Pear jelly
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Preparation : 10 min
Cooking : 25 min
Total time : 12 h 35 Rest : 12 h
3 pots of jam
20 ml lemon juice
1 tbsp vanilla extract
8 pear
600 g jam sugar
Associated products
Tips
You can replace the pears with 600 ml of unfiltered pear juice.
RECIPE STEPS
1
Wash and quarter the pears. Extract the juice using a juice extractor. Or, use commercial, unsweetened pear juice.
- 8 pear
2
Put the juice into the metal bowl with the ingredients. Remove the cap and run the program.
- 1 tbsp vanilla extract
- 600 g jam sugar
- 8 pear
- 20 ml lemon juice
Expert
25:00 / 3 / 105°C
3
Put a drop of the jelly on a chilled plate, if it sets then the jelly is ready. If not, rerun the program.
Expert
05:00 / 3 / 105°C
4
Use sterilised (or previously boiled) jars. Immediately ladle the hot jelly into the jars and tightly close the lids. While the jelly is still hot, turn the jars upside down on a rack for about 15 minutes.
5
Then, turn the jars into the upright position and set aside to cool.
© 2014 Hachette Livre (Marabout)
