Sliced Pear Jam with Citric Acid
Wonderfully tasty and quick! A recipe for a special jam to share with those closest to you. This one belongs in every home cook's repertoire! It works for just about anyone (barring allergies to the ingredients). It's a truly delicious jam, best made from smaller, less-sweet pears with firm flesh. Choose firm pears for jam.
Cooking method
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Step 1:
You'll need pears, sugar, water, and citric acid. Choose firm pears for jam. Cook small and medium pears whole; cut large ones in half or into ¾-inch (2 cm) slices.
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Step 2:
Wash and dry the pears, then core and peel them and cut them into slices.
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Step 3:
Put the slices in a saucepan, cover with water, and cook until they soften.
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Step 4:
Make a syrup from the sugar and the pear cooking water.
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Step 5:
Add the pears to the hot syrup and cook over low heat until fully done. Near the end, stir in the citric acid to keep the jam from crystallizing. If you like, add a few whole cloves and/or cinnamon at this point (about 15 cloves and 2 tsp cinnamon per 2 lb / 1 kg of pears) to taste.
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Step 6:
The jam is ready! You can eat it as soon as it cools, or ladle it hot into sterilized jars, seal them, and turn them upside down to cool.
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
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
