Pear Jam
Description
Perfect for winter pantry stocks. Pear jam turns out thick, rich, with a delicate vanilla aroma. I use it not only for desserts but sometimes experiment and make sauces for various meat dishes and chicken dishes. During pear season I recommend cooking a batch of this jam and giving it as a lovely gift to loved ones. So, how do you make pear jam? 1. Wash the pears, remove the stems and seed cores. Peel the skin. You can certainly leave the skin on, but I usually peel them. 2. Run the pears through a meat grinder or chop them in a blender until smooth. 3. Add sugar to the pear mixture and let it stand for about an hour. 4. After an hour, put the pot with the pear-sugar mixture over low heat, add a pinch of vanilla, and cook, stirring, until done. After it comes to a boil, you can increase the heat. The main thing—don't forget to stir from time to time! You can check if the jam is ready like this: drop a little jam onto a saucer. If it thickens as it cools, it's ready! 5. Set the finished jam aside and let it rest until the foam subsides. Then pour it into sterilized jars and seal them. Store pear jam the same way as your other preserves. Jars keep for up to a year in a cool place.