Pear and ground coffee jam (pictured above)
Prep 20 min
Cook 30 min
Makes 6-7 x 250ml jars
2kg ripe but firm pears, peeled 50ml lemon juice
1 tsp coffee beans, roughly ground
Put several small saucers in the freezer. Wash the jars and lids, then sterilise in the oven at 100C (80C fan)/212F/gas very low for at least 20 minutes.
Core the peeled pears, blitz half of them to a pulp in a food processor, and cut the other half into ½cm cubes.
Put the pulp in a large, wide-rimmed, heavy-based pan with the lemon juice, bring to a boil, then stir in the sugar to dissolve. Bring back to a boil on a high heat, add the pear cubes and cook, stirring only intermittently (so the mixture doesn’t stick or burn), for 15-20 minutes.
Once it starts spitting aggressively, do a wrinkle test by removing the pan from the heat, taking a cold saucer from the freezer, applying a quarter-teaspoon of the thickened jam on to it and cooling in the fridge for a minute. Check for a soft set by pushing the jam with your finger – there shouldn’t be a strong wrinkle on the surface. If it’s not at the desired thickness, continue to boil and test until it is ready.
Remove from the heat, skim off any foam from the surface with a spatula and stir through the ground coffee. Ladle into the hot, dry sterilised jars, leaving a 2mm gap from the top. Clean the rim with a damp cloth and seal while stil hot.
Clean the jars of sticky residue, cool, label and date. Store unopened in a dark place for up to eight months; once opened, refrigerate and eat within five weeks.