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Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. The summer-autumn period is the time for pears to ripen, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

How to make pear jam

When preparing a particular dish, you should follow certain recommendations to ensure that the final product is as tasty as possible. So, to make jam, you should take those varieties of pears that differ in density, such as lemon or duchess. You can choose any other varieties, but ensure that the fruits are not overripe. The ideal option would be whole pears with elastic skin of late autumn varieties. Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

Next important point How to make pear jam depends on choosing the right utensils. It is better to cook the sweetness in a copper or aluminum bowl. In such an inventory, the mixture will not burn or stick to the bottom. It is better to stir with a wooden spatula and skim the foam into a plate. Sterilization of jars is the main condition for long-term storage of preparations for the winter.

There are several secrets on how to make pear jam tasty and aromatic:

The delicacy can be varied by adding various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
Pear jam burns strongly, so the whole process should be monitored.
To easily remove the peel from a pear, you need to scald it with boiling water, then immediately put it in cold water.
It is advisable to cut off the excessively tight peel so that the delicacy does not turn out to be too rough.
Whole slices can only be obtained through three-stage cooking, each of which is carried out for twenty minutes.

Classic pear jam for the winter

If you want to know how to make maximum pear jam in a simple way, then consider the classic recipe. The technology for making this delicacy is known to almost every housewife, because here you can do without multi-stage cooking and make a delicious delicacy in one go. Minimal effort will allow you to make delicious preparations for the winter.

Ingredients needed for classic jam:

pear – 2 kg;
sugar – 2.4 kg;
water – 2 tbsp.

To get delicious pear jam in slices, you need to do everything step by step:

Cut the prepared fruits into suitable slices and place them in the container in which you plan to cook the syrup.
Pour sugar onto the surface of the fruit and spread evenly.
Prick pear slices with a fork and leave for a couple of hours until a copious amount of juice has formed. If the variety is not juicy, then you need to add water to the bowl.
Place the dishes on the fire and wait until the consistency boils. Reduce the flame and cook for another hour, stirring.
Pour the transparent astringent mixture with a yellow tint into jars and seal with lids.

The delicacy is distinguished by its unusual taste in any interpretation. However, more sophisticated recipes are those that have savory additions in the form of orange, apple or lemon. So, even a child will like pear jam in lemon syrup. The tasty and aromatic amber-colored sweetness will be appropriate on cold winter evenings with a cup of hot tea.

To make pear jam in syrup, you need the following products:

peeled pear fruits – 1 kg;
granulated sugar – 1 kg;
large lemon - 1 pc.;
water – 250 ml.

The jam takes a long time to prepare, but is not difficult:

We wash, peel and core the fruits of the pear tree, cut into slices.
Divide the lemon into thin slices, removing the seeds from each one.
Place the prepared citrus in a pan filled with water, boil for three minutes, drain the broth, and lightly squeeze the lemons.
Strain the broth through a sieve with small holes to remove the pulp. Place it on the citrus fruits, put it on the stove and add sugar in two to four additions until completely dissolved.
Pour hot syrup over the fruits in the basin in which we will cook the jam. We stand for a couple of hours so that they give juice.
Put the mixture on the fire, bring to a boil, wait ten to fifteen minutes, skimming off the foam. Remove from heat and let the future jam stand for three to five hours until completely cooled. We repeat this procedure a couple more times. Cook for the fourth time for twenty minutes until a beautiful amber color forms.
Place the delicious, almost transparent jelly into sterilized jars, seal them, and turn the container upside down until it cools completely. We put the blanks in a storage place.

This versatile fruit can be used in any cooking method; it can be used to conduct all kinds of culinary experiments. If you think that pear jam should be made in slices by cooking for many hours, then you are mistaken. The delicious delicacy can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit. Spicy pear jam can easily be used as a liquid sauce for a meat dish.

Ingredients for Five Minutes:

pear tree fruits – 1 kg;
granulated sugar – 1 kg;
water – 0.5 tbsp.

