Pear Jam in a Multicooker
Description
A canning recipe without unnecessary complications. Pear jam made in a slow cooker at home keeps for about a year, like any other preserve, but it’s always eaten much faster. I highly recommend trying this recipe, since you’ll save a lot of time. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Making pear jam in a slow cooker at home is pure pleasure! This process isn’t tedious, so you can confidently go about your other tasks while your slow cooker makes the jam. First, prepare the main ingredient. Wash and peel the pears. I usually remove the core and cut the fruit into small sticks.
- 2
Step 2
2. Place the sliced pears in the slow cooker pot, sprinkle with sugar, and select the "Stew" mode. My slow cooker runs for one hour in this mode. During that time, the fruit will soften and release their juice. On a stovetop, this process will take you about 5 hours.
- 3
Step 3
3. I prefer thick jam, so I don't add any liquid, but too much is released anyway because pear is a juicy fruit. After the program finishes, I let our jam cool for a couple of hours, and then I reduce the liquid in three stages. I set the "Steam cook" mode and make sure the excess liquid evaporates.
- 4
Step 4
4. After turning off the program, I add lemon juice and run the second cycle for another 15 minutes. After that, let the jam cool for another 2 hours and do the same for the third cycle. During this time, the pears will fade slightly and take on a caramelized tint. Now transfer the jam into sterilized jars, seal them, and store in the pantry or cellar.