I have a recipe for pear preserves which sounds great but doesn't give a lot of details. One thing it doesn't specify is whether or not I should peel the pears. Most recipes I've looked at do, but not all. Honestly I'd rather not do the work of peeling them if I don't need to. Also, the recipe does not call for any thickening agent and I wonder if the recipe needs the pectin in the peels (which is where I think the pectin is - or am I wrong?). Any help would be appreciated!