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Small Batch Red Pear Lavender Jam

Servings: 2 Pints


  • 5 cups chopped red pears approximately 2 1/2 pounds
  • 2 1/2 cups granulated white sugar
  • 3 teaspoons food grade lavender buds
  • juice from 1/2 lemon


  • Prepare 2 pint jars or 4 half pint jars and a boiling water canner. Place lids in a small pot and bring to a very low simmer.
  • Combine chopped pears and sugar in a medium, non-reactive pot. Stir to combine so that the sugar starts to bring out the liquid in the pears.
  • Place lavender buds in a muslin spice bag or tea ball. Place in pot with pears and sugar. Add lemon juice and stir.
  • Put pot on stove and heat to high. Bring jam to a boil, stirring regularly. Continue to cook over high heat until jam thickens. Use plate test to check set.
  • When jam is done (mine took 15 minutes to cook), remove pot from heat. Pour into prepared jars.
  • Wipe jar rims, apply lids and rings and process in a boiling water canner for 10 minutes.
  • When time is up, remove jars from canner and let them cool. Once jars are cool enough to handle, remove rings and test seals. Sealed jars can be stored in a cool, dark place for up to one year. Unsealed jars should be refrigerated and used relatively quickly.