Winter pear jam: 17 recipes


Pear is considered a unique product. This is the easiest to prepare fruit, but recipes with it are much less common than for other products. The best dish for healthy qualities and minimal drawbacks is pear jam for the winter. However, this amazing dish has its own characteristics of preparation and methods of preparation. Among the many variations, everyone can find his taste.

How to cook pear jam

Before talking about the features of such a dish, you should first get acquainted with its history.

History of

For the first time such a preparation was made by a Scottish woman who was married to a sailor. After her husband brought fruit from Spain, the woman decided to preserve this wealth: the bitterness of the orange softened with sugar, and then she added pears. Later, this dish received a consonant name with the name of the creator - jam. And after that, the development of production technology began: new recipes are being distributed.

Benefit and harm

This dish has a number of useful qualities:

  1. It is useful in the treatment and prevention of diseases of the human heart and circulatory systems.
  2. Gem well knocks high blood pressure, so it is often used for hypertension.
  3. The dish helps in the treatment of diseases of the kidneys and bladder - it is used as an additional means to the main therapy.

You can use it with caution in people with diabetes and obesity, because it contains large amounts of sugar, and this can lead to difficult processes.

Pear selection

Pears should be harvested at full maturity around the end of August - early September.

Varieties for jam will go any. However, preference is to give a softer, because in the end the jam will get thicker than when using more solid pears. To make the dish as useful as possible, the fruit must be picked ripe and preferably without dark spots, points, signs of rotting.

Most recipes include not only pears, but also other components: spices, spices, berries, and other fruits. The desired combination is selected individually depending on the purpose and purpose of a particular dish.

Raw material preparation

Particular attention should be paid to preparatory work:

  1. Rinse the fruit thoroughly, preferably several times.
  2. Dry on paper towels. Other methods of drying are permitted, but in this case the duration of the process will depend on the specific drying option.
  3. Peel the fruit, remove the seeds and wormholes (if any, of course).

You can cut pears as you like.

Cooking Tips and Tricks

It is important to consider the following nuances:

  1. Heat treatment takes place in several stages. First, boil over high heat to boil, then languish over low heat for 15 minutes. Later the product is cooled. The cycle is repeated anew.
  2. The optimal ratio of sugar and the main component should be 1: 1.
  3. When cooking it is necessary to constantly remove the foam. Otherwise, the product will be tasteless and with a minimum shelf life.
  4. Citric acid is added per 1 kg of sugar - for this amount take 1 teaspoon of acid.
  5. Utensils for making jam should be enameled. However, stainless steel is also suitable.
  6. If you cook the whole fruit, then before cooking the fruit should be pierced with toothpicks.
  7. The flesh can also remain as long as possible if it is pre-scalded in boiling water for 10 minutes.

These subtleties will help any housewife to improve the quality of jam.

The classic recipe for pear jam at home

This is the easiest recipe for pear jam for the winter.

Ingredients Required:

  • pears - 3 kg;
  • sugar - 1000 g;
  • citric acid - 2 tsp;
  • water - 0.150 ml.

Method of preparation:

  1. Prepare the fruit: wash and dry the pears, peel, remove the core, tails.
  2. Cut each fruit into pieces: small - into 4 shares, and large - into 6 shares.
  3. Put them in a saucepan, pour water. Boil, boil for half an hour, cool. Turn into mashed potatoes.
  4. Add sweet, put on a small fire. Cook for about 1 hour.
  5. Finish the heat treatment, when the jam is completely thickened and reduced in volume by at least 2 times.
  6. Add citric acid. Boil for 20 minutes.
  7. Place in banks. Close lids tightly.

The result is the thickest pear pear jam for the winter.

Pear jam for the winter in a meat grinder


  • pears - 1 kg;
  • sugar-0.5 kg;
  • lemon - 1 piece;
  • vanilla sugar and cinnamon - 0.01 kg.


  1. Prepare the fruit: rinse, dry, peel. Cut into 4 parts.
  2. Skip the pears in a meat grinder.
  3. Add sugar, spices and lemon juice.
  4. To stir thoroughly.
  5. Mixture put in a pan, put on fire. Cook for half an hour.
  6. Sterilize jars and lids.
  7. Put the jam in jars, roll up and turn.
  8. After complete cooling, remove to a dark cool place.

