Amber pear jam in slices: TOP 14 step-by-step recipes for preparing for the winter

Vitamins are needed for strong immunity and a positive mood. In winter, preserves made from accessible and widely available fruits will help ensure their supply. A win-win solution would be amber pear jam in slices, which can be prepared in several ways. We offer the most successful recipes for this transparent and aromatic delicacy.

Content

Features of making pear jam in slices for the winter
How to select and prepare products?
Preparing the dishes
How to cook pear jam in slices?
Classic “amber” jam
"Five Minute"
From whole pears
Sugarless
In syrup
With nuts
With orange
With milk
With mint
Cinnamon
With citric acid
With apples
In a slow cooker with poppy seeds and lemon
How to store jam

Features of making pear jam in slices for the winter

Pears, which usually ripen in late summer or early autumn, have many valuable properties - they regulate the digestive system, have a bactericidal effect, protect against colds, cleanse the body of toxins and strengthen capillaries.

This is due to the fact that the composition of ripe pears is rich in vitamins A, C, P and group B, tannins, pectins, sorbitol and fruit acids - malic and citric.

How to select and prepare products?

Autumn varieties that retain their shape and properties during prolonged heat treatment are suitable for jam.

Preference can be given to the following varieties:

Limonka;
Severyanka;
Duchess;
Angouleme.

If you want to get a refreshing jam with a pleasant sourness, it is advisable to collect wild pears.

Regardless of the variety, the choice of fruits must be taken responsibly. You can use only dense and undamaged specimens without stains or dents.

Preliminary preparation includes several stages:

Rinse the selected fruits, blot with a soft cloth and dry naturally.
Carefully remove the stems and core.
Cut the fruit as directed in the recipe.

Preparing the dishes

To swirl the jam, use a glass container of suitable volume. Each jar should be carefully inspected for cracks, chips and nicks. After this, they need to be sterilized using the most convenient method proposed:

Preheat the oven to 100°C. Place the jars, washed with a water-soda solution, upside down on a wire rack to evaporate moisture. Keep the container in the oven for 15-25 minutes.
It is convenient to sterilize a small number of jars with steam.Fill a suitable size pan with water. After waiting for it to boil, cover it with a metal sieve or grill, and place the jars on top, neck down, for 10-25 minutes.

How to cook pear jam in slices?

Each option contains its own rules.

Classic “amber” jam

Appetizing and aromatic, transparent as amber, pear jam saturates the body with vitamins and decorates the table setting.

It's easy to prepare. Ingredients include:

a kilogram of ripe pears with a dense texture;
similar amount of sugar;
200 milliliters of filtered or mineral still water.

Cooking steps:

Cut the fruits into thin, equal-sized slices.
Boil water with sugar.
Pour the prepared clear syrup over the fruit and mix evenly.
Boil on low flame.
Boil three times, cooling each time.

"Five Minute"

The fastest recipe is suitable for those who want to save time. All it requires is ripe fruits and granulated sugar in equal quantities:

Mix sugar with thinly sliced pear.
After releasing the juice, boil and cook for five minutes.
Wait for it to cool and boil twice more.

From whole pears

To make jam according to this recipe, you will need two kilograms of small pears and the same amount of sugar:

Boil sweet syrup over medium heat.
Pierce each pear (pre-washed and dried) one by one with a sharp wooden stick. This will allow them to be well soaked in the sweet liquid.
Place pear fruits into the syrup and boil until warm.
After natural cooling, boil again and pack into jars.

Sugarless

For those who strictly monitor calories, there is an option for making amber jam without added sugar.

The following components will be required:

a kilogram of sweet pears;
2 tablets of stevia or glucose (as a healthy sweetener);
60 g natural honey;
lemon juice;
half a teaspoon of ground cinnamon.

Preservation process:

Cut the washed, dried and peeled pears into thin slices.
Crush the tablets to a powdery consistency.
Dissolve honey with lemon juice, sweetener and cinnamon in warm water and dip the pears in this syrup.
Cover with a lid and cook on low heat for an hour. Then slightly increase the intensity of the flame and keep the jam on the stove for another twenty minutes.

In syrup

In order to prepare pear jam in sweet syrup, you will need:

1 kilogram of pears (soft, medium-sized varieties);
standard glass of sugar;
500 ml mineral or filtered water.

You need to do the following:

Wash the fruits and dry naturally.
Prepare simple sugar syrup.
Pierce the fruit with a pointed wooden stick.
Boil the pears in the syrup for five minutes.
Wait until it cools down.
After a day, boil again for about 20 minutes.

With nuts

The following products will be required:

kilogram of pears;
100 g walnuts;
650 g sugar.

To twist you need:

Cut the washed and towel-dried pear fruits into pieces and remove the cores.
Place in a deep bowl and chop.
Pour boiling water over the shelled nuts.
Place finely chopped pears in an enamel container.
Sprinkle evenly with sugar and then add the nut kernels.
Stir and leave for three hours.
Boil the contents of the container and, regularly removing the foam, cook for five minutes over low heat.
After cooling, boil the mixture for another half hour.

