Pear jam slices in syrup come out very tasty. With proper preparation, slices are obtained whole and similar to candied fruits, and lemon gives a pleasant sourness and helps to preserve the beautiful amber color.
The benefits of jam from pears
Pear retains many useful properties and after cooking. In the fruit dishes there are iron, potassium, selenium, copper and manganese even after heat treatment. Some vitamins also pass it quite successfully (for example, vitamin C, PP).
Carbohydrates in this fruit are overwhelmingly fructose and the use of jam from it is not as hard on the pancreas as sweets from other fruits.
You will certainly be interested to read about the beneficial and harmful properties of the pear.
Essential oils of pear fruits give them a pleasant aroma, which is considered an antidepressant. Cellulose and pectins contained in them have a positive effect on metabolism and the gastrointestinal tract. In addition, pectins make harvesting of these fruits more dense and tasty. 
How to cook jam slices
So, we turn to the most important - the direct recipe for making jam.
Kitchen appliances and equipment
To make jam with pear slices you need the following equipment and inventory:
- pelvis for cooking jam - 1 piece;
- scapula - 1 piece;
- big spoon - 1 piece;
- half-liter glass jars with screw caps - 3 pieces. You can take the usual banks with lids for rolling, but then you should have the key for seaming.
We recommend that you familiarize yourself with the recipes for making delicious jam with hawthorn, lingonberry, gooseberry, quince, Manchurian walnut, black currant, strawberry, cherry, red currant and wild strawberry.
Ingredients
To make slices of pear jam, the following ingredients are necessary:
- pears - 2 kg;
- lemon - ½ lemon;
- sugar - 1.2 kg;
- water - 200 ml.
Important! Pears should be ripe, but firm, otherwise the lobules can be boiled soft.
Step-by-step recipe
To make this jam, do the following:
- Wash the pears, clean them from the core and cut them into slices, fold them into a bowl. Skin not cut.
Did you know? Presumably, the pear was cultivated by the ancient Greeks about a thousand years before our era and from Hellas gradually spread throughout the world. There are about one thousand varieties of this fruit tree.
- Wash the lemon well, cut off the tails and cut it in half in small thin quarters. Add to the pelvis to the pears, evenly spreading them over the surface.
- In a separate saucepan, cook a syrup of sugar and water (over low heat, stirring constantly). To do this, water with sugar is brought to a boil, skim and cook on low heat to transparency.
- Pour the pear syrup with the resulting syrup and bring it to a boil over low heat. Boiling itself should be avoided. Periodically, the pelvis with fruit to lift and shake for shrinkage of the pear lobules, trying not to damage them. Pears at the same time produce juice, which will gradually cover them. The upper slices should be gently dipped into the syrup with a spatula so that they also warm up in it, and let the juice in.
- Set the syrup-covered pears aside for six hours.
- Put the pears on a small fire again and bring to a boil. But this time, boil them in boiling syrup for 10 minutes, periodically shaking the pelvis and occasionally, if necessary, gently stirring.
- Again set aside the pears from the heat for 6-8 hours.
- Repeat steps 6-7 two times.
- Boil pear slices four times over low heat until cooked for about 20 minutes. The time of this last cooking depends on the juiciness of the pears and the strength of the fire on which they are prepared. To check the readiness of the syrup drip a couple of drops on a saucer - they should not spread. At the same time, the syrup should not be strongly boiled, because it will become even thicker in the bank.
Important! Screw cap must be closed, getting on the thread. If the lid is removed from the thread when closing the can, a gap is formed, and the preservation may mold out. Banks should be filled with jam completely, but leave 1 centimeter to the very end so that it does not touch the metal lid.
- While the syrup and lobules are boiled down to the desired state, sterilize the jars and lids.
- Arrange the prepared jam in prepared jars with a large spoon from the pelvis, which is standing on minimal heat. Well and tightly close the cans with lids.
What else can you add
In this jam for taste, you can add cinnamon or vanilla (vanilla). It will be good to combine with pears and lemon sliced fresh ginger root. Lemon, in its absence, can be replaced by citric acid. You can experiment: for more citrus flavor, add sliced half rings oranges.
Among the most delicious varieties of pears are: "In memory of Yakovlev", "Chizhovskaya", "Muscovite", "Just Maria", "Avgustovskaya dew", "Williams summer", "Veles", "Klapp's favorite" and "Forest beauty"
How to store jam
Properly cooked jam can be kept in flat conditions in a dry and dark place (closet or closet). When storing, avoid direct sunlight and high temperatures; do not place it near heaters and batteries.
This blank is made without stones, which usually contain hydrocyanic acid. So, it can be stored for up to three years at temperatures up to +20 ° С. 
What you can eat
Such a billet in itself is an excellent dessert and is perfect for tea drinking or coffee. Whole pear slices can be used to make open sweet cakes. This jam is well served with pancakes and pancakes.
Did you know? In the ancient world, pears were presented as gifts to the goddesses: Hera and Aphrodite - in Greece, Juno and Venus - in Rome.
This jam can be spread on ice cream or curd mass instead of candied fruit and pour it with syrup. It will also perfectly complement yogurts.
Such preparation can be a real sweet delicacy. She is preparing more than one day, but she doesn’t spend much time and energy on it, you can do cooking between other household chores. Properly cooked pear slices are very tasty and popular with many. In winter, you can enjoy fragrant, tasty and aesthetically beautiful pear jam.
