Pear jam with lemon
10 servings
60 minutes
Pear and lemon jam is a true symbol of home comfort and traditional Russian hospitality. Its roots go back to ancient times when housewives skillfully combined the sweetness of fruits with the light tartness of citrus. This jam impresses with a harmonious balance of flavors: tender, soft pears absorb the fresh note of lemon, creating a refreshing yet rich aroma. The syrup takes on a golden hue and thick consistency, perfect for serving with tea, toast, or even as a filling for pastries. Such jam is not just a dessert but a way to preserve the warmth of summer days in a jar, allowing you to enjoy the taste of sunny fruits even on the coldest winter evenings.
1
Wash the lemon and slice it thinly, discard the seeds.
- Lemon: 1 piece
2
Pour 1 cup of water over the lemon, bring to a boil, and simmer for 5 minutes.
- Water: 1 glass
3
Strain the broth through a sieve, discard the lemon - it has given its sourness.
4
Add sugar, mix and put on the heat. Cook until the mixture turns into syrup - the sugar must completely dissolve, with no granules.
- Sugar: 1.2 kg
5
Peel the pears, remove the core, and slice them thinly.
- Pears: 1 kg
6
Add pears to the syrup, bring to a boil, and let it simmer for 5 minutes. Then remove from heat and allow the jam to cool completely.
- Pears: 1 kg
7
Once the jam cools, put it back on the heat and cook for about 20-30 minutes. To check if the jam is ready, scoop a little syrup with a teaspoon, cool it, and drop it on a plate - if the drop spreads, the jam is not ready; if it holds its shape, you can remove it from the heat.
