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Dried fruit Christmas jam, the best Christmas present.

Servings: 10 5 oz jars

Ingredients

  • 1 biological orange, juice and zest
  • 1 biological lemon, juice and zest
  • 2 ripe apples
  • 3 ripe pears
  • 200 g / 7 oz. dried prunes
  • 200 g /7 oz dried apricots
  • 200 g /7 oz dried figs
  • 100 g /3.5 oz raisins
  • 100 g 73.5 oz chopped walnuts
  • 1,5 kg / 53 oz caster sugar
  • 1 cinnamon stick
  • 4 star anise
  • 12/15 cloves I don't like them and used just 10
  • 1/4 tsp grated nutmeg
  • 2 glasses sweet wine I used a Marsala
  • 1 glass rhum

Instructions

  • In a big pan put pears and apples, cored but with skin on, sliced or diced in tiny pieces.
    Cover with some sugar then pour over juice from orange and lemon.
  • Chop in tiny pieces the dried fruits, add them to the pan except walnuts.
    Add also lemon and orange zests, grated.
  • Add spices.
    To avoid fuss to remove them from jam use a cloth sachet or a tea infuse to keep them together.
  • Add the rest of the sugar and the wine but not the rhum, set aside for a whole night, covered with a cloth.
  • Put the pan on medium fire, let the sugar melt stirring.
    Cover with a lid, reduce heat, stir now and then and after 30 minutes add rhum.
  • Remove the lid after one hour, keep cooking for a total time of about 2 hours, 2 hours and 15 minutes.
    30 minutes before the end add walnuts.
  • This jam thicken pretty quickly so don't overcook it.
  • Pour the jam, still very hot, into sterilized jars, close them with caps and let them cool upside down.
    The jars should form vacuum, if not you can cover them with cold water in a pan and bring it to a boil.