Pear jelly is my little indulgence when I want to capture the taste of the fruit without the texture of jam. The result is something clear, delicately amber, with a very distinct pear aroma.
I love it as much on a slice of salted butter as it does to accompany a piece of Comté or Bleu cheese, because this fruity sweetness immediately brings out the character of the cheese.
I prepare this recipe in a very traditional way: you extract the juice from the pears, balance it with a little lemon (it enhances the flavor and helps it set), then cook it with sugar. What I pay close attention to is the clarity of the juice: I let it drain gently, without squeezing it too hard, otherwise the jelly becomes cloudy. It's a small detail, but it makes all the difference.
Seasonally, pears are obviously the star, and I add a touch of lemon and a hint of vanilla (just a touch): it's traditional, but it gives it a lovely, dessert-like richness without overpowering it. And nutritionally, it's a sweet preparation, so the idea is to enjoy it in small quantities… but with plenty of pleasure.
If you prefer your jelly firmer or softer, you can adjust the boiling time (a few more minutes for a firmer jelly). And if you're ever unsure, the cold plate test is your best bet: simple, reliable, and hassle-free!
Pear jelly
4
people23
minutes34
minutes156
kcal57
minutesA recipe for clear, fragrant, and perfectly set pear jelly , ideal for spreading or serving with cheese. The secret: a clear juice, a short cooking time, and a good plate test.
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Ingredients
1.2 kg of ripe pears (Williams or Conference type)
750 g of granulated sugar
1 lemon (juice + a few finely grated strips of zest)
1/2 vanilla pod (optional)
Preparation steps
- Prepare the equipment: put 2 small plates in the freezer (for the setting test). Scald 2 x 250ml jars and their lids, then let them air dry.
- Wash the pears. Cut them into quarters without peeling them, just remove any damaged parts. Put them in a large saucepan with 200ml of water.
- Bring to a simmer then cook at a gentle boil for 14 minutes, until the pears are very tender and release their juices.
- Pour the mixture into a fine-mesh sieve lined with cheesecloth (or a clean, unscented tea towel) over a bowl. Let it drain for 12 minutes without pressing. Collect approximately 650 ml of juice (a little more is perfectly fine).
- Measure 65 cl of pear juice and pour it into a clean saucepan. Add the sugar, lemon juice, a little zest, and the split vanilla bean if using.
- Heat while stirring to dissolve the sugar, then bring to a rolling boil. Boil for 17 minutes, skimming off any white foam that rises to the surface.
- Test the setting: place a small drop of jelly on a chilled plate, wait 30 seconds, then push with your fingertip. If the surface wrinkles and the jelly sets, it's ready. Otherwise, continue cooking for 2 to 3 minutes and test again.
- Turn off the heat. Immediately pour the hot jelly into the hot jars, leaving 5 mm of space at the rim. Seal, turn upside down for 2 minutes, then turn right side up and let cool.
📊 Nutritional Information
1 serving (approx. 60g)
| Nutrient | Value |
|---|---|
| Calories | 156 kcal |
| Proteins | 0.1g |
| Carbohydrates | 40.2g |
| including sugars | 39.6g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 0.2g |
| Sodium | 1mg |
| Vitamins | |
| Vitamin C | 6% AJR |
| Vitamin B9 | 2% AJR |
| Vitamin K | 1% AJR |
| Minerals | |
| Potassium | 2% AJR |
| Magnesium | 1% AJR |
| Phosphorus | 1% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Pear jelly will keep for 8 to 10 months in a dark cupboard if the jars are tightly sealed. Once opened, keep refrigerated and consume within 3 weeks.
💡 Chef's Tips
For a perfectly clear pear jelly, let it drain completely without pressing: pressing forces the fine pulp through and clouds the jelly. For a consistent setting, maintain a steady boil (not just a simmer) and rely on the plate test rather than a fixed cooking time.
🔄 Variations
- For a more fragrant pear jelly: add a pinch of cinnamon at the end of cooking (very lightly, just to round it out).
- For a more tangy recipe: increase the lemon juice by half for a brighter jelly, perfect with cheese.
