Pear Jelly Candy
Pear Jelly Candy
Ingredients
- 300 grams snow pear juice, from about 2 snow pears
- 30 grams corn starch
- 1 tablespoon sugar, plus more for coating, as needed
Instructions
- 1
Begin by preparing the snow pear juice. Wash and chop 2 snow pears into manageable pieces suitable for your juicer.
⏱️ 5 min
- 2
Using a slow juicer (such as a Nama J2), extract 300 grams of smooth and silky pear juice from the chopped snow pears. Strain if necessary to ensure no pulp remains.
⏱️ 5 min
- 3
Pour the 300 grams of prepared pear juice into a medium-sized pot.
⏱️ 1 min
- 4
Add 1 tablespoon of sugar and 30 grams of corn starch to the pot with the pear juice. Whisk well to combine and ensure there are no lumps.
⏱️ 2 min
- 5
Place the pot over medium heat, stirring continuously with a spatula. Continue to cook until the mixture thickens significantly and becomes glossy. It should be able to drip slowly and heavily from the spatula, indicating it has reached the correct consistency.
⏱️ 10 min
- 6
Once thickened, immediately pour the hot pear mixture into a clear rectangular container. Ensure the container is heat-safe.
⏱️ 1 min
- 7
Gently spread the mixture evenly in the container to create a uniform layer. Cover the container with a lid or plastic wrap.
⏱️ 1 min
- 8
Chill the mixture in the refrigerator for at least 2 hours, or until it is completely set and firm. The set jelly should be easily unmolded from the container.
⏱️ 120 min
- 9
Once fully set, carefully unmold the pear jelly onto a clean cutting board.
⏱️ 1 min
- 10
Using a sharp knife, cut the pear jelly into desired shapes, such as small squares or rectangles.
⏱️ 2 min
- 11
(Optional) For an added touch and to prevent sticking, roll the cut pear jelly pieces in additional sugar to coat them evenly.
⏱️ 2 min
- 12
Serve the pear jelly candy immediately or store in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Pear Jelly Candy
- 300 grams snow pear juice, from about 2 snow pears
- 30 grams corn starch
- 1 tablespoon sugar, plus more for coating, as needed
Instructions
- 1
Begin by preparing the snow pear juice. Wash and chop 2 snow pears into manageable pieces suitable for your juicer.
⏱️ 5 min - 2
Using a slow juicer (such as a Nama J2), extract 300 grams of smooth and silky pear juice from the chopped snow pears. Strain if necessary to ensure no pulp remains.
⏱️ 5 min - 3
Pour the 300 grams of prepared pear juice into a medium-sized pot.
⏱️ 1 min - 4
Add 1 tablespoon of sugar and 30 grams of corn starch to the pot with the pear juice. Whisk well to combine and ensure there are no lumps.
⏱️ 2 min - 5
Place the pot over medium heat, stirring continuously with a spatula. Continue to cook until the mixture thickens significantly and becomes glossy. It should be able to drip slowly and heavily from the spatula, indicating it has reached the correct consistency.
⏱️ 10 min - 6
Once thickened, immediately pour the hot pear mixture into a clear rectangular container. Ensure the container is heat-safe.
⏱️ 1 min - 7
Gently spread the mixture evenly in the container to create a uniform layer. Cover the container with a lid or plastic wrap.
⏱️ 1 min - 8
Chill the mixture in the refrigerator for at least 2 hours, or until it is completely set and firm. The set jelly should be easily unmolded from the container.
⏱️ 120 min - 9
Once fully set, carefully unmold the pear jelly onto a clean cutting board.
⏱️ 1 min - 10
Using a sharp knife, cut the pear jelly into desired shapes, such as small squares or rectangles.
⏱️ 2 min - 11
(Optional) For an added touch and to prevent sticking, roll the cut pear jelly pieces in additional sugar to coat them evenly.
⏱️ 2 min - 12
Serve the pear jelly candy immediately or store in an airtight container in the refrigerator.