Photo: Rasbak, CC BY-SA 3.0 · source

Other · From Bladwijzer

Pear and apple syrup

Updated on 9 October 2026

• Makes: ± 2 jars of 370 ml
• Time: 1.5 hours + 3–5 hours reducing
• From: Pear

Ingredients

• 2 kg ripe pears
• 1 kg sour apples
• 300 ml water

Method

1. Wash the fruit and cut it into quarters, skin and core included.
2. Cook it, covered, with the water for about an hour until pulpy.
3. Put the pulp in a strong cloth and wring out as much juice as you can.
4. Boil the juice down without a lid over a medium heat; stir more often as it thickens so it does not catch. This takes 3 to 5 hours.
5. The syrup is ready when it is dark brown and a drop on a cold plate sets like thick honey.
6. Fill clean, hot jars with the hot syrup and close at once.

Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge. On bread, with cheese or in stews.