First, the pears are peeled, the core is removed and cut into small pieces.
If you don’t like pieces in the jam, you still have to puree the pears. Then heat the apple juice, lemon juice, citric acid, preserving sugar and Gelfix in a saucepan.
Stir and boil for about 3 minutes until bubbling. Then remove the foam that has formed in the pot. Season the jam with Amaretto (it must not boil anymore). Finally, pour the jam into prepared jars and immediately close tightly with the lid.
