Make pear jelly with ratios similar to apple jelly? Made ample fragrant stock and looking best recipes.

I doubt if you could swap out pears for apples in jelly making and get exactly the same results, because pears are, in general, lower in pectin than apples (actual pectin levels with variety of fruit and degree of ripeness).

I've made both apple and pear butter and have noticed that apple butter sets up firmer once canned than pear butter does, because of the different pectin levels.