This wonderful recipe comes from my childhood....
... and since then it has always been unpacked at pear time.
The jam tastes incredibly delicious and reconciles me every time with the adversities of everyday life.
I not only enjoy it on a fresh slice of bread, but also use it for baking and icing cakes and the like.
Ingredients for 1 kg pears
- 1 kg ripe, cored and peeled pear pieces (Franconian Mollebusch or Gute Luise)
- 500 g 2:1 jam sugar (vegan)
- 1/2 tsp citric acid
- 1/2 tsp ground vanilla
- 2 schnapps glasses of good Williams pear brandy (optional)
Quantity makes approx. 5 (280 ml ) twist-off jars
Preparation:
Wash, peel and core the pears. Cut them into large pieces and put them in a pot with a lid.
2. Add the preserving sugar, citric acid and vanilla and bring to a slow simmer with the lid closed.
3. Now add the schnapps and simmer for another 10 minutes with the lid open.
In the meantime, boil the twist-off jars and prepare them for filling.
5. Puree the hot pears with a hand blender to a very fine purée.
6. Fill the jars and close them thoroughly with the lids.
As soon as the jam has cooled down, you can enjoy it.
Or use it again, for example for my pear vanilla tart with thyme.
Protected from light, the sealed jam will keep for at least one year. After opening, it should be placed in the refrigerator.
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