To make pear juice from peels, Just put them in a pot and cover in water and bring to a boil. Boil about 20 to 30 minutes while mashing the peels to release all the flesh and get a good flavor.
Place in refrigerator for 24 hours.
When ready to make jelly, bring mixture to a boil and then strain through a jelly bag or cheese cloth to collect the juice.
Recipe yields approximately 8 half pint jars of jelly.
4 cups of prepared pear juice
2 tbsp of lemon juice
5 1/2 cups of sugar
1 box of regular pectin
1 pat of butter
1/2 tsp of cinnamon (Optional)
Measure your sugar in a bowl and set aside. Mix your pectin with 1/4 cup of the sugar that you have measured out. (Don't use extra sugar to mix with the pectin).
In a 6 to 8 quart stainless steele pot, combine pear juice, butter, lemon juice, cinnamon and pectin mixture.
Bring to a boil that can't be stirred down.
Add sugar all at once and return to a boil that can't be stirred down. Boil for exactly one minute. Remove from heat and skim foam if needed.
Ladle into clean, sterile jars. Wipe rims with a paper towel dipped in vinegar to ensure a good seal.
Place lids and rings on jars. Tighten down finger tight.
Place jars in water bath canner and process for 10 minutes.
Remove lid and wait 5 more minutes.
This picture is without the cinnamon
Place jars on counter to cool for 24 hours.
Label and Store.