Pear jam without sterilization for the winter
0
803
Kitchen
Eastern European
Calorie content
208 kcal
Portions
4 port.
Cooking time
2 days
Proteins *
0.5 gr.
Fats *
0.4 gr.
Carbohydrates*
71.7 g
Today we will be making a delicious pear jam with lemon. Our method of making jam is not quite usual: for a start, we will bake pears in the oven, and then boil them in sugar syrup. As a result, the jam will turn out fragrant, the pears in it retain their shape, and the syrup remains transparent. Lemon gives the jam pleasant citrus notes and a slight sourness, which perfectly dilutes the sweet taste of pears. If desired, you can add a little vanilla or cinnamon to the jam, then the jam will have a more intense spicy aroma.
Ingredients
Cooking process
Put the pears on a baking sheet lined with two layers of parchment paper, cut up and put in the oven. We bake pears at 180 degrees for 20-25 minutes. The juice, which is formed in the middle of the pear during the baking process, should serve as a guide. As soon as it appeared, we take out the pears from the oven.
Let's start preparing the syrup: pour water into a saucepan with a thick bottom and add sugar, mix and put on medium heat. While stirring, bring the mass to a boil and cook until the sugar is completely dissolved. Then put the pears in hot syrup, stir, cover the pan with a lid and leave the pears to brew for 1.5-2 hours.
After the pears are soaked in syrup, put the pan on medium heat, bring the jam to a boil, not forgetting to stir it periodically, reduce the heat and boil for 30 minutes. Then remove the jam from the heat and let it cool for 5-6 hours. Put the completely cooled jam on the fire again, bring to a boil, boil for 30 minutes and remove from heat. We carry out this procedure three times. For the last time, add finely chopped lemon to the jam, mix, boil and remove from heat.
