Homemade pear jam. Pear jam for the winter - step-by-step recipes for making it at home with photos. Pear jam without sugar

Fresh pears are very colorful fruits due to their sweetness, strong aroma and unusual shape. If you cook them in syrup with wine, you will get a wonderful, very elegant dessert that you would not be ashamed to serve at the biggest celebration. But pear jam, unfortunately, is not as bright as the fruits themselves - neither in color, nor in consistency, nor in taste. Pears lack their own acid, and the pectins they contain have a much lower ability to form a jelly-like mass when cooked. Stony cells containing cellulose also interfere with the homogeneous consistency of the jam. In view of this, it is better to prepare pear jam with the addition of a small amount of other fruits, such as apples or plums.

However, this does not mean at all that pears in their pure form are unsuitable for jam, and this is the basic recipe for jam from pears and sugar that is given below, and you can change it by adding citric acid or other fruits to your taste.

Ingredients

pears – 1 kg
sugar – 0.8 kg

How to make pear jam

1. The most important thing in the recipe is the pears. The riper and more aromatic they are, the sweeter and tastier the jam you will get. I always try to choose very soft ones, so the jam will turn out more homogeneous and airy, but you can take the variety that you like best. Remove seeds and petioles. You don’t have to cut off the skin, a ripe pear is quite soft, and it also contains a lot of vitamins, but if there are bruised areas, they need to be removed; they are not suitable for jam.

2. Put everything in a blender and grind until smooth. If there are a lot of pears, it is more convenient to do this in several stages. A little tip: to make chopping easier, add half a glass of water to the fruit - the jam will be juicier and softer.

3. You should get a soft and aromatic mass. Some people recommend passing it through a sieve to make the structure completely fluffy, but I think this is unnecessary. Place everything in a saucepan or saucepan, bring to a boil and reduce the heat to low. In this mode, the puree should be cooked for about 40 minutes, and it is necessary to stir it with a spatula from time to time. You will notice that it has decreased in volume by 1.5–2 times.

4. The next step is to add sugar and mix everything well again. I try to stick to the classic proportions of 1:2, but depending on the sweetness of the pears, the amount of sugar can be reduced or increased. Be sure to try it to your taste. After you have added the sugar, leave the jam on the stove for another 30 minutes, also stirring occasionally.

5. The jam is ready! You can cool it and enjoy the dessert right away, or you can save it for the winter as a summer memory.

6. In order for the jam to be stored for a long time and well, you need to prepare the container. Wash glass jars thoroughly and pour boiling water over them. Of course, don’t forget about the lids: they also need to be scalded, or even better, boiled for a couple of minutes. While the jam is still hot, pour it into jars and immediately seal it tightly.

7. Place in a warm place and let cool at room temperature. That's the whole secret of how to enjoy fragrant homemade pear jam all year round.

Note to the hostess

1. Pear jam will look unsightly if served directly in a jar, and even with an aluminum spoon. Myths about the unaesthetic appearance of this delicacy are generated by inept serving. It looks luxurious on a beautiful porcelain plate next to rosy pancakes, round-sided cheesecakes and lace pancakes. If you put it in a heap in a filigree crystal bowl and sprinkle with multi-colored zest: orange zest, soft yellow lemon zest, greenish grapefruit zest, the dessert will become very attractive and appetizing.

2. Regardless of the type of pear, this homemade preparation always turns out thick. Its consistency is the dream of a pastry chef looking for a tasty and inexpensive filling for cottage cheese envelopes, yeast pies, and verguns. High temperatures do not harm such confectionery filling: the heat will not cause it to flow, but will thicken. Consequently, the layers of dough around it will be well baked.

3. An immersion blender will help prepare a semi-finished product for jam, if the housewife does not have a household appliance with a jug or bowl. You just have to change the attachments: first you need to use a chopping screw, and then, when the pieces of fruit are finely chopped, you need to use a spiral or frame one.

