Rowan jam with pears

1. Separate the berries from the twigs, sort out the rowan, wash and put on a clean towel to dry.
2. Wash the pears, remove the tails and seed pods, peel and cut into slices.
3. Prepare the syrup, for which bring 350 ml of water to a boil, add sugar (650 g), stir until the sugar crystals completely dissolve. Remove from the stove.
3. In an empty enameled saucepan, transfer the rowan and chopped pears.
4. Fill them with syrup (slightly cooled to 90 degrees Celsius) and put them in a cool place overnight (for 12 hours).
5. When the time has passed, put the jam to simmer for 25 minutes.
6. Put the jam in sterilized 0.5 l jars, cover with lids.
7.Put it to sterilize for 15 minutes (after the water boils), then roll it up.

You can store such jam even at room temperature.

Have a nice tea party!