Many of us adore ripe, juicy and fragrant pears. However, these fruits can not be stored for too long, so many housewives harvest them for the winter in the form of compotes, jams and other canned sweets. In today's publication will be presented some interesting recipes for amber pear jam with slices.
General recommendations
To prepare such a treat, it is advisable to use ripe, but not overripe fruits of any varieties and sizes. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, a little lemon peel is added to it shortly before the end of the heat treatment.
Before the start of the process, the selected fruits are washed, freed from all the excess and cut into necessary pieces. The duration of preparation of amber pear jam with slices depends on the variety and ripeness of the fruit. But usually this time does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is completely cooled.
For the preparation of jam, it is advisable to use aluminum or copper wide containers. Thanks to this, the product will retain all its valuable properties and will not burn to the bottom of the dishes.
Classic version
We suggest paying special attention to one of the simplest recipes for transparent pear jam with slices. For the preparation of such goodies, it is recommended to use hard fruits. Otherwise, you will get a boiled product, more reminiscent of gruel. Before you begin the process, be sure to double-check whether you have at hand:
- 2-2.5 kilograms of ripe pears.
- 50-60 milliliters of lemon juice.
- 500 grams of sugar.
- A pair of tablespoons of natural honey.
- A pinch of vanillin.
To prepare amber pear jam with slices, washed and chopped fruits are immersed in a soda solution (a teaspoon per liter of water) for a quarter of an hour, and then rinsed and put into a suitable bowl. Vanilla, sugar and honey are added to it. All this is poured with lemon juice, covered with food-grade polyethylene and left for several hours, or better - for the whole night.
Immediately after this, the future jam is placed on the stove, brought to a boil and simmer on the smallest fire for five minutes. the hot product is laid out in clean glass jars, sterilized for about a quarter of an hour, rolled up, cooled and sent for further storage.
Option with almonds
This original recipe for amber pear jam with slices will surely interest many housewives who try to surprise their relatives with unusual homemade blanks. Such a delicacy has a very pleasant taste and a light almond flavor. To prepare it, you will need:
- 2 kilograms of pears.
- 1.5 liters of drinking water.
- 1.5 kilos of sugar.
- ½ teaspoon vanilla.
- 100 grams of almonds.
First of all, you need to do syrup. To obtain it, wash and peeled slices of pears are immersed in boiling water and boil them for three minutes. Immediately after this, the liquid is poured into another dish, sweetened and boiled until syrup is formed. Then it is again combined with fruits and left for a couple of hours at room temperature.
After this time, the future jam is brought to a boil and kept on the smallest fire for ten minutes, not forgetting to add vanilla and chopped almonds there. The finished product is laid out in sterilized jars, rolled up and sent for subsequent storage.
Option with lemon
The delicacy obtained by the method described below is distinguished by its beautiful color and perfectly expressed citrus aroma. And in his taste, pleasant sourness is well felt. Therefore, this recipe for pear jam with lemon, a step-by-step description of which can be found a little later, will surely be on the pages of your personal cookbook. This time you will need:
- A couple of pounds of pears.
- A whole lemon.
- A couple of kilograms of sugar.
Step 1. The whole lemon is poured with boiling water and left for five minutes. Then it is cooled and cut into cubes.
Step 2. The washed and peeled slices of pears are put in a suitable bowl and covered with sugar. There, they add chopped lemon and leave it all for six hours.
Step 3. After this time, the future jam is sent to the stove and boiled on the smallest fire for at least thirty minutes.
Step 4. After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and cleaned for further storage.
Syrup Option
This dessert is good in that it retains almost all the valuable substances contained in ripe fruits. To make pear jam with slices of lemon in syrup, you need a little free time and a bit of patience. In addition, at your fingertips should be:
- Kilo pears.
- 800 grams of sugar.
- 150 milliliters of drinking water.
- A whole lemon.
Washed and peeled pears are cut into neat slices and transferred to a voluminous dry bowl. Prepared by this method, the fruit is poured with syrup, cooked from water and granulated sugar, and then left for twelve hours.
At the end of this time, the future treat is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost prepared jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after boiling the syrup, lemon juice is squeezed into it. All this is left again for seven hours, boiled, laid out in dry clean jars, sterilized, rolled up and sent for further storage.
Spice Option
This fragrant amber pear jam with slices has miraculous healing properties. It is recommended to use it to increase immunity and to fight colds. To prepare it, you will need:
- 6 multi-glasses of chopped pears.
- A teaspoon of soft butter.
- 3 cups of sugar.
- A teaspoon of natural lemon juice.
- ¾ cup brown sugar.
- A teaspoon of nutmeg.
- Anise star
- 3 tablespoons of grated ginger.
- Cinnamon stick
- 50 grams of pectin.
- A pinch of salt.
Pear slices are covered with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then they add butter, white sugar and a stick of cinnamon. All this is cooked for another three minutes, removed from the burner, laid out in sterilized jars, rolled up and sent for further storage.
Cardamom variant
This simple recipe for pear jam with lemon for the winter is interesting in that it involves the use of a frying pan. To prepare such a treat you will need:
- 700 grams of ripe and juicy pears.
- ½ lemon.
- 250 grams of sugar.
- Cardamom (2 pcs.).
To make amber pear jam with slices of lemon, you need to select ripe but hard fruits. They are washed, freed of everything superfluous, cut into slices and sent to a heated frying pan, in which lemon juice with sugar and grated zest is already boiling. All this is extinguished for five minutes, then cool and repeat the heating procedure three times. At the final stage, cardamom is added to the practically prepared jam and laid out in sterilized jars.
Option with oranges
Using the technology described below, an incredibly aromatic jam is obtained, characterized by a delicious sweet and sour taste. To prepare it, you will need:
- A couple of kilograms of ripe pears.
- 3 oranges.
- A couple of kilograms of sugar.
Pre-sorted, washed and peeled pears are cut in equal slices and transferred to a suitable bowl. Sugar and slices of oranges are added to it. All this is left until the fruit begins to dispense juice, and then placed on the stove and boiled over low heat for about two hours, not forgetting to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and sent for storage to the cellar or pantry.
Finally
All the above recipes allow you to quickly and profitably process a large number of fruits. And this is especially important for those who have their own orchard. To diversify the taste of the finished jam, it is allowed to add spices, apples, lemons, oranges and other ripe juicy fruits to it.
So that the unpleasant smell of burning does not add to the delicious aroma of the fruit, the contents of the pan should be constantly stirred during heat treatment. And to make the jam homogeneous, for its preparation should use pears of the same degree of ripeness. So that the fruits do not darken, they can be briefly immersed in acidified water.