Advice

Pear jam with lemon: a recipe for the winter


Many people love pear jam even more than fresh fruit, all the more, by preparing such a delicacy, it is quite easy to preserve the most unexpectedly large harvest. But pear jam with lemon for the winter occupies a special place of honor among other recipes. After all, a honey-sweet pear in combination with the aromatic sourness of lemon juice and zest gives a completely unique taste of the preparation. At the same time, all the ingredients are simple and accessible, and the healthiness of the finished dish is beyond doubt.

How to properly cook pear and lemon jam

The most important product for this jam can be of any kind. For cooking according to different recipes, both sour and sugary-sweet varieties of pears are suitable. Pears with dense, even firm flesh are ideal, but juicy and soft varieties can also be used. But overripe fruits are more suitable for making jam than preserves.

All damage on the surface of the fruit must be removed. To remove the peel or not - it all depends on the type of pear itself. If the skin is soft and tender, then there is no need to remove it. The tails and seed chambers are usually cut out, and the pears themselves for making jam with lemon according to different recipes can be cut into halves, slices, cubes, circles, and even grind or grind. Everything is determined only by the imagination of the hostesses and the recipe used.

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

Important! It is the bones that are capable of giving the future workpiece an unpleasant bitterness, therefore it is important to track that they are removed every single one.

Despite the pronounced citrus aroma, lemon not only does not overshadow the taste of pear 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. For 1 kg of pear fruit, about 1 lemon can be used, no more. In addition, lemon successfully regulates the acidity of the finished dish and serves as a natural preservative.

Lemon pear jam can be made in a variety of ways. The classical method with multiple alternation of cooking and infusion procedures is also successfully applied. Or fast - in a pan or in the form of a five-minute. Delicious pear jam with lemon can also be obtained using a multicooker.

Classic pear jam with lemon

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

You will need:

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

Manufacturing:

  1. It all starts with lemon. It is scalded with boiling water and cut into pieces with a sharp knife, at the same time picking out all the bones.
  2. Placed in a cooking container, fill with water and boil for 3 minutes.
  3. Pears are washed from dirt, peel off, remove the center with seeds and tails. Cut into pieces of a convenient size.
  4. They are covered with sugar, lemons are added along with the broth and left for 10-12 hours.
  5. After insisting, everything is thoroughly mixed, placed on fire and boiled for about 10 minutes.
  6. Then set aside until it cools completely.
  7. These steps are repeated two more times, spending a total of about 3 days on making the jam.
  8. Already at the second stage, the jam should begin to change its color and consistency - acquire a reddish tint and become thicker.
  9. After the third entry, the pear jam is finally cooled, laid out on sterile dishes and corked for winter storage.

Pear and lemon jam: 5-minute

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

You will need:

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

Manufacturing:

  1. The lemon is washed, scalded with boiling water, cut into convenient pieces and all seeds are carefully removed. Then it is ground in a blender or using a meat grinder.
  2. The pears are peeled and all damage removed and cut into small cubes.
  3. Then it is combined with crushed lemon, sprinkled with sugar and left overnight to form a syrup.
  4. The next day, the fruit mixture with sugar is set on a moderate fire.
  5. After boiling, remove the foam and keep on fire for exactly 5 minutes.
  6. In a hot state, the jam is distributed over sterilized jars, tightly tightened with scalded lids and must be left to cool upside down under warm clothes for additional sterilization.

Pear jam with lemon wedges

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

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

Manufacturing:

  1. Lemons are poured over boiling water for 30 seconds, then cut into thin slices as possible, each of which is also cut in half.

    Attention! Do not forget to carefully remove the bones from the circles.

  2. Washed pears are cut into halves. Leaving the peel as far as possible (if it is not very coarse), remove the middle, tails and also cut into thin slices.
  3. Syrup is boiled from sugar and water, into which, after cooling, slices of lemon and pears are added and left for a period of 6 to 12 hours.
  4. Then it is cooked, as usual, in several steps. The cooking time is 5-10 minutes, in between, fruits are infused in sugar syrup for 5-6 hours.
  5. Cooking should be finished at the moment when the slices of both fruits acquire some transparency.
  6. The jam is laid out on sterile dishes and immediately 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.

