With the Pear Lemon and Walnut Jam, I was able to use all the pears from my little tree, especially those a bit damaged and overripe. Nothing went to waste; only the inedible parts were discarded. When the ingredients I use are not from my garden, I exclusively buy organic products. During this time, I love preparing special preserves, both sweet and savory. I make a good stock, and then I gift them at Christmas in lovely packages to friends and relatives. I can assure you everyone appreciates it. Do as I do!!!!
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Cuisine: Italian
Ingredients
- 2.2 lbs pears
- 2 cups Brown sugar
- 1 Lemon peel
- 8 walnuts
Preparation
Wash the pears and lemon thoroughly, and dry them well.
Remove the yellow part of the lemon, trying not to take the white part.
Cut them into 4 pieces, remove the stem, core, and seeds.
Cut them into small pieces and drizzle them with the juice of a lemon.
Pour the pears with all their juice into a saucepan, add the sugar, and start cooking over low heat.
In the meantime, chop the lemon peel and walnut kernels into small pieces.
Stir occasionally, and after half an hour, add these last ingredients.
Continue cooking for another 30 minutes, or until, when spooning the mixture onto a saucer, it remains firm.
Pour into previously sterilized jars, close them, and turn them upside down.
Once cool, label them and store them in a dark, dry place.
Enjoy your Pear Lemon and Walnut Jam after about forty days.
Notes
Tip: If you like, instead of lemon, you can use rum.
However, I would still add the peel.
If you like pears, don’t miss the next recipe:https://blog.giallozafferano.it/lappetitovienmangiando/insalata-di-rape-verdi-e-pere/
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