Apple-pear jam for the winter, step-by-step recipe. Simple recipes for making pear jam for the winter

Features of pear jam, benefits and harms

This delicious delicacy has a variety of beneficial properties. However, it is worth knowing that with prolonged cooking, the fruits are deprived of many valuable substances. No more than 35% remains.

This fruit contains large amounts of calcium, magnesium and phosphorus. Vitamins that pears are rich in: C, PP, B1, P. When the jam is cooked, the product retains a large amount of pectin, fiber, and beta-carotene. It has a beneficial effect on the functioning of the kidneys, liver and has a tonic effect.

Despite so many beneficial qualities, there are also disadvantages: if pear jam is consumed excessively, dysbacteriosis can occur; It is not recommended to use it in large quantities for people who are losing weight or who are prone to obesity; a sweet treat increases blood glucose levels.

Pear jam with apples

Another popular addition to pear jam is apples! We choose sour varieties. They will ideally dilute sweet pears, add sourness, and make the taste more interesting.

Ingredients

1 kg apples;

1 kg of pears;

0.8 kg sugar.

Preparation

1. Cook the fruit. To do this, cut the apples and pears into pieces, without removing the skin.

2. Throw everything into a saucepan, pour a glass of water, boil until soft. Definitely under the lid.

3. Remove from heat and let cool slightly so as not to burn your hands. But the mass should not be cold. We rub the fruit through a sieve to obtain a soft and homogeneous puree.

4. Mix the fruit with sugar, let the grains dissolve a little, and put the jam on the stove.

5. Cook the jam for 30-35 minutes. After cooling, the mixture will become thicker due to the pectin in the apples.

Additional Ingredients

To give jam a new, unusual taste and aroma, various products and spices are used:

Apples and plums add a special sourness.
Lemon. Add its juice, zest and crushed pulp. Adds sourness and removes excess sweetness.
Orange. Add crushed juice and zest. Gives a pleasant aroma and a beautiful orange tint.
Cinnamon. Gives a sweet aroma and tart taste.
Vanillin. Provides a sweeter taste.
Ginger. Chopped ginger root will add a sharp and piquant flavor.
Alcohol. During the cooking process, it evaporates, leaving a pleasant aroma.
Nutmeg. Gives a sweet taste with a woody undertone.
Cardamom. The taste of the jam becomes a little hot, with a lemon note.

Spices should be added at the end of cooking, otherwise you may get a bitter taste.

Mouthwatering recipes

The general algorithm for preparing pear jam should not cause difficulties even for a beginner. The pears are crushed, boiled with sugar, pureed and boiled until thick. The more the fruit mass is boiled, the thicker the jam becomes.

Juicy honey fruits do not need a lot of granulated sugar. Pears with a sour and astringent taste are best sweetened. It's a matter of taste here. Some people prefer sugary jam, others prefer the natural pear taste. In any case, you should take less sugar than fruit. Otherwise, when the moisture evaporates, a candied fruit mass will remain in the pan.

You don’t have to remove the thin skin; it boils down perfectly. It is better to cut off a dense peel with hard grains, and even more so with flaws. It is permissible to prepare jam without sterilization if natural preservatives are added - acid or sugar. Don't forget that additional substances affect the taste.

Classic version

Description . Prepared in the classic way on the stove with the addition of sugar. Preparation and cooking take approximately two hours.

What to prepare:

pears - 1 kg;
sugar - 800 g;
water - 100 ml.

How to cook

Wash the pears and cut off any defects.
Cut in half and cut out the seed pods.
Chop the fruits into arbitrary pieces.
Twist through a meat grinder.
Place the puree into a saucepan.
Add sugar, pour in water, stir.
Leave for ten minutes to allow the puree to sugary.
Place on low heat and wait until it boils.
Skim off the foam and continue cooking, stirring constantly.
After 40 minutes of cooking, check the consistency: if the jam is too thin, continue boiling.
Once thickened, remove the mixture from the stove.
Pour into containers.

