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Blackberry, pear and currant jam with a twist

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Ingredients for 1 servings:

  • 450 g blackberries (prepared, weighed)
  • 400 g pear(s) (prepared, weighed)
  • 500 g red currant juice
  • 1 tbsp lemon juice
  • 700 g gelling sugar 2:1
  • 40 ml vodka

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Personally, I don’t like seeds in my jam, so I boil the blackberries briefly and then strain them through a sieve. Peel and finely chop the pears. Combine the fruit and juice with the preserving sugar in a saucepan and let stand for about 30 minutes. Blend briefly with a hand blender. Cook according to the package instructions, then test for settling. Then add the vodka and simmer for another 2 minutes. Pour into twist-off jars, seal, and turn the jars upside down for 10 minutes.

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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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