Pear jam with sugar without sterilization
For this delicate pear jam, I recommend choosing ripe, juicy fruits so as not to use syrup. The juice of such pears is enough to dissolve sugar - pears will be soaked with this sweetness and caramelized perfectly during cooking.
Ingredients
- Pear (net weight) – 500 g
- Sugar - 250 g
Step-by-step cooking recipe
Wash the pears, peel and core, cut into thin slices of the same thickness.
Place the pear slices in a cooking bowl and cover with sugar. Shake the bowl so that the sugar is evenly distributed over all the fruits. Leave the workpiece at room temperature to form the juice and dissolve the sugar, for about 30-60 minutes.
Put the bowl with the workpiece on the fire, bring to a boil and boil over low heat with frequent, careful stirring for half an hour.
Pour boiling jam into pre-prepared sterile jars, seal tightly and cool. Store the cooled jam in a cool, dark place.
