Pear jam for the winter: 21 recipes

You can make a lot of delicious preparations for the winter from pears, and jam looks especially attractive. For some reason, pear jam is less popular, although this is a great way to dispose of fruits that, for one reason or another, are not suitable for making jam. And the taste of this delicacy is not inferior to the most exquisite jam, because for its manufacture you can use the addition of a wide variety of fruits, berries and spices.

How to cook pear jam

In general, jam is a homogeneous mass of pureed fruits or berries, boiled with sugar or honey. It has traditionally happened that the most unsightly pears in shape and appearance, usually overripe, soft, stale or even wrinkled, are determined for jam.

But the most delicious preparation is obtained from unripe pears, so if it so happened that the fruits from the tree fell ahead of schedule, then it is ideal to process them into delicious pear jam.

There are two main schemes for processing pears for jam. In the first case, all spoiled places, inedible tails and the core with seed boxes are removed from the washed fruits. The remaining pulp is cut into pieces and immediately crushed in any convenient way. If there was neither a meat grinder, nor a blender, nor a food processor at hand, then pieces of pears can be lightly boiled for a start. And after softening the fruits, grind them through a grater or sieve.

In the second option, which is used more often for strong, unripe fruits that do not have significant damage, the fruits are only thoroughly washed before processing. Then they are boiled in a small amount of water until softened and rubbed through a metal sieve, removing all unnecessary details at the same time: twigs, seeds, etc.

This option requires less effort to pre-treat the fruit. But, since in the second version the pears are boiled whole, they must be carefully sorted out before processing. It is important that they initially do not have rotten or damaged places that can cause changes in the taste of the finished product.

The advantage of jam is that it allows you to reduce sugar consumption. Of course, the amount of sugar used depends most on the sweetness of the pear variety used. However, on average, only 1-500 g of granulated sugar is used to make pear jam per 600 kg of fruit. The secret of such savings will be revealed a little later.

The production time can also vary from 40 minutes to 2-3 hours, because it is directly determined by the juiciness of the pears. It all depends on the desired density of the finished dish. If the hostess is satisfied with the consistency of jam, then the dish can be considered ready. The standard technique that is used to determine the readiness of pear jam at home is to place a small drop of the workpiece on a cold saucer. If it does not spread and retains its shape, the dish can be considered ready. It must also be borne in mind that when cooling, it will thicken even more.

When making pear jam for the winter, one more secret of experienced housewives can be taken into account. Instead of specifically sterilizing jam jars, you can simply wash and dry them. And after laying out the dessert in prepared glass containers, they are placed without a lid in a well-heated oven and heated until a baked crust appears on top. Only then cans of jam are taken out and tightly twisted.

Pear jam is a versatile preparation that can be eaten just like that in winter, spread on bread and added to cottage cheese dishes, casseroles, cereal puddings. And it will also serve as an excellent filling for a variety of pastries and confectionery.

Classic pear jam recipe

This is the easiest, and for many, the most convenient way to make pear jam at home. There is no need to use the miracles of modern kitchen appliances, and delicious jam can be prepared even in field conditions.

You need:

• 2 kg peeled and prepared for processing pears;
• 1 kg of granulated sugar;
• ½ tsp citric acid (optional);
• 250 ml water.

Manufacture:

1. Pears are cleaned of seeds and twigs, cut into pieces of convenient size.
   Attention! The skin of the fruit can not be removed, since the most useful substances are located directly under it, and in the process of grinding it will still not be felt.
2. Place them in water and boil until soft.
3. Cool a little and grind the mass through any sieve, colander or with a grater.
4. Again placed on moderate heat and, bringing the fruit mass to a boil, reduce the heat and simmer for such an amount of time that its volume is halved.

   

5. Add granulated sugar and, if desired, citric acid.
6. Stir and simmer for some more time, constantly tasting jam for density.
7. Lay out in sterile jars, cork.

Pear jam: recipe through a meat grinder

A mechanical meat grinder is usually present in almost every home. Many people already use its electrical counterpart. The use of this kitchen helper can slightly simplify the process of making pear jam for the winter, the recipe of which is presented below with a photo.

You need:

• 1 kg of pears;
• 0,5 kg of granulated sugar;
• ¼ tsp citric acid.

It is not necessary to add water, because after passing through a meat grinder, the fruit will release a sufficient amount of juice.

Manufacture:

1. Pears are washed, all excess and damaged places are cut out.
2. The remaining pulp is passed through a meat grinder.

   

3. To the resulting puree, first add half the required amount of sugar and put on moderate heat.
4. After about an hour of evaporation, the remaining sugar and lemon are added to the dish.

