Pear jam with lemon: a recipe for the winter

Many people love pear jam even more than fresh fruit, especially since with the help of harvesting such a delicacy, it is quite easy to save even the most unexpectedly large harvest. But pear jam with lemon for the winter occupies a special place of honor among other recipes. After all, a honey-sweet pear, combined with the aromatic sourness of lemon juice and zest, gives a completely unique taste of the workpiece. At the same time, all the ingredients are simple and affordable, and the healthiness of the finished dish is beyond doubt.

How to cook pear jam with lemon

The main product for this jam can be any variety. For cooking according to different recipes, both sour and sugary-sweet varieties of pears are suitable. Pears with dense, even firm flesh are ideal, but juicy and soft varieties can also be used. That’s just overripe fruits are more suitable for making jam than jam.

All damage on the surface of the fruit must be removed. To remove the peel or not – it all depends on the variety of pears. If the skin is soft and tender, then there is no need to remove it. Tails and seed chambers are usually cut out, and the pears themselves for making jam with lemon according to various recipes can be cut into halves, slices, cubes, circles, and even grind on a grater or meat grinder. Everything is determined only by the imagination of the housewives and the recipe used.

In the preparation of lemon, the most important role is played by the obligatory scalding of whole fruits before their further processing and the removal of seeds.

Despite the pronounced aroma of citrus fruits, lemon not only does not overshadow the taste of pear in jam, but, on the contrary, complements it and makes it even more attractive. True, for this it is very important to observe the correct proportions of products. Approximately 1 lemon can be used per 1 kg of pear fruit, no more. In addition, lemon successfully regulates the acidity of the finished dish and serves as a natural preservative.

Pear jam with lemon can be prepared in many ways. The classical method with repeated alternation of boiling and infusion procedures is also successfully applied. Or quick – in a pan or in the form of a five-minute. Delicious pear jam with lemon can also be obtained using a slow cooker.

Classic pear jam with lemon

This is the most traditional way of making pear jam, which takes a lot of time, but the taste, aroma and texture of the finished dish are admirable.

You need:

• 1 kg of pear fruit;
• 1 lemon;
• 200 ml of water;
• 1 kg of granulated sugar.

Manufacture:

1. It all starts with a lemon. It is scalded with boiling water and cut into pieces with a sharp knife, while removing all the bones.
2. Place in a container for cooking, pour water and boil for 3 minutes.
3. Pears are washed from dirt, peel off the skin, remove the middle with seeds and ponytails. Cut into pieces of a convenient size.
4. They are covered with sugar, lemons are added along with the broth and left for 10-12 hours.

   

5. After insisting, everything, thoroughly mixed, is placed on fire and boiled for about 10 minutes.
6. Then set aside to cool completely.
7. These steps are performed two more times, spending a total of about 3 days to make jam.
8. Already at the second stage, the jam should begin to change its color and texture – acquire a reddish tint and become thicker.
9. After the third call, pear jam is finally cooled, laid out in sterile dishes and corked for winter storage.

Pear jam with lemon: 5-minute

This recipe can be called the fastest, most convenient and, at the same time, the most useful for making pear jam with lemons.

You need:

• 1 kg of pears;
• 1 large lemon;
• 1 kg of sugar.

Manufacture:

1. The lemon is washed, scalded with boiling water, cut into convenient pieces and all seeds are carefully removed. Then grind in a blender or with a meat grinder.
2. Pears are peeled and all damage and cut into small cubes.
3. Then they are combined with crushed lemon, sprinkled with sugar and left overnight to form a syrup.
4. The next day, the fruit mixture with sugar is determined on a fire of moderate strength.
5. After boiling, the foam is removed and kept on fire for exactly 5 minutes.
6. When hot, the jam is distributed in sterilized jars, sealed with scalded lids and be sure to cool upside down under warm clothes for additional sterilization.

Pear jam with lemon wedges

Unusually tasty and very beautiful jam is obtained from pear and lemon slices, floating in a thick, almost transparent syrup.

• 800 ml of water;
• 2 kg of pears;
• 2 lemon;
• 2 kg of sugar.

Manufacture:

1. Lemons are poured into boiling water for 30 seconds, then cut into slices as thin as possible, each of which is also cut in half.
   Attention! Do not forget to carefully remove the bones from the circles.
2. Washed pears are cut into halves. Leaving the peel as much as possible (if it is not very rough), remove the middle, tails and also cut into thin slices.
3. Syrup is boiled from sugar and water, into which, after cooling, slices of lemon and pears are added and left for a period of 6 to 12 hours.
4. Then boil, as usual, in several steps. The cooking time is 5-10 minutes, in the interval the fruits in sugar syrup insist 5-6 hours.
5. Finish cooking should be at the moment when the slices of both fruits acquire some transparency.
6. Jam is laid out in sterile dishes and immediately rolled up.

Pear Jam: Recipe with Lemon and Cinnamon

You need:

• 2 kg of juicy pears;
• juice from two lemons;
• 1,5 kg of sugar;
• 2 tsp cinnamon.

