This pear and ginger jelly is light, clear, and gently warming. It captures the natural sweetness of ripe pears with a soft background heat from fresh ginger, making it especially good with toast, cheese, or roasted meats.
I have written this recipe carefully for home kitchens and first-time jelly makers. The method is unhurried and reliable, with clear cues so you know exactly when your jelly is ready to set.
Recipe Information
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Prep time: 30 minutes
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Cook time: 1 hour 15 minutes
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Yield: About 4 small jars
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Difficulty: Beginner-friendly
Ingredients
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1.8 kg ripe pears, unpeeled, cored and roughly chopped
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1.5 litres cold water
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40 g fresh ginger, sliced thinly
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Granulated sugar, measured after straining
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2 tablespoons lemon juice
Step-by-Step Method
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Place the chopped pears, ginger, and water into a large, heavy-based pan. Bring slowly to a gentle boil, then reduce to a steady simmer. Cook for about 45 minutes, until the fruit is very soft and broken down.
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Tip the mixture into a jelly bag or muslin-lined sieve set over a bowl. Leave to drip naturally for at least 3 hours, or overnight. Do not press the fruit, as this will cloud the jelly.
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Measure the strained juice. For every 500 ml juice, you will need 450 g sugar. Pour the juice into a clean pan and add the sugar and lemon juice.
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Heat gently, stirring until the sugar has completely dissolved. Increase the heat and bring to a rolling boil. Boil for 8 to 12 minutes.
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Test for set by spooning a little jelly onto a cold plate. After a minute, push it gently with your finger. If it wrinkles, it is ready. If not, boil for another 2 minutes and test again.
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Remove from the heat and skim off any surface foam. Pour into warm sterilised jars, seal immediately, and allow to cool completely.
Practical Tips
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Choose fragrant, fully ripe pears for the best flavour.
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Ginger strength can vary. If you prefer a milder jelly, reduce the ginger slightly.
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A clear drip is key to a bright jelly, so patience at the straining stage is rewarded.
Serving Suggestions
Serve with buttered toast, warm biscuits, or alongside sharp cheeses. It also works beautifully with roast pork or spooned into gravy for a gentle sweetness.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 12 months. Once opened, keep in the fridge and use within 4 weeks.
