2013 (49) November (1) October (6) Pear jam with dark chocolate caramel pudding with fleur de sel (

Method:
3. Make a water bath using a shallow baking pan, pour hot water into the pan to 1 inch (2.5 cm) high. Place the pie plate containing the caramel on the bath (it must not be in contact with water) and bake in middle of oven.
6. The caramel will keep in the refrigerator for one week. So I advise you to use a half caramel immediately and potting the other half to use it whenever you like.
7. To pot, fill a pot of hot caramel sterilized, caramel color gluten screw the lid gently. Return the pot and let cool completely. Before storing the pot, do not forget to label and note the date.
I suggest you only use new sealing lids and make sure they are not damaged before use. Before caramel color gluten potting the caramel, place the jar and lid in a boiling water bath, remove it from the water with tongs, flip and dry on a clean cloth or paper towel. Then decant the hot caramel, and screw the lid gently. Turn the pot and let cool completely. This technique creates a self-pasteurization, which allows longer storage. Once the caramel is completely cooled, make sure the lid of the jar is sealed and concave (curved slightly inwards). Before storing the pot, do not forget to label and note the date.
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Pear jam
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