   

5. Cook for another quarter of an hour and test for density. If necessary, pear jam is cooked for another hour.

Recipe for pear jam with honey and ginger

Making pear jam through a meat grinder is so convenient that there are a number of recipes for the winter with a variety of additives, which are based on the technological scheme described above.

So, you can cook a very original and healthy pear jam with honey (instead of sugar) and ginger. Moreover, ginger can be used both fresh and dry in powder form.

The ratio of ingredients is as follows:

• 1 kg of pears;
• 50 g fresh ginger root (or 10 g dry powder);
• 500 g of natural honey;
• zest and juice of 1 lemon.

Pear jam with cinnamon

By the same principle, fragrant and delicious pear jam with cinnamon is prepared.

For 1 kg of sliced ​​u1bu1bpears, add XNUMX cinnamon stick or XNUMX tsp. ground cinnamon powder.

How to cook jam from pears with vanilla for the winter

It is very tasty to add not only cinnamon, but also vanillin to pear jam. These spices are wonderfully combined with each other, and with pears.

In addition, there is another secret that can be a real boon for young housewives.

In order to be able to save on sugar when cooking jam, it is added along with pear fruits simultaneously with their grinding (using a meat grinder or blender is no longer so decisive). In this case, even adding half the dose of sugar will make the dish as sweet as if it were added in a 1:1 ratio.

Well, the proportions for preparing a delicious treat from pears according to this recipe are as follows:

• 4 kg of pears, peeled from seeds and tails;
• 2 kg of granulated sugar;
• 3 g vanillin (2 standard sachets);
• 1 tsp cinnamon and citric acid.

Apple-pear jam for the winter

Not only that, apples are ideal companions for pears in any preparations for the winter. They also contain a significant amount of pectin, which is responsible for the density of the resulting jam. Therefore, the duration of cooking apple-pear jam can be safely reduced by two or even three times.

You need:

• 1 kg of pears;
• 1 kg of apples;
• 200 ml of water;
• 800 – 900 g of sugar.

The weight in the recipe is already indicated for chopped pieces of fruit.

Manufacture:

1. Prepared pieces of fruit are poured with water and boiled for about a quarter of an hour.
2. After letting the fruit cool slightly, grind them with an immersion blender, mixer or rubbing through a grater.
3. Mix thoroughly with sugar and again send the container with the future jam for heating.
4. After boiling over low heat, cook for about 30-40 minutes, then try for density.
5. If everything suits, the jam is laid out in sterile jars, corked.

Very thick pear jam

To prepare thick pear jam, you should consider some tricks:

1. Unripe fruits contain an increased amount of pectin (a jelly-forming substance). To get a particularly thick pear jam, you only need to make it from unripe fruits.
2. Exactly the same increased jelly-forming properties are characterized by wild pear fruits. Therefore, jam from wild pears, prepared according to the usual classic recipe, will be able to please with its special density.
   Attention! In order to fully use all the pectin contained in wild pears, they are boiled to softness as a whole, along with seed chambers and tails, and only then rubbed through a sieve, removing everything unnecessary.
3. Finally, in order to get a very thick jam from ordinary pears, it is only necessary to increase the duration of their cooking.

The ratio of the main components in the recipe for cooking thick pear jam is as follows:

• 900 g of wild pears;
• 700 grams of sugar;
• 120 ml of purified water;
• 5 g citric acid.

Jam for the winter from pears with gelatin

If you want to cook not just a thick pear jam, but such that it has a peculiar jelly consistency, you need to resort to the help of gelatin.

You need:

• 1 kg of pears;
• Xnumx g of granulated sugar;
• 1 Art. l gelatin;
• ½ lemon;
• 200 ml water.

Manufacture:

1. Pears are cleaned of twigs and cores, cut into slices of arbitrary shape.
2. Add 100 ml of water to the fruits and boil until soft.
3. Cool down. Grind on a grater or with a blender.
4. Sugar is added to the fruit mass, heated to a boil, juice from half a lemon is poured. Boil another quarter of an hour.
5. Soak gelatin in the remaining 100 ml of water until it swells.
6. At the same time, jars are prepared by sterilizing them in boiling water, a microwave oven or an air grill.
7. Swollen gelatin is added to the boiling jam, stirred and immediately removed from the heat. Do not let jam with gelatin boil for more than a few seconds.
8. Pear jam is immediately laid out in prepared jars, tightly twisted for winter storage.

Pear jam in the oven

The oven is an ideal modern device with which you can create ideal conditions for languishing pear marmalade and giving it the necessary consistency in a natural way.

To do this, it is only necessary to observe a temperature regime not higher than + 105 ° C for a relatively long time.

From the products you will need:

• 1,2 kg chopped pears;
• 350 ml of water;
• Xnumx g of granulated sugar.

