Pear Jelly

• 3 1⁄2 cups sugar, divided
• 1 (1.75 oz) pkg fruit pectin
• 5 1⁄2 cups pear juice
• 1 Tbsp fresh lemon juice

1. Place 1/4 cup sugar and pectin in the bowl fitted with the whisk. Pulse for 2 seconds to combine.

2. Add the pear juice and lemon juice. Launch the dessert program at speed 3 at 220°F for 20 minutes, without the stopper.

3 Add the remaining sugar. Launch the dessert program at speed 3 at 220°F for 10 minutes.

4. Pour the mixture into sterilized containers. Cover and refrigerate for up to 3 weeks or freeze for up to 1 year.