Pears (sliced) - 4 kg.

Sugar - 4 kg.

Water - 1 glass (faceted)

Cooking process:

We cut ripe beautiful pears into a deep container. Then we weigh the resulting number of slices. I got exactly 4 kg.

In a large aluminum basin (in which I subsequently boiled jam) I prepared syrup

Pour all the sugar into a basin or pan and add water from above, trying to get on the entire surface of the sugar. We put the sugar on a slow fire and bring to a syrup. The sugar should dissolve.

When the sugar syrup becomes homogeneous, add chopped pear slices to it. Gently mix the pears with a spatula.

All slices at this time are enveloped in this sweet syrup and caramelized a little.

When the pear jam boils, you need to make the fire medium so that our slices do not fall apart. Cook pears after boiling for 1 hour, turn off the fire. Then let the jam cool in the same container.

The next day, we again put the pear jam to boil for 30-40 minutes.

At this time, we will prepare the jars and lids by sterilizing them.

When the jam is cooked, carefully begin to lay it out hot in jars.

We roll up the lids, screw or turnkey and let cool, wrapped in a blanket. Such pear jam is very well stored in an apartment in a kitchen cabinet, in a cellar or garage.

Into the cold winter evening pear dessert will be a great addition to a cup of hot tea. Also, pear jam can be used to make open and closed pies with filling, pies.

Bon appetit wishes you our delicious Notebook recipes.

The recipe takes part in home preparations and is waiting for your vote!

Pear jam is considered one of the most fragrant homemade preparations, ideal for preparing a variety of pastries and long evenings at the samovar. Moreover, you can cook delicious pear jam for the winter (recipe with photo below) not only from soft, but also hard green, including wild, varieties. As for the “wild fish”, depending on the recipe, the pear delicacy can be a transparent and thick jam, or it can be prepared from whole fruits or slices. A pear is also great for experimenting with different additives in jam. For example, you can emphasize the taste of fruits and add unusual notes with lemon (citric acid), orange, cinnamon, vanilla, poppy, ginger. This article has collected best recipes and recommendations on how to cook delicious pear jam for the winter, including five minutes and options without sterilization. We hope that simple step-by-step recipes with photos and videos will help you take a fresh look at this delicacy and fall in love with pear blanks even more.

Simple pear jam with lemon - step by step recipe with pictures

Lemon and pear are the simplest and at the same time the most successful flavor combination for making original jam. There is no water in this recipe, so a minimum of 12 hours of pre-preparation is required to form fruit syrup. But in general, the simple pear and lemon jam from the step-by-step recipe with pictures below is quite quick and easy to prepare.

Essential Ingredients for Easy Pear Lemon Jam Recipe with Pictures

• pears - 2 kg
• lemon - 1 pc.
• sugar - 1.5 kg

Step-by-step instructions for a simple recipe for pear and lemon jam for the winter

Thick pear jam with cinnamon and vanilla - a simple recipe for the winter, step by step

What makes a pear especially good for jam is that the structure of the fruit is very fleshy and loose. Therefore, cooking thick and fragrant pear jam for the winter, for example, with cinnamon and vanilla, is as easy as shelling pears. By the way, it is these two spices that perfectly emphasize the unique taste of pears, especially juicy varieties. Learn more about how to make a thick pear jam with cinnamon and vanilla in a simple step-by-step recipe for the winter below.

