1. Pear wash. (photo of pear from which the cooked jam)

2. Pears peel, remove the stems, seeds, finely chop and pour sugar. Problemlerine or mince. (This is the whole secret. As wrote the author of the recipe: while twisting the fruit with sugar for jam, sugar is 2 times less than regular jam)

3. Sterilize jars, lids.

4. In a container in which to cook the jam, pour in the pear mass, add vanilla, cinnamon, citric acid. Well all stir and bring to boil, stirring constantly with a wooden spoon. When it boils, cook for 40 minutes on a slow fire STIRRING constantly with a WOODEN SPOON!!! Pour into hot jars and roll up.

5. Ready.

6. Note. * If you eat apples, you can make jam, pear with Apple. Proportion define themselves. In this case, citric acid is not necessary. * In recent years, I cook with vanilla, I like the taste of pear with cinnamon. Add the cinnamon, when it boils pear weight. * Experiment with different varieties of pears and apples! Also for this recipe you can make jam out of some apples - Apple! Bon appetit!