Pear jam for the winter in a slow cooker. Step-by-step recipe for making pear jam in a slow cooker with photos

Pear jam: a delicious preparation for the winter - how to make pear jam quickly and easily

When pears ripen in the gardens, housewives are lost in search of various recipes for preparing them for the winter.
Fresh fruits are poorly stored, so there is not much time for thinking and specific actions. We offer you an overview of simple and quick recipes for making pear jam. Why jam? Because this dessert dish will please everyone. Children really love the delicate puree-like consistency of the jam and the pear aroma with notes of honey, while adults are delighted with the jam with translucent delicate pieces of fruit. The cooking process itself does not require special knowledge and skills. After reading the materials in this article, you can easily make jam yourself, regardless of your culinary skills.

Sunset with melon - dessert in honey

This recipe will be interesting to those who love especially sweet preparations. To begin, prepare 1 kilogram of sliced pears and melon pulp, peeled and seeded. The fruits must be washed well, the skins do not need to be peeled off, and the melon berries must be chosen when they are ripe so that they soften completely when cooked. You will need 1.2 kilograms of sugar, in addition, you should have 3 lemons from which you should squeeze the juice.

The recipe also includes a seasoning such as anise, in the amount of 2 stars, but if you don’t like it, you don’t have to put it in the canning. Place the sliced pears and melons in a multicooker bowl and add sugar, and then pour in the juice of 2 lemons. Set the “Stew” mode for 40 minutes, the melon will release juice very quickly. Cool the mixture for 2 hours, then set the “Steam” mode for 1 hour and, stirring from time to time, cook, removing the foam. By the end of the specified time, the melon will almost completely soften, turning into a homogeneous sweet mass in which pieces of pear will float.

Leave the workpiece to cool for 4 hours with the lid closed. Then add the juice of 1 more lemon and its zest, add anise and set the timer for 15 minutes without changing the mode. Now you need to stir more often so that the thickened mass does not burn to the walls and bottom of the bowl. We sterilize the jars, and when the timer signals the end of cooking, transfer them with the pear into containers and roll up the lids, which are first immersed in boiling water for 1 minute.

To make pear jam, you can use various recipes. But you need to know the features of cooking and choosing fruits for confiture.

When preparing pear confiture, the following features must be taken into account:

Most pear varieties are very juicy. Therefore, during the cooking process they will produce a large amount of juice. For a thick consistency, such jam will have to be cooked for 1.5-2 hours.
Fruits with delicate, loose pulp are best used for making jam of a uniform consistency - to do this, they must be ground.
It is better to cut hard fruits into pieces - they do not become soft, become transparent towards the end of cooking, and the dessert looks very appetizing.
It is not recommended to combine pears with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be dulled. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to the jam.

The finished jam turns out very tender and juicy. It can be used for baking or spread on bread for tea.

Fruit preparation

The variety of pears for making jam matters only in terms of determining the consistency and appearance of the finished dish. From fruits with tender, loose pulp, it is better to prepare a homogeneous jam from grated pears, but hard fruits can be used to prepare a dessert with pieces of fruit.

Before starting work, pears are thoroughly washed, cleaned and freed from seed boxes. Cleaning the skin is an optional step and depends on how the pears will be cut in the future.

If the fruit is chopped with a meat grinder or pureed in a blender in its raw form, then the skin is not a hindrance. If the fruit in the jam comes across in large pieces, then it is better to peel the fruit. Some, on the contrary, prefer pureed jams without pieces of peel interspersed, and a dessert made from hand-cut pears with skin. In general, it is up to you to decide how to process the pears at the preliminary stage.

Cooking process

Step 1

The fruits should be ripe and soft. But they also need a high density in order to easily deprive them of their skins. If you come across bruised or darkened fruits, it is not recommended to put them in jam. They will negatively affect the color of the final dish. It won't look appetizing.

Step 2

Wash the pears well and dry with a towel. Cut off the skin and get rid of the tails.

Now cut each fruit in half and remove the seeds.

Step 3

Now we transfer the pieces to the slow cooker and pour over them with the juice that remains in the bowl. Pour water and lemon juice into a bowl. Water is needed so that they cook well and fall apart easily. The jam will be thick and have a uniform consistency.

Step 4

Sprinkle everything with sugar and set the multicooker to the “Stew” program. Cooking time: fifty minutes, maybe an hour. This mode will not allow the food to burn; it will simply simmer at the desired temperature. Thanks to the multicooker, you do not need to cook the jam in several batches.

