Pear and chestnut jam

Ingredients for 8 servings:

• 1 kg pear(s), prepared weighed
• 300 ml pear juice
• 400 g chestnuts, pre-cooked
• 1 vanilla pod(s)
• 700 g gelling sugar 2:1
• 1 pack of citric acid
• n. B. pear spirit

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

nutty and not too sweet

Peel the pears and remove the cores. Then coarsely grate or finely chop. Finely mash the chestnuts. Scrape out the vanilla pod (you can use more if you like). Place the pears, juice, chestnuts, sugar, and vanilla seeds in a saucepan and simmer over medium heat. If you don’t like chunks or don’t like the look of them, you can puree everything together. Once the pears have softened, add citric acid and cook the jam for 4 minutes over high heat. Test for setting. Pears generally set poorly; add more citric acid or other gelling agents as needed. Before the end of the cooking time, add pear brandy to taste (I use about 100 ml). Pour the finished jam (or purée) into sterile jars and seal tightly. Makes about 8-9 jars of 220 ml each. Tip: It also tastes delicious with a little cinnamon; add this to the pot at the beginning.