Pear confiture

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make pear confiture for the winter? Prepare your food. Choose ripe pears, but they are hard; fruits that are too soft will boil too much. It is better if it is an aromatic variety, then the confiture will turn out tastier.

2. STEP 2

   

   Wash the pears and dry them. Cut each into quarters, cut out the center with the seeds, cut off the skin.

3. STEP 3

   

   Then cut the peeled pieces into small cubes. Take a suitable container for cooking jam. Choose cookware with enamel or stainless steel. Do not take aluminum - the metal reacts with acids, which negatively affects the products. Place the chopped pear in a bowl. I weighed the pears after cleaning - about 1 kg remained.

4. STEP 4

   

   Take a lemon and wash it well. Squeeze the juice out of the lemon. The most convenient way to do this is directly into the bowl of pears. I advise you to place a strainer under the lemon, then the lemon seeds will remain in it and will not get into the jam.

5. STEP 5

   

   Pour sugar into the bowl with the pears.

6. STEP 6

   

   Gently mix the pears with sugar so that the pieces are not damaged. Leave them for two hours so that the pears release their juice.

7. STEP 7

   

   I came across juicy fruits, a lot of juice came out. If you don't have enough juice, add a little water. Just a little bit, a third of the total volume of the fruit.

8. STEP 8

   

   Place the bowl of pears over low heat.

9. STEP 9

   

   Bring the mixture to a boil. As soon as this happens, turn off the fire. Leave the syrup with the pears for a day.

10. STEP 10

    

    After 24 hours, take agar-agar and fill it with the liquid that formed when cooking the confiture. Stir and leave for half an hour to swell. Then pour the swollen agar into the confiture and mix.

11. STEP 11

    

    Place the bowl back over low heat.

12. STEP 12

    

    Bring the confiture to a boil and boil it for 1-2 minutes. Then turn off the fire.

13. STEP 13

    

    Pour hot confiture into sterilized jars. It will be very liquid, don't let that scare you. Agar-agar begins to harden at a temperature of about 40 degrees, so the confiture will become thick when it cools.

14. STEP 14

    

    Screw on the jars with sterile lids and leave until completely cool.

15. STEP 15

    

    Store the confiture in the refrigerator. Bon appetit!

Comments on the recipe

Natalia M

21.12.2023

4.7

My husband brought two kilograms of wild mountain pear from Dagestan. And she’s tough, tough, it’s impossible to eat. I decided to cook confiture from it. After cleaning, there was just a kilogram left. Although the wild one is tough, it is very fragrant; a garden pear does not smell like that. I cut the pears into smaller pieces and cooked them just as in the recipe. Bring it to a boil and leave it to steep for a day. After that I boiled it with agar. The confiture turned out beautiful and very fragrant. It’s also thick, the syrup runs like a thread. The pieces are translucent, and most importantly, they have softened a little and now you can eat them) Pear confiture is very tasty, especially with fresh tea and put on a piece of loaf. I liked the recipe and will save it for next season. Thank you!

Marina

21.12.2023

4.5

YUMMY!!! THANK YOU!!! You can cook it like that.

larisa.beg

21.12.2023

4.5

Thank you! I'll try to make this confiture!