Pear jam: 32 recipes

It is hardly possible to find a person who would not like pear jam. There is practically no acid in the fruits, but for those who like a sour taste, you can always choose a recipe with the addition of more contrasting or refreshingly sour berries or fruits. But these fruits have virtually no contraindications for consumption, and the consistency, color and aroma of the product are close to ideal. Therefore, pear jam for the winter will be a desirable dish in any family, and the variety of recipes for making it will not let it become boring.

How to cook pear jam correctly

Pear jam can be prepared in a variety of ways: traditional with repeated standing between cooking, and single-time. The fruits can be crushed in all possible ways, or you can use whole pears, experiment with various additives - in any case, the taste and quality of the jam will remain excellent.

The degree of ripeness of the fruit is decisive only for some recipes. Most often, ripe but still firm pears are used. If you wish, you can also get a tasty and attractive dish from unripe fruits. But overripe pears are more suitable for jam than for jam.

Calorie content of pear jam

Since ancient times, pear fruits have been considered not only very tasty, but also extremely healthy. For those who care about their health, the only danger may be the presence of sugar in this preparation.Depending on the sugar content in pear jam, its calorie content can vary from 214 to 273 kcal per 100 g. One teaspoon of jam thus contains about 35 kcal.

Which pears can you use to make jam?

Absolutely any variety is quite suitable for pear jam, even wild fruits, which are completely inedible and tasteless when fresh. But in the form of jam, they reveal their best side so much that making them is in no way inferior to a dessert made from any cultivated variety.

The most aromatic jam can be obtained by preparing it from the Limonka variety. In order for the dish to turn out to be of the classic type, in the form of pieces of fruit in syrup, it is better to take firmer, late varieties of pears. And the summer, juicy varieties make wonderful jam-like jam.

How long to cook pear jam

The duration of preparation of pear jam is determined solely by the conditions in which it will be stored. After all, if you really want, the delicacy can be prepared without cooking at all, but in this case it should be stored exclusively in the refrigerator and consumed within several weeks.

According to the classic recipe, the total duration of cooking pear jam does not exceed 40-50 minutes. Much also depends on the degree of ripeness of the fruit and its varietal characteristics. Unripe and hard pears need to be cooked for a longer time.

How to make pear jam thick

The thickness of pear jam depends, as usual, on the duration of cooking/infusion and on the amount of sugar used in the recipe.If you want to get thick pear jam with a low sugar content, without subjecting it to prolonged heat treatment, you need to use natural thickeners: gelatin, pectin, agar-agar.

To obtain a delicate consistency of pear jam, the peel must be removed from the fruit. This is also done if there is any damage to the skin.

It is easy to check the readiness of traditional jam: pieces of fruit should acquire a soft jelly-like structure, and the syrup should become almost transparent and thicken slightly.

Acid plays a special role in the preparation of pear jam. To begin with, all peeled pear fruits are placed in acidified water so that they do not darken. Often, hard fruits must be blanched in boiling acidified water so that they do not become sugary in the future. Typically, powdered citric acid is used for these purposes.

Often, some fruits and berries act as an acidifier: cranberries, lingonberries, cherry plums and others.

But sugar is added to this preparation in very moderate quantities, because most varieties of pears are characterized by truly honey-like sweetness. There are recipes that do not use sugar at all.

How to make pear jam according to the classic recipe

In the standard version, to prepare pear jam you will need:

• 1 kg of pears;
• 1 kg granulated sugar;
• 250 ml water;
• 3 g citric acid.

From this amount of ingredients you will end up with two 0.5 liter jars of the finished product.

Manufacturing:

1. After washing and sorting the fruits, the peel is cut off, cut into halves and all tails and chambers with seeds are removed.
2. Then everything remaining is cut into pieces of a convenient size and shape for the housewife.
3. The pieces are poured with cold water, heated to + 100 °C and cooked for a quarter of an hour.
4. Then drain the water through a colander into another suitable container, and quickly cool the pear pieces.
5. From the drained water and sugar, a syrup is boiled over moderate heat, which, after boiling, is poured over the pears and left to soak for 3-4 hours.
6. The container with pieces of pears filled with syrup is put back on the fire and, after boiling, boiled for about 10 minutes.
7. Cool again for about 6 hours.
8. These heating and cooling procedures are repeated 3 to 6 times, depending on how thick you want the finished dish to be.
9. If the housewife is completely satisfied with liquid pear jam, then only 2 procedures are enough. Otherwise, you should repeat the process 5-6 times.
10. During the last cooking, citric acid is added and, while hot, the workpiece is placed in glass jars, sealing them hermetically.

