Unusual jam from wild pear. Compote from wild pears for the winter: a recipe for delicious compote from whole pears without sterilization Wild pear jam

Simple recipes with step-by-step photos describe the technique of canning pear jam for the winter in great detail and in an accessible way. To prepare a homemade delicacy, it is recommended to take firm, slightly unripe or green pears. They easily tolerate intense heat treatment and, cut into thin slices or cubes, do not limp in syrup and keep their shape perfectly. The wild pear fruits are used whole.

To make the dessert brighter and richer, pears are combined with lemon, orange or poppy seeds, and cinnamon, vanilla and other aromatic seasonings are added to enhance the aroma. Both quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam made for the winter without sterilization from fermenting and safely wait until the cold season, you need to add citric acid to the product during the preparation process. It will act as a natural preservative and provide the seaming with reliable and long-term storage.

Necessary ingredients for a recipe for delicious pear jam with the addition of citric acid

• pears – 3 kg
• sugar – 3 kg
• water – 225 ml
• citric acid – 1 tsp

Step-by-step instructions on how to prepare winter jam with pears and citric acid without sterilization

Amber jam from hard pears in slices - recipe with photos and videos

Pear jam made for the winter according to this recipe with photo turns out to be very attractive in appearance. Due to boiling three times, the syrup acquires an amber color and a pleasant thickness, and the dense slices are thoroughly saturated with sugar and become similar to candied fruits. The step-by-step instructions describe in detail the process of creating a homemade delicacy, and the video clearly describes each step and helps even novice housewives master the method of making jam from hard pears in slices.

Ingredients needed for amber pear jam recipe

• pears – 1.5 kg
• sugar – 1.5 kg
• water – 400 ml

Step-by-step instructions on how to make amber jam from hard pear slices

1. Wash the pears thoroughly, dry them, remove the stem, divide them into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
2. Pour the sugar into a deep saucepan, add water and lightly foam with a whisk to dissolve faster. Place over moderate heat and cook, stirring regularly to avoid burning, until the crystals are completely dissolved.
3. When the syrup becomes clear and homogeneous, pour it over the pear slices and stir very carefully so that the liquid envelops the fruit pieces. Cool to room temperature.
4. Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
5. Cool again, and then repeat the boiling again.
6. Cook the jam that has boiled for the third time for 10 to 45 minutes (depending on the desired thickness). When hot, pack into sterilized jars, seal tightly with lids, turn over and cover with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be incredibly tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential ingredients for winter jam with whole wild pears

• wild pear – 2 kg
• sugar – 2 kg
• lemon – 2 pcs.
• water – 600 ml
• cinnamon – 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

1. Wash firm, whole pears and place in a kitchen sieve to drain excess liquid.
2. Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then place it on the stove and bring to a boil over medium heat. Reduce heat and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
3. Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over them and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
4. Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling process twice more.
5. For the third time, pour the juice squeezed from the lemons into the jam, boil for 10 minutes, use a slotted spoon to scoop the pears into the jars, pour syrup over them, roll them under metal lids, turn them over, wrap them in thick cloth and cool naturally. Hide in a basement or cellar for storage.

Transparent pear jam slices with lemon - video recipe

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And butter provides unsurpassed transparency. Carefully dropped into the hot fruit mass, it helps dissolve the foam that forms as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear and poppy seed jam - step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a little troublesome. However, the labor costs are completely justified, because the finished delicacy turns out to be so tasty that it outshines other types of home canned food and instantly becomes the favorite of both children and adults.

