Pear jam is quite comparable in taste and beauty to apple jam, so a couple or three jars of this fragrant delicacy can be found on the shelves of the pantry of every thrifty housewife.
When the ruddy juicy sides of fruit peep out among the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This is the best time for healthy fruit preparations and you can cook amber pear jam. On this page I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: "Eat and lick your fingers!"
Recipe for simple pear jam for the winter
Let's start with the simplest recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can handle it.
We will prepare products:
Pears - 1 kg;
granulated sugar - 1, 200 kg;
water - 1 glass;
citric acid - 1 tsp.
Preparation
Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
Cut the pears into slices, getting rid of the seeds and stalks.
Put 1 teaspoon of citric acid into boiling syrup and mix well.
Next, load the chopped pears.
We are waiting for the jam to boil, remove the foam and cook a delicious delicacy for about 30 minutes
When the jam has cooled down a little, it can be transferred to sterilized jars and closed with sterilized lids.
The quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!
Amber jam with pear slices
Slices of pears boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.
Jam ingredients:
Dense ripe pears - 1 kg;
granulated sugar - 1 kg;
cold water - 200 g.
Preparation
Peel the fruit, cut out the seeds and cut into equal thin slices.
Soluble sugar in water and put on low heat. Bring the mixture to a boil so that the syrup becomes amber and translucent.
Fill the chopped pears with a warm solution, mix everything thoroughly and put it back on a slow light.
Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after cooling completely.
For lovers of very thick sweets, it is advisable to boil the treat 4 times.
The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table to evaluate the taste!
Pear jam for the winter "Pyatiminutka" - a simple recipe
For hurrying hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That is why this original cooking method was called "five-minute".
Cooking ingredients:
Fruit - 2 kg;
sugar / sand - 2 kg.
Preparation
Wash the fruits under running water, dry thoroughly and cut into thin slices. Fill everything with granulated sugar and mix.
After a sufficient amount of juice has been released, the workpiece is put on fire and from the moment it boils, the jam should boil well for 5 minutes.
After complete cooling, the procedure is repeated two more times. Every time the sweetness needs to be completely cooled!
A thick pear delicacy can already be served on the table to the delight of those with a sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!
Thick pear jam
To make thick pear jam, you will have to boil the syrup to a viscous honey state. The recipe is not complicated, but you have to tinker a little, but the result will exceed all expectations.
Cooking ingredients:
Pears - 1 kg;
granulated sugar - 1 kg;
lemon juice - 1 tablespoon;
water.
Preparation:
Ripe but firm pears should be washed and cut into wedges. The size of the pieces is determined by the hostess herself!
The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cooked for 10 - 15 minutes.
When the syrup begins to bubble, strain it through a sieve, and carefully transfer the pears to another dish.
Pour the liquid back into the pan, add sugar and simmer for about 30 minutes, stirring occasionally.
Put the pears in fresh syrup and boil for 7 minutes. After cooling down, repeat the procedure 3 more times.
Ready jam can be laid out in sterilized jars and put away for the winter.
You can check the readiness of the jam in interesting ways: pour the cooled syrup a little onto a plate and run it with your finger or a spoon. The groove must not join!
Pear and lemon jam recipe
September and October are the hot season for autumn preparations! According to the recipes of experienced housewives, you can cook amber jam from pears, and the citrus note of lemon will give it a unique aroma and summer freshness.
Let's prepare the ingredients:
Pears - 2 kg peeled;
lemon - half;
sugar - 1,200 kg;
water - 1 glass.
Preparation
Grind pears, peeled from all excess, into thin slices. You do not need to remove the skin, it will keep the pear pieces intact and beautiful.
Peel the lemon and cut into thin slices.
Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small light. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup is formed. We remove the foam!
Fill the pears with hot syrup and put the bowl over low heat. We are waiting for the future jam to warm up, but not to boil. We do not interfere with a spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
We set aside the basin and wait for 6 hours of infusion for aromatic jam. There will be a lot of syrup, and the color of the pears will change when we cook 2 times. Let's wait for a boil and boil the treat for 10 minutes. We remove the foam!
Set the jam again for 6 hours and repeat the cooking 2 more times.
After the 4th cooking on low heat for half an hour, check the jam for readiness. Droplets of syrup should not spread on the saucer!
We put beautiful whole slices of pear jam in clean jars and close for the winter.
Enjoy tea for the whole family!
