A delicate pear marmalade

A delicate pear marmalade

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This marmalade goes beautifully with rusks, toast or crispy crackers, and perhaps a bit of Italian taleggio, soft goat’s cheese or other tasty cheese.

Ingredients

Quantity Ingredient
1 large lemon
1.2kg ripe but firm pears
200ml water
500g caster sugar
3 knobs preserved ginger, (optional)
100g walnuts, roughly chopped

Method

  1. Wash and dry the lemon. Grate the lemon peel (you need 2 tablespoons finely grated zest) and squeeze the lemon juice.
  2. Rinse the pears and remove the stems, then cut each pear into quarters. Core and dice the pears, and put the pieces in a heavy-based casserole dish or pot. Pour over the lemon juice and stir to coat all the pieces with lemon. Pour in the water and stir in the sugar. Cover and slowly bring to the boil, stirring regularly to dissolve the sugar. Lower the heat, remove the lid and simmer very gently for 30 minutes, stirring at least once every 5 minutes.
  3. Peel and dice the preserved ginger, if using, and add to the dish, together with the chopped walnuts. Bring the marmalade to the boil again, and then let it simmer, uncovered, for another 15-20 minutes. Watch carefully to make sure it doesn’t burn. You may need to add a bit more water. Remove from the heat and let the marmalade stand for 10 minutes, stirring occasionally. Scoop the still-warm jam into perfectly clean jars, and cover with lids once the jars have cooled down a bit.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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