Pear jam without sterilization. How to make pear jam for the winter. How to make pear jam

Many of us adore ripe, juicy and aromatic pears. However, these fruits cannot be stored for too long, so many housewives prepare them for the winter in the form of compotes, jams and other canned sweets. Today’s publication will present several interesting recipes for amber jam made from pear slices.

To prepare such a delicacy, it is advisable to use ripe, but not overripe fruits of any variety and size. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, shortly before the end of heat treatment, add a little lemon zest to it.

Before starting the process, the selected fruits are washed, freed from all excess and cut into the required pieces. The duration of preparation of amber jam from pear slices depends on the variety and ripeness of the fruit. But usually this time does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is completely cooled.

To prepare jam, it is advisable to use a wide aluminum or copper container. Thanks to this, the product will retain all its valuable properties and will not burn to the bottom of the dish.

Classic version

We invite you to pay special attention to one of the simplest recipes for clear pear jam in slices. To prepare this delicacy, it is recommended to use hard fruits. Otherwise, you will get a boiled product that looks more like mush. Before you begin the process, be sure to double-check that you have on hand:

• 2-2.5 kilograms of ripe pears.
• 50-60 milliliters of lemon juice.
• 500 grams of sugar.
• A couple of tablespoons of natural honey.
• A pinch of vanillin.

To prepare amber jam from pears into slices, wash and cut fruits are immersed in a soda solution for a quarter of an hour (a teaspoon per liter of water), and then rinsed and placed in a suitable bowl. Vanilla, sugar and honey are also added to it. All this is poured with lemon juice, covered with food grade polyethylene and left for several hours, or better yet, the whole night.

Immediately after this, the future jam is placed on the stove, brought to a boil and simmered over low heat for five minutes. The hot product is placed in clean glass jars, sterilized for about a quarter of an hour, rolled up, cooled and sent for further storage.

Almond option

This original recipe for amber jam from pear slices will certainly interest many housewives who are trying to surprise their relatives with unusual homemade preparations. This delicacy has a very pleasant taste and light almond aroma. To prepare it you will need:

• 2 kilograms of pears.
• 1.5 liters of drinking water.
• 1.5 kilos of sugar.
• ½ teaspoon vanilla.
• 100 grams of almonds.

First of all, you need to deal with the syrup. To obtain it, dip washed and peeled pear slices into boiling water and boil them for three minutes. Immediately after this, the liquid is poured into another container, sweetened and boiled until a syrup forms. Then it is again combined with fruit and left for a couple of hours at room temperature.

After this time, bring the future jam to a boil and keep it on the lowest heat for ten minutes, not forgetting to add vanilla and chopped almonds. The finished product is placed in sterilized jars, rolled up and sent for subsequent storage.

Option with lemon

The delicacy obtained using the method described below is distinguished by a beautiful color and a perfectly expressed citrus aroma. And its taste has a pleasant sourness. Therefore, this recipe for pear jam with lemon, a step-by-step description of which can be found a little later, will probably end up on the pages of your personal cookbook. This time you will need:

• A couple of kilograms of pears.
• A whole lemon.
• A couple of kilograms of sugar.

Step 1. The whole unpeeled lemon is poured with boiling water and left for five minutes. It is then cooled and cut into cubes.

Step 2. The washed and peeled pear slices are placed in a suitable bowl and covered with sugar. Add chopped lemon there and leave it all for six hours.

Step 3. After this time, the future jam is sent to the stove and boiled over low heat for at least thirty minutes.

Step 4. After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and stored for further storage.

Option in syrup

This dessert is good because it preserves almost all the valuable substances contained in ripe fruits. To prepare pear jam slices with lemon in syrup, you will need a little free time and a little patience. In addition, you should have on hand:

• A kilo of pears.
• 800 grams of sugar.
• 150 milliliters of drinking water.
• A whole lemon.

Washed and peeled pears are cut into neat slices and transferred to a large dry bowl. The fruits prepared by this method are poured with syrup made from water and granulated sugar, and then left for twelve hours.

At the end of this time, the future delicacy is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost finished jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after the syrup boils, squeeze lemon juice into it. All this is left again for seven hours, boiled, placed in dry, clean jars, sterilized, rolled up and sent for further storage.

