Delicious pear jam in slices or a homemade recipe for the winter - how to cook pear jam easily and simply.

How to make pear jam for the winter.

Photo: pears on a tree.

Making jam begins with taking 1 kg of sweet, juicy, but not overripe (sufficiently hard) pears. The pears must be clean and free of any damage.

Sort the fruits, wash, peel, remove the seeds from them along with the seed nest and cut into neat slices no more than 2 cm thick.

Then, place the slices in boiling water and blanch them for about 6 minutes.

Next, remove the pear slices from the boiling water and cool, and use the water in which the pears were blanched to prepare the syrup.

You need to prepare it at the rate of: ¾ glass of water, 0.8-1 kg of sugar per 1 kg of pears.

Dissolve sugar in water and let the syrup boil slightly.

Then, place the cooled slices in a bowl with boiling syrup and cook them in the syrup until they become transparent.

Cooking jam will require maximum attention from you. Each transparent slice must be immediately removed and placed in a separate container. When all the slices become transparent, the removed ones are transferred back into the slowly boiling syrup and removed from the heat.

From the hot syrup, pear slices are evenly laid out in clean and dry jars, filled with syrup, covered with lids and sterilized for 20 minutes in half-liter jars and half an hour in liter jars.

After the specified time, close the jars tightly with lids and leave to cool.

Next, you can take the cooled jars of pear jam out into the cold (basement, cellar) for storage. If there are only a few jars of jam, they are stored in the refrigerator on the bottom shelf. It should be noted that such delicious jam does not stay long in my refrigerator and the space quickly frees up. This is an original and, at the same time, simple recipe for the winter.