Peel and core nashi and apples and chop.
Combine all ingredients in a large heavy based pot.
Stir, bring to boil and simmer until thick and syrupy
(approx. 60 minutes)
Cool slightly and put in warm, sterile jars. Seal jars when cool.
To sterilise jars – wash jars and lids in hot soapy water.
Rinse. Place upside down on tray in warm oven for 20 minutes.
Makes 8-10 jars
Serve on oatcakes with creamy blue cheese accompanied
by ripe nashi wedges.