I was in one of the canning groups and someone mentioned they had canned 40 lbs. of pears and recovered 31 cups of juice from the peels. They asked for a pear jelly recipe and this was one of the responses.
Choose Your Own Juice Jelly
5 cups bottled 100% Fruit Juice of your choice (No Sugar)
2 tablespoons lemon juice
2 vanilla beans
1 tablespoon whole allspice berries**
5 cups granulated sugar
1 package powdered pectin
Put apple juice, whole allspice and two split and scraped vanilla beans into stockpot. Heat just until boils. Remove from heat. Allow to sit for one hour. Strain to remove the vanilla beans and allspice berries. Return
juice to pan and add lemon juice. Add pectin. Stir and bring to a boil. Add sugar all at once. Stir and return to a full rolling boil. Boil for one minute. Ladle into sterilized jars leaving 1/4 inch headspace. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes.
Yield: 6 half pints.
** This is where you may experiment. You could use allspice berries, pieces of ginger, cardamom pods, cinnamon sticks, anise seeds, or fennel seeds or any combination there of.
Bottled fruit juice must be 100% juice variety. Suggest apple, cranberry, cran-apple, berry, grape (white or purple), pineapple, etc. You may find unusual 100% fruit juices at an ethnic grocery store.