If the jam is actively bubbling and “spitting”, it is recommended to cover the pan with a splash net. To prevent splashing, it is better to take a container of suitable volume and cook over low heat, controlling uniform boiling.

Without water

Description . Usually, when preparing jam, water is added so that the sweet mass does not burn and boils away evenly. However, you can do without water if you use juicy, watery varieties. You should keep the container on low heat and make sure that the pear mass does not stick to the walls of the pan.

What to prepare:

pear - 2.5 kg;
sugar - 1 kg.

How to cook

Wash the fruit, cut out the seeds.
Cut into cubes, grind in a meat grinder or using a blender.
Place the puree in a saucepan and add sugar.
Stir, set on low heat.
After boiling, cook for an hour or an hour and a half, remembering to stir.
Pour the thick, boiled jam into sterile jars and roll up.

With lemon

Description . The preparation has a fresh aroma. The delicacy is perfect for pies, pancakes, and porridges. Winter tea drinking will be tasty and healthy.

What to prepare:

pears - 1 kg;
sugar - 800 g;
lemon - two pieces;
cardamom - half a teaspoon.

How to cook

Wash the pears and cut into pieces.
Place fruit in layers in a saucepan, alternating with sugar, and set over low heat.
Wait for the sugar to boil and dissolve.
Boil over low heat for half an hour.
When the pears are soft, puree them in a blender.
Strain through a sieve to catch any remaining large particles.
Grate the lemon zest on a fine grater.
Squeeze lemon juice into the puree and add zest.
Stir and wait until it boils.
Boil for three to five minutes over low heat, remembering to stir.
Remove from the stove, cover with a lid.
Leave for ten minutes, then pour into containers.

With orange

Description . A sweet, tender and aromatic dessert will not leave anyone indifferent. For the smell, it is enough to add only the zest, but gourmets recommend cooking the jam together with orange slices. From the specified amount of components, approximately 1.5 liters of treats are obtained.

What to prepare:

pear - 3 kg;
medium-sized orange - two pieces;
water - 100 ml;
sugar - 500 g.

How to cook

Cut the washed and peeled pears into cubes.
Wash and dry the oranges.
Gently grate the zest on a fine grater, without touching the white pulp.
Remove the white layer and break the pulp into slices.
Cut into small pieces, remove seeds.
Pour water into the pan.
Add prepared fruit and zest.
Add sugar.
Cover with a lid and place on moderate heat.
Once it boils, reduce the heat.
Boil for about half an hour until the fruit softens.
Remove from heat and grind until smooth.
Boil again, cook for about an hour, maintaining low heat.
Distribute among containers and roll up.

If you are preparing a large amount of jam, it is recommended to immediately immerse the peeled and sliced pears in acidified or salted water so that they do not darken in the air. In a liter of water, it is enough to dilute a teaspoon of salt or citric acid.

With apples

Description . Apples are the closest “allies” of pears; they are similar in taste and pulp density. The fruits ripen at approximately the same time, and the harvest is usually plentiful.

What to prepare:

pear - 0.9 kg;
apple - 0.9 kg;
sugar - 0.7 kg;
water - 50 ml.

How to cook

Remove seeds from fruit.
Cut into small pieces and grind with a blender or other kitchen appliance.
Transfer the puree into a saucepan.
Pour in water and cook for 40 minutes over low heat.
Add sugar and stir.
Simmer for another half hour until characteristic thickness appears.
Pour into prepared containers.

With plums

Description . Bright and tasty plum jam has therapeutic and preventive effects. Plum fruits are rich in potassium, help optimize blood pressure, muscle and joint function, improve intestinal function, and restore appetite.

What to prepare:

pear - 0.7 kg;
plum - 2 kg;
sugar - 1.5 kg.

