Pear-and-rooibos jam
MAKES ABOUT 1 CUP (250 ML)
Easy
I love the tradition of making jam – preserving fruit at its peak to enjoy after the season has passed. When I was in Cape Town shooting MasterChef in 2022, we got to explore a farm that preserves all their produce, and I was blown away by the flavour combinations. That trip inspired my journey into jamming. There is nothing more South African than rooibos, and the mild flavour of the pears creates the perfect vessel to enhance the earthy and slightly sweet flavour of the tea.
Ingredients
Method
- 4 pears
- 1 t vanilla extract
- 125 g sugar
- 1⁄4 cup lemon juice
- 1⁄4 cup water
- 1 rooibos teabag
Method
Ingredients
1. Peel and cut the pears into 1 cm pieces.
2. In a medium-sized saucepan, combine the pears, vanilla extract, sugar, lemon juice, water and teabag.
3. Cook over a medium heat, stirring gently, until the sugar dissolves and the mixture starts to bubble.
4. Bring to a gentle boil and cook for about 25 minutes. Use a potato masher to mash any large pieces of pear.
5. Once the jam is thick enough to coat the back of a spoon, remove it from the heat and cool slightly.
6. Carefully pour the jam into a sterilised jar and allow to cool to room temperature before sealing with a lid. Store in the fridge for up to 4 weeks.
Cook's note: Enjoy this jam with Onezwa's pot bread. Find the recipe here.
Find more preserves recipes here
Production: Amy Ebedes-Murray
Videographer: Romy Wilson
Photographer: Toby Murphy
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