Pear jam with lemon: a recipe for the winter

Many people love pear jam even more than fresh fruit, especially since by preparing such a delicacy you can quite easily preserve even the most unexpectedly large harvest. But pear jam with lemon for the winter occupies a special place of honor among other recipes. After all, the honey-sweet pear in combination with the aromatic sourness of lemon juice and zest gives a completely unique taste to the preparation. At the same time, all the ingredients are simple and accessible, and the healthfulness of the finished dish is beyond doubt.

How to properly cook pear and lemon jam

The most important product for this jam can be of any variety. Both sour and sugary-sweet varieties of pears are suitable for cooking according to different recipes. Pears with dense, even hard flesh would be ideal, but juicy and soft varieties can also be used. But overripe fruits are more suitable for making jam than jam.

All damage to the surface of the fruit must be removed. Whether to remove the peel or not – it all depends on the type of pear itself. If the skin is soft and tender, then there is no need to remove it. The tails and seed chambers are usually cut out, and the pears themselves for making jam with lemon according to various recipes can be cut into halves, slices, cubes, circles, and even grated on a grater or meat grinder. Everything is determined only by the imagination of the housewives and the recipe used.

In preparing lemons, the most important role is played by the obligatory scalding of whole fruits before further processing and removal of seeds.

Despite the pronounced citrus aroma, lemon not only does not overshadow the taste of pear in the jam, but, on the contrary, complements it and makes it even more attractive. True, for this it is very important to maintain the correct proportions of products. For 1 kg of pear fruit, approximately 1 lemon can be used, no more. In addition, lemon successfully regulates the acidity of the finished dish and serves as a natural preservative.

Pear jam with lemon can be prepared using different methods. The classic method with repeated alternation of cooking and infusion procedures is also successfully used. Or quick - in a frying pan or in the form of a five-minute one. You can also make delicious pear jam with lemon using a slow cooker.

Classic pear jam with lemon

This is the most traditional way of preparing pear jam, which takes a lot of time, but the taste, aroma and consistency of the finished dish are worthy of admiration.

You will need:

• 1 kg of pear fruits;
• 1 lemon;
• 200 ml water;
• 1 kg granulated sugar.

Manufacturing:

1. It all starts with lemon. It is scalded with boiling water and cut into pieces with a sharp knife, simultaneously removing all the bones.
2. Place in a cooking container, add water and boil for 3 minutes.
3. The pears are washed to remove dirt, the skin is peeled, and the center with seeds and stems are removed. Cut into convenient size pieces.
4. Cover them with sugar, add lemons along with the broth and leave for 10-12 hours.
   
5. After infusion, everything is thoroughly mixed, placed on the fire and boiled for about 10 minutes.
6. Then set aside until completely cooled.
7. These steps are repeated two more times, spending a total of about 3 days making the jam.
8. Already at the second stage, the jam should begin to change its color and consistency - acquire a reddish tint and become thicker.
9. After the third batch, the pear jam is finally cooled, laid out in sterile containers and sealed for winter storage.

Pear jam with lemon: 5 minutes

This recipe can be called the fastest, most convenient and, at the same time, the most useful for making pear jam with lemons.

You will need:

• 1 kg of pears;
• 1 large lemon;
• 1 kg sugar.

Manufacturing:

1. The lemon is washed, scalded with boiling water, cut into convenient pieces and all seeds are carefully removed. Then they are crushed in a blender or using a meat grinder.
2. The pears are peeled and all damaged and cut into small cubes.
3. Then combine with crushed lemon, sprinkle with sugar and leave overnight to form syrup.
4. The next day, the fruit mixture with sugar is placed over moderate heat.
5. After boiling, remove the foam and keep on fire for exactly 5 minutes.
6. While hot, the jam is distributed into sterilized jars, sealed tightly with scalded lids, and be sure to be left to cool upside down under warm clothes for additional sterilization.

Pear jam slices with lemon

The jam made from pear and lemon slices floating in a thick, almost transparent syrup is incredibly tasty and very beautiful.

• 800 ml water;
• 2 kg of pears;
• 2 lemons;
• 2 kg sugar.

Manufacturing:

1. Lemons are poured with boiling water for 30 seconds, then cut into as thin circles as possible, each of which is also cut in half.
   Attention! Don’t forget to carefully remove the seeds from the circles.
2. Washed pears are cut into halves. Leaving the peel as much as possible (if it is not very rough), remove the centers, tails and also cut into thin slices.
3. A syrup is made from sugar and water, into which, after cooling, lemon and pear slices are added and left for 6 to 12 hours.
4. Then cook, as usual, in several stages. The cooking time is 5-10 minutes, in between the fruits are left in sugar syrup for 5-6 hours.
5. Cooking should be completed at the moment when the slices of both fruits acquire some transparency.
6. The jam is laid out in a sterile container and immediately rolled up.

Pear jam: recipe with lemon and cinnamon

You will need:

• 2 kg of juicy pears;
• juice from two lemons;
• 1.5 kg sugar;
• 2 tsp. cinnamon.

