In the summer, very tasty pears ripen in our dacha. Every summer I make a thick jam out of them-five minutes. I pre-pass the fruit through a meat grinder, and then cook it twice for five minutes. The jam turns out to be beautiful, fragrant and delicious.
Ingredients
- Pear - 1 kg
- Sugar - 500 g
- Citric acid - 0,5 tsp.
Step-by-step cooking recipe
Wash the pears, peel and peel the seeds.
Chop the pieces of pears with a blender or pass through a meat grinder.
Add sugar, stir and set aside for 30 minutes.
Bring the mass to a boil over low heat, boil for 5 minutes. Remove from the stove and cool at room temperature.
Put the pan back on low heat, add citric acid and boil for 5 minutes.
Arrange the jam in sterilized jars and roll it up.
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