Option with spices

This fragrant amber jam made from pear slices has miraculous healing properties. It is recommended to use it to boost immunity and fight colds. To prepare it you will need:

• 6 multi-cups chopped pears.
• A teaspoon of soft butter.
• 3 cups sugar.
• A teaspoon of natural lemon juice.
• ¾ cup brown sugar.
• A teaspoon of nutmeg.
• Star anise.
• 3 tablespoons grated ginger.
• Cinnamon stick.
• 50 grams of pectin.
• A pinch of salt.

Pear slices are covered with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then add butter, white sugar and a cinnamon stick. All this is cooked for another three minutes, removed from the burner, placed in sterilized jars, rolled up and sent for further storage.

Option with cardamom

This simple recipe for pear jam with lemon for the winter is interesting because it involves the use of a frying pan. To prepare this delicacy you will need:

• 700 grams of ripe and juicy pears.
• ½ lemon.
• 250 grams of sugar.
• Cardamom (2 pcs.).

To make amber jam from pear slices with lemon, you need to select ripe but firm fruits. They are washed, freed from all excess, cut into slices and sent to a heated frying pan, in which lemon juice, sugar and grated zest are already boiling. All this is simmered for five minutes, then cooled and the heating procedure is repeated three times. At the final stage, add cardamom to the almost finished jam and place it all in sterilized jars.

Option with oranges

Using the technology described below, an incredibly aromatic jam is obtained, distinguished by a delicious sweet and sour taste. To prepare it you will need:

• A couple of kilograms of ripe pears.
• 3 oranges.
• A couple of kilograms of sugar.

Pre-sorted, washed and peeled pears are cut into equal slices and placed in a suitable container. Sugar and pieces of oranges are also added to it. All this is left until the fruit begins to release juice, and then placed on the stove and simmered over low heat for about two hours, remembering to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and stored in a cellar or pantry.

Finally

All the recipes described above allow you to quickly and profitably process a large amount of fruit. And this is especially important for those who have their own orchard. To diversify the taste of the finished jam, you can add spices, apples, lemons, oranges and other ripe juicy fruits.

To prevent the unpleasant smell of burning from adding to the delicious aroma of the fruit, you need to constantly stir the contents of the saucepan during heat treatment. To make the jam homogeneous, pears of the same degree of ripeness should be used for its preparation. To prevent the fruits from darkening, they can be briefly immersed in acidified water.

I suggest making aromatic amber jam from pears in slices for the winter. This was my first time making this jam, but it turned out so delicious that I tried it again and again! The pear slices turn out almost transparent. The jam tastes somewhat like dried fruit.

Ripe soft pears are not suitable for this jam, but only pears with dense flesh. But green fruits are not suitable either, since the jam will not be as fragrant.

I prepare the products according to the list.

Pour water into the pan and add sugar. I cook the syrup on the stove over low heat.

At this time, I wash the fruits and peel them.

I cut the pears into four parts.

I cut out the core with seeds and stalks.

This way I clean all the pears. To make the jam, I measure out 1.2 kg of peeled pear quarters.

I cut the pear quarters into slices about 3-4 mm thick.

I transfer the slices into the pan.

By this time the syrup should be ready. If the syrup turns out not transparent, it’s okay; when cooking the jam, the sugar grains will dissolve.

I pour boiling syrup over the pear slices.

I leave the pears for two hours. During this time, the slices will release juice.

I put the pan with the pears and syrup on the stove, bring it to a boil over low heat and cook for about 6-8 minutes. I remove the pan from the stove and let the jam cool completely.

During this time, the pear slices will become more transparent. I put the pan of jam on the stove again, bring it to a boil over low heat and cook for about 6-8 minutes. I remove the pan from the stove and let the jam cool completely.

I repeat the cooking procedure again.

I put a pan of jam on the stove, bring it to a boil over low heat and cook for about an hour.

I put the jam into dry, sterilized half-liter jars. I ended up with 2 jars, and a little more jam left for sampling.

I cover the jars with boiled metal lids.

I roll up the cans using the key.

Pear jam slices are ready for the winter! When the jars of jam have cooled, I transfer them to the cellar.

Enjoy your tea!

Jam can be made from different varieties of pears. I am sincerely surprised when I read that jam must be made from a certain type of pear. This is wrong. It’s just that every time you get jam that is different in taste, aroma and consistency. This time I have hard pears, so I suggest making pear jam in slices.

Since we will not boil the pears whole, different fruits will suit us: some crushed, and some spoiled. Well, if you get neat, dense fruits, then there will be no hassle with them at all.

Wash the fruits. Cut the pears in half lengthwise. Cut each half into two pieces. Cut out the core from the resulting pear quarters. If you remove the center from the halves of the fruit, the waste will be noticeably greater. Now cut the resulting quartered parts of the pear into another 3-4 slices (the number depends on how large the fruits you got).

With this slicing, you get beautiful slices, and you can also easily peel and cut off all unnecessary parts of the pear (seals on the peel, bruises, etc.). Please note that there is no need to peel the fruits, otherwise during cooking, instead of slices, we will end up with a homogeneous pear puree.

Place the pears cut into slices into a container for making jam. It is better to use enamel, ceramic or glass containers.

Sprinkle sugar on top of pears. Now gently shake the pan several times so that the sugar fills all the voids and envelops almost every slice. It is better to set aside the future jam for 1-2 hours so that the pears release juice.

I would also like to say something about the amount of sugar used. Firstly, its quantity will depend on the type of pear. If it is sweet in itself, then you will need less sugar. You should do something completely different with sour varieties of pears.

Secondly, your personal taste preferences are important. I don’t like sugary jam, so I almost never cook jam in a 1:1 ratio (fruit:sugar).

It is better to cook pear jam in slices using the “five-minute” method. That is, put the pan on low heat, wait until it boils, boil for literally 5 minutes and set aside until cooled. Once the pan has cooled, repeat the procedure again. Usually, the jam has to be boiled at least 4 times before it is ready.

It seems like it's a hassle, but in reality, it's not at all. You can boil the jam in between.

By the end of cooking the jam, you need to sterilize the jars and boil the lids. Pour the jam hot into jars and seal with lids. There is no need to wrap the jars; for jam this is completely unnecessary work.

Pear jam in slices turns out bright, sunny, and transparent. And the slices seem elastic and soft at the same time. This fragrant homemade jam will make a winter morning truly warm!

Therefore, a couple or three jars of this aromatic delicacy can be found on the pantry shelves of every thrifty housewife.

When the ruddy juicy sides of the fruit are visible among the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This is the best time for healthy fruit preparations and you can cook amber pear jam. On this page I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat it and lick your fingers!”

Recipe for simple pear jam for the winter

Let's start with the simplest recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can do it.

Let's prepare the products:

• pears – 1 kg;
• granulated sugar – 1, 200 kg;
• water – 1 glass;
• citric acid – 1 teaspoon.

Preparation:

1. Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
2. Cut the pears into slices, discarding the seeds and stems.
3. Add 1 teaspoon of citric acid to the boiling syrup and mix well.
4. Next we load the chopped pears.
5. We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
6. When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!

Amber pear jam slices

Ingredients for jam:

• firm ripe pears – 1 kg;
• granulated sugar – 1 kg;
• cold water – 200 g.

Preparation:

1. Peel the fruit, remove the seeds and cut into equal thin slices.
2. Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
4. Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now you can put it in jars and serve it to the table to evaluate its taste!

Pear jam for the winter “Five Minutes” - a simple recipe

Ingredients for cooking:

• fruits – 2 kg;
• sugar/sand – 2 kg.

Preparation:

1. Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
2. After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
3. After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

A thick delicacy made from pears can already be served on the table to the delight of those with a sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

To prepare thick pear jam, you will have to boil the syrup until it becomes viscous honey. The recipe is not complicated, but you will have to tinker a little, but the result will exceed all expectations.

Prepare the ingredients:

• pears – 1 kg;
• granulated sugar – 1 kg;
• lemon juice – 1 tbsp;
• water.

Preparation:

1. Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container with a lid and cook for 10 - 15 minutes.
3. When the syrup starts to bubble, strain it through a sieve and carefully transfer the pears to another bowl.
4. Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
5. Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove must not connect!

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives, you can make amber jam from pears, and the citrus note of lemon will give it a unique aroma and summer freshness.

Let's prepare the ingredients:

• pears – 2 kg peeled;
• lemon - half;
• sugar – 1,200 kg;
• water – 1 glass.

