Blueberry-pear jam

Ingredients for 1 servings:

• 600 g blueberries, fresh or frozen
• 800 g pear(s)
• 1 pkt. gelling sugar
• 4 star anise

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 53 minutes

a delicious fruit jam, also great as a sauce or cake filling

Wash fresh blueberries and drain thoroughly in a sieve, discarding stems and leaves. If using frozen blueberries, thaw them. Place the blueberries in a large pot. Peel, slice, and core the pears. You will need 400g of pure pear pulp. Cut the pears into eighths, cut into small pieces, and add them to the blueberries. Add the gelling sugar and star anise (you can omit the star anise if you don’t have any) to the pot and mix everything thoroughly. Place on the stovetop over high heat, stirring occasionally. When it starts to boil, reduce the heat to low and simmer for at least 3 minutes, stirring constantly. Remove the star anise at the end and then immediately ladle the jam into prepared, clean, and hot-rinsed jars. We love this jam on fresh rolls or as a sauce for baked Camembert or Swedish meatballs (Köttbullar) or as a filling for cakes and shortcrust pastries.