If you prefer thick jam, then you probably know how much you need to boil it. And you can go a simpler and even more useful way. Add a little agar-agar to the pear jam. It is a natural thickener, like gelatin, only of vegetable origin.
Step-by-step cooking recipe
Peel and finely chop the pears.
Add water and sugar, bring to a boil and boil for 15 minutes.
Add agar-agar according to the instructions.
Boil the jam for another 2-3 minutes and roll it into sterilized jars.
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