Many people associate the taste of pear jam with childhood. So I, enjoying delicious jam, involuntarily remember great time when mom cooked fragrant and extraordinarily tasty pear jam. True, in those days, few people experimented and combined various berries and fruits during cooking, and quite in vain.

Lemons are perhaps one of the fruits that can be safely added to almost any jam, and even if you cook it from vegetables. A vivid example of this is zucchini jam with lemon. Well, let's get back to pears. Pears have their wonderful honey-sweet aroma, and adding lemon to them gives them their subtle citrus notes, but in the meantime, without interrupting their aroma.

Pear jam with lemon according to this recipe, it does not boil soft, and the pears in it remain slices, so it is perfect for cooking open pies, as a layer for cakes. To make your jam exactly like this, give preference to hard varieties. Soft pears, alas, will not work, but from them you can make a very tasty pear or jam. Preparing jam does not take much time, if you set aside the time for the formation of syrup. So, let's see in detail how to cook it.

Ingredients:

• - 2 kg.,
• Lemon - 1 pc.
• Sugar - 1.5 kg.

Pear Jam with Lemon - Recipe.

Wash the pears under cold running water. They don't need to be skinned. Cut with a knife only those areas that have visible defects and damage. Slice pears into thin slices.

As you know, in the open air they have the ability to oxidize and therefore darken. Therefore, as soon as the pears are cut, they should immediately be covered with sugar.

Gently stir the sugar with a wooden spatula so that it is evenly distributed over all the pears.

Now you need to wait 5-6 hours until the sugar dissolves and the pears release juice. The longer they stand, the smaller the pear plates and the more juice.

As soon as you notice that a lot of syrup has formed, then the jam can be put on the stove. The more syrup you have, the more likely it is that the jam will not burn and you will not have to stir it often, and you need to do this for the entire cooking so that the pear slices do not warm up, just 2 times.

Boil pear jam for 15-20 minutes over low heat. Slice the lemon. I prefer to cut it coarse. It’s so delicious, in the finished jam you can find a fragrant slice of lemon. And you can, if you wish, grate it, cut into circles, cubes or straws. In general, as you like and more like it.

Add lemon to pears and cook for another 10-15 minutes.

As far back as 3 thousand years BC, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peloponnese, which at that time was called the country of pears.

Since ancient times, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.

The healing properties of the pear were used by the Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild pears, is prescribed for diarrhea. This decoction helps with coughs and feverish conditions. It also has a diuretic, analgesic, antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already departed. Therefore, housewives are happy to prepare them for the winter: they dry them, cook compotes, jams, jams from them.

Subtleties of cooking

• Jam pears should be ripe, but not soft. From green pears, jam turns out to be raw, pale, unattractive and non-aromatic. Overripe pears during cooking (heat treatment?) boil soft, turning into porridge.
• In order for the pear slices to cook at the same time, the fruits must be of the same degree of maturity and of the same variety.
• The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
• So that the peeled pears do not darken, they are kept in slightly acidified water before cooking.
• Small pears can be boiled whole, the rest are cut into slices 2 cm wide.
• If the pears are sweet, then sugar can be taken half as much as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: the first recipe

Ingredients:

• pears - 1 kg;
• sugar - 1.2 kg;
• pear broth - 2 tbsp.

Cooking method

• Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
• Put the prepared pears in a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be soft. Drain the broth into a separate bowl.
• Pour sugar into the cooking basin and add two glasses of broth. Stir well, bring to a boil.
• Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are transparent.
• Cool the jam. Pour into clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

• pears - 1 kg;
• sugar - 1-1.2 kg.

Cooking method

• For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
• Cut the fruit in half, cut out the core. Cut the pears into cubes.
• Place them in the cooking bowl. Sprinkle with sugar. Leave for 6-8 hours. During this time, the pear will give juice.
• Put the basin on the fire and cook for 35 minutes at a moderate boil, removing the foam.
• Remove the basin from the stove, cool the jam for 8 hours.
• Put back on the fire and cook for another 35 minutes.
• Wash and dry the jars.
• Cool the finished jam. Sort into banks. Cover with parchment or tracing paper. If you want to close the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool like this.

