Pear jam for the winter: 17 recipes

Pear is considered a unique product. This is the easiest fruit to prepare, but recipes with it are much less common than for other products. Pear jam for the winter is considered the best dish in terms of beneficial qualities and minimal disadvantages. However, this amazing dish has its own preparation and cooking methods. Among the many variations, everyone can find something to suit their taste.

How to make pear jam correctly

Before talking about the features of such a dish, you should first get acquainted with its history.

History of origin

For the first time such a preparation was made by a Scottish woman who was married to a sailor. After her husband brought fruit from Spain, the woman decided to preserve this wealth: she softened the bitterness of the orange with sugar, and then added pears. Later, this dish received a name consonant with the name of its creator - jam. And after that, the development of production technology began: new recipes were distributed.

Benefits and harms

This dish has a number of useful qualities:

1. It is useful in the treatment and prevention of diseases of the human cardiac and circulatory systems.
2. Jam is good at reducing high blood pressure, so it is often used for hypertension.
3. The dish helps in the treatment of kidney and bladder diseases - it is used as an additional remedy to the main therapy.

People with diabetes and obesity should use it with caution, as it contains a large amount of sugar, and this can lead to serious processes.

Selection of pears

Pears should be harvested when the crop is fully ripe around the end of August - beginning of September.

Any variety will work for jam. However, preference should be given to softer ones, since the resulting jam will be thicker than when using harder pears. To make the dish as healthy as possible, the fruits must be chosen ripe and preferably without dark spots, dots, or signs of rotting.

Most recipes include not only pears, but also other components: herbs, spices, berries, and other fruits. The required combination is selected individually depending on the purpose and purpose of a particular dish.

Preparation of raw materials

Particular attention should be paid to the preparatory work:

1. Rinse the fruits thoroughly, preferably several times.
2. Dry on paper towels.Other drying methods are also permitted, but in this case the duration of the process will depend on the specific drying option.
3. Peel the fruit, remove seeds and wormholes (if there are any, of course).

You can cut the pears any way you like.

Tips and tricks for cooking

It is important to consider the following nuances:

1. Heat treatment takes place in several stages. First, cook over high heat until boiling, then simmer over low heat for 15 minutes. The product is later cooled. The cycle is repeated again.
2. The optimal ratio of sugar and main component should be 1:1.
3. When cooking, you should constantly skim off the foam. Otherwise, the product will be tasteless and have a minimum shelf life.
4. Citric acid is added per 1 kg of sugar - 1 teaspoon of acid is taken for this amount.
5. The utensils for making jam must be enameled. However, stainless steel will also work.
6. If whole fruits are being prepared, the fruit should be pierced with toothpicks before cooking.
7. The pulp can also be preserved as much as possible if it is first scalded in boiling water for 10 minutes.

These subtleties will help any housewife improve the quality of jam.

Classic recipe for pear jam at home

This is the simplest pear jam recipe for the winter.

Required ingredients:

• pears – 3 kg;
• sugar – 1000 g;
• citric acid – 2 teaspoons;
• water – 0.150 ml.

Cooking method:

1. Prepare the fruit: wash and dry the pears, peel, remove the core and stems.
2. Cut each fruit into pieces: small ones - into 4 shares, and large ones - into 6 shares.
3. Place them in a saucepan and add water. Boil, cook for half an hour, cool. Puree.
4. Add sweet, put on low heat. Cook for about 1 more hour.
5. The heat treatment is completed when the jam has completely thickened and reduced in volume by at least 2 times.
6. Add citric acid. Boil for 20 minutes.
7. Place in jars. Close the lids tightly.

You will get the thickest pear jam for the winter.

Pear jam for the winter in a meat grinder

Ingredients:

• pears – 1 kg;
• sugar -0.5 kg;
• lemon – 1 piece;
• vanilla sugar and cinnamon - 0.01 kg each.

Methodology:

1. Prepare fruits: rinse, dry, peel. Cut into 4 parts.
2. Pass the pears through a meat grinder.
3. Add sugar, spices and lemon juice.
4. To stir thoroughly.
5. Place the mixture in a saucepan and put on fire. Cook for half an hour.
6. Sterilize jars and lids.
7. Place jam in jars, roll up and turn over.
8. Once completely cooled, remove to a cool, dark place.

