Recipe Categories
Pickling & Jelly
Jelly

Kat's Apple Pear Jelly

2 cups water 
3 pounds pears, peeled, cored, quartered 
1 1/2 pounds apples, peeled, cored, quartered 
6 cups sugar 
2 lemons, juice and grated rind 
1 teaspoon allspice 
1 teaspoon cinnamon 
1 teaspoon ground cloves 
1/2 teaspoon cayenne pepper 

Bring water to a boil. Put in apples and pears and cook until soft but not mushy. Add lemon juice, zest, allspice, cinnamon, cloves and cayenne

Test the setting point. If not quite ready continue to boil until the small amount of jam on a saucer jells. Fast boiling of berry jam will achieve the best result and a better set. Slightly under-ripe fruit also contains more pectin.

Bottle immediately in sterilized jars, and seal as per the jam and sauce instructions. Label with the date of manufacture, for good management of your store cupboard.

Your sole contribution to the sum of things is yourself.

- Dr. Frank Crane