12 to 14 medium ripe pears, peeled and cored
8 cups sugar
1 can ( 20 ounces ) crushed pineapple, undrained
3 tablespoons lemon juice
Puree the pears in a food processor or blende; pour into a 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 the heat. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 20 minutes in a boiling water bath.
Yield: 12 half-pints