Manufacture:

1. Sliced ​​pieces of pears are poured with water and boiled for about a quarter of an hour. You can immediately place them in the oven for steaming.

   

2. Grind in a convenient way, for example, using a blender.
3. Add sugar, mix thoroughly.
4. Cover the container with a lid and put in the oven, heated to + 250 ° C.
5. After the start of boiling jam, the temperature in the oven is reduced to + 100 ° C and simmered in this state for about 2 hours.

Delicious jam from apples, pears and plums

In jam prepared according to this recipe, fruits are successfully combined in terms of pectin content, taste and color of the finished dish.

You need:

• 1 kg of fresh pears;
• 1 kg plums;
• 1 kg of apples;
• Xnumx g of granulated sugar;
• 55 ml natural apple cider vinegar.

Manufacture:

1. Apples and pears are freed from cores with tails, and plums are freed from stones.

   

2. Grind all peeled fruits with a meat grinder.
3. In a saucepan with a thick bottom, mix the chopped fruit, boil and cook for 7-9 minutes.
4. Pour sugar, mix well, remove the foam and cook over low heat for another hour or two.
5. 15 minutes before the expected readiness, add apple cider vinegar.
6. Pack hot jam in dry jars.

Pear jam with lemon

Lemon can not only give pear jam an attractive citrus aroma, but also, due to the increased content of pectin, contribute to the rapid thickening of the dish.

You need:

• 3 kg of pears;
• 200 ml of water;
• 2 lemon;
• 1,5 kg of sugar.

Manufacture:

1. Sliced ​​pear is boiled in water until softened for about 10 minutes.
2. Lemons are poured with boiling water for a couple of minutes, removed, cut into pieces of such a shape that it is convenient to remove all the seeds from them.
3. It is important not to leave a single bone in the lemon fruit, so that the jam does not subsequently become bitter.
4. Boiled pear slices are combined with pitted lemon slices and grind it all together with a blender.
5. Add sugar and leave to infuse for a couple of hours.
6. Then boil over medium heat after boiling for about 45 minutes, stirring as needed.
7. Hot jam is packaged in dry jars, hermetically sealed.

Pear jam with orange for the winter

Using the same technology, which is described in detail in the previous recipe, pear jam with oranges is made.

For this, the following products are used:

• 2 kg of peeled pear fruits;
• 2 orange;
• 1,2 kg of granulated sugar;
• freshly squeezed juice from 1 lemon;
• 200 ml water.

Emerald jam from green pears

As mentioned above, from unripe pear fruits, it is possible to prepare an excellent thick jam for the winter in a relatively short period of time. Of course, during heat treatment, the green tint of fresh pears will definitely change to yellowish amber. One way to preserve the emerald color of the workpiece is to add green food coloring at the last stage of production.

According to the recipe you will need:

• 1,5 kg of not fully ripe green pears;
• 1 lemon;
• Xnumx g of granulated sugar;
• a bag of green or emerald food coloring;
• 200 ml water.

Initially, the dish is boiled by adding 150 ml of water to the fruit, and food coloring is diluted in the remaining 50 ml. It is added to pear jam about 15 minutes before the final readiness.

How to cook jam from pears and plums

But if you combine pears with plums in a dessert, then an amazing thing will happen. The finished product will not only acquire an attractive shade, but its healing properties will also increase. The fact is that in pear pulp, scientists discovered the presence of arbutin, a natural antibiotic that copes with pathogens of sore throats and some types of pneumonia. And the presence of plum enhances the beneficial effects of this substance on the human body.

To obtain a healing product, you only need:

• 2 kg plums;
• 1 kg of pears;
• 1,5 kg of sugar.

Manufacture:

1. Peeled and pitted fruits are sprinkled with sugar and left for an hour to form juice.
2. Then heated over medium heat for about an hour.
3. Cool, grind with a blender or mixer and, bringing the mass to a boil, simmer for about half an hour.

Pear jam without sugar

Good for health and, especially for weight control, is pear jam, prepared according to the following recipe without sugar.

It will only require:

• 3 kg of pears;
• 500 ml water.

Manufacture:

1. Pieces of pear pulp are boiled for about 20 minutes.
2. Softened fruits are ground through a sieve and boiled again to the required degree of density.
3. Pear jam without sugar is laid out in dry jars and sterilized in boiling water for preservation in the winter.
4. Seal hermetically.

How to make jam from pears and quince

Quince is a rather hard and inconvenient fruit to handle. Therefore, to facilitate the task, pieces of pear and quince are first boiled together with all seed chambers and tails.

You need:

• about 1 kg of pears and the same amount of quince by weight;
• 250 g of granulated sugar for each kilogram of finished puree;
• just enough water to cover all the pieces of fruit.