The option is no different from the classic. The only difference: the process takes much less time than in the previous version.

Apple and pear jam for the winter

This apple and pear jam recipe will please any avid gourmet. This option will suit any table. Apple-pear jam (or, conversely, pear-apple jam, it doesn’t matter) is very easy to prepare.

Ingredients:

• pears, apples, peaches – 1.4 kg each;
• ginger (root) – 1 piece;
• sugar – 2.7 kg.

Methodology:

1. Prepare pears and apples: rinse, dry, peel (skin, seeds, stems). Cut into small cubes.
2. Throw the peaches into boiling water for a few seconds. Make a puree out of them.
3. Place the resulting ingredients in a saucepan and add water. Add sugar and grated ginger.
4. Place over high heat and cook, stirring, until fruit juice appears.
5. Reduce heat and cook for another 40 minutes.
6. Finish cooking when a pleasant caramel color appears.
7. Pour into sterilized jars and seal.

You can not add peaches to pear and apple jam (for the winter). However, they give a special piquancy to the dish. This jam can be used in various feasts. In New Year's recipes, this dish goes well with cold appetizers and alcohol (champagne, wine).

A very simple recipe for pear jam for the winter

Ingredients:

• pears – 0.85 kg;
• sugar – 0.45 kg;
• lemon juice – 0.04 l.

Methodology:

1. Prepare the pears (similarly: as in previous options).
2. Pass them together with sugar through a meat grinder.
3. Place the mixture in a saucepan. Cook for 40 minutes. Add lemon juice and simmer for another 20 minutes.

Pour the product into jars and close the lids.

Pear and lemon jam recipe

This option (pear jam with lemon) is considered the best in terms of shelf life.

Ingredients:

• pears – 1.8 kg;
• cane sugar – 0.21 kg;
• lemon juice from one fruit;
• cinnamon – 1 tablespoon;
• cardamom – 2.4 g.

Methodology:

1. Prepare the pears, chop finely. Place with sugar (about 30 minutes).
2. Make a puree, add lemon juice. Cook for another 40 minutes.
3. Add spices, mix.
4. Pour into jars. Close with lids.

Pear jam with oranges

There are several varieties.

Classical

Ingredients:

• pears – 1 kg;
• orange - 1 piece;
• sugar – 1.5 kg.

Methodology:

1. Prepare pears: rinse, dry, peel, remove seeds, cut into slices.
2. Place in a saucepan and cook until the fruit softens.
3. Add sugar and let it boil. Close with the prepared lid. Cook for another half hour.
4. Rub the mixture through a sieve.
5. Peel the orange, squeeze out the juice and chop the zest. Add to the resulting mass. Mix.

Place in jars and close with lids.

Apple-pear option

Ingredients:

• pears, apples – 1 kg each;
• orange - 1 piece;
• sugar – 1.5 kg;
• vanillin – 1 sachet;
• mint - a few leaves.

Methodology:

1. Prepare pears and apples: rinse, dry, peel, remove seeds, cut into slices.
2. Place in a saucepan and cook until the fruit softens slightly.
3. Add sugar, let it boil, close the lid. Cook for another half hour, then add vanillin and mint for flavor. Cook for a few more minutes.
4. Rub the resulting mass through a sieve.
5. Peel the orange, squeeze the juice out of it and chop the zest. Add to the mass. Mix.

Place in jars and close with lids.

Pear jam with cinnamon

Ingredients:

• pears (preferably hard) – 1 kg;
• sugar – 0.5 kg;
• cinnamon – 2 sticks;
• vanillin – 1 sachet;
• lemon – 2 pieces (from 1 – zest, from 2 – juice);
• cognac – 0.1 l.

Methodology:

1. Prepare the pears: wash, dry, peel, cut into cubes, add lemon zest and juice, stir.
2. Melt sugar in a bowl. Add cognac and spices. Boil. Remove from heat.
3. Mix all ingredients and stir. Bring to a boil, and then boil for another 5-10 minutes.
4. Turn off the gas. Shake the contents of the container. Place on low heat again for 5 minutes. Readiness can be determined by a change in color and a 2-fold decrease in volume.

