Pear jam with saffron and chilli

Pear jam with saffron and chili, the best combination of sweet and strong. This jam will take your Christmas drink party to a new level!

2 jars

35 minutes

Rating (3 ratings)


1 kg ripe pears
1 egg yolk
60 ml lemon juice
1 fresh red chilli
600 g Dansukker Jam Sugar


Wash, peel and quarter the pears. Cut away the core and slice thinly. Place in a saucepan with the saffron and lemon juice. Cover and boil for about 5 minutes.

Meanwhile, wash and finely chop the chilli. Add the chilli and jam sugar to the pan and boil, uncovered, for another 10-15 minutes.

Pour into warm, thoroughly cleaned jars. Refrigerate. 

This jam tastes wonderful with cheese or bread, for example.

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