Balsamic Jelly
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g cane suar (raw cane suar)
- 30 g ellin powder 2: 1
- 400 ml pear juice
- 250 ml balsamic vinegar, good
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Mix the raw cane sugar and the jelly powder very carefully in a saucepan. Add the pear juice and balsamic vinegar, as well as the bay leaves. Bring the mixture to the boil over high heat while stirring and let it simmer for 3 - 4 minutes, stirring constantly.
- Remove the bay leaves and pour the mixture into sterile twist-off jars. Turn it upside down and turn it around again after approx. 15 minutes. Let cool down. A special maturation period is not required.
- Goes wonderfully with goat`s cream cheese, but also with all other strong cheeses, including semi-hard cheeses, e.g., Manchego. In combination with Parmesan, it is ideal with Mediterranean salads.
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