Pear jam with citric acid: a simple recipe for cooking for the winter

Recipes for making pear jam with the addition of citric acid are popular even among inexperienced cooks. The delicacy turns out to be sweet, with slight sourness, astringency, saturated with vitamins. There are different variations of its preparation, but the classic recipe is the most proven. To succeed in cooking, you should read the tips below.

Features of making pear jam with citric acid

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 its substitute or bee nectar.

Use stainless steel dishes.

Ingredients for the recipe

To make pear jam with lemon, 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 the main ingredients

It is recommended to choose unripe, hard pears, they will retain their shape when cooked. The sort 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. Manipulation will help enhance the flavor, the solid base will prepare to absorb the sugar syrup. Leave water to complete the process.

Before blanching, soak the pears in a lemon solution, it is prepared at the rate of 1 g per 1 liter. Manipulation helps prevent excessive blackening of fruit.

Syrup is prepared like this:

take 1 liter of water per 1 kg of pears;
add sugar 11, get a sweet product.

Simmer the syrup on 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.

Preparation of containers

Choose containers without chips, cracks, lids can be metal or nylon. Wash the dishes with soda or a natural non-chemical detergent. Next, boil in boiling water for 15 minutes, you can with lids.

A popular method of disinfection in the oven. The containers are placed in a cold oven for 20 minutes at a temperature of 100 degrees.If the lids are without rubber bands, you can put them on too, otherwise the rubber bands will deform. At the end of the sterilization period, do not immediately remove the jars. You have to wait until they cool down. Take out, place upside down on a clean towel.

How to make pear jam with citric acid

Washed, cut or whole pears are covered with granulated sugar, kept in it until the fruits release juice. 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 cool before re-cooking. Boil the jam for 5 minutes, stirring, add citric acid. Optionally, you can put 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 the cellar or basement so that sunlight does not get there. The air temperature should be +20 degrees. With proper storage of preservation, it will be suitable for up to 3 years. In the refrigerator, jam will last for 2 weeks maximum.

When products are in the cellar, it is worth periodically monitoring the condition of the lids. If they become moldy, the jam will quickly deteriorate. Blanks with deformed lids must be used immediately.