Jam pears lemons vanilla for winter

First of all, we sort out the pears. It is best to choose them without dark spots, quite firm, but necessarily ripe. In this case, the jam will be especially delicious, sweet and fragrant. Cut out the cores from the pears, then cut the fruit into thin pieces. Their form can be any. No need to be too shallow.

Squeeze the juice out of the lemons into a separate container. Vanilla pods are divided into halves lengthwise.

We will prepare jam for two days. So, day one:

- we put the chopped pears in an enameled saucepan, then pour lemon juice over the pears, add one vanilla pod and sugar,

- put the pan on medium heat, bring to a boil, keep for 5-10 minutes, stirring, then let the mixture cool,

- close the lid and put it in the refrigerator for a day.

Day two:

- prepare jars and lids in advance, sterilize them in any convenient way, for example, you can boil them for 5 minutes,

- pour the pear mixture into a colander and place it over the bowl to collect the syrup,

- pour the syrup into an enameled saucepan with a thick bottom and put it on medium heat, bring the contents of the pan to a boil,

- boil the syrup until it decreases in volume and thickens, after which we extract the pods, and add pears to the syrup,

- cook all together, until the pears are soft and the syrup thickens over medium heat (the degree of thickening can be adjusted to your taste), then we transfer the finished jam to the prepared jars,

- we cover the jars with lids and sterilize the jam. This is done this way: we put a towel on the bottom of a large saucepan, put jars of jam. Fill the pots with water up to the shoulders of the jam jars. We put the pan on the fire, waiting for the water to boil. After boiling, we keep the jam jars in boiling water for 10 minutes,

- after we let the jars cool down under a blanket and put them away for storage.

The total amount of jam is about 4 cans of 100 ml.

Everything is ready!