Cooking recipes

Homogeneous jam: the fastest and easiest recipe

For preparation, take 1 kilogram of pears. The fruits are freed from seeds and twisted through a meat grinder, placing sugar in the meat receiver along with pieces of pears. Be sure to grind the sugar together with the pears - this is the basic rule for making delicious jam. The amount of sugar is taken in a ratio of 1:2 to the net weight of the pears. That is, if there are 800 grams of pears left after peeling, then 400 grams of sweetener will be needed.

The resulting puree is immediately sent to the stove, without waiting for the juice to release. First, the jam is heated over low heat for 20 minutes, and then boiled over medium heat for 20 minutes. The mass should constantly seethe. To prevent the jam from sticking to the bottom of the cooking container, the pear dessert is constantly stirred. A thick foam forms during cooking. It must be removed with a wooden spoon.

The readiness of the dish is determined by dripping a small amount of jam onto a flat plate. A drop holding its shape indicates the dish is ready.

If the plate test shows that cooking can be completed, then proceed to the final stage. Add ½ teaspoon of citric acid to a bowl of jam. The powder can be replaced with natural lemon juice. In this case, you will need at least two tablespoons. The acidified jam is boiled for 2 minutes and packed hot in sterile containers.

Pear jam with pieces of fruit

Pears, with or without skin, are cut into small plates 5-6 millimeters thick. Sprinkle the slices with sugar and set aside for a couple of hours. Products are taken in a 1:1 ratio. If the fruits are very sweet, then the amount of sugar can be reduced.

Method for making pear jam in a slow cooker

I completely cut out the middle of the pear, and cut the remaining pulp into approximately equal, not very large cubes/sticks. I don’t cut the peel off the fruit - it’s not as hard as, for example, apple peel, and it won’t interfere with the finished jam.

I put the chopped pear in a multicooker cup, add sugar and turn it on to “Stew” for 1 hour so that the fruit softens and gives juice. For comparison, when my mother cooked her pear jam on the stove, she simply covered the pears with sugar and left them to stand and let out the juice for 4-6 hours. I reduced this time to an hour.

Pears are a fairly juicy fruit, and after an hour of slow simmering, enough liquid was released that no more water was added. In general, I prefer thick jam, and therefore I add water during cooking extremely rarely and only when I see that without it it will turn out more like jam and not jam. At the end of the “Stewing”, I turn off the multicooker so that the pear syrup cools down (this is about 2 hours), and then I begin to boil this released juice. I cook it according to the principle of five-minute jam (you know, this is how currants are often cooked) in three batches. And to make it easier to keep track of time, I use the “Steam” mode for cooking.

I turn on the multicooker in the selected mode and set the timer for 15 minutes. I cover the lid using a plastic multicooker spatula as a holder. In the photo, everything seems to be visible and clear how it should look. After the signal, I turn off the multicooker and leave the jam to cool again for 2 hours. In the second approach, I add lemon juice to the jam. In theory, you can cut the lemon into slices and add them to the pear mass. Then the finished jam will receive a more pronounced lemon taste, but in pears I only like the slight sourness. Then again “Steam” for 15 minutes. and cool again for 2 hours. The third approach is the same. Gradually, the pear slices should slowly discolor and become transparent, and the pear syrup should thicken.

During the last 15 minutes of cooking, I simultaneously sterilize the jars and lids over steam, so that as soon as the jam is ready, I can package it and close the lids. It cools down on my windowsill, and then I put the jars away for storage in the winter refrigerator. Jam can last like any other - up to a year, but it is, of course, eaten much earlier.

Pear jam was prepared in a Panasonic SR-TMH10 multicooker.

Pear jam cooked in a slow cooker turns out to be very healthy. It’s not difficult to prepare, and the procedure is convenient because you don’t need to take up extra dishes and stand by the stove watching the process. Adults and children will enjoy this aromatic delicacy, especially in the cold winter season.

Pear jam will turn out perfect if you know certain nuances of its preparation. You can easily diversify the tastes of the dessert by adding not only fruits or berries, but also spices. It is better to collect pears for cooking on a dry, sunny day. This will give you the opportunity to get maximum aroma and taste. Despite the recommendations given in the recipe, varieties with thick skin must be removed.

If you want to get jam with whole pieces, then you need to cook it in small portions.

To prevent the pears from turning dark after chopping, especially when you need to go somewhere before cooking the delicacy, you should soak them in acidified water.

If the jam should not be too sweet, and the pear variety is straight honey, then you need to use half the amount of sugar recommended in the recipe.

