Camomile Pear Jelly
Delight your taste buds with the elegant fusion of floral and fruity flavors in this Camomile Pear Jelly recipe. Infused with the delicate aroma of chamomile tea and the natural sweetness of ripe pears, this jelly offers a sophisticated twist on classic preserves. Perfectly balanced with a touch of fresh lemon juice and thickened with powdered pectin, it’s a versatile spread that pairs beautifully with warm scones, toasted bread, or even as a glaze for roasted meats. With only 20 minutes of prep time and straightforward instructions, this recipe makes 32 servings of silky jelly that’s ideal for gifting or stocking your pantry. Capture the essence of homemade goodness with this unique and simple preserve.
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Recipe Information
Ingredients
- 4 medium-sized Fresh ripe pears
- 3 pieces Chamomile tea bags
- 3 cups Water
- 2.5 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 packet (1.75 oz) Powdered pectin
Instructions
Peel, core, and dice the pears into small chunks. Set aside.
In a medium pot, bring 3 cups of water to a boil. Remove from heat, add the chamomile tea bags, and steep for 10 minutes. Remove the tea bags and discard them.
Combine the diced pears and chamomile tea in a large saucepan. Cook over medium heat until the pears are soft and starting to break down, about 10–15 minutes.
Mash the pears gently with a potato masher or fork to release their juices.
Strain the pear and chamomile mixture through a fine-mesh sieve or cheesecloth into a clean bowl to extract the liquid. Press gently to remove as much liquid as possible. You should have about 2 cups of juice.
Return the pear-chamomile juice to a large saucepan. Stir in the powdered pectin and bring to a boil over medium-high heat, stirring frequently.
Once boiling, add the granulated sugar and lemon juice. Stir constantly and bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) for 1 minute.
Remove the saucepan from heat and skim off any foam on the surface with a spoon.
Carefully ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure proper preservation.
Allow the jars to cool completely. The jelly will thicken as it sets, typically within 24 hours.
Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 623.7 g | 227% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 568.8 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
