Jam "Pears in honey"

Category: Blanks
Pear Jam in honey

Ingredients

Melon 2 kg net weight
Sugar 750 g
Water 250 ml
Pears 1 kg processed
Citric acid 0.5 tsp

Cooking method

  • Peel and grind the melon - I grated it on a "cabbage" grater with thin slices. The melon was absolutely not a fountain, that is, not sweet, not fragrant, not at all.
  • Dissolve the sugar in water when heated, add the melon and cook for a long time until the melon dissolves. I cooked - cooked, cooked-cooked until I got tired of it, then I took a blender. The result is a fragrant, thick syrup that looks like honey.
  • I washed the pears and cut them into quarters, removing the "insides", and immediately sent each slice into boiling "honey" so as not to think of "rusting". My pears were tasty, juicy, aromatic, but very unpresentable in appearance, so I cleaned the rind. During the cooking process, such a funny foam appears, you should not collect it, just gently stir the jam, it disappears.
  • And that's all. Then I cooked it until tender, added acid, rolled it up, and sent it under the "fur coat".
  • Delicious!! It smells of both melon and pear. I cooked it yesterday, and today I looked at the cooled cans - the syrup hardly moves, it froze.

The dish is designed for

3 x 0.65 l

Time for preparing:

3 hours

Cooking program:

plate

Note

I found the recipe on the Million Menu website, but, as always, I perverted and altered it. Anyway, thanks to them there for the great thought.

This is how you can dispose of the unfunded melon you get!

There were ideas to add nuts, vanillin, cinnamon to the jam, but on reflection I refused: you must first try the original recipe, and then you can change it. Next year, when there will be a lot of pears ... I will certainly start storing such jam, first of all, it’s too good!

You can probably also cook in a multicooker, only the water should be halved and cooked with the lid open; But I have already played enough with the multicooker in the sense of making jams: the jam in it turns out to be somehow pale and unappetizing. The stove is better.

Irina Dolars
Turning melon into honey pear
Tumanchik
Tanya, how tasty and aromatic it is! Thank you very much. I take it to bookmarks. You can cook any fruit in such a syrup?
TATbRHA
Here, Irisha, I also thought about it! Only, probably not colored. I mean, not plums, cherries, blackberries, raspberries, blueberries, etc. Otherwise, the "honey" will turn out to be wrong.
Tumanchik
Quote: TATbRHA

Here, Irisha, I also thought about it! Only, probably not colored. I mean, not plums, cherries, blackberries, raspberries, blueberries, etc. Otherwise, the "honey" will turn out to be wrong.
and what kind of apples will you get .... mmmm ... what if blanched heavenly? Tan is just bookmarked for the next year!
TATbRHA
I say the idea is great!
Tumanchik
Quote: TATbRHA

I say the idea is great!
Thank you dear!
Anatolyevna
TATbRHA, Tatyan is super syrup! A beauty then!
TATbRHA
Anatolyevna, Thank you for your kind words!

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