The marmalade treat is made like this:

We process the fruits of the pear tree and cut them into very thin slices.
Separately, cook the syrup: dissolve sugar in water, skim off the foam that forms on top during cooking.
Place pear slices into the prepared sweet mixture and cook until the consistency becomes transparent.
Pour marmalade jam into jars prepared in advance and roll up.

Pear jam without sugar

Sugar is the main component. After all, according to many, a delicacy for tea must be sweet and even cloying. However, people who watch the scale and prefer to limit their consumption of sweets know how to make sugar-free pear jam. This dietary delicacy turns out to be very tasty, so don’t miss the opportunity to cook it. The jam will be as healthy as possible - during the preparation of assorted fruits it will retain all its beneficial properties.

Ingredients for preparing dietary sweets:

– 1 kg;
pear – 2 kg;
apple (green or red) – 2 kg;
apricot (large sizes) – 1 kg;
water – 3 l.

Method for making jam without sugar:

Prepare all the fruits: peel the core, seeds and skins, cut into slices.
Place in a cooking container, add water, and let it boil.
Cook four times over two days until the jam reaches a uniform consistency.
If desired, you can add orange or lemon to the fruit - then the preparation will turn out especially tasty.

Video: recipe for pear jam

It is a specific delicacy that almost everyone loves. The transparent sweetness of amber color can become a wonderful decoration festive table. If you want to please your loved ones and friends with a delicious dish on cold winter evenings, then do not miss the opportunity to make jam according to one or more recipes. Step by step instructions How to make pear jam is presented below.

How to make pear jam in slices

Pear jam in a slow cooker

Amber pear jam

Cooked in slices without water, it can win the heart of any sweet tooth. Fragrant, tasty, beautiful, sweet dessert - who can resist? Pear jam is ideal not only for tea drinking, but also as a filling in various pies.

The benefits and harms of pears

This fruit is one of the most nutritious, and its calorie content is so low that even after eating a kilogram of these wonderful fruits, you don’t have to worry about how it will affect your figure.

The pear contains vitamins A, C, PP, as well as B vitamins. And the low sugar content and the presence of fructose make the fruit an ideal fruit for the diet of diabetics. Pears are also rich in microelements such as zinc, sulfur, iron, cobalt, potassium and others.

But, with all our positive qualities, eating pears is contraindicated for people with stomach diseases. But they can treat themselves to this fruit in the form of dried fruits, compotes and, of course, jam. Experienced housewives have come up with more than one recipe for pear jam in slices; let’s look at the best and easiest to prepare.

Fruit preparation

To prepare pear jam, varieties with dense flesh, such as duchess or lemon, are usually used. But from any other variety, pear jam in slices, prepared without water, will turn out no less tasty. The main thing is that the fruits are not overripe or underripe.

Due to the fact that the ripening period of this fruit is quite long, you can try different recipes.

Before cooking, the fruits must be thoroughly washed, the stalks and core removed, cut into slices, and any dark spots or rotten areas must be cut off.

The taste of pear jam can be slightly changed by adding other berries or fruits to the recipe.
It is better to collect fruits for making dessert during the day, on a hot sunny day. At this time, pears are at their most fragrant.
Pear jam loves to burn, so you need to watch the cooking process very carefully. It is ideal to use cast iron dishes: the taste will be more intense, and there is much less chance of the sweet mass sticking to the bottom of the container.
If the skin of the fruit is not tender, but rather rough and dense, then it is better to cut it off, otherwise the jam will not be so tasty.
To keep the slices intact and not overcooked, follow detailed instructions on preparation.

Classic pear jam

This recipe is probably known to many experienced housewives. But some are lazy to prepare this delicious delicacy due to the need for repeated boiling. This option has been simplified; now you can cook the pear dessert in one go.

To prepare you will need two kilograms of pears, two and a half kilograms of granulated sugar.

