A simple recipe for pear jam with citric acid for the winter
Recipes for making pear jam with the addition of citric acid are popular even among inexperienced chefs. The delicacy turns out to be sweet, with a slight sourness, astringency, and rich in vitamins. There are different variations of its preparation, but the classic recipe is the most proven. To get the most out of your cooking, you should read the tips below.
Features of making pear jam with citric acid
The fruits should be peeled, seeds and tails removed. Pears can be cut into cubes, but if they are small - into slices. Instead of granulated sugar, you can use sugar substitute or bee nectar.
Take dishes from stainless material.
Ingredients for the recipe
To make pear and lemon jam, you need the following components:
- pears - 3 kg;
- sugar - 2.5 kg;
- water - 225 ml;
- lemon acid - 1 tsp.
Additionally, you can take 0.5 cinnamon sticks.
Requirements for the main ingredients
It is recommended to choose underripe, hard pears, they will retain their shape when cooked. The variety doesn't matter. Before cooking, the fruits should be blanched a little. Fruits are poured with boiling water, insisted for 15 minutes under an open lid. The manipulation will help enhance the flavor, the solid base will prepare to absorb the sugar syrup. Leave the water to complete the process.
Before blanching the pears, soak the lemon in a solution, it is prepared at the rate of 1 g per 1 liter. Manipulation helps to prevent excessive blackening of the fruit.
The syrup is prepared in this way:
- 1 liter of water is taken per 1 kg of pears;
- granulated sugar 1 * 1 is added, you get a sweet product.
Boil the syrup over low heat for 15 minutes, then add citric acid (2 g per 1 liter) to it and bring the sweet mixture to a boil again.
Container preparation
Choose containers without chips, cracks, lids can be metal or nylon. Rinse the dishes with baking soda or a natural non-chemical detergent. Next, boil in boiling water for 15 minutes, with lids.
The method of disinfection in an oven is popular. The containers are placed in a cold oven for 20 minutes at a temperature of 100 degrees. If the covers are without rubber bands, you can put them too, otherwise the rubber bands will deform. At the end of the sterilization period, do not immediately remove the cans. You must wait until they cool down. Take it out, place it upside down on a clean towel.
How to make pear jam with citric acid
Washed, chopped or whole pears are covered with granulated sugar, kept in it until the fruits are juiced.After 1 hour, bring the mass to a boil. Boil over low heat for 5 minutes, cool, boil again after 6 hours. The mixture must be cooled down before re-cooking. Boil the jam for 5 minutes, stirring occasionally, add citric acid. Optionally, add a cinnamon stick. Pour hot into a container, roll up with a key. Cover with a towel, leave to cool for 24 hours.
Product storage rules
Keep pear jam with lemon acid in a cellar or basement so that sunlight does not get there. The air temperature should be +20 degrees. If preserved correctly, it will last up to 3 years. In the refrigerator, the jam will stand for a maximum of 2 weeks.
When the products are in the basement, it is worth periodically monitoring the condition of the covers. If they become moldy, the jam will quickly deteriorate. You must immediately use blanks with deformed lids.