How to cook

Remove pits and seeds from fruit.
Cut into small pieces.
Add sugar and leave for half an hour.
Let it simmer over low heat for 40 minutes.
Rub the resulting mass through a sieve or grind using household appliances.
Place the pan on the stove again and simmer for 20 minutes.
Before removing and rolling up the jam, check the thickness and continue cooking if necessary.
Divide into containers.

With quince

Description . Adjust the amount of fruit to taste, for example, you can take fewer pears. Quince jam turns out dense and aromatic. If you are preparing it for the first time as a test, it is recommended to reduce the proportions of ingredients by half.

What to prepare:

pears - 4 kg;
quince - 3 kg;
sugar - 3 kg;
ground cinnamon - two teaspoons;
water - 1.5 l.

How to cook

Cut the washed and seeded quince into small pieces.
Pour water into the pan, lower the prepared fruits.
Cook until soft.
While cooking, prepare the pears and cut into thin slices.
Add to the pan and cook for about seven minutes until soft.
Pass the mixture through a colander, draining the liquid into another pan.
Place the broth over low heat, add sugar.
Dissolve the sugar grains while stirring.
Grind the fruit pieces with a blender, meat grinder, food processor, or rub through a sieve.
Add the resulting puree to the syrup.
Cook over low heat for about an hour, stirring and monitoring the consistency.
Having achieved the desired thickness, remove from the stove and place in prepared hot jars.

After twisting, carefully place the containers on the lids and wrap them in a blanket. Keep hot jars in this position until they cool completely. Then transfer to the pantry for storage.

Jelly

Description . The cooking process takes no more than an hour, so this recipe is suitable for those who do not want to waste time cooking.

What to prepare:

pears - 0.9 kg;
sugar - 450 g;
water - 150 ml;
lemon juice - 40 ml;
gelatin - 20 g.

How to cook

Cut the fruit into slices, pour in half the prepared water.
Boil for 20 minutes over moderate heat.
Soak the gelatin crystals in the second half of the water.
Pass the fruit mixture through a sieve.
Add sugar and juice.
Boil for another ten minutes.
Add the swollen gelatin to the total mass, turn off the stove.
Stir and immediately pour into prepared jars.

Sugarless

Description . Low calorie recipe. At the same time, pears retain their natural aroma and taste. The jam is prepared for about an hour.

What to prepare:

pears - 3 kg;
water - 500 ml.

How to cook

Wash the fruits and cut out the cores.
Cut into small slices.
Pour in water and cook for 20 minutes until soft.
Puree or grind with a household appliance to form a smooth puree.
Let it cook until thick.
Distribute among banks.

Due to the lack of sugar, it is recommended to pasteurize filled jars before spinning. Place a wooden board or a towel folded in half on the bottom of a large pan. Place containers covered with lids and fill with water up to the shoulders. Boil for 15 minutes, and then carefully remove and seal.

In the oven

Description . Baked fruits retain most of the vitamins and elements. Comfortable cooking saves time and effort.

What to prepare:

pears - 1.2 kg;
sugar - 0.9 kg;
water - 350 ml.

How to cook

Cut the fruit into pieces and place in a heatproof pan.
Pour in water and boil for a quarter of an hour.
Grind the boiled slices with a blender.
Add sugar to the puree and mix well.
Close the lid and place in an oven preheated to 250°C.
Wait for it to boil (check after about five minutes).
Set the temperature to 100°C and leave for two hours.
Place the jam into containers.

In a slow cooker

Description . The easy way. All you need to do is prepare the fruit, set the desired program, and sterilize the containers. The device will do most of the work on its own.

What to prepare:

pears - 1.5 kg;
sugar - 700 g;
citric acid - teaspoon;
water - 100 ml;
vanillin - teaspoon.

How to cook

Remove the skin from the fruit.
Cut, cut out the core.
Cut into slices and place in a bowl.
Add sugar, acid, vanillin.
Set “Warming” for a quarter of an hour.
Stirring occasionally, wait until the sugar is completely dissolved.
Pour in water.
Turn on the “Extinguishing” program for half an hour, close the lid.
Open the device periodically and stir the contents.
When the fruits become soft, grind them with a blender in a separate container.
Pour back into the bowl.
Set “Stew” for 20 minutes.
Wait until the fruit puree is ready, stirring constantly.
Once the required thickness is achieved, pour the jam into jars.

