Confiture of pears with citric acid

45 min.
4 servings
Confiture of pears with citric acid
New Africa, stock.adobe.com
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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

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.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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