Dishes made from wild pear. Recipes from wild pears Wild green pear jam for the winter

Simple recipes with step-by-step photos describe the technique of canning pear jam for the winter in great detail and in an accessible way. To prepare a homemade delicacy, it is recommended to take firm, slightly unripe or green pears. They easily tolerate intense heat treatment and, cut into thin slices or cubes, do not limp in syrup and keep their shape perfectly. The wild pear fruits are used whole.

To make the dessert brighter and richer, pears are combined with lemon, orange or poppy seeds, and cinnamon, vanilla and other aromatic seasonings are added to enhance the aroma. Both quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam made for the winter without sterilization from fermenting and safely wait until the cold season, you need to add citric acid to the product during the preparation process. It will act as a natural preservative and provide the seaming with reliable and long-term storage.

Necessary ingredients for a recipe for delicious pear jam with the addition of citric acid

pears – 3 kg
sugar – 3 kg
water – 225 ml
citric acid – 1 tsp

Step-by-step instructions on how to prepare winter jam with pears and citric acid without sterilization

Amber jam from hard pears in slices - recipe with photos and videos

Pear jam made for the winter according to this recipe with photo turns out to be very attractive in appearance. Due to boiling three times, the syrup acquires an amber color and a pleasant thickness, and the dense slices are thoroughly saturated with sugar and become similar to candied fruits. The step-by-step instructions describe in detail the process of creating a homemade delicacy, and the video clearly describes each step and helps even novice housewives master the method of making jam from hard pears in slices.

Ingredients needed for amber pear jam recipe

pears – 1.5 kg
sugar – 1.5 kg
water – 400 ml

Step-by-step instructions on how to make amber jam from hard pear slices

Wash the pears thoroughly, dry them, remove the stem, divide them into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
Pour the sugar into a deep saucepan, add water and lightly foam with a whisk to dissolve faster. Place over moderate heat and cook, stirring regularly to avoid burning, until the crystals are completely dissolved.
When the syrup becomes clear and homogeneous, pour it over the pear slices and stir very carefully so that the liquid envelops the fruit pieces. Cool to room temperature.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat the boiling again.
Cook the jam that has boiled for the third time for 10 to 45 minutes (depending on the desired thickness). When hot, pack into sterilized jars, seal tightly with lids, turn over and cover with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be incredibly tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential ingredients for winter jam with whole wild pears

wild pear – 2 kg
sugar – 2 kg
lemon – 2 pcs.
water – 600 ml
cinnamon – 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

Wash firm, whole pears and place in a kitchen sieve to drain excess liquid.
Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then place it on the stove and bring to a boil over medium heat. Reduce heat and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over them and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling process twice more.
For the third time, pour the juice squeezed from the lemons into the jam, boil for 10 minutes, use a slotted spoon to scoop the pears into the jars, pour syrup over them, roll them under metal lids, turn them over, wrap them in thick cloth and cool naturally. Hide in a basement or cellar for storage.

Transparent pear jam slices with lemon - video recipe

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And butter provides unsurpassed transparency. Carefully dropped into the hot fruit mass, it helps dissolve the foam that forms as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear and poppy seed jam - step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a little troublesome. However, the labor costs are completely justified, because the finished delicacy turns out to be so tasty that it outshines other types of home canned food and instantly becomes the favorite of both children and adults.

Necessary ingredients for delicious pear and poppy seed jam

pears – 2 kg
poppy seed – 1 tbsp
sugar – 800 g
citric acid – 2 tsp
vanilla – 1 tsp

Step-by-step instructions on how to make jam with pears and poppy seeds for the winter

Rinse the pears in running water, dry, peel, remove the core and seeds, and cut the pulp into pieces of arbitrary shape.
Place the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to release.
After the time has passed, place the container with the pears on the stove, set the heat to low and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
Place ½ portion of jam into a separate pan and puree into a homogeneous puree using an immersion blender.
Return the processed fruit to the pieces with the syrup and bring to a boil over very low heat.
At the same time, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages. Firstly, it takes very little time to prepare, and secondly, fruits, subjected to minimal heat treatment, retain all their beneficial qualities and in winter they not only delight with a pleasant taste, but also help strengthen the immune system.

Necessary ingredients for five-minute pear jam

pears – 1 kg
sugar – ½ kg
lemon juice – 25 ml
honey – 1 tbsp
vanilla – ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

Rinse the pears in running water, dry, remove the stem and core, peel and cut into thin pieces of arbitrary shape.
Place the processed fruits in a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
In the morning, place the container on the fire, bring to a boil, boil for 5 minutes, pack hot into sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes for making thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be prepared without water. Increased sweetness will be given to the delicacy by sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

pears – 1 kg
sugar – 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Place the processed fruits in a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
Then place the container on the fire, bring to a boil and boil for 35-30 minutes, being sure to remove the foam that forms on the surface.
Remove the basin from heating and leave overnight to cool thoroughly.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, screw on tin lids, turn over and wrap in a thick, warm cloth.
After a day, store it in a pantry or any other dry, dark and cool place.

How to make pear jam with lemon and orange - recipe with photo for a slow cooker

A detailed recipe with photos will tell you how to make original and unusual pear jam with lemon and orange in a slow cooker at home. For preparation, you will need fruits of the sweetest variety with dense, elastic pulp. If you take pears that are too soft, they will become soggy during processing and lose their shape. The presence of citrus fruits will add a piquant sourness to the taste and imbue the dish with a bright, refined and memorable aroma.

Necessary ingredients for pear jam with oranges and lemons

pears – 1 kg
lemon – 1 pc.
orange – 1 pc.
sugar – 1.5 kg
water – 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into small slices or cubes if the fruits are dense and slightly unripe.
Cut the lemon and orange, along with the skin, into small pieces. Remove seeds from processed citrus fruits.
Pour water into the multi-cooker bowl, add half of the entire portion of sugar, set the “Stew” program on the unit’s display, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
When the syrup acquires a slight thickness and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
Then turn off the household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has passed, activate the “Stew” mode again and bring the pears soaked in syrup to a boil.
Add the remaining sugar, add finely chopped lemon and orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
Pack the finished sweet product hot into sterilized jars, roll it under tin lids, turn it over, wrap it in a warm blanket and cool thoroughly. Store in a cellar or basement, avoiding direct sunlight on the jars.

Pear jam is considered one of the most aromatic homemade preparations, ideal for preparing a variety of baked goods and long evenings at the samovar. Moreover, you can make delicious pear jam for the winter (recipe with photo below) not only from soft, but also from hard green varieties, including wild ones. As for the “game”, depending on the recipe, the pear delicacy can be a transparent and thick jam, or can be prepared from whole fruits or slices. Pears are also great for experimenting with different additives in jam. For example, you can emphasize the taste of fruits and add unusual notes using lemon (citric acid), orange, cinnamon, vanilla, poppy, and ginger. This article collected the best recipes and recommendations on how to make delicious pear jam for the winter, including five-minute jams and options without sterilization. We hope that simple step-by-step recipes with photos and videos will help you take a fresh look at this delicacy and fall in love with pear preparations even more.

