Gooseberry and pear jam

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the gooseberries and let them drain well in a sieve. Pears wash, peel, halve and cut out the core. Finely dice the flesh. Weigh 1 kg gooseberries and 500 g pears (pure pulp). Put them into a high pot with lemon juice, vanilla pulp and jam sugar, mix and let them stand for about 1 hour. Bring to the boil while stirring over high heat. Then let it boil over high heat for about 4 minutes while stirring constantly. Place prepared glasses on a damp cloth. Immediately fill jam to the brim into jars with twist-off lids, close them tightly, place them on the lid and let them cool down

2. 2

   Shelf life 6-9 months!

3. 3

   Waiting time approx. 1 hour