At home, it is not difficult to prepare pear jam for the winter. The process takes about 2 hours. Even a beginner can handle recipes for classic pear jam, variations with the addition of lemon, gelatin or lingonberries. The delicacy can be consumed immediately after cooking, or stored in jars for the winter.

Rules for preparing delicious pear jam

To make delicious pear jam, it is better to take sweet, firm, slightly unripe pears. The fruit is prepared with the skin, but it can be removed if desired. You can cook the jam in a regular saucepan or use a slow cooker. In addition to sugar, apples, citrus fruits, lingonberries or other fruits and berries are often added to pears.

The consistency of the treat can be adjusted using water to make it more liquid, or gelatin to, on the contrary, thicken the jam.

Spices such as vanilla, cinnamon or star anise will complement the aroma of the delicacy.

Classic pear jam

Time: 3 hours 30 minutes.
Calorie content of the dish: 169 kcal (100 g).
Cuisine: Russian.
Difficulty: easy.

The classic recipe contains only pears and sugar. To highlight the taste of the delicacy, citric acid or vanillin is often added. Unlike other recipes, the fruit is ground (using a meat grinder) before the jam begins to be cooked.

Ingredients:

pears – 1 kg;
sugar – 550 g;
citric acid – 4 g.

Cooking method:

Remove the stems and core from the washed fruit and cut into medium pieces.
Grind the pear slices through a meat grinder, add sugar, stir and leave for a couple of hours.
Place the mixture on the stove, cook for 15 minutes, then set aside and let the mixture cool.
Place the mixture on the stove again, add citric acid, and simmer for another half hour.
By the end of cooking, the jam should begin to reach for the spoon, and the drop should not spread over the saucer. If this does not happen, then boil the mixture for a few more minutes.
Pour the hot jam into sterile jars and close the lids.

With lemon

Time: 2 hours.
Number of servings: yield – 4 liters.
Calorie content of the dish: 160 kcal (100 g).
Purpose: sweet preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Citrus fruits perfectly complement the taste of pear jam. This recipe uses the whole lemon. It is important to carefully remove all seeds from the citrus so as not to spoil the delicate texture of the treat.

Ingredients:

pears – 3 kg;
sugar – 1.5 kg;
water – 200 ml;
lemon – 1 pc.

Cooking method:

Wash the pears, cut into arbitrary pieces, place in a saucepan, add water.
Place the pan on the stove and cook covered for 10 minutes.
Wash the lemon well, cut into pieces, remove all the seeds from the citrus.
Remove the pear slices from the heat - they should become soft. Cool slightly, add citrus pieces, and blend the mixture with a blender until smooth.
Add granulated sugar, stir, let the mixture stand for a while until the sugar is completely dissolved.
Place the mixture on the stove and cook uncovered over low heat for 45–50 minutes, stirring regularly.
Bring the jam to the desired thickness, package it in jars, roll it up, and cool.

With gelatin

Time: 1 hour.
Number of servings: yield – 1 liter.
Calorie content of the dish: 162 kcal (100 g).
Purpose: sweet preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Pear jam with gelatin has a special velvety texture. Thanks to this ingredient, the delicacy is very thick. For preparation, you can use instant or regular powdered gelatin.

Ingredients:

pears – 1 kg;
sugar – 500 g;
water – 200 ml;
gelatin – 20 g;
lemon (juice) – ½ piece;
cinnamon, vanillin.

Cooking method:

Cut clean pears into pieces, add half the specified amount of water, simmer over low heat until soft, set aside to cool.
Soak the gelatin in the remaining water and let it swell for the time indicated on the package.
Grind the softened pear slices through a sieve.
Add sugar to the puree and place on the stove.
Bring the mixture to a boil, add the juice of half a lemon, and cook the jam for 10 minutes.
Add vanilla and cinnamon to the boiling jam.
Add gelatin, stir quickly and turn off immediately.
Pour the pear jam into sterilized jars, roll up the lids, and turn the top upside down.
Wrap the container in something warm and set aside until completely cool.