Necessary ingredients for a thick jam with pear, cinnamon and vanilla for the winter

• pear - 2-3 kg
• sugar - 1.5 kg
• vanilla - 1 pod
• cinnamon - 0.5 tsp
• water - 1 glass

Step-by-step instructions for a simple recipe for thick pear, cinnamon and vanilla jam for winter

1. To make the jam according to this recipe thick, you need to take fruits that are fleshy and juicy with a thin peel. Wash and cut the pears in half, remove the core and cut into small cubes.
2. Cook syrup from a glass of water and all the sugar. When the grains of granulated sugar are completely dissolved and the syrup thickens, pour the pears over them and leave for 3-4 hours at room temperature. We also add cinnamon and the contents of one vanilla pod (you can replace it with a bag of vanilla).
3. After the specified time, put the pan with the fruit and sugar mass on the fire and bring to a boil. Remove the foam and reduce the heat, boiling the mass until it thickens.
4. Constantly stir the jam with a wooden spoon so that it does not burn.
5. Pear jam is considered ready when the pieces of fruit are completely boiled, and the mass darkens and thickens. Depending on the pear variety, the cooking process after boiling can take from 1.5 to 3.5 hours. During this time, you need to sterilize the jars and lids.
6. Pour the finished jam into a convenient glass container and cork with lids

Transparent pear jam with slices - step by step recipe with citric acid

A special transparent delicacy, which is not very similar to jam, is prepared from pear slices with the addition of citric acid. Since outwardly such pear jam is very beautiful, it is most often served on the table for tea on its own or used to decorate cakes. Learn how to cook transparent pear jam with citric acid slices from the following recipe.

Necessary ingredients for clear pear jam with citric acid slices

• pears - 1 kg
• sugar - 1.4 kg
• citric acid - 1/4 tsp
• vanillin - 1 sachet
• water - 250 ml.

Step-by-step instructions for a clear jam recipe with pears and citric acid slices

1. Wash the pears, remove the stems and remove the seeds. Then cut the fruit into thin slices and dip in boiling water for 5 minutes.
2. Remove the pieces of pear and cool in cold water, drain in a colander.
3. Make a thick syrup of water and sugar. Pour the pear with syrup and leave for 3-4 hours under the lid.
4. Put the mass on the fire and bring to a boil, boil for 20 minutes and cool completely.
5. Repeat the last procedure twice. After bringing the jam to a boil for the third time, add citric acid and cook for 10 minutes.
6. Pour the finished jam into sterile jars, roll up, turn over until the jam has cooled.

Delicious wild hard pear jam for the winter - a simple step-by-step recipe

Tasty and fragrant jam for the winter can be prepared even from hard wild pears. The main thing is to withstand the recipe and cooking time. Then a delicious jam from hard or wild pear varieties for the winter from a simple step-by-step recipe below will surely delight you with its original relish and summer aroma.

Essential Ingredients for Delicious Winter Hard Wild Pear Jam

• wild pears - 1 kg
• sugar - 1.5 kg
• pear broth - 1.5-2 cups

Step-by-step instructions for a recipe for delicious jam with wild pears for the winter

1. My pears and clean from partitions with seeds. Cut into thin slices and immediately dip into cold water. Boil the pears after boiling for 10 minutes and recline in a colander.
2. We measure out two glasses of pear broth and add sugar. Bring the syrup to a boil and cook for 5 minutes.
3. Pour the pear slices with hot syrup and leave overnight at room temperature.
4. In the morning, bring the fruit in syrup to a boil and, reducing the heat, cook for about half an hour.
5. Remove from stove and let cool completely. We repeat the procedure 2 more times.
6. Pour the hot jam into sterile jars, twist the lids with a seaming key and wrap them in a warm cloth until cool.

Quick five-minute jam from a whole pear without sterilization - step by step recipes for winter

Whole pear jam without sterilization is one of the fastest and easiest types of preparations for the winter. In order for the delicacy to turn out to be the right consistency, you need to take small dense fruits with hard pulp. How to cook a quick five-minute jam with whole pears without sterilization further.

The necessary ingredients for a five-minute jam from a whole pear without sterilization

• pears -1, 5 kg
• sugar - 1 kg
• lemon - 1 pc.
• honey - 1 tbsp. l.

