Ingredients
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
accompaniments of your choice
Preparation
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.