Pear jam: recipe three

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 3/4 st.;
• citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

• Wash ripe strong pears. Cut off the peel. Cut in half, remove seed chambers.
• Cut the pears into slices and put them in a cooking basin, pouring sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
• Pour in water, stir gently. Put on fire and cook at a moderate boil for 1 hour and 20 minutes. Remove the emerging foam with a slotted spoon.
• At the end of cooking, add dried citrus peels.
• Leave the finished jam in the basin until completely cooled. Then package in dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 1 tbsp.;
• lemon - 1 pc.

Cooking method

• Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking bowl.
• Wash the lemon, cut into slices. Remove seeds. Put in a small saucepan, cover with water and boil for 3 minutes. Strain.
• Pour sugar into the pan, add lemon juice. Boil the syrup.
• Fill them with pears. Insist 2 hours.
• Put the basin on the stove, bring the jam to a boil. Cook over moderate heat until tender. The pear slices should become translucent and the syrup should thicken.
• Prepare dry sterile jars with lids. Spread hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 1 tbsp.

Cooking method

• Wash ripe but firm pears. Cut the skin off them. Cut in half and remove the core. Cut into slices.
• Place the prepared pears in a bowl.
• Pour sugar into a saucepan, pour water. Boil the syrup. Fill them with pears.
• Bring to a boil. Cook over moderate heat in one step until tender.
• When hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear jam with orange

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 2/3 st.;
• orange - 0.5 pcs.

Cooking method

• Wash ripe but firm pears. Cut off the peel. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking bowl.
• Put sugar in a saucepan, pour water. Boil the syrup.
• Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off the foam.
• Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
• Put it on the fire again and cook for 5 minutes from the moment of boiling.
• Again insist for 8-10 hours. Repeat this procedure one more time.
• Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam thickens well, reduce the boil, otherwise the jam may burn.
• Prepare jars and lids. To do this, wash them and steam them or bake them in the oven.
• Place hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.

Useful information

After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, useful microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers are removed, placed in a jar and thoroughly rubbed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water, and the skin is smeared with cream.

If your family loves jam pies and cakes, then surely in notebook there is already a recipe for pear jam with lemon for the winter. It's no secret that pear jam with lemon can be made so thick that its syrup will resemble honey in its consistency. And do not be afraid of the presence of water in the ingredients of this preservation. It is water that will make the syrup viscous and homogeneous, as well as help the sugar dissolve faster.
Remember what jam is, as it can be stored both in the form for the winter, and simply in a jar with a plastic lid. But at the same time, it is still necessary to prepare and sterilize the dishes.

Ingredients for Pear Jam with Lemon:

• Pears - 1 kg.;
• Sugar - 1 kg.;
• Vanillin - 1/3 tsp;
• Table water - 200 ml;
• Lemon - 1/2 fruit or citric acid (1/2 tsp).

How to cook pear jam slices:

1. For this dessert, it is not necessary to peel the pears from the skin, but you need to remove the seeds. So, we remove the core, tail and place of flowering. We cut the pear itself into thin appetizing slices. We put the cut in a non-enameled bowl.

2. Now pour water into the bottom of the pan. So when cooking pear jam, the fruit slices will soften from the evaporation of water and begin to release juice.

3. Pour all the sugar on top and put on fire. Just smooth the sugar over the surface first. Wait until the water begins to boil, and mix the pear jam with slices without lemon for the first time. You will see that in hot water sugar will begin to melt instantly and a liquid transparent syrup will form. Until it has neither the color nor the taste of pears. Therefore, boil the jam for 20 minutes and set aside to cool.
You will see that the pear slices in the jam are still white, as if fresh. Wait for the jam to cool completely. Put the pot back on the stove, bring the pear slices in the syrup to a boil and simmer for another 15 minutes over low heat.

4. Peel the lemon with a special grater. It should be a full tablespoon. Squeeze lemon juice about the same for this amount of pears. You can also use citric acid if you accidentally forgot to buy a lemon, but then the taste will not be so exotic. Lemon juice will add sourness, and the zest will give a delicious aroma.

