Pear jam with saffron and chilli

Pear jam with saffron and chilli
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1 kg ripe pears
1/2 g saffron
1 red chilli
300 ml Dansukker White Syrup
300-500 ml Dansukker Jam Sugar

Peel, core and quarter the pears. Slice them thinly and put them in a saucepan with the saffron and white syrup. Cover and simmer for 5-10 minutes. Meanwhile, rinse the chilli and chop it finely. Add the chilli and jam sugar to the saucepan and continue boiling for a further 2 minutes. Pour the jam into warm, sterilised jars. Store in a cool place. Good served with cheese or spread on toast.

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