Rooibos-pear jelly

Ingredients for 1 servings:

• 2 m.-large pear(s), ripe
• n. B. Tea, Rooibos, loose, with or without flavoring, according to taste
• 1 large lemon(s)
• 3 packets of vanilla sugar (if you have it, use bourbon vanilla sugar – much better!)
• 1 shot of brown rum
• 1 pack of gelling sugar, 2:1
• 800 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Peel the ripe pears and chop them into small cubes. Steep the rooibos tea with 800ml of boiling water for about 3-4 minutes, then strain and boil in a saucepan with the pears, lemon juice, vanilla sugar, and preserving sugar according to the package instructions for 3-4 minutes until bubbling. If using organic lemons, you can also add the zest; it adds a nice fresh note… but it can quickly become too overpowering. At the very end, add a shot of rum and, once the setting test is positive, fill sterilized twist-off jars (you can use a microwave, for example), distributing the pear pieces evenly. To prevent the pears from sticking to only one side of the jar (top or bottom), the jars should be turned over regularly while cooling. My pears always ripen all at once, which is how this recipe came about.