How to make confiture from pears. Ideal pear jam

Pears have a unique, welcoming and sweet aroma, which adds a special charm to all herbs prepared from them. However, whenever we talk about making jam or preserves, then pears give way to apples. Apples are rich in pectin, which is why the preparations quickly swell with a jelly-like consistency, while pear jam requires long boiling until it becomes thick and has a rich caramel color. Another peculiarity of pears is that the stench of a little moisture-rich acid is removed and before preparations you need to add a little citric acid powder, or, even better, natural lemon juice.

warehouses

For a 2 liter jar:

pears – 1 kg
tsukor – 1 kg
water – 300 ml
lemon juice – 1 tbsp. l.

How to make pear jam for the winter.

1. Wash the pears, dry them, peel the skins, cut them into two parts, remove the inner chamber from the pears, and also remove the tails. Pour water over the pears and leave for a couple of years.

Cut the pears into small pieces.

2. Visipati to tsukor pears.

3. Add water and cook over low heat.

4. Stir so that it does not burn. A foam will constantly appear on the surface - it must be removed. After 15 khvilins, after boiling, add lemon juice and cook for another 20 khvilins. When the jam is ready, vimknuti. The jam syrup is due to its thick consistency and does not spread. The readiness of the jam can be determined on the saucer or plate - if the prepared jam does not contain any lemon syrup - the jam is ready.

5. Wash the jars with a mild amount of baking soda, a sponge or a scrub brush. Suddenly, rinse the jars with clean, hot water and place the neck down so that the water flows onto the towel. Sterilize the jars for a few seconds. Boil the crackers with kilka khvilin.

Spread the jam into a container and roll it up with crusts for preservation. Turn them over and check for the presence of wind bulbs - as there are none - wrap them up for additional cooling.

Keep in a cool place with fire ventilation up to two degrees.

Please note gentlemen

1. Acidifying components are always important to enhance the taste of your jam: it may turn out to be necessary, due to the specific characteristics of certain varieties of pears. Then add citrus juice to the already prepared lasoshka, plug it into a socket. Sometimes add lemon and a small amount of zest, so that the dessert is not bitter or sour orange.

2. Duchess is a wonderful variety of fruit that is always suitable for winter preparations. Their strong, distinctive aroma is preserved after short boiling, as prescribed by the recipe. There is no way to transform a Kyrgyz woman: it lasts until the bitter end. Listopadova is distinguished by the same high keeping quality. The white leaf, however, is very little preserved: you need to cover it with the cucumber and cook it the next day or four after removing it from the skin, otherwise the skin will darken, the pulp will become draggy and unpalatable. Skorospilka also shows similar signs.

3. The foam from pear jam, jam, confection is turned into reserved caramel after 3-hour baking in the oven or 30-second heating in a micro-oven. When pouring in the low-frequency mixture, the mixture will begin to flow, and after it has cooled, it will harden and become similar to an ice cube. Children deserve self-made smoktalnye tsukerki. It’s better to give the little ones the same kind instead of store-bought ones.

To prepare pear jam, you can quickly use a variety of recipes. It is also necessary to know the peculiarities of preparation and selection of fruits for confiture.

In the process of preparing pear confiture, it is necessary to take care of the following features:

Most varieties of pears are also juicy. During the boiling process, the stench will give a great amount of juice to the juice. For a thick consistency, such jam will need to be cooked for 1.5-2 years.
Fruits with a soft fluffy pulp are preferably crushed to make jam of uniform consistency - for which they need to be grated.
It’s better to cut hard fruits into pieces - the smells don’t boil, they remain clear until the end of the brew, and the dessert looks even more appetizing.
It is not recommended to eat a pear with raspberries or half-mouth. These fruits have a greater aroma, so the taste will be dull. However, to enhance the taste, you can add citrus fruits, plums, apples and currants.

The jam is ready to come out even lower and juicier. Yogo can be used for preparing tarts or spread on bread before tea.

Selecting and preparing pears

To make jam, you can use fruit of any variety. What is the stable consistency and external appearance of the herb?