There may be less or more water depending on the juiciness of the fruit. Control the amount of vanillin. If you shift the spice, the jam will be bitter. This is an optional component and can be omitted from the recipe.

You can add not only spices to the jam, but also other fruits and berries. Try cooking with grapes, black currants, lingonberries, cranberries. It is important to thoroughly rub or chop the boiled fruit pieces so that the skins and seeds do not interfere with the uniformity.

At the end of summer, the harvest of juicy and sweet pears begins. As a rule, this fruit is preferred to be consumed fresh or prepared dried for compote. But no less amazing and tasty delicacy is jam made from ripe pears. Thanks to its special structure, the delicacy is thick, dense and perfect for various baked goods. The recipes for making pear jam are extremely simple, and the result will definitely please the whole family.

Even overripe and damaged fruits are suitable for high-quality jam. Imperfections can be easily removed, and soft pears are much easier to puree.

On a note! Pears are often combined with other aromatic fruits.

For a pronounced taste, various spices and additional components are added: lemon or orange zest, vanillin, cardamom, cinnamon. Since pears are already quite sweet, there is no need to use large amounts of sugar. Both garden fruits and wild pears are suitable for delicious jam.

Selection and preparation of pears for jam

Different varieties are suitable for making pear jam for the winter. You can use damaged pears that are not suitable for eating whole or making jam. They may be beaten, spoiled, ugly in shape and overripe.

To obtain the desired consistency, you should take only ripe fruits, and even better, overripe ones, since they are the easiest to achieve a homogeneous mass.

After selecting the pears, you need to wash them, let the water drain, remove spoiled areas and the core with seeds, if desired, cut off the skin and cut into pieces.

Apple jam at home: 8 simple recipes

Hello friends. Summer will be over very soon. Time flies so quickly and imperceptibly that it even becomes a little sad. Although every time of year is good in its own way. But the months of August and September usually present us with a rich harvest of fragrant apples.

First of all, you need to eat these fruits fresh, because they are very healthy. And of course, you can’t eat all the supplies, so you need to make different preparations for the winter. For example, you can make clear jam or healthy jam. These sweets are very good and are great for tea drinking or for filling buns and cakes.

Subtleties of making pear jam

To make the jam truly tasty and aromatic, you must adhere to the following tips:

For a good uniform consistency, you should choose fruits of the same variety and the same degree of ripeness.
If the pear variety is not very juicy, you need to add water when cooking.
The more sugar, the thicker the jam will be.
To prepare jam with an unusual taste, add exotic fruits, vanilla, lemon juice, ginger and other spices.
To avoid burning the jam, it should be stirred frequently and cooked over low heat.
In enamel dishes, jam is more likely to burn, so it is important to choose the right cookware (for example, an aluminum basin). If the mass burns, transfer it to another container, and place the burnt mass on a wet towel. This way the burnt layer will fall off faster.
During the boiling process, the jam may “splash” and leave burns. To avoid this, you need to cook over low heat and cover with a lid, leaving a gap for the liquid to evaporate.
As the jam cools, it becomes thicker than when cooked.
The prepared jam must be poured hot into jars.

Apple jam for the winter - simple recipes at home

Classic recipe according to GOST, just like in the store

Very thick jam, prepared according to GOST, has a thick consistency. A dessert made from apples twisted through a meat grinder is cooked very quickly and is used for baking.

Apples – 2 kg.
Sugar – 2 cups.

