Delicious pear jam with lemon slices in syrup

If your family loves jam pies and cakes, then you probably already have a recipe for pear jam with lemon in your notebook for the winter. It's no secret that pear jam with lemon can be made so thick that the consistency of the syrup will resemble honey. And don’t be alarmed by the presence of water in the ingredients of this preserve. It is the water that will make the syrup viscous and homogeneous, and will also help the sugar dissolve faster. Remember that jam, like thick raspberry jam, can be stored either as a preparation for the winter or simply in a jar with a plastic lid. But at the same time, you still need to prepare and sterilize the dishes.

How to properly cook pear and lemon jam

The most important product for this jam can be of any variety. Both sour and sugary-sweet varieties of pears are suitable for cooking according to different recipes. Pears with dense, even hard flesh would be ideal, but juicy and soft varieties can also be used. But overripe fruits are more suitable for making jam than jam.

All damage to the surface of the fruit must be removed. Whether to remove the peel or not – it all depends on the type of pear itself. If the skin is soft and tender, then there is no need to remove it. The tails and seed chambers are usually cut out, and the pears themselves for making jam with lemon according to various recipes can be cut into halves, slices, cubes, circles, and even grated on a grater or meat grinder. Everything is determined only by the imagination of the housewives and the recipe used.

In preparing lemons, the most important role is played by the obligatory scalding of whole fruits before further processing and removal of seeds.

Important! It is the seeds that can give the future preparation an unpleasant bitter taste, so it is important to make sure that every single one of them is removed.

Despite the pronounced citrus aroma, lemon not only does not overshadow the taste of pear in the jam, but, on the contrary, complements it and makes it even more attractive. True, for this it is very important to maintain the correct proportions of products. For 1 kg of pear fruit, approximately 1 lemon can be used, no more. In addition, lemon successfully regulates the acidity of the finished dish and serves as a natural preservative.

Pear jam with lemon can be prepared using different methods. The classic method with repeated alternation of cooking and infusion procedures is also successfully used. Or quick - in a frying pan or in the form of a five-minute one. You can also make delicious pear jam with lemon using a slow cooker.

Classic pear jam with lemon

This is the most traditional way of preparing pear jam, which takes a lot of time, but the taste, aroma and consistency of the finished dish are worthy of admiration.

You will need:

• 1 kg of pear fruits;
• 1 lemon;
• 200 ml water;
• 1 kg granulated sugar.

Manufacturing:

1. It all starts with lemon. It is scalded with boiling water and cut into pieces with a sharp knife, simultaneously removing all the bones.
2. Place in a cooking container, add water and boil for 3 minutes.
3. The pears are washed to remove dirt, the skin is peeled, and the center with seeds and stems are removed. Cut into convenient size pieces.
4. Cover them with sugar, add lemons along with the broth and leave for 10-12 hours.

5. After infusion, everything is thoroughly mixed, placed on the fire and boiled for about 10 minutes.
6. Then set aside until completely cooled.
7. These steps are repeated two more times, spending a total of about 3 days making the jam.
8. Already at the second stage, the jam should begin to change its color and consistency - acquire a reddish tint and become thicker.
9. After the third batch, the pear jam is finally cooled, laid out in sterile containers and sealed for winter storage.

Pear jam with lemon: 5 minutes

This recipe can be called the fastest, most convenient and, at the same time, the most useful for making pear jam with lemons.

You will need:

• 1 kg of pears;
• 1 large lemon;
• 1 kg sugar.

Manufacturing:

1. The lemon is washed, scalded with boiling water, cut into convenient pieces and all seeds are carefully removed. Then they are crushed in a blender or using a meat grinder.
2. The pears are peeled and removed from any damage and cut into small cubes.
3. Then combine with crushed lemon, sprinkle with sugar and leave overnight to form syrup.
4. The next day, the fruit mixture with sugar is placed over moderate heat.
5. After boiling, remove the foam and keep on fire for exactly 5 minutes.
6. While hot, the jam is distributed into sterilized jars, sealed tightly with scalded lids, and be sure to be left to cool upside down under warm clothes for additional sterilization.

Pear jam – five minutes

This is the fastest way to prepare a culinary masterpiece. Fruits are minimally subjected to heat treatment, which means that more vitamins can be preserved in the finished dish.

You will need:

• 1 kg each. – pears and sugar
• 1 glass – water

How to cook:

1. Wash the pears well, remove the skin and seeds, cut into thin slices 4 mm thick.

2. Boil the sugar syrup in a large saucepan; when the sugar is completely dissolved, add the pear slices. Leave for 1-2 hours so that the slices release juice and are well soaked in the sweet marinade.

