Vanilla Pear Jelly
8 large pears, stemmed and blossom ends removed, then quartered with peel left on
2 tablespoons vanilla extract
3-1/2 cups cane sugar
1 (1.75 ounce) box powdered pectin
Wash fruit. Place in pot and pour water to barely cover pears. Boil uncovered for 35-45 minutes. Fruit should look translucent. Strain the juice through a double layer of cheesecloth or use a jelly bag. Do not Squeeze, or the juice will become cloudy.
Sterilize jars.
Heat 3-1/2 cups of the pear juice (don't have enough? you can add as much as 1/2 cup water), add the vanilla and pectin. Bring to a boil, add the sugar. Bring back to a boil, until the sugar is completely dissolved and you are at a hard boil (hard boil means you can not stir it down) about 10 - 20 minutes. Stir constantly, slowly but constant.
You should begin to see the mixture thicken on the back of a wooden spoon and form 2 side-by-side droplets at this point.. Turn the heat down and skim off the foam. Return to a boil for another five minutes. Using the "spoon test", the jelly should be thick enough to "sheet" in small waves on the back of your spoon.
Pour into sterilized jars and add lids. B-w bath for 5 minutes .Makes 6 to 7 (8 ounce) jars.
7 comments:
yum - looks delish. as soon as the nova scotia valley pears are out at the market - oh yum!
your friend,
kymber
I haven't had pear jelly but I do make pear butter, and that is to die for on waffles. Yum.....I just love new recipes....thanks for sharing this one
It's our favorite Kymber.
Yart, it's actually an old recipe I have posted a couple years ago, just this time I could include a picture. Under the recipe tab at the top of my page, you can find it. With a punch of other pear recipes. And this jelly is one of our favorites around here.
should have known it would be here...Thanks!!!!
You are welcome Peggy.
Bet that stuff would be great on some fresh angel biscuits!
The picture looks good just as it is!
Mmmm that looks so good :D
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