I was so taken with the delicate nature of the flavor when I first made this pear jelly recipe. Pears have an innate sweetness, but also one that’s diffident, and gently poaching them, straining away the solids to collect a clear liquid, turns them into a silky, gold jelly with a whisper of floral perfume. Unlike bolder fruit preserves, pear jelly has a soft sweetness that is sophisticated and familiar all at once.
You want to preserve seasonal pears but in a way that feels both traditional and versatile with this pear jelly recipe. The process draws out the essence of pear, resulting in a glossy jelly that solidifies nicely and spreads like a dream atop warm toast or flaky biscuits. The hue alone, a see-through amber glow, makes every jar look like liquid sunshine put away for savings.
The secret to this pear jelly recipe is balance. A little lemon juice brightens the flavor, and sugar enhances the natural fruit notes rather than drowns them out. The outcome is a bright, clean jelly that works beautifully with breakfast dishes, dessert boards or even as an accompaniment to savory nibbles. If you’re into fruit-forward preserves and homemade pantry staples, this pear jelly recipe will soon become a classic for your kitchen.
This pear jelly recipe captures the delicate sweetness of ripe pears in a clear, golden spread.
It’s smooth, glossy, and perfectly balanced with a touch of lemon for brightness.
Made from fresh pear juice, it sets beautifully and spreads effortlessly.
Perfect on toast, biscuits, or paired with cheese for a sweet-savory contrast.
A simple, elegant preserve that lets the natural pear flavor truly shine.
Pear Jelly Recipe
Ingredients
Equipment
Method
- Wash pears, remove stems and cores, and chop into small pieces (no need to peel).
- Place chopped pears and water in a large stockpot. Bring to a boil, then reduce heat and simmer for 20–25 minutes until pears are soft.
- Pour mixture into a cheesecloth-lined strainer over a large bowl. Let drip for several hours or overnight without pressing (for clear jelly).
- Measure exactly 4 cups of pear juice into a clean pot.
- Stir in lemon juice and powdered pectin. Bring to a rolling boil over high heat, stirring constantly.
- Add sugar all at once and return to a full rolling boil. Boil hard for 1 minute while stirring.
- Remove from heat and skim off foam if necessary.
- Ladle hot jelly into warm, sterilized jars, leaving ¼ inch headspace.
- Wipe rims clean, apply lids and bands fingertip tight.
- Process jars in a boiling water bath canner for 10 minutes (adjust for altitude if needed).
- Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.
Notes
- Do not squeeze the fruit pulp while straining if you want clear jelly.
- Always use bottled lemon juice for consistent acidity and safe canning.
- If jelly doesn’t set properly, it can be reboiled with additional pectin.
- Store sealed jars in a cool, dark place for up to 1 year.
- Once opened, refrigerate and use within 3 weeks.
Share Your Twist on This Pear Jelly Recipe! 🍐✨
Did you make your pear jelly recipe extra aromatic with a hint of vanilla bean or cinnamon for warm depth?
Did you add a splash of fresh lemon zest to brighten the natural pear sweetness?
Maybe you infused it gently with ginger slices for a subtle, cozy spice note.
Or kept it beautifully classic pure pear juice, sugar, and that crystal-clear golden finish.
However you made it your own, we’d love to see it!
📸 Tag your jars or breakfast creations with #OoohDelishTwist on Instagram or Facebook you might be featured!
FAQs: Pear Jelly Recipe
What type of pears are best for pear jelly recipe?
Ripe but firm pears like Bartlett, Anjou, or Bosc work best. They provide good flavor and natural sweetness.
Do I need to peel pears for jelly?
No. Since the juice is strained through cheesecloth, peeling is not necessary. The skins help extract flavor during cooking.
Why is my pear jelly cloudy?
Cloudiness usually happens if the fruit pulp is pressed while straining. Let the juice drip naturally for clear jelly.
How long does pear jelly last?
Properly sealed jars can last up to 1 year when stored in a cool, dark place. Once opened, refrigerate and use within 3 weeks.
Can I reduce sugar in pear jelly recipe?
You can only reduce sugar if using low-sugar pectin specifically designed for that purpose. Standard pectin requires the full sugar amount to set properly.
Do I need to use bottled lemon juice?
Yes. Bottled lemon juice ensures consistent acidity levels for safe water-bath canning.
Why didn’t my pear jelly set?
Possible reasons include inaccurate measurements, expired pectin, or not boiling the mixture long enough at a full rolling boil.