Simple pear jam with lemon - step by step recipe with pictures

Lemon and pear are the simplest and most successful flavor combination for making original jam. There is no water in this recipe, so the fruit will require at least 12 hours of prep time to form a syrup. But in general, a simple pear jam with lemon from the step-by-step recipe with pictures below is quite quick and easy to prepare.

Necessary ingredients for a simple jam with pears and lemon according to a recipe with pictures

pears - 2 kg
lemon - 1 pc.
sugar - 1.5 kg

Step-by-step instructions for a simple recipe for pear and lemon jam for the winter

Thick pear jam with cinnamon and vanilla - a simple recipe for the winter, step by step

What makes pear especially good for jam is that the structure of the fruit is very fleshy and loose. Therefore, making thick and aromatic pear jam for the winter, for example, with cinnamon and vanilla, is as easy as shelling pears. By the way, these two spices perfectly highlight the unique taste of pears, especially juicy varieties. Learn more about how to make thick pear jam with cinnamon and vanilla in the simple step-by-step winter recipe below.

Necessary ingredients for thick jam with pear, cinnamon and vanilla for the winter

pear - 2-3 kg
sugar - 1.5 kg
vanilla - 1 pod
cinnamon - 0.5 tsp.
water - 1 glass

Step-by-step instructions for a simple recipe for thick pear, cinnamon and vanilla jam for the winter

To make the jam according to this recipe thick, you need to take fruits that are fleshy and juicy with a thin peel. Wash and cut the pears in half, remove the core and cut into small cubes.
Make syrup from a glass of water and all the sugar. When the grains of granulated sugar are completely dissolved and the syrup thickens, pour it over the pears and leave for 3-4 hours at room temperature. We also add cinnamon and the contents of one vanilla pod (can be replaced with a bag of vanillin).
After the specified time, put the pan with the fruit-sugar mixture on the fire and bring to a boil. Skim off the foam and reduce the heat, simmering until the mixture thickens.
Constantly stir the jam with a wooden spoon so that it does not burn.
Pear jam is considered ready when the pieces of fruit are completely boiled and the mass darkens and thickens. Depending on the type of pear, the cooking process after boiling can take from 1.5 to 3.5 hours. During this time, you need to sterilize the jars and lids.
Pour the finished jam into a convenient glass container and seal with lids.

Transparent pear jam in slices - recipe step by step with citric acid

A special transparent delicacy, which doesn’t even look much like jam, is prepared from pear slices with the addition of citric acid. Since this pear jam is very beautiful in appearance, it is most often served with tea on its own or used to decorate cakes. Find out how to cook clear pear jam in slices with citric acid from the following recipe.

Necessary ingredients for clear pear jam with citric acid slices

pears - 1 kg
sugar - 1.4 kg
citric acid - 1/4 tsp.
vanillin - 1 sachet
water - 250 ml.

Step-by-step instructions for a recipe for clear jam with pears and citric acid slices

Wash the pears, remove the stems and remove the seeds. Then cut the fruits into thin slices and place them in boiling water for 5 minutes.
Take out the pear pieces and cool in cold water, drain in a colander.
Boil a thick syrup from water and sugar. Pour the syrup over the pear and leave covered for 3-4 hours.
Place the mixture on the fire and bring to a boil, simmer for 20 minutes and cool completely.
Repeat the last procedure twice. After bringing the jam to a boil for the third time, add citric acid and cook for 10 minutes.
Pour the prepared jam into sterile jars, roll up, and turn over until the jam has cooled.

Delicious jam from wild hard pears for the winter - a simple step-by-step recipe

Tasty and aromatic jam for the winter can be made even from hard wild pears. The main thing is to maintain the recipe and cooking time. Then delicious jam from hard or wild pear varieties for the winter from the simple step-by-step recipe below will definitely delight you with its original relish and summer aroma.

Necessary ingredients for delicious jam from hard wild pears in winter

wild pears - 1 kg
sugar - 1.5 kg
pear decoction - 1.5-2 cups

Step-by-step instructions for a recipe for delicious jam with wild pears for winter

Wash the pears and remove the partitions with seeds. Cut into thin slices and immediately plunge into cold water. After boiling, cook the pears for 10 minutes and drain in a colander.
Measure out two glasses of pear broth and add sugar. Bring the syrup to a boil and cook for 5 minutes.
Pour hot syrup over pear slices and leave overnight at room temperature.
In the morning, bring the fruit in syrup to a boil and, reducing the heat, cook for about half an hour.
Remove from the stove and let cool completely. We repeat the procedure 2 more times.
Pour the hot jam into sterile jars, tighten the lids with a seaming wrench and wrap them in a warm cloth until it cools.

Quick five-minute jam from whole pears without sterilization - step-by-step recipes for winter

Five-minute jam from whole pears without sterilization is one of the fastest and easiest types of preparations for the winter. In order for the delicacy to be the right consistency, you need to take small, dense fruits with firm pulp. How to make quick five-minute jam with whole pears without sterilization.

Necessary ingredients for five-minute jam from whole pear without sterilization

pears -1.5 kg
sugar - 1 kg
lemon - 1 pc.
honey - 1 tbsp. l.

Step-by-step instructions for five-minute jam with whole pears without sterilization for the winter

Wash small pears and remove stems. Cut the peel thinly.
Cover the pears with sugar, add a spoonful of honey and the juice of one lemon.
Mix everything thoroughly and leave covered in the refrigerator overnight.
In the morning, bring the mixture to a boil, simmer for 15 minutes and immediately remove from the stove.
Pack the pear jam into sterile jars and roll up.

Delicious green pear jam with lemon, orange and poppy seeds - quick recipe step by step

At first glance, poppy seeds in a recipe for delicious jam made from green pear, lemon and orange may seem unnecessary. But it is precisely this simple ingredient that makes a simple pear preparation an original dessert that can surprise even a gourmet. All the details for making delicious jam from green pear, lemon, orange and poppy seeds are in the quick step-by-step recipe below.

Necessary ingredients for delicious jam from green pear, lemon, orange and poppy seeds

pear - 1 kg
granulated sugar - 1.3 kg
orange - 1 pc.
lemon - 1 pc.
poppy seed - 3-4 tbsp. l.

Step-by-step instructions for a quick recipe for jam from pear, lemon, orange and poppy seeds

Wash the pears and remove seeds and membranes. Cut into thin slices along with the peel and add sugar.
Remove the zest from the lemon and orange and add to the pears. Squeeze the lemon juice and cut the orange into small cubes.
Add the orange to the pear and mix well. Leave the mixture for 4-5 hours.
We wash the poppy seeds under running water and dry them on a towel. Then lightly fry the poppy seeds in a dry frying pan.
Place the fruit mixture on the fire and wait until it boils. Boil for 15 minutes and remove until completely cool.
We boil again according to the same scheme.
The third time after boiling, add poppy seeds and cook for 10 minutes.
Pour the original jam into a sterile container and seal it.

Amber pear jam for the winter in slices - step-by-step recipe with video

Thick amber pear jam (recipe in slices) for the winter is not inferior in taste to more original options with poppy seeds, orange or cinnamon. Not every variety is suitable for preparing this pear delicacy. For example, green hard pears, as well as wild varieties, the so-called wild pears, will not be able to give the correct consistency and color to such five-minute jam. To make amber pear jam for the winter in slices or whole, you will also need lemon or citric acid. All the details of making this delicious jam without sterilization are in the video below.

