Surplus Pear Syrup Jelly

Thanks to my sister for introducing me to this delicious surplus pear syrup jelly. I love making and enjoying tried and lovingly tested recipes, even more so when this is the perfect way to use up the syrup left in the tin of pears. This recipe is now a simple-to-make family favourite.

Tinned fruits in syrup can be a convenient source of fruity goodness to pop on your brekkie oats. However, there’s a lot of surplus liquid left when the pears have finished. Rather than tossing the juices away, here’s how to maximise every part of the product to make a tasty jelly – a winner treat.

I’ve only made this jelly with beef gelatine, but certainly, you can tweak it using agar agar if you prefer.

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Surplus Pear Syrup Jelly

Dairy Free, Gluten Free, Failsafe


1 x large tin of pears in syrup – look for tinned pears in syrup, not juice

Powdered gelatine, ideally good quality beef gelatine


  • For 1 cup of pear syrup, add 3 teaspoons of powdered gelatine.
  • Stir over gentle heat until the powdered gelatine has dissolved.
  • Pour into a shallow dish – from Biome – or find your vintage pyrex dish 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 cookbook. You’ll find more jelly flavoured choices in the book, such as coffee, kiwifruit green smoothie, berries, mango, and coconut variations. Deliciously yummy! 

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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