Preparation:

1. Chop the pears, peeled of all excess, into thin slices. There is no need to remove the skin; it will keep the pear pieces whole and beautiful.
2. Peel the lemon and cut into thin slices.
3. Pour sugar into a non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
4. Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
5. We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
6. Set the jam aside again for 6 hours and repeat cooking 2 more times.

After the 4th cooking over low heat for half an hour, check the jam for readiness. Droplets of syrup should not spread on the saucer!

We put beautiful whole slices of pear jam into clean jars and close them for the winter. Enjoy your tea party with the whole family!

Good luck with your preparations and look forward to new recipes!

Good afternoon dear friends. Today I bring to your attention several recipes on how to make pear jam. I have loved this sweet since childhood and whenever possible I try to prepare it in different versions.

Over a long time, many recipes have accumulated because I was interested in trying to prepare pears in different versions. And now I provide you with a selection of my favorite recipes. And before we get down to business, I will give one piece of advice. Take your time, do everything according to the recipe and move from simple to complex recipes.

This cooking option is similar to the five-minute recipe, with one exception that it is cooked in 3-4 batches. We’ll also add some lemon slices to the pears.

The whole secret of this recipe is to cook it several times. This repeated action will ensure that the slices are well saturated with sugar syrup.

Ingredients.

Pear 0.5 kg.
Sugar 0.5 kg.
Cinnamon 0.5 sticks.
Lemon juice 2 tbsp. spoons.

Cooking process.

• Cut the pears into small pieces. Seedless slices are used for cooking.

To prevent the slices from darkening, sprinkle with lemon juice.

• Add sugar and stir and leave the pears in the sugar overnight.
• In the morning, put the pan on the stove. Heat until boiling, cook for 5-6 minutes and turn off the heat completely. Leave the pan until it cools completely.
• After about 7-8 hours, add 5-7 slices of lemon and cinnamon. Repeat the cooking process again, and then leave the pan until it cools completely.
• Cook the jam in 3-4 batches. Then distribute into sterile jars and screw on the lids.
• Don't forget to remove the cinnamon before you distribute the jam into the jars.

How to cook thick pear jam

If you like delicious thick and viscous jam, then this recipe is just for you. At first glance, it may seem that the previous recipe practically repeats this one, but I’ll tell you this is not so. Even if the set of ingredients is similar. But what is the difference?

Ingredients.

Pear 2 kg.
Sugar 2 kg.
Lemon 2 pcs.
Water 0.5 liters.

Cooking process.

• Soak the lemons in boiling water for 1 minute, then cut them together with the pears into large slices.
• Place the lemons in a saucepan, add water, add all the sugar and cook until the sugar is completely dissolved.
• Take out the slices and strain the syrup.
• Place the pear in the pan and distribute the lemons on top. Pour in hot syrup and leave covered for an hour.
• Next, put the pan on the stove, bring the mixture to a steady boil and reduce the heat to minimum, cook for an hour, stirring occasionally and skimming off the foam.
• After cooking for an hour, distribute the hot mass into sterile jars and seal the lids. Store the jam in a cool place. Bon appetit.

Five-minute pear recipe - the best recipe for the winter

During the summer months, you want to prepare as many different delicious treats as possible. Therefore, many housewives try to choose those recipes that will not require much time. But it is also important that it is both quick and tasty. This recipe for five-minute pears is just that.

Ingredients.

Hard pear 1 kg.
Sugar 1 kg.
Water 180 ml.

Cooking process.

• Yes, in order for the jam to be the correct consistency, you need to take only hard pears. Each pear also needs to be peeled and seeded, then cut into small slices.
• Pour the water into a ladle or saucepan and add all the sugar. Place on the stove and cook the sugar until completely dissolved.
• Pour the prepared syrup over the pears and let sit for 1-3 hours.
• Place the pan on the stove, bring to a boil and cook for exactly 5 minutes. Then let it cool completely and repeat the cooking process again.
• Cook the jam in 3-4 batches. It is important that after boiling, the jam should be cooked for no more than 5 minutes.
• After the last approach, distribute the still hot mass into sterile jars and screw on the lids.