It doesn’t take much time to make pear jam with lemon and cinnamon:

1. Wash the pears, remove the core with tails and cut into small slices.
2. In a large bowl, lay in layers: sugar, a layer of pears, again sugar spilled with lemon juice, a layer of pears and so on.
3. Leave for 12 hours, after this time, drain the resulting juice.
4. Heat it to a boil, remove the foam and place on top of the pear.
5. Gently stirring, cook over low heat for about 30 minutes.
6. Add cinnamon, stir and cook for another quarter of an hour until a beautiful and thick syrup is formed.

Pear jam for the winter with lemon: a recipe for cooking in a pan

Fried jam in itself is already something unusual. But this recipe got its name only because this pear jam with lemons is cooked in a pan, and not in a saucepan. Although, strictly speaking, the frying process itself does not take place, because neither oil nor any other fat is involved in making jam.

Of course, on a large scale, this recipe is unrealistic to use. After all, at one time you can cook only a small portion of the dish. But on the other hand, if you like the taste of the workpiece, then it can be made more than once.

For a medium frying pan with a diameter of about 26 cm you will need:

• 700 g peeled from the internal parts and peel of pear fruits;
• 250g of sugar;
• ½ lemon.

Manufacture:

1. Prepared pears are cut into slices about 2 cm thick.
2. Peel the zest from half a lemon and chop it. Squeeze lemon juice separately.
3. Pieces of pears are laid out in a dry frying pan, sprinkled with sugar and squeezed lemon juice and chopped zest are added.
4. Turn on medium heat under the pan and heat the fruit mass until boiling. Skim off the foam and put out the fire.
5. Warm up the pear mass with lemon for about half an hour, constantly stirring it, thereby saving it from burning.
6. At the end of cooking, the jam should darken slightly.
7. Jam is laid out in dry sterile jars, if desired, hermetically twisted for winter storage.

Winter pear jam with lemon and grapes

Most often, a lot of grapes ripen simultaneously with pears. This recipe is especially common in the southern regions, where the harvest of both crops can be quite significant. Due to the high content of juice in grapes, jam can turn out to be quite liquid. It is good to use it for impregnation of confectionery cakes and even for the preparation of various drinks.

You will need:

• 2 kg of pears;
• 1,5 lemon;
• Xnumx grapes;
• 300 ml of water;
• 2,4 kg of sugar.

Manufacture:

1. Syrup is made from sugar and water.
2. Pears leave one pulp, which is cut into small pieces.
3. Grapes are removed from the branches, leaving clean berries.
4. The juice is carefully squeezed from the lemon.
5. Grapes and pieces of pears are placed in the syrup, heated to a boil and set aside until completely cooled.
6. Place it on fire again, boil for a quarter of an hour, add lemon juice and boil for the same amount of time.
7. Lay hot jam in sterile jars, twist.

How to cook healthy pear jam with lemon and ginger

The recipe for this dessert will be a real find for true gourmets and lovers of exotic dishes.

You need:

• 1 kg of pears;
• 150 of fresh ginger;
• 1 lemon;
• 1 kg of sugar;
• Xnumx buds clove;
• 2 cinnamon sticks;
• 400 ml water.

Manufacture:

1. Pears are cleaned of excess parts and cut into medium-sized slices.
2. Ginger is cut into thin strips or rubbed on a grater.
3. Pieces of pears in a colander are placed in boiling water for 7-8 minutes, then removed and immediately dipped in cold water.
4. Sugar and ginger are added to the water where the pears were blanched. After boiling, cloves and cinnamon are also put there and boiled for about half an hour.
5. Cinnamon sticks and clove buds are fished out of the syrup and poured into pieces of pears, left for several hours.
6. Put on fire, boil for 5-6 minutes, cool again.
7. This operation is performed three times, the second time freshly squeezed lemon juice is added.
8. After the third boiling of the workpiece, it is distributed over sterile containers and securely sealed.

Pear jam for the winter with lemon in a slow cooker

Pear jam with lemons in a slow cooker can be prepared according to a real classic recipe, but it will take several times less time.

You need:

• 1 kg of pears;
• 1 lemon;
• 800 d Sahara.

Manufacture:

1. A core with seeds is cut out of the washed pears, the pulp is cut into cubes, it is not necessary to remove the skin.
2. The cubes are placed in a multicooker bowl, covered with sugar and the “Extinguishing” mode is turned on for 1 hour.

   

3. During this time, enough juice is released in the fruits so as not to add water.
4. Next, prepare the jam in three steps. In the “Steaming” mode, turn on the timer for 15 minutes, then let the jam rest for 2 hours.
5. Add juice from a fresh lemon and turn on the “Steaming” mode again for a quarter of an hour.
6. After cooling, the procedure is repeated a third time. As a result, the pieces of pears should become transparent, and the syrup should become thick.

Rules for storing pear jam with lemon

All of the above recipes provide for a rather long heat treatment of all products, so you can store pear jam in almost any convenient room. Just keep out of bright sunlight.

Conclusion

Pear jam with lemon for the winter is not difficult to prepare. But the result is so harmonious, fragrant and inimitably tasty that this preparation is always small.