Wild pears in their natural form are practically inedible. They have a sour taste, hard and astringent pulp. Despite this, they make very beautiful jam, which even surpasses in taste the jam made from cultivated varieties of pears. Of course, to get a good product, you will have to spend more time than making regular jam. Long cooking and resting are necessary so that the pears become softer and better soaked in syrup. From one cooking to the next, the jam begins to change color. At the end of the day, wild pear jam turns dark red. Very beautiful and tasty!

Ingredients

Wild pears – 1 kg
Syrup:
Granulated sugar – 1.5 kg
Pear decoction – 2.5 cups

Yield: 3 cans with a capacity of 0.5 liters.
Preparation time – 25 minutes.
Cooking time – 1 hour 10 minutes (direct cooking) + 72 hours (holding).

Preparation

To make jam, you need to take strong pears, granulated sugar and prepare a pear decoction.
Peel the pears, cut them in half, remove the cores with seeds and, as you process, place them in acidified water (1 g of citric acid per 1 liter of water).

Quickly cut the peeled pears into thin slices.

Place the game in a cooking container and add cold water so that it only lightly covers the fruit.

Cook until soft (about 10 minutes), then place in a colander or sieve. The slices should remain intact.

Dissolve sugar in a measured amount of hot pear broth.

Bring the syrup to a boil with constant stirring, boil for 2-3 minutes and dip the blanched pears into it.

Cook over low heat for 15 minutes. Remove the container with pears from the stove and leave for 24 hours.

Repeat the cooking and standing process 2 more times.

Cook the wild pear jam until tender (about 10 minutes).

Allow the finished pear jam to cool, and then pack it into sterilized jars, cover with boiled lids and close them.

Recipe No. 2. Jam from whole wild pear "Duchess"

Small, dense and very aromatic fruits are not consumed fresh (as they have a tart taste). After heat treatment, pears acquire an exquisite aroma and piquant taste. They make jam and drinks.

Wild game jam turns out very tasty. The dense fruits are saturated with sweet syrup and become very appetizing. The sweet mass turns out to be very bright and original. The syrup acquires an incredibly strong and rich aroma. You can use it to make various drinks (compote, tea, jelly), as well as pour it over pancakes, ice cream and cottage cheese.

The wild pear season lasts several months (August-October). At this time, it can be found in fields and forests, and can also be purchased at any market. By preparing several containers of original jam, you can enjoy the aromatic sweetness throughout the cold months.

Ingredients:

pears (1000 grams);
sugar (700 grams);
water (300 ml);
citric acid (pinch).

Step-by-step recipe for pear jam:

Ingredients

Wild pears - 1 kg
Syrup:
Granulated sugar - 1.5 kg
Pear decoction - 2.5 cups

Yield: 3 jars with a capacity of 0.5 liters.
Preparation time - 25 minutes.
Cooking time - 1 hour 10 minutes (direct cooking) + 72 hours (holding).

How to make wild pear jam

To make jam, you need to take strong pears, granulated sugar and prepare a pear decoction.

Peel the pears, cut them in half, remove the cores with seeds and, as you process, place them in acidified water (1 g of citric acid per 1 liter of water).

Quickly cut the peeled pears into thin slices.

Place the game in a cooking container and add cold water so that it only lightly covers the fruit.

Cook until soft (about 10 minutes), then place in a colander or sieve. The slices should remain intact.

Dissolve sugar in a measured amount of hot pear broth.

Bring the syrup to a boil with constant stirring, boil for 2-3 minutes and dip the blanched pears into it.

Cook over low heat for 15 minutes. Remove the container with pears from the stove and leave for 24 hours.

Repeat the cooking and standing process 2 more times.

Cook the wild pear jam until tender (about 10 minutes).

Allow the finished pear jam to cool, and then pack it into sterilized jars, cover with boiled lids and close them.

Recipe No. 2. Jam from whole wild pear "Duchess"

Small, dense and very aromatic fruits are not consumed fresh (as they have a tart taste). After heat treatment, pears acquire an exquisite aroma and piquant taste. They make jam and drinks.

Ingredients:

pears (1000 grams);

sugar (700 grams);

water (300 ml);

citric acid (pinch).

Step-by-step recipe for pear jam:

We cut off the “tails” of the pear and pierce each fruit with a wooden stick. Place the prepared fruits in boiling water. We wait 5-7 minutes.

Drain the hot liquid by immersing the blanched fruits in cold water.

We begin to prepare the syrup: mix purified water, acid and the recommended amount of sugar. Cook the sweet mass for 12-17 minutes.

Place wild pears in boiling syrup and mix ingredients.

Cook the jam for 20 minutes. We wait for the mass to cool down and repeat the whole process two more times.

Pour the hot sweet mass into glass containers and seal tightly.

We store Duchess pear jam in a cool pantry or cellar. We enjoy this aromatic and original pear dessert at any time.

Common barberry

Branched shrub up to 3 m high. The thorns on the branches are tripartite, up to 1-3 cm long. Leaves are 2-4 cm long, elliptical to obovate-oblong, membranous, dark green above, dull or grayish green below. The flowers are brilliant yellow with a honey scent, the fruits are 8-12 mm long, brilliant red or purple. It blooms in May-June, the fruits ripen in September-October. The homeland of barberry is central and southern Europe, Crimea, and the Caucasus. However, it is artificially cultivated outside its natural distribution zone. This shrub is quite frost-resistant, light-loving, but can grow in slight shade; drought-resistant, undemanding to soil fertility.
Barberry berries contain 4-7% sugars, up to 6.5% organic acids (mainly malic), tannins and coloring substances, pectin substances, vitamin C (up to 170 mg%), E, carotene. The seeds contain up to 15% fatty oil. However, this should also be kept in mind. All organs of barberry, with the exception of ripe berries, contain berberine alkaloids, some of which are poisonous.
The fruits are collected not fully ripe - ripe berries are very soft and easily crushed. For home storage, the fruits are sprinkled with sugar and placed in a cool place, and also dried. Dietary dishes, juices, fruit waters, syrups, kvass, wines, liqueurs, tinctures, preserves and jams are prepared from the berries. In the confectionery industry, sour fruits are used as substitutes for lemon and vinegar. Barberry berries quench thirst well and stimulate appetite; juice is a mild laxative. Czech barberry wine is used for constipation, headaches, and in the treatment of diphtheria. Vitamin salads are prepared from young leaves. Some medicinal properties of barberry were already known to the ancient Babylonians and Hindus. Medieval doctors used barberry for malaria and jaundice. In subsequent eras in folk medicine, barberry was used as a choleretic and diuretic, for colitis and scurvy, and dry leaves, roots and bark - for jaundice, liver diseases, as an antipyretic, sedative and bactericidal agent, for rinsing the mouth for inflammation of the gums, for rheumatism, pleurisy, tuberculosis, kidney diseases. Fruits, leaves and roots are harvested for medicinal purposes. The leaves are harvested immediately after flowering (no more than 1/3 of the bush; the apical leaves are not torn off from the shoots to prevent the bushes from weakening), and the roots - in the second half of summer. Barberry can be successfully introduced into forest crops on rocky slopes.