3. Now you can put the pan on the stove, bring to a boil, cook for 5 minutes and turn off. Allow the dessert to cool completely. Repeat this procedure 2 more times. The last third time you can cook it a little longer to get the thickness you want.

4. Pour hot jam into glass jars and roll up.

Bon appetit!

With whole pears

Pear jam slices with lemon

The jam made from pear and lemon slices floating in a thick, almost transparent syrup is incredibly tasty and very beautiful.

• 800 ml water;
• 2 kg of pears;
• 2 lemons;
• 2 kg sugar.

Manufacturing:

1. Lemons are poured with boiling water for 30 seconds, then cut into as thin circles as possible, each of which is also cut in half.
   Attention! Don’t forget to carefully remove the seeds from the circles.
2. Washed pears are cut into halves. Leaving the peel as much as possible (if it is not very rough), remove the centers, tails and also cut into thin slices.
3. A syrup is made from sugar and water, into which, after cooling, lemon and pear slices are added and left for 6 to 12 hours.
4. Then cook, as usual, in several stages. The cooking time is 5-10 minutes, in between the fruits are left in sugar syrup for 5-6 hours.
5. Cooking should be completed at the moment when the slices of both fruits acquire some transparency.
6. The jam is laid out in a sterile container and immediately rolled up.

Video recipe for amber pear jam with lemon

I never tire of saying that it is better to see than to hear repeatedly. The author of the video shares all the secrets and details of preparing delicious jam for the winter. Repeat, and let the coolest desserts be on your table!

Ingredients:

• 1 kg of pears;
• 0.5 kg sugar;
• 1 lemon.

Preparation:

Wash the lemon and cut into circles - quite thin, with a thickness of about 2-3 mm.

Remove the seeds from the lemon slices. Place the lemon slices in a small saucepan and add 250 ml of boiling water. Cook over low heat for 3 minutes.

Take out the lemon mugs and set them aside for now. Add all the sugar to the water in which the lemons were boiled. Place the pan on the heat and cook, stirring occasionally, until all the sugar has dissolved. The result is a very tasty and sweet lemon syrup.

Wash the pears, peel and cut into small slices, removing the middle.

Place the chopped pears in a saucepan and add lemon slices. Cut into 4 parts. Pour the syrup into the lemon and pears, mix and leave in this form for 1-1.5 hours.

During this time, the pears will release a lot of juice.

Place the pan with pears and lemon on the fire, wait until it boils, then reduce the heat to low and cook the jam for 2.5 -3 hours. I can’t say the exact time, it really depends on the type of pear. The slices will darken noticeably, and the syrup will be viscous and thick.

The foam that appears on the surface of the jam is very tasty, but purely for aesthetic reasons, I prefer to carefully remove it.

Place the pear jam into previously sterilized jars and close (or screw on the lids).

This jam can be left in the apartment for the winter at normal temperatures; it is not at all necessary to hide it in a cellar or basement; it is stored well. Just keep pear jam away from sunlight so that it does not change its color.

Tips and tricks:

Instead of lemon, you can try making this jam with orange or lime: pears will also make friends with these citrus fruits.

The amount of sugar listed in the ingredients is very relative and depends on the type of pear and how sweet you want your jam to be. I took very sweet pears, so I had enough sugar. But you may need more of it. Taste the jam during cooking to see if you have added enough sugar.

Good afternoon, beloved readers!

Summer is a wonderful time of the year when you can enjoy a variety of vegetables and fruits. But then autumn comes, followed by winter and the season of delicious treats ends, but you really want to enjoy them all year round.

In order not to deny yourself this pleasure, you can make sweet preparations from juicy pears with various additions in the form of berries, vegetables and other fruits. This sweetness is universal and goes perfectly with pastries, pies, porridges, pancakes, tea and even yogurt. It also has tonic and bactericidal properties, removes toxins from the body and helps cope with colds.

Now let's get to work. Let's start creating with pleasure and a good mood.

Boiled pear slices in sugar syrup have a bright sunny hue and simply melt in your mouth. This dessert is enjoyed by children, and even more so by adults. The cooking method is incredibly simple, but the result will pleasantly surprise you.

Required ingredients:

• Ripe pears with a dense consistency - one kilogram;
• Sugar – one kilogram;
• Water – 180-200 ml.

