A fragrant dark amber delicacy will warm you in any frosts, protect against colds and give a summer mood.
Pear – great fruit. In addition to a bright color and interesting saturated taste, it has a lot of useful properties and almost completely transfers them to jam. But because of a large amount of sugar, this treat is better a little.
Jam can be prepared from any variety of pears, and each of them will give a dessert its taste and aroma. However, firm fruits are better suited for this recipe, otherwise the pulp will boil and beautiful amber lobules will not work.
- 1 kg of pears;
- 1 kg of sugar;
- 2 cups of water;
- 1 lemon.
Rinse the pears well. Remove the core and tails and cut into slices.
Mix water and sugar in a deep pot.
Put on medium heat and cook the syrup until the sugar is completely dissolved. If foam appears, remove it.
Send the pears to the finished syrup and cook on low heat until cooked – until the pears become transparent.
On fine grater, grate the zest of lemon.
Cook jam for 2 hours, stirring regularly.
At the end of cooking, add lemon zest so that the jam is not sugary.
Serve the finished pear jam for tea or roll up to banks and save until winter.