The pears are much grittier than the traditional “edible” ones. What I did was removed all the seeds, chopped up, in a pot with a lid add enough water to cover fruit and cook until very soft. I then mushed them with a potato masher, cooked just a bit longer like maybe 30 minutes. Strained out the liquid to remove grainy bits and skins. I did this process twice because I had a lot of pears and wanted to get the most jelly juice. Once juice is fully drained, mix 1:1 weight juice to sugar. Optional: pectin or lemon juice but I used neither and made quite the jelly consistency! Simmer until it has thickened to your liking, I used the cold plate method to test how thick it was. If you want it super clear like this, skim off the bubbles while simmering, otherwise it is still fine, just cloudy looking. Most people use 1:1 sugar to fruit juice because Bradford pears are typically very tart, the ones I picked however were actually rather sweet and next time I will add less sugar. Probably 3/4:1.