Step-by-step instructions for five-minute jam with whole pears without sterilization for the winter

1. Wash small pears and remove stems. Cut off the skin thinly.
2. Cover the pears with sugar, add a spoonful of honey and the juice of one lemon.
3. Mix everything thoroughly and leave overnight in the refrigerator under the lid.
4. In the morning, bring the mass to a boil, boil for 15 minutes and immediately remove from the stove.
5. Pack pear jam in sterile jars and roll up.

Delicious green pear jam with lemon, orange and poppy seeds - a quick recipe step by step

At first glance, poppy seeds in the recipe for delicious green pear, lemon and orange jam may seem superfluous. But it is this simple ingredient that makes a simple pear preparation an original dessert that can surprise even a gourmet. All the details of making delicious green pear, lemon, orange and poppy jam in a quick step-by-step recipe below.

Essential Ingredients for Delicious Green Pear, Lemon, Orange and Poppy Seed Jam

• pear - 1 kg
• granulated sugar - 1, 3 kg
• orange - 1 pc.
• lemon -1 pc.
• poppy -3-4 tbsp. l.

Step-by-step instructions for a quick recipe for pear, lemon, orange and poppy jam

1. My pears and clean from seeds and partitions. Together with the peel, cut into thin slices and sprinkle with sugar.
2. Remove the zest from the lemon and orange, add to the pears. Squeeze out the lemon juice and cut the orange into small cubes.
3. Add the orange to the pear and mix well. Leave the mass for 4-5 hours.
4. Rinse poppy seeds under running water and dry on a towel. Then lightly fry the poppy seeds in a dry frying pan.
5. We put the fruit mass on the fire and wait until it boils. Boil for 15 minutes and remove until completely cooled.
6. We boil again in the same way.
7. The third time after boiling, add poppy seeds and cook for 10 minutes.
8. Pour the original jam into a sterile container, cork.

Amber pear jam for the winter with slices - a step by step recipe with video

Thick amber pear jam (recipe in slices) for the winter is not inferior in taste to more original options with poppy seeds, orange or cinnamon. Not every variety is suitable for making this pear delicacy. For example, green hard pears, as well as wild varieties, the so-called wild game, will not be able to give the correct consistency and color to such a five-minute jam. To cook amber pear jam for the winter in slices or as a whole, you will also need lemon or citric acid. All the details of making this delicious jam without sterilization in the video below.

Pear is a storehouse of vitamins, organic acids, mineral and biologically active substances. It is used in the treatment of various diseases. When heat treating their healing properties practically does not lose. From this we can conclude that pear jam is one of the most healthy desserts in winter.

The pear delicacy is beautiful in appearance, very fragrant and has a rather specific taste. It can be served with tea, added to pastries, combined with other desserts (dairy, cottage cheese, etc.)

Amber jam from pear slices

The best option for cooking dessert is classic recipe.You will need the following ingredients:

• pears - 1.25 kg;
• sugar - 1.25 kg;
• 1 glass of water (200 ml).

Food preparation

An important stage in the cooking process, on which the quality of the cooked dish will depend.

1. 1. For cooking jam, fruits of the same variety, of the same degree of maturity, should be selected, rejecting both unripe and overripe ones.
2. 2. The pear must be thoroughly washed, placed on a sieve, kept for 10-15 minutes, so that the water from the fruit is glassy and they dry out a little.
3. 3. Cut into small slices (3-4 cm).
4. 4. Prepare dishes for cooking - a basin made of copper or stainless steel, preferably with a thick bottom.

Boiling Sequence - Amber Syrup Secrets

First you need to prepare the syrup: pour water (1 cup) into a saucepan, when it boils, add sugar and stir until completely dissolved.

Pour the washed, peeled, sliced ​​pear into the dishes prepared for cooking, pour it with ready-made syrup (hot, only from the fire). The pear should be left for a while so that the slices are soaked. The whole mass must be completely cool. After that, the container should be put on the stove, boiled for 7 minutes, always over low heat, removed and cooled again. This process must be repeated several times.

