I juiced those little pears last night. They were crisp and juicy and
maybe a little underripe, so I know they were *full* of pectin. I chopped
them into smallish pieces. It took 3 hours to juice them, and still they
wren't really falling apart into mush. I tested the juice for pectin with
some 91% rubbing alcohol, and the juice is only medium pectin. Since the
pieces of cooked pear still retained their shape, I think it just didn't
extract the pectin very well.

Four and a half cups of juice and 3 cups of sugar and a little lemon juice
to make jelly w/o adding pectin, right?

Every batch of juice I've made has been like that. I think I'm ready to go
back to extracting juice the old fashioned way -- boiling the fruit in a
little water, mashing it with a potato masher, dripping through cheese
cloth or muslin. (Then squeezing the jelly bag to get another little batch
of cloudy juice)

The steam juicer seemed like a good idea, and it looks pretty, but it
doesn't work nearly as well as advertised.

Best regards,
Bob