Overripe pear jam recipe. Simple recipes for jam and pear confiture for the winter, with gelatin and gelfix, five minutes. Features of making pear jam

13.02.2024

Pears have a very unusual, pleasant and sweet aroma, which adds a special charm to all dishes prepared from them. However, when it comes to making jam or preserves, then pears are inferior to apples. Apples contain a lot of pectin, thanks to which the preparations quickly acquire the consistency of jelly, while pear jam requires a long boil to become thick enough and acquire a beautiful caramel color. Another feature of pears is that they contain little of their own acid and you need to add a little powdered citric acid to the preparations, or even better, a little natural lemon juice.

Ingredients

For a 2 liter jar:

pears – 1 kg
sugar – 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 them, cut them into two parts, remove the seed chamber with seeds, and remove the tails. Pour water over the pears and leave for a couple of hours.

Cut the pears into small pieces.

2. Pour sugar over the pears.

3. Add water and cook over low heat.

4. Stir so as not to burn. Foam will constantly appear on the surface - it must be removed. 15 minutes after boiling, add lemon juice and cook for another 20 minutes. When the jam is ready, turn it off. The syrup in the jam should have a thick consistency and not spread. The readiness of the jam can be determined on a saucer or plate - if the sugar syrup does not separate from the prepared jam, the jam is ready.

5. Wash the jars with a soapy solution with soda, a washcloth or a brush. Rinse the jars a second time with clean, preferably hot water and place the neck down so that the water drains onto a clean towel. Sterilize the jars for a couple of minutes. Boil the lids for a couple of minutes.

Place the jam in a glass container and cover with lids for preservation. Turn them over and check for air bubbles - if there are none, wrap them up to cool more slowly.

Store in a cool, well-ventilated place for up to two years.

Note to the hostess

1. Acidifying components do not always properly adjust the taste of this jam: sometimes it turns out cloying, which is due to the specific characteristics of some varieties of pears. Then add citrus juice to the already prepared delicacy, placed in a socket. Sometimes they add ground lemon with a small amount of zest so that the dessert does not taste bitter, or a sour orange.

2. Duchess is a wonderful variety of fruits, fully suitable for winter preparations. Their strong expressive aroma persists after short cooking, which is prescribed in the recipe. There is no point in recycling the Kyrgyz one: it will last until February anyway. Noyabrskaya is distinguished by equally high keeping quality. Whiteleaf, on the contrary, has a very short shelf life: you need to cover it with sugar and cook it already on the second or fourth day after removing it from the branches, otherwise the peel will darken and the flesh will become gelatinous and unpleasant. Early ripening also has similar characteristics.

3. The foam from pear jam, jam, confiture turns into fragrant caramel after 3 minutes in the oven or 30 seconds heating in the microwave. Under the influence of microwave waves, it will first spread, and after cooling it will harden and become like a candy. Children will really like homemade sucking candies. It is healthier to give these to little ones with a sweet tooth rather than store-bought ones.

Arzy Umerova

Pear confiture is an incredibly tasty delicacy that caring housewives prepare for their households for the winter. The recipes for this delicacy are varied, and each of you can choose the one that suits her and her family’s taste.

As you know, pear is a seasonal fruit, and you can hardly find it in markets and supermarkets at certain times of the year. A special “shortage” is observed in winter - at this time pears do not appear in our country even as imports.

A treat for the whole family

This fruit is rightfully a favorite among most adults and children, because it has a delicate and piquant taste, a breathtaking aroma and a pleasant tartness. Pear confiture is one of the most popular preparations for the winter.

Many women vary the classic recipe at their own discretion, adding lemon, ginger, cinnamon and other auxiliary ingredients to the jam.

Also, some people prefer to make such dishes in a slow cooker, since it turns out quite quickly and is not so “risky” - the device itself controls the readiness of the syrup and fruit, and does not allow them to boil over or burn on the dishes. Therefore, this option is considered the most suitable for busy women.

There are many recipes for pear confiture, and they all differ slightly, but the technology for preparing this delicacy is, in essence, very simple. If you decide to stock up on tasty and healthy preparations for the cold season, we will be happy to tell you how to prepare it correctly to the delight of you and your household.

Classic pear jam

The simplest, classic recipe for pear confiture for the winter does not involve the use of many components. However, you can enter them at your discretion. Like apples, pears pair well with spices like cinnamon and cloves. Nuts also fit perfectly into jam, so if you like them, feel free to add them.

It should also be added that the consistency of the finished sweet is also at your discretion. Some housewives associate confiture not with simple jam or preserves, but with a delicacy in the form of whole pieces of fruit in syrup. Others prefer to grind the finished confiture to a puree. This is purely a matter of taste, so we recommend that you do not deviate from your own preferences just because certain technologies require it.