Step-by-step cooking recipe:

Dry the washed fruits. If the peel is thick, it is permissible not to peel it, since it contains a lot of vitamins underneath.
Divide the fruit into quarters, cut out the core with seeds.
Grind by turning through a meat grinder or food processor. Recently, a blender has been increasingly used for this purpose.
Transfer the mixture to a saucepan and cook over moderate heat until softened.
Puree the boiled mass, add sugar.
Reduce heat to low. Continue cooking.
Stir. So that the apple mixture does not burn. Determine the cooking time yourself. The consistency of the jam should become thick. To determine readiness, scoop the mixture with a spoon and turn it over. If it doesn’t fall, then you can turn off the fire.
Fill the jars and seal.

White jam at home

White filling is ideal for preparing jam for the winter at home. The fruits are soft and easily boiled. Very sweet, so you can use less sugar. I almost always add orange or tangerine peels. I dry them in the winter, when citrus fruits are in season.

Cut the fruit into pieces of any size. Discard the seed part. I don’t peel the peel; it doesn’t interfere with dessert preparation at all.
Cover with sugar for an hour, during which time the slices will have time to release their juice.
Let it cook. Cooking time depends on the ripeness of the fruit. Tune in for about an hour. Don't forget to stir so it doesn't burn. The jam becomes thick and slightly golden.

Thick apple jam pieces with lemon and ginger

The delicacy is more like jam, since the main rule of jam is not followed here - there are pieces in the syrup. But how nice it is sometimes to deviate from tradition, especially if the result turns out fantastic. Pleasant sourness will successfully complement the sweetness of apples.

Apples - kilogram.
Lemon – ½ part.
Granulated sugar – 800 gr.
Ginger root - 3 cm piece.

How to cook a delicious delicacy:

Squeeze the juice from half a lemon. To make the citrus release more juice, place it in boiling water for a few minutes (don’t boil, just pour in). Then cut off half and squeeze out.
Peel the ginger and grate it.
Wash the apples, divide them into halves, remove the core, remove the peel and cut into slices.
Place everything in a cooking vessel and add sugar. Set aside for an hour and let the fruit release its juice.
After the specified time, stir the mixture and turn on the heat.
Cook over low heat, slowly heating the contents of the pan. Typically, this approach does not create foam.
Cook for 1.5 hours, stirring occasionally. The mass will boil down and become thick.
If you still want to make mashed jam, turn off the gas and puree the mixture with a blender.
Pour into sterilized jars and screw on the screw caps.

The simplest apple jam

Here is a classic recipe for making a delicious winter apple preparation.

Fruits – 1 kg.
Sugar – 0.8-1 kg. (put more in sour ones).

Cut the fruit into quarters, place in a cooking container, pour water a finger above the apple slices.
Turn on the gas and cook for 10 minutes after boiling.
Drain off excess liquid. Rub the slightly cooled mixture through a sieve. The remaining pulp can be discarded.
Add sugar and put it back on the burner. Cook for 30 minutes after the puree has boiled. When the mixture becomes thick, remove from heat.
Distribute among jars, twist, turn over and cool. When the jars have cooled, check the seal for seals. If it does not leak, transfer it to the pantry or basement for winter storage.

Unusual homemade jam from apples and pears

An original recipe for making a delicious dessert at home. In addition to pears, the recipe includes plums and brandy. If you want to add a chocolate touch, add cocoa powder; it will also be appropriate in this recipe.

Apples - 1 kg.
Pears - 1 kg.
Plums - 500 gr.
Sugar – 200 gr.
Brandy – ½ glass.
Lemon juice – 2 large spoons.
Vanilla – a pinch.
Ground cardamom - a pinch.
Water – 3 glasses.
Salt – a pinch (not a joke).

Cut the fruit into pieces. Pour water into them. Bring to a boil, simmer for 45 minutes.
Grind the soft slices through a meat grinder.
Return to the pan, add salt, cardamom, lemon juice, add sugar.
Stir, continue cooking for 2.5-3 hours, remembering to stir the brew.
When the mass thickens well, add vanillin. Let it boil strongly, remove from the stove. Fill the jars and screw them on.

Jam in the oven

There is also a way to prepare apples. The delicacy will be thick and amazingly aromatic.

