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Apple and pear jelly

Apple and pear jelly Cook Expert

Preparation : 10 min Resting : 24 hr
Cooking : 20 min Equipment :
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Serves 3-4 jars :
600 ml unfiltered apple and pear juice
600 g jam sugar
juice of ½ lemon
1 tbsp vanilla extract
1 sachet Certo or 14g gelatine
1Put the juices in the metal bowl with the sugar, lemon juice, vanilla extract and pectin. Run the EXPERT programme for 15 minutes/speed 3/100°C. Restart the EXPERT programme for 5 minutes/speed 5/100°C.
2Pour the apple-pear jelly mixture into sterilized glass jars. Cool at room temperature for a day, then store in the refrigerator.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

To check if the jam is cooked, put a drop on a chilled plate. If it sets, the jam is ready.


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