Ingredients:

Pears (preferably sweet varieties and ripe) – 1 kg;
Sugar (white or brown) – 1 kg;
Orange zest;
"Zhelfix" - 1 sachet.

Cooking method:

First of all, you need to carefully prepare the base ingredient.
Select pears without scratches or wormholes, wash them thoroughly with running water and laundry soap.
You can remove the skin with a knife, but this is not always acceptable, since it will still boil in the syrup and will not be noticeable in the finished jam. Of course, you should remove twigs and leaves from the fruit, if any.
It is also better to eliminate cores with seeds, but not everyone does this - many women like fruit confitures in "in its original form".
Cut the fruit any way you like. We recommend that you cut the pears into even cubes.
At this stage, it is not practical to chop the fruit too much - if you want a puree-like jam, make it using a food processor at the end of cooking.
Prepare a capacious container of any type in advance - it can even be a large plastic container.
Place the pears in it and sprinkle with sugar so that the layer is even.
Leave the container in the kitchen overnight (the pears with syrup should sit for about 10-15 hours, depending on their initial softness and juiciness).
You should notice that the fruit has released a lot of juice. If so, continue cooking.
Finely grate the orange zest until it is as smooth as possible. Try not to touch the white layer under the zest - it can give an unnecessary bitter taste.
Place the pears with sugar in a fireproof container and place on low heat.
The pan must be dense, with a thick bottom, so that your future jam does not burn, but warms up evenly.
Add orange zest to the mixture.
Bring the resulting mixture to a boil.
While boiling, pour Zhelfix into the container, and, constantly stirring the hot mass, wait for it to thicken (this will take about 10-15 minutes).
Pour the finished delicacy hot into a sterilized glass container and roll up.
The confiture is ready!

If the rolling process is foreign to you, you can place the finished jam in any container and put it in the refrigerator. However, only if you want to eat confiture in the near future. You can also run the sweet mixture through a food processor or blender before pouring if you like the creamy texture of such preparations.

Lemon-pear confiture

It is known that lemon adds a special piquancy to any dish. Sweet winter preparations here are no exception. We advise you to try the aromatic lemon-pear confiture, which will not only be a delicious addition to dessert, but will also protect you from colds during epidemiological periods of the year.

Ingredients:

Pears (ripe or tart unripe) – 500 g;
Sugar (white and brown) 400-500 g;
Saffron – 10 stamens;
Lemon – 1 large fruit;
White rum – 100 ml.

Cooking method:

Wash the lemon thoroughly with soap (no need to cut off the skin).
Boil a small amount of water in a saucepan and throw it in.
Boil for 30 seconds, then remove and quickly rinse with cold water. Repeat all the above steps twice.
After this, cut the lemon into thin slices.
Pre-process the pears, but do not peel them. Make sure their sides are not bruised or rotten.
Cut the pears in half, remove the cores, and chop the pulp into 1 cm cubes.
Place pieces of fruit and citrus fruits in a container and cover with sugar. Stir, cover and leave for 10-12 hours.
Crush the saffron stamens with a mortar (or chop in any other convenient way).
Mix the resulting saffron powder with barely warmed rum and let it brew for half an hour.
Place the fruit in a heatproof container and place over medium heat. Cook until boiling, then reduce heat to low and simmer for 45 minutes. It should boil very “quietly”, raising small bubbles to the surface. This foam can be removed periodically.
After 45 minutes, turn up the heat and boil the mixture for an additional 4-5 minutes.
Pour rum and saffron into the resulting mixture, mix gently and pour into sterilized jars. Roll up, cool completely and place in the refrigerator, cellar or pantry.

This delicious confiture will warm you up in cold weather and prevent you from getting viral colds during epidemiological periods. Its consistency is similar to quince jam, and it can be consumed in any form - in particular, by adding it to the filling of sweet homemade baked goods.

Confiture in a slow cooker

It would seem that what could be simpler than preparing confiture in principle? Probably just pear confiture cooked in a slow cooker!

Ingredients:

Pears – 2 kg;
Sugar – 1 kg;
Natural lemon juice – 3 tbsp.

Cooking method:

Prepare the fruit in the standard manner described in the first and second recipes;
Cut them into even small cubes or slices;
Pour sugar over the mixture and let stand for half an hour;
Thoroughly but gently mix the sugar-fruit mass and place in the multicooker bowl. Add freshly squeezed lemon juice, mix the mixture with a silicone spoon and set the kitchen appliance to the “Stew” mode. Simmer for 20 minutes;
Turn off the device, open the lid (it must be immediately wiped from condensation), and let the pears soak up the syrup;
After an hour, turn on the “Extinguishing” mode again for another half hour;
Next, open the lid again and clean it, let the fruit brew for 2-3 hours;
At this time, sterilize the container - wash and pour boiling water over it (both jars and lids). Dry the jars;
Stir the jam and turn on the “Stew” mode again for 45 minutes;
After the signal, pour the boiling jam into jars and roll up.

