Pear jam with pectin

40 min.
4 servings
Pear jam with pectin
jackfrog, stock.adobe.com
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To cook a thick pear jam, and at the same time not boil it for at least an hour, I suggest adding a little pectin. This is a very convenient and practical option, which will also save a lot of effort. After all, a hot stove in summer is a dubious pleasure.

Ingredients

Step-by-step cooking recipe

Mix the pectin and 3 tablespoons of sugar.

Peel the pear, cover with water and simmer until soft.

Grind it with a blender, add sugar and boil until dissolved.

Pour in the pectin, stirring, and boil the jam for another 2-3 minutes.

Roll it up in sterile jars.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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