- 13 oz. pear puree (it took me 5 very juicy Royal Riviera pears to get 13 ounces)
- 1 T fresh squeezed lemon juice
- 4 T liquid pectin (I use Certo, find it in the baking aisle)
- 2 c sugar, plus more for rolling cut pieces
- Cut parchment paper to fit an 8×8 square pan
- Peel and puree pears in blender, no need to strain
- Add puree and lemon juice to saucepan and 1/2 c sugar, whisk to dissolve sugar.
- Over medium heat, bring temperature up to 115 F, using a candy thermometer to check. Keep at 115 for 2-3 minutes, lowering heat if necessary.
- Add remaining sugar and pectin and raise heat until mixture reaches 220 F, boil at 220 for 3-5 minutes.
- Remove from heat and immediately pour mixture into parchment lined pan. Let cool for 4 hours.
- Cut shapes with sharp knife or small cookie cutter and roll in sugar.
- Fruit gelee will keep in the refridgerator for about a week. Store uncovered.
- If you cut and roll in sugar it won’t keep as long because the gelees will start to sweat a bit. Once rolled, try to use quickly.