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Pear and cranberry jam with vanilla

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Ingredients for 1 servings:

  • 600 g pear(s)
  • 400 g cranberries, fresh
  • some water (sugar water)
  • 2 tbsp lemon juice
  • ½ vanilla pod(s), the pulp
  • 500 gelling sugar (2:1)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and chop the pears. Boil the cranberries in a little sugar water for about 5 minutes. Add the chopped pear and simmer for about 5 minutes. Once the pear is soft, puree the fruit. Stir in the vanilla pulp and preserving sugar. Continue boiling for at least 3 minutes. Then test for settling and pour the jam into sterile jars. You can also omit the vanilla pod and use more or less fruit. The main thing is to use 1 kg of fruit. Tip for single households: Use a 2:1 ratio of 300 g fruit to 150 g preserving sugar. This amount is enough for one large jar.

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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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