On 8/12/2011 10:10 AM, George Shirley wrote:
> Juiced the pears yesterday and let the juice sit covered in the fridge
> until this morning. Ran the juice through the jelly sack and got the
> last of the particulates out then started making the jelly. Just took
> seven pints, one twelve-ounce jar, and one four-ounce jar out of two
> separate pots. Beautiful clear, yellow tinged with a hint of red, jelly.
> And that's just the start.
>
> Checked the pantry and still have six quarts of sliced pears in Splenda
> in there. That's what's left from the twelve quarts I put up in 2010.
> Think I will just juice the rest of the pears and make more jelly and
> use the pulp for pear sauce. That will please the descendants as they
> all like Granpa's pear jelly and pear sauce. Thinking to make three
> separate batches of pear sauce, one with ginger, one with cinnamon, and
> one with cardamon.


That sounds spectacular, George, especially the jelly. I love pear
flavor but not the grainy texture. It's hard to beat free fruit.
Good luck with your harvest and processing.

gloria p