Pear jam wedges in syrup for the winter
0
468
Kitchen
Eastern European
Calorie content
278.2 kcal
Portions
4 port.
Cooking time
70 minutes
Proteins *
0.3 g
Fats *
0.3 g
Carbohydrates*
64.4 g
We offer you a recipe for an incredibly fragrant and delicate pear jam in sugar and cognac syrup. During the preparation process, we will add juice and lemon zest to the pear, which will add citrus notes to the jam, a slight sourness and preserve the pear's color. We will also add cinnamon sticks and vanillin to the jam, which will complement the jam with aromatic notes that are in perfect harmony with the pear. You will devote a small amount of time to cooking the jam, since the preparation of the ingredients takes 15-20 minutes, and the heat treatment - no more than 15. As a result, you will get an insanely tasty jam that ideally replaces dessert and will serve as an excellent addition to cottage cheese, yoghurts and mousses.
Ingredients
Cooking process
To make jam, we need ripe hard pears, then after heat treatment the pears will retain their shape, and the jam will consist of syrup and pear pieces. We wash the pears under running water, put them on a kitchen towel and let them dry from the water for 10-15 minutes. Then, using a vegetable peeler, peel the peel from the pears and use a sharp knife to cut them in half, remove the stalks and seeds, cut the pears into small pieces of arbitrary shape. We spread it in a deep container. We wash the lemon under running water, dry it with a towel and cut off the amount we need. Using a fine or special grater, remove the lemon zest, carefully separating the yellow part, then roll the lemon on the working surface, gently pressing it with your palm, and squeeze out the lemon juice. Add to the pear and mix. Lemon juice will keep the color of the pear and prevent it from darkening.
