Almost every housewife has her own signature dish among the preserves. I have this pear jelly. It is perfect with crispy toasts, fragrant cheesecakes and pancakes. The amount of sugar depends on how sweet the fruits are.
Step-by-step cooking recipe
Cut the pears in half, peel and peel.
Chop the fruit in a blender or pass it through a meat grinder.
Add 1.4 kg of sugar, stir and leave for 2 hours.
Bring to a boil over low heat, pour in lemon juice and cook for 5 minutes.
Mix the pectin with the remaining sugar and add it to the boiling jelly, scattering it over the surface with a "rain".
Boil for 3-5 minutes, put in sterilized jars, roll up and leave for a day in the heat.
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