Pear Jelly
This brilliant golden jelly captures the essence of ripe, late-season pears in a shimmering, translucent preserve. By slowly simmering the fruit to extract its natural pectin and juices before adding sugar and lime, the result is a firm, deeply flavorful spread with a jewel-like clarity. The addition of fresh lime juice balances the sweetness of the pears, creating a sophisticated preserve perfect for spreading on morning toast or serving alongside sharp cheeses.
Ingredients
- 4 1/2 pounds Ripe yellow pears (Select fully ripe, yellow-skinned pears (preferably late season/September harvest). Avoid green or unripe fruit.)
- 5 cups Water (Originally '2.5 sher'. Converted to approx 5 cups/2.5 pints.)
- 1 cup Granulated sugar (Originally '1/2 ratal' (pound). Converted to volume.)
- 3 teaspoons Lime juice (Freshly squeezed.)
Instructions
- 1Peel the pears completely. Cut each pear lengthwise into quarters and remove the core, seeds, and any hard knots from the center. Slice the remaining flesh horizontally into thick chips or slices.
- 2Place the pear slices in a non-reactive pot (enamel or stainless steel; do not use chipped enamel). Add the cold water. Cover the pot and place over medium heat. Stir occasionally with a wooden spoon until the fruit is completely soft and mushy.
- 3Once the fruit is soft and the liquid has reduced slightly, remove from heat. Mash the fruit pulp thoroughly within the liquid. Wet a strong, clean muslin or cheesecloth and wring it out. Place the cloth over a clean bowl and pour the fruit mixture into it. Squeeze the cloth firmly to extract all the juice. Discard the dry pulp.
- 4Clean the original cooking pot thoroughly. In the extracted pear juice, dissolve the sugar and add the lime juice. Strain this mixture once more through a double layer of wet muslin cloth back into the clean pot to ensure perfect clarity.
- 5Place the pot on low heat, uncovered. As it simmers, skim off any scum that rises to the surface. When the jelly is nearing completion, foam will rise up; press it down with a spoon. Continue cooking until the liquid has reduced to exactly 1 pint (2 cups). This is the setting point.
- 6Immediately pour the hot jelly into a clean glass jar or ceramic vessel. Allow it to sit undisturbed for 10 to 12 hours, during which time it will firm up completely. If a film forms on top after cooling, remove it. The final jelly should be a shiny, dark golden color.