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Pear jam with gelatin for the winter

0
2630
Kitchen Eastern European
Calorie content 172.3 kcal
Portions 1 l.
Cooking time 75 minutes
Proteins * 1.6 gr.
Fats * 0.5 gr.
Carbohydrates* 48.1 g
* per 100 gr. product
Pear jam with gelatin for the winter
Content

For those who are not indifferent to jelly delicacies, it is proposed to make pear jam with the addition of gelatin. It thickens the jam and imparts a velvety texture. This dessert prepares quickly, contains a little sugar and, accordingly, calories, and can also be stored for a long time. Gelatin is taken either instant or conventional powder. Cooking jam in the form of jam.

Ingredients

Cooking process

step 1 out of 7
Rinse the pears well, remove the skins and seed pods from them and chop the fruit into small cubes.
step 2 out of 7
Put the chopped pear into a bowl for making jam, add the required amount of clean water to them and cook over low heat for 20 minutes.
step 3 out of 7
During this time, the pear will melt. Grind the cooked pear with an immersion blender or through a sieve until smooth.
step 4 out of 7
Wash the lemon well and cut into halves. Remove the zest from the lemon with a fine grater and squeeze the juice.
step 5 out of 7
Pour the calculated amount of gelatin in a separate bowl with cold water and leave to swell.
step 6 out of 7
Pour the amount of sugar indicated in the recipe into the cooked pear puree, transfer the lemon zest and juice, mix and cook over low heat for another 10 minutes.
step 7 out of 7
Then transfer the swollen gelatin to the jam, stir so that it completely dissolves, and turn off the heat. Pack the prepared pear jam with gelatin in small sterile jars, seal it hermetically and, after cooling, transfer to a cool storage place.

Happy and tasty preparations!

 

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