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Ingredients
Pear and Ginger Jam with Cinnamon
Peel and quarter the pears, then remove the seeds, and cut into small pieces. Mix immediately with the lemon juice. Coarsely puree with an immersion blender. Peel and finely dice the ginger, then add to the pear puree.
Weigh the pear puree, then add the same amount of the jam sugar and the cinnamon sticks. Bring to a boil, stirring constantly. Cook for 4 minutes, then remove the cinnamon sticks. Fill the jam into prepared jars.
Seal immediately, and then turn upside down for 15 minutes. Turn right side up and cool completely.
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 144 g | (96 %) | ||
| Sugar added | 125 g | (500 %) | ||
| Roughage | 4.5 g | (15 %) |
Healthy, because
No refined sugar, but a great aroma in the glass. The fruit's own sweetness from thick pear juice provides the necessary sweetening power. Moreover, ginger is not only pleasantly hot, but also really healthy. Its essential oils such as gingerol, schogaol or borneol have an anti-inflammatory effect.
Even smarter
Cinnamon is healthy, but may contain coumarin which is harmful to health. Ceylon cinnamon is the higher quality and finer cinnamon. It contains hardly any coumarin, which makes it harmless for consumption. Compared to cassia cinnamon, however, it is considerably more expensive.