Amber pear jam in slices: 12 delicious recipes for the winter

Which varieties of pears are suitable for boiling and which ones are suitable for jam?

To prepare pear preparations for the winter, it is better to choose autumn varieties of fruits. After all, they are more dense. Such as: Vyzhnitsa or Dolores. When cooked in slices, they will retain their shape and will look great in the preparation.

But for jam, on the contrary, you can choose a soft variety of vitamin product. The variety “Belolistka” is one of these varieties. Pears of this species ripen at the end of August. The weight of one fruit barely reaches 60 grams. At the same time, the skin of the vitamin product is not too dense. As for the pulp of the fruit, it is soft and tender, easy to puree.

Basic cooking rules and secrets

Fruits of any size and variety are suitable for making jam. However, it is better to give preference to a product that is not overripe and moderately solid. In this case, the pieces of fruit will resemble candied fruits. As for the amount of granulated sugar, it is needed several times less than for cherries or apples.

Since pear has a sweet taste, its jam turns out to be quite sweet, sometimes cloying. To add sourness to the finished product, add a little lemon zest or lemon juice to the jam a couple of minutes before the end of cooking. This way the product will not have time to become sugary, and the taste will be excellent.

Before the boiling process, the fruits are washed and cleared of stems and cores. Cut the fruit into slices or small cubes. The small fruit can be boiled whole. However, be sure to pierce the pear with a fork so that the skin of the fruit does not crack.

The cooking time for pear jam determines the ripeness of the products. On average, the pear is cooked for about an hour. But some options for preparing jam or preserves involve removing the preserves from the stove several times and completely cooling the dish.

When the pear pieces become transparent, the jam can be considered ready. If they are boiled, it means that the hostess overcooked the product on the stove. To ensure that the jam lasts for a long time, it is rolled hot into sterilized containers. Store the workpiece in a cool place.

Experts and experienced housewives recommend eating preserves of this type in the first year of twisting, since the jam may subsequently lose its taste characteristics.

5 recipes for simple pear pies. Step-by-step recipes

Recipes

It’s easy to make several varieties of pear jam. At one time, you can process a small portion of fruit (2–3 kg), add one of the fillers, or try a new recipe. With this approach, the housewife does not experience noticeable fatigue while preparing the sweet mass. For the winter, there will be 10–15 containers of several varieties of pear dessert in the pantry.

If the housewife does not want to make jam, then you can preserve the fruit for the winter using another proven method. Learn how to freeze pears in the freezer. Pieces of fruit are suitable for making compotes, as a filling for pies and casseroles. Thawed pears make a healthy topping for oatmeal for breakfast. Frozen pears have an important advantage: unlike some types of berries and fruits, after thawing the pieces do not turn into “porridge” and retain the pleasant appearance and color of the pulp.

READ ALSO: Tricks for making melon jam for the winter: a simple recipe for preservation and the benefits of a fragrant delicacy

Simple recipe

How to make pear jam for the winter:

prepare 1 kg of fruit, cut into slices;
Boil syrup from 2 glasses of water and sugar (250 g), remove foam;
add pears to the sweet liquid, cook over low heat until the fruits become soft and transparent;
average cooking time – 1.5 hours;
15 minutes before the end of the process, add the grated zest from two lemons;
Pour the prepared jam into jars, immediately roll up, and store in a cool place.

From pears into slices

How to make pear jam in slices:

it is important to choose a variety with dense, aromatic pulp, for example, Bere Bosc;
2 kg of fruit is enough for one serving;
after washing, removing the stems and core of the pear, carefully cut into 4 parts;
prepare the syrup as in the previous recipe, proportions: water - 350 ml, sugar - from 700 g to 1 kg;
after cooking, the syrup should be transparent;
put the prepared pears into a saucepan, pour in the hot sweet mixture, put the container on the fire, boil, boil for 5 minutes, remove from the stove to cool;
repeat the operation again, set aside the fruit mass again;
the third round of cooking lasts from 10 to 40 minutes, until the neat pieces are completely cooked.

With whole pears

A wonderful dessert for family celebrations and evening tea. If the technology is followed, the fruits remain whole, dense, and pleasant. The addition of citric acid prevents the cloying taste and increases the preservation of the pear dessert.

