Amber pear jam - a delicious sweet for the winter

This jam is boiled for a long time, 2-3 days. But at the same time, you need to stand at the stove a little: at first - only when cutting pears, then - only 5-10 minutes. Therefore, this recipe can be safely called jam for the busy. And at the same time the final product turns out to be successful envy: the most tender slices (or slices, as you like to cut) pears in a thick, viscous, similar to amber honey syrup.

Pear jam with slices

Ingredients

  • Pear - 1 kg
  • Sugar - 800 g
  • Citric acid - ¼ tsp

Cooking

  • Peel the pears (you can leave the peel - so the slices in the finished jam will be better kept in shape), put in a saucepan with a thick bottom or cauldrons, sprinkle with sugar.

  • Cover the cauldron with a lid and leave the pears for the night so that they let the juice in. It’s okay if you remember them only after a day. Keep the future jam at room temperature. That's so much juice in 12 hours. Although, of course, a lot depends on the variety and the degree of maturity of pears.

  • We put the cauldrons on the stove (it’s okay if some of the sugar has not yet dissolved in the juice). Bring the future pear jam to a boil, stirring it. Boil over low heat for 2 minutes. Again, cover the pan with a lid and return to a secluded corner to cool slowly. There it should stand at night, and if you boiled jam in the morning, then until the evening.

  • Again, boil the pears for a minute or two. It is already visible that the pieces have changed color, but the syrup is still very liquid ... This is normal.

  • After another 8-12 hours, we will do the jamming and rolling. This time it needs to be boiled longer, from 15 to 30 minutes. Pour citric acid 5 minutes before cooking. It will help the slightly sugary taste of jam become fresher, more pleasant (and besides, it is a preservative).

  • We close the jam into jars, turn them over and cool them under a “fur coat.” When rolled, the syrup still seems liquid. But this is until it cools down! Leave some jam at the bottom of the pan, and after a few hours, check its density. The syrup will stretch, being thicker than good honey.

  • This thick jam obediently lies on a piece of bread. Therefore, it can be served not only traditionally (in a vase), but also as a sweet sandwich.

By the way! Together with citric acid, a handful of nuts and a bag of vanilla sugar can be added to the jam. And at the beginning of the last cooking, put a cinnamon stick in the pan - but before canning it is better to remove this spice.

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