May your efforts bring you wonderful memories of summer in the cold winter. Bon appetit!

From ordinary fruits you can prepare an exquisite dessert for the winter - pear confiture with lime and cinnamon. Making pear confiture is practically no different from making pear jam. It also needs to be cooked in several stages and allowed to stand for a while so that the pear slices are saturated with aromatic syrup and become soft, almost transparent. Immediately after cooking, the confiture turns out to be medium in thickness, but during storage it will thicken a little. It can be served with tea or pear slices can be used as a layer for pies, and the syrup can be used as an impregnation for biscuits.

It is very advisable to use whole cinnamon sticks for this recipe - it will give a unique aroma to the confiture, and it will remain light cream or yellowish in color. Lime juice is needed to prevent the pear slices from darkening during cooking; without it, the pear confiture will have a brownish tint.

Ingredients to prepare pear jam:

pears (preferably with dense pulp) – 1 kg
granulated sugar – 600 g
lime – 1 pc.
cinnamon (sticks) – 2 pcs.

Recipe pear confiture for the winter:

We cut firm, ripe pears into quarters, and cut out the seed pod with the remainder of the stalk. Cut off the skin thinly.

Cut the peeled pears into slices and pour into a bowl or pan.

Immediately pour freshly squeezed lime juice over it; if there are any seeds, be sure to pick them out. Lightly shake the bowl of pears and mix the slices so that the lime juice gets on each of them. Otherwise the pears will darken.

Sprinkle the prepared slices with granulated sugar. You can increase the amount of sugar by another 100-150 g, in this case the syrup will be thicker, more viscous, and the confiture will be sweeter. The indicated amount of sugar is given for sweet and sour confiture of not very thick consistency. Shake the bowl, distribute the sugar and leave for several hours. The sugar will quickly melt under the influence of the pear juice, resulting in a clear syrup.

Place the bowl with the pears on low heat and bring the syrup to a boil. We collect the risen white foam with a wooden spoon. Cook the pears for 5-7 minutes, remove from the stove, and leave to cool to room temperature.

Cook the cooled pears again, adding cinnamon sticks. Bring to a boil, after two minutes remove from heat. Let it cool.

For the third time, cook the pear confiture until tender. Stir very carefully, trying not to damage the pear slices. They will become tender, transparent, and soaked in syrup. You need to cook the confiture for three to four minutes from the start of boiling over the lowest heat. Before the end of cooking, remove the cinnamon.

We pack hot pear confiture with lime and cinnamon into heated jars. It is more convenient to pack it in containers with a capacity of no more than 300-350 ml, immediately sealing it with screw caps.

To store jam and other preparations from fruits and berries, select a dark, dry place and transfer the cooled jars of pear jam there.

This pear preparation can be stored for up to two years.

Bon appetit!

To make pear jam for the winter, it is advisable to take ripe, soft, juicy fruits that boil quickly.
It is useful to use pectin for a thick consistency, and citric acid for brightness of taste.

Pear jam recipe

Ingredients

Pears – 1 Kilogram
Sugar – 500 grams
Vanilla – 1 pinch

Preparation
The jam comes out thick, rich, with a subtle vanilla scent.
I use it not only for sweets, but sometimes I experiment and create sauces for different meat and chicken dishes.
During the pear season, I advise you to make this jam as a nice gift for your loved ones. So how to make pear jam?

Wash the pears, remove the stalks and seed pods.
Cut off the peel. Of course, you can leave the peel, but I usually cut it off.
Pass the pears through a meat grinder or chop with a blender until smooth.
Add sugar to the pear mixture and let it brew for an hour.

After an hour, place the pan with the pear-sugar mixture on low heat, add a pinch of vanilla and, stirring, cook until tender.
After boiling, you can increase the heat. The main thing is to remember to stir periodically!
You can check the readiness of the jam like this: drop some jam on a saucer.
If it thickens as it cools, it’s ready!

Pear jam turns out to be quite thick, and is excellent for use as a filling for pies and buns.
Set the finished pear jam aside and let it sit until the foam dissolves.
Then pour the pear jam into sterilized jars and seal.

Pear jam is a very tasty recipe

Cooking method:

Before cooking pear jam, the fruit must be peeled and cored and cut into thin slices. Pour boiling water, add citric acid, cook for 10-15 minutes, drain in a colander. Strain the water, add sugar, prepare syrup. Pour hot syrup over the pears and leave for 3-4 hours. Then put on fire, bring to a boil, cook over low heat for 5-7 minutes, set aside again and let cool. Repeat the procedure 2-3 times. Place the pear jam prepared according to this recipe into sterilized jars and roll up.

