Whole Pear Jam "Grushenka"
Pear jam is one of the most delicious things to put up for winter. Cooking the pears whole in syrup keeps them from falling apart and preserves their pretty shape.
Cooking method
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Step 1:
Get everything you need ready. Wash the pears, and measure out the sugar and water.
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Step 2:
Pull off the stems and carefully cut out the blossom ends.
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Step 3:
Pour the water into a wide, low, non-enamel jam pot, warm it slightly, and add the sugar. Cook the syrup over medium heat, stirring constantly. This usually takes about 15 minutes.
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Step 4:
Prick the pears in several spots with a toothpick, the way you would crabapples. This keeps them from bursting while they cook and helps them soak up the syrup faster. The punctures should reach about to the core, but not all the way through.
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Step 5:
Add the whole pears to the syrup, bring to a boil, and cook for 5 minutes, stirring so they cook and warm through evenly. Turn off the heat and let cool completely.
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Step 6:
Bring the syrup and pears to a boil a second time and cook for another 5 minutes, stirring. Turn off and cool again.
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Step 7:
Cook a third time until it reaches the thickness you like. Ladle it hot into sterilized jars, seal them, turn them over, and let them cool under a blanket.
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Step 8:
I ended up with a 1.35-liter (about 1.4-quart) jar like this.
- A very simple recipe for delicious, fragrant pear jam for winter. It tastes just like candy.
Caloric content of the products possible in the composition of the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
