Hagebutten-Birnen-Marmelade

Ingredients

• 150 g rose hips
• 250 g pears
• 250 g gelatine sugar (1:1)
• 4 cloves
• 1 untreated lemon (zest and juice)

Instructions

1. 1.

   Wash, clean, halve the rose hips, remove seeds and soak in 150 ml water overnight.

2. 2.

   Cook the rose hips in the soaking liquid until tender, puree and strain through a fine sieve.

3. 3.

   Peel, quarter the pears, cut out the core and dice the flesh. Mix with the rose hip juice, finely grated lemon zest and lemon juice, weigh and add an equal amount of gelatine sugar to a pot. Add cloves, bring to a boil and simmer while stirring for about 10 minutes until the pears break down.

4. 4.

   Fill prepared jars immediately with the jam. Seal tightly, place on lids to cool for 15 minutes, then flip over and let cool completely.