As always, I am glad to see all my guests!
Making not only tasty, but also beautiful pear jam in slices is a completely doable task! Of course, if you know some of the nuances. These are exactly what I will talk about in my publication today.
In this article about pear jam in slices (recipe with photos), I will show you consistently and in detail how to achieve the desired result, and will also reveal all the secrets of obtaining magnificent amber pear jam.
I hope that my culinary experience will serve as a good guide for young housewives. I remember well how, in my green years, I collected successful recipes bit by bit (only by taking a sample) and tried to achieve perfection. How long ago was it...
But I think that even today the status of a good housewife has not been canceled!
First of all, let's determine the amount of ingredients. From the items listed below, I got 2 half liter jars of pear jam for the winter and a little more to take a sample now and immediately enjoy the result.
INGREDIENTS
- Pears – 1.2 kg
- Granulated sugar – 1.2 kg
- Purified water – 0.200 ml
- Maintain proportions for any quantity
- HOW TO CHOOSE fruit for pear jam in slices
Strange as it may sound, not every pear can produce beautiful amber jam! The choice of fruit is of great importance here. Only pears with dense flesh are suitable, one might even say slightly underripe. But not green either, having not yet reached the proper taste. Therefore, I advise you to definitely try what you buy.
And, of course, to obtain clear pear jam in slices, you should in no way use soft, fully ripe or overripe pears. It is better to make excellent jam or marmalade from them. Which is also generally not bad, winter will pick up everything!
And so, we decided on the choice of source material. I bought 2 kg of pears. After processing, 1.2 kg remained. So factor waste into your calculations. Let's move on.
HOW TO COOK PEAR JAM IN SLICES
Let's start with the fact that the purchased fruits will first need to be washed. Then, using a housekeeper's knife, remove the skin from them, that is, peel them. And then cut the pear into four parts and carefully cut out the seeds. Then cut the quarters into slices approximately 3-4 ml thick.
While we are engaged in this process, water is already heating on the stove to prepare sugar syrup. After all, without it, you won’t get amber transparent pear jam in slices.
Add granulated sugar (according to the recipe) into boiling water, stir well and cook until the sugar is completely dissolved.
You can rest assured that the specified amount of granulated sugar will dissolve in such a small amount of water, just follow the recipe and everything will work out!
The sugar syrup has been boiled, and we have already prepared the pear slices.
We pour them into the pan in which we will cook the pear jam. And immediately pour boiling sugar syrup.
Leave for a while until the pears are saturated with sweetness and the syrup has completely cooled.
Then we put our future pear jam in slices on the fire, slowly bring to a boil and boil for literally 5-6 minutes. Then turn off the heat and wait until the contents of the pan have cooled completely.
Raspberry jam in five minutes it would have been ready, but this is a different process.
When this happens, you can move on and light the fire again and simmer for about the same amount of time. With this process, our pear slices will gradually become saturated with syrup and become transparent. You need to do 2-3 such approaches.
After which you can begin the final stage of making the jam. But this time the boiling time will be about 1 hour. However, you will see for yourself how it gains an amber color and becomes thicker.
Just don’t forget that the jam should simmer over low heat and it must be stirred during the process (touching the bottom of the pan), preferably with a wooden spoon with a long handle.
If the trees in the garden are pleased with a large number of pears, then you can safely start preparing such a wonderful delicacy as jam. Most housewives prefer to cook from fruits cut into slices. This way you will preserve the rich taste and the jam will not turn into a mushy mixture.
Sweet, juicy pears are best suited for this preparation. So let’s prepare the basic ingredients and get down to business. For one serving of jam you will need 3 kilograms of ripe pears, half a liter of water, one and a half kilograms of sugar, a little citric acid (at the tip of a teaspoon). And, in fact, that’s all. Although no one is stopping you from experimenting with seasonings and spices and inventing your own recipe - they say that vanilla sugar goes very well with pears.
First, wash the pears and cut into slices. Be sure to remove the seeds and core, but do not touch the skin of the fruit - it will create an additional taste for our jam, and after the cooking process it will become soft and sweet. Clean and ready to cook pears are transferred to a stainless steel pan. You can also use a traditional copper-brass basin for this.
In a separate container, cook the sugar syrup - add sugar to boiling water, stir constantly with a spoon until a homogeneous mass is obtained. Now pour the resulting sweet mixture over the pears and wait until the fruits cool, release their juice and become a little softer. This will take a lot of time – about 8–9 hours. As soon as the scheduled time has arrived, put the resulting mass on the fire and boil, stirring vigorously. You need to keep the pears in a boiling state for 10 minutes.
