I have loved pear jam since childhood. My grandmother cooked it in some magical way-at least, it seemed so to me then. It was impossible to find tastier delicacies. Miraculously, Grandma's recipe has been preserved in an old cookbook. I'm sharing with you.
Ingredients
- Pear - 2 kg
- Sugar - 800 g
Step-by-step cooking recipe
Wash the pears, cut into 4 parts, remove the cores. Cut each part into 3-4 slices.
Put the prepared pears in a cooking bowl, cover with sugar. Shake the bowl so that the sugar is evenly distributed, and leave for 1-2 hours. I don't like sugary jam, so I rarely add sugar in a 1:1 ratio to fruit. You can adjust the amount of added sugar based on the variety of pears and your taste preferences.
Put the bowl with the workpiece on the fire, bring to a boil and boil for 5 minutes, remove from the heat and leave to cool completely. Then repeat the procedure at least 4 times.
Pour the hot pear jam into small sterile jars, seal tightly and cool.