Black currant

A shrub up to 2 m high. Young shoots and leaves have a specific smell. The leaves are three to five lobed, with a heart-shaped base, pubescent. The flowers are small, greenish-brown, collected in racemes. The berries are black. It blooms in May-June, the fruits ripen in June-August. Black currant grows wild throughout the forest zone of the European part of the USSR. It gave rise to a large variety of garden varieties. Demanding on soil moisture and fertility, frost-resistant, shade-tolerant. In Polesie, black currant used to be often found in floodplain black-alder plantations on well-mineralized, slightly acidic soils. Drainage dramatically changed the hydrological regime of Polesie and led to the disappearance or reduction of the growing areas of this shrub. In the forest under the canopy, currants have low yields, and berries are harvested mainly from cultivated varieties. Despite all their value, until recently currant berries were not particularly popular among the people and were almost never prepared. Currant berries contain many biologically active and vital substances for the human body. So they contain from 50 to 400 mg% vitamin C, which, of course, depends on growing conditions, weather factors, ripeness, etc. Fruits contain a significant amount of substances with P - vitamin activity (the total amount of flavones, flavonols, catechins, leukoanthocyanins and anthocyanins is 1100-1200 mg%), vitamins E, B, B2, P, carotene, 6-16% Sugars, organic acids (malic, citric, salicylic, succinic, tartaric), trace elements (iron, iodine, manganese) . Black currant berries are highly valued in the domestic and foreign markets. Their value is determined by the richness of vitamins, sugars, pectins and other compounds, as well as their suitability for processing. In terms of vitamin C content, black currants are second only to rose hips. Vitamin C in black currants is combined with vitamin P, which increases its activity. A person’s full daily requirement for vitamins C and P is met by consuming 50 g of berries or raw jam per day.
It is better to pick the berries in the morning after the dew has dried or in the evening, placing them in small baskets. They are consumed fresh as a valuable multivitamin product. But they are also successfully processed into preserves, jams, marmalade, juice, purees, canned at home, and ground with sugar.
Berries can be dried and frozen. They contain almost no enzymes that destroy ascorbic acid (vitamin C), so the latter is well preserved in frozen berries. During cooking, as well as in contact with metal utensils, some of the vitamin C is lost.
The berries are dried in ovens or dryers at a temperature of 60-65 °C. The berries can first be dried for several days in the open air, laid out in a thin layer (2-3 cm) on sieves. The yield of dried berries is 18-20%. Dry berries in bags in well-ventilated areas can be left for up to 2 years, during which they retain their nutritional and medicinal qualities.
You can also freeze blackcurrant berries in home refrigerators. Before freezing, they must be washed, then dried, cooled to 8-10 ° C in a regular refrigerator, and then frozen with sugar (the ratio of the weight of berries to sugar is 1:5). Dried and fresh berries are used for colds, to improve appetite, as an antiscorbutic remedy and for scrofula. They have diaphoretic, diuretic, tonic, anti-inflammatory effects. They are also used for anemia, diseases of the cardiovascular system, as a cough remedy for acute diseases of the upper respiratory tract and to increase the body's resistance to infections. Currants are especially useful if the body is prone to bleeding and hemorrhages, with gastritis with low acidity, with hypertension, enteritis, and achylia. In such cases, use juice from berries (50-100 g three times a day) or decoction and jelly from fresh or dried fruits. Canned buds are used for making syrups and liqueurs, leaves are used for flavoring kvass, for pickling and pickling mushrooms, cucumbers, tomatoes, and for sauerkraut. Blackcurrant leaves, buds and fruits have a disinfectant effect associated with essential oil. The leaves can serve as a source of vitamins in early spring. If necessary, buds are used as a disinfectant even in winter and consumed as a source of vitamins. Black currant buds and leaves are also used for urolithiasis, pyelonephritis, cystitis: 5 tablespoons of dry or fresh crushed leaves are poured into 1 liter of boiling water, left for 40-60 minutes in a thermos or glass, earthenware or enamel bowl. Drink freshly prepared infusion instead of regular tea, 5-6 glasses a day, adding sugar. In folk medicine, the leaves are also used to treat gout, rheumatism, and diabetes. Currant leaves are harvested after collecting the fruits from the middle of the branches (very old leaves are unsuitable). Sugar syrup from black currant berries is used to rinse the mouth and throat for throat diseases, hoarseness, and dry cough.
Currently, many cultivated varieties of black currant have been bred, characterized by high taste and other advantages.

A perennial herbaceous plant 15-30 cm high from the Rosaceae family. The leaves are trifoliate, rough, with stiff hairs, the flowers are white. Blooms in May-June. The fruits are bright red, consisting of fused, rather large juicy fruit drupes; ripen in July-August. The bones are large and wrinkled.
Stoneweed grows in Western and Eastern Siberia, in the central regions of the European part of the USSR, in Ukraine - in Polesie. Found in deciduous and coniferous forests. The bushes grow rarely, but sometimes form a continuous cover.
The chemical composition of the fruit has not been studied enough. However, it is known that the berries contain vitamin C and flavonoids, which strengthen the walls of blood vessels. There are organic acids and pectin substances.
You can make kvass and fruit drink, jam and jelly, jelly and compote, juice and syrup, sauce and dry seasoning, coffee drink, complex tea, vinegar from the berries of the stone fruit.
Eating these berries improves metabolic processes in the body, makes the walls of blood vessels more elastic, helps eliminate toxic substances and reduces the amount of cholesterol in the blood. When preparing stone fruit for processing, you should not separate it from the stalks. The stalks do not impair the taste and medicinal properties of the berries. The method for preparing juice from stone fruits is as follows. For 2 kg of berries, 1 liter of water and 0.5 kg of sugar are required. First, the berries are poured with boiling water, after settling, rubbed through a sieve, sugar is added, then the liquid is brought to a boil and poured into clean bottles. Bone syrup is obtained from juice by adding sugar to it (for 1 liter of juice - 1 kg of sugar). Then bring to a boil, cool, pour into a container and store. Drupe sauce is prepared in the same way as jelly. For 150 g of berries, you need 150 g of sugar, 30 g of starch and 1 liter of water. For the winter, tea is prepared from dried berries, sometimes adding oregano leaves, mint leaves and stone fruits. Drupe leaves are rich in tannins and microelements.

