Pear jam for the winter: 17 recipes

The pear is considered a unique product. This is the easiest fruit to harvest, but recipes with it are much rarer than for other products. Pear jam for the winter is considered the best dish in terms of useful qualities and minimal disadvantages. However, this amazing dish has its own peculiarities of preparation and cooking methods. Among the many variations, everyone can find something to their liking.

How to make pear jam

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

History of occurrence

For the first time such a blank was made by a Scottish woman who was married to a sailor. After her husband brought fruit from Spain, the woman decided to keep 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 the creator – jam. And after that, the development of production technology began: new recipes are being distributed.

Benefit and harm

This dish has a number of useful qualities:

1. It is useful in the treatment and prevention of diseases of the human heart and circulatory systems.
2. Jam well knocks down high blood pressure, so it is often used for hypertension.
3. The dish helps in the treatment of diseases of the kidneys and bladder – it is used as an additional remedy for the main therapy.

People with diabetes and obesity can be used with caution, as it contains a large amount of sugar, and this can lead to severe processes.

Pear selection

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

Any kind of jam will do. However, preference should be given to softer ones, because in the end the jam will turn out thicker than when using harder pears. To make the dish as useful as possible, fruits should be chosen ripe and preferably without dark spots, dots, traces of decay.

Most recipes include not only pears, but also other components: spices, spices, berries, and other fruits. The right 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 allowed, but in this case, the duration of the process will depend on the specific drying option.
3. Peel the fruit from the peel, remove the seeds and wormholes (if any, of course).

You can cut pears any way you like.

Cooking tips and tricks

It is important to consider the following nuances:

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

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

Classic homemade pear jam recipe

This is the easiest recipe for pear jam for the winter.

Necessary ingredients:

• pears – 3 kg;
• sugar – 1000 g;
• citric acid – 2 teaspoons;
• water – 0,150 ml.

Cooking Method:

1. Prepare fruits: wash and dry the pears, peel, remove the core, ponytails.
2. Cut each fruit into pieces: small – into 4 shares, and large – into 6 shares.
3. Put them in a saucepan, pour water. Boil, cook for half an hour, cool. Turn into puree.
4. Add sweet, put on a small fire. 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 banks. Close lids tightly.

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.

Method:

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

The variant is no different from the classics. The only difference is that the process takes much less time than the previous version.

Apple and pear jam for the winter

The recipe for jam from apples and pears will appeal to any avid gourmet. This option is suitable for any table. Apple-pear jam (or vice versa, 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.

Method:

1. Prepare pears and apples: rinse, dry, peel (skin, seeds, tails). Cut into small cubes.
2. Drop the peaches into boiling water for a few seconds. Make a puree out of them.
3. Put the obtained components in a saucepan, pour water. Add sugar and grated ginger.
4. Put on high heat, cook, stirring, until fruit juice appears.
5. Reduce heat and cook for another 40 minutes.
6. Finish the heat treatment when a pleasant caramel color appears.
7. Pour into sterilized jars, roll up.

You can peaches in jam from pears and apples (for the winter) and not add. However, they give a special piquancy to the dish. This jam can be used in various feasts. In New Year’s recipes, this dish is well suited to cold appetizers, 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.

Method:

1. Prepare pears (similarly: as in previous versions).
2. Skip them with sugar through a meat grinder.
3. Pour the mixture into a saucepan. Boil for 40 minutes. Add lemon juice, boil for another 20 minutes.

Pour the product into jars, close with lids.

Lemon pear 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.

Method:

1. Prepare the pears, cut into small pieces. Put together with sugar (about 30 minutes).
2. Make a puree, add lemon juice. Cook for another 40 minutes.
3. Add spices, mix.
4. Pour into banks. Close with lids.

Pear jam with oranges

There are several varieties.

Классический

Ingredients:

• pears – 1 kg;
• orange – 1 thing;
• sugar – 1,5 kg.

Method:

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

Put in jars, close with lids.

Apple pear variant

Ingredients:

• pears, apples – 1 kg each;
• orange – 1 thing;
• sugar – 1,5 kg;
• vanillin – 1 sachet;
• mint – a few leaves.

Method:

1. Prepare pears and apples: wash, dry, peel, remove seeds, cut into slices.
2. Put in a saucepan and cook until the fruit softens slightly.
3. Add sugar, bring to a boil, close the lid. Cook for another half an 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 mass. Mix.

Put in jars, 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 (here 1 – peel, here 2 – juice);
• cognac – 0,1 l.

