Pear jam: 32 recipes

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

How to cook pear jam

Pear jam can be prepared in a variety of ways: both traditional with multiple aging between boils, and once. The fruits can be chopped in all possible ways, or you can use whole pears, experiment with a variety of 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, they use ripe, but still firm, holding the shape of a pear. From unripe fruits, if desired, you can also get a tasty and attractive dish. But overripe pears are more suitable for jam than for jam.

pear jam calories

Since ancient times, pear fruits have been considered not only very tasty, but also extremely useful. For those who care about their health, only the presence of sugar in this billet may pose some danger. 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 contains, therefore, about 35 kcal.

What kind of pears can you make jam from?

Absolutely any variety is quite suitable for pear jam, even wild game fruits, which are completely inedible and tasteless fresh. But in the form of jam, they are so revealed from the best side that the preparation of them is in no way inferior to dessert from any cultivated variety.

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

How long to cook pear jam

The duration of the preparation of pear jam is determined solely by the conditions in which it will be stored. Indeed, with a special desire, a delicacy can be prepared without cooking at all, but in this case it must be stored exclusively in the refrigerator and consumed within a few 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 their varietal characteristics. Unripe and hard pears need to be cooked for a longer time.

How to make pear jam thick

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

To obtain a delicate consistency of pear jam, the peel is necessarily removed from the fruit. This is also done if the skin has any damage.

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 slightly thicken.

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 candied in the future. Usually, powdered citric acid is used for this purpose.

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 sweetness. There are recipes that do not use sugar at all.

How to cook pear jam according to the classic recipe

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

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

As a result, two 0,5 l cans of the finished product will come out of this amount of ingredients.

Manufacture:

1. After washing and sorting the fruits, the peel is cut off from them, cut into halves and all tails and chambers with seeds are removed.
2. Then everything remaining is cut into pieces of a size and shape convenient for the hostess.
3. The pieces are poured with cold water, heated to + 100 ° C and boiled for a quarter of an hour.
4. Then the water is drained through a colander into another suitable container, and the pear pieces are quickly cooled.
5. From drained water and sugar, syrup is boiled over moderate heat, which, after boiling, is poured over pears and left to soak for 3-4 hours.
6. The container with pieces of pears, filled with syrup, is again put on fire and after boiling, boil 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 to get the finished dish.
9. If the hostess is completely satisfied with liquid pear jam, then only 2 procedures are enough. Otherwise, repeat the process 5-6 times.
10. During the last cooking, citric acid is added and, when hot, the workpiece is laid out in glass jars, hermetically sealing them.

Pear and apple jam

Using the same cooking principle, you can cook an 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 of apples;
• 2 kg of sugar.

Delicious pear and quince jam

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

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

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

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

How to make pear jam with almonds and vanilla

According to a similar traditional recipe, fragrant and tasty jam is prepared with the addition of almonds and vanillin.

For this, the following products are used:

• 1 kg of pears;
• 100 g of peeled almonds;
• a sachet (1,5 g) of vanillin;
• 1 kg of sugar;
• ¼ tsp citric acid.

All aromatic additives are introduced into the jam at the last stage of preparation.

A simple recipe for pear jam for the winter

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

• 1 kg of sugar;
• 1 kg of pears.

Manufacture:

1. Pears are washed, cut into halves and freed from all unnecessary details: ponytails, seeds, and peel.
2. In a large bowl, cover the halves of the pears with sugar 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. Halves of pears are placed in it and, having lowered the fire, boil for about an hour until the fruits acquire some transparency.
5. After that, the finished jam is immediately laid out in jars, hermetically sealed and sent for winter storage.

Pear jam with cranberries and apples

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

You need:

• 900 ml of water;
• 1 kg of pears;
• 1 kg of apples;
• 1 kg of lingonberries;
• 2,2 kg of sugar.

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

Simple winter pear jam with mint

You can cook pear jam with mint according to the same simple recipe. To give the pear preparation a unique summer aroma of freshness, it is enough to add a few sprigs of mint in the middle of cooking.

At the very end of cooking, before laying out the finished delicacy in 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 only need:

• 1 kg of pears;
• 700 d Sahara.

Manufacture:

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 mashed fruit mass is covered with sugar, mixed and left in this form for about an hour.
4. Then they put it on a small fire, wait for it to boil and cook, stirring constantly and removing the foam, for exactly 5 minutes.
5. When hot, five-minute jam is laid out in sterile jars, corked and cooled upside down under warm clothes.

Delicious pear and plum jam recipe

And this recipe is distinguished by the complete absence of sugar, which, however, does not spoil its taste, especially if you pick up a fairly sweet plum variety.

