Winter pear jam made from slices and whole pears in a slow cooker, the best recipes with and without lemon

New technology regularly appears in people's lives, making certain processes easier. A multicooker is a versatile appliance that allows you to cook a variety of foods without having to monitor the process itself, as the built-in program handles everything without human intervention and notifies you when the process is complete.

Pear jam cooked in a slow cooker is another recipe for making a delicious treat for subsequent canning.

The intricacies of making pear jam in a slow cooker

When using this device, it is necessary to take into account a number of points that will allow the product to retain all the nutrients and vitamins that the human body needs during the winter:

1. For preparation, a suitable program is selected that will allow you to avoid participating in the procedure.
2. A special regime is established that will allow the product to retain its vitamin content.
3. Since the multicooker is an electrical appliance, it is necessary to set the optimal temperature.
4. Compared to a gas or electric stove, it requires less time for cooking.
5. The machine can only cook a limited amount of jam, as the capacity of the built-in containers is limited.

Since we are making jam, the pears need to be cut into small slices, after first washing and removing any excess ingredients and cores.

How to choose pears for jam

To ensure your winter snack is delicious and packed with vitamins, you need to choose your pears carefully. Let's look at the key factors to consider when choosing pears:

• the fruits used must be ripe (it is not recommended to use unripe fruits for jam);
• It is recommended to choose hard varieties that have a higher density, which will allow you to cook a tasty mixture;
• Special attention is paid to the juiciness of the fruits; for thick and sweet jam, it is necessary to select rich fruits;

• It is also important to pay attention to the size of the fruit (it is not rational to use small fruits for jam);
• Since the composition for the winter is prepared in the summer, you should choose early varieties, as they have the best taste;
• You should choose whole fruits, as they contain more vitamins than damaged fruits.

Summer pear varieties are used because they are rich in nutrients and vitamins, and they are also juicier. These qualities are present in smaller quantities in late-ripening varieties or those purchased at the store after the season.

How to make pear jam in a slow cooker

Preparing a winter treat in a slow cooker involves a specific sequence of steps. Let's take a closer look at the steps involved:

• the fruits are thoroughly washed and then cleaned (excess and core are removed);
• the required amount of water and sugar for making jam is prepared (granulated sugar is taken to taste);
• all components are placed in a special pan from the device in the appropriate proportions;
• the cooking program is configured and the required temperature is set;
• After the program is finished, the mixture is ready and should be poured evenly into jars and then sealed with metal lids.

Any excess treat should be cooled at room temperature and then consumed (it can be stored in the refrigerator for a couple of weeks).

The mixture prepared in the multicooker does not need to be boiled again, since the program installed on the device does all this automatically, without human intervention.

Standard recipe for winter

Making jam in a pressure cooker using the traditional recipe involves a number of subtleties regarding program settings. This requires the appliance to be programmed for two separate stages: initially boiling the mixture for about 40 minutes, then cooling to room temperature, and then boiling again for about ten minutes. Not all modern appliances are designed for this type of programming, so you may need to re-program the appliance.

Pear jam with lemon in a slow cooker

This recipe includes adding lemon juice to the mixture. To do this, peel the fruit and squeeze out the juice from its core. All ingredients are then combined in a container placed in a slow cooker. The cooking time is the same as the standard recipe, which doesn't use lemon. The resulting lemon jam has a thicker consistency and a characteristic amber-yellow color.

Pear jam with slices in a slow cooker

To achieve an amber hue in pear jam, the mixture needs to be cooked for a longer period of time until it thickens significantly. When programming the machine, a longer cooking time of 50-60 minutes is set and the temperature is increased. After cooking, the mixture becomes thick and has a characteristic amber color.

Features of storing jam

All fruit-based treats are subject to fermentation during long-term storage. To avoid this problem, consider the following storage precautions:

1. It is necessary to create a low air temperature in the storage area.
2. There should be moderate air humidity.
3. There should be no access to sunlight or natural light.
4. It is necessary to pre-cool the preserves to room temperature.
5. It is necessary to maintain the technology during preservation.

By taking proper storage precautions into account, you can avoid the risk of fruit fermentation, and at any time, upon opening the canned food, you can have a delicious treat rich in vitamins and nutrients.