Pear jam

Ingredients for 1 servings:

• 2 kg pear(s), peeled and pitted weighed
• 1 kg gelling sugar 2:1
• 6 cl Amaretto
• 250 ml apple juice, naturally cloudy
• 100 ml dry white wine
• 2 lemons, untreated
• 2 limes, untreated
• 40 g ginger root
• 2 pinches of salt and pepper, white, finely ground

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

with a homemade spice reduction, without artificial flavors

To make the reduction, zest the untreated lemons and limes and dice the ginger root. Bring the cubes to a boil in a saucepan with the zest, apple juice, wine, and spices, then simmer gently until reduced, leaving about 100 ml of syrup. During this time, peel and core the pears and dice them. The effective net weight should now be 2 kg. Squeeze the juice from the lemons and limes and bring this to a boil with the pears, Amaretto, and reduction, simmer gently, and continue to reduce. After about 30 minutes, puree the mixture and stir in the gelling sugar. After cooking for a further 10 minutes, pour the jam while it is still hot into clean jars, close the jars, and allow to cool. If the jars are filled correctly, the jam will keep for a long time without refrigeration.