Pear jam with sugar without sterilization
For this most delicate pear jam, I recommend choosing ripe, juicy fruits so as not to use syrup. The juice of such pears is enough to dissolve sugar – the pears are saturated with this sweetness and caramelize perfectly during the cooking process.
Step by step cooking recipe
Rinse the pears, peel and core, cut into thin slices of the same thickness.
Place pear slices in a bowl and sprinkle with sugar. Shake the bowl so that the sugar is evenly distributed over all the fruits. Leave the workpiece at room temperature to form juice and dissolve sugar, for about 30-60 minutes.
Put the bowl with the workpiece on the fire, bring to a boil and boil over low heat with frequent, gentle stirring for half an hour.
Pour the boiling jam into pre-prepared sterile jars, seal tightly and cool. Store cooled jam in a cool dark place.
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