Fruits need to be thoroughly washed, rotten removed, and cleaned.

Methods for preparing pear jam

Preparing for the winter can be done in different ways. You can add pears or add citrus, plums, and cinnamon to enhance the taste.

A simple recipe for the winter

To make jam for the winter, you need to:

1 kilogram of pears;
800 g of pulp;
250 ml fresh apple juice.

Cut the juice fruit into slices and grate with the cucumber. Leave it in the refrigerator for storage so that the fruits are frozen. Pour apple juice into pears. Cook over low heat until the volume changes, 2 times - for about a year. Afterwards, roll it up into pasteurized jars.

"Pyatikhvilinka"

Required:

400 g of fruits;
100 ml water;
400 g cucru.

Cut the main product into large cubes and place in a saucepan. Pour water, boil and cook a couple of hvilins. Dispose of the fruit, and add zukor to the garden that is missing. Tomiti na povilnomu vogni 5 hvilin. Then stir the fruit into the syrup and boil another handful of quills. Pour the jam into a dry jar and close it with a cracked lid or roll it up.

At the multivarts

To make jam from a multicooker, you need to select hard varieties.

Vikoristovuyemo:

pears – 1 kg;
okrip - 100 ml;
tsukor – 1 kg.

Cut the fruit into cubes, place in a bowl, pour in boiled water, add the pulp and stir thoroughly until smooth. Select the “Gushin” mode and cook the herbs for 2 years, stirring every hour. Then pour into pasteurized jars and roll up.

At the bread baker's

You can also prepare pear jam in a bread maker.

1 kg of fruit;
500 g cucru.

Cut the fruit into slices and place in a bread container, siphon all the zukor. Vibrate the “Jam” program, which will cost you about 80 minutes. Stir gently. After an hour of fortune-telling, the food will be ready, and the guilty portions will be lost whole.

With gelatin

To prepare pear confiture, you need the following ingredients:

1 kg of pears;
2 tbsp. l. lemon juice;
1 lemon;
1 kg tsukru;
650 ml water;
one packet of gelatin.

Add gelatin to 50 ml of boiled water and stir until it swells. Cut the pears into slices, pour in 400 ml of water and lemon juice. Bring 200 ml of water to a boil, stir in the zukor, and after chopping, add the pears at once. Cook until you have no more red wine. Cut the lemon into small pieces, add the jam to the boiling water, boil the sprout, remove from the heat. Add gelatin until dissolved.

Divide into hot jars or eat immediately after cooling.

With zhelfix

To prepare confiture you need to take:

1 kg of frozen fruits;
500 g cucru;
sachet of Jelfix.

Puree the pears using a meat grinder or blender. Place in a saucepan with a thick bottom and put on fire. Zhelfix mix with|iz| 2 tbsp. l. lemon juice and stir in pear puree. After boiling, add the cherry juice that is left over. Boil 30 hvilins, then pour into jars.

With cinnamon

With lemon

To prepare the jam, you need:

2 kg of pears;
1 kg tsukru;
1 lemon, zest.

Peel the fruit and cut into large cubes. Peel with pulp, add zest and finely chopped lemon. Save a few years so that the pears can be drained. Then transfer to a low heat and cook for 1-2 years until it reaches a rich consistency.

With an orange

Cut pears of soft varieties (1 kg) into thin slices. Zest one orange and cut into slices, and squeeze the juice from the fruit. Place the prepared ingredients into a saucepan and add 500 g of garlic powder. Boil 15 chickens over medium heat after boiling, and then pour into pasteurized jars.

For plum

Finely chop 500 g of pears, peel the same amount of plums, brush and trim. Combine the fruits, add 50 ml of water and place on high heat. Bring to a boil and boil 5 khvilins. Stir in 1 kg of cucumber, bring to a boil, and cook for an hour.

Periodically, the jam must be stirred and removed.

How to save jam

Twisted jam can be stored in 3-4 jars. Trim less jam from cubes – 2-3 rocks. To preserve it, keep in a dark, cool place.