Cooking method:

1. Clean the fruit from seeds and peel. Then cut into thin slices of approximately the same size.

2. Dissolve granulated sugar in water and bring the syrup to a boil over low heat. When it becomes translucent with an amber tint, it should be removed from the heat.

3. Let the sweet solution cool a little and pour it into our slices. Then we need to actively mix and put on low heat.

4. Cook the mixture for five to six minutes and then let it cool. After cooling, put it on low heat again and boil for the same time. We determine readiness by the transparency of the slices.

When boiled again, the dessert has a sufficient amount of syrup. But if you want it to be thicker, then the cooking procedure should be repeated again.

5. As soon as the sugaring has completely cooled, it will take on a thicker structure and can be packed into a prepared container and hermetically sealed for long-term storage.

The treat should be stored in a cool, dark place.

Pear jam: recipe with lemon and cinnamon

You will need:

• 2 kg of juicy pears;
• juice from two lemons;
• 1.5 kg sugar;
• 2 tsp. cinnamon.

It doesn’t take much time to make pear jam with lemon and cinnamon:

1. Wash the pears, remove the core and stems and cut into small slices.
2. In a large bowl, place in layers: sugar, a layer of pears, sugar again, spilled with lemon juice, a layer of pears and so on.
3. Leave for 12 hours, after this time drain the resulting juice.
4. Heat it to a boil, skim off the foam and place on top of the pear.
5. Stirring gently, cook over low heat for about 30 minutes.
6. Add cinnamon, stir and cook for another quarter of an hour until a beautiful and thick syrup forms.

How to make pear jam with lemon and orange

Another mind-blowing dessert for the winter. Adjust the amount of sweetness yourself. Depending on the type of pear, you may have to add a little; here is the amount for sweet fruits.

• Pears – 1 kg.
• Orange.
• Lemon.
• Water - a glass.
• Granulated sugar – 500 gr.

1. Rinse citrus fruits, cut into slices, or divide into half rings if the fruits are large. Don't forget to remove the seeds.
2. Fill with water, boil, cook for 3 minutes over moderate heat.
3. Place the citrus fruits in another bowl and add granulated sugar instead. Make the syrup by boiling it until the crystals dissolve. Remove from stove.
4. While cooking, cut the pears into slices. Place them in a saucepan, followed by lemons and oranges. Leave to steep for about an hour.
5. After the specified time, set to cook. Cook the dessert over low heat for 30-40 minutes. When the slices become transparent and the syrup has boiled down, check the readiness of the jam by dropping a drop on the saucer.
6. Pour the delicacy, roll it up, and after the jars have cooled, place them in the cold.

Pear jam for the winter with lemon: recipe for cooking in a frying pan

Fried jam in itself is already something unusual. But this recipe received this name only because this pear jam with lemons is prepared in a frying pan, and not in a saucepan. Although, strictly speaking, the frying process itself does not occur, because neither oil nor any other fat is involved in making jam.

Comment! It’s just that the frying pan retains heat better and provides more intense and uniform heating, which allows you to reduce the cooking process to literally half an hour.

Of course, it is unrealistic to use this recipe on a large scale. After all, you can only cook a small portion of a dish at a time. But if you like the taste of the product, then it can be made more than once.

For a medium frying pan with a diameter of approximately 26 cm you will need:

• 700 g of pear fruits, peeled and peeled;
• 250g sugar;
• ½ lemon.

Manufacturing:

1. Prepared pears are cut into pieces about 2 cm thick.
2. Peel the zest from half a lemon and chop it. Separately squeeze lemon juice.
3. Place pieces of pears in a dry frying pan, sprinkle them with sugar and add squeezed lemon juice and chopped zest.
4. Turn on medium heat under the frying pan and heat the fruit mixture until it boils. Remove the foam and reduce the heat.
5. Heat the pear mixture with lemon for about half an hour, constantly stirring it, thereby saving it from burning.
6. At the end of cooking, the jam should darken slightly.
7. Place the jam in dry, sterile jars and, if desired, seal them tightly for winter storage.

Winter jam from pear with lemon and grapes

Most often, many grapes ripen at the same time as the pears. This recipe is especially common in the southern regions, where the harvest of both crops can be quite significant. Due to the high juice content in grapes, the jam can turn out to be quite liquid. It is good to use for soaking pastry cakes and even for preparing various drinks.

Advice! It is most convenient to use raisins or seedless grapes for jam.

