Jam from whole small pears. Whole pear jam: recipes. Delicious pear jam with poppy seeds - a step-by-step recipe with pictures of the finished dish

The Severyanka pear variety is very popular in many regions of Russia, since it does not require much care. Its fruits are greenish in color with a slight tan, very tasty, sweet, with a slight sourness. This sort of pear is ideal for making preserves, jams, marmalades. It is popular to make preparations for the winter from a northerner woman with the addition of other fruits, berries, walnuts, and mint. The publication will consider the most unusual and proven recipes.

Severnyanka pear jam: step-by-step recipes with photos

Severyanka pear is perfect for harvesting for the winter. Therefore, it is often covered even as a whole, in the form of a compote. But pear jam, which is prepared with the addition of other fruits, will have a special refined taste. Consider options for pear desserts for the winter, recipes with spices, berries, nuts, milk or cognac, which are prepared in different types of kitchen appliances.

The easiest pear jam recipe for the winter

Ingredients for a classic recipe:

• ripe northerner pear - 3 kg;
• white sugar - 2-3 kg;
• spring water - 0.5 l.

Step-by-step process for quick preparation of the simplest pear jam:

1. Rinse the pears with running water, put them in a colander to drain excess liquid.
2. Cut the fruit into 3 parts: into one large piece, and the rest into 2 halves, cutting out a center with seeds from each.
3. Fill the resulting fruit slices with granulated sugar and let stand for several hours (it is possible to insist for a day, depending on whether there is this time in stock).
4. When juice appears at the bottom of the container with pears, put the blank on the stove and start cooking over low heat (it is allowed to add water if there is little syrup).
5. After the pear jam has boiled, it must be kept on fire for 15-20 minutes, while preparing the jars and containers for the dessert.
6. Spread the thick homemade northerner jam in the jars, roll up tightly with tin lids and enjoy at any time of the year. Bon Appetit!

Amber transparent jam with lemon and orange slices

Ingredients:

• pear northerner ripe or medium ripeness - 2 kg;
• thick-skinned lemon, yellow - 2 pcs. (allowed to replace with acid);
• sweet, juicy orange - 3-4 pcs., depending on the size;
• granulated sugar white - 2 kg;
• distilled water.

Step-by-step process for making pear jam with lemons and oranges:

1. We wash the fruits under running water, dry them, spreading them on paper towels.
2. We clean the pears from the middle by cutting them into 4 pieces. The skin of the northerner should be left so that the fruit does not just come out with jam.
3. Peel oranges, lemons from the peel and additional walls between the slices, taking out only the juicy pulp. If it gets hard and in small pieces, then it's okay. Perform this process right above the container with future jam so that the juice does not go to waste.
4. Add granulated sugar to the fruit, mix everything.
5. After a few hours, when a liquid with juice appears at the bottom of the container, put it on the stove and bring it to a boil.
6. After that, turn it off, set it aside to another place so that the future dessert will cool down.
7. Then we set it to cook again, but it is already necessary to hold the pear jam longer, boil for 5-10 minutes.
8. Prepare glass containers with twists, put jam there and close.
9. Pear jam with oranges, lemons can be stored from 1 to 5 years, or even more. The main thing is to put it in a cool, dark place.

How to make whole pear jam in a slow cooker

Ingredients:

• garden pear, northerner varieties - 1.5 kg;
• sweet and sour apples (Antonovka is ideal) - 1.5 kg;
• sugar - 2 kg;
• water - 200 g.

Step-by-step process of making pear jam in a multicooker:

1. We wash pears and apples under running water. Leave the excess water in a bucket or bowl to drain.
2. We clean the pears from the inner parts without completely cutting them. To do this, cut off the bottom with a tail and take out the bones with a knife (or a spoon, if the northerner is ripe).
3. Peel the apples, cut them into pieces, and then crush everything into small cubes.
4. Add 1 kg of sugar to sweet and sour fruits and mix thoroughly. If this breaks the cubes, that's okay.
5. We put the apple salad in the small holes that turned out in the pears, very tightly.
6. We put the resulting northerners in the multicooker bowl, sprinkling each row with sugar.
7. Add water to the bottom of the bowl, set the "Stew" mode for 30-40 minutes and wait for the dessert to be prepared.
8. After the multicooker notifies of the end, the jam is allowed to be consumed immediately or tightly packed in glass containers for the winter, and then roll them up with a key.

