Pear & Riesling Jelly

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!


 

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Bring the Riesling to a hard boil and let it reduce for 5 minutes.

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!! 


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