This past summer the Mister and I, along with two dear friends, took a road trip to Portland and wine country in Oregon, among other places. We stayed in the Willamette Valley at a homey little bed and breakfast called the Feller House.
I had never stayed at a bed and breakfast before, so I was giddy about all the little extra touches that you don’t find at a hotel. The antique furniture, the wood burning stove, the community garden surrounding. The Mister and I, and the owners Barb and Arnie, clicked right away. As soon as Arnie gave us the grand tour of his heirloom tomatoes, and the happy goats and chickens, we knew we had found friends.
In the mornings, we’d come downstairs to the smell of coffee and some new creation that Barb had whipped up. When I think breakfast, I normally think of dairy (which doesn’t work for me.) Barb made delicious quiches with greens from the garden, and french toast with homegrown berries, all with my eating restrictions in mind. I’m used to kind of picking around breakfast items, and eating what I can (usually it’s potatoes and toast). I was thrilled that Barb took the effort to make sure I could eat everything!
One of the breakfast staples at the Feller House is the Feller House pear ginger jam. It’s a beautiful gold color, with a not-too-sweet pure pear flavor, a little hit of fresh and crystalized ginger, and a bright lemony finish. It makes a perfect match for the gluten-free cranberry scones I have coming up next. When I told Barb I’d love to post the recipe on my blog, she kindly gave me a jar to take home and the recipe. Thank you Barb!
As we were walking around the wineries and food shops, I was thinking of you, dear readers, and picked up a little something! The lucky winner will receive an olive oil and balsamic vinegar sampler from the Oregon Olive Mill ( I have no affiliation with them, I just loved their little shop and sampled their products to my heart’s delight!).
To enter the giveaway, leave a comment below on this post, and tell me about a recipe you want to tackle in the new year. Commenting will close on December 27th at midnight, EST. The winner will be randomly selected and notified via e-mail. One entry per person, U.S residents only.
- 5 cups cored and chopped pears
- ¼ cup fresh lemon juice
- 1 tablespoons grated fresh lemon zest
- 2 tablespoons peeled, grated fresh ginger
- ¼ cup minced crystallized ginger
- 3½ cups sugar, divided
- 1¾ oz box powdered light fruit pectin (Sure-Jell in the pink box for less sugar)
- Prepare water bath canner and jars (for info on the canning process, click here).
- Place pears, lemon juice, zest, and ginger in a medium saucepan over high heat. Stir in ¼ cup sugar, and the pectin. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred), stirring constantly. Stir in the remaining 3¼ cups sugar quickly. Return to a rolling boil, and boil exactly for 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into prepared jars, leaving ¼ inch headspace. Process in a boiling water canner for 10 minutes (or longer if high altitude).