Pear jam
10 servings
90 minutes
The original amount of ingredients makes about 1 liter of jam.
1
Prepare all the ingredients. For this jam, it's better to take firm and not very ripe pears.
- Pears: 1 kg
2
Wash the pears and slice them into 3-4 mm thick pieces, removing the stems and seeds.
- Pears: 1 kg
3
Place the pears in a pot, sprinkle them with sugar, and let them sit for 3-4 hours to release their juice. No water is needed.
- Pears: 1 kg
- Sugar: 1 kg
4
Remove the leaves from the rosemary sprigs and chop them finely.
- Rosemary: 2 sprigs
5
Place the pot with the pear on low heat and add rosemary.
- Rosemary: 2 sprigs
6
Once the sugar dissolves and boils, continue to cook on low heat for another 40 minutes.
7
Stir occasionally. The pears in the finished jam should become translucent.
8
Sterilize jars for jam over steam for 15-20 minutes.
9
Transfer the finished jam to hot jars and seal them.
10
Store in a dark, cool place, serve with tea.