Aronia pear jam with vanilla

Ingredients for 1 servings:

• 600 g berries (aronia)
• 600 g pear(s)
• 1 sachet of Gelfix super (3:1)
• 350 g sugar
• 2 packets of vanilla sugar
• 1 cup water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

fruity and not too sweet

Wash the aronia berries and pears, core the pears, and cut them into pieces. Place the berries and pear pieces in a pot with a cup of water, bring to a boil, and cook the fruit over medium heat for about 15 minutes, stirring occasionally. Now place a food mill over a sufficiently large bowl, then add the cooked fruit (a ladle works best) and pass the fruit through a sieve. Repeat this process several times, but don’t add all the fruit at once! Remove any remaining peel from the mill every now and then, so it’ll churn more easily. I place the bowl in the kitchen sink for passing the fruit: Aronia berries stain terribly, and this “fun” will do the least damage there. It will probably work with a hand blender and a sieve for passing the fruit, although I haven’t tried that yet for fear of having to completely renovate the kitchen! Return the fruit puree to the pot and let it heat up again. Add the Gelfix sachet and the sugar according to the package instructions, then stir in the two sachets of vanilla sugar. Bring everything to a boil for one minute, then pour directly into jam jars (rinsed with water), put the lids on, and seal. I always use more fruit than you actually need, because the straining process loses weight. The aronia berries contain a lot of pectin, so the jam still turns out nice and firm.