Transfer the mixture into jars and close the lids tightly.

How to make pear jam with vanilla

Ingredients:

• pears – 1.8 kg;
• sugar – 1.25 kg;
• nut (ground) - to taste;
• vanillin – 1 teaspoon;
• lemon juice – 65 ml.

Methodology:

1. Wash the pears, dry them, peel them, cut them and sprinkle with lemon juice.
2. Add sugar and nuts.Bring the mixture to a boil, stirring.
3. Then simmer for another 40 minutes over low heat. Remove from heat.
4. Add vanillin and mix.
5. Sterilize jars with lids.

Pour jam into containers. Roll up.

Pear jam with citric acid

There are 2 cooking methods.

1 way

Ingredients:

• pears – 1.5 kg;
• sugar – 0.7 kg;
• citric acid – 2 teaspoons;
• water – 0.15 l.

Methodology:

1. Sterilize jars with lids.
2. Prepare the fruit: rinse, dry, remove stems, peels and seeds. Cut into slices.
3. Place the peel and seeds in a separate container. Boil and then cook for another 10 minutes.
4. Add pears. Cook for another half hour over low heat until the fruit is completely softened.
5. Add sugar. Cook for another 0.5 hour until thickened.
6. Add citric acid. Mix.

Place into prepared jars and roll up.

Method 2

Ingredients:

• pears – 2 kg;
• sugar – 1 kg;
• water – 0.12 l;
• citric acid – ½ teaspoon;
• pectin – 0.01 kg.

Methodology:

1. Prepare the pears as in the previous version.
2. Mix with sugar and water. Bring to a boil, skim off the foam.
3. When the fruit is completely softened and lightened, puree it.
4. Add pectin and citric acid. Cook for 5 minutes over low heat, stirring.

Pour the finished product into jars. Roll up.

Pear jam with pectin

The recipe is similar in preparation method to the previous version.

Ingredients:

• pears – 1 kg;
• sugar – 0.5 kg;
• water – 0.1 l;
• cinnamon – 0.5 teaspoon;
• cloves – 0.125 g;
• pectin – 0.01 kg.

Methodology:

1. Prepare the pears as in the previous versions.
2. Sterilize jars with lids.
3. In a separate container, mix pectin, a small part of sugar (2 tablespoons), and spices.
4. Boil the pears in water until softened and make a puree.
5. Add the remaining sweet to the pears and boil. Cook over low heat for half an hour.
6. Add pectin mixture. Cook for another 5 minutes.
7. Transfer the contents into jars and roll up.

Pear and plum jam recipe

Jam from plums and pears is another classic option for winter preparations among Russian summer residents.

Ingredients:

• pears – 1.5 kg;
• plums – 0.5 kg;
• sugar – 1 kg;
• water – 1.5 l.

Methodology:

1. Prepare the fruits: rinse and dry. Remove pits and skins from plums. Pears have skin, core, and tails. Cut the pears into slices and the plums in half.
2. Boil sugar syrup. Add pears. Boil until the solution becomes transparent.
3. Add plums and cook for another 10 minutes.
4. Sterilize jars.

Pour the contents into containers and roll up.

How to make sugar-free pear jam for the winter

This recipe is considered the best among housewives. It saves not only material resources, but is also the most dietary among other similar dishes.

Ingredients:

• pears – 0.9 kg;
• water – 0.25 l.

Methodology:

1. Pears should be prepared in the same way as in previous versions.
2. Cut the fruit as desired.
3. To fill with water. Cook over low heat for 40 minutes.
4. Make puree.
5. Cook for another 5 minutes.
6. Sterilize the jars and pour the mixture into them. Roll up.

In this case, a thicker product is obtained.

How to make pear and ginger jam

In this case, ginger has a wide effect: it not only gives a wonderful aroma, but also improves the properties of the dish itself. Thanks to this component, jam perfectly strengthens the immune system and copes with colds.

Ingredients:

• pears, sugar – 1.5 kg each;
• ginger – 50 g;
• cinnamon (sticks) – 2 pieces;
• lemon juice – 0.06 l.

