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Spicy sour pear jam with rosemary
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 261
  • Fat about 0g
  • Carbohydrates about 59g
  • Protein about 2g
This is needed
This is needed for 2 glass
For 2 jars, each approx. 250 ml
  • 600 g pears
  • 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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And that's how it's done
And that's how it's done
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.