In order for the pear jam not to be too sweet, and to preserve the color even better, I add a little citric acid to it. A minimum of effort, and now your favorite delicacy is already playing with new taste colors. In addition, citric acid always contributes to the safety of workpieces.
Ingredients
- Pear - 1 kg
- Sugar - 800 g
- Citric acid - 1 tsp.
- Cardamom - 2 boxes
- Star anise - 2 asterisks
Step-by-step cooking recipe
Peel the pears and put them through a meat grinder.
Add sugar and bring to a boil.
Add spices and cook the jam for 20-30 minutes on low heat.
Add citric acid, boil for another minute and arrange the jam in clean, dry jars.
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