Pear Confiture with Ginger and Lemon
The taste of a lazy summer afternoon — this jam is a treat! Mom cooked up a batch of pear jam and tucked it away on the pantry shelf, "out of sight." Her son just stood there, stunned — why on earth can't we eat the jam right now?
Cooking method
-
Step 1:
Get your ingredients ready. Rinse the pears thoroughly, pat them dry, and remove the stems. Wash the lemons.
-
Step 2:
Peel and grate the ginger on a fine grater.
-
Step 3:
Squeeze the juice from the lemons.
-
Step 4:
Peel and core the pears, cut them up, and put them in a blender.
-
Step 5:
Add the lemon juice and blend to a purée.
-
Step 6:
Put the pear purée in a (non-enamel) cooking pot, add the sugar, ginger, and cinnamon sticks, and stir.
-
Step 7:
Bring to a boil, lower the heat, and cook until done. Mine took about an hour.
-
Step 8:
Remove the cinnamon and ladle the jam into jars. I ended up with six 250 ml (about 1-cup) jars.
- A wonderfully delicate confiture where the flavor of fragrant pears gets a bright, zesty lift from lemon.
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
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cinnamon stick - 261 kcal/100g