Preparation:

Prepare the fruit: wash, peel, cut. Place them in a cooking pot.
Prick each slice with a toothpick in several places.
Sprinkle granulated sugar in an even layer on top of the fruit and set the pan aside for a couple of hours in a cool place. During this time, the sugar will melt and the pears will give juice.
If the pears are not very juicy, then you need to add two glasses of water to the ingredients in the container before cooking.
Bring the jam to a boil, then reduce the heat and simmer the dessert over low heat for 40 minutes. Remember to stir every five minutes, otherwise the fruit may stick to the bottom.
Pour the jam into the prepared container, seal it tightly, cool and store.

If you love citrus fruits, then this recipe is exactly what you need. You can also use orange instead of lemon, but then you will need to take 500 grams less sugar.

Prepare the following products: two kilograms of pears, two and a half kilograms of sugar, three lemons.

Preparation:

Wash the fruits, peel them, cut them into slices and place them in the container in which you will cook.
Also rinse the lemon, thoroughly rubbing the peel, and trim the ends. Pass through a meat grinder and add to the pears.
Pour sugar into the fruit mixture, put it in a cool place for three hours to infuse. To allow the pear to release juice during this time, pierce it in several places with a toothpick or fork.
Gently mix the infused jam, being careful not to crush the fruit slices.
Simmer over low heat, skimming off any foam occasionally, for about 45 minutes.
Pour the finished jam hot into a sterile container and cover with a lid.

Pear jam with almonds

What happens if you add almonds and vanilla to classic pear jam? You definitely won’t spoil the taste with these components, but will only give the dessert a touch of something unusual and very interesting. And the aroma that will hover in the apartment during cooking and when opening a jar of ready-made jam will make anyone want to try it as soon as possible.

You will need: two kilograms of pears, the same amount of granulated sugar, two pinches of vanilla, roasted almonds (take the quantity based on your taste, in the original you need to take a glass), one and a half liters of water.

Preparation:

Prepare the main component of the jam - the pear. Wash, peel, remove the core, if necessary, remove the skin, cut the fruit into slices.
Boil water in a saucepan for making jam and place the prepared pear slices in it.
Boil water, then pour it into a separate pan, add sugar to the resulting syrup. Simmer until thickened, about 15 minutes.
Pour the syrup over the pears and leave to cool for about three hours.
When the jam has cooled, boil it again, then simmer over low heat for about 10 minutes. Cool.
The last time the jam will need to be cooked after boiling for 20 minutes, 10 minutes before the end of cooking, add vanilla and chopped nuts with a blender.
Pour hot dessert into jars and seal tightly. Once completely cooled, store.

Now you know how to make pear jam in slices. Everything is quite easy and fast. Bon appetit!

Every housewife has many recipes for preparing preparations for the winter period. One of the most popular products is pears, which can be used to make jam for evening tea parties on long frosty evenings. Several recipes are described in detail below, from which each housewife can choose one that suits the tastes of her household.

Pear jam

To prepare this jam, it is better to give preference to pears, which do not soften quickly when cooked.

Ingredients:

5 cups granulated sugar

3 cups purified water

How to make pear jam:

Pear fruits need to be washed, chopped into quarters or halves, removing the core, and placed in a fireproof container. They can also be boiled whole. Add water, a few drops of lemon juice and cook for 15 minutes. Once the time is up, place the pan in cold water to cool completely. Pour the liquid into a saucepan, add granulated sugar and cook over low heat until the crystals are completely dissolved. Pour the syrup over the pear fruits, leave to cool for several hours, then boil again for five minutes. The procedure must be repeated at least four times. As a result, the fruits should have a transparent shade. If desired, you can add two grams of vanilla sugar and a spoonful of citric acid, but only a teaspoon, during the last cooking. Don't rush to roll up the jars. Cover them in several layers with a folded piece of gauze, let them sit for a few minutes and only then can you roll up the lids.

Whole pear jam

To make jam from whole pears, you need a minimal amount of input, and the result is a fragrant mass.

