The best pear jam. Recipes for clear pear jam and slices

You can prepare the most popular and beloved pear jam recipes today. They have gained popularity due to their unusual taste and pleasant aroma.

These wonderful recipes will take a respectable place in your personal cookbook, because everyone in your household will beg you to cook this delicious delicacy again and again!

Wonderful pear jam is an incredibly aromatic and sweet mass that will captivate every delicacy lover with its wonderful and unforgettable taste. This jam is suitable not only for tea, but also as a pie filling for welcome guests.

Pear is the most nutritious fruit that does not contain a large amount of calories. Under the influence of heat treatment, the pear does not lose, so pear jam will become an indispensable treasure in winter - during the time of colds.

Classic pear jam, the recipe for which we will provide below, will clearly become a favorite of your whole family!

Prepare:

• 2 kilograms of pears;
• 2.5 kilograms of sugar;
• 2 glasses of water.

Preparation:

1. It is necessary to prepare the pear fruits. They need to be carefully cut into small pieces and placed in a pan for making your jam. Next, sprinkle the fruit with sugar over the entire surface.
2. You need to let the fruits in sugar brew for about four hours in a cool, dark room. Before doing this, do not forget to make small punctures in the pear pieces so that it gives juice faster. If you purchased a not particularly juicy variety of pear, then you need to add a little water - in the amount indicated above.
3. When the pear is infused, you can safely put the pan on the stove and bring the candied fruit to a boil.
4. Reduce the heat and put the jam on low heat - cook for an hour.

Periodically you need to stir the resulting mass, and when the required time has passed, pour it into jars and close the lids.

Pear jam with apples

Above we looked at the classic recipe for pear jam, and now we will tell our dear housewives how to prepare pear and apple jam, which has a delicious taste and an equally wonderful smell.

Ingredients:

• 1 kilogram of pears;
• 1 kilogram of sour;
• 1 lemon juice;
• 1.5 kilograms of sugar.

Buy:

• 2 kilograms of pears;
• 2.5 kilograms of sugar.

Preparation:

1. First, wash the pear fruits and remove the core. It is necessary to remove all stalks and dark places so that the jam does not give off a rotten smell.
2. You need to cut the fruit into small cubes or slices and put them in the pan in which you are going to prepare the jam.
3. Take a lemon and pass it through a meat grinder without peeling. We send it after the fruit - the peel will give the jam a subtle taste.
4. Mix lemon and pear and add sugar. Let the fruit mixture sit in a cool, dark place for about three hours. Pierce all the pieces of the pear several times to help it release juice faster and absorb sugar.
5. As soon as the allotted time comes to an end, you can put the mixture on the stove and bring to a boil. Then cook for about an hour over low heat. Do not forget to periodically stir the jam and skim off the foam.
6. Now you can safely pour the jam into the prepared jars and screw on the lids.
7. It is necessary to place the containers under a warm blanket so that they do not burst under any circumstances!

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

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

The medicinal properties of pears were used by Sumerian doctors.

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

Pear juice is an excellent remedy for strengthening capillaries.

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

Subtleties of cooking

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

Pear jam: first recipe

Ingredients:

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

Cooking method

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

Pear jam: recipe two

Ingredients:

• pears – 1 kg;
• sugar – 1-1.2 kg.

Cooking method

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

Pear jam: recipe three

Ingredients:

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

Cooking method

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

Pear jam with lemon

Ingredients:

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

Cooking method

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

Quick pear jam

Ingredients:

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

Cooking method

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

Pear and orange jam

Ingredients:

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

Cooking method

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

Helpful information

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

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

Good afternoon dear friends. Today I bring to your attention several recipes on how to make pear jam. I have loved this sweet since childhood and whenever possible I try to prepare it in different versions.

Over a long time, many recipes have accumulated because I was interested in trying to prepare pears in different versions. And now I provide you with a selection of my favorite recipes. And before we get down to business, I will give one piece of advice. Take your time, do everything according to the recipe and move from simple to complex recipes.

This cooking option is similar to the five-minute recipe, with one exception that it is cooked in 3-4 batches. We’ll also add some lemon slices to the pears.

The whole secret of this recipe is to cook it several times. This repeated action will ensure that the slices are well saturated with sugar syrup.

Ingredients.

Pear 0.5 kg.
Sugar 0.5 kg.
Cinnamon 0.5 sticks.
Lemon juice 2 tbsp. spoons.

Cooking process.

• Cut the pears into small pieces. Seedless slices are used for cooking.

To prevent the slices from darkening, sprinkle with lemon juice.

• Add sugar and stir and leave the pears in the sugar overnight.
• In the morning, put the pan on the stove. Heat until boiling, cook for 5-6 minutes and turn off the heat completely. Leave the pan until it cools completely.
• After about 7-8 hours, add 5-7 slices of lemon and cinnamon. Repeat the cooking process again, and then leave the pan until it cools completely.
• Cook the jam in 3-4 batches. Then distribute into sterile jars and screw on the lids.
• Don't forget to remove the cinnamon before you distribute the jam into the jars.

