Pear jam

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make pear jam for the winter? Prepare the necessary products according to the list. The weight of pears is indicated in unpeeled form. Choose ripe and juicy pears. I use homemade pears. For flavor, you can add cardamom, cloves, vanillin or cinnamon to the jam.

2. STEP 2

   

   Wash the pears and dry with paper towels. Core the pears, remove the stems and cut into medium-sized pieces. If you wish, you can remove the skin, then the jam will be more homogeneous. My pears are very soft with delicate skin, so I didn’t peel it.

3. STEP 3

   

   Using a chopper, puree the pears into a smooth puree. You can also use an immersion blender or meat grinder for grinding. Grind the pears into puree in small portions, but the mass will be more homogeneous. Focus on your technique.

4. STEP 4

   

   Pour the pear puree into a non-stick or heavy-bottomed pan. An article about saucepans will help you choose the ideal pan, link at the end of the recipe. If desired, add a couple drops of lemon juice. Add granulated sugar, stir and place the pan on the stove. Bring the mixture to a boil over medium heat, stirring occasionally.

5. STEP 5

   

   Cook the pear jam for 30-40 minutes over low heat, stirring occasionally so that the mixture does not burn. If you drop jam on a saucer and wait a couple of minutes, it should not drip. The finished jam will be thick and dark. While the jam is preparing, sterilize the jars and lids. How to do this correctly, as well as other useful information about preservation, can be found in separate articles using the links at the end of the recipe.

6. STEP 6

   

   Place the hot pear jam into clean and sterile jars, be sure to leave a little jam for testing, so as not to wait until winter. From this amount of ingredients you get one half liter jar of pear jam.

7. STEP 7

   

   Roll up the jars with sterile lids. Turn over, wrap warmly and let cool completely. Store the jam in a dark and cool place.

8. STEP 8

   

   Serve pear jam with pancakes, cheesecakes, pancakes, or just enjoy the most delicate jam. Cook with pleasure!

Comments on the recipe

Lily

07.09.2023

4.7

I made pear jam for the winter using this recipe. I used lemon pears, they are small, yellow, not particularly juicy and a little cloying. They’re not very good to eat, but they’re just right for jam. She took the pears from the carrion, washed them, trimmed off the unattractive parts and cut them into pieces. I did not cut the skin, it is very thin and soft. Grind with an immersion blender. I mixed pear puree with granulated sugar, using a ratio of 1:1. I boiled it for about 35 minutes, which was enough for me. Cooked in a non-stick pan. I stirred with a wooden spatula and covered with a special net to prevent splashes of fat, since during cooking the pear puree thickens and shoots out. From this quantity of products one half-liter jar of jam came out. The pear jam turned out to be sweet and aromatic, thick and beautiful. It has a pleasant yellow color and an amazing pear taste. I specially left a spoon for testing, it’s very tasty) you can eat it like that, or you can make a grated pie) A worthy recipe! Thanks to the author!

lara

07.09.2023

4.8

Preparing pear jam for the winter is absolutely simple, but it turns out incredibly tasty and aromatic. I tried it with tea and couldn't stop! Tomorrow I will bake a pie with this jam. Thanks to the author for the recipe!