New and traditional recipes for pear jelly. Delicious pear jelly with gelatin for the winter, without sugar, original desserts with an unusual taste. Pear jelly

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.

Tricks for making homemade pear jelly

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. When in contact with metal, the fruit mass oxidizes, which negatively affects the color and taste of the dish.

Calories: Not specified

Preparation time:
Not specified
It’s not every year that pears produce such a harvest as they do now! Just think of something interesting and unusual to prepare from them and what kind of jam to make for the winter. It will come to that, but for now I offer a photo recipe for pear jelly for the winter. It will not turn out very dense even though it contains gelatin. The consistency of the jelly will be like a very, very thick jam, perfect for sandwiches, pancakes, cheesecakes, layers of pies and gingerbread. The taste is sweet and sour due to the added lime, but you can reduce the amount and make sweet pear jelly.

Ingredients:

– Juicy soft pears – 1 kg, – sugar – 0.5 kg, – lime – 2 pcs (small) or half a large lemon, – instant gelatin – 1 tsp, – water – 2 tbsp. l.

Recipe with photos step by step:

We will not peel the pears, we will just cut out the middle with the seeds. To do this, cut clean washed fruits into four parts. Cut out the middle along with the tail.

Cut the pears into small pieces. Pour into a thick-bottomed pan or cauldron. If your pears are not juicy, then pour in half a glass of water, otherwise, while the pears give juice, they may burn.

Sprinkle the sliced pears with sugar. Leave for about ten minutes and let the sugar melt. Peel the limes or half a lemon and cut it off along with the white layer, which gives the bitterness. Cut the peeled lime into pieces, being sure to remove all the seeds. Place the lime slices in a saucepan with the pears and sugar.

First put it on low heat, and when the pears give juice, increase it to maximum. Bring the pears in syrup to a boil. Now reduce the heat to minimum, cover the dish with a lid, cook for 20-25 minutes, stirring occasionally.

Boil the syrup by half; during cooking, the pears will soften, darken and become saturated with the aroma of lime. The syrup should taste sweet and sour.

Transfer the pears along with the syrup into a blender or puree everything directly in a saucepan (cauldron).

The resulting puree must be rubbed through a fine sieve to remove any remaining skin and zest. It is easy to wipe, but you need to do this while the fruit puree is hot.

Pour two tablespoons of water into a small bowl and add a teaspoon of instant gelatin. In a steam bath, bring the gelatin to a liquid state. Pour gelatin into hot pear puree”>>

Pour gelatin into hot pear puree, stir and put on fire.

We don’t bring it to a boil, we just need to warm the puree well so that it begins to thicken.

We take small jars, 200-250 grams. Be sure to heat it over steam or sterilize it in another way. Don’t forget to wash and boil the lids (this needs to be done in advance, while the pears are boiling or the puree is being rubbed through a sieve). Fill the hot jar with boiling puree and screw on the screw cap. Turn it over onto the lid and leave it in the kitchen under a towel until the morning.

There are no problems with storing pear jelly. It does not have to be taken out to a cool place; pear jelly is stored well at room temperature in a kitchen cabinet or pantry. Good luck with your preparations and have a delicious winter!

Author Elena Litvinenko (Sangina)

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:

The prepared mass of pears and sugar is placed in a large enamel pan and filled with water 3-4 cm above the level.
Cook the mixture for half an hour with constant stirring. The pears must be completely cooked.
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.
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.
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.

Recipe 6: dessert - raspberry jelly with cognac

Making pear jelly is no more difficult than making regular jam. First you need to prepare all the necessary ingredients and containers for the preparation, and then start cooking.

Before you start cooking, you need to choose the ingredients. Ripe or even overripe fruits are suitable for jelly. To obtain a uniform consistency, remove the skin. If you want the jelly to have pieces of fruit, you can leave the peel.

You can diversify the taste of the dessert by adding various ingredients. For example, these could be spices, cinnamon, ginger, vanilla, other fruits and berries, citrus zest.

