Apples and pears clear from serdtsevina and tails. Cut into a medium dice and put in saucepan.

Cover with sugar. Add vanilla and citric acid. Stir and put on high heat. Constantly stir. Sugar starts to be melted, and the apples with pears give juice. Don't worry, nothing will burn. Cover the pan does not close.

As soon as the jam starts to boil and will appear "bubbles", the fire abated to a minimum. Stir again jam. Cover with a lid and leave the pan for 40 minutes. During this time, sterilize jars and lids. If you want to get natural jam without preservatives, and add any store of sagashiteta and Zheltikov, leave to cook jam on low heat 1.5 hours-2. Apples contain a lot of pectin (a natural gelatin), and it will work for us. Ready jam pour into jars, close lids and send warm in a blanket until cool. Jam is fine stored at room temperature or in the pantry ( no refrigerator). Yield: 3 jars 0.5 l and 1 in 800 grams+ a small bowl of "to try".