You need:

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

From a similar amount of products, 5 liter jars of pear jam with plum are obtained.

Manufacture:

1. Pears are washed, seeds, tails are removed from them 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, pour water and boil.
4. Set aside to cool and bring back to a boil.
5. These steps are repeated at least 5 times.
6. For the last time, plum and pear jam is boiled for about 20 minutes and immediately laid out in sealed jars and closed with metal lids for the winter.

Recipe for pear jam through a meat grinder

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

You need:

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

Manufacture:

1. The fruits are washed, cleaned of excess parts, cut into pieces and poured with water for 24 hours.
2. After that, the water is drained, and the fruits themselves are passed through a meat grinder.
3. Add to the fruit mass of fresh water, heated to a temperature of + 90-95 ° C.
4. After cooling, add honey, stir well and leave to infuse for another 24 hours.
5. They are laid out in jars and sterilized 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 grateful culture, but there are situations when, due to adverse weather conditions, the fruits begin to crumble ahead of time. And in some varieties, this feature is inherent in the varietal characteristics. But, fortunately, quite tasty, albeit slightly less fragrant jam can also be prepared from unripe pears.

You need:

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

Manufacture:

1. The fruits are washed, the seeds and tails are removed and cut into pieces.
2. Pour them with boiling water 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 pieces of pears 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 just that infrequent case when a delicacy that is very attractive in taste and texture can be obtained from practically inedible raw materials. The fruits of a wild pear are distinguished by a very hard pulp, so the procedure for making jam from them will take quite a long time. But in reality, most of the time will be taken away by the infusion of fruits in syrup, they do not cause trouble at this time, the main thing is just not to forget about them.

So, you will need:

• 1 kg wild pear;
• 300 ml of water;
• 1,2 kg of sugar.

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

Manufacture:

1. The pears are washed, the tails are removed, and with the help of a special tool-knife, the middle part with seeds is cut out of them. Thus, the fruits retain their integrity, but with a hole in the middle.
2. It is placed in a voluminous wide refractory container (basin, large bowl) and poured with a small amount of water so that it only slightly covers the fruit.
3. Put the container on heating and, after boiling, cook for 10 minutes until the fruit softens.
4. Pears are taken out with a slotted spoon and laid out on a clean, dry pallet.
5. A syrup is prepared from water and sugar, so that the latter is completely dissolved.
6. Dried pears are transferred to the syrup and cooking begins.
7. At the first stage, it should last about 20-25 minutes after the water boils.
8. After that, the jam is completely cooled and the same amount is boiled again.
9. At night, the pears are left to soak in syrup, and the next day, cooking is continued.
10. After the third cooking, the pears can already be tasted. 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 it and repeat the procedure 2-3 more times.
11. The cooled jam can be decomposed into jars and stored under plastic lids.

Whole pear jam

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

You need:

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

The manufacturing process is completely similar to the description in the previous recipe. Large fruits are usually only additionally pricked 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 jam with pears

This jam, very original in taste, looks a bit like jam.

You need:

• 1,5 kg of pears;
• 300 g lingonberries;
• 500 grams of sugar;
• 100 ml water.

Manufacture:

1. The pear is washed, freed from seeds and tails and cut into small cubes.
2. In a saucepan with a thick bottom, pour pear cubes with water and simmer over low heat for about 20 minutes.
3. After that, the fruit is kneaded with a blender to a puree state.
4. Lingonberries are washed in water, sugar is added and this mixture is transferred to pear puree.
5. Stir well, lay out in small half-liter jars and sterilize for 7-8 minutes.
6. Roll up and put in winter storage.

Recipe for an unusual jam for the winter from pears with cranberries

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

You need:

• Xnumx Pears;
• 120 g cranberries
• 500 d Sahara.

Manufacture:

1. Pears are cut into small pieces, combined with peeled and washed cranberries.
2. Add the prescribed amount of sugar according to the recipe and leave for several hours to soak.

   

3. Boil for about 10-15 minutes after reaching a temperature of + 100 °, cool.
4. Repeat this 2-3 times until the jam reaches the desired density.

Pear jam with poppy seeds

The procedure for making pear jam with poppy seeds is rather non-standard – it is unlikely that anyone will determine by the type of the final product what it is made of.

You need:

• Xnumx Pears;
• 150 grams of sugar;
• 1,5 st. l. food poppy;
• 100 ml water.
• 1-2 g of citric acid.

