Roiboos Pear Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 medium pear (s), ripe
- Tea, Roiboos, loose, with or without aroma, depending on your taste
- 1 large lemon
- 3 packs vanilla sugar, (who has bourbon vanilla sugar - much better!)
- 1 shot rum, brown
- 1 packet preserving sugar, 2:
- 800 ml water
Print Recipe
Pin Recipe Instructions
- Peel the ripe pears and cut into small cubes.
- Allow the roibo tea to infuse with 800ml of boiling water for approx. 3-4 minutes, then strain and boil in the pot together with the pears, lemon juice, vanilla sugar and preserving sugar for 3-4 minutes according to the instructions on the packet. If you use organic lemons, you can also add the zest, which gives a nice fresh note but it quickly becomes too dominant.
- At the very end, add a shot of rum and, after a positive gel test, fill it into sterilized (e.g. in the microwave) twist-off glasses and evenly distribute the pear pieces. To avoid the pears sticking to only one side of the glass (top or bottom), the glasses should be regularly turned over when they cool.
- My pears always ripen at once, that`s how this recipe came about.
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