Pear jam with amber slices for five minutes. Pear jam in lemon syrup "Royal. winter dessert ingredients

It's delicious homemade jam from pears and lemons it also turns out very beautiful: elastic slices in a transparent golden syrup. The lemon is needed to give the syrup its beautiful color and flavor. The new pear-lemon flavor is unique and unforgettable. The technology for preparing such a sweet blank is somewhat complicated, but the result is worth it. To make pear jam with lemon transparent, you should remember that […]

This delicious homemade pear and lemon jam is also very beautiful: elastic slices in a clear golden syrup. The lemon is needed to give the syrup its beautiful color and flavor. The new pear-lemon flavor is unique and unforgettable. The technology for preparing such a sweet blank is somewhat complicated, but the result is worth it. To make pear jam with lemon transparent, you should remember that the first four times you cannot boil the jam, otherwise the syrup will become cloudy and the slices will become soft. All the details of cooking jam in a step-by-step recipe with a photo.

Starting to prepare stock up on:

• 1 kg of pears of the Limonka variety;
• 400 gr sugar;
• 2 lemons.

How to make pear jam with lemon

We wash the pears in a large container to remove all dust and dirt from their surface.

We cut good pears into slices, do not remove the peel. She won't bother us. Pour the sliced ​​​​pears and sugar into the basin.

Shake the basin so that the sugar evenly covers the pear pieces. We leave this fruit and sugar splendor for 4 hours.

We put a basin on the fire, cook until the first bubbles appear, indicating that the mixture is boiling. We set aside our jam blank for 8 hours.

Add diced lemons with peel.

Again, heat up to the point of boiling. Again, set aside this lemon-pear mixture.

We carry out 4 such cycles of bringing to a boil.

For the fifth time, we need to boil the jam. Boil it and cook for at least 15 minutes.

We lay out the jam in sterile jars.

It is very convenient to lay the slices with a wooden spatula. It, too, must be processed so as not to become a source of microbial contamination of the jars.

We roll up our transparent pear jam with lemons.

We put the rows of jars on a towel, wrap them with a blanket or something else warm.

Wrapped up, they should cool. After that, we simply move our bright pear jam to the cellar.

In winter, you can simply drink a delicacy with a seagull for pleasure, or you can eat pancakes or bake sweet pies. The choice is wide, for an amateur! 🙂

Many of us love ripe, juicy and fragrant pears. However, these fruits cannot be stored for too long, so many housewives prepare them for the winter in the form of compotes, jams and other canned sweets. Today's post will feature a few interesting recipes amber jam from pear slices.

To prepare such a delicacy, it is advisable to use ripe, but not overripe fruits of any variety and size. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, shortly before the end of the heat treatment, a little lemon zest is added to it.

Before starting the process, the selected fruits are washed, freed from everything superfluous and cut into the right pieces. The duration of preparation of amber pear jam with slices depends on the variety and maturity of the fruit. But usually this time does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is subjected to complete cooling.

To make jam, it is advisable to use an aluminum or copper wide container. Thanks to this, the product will retain all its valuable properties and will not burn to the bottom of the dishes.

Classic variant

We offer you to pay special attention to one of the simplest recipes for transparent pear jam slices. For the preparation of such a delicacy, it is recommended to use hard fruits. Otherwise, you will get a boiled product that looks more like gruel. Before starting the process, be sure to double-check whether you have at hand:

• 2-2.5 kilograms of ripe pears.
• 50-60 milliliters of lemon juice.
• 500 grams of sugar.
• A couple of tablespoons of natural honey.
• A pinch of vanilla.

To prepare amber pear jam, washed and cut fruits are immersed in a soda solution for a quarter of an hour (a teaspoon per liter of water), and then rinsed and put in a suitable bowl. Vanilla, sugar and honey are added to it. All this is poured with lemon juice, covered with food polyethylene and left for several hours, or better - for the whole night.

