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Blueberry-pear jam

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Ingredients for 3 servings:

  • 700 g blueberries
  • 3 bulb(s)
  • 2 bananas
  • 3 limes
  • 1 lemon(s)
  • some lemon juice
  • 500 g gelling sugar 2:1

Instructions

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

with limes, lemons and bananas

Wash the blueberries and place them in a large pot. I always use a five-liter pot. Peel the pears, remove the cores, cut them into small pieces, and add them to the blueberries. Peel and segment the citrus fruits generously, then squeeze out the remaining juice. Peel the bananas and mash them by hand. Mix everything in the pot and then puree until not too fine. Now add the gelling sugar and, if desired, a little lemon juice, and bring to a boil while stirring. As soon as it starts to bubble, set the timer for three minutes and continue stirring. After the three minutes, you can fill the jam into jars and let it cool. I used three 500 ml jars.

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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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