Pear and Orange Jam with Walnuts
Delight your taste buds with this irresistible Pear and Orange Jam with Walnuts—an elegant blend of ripe pears, vibrant orange zest, and freshly squeezed citrus juice, all simmered to create a lusciously thick preserve. Toasted walnuts add a satisfying crunch and a nutty depth, making this jam a unique and sophisticated addition to your pantry. Perfect for spreading on toast, spooning over yogurt, or serving alongside a cheese board, this homemade jam is as versatile as it is delicious. With its balance of bright, tangy flavors and natural sweetness, this recipe is a must-try for preserving seasonal fruits in the most delectable way!
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Recipe Information
Ingredients
- 4 cups pears (ripe, peeled, cored, and finely chopped)
- 2 large oranges (zest and juice)
- 3 cups granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 cup walnuts (toasted and chopped)
- 1 cup water
Instructions
Start by preparing the pears. Peel, core, and finely chop them to ensure even cooking.
Zest and juice the oranges. Set the zest aside for later use and strain the juice to remove any seeds or pulp.
In a large, heavy-bottomed pot, combine the chopped pears, orange juice, orange zest, granulated sugar, lemon juice, and water.
Place the pot over medium-high heat and stir the mixture until the sugar has completely dissolved.
Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer. Stir occasionally to prevent sticking and cook for about 35-40 minutes, or until the jam thickens and reaches a gel-like consistency. You can test this by placing a small amount of the jam on a chilled plate; it should hold its shape when pushed gently with a spoon.
Once the jam has thickened, remove the pot from the heat and stir in the toasted, chopped walnuts.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth, then seal with sterilized lids.
If storing the jam for an extended period, process the jars in a boiling water bath for 10 minutes. Otherwise, allow the jars to cool completely and store them in the refrigerator for up to 3 weeks.
Enjoy the jam as a spread on toast, a topping for yogurt, or paired with your favorite cheeses.
Nutrition Facts
Calories |
3820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 807.0 g | 293% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 734.9 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2352 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
