Rowanberry and Pear Jam
An unusual jam — golden as autumn itself. Stock up and enjoy! I'm a real fan of jams and other homemade preserves, and I especially love anything unusual. This year I tried putting up this original autumn jam — rowanberry — and added sweet, ripe pears for sweetness and flavor. It came out so wonderful that the whole batch was gone before New Year's. Give it a try — it's really tasty!
Aliyah
Recipe author
Rowanberry and Pear Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
57 g
226 kcal
GI:
10
/
0
/
90
- Pull the berries off the stems, pick over the rowanberries, wash them, and spread them on a clean towel to dry. 2. Wash the pears, remove the stems and cores, peel them, and cut into wedges. 3. Make the syrup: bring 350 ml of water to a boil, add 650 g of the sugar, and stir until the sugar crystals fully dissolve. Take it off the heat. 4. Put the rowanberries and chopped pears in an empty enameled pot. 5. Pour the syrup (cooled slightly to about 195°F / 90°C) over them and leave them in a cool place overnight (12 hours). 6. When the time is up, simmer the jam over low heat for 25 minutes. 7. Spoon the jam into sterilized pint (0.5 L) jars and cover with lids. 8. Sterilize for 15 minutes (after the water boils), then seal. This jam keeps even at room temperature. Enjoy with a cup of tea!
Caloric content of the products possible in the composition of the dish
- Груша - 42 kcal/100g
- Груша сушеная - 246 kcal/100g
- Груши консервированные - 76 kcal/100g
- Рябина черноплодная - 52 kcal/100g
- Рябина обыкновенная - 43 kcal/100g
- Сахар-песок - 398 kcal/100g
- Сахар - 398 kcal/100g
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