Pear Jelly (with RealFruit® Classic Pectin)

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Preserving Method: Water Bath Canning

  1. PREPARE pears by coring and finely chopping them. Add 3 cups water. Simmer 10 minutes, covered, stirring occasionally. Place prepared pears in dampened jelly bag or several layers of dampened cheesecloth. Let juice drip, undisturbed, for at least 2 hours or overnight. Note: Squeezing the jelly bag may cause jelly to be cloudy.
  2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  3. MEASURE juice and other ingredients. If you need more juice, simply add water to fruit pulp and extract.
  4. COMBINE prepared pear juice with lemon juice in a 6-or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  5. ADD entire measure of sugar, stirring to dissolve, Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  6. LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  7. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 
Pear Jelly (with RealFruit™ Classic Pectin) - Ball® Recipes is rated 4.0 out of 5 by 2.
Rated 5 out of 5 by from Very tasty! I made pear jelly using this recipe but instead of making juice I used the cores and peels from pears I used for a different recipe. I set them in a stock pot, and covered them with water to about an inch over them. I let them simmer for several hours until the water had reduced about 1/3 to 1/2, and then tasted it to ensure it had good flavor. I strained the resulting juice into a large jar that I left in my fridge for 48 hours to allow solids to settle. Poured out four cups of the juice, and then followed this recipe. It made a lovely tasty jelly.
Date published: 2017-11-20
Rated 3 out of 5 by from Recipe needs adjusting Tastes Awesome! Several ways to fix, but mine rendered more juice. Do one of the three options to set the jelly. A.) you can cook down the pear/water to about 5-6 cups. B.) only add 2 cups water not 3 cups C.) Or add 2 extra tbsp of pectin - easiest option - what I did after re-canning it.Tastes and looks delicious!
Date published: 2017-09-22
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