Pear Jelly

Pear Jelly is a fun easy way to use up your peels and cores when canning pears.  I placed all my peels and cores into a container, put a lid on it and placed in the refrigerator until I could get them juiced. 

To make pear juice from peels,   Just put them in a pot and cover in water and bring to a boil.  Boil about 20 to 30 minutes while mashing the peels to release all the flesh and get a good flavor. 

Place in refrigerator for 24 hours. 

When ready to make jelly, bring mixture to a boil and then strain through a jelly bag or cheese cloth to collect the juice.

Recipe yields approximately 8 half pint jars of jelly.

Ingredients:

4 cups of prepared pear juice

2 tbsp of lemon juice

5 1/2 cups of sugar

1 box of regular pectin

1 pat of butter

1/2 tsp of cinnamon (Optional)

Measure your sugar in a bowl and set aside. Mix your pectin with 1/4 cup of the sugar that you have measured out. (Don't use extra sugar to mix with the pectin).

In a 6 to 8 quart stainless steele pot, combine pear juice, butter, lemon juice, cinnamon and pectin mixture.

Bring to a boil that can't be stirred down.

Add sugar all at once and return to a boil that can't be stirred down.  Boil for exactly one minute.  Remove from heat and skim foam if needed. 

Ladle into clean, sterile jars.  Wipe rims with a paper towel dipped in vinegar to ensure a good seal. 

Place lids and rings on jars.  Tighten down finger tight.

Place jars in water bath canner and process for 10 minutes.

Remove lid and wait 5 more minutes.

This picture is without the cinnamon

Place jars on counter to cool for 24 hours.

Label and Store.