Pear jam for the winter – step-by-step recipes for cooking at home with a photo

The content of the article

• Rules for making delicious pear jam
• Classic pear jam
• With lemon
• With gelatin
• With lingonberries

At home, it is not difficult to cook jam from pears for the winter. The process takes about 2 hours. With the recipes of the classic pear jam, variations with the addition of lemon, gelatin or lingonberries even a beginner can handle it. The delicacy can be consumed immediately after cooking, rolled up in jars for the winter.

Rules for making delicious pear jam

To prepare a delicious pear jam, it is better to take sweet, hard, slightly unripe pears. The fruit is cooked with peel, but it can be removed if desired. Jam can be cooked in a conventional pan or use the slow cooker. In addition to sugar, apples, citruses, lingonberries or other fruits and berries are often added to pears..

The consistency of the goodies can be adjusted using water to make it more liquid, or gelatin, on the contrary, to thicken the jam.

Spices such as vanilla, cinnamon or star anise will complement the aroma of goodies..

Classic pear jam

• Time: 3 hours 30 minutes.
• Servings Per Container: Yield – 1 L.
• Calorie content: 169 kcal (100 g).
• Purpose: sweet preservation for the winter.
• Cuisine: Russian.
• Difficulty: Easy.

In the classic recipe there are only pears and sugar. To tint the taste of goodies, citric acid or vanillin is often added. Unlike other recipes, the fruit is ground (using a meat grinder) before the jam begins.

Ingredients:

• pears – 1 kg;
• sugar – 550 g;
• citric acid – 4 g.

Cooking method:

1. Strip the washed fruit from the tails and the core, cut into medium slices.
2. Twist the pear slices through a meat grinder, add sugar, mix and leave for a couple of hours.
3. Put the mixture on the stove, cook for 15 minutes, then set aside and allow the mass to cool.
4. Send the workpiece back to the stove, add citric acid, boil for another half hour.
5. By the end of cooking, the jam should begin to reach for the spoon, and the drop should not spread on the saucer. If this does not happen, then boil the mass for a few more minutes.
6. Pour hot jam into sterile jars, cover with lids.

With lemon

• Time: 2 hours.
• Servings Per Container: Output – 4 L.
• Calorie content: 160 kcal (100 g).
• Purpose: sweet preservation for the winter.
• Cuisine: Russian.
• Difficulty: Easy.

Citruses perfectly complement the taste of pear jam. This recipe uses whole lemon. It is important to carefully remove all seeds from citrus so as not to spoil the delicate texture of the treat.

Ingredients:

• pears – 3 kg;
• sugar – 1.5 kg;
• water – 200 ml;
• lemon – 1 pc.

Cooking method:

1. Rinse the pears, cut into arbitrary pieces, put in a pan, add water.
2. Put the pan on the stove, cook under the lid for 10 minutes.
3. Wash the lemon well, cut into slices, remove all the bones from the citrus.
4. Remove the pear slices from the heat – they should become soft. Cool a little, add slices of citrus, beat the mixture with a blender until smooth.
5. Add granulated sugar, stir, let the billet stand for a while, so that the sugar is completely dissolved.
6. Put the workpiece on the stove, cook without a lid under low heat for 45-50 minutes, stirring regularly.
7. Bring jam to the desired density, pack in banks, roll up, cool.

With gelatin

• Time: 1 hour.
• Servings Per Container: Yield – 1 L.
• Calorie content: 162 kcal (100 g).
• Purpose: sweet preservation for the winter.
• Cuisine: Russian.
• Difficulty: Easy.

Pear jam with gelatin has a special velvety texture. Thanks to this ingredient, the delicacy is very thick. For cooking, you can use instant or ordinary gelatin powder.

Ingredients:

• pears – 1 kg;
• sugar – 500 g;
• water – 200 ml;
• gelatin – 20 g;
• lemon (juice) -? PC.;
• cinnamon, vanillin.

Cooking method:

1. Cut the clean pears into slices, add half the indicated amount of water, simmer until soft, set aside to cool.
2. Soak gelatin in the remaining water, let it swell in the time indicated on the package.
3. Pear the softened pear slices through a sieve.
4. Add sugar in mashed potatoes, put on the stove.
5. Bring the mass to a boil, add the juice of half a lemon, cook the jam for 10 minutes.
6. Add vanilla and cinnamon to boiling jam..
7. Enter gelatin, stir quickly and turn off immediately.
8. Pour the pear jam into sterilized jars, roll up the lids, turn upside down.
9. Wrap the container with something warm, set aside to cool completely.

With lingonberries

• Time: 1 hour 30 minutes.
• Servings Per Container: Yield – 1.5 L.
• Calorie content: 183 kcal (100 g).
• Purpose: sweet preservation for the winter.
• Cuisine: Russian.
• Difficulty: Easy.

Tasty pear jam for the winter with lingonberries contains a large amount of vitamins. It is better to use fresh berries for cooking, but if they could not be found, you can cook jam from frozen lingonberries.

Ingredients:

• pears – 1 kg;
• sugar – 1 kg;
• lingonberry – 500 g;
• water – 130 ml;
• star anise – 2 stars;
• lemon (juice) – 1 pc..

Cooking method:

1. Cut the pear fruits into pieces, just rinse the lingonberries, fold them in a colander so that the glass is excess moisture.
2. Mix 200 g of sugar with water, put on the stove, cook the syrup, at the end add star anise.
3. Mix the remaining sugar with pear slices and lingonberries, add to syrup, stir.
4. Squeeze lemon juice, cook jam for 45 minutes.
5. Remove the mass from the heat, let cool slightly, mash with a blender.
6. Send to the stove again, boil until the desired density.
7. Put the jam in the clean jars and roll it up.