How can you diversify pear jam?

When cooking, vanilla sugar, cinnamon sticks or ginger root powder are added to the main products. You can also flavor the jam with a few buds of dry cloves. All these spices are added based on your own taste preferences. Citrus notes can be added to a dish not only by adding lemon juice, but also, for example, pieces of orange or lime. Before putting the finished product into jars for storage, the cinnamon and fruit slices used to improve the taste are removed.

Two recipes for pear jam with chocolate and walnuts, presented to your attention by the KULINAR TV channel

A selection of recipes

The dessert according to the following recipes is prepared without sterilization. Sugar, lemon juice, alcohol, thickener play the role of natural preservatives. Before laying out the jam, just scald the containers with water several times and dry. In order not to doubt the longevity of the treat, it is recommended to sterilize the container in any convenient way.

Classical

Description . Traditional jam is made from fruit and sugar with the addition of lemon juice or acid. To taste, you can add a pinch of vanillin or zest.

What you will need:

pears - 1 kg;
sugar - 500 g;
water - 400 ml;
lemon juice - a teaspoon.

How to cook

Wash the fruit and cut off the skin.
Cut into four pieces and cut out the cores.
Boil the water.
Place the fruit slices in a saucepan and cover with boiling water.
Let it cook for a quarter of an hour.
Add sugar, mix well.
Reduce heat, mash the mixture with a spoon or masher.
Leave to simmer for about 20 minutes.
Pour in lemon juice.
Boil for another 20 minutes over low heat, stirring occasionally.
Place into containers and seal.

Apple

Description . This apple and pear delicacy is quick and easy to prepare. The fruits complement each other well and create jam with the perfect consistency. Thickener is added if necessary to make the mixture thicker. If desired, finely chopped nuts or candied fruits are added to the dessert.

What you will need:

pears - 500 g;
apples - 500 g;
sugar - 500 g;
liquid pectin - 150 ml;
ground cinnamon - half a teaspoon;
lemon juice - 50 ml.

How to cook

Wash and peel the fruit.
Cut into arbitrary pieces.
Heat until boiling, remembering to stir.
Add spice, juice, thickener.
Cook after boiling for about half an hour over low heat.
Having achieved the desired consistency, remove from heat and pour into containers.

Fresh apple juice can be used instead of a thickener. Cover the pear slices with sugar and leave in the refrigerator for a day. Pour in the juice squeezed from apples (a glass per kilogram of pears), cook over low heat. The excess liquid will boil away, leaving a jelly-like jam in the pan.

Quince

Description . The apple-pear combination is perfectly complemented by quince fruits, which are usually not consumed raw. The fruits have a delicate aroma and are ideal for making jam and marmalade.

What you will need:

pears - 500 g;
green apples - 500 g;
quince - 500 g;
sugar - 500 g;
water - 100 ml.

How to cook

Wash the fruit and remove the skin.
Cut into large cubes.
Place in a saucepan, pour in water.
Add half the sugar.
Cook over low heat until the fruits are soft.
Add the remaining granulated sugar and mix.
Wait for it to boil, cook for another five minutes.
Grind with any household appliance until pureed.
Boil the mixture and pour into prepared containers.

If a meat grinder is used to grind the fruit mass, it is recommended to rotate the mixture twice to achieve a porridge-like consistency. You can also strain the fruit through a fine sieve.

With banana and kiwi

Description . Thickeners, depending on the type, give the dessert a consistency of varying density. To make the jam resemble jelly, the easiest way is to add gelatin granules. Cooking will not take much time, and the jam will acquire the necessary thickness.

What you will need:

pears - three pieces;
banana - three pieces;
kiwi - three pieces;
sugar - 200 g;
lemon juice - 20 ml;
gelatin - 10 g.

How to cook

Remove the banana skin and cut the pulp into circles.
Place in a thick-bottomed pan, pour in the juice.
Peel the pears and kiwis.
Cut into cubes.
Add sugar and let it cook.
After boiling, add gelatin granules.
Stir and cook until excess moisture has evaporated (the process may take an hour).
Pour into containers.

Plum

Description . Plum fruits are great for making jam, marmalade, and marmalade. The dessert takes on a pleasant burgundy color. You can take different amounts of fruit if you wish.

What you will need:

pear - 500 g;
plum - 500 g;
sugar - 1 kg;
water - 50 ml.