Five-minute from the Far Eastern and Siberian pear varieties

Ingredients:

• Far Eastern, Siberian pear varieties - 3.5 kg;
• sugar, white sand - 3 kg;
• sour apples - 500 g.

The stages of making a five-minute jam, a Far Eastern or Siberian variety of pears was taken for it:

1. Wash, dry the fruit lightly.
2. Peel them from the core, roots, tails, cut into pieces.
3. Sprinkle layers of sugar over all the wedges.
4. Leave the fruit mixture to infuse for 8 hours to 1 day.
5. Place the container with the future jam on the stove. Bring the dessert to a boil over low heat, and then boil it for 5 minutes.
6. Then we lay out the pear jam in the jars and rejoice every time we eat it!

A simple recipe with spices

Ingredients:

• pears of medium ripeness - 2.5 kg;
• berries: blackberries, grapes, lingonberries, gooseberries, chokeberries - 200 g each;
• granulated sugar white - 2 kg;
• various spices with cardamom, cloves, cinnamon, vanilla.

Step-by-step process for making pear jam with cinnamon, cardamom, cloves:

1. We wash all the berries and pears under running clean water.
2. We clean the fruits from excess tails, cores, branches.
3. Pour 1 kg of granulated sugar into all the pears and set to infuse.
4. Meanwhile, pass the berries through a meat grinder or blender, add sugar to them and mix everything.
5. We put pears to boil on a low heat, add berry gruel and spices before boiling.
6. Cooking dessert with cloves, cardamom, cinnamon should be continued for 5-10 minutes in a boiling state. Add ginger at the end. After that, sterilize the cans and place the dessert in the container.

How to make wild hard and soft pear jam

Ingredients:

• wild hard pear (green) - 1 kg;
• soft pear wild - 1 kg;
• cranberries, sea buckthorn, currants - 250 g each;
• lemon - 1 pc.;
• sugar - 2 kg.

Step by step cooking process:

1. We wash all the berries, fruits, dry a little.
2. We clean the pears from tails, roots. The core may remain as it tastes delicious and soft after cooking.
3. We put all the pears in a mix - soft, hard.
4. Add lemon juice to the sugar (if not enough, you can add apple cider vinegar) and the zest that remains. It is allowed to manually squeeze out all the insides, and put what is left in a container to add flavor (after the end of cooking, the leftover lemon will need to be removed).
5. Sprinkle the pears with sugar, put them on a small fire to cook.
6. In the meantime, remove the branches from the currants, cranberries and sea buckthorn.
7. After the pear jam has boiled for 5 minutes, add the berries, stir and wait for the second boil.
8. Next, you need to boil the jam for 10 minutes and it is ready to use.

Pear jam and jam with plums and apples

Ingredients:

• ripe northerner pear - 1.5 kg;
• large, ripe plum (or cherry plum) - 1.5 kg;
• sweet and sour apples, summer varieties - 1.5 kg;
• granulated sugar - 3 kg.

How to cook pear jam with plums, apples:

1. Thoroughly rinse all prepared fruits.
2. Separate the plums from the stone, cut out the core of apples, pears, after cutting them into several parts.
3. We dilute granulated sugar with 500 g of water, gradually adding it to the liquid. This process is easier to carry out on a warm stove.
4. When a homogeneous mass is obtained, add it to the prepared fruits, mix everything.
5. Next comes the 3-stage cooking process. The first time we bring the dessert to a boil, leave to cool. The second - boil for 3-5 minutes, set to cool. The third stage - boil the jam for 10 minutes, add vanilla if desired.
6. We put the dessert in the jars, immediately admire the beautiful view, and in the winter - the great taste.

