Pear jam with gelatin for the winter
0
1145
Kitchen
Eastern European
Calorie content
172.3 kcal
Portions
0.8 l.
Cooking time
70 minutes
Proteins *
1.6 gr.
Fats *
0.5 gr.
Carbohydrates*
48.1 g
I want to share a recipe for an unusually tasty and thick pear jam with gelatin. Due to the use of gelatin, pear jam is obtained in consistency like jelly, and keeps its shape perfectly. Therefore, it is perfect for a layer of cakes.
Ingredients
Cooking process
Select the required amount of juicy ripe pears. Wash them in running water with a fruit brush. Then pat dry with a kitchen towel, peel with a vegetable peeler, and remove the seeds and core, cut into a medium dice and place in a heavy-bottomed saucepan. Pour in drinking water and put on fire and bring to a boil, reduce heat, and simmer for 15-20 minutes.
Wipe the cooked pears through a fine sieve or use an immersion blender and grind to a smooth consistency right in the saucepan. Add lemon zest, juice and the required amount of granulated sugar to the mashed mass, mix thoroughly, put on moderate heat and bring to a boil, reduce heat, and cook the jam for 10 minutes, stirring occasionally and removing the resulting foam.
Hot pear jam with gelatin, carefully so as not to burn yourself, spread out in sterile jars using a ladle. Tighten hot jars of jam with sterile lids. Then turn them upside down and wrap them in a blanket or towel. Leave to cool completely for 12-15 hours. Transfer the completely cooled jars of pear jam to storage in the basement, cellar or pantry.
Bon Appetit!