Depending on the size of your pears, you will end up with 4 to 6 half pint (8 oz) jars of jelly.Prep time includes two hours of passive time while the juice is extracting.If you don't end up with the full five cups of juice, pour boiling water over the fruit in the jelly bag or sieve to make up the difference.You can tell if your jars are sealed by pressing the center of the lid with your finger. If it springs back, the jar is not sealed. Reprocess any unsealed jars, or refrigerate and use th...
