Summary
Ingredients
- 200 g pear (s), peeled, pitted, cut into small pieces
- 200 g tomato (s), peeled and finely chopped
- 200 g preservin suar, 2: 1
- 0.5 ½ chilli pepper (s), red, dried, pitted, cut into small pieces
- 0.5 ½ lemon (s), add the juice
- 2 cl tomato juice
Instructions
- Put the pears, tomatoes and chilli in a bowl, add the lemon juice and stir well.
- Put everything in a saucepan, turn on the heat.
- Add the preserving sugar and the fruit juice, mix everything well.
- Bring to the boil once, stirring constantly, then reduce the heat until the mixture is only a bubbly simmer.
- Simmer for 5 minutes, stirring frequently, until the fruit becomes puree, then turn off the heat.
- If the jam is still too chunky for your own taste, chop everything up with a normal potato masher and stir.
- Remove from the stove, put 1 teaspoon of the mixture on a small plate and check whether the jam is no longer too runny.
- If so, add a little citric acid and stir in.
- Now pour the hot mixture into small glasses (twist off), close immediately and let cool down.
- The cellar is still ideal for storage.