Oh George!!! That is a beautiful color in that pear jelly--how'd you
get it so pretty??? The juice I get is much darker--of course, I cook
the #*&% out of the pears in the crockpot to make pear butter. Or
maybe the kind of pears I'm using. They call 'em Cannin' Pears
here. : - ) Hard, green, rough/gritty texture--takes a week or two
for them to get ripe--off the tree. Or is it that I should let them
get really, really yellow / ripe??? I do let them get yellow and ripe
but, not too ripe before they get cooked. Please, please, please
share your secret?!? : - )