Photo: Rosser1954, Public domain · source

Jelly · From Bladwijzer

Wild pear jelly with jam sugar

Updated on 9 October 2026

• Makes: ± 3 jars of 250 ml
• Time: 1 hr + 1 night draining
• From: Wild pear

Ingredients

• 1 kg wild pears
• 1 sour apple
• ± 750 ml water
• juice of 1 lemon
• jam sugar 1:1: as many grams as you have ml of juice (± 600 g)

Method

1. Wash the pears and the apple, cut them into pieces (skin, core and pips stay in) and remove any rotten patches.
2. Put everything in a large pan with the water, bring to the boil and simmer gently for 40–50 minutes, until everything is soft. Mash now and then.
3. Leave to drip overnight through a wet cloth or jelly bag over a bowl. Do not squeeze.
4. Measure the juice (± 600 ml), pour it into a clean pan and add the lemon juice and jam sugar.
5. Bring to the boil, stirring, and boil hard for as long as the packet of jam sugar says (usually 4 minutes).
6. Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge. Good with cheese or game.