Pear Jelly Recipe
User Reviews
4.7
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Prep Time
2 hrs 15 mins
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Cook Time
45 mins
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Total Time
3 hrs
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Servings
4 half pint jars
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Calories
63 kcal
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Course
Condiments
Pear Jelly Recipe
Description
This recipe begins with whole, unpeeled pears that are washed and trimmed, then quartered and boiled in water until softened. The cooked pears are gently mashed and placed in a jelly bag or cheesecloth-lined sieve to drip naturally without pressing, which prevents cloudiness in the final jelly. Approximately five cups of pear juice are collected.
The juice is boiled with sugar to create a concentrated base before liquid pectin is added to set the jelly. After a hard boil and constant stirring, foam is skimmed off to improve clarity. The hot jelly is poured into hot, sterilized jars, rims wiped clean, and lids applied to seal.
Proper sealing is crucial to preserve the jelly; lids that do not depress in the center may require reprocessing or refrigeration and prompt usage. The recipe yield depends on pear size but typically fills four to six half-pint jars.
Prep time includes two hours of passive juice extraction. If juice volume is insufficient, boiling water can be added to make up the difference. This jelly can be used as a sweet spread or gift item.
Ingredients
- 8 lbs pear ripe
- 7 ½ cups granulated sugar
- 1 pouch 85 ml liquid pectin
Instructions
- Wash pears and remove the blossom and stem ends, but do not core or peel them
- Cut pears into quarters and place in a large, deep stainless steel pot.
- Add enough cold water to cover the fruit
- Bring to a boil over high heat, stirring occasionally, then reduce heat, cover and boil gently just until pears are softened, about 30 minutes, occasionally mashing with a potato masher
- Transfer to a dampened jelly bag set over a deep bowl, or into a sieve lined with several layers of dampened cheesecloth.
- Allow to drip at least 2 hours.
- Don't press or squeeze the fruit, as this will cloud the jelly.
- You should end up with 5 cups of pear juice.
- Combine the collected pear juice and sugar into a large, deep, stainless steel pot.
- Bring to a full rolling boil over high heat
- Stir in liquid pectin and continue to boil hard, stirring constantly, for one minute
- Skim off foam and transfer to hot sterilized jars
- Wipe jar rims and apply lids and screw bands
- Process in a boiling water canner for 10 minutes
- Remove from canner and allow to cool before ensuring jars are sealed and storing.
Notes
- Expect to produce 4 to 6 half-pint jars of pear jelly depending on pear size.
- Prep time includes about two hours of passive juice dripping from the cooked pears.
- If less than five cups of juice are extracted, add boiling water to the fruit in the jelly bag to increase yield.
- Check jar seals by pressing the lid center; unsealed jars must be reprocessed or refrigerated and consumed soon.
- Before reprocessing unsealed jars, ensure jars have no cracks, lids are new and undamaged, and rims are clean for proper sealing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4half pint jars
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 63kcal | 3% |
| Carbohydrates | 15g | 5% |
| Potassium | 28mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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