Wash the spillings, put them in a saucepan and cover halfway with water. Let the spillings simmer for about 3 minutes, remove them from the water with a slotted spoon and then strain them through a sieve into a large saucepan. Save the remaining cooking water. Wash and core the pears and add to the strained spillings in small pieces. Add a dash of lemon juice. Weigh the fruit mixture and, if necessary, top up with more fruit or the cooking water until 1 kg is reached.
Then mix the sugar and the Gelfix, add to the fruit mixture in a large saucepan and cook according to the instructions on the packet. I pureed the jam and then filled it into hot, prepared glasses. After closing the jars, turn them upside down and turn them around after approx. 30 minutes.
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