With orange

Ingredients required for the recipe:

one and a half kilograms of pears and sugar;
450 g oranges;
400 ml filtered water.

Preparation:

Thinly slice the washed, peeled pears.
Pour water and leave covered for 15 minutes.
Prepare a medium-thick syrup from sugar.
Pour over the pears and stir.
After boiling for ten minutes, cool.
Cover with a lid and keep at room temperature for eight hours.
Boil and cool four times.
Cut the washed oranges straight into the peel and add to the hot pear.
Continue cooking for half an hour, then transfer the product into a container and roll up.

With milk

Adding milk gives the jam an airy texture and a delicate taste. Main ingredients:

3 kg of ripe pears;
2 kg granulated sugar;
2 liters of milk;
1 tsp. soda

Step-by-step cooking recipe:

Cut the peeled pears into small pieces.
Add sugar and cook over low heat for an hour, stirring constantly.
Add milk and soda, stir again and cook over very low heat for four hours.
Cool and blend in a blender to obtain a homogeneous mass.
Bring to a boil again and pour into glass jars when hot.

With mint

This delicacy has calming properties.

Ingredients:

1 kg of pear fruits and sugar;
10 g fresh mint leaves;
6 g citric acid.

Cooking steps:

Cut the washed and peeled fruits into medium-sized pieces and place in a thick-bottomed pan.
Add granulated sugar and stir.
To better dissolve sugar, add 50-70 ml of water (filtered or mineral).
Cover with a lid and leave for about 12 hours to allow the pears to release their juice.
Stir the fruit-sugar mixture and bring to a boil over low heat.
Stirring regularly, cook for an hour and a half.
An hour after the start of cooking, add citric acid and stir.
Rinse the mint leaves with running water and pour over boiling water, then spread evenly over the entire surface of the fruit mass.
After cooking is complete, turn off the heat and remove the mint greens.
Place in jars and seal with airtight lids.

Cinnamon

Fragrant cinnamon gives the jam a spicy note. A warming treat perfect for long winter evenings.

To implement the recipe you will need:

3 kg of pear fruits;
2 cinnamon sticks;
2.5 kg of sugar;
500 ml purified water.

Bring water to a boil and dissolve granulated sugar in it. Place thinly sliced pears in an enamel container and pour in the prepared syrup. Bring to a boil, remove from heat and leave for 7 hours. Then put it back on the stove, bring to a boil and throw in one cinnamon stick - boil for five minutes. Wait until it cools completely and boil again. This time, throw in the second cinnamon stick. After boiling for ten minutes, pour the jam into glass containers and close with lids.

With citric acid

This component will become an effective natural preservative.

The recipe will require the following products:

three kilos of sugar and pears;
glass of water;
teaspoon of citric acid.

Detailed cooking process:

Cut the washed, peeled fruits into thin slices.
Cook syrup from sugar for three minutes.
Place the fruit pieces and press down with a wooden spoon.
Cook on low flame for 15-20 minutes.
During this time, gently stir the fruits with a wooden spoon.
Cool the sweet mass and keep it in a cool place for six hours so that the fruits are saturated with the sweet liquid.
Boil and cool three times, pour in citric acid at the final time.
For the third time, add citric acid.
Stir the mixture again and cook for about 10 minutes.
Place the prepared jam into glass jars and seal with airtight lids.

With apples

A harmonious combination of pears and apples will give you twice as many vitamins. To make this jam you will need:

one kilogram each of pears, apples and granulated sugar;
a pinch of vanillin;
half a lemon.

Cooking process:

Wash and dry the fruits.
Without peeling, cut into slices and place in a container. Sprinkle each layer with granulated sugar.
Shake the pan or basin several times in a circular motion.
Infuse the fruit-sugar mixture for five hours so that the pears and apples release their juice.
Place the container over high heat to warm the fruit.
When the first signs of boiling appear, reduce the flame level.
Cook for fifteen minutes.
Remove the jam and let sit for ten hours.
Boil the fruits three more times, adding lemon juice and vanillin at the very end.

In a slow cooker with poppy seeds and lemon

Jam prepared in a slow cooker does not burn or run off.

Required ingredients:

one kilogram of pears and sugar;
large lemon;
half a kilo of sugar;
two tablespoons of poppy seeds.

Thanks to poppy seeds and lemon, the jam will become more vitamin-rich and healthy. Preparation consists of the following steps:

Core the pears, cut into slices and place in a deep container.
Wash the lemon with a sponge and pour boiling water over it. Cut into several slices, then chop and place in a separate small plate.
Pour all fruit components, along with the resulting juice, into the multicooker bowl.
Sprinkle sugar until it evenly covers the fruit pieces.
Leave for 20 minutes. During this time, the pear and lemon will release even more juice.
Add poppy seeds.
Set the multicooker to “Stew” mode and cook for twenty-five minutes.