The hint of lavender gives this jam a perfect blend of flavors. Serve with vanilla scones for a perfect brunch treat!
cups red pears, skinned, cored and chopped (about 2½ pounds)
teaspoons food grade lavender buds
Prepare 2 pint jars or 4 half pint jars and a canner. I used 4 half pint jars. Place the lids in a small pot and bring to a very low simmer. Mix the chopped pears and sugar in a medium, non-reactive sauce pan. I have a large Lagostina pot that worked perfectly. I like the even cooking I get with this pan. Stir to combine so the sugar brings out the liquid in the pears. Add the lavender and lemon juice, and stir. Put the saucepan over high heat and bring the jam to a boil, stirring regularly. Continue to cook until jam thickens. It will take about 15 minutes or so. Remove from heat and pour into prepared jars. Wipe the jar rims, apply lids and process in a canner for 10 minutes. I have a T-Fal Pressure Cooker and Canner. I did a typical water bath to can this jam. When time is up, remove jars from canner and let them cool. When cool, test the seals. Sealed jars can be stored in a cool, dark pantry for up to one year. Unsealed jars should be refrigerated and used relatively quickly.