Shrub up to 2 m tall. The shoots bear fruit in the second year. Possessing a powerful root system, raspberries easily reproduce by root suckers, forming thickets. Raspberry thickets are very often found in clearings, burnt areas and clearings. Productivity reaches 1000-1300 kg/ha. It blooms from June to autumn, the fruits ripen from July. Forest raspberry fruits are distinguished by exceptionally high nutritional qualities, aroma and delicate sweet taste. Wild raspberries from our forests are inferior to cultivated varieties in terms of fruit size, but they are usually more aromatic and have a higher content of organic compounds. Wild raspberries ripen in about 1.5 months, so the same areas can be visited several times. Raspberry fruits contain 5.6-11.5% sugars. These are mainly monosaccharides - glucose and fructose. Sucrose is contained in small quantities. Fruits contain 0.6-2.2% acids - citric, and according to some studies, malic; Salicylic acid is also present in small quantities. They also contain formic acid in small doses. The amount of vitamin C in raspberry fruits reaches 27.8 mg%, while in the leaves it is about 300. The berries also contain vitamins A, B2, PP, (3-sitosterol, which has anti-sclerotic properties, compounds of iron, potassium, calcium, copper, phosphorus , up to 1% protein, about 6% fiber. All this makes the tasty and aromatic raspberries a valuable food and dietary product. The berries are eaten fresh, but they can also be prepared for future use in the form of compotes, preserves, jam; they can be dried and frozen. decoctions, syrups and juices, soft drinks are prepared. Tinctures and liqueurs are made from raspberries. When picking, the berries must be separated from the receptacle. If there are larvae in the berries, they are immersed in cold salt water and washed well, then the larvae float up. Dried raspberries are especially useful. The collected berries are separated from the receptacle, laid out in the room on sheets of paper in a layer of 2-3 cm so that they slightly wilt, and only after that they are transferred to the oven.The temperature in it should not exceed 50-60 ° C.
To make an infusion, pour two tablespoons of dry raspberries into a glass of boiling water and leave for 15-20 minutes. The infusion should be drunk only at night.
Raspberries can be frozen and stored in this form for 3-4 months. For freezing, use freshly collected ones (you don’t have to wash them) and freeze them in bulk, having previously cooled them in a regular refrigerator. You can freeze berries in forms, but it is better without sugar, since the color changes when stored with sugar. Rapid freezing at a temperature not lower than -18 °C is considered the most favorable for storage for 3-4 months. Modern home refrigerators allow this to happen.
Raspberries are the oldest medicine. Raspberry fruits are used to increase appetite and as an antiscorbutic remedy. Dried fruits in the form of decoctions are used as a potent antipyretic for colds, flu, chronic rheumatism and measles. They can be used as a mild diuretic and diaphoretic. Raspberry syrup improves the taste of medicines. In the practice of traditional medicine, it was believed that raspberries increase tone, reduce fever and headache, act as an antiemetic and hemostatic agent for stomach and intestinal bleeding, heavy menstruation, and as an expectorant for bronchitis.
A decoction of raspberry fruits is used for gargling for sore throats and other inflammatory processes, and from dry leaves collected during flowering - for lotions for bruises. An infusion of leaves and flowers is recommended externally and internally for acne, rashes, eczema and other skin diseases as an anti-inflammatory agent? It is also used to treat erysipelas and as a lotion on the eyes for blepharitis. In the past, an infusion of flowers was used as an antidote for poisonous snake bites, diseases of the female genital area and hemorrhoids; a decoction of branches - as an antitussive; A decoction of raspberry leaves mixed with potash was used for cosmetic purposes to dye hair black. An ointment is prepared from freshly crushed leaves to treat skin diseases. At the same time, Vaseline or butter is added to them.
Gray blackberry
Widespread subshrub. Blooms until August. The fruits ripen in August - October. The fruit is a black polydrupe with a bluish bloom. On the same plants, fruits are harvested in several stages, since they do not ripen at the same time. Fruits contain up to 6% Sugars (mainly glucose and fructose), up to 2% organic acids (malic, tartaric, citric, salicylic). They are quite sour even when fully ripe, but taste qualities are rated quite highly by tasters. The fruits contain 0.4-1.8% pectin, tannins, up to 300 mg% flavonoids, vitamins C, B|, B2, E, PP, carotenoids, anthocyanins. They contain quite a lot of mineral compounds that are of great value for the human body: salts of sodium, potassium, calcium, manganese, phosphorus, iron, copper. Blackberry seeds contain about 12% fat. Leaves and shoots - up to 10% tannins, flavonoids. In terms of the presence of vitamins, blackberries are inferior to raspberries, but they contain significantly more carotenes. The fruits contain a lot of dyes. Blackberries are used to make jam, marmalade, soft drinks, liqueurs, tinctures, fruit wine; they can be dried. This plant was well known in the ancient world. Ancient Greek doctors used lotions from crushed fresh leaves and their decoction to treat the skin for lichen, eczema, ulcers and purulent wounds. Blackberry leaves are used in folk medicine. They are usually collected during the flowering period. A decoction, infusion of leaves or young branches is used for gargling for sore throat, inflammation of the larynx, gingivitis and stomatitis, inflammatory bowel diseases, for lotions for eczema and baths for skin diseases. The infusion is also used for nervous disorders, shortness of breath, and flu. Crushed leaves in the form of poultices are applied to lichens and trophic ulcers on the legs. Blackberry leaves can be used to make a pleasant tea substitute. In this case, the following method of preparing leaves is used: freshly collected leaves are placed in closed containers for several days until they turn black and wither, and then quickly dried in air. This tea has a pink aroma. Even during the First World War, tea was made from blackberry leaves for the needs of the army and was successfully used for diarrhea and dysentery. Berries and blackberry tea have long been used as a general tonic and sedative. It is recommended to use berries for inflammatory processes in the joints, for cystitis, pyelitis, for cold coughs and externally for wound healing. To treat diabetes mellitus, a mixture is used, which contains, along with blackberries, valerian root and horsetail.
In this book it is not possible to talk about all the ways to use blackberries. Blackberries are widely available and available to many people. It has little demands on soil fertility, prefers fresh and moist biotopes, willingly settles near swamps, along the banks of rivers and lakes, in clearings, clearings, etc.
The name "blackberry" covers many species and forms of this genus. In addition to gray blackberries, you can often find uplifting, folded, Nessa, or bearish blackberries, furrowed, bristly, serpentine, etc. Identifying individual species for pickers, of course, is not an easy task, and there is no particular need for this, since the composition of the berries and methods of consumption are approximately same. The supply of berries in many areas is very large, but is poorly used. The population underestimates the beneficial properties of this plant.