Pear and apple jam

Using the same cooking principle, you can make interesting jam from apples and pears. When using juicy and sour apples, the combination of products will be just perfect.

The ingredients are used in the following proportions:

• 1 kg of pears;
• 1 kg apples;
• 2 kg sugar.

Delicious pear and quince jam

Quince is even closer in pulp consistency to pears and is their closest relative. Therefore, the jam of these fruits has a very harmonious taste and memorable aroma.

It is prepared according to the same traditional recipe, and the number of cooking and infusion procedures must be at least five.

The proportions of components for making this jam are as follows:

• 1 kg of pears;
• 1 kg quince;
• 1 kg sugar.

How to make pear jam with almonds and vanilla

A similar traditional recipe is used to prepare aromatic and tasty jam with the addition of almonds and vanillin.

The following products are used for this:

• 1 kg of pears;
• 100 g peeled almonds;
• sachet (1.5 g) vanillin;
• 1 kg sugar;
• ¼ tsp. citric acid.

All aromatic additives are added to the jam at the last stage of preparation.

A simple recipe for pear jam for the winter

The recipe is truly one of the simplest, since cooking takes place in just one step, processing of the pears is minimized and to prepare delicious jam you only need:

• 1 kg sugar;
• 1 kg pears.

Manufacturing:

1. The pears are washed, cut into halves and freed from all unnecessary parts: tails, seeds, and peel.
2. In a large bowl, add sugar to the pear halves and leave for 6 hours.
3. After this time, the pears should give juice, which is poured into a separate container and heated to a boil.
4. Place halves of pears in it and, lowering the heat, cook for about an hour until the fruits become somewhat transparent.
5. After which the finished jam is immediately put into jars, hermetically sealed and sent for winter storage.

Pear jam with lingonberries and apples

You can also simply make pear jam with the addition of apples and lingonberries.

You will need:

• 900 ml water;
• 1 kg of pears;
• 1 kg apples;
• 1 kg of lingonberries;
• 2.2 kg sugar.

The manufacturing process completely repeats that described in the previous recipe.

Simple winter jam from pear and mint

You can cook pear jam with mint using the same simple recipe. To give the pear preparation a unique summer aroma of freshness, just add a few sprigs of mint halfway through cooking.

At the very end of cooking, before placing the finished delicacy into sterile jars, the mint sprigs are carefully removed from the dish.

Recipe for five-minute pear jam

This is the fastest way to prepare a pear delicacy for the winter.

You will only need:

• 1 kg of pears;
• 700 g sugar.

Manufacturing:

1. After peeling, all excess is removed from the fruit, including the peel.
2. Then they are ground on a coarse grater. If desired and possible, you can use a food processor for these purposes.
3. The pureed fruit mass is covered with sugar, mixed and left in this form for about an hour.
4. Then place it on low heat, wait until it boils and cook, stirring constantly and skimming off the foam, for exactly 5 minutes.
5. When hot, the five-minute jam is placed in sterile jars, sealed and cooled upside down under warm clothes.

Delicious recipe for pear and plum jam

This recipe is distinguished by the complete absence of sugar, which, however, does not spoil its taste, especially if you choose a sufficiently sweet variety of plum.

You will need:

• 4 kg of ripe pear;
• 2 kg of ripe plums;
• 2 liters of water.

From a similar amount of products you get 5 liter jars of pear and plum jam.

Manufacturing:

1. Wash the pears, remove seeds and stems and cut into small pieces.
2. The pits are removed from the plums and cut into quarters or halves.
3. Combine the fruits in one bowl, add water and boil.
4. Set aside to cool and bring to a boil again.
5. These steps are repeated at least 5 times.
6. The last time, the plum and pear jam is boiled for about 20 minutes and immediately put into sealed jars and closed with metal lids for the winter.

Recipe for pear jam through a meat grinder

A very interesting recipe for making pear jam using a meat grinder, in which the fruits undergo minimal heat treatment.

You will need:

• 1 kg of pears;
• 200 ml water;
• 5 tbsp. l. natural honey.

Manufacturing:

1. The fruits are washed, cleaned of excess parts, cut into pieces and filled with water for 24 hours.
2. After which the water is drained, and the fruits themselves are passed through a meat grinder.
3. Add fresh water to the fruit mass and heat to a temperature of + 90-95 °C.
4. After cooling, add honey, stir well and leave to infuse for another 24 hours.
5. Place in jars and sterilize in boiling water for half an hour (liter containers), after which they are rolled up.

