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Jam from unripe pears. A simple recipe for pear jam for the winter

Proportions of pear jam
Pears - 1 kilogram
Water - 0.5 liters
Sugar - 800 grams

How to make pear jam
1. Select ripe, juicy pears for jam, cut into 4 parts, remove the core and stem.
2. Place the pears in a saucepan, add water and cook, covering with a lid, for 20 minutes until completely softened, skimming off the foam.
3. Rub the pear mass through a sieve with a masher or grind using a blender, meat grinder or juicer.
4. Return the pear mass to the pan, cook with gradual addition of sugar for 30-40 minutes until the consistency of liquid sour cream.
5. Pour hot pear jam into sterilized jars, roll up, turn over and wrap in a blanket until completely cooled.
Store the cooled jam for storage.

Pear jam in a slow cooker
1. Peel the pears, cut each pear in half and cut out the seed pod.
2. Place the pears in a slow cooker and add sugar.
3. Set the multicooker to the “Stew” mode.
4. Cook the pear jam for 2 hours with the multicooker lid closed, stirring once every half hour with a wooden spatula.
Pour the finished jam into jars and store.

Jam differs from ordinary jam in its uniform consistency, and from jam in its thickness. To achieve both, the fruit must be chopped and boiled well. During the cooking process, excess moisture will disappear, leaving a dense, dark-colored pear jam with a fruity aroma.

Selection of fruits for cooking

Typically, gardeners decide to make jam when the fruit is already starting to spoil. In order not to throw away the fruits, they are ground and preserved with sugar. Summer early ripening varieties are well suited for this purpose. However, you should not take the most spoiled fruits. It is better to throw away rotten fruits with a pungent odor of fermentation, and even more so with mold. Such pears will spoil the taste and violate the rules of preservation. The table gives tips on how to choose suitable fruits.

Table - Criteria for choosing fruits for jam

Fruits can be supplemented with seasonings and spices. The jam will be more fragrant if you add cardamom, ginger, vanillin, zest, and cloves.

Preparing the dishes

Preparations for the winter are a whole event for which you need to prepare. In addition to the ingredients, you will need kitchen utensils:

  • copper or enamel pan;
  • meat grinder, blender or food processor;
  • wooden spoon;
  • beaker;
  • scales;
  • vegetable peeler;
  • sharp knife;
  • jars, screw caps;
  • seaming key;
  • clean towel;
  • a blanket for wrapping hot preparations.

Storage containers must be sterilized along with their lids. Sterilization can be carried out using three methods.

  1. Steam . Take an oil splatter screen and place it over a pan of boiling water. Place clean jars on top, bottom up. Let stand until smudges and large drops form. Carefully remove with forceps or a clean towel and place the neck on a sterile cloth.
  2. Boiling. Pour a little water into the bowl (literally 2 cm), put the container in the microwave. Set the power to maximum for three minutes. Separately, boil the lids in a saucepan.
  3. Heating . Wash the containers and, without wiping, place in a cold oven. Place the lids nearby. The heating temperature should not exceed 120°C. Warm up the dishes for 15 minutes.

Before sterilizing containers, they should be thoroughly washed and dried. Experienced housewives advise washing jars inside and out with baking soda. Screw-on or sealed lids can be used, but they must be new and clean.

Mouthwatering recipes

The general algorithm for preparing pear jam should not cause difficulties even for a beginner. The pears are crushed, boiled with sugar, pureed and boiled until thick. The more the fruit mass is boiled, the thicker the jam becomes.

Juicy honey fruits do not need a lot of granulated sugar. Pears with a sour and astringent taste are best sweetened. It's a matter of taste here. Some people prefer sugary jam, others prefer the natural pear taste. In any case, you should take less sugar than fruit. Otherwise, when the moisture evaporates, a candied fruit mass will remain in the pan.

You don’t have to remove the thin skin; it boils down perfectly. It is better to cut off a dense peel with hard grains, and even more so with flaws. It is permissible to cook jam without sterilization if natural preservatives - acid or sugar - are added. Don't forget that additional substances affect the taste.

Classic version

Description . Prepared in the classic way on the stove with the addition of sugar. Preparation and cooking take approximately two hours.

What to prepare:

  • pears - 1 kg;
  • sugar - 800 g;
  • water - 100 ml.

