Pear jam with cranberries

Name: Pear jam with cranberries
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 75 g dried cranberries; 100 ml apple juice; 50 g Sugar; 1 kg Pears; 7-10 Tbsp Juice of 1 lemon; 1 package Citric acid; 7-10 Tbsp scraped pulp from 1 vanilla pod; 1 package (500 g) Gelling sugar extra 2:1; 50 ml Pear brandy; 2-3 Star Anise

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

75 g dried cranberries
100 ml apple juice
50 g Sugar
1 kg Pears
7-10 Tbsp Juice of 1 lemon
1 package Citric acid
7-10 Tbsp scraped pulp from 1 vanilla pod
1 package (500 g) Gelling sugar extra 2:1
50 ml Pear brandy
2-3 Star Anise

Directions

1
Soak the cranberries in apple juice and marinate for about 1 hour. Pour onto a sieve and drain. Put sugar and 75 ml water in a small pot. Bring to the boil over a high heat, simmer until the sugar caramelises until golden brown. Pour the caramel into a large pot. Peel, quarter and core the pears. Cut into small pieces.
2
Weigh 800 g pears and sprinkle with lemon juice. Mix pears, caramel, citric acid and vanilla pulp well in the pot with jam sugar. Bring to the boil while stirring over high heat. Simmer for about 5 minutes. Coarsely puree the jam with a hand blender. Add cranberries, pear brandy and star anise and let simmer for about 2 minutes. Pour the jam into clean, dry glasses, close them tightly and let them cool down