Therefore, a couple or three jars of this fragrant delicacy can be found on the shelves of the pantry of every thrifty housewife.
When the ruddy juicy sides of fruit peep out among the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This is the best time for healthy fruit preparations and you can cook amber pear jam. On this page I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: "Eat and lick your fingers!"
Recipe for simple pear jam for the winter
Let's start with the simplest recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can handle it.
We will prepare products:
- pears - 1 kg;
- granulated sugar - 1, 200 kg;
- water - 1 glass;
- citric acid - 1 tsp.
Preparation:
- Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
- Cut the pears into slices, getting rid of the seeds and stalks.
- Put 1 teaspoon of citric acid into boiling syrup and mix well.
- Next, load the chopped pears.
- We are waiting for the jam to boil, remove the foam and cook a delicious delicacy for about 30 minutes
- When the jam has cooled down a little, it can be transferred to sterilized jars and closed with sterilized lids.
The quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!
Amber jam with pear slices
Slices of pears boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations. 
Jam ingredients:
- dense ripe pears - 1 kg;
- granulated sugar - 1 kg;
- cold water - 200 g.
Preparation:
- Peel the fruit, cut out the seeds and cut into equal thin slices.
- Soluble sugar in water and put on low heat. Bring the mixture to a boil so that the syrup becomes amber and translucent.
- Fill the chopped pears with a warm solution, mix everything thoroughly and put it back on a slow light.
- Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after cooling completely.
For lovers of very thick sweets, it is advisable to boil the treat 4 times.
The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table to evaluate the taste!
Pear jam for the winter "Pyatiminutka" - a simple recipe
For hurrying hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That is why this original cooking method was called "five-minute".
Cooking ingredients:
- fruit - 2 kg;
- sugar / sand - 2 kg.
Preparation:
- Wash the fruits under running water, dry thoroughly and cut into thin slices. Fill everything with granulated sugar and mix.
- After a sufficient amount of juice has been released, the workpiece is put on fire and from the moment it boils, the jam should boil well for 5 minutes.
- After complete cooling, the procedure is repeated two more times. Every time the sweetness needs to be completely cooled!
A thick pear delicacy can already be served on the table to the delight of those with a sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!
To make thick pear jam, you will have to boil the syrup to a viscous honey state. The recipe is not complicated, but you have to tinker a little, but the result will exceed all expectations.
Cooking ingredients:
- pears - 1 kg;
- granulated sugar - 1 kg;
- lemon juice - 1 tablespoon;
- water.
Preparation:
- Ripe but firm pears should be washed and cut into wedges. The size of the pieces is determined by the hostess herself!
- The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cooked for 10 - 15 minutes.
- When the syrup begins to bubble, strain it through a sieve, and carefully transfer the pears to another dish.
- Pour the liquid back into the pan, add sugar and simmer for about 30 minutes, stirring occasionally.
- Put the pears in fresh syrup and boil for 7 minutes. After cooling down, repeat the procedure 3 more times.
Ready jam can be laid out in sterilized jars and put away for the winter.
You can check the readiness of the jam in interesting ways: pour the cooled syrup a little onto a plate and run it with your finger or a spoon. The groove must not join!
Pear and lemon jam recipe
September and October are the hot season for autumn preparations! According to the recipes of experienced housewives, you can cook amber jam from pears, and the citrus note of lemon will give it a unique aroma and summer freshness.
Let's prepare the ingredients:
- pears - 2 kg peeled;
- lemon - half;
- sugar - 1,200 kg;
- water - 1 glass.
Preparation:
- Grind pears, peeled from all excess, into thin slices. You do not need to remove the skin, it will keep the pear pieces intact and beautiful.
- Peel the lemon and cut into thin slices.
- Pour sugar into a saucepan with a non-stick coating, add a glass of water and put on a small light. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup is formed. We remove the foam!
- Fill the pears with hot syrup and put the bowl over low heat. We are waiting for the future jam to warm up, but not to boil. We do not interfere with a spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.
- We set aside the basin and wait for 6 hours of infusion for aromatic jam. There will be a lot of syrup, and the color of the pears will change when we cook 2 times. Let's wait for a boil and boil the treat for 10 minutes. We remove the foam!
- Set the jam again for 6 hours and repeat the cooking 2 more times.
After the 4th cooking on low heat for half an hour, check the jam for readiness. Droplets of syrup should not spread on the saucer!
