Jam from pears - the best recipes for excellent winter sweets

Jam from pears is one of the most demanded options for harvesting, it's a great way to turn overgrown fruits into a fragrant, thick mass, which you can enjoy with a cup of tea, and stuff a bagel. In addition, the age-old technology and many recipes will help you easily and easily cope with any complexity of cooking.

How to cook jam with pears?

Jam from pears for the winter - recipes, time-tested, which allows you to cope with cooking without difficulty. At the heart of a simple principle: pears are peeled, cut, peppered with sugar and cooked for half an hour. After, grind to homogeneity, flavored with spices, pressed for a couple of minutes on fire and poured over cans.

1. Jam from pears at home will be fragrant, thick and delicious, only when using fruits of one grade and one degree of maturity
2. If the pear variety is not very juicy, you need to add water.
3. To avoid burning, the mass must be stirred constantly.
4. To add flavor to the jam, you can add lemon juice, citrus peel, ginger or exotic fruits.
5. It should be borne in mind that when cooled, the jam becomes thicker than during cooking.

Thick jam from pears

Dense jam from pears for winter to cook is simple. For this, it is necessary to choose immature and dense pears with a high content of gelling substances, which will soften after prolonged frying, release pectin and give the desired consistence to the billet. It should be known that before extinguishing to the fruits necessarily add water.

Ingredients:

• pears - 900 g;
• sugar - 700 g;
• water 120 ml;
• citric acid - 5 g.

Preparation

1. Peeled from seeds and sliced ​​pork slices with water and simmer for about half an hour until softening.
2. Wipe through a sieve, add sugar and boil until the required density.
3. 5 minutes before the end, pour the citric acid.
4. Ready jam thick from pears spread on sterile jars, close the lids and leave to cool.

Apple-pear jam for the winter

Jam from apples and pears is the most demanded preparation. Such popularity is associated with large harvests, from having low cost and availability of fruit. In addition, it is very easy to make a tasty, useful jam in this combination, because apples contain pectin, which quickly gives the necessary density.

Ingredients:

• pears - 900 g;
• apples - 900 g;
• water 50 ml;
• sugar - 700 g.

Preparation

1. Peel the fruit from the seeds, cut and grind in a blender.
2. Add water and put on fire for 40 minutes.
3. Remove from the plate, pour in the sugar, stir and simmer for another half hour.
4. Spread the fragrant jam from pears for the winter on sterile jars and roll them up.

Pear jam - recipe through a meat grinder

In the absence of modern household appliances, you can skip pear jam through an ordinary meat grinder. Moreover, with this method of grinding, it is not necessary to purify the fruits from the peel and grind the mass after digestion, which saves considerable time. Do not forget about the nozzle with a fine mesh, which gives smoothness and uniformity to the mass.

Ingredients:

• pears - 1 kg;
• sugar - 500 g;
• vanillin - 10 g;
• citric acid - 1/2 tsp.

Preparation

1. From the pears, remove the seed boxes, cut the fruits and pass through the meat grinder.
2. Put on the fire and evaporate hour to the desired density.
3. Add sugar, vanillin and citric acid and simmer jam from pears for another 20 minutes.

Jam with pears with lemon

Pear jam with lemon is an excellent filling for baking. With the presence of citrus, the sugary sweetness of pears disappears and freshness and pleasant sourness appear, and the mass becomes thicker, brighter and more fragrant. Such a treat contains a lot of vitamins, and therefore, it is appropriate not only for open pies, but also to combat seasonal blues.

Ingredients:

• pears - 1,5 kg;
• lemon - 2 pieces;
• water - 500 ml;
• sugar - 350 g.

Preparation

1. Pieces of pears fill with water and simmer for an hour until completely softened.
2. Wipe the fruit through a sieve, mix with broth and a little respect.
3. With lemons, remove the zest, squeeze the juice.
4. Add together with sugar in pear mass and simmer on fire for 30 minutes.
5. Spread jam from pears on clean jars, after cooling, send to the fridge.

Plum and pear jam

Jam from pears and plums is a vivid example of that garden fruit can be used not only as a delicious sweetness, but also a natural medicine. The combination of pears and plums enhances the action of the natural antibiotic arbutin and makes treats an excellent remedy in the fight against lung disease, colds and sore throats.

Ingredients:

• plums - 2 kg;
• pears - 700 g;
• sugar - 1,5 kg.

Preparation

1. From the plums remove the stones, from the pears - seeds.
2. Peel the fruit with sugar and set aside for half an hour.
3. Put on the stove and simmer for 40 minutes.
4. Dissolve the mass and clean it for another 20 minutes.
5. Cool and place on the tanks.

Jam from pears without sugar

Jam from pears without sugar for the winter - a great way to get a minimum of calories and maximum taste. Such a preparation will supplement the dietary diet and will become an excellent addition to refueling and sauces. You just need to boil the pears until soft, wipe through a sieve, puff down to the desired density, spread out in containers and send sterilized.

Ingredients:

• pears - 3 kg;
• water - 500 ml.

Preparation

1. Pour lobules of pears with water and cook for 20 minutes.
2. Wipe through a sieve, return to the plate and cook until the desired density.
3. Spread the jam unsweetened from pears on sterile jars and sterilize for 15 minutes.

Jam from pears with gelatin

Those who want to cope with conservation quickly, can cook pear jam for the winter with gelatin. This component has a lot of advantages: it accelerates the cooking process, minimizes the amount of sugar and gives the mass a smooth and uniform texture. This billet looks attractive and modern, which is especially appreciated in desserts.

Ingredients:

• pears - 900 g;
• water - 150 ml;
• sugar - 450 g;
• gelatine - 20 g;
• lemon juice - 40 ml.

Preparation

1. Pound the pear slices with 80 ml of water and cook for 20 minutes.
2. In the remaining water, soak gelatin.
3. The boiled pears are wiped through a sieve, add sugar, lemon juice and return to the stove for 10 minutes.
4. Add the gelatin and mix well.
5. Spread hot on sterile cans, roll and wrap until completely cooled.

Jam with pears in the oven

Jam pear in the oven - a modern interpretation of the classic method of preparation, which was followed by Polish hostesses. The thing is that the jam gets a proper thick consistency only during prolonged languor at a temperature of no higher than 104 degrees, which is easy to achieve in the oven by simply setting the desired regimen.

Ingredients:

• pears - 1, 2 kg;
• water 350 ml;
• sugar - 900 g.

Preparation

1. Pour the slices of pears with water and cook for 15 minutes.
2. Grind with a blender, add sugar, mix.
3. Cover and transfer to the oven, heated to 250 degrees.
4. When boiling, reduce the temperature to 100 degrees and simmer for 2 hours.

Jam from pears in a multivark

Pear jam in the multivark can surprise even the besties. Thanks to a modern instrument, the main advantage of which is constant maintenance of the same temperature, the jam turns out thick, viscous and very fragrant. In this case, the mass does not need to be stirred: the coating of the bowl perfectly protects against burning.

Ingredients:

• pears - 900 g;
• sugar - 200 g;
• citric acid - 5 g.

Preparation

1. Peeled pear slices and sugar put in the bowl and turn on the "Heating" for 15 minutes.
2. Switch to "Quenching" and leave for an hour.
3. Grind the blender, turn on "Quenching" for another 30 minutes.
4. Stir and bring to readiness in the "Varka na stei".