"Pink Temptation" – Pear and red cabbage jam with Prosecco

Ingredients for 1 servings:

• 3 kg pear(s)
• 1 kg red cabbage
• 3 lemons, juice
• 2 packs of gelling sugar 3:1
• 375 ml Prosecco
• 6 cloves
• 5 allspice berries
• 4 small cardamom pods
• 1 stalk(s) cinnamon
• 1 vanilla pod(s)
• 1 small chili pepper(s), dried

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

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Peel, core, and chop the pears. Place them in a large saucepan. Add the gelling sugar and lemon juice and mix well. Cut a hole in the middle of the vanilla pod and scrape out the seeds with the back of a knife. Add it to the pears. Put all the spices and the rest of the vanilla in a disposable tea bag and seal it tightly with sewing thread. Then add it to the pears and let it steep. After about 30 minutes, place the pan on the stove and bring to a boil while stirring. In the meantime, remove the outer leaves and the stalk from the red cabbage. Chop the rest of the cabbage and simmer in a separate pan with water and a small pinch of salt for about 25 minutes until soft. When the red cabbage is soft, drain the water and add the cabbage to the pears. Mix everything well and simmer for around 15 minutes. Remove the tea bags, puree everything well and then slowly add the Prosecco and add the tea bags again. Let everything simmer for another 15-20 minutes. Stir frequently during the entire time so that nothing burns. Meanwhile, rinse around 15 jars with screw lids (approx. 250 ml each) with very hot water. If the setting test is positive, remove the pot from the heat and quickly and carefully fill the jars, close immediately and turn upside down until completely cool. The jam will keep for around 1 year in a cool, dark place and goes well with all types of bread.