Pear jam with pepper and lavender
8 servings
120 minutes
Pear jam with pepper and lavender is an amazing combination of gentle sweetness and spicy warmth. Originating from Russian cuisine, it embodies the traditions of jam but with an unexpected spicy note. Ripe pears release their juice while absorbing the aroma of cardamom, the bitterness of lavender, and a slight burn from chili, creating a harmony of flavors. This jam will not only be a dessert but also a great addition to cheeses, meat dishes or morning toast with a cup of tea. Thanks to its thick syrup and rich aroma, it stores well, allowing you to enjoy summer flavors even in winter. Its preparation is almost alchemy: caramelizing fruits, evaporating syrup and carefully checking for the perfect drop consistency. This jam combines the coziness of home cooking with bold flavor experiments, making it truly special.
1
Wash the pears, peel them with a thin sharp knife, cut the fruits in half and remove the cores. Cut the clean halves in your favorite way.
- Pears: 2 kg
2
In a bowl, sprinkle the fruits with sugar, lemon zest, crushed (not powdered) chili, ground cardamom seeds, and lavender. Shake the bowl well and forget about it for a while. In an hour, the pear can release a lot of juice. Check!
- Sugar: 2 kg
- Lemon zest: 2 tablespoons
- Dried chili pepper: 0.3 piece
- Cardamom: 3 pieces
- Lavender flowers: 1 teaspoon
3
When the sugar is almost completely soaked with juice, shake it and place the pot on low heat, waiting for it to boil. Gather the foam to the center and remove it. If the syrup has increased by about two times, use a slotted spoon to remove the pear pieces and gently transfer them to a clean container. Continue to evaporate the syrup over low heat. Once it thickens, return the pear back, remove the foam and immediately check for a drop.
- Pears: 2 kg
4
If the lenses didn't work the first time, try again, cool down, and go to the jars.