How to cook

Wash the fruit, cut out the cores, remove the seeds.
Place the plums in a saucepan, pour in water.
After boiling, cook for five minutes over low heat.
Remove the skin from the pears and cut into slices.
Add to the pan, stir.
Bring to a boil, stirring the fruit mixture occasionally.
Add sugar.
Boil for a minute after it dissolves, stirring constantly.
Turn off the burner.
Stir for about five minutes, skimming off any foam that forms.
Place in containers, close, and leave the seal to cool.

Peach

Description . Beautiful “sunny” jam has a delicate aroma and pleasant taste. Ripe nectarines and sour pears are suitable for this recipe.

What you will need:

pear - four pieces;
peach - four pieces;
sugar - 400 g.

How to cook

Remove the skin from the pears and cut out the cores.
Cut into small pieces.
Remove the pits from the peaches.
Grind the fruit in a food processor or any other kitchen appliance.
Add sugar and place on the stove.
Cook after boiling over low heat until the jam thickens.
Distribute among jars and roll up.

Citric

Description . You can get by with just zest or juice. The delicacy will be aromatic, light, with a pleasant sour taste. But a true gourmet does not look for simple ways, so it is recommended to make jam with lemon pulp.

What you will need:

ripe or overripe pears - 1 kg;
lemon - one;
sugar - two glasses.

How to cook

Rinse the fruit and dry with a napkin.
Carefully remove the skin from the lemon using a vegetable peeler or any other convenient method.
Cut the fruit into slices.
Cut each slice lengthwise with a sharp knife and remove the film.
Remove the seeds.
Place the separated pulp into a saucepan.
Add sugar.
Peel the pears.
Cut into arbitrary slices.
Add lemon pulp and sugar and mix.
Place the pan on the stove and cook over low heat until it boils.
Without ceasing to stir, boil the pear pieces until mushy (this takes about an hour).
Turn off the stove and leave the workpiece open for three to four hours.
Put it back on the fire, cook, stirring constantly.
Having achieved thickness, put the jam in jars and roll up.

Orange

Description . The recipe can be called “Five Minute”, since the confiture is prepared easily and quickly. Depending on the variety and softness of the fruit, preparation and cooking takes from 30 to 60 minutes.

What you will need:

pear - 1.5 kg;
orange - one;
sugar - 500 g.

How to cook

Cut the peeled pear pulp in half.
Cut out the cores.
Chop into thin slices.
Peel the orange and chop finely.
Squeeze the juice out of the pulp.
Place pear slices into the pan.
Add sugar, zest and juice.
Let it simmer over low heat.
After boiling, boil for 15 minutes.
Place into containers and roll up.

Mint-lime

Description . There are several options for preparing dessert with a subtle mint flavor. You can boil the fruit mixture along with green branches, use dry crushed leaves, or prepare a mint decoction in which fruit slices will be boiled. Pears can be ground into porridge, left in slices or crushed with a masher. You can also add a thickener to give the jam a jelly-like consistency. Below is the easiest way to prepare mint dessert.

What you will need:

pears - 2 kg;
lime - five pieces;
sugar - 700 g;
mint leaves;
vanilla sugar - teaspoon.

How to cook

Peel the pears and remove the seeds.
Cut into small slices.
Place in a saucepan with a thick bottom.
Add sugar and leave for a while to release the juice.
Grate the lime zest on a fine grater.
Cut off the white layer with a thin knife.
Remove the film from each slice and remove the seeds.
Chop mint leaves.
Add lime, zest and herbs to pears.
Let it cook, stirring gently.
Cook over low heat until the fruit is soft.
If foam forms, skim it off.
Having achieved the desired consistency, pour into containers.

To avoid peeling limes for a long time, chop the whole fruit using a food processor. Add the resulting green pulp to the pears.

Ginger

Description . Ginger jam will harmoniously complement winter tea drinking, especially during colds. You can use dry seasoning, but the fresh root is juicier and more flavorful.

What you will need:

pear - 1.5 kg;
sugar - 0.8 kg;
fresh ginger - root 3 cm long;
lemon - half a fruit.

How to cook

Remove the skin from the pears and cut out the seeds.
Cut into cubes.
Peel the ginger root and grate finely.
Remove the zest from the lemon and squeeze out the juice.
Place pear slices, zest, ginger shavings in a saucepan, pour in the juice.
Add sugar and leave for six hours.
Place on the stove and after boiling, cook for 15 minutes.
Cool, boil two more times after cooling.
Pour into jars.