Time: 1 hour 30 minutes.
Number of servings: yield – 1.5 l.
Calorie content of the dish: 183 kcal (100 g).
Purpose: sweet preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Delicious winter pear jam with lingonberries contains a large amount of vitamins. It is better to use fresh berries for cooking, but if you cannot find any, you can make jam from frozen lingonberries.

Ingredients:

pears – 1 kg;
sugar – 1 kg;
lingonberries – 500 g;
water – 130 ml;
star anise - 2 stars;
lemon (juice) – 1 pc.

Cooking method:

Cut the pear fruits into pieces, simply rinse the lingonberries and place in a colander to drain excess moisture.
Mix 200 g of sugar with water, put on the stove, boil the syrup, and add star anise at the end.
Mix the remaining sugar with pear slices and lingonberries, add to the syrup, stir.
Squeeze lemon juice and cook jam for 45 minutes.
Remove the mixture from the heat, let cool slightly, puree with a blender.
Place back on the stove and cook until desired thickness.
Place the hot jam into clean jars and roll up.

Video

Calories: Not specified
Cooking time: Not indicated

Summer is the time for winter preparations. For lovers of jam and marmalade, this recipe will come in handy. Aromatic pear jam for the winter is easy to prepare, just like the recipe is simple and even a novice housewife can handle it.
Pear jam for the winter - recipe.

- pears;
- sugar;
- small jars;
- screw caps or simple screw caps;
- warm clothes;
- conservation key;
- meat grinder with a fine nozzle.

Recipe with photos step by step:

Any fruit is suitable for making pear jam for the winter. If the pears are soft, the jam will be tastier. We wash the pears one by one to better remove all the dust and dirt.

We cut the pears into pieces, cutting off rotten and missing areas.

For jam you need a meat grinder. We assemble the meat grinder and put on the smallest attachment. Pass the chopped pears through a meat grinder.

Transfer the resulting pear puree into a saucepan. If you have very few pears, you can use a blender instead of a meat grinder. Pour sugar into the pear, based on 1 kg of pears - 0.8 kg of sugar. For example, if you get 1.7 pear puree, then add 1.3 kg of sugar.

Mix the sugar and pear thoroughly.

Give a little time for the sugar to dissolve into the puree. We put the jam on the gas to cook, turning the heat level to minimum. As soon as the jam boils, remove any unwanted foam from the surface.

From the moment it boils, cook the jam for 35-40 minutes. During cooking, be sure to stir the jam.
While the jam is cooking, you can start preparing the jars. Choose jars for jam more carefully. Inspect them well. The jars should not have small cracks or any splinters on the neck. If you notice a suspicious unevenness on the neck, it is better not to use it for preservation.
To sterilize jars, you can use the tier from a pressure cooker.

It is convenient and can accommodate several cans. Can lids can be placed there too. If the lids cannot be placed with the jars, boil the lids for 3-5 minutes. Another quick and convenient way to sterilize is in the microwave. Pour water into a clean jar. Water should be poured approximately 1.5-2 cm high. Place the jar of water in the microwave and turn it on for 5 minutes at maximum power. Just 5 minutes and the jar is sterilized. Drain off the remaining water. The method is proven and cans of preserves are perfectly stored in the cellar.

Screw on the lids. It is advisable to put the jars of jam in a warm blanket or warm clothes. Once the pear jam has cooled, store it in a deep cellar for long-term storage. Pear jam for the winter is great for pies, pies or pancakes. You can serve jam for tea.

I think that a couple of jars of pear jam will come in handy in winter!
It can also be easily prepared

Pears have always attracted both adults and children with their unusual taste. But such a delicacy as jam made from them, although tasty, is still not widespread. But many housewives simply don’t know how to cook this unusual sweet and an incredibly tasty delicacy. But there is a simple way to prepare it for the winter.

A simple and delicious recipe for making pear jam for the winter

There is diversity in the real fruit world pear varieties. Therefore, it is advisable to take such diversity into account when preparing jam, since the preparation technology will change slightly. Each new recipe for pear jam will be differ in your taste, which will change, but will always remain the most delicious and unusual.

