Sirop de liège

Sirop de liège

By
From
A la Mere de Famille
Makes
1 jar
Prep
20 mins
Cooking time
180 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
7 pears
3 apples
250g water
150g sugar

Equipment

Quantity Ingredient
muslin
1 jar with lid

Method

  1. Sterilising the jar

    Boil the jar and the lid for 3 minutes to sterilise them.
  2. Preparing the fruit

    Wash the pears and apples and cut into quarters without removing the skin or the pips.
  3. Cooking the jam

    Place the fruit and water in a saucepan over low heat, then cover and simmer for 2 hours. When the fruit has softened, strain through some muslin to extract the juice. Place the juice in a saucepan with the sugar and continue to simmer over low heat for 1 hour, or until the mixture is the consistency of caramel.
  4. Bottling

    Pour the Sirop de Liège into the jar and seal immediately.

History:

  • This apple and pear jam is a traditional Belgian preparation, which extracts and preserves the flavour of the fruit. It can be used as a spread and is sometimes added to flavour savoury dishes, such as rabbit stews.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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