Pear jam

Category: Blanks
Pear jam

Ingredients

Pears 1 kg
Sugar 700 g
Vanilla sugar 1 sachet
Lemon zest
Cognac 2 tbsp. l
Lemon acid 0.5 tea l

Cooking method

  • The number of pears is indicated already peeled and seeds. Cut the pears into small cubes. Cover with sugar and leave overnight. Boil in the morning and leave until evening. Boil a little again and leave until morning. In the morning add vanillin, citric acid, lemon zest if desired (I didn’t add it, I don’t like it) and cook until tender, about 20 minutes. At the end, add 2 tablespoons of cognac. Pour hot into jars and order

Note

I cut pears on a cube cutter to Bosch 5. Very quickly and conveniently. The method of cutting and cooking was taken from Natasha-Natusik. Only cooked in less time

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Pear jam

MariS
Luda, a very interesting jam - with brandy, zest! Probably delicious?
kirch
Yes, delicious. In the mornings, I spread curd cheese on a bun, jam on top and with coffee. Tasty ...
MariS
Quote: kirch

Yes, delicious. In the mornings, I spread curd cheese on a bun, jam on top and with coffee. Tasty ...

How I want to try too!
I’ll even go smear my plum ...
kirch
LudaTim
Interested in your recipe. I did everything exactly, even cut the pears into small cubes with a vegetable cutter)) Very fragrant jam turned out. Although I expected a thicker consistency. Thanks for the idea anyway. There are a lot of pears this year, the problem of implementation and disposal is ripe

Pear jam
kirch
Ludmila, it is pleasant that the recipe interested me. My jam was thick. M. b. depends on the pear variety. We also have a harvest this year, but have not yet cooked

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