Standard varieties like strawberry and apricot, there are always here, but I like to try new varieties and consider diligently followed out. An autumnal version I have months before the book “sweet surprises – Finest Gifts from the kitchen” discovered by Mona Binner and Luisa Marschall. This was nachgekocht and found to be delicious, so I would not deprive you.
Pear and grape jam
- 300g pears
- 200g red seedless grapes
- 300g Gelierzucker 2: 1
- 1 vanilla pod
- Peel the pears and remove the seeds, wash the grapes and cut the fruit small.
- Then the fruit depending on what you is coarse or fine, personally prefer to puree.
- Add the jam sugar and the vanilla pod to the fruit puree and cook while stirring for 10 minutes.
- The hot mass then immediately fill the brim into sterilized jars, seal it tightly and let stand for 5 minutes turned on the lid.
As always jam cooking is super easy and you can also as a cooking novice safely try it! If you have therefore never done it yourself, it is time so slow 🙂