Pear jam Five minutes for the winter is really very easy to cook. In the future, it is ideal as an addition to desserts, for example, to ice cream or a pie. If you separate the pieces of pear from the syrup, then you can use canned fruit as a filling for pies or puffs.
For preservation, glassware with a capacity of 250 ml to 500 ml is suitable.
- Pears – 1 kg.
- Sugar – 700 g.
- Water – 100 ml.
How to cook:
1. To make jam, it is better to take moderately ripe fruits – then the pieces will retain their shape and will not boil. If you want to get a more uniform harvest, then very ripe fruits are also suitable. Wash the pears and cut into small pieces. The middle must be removed.
2. Transfer chopped fruit to a saucepan. Given that the pear goes well with cinnamon, you can add 2-3 pinches.
3. Pour 100-120 ml of water into the saucepan and send it to the stove. Wait for an active boil, boil for 5 minutes and remove from heat.
4. Using a slotted spoon, remove the pieces of fruit from the saucepan, and pour sugar into the broth. Make syrup by boiling the contents of the saucepan for 5-7 minutes.
5. Return the pear pieces to the saucepan, boil them already in syrup for 5 minutes – after boiling.
6. In order for the jam to be perfectly preserved until the next fruit harvest, it must be corked in sterile jars. Spread the jam all the way to the top.
7. Tighten the jars tightly with sterile lids or roll them up with a special key.
For better preservation, you need to overturn the jars and cover with something warm for a day. For long-term storage, a cool dark place is ideal.
Enjoy your meal!