**A Sweet and Fruity Delight: Traditional Pear Jellies with a Twist**
When it comes to traditional candies, there's one that stands out among the rest: the classic pear jelly. Typically made with red hots, these candies are a staple at many holiday gatherings. However, for this recipe, we're going to mix things up by incorporating some liqueur and candy into our pears. The result is a sweet and tangy treat that's sure to impress your friends and family.
**The Essential Ingredients**
To start, we'll need the following ingredients: four fresh pears, one cup of granulated sugar, one half cup of water, one tablespoon of Grand Marnier liqueur (or your preferred choice), and six red-hot candies or similar hard candy with a bright red color. We'll also need our canning jars, lids, and rings for the final step.
**Preparing the Pears**
Before we begin, let's take care of the pears. We want to peel them because the green skin won't provide the same level of pink coloration as the red hots would. To do this, simply cut off the stem and blossom at the top of each pear, then use a melon baller to scoop out the insides. This will make it easier to remove the core and leave us with smooth, creamy pears.
**Assembling the Jellies**
Now that our pears are prepared, we can move on to the fun part – assembling the jellies. Simply cut each pear into quarters, removing the core as we did before. Now, add a few drops of Grand Marnier liqueur to each jar and fill them with the pears, leaving about an inch at the top for air space.
**Melted Candy and Canning Liquid**
To create our canning liquid, simply boil the sugar and water in a saucepan until it reaches a boil. Now, add the red-hot candies or similar hard candy to the pot, allowing them to melt into a bright pink, sweet syrup. This is where things get interesting – as the shells of the red hots dissolve, they'll leave behind a jelly-like center that will add texture and flavor to our pears.
**Filling and Sealing the Jars**
With our canning liquid ready, we're now ready to fill our jars with the pear mixture. Simply pour the hot liquid over the pears, making sure they're completely covered. Leave about an inch at the top for air space, then screw on the lids and rings.
**Finishing Touches**
As we finish up the final step of canning, I want to remind you all that this recipe is traditionally done with red hots, which are a harder candy than these candies we're using. If you can't find red hots, simply use another hard candy with a bright red color.
**Tips and Variations**
As I mentioned earlier, we can add a tiny bit of Grand Marnier liqueur to the bottom of each jar for added flavor. You can also experiment with different types of candy or spices to create unique variations on this classic recipe. Just remember to always follow safe canning practices and use your preferred choice of ingredients.
**A Shelves-Stable Treat**
The final result is a bright red, intensely cinnamon-flavored pickled pear jar that's completely shelf-stable and perfect for serving at any time of the year. I'll link to our canning video in the description below for more information on how to properly can your own treats.
With these traditional pear jellies with a twist, you'll be sure to impress your friends and family with this unique and delicious recipe. So go ahead, give it a try, and let me know what you think!
"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week because it is coming to the end of Ontario fresh fruit season we've got these beautiful pears and we are going to jar them with hot tamale candies we're gonna do a regular canned pear episode next week but we're doing a little something fun this week so let's get going with some ingredients it's very simple we have these beautiful pears we have our hot tamale candies and we're just gonna use a little dash of Grand Marnier in there you can use whatever liqueur you prefer now we're gonna wash these pears first of all we're just gonna make sure that everything is good and clean now this recipe is traditionally I say traditionally usually done with red hots which are a harder candy than these these are kind of like red hots wrapped around kind of a gummy candy now you see a little bit of floating in there that's just some of the wax coming off of the candies but we're gonna get that really really hot I mean while we're gonna prepare our pears while that comes up to the boil so first thing we want to do is for this recipe we want to peel them because for a couple reasons we're not peeling the ones for the regular canning but for these ones we do want that pink color to sort of penetrate the pears a little bit better and also that green skin makes what the pink does not make a particularly appetizing color so we want these to be nice and bright pink once they're done and they've been sitting for a while and to do that we really didn't need to peel them so we're gonna cut these into fours for this recipe and you want to just get that stem out of there and the the blossom and as well once you've sort of just cut a little v-gouge around those to make it easier to pull them out the easiest thing to use is a melon baller so we're just gonna grab that and scoop the insides of those out you can see most of it just comes out at the same time once you've got it all in there and it's not like an apple core where it goes up and down the whole fruit quite as intensely a pears core is a little bit slimmer as you can see here it comes out quite easily so we're gonna cut these into fours just into quarters and these are fresh they're not super overripe or anything so they're nice they're still nice and firm and we're just going to drop these right into our hot melted candy now as I said earlier these are true this is traditionally done with red hots which is a hard candy and they melt a little bit better but if tamales is all you can Hot Tamales is all you can find that will work as well just a bright red cinnamon candy that's got a hard shell is fine we'll show you how it turns out at the end so this good hot bright pink liquid here we're just going to bring the pears up to temperature so we're gonna let it come back up to the simmer once it's back up to the simmer we have our canning jars ready I'll link you to our