To prepare dessert, it is better to use an enamel pan rather than an aluminum one. If you don’t have an enamel pan at hand and you have to cook it in an aluminum one, immediately after cooking, put the finished jelly into jars. If you leave it in the pan, acid will begin to release, which will have a bad effect on the taste of the dessert.

The finished dish is placed in jars. They are pre-washed with soap or soda. Before transferring the dessert into jars, they are sterilized in the usual way.

You can find a large number of recipes for pear jelly. Various spices and other ingredients are added to it to create unusual flavors.

What you need for preparation:

2 kg of overripe pears;
1 kg sugar;
500 ml water;
citric acid to taste.

How to cook:

Peel the fruits, grind through a meat grinder or puree using a blender.
Then add sugar and water. Mix the mass thoroughly.
Place the container on the fire and bring to a boil. When the jelly boils, reduce the heat to low and simmer for about 30-33 minutes.
A few minutes before the end of cooking, add citric acid. Transfer the hot preserves into jars.

With gelatin

Required ingredients:

2 kg pears;
1 kg sugar;
1 liter of water;
1 packet of gelatin;
lemon juice or other spices as desired.

How to make jelly for the winter:

Peel the fruits. Cut into slices, remove seeds, add water.
Cook over high heat until the fruits become soft.
Transfer the prepared pears to cheesecloth. Place a pan under it so that all the juice drains out. This may take several hours.
For jelly use clear juice. You can make jam or bake a pie from the pulp.

Pour sugar into the juice, add lemon juice. Put on fire, cook for 20 minutes. At this time, prepare gelatin. Pour the swollen gelatin into the mixture and cook for a few more minutes until the mixture thickens.

With yellowfix

Gelifix is a gelling sugar. You can use this instead of gelatin. The jelly is prepared in the usual way. Jelifix is poured directly into the finished dish, brought to a boil and then put into jars.

With wine

What do you need:

2 kg of pears;
500 g granulated sugar;
3 tsp. agar-agar;
a glass of white wine;
vanillin (or essence).

Preparation:

Peel and seed the fruits and cut into slices.
Pour the wine into a saucepan, add spices and fruits.
Cook over low heat for 20 minutes.
Then take out the pieces of fruit and place them in jars.
Add agar-agar to the wine and cook for another 2 minutes. Pour the prepared syrup over the fruits in the jars.

What do you need:

pears;
sugar;
water;
lemon acid.

How to cook:

Peel the fruits from skins and seeds, cut into quarters. Transfer to jars, add sugar and citric acid.
Place a towel on the bottom of the pan, place the jars and fill them with water.
Sterilize after boiling for 20 minutes. After sterilization, roll them up.

With lemon

What do you need:

2 lemons;
2 kg of pears;
30 ml rum;
1 kg granulated sugar.

How to cook:

Pour boiling water over the lemon twice. Cut the fruit into cubes, just like lemon.
Sprinkle fruit with sugar. Boil for 20 minutes.
Then add rum and simmer for the same amount of time.

With cream

This recipe is not suitable for winter preparations. The jelly must be eaten within 4 days.

What do you need:

pears;
cream;
lemon;
vanilla;
sugar;
gelatin.

How to cook:

Cut the fruits into cubes, add lemon juice. Add sugar before they release juice.
Bring to a boil, then simmer for 23 minutes.
Boil the cream, add gelatin. Pour the gelatin mixture over the jelly and give the jelly time to thicken.

Cinnamon

Add cinnamon to your favorite pear jelly recipe for a spicy kick.

With orange

You can prepare preserves with orange according to the same recipe as with the addition of lemon.

With plum

You can add plums to the usual pear jelly recipe. It will give the dessert a pleasant sour taste and a purple tint.

Mix the peeled fruits, sugar, lemon juice and water, place in a slow cooker and set to “stew” for 40 minutes. The mass is stirred every 15 minutes. When the jelly is ready, grind it with a blender.

