I’ve been happily enjoying the holidays with the family back in the states for the past few weeks and it’s been a bit hard getting back into the swing of things here in Germany. Sometimes it’s hard to shut off holiday mode and jet lag gets a teensy bit harder every time. After a couple days of being a complete bum and getting the house back in order, I decided it was time to start cooking again.
These preserves have been on my mind since November and I figured today was as good of a day as any to give them a go. At the moment, the only fruits I can seem to find at the markets are citrus, apples and pears so it seemed fitting to choose one of them. I know jams and preserves are usually reserved for the summer months when plenty of fruits are in abundance, but no one said that you can’t make jam in the winter. Actually, a little bit of sunny yellow jam was just what I need to add a bit of color to these dreary months of winter!
This recipe is so incredibly easy and will only take you about a half hour. Perhaps 40 minutes to accommodate for the prep. These preserves are perfect on toast, with a little bit of creamy cheese or even a little dollop in your morning oatmeal would be very welcomed. I love the brightness the saffron brings and the flavor it imparts is completely comforting. Just what you need!
I almost forgot – Happy New Year! I hope this year brings you lots of love and joy!
Pear Saffron Preserves
- 2 lbs pears, peeled, cored & diced
- zest of 1 lemon
- 1 tbsp lemon juice
- 3/4 cup sugar
- 1 1/2 tsp grated ginger
- 1/8 tsp saffron
In a large saucepan, combine the pears, lemon zest, lemon juice, sugar and grated ginger. Cook the pears over high heat for 25-30 minutes until the mixture has thickened and most of the juice has evaporated. Add the saffron and stir to distribute evenly.
Carefully spoon into sterilized jam jars. If using immediately, store in the refrigerator. Otherwise, carefully place the jars into a pot of boiling water, taking care that the water covers the jars. Boil for 10 minutes and carefully remove from the heat. Let cool completely and store in a cool dry place.
Makes about 20 oz.