Pear jam can be made into: chrysanthemum pear jam, Luo Han Guo pear jam, honey pear jam, etc. Taking chrysanthemum pear jam as an example, the method is as follows:

Ingredients: Dangshan Suli 500 , half a lemon, about 10 chrysanthemums, 100g white sugar.

1. Prepare the required ingredients and tools and start the work.

2. Wash the pears, peel and core them.

3. Cut the pear flesh into half-centimeter cubes.

4. Squeeze lemon juice.

5. Pour pears, sugar and lemon juice into the mixing bowl and stir evenly.

6. Cover with plastic wrap and refrigerate for 2 hours.

7. Take out and defrost at room temperature.

8. Wash the chrysanthemums and keep 2 for later use. Put the rest into the pot, add water and boil until the chrysanthemums smell completely come out, then turn off the heat. Remove the residue.

9. Pour the pears into the chrysanthemum water, bring to a boil over high heat, then turn to low heat and simmer slowly. Use a long-handled wooden spoon to stir constantly to prevent sticking to the bottom.

10. The jam becomes viscous and there is a sluggish feeling when stirring. This process may take more than 30 minutes, so you must be patient and continue to turn down the heat as the moisture decreases. When the jam is about to cook, add two chrysanthemums to add beauty.

11. During the process of cooking jam, take another clean and oil-free white rust steel pot, clean the jam bottle, put it into the pot and cook it for 5 minutes on low heat to sterilize.

12. After the jam is cooked, bottle it while it is hot (the bottling temperature must be above 80°C). Turn the bottle upside down and squeeze out any excess air. After cooling, store it in the refrigerator and you're done.