If the dessert was prepared for a quick meal, it can be kept in the refrigerator for up to two days. If mold or melt appears on the surface of the jam, it will need to be thrown out.

In ancient China, the pear is revered as a symbol of good health, a source of natural strength and longevity. It’s true: pear fruits contain the maximum amount of vitamins, micro and macroelements.

The fruit is especially valuable in case of diseases of the herbal system, dysbacteriosis, plant vase and cellular diabetes. Licorice and pear help to relieve phlegm in children and adults. That spring, when it’s brown, prepare a small jar of pear jam to please your loved ones with delicious jams.

A classic dessert option

Pear fruits are a universal fruit that can be used to prepare a variety of confitures, jams, and compotes. The cookbooks contain a variety of delicacies - cucumber syrup, peas, lemon, cinnamon, etc. Another of the simplest and most original recipes is pear jam for the winter in a slow cooker, or you can make it on a simple stove.

Products:

pears - 2 kg;
filtered water - 400 ml;
Cucumber sand – 1 kg.

Robot order:

Wash the fruit thoroughly and dry it. Cut the skin with a thin ball, remove all the dirt, hair and tails. Cut the pulp into small pieces and place it in the multicooker bowl. Fill the garden and soak up the cherry sand. Mix carefully. Set the “Cooking/Cooking” mode and the timer for 15-20 minutes. Then the “Vipichka” mode kicks in, an hour – 30-40 hours.
A quarter of a year before turning on the jam, mix thoroughly so that the mixture does not burn to the bottom of the bowl. When it looks hot, pack it into broken jars and close it. After you wake up, take it from the lochs.

Confiture

The citrusy, lemony fruit adds a melodious piquancy to the finished herb. Winter conservation is not to blame. Try making confiture from pears and lemon, which will wonderfully complement tea and cure colds during epidemic times.

Products:

pears - 1 kg;
chickpea sand - 1 kg;
saffron - 20 pcs.;
lemon - 2 medium-sized fruits;
white rum - 200 ml.

Procedure:

Lemon should be taken seriously. In a saucepan, bring a clean, filtered mixture to a boil. After preparing the product, boil it for 30-40 seconds. Wrap it carefully and rinse with cold water. Carry out this procedure 2 more times. Roll the lemon into thin circles.
Wash the pears, remove the outer box and other unsuitable places for food. Cut the pulp into small sized cubes.
Place fruit pieces and lemon slices in a container with a thick bottom. Add the cherry powder, mix carefully and set aside on the kitchen counter for 8-10 years to allow the ingredients to release their juices.
Shake the saffron with a rocker. Heat the rum powder in a water bath and combine with saffron. Cover and stretch with a length of 30 hvilins.
Place the container on the stove over medium heat. Bring to a boil, reduce the heat to a minimum and heat the confiture for 45 minutes. Anything that is being concealed needs to be removed.
After the end of the hour, you need to warm up the butter for 5 minutes. Pour in the rum and saffron until combined, mix and package into sterile jars. Close tightly, cool and remove from the ice.

With orange zest

When preparing the jam, it is allowed to add some additional components that are added according to their savory properties. Pears, as well as apple fruits, go wonderfully with cinnamon, cloves, vanilla, and peas also go wonderfully. The consistency of the finished dessert can be varied according to your preference.

Products:

steeled pears - 2 kg;
tsukor-pisok - 2 kg;
orange zest – 3 tbsp;
zhelfix - 1 sachet.

Robot order:

The main ingredient of the product should be chosen without spots, ripples or wormholes. Carefully wash away the bad things. Dry and, if necessary, remove the skin, liquid and other unwanted parts. Roll the fruit into cubes of one size or another.
Place the preparation ingredients in a plastic bowl and cover with cherry sauce. Cover and leave on the kitchen counter for 8-12 years to release enough juice.
Orange zest, sprinkle with dill and finely grate. It is important not to scrape the white paste under the zest; the wine fragments will give the herbs a characteristic taste of bitterness.
Place the prepared pear paste with the zucchini and syrup in a container with a thick bottom. Otherwise, the jam will burn during the cooking time. Place it on the stove over high heat. Add orange zest, boil and add to the container before adding Gelfix. With regular stirring, boil the hot masa for four years.
Pack the dessert in clean, sterile jars, close tightly and place on the kitchen table. Save the confiture in a cold place.