It doesn’t take much time to make pear jam with lemon and cinnamon:

1. Wash the pears, remove the core and stems and cut into small slices.
2. In a large bowl, place in layers: sugar, a layer of pears, sugar again, spilled with lemon juice, a layer of pears and so on.
3. Leave for 12 hours, after this time drain the resulting juice.
4. Heat it to a boil, skim off the foam and place on top of the pear.
5. Stirring gently, cook over low heat for about 30 minutes.
6. Add cinnamon, stir and cook for another quarter of an hour until a beautiful and thick syrup forms.

Pear jam for the winter with lemon: recipe for cooking in a frying pan

Fried jam in itself is already something unusual. But this recipe received this name only because this pear jam with lemons is prepared in a frying pan, and not in a saucepan. Although, strictly speaking, the frying process itself does not occur, because neither oil nor any other fat is involved in making jam.

Of course, it is unrealistic to use this recipe on a large scale. After all, you can only cook a small portion of a dish at a time. But if you like the taste of the product, then it can be made more than once.

For a medium frying pan with a diameter of approximately 26 cm you will need:

• 700 g of pear fruits, peeled and peeled;
• 250g sugar;
• ½ lemon.

Manufacturing:

1. Prepared pears are cut into pieces about 2 cm thick.
2. Peel the zest from half a lemon and chop it. Separately squeeze lemon juice.
3. Place pieces of pears in a dry frying pan, sprinkle them with sugar and add squeezed lemon juice and chopped zest.
4. Turn on medium heat under the frying pan and heat the fruit mixture until it boils. Remove the foam and reduce the heat.
5. Heat the pear mixture with lemon for about half an hour, constantly stirring it, thereby saving it from burning.
6. At the end of cooking, the jam should darken slightly.
7. Place the jam in dry, sterile jars and, if desired, seal them tightly for winter storage.

Winter jam from pear with lemon and grapes

Most often, many grapes ripen at the same time as the pears. This recipe is especially common in the southern regions, where the harvest of both crops can be quite significant. Due to the high juice content of grapes, the jam can turn out quite liquid. It is good to use for soaking pastry cakes and even for preparing various drinks.

Required:

• 2 kg of pears;
• 1.5 lemons;
• 300 g grapes;
• 300 ml water;
• 2.4 kg sugar.

Manufacturing:

1. Syrup is made from sugar and water.
2. The pears are left with only one pulp, which is cut into small pieces.
3. The grapes are removed from the branches, leaving clean berries.
4. Carefully squeeze the juice out of the lemon.
5. Place grapes and pear pieces into the syrup, heat until it boils and set aside until it cools completely.
6. Place it on the fire again, cook for a quarter of an hour, add lemon juice and boil for the same amount of time.
7. Place the hot jam into sterile jars and seal.

How to make healthy pear jam with lemon and ginger

The recipe for this dessert will be a real find for true gourmets and lovers of exotic dishes.

You will need:

• 1 kg of pears;
• 150 g fresh ginger;
• 1 lemon;
• 1 kg sugar;
• 5 buds of cloves;
• 2 cinnamon sticks;
• 400 ml water.

Manufacturing:

1. The pears are cleaned of excess parts and cut into medium-sized slices.
2. Ginger is cut into thin strips or grated.
3. Pieces of pears in a colander are placed in boiling water for 7-8 minutes, then taken out and immediately immersed in cold water.
4. Sugar and ginger are added to the water where the pears were blanched. After boiling, add cloves and cinnamon and cook for about half an hour.
5. Cinnamon sticks and clove buds are caught from the syrup and poured over pieces of pears, left for several hours.
6. Place on fire, boil for 5-6 minutes, cool again.
7. This operation is performed three times, the second time adding freshly squeezed lemon juice.
8. After the third boiling of the workpiece, it is distributed into sterile containers and securely sealed.

Pear jam for the winter with lemon in a slow cooker

Pear jam with lemons in a slow cooker can be prepared according to a real classic recipe, but it will take several times less time.

You will need:

• 1 kg of pears;
• 1 lemon;
• 800 g sugar.

Manufacturing:

1. The core with seeds is cut out of the washed pears, the pulp is cut into cubes, it is not necessary to remove the skin.
2. Place the cubes in a multicooker bowl, cover with sugar and turn on the “Stew” mode for 1 hour.
   
3. During this time, enough juice is released in the fruits so as not to add water.
4. Next, prepare the jam in three steps. In the “Steam” mode, turn on the timer for 15 minutes, then let the jam rest for 2 hours.
5. Add fresh lemon juice and turn on the “Steam” mode again for a quarter of an hour.
6. After cooling, repeat the procedure a third time. As a result, the pear pieces should become transparent and the syrup should become thick.

Rules for storing pear jam with lemon

All the recipes described above require a fairly long heat treatment of all products, so you can store pear jam in almost any convenient room.You just need to avoid exposure to bright sunlight.

Conclusion

It’s not difficult to make pear jam with lemon for the winter. But the result is so harmonious, aromatic and inimitably tasty that this preparation is always not enough.

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