Pear Jam: 32 recipes


One can hardly find such a person who would not like pear jam. There is practically no acid in the fruit, but for lovers of sourness on the palate, you can always find a recipe with the addition of more contrasting or refreshingly sour berries or fruits. But these fruits have practically no contraindications for use, and the consistency, color and flavor of the billet are close to perfect. Therefore, pear jam for the winter will be a welcome dish in any family, and the variety of recipes for its production will not allow it to pall.

How to cook pear jam

Pear jam can be prepared in a variety of ways: traditional with multiple standing between boiling and single. Fruits can be crushed in all possible ways, and you can use whole pears, experiment with various additives - in any case, the taste and quality of the jam will remain excellent.

The degree of maturity of the fruit is decisive only for some recipes. Most often they use ripe, but still firm, shape-holding pears. From the immature fruits, if desired, you can also get a tasty and attractive dish. But ripe pears are more suitable for jam than jam.

Attention! For one recipe, it is better to use fruits of the same grade and approximately equal degree of maturity so that they look more or less evenly.

Calorie pear jam

From the most ancient times pear fruits are considered not only very tasty, but also extremely useful. For those who care about their health, some of the danger may be only the presence of sugar in this billet. Depending on the sugar content in pear jam, its caloric content can vary from 214 to 273 kcal per 100 g. One teaspoon of jam thus contains about 35 kcal.

From what pears can you make jam

Absolutely any varieties are quite suitable for pear jam, even wild fruits, which are completely inedible and tasteless fresh. But in the form of jam, they are so revealed from the best side that the preparation of them in no way inferior to dessert from any cultural variety.

The most fragrant jam can be obtained by cooking it from a sort of lemon. In order for the dish to turn out to be of the classical type, in the form of pieces of fruit in syrup, it is better to take more solid, late varieties of pears. And from the summer, juicy varieties it turns out a wonderful jam jam.

How to cook pear jam

The duration of cooking pear jam is determined solely by the conditions in which it will be stored. After all, with a special desire, a delicacy can be prepared without boiling at all, but in this case it should be stored only in the refrigerator and consumed within a few weeks.

According to the classic recipe, the total cooking time of pear jam does not exceed 40-50 minutes. Much more also depends on the degree of maturity of the fruit and their varietal characteristics. Unripe and hard pears need to be cooked for a longer time.

How to make pear jam thick

The density of pear jam depends, as usual, on the length of boiling / infusion and on the amount of sugar used in the recipe. If you want to get a thick pear jam with a low sugar content, without subjecting it to long-term heat treatment, you must use natural thickeners: gelatin, pectin, agar-agar.

To obtain a delicate texture of pear jam, the rind is necessarily removed from the fruit. This is also done if there is any damage to the skin.

The readiness of traditional jam is easy to check: the pieces of fruit should have a soft jelly-like structure, and the syrup should become almost transparent and slightly thicken.

A special role in the preparation of pear jam is played by acid. For starters, all pear fruit, peeled, is placed in acidified water so that they do not darken. Often, hard fruits are necessarily blanched in boiling acidified water so that they do not further become candied. Usually for these purposes use powdered citric acid.

Attention! About 1 g (half a teaspoon) of citric acid is used per 1 l of water or 1 kg of fruit.

Often some fruits and berries act as an acidulant: cranberries, lingonberries, cherry plums and others.

But sugar is added to this billet in very moderate quantities, because most pear varieties are characterized by truly honey sweetness. There are recipes in which sugar is not used at all.

How to cook pear jam according to the classic recipe

In the standard version for the preparation of pear jam will need:

  • 1 kg of pears;
  • 1 kg of granulated sugar;
  • 250 ml of water;
  • 3 g citric acid.

Out of this amount of ingredients will come in the end two 0.5 liters cans of the finished product.


  1. After washing and reassembling the fruit, the skin is cut from them, cut into halves, and all tails and seed chambers are removed.
  2. Then all the rest is cut into pieces of the size and shape convenient for the hostess.
  3. The pieces are poured with cold water, heated to + 100 ° C and boiled for a quarter of an hour.
  4. Then pour the water through a colander into another suitable container, and the pear pieces are quickly cooled.
  5. From syrupy water and sugar boil over moderate heat syrup, which after boiling pour pears and leave to soak for 3-4 hours.
  6. A container with pieces of pears filled with syrup is put on the fire again and boiled for about 10 minutes after boiling.
  7. Cool again about 6 hours.
  8. These heating and cooling procedures are repeated from 3 to 6 times, depending on how thick they want to get the finished dish.
  9. If the hostess is completely satisfied with the liquid pear jam, then only 2 procedures are sufficient. Otherwise, repeat the process 5-6 times.
  10. During the last cooking, citric acid is added and, hot, the billet is laid out in glass jars, hermetically sealing them.