How to cook

  1. Wash the pears and cut off any defects.
  2. Cut in half, cut out seed pods.
  3. Chop the fruits into arbitrary pieces.
  4. Twist through a meat grinder.
  5. Place the puree into a saucepan.
  6. Add sugar, pour in water, stir.
  7. Leave for ten minutes to allow the puree to sugary.
  8. Place on low heat and wait until it boils.
  9. Skim off the foam and continue cooking, stirring constantly.
  10. After 40 minutes of cooking, check the consistency: if the jam is too thin, continue boiling.
  11. Once thickened, remove the mixture from the stove.
  12. Pour into containers.

If the jam is actively bubbling and “spitting”, it is recommended to cover the pan with a splash net. To prevent splashing, it is better to take a container of suitable volume and cook over low heat, controlling uniform boiling.

Without water

Description . Usually, when preparing jam, water is added so that the sweet mass does not burn and boils away evenly. However, you can do without water if you use juicy, watery varieties. You should keep the container on low heat and make sure that the pear mass does not stick to the walls of the pan.

What to prepare:

  • pear - 2.5 kg;
  • sugar - 1 kg.

How to cook

  1. Wash the fruit, cut out the seeds.
  2. Cut into cubes, grind in a meat grinder or using a blender.
  3. Place the puree in a saucepan and add sugar.
  4. Stir, set on low heat.
  5. After boiling, cook for an hour or an hour and a half, remembering to stir.
  6. Pour the thick, boiled jam into sterile jars and roll up.

With lemon

Description . The preparation has a fresh aroma. The delicacy is perfect for pies, pancakes, and porridges. Winter tea drinking will be tasty and healthy.

What to prepare:

  • pears - 1 kg;
  • sugar - 800 g;
  • lemon - two pieces;
  • cardamom - half a teaspoon.

How to cook

  1. Wash the pears and cut into pieces.
  2. Place fruit in layers in a saucepan, alternating with sugar, and set over low heat.
  3. Wait for the sugar to boil and dissolve.
  4. Boil over low heat for half an hour.
  5. When the pears are soft, puree them in a blender.
  6. Strain through a sieve to catch any remaining large particles.
  7. Grate the lemon zest on a fine grater.
  8. Squeeze lemon juice into the puree and add zest.
  9. Stir and wait until it boils.
  10. Boil for three to five minutes over low heat, remembering to stir.
  11. Remove from the stove, cover with a lid.
  12. Leave for ten minutes, then pour into containers.

With orange

Description . A sweet, tender and aromatic dessert will not leave anyone indifferent. For the smell, it is enough to add only the zest, but gourmets recommend cooking the jam together with orange slices. From the specified amount of components, approximately 1.5 liters of treats are obtained.

What to prepare:

  • pear - 3 kg;
  • medium-sized orange - two pieces;
  • water - 100 ml;
  • sugar - 500 g.

How to cook

  1. Cut the washed and peeled pears into cubes.
  2. Wash and dry the oranges.
  3. Gently grate the zest on a fine grater, without touching the white pulp.
  4. Remove the white layer and break the pulp into slices.
  5. Cut into small pieces, remove seeds.
  6. Pour water into the pan.
  7. Add prepared fruit and zest.
  8. Add sugar.
  9. Cover with a lid and place on moderate heat.
  10. Once it boils, reduce the heat.
  11. Boil for about half an hour until the fruit softens.
  12. Remove from heat and grind until smooth.
  13. Boil again, cook for about an hour, maintaining low heat.
  14. Distribute among containers and roll up.

If you are preparing a large amount of jam, it is recommended to immediately immerse the peeled and sliced ​​pears in acidified or salted water so that they do not darken in the air. In a liter of water, it is enough to dilute a teaspoon of salt or citric acid.

With apples

Description . Apples are the closest “allies” of pears; they are similar in taste and pulp density. The fruits ripen at approximately the same time, and the harvest is usually plentiful.

What to prepare:

  • pear - 0.9 kg;
  • apple - 0.9 kg;
  • sugar - 0.7 kg;
  • water - 50 ml.

How to cook

  1. Remove seeds from fruit.
  2. Cut into small pieces and grind with a blender or other kitchen appliance.
  3. Transfer the puree into a saucepan.
  4. Pour in water and cook for 40 minutes over low heat.
  5. Add sugar and stir.
  6. Simmer for another half hour until characteristic thickness appears.
  7. Pour into prepared containers.

With plums

Description . Bright and tasty plum jam has therapeutic and preventive effects. Plum fruits are rich in potassium, help optimize blood pressure, muscle and joint function, improve intestinal function, and restore appetite.