Immediately after this, the future jam is placed on the stove, brought to a boil and simmered on the smallest fire for five minutes. the hot product is laid out in clean glass jars, sterilized for about a quarter of an hour, rolled up, cooled and sent for further storage.

Variant with almonds

This original recipe for amber pear jam with slices will surely interest many housewives who are trying to surprise their loved ones with unusual homemade preparations. This delicacy has a very pleasant taste and light almond aroma. To prepare it you will need:

• 2 kilograms of pears.
• 1.5 liters of drinking water.
• 1.5 kilos of sugar.
• ½ teaspoon vanilla.
• 100 grams of almonds.

First of all, you need to deal with syrup. To obtain it, washed and peeled pear slices are lowered into boiling water and boiled for three minutes. Immediately after this, the liquid is poured into another bowl, sweetened and boiled until a syrup is formed. Then it is again combined with fruit and left for a couple of hours at room temperature.

After this time, the future jam is brought to a boil and kept on the smallest fire for ten minutes, not forgetting to add vanilla and chopped almonds. The finished product is laid out in sterilized jars, rolled up and sent for subsequent storage.

Variant with lemon

The delicacy obtained by the method described below has a beautiful color and a well-defined citrus aroma. And in its taste a pleasant sourness is well felt. Therefore, this recipe for pear jam with lemon, with step by step description which can be found a little later, will surely appear on the pages of your personal cookbook. This time you will need:

• A couple of kilos of pears.
• Whole lemon.
• A couple of kilos of sugar.

Step 1. Whole unpeeled lemon is poured with boiling water and left for five minutes. Then it is cooled and cut into cubes.

Step 2 Washed and peeled pear slices are put in a suitable bowl and covered with sugar. Chopped lemon is also added there and all this is left for six hours.

Step 3 After this time, the future jam is sent to the stove and boiled over the smallest fire for at least thirty minutes.

Step 4 After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and put away for further storage.

Variant in syrup

This dessert is good because it retains almost all the valuable substances contained in ripe fruits. To make pear jam with slices of lemon in syrup, you need a little free time and a bit of patience. In addition, you should have on hand:

• Kilo pears.
• 800 grams of sugar.
• 150 milliliters of drinking water.
• Whole lemon.

Washed and peeled pears are cut into neat slices and transferred to a large dry bowl. The fruits prepared by this method are poured with syrup, boiled from water and granulated sugar, and then left for twelve hours.

At the end of this time, the future delicacy is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost ready jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after the syrup boils, lemon juice is squeezed into it. All this is once again left for seven hours, boiled, laid out in dry, clean jars, sterilized, rolled up and sent for further storage.

Option with spices

This fragrant amber pear jam with slices has miraculous healing properties. It is recommended to use it to boost immunity and to fight colds. To prepare it you will need:

• 6 multi-cups chopped pears.
• A teaspoon of soft butter.
• 3 cups of sugar.
• A teaspoon of natural lemon juice.
• ¾ cup brown sugar.
• A teaspoon of nutmeg.
• Star anise.
• 3 tablespoons of grated ginger.
• Cinnamon stick.
• 50 grams of pectin.
• A pinch of salt.

Pear slices are sprinkled with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then butter, white sugar and a cinnamon stick are added there. All this is cooked for another three minutes, removed from the burner, laid out in sterilized jars, rolled up and sent for further storage.

Variant with cardamom

This simple recipe for pear jam with lemon for the winter is interesting in that it involves the use of a frying pan. To prepare such a treat, you will need:

• 700 grams of ripe and juicy pears.
• ½ lemon.
• 250 grams of sugar.
• Cardamom (2 pcs.).

To make amber pear jam with lemon slices, you need to select ripe but firm fruits. They are washed, freed from everything superfluous, cut into slices and sent to a heated frying pan, in which lemon juice with sugar and grated zest is already boiling. All this is stewed for five minutes, then cooled and the heating procedure is repeated three times. At the final stage, cardamom is added to the almost ready-made jam and all this is laid out in sterilized jars.

