I love recipes without sterilization, so as not to waste extra time at the stove in the heat. Using a couple of simple tricks, you can make most of your favorite blanks this way. Pear jam was no exception. I have been using this recipe for several years, and so far it has not failed.
Ingredients
- Pear - 1 kg
- Sugar - 1 kg
- Citric acid - 1 tsp.
Step-by-step cooking recipe
Peel the pears and put them through a meat grinder.
Add sugar and bring to a boil.
Cook the jam for 40 minutes on low heat. 5 minutes before the end, add citric acid.
Place the jam in clean, dry jars and store in a cool place.
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