Last week I found myself with a surfeit of pears. The one and only William pear from my own little tree, plus a whole basket of mixed pears from my friendly neighbours. I used the soft William pears in another Pear and Almond Cake but still had lots of conference pears left.
I knew that the likelihood of us managing to eat them within the narrow ‘window of ripeness’ was slim, so I searched the internet with what to do with them. I came across a recipe on London Eats blog for ‘Pear Jelly‘. I was intrigued by the lovely amber colour and the easy process.
I changed the recipe by adding a few cooking apples to the 2kg of fruit, I thought it would increase the pectin content. I also did not bother grating the pears, I just chopped them up, then once they started to cook I mashed them a bit, then at the end of the cooking process I whizzed them with a stick blender.
Here is the resulting pulp hanging in a jelly bag from an upturned occasional table.
The only problem I had was that my jelly would not get up to setting point. I used a jam thermometer and I could see that it was boiling at 100 degrees, not 105, and we guessed that this was because the pears were so juicy that they had a high water content. Next time I will reduce the pear juice down for longer before I add the sugar and possibly add some extra pectin.
Eventually after a good half hour of hard boiling, and the juice of an extra lemon, the syrup thickened and the cold saucer test showed that it had got to the setting point.
I don’t think my future lies in jam making, but I am really pleased with this jewel like jelly.
If you have lots of windfall pears and don’t know what to do with them this is an unusual but beautiful and tasty option and all it needs is a big bowl of pears, just over a bag of sugar and a lemon or two.
I think it will be lovely spooned over ice cream or on hot buttery toast.
See the full recipe from London eats here.
James Benson (@MyCotswoldfood)
September 20, 2011
On scones!
kavey
September 20, 2011
It looks absolutely stunning!
Rufus' Food and Spirits Guide
September 21, 2011
It looks like it turned out well, all considered. I had a batch of marmalade that didn’t set right and we’re still finding ways to cook with it. Great photos.
Sally
September 21, 2011
…and with blue cheese. I’d love one of these golden jars in my kitchen.
Shaheen
September 21, 2011
So pretty.
I made some Sungold pear jam a couple of years ago, it was most sweet. Sadly the only pears i have this year are from my mother and only a handful, good for cakes – not enough for jelly. Maybe next year.
Anne Marie Carroll
September 22, 2011
That looks really beautiful! The colour is just perfect!
lynn
September 24, 2011
This is lovely. I have never made pear jelly before (though I get pounds and pounds of pears every year from my parents’ trees). I will have to try this next year. Beautiful. I love your jars, too, by the way 🙂
The Prudent Homemaker
September 24, 2011
Absolutely gorgeous! I have several Asian pears and a couple of other varieties sitting on my counter right now. Hmm. . . .I love the great set you managaed to get from yours!
Martin
October 13, 2011
Where is the receipe? please
thingswemake.co.uk
October 13, 2011
Hi, there is a link in the 2nd paragraph and right at the end. I prefer not to copy recipes out as I think it’s more fair for people to visit the recipe writers blog 🙂
Genevieve
March 9, 2013
I have been back and forth between this post and the link but still can’t find the recipe!
thingswemake.co.uk
March 9, 2013
Hi, sorry, ignore that last link. It’s the link near the start of the post to London Eats. http://londoneats.wordpress.com/2011/08/13/what-to-do-with-windfall-pears/ I have fixed the link now 🙂