Christmas Jam

For the Christmas jam, cut the pears in half, core, clean and cut into fine wedges with the peel.

Steam the pear pieces in a little water and puree.

Wash the dirndls, remove the seeds and boil them in about 250 milliliters of water until soft and puree.

Put both fruit pulps in a large pot, add the jelling sugar and gingerbread spice and bring to the boil, stirring several times, and continue to simmer for 10 minutes.

Pour the Christmas jam into screw-top jars rinsed with schnapps or rum and seal tightly.

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