Necessary ingredients for delicious pear and poppy seed jam

• pears – 2 kg
• poppy seed – 1 tbsp
• sugar – 800 g
• citric acid – 2 tsp
• vanilla – 1 tsp

Step-by-step instructions on how to make jam with pears and poppy seeds for the winter

1. Rinse the pears in running water, dry, peel, remove the core and seeds, and cut the pulp into pieces of arbitrary shape.
2. Place the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to release.
3. After the time has passed, place the container with the pears on the stove, set the heat to low and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
4. Place ½ portion of jam into a separate pan and puree into a homogeneous puree using an immersion blender.
5. Return the processed fruit to the pieces with the syrup and bring to a boil over very low heat.
6. At the same time, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
7. Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages. Firstly, it takes very little time to prepare, and secondly, fruits, subjected to minimal heat treatment, retain all their beneficial qualities and in winter they not only delight with a pleasant taste, but also help strengthen the immune system.

Necessary ingredients for five-minute pear jam

• pears – 1 kg
• sugar – ½ kg
• lemon juice – 25 ml
• honey – 1 tbsp
• vanilla – ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

1. Rinse the pears in running water, dry, remove the stem and core, peel and cut into thin pieces of arbitrary shape.
2. Place the processed fruits in a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
3. In the morning, place the container on the fire, bring to a boil, boil for 5 minutes, pack hot into sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes for making thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be prepared without water. Increased sweetness will be given to the delicacy by sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

• pears – 1 kg
• sugar – 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

1. Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
2. Place the processed fruits in a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
3. Then place the container on the fire, bring to a boil and boil for 35-30 minutes, being sure to remove the foam that forms on the surface.
4. Remove the basin from heating and leave overnight to cool well.
5. In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, screw on tin lids, turn over and wrap in a thick, warm cloth.
6. After a day, store it in a pantry or any other dry, dark and cool place.

How to make pear jam with lemon and orange - recipe with photo for a slow cooker

A detailed recipe with photos will tell you how to make original and unusual pear jam with lemon and orange in a slow cooker at home. For preparation, you will need fruits of the sweetest variety with dense, elastic pulp. If you take pears that are too soft, they will become soggy during processing and lose their shape. The presence of citrus fruits will add a piquant sourness to the taste and imbue the dish with a bright, refined and memorable aroma.

Necessary ingredients for pear jam with oranges and lemons

• pears – 1 kg
• lemon – 1 pc.
• orange – 1 pc.
• sugar – 1.5 kg
• water – 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

1. Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into small slices or cubes if the fruits are dense and slightly unripe.
2. Cut the lemon and orange, along with the skin, into small pieces. Remove seeds from processed citrus fruits.
3. Pour water into the multi-cooker bowl, add half of the entire portion of sugar, set the “Stew” program on the unit’s display, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
4. When the syrup acquires a slight thickness and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
5. Then turn off the household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
6. After the required time has passed, activate the “Stew” mode again and bring the pears soaked in syrup to a boil.
7. Add the remaining sugar, add finely chopped lemon and orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
8. Pack the finished sweet product hot into sterilized jars, roll it under tin lids, turn it over, wrap it in a warm blanket and cool thoroughly. Store in a cellar or basement, avoiding direct sunlight on the jars.

Therefore, a couple or three jars of this fragrant delicacy can be found on the pantry shelves of every thrifty housewife.

When the ruddy juicy sides of the fruit are visible 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 it 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 do it.

Let's prepare the products:

• pears – 1 kg;
• granulated sugar – 1, 200 kg;
• water – 1 glass;
• citric acid – 1 teaspoon.

Preparation:

1. 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.
2. Cut the pears into slices, discarding the seeds and stems.
3. Add 1 teaspoon of citric acid to the boiling syrup and mix well.
4. Next we load the chopped pears.
5. We wait for the jam to boil, remove the foam and cook the tasty treat for about 30 minutes
6. When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January, you can have a delicious family tea party!

Amber pear jam slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Ingredients for jam:

• firm ripe pears – 1 kg;
• granulated sugar – 1 kg;
• cold water – 200 g.

Preparation:

1. Peel the fruit, remove the seeds and cut into equal thin slices.
2. Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
4. Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now you can put it in jars and serve it to the table to evaluate its taste!

Pear jam for the winter “Five Minutes” - a simple recipe

For housewives in a hurry, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That’s why they called this original cooking method “five-minute”.

