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Pear jam with Calvados – A fruity and spicy combination

This pear jam with Calvados is the perfect treat for cold days. The ripe pears harmonize beautifully with the warm, spicy cinnamon and hint of vanilla, while the Calvados adds an elegant depth to the jam. The addition of star anise and cinnamon sticks perfectly rounds out the fruity aroma. A delicious spread that also makes a wonderful gift or can be used to enhance desserts!

Birnenkonfitüre mit Calvados – Eine fruchtig-würzige Kombination

Ingredients

550 g ripe pears
pulp of a vanilla pod
½ sachet of citric acid
1 tsp cinnamon
cinnamon sticks
Star anise
250 g gelling sugar 2:1
Juice of half a lemon
Calvados

Here’s how to prepare it:

Wash and peel the pears, remove the cores, and cut into large pieces. Place the cubes in a large pot along with the gelling sugar, lemon juice, and Calvados and let stand for about 4 hours. Bring everything to a boil and simmer for about 4 minutes, stirring occasionally.
If you like cinnamon and star anise, you can place half a cinnamon stick or some anise in each jar and then pour in the jam. It looks beautiful and adds even more flavor. Seal the jars immediately and let them cool upside down.

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Text: Martina Raabe

Pear jam with Calvados – A fruity and spicy combination

Ingredients

Here’s how to prepare it:

herb seeds

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