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.
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.
Did you like the recipe?
0 comments