Pear jam - recipe for sweet tooth

Summer is always pleased with the abundance of berries and fruits. Few know that the pear is considered the queen among them. It can boast of high taste qualities and huge benefit for the human body. Pear is a real storehouse of vitamins and energy. Therefore, it is necessary to be able to prepare it for future use in the form of a delicious dessert. Jam from a pear, the recipe of which I would like to offer to your attention, an unusually aromatic, appetizing, delicate amber color.

Advantages and benefits

We almost never think about the benefits or harms of foods that we eat. In vain. It turns out that not all can eat fresh pears. But if you prepare them, then there is no contraindication. In addition, the fruit does not lose its useful properties during heat treatment, moreover, it becomes even more delicious.

Pears have a lot of advantages. Do not neglect the recommendations of nutritionists who claim that pears are able to fight the excess weight of a person. Quite effectively works a facial mask from the pear pulp, making the skin supple and elastic. This remarkable fruit has found application also in folk medicine. This is an excellent antipyretic and diuretic. For preventive purposes the pear is used for heart, kidney and liver diseases.

How to cook jam from pears?

Each mistress has her own special secrets of cooking pear delicacy. Jam from a pear, the recipe of which is simply impossible to ignore, occupies a special place. To not be disappointed, if you cook for the first time, pears need to take summer or autumn varieties, which have a persistent aroma of honey. Do not use greenhouse fruits for jam. It should be noted that jam from pears can be cooked with lobules and pasty. Jam from pears lobules are cooked more often for the reason that practical landladies use slices to decorate pies, cakes.

Cooking process

Pears carefully mine and cut into slices. We remove the core of the fruit. Let's start cooking the syrup. For 2 kg of pears, it is necessary to take 300 g of water and about 1 kg of sugar (it can be slightly less, it all depends on the pear variety). Heat everything over low heat until the sugar is completely dissolved. Then pour the pears into the syrup, bring it to a boil, stir constantly, and cook on a small flame for about 10 minutes. We remove it and let it cool completely.

When the jam has completely cooled down, cook for a second time on a slow fire for 15 minutes. Some mistresses put juniper berries in jam from pears. Jam then acquires a piquant tartness and a beautiful, saturated emerald color.

If you take small fruits entirely, even with tails, then you can also make jam from a pear, we use the same recipe. The main thing when choosing fruits for dessert is to follow one checked rule: the pear is more aromatic, the higher its taste and useful properties.

Your family will certainly appreciate the autumn efforts in the cold season, because jam from a pear is a recipe for true connoisseurs and real sweethearts.