jam I made before 1 month coincidence that I had soft pears, which no one wanted to eat, but it became wonderfully sweet winter. (Instead used the clove and geranium)

Villas, beautifully served jam! Your picture is gorgeous!

Thank Reni!

turn came here to put the photos! From when I boarded the recipe and I keep forgetting. 2 kg of pears I put 1 kg of sugar.

Villas, great picture! :)

Thanks Ina, my sweet it boil for some time and still remained slightly yellow (no caramel) and decided it was the variety of pears and they were imported. :)

Villas, I made jam pears with gel fixation and although pears are the same / home on a tree / gel fixes are very bright, like yours, but this recipe became caramel. It does not matter, you jam is delicious, it's important! :)

I am not a fan of these fixes and do not use them, but now I thought rather pears treated with medicines that keep them fresh for a long time and even softer after heat treatment is not banging and your stand cubes and the sauce is thick, but not caramel. But taste is sumptuous and Eat it with your appetite :)

Can you do it without cognac or any other alhohol? If it does not stand for 12 hours, and less or more? There have been many questions for which I apologize. I think I put nuts, so once made him my grandmother and was very tasty.

Gerry, you can safely do without alcohol (but at the end of cooking add citric acid) and without cloves - Villas (Comment № 1) is put geranium smell. You can also less time to stand and more. The purpose of the stay is as pears are coated with sugar to put more juice and take it before you even brew. In any case, should stay cool. Success in the making! :)