for 2 glasses

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 pinch	cinnamon
2 pinch	ground cloves
1 tsp	Dijon mustard
75 g	cane sugar
¾ dl	red wine vinegar

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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