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Pear jam through a meat grinder with skin for the winter

0
702
Kitchen Eastern European
Calorie content 289.9 kcal
Portions 1 l.
Cooking time 120 minutes
Proteins * 0.5 gr.
Fats * 0.4 gr.
Carbohydrates* 71.7 g
* per 100 gr. product
Pear jam through a meat grinder with skin for the winter
Content

To get thick pear jam, you need to take unripe hard pears and use them with the skin. In such pears, and especially in the skin, there is a lot of pectin, which makes the jam in texture similar to marmalade. Grind the pear in a regular meat grinder, because not everyone in the kitchen has combines or blenders.

Ingredients

Cooking process

step 1 out of 5
Wash the pears well and pat dry with a towel. Then cut them into pieces and remove the seed boxes.
step 2 out of 5
Twist the chopped pears in a meat grinder with a fine grid to make the jam smooth and smooth.
step 3 out of 5
Pour the resulting pear puree into a bowl for making jam, put on a low heat and cook for one hour to evaporate the liquid.
step 4 out of 5
Then pour the calculated amount of sugar into the puree, add citric acid for safe preservation, mix and cook the jam for another 20 minutes.
step 5 out of 5
Pour hot jam into pre-sterilized jars, seal tightly and cool under a blanket. Then store your gummy pear jam in a cool place.

Happy and tasty preparations!

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