Ingredients:

5 kg pear fruits

3 kg granulated sugar

5 glasses of purified water

A pinch of citric acid

How to make jam from whole pears:

Initially, wash the pear fruits well, prick them using a needle, and place them in a cooking container. In a small saucepan you need to prepare the syrup. To do this, combine granulated sugar and water, put on fire and after boiling, cook over low heat, stirring constantly, until the crystals are completely dissolved. Combine the prepared, not yet cooled, syrup with the pears and leave to cool. Then put the container on the fire and cook for 20 minutes. After the time has passed, turn off the gas, let the jam cool and repeat the cooking procedure three more times. Place the finished jam from whole pears into pre-washed, steamed jars and seal with sterile lids.

Pear and vanilla jam

Pear jam with the addition of vanilla has an extraordinary taste and aroma that will brighten up a long, frosty evening.

Ingredients:

1 kg pear fruits

A pinch of citric acid

A pinch of almonds

A pinch of vanilla

To prepare the syrup:

2 cups of water in which pear fruits were boiled

1 kg granulated sugar

How to make vanilla pear jam:

Wash the pears under running water, cut them into medium-sized pieces, remembering to remove the core and seeds. Place the fruits in boiling water and cook for three to four minutes to soften them a little. Drain off the water needed to make the syrup. Pour water into a small saucepan and add granulated sugar. Once it reaches boiling point, reduce heat and simmer until fully cooked. Then combine the syrup with pear fruits and let it brew for at least 4 hours. This procedure must be done three times. During the last cooking, add citric acid, vanilla and almonds to the jam and keep on fire for 15 minutes. After the time has passed, place the jam in jars and seal with sterile metal lids.

Pear jam recipe

Pear fruit jam prepared according to the recipe described below is not only very tasty, but also aromatic. It is ideal not only for evening tea drinking, but also for filling in making pies.

Ingredients:

1.5 kg pear fruits

700 g granulated sugar

teaspoon citric acid

150 ml purified water

How to make pear jam:

Peel, pit and core the pears. Place them in a container intended for making jam, after cutting them into slices. Do not rush to throw away trimmed skins and cores. They need to be placed in a small saucepan, add water and cook, after boiling, for 10 minutes. After the time has passed, strain using a piece of gauze rolled up in several layers. Add 100 grams of decoction to the container with the fruits and cook for half an hour over very low heat. Don't forget to stir constantly. Then add granulated sugar and boil for another half hour, during which the composition should thicken. After adding citric acid, turn off the heat, stir the finished jam and place in jars previously washed with soda.

Recipe for pear jam with lingonberries

The jam is not only easy to prepare, but also has extraordinary taste. Slightly greenish pears are more suitable for its preparation.

Ingredients:

750 g pear fruits

500 g lingonberry fruits

500 g granulated sugar

Half a lemon

How to make pear jam with lingonberries:

Dilute the squeezed lemon juice with a small amount of water and place in a saucepan to make jam. Add pear fruits to it, after removing the peel from them. The remaining pear peelings, lemon zest and lingonberry fruits should be combined with 350 milliliters of pre-purified water and boil for 10-15 minutes. During this period of time, the lingonberries will turn into a mushy mass that must be rubbed through a sieve. Combine all the ingredients, sliced pears, in a saucepan and boil for 40 minutes. Then place the finished jam in the jars, roll up the lids and place the bottom up until it cools completely.

Recipe for royal pear jam

Pear jam is very aromatic, with a subtle lemon note.

Ingredients:

1 kg pear fruits

1 kg granulated sugar

Glass of purified water

How to make royal pear jam:

Initially, you need to pay attention to pear fruits. They need to be peeled, the core and seeds cut out, cut into slices, but only in large sizes. In a separate bowl, pour the washed and sliced lemon with water brought to boiling temperature. It must be boiled for five minutes, and the broth must be used to prepare syrup. Simply add granulated sugar and boil until the crystals are completely dissolved. Combine the pears and syrup, cook for several hours, but only over very low heat. Do not forget to skim off the foam that will form during the cooking process. Pour the finished jam into jars that have been pre-treated with steam and roll up the lids.

Karina told us how to make pear jam

Recipes for pear jam for the winter

The recipe for making delicious clear pear jam with whole slices is very simple. Any housewife, even a beginner, can cook it...