In the bread machine

For this recipe you need to make the jelly according to the usual recipe. You just need to cook it not on the stove, but put it in a bread machine. Set the “Jam” mode and wait until the dessert is ready.

First you need to rinse the pears and lemon, wipe them, and prepare the remaining ingredients.
Next, cut the peel off the lemon and cut the lemon into small pieces.
We peel the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.
Add sugar to the pan and place it on low heat.
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.
After time, the resulting mass must be ground through a fine sieve or using a special device.
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.
We put the jars of jelly together, cover them with a towel and leave them until they cool completely.

You can prepare such a delicacy from pears of any variety, but softer fruits are best because they boil well. I would also like to note that in this simple pear jelly recipe you can replace sugar and gelatin with gelling sugar (500 grams), then you don’t have to add lemon to the jelly at all.

First you need to rinse the pears and lemon, wipe them, and prepare the remaining ingredients.

We suggest you familiarize yourself with: Leeks storage for winter freezing

We peel the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.

Add sugar to the pan and place it on low heat.

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.

After time, the resulting mass must be ground through a fine sieve or using a special device.

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.

We put the jars of jelly together, cover them with a towel and leave them until they cool completely.

medium apples - 10 pcs.
lemon - 1 pc.
granulated sugar - 2 cups
cinnamon -1 stick

To prepare this jelly, select ripe apples of a not too sweet variety with sourness, rinse them thoroughly in cold water, remove the stems, cut into slices and remove the cores (you can skip this process). Also rinse the lemon and cut it in half.

Pour quarters of apples into a deep and suitable volume (not aluminum) pan, and add lemon halves along with a small stick of aromatic cinnamon. Fill the contents of the pan with water so that the liquid completely covers the fruit slices, bring to a boil and cook the apples over low heat for 45-60 minutes.

Now the straining process will take place. Take another equally voluminous non-aluminum pan, place a large sieve or colander with gauze on top, and place the contents of the pan with apples there. Over the next night or just 8 hours, leave the apples to drain like this.

Do not press the apples under any circumstances, otherwise the jelly will be cloudy; the fruit can only be lightly and very carefully mixed. After the specified time has passed, you can put small glass jars in the oven for sterilization and continue preparing apple jelly. The resulting mass should be approximately the same as shown in the photo.

It’s okay if the strained juice looks a little cloudy after eight hours; further boiling will take care of this problem. We place the pan on the stove, having first measured the volume of the resulting clean liquid: for about 600 milliliters of juice you need to use 1 cup of sugar.

Pour granulated sugar into a saucepan, mix the ingredients with a wooden spoon, heat and dissolve the crystals. After boiling, cook the jelly for about 15-20 minutes until thick and ready.

Pour the hot jelly into the glass jars we prepared earlier at the same temperature, seal it tightly or screw it with the same sterilized lids. Leave the jelly at room temperature until it cools completely, and then put it in the refrigerator until it hardens, and store it there.

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

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

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

Cover the colander with a lid and leave the apples for two hours until all the juice has drained into the pan. Next, we make jelly from this juice. Measure the resulting juice using a measuring cup. And based on a liter of juice, we add seven hundred grams of sugar, add sugar to our juice and set it to simmer.

Orange juice – 300 ml
Sugar - 30 g
Instant gelatin - 8 g

Canned cherries 200
Water 250ml
Sugar 100
Gelatin 1 tbsp. lodge
Cherry juice 1 cup.

Prepared pears for the winter - recipes, as a rule, are not limited to just jam. Thick jam, transparent jelly, confiture or jam can be preserved.
Pears go well with other fruits or berries, so you can safely combine the composition of compotes, preserves or jams.
The fruit contains a large amount of pectin, so canned pear dishes for the winter do not require the addition of gelatin and other thickening ingredients.

We invite you to read: Characteristics and description of Queen Anna potatoes

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.

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.

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.

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.

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.