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Pear and apple jam.

Ingredients:

1 kg pears
1 kg apples
1 lemon
150-200 g sugar

Cooking method:

Wash the pears and apples, cut into pieces, place in a deep baking dish, sprinkle with sugar. Cut the lemon with peel into small pieces, spread over the fruit, do not mix. Place the mold in the oven, preheated to 200°C, for 30 minutes. Then take it out, mix the fruit with lemon and put it back in the oven for 30-50 minutes. Place the finished jam into jars and store in a cool place.

Ingredients:

1 kg pears
500 g seedless grapes
zest and juice of 1 lemon
300 g sugar
3 g dried lavender

Cooking method:

To prepare pear jam for the winter according to this recipe, wash the fruit, remove the core, chop coarsely, and place in an enamel pan. Wash the grapes well, dry, combine with pears. Add sugar, lemon juice, bring to a boil over low heat, cook for 10 minutes. Remove from heat and leave for 2-3 hours. Then put it on the fire again, boil for 10 minutes, set aside for 2-3 hours. Then add lemon zest and lavender, boil for 10 minutes, put into sterilized jars and roll up.

Ingredients:

700 g pears
300 g blackberries
600 g sugar
1 tbsp. spoon of vodka

Cooking method:

Peel and core the pears and grate them on a coarse grater. Wash the blackberries, dry them, and combine with the pears. Add sugar, mix thoroughly, leave for at least 1 hour until the pears release juice. Then put on high heat, bring to a boil and, stirring constantly, boil for 4 minutes. Pour in vodka and stir. Place hot pear jam prepared according to this simple recipe into jars, roll up, turn over and let cool.

Ingredients:

1 kg pears
300 g sugar
2 tbsp. l. poppy
juice of 1 lemon

Cooking method:

Before making this pear jam, you need to dry the poppy seeds in a dry frying pan, then grind them in a coffee grinder. Wash the pears, peel and core them, cut into cubes, sprinkle with sugar, pour in lemon juice, leave for about 1 hour. Then stir and let stand for another 30 minutes. Bring the mixture to a boil over high heat, skim off the foam. Add poppy seeds, reduce heat and cook, stirring occasionally, for 20-30 minutes. Remove from heat, leave for 2 hours. Then put it back on the fire and cook for 20 minutes. Place hot pear jam prepared according to this simple recipe for the winter in sterilized jars, roll up, turn over and let cool.

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Ingredients:

1 kg pears
200 ml water
400 g sugar
25 g vanilla sugar
50 ml lemon juice
12 cinnamon sticks
4 cardamom pods

Cooking method:

Peel and core the pears, cut into slices, and soak for several minutes in water acidified with vinegar. For the syrup, add sugar, vanilla sugar, lemon juice, cinnamon, extracted from cardamom pods to boiling water, cook over medium heat for about 7 minutes, skimming off the foam. Then remove the cinnamon, put pear slices into the syrup, bring to a boil and cook over low heat for 5 minutes, stir gently in the middle of cooking. Leave the jam to cool completely, then bring to a boil again and boil for 5 minutes. Repeat the procedure again. Place the hot jam into sterilized jars, roll up, turn over and let cool.

As you can see in the photo, pear jam prepared according to these recipes looks very appetizing:

Pear, orange and nut jam.

Ingredients:

1.5 kg pears
2 oranges
150 g nuts
1 kg sugar

Cooking method:

To prepare pear jam for the winter according to this simple recipe, the fruit must be peeled and cored and coarsely chopped. Cut the oranges into slices, remove the seeds. Pass the fruit through a meat grinder, add sugar, and leave for 12 hours. Then put on fire, add nuts and cook for 30 minutes, stirring constantly. Place the hot pear jam prepared according to this recipe into sterilized jars, roll up and let cool.

Pear jam with lemons and raisins.

Ingredients:

1.5 kg pears
1 orange
2 lemons
150 g raisins
1 kg sugar

Cooking method:

To prepare jam for the winter according to this recipe, pears need to be peeled and cored and coarsely chopped. Cut the orange and lemons into slices, remove the seeds. Pass the fruit through a meat grinder, add sugar, and leave for 12 hours. Then put on fire, add the washed raisins, cook for 30 minutes, stirring constantly. Place the hot jam into sterilized jars, roll up and let cool.

Ingredients:

700 g pears
200 g black elderberry
100 ml water
1 kg sugar

Cooking method:

Peel the elderberries from the stems, sort, rinse, mince, place in a saucepan and cook for 8-10 minutes. Peel the pears, grind until pureed, place in a saucepan with the elderberries. Add sugar, cook for 10 minutes over high heat, then reduce heat and cook for another 15-20 minutes. Place hot pear and elderberry jam prepared according to this simple recipe into sterilized jars, roll up and let cool.