We put beautiful whole slices of pear jam in clean jars and close for the winter. Enjoy tea for the whole family!
//youtu.be/zzb9xdO9ziI
Happy preparations and new recipes!
Juicy sweet pears have a unique composition of vitamins, sorbitol, pectin, a number of acids that have a positive effect on the human body. The pear jam recipe will allow you to preserve most of the beneficial properties of the fruit and use them for your health all year round. Additional ingredients not only improve the taste of the jam, but also allow you to diversify the number of blank options.
Five-minute pear jam recipe
Delicious transparent pear jam can be made in just 5 minutes. Various types of pears are used to prepare the dessert. When preparing the fruit, remove only the stalks and cores. The skin can be left on.
Take the same amount of sugar and pears, and 2 times less water.
Cooking process:
Pear Slices Recipe
The pear jam made according to this recipe tastes very much like dried fruit.
A delicious dessert will only come from pear varieties with dense pulp. It should be ripe.
For 2.5 kg of pears, you will need the same amount of sugar and 400 ml of settled water. Take the number of pears already peeled.
Step by step recipe:
This unusually tasty and beautiful pear jam in slices is stored under normal conditions.
Tsar's pear jam with lemon
Subtle notes of lemon aroma and taste in pear jam, this is something extraordinary. This recipe requires dense, ripe fruits.
For pears of sweet varieties of sugar, you need less sugar, and for not very sweet fruits, you will need more sugar.
Ingredients:
- 2 kg of peeled pear slices;
- sugar - 1.4 - 2 kg;
- a bag of vanilla sugar;
- lemon, its zest.
Stages of making jam:
To check the readiness of the jam, use a saucer chilled in the freezer. If a drop of jam does not spread on it, it's time to put the dessert in jars and send it to storage.
If you want to bake a pie with this jam in winter, be sure to strain the syrup and you will succeed.
The classic pear jam recipe
The easiest way to make pear jam does not involve the use of any other fruits, berries and fruits.
Ingredients:
- 3.6 kg of sugar;
- 3.2 kg of ripe pears;
- 600 ml of pure water;
- 14 g citric acid.
Step-by-step preparation of dessert:
Store chilled jam in a basement or closet.
Multicooker pear jam recipe
You were pleased with the good harvest of pears from your garden in your summer cottage. You also know for sure that it was grown without the use of chemicals. To preserve the taste of summer for a long time, use the recipe for making pear jam in a slow cooker. The device will replace basins and a gas or electric stove.
For the preparation of the dessert, choose only whole, ripe, but not soft fruits. Be sure to check the pears for worms.
Rinse and dry the fruits collected in the garden. Separate the lobules without tails and seeds. After that, they must be weighed. Weigh sugar 1.5 times more.
Immediately cut the peeled pear slices into a multicooker bowl, and pour sugar on top.
Set the "Quenching" mode on the appliance, place the bowl with the ingredients and close the lid. Run the multicooker for 10 minutes. After switching off the appliance, open the lid and remove the foam.
The multicooker remains off for the next 4 hours. Bring the jam to a boil again and turn off the machine again for 4 hours.
The slow cooker remains in the same mode, and the jam is brought to a boil for the third time. Switch off the device and add citric acid. Stir the jam with a wooden spatula. For 1 kg of pears, only 2 pinches of citric acid are needed.
Pour the dessert into clean dry jars immediately, roll up and send for storage.
Unsweetened pear dessert
We are all accustomed to the fact that the dessert must be sweet and always contains either sugar or honey. We suggest making pear jam that does not contain any sweets. The dietary delicacy will perfectly complement the menu of people who follow a diet and watch their weight.
Ingredients:
- 500 g of ripe and quince;
- 1 kg of green apples and ripe pears;
- 1.5 liters of purified water.
Cooking steps:
- Wash the fruit well and remove the skin, cores, pits and damage.
- Cut into equal slices and place in a basin.
- Pour in water two days in a row at least 8 times. The result is a jam of uniform consistency.
- Put the finished hot dessert in jars and keep in the kitchen until it cools completely. Store in a cellar or pantry.
For a brighter flavor, add oranges or lemon.
Video recipe for pear jam with slices
Pear jam with cinnamon
We often use cinnamon in various recipes. Even in apple jam, this seasoning is also added. Pear jam with the addition of natural cinnamon turns out to be no less tasty.
