Pear jelly is a jam made from fresh pears. It has a smooth texture and is deliciously flavored.

Firm-fleshed pears, such as Williams pears or Comice pears, are ideal for making jelly as they contain a good amount of pectin.

Pears naturally contain pectin, which helps thicken the jelly. By cooking them with sugar and lemon juice, you will achieve a jelly texture.

The quantity of pears depends on the specific recipe you are following. Generally, you can use around 1.5 kg of pears to obtain a good amount of jelly.

Yes, it is preferable to peel pears before using them for jelly. The skin can give an unpleasant texture to the jelly.

Yes, you can add spices like cinnamon, ginger, or vanilla to further flavor the pear jelly. This will add a touch of originality to your recipe.

It is best to use fresh pears to make jelly as they have a higher pectin content. Canned pears may give a different texture to the jelly.

To check if pear jelly is ready, you can do the cold plate test. Place a small amount of jelly on a cold plate. If it sets quickly, the jelly is ready.

Pear jelly can be stored in clean, airtight glass jars. It typically keeps for several months at room temperature if properly sealed.

Pear jelly can be used like a classic jam. You can spread it on toast, use it as a topping for pancakes, waffles, or biscuits, or incorporate it into pastry recipes.