What to prepare:

  • pear - 0.7 kg;
  • plum - 2 kg;
  • sugar - 1.5 kg.

How to cook

  1. Remove pits and seeds from fruit.
  2. Cut into small pieces.
  3. Add sugar and leave for half an hour.
  4. Let it simmer over low heat for 40 minutes.
  5. Rub the resulting mass through a sieve or grind using household appliances.
  6. Place the pan on the stove again and simmer for 20 minutes.
  7. Before removing and rolling up the jam, check the thickness and continue cooking if necessary.
  8. Divide into containers.

With quince

Description . Adjust the amount of fruit to taste, for example, you can take fewer pears. Quince jam turns out dense and aromatic. If you are preparing it for the first time as a test, it is recommended to reduce the proportions of ingredients by half.

What to prepare:

  • pears - 4 kg;
  • quince - 3 kg;
  • sugar - 3 kg;
  • ground cinnamon - two teaspoons;
  • water - 1.5 l.

How to cook

  1. Cut the washed and seeded quince into small pieces.
  2. Pour water into the pan, lower the prepared fruits.
  3. Cook until soft.
  4. While cooking, prepare the pears and cut into thin slices.
  5. Add to the pan and cook for about seven minutes until soft.
  6. Pass the mixture through a colander, draining the liquid into another pan.
  7. Place the broth over low heat, add sugar.
  8. Dissolve the sugar grains while stirring.
  9. Grind the fruit pieces with a blender, meat grinder, food processor, or rub through a sieve.
  10. Add the resulting puree to the syrup.
  11. Cook over low heat for about an hour, stirring and monitoring the consistency.
  12. Having achieved the desired thickness, remove from the stove and place in prepared hot jars.

After twisting, carefully place the containers on the lids and wrap them in a blanket. Keep hot jars in this position until they cool completely. Then transfer to the pantry for storage.

Jelly

Description . The cooking process takes no more than an hour, so this recipe is suitable for those who do not want to waste time cooking.

What to prepare:

  • pears - 0.9 kg;
  • sugar - 450 g;
  • water - 150 ml;
  • lemon juice - 40 ml;
  • gelatin - 20 g.

How to cook

  1. Cut the fruit into slices, pour in half the prepared water.
  2. Boil for 20 minutes over moderate heat.
  3. Soak the gelatin crystals in the second half of the water.
  4. Pass the fruit mixture through a sieve.
  5. Add sugar and juice.
  6. Boil for another ten minutes.
  7. Add the swollen gelatin to the total mass, turn off the stove.
  8. Stir and immediately pour into prepared jars.

Sugarless

Description . Low calorie recipe. At the same time, pears retain their natural aroma and taste. The jam is prepared for about an hour.

What to prepare:

  • pears - 3 kg;
  • water - 500 ml.

How to cook

  1. Wash the fruits and cut out the cores.
  2. Cut into small slices.
  3. Pour in water and cook for 20 minutes until soft.
  4. Puree or grind with a household appliance to form a smooth puree.
  5. Let it cook until thick.
  6. Distribute among banks.

Due to the lack of sugar, it is recommended to pasteurize filled jars before spinning. Place a wooden board or a towel folded in half on the bottom of a large pan. Place containers covered with lids and fill with water up to the shoulders. Boil for 15 minutes, and then carefully remove and seal.

In the oven

Description . Baked fruits retain most of the vitamins and elements. Comfortable cooking saves time and effort.

What to prepare:

  • pears - 1.2 kg;
  • sugar - 0.9 kg;
  • water - 350 ml.

How to cook

  1. Cut the fruit into pieces and place in a heatproof pan.
  2. Pour in water and boil for a quarter of an hour.
  3. Grind the boiled slices with a blender.
  4. Add sugar to the puree and mix well.
  5. Close the lid and place in an oven preheated to 250°C.
  6. Wait for it to boil (check after about five minutes).
  7. Set the temperature to 100°C and leave for two hours.
  8. Place the jam into containers.


In a slow cooker

Description . The easy way. All you need to do is prepare the fruit, set the desired program, and sterilize the containers. The device will do most of the work on its own.

What to prepare:

  • pears - 1.5 kg;
  • sugar - 700 g;
  • citric acid - teaspoon;
  • water - 100 ml;
  • vanillin - a teaspoon.