It will take more time to prepare a dessert according to this recipe, but this expense is fully justified.
Ingredients:
- 2 kg of ripe pears;
- 1 tsp cinnamon;
- 900 g sugar.
Cooking process:
Whole Fruit Pear Jam Recipe
To make jam from whole fruits, you must choose a variety of medium or small pears.
Dessert Ingredients:
- 2.5 kg of ripe dense pears;
- 0.5 tsp citric acid;
- 750 ml of settled water;
- 1.5, sugar.
Dessert preparation procedure:
Pear and Orange Jam
To make jam according to this recipe, you must choose hard autumn pears. For 1.5 kg of pears, you will need the same amount of sugar, a large orange weighing 450 g and 400 ml of pure water. 
Step by step recipe:
Emerald pear jam
Pear jam will play in a completely different way if you choose kiwi as an additional ingredient. Not only the taste changes, but also the color of the dessert. In the winter menu, it is an additional source of vitamins, which is important for every family member.
To prepare one serving of dessert, you will need 3 medium-sized kiwis, 3 ripe large pears, half a lemon and a glass of sugar. 
Cooking procedure:
- Wash the fruit well and dry it. Peel pears and kiwi.
- Core the pears and cut the fruits into cubes. Cut the kiwi into the same slices.
- Put the crushed fruits in a deep container, pour the sugar and squeeze the juice from half a lemon into it.
- Mix the contents gently and put on fire. Bring to a boil and cook for 15 minutes.
The preparation time for the dessert depends on the degree of ripeness of the fruit.
Pear Jam with Almonds Recipe
You can combine the beneficial properties of almonds and pears by preparing unusually tasty jam.
Ingredients for a healthy dessert:
- 2 kg of ripe juicy pears and sugar;
- 7 g vanilla;
- peeled almonds - 150 g;
- separated water - 1.8 liters.
Cooking process:
Pour the jam hot into jars, cover with lids and let cool. Store dessert in the refrigerator.
We have presented only a small part of the options for making pear jam. The quality and taste of the dessert depends on the variety of pears and their degree of ripeness. The fruits are used whole or sliced, peeled or straight with the skin. Apples, plums, grapes are also used as an additional ingredient. Spices will help to enhance and brighten the taste of the jam: cinnamon, mint, bay leaf, vanilla.
Video recipe for pear jam with a twist
Pear jam, the recipe with a photo of which can be found on the page, is very tasty, but this is exactly the delicacy that can be eaten by almost everyone. It contains many useful vitamins and minerals, and in winter there is a strong shortage of them. The fragrant and thick jam is perfect as an independent dessert for tea or as an additive for baked goods and drinks, so it should be prepared in sufficient quantities.
Secrets of making pear jam
Delicious pear jam is easy to prepare, but for some, the cooking process is new, so they ask a lot of questions. There are special nuances in the cooking process that are not always included in the description of the recipe; they will be discussed below.
What is the best variety for pear jam?
Pear jam for the winter can be made from any variety, but each of them will give a special taste to the dessert. Depending on personal preference, you can choose the varieties to taste, but autumn fruits, dense and juicy, will do the most. They do not boil over during long processing and retain their shape.
A sour-refreshing delicacy will turn out if you take a wild pear as a basis. Severyanka will add sweetness to the jam, but there will be lumps in such a dessert. Jam made from Limonka pears will have a unique aroma. Duchess is more suitable for jams and marmalades. Popular varieties for making pear jam are Autumn Bergamot and Angoulême. Of the store varieties, you should pay attention to the sweetest Conference, which is also good after heat treatment.
How to properly prepare pears for jam?
Pear jam, the recipe for which is very simple, requires careful preparation of the fruit. First, they must be dense, intact, with an elastic crust. It is advisable that the pears have no dents or dark spots. Overripe fruits should be immediately removed to the side.
Pears must be thoroughly rinsed, wiped or allowed to dry. The stems and pith should be removed. If there is still slight damage on the surface, they should also be removed, since only intact pulp should get into the jam.
You can cut pears in different ways: some prefer large slices, others prefer small cubes. In the first case, the pieces will mostly retain their shape, and in the second, a dessert of a uniform consistency will turn out. Each housewife chooses herself in which form she likes pear jam best.
How to make pear jam for the winter without sterilization?
