Jam "Ruby pears" (pear-currant)

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Jam Ruby pears (pear-currant)

Ingredients

Red Ribes 0.5kg
pears 1 kg
sugar 1.5-1 kg
water 1 glass

Cooking method

  • The jam is very aromatic and has a pleasant sourness.
  • Prepare jelly from red currants as follows: separate the berries from the twigs, pour into a saucepan on the bottom, pour 1 glass of water, cover and steam, rub the berries through a sieve, add 0.5 kg of sugar and stir well until the sugar is completely dissolved. This jelly can be rolled up in jars for the winter, too, very tasty, or, as in this recipe, put in the refrigerator until the pears ripen. The pears must be firm, a little underripe. Peel and seed pods from the pears and cut into cubes, pour over the grotto curry jelly and bring to a boil, add the remaining 1 kg of sugar. Bring the jam several times (4-5) to a boil over low heat and set aside until it cools completely. Pieces of pears should become transparent and soft
  • Bon appetite

Note

Jam Ruby pears (pear-currant)Jam Ruby pears (pear-currant)Jam Ruby pears (pear-currant)Jam Ruby pears (pear-currant)

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