This jelly has a unique flavor, is very pretty, and is delicious served with hot buttered biscuits or as part of a cheese plate

MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 4 cups pear juice
• 2 tablespoons freshly squeezed lemon juice
• 1 box (1.75 ounces) powdered pectin
• 5 cups granulated sugar

INSTRUCTIONS

1. In an 8-quart stainless steel stockpot, combine the pear juice, lemon juice, and pectin. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
2. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
3. Ladle the jelly into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
4. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• To make pear juice, combine 6 pounds peeled, cored, and finely chopped or crushed Bartlett pears and 2 cups water in an 8-quart stainless steel stockpot. Over medium-high heat, bring the mixture to a boil. Reduce the heat, cover, and simmer gently for 5 minutes. Remove the pan from the heat and skim off any foam. Let stand, covered, for 20 minutes. Strain the pear pulp and juice through a fine-mesh sieve. Discard the pulp. Rinse the sieve and line with four layers of damp fine-knit cheesecloth. Strain the juice into a large bowl, then rinse the cheesecloth and strain again. Transfer the juice to a pitcher. Cover and refrigerate overnight. Carefully pour off the juice without disturbing the sediment in the bottom of the container. Makes 4 cups juice.