Step-by-step preparation

First you need to rinse the pears and lemon, wipe them, and prepare the remaining ingredients.
Next, cut the peel off the lemon and cut the lemon into small pieces.
We peel the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.
Add sugar to the pan and place it on low heat.
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.
After time, the resulting mass must be ground through a fine sieve or using a special device.
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.
We put the jars of jelly together, cover them with a towel and leave them until they cool completely.

You can prepare pears for the winter in different ways, armed with good ideas, a suitable recipe and a burning desire to surprise your family with an interesting preserve. If you have a bountiful harvest, you cannot ignore the opportunity to stock up on a few jars of delicious jam, compote or fruit in syrup.

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.

Pear jelly recipes

The jelly is prepared according to the classic recipe with a minimum content of ingredients. If desired, spices are added to enhance the aroma. Improve the taste of the product with wine or lemon. Cream adds softness. The consistency is thickened with gelatin or gelfix; there are recipes that do not include gelling agents. Externally, the product may look like a homogeneous mass, clear juice, with whole pieces of fruit.

Pear jelly for the winter without gelatin

The finished product will be transparent in color and thick in density. The recipe requires lemons and sugar. Prepare jelly for the winter as follows:

The fruits with syrup are poured into a cooking container, water is added to the top 4 cm, placed on high heat, and stirred constantly.
Boil the mixture for 25 minutes until the fruit is ready.
Place gauze over a tall pan or place a colander.
Discard the boiling substance and leave for several hours.
The pieces are not kneaded, the jelly will need juice, the fruit can be used for baking as a filling.
When the juice completely drains to the bottom of the pan, determine its volume. Then add the juice of 1 lemon and sugar to 1 liter. Taking into account the mass of the preliminary filling, 3 tbsp are needed per 1 liter.
The syrup is boiled at a minimum temperature so that the boiling is slightly noticeable, until the substance begins to gel. To check the readiness of the product, take the decoction into a spoon, let it cool, and look at the condition. If the viscosity is insufficient, continue to boil.

Before cooking, you can add vanilla or cinnamon to taste. The product is poured into sterilized jars and sealed with lids.

Important! It is recommended to cook jelly in a container with a double bottom or a non-stick coating.

Jelly from pears and gelatin

The recipe is designed for 3 kg of fruit, the finished product will yield 15 servings. The number of components can be increased or decreased.

Ingredients:

lemon – 3 pcs.;
sugar – 1.5 kg;
food gelatin – 15 g.

Before adding, the lemon is separated from the zest, cut into thin slices, and the cutting is carried out in a container to retain all the juice.

Sequence of making jelly:

Place lemon in prepared pears with sugar and pour into a saucepan.
Boil over low heat, constantly stirring the raw materials.
When the pears become soft, remove the cooking container from the heat and allow the mixture to cool.
Beat with a mixer until smooth or grind through a sieve.
Soak the gelatin according to the instructions on the package and add it to the pear mass.
Bring to a boil, gelatin should completely dissolve, package in sterilized jars, close with lids.

To gradually cool the jelly, the jars are covered with a blanket or blanket. The pear product prepared for the winter is obtained in the form of a dark yellow homogeneous mass.

Pear jelly for the winter with jellyfix

The fastest and easiest way to prepare pear jelly for the winter is to use jellyfix. There is no need for preliminary preparation of raw materials, all work will take no more than 30 minutes.

Recipe ingredients:

1 pack of zhelfix;
350 g sugar;
1 kg pears, without peel and core.

Preparation of jelly:

Finely chopped pear is beaten with a mixer until smooth or passed through a meat grinder.
Zhelfix is mixed with sugar and added to the pear substance.
Place on low heat, bring to a boil, and constantly stir the puree.
Boil the jelly for 5 minutes until ready.

Place in jars and cover with lids.

Spiced jelly with wine

The jelly prepared for the winter according to the recipe turns out to be very dense and springy. Due to its aesthetic appearance, the product is used for decoration:

cakes;
ice cream;
cakes.