After this, we leave our container with jam to cool, and after a certain period of time we repeat the boiling procedure again - and so on twice. Then add lemon juice or citric acid in slices to our delicious jam. Don't forget to prepare the jars in advance. They should be washed and sterilized for 6–7 minutes. Pour the contents (pears with syrup) hot into jars. Then, according to the traditional scheme, we roll up the lids.
By the end of all manipulations with pears, your fruit slices should become softer and not overcooked. The first indicator that the jam is ready to move into jars is that the pears have begun to darken and the jam has become a little viscous. The delicacy prepared according to the above recipe has an aromatic taste with sourness (thanks to lemon juice). Another important plus is that this dish is not too high in calories.
By the way, in addition to the classic version of this jam, there are plenty of others. Instead of lemon juice or acid, you can use lemon, also cut into slices. In this case, you will need: a kilogram of sugar, 2 kilograms of pears, 4 slices of lemon. In this version, the cooking recipe is the same, only the chopped lemon is immediately added to the pear slices. Pear jam in this variation also needs to be boiled several times.
After the second boiling, the lemon slices should be removed, leaving only the syrup with pears for the third boiling.
It is possible to make jam from such jam - the recipe requires longer cooking and grinding the mass using a strainer. Only if you initially plan to get jam, then before starting the procedures on the stove, remove the skin from the pears - then it will be much easier to get the desired result.
Let us dwell on some of the features of making jam, the recipe for which we have already described to you above. In this case, the resulting mass should be poured into jars while hot – i.e. There is no need to wait for the mixture to cool completely. Sterilized jars must be dry - after sterilization, turn them upside down, placing them on a cotton towel so that all the moisture is glassed and absorbed into the fabric.
Summer and autumn - it's time to stockpile supplies for the winter, including various ones. This time I propose to cook pear jam slices- sweet and aromatic, amber-sunny. It is always a pleasure to open a jar of such pear jam and please your loved ones, and especially when it is raining outside the window or snow is falling in large flakes. Have a fruitful season and delicious supplies!
Ingredients:- per 1 kg. pears
- 900 gr. Sahara
- 500 ml. water
To preserve pear jam, you will also need jars (0.5 or 1 liter volume), varnished lids, and a seaming key.
Preparation:
- Wash the pears and let the water drain. It is better to take pears for jam in slices that are strong and not overripe.
- Cut the pears into 4 parts, remove the stem and seed nests (core). If the pears are large, then cut each quarter into 2-3 more slices.
- Bring the water to a boil, add sugar. Cook, stirring, until the sugar is completely dissolved. Pour hot sugar syrup over the pears and let them stand for 3-4 hours.
- Place the pears in syrup on the fire, let them boil and cook over low heat for min. 15-20, stir from time to time to prevent burning. Turn off and leave for 4 hours, as when preparing.
- Cook again for 15-20 minutes. - cook the pear jam in slices 3-4 times for 15-20 minutes each. with breaks of 4 hours between cooking (if necessary, you can leave the jam to sit overnight and finish cooking it in the morning). As usual, we determine readiness by a drop of jam syrup: if the drop on the saucer holds its shape and does not spread, the jam is ready.
- Before the last cooking, we prepare the dishes for canning. We wash the jars and lids with soda or soap and sterilize them (I sterilize the lids for at least 5 minutes in boiling water, and the jars over steam for 7-10 minutes).
- Immediately after the last cooking, put the finished pear jam into sterilized jars, filling 1-2 jars at a time (to prevent the jar from bursting from the hot jam, you can put a spoon in it).
- Cover the jars of pear jam with lids and roll them up.
- Turn the jars upside down and place them on a newspaper-covered floor. We check whether the jam is rolled up properly and whether the jar is leaking. If something happens, it is better to immediately open it and roll it up again. Cover the jam jars with old blankets and leave until they have cooled completely. After which you can turn them over, wipe them so they don’t stick with a damp cloth, glue or tie labels indicating the name of the jam and the year of canning. You can store the jam in the pantry or cellar.
- There you have it, delicious homemade food!
Recipes for pear jam for the winter
The recipe for making delicious clear pear jam with whole slices is very simple. Any housewife, even a beginner, can cook it...
3 hours
200 kcal
5/5 (8)
Not many people make pear jam. And in vain. I cook it according to my mother's recipe - whole slices in clear syrup. It turns out exquisite delicacy. In a crystal vase - golden pieces of pear in syrup - a decoration for any table. And the taste of the jam is delicate with a subtle charming aroma.
