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Ingredients
- 1 1/2 lb NW Bartlett Pears
- 1 can crushed pineapple, (20 ounce.)
- 2 Tbsp. lemon juice
- 1 pkt powdered fruit pectin, (2 ounce.)
- 5 1/2 c. sugar
- 1 jar red maraschino cherries, (8 ounce.) liquid removed and minced
Directions
- Pare, core and finely chop pears. Measure 2 c. fruit into heavy kettle; add in pineapple and lemon juice. Add in pectin; stir well. Bring to boil; stir constantly. Add in sugar; mix well. Cook and stir over high heat till mix comes to full rolling boil. Boil 4 min. Remove from heat and skim.
- Carefully stir in cherries. Ladle into clean, warm 1/2-pint canning jars to within 1/8-inch of tops. Seal according to jar manufacturer's directions.
- Place jars on rack in canner. Process 5 min in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Cold away from drafts. Remove rings from sealed jars after 12 hrs.
- Quantity:Makes about 8 half-pints.
- Always be sure to use ripe pears.
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