Chop the nuts, peel and core the pears and also chop them into small pieces. Mix the pears with 2 tablespoons of lemon juice. Melt 200 g sugar over medium heat. Deglaze with the rest of the lemon juice and bring to the boil until the caramel has dissolved.
Mix the remaining sugar with the gelling agent and pears, then add to the caramel and bring to the boil again while stirring. Let simmer for 3 minutes while stirring constantly. Add the nuts. Fill the jam to the brim in clean jars, close and turn upside down on the lid for 5 minutes.
Makes about 4 glasses of 275 ml. Approx. 830 kcal per glass.
Ingredients
Print Recipe
Pin Recipe