How to make sugar-free or fructose jam for diabetics

Ingredients:

• very sweet pears - 1 kg;
• apples are red, summer, without sourness - 1 kg;
• bananas - 2 pcs.;
• water.

Step-by-step process of making a sugar-free dessert for diabetics:

1. Pears, apples - peel and viscera, cut into small pieces.
2. Peel the bananas, cut into rings.
3. Add a little water to apples and pears (about 1 glass), set to cook.
4. Before the liquid dessert boils, add bananas to it, mix and boil for 5-10 minutes.
5. We put in sterilized jars, roll up the lids and store in the refrigerator until use.

Microwave Pectin and Melon Pear Jam Recipe

Ingredients:

• ripe summer pear - 1 kg;
• melon, sweet, granular - 1-2 pcs. (depending on the size);
• powder pectin - 1 package (it is allowed to replace it with zhelfix);
• water - 500 ml.

Step-by-step process for making pear jam with melon and pectin:

1. We wash the pears, peel them and cut them into pieces.
2. We wash the melons, peel them from the skin, entrails and cut into small slices.
3. We mix the fruits, add pectin (according to the manufacturer's instructions) and water.
4. We put the jam in the microwave (or pressure cooker, bread maker) for 20-35 minutes. After it is cooked, lay out the dessert in dry, clean jars and roll up the lids.

Overripe pear jam with nuts and poppy seeds

Ingredients:

• red-sided northerner - 1.5 kg;
• nuts, poppy seeds - 200 g each;
• sugar - 1 kg.

Cooking process:

1. We wash the pears, cut them into small pieces (like potatoes on borscht).
2. Add walnuts, poppy seeds, hard almonds to them and mix with sugar.
3. We set it to brew for 4-5 hours, after which we cook the jam for about 30 minutes until the color changes.
4. We put dessert in sterilized containers.

Pear jam with berries and raisins

Ingredients:

• pear of summer varieties - 2 kg;
• berries - very different, any varieties of lingonberry, cranberry, chokeberry are suitable - 2 kg;
• raisins - 500 g;
• sugar - 3 kg.

Stages of making royal jam from pears and berry assorted:

1. My pears, clean, cut into pieces.
2. We carry out the same actions with berries. If they are small, then it is better to leave them intact.
3. We mix all the ingredients, add sugar, bring to a boil.
4. After the mixture has boiled for 2-3 minutes, turn it off and cool it.
5. Strain the jam on a sieve or colander, separating the skins, seeds of berries.
6. Add raisins to the jam, boil for 5 minutes over medium heat and put in containers for the winter.

Unusual recipes for jam with whole milk or cognac

Ingredients:

• pear (varieties Dulka, Chernomyaska, Ussuriyskaya are suitable) - 2 kg;
• milk - 1 liter (it is allowed to replace it with 0.5 liters of brandy);
• sugar - 1 kg.

How to make unusual pear jam with milk or cognac:

1. Rinse the pears, separate the pulp from them (removing the skins, center).
2. Pass the resulting pieces of fruit through a meat grinder or blender.
3. Add milk (or cognac), sugar and stir well.
4. Then put the container on fire using a flame divider. The jam should boil for up to 10 minutes.
5. In the end, to check the readiness of the dessert, it is worth pouring some hot jam into the glass. If the liquid moves slowly, then it is time to remove the jam and put it in jars.
6. When using cognac, the dessert is best consumed immediately, ideally with chocolate.

Video recipes: How to make pear jam at home

Every beginner should see an example from experienced chefs before cooking on their own. And cooks with a lot of practice can also learn something interesting from the training videos. To determine the perfect pear jam recipe for yourself, there are many cooking options worth considering. We offer you to watch video tutorials on creating excellent pear desserts.

Sugar syrup pear recipe

Jam with wedges

Take a variety of pears that do not boil very much during cooking.
Pears can be cooked whole, cut in halves, or in quarters and removed from the core. Cook prepared pears in acidified water for 8-15 minutes and immediately cool in cold water.
Then pour hot syrup made from sugar and water, in which pears were boiled.

