How many varieties of jam and jam can be prepared in the season of fruit harvesting! There are so many options that, perhaps, everything can not be counted. Therefore, we will tell you in detail about how to cook pear jam. To meet the winter, having such a sweetness in the cellar, will be very nice. A pear is a fruit that is available to everyone, distributed in any territory and very tasty. It makes a very tasty, sweet and aromatic treat.
Minimum ingredients - maximum flavors
Let's start with a simple recipe. It will take 1.5 kilograms of pears, 3 grams of citric acid, 750 grams of sugar and the zest of one lemon. Let's start with the preparation of fruits. Cut the pears into two halves, remove the stalk and core. Combine the lemon zest with the core and fill them with 150 grams of water. Then boil them for 10 minutes under the lid, and filter the broth. Cut the pears into thin slices and put them in a saucepan with broth. Cook them until softened. Then pour sugar into the pan and wait for the pear jam to thicken. The recipe involves the use of citric acid. We add it at the end of cooking. Pour hot jam into jars that need to be prepared in advance. Close them tightly with lids and leave to cool. Keep pear jam in a cool place.
Cognac jam
This recipe is original because we will use cognac in the cooking process. Take a kilogram of pears, a zest of orange and lemon, half a kilogram of sugar, vanilla and 50 milliliters of cognac. We wash the pears, cut, remove the core and divide into pieces. We put them in a pan in which we will cook pear jam, and fill it with sugar. Leave the fruit in sugar overnight to make juice. The next day, put the pear jam on the fire and start cooking. Add the zest of lemon and orange to it. Simmer for about an hour. Jam must be constantly stirred, otherwise it will burn. At the end, add cognac and put the treat in jars. We close them with lids and wrap them until they cool completely. Store in a cold place.
Sweet and tasty
Finally, another recipe: pear-caramel jam with rum. More ingredients are needed here than in previous cases. We take 800 grams of pears that need to be peeled and cut into small pieces, 100 grams of sugar, a pinch of vanilla, the juice of one lemon, two large spoons of cold water, 400 grams of gelatin, 100 milliliters of hot water and a large spoon of rum.
We use a pan with a thick bottom. We spread 100 grams of sugar and two tablespoons of cold water in it. We make caramel. Then remove the pan from the heat and add hot water to it. Caramel must be dissolved. Now we add pears, gelatin, lemon juice and vanilla to liquid caramel. We put the pan back on the fire and bring the contents to a boil. Without reducing the heat, cook for about 3 minutes. Then remove the pan from the heat and pour in the rum. Stir the pear jam well and put into jars. Thanks to some ingredients, an unusual taste is obtained. Be sure to add vanilla, it will decorate this delicacy with its aroma. Rum or cognac gives the jam a subtle aroma, which will also not be superfluous. Cooking pear jam is very simple, you just have to try a little.