Blackberry and Pear Jam Without Pits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 mins |
| Total Time | 33 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg blackberries
- 500 g pear (s), ripe
- 500 g preservin suar, 2: 1
- 1 vanilla pod (s)
- 1 pinch (s) tonka bean (s), ground
Print Recipe
Pin Recipe Instructions
- Carefully rinse the blackberries, put them in a saucepan, bring to the boil, mix with the hand blender and pass through the brisk Lotte.
- Peel, core and finely dice the pears. Weigh the pears, fill up to 1 kg with the blackberry purée, puree again and mix with the preserving sugar. Add the pulp of the vanilla pod and the pinch of tonka bean.
- Cook the fruit mixture for 3 minutes according to the instructions on the packet and pour it hot into twist-off glasses. I was able to fill 3 glasses of 350 ml and one of 250 ml.
- The rest of the blackberry pulp can be used in other ways - e.g., for a quark dish - can be used.
- Another possibility: Weigh the whole blackberry purée and fill up with the pears to 1 kg.
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