Wild strawberry

Perennial herbaceous plant. The fruit is formed from a fleshy receptacle that grows during ripening and is fused with the calyx. Blooms from May to July. The fruits ripen in June - July. They are red, sometimes whitish, and when fully ripe they turn bright red, especially from the sunny side. The fruits are ovoid or almost round, up to 2 cm long. The berries smell pleasant and taste delicate. It grows in coniferous and deciduous forests with average humidity on the edges, clearings, clearings, forest meadows, etc. The berries contain many substances that are very useful for the human body. They contain glucose and fructose, sucrose in small quantities or absent. Organic acids are represented mainly by citric, malic and quinic acids; salicylic acid has been found. Anocyanin compounds are found in the fruits. They contain more than 90 mg% of vitamin C (according to some sources, 30-60 mg%). True, other vitamins - B1, B2, B6, E, PP - are contained in small quantities, but the amount of tannins is increased. The exceptionally pleasant aroma of the berries is due to the presence of essential oils. The fruits contain carotene, pectin, up to 4% fiber, quercetin, and phytoncides. Strawberries are very useful for the human body because they contain a significant amount of iron, calcium, and manganese. The amount of iron oxide in strawberry fruits is much greater than in the fruits of such generally accepted sources of this element as blueberries, raspberries, black currants, gooseberries, apples, oranges, pineapples, etc., as well as in the most active ferruginous mineral waters. In terms of the presence of lime, strawberries rank first among other fruits and berries. For example, 100 g of dry matter of wild strawberries contains 873 mg of calcium, and in raspberries and blueberries - 404 and 196 mg, respectively (Telishevsky D. A., 1974). Many beneficial substances are concentrated in strawberry leaves. They contain vitamin C, tannins, traces of alkaloids, and essential oil. Tannins are also found in strawberry roots.
Strawberries are very tasty. They are eaten raw, sometimes with sour cream or sugar. Strawberries are a dietary dish recommended for diseases of the liver, heart, kidneys and vitamin deficiencies as a source of vitamin C. They are often prescribed in large quantities to regulate intestinal activity. Strawberries regulate metabolism, promote the removal of cholesterol and toxins formed during the metabolic process from the body. It reduces the absorption of iodine by the thyroid gland. Berries quench thirst well and increase appetite.
Depending on weather conditions, the strawberry season sometimes lasts up to a month, so many people have the opportunity to replenish their body with valuable substances that are extremely necessary for the normal functioning of the body.
Strawberries can be dried in ovens or dryers at a temperature of 60-65 ° C, laid out in a thin layer (2-3 cm) on sieves. The yield of dried fruits is 14-16%. Dried fruits can be stored for up to 3 years. The berries freeze well in home refrigerators. Quick freezing at a temperature not lower than minus 18 ° C helps preserve basic nutritional and biologically active substances for 3-4 months. For freezing, medium and large berries are selected, washed very carefully, dried, cooled to 8-10 ° C in a regular refrigerator and, laid out on a plate or film, kept in the refrigerator until completely frozen. After this, they are placed tightly in a polymer bag and sealed well. Soft berries should be sprinkled with sugar (the ratio of the weight of berries to sugar is 1:5), packaged in molds or cardboard boxes lined with plastic wrap, and frozen. Berries, of course, can be processed in other traditional ways. Strawberry fruits were widely used in folk medicine for hypertension, heart disease, atherosclerosis, cholelithiasis and urolithiasis. Juice from fresh berries was recommended to be used on an empty stomach in cases of salt metabolism disorders, gastritis with low acidity of gastric juice, cholecystitis, hemorrhoids, as an anthelmintic. Externally, fresh berry juice or infusion is used as a medicinal or cosmetic product to eliminate freckles and age spots on the face. To treat eczema, ripe berries are ground on a clean linen cloth and applied to the affected areas for 3-4 days. Strawberries are considered a useful remedy in the treatment of pulmonary tuberculosis. However, eating a large number of berries can cause allergic reactions, so in such cases you have to limit yourself to juice or a dosed amount of berries. It should be noted that strawberry leaves, which are collected and dried during the flowering period, also have medicinal properties. They drink tea for atherosclerosis and skin diseases. Strawberry leaves are an active antiscorbutic vitamin carrier (they contain up to 400 mg of vitamin C). An infusion of leaves was considered a good diuretic and hemostatic agent for bleeding, and was used to gargle for sore throat. A decoction of leaves and roots was recommended for jaundice and hemorrhoids (internally or externally). Fresh or pre-steamed dried leaves have phytoncidal properties. They are applied to purulent ulcers, thanks to which they heal faster. The literature reports that a decoction of wild strawberry leaves, due to the content of biogenic stimulants, has a beneficial effect on the general condition of patients with malignant neoplasms.
Apple tree wild
Found in forests of the European part of the CIS. Tree up to 15 m high and up to 40 cm in diameter. Lives up to 100 years. Propagated by seeds, and cultivated varieties by grafting. Is a honey plant. The apple tree is a frost- and drought-resistant species, grows well in fertile fresh soil, and tolerates air pollution.
The fruits ripen in August - September, and they are collected at the stage of full ripening, since during this period they are richer in organic substances and vitamins. The fruits of wild apple trees can be processed into juices, kvass, jam, jelly, and dried apples are used to make fruit tea and coffee drinks.
Wild apple can be successfully used as an accompanying species in the cultivation of forest crops.
Forest pear
Tree up to 25-30 m tall and up to 25 cm in diameter. Propagated by seeds. Used as a rootstock for cultivated varieties. Very durable. Lives up to 300 years and even longer. Wood is highly valued in the manufacture of furniture and drawing supplies. As an accompanying species, it can be successfully introduced into forest crops, especially since it is drought-resistant and has low demands on soil fertility, tolerates salinity, as well as soil compaction, and is gas-resistant.
Pear is a good honey plant. Its fruits ripen in August - September. They contain a lot of sugar (mostly monosaccharides) and tannins. After picking, the fruits can lie for a long time, which is why their taste improves significantly. The fruits are consumed fresh, as well as dried, baked, boiled and soaked. They are processed into technical juices, jam, wine, and kvass. Traditional medicine recommends boiled and baked pears as an antitussive for bronchitis, pulmonary tuberculosis and suffocation. Pear decoction is given to drink as an antipyretic. Kissels and decoctions of wild pears have a good astringent effect.
Mountain ash
A small tree up to 15 m tall or shrub. Blooms in late May - June. The fruits are spherical, juicy when ripe, orange-red, about 1 cm in diameter, ripen in August - September and hang until late autumn. It bears fruit from the age of 10. It grows in the undergrowth of coniferous and mixed forests, along forest edges, in clearings, in thickets of bushes, near water bodies, and less often on rocky or stony slopes. Photophilous, tolerates drought and cold well. The distribution area covers the entire forest and forest-steppe zones. There are 34 species of rowan growing in our country. In addition to the ordinary one, Siberian, domestic, Amur, etc. are widespread. The fruits of rowan are eaten fresh and candied, frozen and soaked. Frozen fruits are tasty, but poorly preserved, so they should be processed immediately. The fruits are used to make marmalade, marshmallows, preserves and jams, jellies and jams, fillings for candies, juices, tinctures, liqueurs, etc. Rowan fruits can also be dried. First, they are dried in the sun for several days, and then dried in ovens or dryers at a temperature of 50-60 ° C, laid out in a thin layer (3-5 cm) on sieves or sheets. Dried fruits can be stored for up to 2 years.
Rowan has been used in folk medicine since time immemorial. Its fruits are included in vitamin preparations. They are used as a preventive and therapeutic agent, containing a lot of carotene and vitamin C. For these purposes, rowan is often combined with nettle and rose hips. In the first case, the vitamin mixture is prepared from 7 parts of rowan berries and 3 parts of nettle leaves. In the second - they take equal

Good day, friends!

Personally, I always get excited when I see pear jam in front of me. Because it has a very beautiful homogeneous consistency and it is thick. And its color is gorgeous, it’s amber, but at the same time transparent, if you start scooping it with spoons and adding it to pie fillings or just crushing it with it. Depending on the type of fruit, such a delicacy may be emerald.

Undoubtedly, in order to cook pear jam and properly seal it in jars for the winter, you need to know some rules. And follow the advice and recommendations from chefs or culinary experts. Start as usual if you are a beginner with the simplest recipes and move gradually to more sophisticated ones.

