Spicy sour pear jam with rosemary

Name: Spicy sour pear jam with rosemary
Prep time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 75 g cane sugar; 600 g pears; ½ cm ginger; 1 red chilli; 1 onion; 2 pinches ground cloves; a little pepper; 1 sprig rosemary; ½ tsp salt; 2 pinches cinnamon; ¾ dl red wine vinegar; 1 tsp Dijon mustard

Ingredients

2 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@bettybossi.ch

For 2 jars, each approx. 250 ml

600 g pears

1 onion

1 red chilli

1 sprig rosemary

½ cm ginger

½ tsp salt

a little pepper

2 pinches cinnamon

2 pinches ground cloves

1 tsp Dijon mustard

75 g cane sugar

¾ dl red wine vinegar

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How it's done

For 2 jars, each approx. 250 ml

Quarter the pears, remove the cores, cut into approx. 5 mm segments, thinly slice the onion, remove the seeds from the chilli, finely chop the chilli and rosemary, grate the ginger. Bring everything to the boil in a pan along with the salt, spices, sugar and vinegar, simmer on a low heat for approx. 30 mins. While still hot, ladle the jam into sterilized jars and seal immediately.

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That fits:	Raclette.

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2 glasses

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Spicy sour pear jam with rosemary

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