Ingredients
12-14 medium ripe pears, peeled and cored
8 cups sugar
1 can (20 oz) crushed pineapple, undrained
3 tbsp lemon juice
Preparation
Puree pears in food processor or blender. Pour into large kettle or Dutch oven. Add remaining ingredients, bring to a boil. Reduce heat; cook and stir, uncovered, for 50-60 minutes or until thickened. Remove from heat. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 20 minutes in a boiling water bath.