Curious to know how to cook pear jam without sterilization? There are a couple of ways. In the first case, the jars must be fried in the sun. They are placed in direct sunlight for several hours so that they are well heated before placing the jam made according to the usual recipe there. The second method requires a long preparation of the fruit along with lemon wedges or citric acid. The additive will help preserve the delicacy in winter, but it is recommended to store such jam in a cold place, otherwise its service life will be significantly reduced.
How to cook pear jam in a slow cooker?
With the help of a multicooker, the process of making pear jam is greatly simplified. It is enough to know which modes and how many minutes to use. So, step by step instructions:
- Pears (1 kg), sugar (800 g) and citric acid (0.5 tsp) are poured into the bowl, the "Stew" or "Jam" mode is set for 1 hour;
- Use the Warm Up function for 30 minutes;
- Set the "Steam cooking" mode for 30 minutes, after which the jam is rolled up.
How do you know that the pear jam is ready?
It may take a lot of time to make pear jam. A step-by-step recipe with a photo will simplify the cooking process, but you need to know when the dessert is ready. If you respect the proportions and follow the recipe exactly, you do not have to worry about whether the pears have been cooked enough. But to be sure, it is important to remember that the finished pear jam becomes transparent, the fruits resemble jelly-like pieces, and the syrup becomes thick. Only in this form can the delicacy be poured into cans and rolled up for the winter.
Why is pear jam liquid?
Many novice housewives are wondering why pear jam has not thickened. There may be several reasons for this:
- Firstly, all the steps in the recipe were not followed during the preparation.
- Secondly, an insufficient amount of sugar affects the thickness of the jam, since the lack of an ingredient will prevent the syrup from thickening as needed.
- Thirdly, the reason may be that the fruits turned out to be very juicy, and the excess moisture did not have time to boil away. In this case, it is recommended to resort to evaporation of the liquid by additional heating of the jam. The more boiling and cooling cycles take place, the thicker the dessert will be.
Why is the pear jam sugared?
Most often, it is pear jam that is sugared; the cooking recipe may not include citric acid, the absence of which provokes sugaring. To prevent this from happening, the delicacy needs sourness. You can add it not only with the help of preservatives, but also when combined with other fruits.
There are other reasons that simple pear jam has become candied, among them - non-observance of storage or use conditions, namely:
- the storage period has been exceeded;
- when using jam directly from the jar, other products got into the treat;
- The bank is not tightly closed.
Often in the cooking process, the proportions are violated, for example, if the proportion of sugar or honey is exceeded, the future jam will quickly become sugared. The same can happen if the syrup takes too long to cook. Candying also occurs when the syrup has not been cooked for enough time. Sugar does not have time to dissolve, and unnecessary crystals remain in the delicacy.
To return the jam to its former consistency, you can put an open jar in a metal bowl, pour water into a saucepan until the level of the jam, and add a tablespoon of water on top of the jam. The contents in a saucepan are heated over low heat and simmered until the jam returns to its original form.
What does pear jam work well with?
Pear jam is versatile, so it can be combined with different fruits. The most popular additives are apples, citrus fruits (oranges or lemons), grapes, and lingonberries. For pear flavor, use vanilla, cinnamon or poppy seeds. You can learn how to properly prepare pear jam with additives from a selection of recipes.
The benefits and harms of pear jam
Pear jam is a delicious treat, but can everyone eat it? Many are interested in how valuable pear jam is for the winter and whether it is worth cooking in the presence of chronic diseases. For those who are interested in the issue of healthy eating, this section is dedicated to ...
Why is pear jam useful?
Pear jam, the recipes of which are presented in abundance on the page, has a lot of advantages, which is why the delicacy is recommended as a constant source of vitamins even in the summer. The fruits saturate the dessert with a number of substances described below:
- essential oils with diuretic properties, which have a beneficial effect in the treatment of diseases of the liver, kidneys and prostatitis;
- arbutin - a natural antibiotic;
- vitamins A, B1, B2, C, PP, carotene and folic acid;
- mineral salts of potassium, iodine, iron, manganese, copper, cobalt, phosphorus, calcium, molybdenum, magnesium, zinc;
- organic acids that create a favorable microflora in the stomach;
- useful sugars;
- pectin, which naturally increases the body's resistance to bacteria;
- catechins that rejuvenate skin cells;
- nitrogenous substances that strengthen the intestines and stomach;
- tannins that have a beneficial effect on the digestive tract.