Variant with oranges

Using the technology described below, an incredibly fragrant jam is obtained, which is distinguished by a delicious sweet and sour taste. To prepare it you will need:

• A couple of kilograms of ripe pears.
• 3 oranges.
• A couple of kilos of sugar.

Pre-sorted, washed and peeled pears are cut into equal slices and transferred to a suitable bowl. Sugar and slices of oranges are also added to it. All this is left until the fruit begins to give juice, and then placed on the stove and boiled over low heat for about two hours, not forgetting to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and sent for storage in a cellar or pantry.

Finally

All of the above recipes allow you to quickly and profitably process a large amount of fruit. And this is especially important for those who have their own orchard. To diversify the taste of the finished jam, it is allowed to add spices, apples, lemons, oranges and other ripe juicy fruits to it.

So that the unpleasant smell of burning does not add to the delicious aroma of the fruit, during the heat treatment, you need to constantly stir the contents of the saucepan. And in order for the jam to turn out homogeneous, pears of the same degree of ripeness should be used for its preparation. So that the fruits do not darken, they can be briefly immersed in acidified water.

Calories: Not specified
Time for preparing: Not specified

I suggest you cook pear jam in Tsarskoye lemon syrup.
We have a huge pear growing in our yard, which does not bear fruit every year. But if, nevertheless, she decides to please us with a harvest, then the amount of fruit on her exceeds all conceivable and unimaginable expectations. So this autumn, we ourselves eat pears all day long, distribute them to friends, relatives, neighbors, pass them on to friends and their parents ... And, of course, we make preparations for the winter: we dry them in an electric dryer, cook pear confiture ... And we also obligatorily close our favorite pear jam with lemon, it is called - "Royal". I don’t know if it was really served at the table of royal persons, but that it deserves it is a fact. Delicious and fragrant, of amazing amber color, pear jam slices in syrup will come in handy on winter evenings when the whole family gathers for an evening tea party ...
Pear jam with lemon: recipe.
Ingredients:
- 1 kg of pears (already peeled);
- 1 kg of sugar;
- 1 large lemon;
- 250 ml of water.

Recipe with photo step by step:

How to cook pear jam. First, let's prepare the most important ingredient - pears.




Thoroughly wash and clean the skin of the pears. We remove the seed pods and cut vertically into slices 1.5-2 cm thick.
Weigh the pears. Since the skin is peeled and the core is cut out of the pears, the net weight is usually greatly reduced (by a quarter or even a third).




The pears are ready, it's time for the syrup. Wash the lemon well. Cut into thin circles. Carefully select all the seeds from the lemon rings.




Put the lemon in a saucepan, cover with water and bring to a boil. Boil for 3 minutes, then drain the broth, and lightly squeeze the lemon.






The resulting broth is filtered through a fine-mesh sieve, poured into a saucepan and put on fire. Gradually, for 2-4 times, pour sugar (the amount is calculated for weighed pears), stirring until it is completely dissolved.




We spread the fruits in a container where pear jam will be cooked (a wide pan or basin will do). Pour pears with boiling syrup, trying to evenly distribute it over the entire area. Soak pears in syrup for 2 hours. During this time, the pears release quite a lot of juice (there will be almost twice as much syrup).




We put the pan with pears and lemon syrup on the fire and bring to a boil. Cook the jam on low heat for 10-15 minutes. during the cooking process, remove the foam. Then remove the jam from the heat and set aside for 3-5 hours until completely cooled. I want to note that so far both pears and syrup are white. Do not be afraid and do not be upset - because the jam is not ready yet!




The procedure with cooking and cooling is repeated 2 more times. It is possible not to stand until it cools completely, but still, the jam must be insisted for at least 3 hours after each cooking. At the same time, the pear slices are saturated with syrup and become denser.
The fourth time, we also bring the jam to a boil, but cook a little longer - about 20 minutes, until it acquires a pleasant amber color.