How to cook thick pear jam

If you like delicious thick and viscous jam, then this recipe is just for you. At first glance, it may seem that the previous recipe practically repeats this one, but I’ll tell you this is not so. Even if the set of ingredients is similar. But what is the difference?

Ingredients.

Pear 2 kg.
Sugar 2 kg.
Lemon 2 pcs.
Water 0.5 liters.

Cooking process.

• Soak the lemons in boiling water for 1 minute, then cut them together with the pears into large slices.
• Place the lemons in a saucepan, add water, add all the sugar and cook until the sugar is completely dissolved.
• Take out the slices and strain the syrup.
• Place the pear in the pan and distribute the lemons on top. Pour in hot syrup and leave covered for an hour.
• Next, put the pan on the stove, bring the mixture to a steady boil and reduce the heat to minimum, cook for an hour, stirring occasionally and skimming off the foam.
• After cooking for an hour, distribute the hot mass into sterile jars and seal the lids. Store the jam in a cool place. Bon appetit.

Five-minute pear recipe - the best recipe for the winter

During the summer months, you want to prepare as many different delicious treats as possible. Therefore, many housewives try to choose those recipes that will not require much time. But it is also important that it is both quick and tasty. This recipe for five-minute pears is just that.

Ingredients.

Hard pear 1 kg.
Sugar 1 kg.
Water 180 ml.

Cooking process.

• Yes, in order for the jam to be the correct consistency, you need to take only hard pears. Each pear must also be peeled and seeded, then cut into small slices.
• Pour the water into a ladle or saucepan and add all the sugar. Place on the stove and cook the sugar until completely dissolved.
• Pour the prepared syrup over the pears and let sit for 1-3 hours.
• Place the pan on the stove, bring to a boil and cook for exactly 5 minutes. Then let it cool completely and repeat the cooking process again.
• Cook the jam in 3-4 batches. It is important that after boiling, the jam should be cooked for no more than 5 minutes.
• After the last approach, distribute the still hot mass into sterile jars and screw on the lids.

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

The pear itself is very sweet and very often you can find a cloying taste of jam, but to avoid this, add a little sourness to the composition and the taste will even out.

Ingredients.

Pear 1.8 kg.
Sugar 1.8 kg.
Water 160 ml.
Citric acid 0.5 teaspoon.

Cooking process.

• Wash the pears and cut into slices without peeling.
• Prepare a syrup from water and sugar and pour the syrup over the pear slices.
• Cook the pears in syrup for the first time for 3-4 hours.
• After cooling, cook the same amount. And we repeat this 3 times.
• The third time, before cooking, add the lemon, stir and send to cook.
• After 20-30 minutes of steady boiling, distribute the hot mass into jars and roll up the lids. Bon appetit.

Wild game jam - simple - recipe from ripe pears

Wild pear jam is one of my favorites. A long time ago, my grandmother in the village at the end of her garden grew a large tree from which several hundred kilos could be harvested every year. harvest.

And of course, grandma made jam for us from this pear. We especially liked the delicious syrup from this jam. It was viscous, very tasty and aromatic.

Ingredients.

Wild pear 2 kg.
Sugar 2 kg.
Water 2 liters.
Citric acid 1 teaspoon.
Half a bunch of mint.

Cooking process.

• We take only strong pears without signs of spoilage.
• Pour water into a saucepan and bring to a boil. Add sugar to hot water and stir. Cook the syrup until the sugar is completely dissolved. When the sugar has completely dissolved, you will have a sweet syrup to which you also need to add citric acid and half a bunch of mint.
• Pour the hot syrup over the pears, stir and cover with a lid.
• Let the pears stand for about 2-3 hours with the lid closed.
• Place the cooled pears on the stove and cook for 30 minutes. Remove the foam that appears during cooking and discard it. After cooking, let the jam cool to room temperature. We repeat the cooking process 3-4 times.
• While still hot, put the jam into jars and roll up the lids.

Recipe for pear jam with lemon

Here is another recipe for making pear jam. But now, in order for you to understand each step, I suggest you watch the video recipe. But before we start watching, I’ll say that it’s best to use only hard varieties for making jam.

Delicious whole pear jam for the winter

The jam turns out very tasty and pleasant. Everyone's mouth waters when they see him. And what a delicious syrup it turns out, it’s just a bomb. This syrup is very good for soaking homemade cakes.

Ingredients.

Pear 1.5 kg.
Sugar 1.5 kg.
Orange 1 pc.
Cinnamon 2 sticks.
Water 250 ml.

Cooking process.

• Wash the pear, sort it, do not remove the stem.
• Heat the water, add sugar, stir until completely dissolved.
• Add cinnamon and pear fruits to the prepared syrup.
• Cook over low heat for 30 minutes. After cooking, let it cool completely and repeat cooking 2-3 times.
• Before the last cooking, add the juice from one orange and cook with the juice.
• Before twisting, remove cinnamon and mint from the syrup.
• Place the jam in the jars and seal the lids. Bon appetit.

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

Now I suggest making pear jam by adding poppy seeds. The treat is really tasty and very original. A great addition to pancakes and donuts.

Ingredients.

Pear 1 kg.
Sugar 200 grams.
Poppy 1 tbsp. spoon.
Lemon juice 2 tbsp. spoons.
A pinch of vanillin.

Cooking process.

• Wash the pear, remove seeds and peel. Cut into small cubes.
• Sprinkle the chopped fruits with sugar and leave for 3-5 hours. In the multicooker bowl.
• After 5 hours, turn on the frying mode and simmer the pears for about 30 minutes.
• Then we take a blender and turn our cubes into puree.
• Lightly fry the poppy seeds, then crush them in a mortar and pour into the slow cooker.
• Along with the poppy seeds, add lemon juice and vanilla, mix and cook the mixture for another 30 minutes in the frying mode on the multicooker.
• The heat treatment process can be repeated several times until the desired thickness is achieved.
• Then we also place them in sterile jars and screw the lids on the jars tightly.

These are the simple techniques for making pear jam that you learned today. The main thing is then don’t forget to try your preparations in winter. After all, these syrups are simply great for soaking sponge cakes or simply serving this jam as a snack for pancakes or pies. in general, peace to everyone and a lot of positivity,

Recipes for pear jam for the winter

When we hear about pear jam, it seems to us that preparing it for the winter is very long and tedious. Today I will dispel all stereotypes. A simple recipe is in front of you!

3 hours

270 kcal

4/5 (4)

I love pears, in any form. I can eat a kilogram of fresh ones or drink a liter of compote. But most of all I love pear jam. Since no one in my family was ever fond of preparing it, as a child I ate it in snatches from relatives and friends. But now I'm an adult and can cook it myself.

There was no one to pass on the recipes to me by inheritance, so I had to scour the entire Internet and learn how to cook this delicacy myself. Now I can call myself a professional in this matter and teach you how to make pear jam. Moreover, it is very easy to do.

Selection of ingredients and utensils for cooking

For jam it is recommended to take varieties with dense pulp. I buy Limonka or Duchess. But if you have another type of pear growing in your garden plot, take it. The main thing is that the fruits are not overripe and the skin is not damaged. There is also an opinion that the most delicious jam is obtained from late varieties of pears. I believe that no matter what type you choose, the jam will turn out delicious.

A copper or aluminum basin is best for cooking. If you were not given one by inheritance, then just take it pan with a thick bottom. This is done to ensure that the jam does not burn to the bottom. It is best to stir the jam with a wooden spatula. Before sealing, jars need to be washed and sterilized.

How to make delicious pear jam in slices

We will need the following products:

What do we have to do:

1. To begin with, I wash the pears, cut off the rotten parts and the core, I cut it into slices.
2. I put the pear in a saucepan and add sugar. I leave it on couple of hours so that it gives juice (if you took not juicy pears, then at this stage you can add water).
3. I put the pan on the fire and add water. Stirring, bring to a boil. After the mixture has boiled, turn the fire down and I cook for about an hour. How long does it take to cook pear jam? If you want the pear pieces in the jam to be more integral, then it is better to boil it in three sets of 20 minutes than 1 time within one hour.
4. I pour the hot jam into sterilized jars and seal them.

Original recipe: simple pear and almond jam

Products, which we will need:

• 2 kg of sugar, 1 teaspoon of vanillin;
• 1.5 liters of water
• 100 g almonds.

What do we have to do:

1. I carry out all the same manipulations with the pear as in the basic recipe: wash it, cut out the core and rotten places, cut it into slices.
2. I boil water in a saucepan and add pear pieces into it. I cook approximately three minutes.
3. I pour the water into another pan and I add sugar there. I put it on the fire and gradually dissolve the sugar. As a result, syrup is obtained in about 15 minutes.
4. I pour the prepared syrup over the pear pieces and leave them as is. for 3-4 hours.
5. After this, I put the jam on the stove and bring it to a boil over low heat. When it boils, reduce the heat and cook some more 10 minutes. I infuse the jam again for about 4 hours.
6. At this time, you can prepare the almonds. It must either be passed through a meat grinder, or crush using a blender.
7. I put it on fire, cook for 10 minutes, and add it to the jam. vanillin and almonds. Mix well. In addition to chopped almonds, I like to add a handful of whole nuts to the jam.
8. Let's cook some more 10 minutes, pour into sterilized jars and seal.

How to store pear jam

After seaming, I put the jars upside down, wrap them in a blanket, and leave them like that until they cool down. This usually takes 1 day. After which I put the jars in the pantry, where they are perfectly stored all winter. If you have a basement or cellar, great. There, the probability that the banks will “explode” is minimal.

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

The benefits and harms of pears

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

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

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

Fruit preparation

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

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

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

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

Classic pear jam

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

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

Preparation:

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

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

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

Preparation:

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

Pear jam with almonds

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

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

Preparation:

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

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