Preparations for the winter - a real storehouse of vitamins and all sorts of nutrients! Sweet, thick and fragrant pear jam will be a great addition for pancakes, pies and other desserts. For seaming suitable pears of all varieties, without exception, as a hard fruit, and soft, slightly overripe. Store pear jam should be in the refrigerator or in the cellar.
- 3 kg of peeled pears;
- 1 kg of sugar;
- 4 tbsp. l water;
- 2 tsp. citric acid.
1. Wash the pears thoroughly and give a little dry at room temperature.
2. Peel the fruit from the peel and seeds, remove the tails, and then cut each pear into 4 pieces. If the fruits are large, cut them into 5-6 parts.
3. Put the sliced pears in a saucepan, add the indicated amount of water (if the variety is juicy by itself, then you can not add water) and simmer for 30 minutes so that they become soft and give juice. It is not necessary to put sugar at this stage, as pears can start to burn. Give a little cool and immersion blender turn pears into a puree.
4. Add sugar to the puree, then cook it from 40 minutes to 1 hour, stirring constantly.
5. As a result, pear pears should thicken and be doubled or even tripled.
6. At the end of cooking, add citric acid, let the jam boil again for 20 minutes, then pour it with hot sterilized cans, roll up the sterilized lids and let cool at room temperature.