Pears and Apples Jam

Using the same principle of cooking, you can cook an interesting jam of apples and pears. When using juicy and sour apples combination of products will be just perfect.

Ingredients are used in the following proportions:

  • 1 kg of pears;
  • 1 kg of apples;
  • 2 kg of sugar.

Delicious pear and quince jam

Quince is even closer by the consistency of the pulp to pears and is their closest relative. Therefore, the jam of these fruits has a very harmonious taste and memorable aroma.

It is prepared according to the same traditional recipe, and the number of cooking-insisting procedures must be at least five.

The proportions of the components for making this jam are as follows:

  • 1 kg of pears;
  • 1 kg of quince;
  • 1 kg of sugar.

How to cook pear jam with almonds and vanilla

For a similar traditional recipe, fragrant and tasty preserves are prepared with the addition of almonds and vanilla.

To do this, use the following products:

  • 1 kg of pears;
  • 100 g of peeled almonds;
  • bag (1.5 g) vanillin;
  • 1 kg of sugar;
  • ¼ tsp citric acid.

All aromatic additives are introduced into the jam at the final stage of preparation.

A simple recipe for pear jam for the winter

The recipe is really one of the simplest, since cooking takes place in just one step, pear processing is minimized, and to make tasty jam, you only need:

  • 1 kg of sugar;
  • 1 kg of pears


  1. Pears are washed, cut in halves and freed from all unnecessary details: tails, seeds, and peel.
  2. In a large bowl, half the pears are covered with sugar and left for 6 hours.
  3. After this time, the pears should give the juice, which is poured into a separate container and heated to boiling.
  4. Halves of pears are placed in it and, having lowered the fire, they boil for about an hour until the fruits acquire some transparency.
  5. After that, the finished jam is immediately laid out on the banks, tightly closed and sent for winter storage.

Pear jam with lingonberries and apples

You can also make pear jam with the addition of apples and lingonberries.

You will need:

  • 900 ml of water;
  • 1 kg of pears;
  • 1 kg of apples;
  • 1 kg of cranberries;
  • 2.2 kg of sugar.

The manufacturing process repeats the one described in the previous recipe.

Simple winter jam jam with mint

You can boil pear jam with mint using the same simple recipe. To give the pear billet a unique summer scent of freshness, it is enough to add a few sprigs of mint in the middle of the cooking.

At the very end of cooking, before you lay out the finished delicacy on sterile cans, mint sprigs are carefully removed from the dish.

Five-Minute Pear Jam Recipe

This is the fastest option to cook pear pear delicacy for the winter.

Need only:

  • 1 kg of pears;
  • 700 grams of sugar.


  1. After peeling, remove all excess, including peel, from the fruit.
  2. Then they fray on a coarse grater. If desired, and opportunities can be used for this purpose food processor.
  3. The rubbed fruit mass is filled with sugar, mixed and left in this form for about an hour.
  4. Then placed on a small fire, waiting for boiling and boil, constantly stirring and removing the foam, exactly 5 minutes.
  5. Hot five-minute jam is laid out in sterile jars, sealed and cooled upside down under warm clothes.

Delicious recipe for pear and plum jam

And this recipe is characterized by the complete absence of sugar, which, however, does not spoil its taste, especially if you pick up a rather sweet variety of plums.

You will need:

  • 4 kg of ripe pears;
  • 2 kg of ripe plums;
  • 2 liters of water.

From a similar amount of products 5 liter jars of pear jam with plum are obtained.


  1. Pears are washed, seeds are removed from them, tails and cut into small pieces.
  2. Bones are removed from the plums and cut into quarters or halves.
  3. Combine the fruit in the same bowl, pour water and boil.
  4. Set aside to cool and again bring to a boil.
  5. These actions are repeated at least 5 times.
  6. The last time, plum-pear jam is boiled for about 20 minutes and immediately laid out on sealed jars and closed for the winter with metal lids.

Grilled Pear Jam Recipe

A very curious recipe for making pear jam with a meat grinder, in which the fruit undergoes minimal heat treatment.

You will need:

  • 1 kg of pears;
  • 200 ml of water;
  • 5 tbsp. l natural honey.


