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Pear jam with Riesling
Angela Braun

Pear Jam with Riesling

The Riesling adds a subtle fruitiness and depth to this pear jam.
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Prep Time 20 minutes
Cook Time 4 minutes
Resting time 3 hours
Total Time 3 hours 24 minutes
Course: Preserve
Ingredients Method Notes

Ingredients
  

  • 750 g pears net weight
  • 250 ml Riesling or another dry white wine
  • 500 g sugar or jam sugar
  • 1 sachet pectin only if you use normal sugar; if you use jam sugar leave the pectin off

Method
 

  1. Prepare your jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
  2. Wash the pears, peel and core them and cut them into quarters. Then weigh them.
  3. Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
  4. Put the chopped pears in a pot, mix them with the sugar, pectin (if needed) and the Riesling.
  5. Mix it all and let it rest for at least 3 hours (you can also let it rest overnight).
  6. Heat the mixture up while constantly stirring to prevent it from burning.
  7. When the mixture has come to a rolling boil, set your timer and let it all cook rapidly for 4 minutes.
  8. Pour the jam in jars and immediately close the lids tightly.
  9. Once it's cool, the jam is ready for consumption.

Notes

This is not a recipe for children! Part of the alcohol in this recipe will evaporate during cooking, but maybe not all.