Use as an independent dessert. The ingredients include natural agar-agar, obtained from red algae. Pears are taken from hard varieties. The recipe is for 2 kg of fruit.

List of components:

cognac or rum – 8 tbsp. l.;
dry wine from white grapes – 1.5 l;
agar-agar – 8 tsp;
cinnamon – 2 pcs.;
vanilla – 1 packet.

Sugar is added before cooking to taste.

Algorithm for making jelly:

Peeled pears are cut into 4 parts.
White wine is poured into a cooking container, spices are added according to the recipe.
Add pears to the pan, boil over low heat, stirring for 25 minutes.
Using a slotted spoon, take out the fruits and place them in sterilized jars.
Try the liquid with wine, add sugar and agar-agar, boil the substance for 2 minutes, pour in another alcoholic drink, pour into jars of fruit, and seal.

Rum or cognac in jelly prepared for the winter will improve the taste and act as a preservative, extending shelf life.

From whole pears in their own juice

You can prepare pears for the winter in their own juice using the following recipe. The number of components is calculated for a 0.5 liter glass jar. How much fruit will be included depends on the size of the pear. To make jelly you will need:

citric acid (2 g);
sugar (1 tbsp).

Based on 1 jar.

Step-by-step instruction:

Peel the pears, remove the core, and cut into 4 parts.
Fruits are placed in clean jars. Such a density, so as not to violate the integrity of the raw material, not higher than the shoulders of the container.
Add sugar and citric acid.
Place a canvas napkin or towel on the bottom of a wide pan.
Place the jars covered with lids so that they do not touch, pour water to ¾ of the height of the jar.
After boiling water, sterilize for 20 minutes.
Then they roll up the lids.

The sterilization time depends on the volume of the glass container:

1 l – 35 min.;
2 l – 45 min.;
1.5 l – 40 min.

With lemon

To prepare pear jelly with lemon for the winter you will need:

lemon – 2 pcs.;
pears – 1 kg;
rum – 20 ml;
saffron – 10 pcs.;
sugar – 800 g.

Lemon is heat treated twice. Place in boiling water for 1 minute, take out, pour over cold water, repeat the procedure. Saffron is ground in a mortar and added to heated white rum.

Sequence of making jelly:

Cut the lemon into cubes.
Add to parts of the fruit previously covered with sugar.
Boil for 40 minutes. over low heat, stirring the mixture periodically.
Add rum and saffron and boil for 5 minutes.

Place in glass containers and cover with lids.

With cream

Jelly is prepared with the addition of cream as a dessert for children's parties. The product is not suitable for winter preparations. Stored in the refrigerator for no more than 4 days.

Recipe ingredients:

medium-sized pears – 4 pcs.;
cream with at least 20% fat content – 250 ml;
lemon – ½ part;
vanillin – 0.5 packet;
gelatin – 3 tbsp. l.;
sugar – 120 g.

Cooking process:

Vanillin is diluted.
Peel the fruit, cut into thin slices, and mix with lemon juice.
Pears are covered with sugar and left until they release juice.
The mass is set to boil, vanillin is added.
Boil the mixture for 20 minutes.
Boil the cream, remove from the heat, add gelatin, stir well.
Remove the jelly from the heat and add cream.

Pour the dessert into small containers and allow to cool.

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.

Methods for making pear jam

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.

A simple recipe for the winter

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.

Need to:

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.

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.

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.

Description of preparation:

In this recipe, I want to tell you how to make pear jelly, which will be a great treat for the whole family in the fall and winter.
You can prepare such a delicacy from pears of any variety, but softer fruits are best because they boil well. I would also like to note that in this simple pear jelly recipe you can replace sugar and gelatin with gelling sugar (500 grams), then you don’t have to add lemon to the jelly at all. Purpose: For children Main ingredient: Fruits / Pear Dish: Preparations / Desserts

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.