Spicy sour pear jam with rosemary

Total time: 45m
Preparation Time: 45m

For 2 glass

Nutritional Information

Contains 261 Kcal, 2g Protein, 59g Carbohydrates, 0g Fat


  • For 2 jars, each approx. 250 ml
  • 600 g pear
  • 1 onions
  • 1 red chilli
  • 1 sprig rosemary
  • 0.5 cm ginger
  • 0.5 tsp salt
  • 2 pinches cinnamon
  • a little pepper
  • 2 pinches ground cloves
  • 1 tsp Dijon mustard
  • 75 g cane sugar
  • 0.75 dl red wine vinegar

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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