Spiced Apple Pear Jelly Dessert (soy, egg free)

• 2+ cups 100% apple juice or apple cider (can substitute cranberry juice)

• 1 15 oz can of pear slices in HFCS-free heavy syrup

• 1/3 cup sugar

• 2 teaspoons agar agar

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/4 teaspoon coriander

Drain the syrup from your can of pears into a measuring cup, and top off with apple juice until you have 3 cups of juice total. Empty the pear slices and chop or mash them to your preference to cover the bottom of an 8”x8” casserole dish, a loaf pan, or dessert molds (if you’re not a fan of chunks in your gelatin, you can skip this part).

Add the juice mixture to a medium saucepan, and add the rest of the ingredients to the saucepan before setting it on medium low-heat. Whisk your pan frequently at first, until you’re whisking constantly as it begins to boil. Once the pan has come to a good boil, carefully remove the saucepan from the heat, and immediately pour the mixture into your waiting pan or molds. Cover securely with an airtight lid, and place your jelly into the refrigerator until it has completely chilled, 8+ hours. Remove from the pan or molds and slice with a sharp knife if needed to portion before serving. Can be served with non-dairy whipped topping, if desired.

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