How to cook

  1. Remove the skin from the fruit.
  2. Cut, cut out the core.
  3. Cut into slices and place in a bowl.
  4. Add sugar, acid, vanillin.
  5. Set “Warming” for a quarter of an hour.
  6. Stirring occasionally, wait until the sugar is completely dissolved.
  7. Pour in water.
  8. Turn on the “Extinguishing” program for half an hour, close the lid.
  9. Open the device periodically and stir the contents.
  10. When the fruits become soft, grind them with a blender in a separate container.
  11. Pour back into the bowl.
  12. Set “Stew” for 20 minutes.
  13. Wait until the fruit puree is ready, stirring constantly.
  14. Once the required thickness is achieved, pour the jam into jars.

There may be less or more water depending on the juiciness of the fruit. Control the amount of vanillin. If you shift the spice, the jam will be bitter. This is an optional component and can be omitted from the recipe.

You can add not only spices to the jam, but also other fruits and berries. Try cooking with grapes, black currants, lingonberries, cranberries. It is important to thoroughly rub or chop the boiled fruit pieces so that the skins and seeds do not interfere with the uniformity.

Summer is the time for winter preparations. For lovers of jam and marmalade, this recipe will come in handy. Fragrant pear jam for the winter is easy to prepare, just like pear jam. The recipe is simple and even a novice housewife can handle it.

To make homemade pear jam you need:

– pears;
- sugar;
– small jars;
– screw caps or simple screw caps;
- warm clothes;
– conservation key;
– meat grinder with a fine nozzle.

How to make pear jam at home:

1. Any fruit is suitable for making pear jam for the winter. If the pears are soft, the jam will be tastier. We wash the pears one by one to better remove all the dust and dirt.

2. Cut the pears into pieces, cutting off rotten and missing areas.

3. For jam you need a meat grinder. We assemble the meat grinder and put on the smallest attachment. Pass the chopped pears through a meat grinder.

4. Transfer the resulting pear puree into a saucepan. If you have very few pears, you can use a blender instead of a meat grinder. Pour sugar into the pear, based on 1 kg of pears - 0.8 kg of sugar. For example, if you get 1.7 pear puree, then add 1.3 kg of sugar.

5. Mix the sugar and pear thoroughly.

6. Give a little time for the sugar to dissolve in the puree. We put the jam on the gas to cook, turning the heat level to minimum. As soon as the jam boils, remove any unwanted foam from the surface.

7. From the moment it boils, cook the jam for 35-40 minutes. During cooking, be sure to stir the jam.
While the jam is cooking, you can start preparing the jars. Choose jars for jam more carefully. Examine them well. The jars should not have small cracks or any splinters on the neck. If you notice a suspicious unevenness on the neck, it is better not to use it for preservation.
To sterilize jars, you can use the tier from a pressure cooker.

8. It is convenient and can accommodate several cans. Can lids can be placed there too. If the lids cannot be placed with the jars, boil the lids for 3-5 minutes. Another quick and convenient way to sterilize is in the microwave. Pour water into a clean jar. Water should be poured approximately 1.5-2 cm high. Place the jar of water in the microwave and turn it on for 5 minutes at maximum power. Just 5 minutes and the jar is sterilized. Drain off the remaining water. The method is proven and cans of preserves are perfectly stored in the cellar.
Place the prepared hot jam into jars.

9. Screw on the lids. It is advisable to put the jars of jam in a warm blanket or warm clothes. Once the pear jam has cooled, store it in a deep cellar for long-term storage. Pear jam for the winter is great for pies, pies or pancakes. You can serve jam for tea.


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Pear jam is another delicacy! It's just so hard to tear yourself away from him.

Hence the conclusion: you need to do a lot, a lot! It's good that there are so many wonderful recipes.

Pear jam - general principles of preparation

The most delicious jam with the perfect texture is made from hard and slightly unripe pears, but soft fruits can also be used. The fruits are cut into pieces, crushed with a blender or ground through a sieve after pre-cooking. Then sugar and other ingredients are added to them.

What can you add to pear jam:

Apples, citruses and other fruits;

Cinnamon, vanilla and other spices;

Gelatin.

You can prepare the delicacy on the stove. But more and more often you can find recipes for a slow cooker. If you have a “Jam” program, you can use it for cooking. Or they combine baking and stewing programs. The cooking time directly depends on the juiciness of the pears and it is impossible to determine it accurately. If you are satisfied with the consistency, the jam is ready!

A simple recipe for pear jam

A version of the lightest and simplest pear jam with citric acid. Fruits are crushed in a meat grinder.

Ingredients

550 g sugar;

1 kg of pears;

4 g lemon.

