Pear And Plum Jam Is The Easiest To Make. Step-by-step Recipe With Photo

Simple pear and plum jam with apples and spices turns out to be aromatic, tasty and thick - it does not drain from the loaf! What else do you need for the right jam? I am overcome by sadness when I see a mountain of ripe fruits and think about old grandmother's recipes, according to which it takes almost a few days to cook. First, the fruit is covered with sugar or poured with syrup, kept in it, brought to a boil, cooled again, and so on ad infinitum. In our high-speed age, you want to simplify everything. I wondered how I could save time, and that's what happened.

First, why wait until the fruit juice comes out and the sugar melts? You can pour in a little water, the rest will happen without your participation - fire and water will melt sugar quickly, without affecting the fruit. Second, if you add water, you need a thickener. Apples are rich in pectin, especially the peel, so they will thicken the jam. If there are no apples, you can take pectin, nowadays this is not a problem. The experiment resulted in a trouble-free and tasty pear and plum jam without long cooking.

• Cooking time: 45 minutes
• Quantity: 2 cans of 500 g

Ingredients for Pear and Plum Jam

• 1 kg of pears;
• 500 g plums;
• 500 g apples;
• 2 star anise stars;
• 1 tsp ground cinnamon;
• 1.5 kg of sugar;
• 150 ml of spring water.

The method of making the simplest pear and plum jam

We start with plums. I cooked from small, but ripe and sweet, so the bones came off easily. So, we cut the plums with a sharp knife, take out the seeds. Then we put the fruits in a colander, rinse thoroughly with cold running water.

My ripe pears, cut out the core. Cut off dark spots from the peel, if you get caught. Cut the pears into small cubes.

We also cut the core out of the apples, cut them into cubes of the same size as the pears.

Pour the chopped fruits into a wide saucepan or stewpan, mix.

Pour granulated sugar all at once. You can gently mix it with the fruit so that it does not lay in a layer.

We pour in spring water or at least filtered water. Do not make workpieces with tap water, a small nuance, but affects the taste. But maybe that's the only way it seems to me.

We put the dishes on the stove, add ground cinnamon, put the star anise stars. Bring the pear jam and drain to a boil over moderate heat. At this stage, you can close the jam with a lid, so the sugar will melt faster.

Cook over low heat for 30 minutes. Stir, otherwise the jam will burn. Towards the end of cooking, remove the foam. Cool in a saucepan to room temperature. We put it in prepared dry sterilized jars. Close with sterile lids or tie with parchment. Recently, I have grown fond of lids with clips - convenient and practical.

We store pear and plum jam in a dry, dark and cool place, but not in the refrigerator.

Many people remove spices from jams before putting them in jars, I have tried this and that. My verdict - star anise can be left in jars. Its presence does not change the taste of pear and plum jam, the main thing is not to forget that it exists.