Recipe for jam from whole pears:

prepare syrup from 600 g of sugar and 250 ml of water;
Prepare the pears, remove the stems, but do not cut them. Be sure to make punctures in several places so that the skin does not burst during cooking;
put whole fruits into boiling syrup, turn the heat to medium, simmer for a quarter of an hour, turn off the stove, leave the container for 5–7 hours;
repeat boiling the pears and syrup three to four more times. The more passes, the darker and thicker the finished dessert, the main thing: do not overdo it;
roll up the jam in sterilized glass containers.

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With lemon

Naturally sour juice is added to many types of pear jam. Pleasant sourness prevents cloying, which many people do not like.

The amount of lemon juice depends on the portion of pears. On average, for 1 kg of ripe fruit it is enough to squeeze a natural product from a medium-sized citrus. When preparing pear jam with lemon, some housewives replace lemon juice with orange juice; the dessert turns out no less delicious, but without the slight sourness.

Lemon juice is added at the beginning or middle of cooking. Some recipes call for zest from citrus fruits. In this case, the grated peel of a lemon or orange is placed towards the end of cooking, a quarter of an hour before the boiling product is packaged in sterilized jars.

Thick

Recipe:

an ideal jam for filling pies and other types of sweet pastries;
thick pear jam is obtained by passing fruit slices through a meat grinder or peeling chopped fruit and grinding it into cubes;
for 1 kg of fruit you will need the same amount of sugar;
add freshly squeezed juice of 1 lemon, a pack of pectin (optional, for thickness and jelly-like consistency) to the pear mass;
cook the thick jam over low heat until the fruit softens, stir frequently so that the natural dessert does not stick to the bottom;
be sure to remove any foam that forms;
Pack the finished product, as usual, in sterilized jars.

With the addition of apples

How to make jam from pears and apples:

For thick jam that resembles puree, be sure to peel and peel the fruit. To make jam, just cut the fruit into slices and prepare according to the standard procedure;
In a saucepan, combine 1 kg of ripe, chopped pears and apples, pour in the juice of 1 medium lemon, add 700–750 g of sugar, a bag of vanilla, a little cinnamon (on the tip of a knife);
cover the fruit mass with the sugar mixture, wait until the fruit in slices or pieces (without skin) releases juice;
Boil the mixture in three batches, each for half an hour, with frequent stirring;
You should not overcook the thick jam: a rich brownish-brick hue is a signal for the end of the process.

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In a slow cooker

Simple recipe:

Prepare the pears, cut them into small cubes;
transfer the fruits (1 kg) into the multicooker bowl, add sugar - 700–800 g, mix. For further cooking, turn on the “Stew, jellied meat” mode for 1 hour. After processing, the fruits will become soft and juice will appear;
After the specified time, open the lid and leave the mixture until completely cooled;
Boil the pear jam in three batches;
a second time, add the juice squeezed from a large lemon and mix;
for the second and third runs, set the time to 15 minutes plus the “Steam” mode;
the appearance and condition of the chopped fruit gradually changes, a pleasant shade of caramel appears;
Thick jam is laid out in jars, sterilized in a slow cooker or oven, and rolled up for storage for the winter.

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Five minutes

Recipe for making delicious pear jam in a slow cooker:

sort through the fruits, reject those with wormholes and rotten areas;
pears should be ripe, but not very soft;
remove unnecessary parts, cut into slices about 2 cm thick;
For one serving, take 1 kg of fruit, 300 g of sugar, 1 tbsp. l. lemon juice, the same amount of honey, a bag of vanillin;
combine all the components with the chopped fruits, after 7 hours, start cooking, after mixing the fruits with the released juice and dissolved components;
Boil the pear mass over low heat and cook for no more than five to seven minutes while stirring;
Pour the boiling fruit mixture into jars and seal immediately.

Step-by-step video - recipe for making aromatic pear jam with amber caramel slices:

How to make pear jam in slices so that it is amber

You won't be bored during the harvesting season. Especially if household members demand that you make jam from amber-colored pears. Transparent slices in the finished dish will please the most demanding gourmets and will not leave anyone indifferent.

