5 Best Recipes for Making Soft Pear Jam for the Winter

This simple jam made from soft pears is a flavorful treat that even the most novice cook can make. This jam is also a great way to use up overripe pears that have become too soft and overly sweet. If the classic recipe gets boring, you can always try a more unusual one using cinnamon and lavender.

Can you make jam from overripe pears?

Housewives often complain that nothing can be made from overripe pears. The most they do with these fruits is make compotes, fill pies or cakes, or blend them into desserts for small children. However, there are some jam recipes that are very tasty and aromatic if you use overripe pears.

Preparing overripe fruits

Unfortunately, the softest, darkest pears aren't suitable for making this winter treat. Soft, but still good, pears are used. The fruit is first washed and then dried naturally. Cut into halves or quarters, and the seed pods and pits are removed. However, if the pears are very small, you don't need to remove the pits.

There's no need to peel the fruit skins. The tannins they contain will help thicken the mixture.

That's why zhelfix, gelatin and other thickeners are often not used.

Sterilize the jars

To make pear jam, use a container with low sides. Pears are low in acid, so a metal or steel container will do. However, an enamel or Teflon-coated saucepan is better. The main thing is that the bottom is of high quality and thick, otherwise the pieces will simply burn during cooking.

One- or two-liter jars are suitable for sealing the jars. First, choose jars that are free of scuffs, dark spots, or cracks. Wash them with dishwashing detergent. Pay special attention to the neck; if there are dark spots, thoroughly wash them with a stiff brush and baking soda. Then rinse the jars thoroughly.

Sterilization takes at least 10 minutes. You can place the jars in the oven or microwave. If you have a small number of containers, you can also sterilize them over the neck of a boiling kettle.

Recipes and step-by-step instructions for making pear jam from soft pears

Use one of the proven recipes.

Classic method of preparation

Making this treat using this recipe is very simple and quick. You'll need:

• 1 kilogram of ripe pears;
• 800 grams of granulated sugar;
• 1 glass of water.

First, the pears are cut into small pieces and covered with sugar, layer by layer. Let it simmer for an hour, maximum an hour and a half. Then add water and reduce heat to low. Simmer for 5 minutes, then leave for 2 hours. Repeat the process. Only then can the jam be sealed in jars. Cinnamon, vanilla, nutmeg, or cloves are often added to enhance the flavor.

A jelly-like treat made from overripe fruit for the winter

This is one of the easiest ways to make pear jam. You'll need:

• 1 kilogram of overripe pears;
• 700 grams of sugar (you can add more if the fruit is not too sweet, but rather sour);
• small lemon;
• 1 glass of water.

Peel the pears (you can place them in boiling water for easier peeling), then cut into small wedges. Place the prepared fruit in a bowl and simmer for 15 minutes. Only then add the sugar, stir, and simmer for 40 minutes. Lemon juice is added at the very end.

To obtain a smooth jelly-like consistency, the mixture is passed through a blender. Afterwards, it is poured into jars. Sterilization continues for another 10 minutes. Only then can the mixture be sealed with metal lids.

Whole pears in syrup

You can make a stunningly beautiful jam from overripe pears. But only use small pears that haven't yet lost their shape. Ingredients:

• 1 kilogram of pears;
• 1 glass of clean water;
• half a teaspoon of citric acid or juice of a fresh lemon;
• about 700-800 grams of granulated sugar (calculated depending on the sweetness of the fruit).

The pears are washed, dried, and pierced with a fork or toothpicks at various ends. A sugar syrup is made using the traditional method, and the small pears are dropped into it. Cook for about an hour until the texture softens but the pears retain their shape. Then, leave for three hours to allow the syrup to soak into the fruit.

Then put it back on the stove. This time, cook it for only 15 minutes, not an hour. Let it sit for 2 hours. Then put it back on the stove, but cook it for 10 minutes. Immediately pour it into jars and seal.

A fragrant preparation with cinnamon and lavender

This recipe was undeservedly forgotten by home cooks. But fortunately, it has been remembered and adopted. For this recipe, you'll need:

• 1 kilogram of overripe pears;
• 800 grams of granulated sugar;
• half a glass of clean water;
• ground cinnamon on the tip of a knife;
• a sprig of lavender, dry or fresh.

First, make a syrup using the specified amounts of sugar and water. Boil for no more than five minutes, then add the finely chopped fruit. Immediately add the ground cinnamon and stir. Boil for 20 minutes. Be sure to stir and skim off any foam. Otherwise, the jam will become cloudy and lose its beautiful orange color. Let the mixture sit for three hours to cool.

Then add a sprig of lavender, return to the heat, and heat very slowly. As soon as it begins to boil, remove the lavender and turn off the heat. Quickly spoon the jam into jars and seal them with metal lids.

We prepare "Amber" jam in slices

Achieving an amber-colored jam is quite simple. The trick is to use no water. Place the chopped fruit in a thick-bottomed container over high heat and simmer for exactly five minutes. Then let it steep for five hours. Repeat this process three times. Do not stir the jam—shaking is the only option.

Storage terms and conditions

The sterilized product can be stored for up to 2 years.

An opened jar can be stored in the refrigerator for no more than 2 weeks.