Recipe of pear jam with walnuts and vanilla
La Chambre aux Confitures shares one of its cosy recipes, perfect for treating yourself as autumn arrives: pear, walnut and vanilla jam!
Ingredients
INGREDIENTS FOR ABOUT 4 JARS OF 250G
- 1.2 kg ripe pears from the market (about 1 kg once peeled)
- 700 g sugar
- Juice of 1 lemon
- 1 glass of water
- 1 nice vanilla pod
- 200 g crushed walnut kernels
Total preparation time: about 12 hours
EQUIPMENT
- Vegetable peeler and paring knife
- A mixing bowl
- A jam pan (or another thick-bottomed pot)
- A skimming spoon
- A spatula
- A plate chilled in the fridge
- 4 jars of 250g (or smaller jars)
Instructions
1) Peel the pears with a vegetable peeler. Remove the core and seeds with a paring knife, then cut the flesh into small pieces.
2) Place everything in a mixing bowl with a glass of water and the sugar. Split the vanilla pod lengthwise and add it to the bowl along with the lemon juice and walnuts. Stir gently with a spatula and leave to macerate for 12 hours in the fridge.
3) Cook in the jam pan (or another suitable thick-bottomed pot): bring to a boil for 5 to 7 minutes, skim, then leave to cool.
4) Cook a second time over low heat until the fruit breaks down. Do the cold plate test to check the setting point: pour a drop of jam onto a plate chilled for 5 minutes in the fridge. If the jam sets, it is ready! If it runs, continue cooking a little longer!
5) Remove the pan from the heat, scrape out the vanilla pod and remove it from the jam.
6) Jar immediately.
7) Enjoy your pear, walnut and vanilla jam at breakfast, with small financiers... or with a good Roquefort too!
Want the same delicious result without spending time in the kitchen? Our Pear & Vanilla Jam brings together the same indulgent flavour combination, ready to spread.