3 hours

200 kcal

5/5 (8)

Not many people make pear jam. And in vain. I cook it according to my mother's recipe - whole slices in clear syrup. It turns out exquisite delicacy. In a crystal vase - golden pieces of pear in syrup - a decoration for any table. And the taste of the jam is delicate with a subtle charming aroma.

For jam according to this recipe, any pears are not suitable. Select fruits of medium ripeness. Unripe pears will not give the desired aroma, and the slices will turn out to be harsh. Very ripe ones will boil and you will get a cloudy jam. It is preferable to take pear varieties with a dense, not crumbly base.

So, we chose the appropriate pears. If the fruit is not large, you can cut it into 4 parts. We divide larger ones into six slices. Remove the core with seeds and the tail. The base for the jam is ready.

Ingredients for amber pear jam in slices

We will need:

Tip: if we want to add an additional twist to the pear jam - for example, plum or lemon (in this case - plus 0.5 kg of sugar), then add them to the list of ingredients. For a given volume of pears – 1 small lemon or half a kilo of strong plums, cut in half with the seeds removed.

Cooking process

Prepare sugar syrup in an enamel pan or basin. Pour water into the bottom and add sugar. Over low heat, stirring so that the sugar does not burn, bring to a boil. Boil the syrup for 3-5 minutes so that excess moisture evaporates and the syrup becomes thicker.
Dip pear slices into boiling syrup. Carefully take the pan by the handles and shake the contents so that all the slices are evenly immersed in the syrup. Do not stir with a spoon under any circumstances! Boil for 5 minutes. Remove the pan from the stove and leave for at least 5 hours. During this time, the pear slices will be soaked in syrup. This will allow them to remain whole and not boil over. At the same stage, if desired, add other ingredients - plums or lemon.
Place the pan on the stove again. Bring to a boil. While heating, periodically shake the pear slices in the sugar syrup to stir. I still don’t recommend stirring with a spoon. Keep the boiling mixture on low heat for another five minutes. We remove the foam, which should move away from the edges to the center - this is an indicator that the jam is almost ready. At the end of cooking, you can gently stir the jam wooden spoon or a spatula.
Pour hot jam into prepared jars. Cover with paper sheets. When the jam has cooled completely, you can close the jars with lids.

We prepare jars in advance– wash with laundry soap and soda. Rinse in running water. Pasteurize or bake in the oven.

How to store jam

There are no special recommendations here. We store pear jam like other jams - in a cool dry place. This cooking method allows you to store jam even in the pantry of an ordinary apartment or on a shelf in a kitchen cabinet.

Tip: when storing in a cellar or refrigerator, it is important that there is no temperature difference on the lid inside no condensation appeared.

Pear slice jam in clear syrup delicious on its own. It is good as a stand-alone dessert, with tea or even coffee.

Can be used to decorate open homemade pies. It's both delicious and beautiful. Just imagine a golden pie made from yeast dough, topped with golden pear slices! However, this filling is also ideal for shortbread dough.

I would also suggest this delicacy: mix a few teaspoons of jam with kefir. You will get a delicious kefir dessert with pieces of pear.

Advice: Offer this treat to your kids. I’m sure he will be asked to cook this delicacy more than once.

The recipe for making pear jam with whole slices is very simple. Any housewife, even a beginner, can cook it. By the way, a jar of such jam can be used as a gift. Jam Not only is it very tasty, but it also looks aesthetically pleasing.

Even 3 thousand years BC, people cultivated pears. It is believed that pears came to Europe from the ancient Greek Peloponnese peninsula, which at that time was called the land of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, and Central Asian countries.

The medicinal properties of pears were used by Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughs and fevers. It also has a diuretic, analgesic, and antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already died. Therefore, housewives are happy to prepare them for the winter: dry them, make compotes, preserves, and jams from them.

