Pear jam with caramel

Ingredients for 1 servings:

• 100 g sugar
• 50 ml water
• 50 ml water, boiling
• 900 g pear(s) (Williams pear)
• 1 lemon(s), the juice
• 1 pack of citric acid
• 1 packet of vanilla sugar
• 400 g sugar
• 1 sachet of Gelfix, extra (25 g)
• 50 ml pear spirit (as needed)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

enough for about 5 glasses

Combine the sugar and cold water in a small saucepan and bring to a boil. Boil over high heat until the caramel is golden brown. Remove the pan from the heat, add the boiling water, and stir. Let stand at room temperature until ready to use. Wash, peel, and halve the pears. Core, finely chop, and weigh (the net weight should be about 800g), blending if desired. Place the pears, lemon juice, citric acid, vanilla sugar, and caramel in a saucepan. Mix the weighed sugar and gel-fix, then stir into the fruit mixture. Bring everything to a boil over high heat while stirring (at least 3 minutes). Bring to a rolling boil, stirring continuously, and remove from the heat. Now stir in the pear brandy (but this is not essential). Immediately pour into prepared jars.