This miracle is cooked either in slices, that is, the fruit is cut into pieces, but if you have ordinary game, then this is not necessary. Since the fruits are small, you can use them whole. And remember, how we did it, they threw it straight into glass bottles with tails.

In general, choose and cast a spell, because I’m sure that guests appear in your house often and you arrange fun get-togethers. So why not treat them with such a delicacy? I think we're all in, then let's go.

Let me start by saying that you can take these short instructions and try this slightly sour and aromatic dish today. In this option, lemon will be used, which will act as an excellent preservative; it will prevent the jam from becoming moldy or the jars from flying off. For flavor and uniqueness, you can add vanilla sticks if desired.

I think you will like this recipe right away, the secret is in the cooking. To be honest, it resembles a five-minute exercise, but is only done in 3 passes.

The main thing is that all the pieces will be soaked in clear sugar syrup and will look even more gorgeous on a holiday table or in a jar. It's a pleasure to eat. I recommend trying it.

You may notice that the pear jam will be cooked several times, as I said at the very beginning, but this is what will help the slices not to boil over and remain safe and sound.

We will need:

Conference pears – 0.5 kg
Sugar - 0.5 kg
Cinnamon - 0.5 sticks or ground as desired
Lemon, its juice – 2 tbsp

Stages:

1. Take pears, you can take absolutely any variety, wash them thoroughly and chop them into small cubes or pieces. Determine the size of the lobes yourself; you can also chop them into half rings.

2. Cover the fruit with granulated sugar to release abundant juice. If you have a lot of pears, then after you start chopping them they will begin to darken, as can be observed with apples.

To do this, after cutting a couple of fruits, sprinkle with fresh lemon juice, then sprinkle with sugar. Next again fruit, juice and sugar. This way the pieces will not have time to darken.

3. After a few hours, if possible, leave overnight and start cooking. All the sugar will almost melt by this time. All you have to do is boil the mixture over low heat. Cook for 5 minutes in this sweet and sour syrup. Next, cool the jam and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.

Advice! You can do it differently; in general, you can cook for about 1 hour, so as not to make several batches of cooking. When foam forms, remove it with a tablespoon.

4. After another 6 hours have passed, bring the mixture back to active boiling and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).

5. While hot, pour into clean and dry sterile jars, preferably if you have liter or half liter jars. It's more convenient and practical. Take a special key and wrap it under the metal cover. Cover with a towel and leave to cool for 24 hours.

Store in a cellar or cool place. Bon appetit!

How to make thick pear jam

And really, how to do it. If you still haven’t understood, then I think I’ll show you another simple way to prepare such a preparation.

The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem absolutely familiar to you. So what are the differences? Read below and you will understand everything yourself.

By the way, the best jam comes from wild pears. All the same, this is more true than if you use store-bought or imported fruit.

We will need:

Pears – 2 kg
Lemon – 2 pcs.
Granulated sugar – 2 kg
Water – 2 tbsp. or 500 ml

Stages:

1. This time I suggest cutting the lemons into half-slices, but first wash them together with the pears in running water.

By the way, so that bitterness is not present in the finished form, you should keep the lemons in boiling water for a minute, not yet cut, so that the boiling water pours over the skins.

Remove the seeds from the fruit and discard them.

2. Peel the pears, especially if you see that it is wrinkled and ugly. Cut into longitudinal segments.

3. Now make a syrup with the addition of lemons. Place the sliced lemon slices in a saucepan, add water from a boiling kettle and cook for 5 minutes. Then remove all the slices with a clean slotted spoon.

If the broth is cloudy or contains particles, take a sieve and strain. Then add granulated sugar and stir. Cook over low heat until it comes to a rolling boil so that the sugar is completely dissolved.

4. Now take the container in which you will cook the treat. Place the pears first, and then the lemon pieces on them. Pour boiling prepared syrup over it. Close the lid and leave for one hour.

5. All the fruits have been soaked in this decoction, and the pears have given up their juice. Now all that remains is to boil the mass again and cook after boiling for about one or one and a half hours. It is recommended to stir the jam during cooking.

Wow! Since lemons are used in this dessert, you can see that due to this the syrup will have a transparent structure and will help the mass thicken faster, and the fruits themselves will be amber in color when you start putting them in jars.

6. Pour into sterilized jars only when hot. Seal tightly with lids and let cool at room temperature under unnecessary items, turn the jars upside down.

Interesting! Pear jam prepared in this way lasts for a very long time and not even a single year. Unless of course you get to it first).

Five minutes of pears - the best recipe for the winter

We've reached the next outstanding culinary masterpiece. About which I would like to say so, dear friends, take it and do it. If you want to retain maximum vitamins and nutrients, then this is what you need.

It is in these variants that the fruits are subjected to minimal heat treatment.

The color of the delicacy comes out like amber, and the syrup itself, after the entire cooking procedure, becomes transparent like glass, and generally sparkles in the sun. The only caveat here is that you need to take the fruits that are not overripe, otherwise they will turn into jam or jam. Of course, this is also very tasty, but at the moment we need a different effect.

But, again, if you take pears that are too green and unripe, the taste will not be as pronounced. So seize the right and appropriate moment. Make sure that the flesh is compacted and not soft and then it will definitely turn out great.

We will need:

ripe or unripe pear - 1 kg
sugar - 1 kg
water - 180 ml

Stages:

1. Prepare the dishes for use, fill it with sugar and add water. Stir. Place on the fire and simmer over low heat so that caramel does not form. As the grains dissolve, add the prepared fruit.

2. Wash the pears in advance and peel them with a vegetable cutter; it is more convenient to use than a knife at this stage. She is the one who cuts the skin in the finest possible way. First cut each fruit in half, and then in half again.

3. You will get 4 handsome guys. Remove the seed pod and remove the tail.

4. Do the same work with all the other pears. Next, chop into crescents with a kitchen knife. Each such thing should be no more than 4 mm thick.

6. After the time has passed, start cooking on the stove on medium mode. Simmer after active bubbling for 5-6 minutes, then let cool to room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.

7. After the jam has boiled for the third time for 5 minutes, do not turn off the heat, but continue cooking for another 30-40 minutes, until you reach the consistency you need. Next, take glass containers and pack the finished treat into sterile jars. You will get two small jars.

Close the lids and cool, and then eat for your health, especially when viral diseases rise along with and. Enjoy everyone!

Transparent pear jam in slices with citric acid - you'll lick your fingers!

Well, now let's try to cook a delicacy from store-bought fruits. It will be much sweeter if you were cooking with regular game. Well, this is understandable, there’s no point in even explaining it. Therefore, for a pleasant sourness, we will add lemon, and besides, it will help the jam not to ferment. Which is the same, not unimportant.

We will need:

Pears – 1.8-2 kg
Sugar – 1.8-2 kg
Drinking water – 160 ml
Citric acid – 0.5 tsp

Stages:

1. So, rinse the fruits in running water, and then cut them into quarters with a sharp, sharpened knife, removing the seeds.

Please note that you need to cut into pieces thinly, no more than 4-5 mm.

2. Next, according to plan, is preparing the syrup; it is done very quickly. First, place the sugar in a saucepan and pour in water, bring to a boil over medium heat. And then add chopped fruit. The syrup should soak all the pear pieces. Help me do this with a spoon.

