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+ servings

Pear Jam with Cobnuts (or Hazelnuts)

A light fragrant jam with delicate pieces of pear, nuggets of cobnuts and scented with warm spices and vanilla.
Prep Time45 minutes
Cook Time30 minutes
Macerating time2 days
Total Time2 days 1 hour 15 minutes
Course: Condiment
Cuisine: British
Servings: 80 servings
Calories: 70kcal

Ingredients

  • 2 kg pears
  • 500 g apples
  • 1600 g jam sugar
  • 2 lemons
  • 1 vanilla bean
  • ¾ teaspoon mixed spice
  • 300 g cobnuts
  • 1 tablespoon butter

Instructions

  • Peel and core the apples and pears then dice into small pieces.
  • Place the fruit in a large dish and toss with the sugar, the juice of both lemons but the zest of only 1, the vanilla bean seeds, the pod of the vanilla bean and the mixed spice.
  • Cover with clingfilm pressed to the surface of the fruit then refrigerate overnight or up to 48 hours.
  • Meanwhile de-husk and shell the cobnuts and place in an oven pre-heated to 180°C for 10 minutes to toast. Leave to cool then chop roughly.
  • Place the pears and apples into a large preserving pan and bring to a rolling boil. Boil for 30 minutes and then test for set using the saucer wrinkle test*
  • Once the jam has set then stir in the chopped cobnuts and butter to disperse all the foam on the top and cook for a further minute before removing from the heat and decanting into sterilised jars.*

Notes

  • You can substitute the cobnuts for hazelnuts or omit completely.
  • Yield 10 190ml jars.
  • The jam will keep for up to a year if stored in a cool dark place.
*The saucer wrinkle test basically requires you to put about 5 saucers in your freezer when you begin making your jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. After about 30 seconds remove the saucer and push the jam with your finger. If it wrinkles up it’s ready, if it just pools back into the space your finger has left then it needs more bubbling time. Boil it another couple of minutes then turn off the heat and then test again with another saucer.
*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of jam, assuming the whole recipe produces 80 servings. 
 

Nutrition

Calories: 70kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 79mg | Fiber: 2g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 3.1mg | Calcium: 10mg | Iron: 0.3mg