Method:

1. Prepare pears: rinse, dry, peel, cut into cubes, add lemon zest and juice, mix.
2. Melt sugar in a bowl. Add cognac, spices. Boil. Remove from fire.
3. Mix all ingredients, stir. Put to boil, and then boil for another 5-10 minutes.
4. Turn off the gas. Shake the contents of the container. Again, put on a slow fire for 5 minutes. Willingness to determine the changed color and a decrease in volume by 2 times.

Pour mixture into jars and close tightly with lids.

How to make pear jam with vanilla

Ingredients:

• pears – 1,8 kg;
• sugar – 1, 25 kg;
• walnut (ground) – to taste;
• vanillin – 1 teaspoon;
• lemon juice – 65 ml.

Method:

1. Rinse the pears, dry, peel, cut and sprinkle with lemon juice.
2. Pour sugar, nuts. Bring the mixture to a boil while stirring.
3. Then boil for 40 minutes over low heat. Remove from fire.
4. Add vanilla 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.

Method:

1. Sterilize jars with lids.
2. Prepare fruits: rinse, dry, peel and remove ponytails, peel and seeds. Cut into slices.
3. Put the peel and seeds in a separate container. Boil, and then cook for another 10 minutes.
4. Throw in the pears. Cook for another half an hour over low heat until the fruit is completely softened.
5. Add sugar. Cook for another 0,5 hours until thickened.
6. Pour in citric acid. Mix.

Arrange on prepared banks, roll up.

2 way

Ingredients:

• pears – 2 kg;
• sugar – 1 kg;
• water – 0,12 l;
• citric acid – ½ teaspoon;
• pectin – 0,01 kg.

Method:

1. Prepare the pears as in the previous version.
2. Mix with sugar and water. Bring to a boil, remove foam.
3. With full softening and clarification of the fruit, make a puree.
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 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.

Method:

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

Pear and plum jam recipe

Plum and pear jam is another classic option for winter preparations among summer residents.

Ingredients:

• pears – 1,5 kg;
• plums – 0,5 kg;
• sugar – 1 kg;
• water – 1,5 l.

Method:

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

Pour 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.

Method:

1. Pears should be prepared in the same way as in the previous options.
2. Cut fruit randomly.
3. To fill with water. Cook over low heat for 40 minutes.
4. Make mashed potatoes.
5. Cook for 5 more minutes.
6. Sterilize the jars and pour the mass into them. Roll up.

In this case, a thicker product is obtained.

How to make pear ginger jam

Ginger in this case has a wide effect: 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.

Method:

1. Prepare the pears in the same way as the other variations.
2. Cut fruit, add sugar and lemon juice.
3. Put on a slow fire to cook for 20 minutes (be sure to stir).
4. Add spices and cook for 15 minutes.
5. Make mashed potatoes.
6. Boil for 3 more minutes.
7. Sterilize jars.

At the end, pour the contents into containers. Roll up.

How to make wild pear jam for the winter

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

Ingredients:

• pear, sugar – 1,5 kg each;
• water – 0,15 l.

Method:

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

Sterilize the jars, pour the mass into them. Roll up 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 retains not only the juiciness of fruits, but also the unique aroma of spices.

Ingredients:

• pears, sugar – 1,5 kg each;
• cover – 0,01 kg;
• lemon juice – 5 g.

Method:

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

Transfer the mass to a container, roll up. Wrap until completely cool.

Pear jam in a slow cooker

Another option for quick cooking 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.

Method:

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

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

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

Ingredients:

• pears (ripe), sugar – 1 kg each;
• water – 0,35 l;
• lemon juice – 5 ml.

Method:

1. Soak the pears in cold water (about 2 hours). Peel, remove core and ends. Cut each fruit into 4 slices.
2. Pour into multicooker bowl. Pour in boiling water. Turn on the “Cooking” program. Duration 15 minutes.
3. After the signal, open the lid, add the remaining components.
4. Make a puree. Turn on “Extinguishing”. Duration 60 minutes. Stir occasionally.
5. At the end, add spices to taste. Boil for another 10 minutes.
6. It is worth completing the process when the dish acquires a caramel color and a delicate citrus aroma.

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

Rules for storing pear jam

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

Food containers must be hermetically sealed. If there is air access, 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 not be possible to use it!

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

Optimal storage conditions for pear jam: dry air and temperatures above zero (preferably 10-15 degrees). If these indicators fluctuate, rust can occur on the lids and walls of containers with jam, and the product itself will begin to quickly oxidize and rot – the shelf life will drop sharply.

Simple desserts without any additives can be stored for a different period: in the refrigerator for up to two weeks, and in the basement for up to three years. In the open state, 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, you can store no more than one month.

You can save blanks for a long period of time by adding an alcohol ingredient during the jam preparation process.

Conclusion

Pear jam for the winter has many different cooking 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 consumer preferences should be taken into account and in the presence of such conditions, do not use the product.