Transparent pear jam slices with citric acid - you'll lick your fingers

The pear itself is very sweet and very often you can find a cloying taste of jam, but to avoid this, add a little sourness to the composition and the taste will even out.

Ingredients.

Pear 1.8 kg.
Sugar 1.8 kg.
Water 160 ml.
Citric acid 0.5 teaspoon.

Cooking process.

• Wash the pears and cut into slices without peeling.
• Prepare a syrup from water and sugar and pour the syrup over the pear slices.
• Cook the pears in syrup for the first time for 3-4 hours.
• After cooling, cook the same amount. And we repeat this 3 times.
• The third time, before cooking, add the lemon, stir and send to cook.
• After 20-30 minutes of steady boiling, distribute the hot mass into jars and roll up the lids. Bon appetit.

Wild game jam - simple - recipe from ripe pears

Wild pear jam is one of my favorites. A long time ago, my grandmother in the village at the end of her garden grew a large tree from which several hundred kilos could be harvested every year. harvest.

And of course, grandma made jam for us from this pear. We especially liked the delicious syrup from this jam. It was viscous, very tasty and aromatic.

Ingredients.

Wild pear 2 kg.
Sugar 2 kg.
Water 2 liters.
Citric acid 1 teaspoon.
Half a bunch of mint.

Cooking process.

• We take only strong pears without signs of spoilage.
• Pour water into a saucepan and bring to a boil. Add sugar to hot water and stir. Cook the syrup until the sugar is completely dissolved. When the sugar has completely dissolved, you will have a sweet syrup to which you also need to add citric acid and half a bunch of mint.
• Pour the hot syrup over the pears, stir and cover with a lid.
• Let the pears stand for about 2-3 hours with the lid closed.
• Place the cooled pears on the stove and cook for 30 minutes. Remove the foam that appears during cooking and discard it. After cooking, let the jam cool to room temperature. We repeat the cooking process 3-4 times.
• While still hot, put the jam into jars and roll up the lids.

Recipe for pear jam with lemon

Here is another recipe for making pear jam. But now, in order for you to understand each step, I suggest you watch the video recipe. But before we start watching, I’ll say that it’s best to use only hard varieties for making jam.

Delicious whole pear jam for the winter

The jam turns out very tasty and pleasant. Everyone's mouth waters when they see him. And what a delicious syrup it turns out, it’s just a bomb. This syrup is very good for soaking homemade cakes.

Ingredients.

Pear 1.5 kg.
Sugar 1.5 kg.
Orange 1 pc.
Cinnamon 2 sticks.
Water 250 ml.

Cooking process.

• Wash the pear, sort it, do not remove the stem.
• Heat the water, add sugar, stir until completely dissolved.
• Add cinnamon and pear fruits to the prepared syrup.
• Cook over low heat for 30 minutes. After cooking, let it cool completely and repeat cooking 2-3 times.
• Before the last cooking, add the juice from one orange and cook with the juice.
• Before twisting, remove cinnamon and mint from the syrup.
• Place the jam in the jars and seal the lids. Bon appetit.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very very tasty

Now I suggest making pear jam by adding poppy seeds. The treat is really tasty and very original. A great addition to pancakes and donuts.

Ingredients.

Pear 1 kg.
Sugar 200 grams.
Poppy 1 tbsp. spoon.
Lemon juice 2 tbsp. spoons.
A pinch of vanillin.

Cooking process.

• Wash the pear, remove seeds and peel. Cut into small cubes.
• Sprinkle the chopped fruits with sugar and leave for 3-5 hours. In the multicooker bowl.
• After 5 hours, turn on the frying mode and simmer the pears for about 30 minutes.
• Then we take a blender and turn our cubes into puree.
• Lightly fry the poppy seeds, then crush them in a mortar and pour into the slow cooker.
• Along with the poppy seeds, add lemon juice and vanilla, mix and cook the mixture for another 30 minutes in the frying mode on the multicooker.
• The heat treatment process can be repeated several times until the desired thickness is achieved.
• Then we also place them in sterile jars and screw the lids on the jars tightly.

These are the simple techniques for making pear jam that you learned today. The main thing is then don’t forget to try your preparations in winter. After all, these syrups are simply great for soaking sponge cakes or simply serving this jam as a snack for pancakes or pies. in general, peace to everyone and a lot of positivity,