Put in a cool place for 3-4 hours, cook again for 3-4 minutes, then stand for 10-12 hours. Repeat cooking with standing 3-4 times until the pears become transparent.
At the end of cooking, you can add 1-2 g of vanilla sugar and 1-2 teaspoons of citric acid solution.

1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dispensing it with drops or teaspoons (in 1 teaspoon of acid solution 50 - 55 drops). The juice from one lemon corresponds to about 5 g of crystalline acid, or two teaspoons of its solution.

The cooked fruit should be spooned into clean glass or ceramic jars and covered with hot syrup.

The jars should not be closed immediately, as hot steam will condense on the lid in the form of drops, which then cover the surface of the jam, which will adversely affect storage. Banks must be covered with gauze, and after cooling, roll up the lids.

Enjoy your meal!

And this dessert of whole pears in syrup tastes like candy if the fruit is boiled down properly. With short-term cooking, whole pears are also quite beautiful and tasty. My husband took all the jars with such pear jam from my mother and ate until he was overeat. Actually, the recipe is again from my mom, if you haven't guessed yet. This year, from her son-in-law, she will again carry out a special order for pear jam.

Ingredients:

• For jam, small pears and sugar are taken in a 1: 1 ratio
• The syrup is made from 1 kg of sugar and 1 glass of water.

How to make pear jam:

Cooking pear jam in syrup keeps the fruit from boiling and preserves its appearance.

Prepare pears: wash, tear off the piles, and carefully cut the place where the inflorescence is with a knife.

Mother has two pears, branched, rather tall. It is not possible to collect them from the crown, so we collect them under the tree. The impact site, therefore, sometimes also has to be cut off. On the market, of course, you can bargain and buy selected garden pears. After reading this recipe, for sure now do not miss your bucket from private traders to make aromatic jam to the taste that resembles gummy candy.

Mix sugar and water in a saucepan without enamel or in an aluminum jam bowl, put on medium heat and wait for the syrup to boil.

Before you immerse the pears in the syrup, each must be chopped in several places with a wooden stick. This must be done so that they cook less, do not burst, and are quickly saturated with sugar syrup.

Dip whole pears in boiling syrup and boil them. The first time is not long, to such a state that they all warm up well. Mom's photo shows the first brew.

Then we completely cool the pear jam for five minutes and boil again. Already such hot pears in liquid syrup, like compote, can be laid out in sterilized jars and rolled up.

In winter, you will be delighted with such a beauty as in this photo.

If the pear jam is cooled and boiled for the third time, then they will boil more, wrinkle and taste like candy. You need to cook for more than 5 minutes, until the state you like. Spread pear jam on sterilized hot jars and immediately roll up with turnkey caps or screw caps with thread.

At home we tried such a dessert, when the jam from whole pears was already infused, their flesh became darker. Very tasty, believe me!

Best regards, site owner Notebook, Anyuta

Good day, friends!

Personally, I always glee when I see pear jam in front of me. Because it has a very nice, homogeneous consistency and is thick. And its color is gorgeous, it is amber, but at the same time transparent, if you start scooping up with spoons and adding to the fillings for pies or just soothing with it. Depending on the type of fruit, such a delicacy can be emerald.

Undoubtedly, in order to cook pear jam and properly close it in jars for the winter, you need to know some rules. And follow the advice and guidance from chefs or culinary connoisseurs. Start as usual if you are a beginner with the simplest recipes and work your way up to more sophisticated ones.

Such a miracle is brewed either in slices, that is, the fruits are cut into pieces, but if you have an ordinary wild game, then this is not necessary. Since the fruits are small and then you can use them whole. And what, remember how we did, they threw them straight with tails into glass bottles.

In general, choose and conjure, because I am sure that guests in your house often appear and you arrange fun gatherings. So why not treat them with such a delicacy. I think that's all for only, then let's go.