5. Now it's almost the finale. When the pear jam has cooled for the second time, the fruit slices will become transparent, and the syrup will be amber in color. According to the old principle, bring the mass to a boil and add lemon juice and lemon zest. Stir with a spoon, and boil the dessert for another 12 minutes.

We have already described how to sterilize jars in an article for the winter. Also, in sterile jars, arrange delicious pear jam with lemon with amber-colored slices. Tomorrow, when the jars have cooled down, you will see how thick the contents are in them. Enjoy your meal!

Jam made from pears is not very popular, which is most often due to people's ignorance about the benefits of the product. The sweet and fragrant composition is able to establish the digestion process, strengthen the immune system, and alleviate the condition with cough and fever. Dessert prepared with slices retains nutrients to the maximum extent. This causes its analgesic, antiseptic and diuretic effects. If you cook the product without sugar, it can be an excellent treat for people suffering from diabetes.

Important Points

When closing the product for the winter, you need to follow a number of rules. While pears are not a fussy ingredient, there are ways to improve the quality of the final composition.

1. We choose fruits that are ripe, but not soft. Unripe pears turn into an inexpressive jam without aroma and taste. Overripe ones are overcooked and the product loses its texture.
2. If you plan to cook the product in slices, you need to take fruits of the same degree of maturity and only one variety.
3. Regardless of which recipe is used, before closing the fruits for the winter, they must be peeled from the seed box and peel.
4. The peeled pieces are placed in lightly salted water and kept there until cooked. Then the components will not darken and retain their attractive color.
5. Small pears can be cooked in halves or quarters. large fruits cut into slices no thicker than 2 cm wide.
6. Sweet fruit jam does not need a lot of sugar. For 2 parts of such varieties of the product, it is enough to take 1 part of granulated sugar.
7. No matter how much the main component is processed, it may burn. Therefore, the mass will have to be regularly mixed with a wooden or silicone spatula.

The risk of spoilage of the product can be significantly reduced if you cook the workpiece for the winter more than once for a long time, but make several short-term approaches.

Recipes for one-component pear jam

Cooking high-quality and healthy pear jam is not so difficult. You just need to choose the right recipe and strictly follow its recommendations:

• Option with pear broth. For 1 kg of fruits we take 1 kg of sugar. Peeled fruits are cut into slices, poured with water and boiled until the products soften (but they should not fall apart). Pour the broth into a separate bowl, we need 2 cups of the product. In a container for cooking, mix the prepared broth with sugar, mix and bring to a boil. We lower the pears into the resulting syrup, wait until the mass boils. You need to cook it until the slices become transparent. We lay out the cooled product in jars and close it for the winter.

Tip: If wrinkled or overripe specimens remain after sorting the fruits, do not throw them away. It is from these fruits that a tasty and fragrant pear jam is obtained. You just need to boil the products until cooked, adding a little sugar and spices to taste (vanillin, cardamom, cinnamon).

• Classic variant. We take pears and sugar in equal quantities. Peeled fruit cut into cubes or slices. We put the blanks in a container for cooking, sprinkle with sugar and leave for 6-8 hours so that the juice appears. Put the mass on the fire, bring to a boil, cook it for half an hour, regularly removing the foam. Then we cool the product, insist another 6-8 hours, after which we cook again for half an hour. We lay out the jam in jars and roll it up for the winter.

The taste of the product will vary significantly depending on the type of product and how much sugar is used. Therefore, it is first recommended to boil a small amount of the composition in order to determine the proportions of the components.

Options for preparing desserts from pears and citrus fruits

Sweet pears go great with lemons, oranges and limes. The result is a delicate jam with a delicate unobtrusive aroma and pleasant sourness.

• Treat with pears and lemon. For 1 kg of pears we take 1 kg of sugar, lemon and a glass of water. We cut the peeled pears into slices, lemon into slices with the skin, but without seeds. Lemon pour boiling water and insist 3 minutes on very low heat. We filter the mass, we only need lemon broth. From it and sugar we prepare a thick syrup, with which we pour slices of pears and leave for 2 hours. After that, the workpiece must be put on medium heat and cooked until cooked, i.e. transparency of the slices and the density of the syrup. We lay out the product in jars and close it for the winter.

