Tuesday, 24 August 2010

Pear Jelly with Blueberries

Yeah, jelly again. Oh, but it's sooo good when it's unspeakably hot and humid out, as it has been, although it seems to have cooled off quite a lot since I made this a few days ago. I'd still eat it though. If there was any left, which there isn't.

I put the blueberries right into the jelly in 2 layers separated by plain pear jelly, just because I can't help myself; I have to get all fancy-pants. But really, I think it would have been just as good if not actually better to just serve the berries alongside the jelly. The plain parts of the jelly had a lovely smooth texture that should be appreciated on its own. You should still be sure to serve it with the blueberries, though. They add some tartness and bite to the pears, which are delicious but perhaps a tad too sweet and mild on their own.

This makes quite a lot, and could easily be cut in half. Although it keeps quite well for a couple of days in the fridge, if well covered. I covered mine by putting the clean, dry mold back over it on the plate.

The pears I used for this were described as "Japanese" but I didn't get a variety name. They were much like Bartletts, though. I'm going to have to track them down again, because they were very good.

6 to 8 servings
20 minutes prep time plus at least 2 hours to chill

Pear Jelly with Blueberries
1 cup water
1/2 cup sugar
6 medium-large Bartlett type pears
2 tablespoons plus 2 teaspoons plain gelatine
the juice of 1/2 large lemon or 1 lime
2 cups blueberries

Put the water and sugar into a good-sized pot ( because you'll need to get the pears in there too) and bring it to a boil.

Meanwhile, wash, peel and core the pears, and cut them into chunks. Add them all at once to the boiling syrup. Simmer for about 5 minutes, until the pears are fairly soft. Turn off the heat, and sprinkle the gelatine over the pears, and stir it in until completely dissolved. Stir in the lemon or lime juice.

Put the pears and their liquid into a blender or food processor and process until very smooth, stopping to scrape down the sides if necessary.

You will need a 6 cup mold, or individual molds. To put in the berries in layers, pour about a quarter of the purée into the mold, and add half the berries. Chill until just set, leaving the remainder of the purée out on the counter until that point. Add about half of the remaining purée over the first layer and chill until set, again leaving the remainder of the purée out. Finally, add the remainder of the purée and put in the remainder of the blueberries. Or you can make life much simpler and dump all the berries in at the beginning, or else don't even put them in at all but just serve them alongside the jelly. Like I said above, the plain jelly has a very appealling texture by itself.

Last year at this time I made Cucumber Relish, and Slightly Lemony Blueberry Jam.

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