The last operation is to give the pear slices a transparent, amber color. The jam goes to the stove, but now for 1 hour. Cook over low heat, you need to watch it and stir constantly. Once completed, the dessert is ready to eat.

Important! You can not use overripe fruits, otherwise it will not work to cook aesthetically beautiful, amber-colored and whole slices of jam. Fruits can be sorted to the side, and then jam can be made from them.

Pear jam with orange without water

The pear itself is cloyingly sweet, so it pairs perfectly with citrus fruits. original recipe with the addition of orange will emphasize the individuality and good taste of the hostess.

To prepare this dessert, you need the following products:

• pear fruits - 1 kg;
• sugar - 0.8 kg;
• orange - 1 pc.

Cooking process

The pear should be washed, core removed, cut into slices (2-3 cm). Pour boiling water over the orange, remove the pits and cut into half rings.

You will need dishes, preferably with a Teflon coating, if this is not available, a frying pan or a stainless steel stewpan with a thick bottom will do.

Prepared oranges and pears should be placed in the selected bowl, covered with sugar and gently mixed everything. The container with fruit must be put on the stove, heat treated for about 10 minutes. Dessert should be given a “rest”, leaving it aside for 8 hours. Repeat this procedure again. Hot jam can be poured into sterilized jars and rolled up.

Pear jam in a slow cooker

Miracle oven - an assistant to all housewives - will help to cope with jam quickly and easily.

To make jam, you only need 2 ingredients:

• pear - 1 kg;
• granulated sugar - 0.8 kg.

Recipe

Wash the fruits of the pear, remove the stalk, core, cut off the peel, cut into small slices and place in a slow cooker. It is necessary to fill in sugar, turn on the “quenching” mode for 1 hour. After this time, the pear will release quite a lot of juice and the sugar will completely dissolve in it. The brew will need to be turned off for 2 hours. Over the cooled ingredients, heat again for 15 minutes in the “steam cooking” mode. At the same time, the lid should not be closed tightly, leaving a small gap so that the steam can escape.

After the time has elapsed, the mass should be mixed and set aside for 2 hours until completely cooled. Then you need to squeeze 2 full tablespoons of juice from the lemon. After that, in the same mode, cook for 15 minutes, cool (2 hours). If all the processes are done correctly, the jam should thicken significantly by this time. And again, without changing the mode, you need to set the multicooker timer for 15 minutes, but this time stirring around the walls and bottom, preventing the fruit slices from burning.

When the process is completed, the jam can be rolled up or served at the table.

Pear and apple jam

Only pear and apple jam can be tastier than pear jam. The addition of a new component gives the jam an interesting taste and aroma.

To make pear jam you will need:

• apples and pears in equal proportions - 1 kg;
• sugar - 1 kg;
• lemon juice (1/2 lemon);
• halves of walnuts - 200 gr;
• vanillin optional.

Classic recipe

A step-by-step example of making jam is as follows:

1. 1. Fruits must be carefully sorted, rinsed under running water and put in a colander to drain the water.
2. 2. It is necessary to remove the core, the stalk, cut the fruits into identical small slices, prick the pieces of pears with a wooden stick or fork.
3. 3. We put the products prepared for cooking, as well as nuts, in a basin or pan in layers, sprinkling each layer with sugar. When all the products have taken their places, you need to gently shake the container to distribute the sugar evenly.
4. 4. The prepared mass should be left for 5 hours, covering it with a kitchen towel. The fruits of the fruit should absorb the sugar and release the juice.
5. 5. The container with the future jam must be put on the stove, when the syrup boils, reduce the heat to a minimum and simmer for another 15 minutes.
6. 6. After completing the manipulation, do not touch the jam for 8 hours. This procedure should be repeated 3 more times.
7. 7. At the last heat treatment, you can add the desired amount of vanillin and lemon juice.
8. 8. Now you need to let the jam cool well, then it should be poured into sterilized jars and sent to other preservations in the cellar.

