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Pear and Beetroot Jelly


  • 3 large ripe pears (yielding 1 1/2 cups of pear juice. Give or take 50ml will not matter in the slightest)
  • 1/2 whole tsp ground cinnamon (depending on how much you love cinnamon)
  • 1 tsp beetroot powder
  • 1-1 1/2 tsp Great Lakes Gelatin powder, depending on how firm you want it.


  • Juice your pears. If you don’t have a juicer, buy a small fresh pear juice from your local juice bar and bring home.
  • Place 1/2 cup of the pear juice, the cinnamon and the beet powder into the saucepan until almost reaching the boil. Turn off the heat and whisk in your gelatin powder.
  • Once all combined well, add the rest of the pear juice, stir through well, and then pop into your preferred serving moulds. I chose little jars for this and topped with fresh pomegranate seeds, because I couldn’t resist the local $1.50 pomegranates at the market. You don’t need to garnish at all if you don’t fancy. Simple is sometimes best.