in Recipes

Apple and pear jam with tarragon

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Ingredients for 6 servings:

  • 500 g pear(s), juicy
  • 500 g apples, sour
  • 1 large lemon(s)
  • 500 g gelling sugar, 2:1
  • 2 sprigs of tarragon

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Peel and quarter the pears and apples, remove the cores, and dice or grate very finely. Mix with the squeezed lemon juice and the preserving sugar and let it set overnight. The next day, wash and dry the tarragon (French tarragon), then finely chop the leaves. Add to the fruit mixture. Bring to a boil over high heat while stirring, then simmer for 4 minutes over medium heat. Test for setting. Pour the jam into hot, rinsed jars and seal immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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