Chocolate

Description . Chocolate pear confiture will appeal to those with a sweet tooth. Despite the different nature of the products, it is a perfect combination. The amount of sugar can be reduced according to your taste. Instead of chocolate chips, you can use cocoa (50 g per kilogram of pears). It is recommended to consume the prepared dessert cold. The result is a kind of chocolate paste with a pear flavor.

What you will need:

sweet pears - 1.2 kg;
sugar - 750 g;
lemon juice - 50 ml;
60% dark crushed chocolate - 250 g.

How to cook

Remove the skin from the fruit.
Cut and cut out the seeds.
Slice thinly.
Place in a saucepan, add sugar.
Pour in lemon juice.
Place on the fire and wait until it boils.
Turn off the stove, add chocolate chips.
Mix well until smooth.
Cover with parchment paper and refrigerate for 12 hours.
Bring to a boil, cook over high heat for five minutes.
Reduce heat, cook for ten minutes, remembering to stir so that the mass does not stick to the walls and does not burn.
Pour into jars and seal.

Try adding citrus to the recipe. Cut the orange zest and chop. Squeeze the juice from the pulp and mix with lemon. Add along with the zest before cooking.

Lingonberry

Description . An autumn dessert with a beautiful scarlet color. Pears can be cut into large slices or small cubes, depending on the desired consistency. If you grind the fruit and berry mass through a sieve and add a thickener, you will get a dense jam, reminiscent of marmalade. If desired, you can enhance the taste with spices.

What you will need:

pears - 3.5 kg;
lingonberries - 1.5 kg;
sugar - 3 kg;
water - 200 ml.

How to cook

Remove skins and seed pods from pears.
Cut into arbitrary slices.
Wash the berries and add to the fruit.
Add sugar.
Pour in water and bring to a boil over high heat.
Boil for five minutes, skim off the foam.
Leave to infuse for six hours.
Boil the mixture and cook for a quarter of an hour, stirring.
Leave for several hours, boil again for 15-20 minutes.
If the thickness suits you, pour it into jars; if not, repeat the procedure.

Rosemary

Description . A fragrant jam, similar to fruit butter, suitable for breakfast, cheeses and meats. You can add any thickener or do without it if the fruits are sufficiently viscous and not watery.

What you will need:

pears - 2.5 kg;
lemon - one;
rosemary - branch;
sugar - 550 g;
water - 100 ml;
thickener zhelfix - 40 g.

How to cook

Peel the pears and cut out the seeds.
Cut into arbitrary pieces.
Place in a thick-bottomed saucepan.
Pour in water and cook over low heat.
Grate the lemon zest on a fine grater.
Stir the softened pears.
Add rosemary sprig and zest.
Wait for it to boil, cook for five minutes.
Add 500 g of sugar and mix well.
Take out the green branch.
Mix the remaining sugar with the thickener and add to the total mass.
Grind the mass with a blender.
Bring to a boil, pour into jars.

Sugarless

Description . You can reduce the calorie content of jam by removing sugar from the recipe. The delicacy is less sweet, but retains the fruity aroma. It is recommended to sterilize the jars before storing, since the dessert is prepared without the main preservative.

What you will need:

pears - 0.9 kg;
water - 250 ml.

How to cook

Remove skins and seeds from the fruits.
Cut into small pieces.
Place in a saucepan, add water.
Simmer for 40 minutes on low heat.
Grind in a food processor or using a masher until smooth.
Boil for another five minutes.
Pour into containers and seal.

With alcohol

Description . Original preparation of jam or marmalade. The consistency of the treat depends on the amount of thickener. For thickness, just add a teaspoon. To cook jelly, add two spoons, marmalade - four spoons. Alcohol is not only an additional flavoring agent, but also an excellent preservative. Pears soaked in alcohol acquire a tart taste. The more aromatic the wine (you can take semi-sweet), the tastier the jam will be.

What you will need:

pears - 1 kg;
dry white wine - 75 ml;
vanilla pod - one;
cinnamon stick - one;
agar-agar - two to three teaspoons;
liqueur or rum (optional) - three tablespoons.

How to cook

Remove the skin and seeds from the pear.
Cut into four pieces.
Pour the wine into the pan, add a vanilla pod and a cinnamon stick.
Place the fruit in the wine, simmer for 20 minutes over low heat, stirring.
Using a slotted spoon, remove the fruits and place them in prepared containers.
Remove the pod and stick from the wine broth.
Add thickener.
Cook until boiling, and then for one minute.
Add liqueur.
Remove from heat and pour over pears.