canning video as well and we're just going to add a tiny tiny little bit of Grand Marnier in the bottom you can see there's not much left in the bottle so we're just going to finish that off now these have been boiled and sterilized they are ready to go for canning and we're gonna start by putting in our fruit now we had three pears so these are gonna get six quarter pears apiece and then when they're full we've got all of our pears in there as we've got here you can arrange these however you like in there we're just gonna let them sit however they like we are going to cover them with our basically our canning liquid here so this is very sweet we didn't add any sugar because those candies are full of sugar of course we're just gonna pour that bright red sort of bright red pink liquid in there and let it cover the pears you do need to make sure you have a little bit of an air gap at the top so you're going to top it off just make sure the pears are covered but you just leave an airtight air gap at the top and this is going to be a really bright red intensely cinnamony pickling not pickled preserved pear jar and you can see here these this is what's left after the shells have melted off of these so they really do stay jelly in the middle once that hard outside shell so like I said it's kind of like a red-hot wrapped around a gummy candy and that's it that's the whole thing you want those to sit for a little while at least a month and probably on your shelf they are completely shelf stable you want to finish that off in the canning liquid again and I will put a link to the canning video in the description below and and that's it so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week because it is coming to the end of Ontario fresh fruit season we've got these beautiful pears and we are going to jar them with hot tamale candies we're gonna do a regular canned pear episode next week but we're doing a little something fun this week so let's get going with some ingredients it's very simple we have these beautiful pears we have our hot tamale candies and we're just gonna use a little dash of Grand Marnier in there you can use whatever liqueur you prefer now we're gonna wash these pears first of all we're just gonna make sure that everything is good and clean now this recipe is traditionally I say traditionally usually done with red hots which are a harder candy than these these are kind of like red hots wrapped around kind of a gummy candy now you see a little bit of floating in there that's just some of the wax coming off of the candies but we're gonna get that really really hot I mean while we're gonna prepare our pears while that comes up to the boil so first thing we want to do is for this recipe we want to peel them because for a couple reasons we're not peeling the ones for the regular canning but for these ones we do want that pink color to sort of penetrate the pears a little bit better and also that green skin makes what the pink does not make a particularly appetizing color so we want these to be nice and bright pink once they're done and they've been sitting for a while and to do that we really didn't need to peel them so we're gonna cut these into fours for this recipe and you want to just get that stem out of there and the the blossom and as well once you've sort of just cut a little v-gouge around those to make it easier to pull them out the easiest thing to use is a melon baller so we're just gonna grab that and scoop the insides of those out you can see most of it just comes out at the same time once you've got it all in there and it's not like an apple core where it goes up and down the whole fruit quite as intensely a pears core is a little bit slimmer as you can see here it comes out quite easily so we're gonna cut these into fours just into quarters and these are fresh they're not super overripe or anything so they're nice they're still nice and firm and we're just going to drop these right into our hot melted candy now as I said earlier these are true this is traditionally done with red hots which is a hard candy and they melt a little bit better but if tamales is all you can Hot Tamales is all you can find that will work as well just a bright red cinnamon candy that's got a hard shell is fine we'll show you how it turns out at the end so this good hot bright pink liquid here we're just going to bring the pears up to temperature so we're gonna let it come back up to the simmer once it's back up to the simmer we have our canning jars ready I'll link you to our canning video as well and we're just going to add a tiny tiny little bit of Grand Marnier in the bottom you can see there's not much left in the bottle so we're just going to finish that off now these have been boiled and sterilized they are ready to go for canning and we're gonna start by putting in our fruit now we had three pears so these are gonna get six quarter pears apiece and then when they're full we've got all of our pears in there as we've got here you can arrange these however you like in there we're just gonna let them sit however they like we are going to cover them with our basically our canning liquid here so this is very sweet we didn't add any sugar because those candies are full of sugar of course we're just gonna pour that bright red sort of bright red pink liquid in there and let it cover the pears you do need to make sure you have a little bit of an air gap at the top so you're going to top it off just make sure the pears are covered but you just leave an airtight air gap at the top and this is going to be a really bright red intensely cinnamony pickling not pickled preserved pear jar and you can see here these this is what's left after the shells have melted off of these so they really do stay jelly in the middle once that hard outside shell so like I said it's kind of like a red-hot wrapped around a gummy candy and that's it that's the whole thing you want those to sit for a little while at least a month and probably on your shelf they are completely shelf stable you want to finish that off in the canning liquid again and I will put a link to the canning video in the description below and and that's it so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your food\n"