Manufacture:

1. After peeling the pears from the skin and cores, cut them into cubes.
2. Acid is dissolved in warm water and slices of pears are poured into the resulting solution. Sugar is added there, mixed and left for a couple of hours.
3. Boil over low heat and cook for 20 minutes, stirring from time to time.
4. Half the serving is put into another container and crushed with a blender.
5. Poppy seeds are fried in a dry frying pan for 5 minutes, stirring continuously.
6. The calcined poppy seeds are added to the pear puree and this mixture is combined 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 the preliminary baking of prepared fruits.

You need:

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

Manufacture:

1. Washed pears are cut into halves, seeds with tails are cleaned and laid out on a baking sheet cut up.
2. The baking sheet is placed in an oven preheated to + 200 ° C and baked for 20-30 minutes.
   Attention! Roasting in this recipe partly replaces the standard blanching in boiling water and allows the fruits to become softer and at the same time keep 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 again continue cooking for about the same amount of time.
6. Usually, jam prepared in this way thickens noticeably after the third boil.
7. Thickened hot jam is laid out in jars, as it will become even more dense as it cools.

Pear jam with gelatin

If there is a desire to make completely thick jam from pears, in which a spoon will literally stand, you can use the following recipe.

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

Manufacture:

1. Pears are washed, freed from cores and skins, cut into cubes or flat slices.
2. Sugar is mixed with gelatin and chopped pieces of pears are sprinkled with this mixture in a wide bowl with low sides.
3. Leave in a cool place for 8-10 hours.
4. After a specified period of time, a little water is added to the fruit and heated over low heat until boiling.
5. The resulting foam is removed, mixed and the fruit mass is boiled for a total of 6-7 minutes.
6. In a hot state, until the mass has thickened greatly, the jam is poured into sterile jars, rolled up hermetically for the winter.

Dry pear jam in the oven

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

The process of making 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 need:

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

If small pears are used to make dry jam, then there is no need to clean them from tails and seeds. And be sure to peel off the skin. In the case of using large fruits, they are usually cut into halves and freed not only from the peel, but also from the core and tails.

Manufacture:

1. After removing the peel from the pears, they are immediately dipped in slightly acidified water to avoid darkening of the pulp.
2. Keep the fruits in the water until it acquires a slightly sweetish aftertaste.
3. After that, water with pears is heated over low heat until a needle freely enters the fruit pulp.
4. After that, the fruits are spread with a slotted spoon on a sieve to drain excess liquid and, spread out on a baking sheet, put in a slightly heated oven (about + 50 ° C).
5. Sugar is added to the water remaining after languishing the pears and boiled until the syrup begins to thicken.
6. Taking the fruits out of the oven and holding them by the tails, dip each in syrup, then in sugar and again spread on a baking sheet and place in the oven until completely dry.

   

7. This procedure is repeated 3 to 5 times.
8. All the while, the syrup continues to simmer 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 slightly opened.

   

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.

The original recipe for pear jam with walnuts

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

You need:

• 1,5 kg of pears;
• Xnumx r prunes pitted;
• 300 g walnuts in shell;
• 1 kg of sugar.

Manufacture:

1. Pears are washed, cleaned of everything superfluous and cut into small slices.
2. Prunes are thoroughly washed and lightly dried.
3. Nuts are shelled and divided into two to four parts.
4. Pieces of pears are mixed with sugar and infused for about an hour.
5. Then a mixture of nuts and prunes is added to them and they are allowed to soak in the common juices for about an hour.
6. Place a container with fruits and nuts on medium heat, after boiling, reduce heat and cook, stirring gently, for about an hour.

   

7. Packed in small sterile jars, 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 grams of sugar;
• 1 pinch of cinnamon.

Manufacture:

1. The fruits are washed, cut into halves, the tails are cut off and the core is scraped out with a small spoon.
2. The halves are poured with boiling water 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 over fruit halves and left for several hours.
5. After that, they cook until cooked for about half an hour and, spreading it out in sterilized jars, clog it 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. He has a slight piquancy and sharpness, which are immediately associated with the exotic of eastern countries. Moreover, ginger, especially fresh, is so self-sufficient that no more spices are needed.

You need:

• 1 kg of yellow summer pears with tender pulp, such as “Lemon”;
• fresh ginger root about 2 cm long;
• 180 ml of water;
• 900 d Sahara.

Manufacture:

1. Wash the pears, cut out the middle with tails and cut into thin slices.

   

2. Ginger is also cut into thin circles, attached to a pear and all together sprinkled with a small layer of sugar (about ¼ of the total amount indicated in the recipe).
3. Simultaneously boil the syrup from the remaining sugar and water.
4. Pears with ginger are poured with hot syrup and, stirring and removing the foam, boil for about an hour over low heat.
5. The syrup should become almost transparent, and the pears and ginger should retain their shape.
6. Arrange the finished jam in dry jars, close with ordinary plastic lids.