Preparation

1. Cut the pears into pieces, discard the cores.

2. Twist the slices through a meat grinder, combine with granulated sugar, stir and leave for a couple of hours.

3. Place on the stove and cook for a quarter of an hour. Set aside and let the mixture stand until it cools.

4. Put it on the stove again, add citric acid, and boil the delicacy for about half an hour.

5. We look at the thickness, if the jam begins to stretch behind the spoon, and a drop does not spread on the saucer, then you can turn it off.

Pear jam for the winter “Lemon flavor”

Recipe for a very aromatic winter pear jam with lemon. If the citrus is large, then one is enough. You can take two small lemons.

Ingredients

3 kg of pears;

1.5 kg sugar;

200 ml water.

Preparation

1. Cut the washed pears into arbitrary slices, put them in a saucepan, and add a glass of water to them.

2. Place the pears on the stove and cook covered for 10 minutes.

3. Wash the lemon and cut into pieces. You need to remove all the seeds from the citrus.

4. Remove the pears from the heat; they should be soft. Cool slightly, add citrus pieces to the fruit and blend everything together with a blender.

5. Add granulated sugar and stir. It is advisable to let the mixture sit for a while so that the sand dissolves. Otherwise, small grains on the walls of the dish may burn, the jam will turn out dark and have an unpleasant aroma.

6. Place the treat on the stove and cook without a lid over moderate heat for about 45-50 minutes. We achieve the desired thickness, do not forget to stir regularly.

7. Pack into jars. Cool, remove the pear jam for storage.

Pear jam with gelatin “Velvet”

A recipe for thick, velvety pear jam with gelatin, you can call it jam. A special feature of the delicacy is its unusual jelly consistency. Gelatin is used as ordinary powder or instant gelatin.

Ingredients

1 kg of pears;

0.5 kg sugar;

0.5 lemon;

Cinnamon, vanillin;

200 ml water;

1 tbsp. l. gelatin.

Preparation

1. Cut the pear into pieces, add 100 ml of water, simmer over low heat until soft. Leave to cool.

2. Soak gelatin in 100 ml of water. Let it swell well. Usually the time is indicated on the packaging.

3. Softened pears need to be rubbed through a sieve.

4. Add sugar to the puree and place on the stove.

5. After boiling, pour in lemon juice and cook the jam for 10 minutes.

6. If the delicacy is being prepared for the winter, then the jars need to be processed and kept at hand. Same thing with lids.

7. Add vanilla and cinnamon to the boiling jam.

8. Add gelatin, stir quickly and immediately turn off. If you let the mixture boil over, the texture will not be what you need.

9. Pour the pear jam into sterile jars, constantly stirring from the bottom. We close quickly.

10. Place the containers upside down, wrap them with something warm on top, let them sit until the jars have cooled completely, then turn them over to their natural position and transfer them to storage.

A simple recipe for pear jam in a slow cooker

A wonderful way to prepare a sweet treat from pears. It can be consumed immediately or stored. Instead of lemon, you can take diluted acid, a third of a teaspoon and 30 ml of water is enough.

Ingredients

1 kg of pears;

1.5 cups sugar;

0.5 lemon.

Preparation

1. You don’t have to peel the pears for this jam, but without the skin the delicacy is more tender. Look by variety. If the peel is hard, it is still better to remove it.

2. Grate the pear pulp on a coarse grater and mix with sugar. Immediately place all this in a multi-cooker saucepan.

3. Pour lemon juice over it all. You can add a little zest, but only well-chopped, there should be no large particles in the jam. Or use an acid solution.

4. Close the multicooker. We set the stewing program for two hours. Check periodically and stir.

5. If the pears are watery or just very juicy, the thickness of the delicacy is not satisfactory, you can switch to baking at the end, keep the jam in this mode for about half an hour, just do not forget to stir.

Pear jam for the winter “Vitaminka” with lingonberries

A recipe for amazing pear jam for the winter, which differs not only in taste, but also in its vitamin composition. It is best to use fresh lingonberries for this. But if this is not possible, then a frozen product will do.

Ingredients

1 kg pear;

0.5 kg lingonberries;

1 kg sugar;

2 star anise;

130 ml water.

Preparation

1. Cut the pears into pieces, simply wash the lingonberries and let the water drain; it is not necessary to dry the berries.

2. Mix a glass of sugar with water, put it on the stove, and cook the syrup. Add star anise, which will give the delicacy a special twist.

