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Pear Marmalade With Chili

Deel op Facebook Print Recipe

Ingredients

  • 5.5 lbs 2.5 kg Pears (Gute Luise variety, if available)
  • 70 oz 2 kg Preserving sugar
  • ⅓ oz 10 g Citric acid
  • 4 tsp 2 cl Lemon juice
  • Chili threads or finely chopped chili peppers to taste

Instructions

  • Peel, core, and quarter the pears.
  • Bring to a boil with preserving sugar, citric acid, and lemon juice and let boil briskly for 5–7 minutes.
  • Sieve or purée.
  • Mix in the chili threads or finely chopped chili peppers to taste.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes & Wine Advice

Caution: too much chili will make the marmalade too spicy!
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European