1. Peel the pears, quarter them, core them, and cut into cubes. Sort the blackberries and rinse them. Weigh the fruit and put 1 kg into a pot. Mix with jam sugar and let it sit for about 3 hours.
2. Halve the lemon and squeeze out the juice. Bring the fruit mixture to a boil with the lemon juice while stirring constantly and let it simmer gently for about 4 minutes.
3. To test the setting ability, put 1 tsp of the jam on a cold plate. If the jam sets after about 1 minute, it can be processed further. If necessary, extend the cooking time by 1–2 minutes and repeat the setting test.
4. Carefully skim off the foam that forms. Fill the hot pear-blackberry jam into clean screw-top jars, close them, and let them cool upside down. Enjoy!
Nutrition per serving
kcal: 185
Protein: 1 g · Fett/Fat: 0 g · Carbs: 45 g
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