Jam apples and pears

Submitted by enr on 18 Dec 2013
500 g of apples
500 g pears
500 g sugar
1 tsp citric acid
optional - grains cloves
Jam apples and pears
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That amount is skinned and seminal piece of fruit. fruit thoroughly wash, peel and remove the seed part. First option: At the appropriate tray fruit is cut into pieces or grated. Sprinkle evenly with sugar. Leave in a cool place at least 7-8 hours, and then boiled. The beads cloves were added as a mixture boils. Second option: Once you put on the fire, neck 10-15 minutes. Stay 3-4 hours and dovaryavat to the required density. A third option: Make a syrup of sugar and 2 cups (400 ml) of water. After boil put the chopped or grated fruit. periodically with slotted spoon robbery formed in boiling foam. The readiness of jam is defined as a drop of syrup placed on an inclined plate is held without flowing down. 3-4 minutes before removing from the fire added citric acid and mix. hot jam is packed in pre-washed, dried and warmed jars which are immediately sealed and turn the cap down to full cooling to seal, then harvested for storage. * The amount of sugar varies depending on sweetness of fruit and preferences.
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18 Dec 2013