Ingredients for cooking:

• fruits – 2 kg;
• sugar/sand – 2 kg.

Preparation:

1. Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
2. After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
3. After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

A thick delicacy made from pears 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 prepare thick pear jam, you will have to boil the syrup until it becomes viscous honey. The recipe is not complicated, but you will have to tinker a little, but the result will exceed all expectations.

Prepare the ingredients:

• pears – 1 kg;
• granulated sugar – 1 kg;
• lemon juice – 1 tbsp;
• water.

Preparation:

1. Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container with a lid and cook for 10 - 15 minutes.
3. When the syrup starts to bubble, strain it through a sieve and carefully transfer the pears to another bowl.
4. Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
5. Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove must not connect!

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives, you can make 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:

1. Chop the pears, peeled of all excess, into thin slices. There is no need to remove the skin; it will keep the pear pieces whole and beautiful.
2. Peel the lemon and cut into thin slices.
3. Pour sugar into a non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
4. Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
5. We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
6. Again, set the jam aside for 6 hours and repeat cooking 2 more times.

After the 4th cooking over 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 into clean jars and close them for the winter. Enjoy your tea party with the whole family!

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Good luck with your preparations and look forward to new recipes!

Wild pears in their natural form are practically inedible. They have a sour taste, hard and astringent pulp. Despite this, they make very beautiful jam, which even surpasses in taste the jam made from cultivated varieties of pears. Of course, to get a good product, you will have to spend more time than making regular jam. Long cooking and resting are necessary so that the pears become softer and better soaked in syrup. From one cooking to the next, the jam begins to change color. At the end of the day, wild pear jam turns dark red. Very beautiful and tasty!

Ingredients

• Wild pears – 1 kg
• Syrup:
• Granulated sugar – 1.5 kg
• Pear decoction – 2.5 cups

Yield: 3 cans with a capacity of 0.5 liters.
Preparation time – 25 minutes.
Cooking time – 1 hour 10 minutes (direct cooking) + 72 hours (holding).

Preparation

To make jam, you need to take strong pears, granulated sugar and prepare a pear decoction.
Peel the pears, cut them in half, remove the cores with seeds and, as you process, place them in acidified water (1 g of citric acid per 1 liter of water).


Quickly cut the peeled pears into thin slices.


Place the game in a cooking container and add cold water so that it only lightly covers the fruit.


Cook until soft (about 10 minutes), then place in a colander or sieve. The slices should remain intact.


Dissolve sugar in a measured amount of hot pear broth.

Bring the syrup to a boil with constant stirring, boil for 2-3 minutes and dip the blanched pears into it.


Cook over low heat for 15 minutes. Remove the container with pears from the stove and leave for 24 hours.


Repeat the cooking and standing process 2 more times.


Cook the wild pear jam until tender (about 10 minutes).


Allow the finished pear jam to cool, and then pack it into sterilized jars, cover with boiled lids and close them.

Recipe No. 2. Jam from whole wild pear "Duchess"

Small, dense and very aromatic fruits are not consumed fresh (as they have a tart taste). After heat treatment, pears acquire an exquisite aroma and piquant taste. They make jam and drinks.

Wild game jam turns out very tasty. The dense fruits are saturated with sweet syrup and become very appetizing. The sweet mass turns out to be very bright and original. The syrup acquires an incredibly strong and rich aroma. You can use it to make various drinks (compote, tea, jelly), as well as pour it over pancakes, ice cream and cottage cheese.

The wild pear season lasts several months (August-October). At this time, it can be found in fields and forests, and can also be purchased at any market. By preparing several containers of original jam, you can enjoy the aromatic sweetness throughout the cold months.

Ingredients:

• pears (1000 grams);
• sugar (700 grams);
• water (300 ml);
• citric acid (pinch).

Step-by-step recipe for pear jam:

We cut off the “tails” of the pear and pierce each fruit with a wooden stick. Place the prepared fruits in boiling water. We wait 5-7 minutes.