To prepare for the winter you will need:

one kilogram of pears;
a quarter teaspoon of citric acid;
about a kilogram of granulated sugar.

Technology:

At the beginning of the process of preparing amber jam, you need to thoroughly wash the pears and wipe the product dry. There is no need for excess moisture in the recipe. Remove the core from the fruit. Cut it into small slices. The thickness of the pieces should be the same as possible.

As for the pear peel, you can remove it or leave it. When cooked, the product holds its shape better due to the unpeeled skin.

Place pear slices in a deep bowl and cover them with granulated sugar. Stir to evenly distribute granulated sugar over the surface of the product. Next, leave the workpiece to stand for 12 hours at room temperature.

Whether to put oppression is up to you to decide. In terms of time, the workpiece can stand longer. Here the secreted juice decides the matter. After the sugar has completely dissolved, you can begin the first cooking of the product.

Initially, bring the pears to a boil and boil for just a few minutes. The product should not be left unattended at this stage; the fruit must be stirred regularly. Next, remove the workpiece from the stove and leave it on the table for 8 hours. The second stage is repeated by analogy with the first boiling.

At the third stage of preparing the twist for the winter, the jam should be brought to the desired thickness. Here the cooking time can vary from 15 minutes to half an hour. It all depends on the initial amount of product.

The more pears, the longer they need to be cooked. 5 minutes before the end of cooking, add citric acid. If desired, you can add a little cinnamon at this point. The finished product can be consumed cooled or rolled into jars for the winter.

Selection and preparation of pears for jam

Making pear jam

You can make pear jam from several summer or autumn varieties. The main thing is that the fruits are strong, juicy, but not too ripe. If the pears are soft, they are boiled and pureed.
Do not use broken or spoiled fruits for jam, as they can ruin the entire preparation.
Before you start cooking, wash and peel the pears thoroughly using a vegetable slicer or a regular knife. If the pear has a thin skin, there is no need to peel it.
You can quickly remove seeds from the fruit using a special coring knife. If you don't have such a device, use a teaspoon or measuring spoon. To do this, cut the pear into two halves and cut off the seeds. The base of the pear and the area with the stalk are cut with a knife in the shape of a V-shaped cut.
You can cut the pears for jam into slices or halves. If the pear is small, it is boiled completely. But before cooking, be sure to pierce the pear everywhere with a toothpick or fork so that the fruit does not explode and become soaked in the sweet syrup so quickly.
To prevent pear slices from darkening before cooking, they are immersed in acidified water with lemon juice or citric acid.

Amber pear jam with orange slices

Often just one non-standard ingredient brings a special note of piquancy to the finished dish. Pear jam with orange additive is proof of this.

Components:

sugar – 5 glasses;
pear fruits – more than 2 kilos;
three medium oranges.

Process technology:

Peel the pears and orange and cut into small slices. The prepared ingredients for jam are placed in an enamel bowl. Granulated sugar is sifted. Pears and oranges are covered with it. Prick the mass in different places with a fork. Infuse the fruit mixture overnight.

After which the basin or pan with the product is placed on the fire. Cook the sweet mixture for an hour and a half over low heat after boiling. In this case, it is necessary to remove the foam from the future jam and stir it periodically. The finished mass is poured into clean jars and rolled up. The pear and orange preparation is ready.

Transparent amber pear jam with lemon for the winter

This fragrant lemon treat is filled with spring freshness. And the citrus tint of the jam gives the preparation lightness and originality.

Components:

ripe pears – 1 kg;
drinking water – ½ glass;
half a lemon;
granulated sugar – 0.8 kg.

Technology:

Wash the lemon, remove the seeds and cut the fruit into thin slices. It is necessary to remove the seeds, since the jam may become bitter in the future. Fill the product with water for 30 minutes. Next, pour it into a separate container.

To prepare the syrup, you need to boil water in a separate saucepan, add granulated sugar and stir the liquid until the lactose is completely dissolved. After the mixture boils, lemon slices are added to it. The parts of the fruit are boiled for several minutes and the container is removed from the heat.

