Five-Minute Pear Jam for Canning
A vitamin-rich sweet — the best treat with tea! Stock up and delight the family! Five-minute jams of all kinds are my favorites. I love it when winter preserves hold on to the most vitamins and, most importantly, the fruit keeps its flavor and stays whole instead of cooking down to mush. Let me show you a five-minute pear jam. It's so good!
Aliyah
Recipe author
Five-Minute Pear Jam for Canning
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
48 g
192 kcal
GI:
10
/
0
/
90
- It's best to use firm pears, even slightly underripe — ideally some kind of fall variety. Wash them, cut out the cores and any bad spots, and remove the stems. Cut the pears into wedges or medium-size pieces, whichever you prefer. I like to cut them small enough to fit on a teaspoon, so they're nice and easy to eat with tea later. Pour the water into a pot, add the sugar, and stir. Set it over low heat and, stirring constantly, wait until all the sugar dissolves. Pour the syrup over the pears and let them sit for 3–4 hours in a cool place — longer is fine too; I sometimes leave them in the fridge overnight. Once the pears have steeped, set the pot over the heat, bring to a boil, and cook for 5 minutes. Take it off the heat and let the pears rest for 12 hours. Then put the pears back on the stove, bring to a boil, cook for 5 minutes, and let stand 12 hours again. Repeat this 2 more times. After the final cooking, ladle the hot jam into sterilized jars and seal with sterilized lids. Five-minute jam made this way should be stored in a cool place. Enjoy!
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
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