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+ servings

Pear and Cobnut Jam

A light fragrant jam speckled with sweet cobnuts
Prep Time45 mins
Cook Time30 mins
Total Time2 d 1 hr 15 mins
Course: Condiment
Cuisine: British
Servings: 80 servings
Calories: 70kcal


  • 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


  • 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.*


*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.
Yield 10 190ml jars


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