Cooking with flowers is so satisfying, the aromas transport you back to spring, and the short season of Lilacs mean that you can enjoy this jam pretty much immediately.
- 5 cups of lilac flowers
- 4 cups of hot water
Let stand overnight
- 2 cups of Riesling – bring to the boil and reduce.
add and bring to the boil:
- 2 diced pears
- 2 cups of water
and let stand overnight.
- 3 cups sugar – bring to the boil, and let simmer until caramelisation point.
Heat pear juice, add the caramelising sugar once boiling.
Mix-in Lilac water
add the juice of a small lemon, or half a large one
Heat up to a boil
Let simmer for 10 mins, and then allow to cool a little so the pers absorb a bit of the lilac, whilst preparing the a-a
3 tsp agar agar in hot water, dissolve.
*note: not sweet enough – I want to cook it again with +1 cup of sugar* – recipe changed to accommodate this.
Melted 1 cup sugar with a tablespoon water and squirt of lemon – waited till it boiled & started to caramelise a little.
**2nd note: too “gelled” adding 1 cup Riesling, boiling it a while, then adding 1/2 cup caramelised sugar again.)
For next time: (recipe changed to accommodate this.)
- don’t add the Riesling with the flowers, but boil it down first and add to the Pears
- Boil the sugar separately – until it caramelises -