For jam according to this recipe, any pears are not suitable. Select fruits of medium ripeness. Unripe pears will not give the desired aroma, and the slices will turn out to be harsh. Very ripe ones will boil and you will get a cloudy jam. It is preferable to take pear varieties with a dense, not crumbly base.
So, we chose the appropriate pears. If the fruit is not large, you can cut it into 4 parts. We divide larger ones into six slices. Remove the core with seeds and the tail. The base for the jam is ready.
Ingredients for amber pear jam in slices
We will need:
Tip: if we want to add an additional twist to the pear jam - for example, plum or lemon (in this case - plus 0.5 kg of sugar), then add them to the list of ingredients. For a given volume of pears – 1 small lemon or half a kilo of strong plums, cut in half with the seeds removed.
Cooking process
- Prepare sugar syrup in an enamel pan or basin. Pour water into the bottom and add sugar. Over low heat, stirring so that the sugar does not burn, bring to a boil. Boil the syrup for 3-5 minutes so that excess moisture evaporates and the syrup becomes thicker.
- Dip pear slices into boiling syrup. Carefully take the pan by the handles and shake the contents so that all the slices are evenly immersed in the syrup. Do not stir with a spoon under any circumstances! Boil for 5 minutes. Remove the pan from the stove and leave for at least 5 hours. During this time, the pear slices will be soaked in syrup. This will allow them to remain whole and not boil over. At the same stage, if desired, add other ingredients - plums or lemon.
- Place the pan on the stove again. Bring to a boil. While heating, periodically shake the pear slices in the sugar syrup to stir. I still don’t recommend stirring with a spoon. Keep the boiling mixture on low heat for another five minutes. We remove the foam, which should move away from the edges to the center - this is an indicator that the jam is almost ready. At the end of cooking, you can gently stir the jam with a wooden spoon or spatula.
- Pour hot jam into prepared jars. Cover with paper sheets. When the jam has cooled completely, you can close the jars with lids.
We prepare jars in advance– wash with laundry soap and soda. Rinse in running water. Pasteurize or bake in the oven.
How to store jam
There are no special recommendations here. We store pear jam like other jams - in a cool dry place. This cooking method allows you to store jam even in the pantry of an ordinary apartment or on a shelf in a kitchen cabinet.
Tip: when storing in a cellar or refrigerator, it is important that there is no temperature difference and that condensation does not appear on the inside of the lid.
Pear slice jam in clear syrup delicious on its own. It is good as a stand-alone dessert, with tea or even coffee.
Can be used to decorate open homemade pies. It's both delicious and beautiful. Just imagine a golden pie made from yeast dough, topped with golden pear slices! However, this filling is also ideal for shortbread dough.
I would also suggest this delicacy: mix a few teaspoons of jam with kefir. You will get a delicious kefir dessert with pieces of pear.
Advice: Offer this treat to your kids. I’m sure he will be asked to cook this delicacy more than once.
The recipe for making pear jam with whole slices is very simple. Any housewife, even a beginner, can cook it. By the way, a jar of such jam can be used as a gift. Jam Not only is it very tasty, but it also looks aesthetically pleasing.
In the summer-autumn season, a variety of vegetables and fruits regularly appear on our table. Indeed, it is difficult to overestimate the benefits of fresh fruits for the human body, because it is from them that we get a significant part of all useful substances and vitamins. However, even in winter you still want to enjoy delicious apples, pears, plums - at least in the form of jam or jam. So during the harvesting season, housewives try to fill the pantry shelves with jars of various fruit and berry delicacies in order to provide their families with delicious and affordable desserts for tea until next summer. Today we will learn how to make aromatic pear jam, recipes for which with step-by-step pictures and videos are presented in our culinary “piggy bank”. As a rule, for cooking transparent pear jam in “slices”, fruits of autumn varieties are used, which are juicier and harder in consistency. With our simple recipes, every housewife can easily prepare thick amber jam for the winter - “five minutes” without sterilization, as well as an original delicacy made from whole pears. In addition, to enhance the taste of the pear dessert, lemon, orange, poppy seed or cinnamon are added during cooking. Taking a few spoons of pear jam every day can not only replenish vitamin deficiencies, but also provide prevention against colds. So, write down the recipes and go for the pears!
Fragrant pear jam for the winter - a simple recipe without sterilization with citric acid, step by step with photos
The pear rightfully bears the name “queen of gardens” - juicy, beautiful golden color and very appetizing. The fruit contains mineral, nitrogenous and tannin substances, as well as vitamins B, C, P. In addition, the pear is extremely rich in folic acid - even in blackcurrant the level of the main “female” vitamin B9 is much lower. By following our simple recipe with photos step by step, you can easily prepare aromatic pear jam for the winter, and citric acid and vanillin will give the dessert an exquisite spicy note. When cooking such delicious pear jam, you can do without sterilizing the finished product - just properly process the preservation jars.
