Pear jam for winter at home

Step-by-step cooking

1. Step 1:

   

   To cook jam, any slightly unripe dense pears will do. Jam can be made only from pears, but the taste will be richer and more interesting if you add a little other fruit. This time I'll add an orange.

2. Step 2:

   

   Wash, peel, and finely chop the pears. If there are a lot of pears, skip through a meat grinder, then you can leave the skin. Remove the peel from a clean, dry orange. Peel the slices from the films and finely chop. I will use the whole orange and zest, but you can add only a part, it's a matter of taste.

3. Step 3:

   

   Put the sliced pear into a cooking container, add the zest and orange slices, pour 1/2 sugar. Leave for 15 minutes to release the juice. Jam tends to burn, so it is better to use a wide container made of steel with a thick bottom.

4. Step 4:

   

   I had juicy pears and didn't need to add water. If the pears are less juicy, it is better to add 50 ml of water.

5. Step 5:

   

   Put the pan on slow heat and stirring bring the fruit mixture to a boil.

7. Step 6:

   

   Add the second half of the sugar to the hot mass in parts, do not forget to mix well so that the sugar completely dissolves. We continue to cook, stirring, for about half an hour, until the pears soften. We leave the heating weak. If foam forms, be sure to remove it.

8. Step 7:

   

   Then punch the mass with a blender. I like it when small fragments of fruit remain, but the bulk is homogeneous. You can rub it through a sieve, then the jam will be completely homogeneous.

9. Step 8:

   

   Boil until the required density is obtained.

10. Step 9:

    

    But you can cook for 20-30 minutes and add a thickener. I used Kvittin, you can use Pectin / according to the instructions/. Or just sprinkle the powder with rain, stirring intensively, add a little citric acid to improve the taste. Boil the jam for 3-4 minutes, it immediately begins to thicken and pour hot into sterilized warm and dry jars.

11. Step 10:

    

    Tightly twist, turn it over on the lid and let it cool down under the "fur coat". Store in a dark, cool place. The jam will not be very thick, like apple, for example, it turns out to have a jelly consistency. Beautiful amber color, with a light citrus note and pear grains. It turned out about 800 ml, when cooled, the jam becomes thicker.