The most common type of pear today is “Conference”, which is considered a hard variety. Therefore, you should always choose a pear that is just ripe, as it will be the sweetest and will be ideal for making jam. The main advantage of preparing a delicious delicacy from such pear variety is that sugar can be saved. If you use another variety to prepare a pear delicacy for the winter in a simple way, then you need to increase the amount of sugar.

In order to prepare such a pear dessert according to a simple recipe, you need to prepare the following products in advance:

Fruits of any pear variety - 1 kilogram.
Water, but only clean - 1 glass.
Granulated sugar - approximately 0.5 kilograms.
Citric acid – 1 teaspoon, but without a small amount.

The pears that were selected to make the dessert were must be rinsed thoroughly and peel off the skin. Then they need to be cut in half. By the way, it is necessary to remove the core with seeds. Now all that remains is to cut the pear into small and thin slices. This can be done either with a knife or a shredder.

All that remains is to place the pear slices in pan and fill with water. After this, we put them to boil and bring them to softness. When the pear slices become very soft, you need to puree them. It can be done in several ways. For example, this can be done manually using a masher or a sieve, or you can use special kitchen equipment for this - a blender.

Now you need to boil the resulting puree. You need to cook it over low heat until half of the original mass remains. As soon as the pear puree has reduced, you need to add sugar and citric acid to it according to the recipe, after dissolving it in a small amount of water.

The simmering process should take about twenty minutes. But don’t forget to stir it constantly.

After this, let the pear jam cool, and at this time you can prepare the jars. All that remains is to put the jam into jars and roll up the lids, which should definitely be boiled.

Pear jam in a slow cooker

Pear jam can be just as appetizing and tasty if you cook it in a slow cooker. This cooking method is simple and fast. The housewife will not have to stand near the stove, stirring the jam, which is slowly being cooked. Of course, you will need to mix it thoroughly, but only when the jam becomes thick.

Pear delicacy cooked in a slow cooker can not only be eaten, but also used as a filling for pies and pies, as it is thick and very sweet. This pear jam will be wonderful addition to porridge which children eat for breakfast. Simply spread it on bread, and the tea will be the most delicious and appetizing for any child.

To make pear jam, you need the following products:

Pears of any variety - about 1 kilogram.
Sugar – approximately 0.5 kilograms
Citric acid – 0.5 teaspoon.
Vanillin – 0.5 teaspoon.

Lightly wash the pears and peel them. But you can also use peeled pears for this recipe, only then you need to very thoroughly wash the fruit for jam. Then the fruits are cut into small cubes. Their put in a slow cooker, and top with all the other ingredients according to the recipe. If suddenly there is too much vanillin, then the jam will be bitter.

The bowl is placed in the multicooker and the heating mode is turned on. It is necessary to set the time for fifteen minutes, as this will allow all the sugar to dissolve. If the fruit is not very juicy, then you can also add water. After this, you should definitely turn on the extinguishing mode and close the lid. The program will do everything itself, and the hostess can completely forget about the pear jam for a while.

After the multicooker will carry out his program, you need to take out the pear and grind it in a blender. And again we send it to simmer for twenty minutes. As soon as the sound of boiling is heard, then it will be necessary to change the mode and set the cooking mode to steam. So, the jam is cooked until fully cooked, but it needs to be stirred from time to time.

The pear jam will be ready if the delicacy is thick. To do this, you can scoop a little of it with a spoon and trace it. The finished pear jam should not drain, but can only fall. All that remains is to cool it and seal it in clean and prepared jars. Typically, one kilogram of pears yields approximately 700 grams of pear jam.

Classic recipe for making pear jam

Pear jam is prepared according to the classic recipe, but the process of preparing it takes a lot of time. But usually housewives still prefer to prepare pear sweets this way.

