How to cook pear jam
Pear jam proportions
Pears - 1 kilogram
Water - 0.5 liters
Sugar - 800 grams
How to make pear jam
1. Select ripe juicy pears for jam, cut into 4 parts, remove the core and stalk.
2. Put the pears in a saucepan, cover with water and cook, covering with a lid for 20 minutes, until completely softened, removing the foam.
3. Rub the pear mass through a sieve with a crush or chop it with a blender, meat grinder or juicer.
4. Return the pear mass to the pan, cook with the gradual addition of sugar for 30-40 minutes until the consistency of liquid sour cream.
5. Pour hot pear jam into sterilized jars, roll up, turn over and wrap with a blanket until completely cooled.
Put the cooled jam for storage.
Pear jam in a slow cooker
1. Peel the pears, cut each pear in half and cut out the seed capsule.
2. Put the pears in a slow cooker, add sugar.
3. Set the multicooker to the "Extinguishing" mode.
4. Cook pear jam for 2 hours with the multicooker lid closed, stirring every half hour with a wooden spatula.
Pour the finished jam into jars and store.
Fruit Facts About Pear Jam
- 10 minutes before the end of cooking, you can add the juice of 1 lemon, lime or orange to the jam; 2 tablespoons of these fruits, crushed.- Spices like cloves, cardamom and cinnamon go well with pear jam - they should be added at the beginning of boiling.
- From 1 kilogram of peeled pears, half a kilo of jam is obtained.
- Determine the readiness of pear jam as follows: if a drop of jam spreads on a plate, then the jam must be boiled for another 10 minutes. When the droplets of jam stop spreading over the surface of the plate, the jam is ready!