Page 11 - Veggiefood Presentation

PEAR & LAVENDER JAM

Ingredients Method

1kg pears Put a small saucer in the freezer.
30ml lemon juice (about ½ lemon) Peel and core the pears. Cut half of the pears
350g sugar into small dices and coarsely grate the other
½ vanilla pod half.
25g granulated sugar Place the pears, jam sugar and lemon juice in a
½ tablespoon edible dried lavender large heavy-based saucepan. Bring to the boil,
then simmer gently for 10-12 minutes over
medium-low heat until the pears are soft.

Split the vanilla pod lengthways. Remove the
seeds and mix into the granulated sugar. Then
add the vanilla sugar and vanilla pod to the pan
and stir to dissolve.
Turn up the heat and bring to the boil. Boil
steadily for about 30 minutes, or until the jam
reaches the setting point, stirring occasionally.

To test for a set, take out the chilled saucer
from the freezer. Put 1 tsp of boiling jam on it.
Allow to cool for a minute, then push it from
one side with your finger. If your finger leaves a
trail on the plate and jam wrinkles slightly, it is
set. Always remove the pan from the heat
while you test for a set.
Once it has passed the test, remove from the
heat. Stir in the lavender.
Ladle the jam into warm sterilised jars, filling
the jars almost to the brim. Seal the jars with
metal lids. Store in a cool, dark place, and
refrigerate after opening.

Makes about 850-900g (2 x medium jam jars)