Recipe Information
Yield: About 3 small jars
Prep Time: 20 minutes
Cook Time: About 1 hour
Skill Level: Beginner
Preserving Method: Water bath optional for short storage
Ingredients
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1.5 kg ripe pears
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1 small sprig fresh rosemary
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900 ml water
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500 g granulated sugar
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2 tablespoons lemon juice
Step-by-Step Method
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Prepare the pears
Wash the pears and chop them into chunks. Do not peel or core them as the natural pectin lives there. -
Cook the fruit
Place the pears in a large saucepan with the water. Bring to a gentle boil, then lower to a steady simmer. Cook for about 35 to 40 minutes until the fruit is soft and breaking down. -
Strain the juice
Line a sieve with a clean cloth and set it over a bowl. Pour in the cooked fruit. Let the juice drip through naturally for at least 30 minutes. Do not squeeze or press or the jelly may turn cloudy. -
Measure the liquid
Measure the strained juice. You should have around 600 ml. If slightly more or less, adjust the sugar to match using equal weight sugar to juice. -
Make the jelly
Pour the juice into a clean saucepan. Add the sugar, lemon juice, and rosemary sprig. Heat gently, stirring until the sugar dissolves completely. -
Boil to setting point
Increase the heat and boil steadily for 10 to 15 minutes. Remove the rosemary after 5 minutes so the flavour stays delicate. Test for set by placing a teaspoon on a cold plate. It should wrinkle when pushed. -
Jar the jelly
Remove from the heat and skim any foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Choose pears that smell fragrant and feel heavy for their size.
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Rosemary strength varies. A short infusion gives balance rather than perfume.
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Jelly continues to firm as it cools, so avoid overboiling.
Serving Suggestions
This jelly is lovely with roast pork, soft cheeses, or stirred into gravy for gentle sweetness. It also works well on warm toast or buttered crumpets.
Storage and Reheating
Store sealed jars in a cool dark place for up to 6 months. Once opened, keep refrigerated and use within 3 weeks. Jelly does not need reheating before serving.