What is the harm from pear jam?
Pear jam cannot be called a harmful product, since the benefits of its use are many times higher than the possible negative effect. First of all, any jam, including pears, consists of sugar, so the product is considered harmful to the figure, the condition of the teeth, as well as to people suffering from diabetes.
The second type of negative influence is associated with the use of jam on an empty stomach. The acids included in the composition will irritate the walls of the internal organ, which will cause severe discomfort. Otherwise, boiled pears can only benefit the human body.
What is the calorie content of pear jam?
For those who care about their figure, it is important to know what the calorie content of pear jam is per 100 grams. It is 214.6 kcal. For a more detailed calculation, we will indicate the calorie content of pear jam in a teaspoon - 32.2 kcal.
Can pear jam for gastritis?
Pear jam has a beneficial effect on the digestive tract, but in the case of gastritis, you need to be careful. Much depends on the stage of the disease and the type. For example, with increased acidity, pear jam will only help during treatment, and vice versa, with reduced secretion, you will have to abandon the sweet product.
In addition, preference should be given only to homemade delicacies, since the cans from the store will probably contain preservatives. In the exacerbation stage, you should not lean on the product, it is better to limit yourself to 1-2 tablespoons and drink them with warm milk or weak tea. Water in this case is not suitable, as it will provoke heartburn.
Can pear jam be used for pancreatitis?
Pear jam for pancreatitis is allowed due to the presence of beneficial substances that have a beneficial effect on the work of the pancreas. But this does not mean at all that you should not adhere to the prescribed diet and eat the treat with spoons. A couple of teaspoons a day will be beneficial, nothing more.
How to store pear jam?
The benefits of pear jam are obvious, but you need to store it properly so that it does not spoil over many months. If the pear jam is properly prepared, a simple recipe for which can be found on the website, and the storage conditions are met, you can feast on the dessert for a long time, but often it ends much earlier than the expiration date.
How to store pear jam properly?
Pear jam for the winter can be stored at room temperature, but the jars must be sealed and the air must be dry. There are recipes in which the mass fraction of fruit is greater than that of sugar. This jam should be kept in a basement or refrigerator.
In order to extend the shelf life, it is better to adhere to the standard rules for storing jam: at a temperature of 10 to 15 degrees in a dry room. If the humidity and temperature fluctuate frequently, it is recommended to keep an eye on the lids on the jars, as over time they can deform due to the formation of rust, which will cause the jam to deteriorate.
How long is pear jam for the winter?
Pear jam (recipe with photo) for storage in the refrigerator is recommended to be kept for no more than two weeks. But winter blanks, if properly stored, can last up to 3 years. If pear jam is combined with fruits that have seeds, for example, plum or apricot, then such delicacies are stored for no more than a year.
How to tell if pear jam is missing?
The first sign of spoiled pear jam is an unpleasant smell after opening. Foam or bubbles on top indicate ongoing fermentation. Mold may be another sign. In both cases, the jam is unusable.
What if the pear jam is moldy?
Mold forms when air enters the jar, so you should spin the treat well for the winter, and constantly check the jars for integrity. If, when rearranging the jar, the lid falls or hits the lid hard, it is better to take it home immediately and start eating the contents, since even a weak blow can deform the lid.
If mold appears on the surface of pear jam, it can be removed, and the rest of the treat can be used in baking or for making drinks, for example, in tea or compote. In severely neglected cases, you can boil the jam again, removing the resulting foam, into which the remaining fungus is rolled up.
Pear jam fermented - what to do?
The fermentation process occurs in two cases: with a lack of sugar or if the jam is undercooked, that is, the syrup is not thick enough. To remedy the situation, you can separate the syrup from the pears, add 300 grams of sugar to it and boil until the desired thickness. After that, the fruits are returned to the syrup and boiled for another 15 minutes.
Another processing option is the preparation of drinks by fermentation, such as beer, cider or wine. On the Internet, you can find recipes for distilling fermented jam, which will help save a spoiled treat.
Pear jam for children, pregnant women and lactation
Pear jam is a popular delicacy, but in special cases you need to know for sure if you can enjoy dessert in abundance or if you should temporarily limit yourself.
Can pear jam during pregnancy?
Pear jam for pregnant women can have both positive and negative effects. First, it is rich in folate, which should be actively consumed in the first and third trimesters. Secondly, pear jam, especially sour varieties, contains ascorbic acid, which contributes to excellent absorption of iron. Thirdly, the abundance of potassium contributes to the normal functioning of the heart, and in fact, during pregnancy, the load on this organ is significantly increased.