Peel the pears and place in a container with lemon juice for a few minutes. After that, the cores are removed from the fruit, and the main product is cut into slices.

Place the pears in the resulting syrup and leave the delicacy to brew until the morning. After 8-10 hours, the liquid must be boiled. Then let the future jam cool. In the meantime, sterilize the jars for twisting.

Using a slotted spoon, place the pear and lemon slices into the jar. The remaining syrup needs to be boiled and poured over the pieces of fruit. Dessert for the winter period is ready for tea!

Pear jam with orange without water

Pear itself is sickly sweet, so it goes perfectly with citrus fruits. An original recipe with the addition of orange will highlight the individuality and good taste of the hostess.

To prepare this dessert, you need the following products:

pear fruits - 1 kg;
sugar - 0.8 kg;
orange - 1 pc.

Cooking process

The pear should be washed, cored, and cut into slices (2–3 cm). Pour boiling water over the orange, remove the seeds and cut into half rings.

You will need dishes, preferably with a Teflon coating; if you don’t have one, a stainless steel frying pan or saucepan with a thick bottom will do.

Prepared oranges and pears should be placed in the selected container, sprinkled with sugar and stir everything carefully. The container with fruit should be placed on the stove and heat treated for about 10 minutes. The dessert should be allowed to “rest”, leaving it aside for 8 hours. Repeat this procedure again. Hot jam can be poured into sterilized jars and rolled up.

Quick dessert with citric acid from pears

Autumn is the time for harvesting and preserving various jams and preserves. This recipe for pear jam is easy to make, and the preservation turns out incredibly tasty. Just seven simple steps and the dish is ready.

Components:

pears – 4 kg;
granulated sugar – 2,800 kg;
citric acid - 1/3 teaspoon.

Cooking technology:

The fruits are washed.

Large pears should be cut in half.

Four kilos of pears are placed in a basin. Products are filled with drinking water.

The container with the fruits is placed on the stove and cooked for half an hour. Excess water is drained and the pears are allowed to cool.

Next, the finished fruits are rubbed through a sieve (colander). Granulated sugar is added to the resulting mass. (per 1 kg of product – 650-700 grams of malt).

Boil the mixture over low heat either once for an hour, or twice for half an hour. At the end of cooking, add a little citric acid to the resulting sweetness. The finished jam is placed in a glass container with a nominal value of no more than half a liter.

Amber jam

Required Ingredients:

2.3 kg of pears;
a couple of glasses of water;
1.6 kg granulated sugar.

Steps for making amber pear jam:

Peel the thoroughly washed fruit from the core and tails, then cut into slices.
Place the resulting mass in a large saucepan.
You need to prepare the syrup in a separate bowl. To do this, mix water with sugar and place on fire. Cook, stirring, until the bulk component is completely dissolved.
Pour the prepared solution over the fruit pieces.
Place the cooled mixture on the stove and wait for the workpiece to boil.
Boil for about 5 minutes.
After the specified time, turn off the heating and cool the dessert.
Then turn the heat back on, and after boiling, cook for 10 to 45 minutes. Cooking time depends on the degree of thickness desired.

When ready, distribute the hot jam into sterile jars, screw on sterilized lids and wrap in a warm blanket. After the dessert has cooled, store the jars in a dark, cool room.

How to make pear jam (a simple, finger-licking recipe)

This dish has a slightly sweet taste and an incredibly unique aroma. This version of the recipe uses lemon as a fruit preservative. If desired, vanilla sticks are added to the pear mass.

Components:

Conference pears - half a kilogram;
lemon juice – 40 grams;
half a kilo of granulated sugar;
half a cinnamon stick or similar ground product.

Step-by-step cooking involves:

The pears are washed and cut into small cubes.
The prepared product is covered with sugar to release the juice. So that the pear pieces do not darken, as happens with an apple. They can be sprinkled with lemon juice, and only then covered with the sweet ingredient.
When 2-3 hours have passed, you can start cooking the fruit. The granulated sugar should melt during this period of time. Boil the mixture over low heat for 5-10 minutes. Next, the jam is cooled at room temperature. After one night, the future preservation must be boiled again.
After this, leave the product to cool for another 6 hours. Next, prepare the jam for the third time. In this case, add lemon zest (15 grams) and cinnamon to the mixture.