  1. Fruits are washed, cleaned of unnecessary parts, cut into pieces and pour water for 24 hours.
  2. After which the water is drained, and the fruits themselves are passed through a meat grinder.
  3. Add to the fruit mass of fresh water, heated to a temperature of + 90-95 ° C.
  4. After cooling, add honey, stir well and leave to infuse for another 24 hours.
  5. Lay out on the banks and sterilized in boiling water for half an hour (one liter capacity), and then rolled up.

How to cook jam from unripe pears

Pear is a very grateful culture, but there are situations when due to unfavorable weather conditions the fruits begin to crumble ahead of time. And for some varieties, this feature lies in the varietal characteristics. But, fortunately, it is also possible to make quite tasty, albeit slightly less fragrant jam from unripe pears.

You will need:

  • 1 kg of sugar;
  • 1 kg of pears;
  • 500 ml of water.


  1. Fruits are washed, remove seeds and tails and cut into pieces.
  2. Pour boiling water on them for 10 minutes, after which the water is poured into a separate saucepan.
  3. The fruits are cooled, and 200 ml are separated from the remaining water, half of the prescription sugar is added and boiled.
  4. Pear slices are dipped into syrup, heated again to boiling and cooked for 5 minutes.
  5. Add the remaining amount of sugar and boil for about half an hour over medium heat.
  6. If desired, you can aromatize the resulting jam by adding a pinch of vanillin, cardamom, star anise, or cinnamon 5 minutes before readiness.

Wild Pear Jam

This is exactly the infrequent case when you can get a very attractive delicacy from practically non-edible raw materials. The fruits of wild pears are distinguished by very firm pulp, therefore, the process of making jam from them will take quite a long time. But in reality, most of the time will take the insistence of fruit in syrup, they do not deliver at this time, the main thing is not to forget about them.

So, you need:

  • 1 kg of pear dicky;
  • 300 ml of water;
  • 1.2 kg of sugar.
Important! One of the surprising advantages of wild pear jam is the fact that in the process of cooking the billet begins to acquire a surprisingly noble reddish-burgundy hue that never happens to cultivated varieties.

Jam made from large-sized pears is always golden or emerald.


  1. Pears are washed, tails are removed and with the help of a special device-knife they cut out the middle of them with seeds. Thus, the fruits retain integrity, but with a hole in the middle.
  2. Placed in a large volume refractory tank (basin, large bowl) and pour a small amount of water so that it only slightly covered the fruit.
  3. They put the container for heating and boil for 10 minutes after boiling until some softening of the fruit.
  4. The pears are taken out with a skimmer and laid out on a clean, dry pallet.
  5. Prepare a syrup from water and sugar, so that the latter is completely dissolved.
  6. Dried pears are put into the syrup and brewing begins.
  7. At the first stage, it should last about 20-25 minutes after boiling water.
  8. After that, completely cool the jam and boil again for the same amount.
  9. At night, the pears are left to soak in the syrup, and the next day the boiling is continued.
  10. After the third pear brewing, you can already try. If they are completely saturated with syrup, then the process can be completed. But if some firmness is still felt in the fruits, then it is better to continue it and repeat the procedure another 2-3 times.
  11. The cooled jam can be decomposed in cans and stored under plastic lids.

Whole pear jam

By the same principle as the wilderness, ordinary large fruits of pears are prepared as a whole.

You will need:

  • 5 kg of pears;
  • 3 kg of sugar;
  • 1 l of water;
  • ½ tsp citric acid.

The manufacturing process is fully reminiscent of the description in the previous recipe. Large fruits are usually only additionally punctured with a fork or needle before cooking in syrup. And the amount of cooking can be safely reduced to three - this will be quite enough.

Lingonberry jam with pears

This is a very original jam to taste. It looks a bit like jam.

You will need:

  • 1.5 kg of pears;
  • 300 g of cranberries;
  • 500 g of sugar;
  • 100 ml of water.


  1. Pear washed, free from seeds and tails and cut into small cubes.
  2. In a saucepan with a thick bottom, pour pear cubes with water and simmer over low heat for about 20 minutes.
  3. After that, the fruit knead blender on the state of mashed potatoes.
  4. Lingonberries are washed in water, sugar is added and this mixture is put into a pear sauce.
  5. Well stirred, laid out on a small half-liter jars and sterilized for 7-8 minutes.
  6. Roll up and put in winter storage.
Attention! Lingonberry will provide pear preserves with good preservation due to their bactericidal properties.

