Hi folks
I've got about 8lbs wild pears now getting ripe, had to remove a few over-ripe from the bag. I was intending wine but my local yeast supplier has dried up. Only alternative I can think of is pear jelly/jam. My question is do they need added pectin? I've got about the same quantity of crab apples waiting in the wings. Can I combine them, say 50/50 if extra pectin is needed?
Any input from jam experts most gratefully received.
Cheers
Gord
Maybe freeze them until you order wine yeast on line or by mail?
Sorry I've no idea, although pear and crab apple sounds like it would make a lovely tasting jelly. What about adding some lemon juice to help set?