I was introduced to this wonderful use of surplus syrup by my sister, Tara. She started making this jelly for her sons who are on the Failsafe “diet”. Pear jelly is one of the few sweety treaties her kids can enjoy. For our family, this has become a simple to make staple favourite.

Tinned fruit is a convenient source of fruity goodness to go with your brekkie oats. However, once you’ve eaten the pears, there’s a lot of surplus liquid. Rather than throw the juices away, here’s how you can make this simple surplus pear syrup jelly – a winner treat.

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Surplus Pear Syrup Jelly

Dairy Free, Gluten Free, Failsafe

Ingredients

Surplus pear syrup from a tin of pears – look for tinned pears in syrup, not juice

Powdered gelatine, ideally good quality beef gelatine

Method

For 1 cup of pear syrup, add 3 teaspoons of powdered gelatine.
Stir over a gentle heat until the powdered gelatine is dissolved.
Pour into a shallow dish – from Biome – or find your vintage pyrex dish here from Etsy
Pop in the fridge for a few hours until set.

The recipe is very similar to the basic gelatine gummies recipes in Sarah Wilson’s I Quit Sugar Simplicious cook book. In the book you will find more jelly flavoured choices, such as coffee, kiwifruit green smoothie, berries, mango and coconut variations. Deliciously yummy! Borrow the book from your local library, or check pricing and availability from the Book Depository here.

Recipes like these are more sustainable for your budget, giving you two food usages for the price of one! The idea of using the entire contents reduces the food waste that’s become so prevalent in Australia.

I know you’ll love the simplicity of this recipe and add it to your regular “what to do with…” recipes. Enjoy the divine, gentle taste. You’ll wonder why you ever bought jelly in a packet!

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