Jam from unripe pears

To make jam, you need to take slightly unripe pears with dense pulp, sugar and citric acid. Pears need to be washed, peeled with a knife, cut in half, remove the core and cut the pulp into slices, which are then lowered into enameled or Teflon dishes with acidified water (5 g of citric acid per 1 liter of water).

Put the dishes on the stove, bring to a boil and blanch the pears for 10-15 minutes, then immediately cool in cold water and drain. Pour sugar into a saucepan, pour it with 2 cups of pear broth and boil for 5-6 minutes. Put the blanched pears in hot syrup.

Cook jam in 3 steps. The first time — at a low boil for 10 minutes, then cool and stand for 4-6 hours; the second time — 10 minutes, cool again and stand for 4 hours; the third time — until ready (about 10 minutes). 5 minutes before the end of cooking, add citric acid (to taste), which will significantly improve the taste of jam and protect it from candying. The finished jam should be packaged hot in dry jars, covered with lids and capped.