12 Best Recipes for Making Amber Pear Jam with Slices for the Winter

Amber jam made from sliced ​​pears is a delicious and healthy treat. It can be eaten plain, used as a filling or topping for baked goods, or used in yogurts and desserts. To make the perfect jam, you need to properly prepare the ingredients, choose the right container, and strictly follow the recipe.

The intricacies of making pear jam in slices for the winter

To ensure that your jam is tasty, rich, and has a long shelf life, you need to not only prepare it correctly, but also choose the right variety and properly prepare the container.

How to choose and prepare raw materials correctly

Any variety of fruit can be used for this preparation. For the base, it's recommended to choose firm, but not too hard, pears. The pears should be smooth and attractive, without any visible defects. The selected pears are washed and cut into small wedges, leaving the skin on. The cores and pits are discarded.

Rules for preparing containers

The best container for boiling fruits and berries for jam is a 5-liter aluminum bowl or saucepan. The prepared jam is then poured into jars. Prepare them as follows:

• wash thoroughly with soda or mustard;
• rinse several times with cold water;
• Sterilize over a kettle or in the oven.

The lids also need to be pre-washed and placed in boiling water for 5-10 seconds.

How to make pear jam in slices at home

Which ingredients to use and how exactly to prepare the delicacy depend on the recipe.

Classic step-by-step recipe

To make clear jam, you will need the following ingredients:

• pears – 2 kg;
• sand – 2 kg.

Cook the delicacy according to this algorithm:

1. Place the slices in a bowl, cover with sand and leave for 5-7 hours until the juice is released.
2. Place the bowl with the infused mixture on the stove and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Then turn off the heat and let the treat cool.
3. In the morning, boil the mixture again for 10 minutes and let it cool until evening. In the evening, perform a third boil.
4. The next day, boil the jam for the last time for 50 minutes.

Finally, the delicacy is poured into jars.

Amber jam made from pear slices

You'll need 1 kg of each of the main ingredient and sugar, along with 200 ml of water. Mix the sugar with the water and bring to a simmer over low heat. When the syrup becomes clear, remove from the heat. After 15-20 minutes, pour the syrup over the sliced ​​cherries, stir, and return the mixture to a low heat.

Cook for 6 minutes, then let the mixture cool. Then return the mixture to the heat and cook for the same amount of time. Cook 2-5 times. When the treat thickens, pour it into jars and seal.

With cinnamon

You will need:

• pears – 4 kg;
• sand – 3.5 kg;
• lemon – 2 pcs.;
• cinnamon – 2 tbsp.

Pour lemon juice over the fruit. After 20 minutes, drain the resulting liquid into a saucepan and add another half liter of water. The mixture is boiled into syrup and poured over the pear slices. The resulting mixture is simmered for 20 minutes. After 6 hours, a second simmering is performed (for half an hour), at which point cinnamon is added. The finished, delicious jam is poured into jars and stored.

With orange

You'll need 1 kg of pears and sugar, 250 ml of water, and 1 orange. Place the peeled and cut orange in a saucepan with water and boil for 3 minutes. Pour the mixture into the water and squeeze the orange. Bring the mixture to a boil and add sugar in 3 additions. Pour the prepared syrup over the fruit. After 2 hours, return the mixture to the heat and bring to a boil.

Cook for 10 minutes. Then remove from heat and let sit for 4 hours. Repeat this process 3 times. Finally, pour the jam and pieces into jars.

With apples

You can make this jam using the previous recipe, but instead of an orange, use a large apple.

With milk

You will need:

• pears – 5 kg;
• sugar – 3 kg;
• milk – 3 tbsp;
• soda – 1 tsp.

Sprinkle the slices with sugar and simmer for an hour over low heat, stirring constantly. Then add milk and baking soda and simmer for another 3 hours. After cooling, blend the mixture in a blender, return to the heat, and bring to a boil again.

With lemon

It's prepared using the same recipe as the orange treat. The orange is replaced with lemon.

With mint

Ingredients:

• pears – 1.2 kg;
• apples – 1.1 kg;
• sugar – 2.3 kg;
• citric acid – 12 g;
• mint – 20 g.

Slice the fruit, sprinkle with sugar, and let it steep for 12 hours. Add 150 ml of water and stir. The next day, place the pan on the stove, bring to a boil, and simmer for 1.5 hours. Half an hour before the end of the cooking time, add citric acid and mint. After cooking, remove the mint leaves and seal the jam in jars.

With nuts

You'll need 3 kg of pears, 2 kg of granulated sugar, and 500 g of nuts. Cover the fruit with sugar and let it sit for an hour. Then, return the pan to the stove and cook, stirring, for 7 minutes. Add the chopped nuts and cook for another 15 minutes. Turn off the heat and let it cool for 30 minutes. Then, cook for another 15 minutes, after which the treat is ready to be served.

With citric acid

You'll need 3 kg of the main ingredient, 2 kg of sugar, 250 ml of water, and a teaspoon of citric acid. The washed and chopped fruit is covered with sand and left to steep. Then, bring the mixture to a boil and simmer for 5 minutes. After 6 hours, boil it again. Once it boils, add citric acid and simmer for another 7 minutes. Pour the hot jam into jars.

In a multicooker

Ingredients:

• pears – 1.5 kg;
• sand – 1 kg;
• citric acid – 2 pinches.

Place the pear slices in a cooking vessel and cover with sand. Cook on the "Stewing" setting for 10 minutes, skimming off any foam that appears. Repeat the process after 4 hours. After the third cooking, add citric acid.

Quick jam in slices "Five Minutes"

You'll need a kilogram of sugar and a kilogram of pears. The chopped pears are sprinkled with sugar and left for 6 hours. After this time, place the container on the stove, bring to a boil, and simmer for 5 minutes. After cooling, repeat the process. The finished jam is packaged and stored.

Further storage of jam

To extend its shelf life, jam should be stored in a cool, dark place. A refrigerator or cellar is ideal. In these conditions, the jam will last at least a year.