To obtain a creamy texture, the boiled ingredients can be beaten in a blender, then boiled lightly and poured into jars.

Among the residents of Ancient China, the pear was considered a symbol of longevity and good health. It’s not surprising. Even the pear fruits contain such a rich storehouse that you can’t wrap your fingers around them. Thanks to vitamins and microelements, this sweet fruit is even worse for diabetes, diabetes, and obesity. And pear jam and jam miraculously relieve a cough. So during the autumn season, we won’t hesitate to prepare a jar of some tasty, aromatic, thick jam.

To prepare jam from pears for the winter, you should take boiled meat, pulp, and juice fruits that are quickly boiled. For a thick consistency, add pectin, and for a brighter taste, use citric acid.

Adding vanilla, cinnamon, cardamom, lemon and orange zest gives the jam a more varied and fruity taste. If you have a simple recipe for jam with pears, you can create a very tasty and brown dessert.

Pear jam

Yield – 1.3 liters of prepared jam

In order to prepare pear jam for the winter, we need:

Pears – 2 kg
Tsukor – 1 kg
Water – 120 ml
Pectin - 10 gr.
Citric acid – 0.5 tsp.

How to make jam:

Many people have already acquired a multicooker - a brown and universal kitchen accessory. With this little helper you can quickly prepare soups, melt and porridge, or make delicious jam. Moreover, jam from pears can be cooked much faster in a multicooker, lower on the original gas stove.

Pear jam at the multivartsia

Cooking hour – 40 hvilin

Yield – 1 liter of prepared jam

To make pear jam in a multicooker, we need:

Pears – 1 kg
Tsukor – 0.7 kg
Water – 200 ml

How to make jam:

We remove the skin from the skin of the pears and see the core and the flesh. Cut into thin pieces.
Place pear slices in the multicooker bowl, add zucchini and water. We close the lid and turn on the “Dimmer” mode for 15 minutes. During this hour, the pears will rise to give their juice.
We switch the “Vipichka” mode and cook the fruit for another 25 minutes. You need to spread the jam with a wooden spatula so as not to damage the surface of the multicooker container. Mix the dessert thoroughly 10-15 minutes before finishing cooking. At this hour, the liquid itself will begin to steam and the risik will burn so that the jam can burn.
Place the thick jam while hot in clean, dry jars and roll up.

The pear itself is even worse than licorice, it’s a little boring. And the axle with a citrus note comes out incredibly tasty! It would be a good idea to add lemon and orange to the pear jam.

Pear and lemon jam

Preparation hour – 1 year (plus 3:00 for standing time)

To make jam with pears and lemon, we need:

Pears – 2 kg
Lemon-1 pc.
Tsukor – 1.2 kg

How to make jam:

For jam we use only the fruits, juices and pulp of pears. We remove the skin from them, as they are thick. Cut into pieces of sufficient size and shape.
To remove the honey, sprinkle the lemon with dill. We use it in small portions with the skin at a time. We transfer the balls with pear slices and cover the animal with zukr.
The fruit is left out for a few years, so that the juice is left in. Cook the jam over low heat, stirring occasionally.
After the pear slices have boiled and the jam itself has thickened, we put it into sterile jars and cover it with strong metal lids.

Quite savory, with a pleasant citrus aroma and a rich Burshtin color, comes out with pear jam combined with sweet oranges. A luscious gourmet cannot stand before such delicacies.

Pear and orange jam

Cooking hour – 1 hour 10 minutes

Yield – 0.7 liters of prepared jam

In order to prepare jam with pears and oranges, we need:

Pears – 1 kg
Orange (large) – 1 pc.
Tsukor – 1.2 kg
Water – 100 ml

How to make jam:

Skim the pears, remove the skins and puree them using a blender.
We remove the zest from the orange. For this purpose, you need to manually rub the grater with the different openings or quickly cut it with a knife. Then we remove the white skin from the citrus. She herself adds hotness to the jam. The pulp is put into a blender for finishing.
We eat pear puree and orange puree. Add the zukor, water and cook the jam over low heat until tender. How do you know if dessert is ready? You just need to drop a drop of syrup onto the saucer so that it catches the liquid and does not spread over the surface, then the jam is ready! You can pour it into jars and seal it!

If you are not afraid to experiment in cooking, you can achieve exclusive, unusual and downright appetizing herbs. For example, make pear jam from added plums. Sour plum pulp miraculously enhances malted pears.

Jam with plums and pears

Cooking hour – 1 hour 15 hours

Yield – 1.2 liters of prepared jam

In order to prepare jam with plums and pears, we need:

Plum – 1 kg
Pears – 1 kg
Water – 200 ml
Tsukor – 2 kg

How to make jam:

Fruits are sorted, zipped and fruits that are rotten are washed under the tap. The drain is poured into a brush and pressed together. We peel the pears, remove the core from the pears and cut into slices.
In a container for making jam, place the selected fruits, add zucchini and water.
Cook the jam over low heat until the fruit is soft. Then use a blender to puree them.
Boil the masa with steady stirring for 10-15 minutes until the jam thickens.
Hot jam is poured into prepared jars and tightly covered with lids.

You can brew thick, delicious jam in a metal basin on a gas stove. Many modern breads have the “Jam” or “Jam” function, which will greatly simplify the preparation of sweet desserts. Just press the button and go take care of your rights; all other intelligent units will be created for the master.

Pear jam at the bread baker's

Cooking hour – 1 hour 5 minutes

Yield – 0.2 liters of prepared jam

In order to make pear jam from the baker, we need:

Pears – 0.5 kg
Lemon – 0.5 pcs.
Zukor – 0.1 kg

How to make jam:

Remove the skins from the apples in small portions and place them in the bread maker. Add zukor and half a lemon. We set the “Jam” mode. After the sound signal about the completion of the bread machine, the delicious dessert is ready.

Making savory jam from pears is not at all difficult. Having spent a little time and effort, tell the gentlemen that he is starting to indulge his family with a thick, appetizing pear delicacy.

Pokrokova preparation of jam with pears and cognac:

The fruits must be washed, the cores removed and cut into small pieces.
The pears are placed in a bowl and sizzle with the cucumber. Cover it with grub and a towel and let it sit for a year. You need to wait until the juice appears.
Then place the container on a small fire and stir regularly. Remove the foam periodically.
When the jam boils, cool it, then bring it to a boil again.
After this, add a packet of vanillin and citric acid to the warehouse.
Boil for about half a day.
Then remove from the fire, pour in cognac and thoroughly beat with a blender. Give it a uniform consistency. If you want to remove the pears, apply a little pressure.
The jam is immediately poured into sterilized jars so that the wine does not get caught. Cover with crackers, and after cooling, place in a cold place to preserve.

Pear and lemon jam

Below the instructions, the dessert is easy to prepare and harmonizes perfectly with crispy French toast. This product replaces food, leaving the residue low in minerals necessary for the body.

Ingredients:

Pears – 500 g
Zukor (white and brown) - 400-500 g
Saffron - 10 larvae
Lemon - 1 large piece
White rum – 100 ml

Pokrokova preparation of jam with pears and lemon:

Squeeze the lemon vigorously, and then throw boiling water on it. Afterwards pour cold water over it. I want to repeat the procedure again. And then cut the fruit into thin rings.
They cut the pears open and take out the cores. Cut the fruit into cubes of 1 div.
Combine the ingredients, sizzle and mix. Cover with grub spilt and leave for 12 years in a cold place.
Using a mortar, crush the saffron larvae and add them with warm rum. Leave for a year.
The fruits that have been steeped are placed on medium heat, boiled until boiling and reduced to low heat. The jam needs to be stirred regularly. So it's trivati hvilin 35-40.
After this, increase the heat, boil another 5-7 liquids and pour in the alcoholic sumish.
Stir the jam and pour it into the previously prepared containers. Roll up the jars, let them cool and place them in the refrigerator or basement for safekeeping.