How to make jam from unripe pears

Pear is a very rewarding crop, but there are situations when, due to unfavorable weather conditions, the fruits begin to fall off ahead of time. And in some varieties this feature is inherent in the varietal characteristics. But, fortunately, you can also make quite tasty, although slightly less aromatic, jam from unripe pears.

You will need:

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

Manufacturing:

1. The fruits are washed, seeds and stems are removed and cut into pieces.
2. Pour boiling water over them for 10 minutes, after which the water is poured into a separate pan.
3. The fruits are cooled, and 200 ml are separated from the remaining water, half of the sugar prescribed according to the recipe is added and boiled.
4. Dip pear pieces into the syrup, heat again until boiling and cook for 5 minutes.
5. Add the remaining amount of sugar and boil for about half an hour over medium heat.
   
6. If desired, you can flavor the resulting jam by adding a pinch of vanillin, cardamom, star anise or cinnamon 5 minutes before readiness.

Wild pear jam

This is exactly the rare case when from practically inedible raw materials you can get a delicacy that is very attractive in both taste and consistency. Wild pear fruits have very hard pulp, so the procedure for making jam from them will take quite a long time. But in reality, infusing the fruits in syrup will take up most of the time; they do not cause any trouble at this time, the main thing is just not to forget about them.

So, you will need:

• 1 kg wild pear;
• 300 ml water;
• 1.2 kg sugar.

Jam made from large cultivated pears always has a golden or emerald hue.

Manufacturing:

1. The pears are washed, the stems are removed and the center with seeds is cut out using a special knife. Thus, the fruits remain intact, but with a hole in the middle.
2. Place in a large, wide fireproof container (basin, large bowl) and add a small amount of water so that it only slightly covers the fruit.
3. Place the container on heat and after boiling, cook for 10 minutes until the fruit softens slightly.
4. Use a slotted spoon to remove the pears and place them on a clean, dry tray.
5. Prepare syrup from water and sugar so that the latter is completely dissolved.
6. Place the dried pears into the syrup and start cooking.
7. At the first stage, it should last about 20-25 minutes after the water boils.
8. After this, cool the jam completely and cook again for the same amount.
9. Leave the pears to soak in the syrup overnight, and continue cooking the next day.
10. After the third boiling, you can already taste the pears. If they are completely saturated with syrup, then the process can be completed. But if some hardness is still felt in the fruits, then it is better to continue and repeat the procedure 2-3 more times.
11. Cooled jam can be put into jars and stored under plastic lids.

Whole pear jam

Using the same principle as wild ones, ordinary large pear fruits are prepared in their entirety.

You will need:

• 5 kg of pears;
• 3 kg sugar;
• 1 liter of water;
• ½ tsp. citric acid.

The manufacturing process is completely similar to the description in the previous recipe. Large fruits are usually only pricked additionally with a fork or needle before boiling in syrup. And the number of brews can be safely reduced to three - this will be quite enough.

Recipe for lingonberry and pear jam

This jam is very original in taste and looks a little like jam.

You will need:

• 1.5 kg of pears;
• 300 g lingonberries;
• 500 g sugar;
• 100 ml water.

Manufacturing:

1. The pear is washed, freed from seeds and tails and cut into small cubes.
2. In a thick-bottomed saucepan, pour the pear cubes with water and simmer over low heat for about 20 minutes.
3. After which the fruits are mashed with a blender until pureed.
4. The lingonberries are washed in water, sugar is added and this mixture is transferred to pear puree.
5. Stir well, place in small half-liter jars and sterilize for 7-8 minutes.
6. Roll up and put into winter storage.

Recipe for unusual winter jam made from pears and cranberries

But pear jam with the addition of cranberries is prepared in a more traditional way.

You will need:

• 500 g pears;
• 120 g cranberries
• 500 g sugar.

Manufacturing:

1. The pears are cut into small pieces and combined with peeled and washed cranberries.
2. Add the amount of sugar specified in the recipe and leave for several hours to soak.
   
3. Cook for about 10-15 minutes after reaching a temperature of +100°, cool.
4. Repeat this 2-3 times until the jam reaches the desired thickness.

Pear jam with poppy seeds

The procedure for making pear jam with poppy seeds is quite non-standard - it is unlikely that anyone will determine from the appearance of the final product what it was made from.