Use only good quality utensils, such as an enamel basin or a stainless steel container. It is also desirable that the saucepan has a three-layer bottom.

Cook for 20-30 minutes the first time, then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. As soon as the mixture has cooled again, boil again and add citric acid to fix the color and prevent mold from developing during storage. Cook again for 20 minutes.

3. The very last and most important step remains - the layout into clean jars.

4. Cover with lids or cover with parchment paper and tie with threads, as our grandmothers or great-grandmothers did. This pear jam in slices will certainly give you good impressions and a sweet tea party with friends and family.

Wild game jam - a simple recipe made from a whole pear

It seems to me that no one has ever canceled this royal dessert. After all, this is exactly how all the kings were fed in Rus', only later they began to cut it into pieces, or make confitures and jams. So all that remains is to repeat and remember the entire recipe.

And how gorgeous it will look, just a delight. Making such a miracle at home will not be difficult. Moreover, if there is a proven recipe that is considered one of the best on the Internet.

Rotten pears, lemon or forest beauty pears and other small varieties are perfect here. These are the ones that look simply magical in a jar, and then in a vase.

Wow! Imagine it’s like Chupachupsy on a stick. After all, we won’t cut off the tails. In general, surprise everyone with good health.

I wish that it turns out not liquid, but rather slightly jelly-like. In general, this delicacy turns out to be like marmalade, and a sprig of mint in the ingredients will create a refreshing effect. You can add whatever you want and make an assortment of summer and autumn fruits.

I think the recipe is original, but at the same time very, very tasty. I think that you will even want to make such a preparation in a 3 liter jar.

Remember! The proportions of pears, granulated sugar and water are 1 to 1.

We will need:

lemon pear – 2 kg
sugar - 2 kg
water - 2 l
citric acid - 1 tsp
mint - bunch
positive attitude

Stages:

1. Take a bowl with the main ingredients and pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.

2. Wash the mint and place it in a saucepan, followed by clean fruits. In a separate bowl, boil water and then add granulated sugar and citric acid until the grains dissolve. And immediately pour this potion over the pears and mint. Allow the fruit to soak completely and cool to room temperature.

It is advisable to press the pears, that is, take a jar of water and place it on a plate so that the fruits are completely bathed in syrup.

Then put the pan and let the whole mass boil, but not actively. As soon as you see bubbles, immediately turn off the stove. Cool again to room temperature. Do not stir under any circumstances, it smells very fragrant.

3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled it four times, mind you, the pear is not boiled, but soaked, the color turns out to be marbled.

4. Sterilize the jars in advance, and then package them with a spoon. Discard the mint sprigs.

5. Take the seaming machine in your hands and screw it under the iron lid. I agree that the recipe takes a long time, but as they say, the game is worth the candle. It turned out amazing, try it!

Recipe for pear jam with lemon

Next, we’ll look at another masterpiece, but for a more detailed and detailed study, I suggest watching a video from the YouTube channel. Take hard pear varieties and create for your health. And the author will only help you with this, and will also add orange and lemon.

Delicious whole pear jam for the winter

Do you want to plunge back into your childhood and let the memories come flooding back? Then prepare this sweet and incredibly tasty delicacy from pears, leaving the sticks on the fruit. Let the fruit simmer in the syrup and then go straight into the jar.

The sight of such a charmer will make your mouth water, so treat yourself to such a tempting offer. And the smell will be magical, and the neighbors from the lower floors will come running. The secret here is in one more secret ingredient, namely its juice. It turns out fantastic, try it too!

We will need:

sweet pears – 1.5 kg
sugar - 1.5 kg
orange - 1 pc.
vanilla sticks - 1-2 pcs.
water - 250 ml

Stages:

1. Wash the fruits, but do not remove the stalk, so that your children can then scoff and crunch as if it were a cockerel on a stick.

2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after active boiling. Then cool in a cool place, but not in the refrigerator. And then bring it back up and cook for five minutes after boiling. So you need to make 3 passes.

3. But when you boil it and actively see bubbles for the third time, pour in the juice of one orange. Simmer for another 5 minutes.

4. What a miracle happened. Take clean jars and lids and pack them jar by jar. Use a special key. Happy discoveries!

Video on how to make pear and plum jam

If you want to make a duet, I think now is the time, because not only pears, but also plums, for example, have already ripened in the garden. Or maybe apples. In general, this combination is interesting, in any case, it smells incredibly delicious, and the taste is quite pleasant and sweet-sour.

I think that when there are whole mountains of fruit, you can try and combine several types in one delicacy. After all, in winter you often want something unusual. You know how it happens, I would like to eat something right now, but I don’t know what. Please take note of this.

Jam from whole pears with tails in sugar syrup for the winter

Here is another recipe that can also get into your piggy bank, since it is not time-consuming. And the result will only please you. Plus, if you find a northerner, you'll fall in love with this dish even more. Because this kind of pear has a slightly sour taste, and there is also a sufficient amount of sweetness.

You can often find options when pears are combined with walnuts or berries.

My kids love this pear preparation because it’s easy to eat. You take it by the tail and drag it into your mouth. Then you sit and lick your fingers. What else do children need to be happy? Have some fun, but here you can do that too).

We will need:

pears - 3 kg
sugar - 2.7 kg
water - 6 tbsp. 200 ml each
citric acid - 0.5 tsp

Stages:

1. Prick all the pears with a fork and wash them in running water in advance. If the fruits are rotten or defective, discard them.

2. Combine granulated sugar and water, boil and add the prepared fruit. Cook over medium heat without stirring, pressing lightly on the fruit with a spoon so that it bathes in the syrup for 5-10 minutes.

3. Next, cool to a temperature of 20-30 degrees. Cook again and add citric acid in the amount of 0.5 tsp at the very end, right before turning off. This way, the sweet solution will lighten and will not be very dark.

All that remains is to put such a treat into clean jars and screw on the metal lids. Turn over to the other side and throw on the blanket. Cool and lower into the cellar or closet.

Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very, very tasty!

If you want to achieve maximum thickness, then make jam or jam from the pears. Well, I don’t know, maybe you call this consistency confiture. In principle there is not much difference. The main thing is that it turns out quite tasty.

Then run to the supermarket or bake buns or other sweets yourself and scoop out this pear jam with a spoon and enjoy tea with your family.

Let me make a reservation right away: you can, yes, use a multi-oven, or, if you don’t have this electrical appliance, take an ordinary enameled or stainless steel pan and make one. Just by working in a slow cooker, you can easily cook such a delight right at your dacha.

We will need:

peeled pears, seeds and skins removed - 750 g
sugar - 200 g
poppy seed - 1 tbsp
lemon juice - 1-2 tbsp
vanillin - a pinch (optional)

Stages:

1. So, chop the pears into pieces and sprinkle with granulated sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to release.

2. Then turn on the Fry mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until smooth and dense. Wow, this puree looks like baby food. Consolidation. Let cool.

3. Fry the poppy seeds in a frying pan and crush them with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.

4. You can, in principle, cook not 3 times, but four, or vice versa, 2 times, depending on what consistency you are looking for. Once you achieve what you need, add vanillin, stir and you can take it and pour it into jars.