Pear jam with amber slices: TOP 14 step-by-step recipes for cooking for the winter

Vitamins are needed for strong immunity and a positive mood. In winter, preserves prepared from affordable and widespread fruits will help to ensure their supply. A win-win solution will be amber pear jam slices, which can be prepared in several ways. We offer the most successful recipes for this transparent and fragrant delicacy.

Features of making pear jam slices for the winter

Pears, usually ripening in late summer or early autumn, have many valuable properties - they regulate the activity of the digestive system, have a bactericidal effect, protect against colds, cleanse the body of toxins and strengthen capillaries.

This is due to the fact that the composition of ripe pears is rich in vitamins A, C, P and group B, tannins, pectins, sorbitol and fruit acids - malic and citric.

How to select and prepare food?

Autumn varieties are suitable for jam, retaining their shape and properties during prolonged heat treatment.

Preference can be given to the following varieties:

• Lemon;
• Severyanka;
• Duchesse;
• Angoulême.

If you want to get a refreshing jam with a pleasant sourness, it is advisable to gather wild pears.

Regardless of the variety, the choice of fruits must be taken responsibly. You can use only dense and undamaged copies without spots and dents.

Preliminary preparation includes several stages:

1. Rinse selected fruits, pat dry with a soft cloth and dry naturally.
2. Carefully remove stems and core.
3. Cut the fruit in the way indicated in the recipe.

Preparing dishes

A glass container of a suitable volume is used to twist the jam. Each jar should be carefully inspected for cracks, chips and notches. After that, they need to be sterilized using the most convenient method proposed:

1. Preheat oven to 100°C. Put the jars washed with a water-soda solution upside down on a wire rack to evaporate moisture. Keep the container in the oven for 15-25 minutes.
2. A small number of jars can be conveniently steam sterilized. Fill a suitable size pot with water. After waiting for the boil, cover it with a metal sieve or grate, and put the jars upside down on top for 10-25 minutes.

How to cook pear jam in slices?

Each option has its own rules.

Classic Amber Jam

Appetizing and fragrant, transparent as amber, pear jam nourishes the body with vitamins and decorates the table setting.

Cooking it is easy. Ingredients include:

• kilogram of ripe pears with firm texture;
• same amount of sugar;
• 200 milliliters of filtered or still mineral water.

Cooking steps:

1. Cut the fruits into thin slices of the same size.
2. Boil water with sugar.
3. Pour fruit with prepared clear syrup and mix evenly.
4. Boil on a low flame.
5. Boil three times, cooling each time.

"Five Minute"

The fastest recipe is for those who want to save time. All it requires is ripe fruit and granulated sugar in equal amounts:

1. Stir sugar with thinly sliced pear.
2. After extracting the juice, boil and cook for five minutes.
3. Wait to cool and boil twice more.

From whole pears

To cook jam according to this recipe, you will need small pears in the amount of two kilograms and the same amount of sugar:

1. Cook sweet syrup over medium heat.
2. Each pear (previously washed and dried) is pierced alternately with a sharp wooden stick. This will allow them to soak well in the sweet liquid.
3. Place pear fruits in syrup and boil until heated.
4. After natural cooling, boil again and pack in jars.

Sugar free

For those who strictly follow calories, there is an option for making amber jam without adding sugar.

The following components will be required:

• kilogram sweet pears;
• 2 stevia or glucose tablets (as a he althy sweetener);
• 60g natural honey;
• lemon juice;
• half a teaspoon of ground cinnamon.

Preservation process:

1. Washed, dried and peeled pears cut into thin slices.
2. Crush the tablets to a powdery consistency.
3. Dissolve honey with lemon juice, sweetener and cinnamon in warm water and dip pears in this syrup.
4. Covered with a lid, cook for an hour on low heat. Then slightly increase the intensity of the flame and keep the jam on the stove for another twenty minutes.

In syrup

To make pear jam in sweet syrup, you will need:

• 1 kilogram of pears (soft medium-sized varieties);
• standard glass of sugar;
• 500ml mineral or filtered water.

You need to do the following:

1. Wash the fruits and dry naturally.
2. Make simple sugar syrup.
3. Prick the fruit with a pointed wooden stick.
4. Boil pears in syrup for five minutes.
5. Wait to cool down.
6. After a day, boil again for about 20 minutes.

With nuts

You will need the following products:

• kilogram of pears;
• 100g walnuts;
• 650 g of sugar.

To spin you need:

1. Pear fruits, washed and dried with a towel, cut into pieces and remove the cores.
2. Place in a deep bowl and chop.
3. Nuts, peeled, pour over boiling water.
4. Place the finely chopped pears in an enamel bowl.
5. Sprinkle evenly with sugar, then top with nut kernels.
6. Stir and leave for three hours.
7. Boil the contents of the container and, regularly removing the foam, cook for five minutes on a slow flame.
8. After cooling for another half hour, boil the mass.

With orange

Required ingredients for the recipe:

• one and a half kilograms of pears and sugar;
• 450g oranges;
• 400ml filtered water.

