Apple & pear jam

Apple & pear jam

Total: 30 Min. | Active: 30 Min.
Nutritional value / glass: 458 kcal
, Fat: 1 g
, Carbohydrate: 107 g
, Protein: 2 g

Ingredients

5 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

3 apples (approx. 400 g)
3 pears (approx. 350 g)
1 lemon, use only the juice
2 ½dl apple juice
40g Confi-Vite (gelling agent made from apple pectin)
1 cinnamon stick
400g cane sugar
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Utensils

For 5 preserving jar (approx. 250 ml capacity each)

How it's done

Quarter the apples and pears, remove the cores. Cut the fruit into segments and place in a pan. Pour in the lemon juice and apple juice. Stir in the gelling agent, add the cinnamon stick. Bring to the boil while stirring, boil for approx. 1 min., stirring constantly. Add the sugar, continue to boil for approx. 5 mins. on a medium heat, stirring constantly.

While still boiling hot, ladle the jam into the clean, pre-warmed jars, fill the jars to just below the rim, seal immediately. Briefly upend the jars with screw-top lids, leave to cool on an insulating surface.

Step 1

Test if the jam has set: Hold the ladle up high, if the third or fourth drop remains attached, the jam has reached the right consistency.

Step 2

While still boiling hot, ladle the jam into the clean, pre-warmed jars, fill the jars to just below the rim, seal immediately.

Tip: Use a funnel with a wide neck to fill the jars.

Step 3

Jars with screw-top lids should be upended briefly (approx. 1 min.), thus killing any bacteria or mould. Turn the jars the right way up and leave to cool on an insulating surface. Do not upend jars that are sealed with cellophane and a rubber band.

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