The finished jam will also form foam, it should be carefully removed.




During cooking (infusion) of jam, we choose the time and prepare jars and lids. First, wash them in water with soda. Then rinse well in running water. Just before closing the lid jam, boil for 4-5 minutes. And we sterilize the jars in the way that is more convenient for you - steamed or in the oven.




We put the finished pear jam with lemon into hot, wiped dry, sterilized jars and immediately roll up (or screw) the lids. We turn the jars upside down and keep it this way until the jam has completely cooled.
Then we turn the banks over again and send them to storage in a dark place.




Tips & Tricks:

The color and size of the pears do not matter - as long as they are of the same variety and size. The same size is needed so that the slices of jam are about the same height - so the jam will look neater and more appetizing. And the same variety is needed to ensure the simultaneous readiness of the jam. Pears different varieties different cooking times are needed until cooked. So, if you use different pears, it may turn out that some slices are already boiled, and some are not yet.
But the degree of ripeness of pears is of great importance. Pears should be already ripe - juicy, sweet, fragrant. But they must also be very dense, hard, otherwise the slices will not keep their shape, but will quickly turn into an unappetizing gruel.
We choose pears whole, without damaged skin, not crushed, without wormholes. If, nevertheless, minor defects are found, they are carefully cut out.
If you are processing a large number of pears, you run the risk that your pears will darken while you cut them into slices. To avoid this, immediately dip them in a 1% saline solution (10 g of salt per 1 liter of water) or in a solution of citric acid (0.5 teaspoon of citric acid per 5 liters of water).
There is a simple and reliable way to determine the readiness of jam. Pour a little syrup on a dry saucer - a thin layer. Draw a groove with the end of a clean spoon. If the pear jam is ready in slices, the groove will not tighten immediately, and if it is not ready yet, the edges of the jam will immediately close.
Only hot jam should be closed in jars, and not warm or room temperature.
In addition, in the finished jam, the fruits are distributed over the entire height, and are not collected from above, and the foam does not form in the center, but spreads over the entire surface.
Since jam can be stored at room temperature, jars can be stored not only in the basement or cellar, but also in the pantry or a regular kitchen cabinet.

The recipe for pear jam with slices was offered by Tishchenko Natalia
Have you tried cooking

The technique of preserving pear jam for the winter is simple recipes with step by step photos describe very detailed and accessible. For homemade treats, it is recommended to take hard, slightly unripe or green pears. They easily tolerate intensive heat treatment and, cut into thin slices or cubes, do not sag in syrup and keep their shape perfectly. Wild pear fruits are used whole.

To make the dessert more vivid and rich, pears are combined with lemon, orange or food poppy, and cinnamon, vanilla and other fragrant seasonings are added to enhance the flavor. Both a quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

So that pear jam, made for the winter without sterilization, does not ferment and safely waits for the cold season, you need to add citric acid to the product during the cooking process. It will act as a natural preservative and will provide reliable and long-term storage for seaming.

Necessary ingredients for a delicious pear jam recipe with the addition of citric acid

• pears - 3 kg
• sugar - 3 kg
• water - 225 ml
• citric acid - 1 tsp

Step-by-step instructions on how to cook winter jam with pears and citric acid without sterilization

Amber jam from hard pears with slices - a recipe with photos and videos

Pear jam, rolled up for the winter according to this recipe with a photo, turns out to be very attractive in appearance. Due to triple boiling, the syrup acquires an amber color and a pleasant density, and dense slices are qualitatively saturated with sugar and become like candied fruits. Step-by-step instruction describes in detail the process of creating homemade treats, and the video clearly describes each action and helps to master the method of making hard pear jam with slices even for novice housewives.

