Preparation time: 10 minutes
Waiting time: 1 hour
Cooking time: 5 minutes

1. Peel the pears, quarter and remove the stem and cores.
2. Grate 1 kg of pear flesh with a large grater and macerate with the sugar for one hour in a non-reactive container.
3. Place over high heat; cook for 5 minutes after the mixture comes to a boil, stirring constantly. One minute before the end of the cooking time add the walnut pieces, slightly crushed.
4. Skim if necessary, check that the jam will set, and place into sterilized jars, dividing the walnuts evenly among the jars.
5. Seal the jars and turn over, lids down, until cool.