Recipes

Pear jam with lemon: a recipe for winter

Pin
Send
Share
Send
Send


Many people like pear jam even more than fresh fruit, especially with the preparation of such a delicacy you can save quite easily and the most unexpectedly large crop. But pear jam with lemon for the winter takes, among other recipes, a special place of honor. After all, honey-sweet pear in combination with aromatic sourness of lemon juice and zest gives a completely unique taste of the blank. At the same time, all the ingredients are simple and accessible, and the curativeness of the finished dish is beyond doubt.

How to cook pear jam with lemon

The main product for this jam can be of any kind. For cooking according to different recipes, both sourish and sugary-sweet varieties of pears are suitable. Pears with dense, even firm pulp are ideal, but you can also use juicy and soft varieties. Here are just overripe fruits more suitable for making jam than jam.

All damage to the surface of the fruit must be removed. To remove the peel or not - it all depends on the very varieties of pears. If the skin is soft and tender, then there is no need to remove it. Tails and seed chambers are usually cut, and pears for making jam with lemon according to different recipes can be cut in halves, slices, cubes, circles, and even rubbed on a grater or meat grinder. Everything is determined only by the fantasy of the housewives and the recipe used.

In the preparation of lemon, the most important role is played by the obligatory scalding of whole fruits before their further processing and the removal of seeds.

Important! It is the bones that can give the future harvesting an unpleasant bitterness, so it is important to ensure that they are removed to the last.

Despite the pronounced aroma of citrus, lemon not only does not overshadow the taste of pears in jam, but, on the contrary, complements it and makes it even more attractive. True, for this it is very important to observe the correct proportions of products. Per 1 kg of pear fruit can be used about 1 lemon, no more. In addition, lemon successfully regulates the acidity of the finished dish and serves as a natural preservative.

Pear jam with lemon can be prepared using different methods. The classical method with repeated alternation of cooking and infusion procedures is also successfully applied. Or fast - in the pan or in the form of a five-minute. Tasty pear jam with lemon can be obtained with the help of a slow cooker.

Classic pear and lemon jam

This is the most traditional way of cooking pear jam, which takes a lot of time, but the taste, aroma and texture of the finished dish is admirable.

You will need:

  • 1 kg of pear fruit;
  • 1 lemon;
  • 200 ml of water;
  • 1 kg of granulated sugar.

Manufacturing:

  1. It all starts with a lemon. His scalded with boiling water and cut with a sharp knife into pieces, while selecting all the bones.
  2. Put in a container for cooking, pour water and boil for 3 minutes.
  3. Pears are washed from dirt, peel off the skin, remove the middle of the seeds and tails. Cut into pieces of a convenient size.
  4. Pour them with sugar, add lemons along with broth and leave for 10-12 hours.
  5. After insisting everything is thoroughly mixed, placed on the fire and boil for about 10 minutes.
  6. Then set aside until cool.
  7. They make these steps two more times, spending a total of about 3 days to make jam.
  8. Already in the second stage, the jam should begin to change its color and texture - acquire a reddish shade and become more thick.
  9. After the third run, the pear jam is finally cooled, laid out in a sterile container and sealed for winter storage.

Pear and Lemon Jam: 5 minutes

This recipe can be called the fastest, most convenient and, at the same time, most useful for making pear jam with lemons.

You will need:

  • 1 kg of pears;
  • 1 big lemon;
  • 1 kg of sugar.

Manufacturing:

  1. Lemon washed, scalded with boiling water, cut into convenient pieces and carefully remove all seeds. Then grind in a blender or using a meat grinder.
  2. Pears are peeled and all damaged and cut into small cubes.
  3. Then combine with crushed lemon, pour sugar and leave overnight to form a syrup.
  4. The next day, the fruit mixture with sugar is determined on a fire of moderate strength.
  5. After boiling remove the foam and kept on the fire for exactly 5 minutes.
  6. In the hot state, the jam is distributed in sterilized jars, hermetically tightened with scalded caps and be sure to put to cool in an inverted form under warm clothes for additional sterilization.

Pear jam slices with lemon

Jam from pear and lemon slices, floating in a thick, almost transparent syrup, is unusually tasty and very beautiful.

  • 800 ml of water;
  • 2 kg of pears;
  • 2 lemons;
  • 2 kg of sugar.

Manufacturing:

  1. Lemons are poured on boiling water for 30 seconds, then cut into as thin as possible circles, each of which is still cut in half. Attention! From the circles do not forget to carefully remove the bones.
  2. Washed pears cut into halves. Leaving as far as possible the peel (if it is not very coarse), remove the middle centers, tails and also cut into thin slices.
  3. Syrup is boiled from sugar and water, in which, after cooling down, lemon and pear slices are added and left for a period of 6 to 12 hours.
  4. Then cook, as usual, in several stages. Cooking time is 5-10 minutes, in the interval fruits in sugar syrup insist 5-6 hours.
  5. Finish cooking should be at a time when the slices of both fruits will get some transparency.
  6. Jam laid out in a sterile container and then rolled up.