Fruits – 1.5 kg.
Sugar – 0.7 kg.
Water - a glass.

Peel the apples and remove the seeds. Cut into small pieces.
Cover with water and simmer until the slices soften.
Drain the liquid, wipe the pieces with a sieve, grinding into a homogeneous mass.
Transfer the puree into a saucepan, add sugar.
Stir and place in the oven. Oven temperature 200 o C.
Wait for the puree to boil, lower the temperature to 50 o C.
Simmer the apple mixture for approximately three hours. The jam will turn reddish. Then pack into jars and close with screw caps.

Simple and tasty recipes for pear jam for the winter

Pear jam in a frying pan

Ingredients:

pears 2 kilograms;
sugar 1.2 kilograms.

Preparation procedure:

Ripe pear fruits must be washed thoroughly and allowed to dry. Then remove the middle with the seeds, cut off the skin if desired and cut into pieces.
Grind the fruits until smooth using a meat grinder or blender.
Take a non-stick frying pan and spread the pear mixture in an even layer.
Spread sugar evenly on top of the pears.
Turn on the fire to medium power. Cook for 25 minutes, stirring constantly.
Leave the jam to cool for 1.5 hours.
Put it back on the fire, but for 10-15 minutes.
Pear jam can be rolled into jars.

Pear jam in a slow cooker

You will need:

pears 2 kilograms;
sugar 1 kilogram;
citric acid 1 tsp;
vanillin on the tip of a knife.

Procedure:

Wash the pears, peel the skin, remove the core, cut into small cubes.
Place fruit in the multicooker bowl, then add sugar and add the rest of the ingredients.
Set the multicooker to heating mode for 20 minutes until the sugar is completely dissolved.
If the pears are dry, add a little water.
Close the multicooker bowl with a lid and put it in simmer mode for half an hour. Keep the lid open.
After stewing, you need to chop the pears in any convenient way (using a meat grinder, food processor, blender, grind through a sieve) and leave for another 20 minutes. Bring to readiness.
After cooling, roll the jam into jars.

Pear jam with apples and cinnamon

Compound:

pears 5 kilograms;
apples 2.5 kilograms;
water 3 glasses;
sugar 4 kilograms;
lemon juice or citric acid;
cinnamon 1 tsp.

Cooking method:

Wash the fruit well, trim off unsuitable areas, remove the core with seeds, cut off the skin and cut into small pieces.
Add lemon juice or citric acid and purified water.
Cook in an aluminum bowl over low heat until completely softened.
In any convenient way, turn the fruits into puree (using a food processor, meat grinder or potato masher).
Add 4 kilograms of sugar.
Cook over low heat until tender, stirring constantly with a wooden spatula or spoon (this will prevent the jam from burning).
8-10 minutes before readiness add cinnamon.
Ready to check with a spatula. If the jam does not flow from the spatula in a stream, then it is ready.
Pour into sterilized jars, roll up and cover with a warm blanket.

A simple recipe for pear jam in a slow cooker

A wonderful way to prepare a sweet treat from pears. It can be consumed immediately or stored. Instead of lemon, you can take diluted acid, a third of a teaspoon and 30 ml of water is enough.

Ingredients

1 kg of pears;

1.5 cups sugar;

0.5 lemon.

Preparation

1. You don’t have to peel the pears for this jam, but without the skin the delicacy is more tender. Look by variety. If the peel is hard, it is still better to remove it.

2. Grate the pear pulp on a coarse grater and mix with sugar. Immediately place all this in a multi-cooker saucepan.

3. Pour lemon juice over it all. You can add a little zest, but only well-chopped, there should be no large particles in the jam. Or use an acid solution.

4. Close the multicooker. We set the stewing program for two hours. Check periodically and stir.

5. If the pears are watery or just very juicy, the thickness of the delicacy is not satisfactory, you can switch to baking at the end, keep the jam in this mode for about half an hour, just do not forget to stir.