Go Back
Two jars with the dark yellow jam inside, on a wooden table, next to a bunch of lavender.

Romanian Pear and Lavender Jam Recipe

This Romanian pear and lavender jam is so delicate and fragrant, making it the perfect treat spread on your Saturday morning toast.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Romanian
Servings 2 jars

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.