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.
Please enter a valid email address.
Well played. You deserve a cookie.
Not hungry? Not a problem.
When You Just Wanna Cook
For the Lazy Days
Cookbook or Meal-Planning Manual? Both!
Make Crackers, Feel Like a Wizard
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)