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Pear Jam with Pectin

0
1993
Kitchen Eastern European
Calorie content 201.5 kcal
Portions 1 l.
Cooking time 12 h.
Proteins * 0.9 gr.
Fats * 0.8 gr.
Carbohydrates* 49.2 g
* per 100 gr. product
Pear Jam with Pectin
Content

Pears with pectin make a good jam for a layer of cakes or toast. For baking, jam with pectin is not used, as it loses its gelling properties. To make such a high-quality jam, it is important to take ripe juicy, not "cotton" pears, cook the jam with pectin for no more than 3 minutes and strictly follow the instructions on the thickener package. Lemon is added to the jam to improve the gelling effect of this thickener.

Ingredients

Cooking process

step 1 out of 7
Wash the pears well with warm water. Then peel them and remove the seed pods.
step 2 out of 7
Put the chopped pears in a bowl for making jam, cover with the amount of sugar indicated in the recipe and leave overnight for the pear to give its juice.
step 3 out of 7
You can make jam in the morning. Wash the lemon, remove the zest with a fine grater and squeeze the juice.
step 4 out of 7
Put the dishes with the pear on a small fire. Transfer the lemon zest to the pear, pour the lemon juice and add vanilla to taste. Stir the jam and cook for 10 minutes.
step 5 out of 7
Mix a bag of pectin (10 g) with two tablespoons of sugar.
step 6 out of 7
Pour this mixture into jam, stir and cook for 3 minutes, no more. Then turn off the fire. Put the hot jam in small pre-sterilized jars and close them with lids.
step 7 out of 7
Cool the jam with pectin. It will acquire a thick consistency only after 5-6 hours. Store the chilled jam in a cold place.

Happy and tasty preparations!

 

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