To prepare this recipe you will need the following products:

Hard pears – 4 kilograms.
Clean water – 1 liter.
Sand sugar – 800 grams.

The fruits are washed thoroughly, since this recipe requires that the pears cooked with the skin. Then the fruits are cut either in half or into four parts, after removing the core. To prepare jam, you need a large saucepan, where you add the pear and add water. Cook the jam over low heat. The softer the slices, the easier it will be to puree it. Therefore, you should cook for as long as possible until the pear slices become soft. Typically this cooking process takes 30-40 minutes.

The next stage of preparation is straining. In order to preserve the syrup, you need to strain the fruits through a colander or through a sieve. Now it is necessary give this whole mass cool down. All that remains is to pass it through a meat grinder or juicer. Now all that remains is to pour the homogeneous pear mass into a saucepan, add sugar, as well as syrup, and cook it all for another forty minutes, but it needs to be stirred from time to time.

When the pear jam is ready, you need to put it in jars and roll them up, turn them over and leave them to cool. Now it will be pleasant to spend winter evenings eating delicious pear jam.

Pears always attract adults and children with their unusual taste and aroma. Despite its uniqueness, canning from these fruits is not particularly popular. But most housewives simply do not know how to properly make unusual pear jam. There are several simple and original recipes for preparing a sweet dessert. Let's look at them in more detail.

Classic version

The traditional method of preparing delicacies takes quite a lot of time. But most housewives make pear jam for the winter using this simple recipe.

Products:

filtered water - 500 ml;
granulated sugar - 400 g;
pear fruits (hard variety) - 2 kg.

Operating procedure:

Rinse the main fruit thoroughly, cut into 2 equal parts and remove the core. Chop into manageable slices and place in a saucepan with a thick bottom. Pour in the required amount of liquid and set to low heat. Cook until completely softened. This action will take approximately 25-40 minutes.
Place the slices in a colander, but you want to save the fruit broth. Cool the fruits, rub through a sieve or chop with a food processor. Combine the resulting puree, granulated sugar and cooking liquid in a suitable container. Stir, place on the stove and continue cooking at low temperature for 40 minutes. Remember to stir the pear mixture from time to time to prevent it from burning.
After the time has passed, the finished product must be packaged in clean and treated jars, tightly closed and left on the kitchen counter. The workpiece must be stored in a cool place.

With citric acid: simple, tasty

There are many varieties of pears. It is for this reason that it is important to consider the selected type of fruit during preparation, since the technological process will be slightly different from traditional canning. Even if you prepare jam according to the same recipe, but use different varieties of fruit, the taste will be significantly different. The most common hard and tasty variety is “Conference”. For cooking, you should choose a ripe pear, since it is the sweetest and ideal for making pear jam for the winter.

Products:

pear - 2 kg;
filtered water - 400 ml;
granulated sugar - 1 kg;
citric acid - 2 tsp.

Procedure:

Rinse the main component under water. Peel the skin in a thin layer, divide into 2 equal parts, remove the seed box. Chop into medium sized cubes. Place in a saucepan and fill with clean, filtered liquid.
Place the container with the contents on the stove, and after boiling, cook until the pieces soften. Using a sieve or immersion blender, puree until smooth.
Transfer the finished, homogeneous mass into a saucepan with a thick bottom, set the heat to minimum, and boil to half the original mass.
After reducing the pear puree, you need to add sugar and citric acid and stir thoroughly. Remove from heat, cover and set aside on the counter to cool.
In the meantime, you need to prepare the container. Rinse the jars, dry them in the oven, and boil the lids. Pack into prepared containers, close tightly and store in the cellar.

Using the same method described above, you can make a delicious dessert in a slow cooker. The delicacy turns out no less tasty and aromatic. The main advantage is that you don’t have to stand and stir the mixture regularly. It is necessary to stir the jam at the final stage, when the fruit puree begins to thicken. That's all, there is nothing complicated.

Jam can be used in baby food to attract the attention of babies over porridge or simply make a tasty sandwich for a fragrant cup of tea.