- pears - 2.7 Kilogram
- lemon, juice - 1 piece
- sugar - 1 glass
- salt - 1/4 teaspoons
- Ground cardamom - 1 teaspoon
- Ground ginger - 1 teaspoon
- grated nutmeg - 1 1/2 teaspoons
- 1/2 teaspoon ground cinnamon
- ground cloves - 1/8 Teaspoons
1. Pear peel, core and cut into cubes with a size of 1 cm. 2. Place pears, lemon juice, sugar, salt, cardamom, ginger, nutmeg, cinnamon and cloves in a large heavy saucepan. Bring to a boil over medium heat, stirring. 3. Reduce heat and continue stirring. Pears will start to boil in about 10 minutes. You can help this process with the help of a potato press. 4. After about an hour, remove the saucepan from the heat and mix the pears with a submerged blender right in the pan until the desired consistency is achieved. 5. Return the saucepan to the stove and simmer over medium heat for 20 minutes. 6. Pour the pear puree into sterilized jars, leaving an 8 mm space above. Check the absence of air bubbles, wipe the top of the cans and close. Keep jars in boiling water for 10 minutes.
Servings: 10