Jam “for adults” can be made with vermouth. Fill the pear slices, sprinkled with lemon juice, with sugar and a thickener (you can take 25 g of gelfix “2:1” per kilogram of pears). Boil until thick, add 200 ml of alcohol. Boil for two to three minutes, pour into jars.

In a slow cooker

Description . The device will cope with cooking on its own at the set mode. All that remains is to prepare the fruits. If the jam turns out liquid, you need to open the lid and set the program again for a few minutes.

What you will need:

pears - 1 kg;
sugar - 1 kg;
water - 100 ml.

How to cook

Remove skins and seed pods from washed pears.
Cut the pulp into small pieces.
Place in a bowl, pour in hot water.
Add sugar to the pear pieces and stir until dissolved.
Close the multicooker.
Set the “Extinguishing” program for two hours.
Every 20-30 minutes, open the multicooker and stir the contents.
At the end of the program, pour the finished jam into containers.

It is easy to cook dessert in a bread machine if the device has a “Jam” function. Place pear slices into a container, sprinkle with an equal amount of sugar (or take a little less, to taste), add a teaspoon of citric acid. Set the appropriate mode for about an hour. Take it out and put it in containers.

Any pear jam recipe can be improved at your discretion. Experiment with spices, fruit additives, and thickeners. Cook in small portions. If the harvest is large, you can make dessert using different recipes and then choose the best one. Seal in small jars to quickly eat the treat without causing mold to form.

Preparing pear jam in a slow cooker is very simple and quick. But the most important thing is that this homemade delicacy is much tastier and healthier than jam bought in a store!

Pear confiture: three golden recipes

Pear confiture is an incredibly tasty delicacy that caring housewives prepare for their households for the winter. The recipes for this delicacy are varied, and each of you can choose the one that suits her and her family’s taste.

As you know, pear is a seasonal fruit, and you can hardly find it in markets and supermarkets at certain times of the year. A special “shortage” is observed in winter - at this time pears do not appear in our country even as imports.

A treat for the whole family

This fruit is rightfully a favorite among most adults and children, because it has a delicate and piquant taste, a breathtaking aroma and a pleasant tartness.
Pear confiture is one of the most popular preparations for the winter. Many women vary the classic recipe at their own discretion, adding lemon, ginger, cinnamon and other auxiliary ingredients to the jam.

Also, some people prefer to make such dishes in a slow cooker, since it turns out quite quickly and is not so “risky” - the device itself controls the readiness of the syrup and fruit, and does not allow them to boil over or burn on the dishes. Therefore, this option is considered the most suitable for busy women.

There are many recipes for pear confiture, and they all differ slightly, but the technology for preparing this delicacy is, in essence, very simple. If you decide to stock up on tasty and healthy preparations for the cold season, we will be happy to tell you how to prepare it correctly to the delight of you and your household.

How to store jam

Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept for less - 2-3 years. A dark, cool room is suitable for storage.

If the dessert was prepared for quick consumption, it can be kept in the refrigerator for up to two weeks. If mold or a film appears on the surface of the jam, it will need to be thrown away.

Probably everyone remembers the familiar taste of pear jam or jam from childhood... And it’s not surprising, because both children and adults adore this wonderful delicacy. Have you ever cooked in a slow cooker? If not, it's time to try it, especially if you have this miracle device in your kitchen.

Classic pear jam

The simplest, classic recipe for pear confiture for the winter does not involve the use of many components. However, you can enter them at your discretion. Like apples, pears pair well with spices like cinnamon and cloves. Nuts also fit perfectly into jam, so if you like them, feel free to add them.

It should also be added that the consistency of the finished sweet is also at your discretion. Some housewives associate confiture not with simple jam or jam, but with a delicacy in the form of whole pieces of fruit in syrup. Others prefer to grind the finished confiture to a puree. This is purely a matter of taste, so we recommend that you do not deviate from your own preferences just because certain technologies require it.

Pears (preferably sweet varieties and ripe) – 1 kg;
Sugar (white or brown) – 1 kg;
Orange zest;
"Zhelfix" - 1 sachet.