To begin with, you can take this short instruction and try this slightly sour and aromatic dish today. In this version, lemon will be used, which will act as an excellent preservative, it will prevent the jam from moldy or flying to the cans. For flavor and uniqueness, if desired, you can add vanilla sticks.

I think you will like this recipe right away, the secret is in cooking. To be honest, it resembles a five-minute session, but it is only done in 3 passes.

The main thing is that all the pieces will be saturated with transparent sugar syrup and will look even more gorgeous on a festive table or in a jar. It is a pleasure to eat. I recommend giving it a try.

You may notice that pear jam will be cooked many times, as I said at the very beginning, but this is what will help the slices not to boil and remain safe and sound.

We need:

• Conference pears - 0.5 kg
• Sugar - 0.5 kg
• Cinnamon - 0.5 sticks or ground as you wish
• Lemon, its juice - 2 tablespoons

Stages:

1. Take pears, you can take absolutely any variety, wash well and chop into small cubes or pieces. Determine the size of the slices yourself, you can also chop into half rings.

2. Cover the fruit with granulated sugar to extract an abundant juice. If you have a lot of pears, then after you start chopping them, they will begin to darken, as can be observed with apples.

For this purpose, after cutting a couple of fruits, sprinkle with freshly squeezed lemon juice, then sprinkle with sugar. Then again, fruit, juice and sugar. This way, the pieces will not have time to darken.

3. After a few hours, if possible, let it sit overnight and start boiling. All the sugar will almost melt during this time. You just have to boil the mass over low heat. Cook in this sweet and sour syrup for 5 minutes. Next, cool the jam, and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.

Advice! You can do otherwise, you can cook in time for about 1 hour in general, so as not to make several cooking runs. If scum develops, remove with a tablespoon.

4. And after another 6 hours have passed, bring the mass back to active bubbling and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).

5. Pour into clean and dry sterile jars while hot, it is preferable if you have one liter or half liter. It's more convenient and practical. Take the special key and screw it under the metal cover. Throw on a towel and leave to cool for 24 hours.

Store in a cellar or cool place. Bon Appetit!

How to make thick pear jam

And in truth, how to do it. If you still do not understand, then I think to show you another simple way of preparing such a blank.

The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem completely familiar to you. So what are the differences? Read below and you will understand everything yourself.

By the way, the best jam comes from a wild pear. All the same, this is so, rather than what you use store fruits or imported ones.

We need:

• Pears - 2 kg
• Lemon - 2 pcs.
• Granulated sugar - 2 kg
• Water - 2 tbsp. or 500 ml

Stages:

1. This time I propose to cut the lemons into half slices, but first wash them together with the pears in running water.

By the way, so that the bitterness is not present in the finished form, you should hold the lemons in boiling water for a minute, not yet cut, so that the boiling water spills over the skin.

Remove seeds from fruits and discard them.

2. Peel the pears from the skin, especially if you see that it is wrinkled and ugly. Cut into longitudinal segments.

3. Now make a syrup with the addition of lemons. Place sliced ​​lemon slices in a saucepan, pour water from a boiling kettle and cook for 5 minutes. And then remove all the slices with a clean slotted spoon.

If the broth comes out cloudy or with particles, take a sieve and strain. Then add granulated sugar and stir. Simmer until boiling until the sugar is completely dissolved.

4. Now take the dishes in which you will cook the treat. Put the pears first, and then the lemon slices on top of them. Pour boiling prepared syrup. Close the lid and stand for one hour.

5. All the fruits are soaked in such a decoction, and the pears have given up their juice, now it remains to boil the mass again and cook after boiling for about one or one and a half hours. It is recommended to stir the jam during the cooking process.

Wow! Since lemons are used in this dessert, it can be observed that due to this, the syrup will have a transparent structure, and will help the mass to thicken faster, and the fruits themselves will be amber in color when they begin to be laid out in jars.

6. Pour into sterilized jars only hot. Seal tightly with lids and let cool at room temperature under unnecessary things, turn the jars upside down.

