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Pear and Lavender Jam

The ultimate autumnal preserve, this jam recipe from Newton & Pott adds floral notes of lavender and vanilla to pear. Perfect for spreading on toast or as a topping for your porridge.

From the book


If you like floral accents in your food you will love this jam. These two delicate flavours work beautifully together.

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2kg pears
40ml lemon juice (about ½ large lemon)
700g jam sugar
1 vanilla pod
50g granulated sugar
1 tbsp edible dried lavender

Essential kit

You will need: 228ml jam jars, for storing.


Peel and core the pears. Cut half of the pears into 5mm pieces and blend the other half in a food processor.

Put the diced pears together with the blended pulp into a large, jam pan with the lemon juice and jam sugar.

Bring slowly to the boil on a moderate heat, stirring intermittently.

Split the vanilla pod lengthways, remove the seeds then stir the seeds through the granulated sugar with a fork, mixing thoroughly. Add the vanilla sugar and vanilla pod to the pan and stir to dissolve.

Boil steadily on a moderate heat for about 30 minutes, stirring intermittently, until it thickens and starts spitting.

Use the wrinkle test to check for a soft setting point then, when ready, take off the heat, remove the vanilla pod and skim off any scum from the surface.

Stir through the dried lavender, then pour into warm, dry sterilised jars and seal.

Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4-6 weeks.

How to eat: on toasted English muffins, crumpets or sourdough toast.


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