Rosehip and pear winter jam

Ingredients for 1 servings:

• 1 ½ kg rosehips
• 3 large pears, approx. 600 g
• 10 tbsp lime juice
• 1 tsp cayenne pepper or chili powder
• 1 tsp gingerbread spice
• 1 tsp speculatius spice
• 750 g gelling sugar 2:1

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

from local autumn fruits and Christmas spices, plus rosehip seed tea

Cover the rosehips with water and boil for about 15 minutes, until soft. Place all ingredients in a bowl and puree with a hand blender. Then press the puree through a sieve, food mill, or—even better—a potato ricer to remove the seeds. You should have about 1 kg of rosehip purée. Peel the pears, core them, and cut them into very small pieces. Add the spices and pear pieces to the rosehips, place everything in a saucepan, and bring to a boil briefly. Add the gelling sugar according to the weight and instructions, then boil gently for 4 minutes while stirring. Then pour into hot, rinsed jars. Tip for using rosehip seeds: Spread the remaining rosehip seeds on a baking sheet and dry at 50–80°C. They make a healthy tea (leave to steep for at least 10 minutes).