover all the fruit pieces.

Manufacturing:

1. The fruits of quince and pear are washed and cut into quarters or even a little smaller, without removing the centers and peels.
2. Fill with water and boil until the pulp of both fruits can be easily pierced with a fork.
3. Cool and rub through a sieve, removing all unnecessary parts.
4. Weigh the finished puree and add the required amount of sugar.
5. Place the fruit mixture in a flat bowl with low sides and cook over medium heat, stirring continuously.
6. When the jam thickens, place it in a glass bowl.

Exotic winter jam made from pears, apples and mangoes

A very interesting recipe for making jam from traditional Russian fruits (pears and apples) with the addition of exotic mangoes. It can be prepared relatively quickly.

You will need:

• 300 g of pear and apple pulp, peeled from seeds;
• 300 g mango pulp (on average, this is 2 large fruits with seeds);
• 150 g granulated sugar;
• 80 ml water;
• 2 incomplete tsp. citric acid;
• 4 tbsp. l. rum or brandy;
• 1 package of pectin (gelfix 1:1).

Manufacturing:

1. Peeled pears and apples are cut into pieces and boiled for 10 minutes in a small amount of water. Cool.
2. Mango fruits are pitted and cut into small pieces.
3. Combine pieces of apples, pears and mangoes in one container and chop with a blender or mixer.
4. Mix the contents of the pectin bag with 2 tbsp. l.sugar and add citric acid to the fruit mixture. To stir thoroughly.
5. Place the mixture on low heat and heat until boiling.
6. Stirring the mixture constantly, add all the remaining sugar and cook for no more than 3 minutes.
7. Remove from heat, add rum, stir again.
8. Place the jam in pre-sterilized jars, roll up and, turning upside down, leave to cool in this position.

Delicious pear jam with lingonberries

In addition to exotic fruits, the taste of pear jam can be varied with the traditionally Russian medicinal berry, lingonberry.

If possible, fresh berries should be used, but if they are unavailable, frozen products can also be used.

You will need:

• 1 kg of pears;
• 500 g lingonberries;
• 130 ml water;
• 1 kg sugar;
• 1 lemon;
• 2 star anise.

Manufacturing:

1. From 200 g of sugar and the entire amount of water, a syrup is boiled, to which star anise is added. Boil for 8-10 minutes.
2. The pears are cut into small slices; you just need to rinse the lingonberries with cold water and let them get rid of excess liquid.
3. Fruits and berries are mixed together, covered with the remaining amount of sugar and allowed to stand for half an hour.
4. Then combine the pieces of fruit with sugar syrup, add lemon juice and mix well.
5. Place on fire and cook for about 40 minutes.
6. Take out the star anise, cool slightly and grind with a blender.
7. Heat again until boiling and determine the thickness of the resulting jam.
8. If you are not satisfied with the thickness, cook the jam until tender.

Recipe for making pear jam in a bread machine

The “Jam” function is present in almost any modern bread machine model. This means you can use it and prepare delicious pear jam with a minimum of effort.

You will need:

• 1 kg of pears;
• 500 g sugar;
• 150 ml water.

Manufacturing:

1. Washed pear fruits are freed from stems, seeds and damaged areas.
2. Cut into small pieces and cover with sugar.
3. Then it is passed through a meat grinder or crushed with a blender.
4. Pour the sugar and fruit mixture into the bread machine container and add water.
5. Turn on the “Jam” mode for 1 hour 20 minutes.
6. Close the lid and wait for the signal.
7. You can try the finished jam, or you can distribute it into sterile jars and seal it for the winter.

Making pear jam in a slow cooker

The procedure for making pear jam, for example, in the Redmond multicooker, is both similar to the traditional one on the stove and reminiscent of the cooking process in a bread maker.

You will need:

• 1 kg of peeled and chopped pears;
• 200 ml water;
• 600 g granulated sugar;
• 2 tbsp. l. lemon juice.

Manufacturing:

1. Pieces of pears are placed in the multicooker bowl, filled with water and the “Stew” mode is turned on for 40 minutes.
2. After the allotted time has passed, the pears are crushed either using a blender or simply ground through a sieve.
3. The ground puree is again placed in the multicooker bowl, sugar and lemon juice are added and the “Stew” mode is set for another 2 hours.
   Attention! Once every half hour, open the lid and stir the contents with a wooden spatula.
4. The finished jam is laid out in clean and dry jars.

Rules for storing pear jam

Pear jam can be stored almost anywhere. In a cool place it can be easily stored for two or even three years.

Conclusion

Pear jam is a wonderful alternative to jam. Indeed, in terms of the variety and quantity of additives and spices used, it is not at all inferior to the most delicious pear desserts.And you can prepare it from any, even not quite standard, fruits.

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