Madeleine Kamman

Pear, Apple, and Walnut Jam

Confiture de Poires, Pommes, et Noix

Preparation info

  • 10

    baby food jars
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This should be made in the fall, when the pears are super-ripe and the apples inexpensive and crisply fresh. The walnuts and Calvados do a lot for the final taste.

Ingredients

  • 1½ pounds Gravenstein apples, peeled, cored, and slivered, net weight
  • 1½ pounds Bartlett pears, peeled, cored, and slivered, net weight

Method

Put the apples and pears in a large sauté pan, add the lemon juice and sugar, and mix well. Let stand only 30 minutes. Add the water. Bring to a boil and turn down to a slow simmer. Cook until thick, approximately 45 minutes to 1 hour. Add the walnut halves as soon as you turn the heat off. Immediately ladle into sterilized baby food jars; seal with paraffin and the jar lids.