Subtleties of cooking

Pears for jam should be ripe, but not soft. The jam made from green pears is soggy, pale, unattractive and unflavourful. When overripe pears are cooked (heat treated?), they become boiled, turning into porridge.
In order for the pear slices to cook at the same time, the fruits must be of the same degree of ripeness and the same variety.
The preparation of pears involves cutting off the peel and carefully cutting out the seed chambers.
To prevent peeled pears from darkening, keep them in slightly acidified water before cooking.
Small pears can be boiled whole; the rest can be cut into slices 2 cm wide.
If the pears are sweet, then you can use half as much sugar as for making apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: first recipe

Ingredients:

pears – 1 kg;
sugar – 1.2 kg;
pear decoction - 2 tbsp.

Cooking method

Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
Place the prepared pears in a wide saucepan and add water to lightly cover them. Cook until soft, but the slices should not become mushy. Drain the broth into a separate bowl.
Pour sugar into a cooking basin and add two glasses of broth. Stir well and bring to a boil.
Place the pears in the syrup and bring to a boil again, skimming off the foam. Cook until the slices are translucent.
Cool the jam. Place in clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

pears – 1 kg;
sugar – 1-1.2 kg.

Cooking method

For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
Cut the fruit in half and remove the core. Cut the pears into cubes.
Place them in the cooking basin. Add sugar. Leave for 6-8 hours. During this time, the pear will give juice.
Place the basin on the fire and cook at moderate boil for 35 minutes, removing the foam.
Remove the bowl from the stove and cool the jam for 8 hours.
Put it back on the heat and cook for another 35 minutes.
Wash and dry the jars.
Cool the finished jam. Place into jars. Cover with parchment or tracing paper. If you want to seal the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn it upside down and cool it like that.

Pear jam: recipe three

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 3/4 cup;
citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

Wash ripe, strong pears. Cut off the peel. Cut in half and remove seed chambers.
Cut the pears into slices and place in a cooking basin, sprinkling them with sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
Pour water, stir gently. Place on the fire and cook at a moderate boil for 1 hour 20 minutes. Remove any foam that appears with a slotted spoon.
At the end of cooking, add dried citrus peels.
Leave the finished jam in the bowl until it cools completely. Then pack into dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.;
lemon – 1 pc.

Cooking method

Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking basin.
Wash the lemon and cut into slices. Remove the seeds. Place in a small saucepan, add water and boil for 3 minutes. Strain.
Pour sugar into a saucepan and add lemon juice. Boil the syrup.
Pour it over the pears. Leave for 2 hours.
Place the basin on the stove and bring the jam to a boil. Cook over moderate heat until done. The pear slices should become transparent and the syrup should thicken.
Prepare dry, sterile jars with lids. Place hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 1 tbsp.

Cooking method

Wash ripe but firm pears. Cut off the skins from them. Cut in half and remove the core. Cut into slices.
Place the prepared pears in a cooking basin.
Pour sugar into a saucepan, pour water. Boil the syrup. Pour it over the pears.
Bring to a boil. Cook over moderate heat in one batch until done.
While hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear and orange jam

Ingredients:

pears – 1 kg;
sugar – 1 kg;
water – 2/3 cup;
orange – 0.5 pcs.

Cooking method

Wash ripe but firm pears. Cut off the peel. Cut in half and remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking basin.
Place sugar in a saucepan and add water. Boil the syrup.
Pour hot syrup over pears. Bring to a boil over moderate heat and cook for 5-6 minutes, skimming off any foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
Put it back on the fire and cook for 5 minutes from the moment it boils.
Leave again for 8-10 hours. Repeat this procedure again.
Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam has thickened well, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and treat them with steam or bake them in the oven.
Place the hot jam into dry, sterile jars and immediately seal tightly with clean, dry lids. Turn the jars upside down and cool in this position.

Useful information

After sorting pears for jam, overripe or wrinkled fruits remain. They are used to make jam or marmalade. But if you don’t want to tinker with these preparations, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain large number vitamins, beneficial microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers removed, placed in a jar and thoroughly mashed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water and lubricate the skin with cream.