From Saving the Season blog
3 lbs ripe bartlett pears
1 cup sugar
1 cup honey
1/2 cup coarsely chopped walnuts
1/2 teaspoon wild fennel seeds
1/4 teaspoon salt
juice of 1 small lemon (about 2 tablespoons)
zest of 1/2 lemon in thinnest possible threads
1 Peel, core and dice pears into 1/2″ cubes, which will give you about 2 pounds of prepared fruit. Toss with about 1 tablespoon lemon juice.
2 Combine pears, honey, sugar and salt in a preserving pan. Bring to a boil and skim. Reduce over moderate flame for about 5 minutes.
3 When the mixture begins to thicken, add walnuts and fennel seeds. Cook for about 5 minutes longer until reduced to the jell point. Add lemon zest and more lemon juice to taste to adjust the acid balance.
4 Ladle into prepared jars and seal. Process in a boiling-water bath for 15 minutes.
YIELD
3 pounds fruit yielded 1.5 pints
2 x 8 oz
2 x 4 oz