Scenes from a week-end…

Weekends are sacred especially when the sun is out!

This week-end though these Red Pears called to me and I answered their siren call!

My inspiration for this jam came from 2 places and although I may have to make another batch, I have to admit that my playing around made for a more syrupy jam then I had hoped for.  Also next time I will not double the recipe!

My latest inspiration is coming from my new book We Sure Can By: Sarah B Hood.

I am loving all the recipes and full color pages, inspiration is not hard to find in this book!

I am also loving this newly found blog Food In Jars, and it was their recipe that I mostly used here and tweaked.

Red Pear Lavender Vanilla Jam

5 cups chopped red pears-skins on. This helps with thickening the jam and for it’s pretty color.
2 1/2 cups granulated white sugar
3 tablespoons food grade lavender buds
juice from 1/2 lemon

2 tsp vanilla extract

Combine chopped pears and sugar in a medium, non-reactive pot. Stir to combine so that the sugar starts to bring out the liquid in the pears.

Place lavender buds in a muslin spice bag or tea ball,{or place directly into your pot, which is what I did mostly because I love the little bits of candied lavender in my jam.} Place in pot with pears and sugar. Add lemon juice and stir.

Put pot on stove and heat to high. Bring jam to a boil, stirring regularly. Continue to cook over high heat until jam thickens. Or at this point if your jam isnot thickening you can add pectin–just simply follow directions for making pear jam-you will probably also need to add more sugar though.

When jam is done (mine took 30 minutes to cook probably because my pears were really ripe), remove pot from heat. Pour into your sterilized jars.

Wipe jar rims, apply lids and rings and process in a boiling water canner for 10 minutes.

When time is up, remove jars from canner and let them cool.

Sealed jars can be stored in a cool, dark place for up to one year. Unsealed jars should be refrigerated and used relatively quickly.

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