Pear Jam Without Sterilization
Description
Homemade preserves keep for a long time. This pear jam recipe without sterilization lets you store the jam in any airtight container by exposing it to sunlight. Expose the container for the full day; that ensures the procedure works effectively.
Instructions
- 1
Step 1
Wash the lemon in cold water. Leave the lemon, sliced into rings, in a bowl of hot water for 2–3 hours. The point is to remove its bitterness.
- 2
Step 2
Wash the pears the same way, try to cut them into cubes, and remove the core. Leave the fruit in a saucepan with sugar for 2–3 hours. During this time the pears will absorb the sugar and release their juice.
- 3
Step 3
Transfer the pear with the sugar and juice to a saucepan, set it over low heat, and simmer for about half an hour. Set the saucepan aside to let the contents cool.
- 4
Step 4
Remove the lemon from the water or drain it in a colander, remove the seeds, and cut the lemon slices into wedges. Add the lemon wedges to the saucepan with the pear, bring to a boil, then simmer over low heat for one hour.
- 5
Step 5
The finished jam can be packed into jars or served at the table right away. To skip sterilization, we will heat the jars in the sun. Wash the jars and place them in direct sunlight.