Recipe for an unusual winter pear pear and cranberry jam

But pear jam with the addition of cranberries are prepared in a more traditional way.

You will need:

  • 500 g pears;
  • 120 g cranberries
  • 500 g sugar.


  1. Pears cut into small pieces, combine with peeled and washed berries cranberries.
  2. Dissolve the prescription sugar and leave for a few hours to soak.
  3. Cook about 10-15 minutes after reaching a temperature of + 100 °, cool.
  4. Repeat this 2-3 times until the jam has acquired the desired thickness.

Pear jam with poppy seeds

The procedure for making pear jam with poppy seeds is rather non-standard - it is unlikely anyone will determine the type of the final product from which it is made.

You will need:

  • 500 g pears;
  • 150 grams of sugar;
  • 1.5 Art. l food poppy;
  • 100 ml of water.
  • 1-2 g of citric acid.


  1. After peeling pears from the skin and cores, cut them into cubes.
  2. The acid is dissolved in warm water and pieces of pears are poured over the solution. Sugar is poured there, mixed and left for a couple of hours.
  3. On low heat boil and boil for 20 minutes, stirring from time to time.
  4. Half of the portion is laid in another container and crushed with a blender.
  5. Poppy is fried in a dry frying pan for 5 minutes, continuously stirring.
  6. Add the roasted poppy to the pear puree and mix this mixture with the remaining jam.
  7. Cook for about a quarter of an hour, cool and roll.

Recipe for thick pear jam for winter

Another original method of cooking pear jam, the main feature of which is to pre-bake the prepared fruit.

You will need:

  • 1 kg of pears;
  • 600 grams of sugar;
  • 200 ml of water.


  1. Washed pears are cut into halves, cleaned the seeds with tails and laid out on a baking sheet, cut upwards.
  2. The baking tray is placed in an oven heated to + 200 ° C and baked for 20-30 minutes. Attention! Baking in this recipe partly replaces the standard blanching in boiling water and allows the fruit to become softer and at the same time keep its shape well.
  3. While baking continues, prepare sugar syrup by boiling water with sugar.
  4. Запеченные груши осторожно помещают в горячий сироп и варят четверть часа.
  5. Остужают пару часов и вновь продолжают варку примерно столько же по времени.
  6. Обычно варенье, приготавливаемое таким способом, заметно загустевает уже после третьей варки.
  7. The thickened jam in hot form is laid out on the banks, because as it cools, it will become even more dense.

Pear Jelly with Gelatin

If there is a desire to make absolutely thick jam from pears, in which a spoon will literally stand, you can use the following recipe.

  • 1 kg of pears;
  • 1 kg of sugar;
  • 40 g of gelatin.


  1. Pears are washed, freed from the cores and skins, cut into cubes or flat slices.
  2. Sugar is mixed with gelatin and this mixture is stuffed with sliced ​​pears in a wide bowl with low sides.
  3. Leave in a cool place for 8-10 hours.
  4. After a specified period of time, some water is added to the fruit and heated to low boiling over low heat.
  5. Remove the foam that forms, mix and boil the fruit mass for a total of 6-7 minutes.
  6. In the hot condition, while the mass is not very thick, pour the jam on sterile jars, roll hermetically for the winter.

Dry pear jam in the oven

Interestingly, this kind of billet, which is more customary to call common candied fruit in the modern world, in antiquity (XIV - XIX century) really bore the name - Kiev dry jam.

The process of making pear jam for the winter according to this recipe is simple, but will require a certain amount of free time and patience, and the photo will help to further illustrate certain points.

You will need:

  • 1 kg of pears;
  • 250 ml of water;
  • 500 g of sugar;
  • 2-3 g of citric acid;
  • a bag of powdered sugar.

If small pears are used for making dry jam, then there is no need to clean them of tails and seeds. But the peel must be cleaned. In the case of large fruits, they are usually cut into halves and freed not only from the skin, but also from the core and tails.


