SOMETHING SPECIAL FOR YOUR CHEESEBOARD
This is my new favourite thing! I wanted something a bit different for the cheeseboard this year aside from the usual chutneys. I had some pears left over, so made a small batch of this Pear Jelly, and it was a hit!
Once it sets, it is a firm jelly or paste, which tastes amazing on cheese and crackers. I made jars and then spooned it on top of individual crackers, but I’ve seen recipes where they’ve made it in silicone moulds and then it can be sliced. Either way, it’ll be loved!
RECIPE: PEAR JELLY
MAKES: 2 small (250ml) jars
- 4 large PEARS
- 2 inch piece GINGER, thickly sliced
- Approx 300g JAM SUGAR
- 100ml WATER
- 1/4 LEMON, juice only
- Put the whole PEARS and GINGER in a large saucepan. Cover with cold water, bring to the boil and then simmer until the pears are soft: about 30 minutes.
- Drain the pears. Discard the ginger. Peel the pears and discard the skin.
- Push the pear through a sieve with the back of a spoon into a bowl. This is time-consuming, but so worth it. Discard all the pips and stringy bits.
- Weigh the pear puree and decant into a saucepan. The amount of JAM SUGAR you add will be three quarters of that amount. My pear puree came to 400g, so I added 300g of jam sugar. Then add the 100ml WATER and LEMON JUICE.
- Bring to the boil, then simmer until the mixture is thick. This will take an hour or so. Mine took an hour and a half. Yours could take less. It’s more about texture rather than time. When you draw a spoon along the bottom of the pan, it should take a second or two for the mixture to cover over.
- Spoon into jars and seal.