Caramel Pears; Strawberry Jam - Silvercrest 365675 2010 Operating Instructions Manual

Prepare the decoction out of:
1/4 liter wine vinegar, 1 kilogram of sugar, the juice and rind of 1 lemon, 1
sliced fresh ginger root – as a substitute, 1/2 teaspoon ginger powder, 1 stick
of cinnamon, some cloves (about a tablespoon full, as a substitute, ground).
Boil the decoction up and cook the pumpkin cubes in it until glassy.
Fill the pumpkin cubes into preserving jars. Bring the decoction to the boil and
then thicken it. Pour it over the pumpkin cubes and seal the preserving jars.
The preserving jars may only be filled to 1/3!
Let the pumpkins cook at 90 °C for about 30 minutes in the preserving boiler.

Caramel Pears

1.5 kg pears (firm/ripe)
150 g sugar
750 ml water
Preparation
Peel the pears. Quarter them and remove the cores. Caramelise the sugar in a pan.
Pour the water into the pan and boil it until the sugar is dissolved. Place the pears
into the pre-prepared glasses.
Pour the caramel juice into the glasses so that the pears are covered. Leave some
space to the top edge of the glass jars and seal them well.
Let the pears boil in the preserver at 90 °C for about 30 minutes.

Strawberry Jam

Remove the stalks and wash the strawberries. Puree the strawberries. Sprinkle
them with preserving sugar at a ratio of 1:1 (1000 g of strawberries to 1000 g
of sugar). Let it stand overnight and stir it occasionally.
Fill the strawberries into preserving jars (fill them to only only 2/3 full) and seal
the jars well.
Let the strawberries cook at 80 °C for about 25 minutes in the preserving boiler.
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