Pear jam with lingonberry "Grushnichka"

1. Stage

Prepare the products. The photo shows 2 kg of sugar, don't let that embarrass you.

2. Stage

Lingonberry picks, rinse. Pour boiling water for 2-3 minutes to remove the bitterness. Rinse in a colander.

3. Stage

Peel pears, remove the core, cut into small slices. For jam, it is desirable to take ripe juicy, but not soft pears. If pears are very hard or not mature, blanch in water beforehand, but no more than 10 minutes.

4. Stage

Separately, prepare the syrup. Pour water and sugar into a saucepan and bring it to the boil. Pour the hot syrup over the berries and pears.

5. Stage

Bring the jam well to a boil over high heat, stirring, remove the foam. Reduce the heat and simmer for 5 minutes. Remove from the heat. Let the jam stand at room temperature for 6 to 12 hours. I had to stand for 24 hours.

6. Stage

Boil the jam and simmer for 15-20 minutes. Do not forget to stir from time to time the contents of the basin. Turn it off. And again let it rest until the next day.

7. Stage

Boil again, at the last stage add cinnamon, cloves and a ring of lemon (this is from me), you can not add lemon. Boil for 25-30 minutes, not forgetting to remove the foam and stir. You can control the stiffness yourself - the longer you cook it, the thicker it will be. Take out the lemon before pouring it into jars.

8. Stage

Pour the jam into pre-sterilized jars, and close with lids. The jam keeps well at room temperature, but only covered with plastic lids. You can take your own amount of ingredients, so to speak, to your taste, add the amount of spices or change the proportions of berries and pears, or even replace the pears with apples. It depends on what kind of jam you want to get at the end: more lingonberry or more pear jam.

9. Stage

Bon appetit and good luck, everyone!

10. Stage

That's how it is!