Pear Jelly

Jenny Smith
Jenny Smith

Prep: 5min

Cook: 25min

Total: 2h

Yield: 4-6 small jellies

Dish: Entrée & Finger Food

Cuisine: Entrée & Finger Food


  • 4 pears
  • 1 cup of water
  • 2 tbsp of sugar
  • Pinch of nutmeg
  • 1 tsp of cinnamon
  • 10g of gelatine


  1. Core and dice pears and add to a pot with water, sugar, nutmeg and cinnamon
  2. Simmer for 25 minutes (until water has just evaporated)
  3. Remove from heat, let cool for 5 minutes and then blend into a smooth paste
  4. Whisk through gelatine
  5. Use a greased muffin tray and pour pear sauce into 6 holes approx 2cm deep
  6. Set in the refrigerator over 2 hours
The jellies will keep, refrigerated for up to 1 week

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Keywords: Pear Jelly, Pear, Jelly