First of all, you need to carefully prepare the base ingredient.
Select pears without scratches or wormholes, wash them thoroughly with running water and laundry soap.
You can remove the skin with a knife, but this is not always acceptable, since it will still boil in the syrup and will not be noticeable in the finished jam. Of course, you should remove twigs and leaves from the fruit, if any.
It is also better to eliminate cores with seeds, but not everyone does this - many women like fruit confitures in their “pristine form.”
Cut the fruit any way you like. We recommend that you cut the pears into even cubes.
At this stage, it is not practical to chop the fruit too much - if you want a puree-like jam, make it using a food processor at the end of cooking.
Prepare a capacious container of any type in advance - it can even be a large plastic container.
Place the pears in it and sprinkle with sugar so that the layer is even.
Leave the container in the kitchen overnight (the pears with syrup should sit for about 10-15 hours, depending on their initial softness and juiciness).
You should notice that the fruit has released a lot of juice. If so, continue cooking.
Finely grate the orange zest until it is as smooth as possible. Try not to touch the white layer under the zest - it can give an unnecessary bitter taste.
Place the pears with sugar in a fireproof container and place on low heat.
The pan must be dense, with a thick bottom, so that your future jam does not burn, but warms up evenly.
Add orange zest to the mixture.
Bring the resulting mixture to a boil.
While boiling, pour Zhelfix into the container, and, constantly stirring the hot mass, wait for it to thicken (this will take about 10-15 minutes).
Pour the finished delicacy hot into a sterilized glass container and roll up.
The confiture is ready!

Medicinal properties of pear

Pear is a very healthy fruit. It contains pectins, which have antibacterial and antiviral effects. This is why pear jam is so necessary in winter, when the likelihood of contracting the flu is high. In addition, pears are rich in arbutin, a natural antibiotic that fights kidney inflammation. Therefore, if you have the opportunity, stock up on pear jam.

Bon appetit!

Time: 60 min.

Servings: 4-6

Difficulty: 2 out of 5

Pear jam is an excellent preparation for the winter. Many housewives keep recipes for this delicacy that belonged to their mothers and grandmothers.

Although now this dish is often prepared in a slow cooker. Jam is very similar to confiture. They have similar tastes, textures and cooking methods. This is not surprising, since these two dishes are connected by almost family ties. It happens that the recipes for these pear dishes are even confused.

The main difference between jam is that when it is prepared, the fruits are boiled in syrup for a long time. Cooking delicacies in a slow cooker has the same principle. But when preparing pear confiture for the winter, in order to reduce the time, gelling agents are added to the dish.

Many housewives prepare pear jam for the winter using a slow cooker, and the recipes for this dish are periodically supplemented with some clarifications and nuances. There are recipes in which pieces of pears float in jelly, and others in which the jam is a homogeneous mass.

If you take care of your winter preparations in advance, then on cold winter evenings you can delight yourself with dishes that taste like summer. Moreover, the pear delicacy can be put into pies as a filling.

In order to enhance the aroma of pear, orange zest is added to recipes, and you can also use cinnamon and cloves. By the way, in a slow cooker the dish always turns out a little more flavorful.

These fruits are excellent energy drinks. Plus, like all fruits living in the garden, they are rich in pectin, fiber and dietary fiber. This is precisely what explains the fact that pears have an excellent effect on the functioning of the digestive system and help cleanse the intestines.

You can even lose weight with the help of pears, since they contain few saccharides, which has a positive effect on blood composition, and this, in turn, helps the body lose extra pounds.

These fruits can be consumed fresh or after heat treatment. By the way, if you prepare pear jam using a slow cooker, you will retain quite a lot of useful substances contained in the fruit.

But besides jam, these fruits can be added to fruit salads, marshmallows, compote, and even some meat dishes are prepared with the addition of pears.

In order for the jam to be rich and have the desired consistency, it is better to cook it in a slow cooker. Not only does this magic pot preserve almost all the vitamins in the delicacy, but it also significantly facilitates the preparation process.

Lemon-pear confiture

It is known that lemon adds a special piquancy to any dish. Sweet winter preparations here are no exception. We advise you to try the aromatic lemon-pear confiture, which will not only be a delicious addition to dessert, but will also protect you from colds during epidemiological periods of the year.

Pears (ripe or tart unripe) – 500 g;
Sugar (white and brown) 400-500 g;
Saffron – 10 stamens;
Lemon – 1 large fruit;
White rum – 100 ml.

Wash the lemon thoroughly with soap (no need to cut off the skin).
Boil a small amount of water in a saucepan and throw it in.
Boil for 30 seconds, then remove and quickly rinse with cold water. Repeat all the above steps twice.
After this, cut the lemon into thin slices.
Pre-process the pears, but do not peel them. Make sure their sides are not bruised or rotten.
Cut the pears in half, remove the cores, and chop the pulp into 1 cm cubes.
Place pieces of fruit and citrus fruits in a container and cover with sugar. Stir, cover and leave for 10-12 hours.
Crush the saffron stamens with a mortar (or chop in any other convenient way).
Mix the resulting saffron powder with barely warmed rum and let it brew for half an hour.
Place the fruit in a heatproof container and place over medium heat. Cook until boiling, then reduce heat to low and simmer for 45 minutes. It should boil very “quietly”, raising small bubbles to the surface. This foam can be removed periodically.
After 45 minutes, turn up the heat and boil the mixture for an additional 4-5 minutes.
Pour rum and saffron into the resulting mixture, mix gently and pour into sterilized jars. Roll up, cool completely and place in the refrigerator, cellar or pantry.

