A good recipe for pear jelly involves cooking the pears in water, extracting the juice and boiling the juice along with pectin, lemon juice and sugar. Boil the juice until it thickens, and then transfer it to jelly jars. Finally, seal and can the jars.
Select approximately 6 pounds of well-ripened, fresh pears for making pear jelly. Before cooking the pears, rinse the fruits under water, and then slice them. Place the slices in a saucepan along with 1/4 cup of water. Cook the slices over medium-heat until soft.
To extract the juice, mash the cooked pear slices using a potato masher, and strain the mixture using a jelly bag. Alternatively, separate the juice using a cheesecloth-lined colander.
Dissolve a box of powdered pectin in the juice before bringing it to a boil in a saucepan. To this, add 1 tablespoon of lemon juice and 7 cups of sugar. Add each cup of sugar individually, allowing it to dissolve before adding the next cup.
Boil the contents in the saucepan for about one minute, and then ladle them into 8-ounce jelly jars. Place the lid on the jars, and then seal them using rings. For canning, place the jelly jars in boiling water for around 10 minutes before letting them cool on a wire rack.