Necessary ingredients for preparing aromatic pear jam for the winter without sterilization:
- pears – 1 kg
- citric acid – ¼ tsp.
- vanilla - to taste
We make syrup from:
- sugar – 1 kg
- water in which the pears were boiled - 2 cups
Step-by-step instructions for a simple recipe for pear jam with citric acid, without sterilization:
Amber jam from pears in slices - recipe in a slow cooker, with photo
During the harvesting season, it’s a “hot” time for every housewife to try to capture as many of nature’s gifts as possible! Many people habitually associate home canning of fruits and vegetables with pots of boiling water, dozens of glass jars and kilograms of “raw materials” for processing into marinades, pickles and jams. However, thanks to smart kitchen appliances, a significant part of the labor-intensive processes of winter preparation can be simplified. So, we suggest making delicious amber pear jam in slices for the winter - according to the recipe with photo for a slow cooker. Of course, it will take time to prepare such pear jam - but the result is worth it!
Ingredients for the recipe for amber jam with pear slices in a slow cooker:
- pears – 1 kg
- sugar – 600 – 800 gr.
- lemon – 1 pc.
Preparing amber pear jam in slices for the winter, according to a recipe with a photo:
- Wash the fruits in running water, peel the inside and cut into medium-sized cubes. There is no need to cut off the skin, since the shell of pears is quite soft and will not affect the taste of the finished jam.
- Place the fruit cut into slices into a multicooker bowl and add sugar - the amount of the ingredient depends on the type of pear and the personal preferences of the confectioner. Now turn on the “Stew” mode for about 1 hour, so that under the influence of sugar the fruits release juice.
- After the beep, leave the pear jam to cool for about 2 hours. Then we begin to boil the product.
- To begin, set the “Cooking” program for 15 minutes and wait for the end of cooking. When the jam has cooled, repeat the cooking procedure again for the same time. In total, you need to boil it three times, alternating with complete cooling. During cooking, the lid of the multicooker should be slightly open so that the jam does not boil over.
- Squeeze the juice from the lemon and add a couple of spoons to the cooled pear jam. If desired, you can add a zesty lemon note to the treat - in the form of crushed citrus pulp. Set the “Steam” mode (for 15 minutes) and boil again. Leave the jam to cool at room temperature for a couple of hours.
- Finally, we turn on the steaming mode again and after a quarter of an hour we get the finished product, ready for packaging in sterilized jars. Roll up with clean lids and after cooling under a warm blanket, put the jars of pear jam in the pantry or cellar. When you open a jar of this delicacy in winter, you will enjoy the unique aroma - and the taste of pear jam is simply incomparable!
Simple pear jam - a recipe for the winter with orange, photo
During the ripening period of pears, you can prepare several jars of delicious fragrant jam for the winter. So, to obtain a delicacy in the form of puree, it is best to use soft, juicy pears, and from the fruits of winter hard varieties you can make excellent jam in “slices”. Today we will study a simple recipe with a photo of pear jam for the winter - with orange. This original combination will give the finished product an unusual subtle taste and delicate citrus aroma. If you stick to the recipe, even a novice pastry chef can handle making pear jam - everything is very simple and tasty!
List of ingredients for the recipe for jam with pears and oranges for winter:
- pears – 2 kg
- sugar – 1 kg
- water – 1 glass
- orange – 2 pcs.
The procedure for preparing orange-pear jam for the winter:
- We sort out the ripe pear fruits, wash them and, after removing the core, cut them into pieces directly with the peel. Add sugar and leave for about 3 – 5 hours until the juice separates.
- When the pear slices are thoroughly soaked in sugar, put the pan on the fire, pour water into the fruit and bring to a boil. Cook for 10 minutes.
- Remove and let the jam cool. Then we boil the mass in the same way 2 more times - after each batch we leave it to cool completely. During the third cooking, add oranges, peeled and minced. Boil everything together for 15 minutes.
- At this time, we are sterilizing 0.5 liter jars and metal lids. Place the hot jam with pears and oranges in clean jars, roll them up and turn them upside down. We wrap the preserved food in a towel or blanket, and after a day the cooled delicacy is ready to take its place on the pantry shelf. Orange will give the jam not only a beautiful sunny orange color, but also a stunning aroma. Enjoy your winter tea!