You will need:

• 500 g pears;
• 150 g sugar;
• 1.5 tbsp. l. edible poppy;
• 100 ml water.
• 1-2 g citric acid.

Manufacturing:

1. After peeling and coreling the pears, cut them into cubes.
2. The acid is dissolved in warm water and the resulting solution is poured over the pear pieces. Add sugar there, mix and leave for a couple of hours.
3. Boil over low heat and cook for 20 minutes, stirring from time to time.
4. Place half of the portion in another container and grind with a blender.
5. Fry the poppy seeds in a dry frying pan for 5 minutes, stirring continuously.
6. Add the roasted poppy seeds to the pear puree and combine this mixture with the remaining jam.
7. Cook for about a quarter of an hour, cool and roll up.

Recipe for thick pear jam for the winter

Another original way of making pear jam, the main feature of which is pre-baking the prepared fruits.

You will need:

• 1 kg of pears;
• 600 g sugar;
• 200 ml water.

Manufacturing:

1. The washed pears are cut into halves, the seeds and stems are removed and placed on a baking sheet with the cut side up.
2. Place the baking sheet in an oven preheated to + 200 °C and bake for 20-30 minutes.
   Attention! Baking in this recipe partially replaces standard blanching in boiling water and allows the fruits to become softer and at the same time retain their shape well.
3. While baking continues, prepare sugar syrup by boiling water with sugar.
4. Baked pears are carefully placed in hot syrup and boiled for a quarter of an hour.
5. Cool for a couple of hours and continue cooking again for about the same amount of time.
6. Typically, jam prepared in this way thickens noticeably after the third cooking.
7. The thickened jam is placed into jars while hot, since as it cools it will become even denser.

Pear jam with gelatin

If you want to make a completely thick jam from pears that will literally hold a spoon, you can use the following recipe.

• 1 kg of pears;
• 1 kg sugar;
• 40 g gelatin.

Manufacturing:

1. The pears are washed, cored and peeled, cut into cubes or flat slices.
2. Sugar is mixed with gelatin and this mixture is poured over sliced ​​pears in a wide bowl with low sides.
3. Leave in a cool place for 8-10 hours.
4. After the specified period of time, add a little water to the fruit and heat over low heat until it boils.
5. Remove the resulting foam, mix and boil the fruit mass for a total of 6-7 minutes.
6. While hot, until the mass has thickened too much, pour the jam into sterile jars and seal it hermetically for the winter.

Dry pear jam in the oven

It is interesting that this peculiar preparation, which is more commonly called in the modern world ordinary candied fruits, in ancient times (XIV - XIX centuries) actually had the name - Kiev dry jam.

The process of preparing pear jam for the winter according to this recipe is simple, but it will require some free time and patience, and the photo will help to further illustrate certain points.

You will need:

• 1 kg of pears;
• 250 ml water;
• 500 g sugar;
• 2-3 g citric acid;
• a bag of powdered sugar.

If small pears are used to make dry jam, then there is no need to peel them from stems and seeds. But the peel must be peeled. If large fruits are used, they are usually cut into halves and freed not only from the peel, but also from the core and tails.

Manufacturing:

1. After peeling the pears, immediately immerse them in slightly acidified water to avoid darkening of the pulp.
2. Keep the fruits in water until it acquires a slightly sweet taste.
3. Then heat the water with the pears over low heat until the needle can freely enter the fruit pulp.
4. After that, the fruits are placed on a sieve with a slotted spoon to drain excess liquid and, laid out on a baking sheet, placed in a low-heat oven (about + 50 °C).
5. Add sugar to the remaining water after simmering the pears and cook until the syrup begins to thicken.
6. Having taken the fruits out of the oven and holding them by the tails, dip each one in syrup, then in sugar and again place on a baking sheet and place in the oven until completely dry.
   
7. This procedure is repeated 3 to 5 times.
8. All this time, the syrup continues to boil over a tiny fire and boil down.
9. Finally, the pears are sent to the oven for final drying. The temperature is set to a minimum - about + 45 ° C, and the door can even be opened slightly.
   
10. Final drying lasts from 6 to 12 hours.
11. Dried fruits are rolled in powdered sugar and placed in clean and dry glass jars for storage in a cool place.

Original recipe for pear jam with walnuts

The dish prepared according to this recipe turns out to be so incredibly tasty and beautiful that it will adequately decorate any holiday celebration.

You will need:

• 1.5 kg of pears;
• 300 g pitted prunes;
• 300 g walnuts in shell;
• 1 kg sugar.

