October is the time for picking late pears. They are juicy, aromatic, with a slight honey sweetness, but they often sit in the cellar until they begin to deteriorate. But they make the most delicate sugar-free jam, which is not just tasty – it’s healthy.
The secret is simple: ripe pears are rich in pectin and natural sugars. With slow simmering, they thicken on their own and acquire a rich amber hue and a delicate floral aroma. This jam does not overload the pancreas and is suitable for proper nutrition.
How to cook:
- Peel and core 8 kg of pears and cut into quarters.
- Place in a large saucepan, add 150 ml of water per 1 kg of fruit.
- Simmer over low heat for 1.5–2 hours, stirring occasionally with a wooden spoon.
- The mass will darken, become thick and will form a lump when stirred – this means the jam is ready.
- Place in sterilized jars, roll up and wrap with a towel until completely cool.
This jam can be stored for up to a year in a cool, dark place. 8 kg of pears will yield 4–5 liters of tender, aromatic delicacy.
It can be spread on toast, added to yogurt, used as a filling for cheesecakes, or simply eaten with a spoon.
Bon appetit!
