Pear jam for winter

Step-by-step cooking

1. Step 1:

   

   How to make a confiture of pears for the winter? Prepare the products. Choose ripe pears, but at the same time hard, too soft fruits will boil too much. It is better if it is a fragrant variety, then the confiture will be tastier.

2. Step 2:

   

   Wash and dry the pears. Cut each into quarters, cut out the middle with the bones, cut off the skin.

3. Step 3:

   

   Then cut the peeled pieces into small cubes. Take a suitable dish for cooking confiture. Choose dishes with enamel or stainless steel. Do not take aluminum — the metal reacts with acids, which negatively affects the products. Put the sliced pear in a bowl. I weighed the pears after cleaning — there was about 1 kg left.

4. Step 4:

   

   Take a lemon and wash it well. Squeeze the juice out of the lemon. It is most convenient to do this directly in a bowl with pears. I advise you to put a strainer under the lemon, then the seeds from the lemon will remain in it and will not get into the jam.

5. Step 5:

   

   Pour sugar into a bowl with pears.

6. Step 6:

   

   Gently mix the pears with sugar so that the pieces are not damaged. Leave them for two hours for the pears to let the juice.

7. Step 7:

   

   I got juicy fruits, a lot of juice stood out. If you don't have enough juice, pour in some water. Just a little bit, by a third of the total volume of fruits.

8. Step 8:

   

   Put a bowl of pears on a small fire.

10. Step 9:

    

    Bring the mass to a boil. As soon as this happens, turn off the fire. Leave the syrup with the pears for a day.

11. Step 10:

    

    After 24 hours, take the agar-agar and fill it with the liquid that was formed when cooking the jam. Stir and leave for half an hour to swell. Then pour the swollen agar into the jam and mix.

12. Step 11:

    

    Put the bowl on a small fire again.

13. Step 12:

    

    Bring the jam to a boil and boil it for 1-2 minutes. Then turn off the fire.

14. Step 13:

    

    Pour the hot jam into sterilized jars. It will be very liquid, don't let it scare you. Agar-agar begins to harden at a temperature of about 40 degrees, so the jam will become thick when it cools down.

15. Step 14:

    

    Screw the jars with sterile lids and leave to cool completely.

16. Step 15:

    

    Store the confiture in the refrigerator. Bon appetit!