Ingredients
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
Pears
Jam
Utensils
6 dessert glasses, each approx. 250 ml
How it's done
Pears
Mix the pears, sugar, rosemary, lemon zest and juice in a large pan. Cover and cook over a medium heat for approx. 10 mins.
Jam
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.
| 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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