The ability to cook real transparent jam from pears in slices is a testament to culinary skill. To do this, use a copper basin. In it, the mass warms up evenly, and the fruits miraculously retain their shape.
Step-by-step cooking recipe
Cut the pears into quarters, peel the seeds and cut into slices.
Mix water with sugar and boil for 5 minutes.
Add the pears, cinnamon and boil for 2 minutes. Turn off the heat and put the workpiece aside for 2 hours.
Put the pan on the stove, boil for another 5 minutes and leave again for a few hours.
Boil the jam for the third time for 5 minutes, put it in jars and roll it up.
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