If you like jam and thick jams – catch a great recipe for apple and pear jam. It always turns out to be almost homogeneous, because there is a lot of pectin in these fruits – a natural thickener.
Step-by-step cooking recipe
Wash the pears and apples, peel and cut out the middle.
Cut the fruit into small cubes or whatever you like. You can even use slices, but then the jam will have a different consistency.
Heat the water and gradually add sugar to it. Cook the syrup, stirring, until it becomes homogeneous.
Pour the fruit with hot syrup and leave for 1.5 hours.
Bring the billet to a boil and boil for half an hour over medium heat.
Remove the jam from the stove, leave for a couple of hours, remove the foam, boil again and boil for another half hour.
Add citric acid, stir, and after another 5-10 minutes remove the jam from the heat and roll it into jars.
