Summary

Ingredients

• 2 kg pear (s)
• Lemon juice
• 150 ml apple juice
• 1 ½ cinnamon stick (s)
• N / A Vanilla, optional

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Instructions

1. Peel and quarter or dice the pears. Sprinkle the cut pears with lemon water to prevent them from turning brown. Put the fruits in a saucepan and cook with the other ingredients until soft. When the pears are nice and soft, use the hand blender to make puree.
2. No matter what kind of jar you use (mason jars, jam jars, etc.): They must be able to withstand heat and be in good condition, have no cracks or have lids that are difficult to close. It is best to sterilize the jars in the oven for 10 minutes at 150 ° C top / bottom heat so that bacteria don`t stand a chance.
3. It is important that you fill the finished pulp really hot into about 10 cleaned glasses. Turn the lids on the jars and close tightly. Let the purée cool down, then store in a cool, dark place.
4. The fruits should be in excellent condition for pear preservation. Overripe fruit that is already beginning to get dark spots should be sorted out and processed differently.