New This Month

Watch

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.

Source: The Martha Stewart Show, December Fall 2007
Yield

Ingredients

Directions

Similar Recipes

Reviews

5
4
3
2
1
2
How would you rate this recipe?
2
  • thechocolatechip
    3 JAN, 2009
    I had to use an extra box of pectin and re-cooked it 3 times. I'm an avid candy and jam maker. This recipe is not worth anyone's money or precious time.
    Reply
  • Evermorian
    27 JUL, 2008
    On her show this past week, Martha was answering viewers' questions. One question was about the most difficult recipe she had ever made. Martha reported that it was this one and, that the staff had about a 50% failure rate making pate du fui.
    Reply
  • mmsrjs
    14 JAN, 2008
    IF SO MANY OF YOU ARE HAVING A DISASTER WITH THIS RECIPE, I THINK I WILL FORGO AND FIND SOMETHING ELSE, I'M SURE WILL BE EQUALLY AS DELICIOUS.
    Reply
  • Nutella
    12 JAN, 2008
    In the end, I had to re-boil it over3 times and each time adding more pectin, I finally suceeded in achieve the right consistency. I think the pectin amount in the recipe is wrong, and I too wonder like deezblock, if Martha's people actually tested this recipe.
    Reply
  • violetz6
    9 JAN, 2008
    This recipe does not work as written, as can be confirmed by previous reviewers. If you're a beginner, you might want to look up other recipes for Pn n n n te de Fruit. I ended up cooking it longer trying to raise the temp as well as adding more gelatin and agar-agar. Gelatin is from animals, agar-agar is from seaweed. Let it set up for a day. Was an absolute hit at a party of 90 people.
    Reply
  • deezblock
    28 DEC, 2007
    Evermorian, I'm sorry for responding so late, but I didn't check back until now. My vellies were packaged with an assortment of holiday treats and turned out to be the most favored amongst consumers. Yes, I do agree that Harkness simplified a more complex recipe. I'm wondering if Martha's people actually tested his recipe? Glad to now it worked in the end.
    Reply
  • Evermorian
    21 DEC, 2007
    I did some other reading and, it appears that making this sort of thing is something of an arcane art. I think this recipe glosses over that. Sources disagree on the cooking time. The type of pectin may be critical - pectin derived from apples is recommended in many recipies. Also note that 180 degrees Fahrenheit is well below the boiling point of the liquid for most elevations.
    Reply
  • Evermorian
    21 DEC, 2007
    After my last post, I put the jelly back in a pot and boiled it for another 15 minutes, adding a bit more pectin (~1/4 oz). After one day, it was firm on top but, still too soft on the bottom. I turned it out onto a board and left it for another day. Now, it has firmed up enough to hold its shape (though a little firmer would be better). So, it is salvaged.
    Reply
  • Nutella
    19 DEC, 2007
    I am dissappointed to say that although it did get thicker, but not enough to be handled as it is supposed to be. I am thinking, what if I do this procedure again and add more pectin? Eventually it will get the consistency I want wouldn't it? I would appreciate any help.
    Reply
  • Nutella
    19 DEC, 2007
    Thanks deezblock, I have tried and I am waiting for it to set. I will get back to you after a few hours to let you know. Again thanks.
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes