I’ve created a number of preserves and jellies brightened with lavender over the last decade, but (so far) this is my favorite. The combination of the pear, gingerroot and lavender is just so zingy, fruity, and full-bodied, I regularly find myself overloading my English muffins with it. (And always licking the last off the spoon!) I also stir it into plain yogurt for a simple but heavenly breakfast. And it is a matchless addition to an appetizer or snack plate of crackers and sharp cheese.
Another reason I love this recipe is that it doesn’t require pectin. Which means there’s no worrying about whether it sets. The preserves just slowly cook down until thickened somewhat. When cool they stiffen a bit more–so the syrupy part won’t run off the toast or crackers.
Lavender-Ginger Pear Preserves
I’ve created a number of preserves and jellies brightened with lavender over the last decade, but (so far) this is my favorite. The combination of the pear, gingerroot and lavender is just so zingy, fruity, and full-bodied, I regularly find myself overloading my English muffins with it. (And always licking the last off the spoon!) I also stir it into plain yogurt for a simple but heavenly breakfast. And it is a matchless addition to an appetizer or snack plate of crackers and sharp cheese. Another reason I love this recipe is that it doesn’t require pectin. Which means there’s no worrying about whether it sets. The preserves just slowly cook down until thickened somewhat. When cool they stiffen a bit more--so the syrupy part won’t run off the toast or crackers.
Author: Nancy Baggett
Serves: 5 or 6 jars preserves
Ingredients
- 3½ tablespoons fresh lemon juice
- 7 large ripe but still firm Bartlett pears (about 3½ pounds total)
- 4 cups granulated sugar
- 1½ teaspoons peeled and finely minced or grated fresh gingerroot
- 1 tablespoon finely chopped dried culinary lavender
Instructions
- Bring a large, deep pot of water (or canner) to a boil over medium heat; then turn heat to low. Wash 5 or 6 6- to 8-ounce jelly jars and screw bands in hot soapy water; rinse well. Place them in the pot of boiling water; let stand. Place ladle and funnel in boiling water also. Dip flat lids into boiling water for 1 minute. Let stand underside up until used. Drain jars, then turn right-side up.
- Put the lemon juice in a large shallow bowl. Peel, core, and chop pears, stirring them into in the lemon juice as you work. Ready enough pears (including juice) to yield 5 cups. Stir together pears In a 6- or 8-qt. non-reactive pot together with sugar. Let stand, stirring occasionally, until sugar mostly dissolves and the mixture is soupy, about 30 minutes. Place pot over low heat and cook, stirring frequently, until the mixture reaches a boil. Adjust heat so the preserves foam up and boil gently, and cook, stirring occasionally, for 20 minutes. Place several metal spoons in the refrigerator and chill for testing the stiffness of the preserves. Stir in the lavender and ginger and boil gently 5 to 10 minutes longer or until liquid is somewhat thickened and syrupy. After 5 minutes, start testing consistency by placing about 2 teaspoons of preserves on a chilled spoon. Let stand to cool 1 minute, then check consistency. If it holds its shape and doesn’t run, it’s done. If it runs off, continue cooking, then try again. Remove from heat. Skim off and discard any foam from the top of the preserves.
- Ladle preserves immediately into prepared jars, filling to within ¼ inch of tops. Wipe off jar rims and threads. Cover with 2-piece lids. Screw on bands tightly. Place jars on elevated rack or on a folded tea towel in pot or canner. Add water to cover jars by at least 1 inch. Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals; use any jars of preserves that aren’t sealed right away or refrigerate them. Makes 5 or 6 jars preserves.
