Pear jam with transparent slices

Pears for this jam are better to take hard varieties, ideally autumn ones. They should be ripe, juicy, but not soft, otherwise the pears may just boil.

Fruits are mine, we cut out the cores. We cut the pears into rather thin slices.

Pour sugar into a saucepan, pour water and stir. Put the pan on the stove (on low heat) and, stirring, wait for the sugar to dissolve, bring to a boil. You should get a fairly thick syrup of a beautiful amber color, translucent.

Pour the syrup over the prepared pears, stir and let them stand until the syrup cools completely. Do not forget to stir the future jam from time to time. Then put the pears on low heat and bring to a boil. Cook the pears after boiling for 5-7 minutes.

Remove the jam from the stove, cool again. And repeat the previous step again, that is, bring to a boil and cook the pears for 5-7 minutes, cool. After the second cooking, the pear slices will become transparent.

Now put the pears on the stove for the third time, bring to a boil, cook again for 5-7 minutes, leave to cool. Jam becomes noticeably thicker, pears - more transparent.

Pour the jam into pre-prepared sterile jars, close the lids and let it cool in the heat. After that, store the jam in a cool place.

Sweet tea party!