Pear Jelly

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 1 pt / 570 ml pear juice
  • 4 leaves gelatine or 4<


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 l