Romania loves jam. Every year, as the days get long and warm, we Romanians go nuts for jam-making. Usually, it’s all about the classics – strawberries, cherries, you know the drill. But this time, I’ve got something a little different up my sleeve.
I took a trip to this amazing lavender field the other day, and it got me thinking – why not mix things up a bit? I decided to throw some of those fragrant purple flowers in with some juicy pears. I find the delicate flavour of the pears being perfectly complemented by the strong lavender.
This Romanian pear and lavender jam recipe turned out to be like spreading a bit of summer on toast. It’s like your grandma’s recipe but with a cool, modern twist. Ready to give it a shot?
Ingredients For the Pear and Lavender Jam Recipe
To make this delightful pear and lavender recipe you will only need a few ingredients: pears, sugar, lemon juice and a teaspoon of dried lavender. This is an all-natural jam so I’m going to use normal sugar for it.
How to Make the Romanian Pear and Lavender Jam
Start by washing the pears thoroughly. Cut them into bite-size pieces and place them in a large bowl. Add all the sugar over the pears and mix well. Let the pears macerate for a few hours until the sugar dissolves and the pears release their juice, making a syrupy mixture. Transfer the pears and the syrup to a pot. Add the lemon juice to the mixture.
Turn the heat to medium and place the pot on the stovetop. As the mixture begins to boil, you will notice a foam forming on the surface. Skim this foam off with a spoon; it contains impurities from the sugar.
When the jam reaches a temperature of 106 degrees Celsius, add the dried lavender to the pot. Allow the jam to boil for an additional 5 minutes, stirring gently to infuse the lavender flavour.
While the jam is boiling, prepare your jars. Wash them and their lids thoroughly with soap and water, ensuring all soap residue is removed. Place the clean jars on a metal tray in a cold oven. Turn the heat on to 150 degrees Celsius and let them sterilize for 12-15 minutes. Carefully take the hot jars out of the oven. Leave them on the metal tray and start filling them with the hot jam. This recipe should yield about 2 jars of jam.
Once the jars are filled, place the lids on tightly and turn the jars upside down. Let them cool down in this position, which helps to create a vacuum seal.
Once the jars are completely cool, place them in your pantry. Your homemade Romanian Pear and Lavender Jam is now ready to enjoy!
Notes and Tips:
- Source your lavender from a reputable source to make sure it is 100% natural. I bought mine directly from a lavender farm, where they don’t use any chemicals on the flowers.
- You can choose to puree the pears for a smoother jam or leave them in chunks if you prefer a more textured preserve. I personally enjoy having pieces of fruit in my jam, so I leave them whole.
- Use a wooden spoon to stir the jam. It’s best to use either a new spoon or one that you designate specifically for making jams to avoid any cross-flavour contamination.
Romanian Pear and Lavender Jam Recipe
Ingredients
- 1 kg pears
- 300 gr sugar
- juice from half a lemon
- 1 tsp dried lavender
Instructions
- Wash the pears and cut them into bite-size pieces.
- Put them in a bowl and add all the sugar on top.
- Let the pears macerate for a few hours until the sugar dissolves and the pears float in their own juice.
- Add the lemon juice to the pot.
- Turn the heat to medium, and place the pot on the stovetop.
- When the pears start boiling, you will notice a foam forming on top.
- Skim it, as that’s the impurities from the sugar.
- When the jam reaches a temperature of 106 degrees Celsius, add the lavender.
- Boil for 5 more minutes and take the jam off the heat.
- Meanwhile, sterilise the jars.
- Wash the jars and their lids very well with soap and water.
- Make sure they are very clean and you’ve washed all the soap.
- Place them on a tray and put them in the cold oven.
- Turn the heat on at 150 degrees Celsius and leave them inside for 12-15 minutes.
- Take them out of the oven, leave them on the metal tray, and start filling them with the hot jam.
- 1 kilogram of pears will make 2 jars of jam.
- Once filled, put the lids on and turn the jars upside down.
- Let them cool down like that.
- Once they are cold, place them in your pantry for winter.
FAQ:
Can I use fresh lavender instead of dried lavender?
I recommend using dried lavender, as it has a more intense flavour. Lavender doesn’t take a long time to dry.
How long does the jam last?
When properly sealed and stored in a cool, dark place, your jam can last up to one year. Once opened, keep it in the refrigerator and consume it within a couple of weeks.
How can I tell if the jam is ready?
A good way to test is by using the plate method: place a small amount of jam on a cold plate, wait a few seconds, and then run your finger through it. If it wrinkles and holds its shape, it’s ready.
Can I add other spices to the jam?
Yes, you can experiment with adding spices like vanilla. As the jam is quite sweet, I didn’t think that adding extra flavourings would work that well.
For more similar Romanian jam recipes, check out my recommendations below:
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