• Variant of pear dessert with orange. For 1 kg of pear slices, we take 1 kg of sugar, an almost full glass of hearth and half a large orange. We cook syrup from water and sugar, with which we pour prepared fruit slices. The mass should be cooked for no more than 5 minutes, after which the product is cooled and infused for at least 8 hours. Then we boil the workpiece for another 5 minutes and insist another 8 hours. We repeat the whole cycle again, after which we put the orange into the composition, cut into pieces along with the peel (remove the bones). We keep almost ready jam for half an hour on low heat, stirring regularly. Dessert is laid out in jars and rolled up.

Taking these recipes, do not abuse sugar. It is clear that he must be present in the preparations for the winter, acting as a preservative, but his excessive presence can interrupt all the charm of the dessert.

Delicious and unusual pear treats

To prepare not just delicious, but exquisite and extraordinary dessert, you should try these recipes:

• Pear jam with almonds. We take 2 kg of pears and sugar, half a teaspoon of vanilla, half a glass of almonds, 1.5 liters of water. We clean the pears and cut them into slices or cubes, put them in a cooking container, fill with water and cook for 3 minutes. After that, drain the broth, mix with sugar and prepare the syrup. Fill them with fruit slices and infuse the mass for 3-4 hours. We cook the workpiece for 10 minutes, we insist another 4 hours. Now the composition needs to be boiled for 20 minutes, 10 minutes before turning off, we introduce chopped nuts and vanilla, mix everything thoroughly. Pour the jam into jars and roll up.

• Fruit slices with mint. We take 1 kg of pears and sweet apples, 1.5 kg of sugar, a teaspoon of citric acid and a few sprigs of mint. We clean the fruits from the skin and seeds, cut into equal slices. We pierce each piece along the pulp with a fork, trying not to spoil the shape of the blanks, and fall asleep with sugar. We leave the mass overnight, during which time the fruits should give juice that will dissolve the sugar. If the fruit is too dry, you can add a little water to the composition. We mix the product, put it on the stove and, bringing it to a boil, cook over low heat for at least 1.5-2 hours, stirring regularly. About half an hour before turning off the jam, put citric acid into the mixture. And 10 minutes after that - spread the mint on the surface of the mass, preventing it from drowning. It remains only to remove the branches when the dessert is ready and pour it into jars.

Usually pear jam is not candied and does not crystallize. But, if this still happened, it is recommended to boil the product again without adding sugar or heat it in a water bath until the mass returns to the desired consistency.

Pears are the most fragrant and sweet autumn fruit. Jam from them is very fragrant and sweet. The only drawback of the workpiece during canning is the lack of acid in it. Therefore, I always add a little lemon juice to pear jam, which very successfully complements the exquisite taste of this fragrant delicacy.

Cooking pear jam with slices is simple, but you need to do it in several stages. Otherwise, it will not be transparent, and the slices will boil in mashed potatoes. For cooking we need:

ripe (but not overripe) pears - 1 kg;

sugar - 0.8 kg;

water - 150 ml;

lemon (can be replaced with lime) - 1 pc.

How to cook pear jam slices.

Cooking such a delicacy is very simple. Cut fruits without seeds and skin into beautiful pieces.

We prepare syrup from water and granulated sugar.

If you want, you can add 2-3 cloves and one cinnamon stick. But, in principle, you can do without these spices. After all, pear jam is very fragrant in itself.

Pour boiled syrup over fruits prepared for cooking. Keep it that way for at least 12 hours.

Heat until boiling and again leave to infuse for 7 hours.

Boil for 7 minutes from the moment of boiling.

Add lemon or lime juice and again leave for 7 hours, after which, cook again for 7 minutes.

As a rule, after all these stages, my jam becomes much less. Its aroma does not allow any of the family members to pass by and take a sample. Therefore, I always cook not one serving of jam, but two or even three.

Pour the finished fruit treat into jars, sterilize for 7 minutes and seal.

With this delicious pear jam, children even semolina eaten without interruption. Transparent pear jam boiled in slices, perfect for pancakes, sweet casseroles, cheesecakes.