Essential Ingredients for Amber Pear Jam Recipe

• pears - 1.5 kg
• sugar - 1.5 kg
• water - 400 ml

Step-by-step instructions on how to cook amber jam from slices of hard pears

1. Wash the pears thoroughly, dry them, remove the stalk, divide into halves, remove the seed box, and cut the pieces into neat slices of the same size.
2. Pour the sugar into a deep saucepan, cover with water and lightly froth with a whisk to quickly disperse. Put on moderate heat and, stirring regularly to avoid burning, cook until the crystals are completely dissolved.
3. When the syrup becomes transparent and homogeneous, pour it over the pear slices and mix very gently so that the liquid envelops the pieces of fruit. Cool to room temperature.
4. Then return the container with the chilled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
5. Cool again, and then repeat the boiling again.
6. Cook the jam boiled for the third time from 10 to 45 minutes (depending on the desired density). Pack hot in sterilized jars, close tightly with lids, turn over and, covered with a bath towel, leave to cool for a day. Then take it to a barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be unusually tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the flavor of the delicacy with bright, spicy notes.

Ingredients for winter jam with whole wild pears

• wild pear - 2 kg
• sugar - 2 kg
• lemon - 2 pcs
• water - 600 ml
• cinnamon - 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

1. Dense, whole pears wash and discard on a kitchen sieve to drain excess liquid.
2. Pour sugar into a saucepan, add water, mix and leave for 25-30 minutes. Then put on the stove and bring to a boil over medium heat. Reduce the heat level and cook until the crystals are completely dissolved. Stir regularly so that the syrup does not burn.
3. Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over and cook over low heat. Boil the actively bubbling mass for 5 minutes. The foam that collects on the surface must be removed.
4. Remove from heat, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling/cooling process twice more.
5. For the third time, pour the juice squeezed from lemons into the jam, boil for 10 minutes, put the pears in jars with a slotted spoon, pour them with syrup, roll them under metal lids, turn them over, wrap them in a dense cloth and cool naturally. For storage, hide in the basement or cellar.

Transparent pear jam with lemon slices - recipe on video

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the natural gelling component pectin is included. It gives the syrup a pleasant, dense texture and the necessary density. And butter provides unsurpassed transparency. Gently lowered into the hot fruit mass, it helps to dissolve the foam formed as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear jam with poppy seeds - a step by step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a bit of a hassle. However, the labor costs are fully justified, because the finished delicacy turns out to be so tasty that it overshadows other types. home preservation and instantly becomes the favorite of both children and adults.

Essential Ingredients for Delicious Pear Jam and Maca

• pears - 2 kg
• poppy - 1 tbsp
• sugar - 800 g
• citric acid - 2 tsp
• vanilla - 1 tsp

Step-by-step instructions on how to cook jam with pears and poppy seeds for the winter

1. Rinse the pears in running water, dry, peel, remove the core with seeds, and cut the flesh into pieces of arbitrary shape.
2. Put the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to stand out.
3. After the time has elapsed, determine the container with pears on the stove, set a slow fire and warm up for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
4. Transfer ½ portion of the jam to a separate saucepan and grind into a smooth puree with an immersion blender.
5. Return the processed fruits to the pieces with syrup and bring to a boil over very low heat.
6. In parallel, pour poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
7. Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, arrange in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages at once. Firstly, it takes very little time to cook, and secondly, fruits, undergoing minimal heat treatment, retain all their useful qualities and in winter they not only delight with a pleasant taste, but also help strengthen immunity.

