Blackberry Pear Jelly

My brother-in-law has a few fruit trees scattered around their property and one of them produces a TON of pears. So we thought we’d try making Pear Butter and Blackberry Pear Jelly with a few of them. I simply used my recipe for Blackberry Apple Jelly and substituted the pears.

I really liked the flavor. You could really taste the pear but it wasn’t overwhelming and it toned down the blackberry flavor just enough that there was still that hint. It really melded together nicely. Another family favorite I think.

I like using a food mill to really crush out as much juice and flavor as possible but it’s not necessary. I also found that if I let the fruit sit in the juice for a bit it helps give a stronger pear flavor. Once I mush up the pears with the food mill I simply let the pulp drain for a good 30 minutes or so. I did the same thing with my Blackberry Apple Jelly and then used the pulp with more apples to make Apple Butter. It turned out great. I mean you have to cook all that water off anyway so why not.

Blackberry Pear Jelly

3 pounds blackberries (about 2-1/2 quarts)
1 1/4 cups water
7 to 8 medium pear
1 additional water OR bottled apple juice, optional
1/4 cup bottled lemon juice
8 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Note: You will need 4 cups total juice. About 2 cups of each, pear and blackberry.

In a Dutch oven, bring blackberries and water to a boil. Reduce heat; simmer for 5 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until strained, reserving juice and discarding pulp.

Remove and discard stems and blossom ends from pears (do not pare or core); cut into small pieces. Place in the Dutch oven; add just enough water to cover. Bring to a boil. Reduce heat; simmer for 20 minutes or until pears are tender. Let sit in pot for about 20 minutes (helps develop more pear flavor). Run pears and juice through food mill. This is an optional step but it seems to give the juice more concentrated pear flavor. Strain through a cheesecloth-lined strainer into glass bowl. Let sit for 30 minutes or until all juice has drained into bowl. Reserve juice and discard pulp.

Measure the reserved blackberry and pear juices; return to the pan. If necessary, add water or bottled apple juice to equal 4 cups. Stir in lemon juice, then sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Yield: about 9 half-pints.