30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Pear Honey Preserves
Pear Honey Preserves
Pear Honey Preserves
⏱2h
👥Approximately 2-3 half-pint jars
🔥100 cal
Hard
🍽️French
An exquisite pear preserve featuring the delicate floral notes of lavender and the luxurious aroma of saffron. This preserve is crafted with high-quality ingredients and a slow-cooking technique for a truly exceptional flavor experience.
3 poundsComice Pears-ripe but firm, peeled, cored, and diced
An exquisite pear preserve featuring the delicate floral notes of lavender and the luxurious aroma of saffron. This preserve is crafted with high-quality ingredients and a slow-cooking technique for a truly exceptional flavor experience.
Bloom the saffron threads in 2 tablespoons of warm water for 30 minutes.
Prepare canning jars and lids according to manufacturer's instructions. Keep warm until ready to fill.
Combine all Pears, Honey, Sugar, Lemon Juice, and Lavender Buds in a large, heavy-bottomed pot.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook for 45-60 minutes, or until the pears are very soft and translucent.
Stir in the bloomed saffron (including the water) and Pectin. Bring back to a gentle boil, stirring constantly, and cook for another 5-10 minutes, or until the mixture reaches the gel stage. To test for gel stage, place a small spoonful of preserves on a chilled plate and let it cool. If it wrinkles when pushed with a finger, it's ready.
Remove from heat and skim off any foam. Remove the lavender buds using a fine-mesh sieve.
Ladle hot preserves into warm jars, leaving 1/4 inch headspace.
Process in a boiling water bath canner for 10 minutes (adjust processing time for altitude).
Let jars cool completely. Check seals before storing.
Ingredients
2
3 pounds1360 gComice Pears-ripe but firm, peeled, cored, and diced
Bloom the saffron threads in 2 tablespoons of warm water for 30 minutes.
Prepare canning jars and lids according to manufacturer's instructions. Keep warm until ready to fill.
Combine all Pears, Honey, Sugar, Lemon Juice, and Lavender Buds in a large, heavy-bottomed pot.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook for 45-60 minutes, or until the pears are very soft and translucent.
Stir in the bloomed saffron (including the water) and Pectin. Bring back to a gentle boil, stirring constantly, and cook for another 5-10 minutes, or until the mixture reaches the gel stage. To test for gel stage, place a small spoonful of preserves on a chilled plate and let it cool. If it wrinkles when pushed with a finger, it's ready.
Remove from heat and skim off any foam. Remove the lavender buds using a fine-mesh sieve.
Ladle hot preserves into warm jars, leaving 1/4 inch headspace.
Process in a boiling water bath canner for 10 minutes (adjust processing time for altitude).
Let jars cool completely. Check seals before storing.
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