How do I cook the jam from the fallen pears. Or what to do with windfall

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Fallen pears is very hard and almost no taste. To fix this, I use the currant juice.

Here is a fallen pear jam I got
Here is a fallen pear jam I got

At Tiffany Hill. They began to fall pear, and not having to keep up. Such pear flock crows, which attract the attention of small birds. As a result, the crows pilfered pears, and "detail" starts with pleasure to eat berries on the bushes.

To get rid of the pesky birds, mother-in has to efficiently collect pears. Throw it a pity, and handle have not kept pace. After each bulb should be cut and prepare.

I had to go to the rescue. As a result, Navariya itself "a couple of buckets" delicious jam for her recipe. Today, I share the recipe with you.

By the way, mother-in-law, seeing that her recipes are you popular, got himself a channel on the Zen - "Food easily”. At the end of her leave links on popular recipes. She writes of the simple recipes that everyone can understand products - be sure to subscribe to her channel!

Cooking method

Ingredients

1 kg of pears (cut into small pieces)
1 kg of sugar
375 c juice red, white or black currants (1.5 cups)

Training

My pear, cut off branches and ass. Beaten and wormy place and remove the throw. Because of them jam during storage may deteriorate. Pears cut into small pieces of arbitrary shape.

Process of preparation of jams fallen pear
Process of preparation of jams fallen pear

Prepared pears I shift into the pan. Fill with sugar and pour on top of the juice currant. When shooting still images I used the juice of white currants. Stir the mixture and leave for 1-2 hours.

Cooking

When pear stand up, they will gradually give off juice. I put on medium heat and bring to a boil. After boiling, boiled for 5 minutes, remove from heat and cool to give about 40-50 ° C.

If you have time, you can leave until cool. After cooling again, I put on fire and boil for 5 minutes after boiling, and again cooled. The procedure is repeated until until pears are tender. This time I cooked 4 times.

I got two servings of 7 cans of 350 ml
I got two servings of 7 cans of 350 ml

Storage

Another hot jam poured into sterilized jars and lids close. I give to cool completely, and put away in a dark place for storage. Prolonged cooking allows you to store is jam without refrigeration for more than 12 months.

Teschin recipes:

  • Roll of red or white currants
  • Gooseberry jam
  • Pie "Angelica" with jam on milk

On a note:

Padalitsa - commonly referred to as the fallen to their full fruit ripening apples or pears.

After complete cooling currant juice gelled. If you remove the cold, this effect is amplified.

During the first cooking jam will strongly foams, so use a large pot.

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