Description
The jam is very interesting and unusual taste. Bay leaf gives a light spiciness, and the wine a unique flavor. The original recipe doesn't say which wine is better to use, I stayed dry and red, want to try with white. I recommend you use the flavor that you like.
Ingredients
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Pear
2.750 kg
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Dry white wine
350 ml
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Orange
1 piece
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Lemon
1 piece
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Sugar
1.650 l
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Bay leaf
2 piece
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Lemon juice
50 ml
Cooking
Half pears cut into small pieces. By the way, at the request of a pear to peel. But it's a matter of taste, I never clean.
The second half of the grind in food processor. I have a pear, not very ripe, so it turned out that such grains.
In the pot in which you cook the jam, mix the pears with the wine.
Using a special knife, remove the zest from half the orange and half lemon.
Thinly slice the removed peel. In principle, you can just grate the zest on a grater.
Lemon and orange peel from the remaining peel and white pith. Finely chop, removing the seeds. I ground in the blender.
Stir in the zest of citrus and pear. Cover (I didn't have a lid for my bowl, I covered with foil) and bring to a boil and cook on medium heat for about 10 minutes to mix flavors. And fragrances, I must tell you, simply stunning!
Reduce heat to small, add the sugar and Bay leaves (recipe 2 large, I have 4 little ones) and heat, stirring, until the sugar is dissolved.
Increase the heat and bring to a moderate boil. Cook, stirring, for 40 minutes - 50. In the finished jam, add the lemon juice and remove Bay leaf.
Pour into hot sterilized jars, roll up covers. Closed banks sterilize in boiling water for 15 minutes. That's all you need to do if you wish to store the jam, because it has enough little sugar. On my photo you see a plastic cover, but that's because I'm going to store in the fridge and quickly eat.
Bon appetit! Jam is awesome, everyone liked it, I will cook it every year.
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