This wonderful recipe for pear vellies is courtesy of Chris Harkness. The timing and measurements must be exact, and if the air temperature varies, the jelly may take longer to set up.
- Yield: Makes 96
Source: The Martha Stewart Show, December Fall 2007
- 6 1/4 cups sugar, plus more for coating
- 1 3/4 ounce pure powdered pectin
- 2 ounces citric acid
- 2 quarts Pear Puree
- 1 pound glucose syrup
Line a 17 3/4-by-12 3/4-inch rimmed baking sheet with parchment paper; set aside. In a large bowl, mix together 5 1/4 cups sugar, pectin, and 2 ounces citric acid; set aside.
Place pear puree, remaining 1 cup sugar, and glucose syrup in a large saucepan over medium-high heat. Bring to a boil, and immediately reduce to a simmer. Cook until mixture becomes liquid and reaches 180 degrees on a candy thermometer, 3 to 4 minutes.
Slowly whisk sugar mixture into hot pear mixture until well combined. Continue stirring over medium heat until sugar, pectin, and citric acid have dissolved and mixture has thickened, about 15 minutes. Pour into prepared baking sheet. Let stand, at room temperature, until set, about 10 hours.
Invert vellies onto work surface and remove parchment. Cut vellies into 1 1/2-inch squares. Coat each square with remaining sugar. Store in an airtight container up to one month.