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Pear Jelly

Pears are one of the world’s most common fruits. People have long consumed pears since prehistoric times, with evidence of pears found in the ancient pine dwellings of Zurich, Switzerland. They have long since traveled around the world and were said to have been first cultivated in China and Spain.


Pears must be stored at room temperature until they ripen as refrigerating them will slow the ripening process.


Pear Jelly Trivia

  • Pears are Oregon’s official state fruit. However, Pears were first cultivated in China and spread throughout the world, evolving new species native to Asia, North America, and Europe.


  • California, New York, Oregon, and Washington produce the most pears in the United States.


  • Some of the pear varieties include Concorde, Starkrimson, Bartlett, Seckel, Forelle, Anjou, Bosc, and Comice.

Pear Jelly Buying Guide

Pear jellies are available anywhere in the condiments, jams, and preserves aisles of supermarkets and groceries. They are usually commercially manufactured in big batches where the pear jellies are added with loaded amounts of sugar, artificial coloring and flavoring, and toxic preservatives that will result in health problems one day.


Natural pear jellies can be purchased at local, artisan jam makers or candy makers when pears are in season. They’re a better option than their commercial counterparts. Home-makers only use the freshest ingredients, using only natural sugars to sweeten the pear jellies. Sometimes, lemon is added as a preservative. Artisan makers are proud of their traditional techniques, they omit sugar additives, chemical preservatives, food coloring, and artificial flavoring to avoid compromising the quality of their homemade pear jellies.

Pear Jelly Production & Farming in Texas

Texas has a love and hate affair with pears. They can be the easiest fruits to grow or they can be the most difficult to cultivate. It all depends on the region and the pear variety. European pears do not thrive in Texas while Oriental pears are easily grown in the Lone State State. Oriental hybrids known as Orient and Kieffer grow well in Texas because most oriental pear varieties are strongly resistant to fires. Many Texans would have loved to grow European pears such as D’Anjou, Bartlett, and Bosc but they have weak resistance to fires.


Pear season in Texas lasts from August to September. It is essential for the pears to be picked and ripened off the tree. Pears which have been ripening too long in the tree have a poor flavor and an unpleasant texture.



Preservatives and Chemicals

Doctors, nutritionists, and dieticians have long issued health warnings on the consumption of commercially manufactured sweets mixed with artificial sweeteners, artificial food coloring and flavoring, and chemical preservatives.


Sugar substitutes mimic the sweetness of sugar but also have potent effects on the body such as weight gain, diabetes, hypertension, and osteoporosis. Food coloring and flavoring also trigger allergies and inhibits brain development in young children. Finally, chemical preservatives in food such as benzoic acid, lactic acid, and sorbic acid promote the growth of carcinogenic cells. They are also said to be the root cause of hyperactive behavior in young children.



Pear Jellies should be packaged in sterilized containers to extend their shelf life. This is a common practice among household and commercial manufacturers. Pear jellies stored in glasses indicate a much more pleasant and sophisticated appearance compared to the jellies stored in jello cup shots which have a cheaper and very commercialized appearance.

Enjoying Pear Jellies

Pear jelly can be eaten like any other sweet dessert. Spread it in buttered toasts, pancakes, and waffles. Use it as a filling for cakes, donuts, muffins, cupcakes, and sandwich cookies. Mix it with yogurt, cereal, and granola.


You can also use it in savory dishes as bastings for meat, dipping sauces, and salad dressings.


Jellies are canned and heated to prevent mold and bacterial growth. They can last for up to a year if preserved properly. It’s ideal for pear jelly to be stored away from sunlight. A cool, dark place with 50-70°F would be the ideal place. Don’t fret if the color changes over time as long as it doesn’t smell rotten or tastes pungent.


If you have opened the pear jelly and find some bits of mold, discoloration, or a fermented odor, discard it immediately as it’s already unsafe for consumption.






8 lbs ripe pears

7 ½ cups granulated sugar

1 pouch 85 ml liquid pectin



  1. Wash pears and remove the blossom and stem ends, but do not core or peel them
  2. Cut pears into quarters and place them in a large, deep stainless steel pot.
  3. Add enough cold water to cover fruit, about 1 cup for each pound of pears
  4. Bring to a boil over high heat, stirring occasionally, then reduce heat, cover and boil gently just until pears are softened, about 30 minutes, occasionally mashing with a potato masher
  5. Transfer to a dampened jelly bag set over a deep bowl, or into a sieve lined with several layers of dampened cheesecloth.
  6. Allow to drip for at least 2 hours.
  7. Don’t press or squeeze the fruit, as this will cloud the jelly.
  8. You should end up with 5 cups of pear juice.
  9. Combine the collected pear juice and sugar into a large, deep, stainless steel pot.
  10. Bring to a full rolling boil over high heat
  11. Stir in liquid pectin and continue to boil hard, stirring constantly, for one minute
  12. Skim off foam and transfer to hot sterilized jars
  13. Wipe jar rims and apply lids and screw bands
  14. Process in a boiling water canner for 10 minutes
  15. Remove from canner and allow to cool before ensuring jars are sealed and storing.



  • Serving Size: 1 Serving (82g)
  • Calories: 98.5 0.7
  • Carbs: 26g 9%
  • Sugar: 24.6g
  • Fiber: 1.6g 6%
  • Protein: 0.1g
  • Fat: 0.1g
  • Saturated Fat: 0g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 1.4mg 0%
  • Vitamin C 1mg 4%
  • Vitamin A 0.3%
  • Calcium 2mg 0.4%
  • Iron 0.6%
  • Potassium 63mg 2%
  • Folate 1mcg
  • Magnesium 1mg

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