Pomegranate and pear jelly

3 Cup
1H 40M



1.Combine pear, pomegranate and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until pulpy.
2.Strain mixture through a fine cloth into large bowl. Stand 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp.
3.Measure pear liquid, allow 1 cup sugar for each cup of liquid. Return pear liquid and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil rapidly, uncovered, without stirring, about 15 minutes or until jelly thickens.
4.Sprinkle pectin over jelly; boil, uncovered, about 5 minutes or until jelly jells when tested.
5.Pour hot jelly into hot sterilised jars; seal immediately. Label and date jars when cold.

You will need 2 large pomegranates (860g) for this recipe.