  1. After removing the rind from the pears, immerse them immediately in slightly acidified water to avoid darkening of the pulp.
  2. Keep the fruit in water until it gets a slightly sweet taste.
  3. After that, heat the water with the pears over low heat until the needle is free to enter the fruit pulp.
  4. After that, the fruits with a skimmer are laid out on a sieve for draining excess liquid and, spreading out on a baking sheet, put in a slightly heated oven (about + 50 ° C).
  5. Sugar is added to the water left over the pears and boiled until the syrup begins to thicken.
  6. Taking the fruit out of the oven and holding them by the tails, they dip each into syrup, then into sugar and again spread it on a baking sheet and place in the oven until it is completely dry.
  7. This procedure is repeated from 3 to 5 times.
  8. All this time, the syrup continues to boil over a tiny fire and boil down.
  9. Finally, pears are sent to the oven for final drying. The temperature is set at a minimum of about + 45 ° C, and the door can even be slightly opened.
  10. The final drying lasts from 6 to 12 hours.
  11. Dried fruits are covered in powdered sugar and placed in clean and dry glass jars for storage in a cool place.

The original recipe for pear jam with walnuts

The dish prepared according to this recipe is so incredibly tasty and beautiful that it will adequately decorate any festive occasion.

You will need:

  • 1.5 kg of pears;
  • 300 g pitted prunes;
  • 300 grams of inshell walnuts;
  • 1 kg of sugar.


  1. Pears are washed, cleaned of everything superfluous and cut into small slices.
  2. Prunes are thoroughly washed and lightly dried.
  3. Nuts are shelled and divided into two or four parts.
  4. Sliced ​​pears mixed with sugar and insist about an hour.
  5. Then a mixture of nuts and prunes is added to them and allowed to soak in common juices for about an hour.
  6. Place a container of fruit and nuts on a medium heat, after boiling reduce heat and boil, stirring lightly, for about an hour.
  7. Packed in small sterile jars, roll.

Pear Cinnamon Jam for Winter

Pear jam, which is prepared with the addition of cinnamon, can be called very warm and cozy.

The 0.5-liter jar will need the following products:

  • about 10 pieces of small juicy pears;
  • 80 g of sugar;
  • 1 pinch of cinnamon.


  1. Fruits are washed, cut into halves, tails are cut off and the core is scraped out with a small spoon.
  2. Halves are poured over with boiling water for 5 minutes.
  3. Then the water is drained, add sugar and cinnamon and boil for 5-10 minutes.
  4. Halved fruits are poured with boiling syrup and left for several hours.
  5. After that, boil until ready for about half an hour and, spreading out the sterilized banks, cork for the winter.

Pear Ginger Jam

Pear generally goes well with various spices, but adding ginger makes the finished dish completely unrecognizable to taste. He has a slight piquancy and sharpness, which are immediately associated with exotic eastern countries. Moreover, ginger, especially fresh, is so self-sufficient that it is not necessary to add more spices.

You will need:

  • 1 kg of summer pears of yellow color with delicate pulp, like "Lemon";
  • fresh ginger root about 2 cm long;
  • 180 ml of water;
  • 900 g of sugar.
Attention! According to this recipe, pear jam is cooked in one step and with the skin, because of the “lemon” and other similar varieties, the skin is very soft and tender.


  1. Pears are washed, cut out the middle with tails and cut into thin slices.
  2. Ginger is also cut into thin circles, attached to a pear and all together sprinkled with a small layer of sugar (approximately ¼ of the total amount indicated in the recipe).
  3. Simultaneously cook the syrup from the remaining sugar and water.
  4. Hot syrup is poured over pears with ginger and, stirring and removing the foam, boil for about an hour on a light fire.
  5. Syrup should be almost transparent, and pears with ginger to retain its shape.
  6. Arrange the finished jam in dry jars, close the usual plastic lids.

Assorted pear and fig jam

This rich in composition jam is prepared with a minimum sugar content, but all the fruits are harmoniously combined with each other and you get a very rich dish to taste.

You will need:

  • 2 kg of pears;
  • 1 kg of figs;
  • 1 kg of apples;
  • 1 kg of peaches or apricots;
  • 2 liters of water;
  • 1 kg of sugar.


  1. All fruits are washed, remove the bones and cores, cut into thin slices.
  2. Combine all the fruits in a large container, covered with sugar, set aside for 12 hours.
  3. Add water and put the jam on the fire.
  4. Cook in 3 sets, each time bringing to a boil and boiling the fruit for about 10 minutes over medium heat, stirring and removing the foam.
  5. The finished jam is tightly twisted under the metal lids.

Pear Jams with Chokeberry

You will need:

  • 1 kg of black chokeberry;
  • 300 grams of pears;
  • 400 ml of water;
  • 1.5 kg of sugar;
  • 5-7 g of citric acid.


  1. At first they deal with black fruit berries. They are immersed for 5 minutes in boiling water, removed and quickly cooled in cold water.
  2. Then from the water and 500 g of sugar brewed syrup, which is poured berries and, bringing to a boil, leave to cool for 8 hours.
  3. After a set time, again heated to boiling, add all the remaining sugar.
  4. At the same time add peeled and diced pears.
  5. Cook another 15-20 minutes, at the end of cooking, adding citric acid.

Pear jam with zucchini

Oddly enough, the pear is well combined in jam with slices of zucchini.

You will need:

  • 300 g pears;
  • 150 g zucchini pulp;
  • 300 g of sugar;
  • 500 ml of water;
  • 1-2 g of citric acid.


  1. Syrup is boiled out of water from sugar, while achieving complete homogeneity of the liquid.
  2. The pear is peeled and seeds are cut, diced, as well as zucchini.
  3. Combine both main ingredients and pour them with sugar syrup.
  4. Put on the fire to boil and cook for about half an hour, removing the foam and gently shaking the whole mass periodically.
  5. Pour into sterile jars and twist.

The most delicious jam from pears and persimmon

A very unusual taste is obtained in pear jam for the winter, if you cook it with the addition of honey persimmon. In both fruits, sweets are more than enough; therefore, it is most beneficial to cook a delicacy without any sugar.

Attention! The fruits of winter varieties of pears and persimmons of any variety are taken in equal proportions.


  1. Pears are removed tails, seeds and peel, cut into slices of arbitrary shape.
  2. In persimmon, too, remove the skin, remove the bones and cut into small pieces.
  3. Fruits are mixed in one pot, add some water and set on a small fire.
  4. After boiling, the jam needs stirring and removing the foam. One cooking can last from 10 to 20 minutes.
  5. Prepare jam a few days with intervals between boiling at 5-6 hours.
  6. The finished jam should darken and thicken.
  7. It is best to roll it tightly with metal covers for better preservation.

Delicious pear jam with cardamom and saffron

Jam, cooked according to this recipe, conquers with its original appearance and, of course, attractive taste.

You will need:

  • 800 g durum pears;
  • 400 g of sugar;
  • 12 cardamom seeds;
  • ½ tsp saffron (you can use imeretinsky saffron).


  1. Pears are washed, cleaned from the skin and the middle with a special device.
  2. Then the fruits are carefully cut across the thin circles with a hole in the middle.
  3. Put the circles in a deep container in layers, sprinkling each layer with sugar, and leave overnight.
  4. During the night, pears should produce a sufficient amount of juice. Cardamom and saffron are added to them, heated and boiled for about 10 minutes, constantly stirring the contents of the container.
  5. Again leave for 8 hours and the last time heated to boiling.
  6. Cook another 10 minutes, lay out in small jars and tightly closed.

How to cook at home pear jam with oriental spices

As already noted, the pear is perfectly combined with almost any spices. You can try to make jam according to the proposed recipe, and then experiment on your own, adding all the new ingredients and complementing the finished bouquet with all the new flavors and tastes.

Attention! Since spices reduce the overall caloric content of the finished dish, such jam becomes even more useful.

You will need:

  • 2 kg of pear;
  • 1 kg of sugar;
  • 400 ml of water;
  • 2-3 buds of cloves;
  • 1/3 tsp ground cinnamon;
  • 1.5 g vanillin;
  • grated zest from a single orange;
  • 4-5 grains of cardamom.


  1. Water is heated to boiling and pour a mixture of all the prepared spices. Close the lid and allow them to infuse for about half an hour.
  2. Sugar is added to the resulting aromatic extract and boil for a while until it dissolves.
  3. Pears are peeled, cut into thin strips and carefully placed in a boiling syrup.
  4. Cook in one step for about 20 minutes, then tightly rolled for the winter.

Recipe of pear jam with chocolate

The deep and rich taste of pear dessert with chocolate can amaze even non-special lovers of sweets.

You will need:

  • 1.4 kg of pears;
  • 100 g natural black chocolate;
  • 800 g sugar.


  1. According to this recipe, the skin can not be removed from the fruit, but the core and tails are cut, and the pears themselves are cut into thin slices.
  2. They are covered with sugar, insist for several hours, after which they are heated to a boil over medium heat and boiled for about 10 minutes.
  3. Wait until the dish is completely cooled, heat again, add chocolate, divided into small pieces, and cook for another 20 minutes.
  4. The mass must be gently but constantly stirring.
  5. After all the chocolate is completely melted, and the mass will get a uniform shade, the jam is removed from the heat, distributed into small glass containers and closed tightly for the winter