How to determine the quality of cooked jam:

The syrup should be transparent, colored in the color characteristic of pear fruits, without any brown tint, and also thick enough, slowly drain from the surface of the spoon, not exceed the amount of fruit in volume - everything should be equally. If the hostess does not follow the recipe during cooking, adding less sugar than expected in order to save money, or does not withstand the right time during cooking, the jam will ferment or become moldy.

Pears should be washed, dried on a waffle towel, cut in half and core removed. If the peel is thick, you should get rid of it, if it is thin and beautiful, you can leave it. The fruits are cut into large slices and laid out in dishes prepared for cooking.

Separately, syrup should be prepared - it is boiled from water and sugar (mix the ingredients, cook, stirring, until the sugar is completely dissolved). When the syrup is ready, you need to pour it into the prepared bowl with pears, immediately adding a cinnamon stick there and set aside for 3 hours so that the pear releases juice and soaks in the sugar mass.

After the time has elapsed, put the container with the fruits on the fire and boil for 7-10 minutes, be sure to remove the foam. Set aside and cool - do not touch for 5 hours. This procedure is repeated at least 2-3 times. To make the pear jam thicker, you do not need to cover the lid, the moisture should evaporate.

The last operation: on low heat for 30 minutes, bring the dish to readiness, at the end, add citric acid to taste (you can use lemon juice) and vanillin, remove the already unnecessary cinnamon stick. Pear jam with cinnamon is ready, you can treat your loved ones or preserve it in jars and hide it in the cellar, away from heat and sunlight.

Of the provided simple recipes easy to cook at home delicious preparation for the winter and please your loved ones on cold evenings with the fruits of a warm summer.

Among fruit desserts, pear jam occupies one of the leading places in popularity: juicy fruits contain a lot of useful vitamins and minerals. Unfortunately, only a few late varieties can be kept in stock for a relatively long time, which is why most housewives are in a hurry to prepare a delicacy at harvest time in the form of jams and preserves. For the manufacture of pear jam, the recipe of which can be modified due to the composition of the ingredients, almost any variety is suitable. Sweet dessert is well stored in glass containers, it can be prepared in the form of seamings and stored for a long period.

Pear jam for the winter a simple recipe - a grandmother's delicacy

Grandmother's pear jam for the winter, a simple recipe that even a young housewife with no experience will master, is cooked from mid-season varieties. It is important that the part of the fruit that is not overripe, but not too green, is selected. It should be noted that some of the varieties have a high sugar content, so when choosing the ingredients, it is important that the dessert does not turn out to be cloying in taste.

When preparing pear jam for the winter, recipes may differ if other fruits are present in the dessert. Citrus fruits complement the taste of the dish very well, making the dessert more elegant and original, but other fruits can also be used as ingredients. Apples and pears are an amazing combination of taste and there are millions of admirers of this delicious dessert. For the simplest recipe that does not require special skills, you will need:

• 600 gr. Sahara;
• a glass of bottled or filtered water;
• 1 kg moderately ripe pears.

The fruits are washed with running water, the stalks and seeds are discarded and cut into pieces. At the same time, they put a pan on the stove, dissolving sugar for the syrup in water, and when it boils, they are evenly poured over the pieces. Let it brew for a minute and a half, while stirring with a wooden spoon, and put on the stove. The boiled mixture is immediately poured into jars, which must first be sterilized. Immediately after the spill, the hot mixture must cool before it can be moved to a permanent storage location.

Pear jam slices - almost oriental sweetness

Pear jam in slices is not only extremely tasty, it is also beautiful in appearance: in glass jars, the sweetness resembles the famous oriental sweets. A prerequisite for the recipe is correct selection fruits: they must be slightly unripe so that they can preserve the integrity of the pieces when cooked. Pear jam slices are easy to prepare, the main thing is to perform all the preparation and cooking processes carefully and slowly. Pear jam slices, the recipe of which is offered, is one of the simplest, and no special skills are needed to make it. All that is required from the ingredients is included in the list below:

• one and a half kilograms of fruit;
• kilogram of sugar;
• 350 gr. bottled water (can be filtered).

