Pear jam

Pear jam

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 207 kcal
, Carbohydrate: 50 g


1 litre


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


1 ½ kg pears peeled, cored, diced
100 g sugar
1 tsp rosemary, finely chopped
1 organic lemon, a little grated zest, the whole juice


500 g preserving sugar (Coop)
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6 dessert glasses, each approx. 250 ml

How it's done

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Mix the pears, sugar, rosemary, lemon zest and juice in a large pan. Cover and cook over a medium heat for approx. 10 mins.


Add half of the preserving sugar, bring to the boil while stirring, then boil fast for 2 mins. Stir in the remaining preserving sugar and continue to boil for a further 2 mins., skimming off any foam. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.

Good to know
That fits: Bread, cheese, boiled meat
Note: If the pears are very hard, pre-cook them with sugar, rosemary and lemon for 15 mins. instead of 10 mins. .

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