This delicious confiture will warm you up in cold weather and prevent you from getting viral colds during epidemiological periods. Its consistency is similar to quince jam, and it can be consumed in any form - in particular, by adding it to the filling of sweet homemade baked goods.

Add cinnamon...

Do you like cinnamon? Amazing! Now we will tell you how to make pear jam in a slow cooker with cinnamon. You will need ripe and juicy pears (0.5 kg), 800-900 g of sugar, 2-3 teaspoons of cinnamon, one and a half glasses of water.

We wash the fruits under cold water, cut them into pieces, remove the core and veins, put them in a multicooker bowl, add sugar and add cinnamon. Next, add all the ingredients with water. Now you need to select the “Quenching” mode (one and a half hours). Don't forget to stir from time to time. After cooking, put into jars. That's all, nothing complicated. Cinnamon will give the jam a refined taste and aroma.

Confiture in a slow cooker

It would seem that what could be simpler than preparing confiture in principle? Probably just pear confiture cooked in a slow cooker!

Pears – 2 kg;
Sugar – 1 kg;
Natural lemon juice – 3 tbsp.

Prepare the fruit in the standard manner described in the first and second recipes;
Cut them into even small cubes or slices;
Pour sugar over the mixture and let stand for half an hour;
Mix the sugar-fruit mixture thoroughly but carefully and place in the multicooker bowl.
Add freshly squeezed lemon juice, stir the mixture with a silicone spoon and set the kitchen appliance to the “Stew” mode. Simmer for 20 minutes;
Turn off the device, open the lid (it must be immediately wiped from condensation), and let the pears soak in the syrup;
After an hour, turn on the “Extinguishing” mode again for another half hour;
Next, open the lid again and clean it, let the fruit brew for 2-3 hours;
At this time, sterilize the container - wash and pour boiling water over it (both jars and lids). Dry the jars;
Stir the jam and turn on the “Stew” mode again for 45 minutes;
After the signal, pour the boiling jam into jars and roll up.

May your efforts bring you wonderful memories of summer in the cold winter. Bon appetit!

Step-by-step photo recipe for making pear jam in a slow cooker for the winter

Pear jam is the easiest to prepare in a slow cooker. It will take you a little over an hour to create such a delicacy and no additional effort. Despite the short cooking time, the jam will taste very thick and tasty, and there will also be pieces of sweet pear floating in it. This effect is achieved thanks to the multicooker mode, in which we will boil this traditional treat. You can adjust the amount of sugar yourself and thereby determine how sweet the finished product will be. Various spices, such as cinnamon or cloves, are often added to jams and preserves to improve their taste. However, you will like even the original taste of this treat. A small amount of water will allow us to cook the jam so that it turns out moderately thick and viscous. You can leave the pears to steep in sugar and then cook them exclusively in their own juice. A step-by-step photo recipe will clearly demonstrate to you each stage of preparing such jam at home. You can use ready-made treats to serve with tea or to prepare other desserts. By the way, you can serve jam immediately after it is created. Let's start preparing delicious pear jam in a slow cooker for the winter.

Pear jam in a slow cooker - recipe

For cooking, select sufficiently ripe thin-skinned pears, choose the variety to suit your taste. We need the fruits to boil during the process, but not completely.

We thoroughly wash the ripe pears under running water and carefully cut off the peel in a thin layer and remove the stalks.

Cut each fruit in half, cut out the cores and remove the seeds. Cut the pear halves into small pieces convenient for further cooking. Place the pieces in a deep bowl and leave to infuse and release the juice.

When the pears have released enough liquid, place the pieces in the multicooker bowl and pour the juice on top. We also add some cold water and lemon juice to the pears .

Pour granulated sugar on top of all the ingredients in the bowl, close the multicooker and cook the jam in stewing mode for an hour.

After the specified period of time, pour the hot, aromatic jam into pre-sterilized jars, close, let the dessert cool and store it in the refrigerator. Pear jam for the winter prepared in a slow cooker is ready.