Peel and quarter or dice the pears. Please put the ready-cut pears immediately into the pot with the apple juice so that they do not turn brown.
2 kg pears, 100 ml apple or pear juice
Cut a vanilla bean in half lengthwise. Scrape the vanilla pulp from the pod and add it to the saucepan. Add the pod as well.
1 vanilla pod
Cook the pears until soft. This takes about 10 minutes. When the pears are nice and soft, fish the vanilla bean out of the pot. Puree the pears with a hand blender.
Boil the mush again until it really bubbles.
Important: Fill the jars to a maximum of 3 cm below the rim!
Pour the puree hot into the cleaned jars. Put the lid on and screw tightly.
Notes
Most jam jars will fit about 230 ml. So with this recipe you get about 9 jars.Each glass contains about 140 calories and