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Red pear jelly recipe
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IngredientsGelee 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.
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