I wanted to use produce that was in season and plentiful (translated: cheap). Pears immediately came to mind; pear season in Australia starts in autumn and lasts right through to summer. I love eating them fresh - they are so sweet and crisp! But also find them to be perfect for cooking and baking with.
here that I was keen to try out but decided to omit the raisins. I also scaled the quantities right down to make just a small batch just in case it didn't turn out right.
As it turned out, I shouldn't have worried.
If you'd like to check out what the other cooking club members came up with, just visit:
Lucent Imagery (cooking club founder)
If I can make jam, so can you. Give it a go! I've provided my revised recipe below:
Pear and walnut jam (makes ~ 500g)
- 3 ripe pears (I used Beurre Bosc)
- 1/2 cup white sugar
- 3 tablespoons honey (or more to taste)
- 3 tablespoons coarsely chopped walnut
- zest of 1 lemon
- juice of 1 lemon
- Peel and core the pears. Slice into small cubes.
- Combine pears, honey, sugar and half of the lemon juice in a pot and bring to a boil. Cook at a steady boil for 5 to 7 minutes.
- As the mixture begins to thicken, add walnuts. Continue reducing for perhaps 5 minutes more until a jell-set is achieved, then add the lemon zest and remaining lemon juice to taste.
- Mash the pears into smaller chunks. Return to a brief boil, ladle into prepared jars and seal.
- Process in a boiling-water bath for 15 minutes.