The basic recipe that I used was equal pears (with juice) to equal sugar +1 extra cup of sugar. The natural pectin in the fruit should make it gel using the extra sugar. Bring to boil all ingredients for 1 full minute. Place in jars. (pint or 1/2 pint) then put in canner for 15 minutes to process. It should set in 24 hours. If it doesn't set in that time frame you can re-cook and then reprocess. Works for apple jelly, and grape jelly too.