Combine pears, pineapple, lemon rind and juice, and sugar in a large Dutch oven. Cook over low heat, stirring frequently, until mixture is clear and sugar begins to dissolve.
Stir in fruit pectin, and bring mixture to a rolling boil. Boil 30 minutes or until mixture registers 220° on candy thermometer, stirring frequently.
Quickly pour mixture into hot sterilized jars, leaving 1/4-inch head space; cover at once with metal lids, and screw bands tight.
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