Blackberry-pear jam without seeds

Ingredients for 1 servings:

• 1 kg blackberries
• 500 g pear(s), ripe
• 500 g gelling sugar, 2:1
• 1 vanilla pod(s)
• 1 pinch(s) of tonka bean(s), ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

velvety and without seeds

Carefully rinse the blackberries, place them in a saucepan, bring to a boil, blend with a hand blender, and then pass through a food processor. Peel, core, and finely dice the pears. Weigh the pears, fill with the blackberry puree to 1 kg, puree again, and mix with the gelling sugar. Add the vanilla bean pulp and a pinch of tonka bean. Cook the fruit mixture for 3 minutes according to the package instructions and pour hot into twist-off jars. I was able to fill three jars of 350 ml each and one of 250 ml. The remaining blackberry puree can be used for other purposes—e.g., in a quark dish. Another option: Weigh the entire blackberry puree and fill with the pears to 1 kg.