Manufacturing:

1. The pears are washed, peeled of all excess and cut into small slices.
2. The prunes are thoroughly washed and lightly dried.
3. The nuts are peeled and divided into two to four parts.
4. Pieces of pears are mixed with sugar and left for about an hour.
5. Then a mixture of nuts and prunes is added to them and allowed to soak in the common juices for about another hour.
6. Place the container with fruits and nuts on medium heat, after boiling, reduce the heat and cook, stirring lightly, for about an hour.
   
7. Packaged in small sterile jars and rolled up.

Pear jam with cinnamon for the winter

Pear jam, which is prepared with the addition of cinnamon, can be called very warm and cozy.

For a 0.5-liter jar you will need the following products:

• about 10 pieces of small juicy pears;
• 80 g sugar;
• 1 pinch of cinnamon.

Manufacturing:

1. The fruits are washed, cut into halves, the tails are cut off and the core is scraped out with a small spoon.
2. Pour boiling water over the halves for 5 minutes.
3. Then the water is drained, sugar and cinnamon are added and boiled for 5-10 minutes.
4. Boiling syrup is poured into halves of fruit and left for several hours.
5. After which they cook until tender for about half an hour and, having placed them in sterilized jars, seal them for the winter.

Pear jam with ginger

Pear generally goes well with various spices, but the addition of ginger makes the finished dish completely unrecognizable in taste. It has a slight piquancy and sharpness, which are immediately associated with the exoticism of eastern countries. Moreover, ginger, especially fresh ginger, is so self-sufficient that no more spices are required.

You will need:

• 1 kg of yellow summer pears with delicate pulp, “Limonka” type;
• fresh ginger root about 2 cm long;
• 180 ml water;
• 900 g sugar.

Manufacturing:

1. Wash the pears, cut out the center with the tails and cut into thin slices.
   
2. The ginger is also cut into thin slices, attached to the pear and sprinkled with a small layer of sugar (about ¼ of the total amount specified in the recipe).
3. At the same time, cook syrup from the remaining sugar and water.
4. Pour the hot syrup over the pears and ginger and, stirring and skimming off the foam, cook for about an hour over low heat.
5. The syrup should become almost transparent, and the pears and ginger should retain their shape.
6. Place the prepared jam into dry jars and cover with regular plastic lids.

Assorted pear and fig jam

This jam, rich in composition, is prepared with a minimum sugar content, but all the fruits are harmoniously combined with each other and the resulting dish is very rich in taste.

You will need:

• 2 kg of pears;
• 1 kg of figs;
• 1 kg apples;
• 1 kg of peaches or apricots;
• 2 liters of water;
• 1 kg sugar.

Manufacturing:

1. All fruits are washed, seeds and cores are removed, and cut into thin slices.
2. Combine all the fruits in a large container, cover with sugar, and set aside for 12 hours.
3. Add water and put the jam on the fire.
4. Cook in 3 batches, each time bringing to a boil and boiling the fruit for about 10 minutes over medium heat, stirring and removing foam.
5. The finished jam is sealed tightly under metal lids.

Pear jam with chokeberry

You will need:

• 1 kg chokeberry;
• 300 g pears;
• 400 ml water;
• 1.5 kg sugar;
• 5-7 g citric acid.

Manufacturing:

1. First they work on chokeberry berries. They are immersed in boiling water for 5 minutes, removed and quickly cooled in cold water.
2. Then a syrup is made from water and 500 g of sugar, which is poured over the berries and, after bringing to a boil, is left to cool for 8 hours.
3. After the required time, heat to a boil again, add all the remaining sugar.
4. At the same time add peeled and diced pears.
5. Cook for another 15-20 minutes, adding citric acid at the end of cooking.

Pear and zucchini jam

Oddly enough, pear goes well in jam with pieces of zucchini.

You will need:

• 300 g pear;
• 150 g zucchini pulp;
• 300 g sugar;
• 500 ml water;
• 1-2 g citric acid.

Manufacturing:

1. Syrup is boiled from sugar water, ensuring complete homogeneity of the liquid.
2. The pear is peeled and seeded and cut into cubes, just like zucchini.
3. Combine both main ingredients and pour sugar syrup over them.
4. Place on the fire to boil and cook for about half an hour, skimming off the foam and gently shaking the entire mass periodically.
5. Pour into sterile jars and seal.

