Pears are among the tastiest September fruits, and if you have a tree in your garden, you are likely to benefit from great production. If you have no ideas how to use it, check out the following pear jelly recipes that will keep you enthralled for more than a week. The best kind to use is a Williams pear, but you can try any other you have.
Classic pear jelly recipe
- 2 kg of pears
- 400-800 grams of sugar (the old recipe had a lot of sugar, so our advice is to taste and add to taste)
- 60 ml lemon juice
- Wash, peel and core the pear and cut it into cubes.
- Then we mix it with lemon juice and sugar, cover and put in the refrigerator overnight. This step is very important, so don’t try to skip it.
- Place the pear mixture in a heavy-bottomed saucepan and bring to a boil over high heat. The mixture will foam, so make sure the pan is large enough. Cook the pear jelly for 10-15 minutes, stirring occasionally.
- Pear jam reaches the jelly stage at about 100°C. The exact temperature depends on the elevation of your home. But if you don’t have a thermometer, you can test the texture by putting a small amount of liquid on a plate. Leave it in the fridge for a minute so it cools faster and using a spoon, test if it’s thick enough.
- As soon as the jam crystallizes, immediately remove it from the heat and put it in jars (after sterilization), leaving a gap of 1 cm.
- Store pear jam in the refrigerator for immediate use, or boil covered jars of water for 10 minutes. This way, the jam will last up to two years. Remember to check the seal after a few hours and store the unsealed jars in the refrigerator.
⇒ Canned pear jam should keep for 18 months or more at room temperature, while refrigerated jam can be kept for about 20 days.
Pear jelly with vanilla in cubes
- Half a century vanilla
- 450 grams fine sugar
- 12 grams yellow pectin
- 110 ml glucose
- 9 gm of tartaric acid
- 30 ml pear liqueur
- Start by lining the 25cm x 18cm x 2cm terrine mold with a double layer of cling film.
- Next, take a large, thick-bottomed saucepan and heat the pear and vanilla juice to 85 ° C. The use of a thermometer is important.
- Add 50 g of sugar and half of the pectin. Stir with a paddle. Add the rest of the sugar four times, as well as the rest of the yellowish powder.
- Then add glucose and heat to 180 ° C. After that, citrus and pear liqueur are added.
- Pass it through a strainer into a terrine mould. Leave the liquid for 10 minutes and then transfer it to the refrigerator.
- Once the pear jelly is set, remove it from the tren and chop it into small bite-sized pieces. You can also use cookie cutters to make more creative shapes. To make the process easier, heat them up first. Then cover it with cling film and put it in the fridge until ready to serve.
- At the end, you can dust the jelly bites with powdered sugar. They can be the perfect sweet appetizer or a fun gourmet gift.