Pear jam from whole pears
Description
Homemade preserves keep for a long time. We make jam from whole pears using the simple recipe described below: 1. Cut the blossom end from each pear and wash in cold water. 2. Prepare the syrup. Pour one glass of water into an aluminum saucepan, add 500 grams of sugar, and bring to a boil. Reduce the heat to low and wait until foam appears. 3. While the syrup is cooking, pierce the pears with toothpicks. If you do not pierce them, they will absorb the syrup less well and may crack during cooking. 4. Lower the pierced pears into the ready syrup. Cook for about 10–15 minutes so the fruit warms through. 5. During the second cooking, add sugar and stir so it dissolves faster. Cook until completely tender. 6. For the third cooking, simmer the pears for about an hour. 7. During the final cooking, prepare the jars. To sterilize them, submerge the jars and lids in hot water for 15–20 minutes. 8. When the jars are sterilized and the jam is ready, ladle it into the jars and seal immediately. Above is a simple recipe for pear jam made from whole pears. The jars keep for up to a year in a cool place.