The option is no different from the classics. The only difference: the process takes much less time than in the previous version.

Apple and pear jam for winter

The recipe for jam from apples and pears will appeal to any avid gourmet. This option is suitable for any table. Apple-pear jam (or, on the contrary, pear-apple jam, it does not matter) is very simple to prepare.


  • pears, apples, peaches - 1.4 kg each;
  • ginger (root) - 1 piece;
  • sugar - 2.7 kg.


  1. Prepare pears and apples: wash, dry, peel (skin, seeds, tails). Cut into small cubes.
  2. Peaches throw in boiling water for a few seconds. Mashed them.
  3. Put in the pan the resulting components, pour water. Add sugar and grated ginger.
  4. Put on a strong fire, cook, stirring, until the appearance of fruit juice.
  5. Reduce heat and simmer another 40 minutes.
  6. Finish cooking with a nice caramel color.
  7. Pour on sterilized banks, roll up.

You can peaches in the pear and apple jam (for the winter) and not add. However, they give special piquancy to the dish. Such jam can be used in various feasts. In New Year's recipes, this dish is well suited to cold snacks, alcohol (champagne, wine).

A very simple recipe for pear jam for the winter


  • pears - 0.85 kg;
  • sugar - 0.45 kg;
  • lemon juice - 0.04 l.


  1. Prepare pears (similarly: as in the previous versions).
  2. Pass them along with the sugar in a meat grinder.
  3. Put the mixture in the pan. Boil for 40 minutes. Add lemon juice, boil for another 20 minutes.

Pour the product on the banks, close the lids.

Pear Lemon Jam Recipe

This option (pear jam with lemon) is considered the best for shelf life.


  • pears - 1.8 kg;
  • cane sugar - 0.21 kg;
  • lemon juice from one fruit;
  • cinnamon - 1 tablespoon;
  • cardamom - 2.4 g


  1. Prepare pears, chop finely. Put together with sugar (about 30 minutes).
  2. Puree, add lemon juice. Boil another 40 minutes.
  3. Add spices, mix.
  4. Pour on banks. Close the lids.
Comment! Cane sugar can not be used, and replace the usual. But it is he who gives a peculiar taste to the caramel dish.

Pear Jam with Oranges

There are several varieties.



  • pears - 1 kg;
  • orange - 1 piece;
  • sugar - 1.5 kg.


  1. Prepare pears: wash, dry, peel, remove seeds, cut into slices.
  2. Place in a saucepan and cook until softened.
  3. Pour sugar, let it boil. Close the prepared lid. Cook for another half an hour.
  4. Wipe the mass through a sieve.
  5. Peel an orange, squeeze the juice and chop the zest. Add to the resulting mass. Mix.

Put in jars, close the lids.

Apple-pear variant


  • pears, apples - 1 kg;
  • orange - 1 piece;
  • sugar - 1.5 kg;
  • vanillin - 1 sachet;
  • mint - a few leaves.


  1. Prepare pears and apples: wash, dry, peel, remove seeds, cut into slices.
  2. Put in a saucepan and cook until lightly soften the fruit.
  3. Pour sugar, boil, close the lid. Boil for another half hour, then add vanilla and mint for flavor. Cook for a few more minutes.
  4. Wipe the resulting mass through a sieve.
  5. Peel the orange, squeeze the juice out of it and chop the zest. Add to mass. Mix.

Put in jars, close the lids.

Pear Cinnamon Jam


  • pears (preferably solid) - 1 kg;
  • sugar - 0.5 kg;
  • cinnamon - 2 sticks;
  • vanillin - 1 sachet;
  • lemon - 2 pieces (from 1 - zest, from 2 - juice);
  • Cognac - 0.1 liters.


  1. Prepare pears: rinse, dry, peel, cut into cubes, add the zest and lemon juice, mix.
  2. In a bowl, melt the sugar. Add cognac, spices. Boil. Remove from heat.
  3. Mix all ingredients, mix. Put to boil, and then boil for another 5-10 minutes.
  4. Turn off the gas. Shake container contents. Put on low heat again for 5 minutes. Readiness is determined by the changed color and volume reduction by 2 times.

Transfer the mixture to the jars and tightly close the lids.

How to cook pearl jam with vanilla


  • pears - 1.8 kg;
  • sugar - 1, 25 kg;
  • nut (ground) - to taste;
  • vanillin - 1 tsp;
  • lemon juice - 65 ml.


  1. Wash, dry, peel, chop and pour the pears with lemon juice.
  2. Pour sugar, nut. Bring the mixture to a boil, stirring.
  3. Then boil for 40 minutes over low heat. Remove from heat.
  4. Add vanilla and mix.
  5. Sterilize jars with lids.

Pour into a container of jam. Roll up

Pear Jam with Citric Acid

There are 2 cooking methods.

1 way


  • pears - 1.5 kg;
  • sugar - 0.7 kg;
  • citric acid - 2 tsp;
  • water - 0.15 l.


  1. Sterilize jars with lids.
  2. Prepare the fruit: wash, dry, clean from tails, peel and seeds. Cut into slices.
  3. Skin and seeds folded in a separate container. Boil, and after boiling for another 10 minutes.
  4. Pour the pears. Simmer for another half an hour until the fruit is fully softened.
  5. Add sugar. Boil for another 0.5 hour until thick.
  6. Pour in citric acid. Mix.

Spread out on prepared banks, roll up.

2 way


  • pears - 2 kg;
  • sugar - 1 kg;
  • water - 0.12 l;
  • citric acid - ½ tsp;
  • pectin - 0.01 kg.


  1. Prepare the pears as in the previous version.
  2. Mix with sugar and water. Bring to a boil, remove the foam.
  3. With a full softening and lightening of fruit, make mashed potatoes.
  4. Add pectin and citric acid. Cook for 5 minutes on low heat, stirring occasionally.

The finished product is poured into the banks. Roll up

Pectin Pear Jam

The recipe is similar to the method of preparation of the previous version.


  • pears - 1 kg;
  • sugar - 0.5 kg;
  • water - 0.1 l;
  • Cinnamon - 0.5 tsp;
  • Clove - 0.125 g;
  • pectin - 0.01 kg.


  1. Prepare pears as in the previous versions.
  2. Sterilize jars with lids.
  3. In a separate container mix pectin, a small portion of sugar (2 tablespoons), spices.
  4. Boil the pears in water until softened, mash.
  5. Add the remaining sweet to the pears and boil. Simmer for half an hour.
  6. Add the mixture with pectin. Boil another 5 minutes.
  7. Transfer the contents to the banks and roll up.
Comment! You can enhance the flavor of the dish with lemon juice or mint.

Pear and Plum Jam Recipe

Jem of plums and pears is another classic variant of preparations for the winter among Russian summer residents.


  • pears - 1.5 kg;
  • plums - 0.5 kg;
  • sugar - 1 kg;
  • water - 1.5 l.


  1. Prepare the fruit: rinse, dry. Have plums remove bones and peel. Pears - skin, pith, tails. Cut the pears into slices and cut the plums in half.
  2. Cook sugar syrup. Add pears. Boil until transparency of the solution.
  3. Pour plums and cook for another 10 minutes.
  4. Sterilize the banks.

Pour the contents into containers and roll up.

How to cook for the winter jam from pear without sugar

This recipe is considered the best among housewives. It saves not only material means, but also is the most dietary among other similar dishes.


  • pears - 0.9 kg;
  • water - 0.25 l.


  1. Pears should be prepared in the same way as in the previous versions.
  2. Cut the fruit arbitrarily.
  3. To fill with water. Simmer for 40 minutes.
  4. Make mashed potatoes.
  5. Boil another 5 minutes.
  6. Sterilize the jars and pour the mass into them. Roll up

In this case, a thicker product is obtained.

How to make pear jam with ginger

Ginger in this case has a wide effect: not only gives a wonderful aroma, but also improves the properties of the dish itself. Thanks to this component, the jam perfectly strengthens the immune system and copes with a cold.


  • pears, sugar - 1.5 kg each;
  • ginger - 50 g;
  • cinnamon (sticks) - 2 pieces;
  • lemon juice - 0.06 l.


  1. Prepare pears like other variations.
  2. Cut the fruit, add sugar and lemon juice.
  3. Put on a slow fire to cook for 20 minutes (stirring necessarily).
  4. Add spices and cook for 15 minutes.
  5. Make mashed potatoes.
  6. Boil another 3 minutes.
  7. Sterilize the banks.

At the end, pour the contents into containers. Roll up

How to make wild pear jam for the winter

A wild plant has harder fruits, so the heat treatment process will take longer. However, the jam is obtained in this case, sweeter, more fragrant and spicy.


  • pear, sugar - 1.5 kg each;
  • water - 0.15 l.


  1. Prepare the pears: rinse, dry, remove the ends and pith. Cut into thin slices.
  2. Add sand. Mix. Leave for 4 hours.
  3. Add water. Boil for 45 minutes.

Sterilize the jars, pour the mass into them. Roll up the covers.

How to cook pear jam in bread maker

In the age of technology, it became easier for housewives to cook the most complex dishes. One of the necessary tools is a bread maker. It preserves not only the juiciness of fruit, but also the unique aroma of spices.


  • pears, sugar - 1.5 kg each;
  • cinnamon - 0.01 kg;
  • lemon juice - 5 g.


  1. Prepare pears as in previous recipes. Cut into slices.
  2. Put in a container of equipment. Stir with other ingredients.
  3. Enable the program "Jam". Cooking time is 80 minutes.

Transfer the mass into the container, roll up. Wrap to full cooling.

Pear jam in a slow cooker

Another quick-cooking option is pear jam for the winter in a slow cooker.


  • pears and sugar - 2.5 kg each;
  • water - 0.5 l;
  • lemon juice - 0.06 l.


  1. Prepare the fruit as in the previous versions. Cut into slices. Put in a bowl multicooker.
  2. Add the rest of the components.
  3. Include program: "Quenching". The duration of the process is 50 minutes.
  4. Pour the mass in containers, close, wrap until cool.
Comment! You can add different spices, but the amount of sugar will be proportionally reduced.

Depending on the multicooker, the method of making jam will vary.

For example, the recipe for jam from pears in the Redmond multicooker will look like this.


  • pears (ripe), sugar - 1 kg;
  • water - 0.35 l;
  • lemon juice - 5 ml.


  1. Soak pears in cold water (about 2 hours). Clean, core and end. Cut each fruit into 4 lobes.
  2. Put in a bowl multicooker. Pour boiling water. Enable the program "Cooking". Duration 15 minutes.
  3. After the signal to open the lid, add the remaining components.
  4. Make mashed potatoes. Enable "Quenching". Duration 60 minutes. Stir periodically.
  5. At the end add spices to taste. Boil for another 10 minutes.
  6. It is worth completing the process when the dish gets caramel color and delicate citrus aroma.

The mixture is poured into containers. Close tightly with lids. Allow to cool.

Pear Jam Storage Rules

In order for the jam to retain all its useful qualities, important nuances should be taken into account.

Containers with a dish should be tightly closed. In the presence of air access, the processes of oxidation and decay will proceed much faster, which will then lead to a deterioration in the quality of the product - it will not be consumed!

If the ingredients in the recipes of fruits are more than sugar, then the jam should be stored in the refrigerator or in the basement. Otherwise, the product will deteriorate very quickly.

Optimal conditions for the storage of pear jam: dry air and temperatures above zero (preferably 10-15 degrees). When these parameters drop, there may be rust on the lids and walls of the containers with jam, and the product itself will start to oxidize and rot quickly - the shelf life will drop dramatically.

Simple desserts without any additives can be stored for a different period: up to two weeks in the refrigerator, and up to three years in the basement. In the open state, the shelf life is reduced.

When adding various fillings, the shelf life will be a maximum of 1 year when closed. If the product has already been used, it can be stored for no more than one month.

You can save the billet for a long period of time by adding the alcoholic ingredient during the preparation of the jam.

Comment! Signs of unsuitable product can be considered the presence of mold and bubbles, as well as an unpleasant smell from the jam. Such a product is impossible!


Pear jam for the winter has many different cooking techniques. However, remember that the choice of recipe depends on the purpose and purpose of the dish. Some components of jam are contraindicated, therefore individual preferences of consumers should be taken into account and in the presence of such conditions do not use the product.