Drain the hot liquid by immersing the blanched fruits in cold water.

The sweet dessert can be served with pancakes, cheesecakes or buns. And if you prepare a treat for the winter, you will be able to delight your family with baked goods with a fresh fruity taste even in the cold season.

1. Cut the pears into slices and remove the seeds.
2. Cover the fruits with water and simmer until soft.
3. Grind the slices with a blender, add sugar and citric acid.
4. Cook the puree for another 5 minutes, then pour it into sterile jars and roll up.

Turn over and cool the workpieces, store them in a cool place.

Wild pear in red wine

The small hard fruits of wild pears are most often used to make jam and compotes. But few people know that they are also great for making desserts. For the filling, instead of mascarpone, you can use cream or cottage cheese.

Ingredients:

• pears – 10 pcs.;
• dry red wine – 500 ml;
• cream – 200 ml;
• mascarpone – 150 g;
• honey – 100 ml;
• walnuts – 100 ml;
• orange – 1 pc.;
• lemon – 1 pc.;
• powdered sugar – 50 g;
• cloves – 8 pcs.;
• allspice – 8 pcs.;
• anise – 5 g.

1. Cut the lemon into small cubes along with the peel, remove the zest from the orange.
2. Add prepared foods, honey and spices to the wine. Cook the mixture over medium heat for 5 minutes, without bringing it to a boil. Remove the pan from the stove and cover it with a lid.
3. Peel the pears, leaving the tails. Dip the preparations into the wine and place them on low heat. Simmer the fruit for 25 minutes, turning them occasionally. As a result, the pears should become soft, but quite elastic.
4. Prepare the filling. Whip the cream with powdered sugar, add the cheese and mix the ingredients again.
5. Cool the pears, remove the core and set the stems aside.
6. Boil the wine until it thickens. Strain it and add, if desired, 60 g of cognac.
7. Fill the fruit with cream and place the sticks on top. Pour the wine sauce over the dessert and sprinkle with chopped nuts.

An original treat can be prepared for a festive table or for welcoming guests.

Wild pears are harvested in mid-September and then kept at room temperature for several weeks. The fruits can be eaten when the flesh turns yellow and becomes soft.

You can endlessly do only three things - watch the wild pear blossom, drink compote from the wild pear and sing odes to it. If we talk about the beneficial properties of wild pears, then not even a day is enough. It is enough just that the compote made from it is incredibly tasty. It is sourishly tart, aromatic, invigorating and, I repeat, incredibly tasty.

It's quite surprising that such unimpressive fruits can be so magnificent, but they are.

To prepare wild pear compote, we need to remember how we pickle cucumbers and tomatoes. The principle is exactly the same here.

Wash the pear and trim the stem if possible.

Sometimes this is difficult to do, since the fruits themselves, their peel and stalk are very hard. You can try to cut the pears, but this is not necessary. And it’s not at all realistic to clean and remove the seed pod of wild game.

Pour boiling water over three-liter bottles and place pears in them, approximately one-third the height of the bottle.

Boil water in a saucepan and pour boiling water over the pears. Cover the jars with lids and leave them for 20 minutes.

Drain the water from the jars into the pan, boil again and pour boiling water over the pears again. Cover the jars again and rest for 20 minutes.

Now it's time to prepare the syrup. Drain the water from the jars into a saucepan and add sugar at the rate of 250 grams of sugar per three-liter jar. Boil the syrup until the sugar dissolves, then pour it back into the jars and roll up the lids.

If desired, you can add citric acid, but a properly prepared compote is already great, without unnecessary preservatives. Well, the taste of wild pear is not worth enhancing and correcting.

You will remember the bright aroma and taste of pear forever. Both in the cold winter and in the summer heat, wild pear compote will always lift your spirits.

This compote is so good and easy to prepare that even a not very experienced man can prepare it. Watch the video and prepare jars for compote: