To make Juice:

Wash pears, cut off stems and ends.  Cut into quarters & put in a saucepan.  Do not worry about seeds, cores or skin, we will be straining the juice.  The peel contains most of the pectin and will make the jelly better.

Add enough water to cover the pears.  Bring to a simmer on the stovetop.  Add the lemon juice.

Bring to a boil & mash with a potato masher.  Continue to simmer and mash until all the pears are soft (about 30 minutes).

Use several layers of cheesecloth or a milk strainer or a towel-lined colander to strain the pear juice.

Let the juice drip 2 hours.  Do not squeeze or press the fruit – this will create cloudy jelly.

To make the jelly:

Pour 5 cups of pear juice into a saucepan.  Open 2 packages of liquid fruit pectin (powdered will not work).  Use small jars to hold your pectin upright while you prepare the jelly.

Add sugar to the juice in the saucepan.  Add lemon zest.  Bring to boil.  Stir in liquid pectin.  Bring to a full rolling boil.  Boil 1 minute (no longer).

You can freeze or process this jelly in jars with a water bath canner.

To can:

Remove jelly from heat.  Skim off foam. Ladle hot jelly into hot sterilized jars.  Adjust lids and rings leaving 1/4 inch headspace.  Process 10 minutes in a water bath.  Set to cool.

Disclaimer:  Always follow directions specific to your equipment and elevation for canning.  Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.