Recipes for making pear jam with the addition of citric acid are popular even among inexperienced cooks. The delicacy is sweet, with slight sourness, astringency, and is rich in vitamins. There are different variations of its preparation, but the classic recipe is the most proven. To successfully cope with cooking, you should familiarize yourself with the tips below.
Features of preparing pear jam with citric acid
The fruits should be peeled, seeds and stems removed. Pears can be cut into cubes, but if they are small, into slices. Instead of granulated sugar, you can use its substitute or bee nectar.
Take dishes from stainless material.
Recipe Ingredients
To make pear and lemon jam, you need the following ingredients:
- pears – 3 kg;
- sugar – 2.5 kg;
- water – 225 ml;
- lemon acid – 1 tsp.
Additionally, you can take 0.5 cinnamon sticks.
Requirements for main ingredients
It is recommended to choose unripe, firm pears; they will retain their shape when cooked. The variety doesn't matter. Before cooking, the fruits should be slightly blanched. Pour boiling water over the fruits and leave for 15 minutes with the lid open. Manipulation will help enhance the flavor, preparing the solid base to absorb the sugar syrup. Leave the water to complete the process.
Before blanching, soak the pears in lemon juice solution, it is prepared at the rate of 1 g per 1 liter. Manipulation helps prevent excessive blackening of the fruit.
The syrup is prepared as follows:
- take 1 liter of water per 1 kg of pears;
- Add granulated sugar 1*1, you get a sweet product.
Boil the syrup over low heat for 15 minutes, then add citric acid (2 g per 1 l) and bring the sweet mixture to a boil again.
Preparing containers
Choose containers without chips, cracks; lids can be metal or nylon. Wash dishes with baking soda or a natural non-chemical detergent. Next, boil in boiling water for 15 minutes, with lids included.
The method of disinfection in the oven is popular. The containers are placed in a cold oven for 20 minutes at a temperature of 100 degrees. If the lids do not have rubber bands, you can put them in too, otherwise the rubber bands will become deformed.At the end of the sterilization period, do not immediately remove the jars. You need to wait until they cool down. Remove and place upside down on a clean towel.
How to make pear jam with citric acid
Wash, cut or whole pears are covered with granulated sugar and kept in it until the fruits release juice. After 1 hour, bring the mixture to a boil. Boil over low heat for 5 minutes, cool, and boil again after 6 hours. The mixture must be cool before re-cooking. Boil the jam for 5 minutes, stirring, add citric acid. If desired, you can also add a cinnamon stick. Pour hot into containers, roll up with a key. Cover with a towel and leave to cool for 24 hours.
Product storage rules
Pear jam with lemon acid should be kept in a cellar or basement so that sunlight does not enter there. The air temperature should be +20 degrees. If preserved properly, it will be good for up to 3 years. The jam will last in the refrigerator for a maximum of 2 weeks.
When the products are in the basement, it is worth periodically monitoring the condition of the lids. If they start to become moldy, the jam will quickly spoil. Workpieces with deformed lids must be consumed immediately.