The fruits are washed with running water, the seeds, skin, stalks are removed, cut into beautiful uniform fragments (cubes) and laid out in a bowl, pouring water and pouring sugar, prepare the syrup. After boiling, it is poured into a prepared dish with chopped fruits and boiled over low heat until it boils, after which the mixture can be poured into jars and rolled up. For cooking, it is best to use not deep, but wide dishes, ideally it will be a copper basin, something like the one in which our grandmothers make jam. The jars into which the jam will be poured must be sterilized before rolling, but it is not necessary to turn them upside down to cool.

Pear jam with lemon - a great combination

Lemon or lime has an amazing ability to soften the taste and complement it with a pleasant smell, it is this quality that chefs take into account when making dessert dishes. Pear jam with lemon, the recipe of which is often used by many housewives, is not only tasty, but also useful in its composition of trace elements. When preparing pear jam with lemon, two types of fruits are reunited, one of which is citrus and softens the cloying taste of the other. To make pear jam with lemon you will need:

• 2.5 kg of normally ripe pear fruits;
• 2 kg of sugar;
• 1 large lemon

The skin of a lemon gives an unpleasant bitterness, and ordinary boiling water, which needs to be scalded for a short time, will help get rid of it. Pears and lemons, already cut into slices, are sprinkled with sugar and set aside for 5 hours, the fruit will release the juice and be ready for further cooking. The fruits are boiled over low heat, stirring from time to time, and after waiting for the mixture to boil, you need to boil it for about 25 minutes and then pour it into the prepared glass container.

Pear jam in a slow cooker - simple and convenient

Many housewives cook pear jam in a slow cooker, since the specifics of heat treatment have a significant difference: the dessert retains most of the vitamins and minerals found in fruits. Preserved vitamins are an excellent supplement that helps to replenish the balance of the body with everything necessary for a normal life of activity during periods of lack of fresh fruit. Preparing pear jam, the recipe of which involves using a slow cooker as a dish, will not only speed up the main process, but also retain the main amount of vitamins in the dessert. To cook pear jam in a slow cooker you will need:

• kilogram of fruit;
• 700 gr. Sahara;
• 4 gr. citric acid.

The fruits are washed, cut into pieces, at the same time removing from the grains, the skin and placed in a multicooker cup, sprinkling layers of fruit with sugar. A treat with a small amount of citric acid is made softer and not cloying, this ingredient is also falling asleep at the same time. The dessert is prepared for an hour using the “Stew” function, after which the heating is turned on for half an hour and boiled again for half an hour using the “Steaming” function. The finished mixture is poured and rolled into prepared sterile glass jars.

Pear jam, five-minute recipes - preservation of nutrients

When preparing pear jam, the “five-minute” recipes are very favorably distinguished by the fact that the process of heat treatment of fruits, albeit not completely, but most of the vitamins and trace elements are preserved in the dessert, while the classic production is slightly inferior in this regard. The only negative in the recipe: a little more sugar than is required for ordinary cooking, but what a taste and smell - pear jam is one of the most fragrant desserts. To cook pear jam according to the five-minute recipe, you will need the following ingredients:

• 150 gr. water;
• kilogram of ripe fruits;
• kilogram of sugar.

