8 large, ripe Anjou pears, stemmed and blossom ends removed, then quartered with peel left on
2 tablespoons vanilla extract
3 1/2 cups cane sugar
1 (1.75 ounce) box powdered pectin
Wash fruit. Adjust enough water to barely cover pears in a large
sauce pan or kettle. Boil uncovered for 35-45 minutes. Fruit should
Strain juice through a double layer of cheesecloth
or a jelly bag. Do not try to hurry this by squeezing the fruit
or the juice will become cloudy. The peel helps give the juice a
pale yellow color.
Wash and rinse jars. Pour 2 inches of water into each jar, place
in pan and add water up to half way around jars. Bring to boil.
Wash and rinse jar seals and jar rings. Boil jar rings, but keep
rinsed seals aside.
Heat 3 1/2 cups of the pear juice (if you don't have enough
juice, you can add as much as 1/2 cup water), add the vanilla and
the pectin. Bring to a boil and add the sugar. Boil until the sugar
is dissolved and the boiling mixture cannot be stirred down (about
10 - 20 minutes) You'll begin to see the mixture thicken on
the back of a wooden spoon and form 2 side-by-side droplets at this
Turn down the heat, skim off the foam, and bring to a boil
for another five minutes. Using the "spoon test", the
jelly should be thick enough to "sheet" in small waves
on the back of the spoon.
Pour into sterilized jars and add lids. You may want to boil the
filled jars for another five minutes after the lids have been put
in place. You'll know either way if the seal has been made by
placing your finger in the center of the cooled lid. If it doesn't
spring back, the jar has been sealed. You may also recognize the "pop"
during the cooling process, which signals that the seal has been