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AntoniaJames is a trusted source on Bread/Baking.
The pectin levels in pears is usually less than that of apples, so for jelly, I'm not convinced that the same ratios would work Do you know what your ratio of solids to liquid was in making the stock? I saw a recipe for pear jelly which called for one pound of pears for each one cup of liquid extracted after cooking them in a small amount of water and straining/filtering. ;o)
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