Assorted pear and fig jam

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

You need:

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

Manufacture:

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

Pear jam with chokeberry

You need:

• 1 kg of chokeberry;
• Xnumx Pears;
• 400 ml of water;
• 1,5 kg of sugar;
• 5-7 g of citric acid.

Manufacture:

1. First, they are engaged in chokeberry berries. They are dipped for 5 minutes in boiling water, removed and quickly cooled in cold water.
2. Then, syrup is boiled from water and 500 g of sugar, with which the berries are poured and, having brought to a boil, left to cool for 8 hours.
3. After the set time, heat again to a boil, add all the remaining sugar.
4. Peeled and diced pears are added at the same time.
5. Cook for another 15-20 minutes, adding citric acid at the end of cooking.

Pear jam with zucchini

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

You need:

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

Manufacture:

1. Syrup is boiled from water from sugar, while achieving complete uniformity of the liquid.
2. The pear is peeled and seeds are peeled, cut into cubes, just like zucchini.
3. Combine both main ingredients and pour them with sugar syrup.
4. Put on fire to boil and cook for about half an hour, removing the foam and gently shaking the whole mass periodically.
5. Pour into sterile jars and seal.

The most delicious pear and persimmon jam

A very unusual taste is obtained from pear jam for the winter, if you cook it with the addition of honey persimmon. There is more than enough sweetness in both fruits, so it is most useful to prepare a delicacy without sugar at all.

Manufacture:

1. Pear tails, seeds and peel are removed, cut into slices of arbitrary shape.
2. Persimmons are also skinned, pitted and cut into small pieces.
3. The fruits are mixed in one bowl, add a little water and put on a small fire.
4. After boiling, the jam needs to be stirred and skimmed. One brew can last from 10 to 20 minutes.
5. Jam is prepared for several days with intervals between cooking at 5-6 hours.

   

6. The finished jam should darken and thicken.
7. It is best to roll it up hermetically with metal lids for better preservation.

Delicious pear jam with cardamom and saffron

Jam prepared according to this recipe conquers both with its original appearance and, of course, with an attractive taste.

You need:

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

Manufacture:

1. Pears are washed, peeled and peeled using a special tool.
2. Then the fruits are carefully cut across into thin circles with a hole in the middle.
3. The circles are placed in a deep container in layers, sprinkling each layer with sugar, and left overnight.

   

4. During the night, pears should release a sufficient amount of juice. Cardamom and saffron are added to them, heated and boiled for about 10 minutes, constantly stirring the contents of the container.
5. Again leave for 8 hours and the last time heated to a boil.
6. Cook for another 10 minutes, arrange in small jars and seal tightly.

How to cook pear jam with oriental spices at home

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

You need:

• 2 kg pear;
• 1 kg of sugar;
• 400 ml of water;
• 2-3 carnation buds;
• 1/3 tsp ground cinnamon;
• Xnumx vanilla;
• grated peel from one orange;
• 4-5 below.

Manufacture:

1. The water is heated to a boil and a mixture of all prepared spices is poured. Close the lid and let them brew for about half an hour.
2. Sugar is added to the resulting fragrant infusion and boiled for some time until it dissolves.
3. Pears are peeled, cut into thin strips and carefully placed in boiling syrup.
4. Boiled in one go for about 20 minutes, after which it is hermetically rolled up for the winter.

Recipe for pear jam with chocolate

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

You need:

• 1,4 kg of pears;
• 100 g of natural dark chocolate;
• 800 d Sahara.

Manufacture:

1. According to this recipe, the skin from the fruit can not be removed, but the core and tails are cut out, and the pears themselves are cut into thin slices.
2. They fall asleep with sugar, insist for several hours, after which they heat it over low heat until it boils 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 mass must be gently, but constantly stirred.
5. After all the chocolate has completely melted and the mass has acquired a uniform shade, the jam is removed from the heat, distributed in small glass containers and sealed for the winter.

Pear jam in a slow cooker

Cooking 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.

Manufacture:

1. The fruits are poured into the bowl, sugar and lemon are added, the “Jam” or “Stew” mode is turned on for exactly 1 hour.
2. Within 30 minutes use the “Heating” function.
3. Finally, turn on the “Steaming” 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 with normal room temperature. The shelf life of such a blank 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, the pear is ideally combined with most berries, fruits and even vegetables.