- 3 pounds ripe pears (9 cups)
- 1 cup crushed pineapple
- Grated rind and juice of 1 fresh lime
- 5 cups sugar
Wash, pare and core pears; slice before measuring. Put through a food chopper using the fine blade. Combine pears and pineapple. Add the lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Pour into sterilized jars to within ¼ inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield: 8 eight oz. jars.