This jam takes a long time to cook, 2-3 days. But at the same time, you need to stand at the stove a little: first - only when cutting pears, then - only for 5-10 minutes. Therefore, this recipe can be confidently called a jam for the busy. And at the same time, the final product turns out to be the envy successful: the most delicate slices (or pieces, as you like to cut more) pears in a thick, viscous syrup, similar to amber honey.
Pear jam wedges
Ingredients
- Pear - 1 kg
- Granulated sugar - 800 g
- Citric acid - ¼ tsp
Preparation
- Peel the pears (you can leave the peel - so the pieces in the finished jam will keep their shape better), put them in a saucepan with a thick bottom or cauldrons, sprinkle with sugar.
- Cover the cauldron with a lid and leave the pears overnight to let the juice flow.
It is not scary if you remember about them only a day later.
Keep the future jam at room temperature. That's how much juice we got in 12 hours. Although, of course, a lot depends on the variety and the degree of ripeness of pears.
- We put the cauldron on the stove (it’s not scary if some of the sugar has not yet dissolved in the juice). We bring the future pear jam to a boil, stirring it. Boil over low heat for up to 2 minutes. Again cover the pan with a lid and return to a secluded corner to cool slowly. There it should stand overnight, and if you boiled the jam in the morning, then until the evening.
- Boil the pears again for a minute or two. You can already see that the pieces have changed color, but the syrup is still very runny ... This is normal.
- After another 8-12 hours, we will start cooking and rolling the jam. This time, it takes longer to boil, from 15 to 30 minutes. Add citric acid 5 minutes before cooking; it will help the slightly sugary taste of the jam to become fresher and more pleasant (and besides, it is a preservative).
- We seal the jam in jars, turn them over and refrigerate under a "fur coat".
The syrup still appears thin when rolled. But this - until it cools down!
Leave some jam on the bottom of the pot and check the thickness after a few hours. The syrup will stretch, being thicker than good honey.
- This thick jam lies obediently on a piece of bread. Therefore, it can be served not only traditionally (in a vase), but also as a sweet sandwich.
By the way! Together with citric acid, you can add a handful of nuts, a bag of vanilla sugar to the jam. And at the beginning of the last cooking, put a cinnamon stick in a saucepan - but before canning, it is better to remove this spice.