Pear jam for the winter is easy to cook at home. This product is universal, because for such harvesting you can use different varieties of fruits. Depending on the variety, the jam may turn out to have a slightly floral or vanilla aroma, sweet or more tart. Each batch of pear delicacies will combine quality and great taste.
Selection and preparation of ingredients
For home cooking a simple jam recipe you will need pears and sugar. Some recipes need to add water. Vanilla, juice and lemon zest are also used to complement the palatability. As a preservative, citric acid is used.
Did you know? It is best to collect pear fruits in green, not ripened, so they continue to ripen after removal from the tree.
Pear jam preserves recipe for winter
Mistresses are familiar with many recipes that can be prepared in summer and autumn, and served at the table in winter. However, there are pear delicacies that are especially loved by households, so they are prepared from year to year.
Classic recipe
1 kg2 hours
coreless sweet honeycombs
1.3 kg
Nutritional value per 100 g:
- Wash, peel the pears.
- Cut the fruit lengthwise into quarters and remove the seed box.
- Grind into small pieces, put in a pan.
- Add sugar (200 g), mix thoroughly.
- Leave for 2-3 hours, so that the fruits let juice.
- Put the pot on the stove, bring to a boil and turn it off after 5 minutes. The fruits should become soft.
- Puree the pears with a blender or meat grinder.
- Pour the pear mixture into a large wide basin (not aluminum), add the remaining sugar, mix, put on the stove, not covering anything.
- Boiling pears is a lengthy process. It can be carried out for 1 time, be sure to stir occasionally. You can do this in several stages (3-4). Each hostess herself determines the willingness of jam according to density. The volume of the finished product should decrease by about 2 times.
- Jam is poured hot into the jars, so it is not necessary to sterilize the jars. It is enough to wash and dry them well. Covers can be used any: nylon, for seaming machines or twisting.
- You can store jam cooked according to this recipe at room temperature.
Video recipe
Important! If you cook jam from pears tart and unsweetened Siberian varieties, then the ratio of sugar to fruit should be 1: 1.
With lemon
1 kg50 minutes
peeled, coreless pears
1 kg
juice of half a lemon
30 ml
Nutritional value per 100 g:
- Wash and peel the fruit.
- Cut the pears lengthwise into quarters, remove the core.
- Grind into cubes.
- Place the sliced fruits in a wide pot, put on the stove, adding 100 ml of water.
- Cook for 20 minutes, stirring occasionally.
- Grind the mass through a sieve or mashed with a blender.
- Rub the zest of half a lemon on a grater, squeeze out the juice.
- Soak gelatin according to package instructions.
- Turn on the pear puree again, add sugar, lemon juice and zest if desired.
- Boil for 10 minutes, add gelatin, mix quickly and turn off immediately.
- Pour jam on sterile jars, roll up. Store in a cool place.
Important! When cooking jam from pears, you need to be careful - it can scald, because when boiling, the product gurgles and “jumps out” of the pan.
Fast
1 kg 1 hour 30 minutes
pears of any kind without a core
1 kg
Nutritional value per 100 g:
- Wash fruits, peel. Cut the pears lengthwise into quarters, remove the seed box.
- Dice every quarter.
- Pour into a cooking container (a saucepan with a thick bottom will do). Grind raw blender.
- Add sugar, mix well. Leave for 1 hour to dissolve sugar.
- Place the pan on the stove, turn on medium heat.
- Add vanillin, mix, cook for 5 minutes, then reduce heat and cook for another 30 minutes, stirring.
- Prepare jars: wash, sterilize.
- Pour the finished confiture into jars. Close with screw caps or a seaming machine. Turn cans upside down, cover with a warm blanket or towel. Allow to cool completely.
- It can be stored both at room temperature and in a cool room.
Did you know? Pear wood is often used to create musical instruments.
In a slow cooker
600 g2 hours 30 minutes
pears of any kind without a core
1 kg
Nutritional value per 100 g:
- Wash and peel the pears. Fruit peeling will give the finished pear jam a more silky texture.
- Cut peeled pear seeds into small pieces.
- Transfer fruit mass to a slow cooker, fill all the ingredients with a prescription.
- Switch on the machine to the “Heating” mode and cook for 15 minutes.
- Change the mode to "Extinguishing" and cook another 60 minutes.
- When the time runs out, you need to puree the pear mixture and again on the "Stew" program continue cooking 30 minutes.
- At the end of time, open the pan lid, switch the multicooker to “Steam cooking” and cook another 10 minutes.
- Stir every minute to prevent sticking.
- Roll jam on sterilized jars, store in a cool place.
Features of storage of blanks
Very often, the hostesses keep the jam from the fruits of the pear tree at room temperature. This is because it contains a fairly large amount of sugar and a long boiling process. If there is a basement or cellar, pear treats are stored there.
Learn also the best recipes for making jam from plums, apples and melons.
Someone likes jam, someone likes jams. However, having prepared jam from autumn gifts, you can enjoy it not only in its pure form, but also use it for baking fragrant pies, bagels or strudel.
