The secret to achieving amber syrup and whole fruit pieces in pear jam

The key to achieving pear jam with firm slices and a clear amber syrup is the use of short boiling intervals paired with mandatory full cooling periods between them. Ingredients Pears: 500 g Granulated sugar: 300 g Preparation Step 1. Wash the pears under warm running water. Cut the fruits lengthwise into quarters and remove the hard core and seeds. Step 2. Slice each quarter into 3-4 pieces of approximately equal size. Trim away any dark or bruised areas, but leave the skin—it helps the pieces maintain their shape during heating.