This dessert has a delicate consistency and sets up smoothly. This can be included in the diet for small children.

Ingredients:

Pears – 2 kg
Tsukor - 1 kg
Fresh lemon juice - 4 tbsp.

Pokrokova preparing pear jam in a multicooker:

Wash the fruits thoroughly, remove the brush, cut into cubes and cover with the cucumber.
The fruit must be left to sit until it is about half a year old.
After the end of the hour, transfer the ingredients to the multicooker bowl.
Squeeze the lemon juice and add to the fruit-citrus mixture. Mix the mixture with a plastic spoon.
Set the mode to “Discontinuity” and indicate 20 minutes on the timer.
Then crack the lid and leave the pears for a year so that the stench absorbs the syrup.
Turn on the extinguishing mode again for the first time.
After an hour, repeat the procedure, then deprive the pears for 3 years.
Now you can start sterilizing the jars. Don't forget to boil the crusts.
Once again, set the “Dimmer” mode to 45 minutes. Afterwards, pour the prepared jam into jars and leave.

This recipe reveals a bouquet of aroma and the skin ingredient harmoniously complements the other. The jam can be enjoyed on its own or added to other herbs.

Ingredients:

Pears – 1 kg
Tsukor - 500 g
Vanilla zukor - 10 g
Cinnamon – 2 tsp.
Citric acid – 0.5 tsp.

Pokrokova preparation of jam with pears and cinnamon:

I eat the fruit and see the hearts and tails.
Then the pears are cut into small pieces and covered with zest.
Pass the final component through a meat grinder or blender.
Add vanilla zukor, citric acid and cinnamon to the sumish. Mix thoroughly.
Place on medium heat and bring to a boil.
After this, add minimal amount of heat and cook for about 40-50 minutes. Stir regularly to prevent the fruit from burning.
Then the jam is immediately poured into sterilized jars so that the wine does not catch on.

Pear and orange jam

The exotic fruit adds more sourness, a specific aroma and color to the fruit. In addition, it is important to avoid taking vitamin C, which is necessary for the body during the winter season.

Ingredients:

Pears – 4 kg
Tsukor - 600 g
Orange – 2 pcs.

Pokrokova preparation of jam with pears and oranges:

First, wash the fruits under running water, remove the stems and cut off the skin. Please don’t rush to throw it away. Pass the zest through a small grater.
Cut oranges and pears into long pieces.
The grated zest and fruit are covered with zest, covered with grub and placed in the refrigerator for a year.
Then put the ingredients on medium heat and bring to a boil. After this, change the fire and cook for about a day.
Do not forget to stir the jam regularly so that the fruit does not burn to the walls of the dishes.
Sterilize jars and crackers with dill.
Pour the jam immediately after removing from the heat and leave.

Jam made from pears and added plums

Below you will find out about the recipe for pear jam. It won’t take much time to prepare, but the result will please your homeland.

Ingredients:

Pears – 1 kg
Plum – 1 kg
Filtered water - 200 ml
Tsukor - 2 kg

Pokrokova preparation of jam with pears and added plums:

We first selected whole fruits. If the fruits are rotten, throw them in immediately to seal the product.
Then rinse them under running water, remove the stems and brushes. Cut the trace into small pieces.
The fruit starts to sizzle and pour in all the water. It is important to allow the time to sit so that the fruit can ooze out.
Next, place the components on a low heat and cook for about 40 minutes.
After which they are beaten with the help of a sealed blender. Everything will remain in your likeness. If you expect that there will be pieces of fruit in the jam, then you don’t have to elaborate.
Boil the fruit and turmeric mixture for another 15-20 minutes, remembering to stir it regularly.
Once the jam is thick, it is immediately poured into sterile jars and stored.

Video recipes for pear jam

Also, the article looked at how to prepare jam from pears, what the wine is used for, and what its savory characteristics are. It is important to remember that the dessert is stored for no more than 1.5 minutes in a dark place that is well ventilated.