Interesting! Pear jam, prepared in this way, is worth a very long time and not a single year. Unless of course you get to it sooner).

Pear five minutes - the best recipe for the winter

We got to the next outstanding culinary masterpiece. About which I want to say so, dear friends, take it and do it. If you want to preserve the maximum vitamins and nutrients, then this is what you need.

It is in these options that the fruits are cooked to a minimum.

The color of the delicacy comes out like amber, and after the entire cooking procedure, the syrup itself becomes transparent like a glass, and generally shines in the sun. The only nuance here is that you need to take fruits that are not overripe, otherwise they will turn into jam or jam. Of course this is also very tasty, but at the moment we need a different effect.

But, again, if you take pears that are too green and unripe, the taste will not be as pronounced. So catch the right and the right moment. See that the pulp is firm, not soft, and then it will definitely work out perfectly.

We need:

• ripe or unripe pear - 1 kg
• sugar - 1 kg
• water - 180 ml

Stages:

1. Prepare the dishes for work, and fill it with sugar and add water. Stir. Put on fire and simmer over low heat to avoid caramel. Add the prepared fruit as the grains dissolve.

2. Wash and peel the pears in advance with a vegetable cutter, it is more convenient to use it than a knife at this stage. It is she who cuts the skin in the thinnest way. Cut each fruit in half, and then in half.

3. Get 4 handsome. Remove the seed pod, remove the tail.

4. Do this work with all the other pears. Then chop into half moons with a kitchen knife. Each such thing should be no more than 4 mm thick.

6. When the time has elapsed, start cooking on the stove on medium setting. Simmer after active boiling for 5-6 minutes, then let cool to room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.

7. After the jam has boiled for the third time for 5 minutes, do not turn off the fire, but continue to cook for another 30-40 minutes, until the consistency you need. Then take glass containers and pack the finished treats in sterile jars. This will make two small jars.

Close the lids and cool, and then eat to your health, and especially when the rise of viral diseases along with and. All the best!

Transparent pear jam with citric acid slices - you will lick your fingers!

Well, now let's try to cook a treat from purchased fruits. It will be much sweeter if you were cooking with regular game. Well, this is understandable, there is no point in explaining it. Therefore, for a pleasant sourness, we will add lemon, and besides, it will help the jam not to ferment. What is the same is important.

We need:

• Pears - 1.8-2 kg
• Sugar - 1.8-2 kg
• Drinking water - 160 ml
• Citric acid - 0.5 tsp

Stages:

1. So, rinse the fruits in running water, and then cut them into quarters with a sharp sharpened knife, removing the seeds.

Note that you need to cut into pieces thinly, no more than 4-5 mm.

2. Next according to the plan is the preparation of the syrup, it is done very quickly. First, put the sugar in a saucepan and pour in the water, bring it to a boil over medium heat. And then add chopped fruits. The syrup should soak all the pear pieces. Help do this with a spoon.

Use only good and quality dishes, such as an enamel bowl or stainless steel container. It is also desirable that the saucepan has a three-layer bottom.

Cook for the first time for 20-30 minutes, and then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. Once the mixture has cooled down again, boil again and add citric acid to set the color and prevent mold from developing during storage. Cook again for 20 minutes.

3. The last and most important step remains - the layout of the clean banks.

4. Cover with lids or cover with parchment paper, and tie with threads, as our grandmothers or great-grandmothers did. This pear sliced ​​jam will certainly give you good impressions and sweet tea drinking with friends and family.

Wild Game Jam - A Simple Whole Pear Recipe

It seems to me that no one has ever canceled this royal dessert either. After all, this is how all the kings were fed in Russia, and then they began to cut it into pieces, or make confitures and jams. So what remains is only to repeat and remember the whole recipe.

And how it will look gorgeous, just a delight. At home, making such a miracle will not be difficult. In addition, if there is a proven recipe that is considered one of the best on the Internet.