Necessary ingredients for five-minute pear jam

• pears - 1 kg
• sugar - ½ kg
• lemon juice - 25 ml
• honey - 1 tbsp
• vanilla - ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

1. Rinse the pears in running water, dry, remove the tail and core, peel and cut into not thick pieces of arbitrary shape.
2. Fold the processed fruits in a deep enameled container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
3. In the morning, determine the container on the fire, bring to a boil, boil for 5 minutes, pack hot in sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes on how to cook thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be cooked without water. Enhanced sweetness will give the delicacy sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

• pears - 1 kg
• sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

1. Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
2. Fold the processed fruits into a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
3. Then put the container on the fire, bring to a boil and boil for 35-30 minutes, be sure to remove the foam that forms on the surface.
4. Remove the basin from the heating and leave overnight to cool well.
5. In the morning, boil the jam again for 35-40 minutes, pour it into jars while hot, tighten it with tin lids, turn it over and wrap it with a dense warm cloth.
6. After a day, store in a pantry or any other dry, dark and cool place.

How to cook pear jam with lemon and orange - a recipe with a photo for a slow cooker

A detailed recipe with a photo will tell you how to make an original and unusual pear jam with lemon and orange in a slow cooker at home. For cooking, you will need fruits of the sweetest variety with dense, elastic pulp. If you take too soft pears, they will become sour during processing and lose their shape. The presence of citrus fruits in the composition will give the taste a piquant sourness and saturate the dish with a bright, refined and memorable aroma.

Essential Ingredients for Pear Jam with Oranges and Lemons

• pears - 1 kg
• lemon - 1 pc.
• orange - 1 pc.
• sugar - 1.5 kg
• water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

1. Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stalk and seeds, and chop the pulp into medium-sized slices or cubes, if the fruits are dense and slightly unripe.
2. Cut the lemon and orange together with the skin into small pieces. Remove pits from processed citrus fruits.
3. Pour water into the multicooker bowl, pour half of the entire portion of sugar, set the “Extinguishing” program on the display of the unit, without covering the lid, bring to a boil. Cook until sugar granules are completely dissolved in water.
4. When the syrup acquires a light density and becomes homogeneous, add the crushed pear and cook without changing the settings for 10 minutes.
5. Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
6. After the required time has passed, activate the “Extinguishing” mode again and bring the pears soaked in syrup to a boil.
7. Pour the remaining sugar, add finely chopped lemon, orange and cook for another 1 hour, stirring the jam regularly so as not to stick to the bottom.
8. Ready sweet product pack hot in sterilized jars, roll up under tin lids, turn over, wrap in a warm blanket and cool thoroughly. For storage, store in a cellar or basement, avoiding direct sunlight on the banks.

Cooking time: 4 hours. Of these, 30 minutes - food preparation and 3.5 hours - cooking directly.

From the above set of products, about 1000 g of jam is obtained.

Pears and lemon are two simple fruits that can be combined in one recipe to make a very tasty jam. It will be a great addition to ice cream, pastries and just a cup of hot tea. The sweetness of a juicy pear and the light tart sourness of a fragrant lemon - for the sake of such a taste, this wonderful delicacy is worth preparing.

How to cook pear jam with lemon:

Wash the lemon, pour over boiling water to remove bitterness, dry and cut into thin quarters of rings. Remove seeds;

Put the prepared lemon in a shallow saucepan, pour 250 ml of boiling water and boil over medium heat for 3-4 minutes;

At the end of cooking, remove the lemon slices from the saucepan. Strain the resulting lemon broth, add sugar and boil the syrup until the sugar dissolves;

Pears wash, dry. Peel the fruits from the skin, petioles and seed boxes, cut into thin slices;

Put pear slices in a large saucepan, spread boiled lemon slices on top and pour everything with boiling syrup. Let it brew for 1 hour;

Bring fruit in syrup to a boil and simmer for 1 hour, stirring occasionally. During cooking, a light foam will form on the surface, which must be removed with a spoon. Cool the jam for 20-30 minutes;

Bring to a boil again and boil the pears with lemon for another 1 hour, not forgetting to remove the foam. Prepare jars: rinse well and sterilize them in any convenient way (over steam, in the oven). Carefully pour the hot jam into the prepared container, cool slightly and close the lids.

Pear jam with lemon prepared according to this recipe is stored for up to a year.

Bon appetit!