During pregnancy, pear jam should be limited if a woman suffers from an upset stomach. Juicy fruits accelerate peristalsis, so they should not be overused. True, many pregnant women suffer from constipation, so pear jam can help with them.
Pear jam is a good antimicrobial and antiviral agent, so pregnant women should eat it during colds. Eating cottage cheese poured with pear jam in the morning, you can protect yourself from unwanted infection.
Can pear jam during lactation?
A pear is a hypoallergenic product, so right after giving birth, you can eat jam from a juicy fruit without fear for the baby. As a rule, newborns do not respond to this product introduced into the mother's diet. To the question of whether pear jam is possible for a nursing mother, the answer is obvious. For women who have given birth, it is useful in terms of preventing constipation, and for the baby - as a rich source of vitamins and minerals.
On rare occasions, pear jam can cause bloating, colic or allergies, but this often happens with industrially made jams. Preservatives are added to such products, which have a negative effect. If you want to enjoy pear jam while breastfeeding, it is better to prepare it yourself.
At what age can children eat pear jam?
Pear mashed potatoes are allowed to be introduced into children's complementary foods from six months, but the baby must first get used to apples. Pear jam is not so simple, as it contains a large amount of sugar. On this issue, both pediatricians and parents strongly disagree. Some believe that foods containing sugar can be given to children from 3 years old. Others tend to believe that this is too late, so sticking to it is not advisable.
In this regard, pear jam can be given to children from a year old, first adding to food, for example, in porridge or cottage cheese casserole. In the absence of restrictions in each specific case, children are pampered with a delicacy at will, but not zealous in large portions.
As promised, we present pear jam with slices. Such pear jam is brewed for the winter in a completely different way than from whole pears. To make pears in whole slices, you need to know a little secret. It consists in the fact that the fruit is not just sprinkled with sugar, but first syrup is prepared for jam.
Pear jam with whole wedges
Step-by-step photo recipe for pear blanks from Svetlana Burova
Pear jam always turns out to be very aromatic and tasty. So this year, too, I decided to cook some of this delicacy for the winter.
My grandmother grows Bergamot pears in her dacha, they are very fragrant in themselves, so I was sure of an excellent result.
Having collected a couple of buckets of tasty, large, fragrant pears (moreover, we did not remove the pears from the tree, but collected the carrion from the floor), we hurried home.
This time I decided to use the recipe of our Anya's mother and cook it for fruit from sugar and water. Previously, when making jam, I simply covered fruits or berries with sugar. The result exceeded all my expectations, the pear jam turned out to be beautiful, as the saying goes, SLICE TO SLICE, nothing boiled, each piece remained intact.
Try it, you will definitely like my jam. The recipe for such a sweet preparation for the winter can be used for cooking pears of any kind, not just Bergamot.
From the following amount of ingredients, I got 6 jars of jam, 0.7 l each.
Ingredients:
Cooking process:
We cut ripe beautiful pears into a deep container. Then we weigh the resulting number of slices. I got exactly 4 kg.
In a large aluminum bowl (in which I subsequently cooked the jam) I prepared the syrup
We put all the sugar in a bowl or pan and top up with water, trying to get on the entire surface of the sugar. We put sugar on low heat and bring to a syrup. The sugar should dissolve.
When the sugar syrup becomes homogeneous, add the chopped pear wedges to it. Gently mix the pears with a spatula.
At this time, all the slices are enveloped in this sweet syrup and slightly caramelized.
When the pear jam has boiled, you need to make the fire medium so that our slices do not fall apart. Cook the pears after boiling for 1 hour, turn off the heat. Then let the jam cool in the same container.
The next day, we again put the pear jam to boil for 30-40 minutes.
At this time, we will prepare the jars and lids by sterilizing them.
When the jam is cooked, we carefully begin to lay it hot in the jars.
We roll up the lids, screw or turnkey, and let it cool, wrapping it in a blanket. Such pear jam is very well stored in an apartment in a kitchen cabinet, in a cellar or in a garage.
On a cold winter evening, pear dessert will be a great addition to a cup of hot tea. Also, pear jam can be used to make open and closed pies with filling, pies.
Bon appetite with our delicious Recipe Notebook.
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