Summary

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

1. 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.
2. 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.
3. 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.