Apple and Pear Jam
Apples and pears provide mainly vitamins A, B1, B2 and C. Vitamin C in particular is very sensitive to heat. However, the short boiling time ensures that not too many of the valuable ingredients are lost on the way to the preserving jar.
Jams with little added sugar can also have a fairly long shelf life. The prerequisite is that the work is done cleanly, the jars are filled to the brim and tightly closed. Use smaller jars and store them in a cool place.
Rinse apples and cut into small pieces with the cores intact. Combine apples with water and wine in a saucepan, add honey and simmer covered for 45 minutes. Line a colander with cheesecloth, and place over a bowl. Strain apples through colander, gently pressing to extract juice.
Peel pears, quarter and remove cores. Cut into small pieces. Combine pears in a saucepan with 2 pounds juice. Mix with jam sugar, slit vanilla bean and star anise and bring to a boil. Cook at a full boil for 4 minutes. Remove vanilla bean, transfer to sterilized jars and seal.
Tip: To preserve the jam for longer, you will need to process the jars according to manufacturer's instructions.