Transparent jam from hard pears in slices with cinnamon for the winter - recipe with photo
To prepare pear jam for the winter, various spices are successfully used, giving the taste of the finished product sophistication and a subtle aroma. We present to your attention a simple recipe with a photo of transparent pear jam in slices with cinnamon - an excellent dessert for tea or an addition to pancakes, pancakes, and cottage cheese casserole. Alternatively, instead of cinnamon, you can add star anise, cloves or another favorite spice to the pear jam. We are sure that from this the taste and aroma of the delicacy will acquire new interesting shades - successful experiments!
List of ingredients for making clear jam with hard pears and cinnamon for winter:
- pears (summer or autumn varieties) – 2 kg
- sugar – 2 kg
- cinnamon sticks – 2 pcs. (or 1 tsp ground)
Step-by-step description of the recipe for clear pear jam slices with cinnamon:
- Wash the pears and dry them, spreading them out on a paper towel. We cut each fruit into two parts, remove the core with seeds, and then chop into medium-sized slices.
- Place the fruit pieces into a thick-bottomed pan and add sugar. Now you need to leave the chopped fruits to release the juice - an important stage in making jam. This will take several hours, depending on the juiciness of the fruit.
- Place the pan with the pears on the fire, add the cinnamon and cook over low heat for about 35 minutes - without a lid. Don't forget to remove the foam regularly.
- Turn off the heat and wait for the pear jam to cool completely. Then boil again for 35 minutes, removing the cinnamon sticks 10 minutes before the end of cooking.
- Place hot pear jam into clean, sterilized jars and roll up the lids. When the delicacy has completely cooled, we put the jars in the pantry or cellar. Try it, very tasty!
Delicious pear and poppy seed jam – a step-by-step recipe with pictures of winter preparation
In search of original recipes for jam, marmalade or marmalade, many housewives literally “check out” culinary websites or thematic forums. However, in our selection you can always find an interesting preservation option - at least take pear and poppy seed jam. With the help of step-by-step instructions with pictures, everyone can make a couple of jars of aromatic pear jam “speckled.” We are sure your guests will be delighted with such a creative delicacy!
We stock up on ingredients for a recipe for delicious jam with pears and poppy seeds:
- sweet pears – 1 kg
- sugar – 300 – 400 gr.
- citric acid – 1 tsp.
- poppy seeds – ½ cup
Cooking pear jam with poppy seeds for the winter according to the recipe:
- We remove the washed pears from the core and, if necessary, remove the peel (if it is very dense). Cut into medium-sized cubes and add sugar in a bowl or saucepan, not forgetting to add citric acid. We adjust the amount of sugar based on personal taste and the type of pears chosen - for juicy fruits, less sand will be needed, and green or unripe fruits need to be “candied” more thoroughly. To distribute the sugar evenly, mix the contents of the pan thoroughly and leave for 2 - 3 hours.
- When the pear pieces generously “share” the juice, put the container on low heat and cook for 15 – 20 minutes. We “meet” the appearance of foam with a wooden spatula, carefully removing the white “cap” from the surface.
- We measure half of the jam “by eye” and pour it into a separate bowl, where we grind it into a puree with an immersion blender. Return the ground mixture back to the pan and bring to a boil.
- While the delicacy is cooking, pour the poppy seeds into a frying pan and dry over moderate heat for about 2 - 3 minutes. Pour into boiled jam, stir and cook for 5 – 10 minutes.
- Fill sterilized jars with hot poppy-pear jam, roll them up and leave to cool under a blanket. Surprise your household and guests with such a “speckled” fruit dessert - just a sight for sore eyes!
Healthy whole pear jam - five-minute recipe on video
Whole pears dipped in clear amber syrup look very nice in jars. Prepare healthy “five-minute” jam from whole pears - using our recipe in the video, it’s as easy as shelling pears!
How to make thick pear jam from green fruits - video recipe
Pear jam from green fruits is simple and very quick - you only need 3 hours to prepare the delicacy. How to make thick “green” jam with pears? Watch the detailed video recipe!
Pear jam – recipe with lemon, with photos and videos
Lemon gives pear jam a tart note of sourness and a fresh citrus aroma. Using our recipe with photos and videos, you will prepare delicate, fragrant pear and lemon jam.
How to make pear jam for the winter? The recipe for this delicious amber delicacy can be chosen according to your taste - from whole fruits and cut into slices, transparent and rich thick, with lemon, oranges, cinnamon, poppy seeds. Following our simple step-by-step recipes with photos (pictures) and videos, every housewife can easily prepare aromatic pear jam in a slow cooker in the usual way without sterilization. By choosing a quick five-minute jam recipe, you will save time spent in the kitchen - this option will appeal to busy ladies. Good luck making pears!