Pear Jam: Recipe with Lemon and Cinnamon

You will need:

  • 2 kg of juicy pears;
  • juice from two lemons;
  • 1.5 kg of sugar;
  • 2 tsp. cinnamon

For the manufacture of pear jam with lemon and cinnamon take not much time:

  1. Wash pears, remove the core with the tails and cut into small slices.
  2. In a large bowl, lay in layers: sugar, a layer of pears, again sugar spilled with lemon juice, a layer of pears, and so on.
  3. Leave on for 12 hours, after this time, drain the resulting juice.
  4. Heat it to a boil, remove the froth and place on top of the pear.
  5. Stir gently over low heat for about 30 minutes.
  6. Add cinnamon, stir and cook for another quarter of an hour until a beautiful and thick syrup is formed.

Pear jam for winter with lemon: a recipe for cooking in a pan

Fried jam itself is already something unusual. But this recipe received such a name just because it is pear jam with lemons cooked in a pan, and not in a saucepan. Although, strictly speaking, the frying process itself does not occur, because neither butter nor any other of the fats are involved in the manufacture of jam.

Comment! Simply, the pan retains heat better and gives a more intense and uniform heating, which allows the cooking process to be reduced to literally half an hour.

Of course, on a large scale this recipe is unrealistic to use. Indeed, at one time you can cook only a small portion of the dish. But then, if you like the taste of the blank, it can be made more than once.

For an average pan with a diameter of about 26 cm you will need:

  • 700 g peeled from the inner parts and peel of pear fruit;
  • 250g of sugar;
  • ½ lemon.

Manufacturing:

  1. Prepared pears are cut into slices about 2 cm thick.
  2. Peel the lemon halves and chop them. Separately squeeze lemon juice.
  3. Put pear slices into a dry frying pan, sprinkle them with sugar and add squeezed lemon juice and chopped zest.
  4. Turn the medium heat on under the pan and heat the fruit mass until boiling. Remove foam and reduce fire.
  5. Pear mass is warmed with lemon for about half an hour, constantly mixing it, thus saving it from burning.
  6. At the end of cooking jam should be a little dark.
  7. Lay out the jam on dry sterile jars, if desired, tightly tighten for winter storage.

Winter jam made from pears with lemon and grapes

Most often at the same time with pears a lot of grapes ripen. This recipe is especially common in the southern regions, where the harvest of both crops can be quite substantial. Due to the large content of juice in the grapes, jam can get quite liquid. It is good to use for impregnation of pastry cakes and even for the preparation of various beverages.

Tip! The most convenient way to use jam for raisins, or seedless grapes.

Would need:

  • 2 kg of pears;
  • 1.5 lemons;
  • 300 grams of grapes;
  • 300 ml of water;
  • 2.4 kg of sugar.
Tip! If you want to make jam thicker, you can not use water at all, but cook syrup from grapes with sugar.

Manufacturing:

  1. Syrup is made from sugar and water.
  2. Pears leave one flesh, which is cut into small pieces.
  3. The grapes are removed from the twigs, leaving clean berries.
  4. From lemon carefully squeeze the juice.
  5. In the syrup, grapes and pears are placed, heated to boiling and set aside until completely cool.
  6. Again placed on the fire, boil for a quarter of an hour, add lemon juice and boil for the same amount of time.
  7. Lay out the hot jam on sterile jars, spin.

How to cook a healthy jam from pears with lemon and ginger

The recipe for this dessert will be a real find for true gourmets and lovers of exotic dishes.

You will need:

  • 1 kg of pears;
  • 150 g fresh ginger;
  • 1 lemon;
  • 1 kg of sugar;
  • 5 buds of carnations;
  • 2 cinnamon sticks;
  • 400 ml of water.

Manufacturing:

  1. Pears are peeled from unnecessary details and cut into slices of medium size.
  2. Ginger is cut into thin strips or grated.
  3. Pieces of pears in a colander are placed in boiling water for 7-8 minutes, then removed and immediately immersed in cold water.
  4. In the water, where the pears were blanched, add sugar and ginger. After boiling, they also put cloves and cinnamon and boil for about half an hour.
  5. Cinnamon sticks and carnation buds are caught from the syrup and, after pouring them pieces of pears, are left for several hours.
  6. Set on fire, boil for 5-6 minutes, cool again.
  7. Perform this operation three times, for the second time add freshly squeezed juice from a lemon.
  8. After the third cooking, the billet is distributed into sterile containers and sealed securely.

Pear jam for the winter with lemon in a slow cooker

Pear jam with lemons in a slow cooker can be prepared according to a truly classic recipe, but it will take several times less time.

You will need:

  • 1 kg of pears;
  • 1limon;
  • 800 g sugar.

Manufacturing:

  1. A core with seeds is cut out of the washed pears, the flesh is cut into cubes, it is not necessary to remove the skin.
  2. The cubes are placed in a multicooker bowl, covered with sugar and turn on the "Quenching" mode for 1 hour.
  3. During this time, enough fruit is extracted in the fruit so as not to add water.
  4. Next, prepare the jam in three doses. In the mode "Cooking for a couple" include a timer for 15 minutes, then give the jam to rest for 2 hours.
  5. Add the juice of fresh lemon and re-enable the "Steaming" mode for a quarter of an hour.
  6. After cooling, repeat the procedure for the third time. As a result, the pieces of pears should become transparent, and the syrup should be thick.

Terms of storage of jam from pears with lemon

All the above recipes provide for quite a long heat treatment of all products, so you can store pear jam in almost any convenient room. It should only prevent the ingress of bright sunlight.

Conclusion

Pear jam with lemon for the winter to cook is a snap. But the result is so harmonious, fragrant and inimitably tasty that this piece is always small.

Pin
Send
Share
Send
Send