Vanilla pear jelly
Vanilla pear jelly recipe in the canning category
Recipe ingredients:
- 8 large, ripe Anjou pears, stemmed and blossom ends removed, then quartered with peel left on
- 2 tablespoons vanilla extract
- 3 1/2 cups cane sugar
- 1, 1.75 ounces, box powdered pectin
Recipe method:
- Wash fruit and adjust enough water to barely cover pears in a large sauce pan or kettle.
- Boil uncovered for 35 to 45 minutes. Fruit should look translucent.
- Strain juice through a double layer of cheesecloth or a jelly bag. Do not try to hurry this by squeezing the fruit or the juice will become cloudy.
- The peel helps give the juice a pale yellow color.
- Wash and rinse jars. Pour 2 inches of water into each jar, place in pan and add water up to half way around jars. Bring to boil.
- Wash and rinse jar seals and jar rings. Boil jar rings, but keep rinsed seals aside.
- Heat 3 1/2 cups of the pear juice. If you do not have enough juice, you can add as much as 1/2 cup water. Add the vanilla and the pectin.
- Bring to a boil and add the sugar. Boil until the sugar is dissolved and the boiling mixture cannot be stirred down, about 10 to 20 minutes.
- You will begin to see the mixture thicken on the back of a wooden spoon and form 2 side by side droplets at this point.
- Turn down the heat, skim off the foam and bring to a boil for another five minutes.
- Using spoon test, the jelly should be thick enough to sheet in small waves on the back of the spoon.
- Pour into sterilized jars and add lids.
- You may want to boil the filled jars for another five minutes after the lids have been put in place.
- You will know either way if the seal has been made by placing your finger in the center of the cooled lid.
- If it does not spring back, the jar has been sealed.
- You may also recognize the pop during the cooling process, which signals that the seal has been made.
- Store in a cool and dry place.
Tags: vanilla, pear, jelly, recipe, canning, recipes, cooking