This jelly ‘s simplicity and the booze factor make it a special gift. The slight yellow crystal colour is really a jewel on toast or a scone for a more adult tea-time treat! Mastering agar-agar can be tricky. Add too much and you have a jell-o on your hands, put too little and the jelly is more of a syrup. After a lot of trials and error I think I have found the perfect ration, but as with everything it’s a matter of experience, as you’ll begin to get a feel for it.
Tip: if I’ve messed up the agar-agar ratio, I’ll cook the jelly again, adding a bit more riesling if it’s too solid, or adding a bit of agar-agar if it was too liquid! Just make sure to reheat slowly to allow the agar to melt again gently.
INGREDIENTS (makes two small jars)
- 1 1/2 cups Bio Riesling
- 1/2 cup water
- 1 pear
- 1/2 cup sugar
- 1 flat tsp Agar-agar (if in doubt, always go for “less”)
My tip: Don’t hesitate to make bigger batches, these two jars were gone in a few days. Remember to take into account that more liquids mean longer boiling times, so adjust the indications accordingly!
Peel and dice the pear. Add to the Riesling with the water and sugar, bring to the boil then reduce to a simmer and cook 45 mins.
Dissolve agar-agar in 2 tbsp hot water, then add to pears and Riesling whilst still hot. Stir in for a few minutes, then pour in sterilised jars, seal and allow to cool upside down.
Note: I added a splash of Riesling towards the end of cooking as I wanted it to be slightly more boozy (boiling removes the alcohol) – I found this to be a success!!