Rotten pears, lemons or forest beauty and other small small varieties are perfect here. These are the ones that look just magical in a jar, and then in a vase.

Wow! Imagine, as if chupachups on a stick. After all, we will not trim the tails. In general, surprise everyone with your health.

I wish you it turned out not liquid, but on the contrary slightly jelly-like. In general, this gourmet turns out to be like a marmalade, and even a sprig of mint in the ingredients will make a refreshing effect. You can add whatever you like and make an assortment of summer and fall fruits.

I think that the recipe is original, but at the same time very, very tasty. I think that you even want to make such a blank in a 3 liter jar.

Remember! The proportions of pears, granulated sugar and water are 1 to 1.

We need:

• lemon pear - 2 kg
• sugar - 2 kg
• water - 2 l
• citric acid - 1 tsp
• mint - bunch
• positive attitude

Stages:

1. Take a bowl with the main components, pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.

2. Rinse the mint and place in a saucepan, followed by clean fruit. In a separate bowl, boil water and add after granulated sugar, until the grains dissolve and citric acid. And immediately pour this potion over the pears with mint. Let the fruit completely soak and cool to room temperature.

It is advisable to make oppression on pears, that is, take a jar of water and put it on a plate so that the fruits are completely bathed in syrup.

Then put the pan and let the whole mass boil, but not actively. Turn off the stove as soon as you see bubbles. Cool again to room temperature. Do not stir under any circumstances, it smells very aromatic.

3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled it four times, notice the pear is not boiled, but soaked, the color turns out to be marble.

4. Sterilize the jars in advance, and then pack up with a spoon. Discard the mint sprigs.

5. Take the seamer in your hands and screw it under the iron lid. I agree that the recipe is long in time, but as they say, the game is worth the candle. It turned out amazingly, try it!

Pear and lemon jam recipe

Next, we will consider another masterpiece, but I suggest watching a video from the YouTube channel for a more detailed and detailed study. Take hard varieties of pears and be healthy. And the author will only help you with this, and will also bring an orange and lemon here.

Delicious whole pear jam for the winter

Do you want to plunge into childhood again, and so that memories flood like a river. Then prepare this sweet and insanely savory pear treat, while leaving sticks on the fruit. Let the fruit simmer in the syrup and then go straight into the jar.

At the sight of such a charming girl, saliva will run like a river, so indulge yourself and you with such a tempting offer. And the smell will be magical that the neighbors from the lower floors will come running. The secret is also in another secret ingredient, namely its juice. It comes out fantastically cool, try to do it too!

We need:

• sweet pears - 1.5 kg
• sugar - 1.5 kg
• orange - 1 pc.
• vanilla sticks - 1-2 pcs.
• water - 250 ml

Stages:

1. Rinse the fruits, but do not remove the stalk, so that your children can then shuffle and grump as if it were a cockerel on a stick.

2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after boiling. Then cool in a cool place, but not in the refrigerator. And then bring again and boil for five minutes after boiling. Thus, you need to make 3 passes.

3. But when, boil and actively see bubbles for the third time, pour in the juice of one orange. Simmer for another 5 minutes.

4. Here's what a miracle happened. Take clean cans and lids and pack into cans. Use a special key. Happy discoveries!

Video on how to make pear and plum jam

And if you want to make a duet, I think now is the time, because not only pears have ripened in the garden, but, for example, plums. Or maybe apples. In general, such a combination is interesting, in any case, it smells insanely delicious, and the taste is quite pleasant and sugary-sour.

I think that when there are whole mountains of fruit, then you can try and combine several types in one delicacy at once. After all, in winter, you often want something unusual. You know how it happens, now I would eat something, but I don't know what. Here, please, take a note.

Whole pear jam with tails in sugar syrup for the winter

Here's another recipe, which can also get into your piggy bank, since it is not time consuming in the time interval. And the result will only delight you. In addition, if you find a northerner, you will fall in love with this dish even more. Because it is precisely such a pear that has a slightly sour taste, and there is also a sufficient amount of sweets.

