Pear jam: simple winter recipes with photos and videos

Pear jam can be made using various recipes. But you need to know the peculiarities of cooking and choosing fruits for confiture.

Features of making pear confiture

In the process of preparing pear confiture, the following features must be taken into account:

• Most varieties of pears are very juicy. Therefore, during the cooking process, they will give a large amount of juice. For a thick consistency, such jam will have to be boiled for 1.5-2 hours.
• Fruits with delicate loose pulp are best used for making jam of a uniform consistency - for this they need to be ground.
• It is better to cut hard fruits into pieces - they do not boil soft, by the end of cooking they become transparent, and the dessert looks very appetizing.
• Pear is not recommended to be combined with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be blunted. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to the jam.

The finished jam is very tender and juicy. It can be used for baking or smeared on bread for tea.

Selection and preparation of pears

For making jam, you can use fruits of any variety. The consistency and appearance of the dish will depend on this.

Fruits must be washed well, rot removed, and seeds removed.

It is recommended to peel the peel if the jam will be prepared from pieces of fruit. And if the fruit will be crushed with a meat grinder, the skin will not hurt.

Methods for making pear jam

Winter preparations can be made in various ways. You can use only pears or add citrus fruits, plums, cinnamon to enhance the taste.

Easy winter recipe

To make jam for the winter, you need:

• 1 kilogram of pears;
• 800g granulated sugar;
• 250 ml freshly squeezed apple juice.

Cut the juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day so that the fruit starts juice. Pour apple juice into pears. Simmer over low heat until the volume of liquid is reduced by 2 times - this takes about an hour. After that, roll up in pasteurized jars.

"Five Minute"

Required:

• 400g fruits;
• 100ml water;
• 400 g of sugar.

Cut the main product into large cubes and put in a saucepan. Pour water, boil and cook for a couple of minutes. Remove fruits and add sugar to the remaining liquid. Simmer over low heat for 5 minutes. Then return the fruits to the sugar syrup and boil for a few more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.

In the slow cooker

To make jam in a slow cooker, you need to use hard varieties.

Use:

• pears - 1 kg;
• boiling water - 100 ml;
• sugar - 1 kg.

Chop the fruits into cubes, place in a bowl, pour in boiled water, add granulated sugar and mix everything thoroughly until it is completely dissolved.Select the "Extinguishing" mode and cook the dish for 2 hours, stirring occasionally. Then pour into pasteurized jars and roll up.

In the bread maker

You can also make pear jam in a bread machine.

Required:

• 1 kg fruit;
• 500 g of sugar.

Cut the fruit into slices and put in the container of the bread machine, add all the sugar. Select the program "Jam", which lasts about 80 minutes. It is not necessary to stir. After the above time, the dish will be ready, the slices should remain intact.

With gelatin

To prepare pear confiture you will need the following ingredients:

• 1 kg pears;
• 2 tbsp. l. lemon juice;
• 1 lemon;
• 1 kg of sugar;
• 650ml water;
• half a bag of gelatin.

Add gelatin to 50 ml of boiled water and leave until it swells. Pears cut into slices, pour 400 ml of water and lemon juice. Boil 200 ml of water separately, add sugar, and after it dissolves, add pears along with the liquid. Cook until mixture turns reddish in color. Cut the lemon into small pieces, add to the boiling jam, boil for a couple of minutes, remove from heat. Add dissolved gelatin to the mixture.

Spread hot into jars or eat immediately after cooling.

With gelfix

To prepare confiture you need to take:

• 1 kg ripe fruits;
• 500g sugar;
• bag of gelfix.

Pear puree using a meat grinder or blender. Place in a heavy bottomed saucepan and bring to a boil. Gelfix mixed with 2 tbsp. l. granulated sugar and pour into pear puree. After boiling the mixture, add the remaining granulated sugar. Boil for 30 minutes, then pour into jars.

With cinnamon

1 kg pears cut into cubes or slices, add 1 tsp. zest and juice of half a lemon, stir. Melt 500 g of sugar, add a bag of vanillin and 0.5 tsp. cinnamon. Pears mixed with syrup, put on fire and boil for 5 minutes. Leave for an hour, and then boil again for 5 minutes. Repeat this manipulation 3 more times. Pour into jars and close with lids.

With lemon

To make jam you need:

• 2 kg pears;
• 1 kg of sugar;
• 1 lemon, zest.

Peel the fruit and cut into large cubes. Sprinkle with sugar, add zest and finely chopped lemon. Leave for a few hours for the pears to release their juice. Then send to a slow fire and cook for 1-2 hours until the desired consistency is obtained.

With orange

Pears of soft varieties (1 kg) cut into thin slices. Remove the zest from one orange and cut it into strips, and squeeze the juice from the fruit. Put the prepared ingredients in a saucepan, add 500 g of granulated sugar. Boil over medium heat for 15 minutes after boiling, and then pour into pasteurized jars.

With plums

500 g pears finely chopped, the same number of plums, pitted and chopped. Combine fruits, add 50 ml of water and send to a slow fire. Bring to a boil and boil for 5 minutes. Pour 1 kg of sugar, bring to a rapid boil, cook for an hour.

Frequently stir the jam and remove the foam.

How to store jam

Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept less - 2-3 years. A dark cool room is suitable for storage.

If the dessert was prepared for a quick meal, it can be kept in the refrigerator for up to two weeks. If the jam develops mold or film on the surface, it will need to be thrown away.

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