Manufacture:

1. The fruits of quince and pears are washed and cut into quarters or even a little smaller, without removing the centers and peel.
2. Pour in water and boil to such an extent that the pulp of both fruits can be easily pierced with a fork.
3. Cool and rub through a sieve, removing all unnecessary details.
4. Weigh the finished puree and add the required amount of sugar.
5. The fruit mixture is placed in a flat dish with low sides and boiled over medium heat, stirring constantly.
6. When the jam thickens, lay it on a glass dish.

Exotic jam for the winter from pears, apples and mangoes

A very interesting recipe for making jam from traditional fruits (pears and apples) with the addition of exotic mangoes. It can be prepared relatively quickly.

You need:

• 300 g of seeded pulp of pears and apples;
• 300 g of mango pulp (on average, these are 2 large fruits with stones);
• Xnumx g of granulated sugar;
• 80 ml of water;
• 2 incomplete tsp citric acid;
• 4 Art. l. rum or brandy;
• 1 pack of pectin (gelfix 1:1).

Manufacture:

1. Peeled pears and apples are cut into pieces and boiled for 10 minutes in a small amount of water. Cool down.
2. Mangoes are freed from stones and cut into small pieces.
3. Combine pieces of apples, pears and mangoes in one container and chop with a blender or mixer.
4. Mix the contents of the pectin sachet with 2 tbsp. l. sugar and, together with citric acid, add to the fruit mixture. To stir thoroughly.
5. Put the mixture on a small fire, heat until boiling.
6. Constantly stirring the mixture, add all the remaining sugar, cook strictly for no more than 3 minutes.
7. Remove from heat, add rum, stir again.
8. Arrange the jam in pre-sterilized jars, roll up and, turning upside down, leave to cool in this position.

Delicious pear jam with lingonberries

In addition to exotic fruits, the taste of pear jam can be diversified with the traditionally healing berry lingonberry.

If possible, fresh berries should be used, but if it is not available, a frozen product can also be used.

You need:

• 1 kg of pears;
• 500 g lingonberries;
• 130 ml of water;
• 1 kg of sugar;
• 1 lemon;
• 2 star anise.

Manufacture:

1. From 200 g of sugar and the total amount of water, syrup is boiled, to which star anise is added. Boil 8-10 minutes.
2. Pears are cut into small slices, lingonberries just need to be washed with cold water and let it get rid of excess liquid.
3. Fruits and berries are mixed together, covered with the remaining amount of sugar and allowed to stand for half an hour.
4. Then combine pieces of fruit with sugar syrup, add lemon juice, mix well.
5. Place on fire and cook for about 40 minutes.
6. The star anise is taken out, cooled slightly and ground with a blender.
7. Again heated to a boil and determine the density of the resulting jam.
8. If the density does not suit you, the jam is cooked until cooked.

Recipe for making pear jam in a bread machine

The “Jam” function is present in almost any of the modern models of bread machines. So, you can use it and cook delicious pear jam with a minimum of effort.

You need:

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

Manufacture:

1. The washed fruits of pears are freed from tails, seeds and damaged areas.
2. Cut into small pieces and sprinkle with sugar.
3. Then they are passed through a meat grinder or crushed with a blender.
4. Pour the sugar-fruit mass into the capacity of the bread machine, add water.
5. Turn on the “Jam” mode for 1 hour 20 minutes.
6. Close the lid and wait for the signal.
7. You can try the finished jam, or you can distribute it in sterile jars and spin it for the winter.

Preparation of pear jam in a slow cooker

The procedure for making jam from pears, for example, in the Redmond slow cooker, is similar at the same time to the traditional one, on the stove, and resembles the process of cooking in a bread machine.

You need:

• 1 kg of peeled and chopped pears;
• 200 ml of water;
• Xnumx g of granulated sugar;
• 2 art. l. lemon juice.

Manufacture:

1. Pieces of pears are placed in a multicooker bowl, poured with water and the “Extinguishing” mode is turned on for 40 minutes.
2. After the set time has elapsed, the pears are crushed either with a blender, or simply rubbed through a sieve.
3. The grated puree is again placed in the multicooker bowl, sugar, lemon juice are added and the “Stewing” mode is set for another 2 hours.
   Attention! Once every half an hour, the lid must be opened and the contents stirred with a wooden spatula.
4. The finished jam is laid out in clean and dry jars.

Rules for storing pear jam

Pear jam can be stored almost anywhere. In a cool place, it can be easily stored for two or even three years.

Conclusion

Pear jam is a great alternative to jam. Indeed, in terms of the variety and quantity of additives and spices used, it is not inferior to the most delicious pear desserts. And you can cook it from any, even not quite conditioned fruits.