Pear marmalade at home - how to make pear marmalade in jars for the winter.

Well, now - how to make pear marmalade at home.

Remember that only juicy varieties of pears that boil well are suitable for making sweets.

Wash and peel 1 kg of pears, cutting out the core of the fruit. If you do not plan to cook the pears immediately, they must be kept in cold, slightly salted (1 tablespoon per 1 liter) water before cooking, so that the fruits remain light and do not darken when exposed to air.

Pour water over the pears to lightly cover the fruits, place on the stove and cook until they are soft.

Place a gauze bag with spices in the container where the pears are cooked. For 1 kg of pears, 3-4 allspice peas and 5 clove buds are enough.

When the pears become soft, the bag of spices is removed, and the pears are carefully ground through a sieve or ground in a blender.

Next, weigh the resulting puree. If it turns out to weigh 1 kg, add 400 grams of sugar to it and transfer it to a container for further cooking. Add lemon peels and cook over low heat, stirring.

When the mass thickens well, put it in jars while still hot and close tightly.

If you want pear marmalade to have a denser consistency, then you can add 200-250 grams of raw applesauce to it at the beginning of preparation.

The finished pear preparation must be cooled and sent to a cold place for storage.

Pear marmalade is consumed as an independent treat. It is great for decorating confectionery products and is indispensable for preparing sweet fillings.