Thanks to the three-step cooking, these fruit pieces retain their shape, and the syrup is thick and rich. Here is a full recipe.
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Large orange…1 piece
Peel the pears from the skins and cut them into pieces.
Put in a large container in which you will cook jam. Fill with sugar, stir and leave for 3-4 hours.
Cut off the zest from the orange without affecting the white part. Cut the fruit into pieces, removing the white part and bones. Finely chop the zest.
After the specified time, when the pears have given you the juice, put them on fire. Add the orange and zest and stir.
Bring to the boil and cook, stirring, for 10 minutes. Leave it to cool down.
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Then repeat cooking and cooling again.
The third time, also boil the jam for 10 minutes, then immediately spread on sterilized jars.
Roll up, flip, and wrap. When cool, move to a cool dark place.
Adapted and translated by The Cop Cart Staff
Sources: Life hacker