3. Mix the rest of the sugar with pears and lingonberries.

4. Add the prepared pieces with sugar to the syrup and stir.

5. Squeeze lemon juice. But you can chop the whole citrus, remove the seeds and add it to the total mass.

6. Cook the jam for 45 minutes.

7. Remove from heat. Puree the mass with a blender.

8. Place the lingonberry-pear delicacy on the stove again and cook until the desired thickness.

9. If the consistency suits you, then simply let the mixture boil well, boil for one minute and you can put it in jars.

Pear jam with apples

Another popular addition to pear jam is apples! We choose sour varieties. They will ideally dilute sweet pears, add sourness, and make the taste more interesting.

Ingredients

1 kg apples;

1 kg of pears;

0.8 kg sugar.

Preparation

1. Cook the fruit. To do this, cut the apples and pears into pieces, without removing the skin.

2. Throw everything into a saucepan, pour a glass of water, boil until soft. Definitely under the lid.

3. Remove from heat and let cool slightly so as not to burn your hands. But the mass should not be cold. We rub the fruit through a sieve to obtain a soft and homogeneous puree.

4. Mix the fruit with sugar, let the grains dissolve a little, and put the jam on the stove.

5. Cook the jam for 30-35 minutes. After cooling, the mixture will become thicker due to the pectin in the apples.

A simple recipe for pear jam with oranges (in a slow cooker)

Another version of pear jam, designed for a multi-cooker saucepan. The amount of vanilla and cinnamon can be adjusted; if you don’t like something, don’t add it.

Ingredients

2 kg of pears;

2 oranges;

1 packet of vanilla;

1 tsp. cinnamon powder;

1.2 kg sugar;

Juice from 1 lemon.

Preparation

1. Twist the pears through a meat grinder along with the peel, add sand to them, stir. Leave for half an hour.

2. Remove the zest from the oranges, peel the pulp, discard the seeds and white skins. We twist the citrus pulp and zest and send it to the pears.

3. Squeeze lemon juice into the total mass.

4. Add vanillin along with cinnamon powder and stir.

5. Turn on the baking, cook the jam for exactly thirty minutes.

6. Switch to stewing mode, cook for another 1.5 hours.

7. Pour the pear and orange delicacy into jars and roll up. Or just cool it and put it in the refrigerator.

Pear jam for the winter with pieces

If you have both soft and hard pears, you can prepare a delicacy according to this recipe. The jam turns out interesting and very tasty.

Ingredients

1 kg soft pears;

0.5 kg hard pears;

1 kg sugar;

Preparation

1. Cut the hard pears into centimeter cubes, pour in lemon juice, and set aside for a while.

2. We trim soft pears and get rid of cores. Use a blender and mix with sugar.

3. Place the pear mass on the stove and let it boil.

4. Add the pears cut into pieces and cook everything together for about 45 minutes.

5. Determine readiness piece by piece. They should be cooked through and not remain raw.

6. Place the jam and pieces into jars and put the pear preparation away for storage.

Everyone knows that jam needs to be placed in sterile jars. But you can do it another way: put the delicacy in clean and dry jars, put it in the oven, heat until a baked crust appears on top, but be careful that the delicacy does not start to burn. Remove, cover or roll up.

At least 50% sugar is added to the jam. The calculation takes into account peeled fruits without cores.

In jam you can replace some of the sugar with honey, which goes well with pears. The delicacy will be incredibly fragrant. By the way, this is a wonderful way to use up candied honey.

To prepare pear jam for the winter, you can use uneven, crumpled pears, but all rotten places will definitely need to be removed. It’s good if the pears are soft and juicy; it will be easy to get a smooth puree from such fruits.

If the pears are very sweet, then you can use a little less sugar.

The weight of pears is indicated in unpeeled form.

Prepare the pears and sugar.

Wash the pears, cut each into 4 pieces, carefully cut out the core. Cut the pulp into small slices and place them in a blender bowl.

Grind the pears into as smooth a puree as possible. If you also cut off the peel of the pears first, the jam will turn out perfectly tender.

Place the pear puree into a saucepan, add sugar and stir.

Slowly begin to heat the jam, stirring it often with a spoon or spatula.

Bring it to a boil, set the heat to less than medium and, stirring, cook the jam until it thickens and the puddles of pear juice disappear.

For the winter, transfer the hot pear jam into a sterile jar, seal it tightly and leave to cool, wrapped in a woolen scarf. Pear jam is ready for the winter. These jams can be stored at room temperature.