I have a half bushel of hard green pears. I had to get the limb off of the fence. These are Florida pears, the hard crunchy kind. (sand or asian?) I know regular pears-when ripe -are low in pectin, would this be a gigantic waste of time? I hate to waste them... and it would be great to have a pantry full of pectin, but all I see recipes for is hard green apples. thanks!