Pear jam

→ Pear jam

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1.3 kg pears

1.2 kg sugar

300 g water

Better to do on this recipe canning pears with firm flesh. Pears need to peel and cut into small slices, then blanch in water no more than 10 minutes.

Dissolve in water, wherein the cooked pears, sugar, for 10-15 minutes to cook the syrup, adding citric acid (1 L of water - 2d), then drain syrup, boil again.

Pour hot syrup prepared pears, boil for 10-15 minutes over low heat, removing the foam.

After cooking pears in syrup to soak for 6 hours, and then again until cooked jam (pear should be transparent).

Then canning is done as follows: pour the finished pear jam into sterilized jars, close the plastic covers.

Pear jam must be stored in a cool place.

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