Pear Jelly


  • 1 pt / 570 ml pear juice
  • 4 leaves gelatine or 4 tsp powdered gelatine
  • 1 large, firm, ripe, sweet pear, peeled, cored and sliced
  • juice of ½ lemon


Put 3 tablespoons of pear juice into a saucepan, add the gelatine and leave to soften. When soft, put it over a low heat, and stir until the gelatine has completely dissolved. Brush the pear slices with lemon juice to prevent them from discolouring. Mix the rest of the pear juice with the gelatine liquid. Dip the pear slices into this, and line individual moulds or one large mould with the slices. Refrigerate until set. Carefully pour in the rest of the liquid, and refrigerate until set. The pears may float away from the sides, but the jelly will still look good with the fruit suspended in it.


Use red wine instead of pear juice and 6 oz / 170 g stoned sweet cherries instead of the pear. Omit the lemon juice, put the fruit directly into the mould or moulds, pour the jelly liquid over, and refrigerate until set.

For a clear port and rosemary jelly, omit the fruit and use a mixture of port and water to replace the pear juice. Put all this port and water mixture in a pan with a stick of cinnamon, several sprigs of rosemary, a splash of orange juice, the gelatine and sugar to taste. When the gelatine has softened, heat and stir until the gelatine and sugar has dissolved. Do not let it boil. Remove the cinnamon stick. Leave to stand for 30 minutes before pouring into the mould or moulds and allowing to set.

To make a lemon buttermilk jelly, soften then dissolve the gelatine in 3 tablespoons of water. Then heat ¼ pt / 140 ml fresh lemon juice with 6 oz / 170 g sugar until the sugar dissolves. Stir in the dissolved gelatine and ½ pt / 280 ml buttermilk, and pour into the mould or moulds and allow to set.