Apple-pear spread

Ingredients for 1 servings:

• 100 g raisins, sultanas, grapes or barberries
• 500 g apples, sour (e.g. Augustapfel)
• 500 g pear(s) (cooking pears)
• 125 ml apple juice
• 4 pieces ginger (larger pieces), candied
• ¼ tsp cardamom
• 2 tbsp lemon juice
• 500 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Jam with raisins, very sweet and creamy

Pour hot water from the kettle over the raisins and let stand. Take about 3-4 tablespoons of the apple juice and blend it with the candied ginger pieces. Combine the remaining apple juice and lemon juice in a saucepan. Wash, core, and finely chop the apples and pears. Add the pieces directly to the juice mixture, stirring occasionally so the lemon juice protects the fruit from browning. Then add the pureed ginger pieces and cardamom. Stir in the gelling sugar and bring the mixture to a boil while stirring (according to the package instructions). Tip: If you prefer it less sweet, you can use more tart apples instead of cooking pears, or barberries as a tart berry instead of raisins. Squeeze the raisins to keep them in at the end. Puree the fruit puree if necessary. Just before filling into clean, hot-rinsed twist-off jars, stir in the raisins for the last 1-2 minutes so that they remain visible and whole in the spread.