6 royal recipes for making pear jam with lemon for the winter

Preparing pear jam with spices and lemon for the winter, including quick recipes using simple ingredients and a "royal" amber dessert. How to choose fruits to make beautiful, clear, and delicious jam. How pears and lemons pair well. Selecting and preparing containers of the appropriate size for canning. Storage guidelines for the finished product.

The specifics of making pear jam with lemon for the winter

A distinctive feature of this fruit is that jam can be made from whole or sliced ​​lemons. The amount of lemons used depends on the sweetness of the fruit.

Rules for selecting and preparing products

Pears should be ripe and firm-fleshed, so they don't fall apart when cooked, but remain whole and translucent. Soft pears are used to make jam or preserves. Peel the pears before cooking.

Preparing containers

Wash 0.5- or 1.0-liter jars with detergent and rinse thoroughly. Be sure to sterilize them over steam or in the oven.

By the time the finished product is packaged, the glass container must be dry.

How to make pear jam with lemon at home

By following precise proportions and taking into account the subtleties of jam-making recipes, housewives can prepare an amber-colored and aromatic delicacy at home.

A simple recipe for the winter

Lemon will add a beautiful color and a pleasant tartness to the pear jam. Cook the dessert in several batches.

Compound:

• 2 kilograms of pears;
• kilogram of sugar;
• 2 lemons;
• 250 milliliters of purchased water.

Place the water and sugar in a suitable container and simmer for a few minutes over low heat. Cut the lemons, peeled and thinly quartered, into the boiling syrup. After five minutes, remove the citrus fruits with a slotted spoon and transfer them to a bowl.

Continue cooking the syrup for another 7 minutes. Then remove from heat and add coarsely chopped pear. Let the dessert steep for 30 minutes, then add the boiled lemon and return to the stovetop for 8 minutes. After five hours, simmer the jam for 7 minutes.

After three hours, bring the dessert to a boil for the final time and cook for 12 minutes. The finished product is packaged in jars and sealed.

"Tsar's" amber jam

To make jam you will need alcohol, it is better to give preference to cognac.

Necessary products:

• 1.5 kilograms of pears;
• the same amount of sugar;
• large lemon;
• 3 tablespoons of cognac.

Finely chopped fruit is covered with sugar and left to steep for 3 hours. During this time, the fruit should release its juices. Then, simmer the mixture for 15 minutes at a low boil. Cover the jar with the jam and leave it in a warm place for 6 hours.

The dessert is then cooked for 10 minutes, then lemon juice and cognac are added. Simmer for 7 minutes, then seal.

A delicious option with cinnamon

This dessert will appeal to those who love spice, namely cinnamon.

Ingredients:

• a kilogram of pears;
• cinnamon stick;
• a kilogram of fine sugar;
• a glass of filtered water;
• lemon.

The fruit is cut into thin slices, sugar is dissolved in boiling water, the fruit is poured over it, and a cinnamon stick is dipped in. After three hours, the mixture is boiled for ten minutes and cooled completely. Then it is boiled twice more for ten minutes each time.

Before heating the jam a third time, add lemon slices. Cook for 10 minutes, then seal.

Recipe with orange

Citrus fruits will give the pear jam a delightful aroma.

Necessary products:

• 2 kilograms of pears;
• 2 pieces of orange and lemon;
• 0.5 liters of filtered water;
• a kilogram of granulated sugar.

The citrus fruits are thinly sliced, covered with water, and simmered for 4 minutes. The fruit is then transferred to a bowl. Sugar is added to the infusion and heated until the crystals dissolve. The citrus fruits and sliced ​​pears are immersed in the syrup.

After an hour, simmer the mixture for forty minutes. Pour the hot jam into sterile jars and seal tightly.

With added ginger

The jam turns out not only tasty, but also healthy, especially in the cold season.

Compound:

• 3 kilograms of pears;
• 3 large lemons;
• 250 grams of ginger;
• 2.5 kilograms of sugar;
• 3 liters of purified water;
• 3 grams of citric acid.

To make the syrup, finely grate the ginger and add it to water along with sugar. Simmer over low heat until slightly thick. Add the chopped pears to the hot syrup, and let the fruit steep for seven hours.

Afterwards, boil the jam three times for ten minutes each, allowing the dessert to cool completely between boils. Lemon juice is added to the jam before boiling it for the fourth time. The finished treat is divided into jars and sealed.

Quick Five-Minute

It is better to make “Five-minute” jam from hard varieties of pears.

Necessary components

• a kilogram of pears;
• the same amount of sugar;
• a tablespoon of honey;
• 25 milliliters of lemon juice;
• a glass of water.

Water is mixed with sugar and honey, and fruit slices are added to the resulting mixture. The mixture is left in a warm place for six hours. Then the juice is poured in, the jam is placed on the stove, and the jam is boiled for five minutes. Then it is placed into sterile jars and sealed.

Shelf life and storage conditions for jam

Jam, like other preserves, is best stored in a cool, dark place. This could be a basement or cellar, or a pantry in an apartment is suitable for long-term storage. It's best to consume jam within three years.