Cranberry Pear Fruit Jellies Recipe

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Cranberry Pear Fruit Jellies
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Ingredients
7
Count
Nutrition
1393
Calories
Total time
75
Minutes
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Ingredients:

  • 3 (1/2 lb) ripe but firm pears , about 1 1/2 lbs ( comice or bartlett are good)
  • 1 cup water
  • 3 3/4 cups sugar
  • 1 (3 inch) cinnamon sticks
  • 2 (3 oz) packages certo liquid pectin (not powdered)

Directions:

  1. Take a 8 baking pan, rinse with water and shake dry. Line the bottom and sides of the pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap stick.).
  2. Quarter and core pears, then cut into 1/2 pieces. (Do not peel.).
  3. Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4 to 6 quart heavy pot over medium high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
  4. Remove and discard cinnamon stick, then carefully move hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
  5. Put a plate in freezer to chill.
  6. Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to medium and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate. Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
  7. Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
  8. Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
  9. Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1 squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.).
  10. Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.
  11. Makes 64 candies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1393.3 Kcal (5833 kJ)
Calories from fat 103.52 Kcal
% Daily Value*
Total Fat 11.5g 18%
Cholesterol 30.53mg 10%
Sodium 15.8mg 1%
Potassium 803.94mg 17%
Total Carbs 334.27g 111%
Sugars 294.62g 1178%
Dietary Fiber 20.41g 82%
Protein 0.14g 0%
Vitamin C 33.7mg 56%
Vitamin A 0.1mg 5%
Calcium 80.3mg 8%
Amount Per 100 g
Calories 132.43 Kcal (554 kJ)
Calories from fat 9.84 Kcal
% Daily Value*
Total Fat 1.09g 18%
Cholesterol 2.9mg 10%
Sodium 1.5mg 1%
Potassium 76.41mg 17%
Total Carbs 31.77g 111%
Sugars 28g 1178%
Dietary Fiber 1.94g 82%
Protein 0.01g 0%
Vitamin C 3.2mg 56%
Calcium 7.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28
    Points
  • 38
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • low cholesterol

Bad Points

  • High in Sugar

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