It doesn't take much time to make pear jam with lemon and cinnamon:

  1. Wash the pears, core with 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 for 12 hours, after this time drain the resulting juice.
  4. Heat it to a boil, remove the foam and place on top of the pear.
  5. Stir gently and simmer for about 30 minutes.
  6. Add cinnamon, stir and cook for another quarter of an hour until a nice and thick syrup is formed.

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

Fried jam in itself is already something unusual. But this recipe got this name only because this pear jam with lemons is prepared in a pan, and not in a saucepan. Although, strictly speaking, the frying process itself does not occur, because neither oil nor any other fat is involved in making the jam.

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

For a medium skillet with a diameter of about 26 cm you will need:

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

Manufacturing:

  1. Prepared pears are cut into slices about 2 cm thick.
  2. Peel the zest from the half of the lemon and chop it. Lemon juice is squeezed out separately.
  3. Put pieces of pears in a dry frying pan, sprinkle them with sugar and add squeezed lemon juice and chopped zest.
  4. Include medium heat under a frying pan and heat the fruit mass until boiling. Remove foam and reduce heat.
  5. Warm up the pear mass with lemon for about half an hour, constantly stirring it, thereby saving it from burning.
  6. At the end of cooking, the jam should darken slightly.
  7. Spread the jam on dry sterile jars, if desired, tightly tighten it for winter storage.

Pear jam with lemon and grapes for the winter

Most often, many grapes ripen at the same time with pears. This recipe is especially common in the southern regions, where the yield of both crops can be quite significant. Due to the high content of juice in grapes, the jam can turn out to be quite liquid. It is good for impregnating pastry cakes and even for preparing various drinks.

Advice! It is most convenient to use raisins for jam, or seedless grapes.

Would need:

  • 2 kg of pears;
  • 1.5 lemons;
  • 300 g of grapes;
  • 300 ml of water;
  • 2.4 kg of sugar.

Advice! If you want to make the jam thicker, you can not use water at all, but boil grape syrup with sugar.

Manufacturing:

  1. Syrup is made from sugar and water.
  2. In pears, one pulp is left, which is cut into small pieces.
  3. The grapes are removed from the twigs, leaving clean berries.
  4. The juice is carefully squeezed out of the lemon.
  5. Grapes and pieces of pears are placed in the syrup, heated to a boil and set aside until they cool completely.
  6. Put on fire again, boil for a quarter of an hour, add lemon juice and boil for the same amount of time.
  7. Spread hot jam on sterile jars, twist.

How to make healthy pear jam 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 carnation buds;
  • 2 cinnamon sticks;
  • 400 ml of water.

Manufacturing:

  1. The pears are cleaned of unnecessary parts and cut into medium-sized slices.
  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. Sugar and ginger are added to the water where the pears were blanched. After boiling, cloves and cinnamon are placed there and boiled for about half an hour.
  5. Cinnamon sticks and clove buds are caught from the syrup and, after pouring pear pieces into them, they are left for several hours.
  6. Put on fire, boil for 5-6 minutes, cool again.
  7. This operation is performed three times, the second time freshly squeezed lemon juice is added.
  8. After the third boiling of the workpiece, it is distributed in sterile containers and reliably sealed.

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 real classic recipe, but it will take several times less time.

You will need:

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

Manufacturing:

  1. A core with seeds is cut out of washed pears, the pulp 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 the "Stew" mode is turned on for 1 hour.
  3. During this time, a sufficient amount of juice is released in the fruits so as not to add water.
  4. Next, the jam is prepared in three steps. In the "Steam cooking" mode, the timer is turned on for 15 minutes, then the jam is allowed to rest for 2 hours.
  5. Juice from fresh lemon is added and the "Steam cooking" mode is switched on again for a quarter of an hour.
  6. After cooling, repeat the procedure for the third time. As a result, the pear pieces should become transparent and the syrup thick.

Rules for storing pear jam with lemon

All the above recipes provide for a rather long heat treatment of all products, so you can store pear jam in almost any convenient room. You should only avoid exposure to bright sunlight.

Conclusion

Making pear jam with lemon for the winter is a snap. But the result is so harmonious, aromatic and inimitably tasty that this preparation is always not enough.


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