How to cook pear jam with lemon
Do you like jam and do not know how to make it? We offer several recipes for how to cook pear jam with lemon. This sweet treat will be a good treat to tea and a great pie filling.
Pear jam with lemon
For this recipe, you will need:
- kilogram of pears;
- kilogram of sugar sand;
- one lemon;
- glass of water.
Of course, we all know that most often jambrewed in large quantities for preservation by banks. So do not be confused by the small proportions of the recipe. You can always increase them in accordance with the number of pears that you plan to process. Preference should be given to ripe and hard fruits.
Technology of preparation
Pears wash, peel them off, removeseeds and cut into large (2-4 parts) pieces. Wash lemons and dip into boiling water for a few seconds. Then cut into mugs. Bones remove. After that, pour the lemon slices with boiling water, cook for about 3 minutes. Decoction and pour the broth into the sugar. Cook a little - you should get a sugar syrup. In the container, where the jam will be brewed, lay out mug lemon, pieces of pears. Fill the fruit with syrup. Hold them for an hour, then put on a minimum level of fire and cook until the pear slices become transparent. Ready pear jam with lemon spread on cans, which should be pre-sterilized. Roll them up and put them to cool.
Pear jam with lemon and grapes 
This recipe will require you to have ingredients such as:
- sweet light grapes (kishmish without pits) - about 200 grams;
- lemon or orange;
- 1-1,1 kg of sugar sand;
- 2/3 (about 150 grams) of water;
- kg of pears.
Technology of preparation
Pears will again need ripe, but firm. To your liking, you can replace the lemon with orange. And you can put both fruits. Wash the pears, cut them into halves or quarters, remove the core. Then cut the fruit into smaller pieces. Grapes clean and rinse in a colander. Prepare the syrup. For a small amount you can take a stainless steel saucepan. Pour water into it and put in it 600 grams of sugar sand. Put the saucepan on the tile, the fire should be moderate. Stir, the mixture should reach the boil. As soon as the sugar dissolves, the syrup begins to boil. It is at that moment that you put pears and grapes in it. Boiling stopped - you can increase the fire. After the jam has again begun to boil, cook it for about 10 minutes. Put in the remaining sugar and cook for another hour. Do not forget to stir it. Now it's time to put a lemon or orange in a saucepan with fruit. For better sokootdeleniya roll the lemon on the table. Cut off the top, the flesh pierce several times with a knife - the juice will go better. Squeeze it into a saucepan. If you are afraid that the bones will fall, squeeze the juice first into a separate container, and then pour into the pears and grapes. With lemon jam should boil for about 10 minutes. Prepare cans and covers. Now you can pour pear jam with lemon and grapes to the banks.
Pear jam in the multivark 
You will need:
- half a kilo of ripe and hard pears;
- a pound of sugar sand;
- lemon;
- half a glass of plain water.
Technology of preparation
Pears clean, remove the core. Cut the fruit into slices. Put a multibar in the bowl. Sprinkle with sugar. Slice the lemon on mugs or slices, put to pears. Pour the water. Close the cover. Set the Baking program. Time is 20 minutes. After that, the program "Quenching" follows. Time is 1 hour. Once the jam is ready, you can put it on the banks.
