The first pears and apples of the season are ideal to make jellies and jams, they have a higher pectin content which is important if you're making a jelly without adding commercial pectin. We've paired pears and apples with fennel seeds for this recipe, a great combo!
For the recipe:
- 1.5 kg pears and apples
- 1.5 kg water
- 700 grams sugar
- 1 small lemon
- 3 pinches fennel seeds
Makes about 3 jars
Wash, de-stem and cut the pears and apples into 4 segments each.
Place them in a pot with the water and bring to a simmer for 30 minutes.
Collect the juice by pouring through a strainer and pressing lightly on the fruit. Keep the fruit pulp and make a compote by putting it through a vegetable mill and adding vanilla or honey if you need a little sweetness.
Strain the collected juice a second time through a cheesecloth to remove any pulp, this will make the finished jelly clear.
Add the sugar, lemon, and fennel seeds and bring to a boil.
Skim any foam that collects on top, this also helps with having a clear jelly in the end.
Check the set by pouring a small amount on a cold plate and seeing if it sets. You can also check the set with a spoon, seeing if the liquid dripping at the bottom starts to set up.