Summary

Ingredients

• 1 kg pear (s), weighed and prepared
• 300 ml pear juice
• 400 g chestnut (s), precooked
• 1 vanilla pod (s)
• 700 g preservin suar 2: 1
• 1 packet citric acid
• Pear Spirit

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Instructions

1. Peel the pears and remove the core. Then grate coarsely or cut into small pieces. Finely mash the chestnuts. Scrape out the vanilla pods (if you like, you can also use more pods).
2. Put the pears, juice, chestnuts, sugar and vanilla pulp in a saucepan and simmer over medium heat. If you don`t like pieces or find the look unappealing, you can puree everything together. As soon as the pears soften, add citric acid and cook the jam over high heat for 4 minutes. Make a gel test. Pears generally do not gel well, if necessary add more citric acid or other gelling aids. Before the end of the cooking time, add the pear spirit to taste (I use about 100 ml).
3. Put the finished jam (or the puree) in sterile jars and close tightly.
4. Makes approx. 8 - 9 glasses of 220 ml each.
5. Tip: It also tastes very tasty with a little cinnamon, then add it to the pot at the beginning.