Apple jelly with pear tastes particularly aromatic if you use a slightly spicy apple variety such as Cox Orange or Boskop. The apples and pears should not be completely ripe, if possible, as they contain more pectin and thus gel better. In order not to sweeten the fine aroma of apple jelly with pear, I used jelly sugar "2:1". First carefully place the old jam jars and lids in boiling water and sterilize briefly. Drain the water and place the glasses and lids upside down on a clean tea towel to drain. Cut the cling film into pieces slightly larger than the openings of the jam jars and place in a small bowl with some rum or other high-proof alcohol to disinfect. For the apple jelly with pear wash the fruit and rub dry. Remove the stems and flowers. Do not peel apples and pears, only quarter them with a fruit knife. The core housing is also used as it gives off its aroma when boiling out. Place the apples and pears in a large stainless steel pot and cover with water. Place a lid on the stainless steel pot and bring the water to the boil. Reduce the temperature to medium and simmer for about 15 minutes. The apple and pear pieces should not disintegrate. Do not stir the apples and pears, otherwise the apple jelly with pear will become cloudy. Place a sieve on a large bowl and line with a gauze cloth or a clean tea towel. Carefully pour the apples and pears together with the juice into the cloth and drain well. Weigh 750 g juice, pour back into the stainless steel pot and mix with 500 g gelling sugar "2:1". In proportion to the weight of the juice, a little more jelly sugar is needed so that the apple jelly with pear does not become too soft. Bring the juice to the boil while stirring with a wooden spoon. Reduce the temperature to medium and boil down the apple jelly with pear without lid for approx. 4 minutes. Carefully pour the apple jelly with pear into the prepared glasses. Depending on the variety used, the apple jelly with pear can vary slightly in colour between reddish, greenish or yellowish, as shown in the picture above. Place a piece of transparent film over the opening of each jar and close with a lid. Turn the jam jars upside down for a moment. This creates a vacuum that seals the jam jars airtight. Put the glasses back on the right side and let them cool down. If one eats approx. 20 g apple jelly with pear per portion, that is approx. 40 kcal.