The most delicious pear and persimmon jam

Pear jam for the winter produces a very unusual taste if you prepare it with the addition of honey persimmon. Both fruits have more than enough sweetness, so it’s best to prepare a delicacy without sugar at all.

Manufacturing:

1. The tails, seeds and peels of the pears are removed and cut into slices of any shape.
2. Persimmons are also peeled, seeds removed and cut into small pieces.
3. The fruits are mixed in one bowl, a little water is added and placed on low heat.
4. After boiling, the jam needs to be stirred and skimmed off. One cooking can last from 10 to 20 minutes.
5. The jam is prepared for several days with intervals between cooking of 5-6 hours.
   
6. The finished jam should darken and thicken.
7. It is best to seal it tightly with metal lids for better preservation.

Delicious pear jam with cardamom and saffron

The jam prepared according to this recipe captivates with its original appearance and, of course, attractive taste.

You will need:

• 800 g of hard pears;
• 400 g sugar;
• 12 cardamom seeds;
• ½ tsp. saffron (you can use Imeretian saffron).

Manufacturing:

1. The pears are washed, peeled and cored using a special device.
2. Then the fruits are carefully cut crosswise into thin circles with a hole in the middle.
3. Place the circles in a deep container in layers, sprinkling each layer with sugar, and leave overnight.
   
4. The pears should release a sufficient amount of juice overnight. Add cardamom and saffron to them, heat and cook for about 10 minutes, constantly stirring the contents of the container.
5. Leave again for 8 hours and heat until boiling one last time.
6. Cook for another 10 minutes, place in small jars and seal tightly.

How to make pear jam with oriental spices at home

As already noted, pear goes well with almost any spice.You can try making jam according to the suggested recipe, and then experiment on your own, adding new ingredients and complementing the finished bouquet with new aromas and tastes.

You will need:

• 2 kg pears;
• 1 kg sugar;
• 400 ml water;
• 2-3 buds of cloves;
• 1/3 tsp. ground cinnamon;
• 1.5 g vanillin;
• grated zest from one orange;
• 4-5 cardamom grains.

Manufacturing:

1. The water is heated to boiling and a mixture of all the prepared spices is poured in. Close the lid and let them brew for about half an hour.
2. Add sugar to the resulting aromatic infusion and boil for some time until it dissolves.
3. The pears are peeled, cut into thin strips and carefully placed in boiling syrup.
4. Cook in one batch for about 20 minutes, after which they are sealed hermetically for the winter.

Recipe for pear jam with chocolate

The deep and rich taste of pear dessert with chocolate can amaze even ordinary sweet lovers.

You will need:

• 1.4 kg of pears;
• 100 g natural dark chocolate;
• 800 g sugar.

Manufacturing:

1. According to this recipe, the skin of the fruit does not need to be removed, but the core and tails are cut out, and the pears themselves are cut into thin slices.
2. Cover with sugar, leave for several hours, then heat over low heat until boiling and boil for about 10 minutes.
3. Wait for the dish to cool completely, heat it up again, add chocolate, divided into small pieces, and cook for another 20 minutes.
4. The mixture must be stirred gently but constantly.
5. After all the chocolate has completely melted and the mass has acquired a uniform shade, the jam is removed from the heat, distributed into small glass containers and sealed hermetically for the winter.

Pear jam in a slow cooker

Making pear jam in a slow cooker is very simple.

All ingredients are taken in proportions from the classic recipe:

• 1 kg of pears;
• 800-1000 g granulated sugar;
• ½ tsp. citric acid.

Manufacturing:

1. The fruits are poured into the bowl, sugar and lemon are added, and the “Jam” or “Stew” mode is turned on for exactly 1 hour.
2. Use the “Warming” function for 30 minutes.
3. Finally, turn on the “Steam” mode for half an hour and roll the finished jam into jars.

Rules for storing pear jam

Pear jam prepared according to most of the recipes described in the article can be stored in rooms at normal room temperature. The shelf life of such a product is up to 3 years.

If the dessert was prepared with minimal heat treatment, then it is better to store it in the cellar or refrigerator.

Conclusion

Pear jam for the winter can be prepared in dozens of different ways. In addition, pear goes perfectly with most berries, fruits and even vegetables.

Recommended Posts

Strawberry jam with whole berries

Delicious wild strawberry jam

Quince jam: recipe

How to make quince jam in a slow cooker

Apricot confiture - recipe

7 recipes for sea buckthorn jelly for the winter

Sea buckthorn jam: recipes, beneficial properties

Blackberry jam, jam and blackberry confiture

Plum jam for the winter