It is necessary to prepare the required number of glass jars, wash and sterilize. The fruits are washed, the stalks and seeds are removed, and the core is cleaned. The delicacy can be prepared both with the skin and without it, but you need to remove it carefully: put the fruit in boiling water for a couple of seconds and immediately into the coldest possible water. In this way, the skin is removed without any effort. The fruits are finely cut into pieces, and poured with pre-cooked syrup, which will require all the sugar and water. The pieces filled with syrup must be left for a while so that they let the juice flow, it will take several hours, and it is best to do this at night, then for sure everything will be done correctly. In the morning, the whole mass is heated, but, without bringing it to a boil for a few seconds, they are removed from the stove and rolled up. That's the whole secret, by the way, this recipe was very fond of at one time, the Empress of All Russia Catherine, and they say she had an excellent taste for delicacies, and not only.

Whole pear jam - very simple

One of the interesting desserts is whole pear jam, which has been preserved and passed down from generation to generation for hundreds of years. A prerequisite for the recipe is the selection of fruits with a size that fits well in a glass container. The composition of the ingredients for making a fruit dessert is very simple, besides, it will take less time to make than it is required in classic options. This cooking method is well suited for rolling products on winter period and here's what you need to do it:

• the right amount of medium-sized fruits of medium maturity;
• water and sugar with the calculation of 350 gr. liquid per 1 kg of sugar.

The fruits are washed with cold running water, the places of inflorescences and stalks are cut off and put in a separate bowl, thus preparing them for the final process. Syrup is brewed in a separate bowl and, using an ordinary slotted spoon, the fruits are placed in a boiling mass for 10-12 minutes. After the time has elapsed, the fruits are transferred to jars and rolled up. In order for the syrup to penetrate well into the fruit pulp, you need to pierce it with an ordinary pin in several places, this will enhance the juiciness and quality of the impregnation.

Pear-apple jam - fruits complement each other well

Pear-apple jam is an excellent proof of the fact that variety and additions have a good effect on the palatability of desserts that are prepared for the winter period. Sweet varieties of pears can give unnecessary cloying, with the help of sweet and sour green apples, you can achieve an amazing result: the dessert will be tender and have several shades of taste at the same time. You will need the following amount of fruit and other ingredients:

• 700 gr. sweet and sour green varieties of apples;
• 700 gr. any variety and size of pears;
• 1.2 kg of sugar.

Both types of fruits are washed, cut off inflorescences, stalks, grains and core. After cutting everything into pieces, they fall asleep with sugar and leave for several hours so that the fruit releases juice, it is best to do this in the evening so that the candied fruits stand in a cold place until morning. Warming over low heat, stirring constantly, the mixture is brought to a boil and boiled either in one go (30 minutes) or several (two or three for 7 minutes). In the last process, the jam can be poured into jars and rolled up.

Pear jam with almonds - the royal version

Pear jam with almonds is another type of fruit dessert that has extraordinary taste. Pear and almond jam is prepared simply and it will take a little time:

• 1.5 kg of pears;
• 1 kg of sugar;
• less than half a teaspoon of vanilla;
• 75 gr. almond nut;
• 5 glasses of water.

Fruits are washed and cleaned in the usual way: seeds, core are removed and, after removing the skin, they are cut into slices. The slices are placed in boiled water and, after soaking in it for two minutes, they are taken back, instead of pouring sugar and boiling it again, fruit syrup is made in this way.

The syrup is used to pour pieces of fruit, which are poured over, immediately removed from the heat at the time of active boiling, leaving for a while (4 hours) to re-decant and repeat the procedure, but you can immediately start cooking the mixture. The boiled mixture is boiled over low heat for 10-12 minutes, and shortly before the end of the cooking time (1-2 minutes), nuts and vanilla are poured into the finished brew, stirring the mixture evenly. The mixed mixture is rolled into jars prepared in advance and, after cooling completely, is transferred to the pantry, or another place for storage.

