If you are a pear lover, then surely you need to add Concorde pears to your list for fall fruits to pick up at the market. Concorde pears are smaller in size with a long narrow neck. They can be enjoyed at all stages of ripeness, but their flavor does mellow as the fruit gets riper. The firm texture and hint of vanilla notes make this variety the perfect pear for our lovely vanilla lavender jam. Not your typical morning toast jam, this version is best served with salty cheeses such as parmesan or feta on crusty bread, or alongside savory roasted meats.
For more information on the Concorde Pear visit our website at https://chelanfresh.com/pears/.
Created by: Meg Raines
Yield: 2 cups
INGREDIENTS
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- 4 cups of peeled and diced Concorde pears (about 4-5 pears)
- Juice of half a lemon
- 1 cup of diced dried golden figs (about 15-18 dried figs)
- 1 to 1 1/2 cups of pear nectar (or apple juice)
- 1/2 vanilla bean, split lengthwise
- 1 teaspoon of fresh or dried lavender (or more if you prefer a floral taste)*
- 1/4 cup sugar
- 1/8 teaspoon salt
METHOD
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- Add the pears, lemon juice, figs, 1 cup of the pear nectar or apple juice, vanilla bean, lavender, sugar and salt to a heavy sauce pot; bring to a boil. Reduce the heat and simmer until the pears start to break down and the jam thickens, about 45-50 minutes.
- Stir the jam occasionally as it cooks, adding more liquid as needed to keep the jam from burning. Note: the amount of liquid needed will depend on the moisture level in your pears and dried figs. For a less chunky jam, mash the pears a bit with a fork or potato masher.
- Remove the jam from the stove when it has reached your desired consistency (it will thicken more as it cools). Let cool completely and store in an airtight container in the refrigerator for up to 1 week.
NOTES
* Be sure to use culinary lavender if you are purchasing it, or pick from bushes that you know have not been sprayed with chemicals.
