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Red pear jelly recipe



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Ingredients


Gelee Rouge de Poire

Red pear jelly

to make 3kg / 6¾ lbs

3lb / 1.5 kg of pears peeled, quartered, cored

2 litres of red wine

sugar


Put the pears in a saucepan with enough wine to just about cover them.

Bring to the boil and cook covered, over a low heat until the pears are soft.

Next weigh an empty bowl and puree the pears and wine through a sieve into the bowl.

Weigh the full bowl take off the weight of empty bowl. Weigh out an equal quantity of sugar.

Pour into a preserving pan 6 fl ozs of water for each 500g / 1lb of sugar.

Mix well and cook over a low heat until the sugar is completely dissolved.

Increase the heat and cook until the syrup reaches a soft ball stage. Add the pear puree and mix well.

Cook over a medium heat until setting point is reached, stirring constantly for about 15 mins.

Then pour into pots and seal when cool.



Red jelly recipe uncooked

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