Pear jam - 13 cooking recipes

Loose autumn varieties are more suitable for jam, marshmallows, marmalade... They need to be ripe, but without foulbrood and soft places, marks from impacts. This will ruin our preparation. On average, 1.2 kg of sugar is taken per kilogram. If storage conditions are not very good or the fruit is sour, take more. Cut the fruit into slices, removing the tail and the middle. There are homemade recipes in which they are left whole (small fruits are ideal for this, or arm yourself with large jars and cook for a long time). If the fruit has a thick skin and the flesh is quite hard, it is better to peel it. If you are unsure of the correct texture of the pulp, cook briefly in several stages. We are sure - cook in one step (about an hour). Add apples, lemon, orange, pumpkin, lingonberries (and cranberries), cinnamon, star anise, vanilla, cloves to pear jam. In addition, pear jams and confitures, as well as compotes, are excellent for the winter. Prepare their favorite homemade recipes for your family and friends, and they will thank you with kindness and love, a smile and the words “thank you, it was delicious”!