You can often find options when pears are combined with walnuts or berries.

My kids adore this pear blank, because it is convenient to eat. You take it by the tail and drag it into your mouth. You sit there and lick your fingers. What else do children need for happiness. To indulge, well, here just too you can do it).

We need:

• pears - 3 kg
• sugar - 2.7 kg
• water - 6 tbsp. 200 ml each
• citric acid - 0.5 tsp

Stages:

1. Pierce all the pears with a fork, wash them in running water beforehand. If the fruits are rotten or defective, discard them.

2. Combine granulated sugar and water, boil and add prepared fruits. Cook over medium heat, without stirring, lightly pressing with a spoon on the fruits so that they bathe in syrup for 5-10 minutes.

3. Then cool to a temperature of 20-30 degrees. Boil again and add 0.5 tsp citric acid at the very end just before turning off. This way, the sweet solution will brighten and not darken too much.

It remains only to arrange such a treat in clean cans and tighten with metal lids. Turn over to the other side and cover with a blanket. Cool and put it in the cellar or closet.

The recipe for pear dessert in a slow cooker with poppy seeds and lemon is very, very tasty!

If you want to achieve maximum density, then cook jam or jam from pears. Well, I don’t know, maybe you call such a consistency jam. In principle, there is not much difference. The main thing is that it comes out pretty tasty.

Then run to the supermarket or bake yourself, buns or other sweets and scoop such pear jam with a spoon and enjoy tea with your family.

I will make a reservation right away, you can, yes, use a multi-oven, or, if you do not have this electrical appliance, take an ordinary enameled or stainless steel pan and make it. Just working in a multicooker, you can easily cook such a charm right at your summer cottage.

We need:

• peeled pears from seeds and skins - 750 g
• sugar - 200 g
• poppy seeds - 1 tablespoon
• lemon juice - 1-2 tablespoons
• vanillin - a pinch (optional)

Stages:

1. So, chop the pears into pieces and sprinkle with granulated sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to drain.

2. Then turn on the Frying mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until smooth and dense. Wow, such mashed potatoes as baby food came out. Delight. Let cool.

3. Fry the poppy seeds in a pan and crush with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.

4. You can, in principle, cook not 3 times, but four or vice versa 2 times, depending on what consistency you are pursuing. When you get what you want, drop the vanillin, stir and you can take and pour into the jars.

Pear jam is my favorite! After, of course. Pear jam from homemade pears is always obtained with a pleasant honey aroma, amber, slightly viscous. It is ideal for winter teas, for making desserts, for serving with ice cream and as an independent treat for those with a sweet tooth.

Traditionally, jam is made by cutting them into slices. But one of the best options for making jam at home is with whole pears.

Ingredients for whole pear jam:

• 1 kg of pears;
• 600 g granulated sugar;
• 1 glass of water;
• 1/4 tea tablespoons of citric acid.

How to make whole pear jam

For jam, it is better to take hard pears - they retain their shape better with prolonged slow cooking. You can use both cultivated varieties and wild small pears, from which pear jam is obtained even more amber, viscous, honey-delicious.

Prepare pears: wash, dry, remove tails and inflorescences, as shown in the photo.

Prepare whole pear jam syrup. To do this, mix water with sugar and heat over medium heat, bringing to a boil. Remember to stir the sweet syrup.

Pierce each pear several times with a fork or toothpick and place in boiling syrup. Boil the pears for 15-20 minutes over medium heat, then turn off the stove and leave at room temperature for at least 5 hours.

Thus, we boil pears 3-5 times, it all depends on what kind of jam you want to cook. The more boils, the thicker and darker it is. At the final stage, add citric acid and mix well. Reduce heat so that the jam continues to simmer slowly.

Put hot ready-made jam from whole pears into prepared jars.

After that, roll up the jars with sterile lids. Turn them upside down and wrap them until they cool completely, after which they can be stored in the basement or closet.

Bon Appetit!

Olga told how to make jam from whole pears.

Pear jam for the winter from Elena Timchenko: