Pear jelly: simple recipes with photos at home

Features of preparing pear jelly

To prepare a high-quality finished product, it is necessary to carefully select the raw materials. Pears should be as ripe as possible, but not contain any traces of spoilage. The fruits must be thoroughly washed, the skin and core removed, and areas damaged by mold must be cut off.

Important! The type of fruit is not important for making jelly. If the fruits have hard flesh, their preparation will take a little longer.

Pre-peeled pears require additional processing. The pulp is cut into small cubes of 2-3 cm. They are covered with sugar so that its layer completely covers the fruit slices. It is best to leave the preparation overnight. After 10 hours, the pulp will release juice, which will mix with sugar - this is the future basis for making jelly.

A special feature of pears is that their color changes when exposed to oxygen. When left in the open air for a long time, the pulp begins to acquire a brownish tint. To avoid such a misunderstanding, experienced housewives advise sprinkling the fruit mass with a small amount of citric acid.

When additional gelling agents are used, preparing the ingredients can take significantly less time. Gelatin and gelfix are additives that greatly simplify the preparation of jelly. When used correctly, even an inexperienced housewife can make a delicious dessert.

Dietary plum compote without added sugar

If everyone in your family has a different idea about the amount of sugar in compote, then you can make compote without sugar. This concentrate can then be used for various purposes, diluted or added sugar directly into the mug. Try it!

Cooking time – 40 minutes

Cooking time – 20 minutes

Number of servings – 2 liters

Ingredients:

• Plums – 500 gr.
• Purified water – 1.5 l.

Cooking process:

1. Sort the plums, wash them and prick them with a skewer so that they do not burst while preparing the compote.
2. Sterilize liter jars using boiling water, steam or in the oven.
3. Then distribute an equal amount of plums into the jars, distributing them loosely inside the jars.
4. Pour boiling water into each jar right up to the neck and cover the jars with lids without rolling them up. Leave the plums to steep for a while to create a colored infusion.
5. Drain the water into the pan and bring it back to a boil.
6. When the water in the pan boils. Pour the boiling liquid back into the jars of plums. After this, immediately tighten the jars with sterile lids and turn them upside down. Cover the workpiece with a blanket or towel to make cooling slower, and leave the jars like that for a day. After this, you can put the compote away for storage in the cellar or pantry.

https://youtube.com/watch?v=gZXfGpoEB-M

Classic pear jelly recipe

The traditional way of preparing a delicious dessert involves using a minimum set of ingredients - fruit, sugar and water. You will also need a little lemon for a brighter taste. The cooking process is as follows:

1. The prepared mass of pears and sugar is placed in a large enamel pan and filled with water 3-4 cm above the level.
2. Cook the mixture for half an hour with constant stirring. The pears must be completely cooked.
3. The mass is poured into a colander to get the maximum amount of syrup. The fruits themselves are removed - they will not be useful in the future.
4. The amount of sugar used is determined from the total volume of liquid. For 1 liter of syrup you need 600 g of granulated sugar.
5. Boil the resulting mass over low heat until thickened. To check the readiness of the jelly, you need to drop a small amount of broth onto a plate. If it hardens and takes shape, the product is ready, in other cases it is necessary to continue cooking.

Spices such as cinnamon and vanilla can be used as additional flavoring additives. The finished product is poured into special containers and placed in the refrigerator. Once the syrup has hardened, the dessert can be served.

Amber jam from pears in slices - unique recipes for savory sweetness

Tuesday, July 24, 2022 12:38 + to quote book

Amber pear jam in slices “Pyatiminutka”

Busy housewives will appreciate Pyatiminutka pear jam in slices, which does not require many hours of preparation. The cooking process consists of a number of ordinary steps; fruits can be quickly cooked without removing their skin; a minimum of time is also allocated for boiling the sweetness.

1. Treat the fruits with water and cut them into slices
2. Create a syrup separately: dissolve sugar in water and skim off the foam after boiling.
3. Place the pieces into the prepared sweet mixture and cook until the mixture becomes clear.
4. Pour amber pear jam into wedges into containers.

Amber pear jam slices with lemon

The harmonious combination of taste and color distinguishes transparent pear jam with lemon slices. The uniqueness of the manufacturing process is that the workpiece needs to be boiled a couple of times; it would be ideal to repeat this function four times so that the delicacy obtains the appropriate thickness.

• pears – 1 kg;
• lemon – 1 pc.;
• sugar – 1 kg;
• water – 200 ml.

1. Cook the fruit, sprinkle with sugar and leave briefly.
2. Peel the lemon and cut it into slices, cover with sugar for 2 hours. Then add water to it, boil, cook for 10 minutes.
3. Pour the purchased syrup over the pears and leave to cool.
4. After 5 hours, set it to cook again for 10 minutes, repeat the function at least 4 times.
5. Pour amber pear jam into containers.

Transparent jam from pears and apples in slices

A sweet preparation made from two types of fruits looks amazing; this is fully consistent with the amber jam made from apples and pears in slices, cooked in clear syrup. As a result, not only does it turn out to be a tasty delicacy that looks very aesthetically pleasing, it also becomes a preventative against diseases in the winter.

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

1. Wash and peel the apples, cut into thin slices and sprinkle with half the sugar; the fruits will juice for 2 hours.
2. Bring the apple mixture to a boil and cook for 3-4 minutes.
3. Pour the remaining sugar into the syrup and boil.
4. Prepare pears using the same method, dip in syrup and cook for 4 minutes.
5. Combine the fruits, boil for another 10 minutes and cool.
6. Repeat this function until the fruit segments become transparent. Once the pieces have lightened, place the amber jam from pears and apples into slices into containers.

Amber pear jam slices with cinnamon

Clear pear jam with cinnamon slices has an extraordinary unique taste. The spice mixes harmoniously with the fruit and the result is a beautiful delicacy of rich amber color. To obtain thick jam, the container is not covered during cooking, and to achieve transparency, it is boiled a couple of times.

• pears – 1 kg;
• sugar – 1 kg;
• water – 1 glass;
• cinnamon – 1 stick;
• citric acid – 0.25 tsp.

1. Cut the fruits into slices.
2. Boil water and dissolve sugar in it.
3. Pour hot syrup over the pears, throw in a cinnamon stick, and leave for 3 hours.
4. Cook for 10 minutes, then cool, repeat three times.
5. Add acid at the end.
6. Pour hot amber pear jam into jars into slices.

Amber pear jam slices with gelatin

Almost all lovers of jelly treats like pear jam in slices, to which gelatin is added. This additional component will allow you to get a tasty frozen mass that envelops the fruit particles. The advantage of the dish is the possibility of its long-term storage.

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

1. Chop the fruits, mix gelatin and sugar and pour over the pears. Leave them for 8 hours.
2. Bring to a boil, then cook for 7 minutes.
3. Distribute dessert among jars.

Amber jam from pears with poppy seeds

Pear slices jam with poppy seeds has a very unexpected combination of flavors. This exciting additional component can completely change the taste of a winter dessert. The advantage of this dish is its extreme ease of production; the process takes a minimum of time and effort.

• pears – 1 kg;
• sugar – 1 kg;
• poppy – 100 g.

1. Cut the fruits, sprinkle with sugar and throw to release the juice.
2. Grind the poppy seeds in a coffee grinder and add to the preparation.
3. Cook for 10 minutes, then pour into jars.

Pear jelly with lemon

For subsequent recipes, boiled and strained fruit syrup will be used. Adding lemon to it allows you to slightly change the taste of the finished dish, adding slight sourness and an excellent citrus aroma. To prepare this jelly you will need:

• 1 liter of pear syrup;
• 1 lemon;
• 600 g granulated sugar.

The citrus is cut in half and all the juice is squeezed out. It is mixed with syrup and sugar and placed on the stove. The liquid is heated for about half an hour. As soon as it begins to harden, remove it from the heat and cool. The product is poured into containers or special molds and placed in the refrigerator until the desired consistency is achieved.

How to dry pears at home

Dried fruits can be made with the addition of wine or sugar, or they can be dried in their natural form. Pear slices are dried in the open air - in the summer, in the oven or electric dryer - in the fall.

How to make dried pears in the oven

With gentle heat treatment, such as drying, the juice from the fruit slowly evaporates, leaving only the pulp. You can create such conditions in a regular home gas or electric oven.

After the fruits have been thoroughly washed, dried, cored and the pulp cut into thin slices, you can begin drying.

Pear drying process:

1. Preheat the oven to 60°C.
2. Place pear slices in a thin layer on a baking sheet and place them in the oven.
3. It is necessary to constantly monitor the temperature and condition of the fruit. As soon as the slices begin to decrease in size, the temperature is reduced to 55 ᵒC and simmered for another 3-4 hours.

If the dried wedges are too soft, they must be returned to the oven for 40 minutes. In this case, the oven is heated only to 40 ᵒC. In this way a dietary natural product is obtained.

If excess weight is not a problem, you can dry pears in sugar syrup. To do this, sugar and water are mixed in a 1:1 ratio and brought to a boil. As soon as bubbles appear, remove the liquid from the heat. Prepared pear slices are dipped in syrup and left for 10 minutes. Afterwards, the pear slices are placed in a colander and allowed to drain. Then the pears are dried in the oven, as described above.

Recipe for dried pears in an electric dryer

For this recipe, pears are taken unripe, with dense flesh. They can be kept in sugar syrup, or they can be dried without using sugar.

To prepare dried pears in sugar, take 2 kg of fruit and 700 g of sugar. The fruits are washed, peeled, cut into thin slices and sprinkled with sugar in layers. At room temperature, the fruits are allowed to sugar for 2-3 days.

Drying process:

1. The candied slices are placed in a colander and the resulting juice is allowed to drain.
2. At this time, prepare the syrup by mixing water and sugar in a 1:1 ratio and boil it.
3. The dried slices are dipped in a sweet hot liquid for 5-10 minutes.
4. Afterwards, the candied slices are placed in a colander and allowed to drain for 1 hour.
5. Then the pears are transferred to an electric dryer on a tray and dried for approximately 14 hours at a temperature of 60 ᵒC.

These figures may vary depending on the device model. First, you need to read the instructions for preparing dried pears in each specific model of electric fruit dryer.

Important! Cinnamon or vanillin is added to the syrup for soaking pear slices, so the taste of ready-dried pears in an electric dryer will acquire a more piquant aroma

Recipe for dried pears for the winter in mulled wine

Drying pears soaked in wine is easy, but takes a long time. First, prepare an aromatic drink, and then proceed directly to the pears. The finished product tastes more like confectionery, and can be eaten as a dessert.

To prepare an aromatic alcoholic syrup, add the following ingredients to 1 glass of red wine:

• half a glass of sugar;
• half a lemon;
• 8 peas of allspice;
• a slice of ginger, cut into thin slices;
• a handful of raisins;
• star anise;
• 3-4 pcs. carnations;
• water – 50 ml.

The mixture is placed on the fire and brought to a boil.

Then the fragrant dried pears are prepared as follows:

1. Prepared, slightly unripe fruits are cut into slices, no thinner than 0.5 cm.
2. The slices are dipped into boiled aromatic syrup and left for a day.
3. Afterwards, remove the pear slices and leave for an hour to drain excess liquid.
4. The pillowed fruits are placed on a baking sheet and distributed in 1 layer.
5. Preheat the oven to 80°C and place a baking sheet with slices there.
6. The fruit is simmered for at least 10 hours at the specified temperature.
7. Afterwards, the pear slices are distributed on parchment paper and left to dry for 3 days at room temperature.

Dried pears at home are stored in a jar at room temperature only if the slices are well dried. If the sweet slices contain a little moisture, it is better to put them in the refrigerator.

Pieces of pears in jelly with agar-agar and spices

The use of special additives to accelerate gelling allows you to avoid prolonged cooking. With proper use of agar-agar, even inexperienced housewives can get a great dessert. To prepare it you will need:

• 1 liter of prepared syrup;
• 200 g boiled pears;
• 300 g sugar;
• 15 g agar-agar;
• ½ tsp. cinnamon;
• 100 ml water.

Initially, you need to prepare the future base for the jelly. To do this, agar-agar is diluted in water until completely dissolved and left for 1 hour. In this recipe, the pear pieces that were boiled for the syrup are left and placed in a pre-prepared bowl.

Important! If during the cooking process the fruits have completely lost their shape, you can keep a couple of fresh fruits in boiling water for several minutes, and then cut them into slices.

Agar-agar is mixed with the base of the future dessert, cinnamon and sugar are added to them, and then placed on the stove. As soon as the liquid boils, remove it from the stove and pour in the prepared fruit slices. Place the dishes with the contents in the refrigerator until completely frozen for 1-2 hours.

Cherry jelly: taste and specifics of cooking

Any jelly is a dense and delicate product. The main thing that determines the taste is the cherries themselves and the amount of sugar added to the preparation. Some housewives add lemon juice and berries to a simple recipe for cherry jelly for the winter.



The cherries must be thoroughly washed, the seeds removed or the whole cherries saved. The berries are boiled until the required thickening and poured into the container, after which the lid is rolled up.

Selection and preparation of berries

When choosing ingredients for making cherry jelly, you must be guided by their appearance and taste. The berries are selected when they are ripe, large, and without worms.

Select only fresh, whole cherries and taste them before cooking. There is no need to take sour berries; it will be difficult to get rid of their taste. Therefore, the dish may turn out slightly sour or even bitter.

Before cooking, rinse the berries thoroughly under cold water. It is best to use a colander. After washing, they are transferred to paper towels and dried. In the meantime, you need to see if there are any bugs or caterpillars left on the berries. They are clearly visible on white paper towels.

Preparation of containers

An important element of the preparation and maintaining its freshness is the jar and lid. You need to choose small jars if the dish is being prepared as an experimental one, and large ones are taken for preparing for the whole family, using a proven recipe.

Banks must be sterilized in advance. This can be done in the microwave by heating, or in the oven. You can sterilize jars by steaming using a saucepan attachment or directly in a pressure cooker or large saucepan.

The lids are placed in the pan separately. Pour in water and boil for about 15 minutes. It is necessary to check that there are no chips on the jars or on the lids themselves that would violate the tightness of the finished cherry jelly.

What gelling agents can be added?

In order for the dish to acquire its shape and structure, elements are added to it that form cherry jelly. These products help create the thickness and shape of the dish. Typically used:

• agar-agar;
• gelatin;
• pectin.

Using agar-agar, marmalade, marshmallows, and jam are prepared. Gelatin is used to make jelly. Pectin is needed for making jelly or yoghurt.

Pear jelly with gelatin

Gelatin is an alternative to agar-agar. The main difference between these components is only the animal origin of the first. This product allows you to make jelly from almost any liquid in the shortest possible time.

This recipe will require:

• 1 liter of syrup;
• 1 tbsp. l. gelatin;
• 100 ml water;
• 400 g granulated sugar.

Gelatin is poured with water and left for 20 minutes until completely swollen. At this time, sugar is mixed with pear broth and brought to a boil. Pour gelatin into boiling water and boil it for 5 minutes with constant stirring. After this, the pan with the liquid is removed from the heat. The future dessert is cooled, poured into bowls and placed in a cold place for a couple of hours.

Recipe 4, step by step apple jelly with gelatin

• apples 500 gr
• water 2.5 glasses
• sugar ¾ cup
• gelatin 15 gr
• cinnamon to taste

Pour half a liter of water into a saucepan, add sugar there and heat it, stirring all the while until the syrup drips slowly from the spoon.

We wash the apples and cut them into pieces, including the skin and hard core with seeds, because they contain the substances necessary for the formation of jelly. After this, fill the apples halfway with water and put on fire and cook after boiling for half an hour, then pour the boiled apples into a pan with gauze through a colander.

Thick pear jelly for the winter without gelatin

Preparing a delicious fruit dessert for long-term storage is similar to preparing it according to a traditional recipe. The main difference is direct preservation in jars for the winter. To do this, each of them is thoroughly washed with running water and then sterilized with steam for 15 minutes.

Important! To completely remove all possible harmful organisms, you can use special chlorine tablets.

The syrup is mixed with sugar in a 2:1 ratio and boiled for 40-50 minutes. It is very important to constantly stir the mixture to avoid possible burning. As soon as the liquid begins to thicken noticeably, it is removed from the heat and poured into jars up to the neck. Each container is tightly rolled up with a lid and stored in a cool place.

Canning fruit halves with lemon: recipe for vanilla-flavored compote

Ingredients for a 3 liter jar:

• pears (only strong fruits) - 1.5 kg;
• sugar - 400 g;
• vanilla sugar - 1 sachet;
• citric acid - half a teaspoon;
• water - 2 l.

Preservation stages:

1. Wash the pears thoroughly, cut them into halves and remove the core, tails and ends.
2. Place the halves cut side down in sterilized jars. The container must be filled to the hanger.
3. This compote is poured with syrup three times and then rolled up. To prepare the syrup, boil water with sugar, then pour it into a jar with pears. If there is not enough water, add boiling water from the kettle. After five minutes, pour the syrup back into the saucepan. This is one fill.
4. Repeat the procedure 2 more times, thereby obtaining a three-fold fill. After draining the syrup 3 times, add lemon and vanilla sugar and boil for about 2 minutes.
5. Pour the syrup back into the jar and seal it with a sterile lid.
6. Turn the container upside down and wrap it up. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

Pear jelly for the winter with jellyfix and orange zest

Zhelfix is ​​a special additive for making jelly. It is simpler and more convenient to use compared to the usual gelatin and agar-agar. Even a beginner can handle preparing such a product.

For 1 liter of prepared pear syrup you will need:

• 1 pack of gelfix;
• 500 g sugar;
• zest of 1 orange.

Zhelfix is ​​added to pear broth. Sugar and the finely grated zest of one orange are also placed there. The mixture is put on fire, brought to a boil and immediately removed. The future jelly is poured into prepared containers and put in the refrigerator. After 1 hour the dish will be ready to serve.

Subtleties of preparing pear jelly for the winter

Making jelly is quite simple. In this case, both gelatin and its natural analogue agar-agar can be used as a thickener. You can also ensure that the product itself becomes thick under prolonged exposure to high temperature (naturally, this will take 2-3 hours, and maybe even more).



The following nuances need to be taken into account:

• if time is short, you can use a multicooker set to the “Stew” mode;
• You can also make aromatic jam in a bread maker, which also won’t take much time;
• The volume of sugar cannot be reduced, since in this case the composition will not thicken and you will end up with ordinary jam;
• You cannot store ready-made jam; it must be immediately rolled into jars without waiting for it to cool;
• You can check the readiness with a regular drop - if it spreads over the surface, then the jam needs to be boiled further or the ingredients added;
• It is better to roll the jam into glass jars, but it is preferable to store it in the refrigerator either in glass or in clay pots.

The pear delicacy is usually tasty and beautiful to look at. If you want to achieve an even more orange color, you can add orange or lemon zest.

Lemon-pear jelly with saffron and rum

To prepare this dish, lemons are peeled and cut into small pieces. They are mixed with pear in a ratio of 1:4, covered with sugar and left overnight. The mixture is boiled for 10 minutes with a small amount of water, then the fruit is removed, leaving only the liquid. For 1 liter of this decoction you will need:

• 50 ml dark rum;
• ½ tsp. saffron;
• 500 g sugar;
• 1 pack of gelfix.

Place all ingredients in a small saucepan and mix well. Bring the mixture to a boil over low heat. As soon as the liquid begins to boil, remove the pan from the heat and cool its contents. The future dessert is poured into mugs and placed in the refrigerator for 1-2 hours.

How to store jam

1. First you need to rinse the pears and lemon, wipe them, and prepare the remaining ingredients.
2. Next, cut the peel off the lemon and cut the lemon into small pieces.
3. We peel the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.
4. Add sugar to the pan and place it on low heat.
5. Simmer the pear over low heat for 5-6 minutes, then increase the heat to maximum and bring the liquid to a boil (the pears should release juice). After this, turn the heat down again to the lowest possible setting and continue cooking the pears with lemon for 15-20 minutes, stirring them occasionally.
6. After time, the resulting mass must be ground through a fine sieve or using a special device.
7. Next, soak the gelatin according to the instructions on the package. Pour the pear mass into the pan again, add the swollen gelatin and place the pan on low heat. Constantly stirring the mass, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. Pour the future jelly into sterilized jars and close tightly with lids.
8. We put the jars of jelly together, cover them with a towel and leave them until they cool completely.

Regardless of the recipe, fruits for making jelly are selected that are ripe, with dense, juicy pulp.
Pears with a loose texture, greenish or, conversely, overripe are not suitable for gelatinous desserts and winter preparations. All fruits must be intact, without wormholes, spoilage, or rot. Before processing, pears are washed. For jelly for the winter, only the pulp is used - the skin must be removed, the core with seeds, tails and stalks are removed.

If the recipe specifies alcoholic beverages, but the dessert is intended for children, you can either omit alcohol at all or add it to the broth at the very beginning of cooking. Alcohols evaporate at high temperatures, so the finished product will be absolutely harmless to babies.

To check the readiness of jelly without gelatin, you need to drop a little hot substance onto a cold, clean saucer. If the mass quickly sets and thickens, it’s time to pour the product into bowls or sterilized jars (for winter preparation).

Important! Aluminum utensils are never used to prepare jellies, desserts and sweet preparations from pears. Upon contact with metal, the fruit mass oxidizes, which negatively affects the color and taste of the dish.

To make pear jam, you can use various recipes. But you need to know the features of cooking and choosing fruits for confiture.

When preparing pear confiture, the following features must be taken into account:

• Most pear varieties are very juicy. Therefore, during the cooking process they will produce a large amount of juice. For a thick consistency, such jam will have to be cooked for 1.5-2 hours.
• Fruits with delicate, loose pulp are best used for making jam of a uniform consistency - to do this, they must be ground.
• It is better to cut hard fruits into pieces - they do not become soft, become transparent towards the end of cooking, and the dessert looks very appetizing.
• It is not recommended to combine pears with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be dulled. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to the jam.

The finished jam turns out very tender and juicy. It can be used for baking or spread on bread for tea.

Preparations for the winter can be done in various ways. You can use only pears or add citrus fruits, plums, cinnamon to enhance the taste.

To make jam for the winter, you need:

• 1 kilogram of pears;
• 800 g granulated sugar;
• 250 ml freshly squeezed apple juice.

Cut the juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day to allow the fruit to release its juice. Pour apple juice into pears. Cook over low heat until the liquid volume is reduced by half - this takes about an hour. After this, roll into pasteurized jars.

"Five Minute"

Required:

• 400 g of fruits;
• 100 ml water;
• 400 g sugar.

Cut the main product into large cubes and place in a saucepan. Pour water, boil and cook for a couple of minutes. Remove the fruits and add sugar to the remaining liquid. Simmer over low heat for 5 minutes. Then return the fruits to the sugar syrup and boil for a few more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.

In a slow cooker

To make jam in a slow cooker, you need to use hard varieties.

We use:

• pears - 1 kg;
• boiling water - 100 ml;
• sugar - 1 kg.

Chop the fruit into cubes, place in a bowl, pour in boiled water, add granulated sugar and mix everything thoroughly until it is completely dissolved. Select the “Stew” mode and cook the dish for 2 hours, stirring from time to time. Then pour into pasteurized jars and seal.

In the bread machine

You can also make pear jam in a bread maker.

• 1 kg of fruits;
• 500 g sugar.

Cut the fruit into slices and place in a bread machine container, add all the sugar. Select the “Jam” program, which lasts about 80 minutes. There is no need to stir. After the above time, the dish will be ready; the slices should remain intact.

With gelatin

To prepare pear confiture you will need the following ingredients:

• 1 kg of pears;
• 2 tbsp. l. lemon juice;
• 1 lemon;
• 1 kg sugar;
• 650 ml water;
• half a packet of gelatin.

Add gelatin to 50 ml of boiled water and leave until it swells. Cut the pears into slices, add 400 ml of water and lemon juice. Separately, boil 200 ml of water, add sugar, and after it dissolves, add the pears along with the liquid. Cook until the mixture turns reddish. Cut the lemon into small pieces, add to the boiling jam, simmer for a couple of minutes, remove from heat. Add dissolved gelatin to the mixture.

With yellowfix

To prepare confiture you need to take:

• 1 kg of ripe fruits;
• 500 g sugar;
• sachet of gelfix.

Puree the pear using a meat grinder or blender. Place in a thick-bottomed saucepan and heat. Mix gelfix with 2 tbsp. l. granulated sugar and pour into pear puree. After the mixture boils, add the remaining granulated sugar. Cook for 30 minutes, then pour into jars.

Cinnamon

Cut 1 kg of pears into cubes or slices, add 1 tsp. zest and juice of half a lemon, stir. Melt 500 g of sugar, add a bag of vanillin and 0.5 tsp. cinnamon. Mix the pears with the syrup, put on the fire and boil for 5 minutes. Leave for an hour, and then boil again for 5 minutes. Repeat this manipulation 3 more times. Pour into jars and close with lids.

READ MORE: Pickled eggplants for the winter (whole, sliced)

With lemon

To make jam you need:

• 2 kg of pears;
• 1 kg sugar;
• 1 lemon, zest.

Peel the fruits and cut into large cubes. Sprinkle with granulated sugar, add zest and finely chopped lemon. Leave for several hours to allow the pears to release their juice. Then place on low heat and cook for 1-2 hours until the desired consistency is achieved.

With orange

Cut soft pears (1 kg) into thin slices. Remove the zest from one orange and cut it into strips, and squeeze the juice from the fruit. Place the prepared ingredients in a saucepan and add 500 g of granulated sugar. Boil over medium heat for 15 minutes after boiling, and then pour into pasteurized jars.

With plum

Finely chop 500 g of pears, remove the seeds and chop the same amount of plums. Combine the fruits, add 50 ml of water and simmer over low heat. Bring to a boil and simmer for 5 minutes. Add 1 kg of sugar, bring to a vigorous boil, cook for an hour.

Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept for less - 2-3 years. A dark, cool room is suitable for storage.

If the dessert was prepared for quick consumption, it can be kept in the refrigerator for up to two weeks. If mold or a film appears on the surface of the jam, it will need to be thrown away.

There are many varieties of sweet dishes and desserts based on pear. Including pear jelly. Depending on the set of ingredients and food processing technology, pear jelly turns out to be different in taste combinations and appearance. What most recipes for this fruit dessert have in common is ease of preparation.

How to make pear jelly: general rules

Pear jelly is prepared from pieces of boiled fruit, puree, and juice. In some desserts, for the sake of presentation, the pears are left whole and filled with jelly from clear juice.

Gelatin (regular, leaf or instant) or agar-agar is most often used as a gelling element. Gelatin is soaked in advance (40-60 minutes) according to the instructions on the bag. Before combining with the other components, the pear jelly is heated (but never boiled!) until completely dissolved in the liquid and filtered through cheesecloth (sieve).

You can also make pear jelly without a gelling agent. These preparations are usually made for the winter. In this case, the dessert thickener is sugar, lemon or apple juice.

Quick pear jelly recipe

To make such a delicious light dessert you will need a minimum of ingredients. Cooking time takes a maximum of 40 minutes. Thanks to gelatin, the dessert hardens very quickly.

fresh pears - 500 g;

sugar - 100 g;

water - 375 ml;

gelatin - 1 tbsp. l.

1. Gelatin is poured into 125 ml of water. Leave to swell for half an hour.

2. Washed pears without stems with peel are cut into 4 parts and placed in a pan. Fill with water so that the liquid covers the fruit by 1 cm.

3. Place the container on medium heat. Boil the pears until soft.

4. Hot boiled fruits are ground through a sieve, separating the seeds and hard skin.

5. Pear puree is diluted with a glass of water. Add sugar. Stir.

6. Place the mixture on the fire and wait until it boils.

7. Fruit puree with sugar is removed from the stove. Gelatin is introduced. Heat for 5 minutes in a water bath, not allowing the mixture to boil.

The finished pear jelly is poured into bowls and cooled. Place in the refrigerator for final hardening. After 40-50 minutes, the dessert will be ready to eat.

Pear jelly prepared according to this recipe can be prepared for the winter. To do this, it is still hot and poured into sterilized jars. Store the workpiece in the refrigerator or basement.

Pear jelly with dark chocolate

A distinctive feature of this recipe is the combination of seemingly inappropriate ingredients. Dark chocolate gives the finished dish a noble bitterness and a pleasant aroma.

To prepare such a culinary masterpiece you will need:

• 500 ml pear syrup;
• 100 g dark chocolate;
• 200 g granulated sugar;
• 1 tsp. dry gelatin.

Gelatin is dissolved in 50 ml of boiled water. The chocolate is melted in a water bath, after which it is poured into the pear decoction. It is important to introduce in a thin stream, stirring constantly to obtain a homogeneous mass.

Important! The pear syrup should be hot - 70-80 degrees, so that the chocolate does not harden in it.

Sugar and gelatin dissolved in water are added to the resulting mixture. It is placed on the fire and brought to a boil. After 5 minutes of cooking, the future jelly is removed from the heat, cooled and poured into prepared cups. They are placed in the refrigerator for 1-2 hours until the product completely hardens.

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How to cook pear jelly in a slow cooker

Modern technologies can significantly facilitate the work of housewives. A slow cooker helps you prepare pear jelly in just a few steps, which will appeal to all family members.

For the recipe you need:

• 2 kg of pears;
• 600 g sugar;
• 5 g citric acid.

The fruits are washed and the peel and core are removed. After this, the pear pulp is cut into small pieces and placed together with sugar and citric acid in a multicooker bowl. Then set the “Extinguishing” program for 2 hours and close the lid. The finished jelly is discarded in a colander to remove pieces of pears and obtain a concentrated liquid. It is poured into jars, which are rolled up with lids and put in a cool place.

How to make pear confiture?

There are several ways to make pear confiture. You can put pieces of fruit in sugar syrup and boil them until the mass thickens or, to speed up the process, use gelling additives. The main thing is to achieve the correct consistency: the mass should be thick, jelly-like, with clearly visible pieces of fruit.

1. Pear confiture, the recipe of which does not involve the use of gelling additives, includes two stages: preparing the syrup and boiling the berries in it.
2. The syrup is prepared from water and sugar in the ratio of 1 glass of liquid per 1 kg of sugar.
3. Whether it’s pieces or halves of pears, they need to be put into the syrup in portions. Then the syrup will evenly saturate each piece and the confiture will have an attractive appearance.
4. The finished pear confiture should have a thick and viscous consistency. Syrup trailing behind a spoon is an indicator of properly cooked confiture.

Pear confiture for the winter - a simple recipe

A simple pear confiture for the winter is prepared by boiling the fruit in syrup. This is a classic method, without the use of gelling additives, in which the mass acquires a dense consistency, with clearly visible pieces of pears. The process takes 40 minutes and involves two stages: preparing the syrup and boiling the pears in it.

Ingredients:

• peeled pears - 1.5 kg;
• sugar - 1 kg;
• water - 125 ml;
• citric acid - 3 g.

Preparation

1. Combine sugar and water. Boil the syrup for 10 minutes.
2. Add pear pieces and citric acid.
3. Simmer over low heat for 30 minutes, shaking the pan occasionally.
4. Pack the classic pear confiture into sterile jars and roll up the lids.

Pear confiture with gelfix

It’s one thing to struggle with preparing syrup, but quite another to cook pear confiture with gelfix. A modern gelling additive consists of plant components, which makes the preparation attractive for vegetarians, is odorless and brings the confiture to the required consistency with a minimum amount of sugar in 3 minutes.

Ingredients:

• peeled pears - 2 kg;
• package of gelfix 2:1 - 2 pcs.;
• lemon juice - 50 ml;
• sugar - 1 kg;
• clove buds - 2 pcs.

Preparation

1. Puree 1.5 kg of pears. The rest - chop.
2. Mix zhelfix with 100 g of sugar.
3. Add to the pear mixture along with the cloves.
4. Bring to a boil, add the rest of the sugar and lemon juice.
5. Boil for 3 minutes and remove from heat.

Pear confiture with pectin

Another additive that can enrich pear confiture for the winter with taste and texture is pectin. It is added to boiling jam, pre-mixed with sugar in a ratio of 1:5, and cooked for 3 minutes. Before removing the confiture from the stove, citric acid is introduced into the mass, which accelerates gelling and gives the confiture a pleasant sourness.

Ingredients:

• pears - 900 g;
• sugar - 500 g;
• citric acid - 2 g;
• pectin - 10 g.

Preparation

1. Cut the pears into slices.
2. Mix pectin with 100 g of sugar.
3. Sprinkle the pear slices with the remaining sugar and set aside for 3 hours.
4. Boil for 5 minutes.
5. Add pectin, stir.
6. Cook the pear confiture for 3 minutes.
7. Add citric acid, remove from heat and quickly pack into jars.

Pear confiture with gelatin for the winter

Even with the advent of new gelling agents, many have cooked and continue to cook pear confiture with gelatin. It is affordable, contains a lot of protein and amino acids, making the preparation richer and healthier. And although it requires preliminary soaking in water, when it gets into the mass, it gels it without additional boiling.

Ingredients:

• peeled pears - 850 g;
• water - 400 ml;
• citric acid - 2 g;
• gelatin - 3 tbsp. spoons;
• sugar - 600 g.

Preparation

1. Pour gelatin into 120 ml of water.
2. Combine the remaining water and sugar and cook the syrup.
3. Add pears and cook for 15 minutes.
4. Remove from heat, add gelatin and citric acid.
5. Stir, bring to a boil and pour into jars.

Pear confiture with chocolate

The French invented confiture, and the famous French confectioner Pierre Herme suggested making pear confiture for the winter with chocolate. Chocolate added aroma, color, thickness and offset the bitterness of the syrup. The confiture is prepared in the classic way, including double boiling with a cooling interval of 12 hours.

Ingredients:

• pears - 1.2 kg;
• sugar - 700 g;
• orange - 1 pc.;
• lemon juice - 40 ml;
• dark chocolate - 250 g.

Preparation

1. Mix pear slices with sugar.
2. Remove the zest from the orange, squeeze out the juice and add to the fruit along with lemon juice.
3. Bring to a boil, remove from heat.
4. Add the chocolate pieces and stir.
5. After 12 hours, place on the stove and simmer for 15 minutes.
6. Roll the pear confiture into jars.

Confiture of pears and apples for the winter

Apple-pear confiture for the winter is a rare type of preparation in which fruits not only complement each other with flavors and aromas, but also allow you to do without thickeners. Apples are rich in pectin, an effective gelling agent. Plus, the syrup itself is boiled with apple juice, which, when cooled, adds jelly to the pear mass.

Ingredients:

• apples - 350 g;
• pears - 500 g;
• apple juice - 200 ml;
• sugar - 500 kg;
• cinnamon - 1/2 teaspoon;
• lemon juice - 40 ml.

Preparation

1. Combine sugar with apple juice and simmer for 10 minutes.
2. Add pieces of apples and pears and simmer for 30 minutes.
3. 5 minutes before the end, add cinnamon and lemon juice.
4. Mix and pour into jars.

Pear confiture with lemon

There are many reasons to make pear and lemon confiture. Citrus dilutes the sweetness of pears with sourness, making the mass thicker and denser, as it contains pectin fibers. It is better to use the whole lemon. At the same time, blanch it twice in boiling water. Otherwise, the confiture may acquire a bitter taste.

Ingredients:

• pears - 550 g;
• sugar - 500 g;
• lemon - 1 pc.;
• saffron stamens - 8 pcs.;
• white rum - 80 ml.

Preparation

1. Soak the lemon in boiling water for 30 seconds. Cool quickly.
2. Repeat steps twice.
3. Cut into pieces and mix with pear slices.
4. Sprinkle the fruit with sugar and set aside for 10 hours.
5. Crush the saffron and add to the rum. Leave for 30 minutes.
6. Simmer the fruit for 45 minutes. Add rum, stir.

Pear confiture with ginger

Pear confiture with ginger represents a combination of fruits and hot spices that has become popular in recent years. This preparation will serve well on frosty days, invigorating with its pleasant pungency and aromas. In order for the pear pieces to be evenly saturated with the tartness of ginger, the spice is added directly to the syrup.

Ingredients:

• pears - 1.2 kg;
• ginger - 30 g;
• clove buds - 3 pcs.;
• dry white wine - 50 ml;
• lemon juice - 50 ml;
• sugar - 800 g;
• water - 250 ml;
• nutmeg - 1/2 teaspoon.

Preparation

1. Combine water, sugar, lemon juice, wine, spices and grated ginger.
2. Boil the mixture for 15 minutes.
3. Add pear slices to the syrup and simmer for 30 minutes without covering the dish with a lid.
4. Roll the ginger pear jam into sterile jars.

Pear confiture with thyme

A good combination of fruits and spices is a reason to make the recipe for pear confiture at home more interesting - for example, with thyme. It will fill the confiture with lemon aroma, tartness and pungency. Thyme reveals its flavor only with prolonged processing, so it should be added at the beginning of cooking.

Ingredients:

• pears - 1 kg;
• sugar - 400 g;
• thyme sprigs - 5 pcs.;
• apple cider vinegar - 40 ml.

Preparation

1. Sprinkle the pear slices with sugar, add the thyme and set aside for 2 hours.
2. Pour in vinegar, stir and simmer for 30 minutes.
3. Pear confiture, the simple recipe for which is described above, can be served even warm.

Pear confiture with orange zest

The easiest and most profitable way is to make confiture from pears and oranges. Particularly attractive is the fact that the orange can be used without any residue. With the zest, the confiture will acquire a bright color, bitterness and aroma, and the juice will fill the delicacy with a sweet and sour taste. In addition, orange contains pectin, so the confiture will be thick and viscous.

Ingredients:

• pears - 1.5 kg;
• orange - 1 pc.;
• sugar - 500 g.

Preparation

1. Cut the pears into thin slices.
2. Remove the zest from the orange and squeeze out the juice.
3. Mix the juice, zest, sugar and pears. Cook the mixture for 40 minutes.

Storage rules

Due to the high sugar content, pear jelly can be stored in the refrigerator for quite a long time. The product can last up to 3-4 days if opened. The main thing is that the ambient temperature does not rise above 5 degrees.

In the case of preparing pear jelly for the winter, the shelf life of the finished product increases significantly. Tightness allows you to increase the preservation of consumer qualities of the dessert up to 1-2 years. It is important that the room in which the jelly is stored is fairly cool and not exposed to direct sunlight.

Pears in syrup for the winter: recipe without sterilization

1. To prepare such a simple recipe, where there is no need to sterilize jars of ready-made pears in syrup, you will need the following products:
2. Pears - 1.5 kilograms.
3. Citric acid - 2 grams.
4. Water – 2 liters.
5. Sugar - 0.5 kilograms.

The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Jars are prepared separately, which must be sterilized

. When the jars have cooled, place the pears tightly in them and pour boiling water over them.

Cover with lids, leave for five minutes according to the recipe, and then pour into a saucepan to make syrup from it, which will then need to be poured back into the jars of fruit. But to prepare it you need

add sugar.

The second pouring of syrup is kept for about seven minutes and again the sweet water with pear aroma is poured into the pan. As soon as the liquid begins to boil, you should add citric acid to it and fill the jars again and roll up the lids.

In order for these pears in syrup for the winter to turn out perfect according to this canning recipe, you need to carefully

Turn the jar over so that the lid is on the bottom. And then, carefully wrapping them in a blanket, keep them there until they cool completely.