Methodology:

1. Prepare the pears in the same way as other variations.
2. Cut the fruit, add sugar and lemon juice.
3. Place on low heat to simmer for 20 minutes (be sure to stir).
4. Add spices and cook for 15 minutes.
5. Make puree.
6. Boil for another 3 minutes.
7. Sterilize jars.

Finally, pour the contents into containers. Roll up.

How to make wild pear jam for the winter

The wild plant has harder fruits, so the heat treatment process will take longer. However, in this case the jam turns out sweeter, more aromatic and spicier.

Ingredients:

• pear, sugar - 1.5 kg each;
• water – 0.15 l.

Methodology:

1. Prepare the pears: rinse, dry, remove ends and core. Cut into thin slices.
2. Add sand. Mix. Leave for 4 hours.
3. Add water. Cook for 45 minutes.

Sterilize the jars and pour the mixture into them. Roll up the lids.

How to make pear jam in a bread machine

In the age of technology, it has become easier for housewives to prepare the most complex dishes. One of the necessary tools is a bread maker. It preserves not only the juiciness of the fruit, but also the unique aroma of spices.

Ingredients:

• pears, sugar – 1.5 kg each;
• cinnamon – 0.01 kg;
• lemon juice – 5 g.

Methodology:

1. Prepare the pears as in previous recipes. Cut into slices.
2. Place in equipment container. Mix with other ingredients.
3. Turn on the Jam program. Cooking time: 80 minutes.

Transfer the mixture into a container and roll up. Wrap until completely cooled.

Pear jam in a slow cooker

Another option for quickly preparing a dish is pear jam for the winter in a slow cooker.

Ingredients:

• pears and sugar - 2.5 kg each;
• water – 0.5 l;
• lemon juice – 0.06 l.

Methodology:

1. Prepare the fruit as in the previous versions. Cut into slices.Place into the multicooker bowl.
2. Add remaining components.
3. Turn on the program: “Extinguishing”. The duration of the process is 50 minutes.
4. Pour the mixture into containers, close, and wrap until completely cool.

Depending on the multicooker, the method of preparing jam will vary.

For example, a recipe for pear jam in a Redmond multicooker will look like this.

Ingredients:

• pears (ripe), sugar – 1 kg;
• water – 0.35 l;
• lemon juice – 5 ml.

Methodology:

1. Soak the pears in cold water (about 2 hours). Peel, core and ends. Cut each fruit into 4 parts.
2. Place into the multicooker bowl. Pour boiling water over it. Turn on the “Cooking” program. Duration 15 minutes.
3. After the signal, open the lid and add the remaining ingredients.
4. Make puree. Turn on “Quenching”. Duration 60 minutes. Stir occasionally.
5. At the end, add spices to taste. Boil for another 10 minutes.
6. The process should be completed when the dish acquires a caramel color and a subtle citrus aroma.

Pour the finished mixture into containers. Close tightly with lids. Let cool.

Rules for storing pear jam

In order for the jam to retain all its beneficial qualities, important nuances should be taken into account.

Containers containing the dish must be hermetically sealed. If there is access to air, the processes of oxidation and decay will proceed much faster, which will then lead to a deterioration in the quality of the product - it will no longer be possible to consume!

If the ingredients in the recipes contain more fruit than sugar, then the jam should be stored in the refrigerator or in the basement. Otherwise, the product will deteriorate very quickly.

Optimal conditions for storing pear jam: dry air and temperature above zero (preferably 10-15 degrees). If these indicators change, rust may appear on the lids and walls of containers with jam, and the product itself will begin to quickly oxidize and rot - the shelf life will sharply decrease.

Simple desserts without any additives can be stored for various periods: in the refrigerator for up to two weeks, and in the basement for up to three years. When opened, the shelf life is reduced.

When adding various fillings, the shelf life will be a maximum of 1 year when unopened. If the product has already begun to be used, it can be stored for no more than one month.

You can preserve the preparations for a long period of time by adding an alcoholic ingredient during the preparation of jam.

Conclusion

Pear jam for the winter has many different preparation methods. However, it should be remembered that the choice of recipe depends on the purpose and purpose of the dish. Some components of jam are contraindicated for many people, so individual preferences of consumers should be taken into account and if such conditions exist, do not use the product.

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