Pear jam with mint - a fragrant delicacy

Unique in taste is pear jam with mint, this amazing plant rich in vitamins and, thanks to its unique features, modify the recipe of desserts. Actually, there is nothing supernatural in the recipe: using apples and pears, the delicacy already tastes great, but mint gives an extraordinary chill and an unusual smell. The recipe is passed down from generation to generation, although modifications are often found, because each housewife has her own tricks and culinary secrets. The delicacy very well restores strength after colds and is an excellent prophylactic against many diseases of the intestines and other organs of the body. The composition of the delicacy does not require a large number of ingredients, and it does not take much time to make:

• an equal number of apples and pears (per kilogram);
• one and a half kilograms of sugar;
• fresh mint stems with leaves (2-3 pieces);
• a little less than a teaspoon of citric acid (can be replaced with one citrus).

If the list of ingredients is not citric acid, but citrus, it must first be scalded with boiling water to remove unpleasant bitterness in the lemon skin. Lemon should be grated on a fine grater along with the peel, or use a blender. Sometimes housewives simply grind a lemon in a meat grinder. Fruits are cleaned in the usual way: they wash, remove unnecessary parts (stalks, inflorescences, peel, seeds and core), they can be immediately mixed together, there will be no harm.

As a dish, a small bowl is best suited, it will be convenient to mix the ingredients in it and mix it during the boiling process. The mixed ingredients, except for the mint branches, are left for 5-7 hours, or overnight, so that the fruits release the required amount of juice. In the morning, re-mixing all the ingredients thoroughly, put on a medium fire. As soon as the mass begins to boil, the fire is reduced as needed. The brew should simmer on minimum heat for about 40 minutes, but shortly before completion, the last ingredient on the list is added: mint, cut into small pieces.

By the end of the cooking process, you need to have pre-prepared and sterilized glass jars of the desired format on hand. After seaming, the container does not need to be turned upside down: just wait until the dessert has cooled to room temperature and move it to the pantry.

Jam can be cooked from pears of different varieties. I am sincerely surprised when I read that jam must be made from a certain variety of pears. This is not true. Just every time you get a jam different in taste, aroma and consistency. This time I have hard pears, so I suggest making pear jam in slices.

Since we will not cook the pears whole, then the fruits will suit us differently: both somewhat crushed, and in some places spoiled. Well, if you got neat, dense fruits, then there will be no trouble with them at all.

Wash fruits. Pears cut in half lengthwise. Cut each half into two more pieces. From the resulting pear quarters, cut out the core. If you remove the middle from the halves of the fruit, then the waste will be noticeably larger. Now cut the resulting quarters of the pear into 3-4 more slices (the amount depends on how large fruits you got it).

With such cutting, beautiful slices are obtained, and you can also easily peel and cut off all unnecessary parts of the pear (seals on the peel, bruising, etc.). Please note that it is not necessary to peel the fruits, otherwise, during cooking, instead of slices, we will get a homogeneous pear puree at the output.

Place the sliced ​​pears into a jam bowl. It is better to use enameled, ceramic or glass containers.

Top the pears with sugar. Now gently shake the pan several times so that the sugar fills all the voids and envelops almost every slice. It is better to set aside the future jam for 1-2 hours so that the pears give juice.

Separately, I would like to say about the amount of sugar used. Firstly, its amount will depend on the variety of pear. If it is sweet in itself, then sugar, respectively, will need less. It is quite different to do with sour varieties of pears.

Secondly, your personal taste preferences are important. I do not like sugary jam, so I almost never make jam in a ratio of 1:1 (fruit:sugar).

It is better to cook pear jam with slices using the “five-minute” method. That is, put the pan on a slow fire, wait for it to boil, boil for literally 5 minutes and set aside until it cools. Once the pan has cooled down, repeat the procedure again. Usually, until cooked, the jam has to be boiled at least 4 times.

It seems like a hassle, but in fact, not at all. You can boil the jam in between times.

By the end of cooking jam, you need to sterilize the jars, boil the lids. Pour hot jam into jars, seal with lids. You should not wrap the jars, for jam this is completely unnecessary work.

Pear jam slices are bright, sunny, transparent. And the slices seem elastic and soft at the same time. Such fragrant homemade jam will make a winter morning really warm!