Simple recipes for making pear jam

General rules for preparation

You can choose any favorite pear variety to make jam. The most common varieties are Conference, Summer Duchess, Permyachka, Detskaya, and Allegro. They are quite sweet and tasty, and are the most commonly found in stores. However, if you use a wild pear of a different variety, the resulting jam will be too sour.

It is important to choose only ripe, soft pears; minor damage and overripeness are acceptable.

Before cooking, prepare the pears: wash them thoroughly, remove the core and any discolored areas. Next, chop the fruit using any available method.

Video “Pear jam for the winter”

This video will show you how to make delicious pear jam for the winter.

Recipes

There are many recipes for thick, aromatic pear jam, from classic to unusual, including exotic fruits. Choose the one that appeals to you most, stock up on the necessary ingredients, and get cooking. You can add your favorite spices and seasonings to the recipes as you go: cardamom, ginger, vanilla, lemon or orange zest, cloves, etc.

Classical

To make jam according to the classic recipe, you will need:

• pear – 1 kg;
• granulated sugar – 500–700 g;
• citric acid – 0.5 tsp;
• clean water – 150 ml;
• a pinch of vanillin (optional).

Cut the prepared pear into large cubes, leaving the peel on, and simmer in boiling water for a few minutes until soft. Then mash the cubes into a smooth puree using an immersion blender or potato masher.

Return the resulting puree to the heat and simmer for 1–1.5 hours over low heat until it reaches the desired consistency. Then add the dry ingredients and simmer for another half hour.

If the jam turns out too thick, you can add a little water to it.

Pour the finished treat into sterile jars and roll them up.

In a multicooker

You can use any recipe to make jam in a slow cooker, the main thing is to add enough water.

Ingredients required:

• pear – 1 kg;
• granulated sugar – 500–700 g;
• citric acid – 0.5 tsp;
• clean water – 150 ml;
• a pinch of vanillin – optional;
• spices – optional.

Peel the fruit, cut into slices, and place in the slow cooker. Add the remaining dry ingredients. Set the slow cooker to "Warm" and cook for 20-25 minutes, stirring occasionally, until the sugar dissolves.

After the time has elapsed, pour in water, close the lid and run the “Stewing” program for half an hour.

Then thoroughly mix the contents and puree the mixture using any method available. Cook with the lid open for another 20 minutes, until you reach the consistency you like. It should stretch with a spoon and not run when spooned onto a plate.

Now you can pour the prepared mixture into pre-prepared containers and roll them up.

Through a meat grinder

If you don't have a blender, mixer, or masher, a meat grinder will come in handy. It can be used to grind not only meat but also fruit. It's important to thoroughly wash the tool beforehand to remove any meaty odor.

You will need:

• pear – 1 kg;
• sugar – 550 g;
• citric acid – 4 g.

Cut the pear into pieces and mince it. Add granulated sugar to the resulting fruit puree, mix well, cover with a towel, and let it sit for 1 hour to allow the fruit to absorb the sweetness.

Place the mixture on the fire, cook over low heat for about a quarter of an hour, stirring constantly, then let it cool.

Add citric acid to the cooled puree and simmer for 30 minutes.

The jam is ready!

With lemon

With the addition of lemon, the jam will have a pleasant sourness.

You will need:

• pear – 2 kg;
• granulated sugar – 1–1.5 kg;
• lemon – 1 pc. (if large) or 2 pcs. (if small);
• water – 200 ml.

Slice the pear, place it in a saucepan, cover with water, cover, and simmer for 10 minutes. Meanwhile, prepare the lemons: wash them thoroughly, slice them, and remove the seeds.

Let the contents of the saucepan cool slightly, then add the chopped citrus and blend everything together. Add sugar to the puree, stir, and let it sit for a couple of hours. Make sure all the sugar grains are dissolved, otherwise they will burn and the jam will have an unsightly dark color.

Simmer the mixture in a saucepan for 45–60 minutes, stirring occasionally. Now the jam is ready to be stored in jars for winter storage.

With quince and spices

Adding quince will make the jam thicker, and the spices will impart a unique flavor. If you're making this recipe for the first time and aren't sure about the taste, simply halve the quantities of each ingredient.

Ingredients required:

• pear – 2 kg of fruit;
• quince – 1 kg;
• granulated sugar – 1–1.5 kg;
• ground cinnamon – 2 tsp;
• water – 500 ml.

Peel and seed the quince, then chop finely. Boil the fruit in water until soft. While the quince is cooking, slice the pear and add it to the pan for 7–10 minutes.

Drain the water from the cooked mixture, perhaps using a colander. But don't throw away the resulting syrup; you'll need it later.

Place the pear and quince mixture over low heat, add sugar, and stir until all the crystals dissolve. Cool the jam slightly, then puree it using a blender or food processor. You can also pass the fruit pieces through a sieve.

Pour the syrup remaining after draining the water into the resulting puree. Cook for another hour, stirring frequently.

The finished treat can be poured into hot, sterile jars.

In the oven

Baked pears will have a unique aroma and flavor. They will also retain more of their nutritional value than if boiled. You can use any of the ingredients from the recipes described above, but be sure to maintain the proportions. For every 1 kg of pears, you'll need 350 ml of water.

Preheat the oven to 250°C. While it's preheating, chop the fruit, cover with water, and simmer for 20 minutes, then puree. Add granulated sugar and stir.

Place the puree in a preheated oven and wait for it to boil. This will happen in a couple of minutes. Reduce the temperature to 100°C, cover the future jam with a lid, and let it sit for 1.5–2 hours, checking and stirring occasionally.

How to store

Provided sterilization procedures are followed, the finished jam will keep for at least 2 years, but it may darken slightly during this time. Store at 2–7°C.

The prepared delicacy contains beneficial vitamins that are essential for the immune system in winter, as well as microelements that help strengthen bone and heart health.

Therefore, it is better to make preparations in summer or autumn so that the jam retains its freshness until cold weather.