Rinse the pears, remove the core and cut into pieces. Fold in the multicooker bowl.
Sprinkle with sugar. Set the quenching mode to 10 minutes, then remove the foam. Let the jam stand for 4 hours to be fed with sugar syrup.
Then bring to a boil again and leave to stand for another 4 hours. Repeat the procedure, add citric acid at the end and mix gently.
Put the finished jam in sterile jars and roll it up.