Peel, core and cube 4lbs of pears. Place pears in a air tight container with a lid and add 4 cups of sugar or splenda. (1 cup for each pound) and place in refrigerator overnight.
Next morning place on stove in and cook pears til they are tender. Mash with a potato masher or place in blender to puree pears for jelly. Pour pureed pears back into cooker and bring to another boil and add 2 boxes of sugar free orange jello and 1 box of tropical pineapple jello. Cook of medium-high heat for another 12 to 20 minutes until mixture is thick. The orange jello with make your jelly a pinkish-orange color. Pour into clean and sterilized pint jars and seal. Makes 4 1/2 pints.
If you do not want to use the orange and tropical pineapple jello you can always use 3 boxes of unflavored gelatin.