¾ lb pears, cored and roughly chopped, no need to peel
¾ lb apples, cored and roughly chopped, no need to peel
1 cup granulated sugar
1 stick cinnamon
lemon juice, from 1 lemon
2 tbsp pine nuts, roasted (optional)
⅛ tsp ground allspice
⅛ tsp ground green cardamom
For Serving:
accompaniments of your choice
Combine all your ingredients except for the pine nuts, which are optional, in a soup pot over low heat.
Bring mixture to a simmer and continue simmering for at least 30 minutes or until the jam has reduced by ¾’s its original content. Stir frequently, as the jam will burn easily.
Once done, remove and discard the cinnamon.
Add the pine nuts and puree the mixture with a stick blender until smooth.
Transfer to any container of your choice and set aside to cool down at room temperature. Your jam will continue to thicken as it cools down.
Set aside in a chilled area and allow to further firm up, anywhere from 3 to 6 hours.
Serve with any accompaniment of your choice.
Here’s how to preserve it using water bath canning method:
Prepare a water bath canner as you cook the jam. Sterilize the canning jars and lids, too, by placing them in boiling water for at least 5 minutes. Set aside on a kitchen towel lined baking sheet once done. Once the jam is done, immediately fill them into the sterilized jars leaving at least ¼ inch space from the top. Seal the jars. Submerge the filled jars into the water bath canner for 5 to 10 minutes. Place the jars on a kitchen towel lined baking sheet or cooling rack to cool completely.
Sugar: 90g
:
Calcium: 31mg
Calories: 430kcal
Carbohydrates: 102g
Fat: 5g
Fiber: 7g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 2g
Potassium: 301mg
Protein: 2g
Saturated Fat: 1g
Sodium: 3mg
Vitamin A: 95IU
Vitamin C: 10mg
