Confitis of pears

2 hours. 0 min.
3 banks
Confitis of pears

Surprisingly, pears are not often used for blanks for the winter. And very in vain. Of these, delicious jam, jam and confitures are obtained. One of these interesting recipes I want to share with you. The treat is delicate, fragrant and moderately spicy.

A step -by -step recipe for cooking

1
Rinse the pears, peel from the skin and cores, cut into small pieces.
2
Peel and grate ginger on a fine grater.
3
Place ginger and pears in the pan for cooking, add sugar and juice of half the lemon. Mix well, cover the pan with a lid and leave at room temperature for 1 hour.
4
Then put the pan with a blank on the fire, bring to a boil, and boil over low heat, periodically stirring and removing the foam, within half an hour.
5
Pour boiling confiture into pre -sterilized banks, tightly close, turn upside down and cool. Keep the cooled pear confiture in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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