Asian Pear Jelly

Asian Pear Jelly is a sweet, refreshing homemade jelly made from the crisp, aromatic flavor of Asian pears. This recipe captures the natural sweetness of the fruit, creating a smooth, delicious jelly perfect for spreading on toast, topping desserts, or even glazing meats. Easy to make with a few simple ingredients, this jelly is an excellent way to preserve the flavors of Asian pears.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 80

Ingredients Equipment Method Notes

Ingredients

4-5 medium-sized Asian pears peeled, cored, and chopped
3 cups water
2 cups sugar adjust based on sweetness of pears
2 tablespoons lemon juice
1 package pectin optional, for firmer jelly

Equipment

Large pot
Fine mesh strainer or cheesecloth
Large spoon or ladle
Sterilized canning jars with lids
Candy thermometer (optional)
Measuring cups and spoons
Knife and cutting board
Jar funnel (optional)
Water bath canner or large pot for processing

Method

Prepare the Pears: Wash, peel, core, and chop the Asian pears into small chunks. Place the pear chunks in a large pot.
Cook the Pears: Add 3 cups of water to the pot and cook the pears over medium heat for 20-30 minutes, stirring occasionally until the pears soften and release their juice.
Extract the Juice: Use a fine mesh strainer or cheesecloth to strain the pear juice, pressing gently to extract as much liquid as possible. Discard the pulp or save it for another use. You should have about 4 cups of pear juice.
Make the Jelly: Return the juice to the pot. Add the sugar and lemon juice, stirring until the sugar dissolves. Bring the mixture to a boil and cook for about 10-15 minutes. Optionally, add pectin according to the package instructions for a firmer jelly.
Test the Jelly: To test if the jelly is ready, place a spoonful of the mixture on a chilled plate. After a few minutes, run your finger through it. If it wrinkles and holds its shape, it’s ready.
Can the Jelly: Pour the hot jelly into sterilized jars, leaving about half an inch of space at the top. Seal the jars and process them in a water bath for about 10 minutes to ensure they’re sealed properly.
Cool and Store: Let the jars cool completely before storing them in a cool, dark place. The jelly can be kept for up to a year if processed and sealed properly.

Notes

Adjusting Sweetness: Depending on the sweetness of your pears, you may want to adjust the amount of sugar. Taste the juice before adding the sugar to determine if more or less is needed.
Spiced Variation: Add a cinnamon stick or star anise to the cooking pears for a spiced version of this jelly.
Storage: Store the jelly in a cool, dark place for up to a year if canned properly. If not canning, refrigerate and use within 3-4 weeks.
Pectin: You can skip the pectin if you prefer a softer, less firm jelly. Just ensure the juice is cooked down enough to achieve the desired consistency.