Required:

• 2 kg of pears;
• 1.5 lemons;
• 300 g grapes;
• 300 ml water;
• 2.4 kg sugar.

Advice! If you want to make the jam thicker, you can not use water at all, but cook grape syrup with sugar.

Manufacturing:

1. Syrup is made from sugar and water.
2. The pears are left with only one pulp, which is cut into small pieces.
3. The grapes are removed from the branches, leaving clean berries.
4. Carefully squeeze the juice out of the lemon.
5. Place grapes and pear pieces into the syrup, heat until it boils and set aside until it cools completely.
6. Place it on the fire again, cook for a quarter of an hour, add lemon juice and boil for the same amount of time.
7. Place the hot jam into sterile jars and seal.

Making clear jam from apples and pears for the winter

There is another exclusive recipe in which you need to add apples. It can be made in various consistencies and types.

Required ingredients:

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

Cooking process:

1. Remove the seeds from the fruits and cut them into any shape; if you wish, you can peel the fruits.

2. Add sugar, lemon and apple juice to boiling water. Boil this solution until the sugar is completely dissolved. This will be our syrup. 5-10 minutes before the end of preparing the solution, add cinnamon.

Do not be afraid that the water will not dissolve in such a small amount of water, everything will dissolve and there will be a wonderful syrup

3. Pour it over our fruits and wait until the future jam has completely cooled down. Let it cool and if you want a thicker consistency, then cook the yummy a couple more times, each time letting it cool for at least 7 hours.

Pour the mixture into sterilized jars, roll up the lids and place in a dark, cool place.

I wish you success in your preparation!

How to make healthy pear jam with lemon and ginger

The recipe for this dessert will be a real find for true gourmets and lovers of exotic dishes.

You will need:

• 1 kg of pears;
• 150 g fresh ginger;
• 1 lemon;
• 1 kg sugar;
• 5 buds of cloves;
• 2 cinnamon sticks;
• 400 ml water.

Manufacturing:

1. The pears are cleaned of excess parts and cut into medium-sized slices.
2. Ginger is cut into thin strips or grated.
3. Pieces of pears in a colander are placed in boiling water for 7-8 minutes, then taken out and immediately immersed in cold water.
4. Sugar and ginger are added to the water where the pears were blanched. After boiling, add cloves and cinnamon and cook for about half an hour.
5. Cinnamon sticks and clove buds are caught from the syrup and poured over pieces of pears, left for several hours.
6. Place on fire, boil for 5-6 minutes, cool again.
7. This operation is performed three times, the second time adding freshly squeezed lemon juice.
8. After the third boiling of the workpiece, it is distributed into sterile containers and securely sealed.

Pear jam for the winter with lemon in a slow cooker

Pear jam with lemons in a slow cooker can be prepared according to a real classic recipe, but it will take several times less time.

You will need:

• 1 kg of pears;
• 1 lemon;
• 800 g sugar.

Manufacturing:

1. The core with seeds is cut out of the washed pears, the pulp is cut into cubes, it is not necessary to remove the skin.
2. Place the cubes in a multicooker bowl, cover with sugar and turn on the “Stew” mode for 1 hour.

3. During this time, enough juice is released in the fruits so as not to add water.
4. Next, prepare the jam in three steps. In the “Steam” mode, turn on the timer for 15 minutes, then let the jam rest for 2 hours.
5. Add fresh lemon juice and turn on the “Steam” mode again for a quarter of an hour.
6. After cooling, repeat the procedure a third time. As a result, the pear pieces should become transparent and the syrup should become thick.

Recipe for lemon pear jam with milk

In my opinion, this recipe is superior to all others. It resembles condensed milk and has a caramel taste. I make it in large quantities, because my loved ones simply adore it and that’s what we call pear condensed milk.

Ingredients:

• Bucket of pears with a volume of 5 kg;
• Fresh milk – 3 liters;
• Sugar – 3 kilograms;
• Soda - one teaspoon.

Cooking steps:

1. Place small pear slices in a metal bowl, cover with sugar and wait until the fruit releases its juice. Then boil the contents of the basin for 1 hour, stirring occasionally.

2. After the time has passed, add milk and soda and cook for another 4 hours on low heat.

It is very important to constantly stir the mixture so that it does not burn to the walls of the dish.

3. Let the jam cool and beat until smooth.

4. After this, bring to a boil again and cook for another 4 hours, put into prepared jars and close with metal lids using a seaming key.

The jam should reduce by about four times.

Enjoy the extraordinary taste!