While hot, the dessert is poured into clean jars and rolled up. It is better to choose containers with a nominal value of less than 1 liter.

Making clear apple and pear jam for the winter

There is another exclusive recipe in which you need to add apples. You can create a different mix and add other fruits.

Required ingredients:

Juicy apples - 1 kg. (peeled and chopped)
Ripe pears - 1 kg. (peeled and chopped)
Sugar - 1.5 kg
Lemon juice
Water - 1.5 cups
Apple juice – 45 ml
Cinnamon to taste

Manufacturing process:

We remove the seeds from all the fruits or cut them off in at least some way; if desired, you can peel the fruit.
Add sugar, lemon juice and apples to boiling water. Cook this mixture over low heat until the sugar is completely dissolved. This will be our syrup. 5-10 minutes before the end, add cinnamon.

Don't worry that sugar won't dissolve in such a small amount of water. Everything will dissolve and there will be a wonderful syrup.

Pour the syrup over our fruit and wait until the next jam has cooled completely. Let it cool, and if you want to make thicker jam, then just cook this mixture a little, cool for about 7 hours and cook again.
Pour the finished jam into sterilized jars, twist the lids and place them in a dark and cool place.

I wish you success in production!

Thick pear jam

The vanilla aroma of the dish goes well with the delicate taste of pear jam. This interesting preparation for the winter period is worth the time spent on it. Total cooking time is about 50 minutes.

Components for 1 liter jar:

kilo of granulated sugar;
a quarter teaspoon of citric acid;
green pears – 1 kilogram;
fruit cooking syrup – 400 ml;
almonds and vanilla to taste.

Cooking:

Ripe fruits are peeled and cut into small pieces. At the same time, the pear should not be very soft. It is better not to trim the skin from the product.

Place pieces of fruit into boiling liquid and cook for a few minutes. Drain the water into a separate container.

Place the future syrup on the stove, pour granulated sugar into the liquid. Bring the mixture to a boil, stirring constantly. Pour the resulting liquid over the pears. Leave the syrup and product to interact for 4-5 hours.

After time has passed, place the container with the future cooking on the fire. When boiling, a thin film may appear on the product. It needs to be removed. After boiling for five minutes, cool the liquid again.

After cooling, add a little citric acid, almonds and vanilla to the main product. Boil the workpiece for another 15 minutes.

For storage during the winter, jam is poured into sterilized containers and rolled up. The fragrant product is ready!

Recipe with added citric acid

Required Products:

0.7 kg pears;
regular and vanilla sugar – 500 g and 1 teaspoon, respectively;
0.2 l of water;
1/3 teaspoon of citric acid.

Manufacturing steps:

Cores, stems and thoroughly washed pears must be cut into slices.
Pour water into a separate cooking container and put on fire.
After the liquid boils, add granulated sugar and stir.
Next, place the fruit mixture in a saucepan with hot syrup and mix the ingredients.
After boiling, cook the dessert for 1.5 hours.
A quarter of an hour before the end of cooking, add vanilla sugar and citric acid and mix.

Distribute the finished jam into sterile jars, close the lids and wrap in a blanket until completely cooled. Keep refrigerated.

How to make a treat from pears and apples

This preparation option will be appreciated by the little members of the family. After all, they are the ones who adore pear and apple puree. Moreover, the homemade version of the puree turns out to be much tastier than the store-bought counterpart.

Components:

pears and apples - 1.5 cups each;
drinking water – 60 ml;
granulated sugar – 50 ml.

Step-by-step preparation:

Apples and pears are peeled, washed and cut into quarters. Place the prepared products into an enamel container and add 60 ml of liquid. Cover the pan with a lid and put it on the fire. The fruits are boiled for about half an hour after boiling.

Afterwards, the resulting boiled ingredients are crushed using a blender. Granulated sugar is added to the container. Cook the puree while stirring for a couple more minutes and turn off the gas. The finished product, hot, is distributed into sterile small jars and rolled up. Baby puree is ready for the winter!