Cooking:

1. Washed peeled pears thinly sliced.
2. Pour in water and leave covered for 15 minutes.
3. Make a medium-thick syrup from sugar.
4. Pour in the pears and stir.
5. After boiling for ten minutes, cool.
6. Cover and leave at room temperature for eight hours.
7. Boil and cool four times.
8. Chop the washed oranges directly in the peel and add to the hot pear.
9. Continue cooking for half an hour, then transfer the product to a container and roll up.

With milk

The addition of milk gives the jam an airy texture and a delicate taste. Main Ingredients:

• 3 kg ripe pears;
• 2 kg of granulated sugar;
• 2L milk;
• 1 tsp soda.

Step by step recipe:

1. Cut the peeled pears into small pieces.
2. Sprinkle with sugar and simmer for an hour, stirring constantly.
3. Add milk and soda, mix again and cook on very low heat for four hours.
4. Cool and blend in a blender until smooth.
5. Bring back to a boil and pour into glass jars while hot.

With mint

This treat has soothing properties.

Ingredients:

• 1 kg each of pear fruits and sugar;
• 10g fresh mint leaves;
• 6g citric acid.

Cooking steps:

1. Cut the washed and peeled fruits into medium-sized pieces and place in a thick-bottomed pan.
2. Sprinkle with sugar and mix.
3. For better sugar dissolution, add 50-70 ml of water (filtered or mineral).
4. Cover and leave for about 12 hours for the pears to release their juice.
5. Stir the fruit and sugar mass and bring to a boil over low heat.
6. Stirring regularly, cook for an hour and a half.
7. After an hour from the start of cooking, add citric acid and mix.
8. Rinse the mint leaves with running water and pour over boiling water, then spread evenly over the entire surface of the fruit mass.
9. After cooking, turn off the fire and take out the mint greens.
10. Spread into jars and roll up with airtight lids.

With cinnamon

Aromatic cinnamon gives the jam a savory note. A warming treat perfect for long winter evenings.

To implement the recipe you will need:

• 3 kg pear fruit;
• 2 cinnamon sticks;
• 2.5 kg of sugar;
• 500ml purified water.

Bring water to a boil and dissolve sugar in it. Place thinly sliced pears in an enameled container and pour over the prepared syrup.Bring to a boil, remove from heat and leave for 7 hours. Then again put on the stove, bring to a boil and throw one cinnamon stick - boil for five minutes. Wait until it cools completely and boil again. Throw in a second cinnamon stick this time. After boiling for ten minutes, pour the jam into glass containers and close the lids.

With citric acid

This component will become an effective natural preservative.

The recipe will require the following products:

• three kilos of sugar and pears;
• glass of water;
• a teaspoon of citric acid.

Detailed cooking process:

1. Cut the washed fruits in the peel into thin slices.
2. Cook sugar syrup for three minutes.
3. Spread fruit pieces and press down with a wooden spoon.
4. Cook for 15-20 minutes at the lowest flame setting.
5. During this time, gently stir the fruit with a wooden spoon.
6. Cool the sweet mass and keep it in a cool place for six hours so that the fruits are saturated with the sweet liquid.
7. Boil and cool three times, add citric acid for the last time.
8. Add citric acid for the third time.
9. Stir the mass again and cook for about 10 minutes.
10. Pour the finished jam into glass jars and seal with airtight lids.

With apples

A harmonious combination of pears and apples will give twice as many vitamins. To make this jam, you will need:

• one kilogram of pears, apples and granulated sugar;
• a pinch of vanillin;
• half a lemon.

Cooking process:

1. Wash and dry fruits.
2. Without peeling, cut into slices and put in a container. Sprinkle granulated sugar on each layer.
3. Shake the pan or basin several times in a circular motion.
4. Infuse the fruit and sugar mass for five hours so that the pears and apples release their juice.
5. Put the container on a strong fire to warm the fruit.
6. When the first signs of boiling appear, reduce the flame level.
7. Cook for fifteen minutes.
8. Remove the jam and hold for ten hours.
9. Boil the fruit three more times, adding lemon juice and vanilla at the very end.

In a slow cooker with poppy seeds and lemon

Jam cooked in a multicooker does not burn and does not run away.

Required ingredients:

• one kilogram of pears and sugar;
• large lemon;
• half a kilo of sugar;
• two tablespoons of poppy seeds.

Thanks to poppy and lemon jam will become more vitamin and useful. Cooking consists of the following steps:

1. Pears free from cores, cut into slices and put in a deep container.
2. Rinse the lemon with a sponge and pour over boiling water. Cut into several slices, and then chop and put in a separate small plate.
3. Pour all fruit components together with the resulting juice into a multicooker bowl.
4. Sprinkle sugar to evenly coat fruit pieces.
5. Infuse for 20 minutes. During this time, the pear and lemon will release even more juice.
6. Add poppy seeds.
7. Set the "Stew" mode in the multicooker and cook for twenty-five minutes.

How to store jam

The prepared product is stored at room temperature in hermetically sealed glass jars. The room in which they are located must be dry and dark.

The average shelf life of this treat is three years.

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