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Pear Fruit Jellies

Pear Fruit Jellies

Recipe courtesy of: Leonce Blanc


 1 kg Leonce Blanc Pear Puree
100 g Sugar
200 g Glucose Syrup
25 g Pectin
15 g Cream of tartar (OR 20 g Citric Acid)



1.) Mix the pectin with 25 g or sugar and 100 g of pear puree.

2.) Combine this mixture with the remaining pear puree and bring to a boil with the remaining sugar. 

3.) Add the glucose and heat to 225°F (75° Brix).

4.) Pour into a frame. Leave to cool completely before cutting into squares.

5.) Roll in granulated sugar.

6.) Pack in a very dry environment. 

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