Pear jam for the winter. How to make pear jam

Today I propose to prepare aromatic jam from pears according to a simple recipe. I am sure that it will work for everyone, even not the most experienced housewives, so I recommend trying to close at least a few jars of this incomparable pear jam.

I took slightly unripe, hard pears of late varieties, they hold their shape well during cooking and do not turn sour. Do not peel the skin, but you can cook it without it.

The process of making pear jam for the winter.

First, I washed all the fruits and let them dry. Then she cut each one into long, thin slices.

Now we take all the sugar, pour it into a cup with fruit and carefully but thoroughly mix it (preferably with a wooden spatula). I put a little less sugar than pears and it still turned out pretty sick.

Cover and leave in a warm place for a couple of hours. Even my dense, not very juicy pears soon gave a lot of juice.

Next, even if not all the sugar has dissolved, pour all the contents into a pan or metal basin. We put on a fire of medium power and bring to a boil. It is very important to make sure that nothing burns, if you choose the optimal heating power (so that it boils, but not very strongly), then you will not have to watch closely, but only look sometimes. Cook without a lid.

I needed 1 hour from the moment of boiling until the pear jam was completely ready. If the pieces are smaller and without skins, it will take much less time. The main thing is to turn off the heat in time and not overcook the jam to the state of porridge.

Immediately, while still hot, I pour the pear jam into jars and close them with metal lids. Lids and jars are sterilized in advance.

As usual, I turn the finished jam jars upside down and after they have cooled completely, I put them in the cellar, where they can be stored for a year or even two. In general, jam can be stored in a dark place.

Pear jam is nice to eat just like that, with tea, delicious spread on toast and sandwiches with butter. It is often put in pies made of yeast and puff pastry. Bon appetit!

Cooking time: 2 years
Preparation time: 1 years
Kitchen: Ukrainian
Description: Pear jam for the winter – a recipe with step-by-step photos

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