I made pear fruit, just like gramma used to do, so we can enjoy pears while it’s cold and the snow is blowing outside! With the pear scraps, I tossed them into a pot, topped it up with water and cooked it for a few hours. I left it sit overnight and then I strained it and now we have this lovely pear juice. So, why not turn it into pear jelly!?!
Let’s get started.
We got these beautiful pears from a local greenhouse that brought them in from BC. In less than a week these ripened — they’re so sweet — the best pears I have had in a really long time!
These pears are beautiful — juicy, sweet and so flavorful.
I wanted to preserve a bit of summer, so I canned the pears. I put 4 pears per jar – peeled and core removed which is what I made the juice with. Here’s how I can all my fruit — find the directions here.
I then used the scraps from 12 pears to make the pear juice. I put it into a pot and covered it, about 2” past the fruit and cooked it for about three hours. I honestly didn’t think to take any photos of making the juice. I let it sit overnight and strained it the next day. This made about 5 cups of juice which is perfect — we need 4-1/2 cups pear juice. This juice is great so we drank the rest – doesn’t even need sugar!
Add 1/2 cup lemon juice to pot.
Add 4-1/2 cups pear juice.
Sprinkle in one box of pectin and add be teaspoon of butter. Butter helps so there’s not so much foam.
Stir constantly. Bring to a boil.
Add 7-1/2 cups sugar. Stir well.
Bring to a full rolling boil, stirring constantly. Boil 1 minute.
Remove from heat, stirring for 1 minute. Skim foam.
Pour into jars to 1” headspace.
Stir to release air bubbles.
Wipe rims, place on seals and rims, just finger tight.
Place in waterbath canning pot and process 10 minutes. Carefully remove jars from canning pot and let cool completely. Any jars that did not seal, place in fridge.
Pear Jelly
4-1/2 cups pear juice
1/4 cup lemon juice
1 tsp butter
1 pkg pectin
7-1/2 cups sugar
Add lemon juice to pot. Add pear juice. Sprinkle in pectin and add butter. Butter helps so there’s not so much foam. Bring to a boil. Add sugar. Bring to a full rolling boil, stirring constantly. Boil 1 minute. Remove from heat, stirring for 1 minute. Skim foam. Pour into jars to 1” headspace. Stir to release air bubbles. Wipe rims, place on seals and rims, just finger tight. Place in waterbath canning pot and process 10 minutes. Carefully remove jars from canning pot and let cool completely. Any jars that did not seal, place in fridge.
enjoy from Our City Homestead to yours