- 8 pounds pears, cored and peeled
- 6 pounds sugar
- 2 tablespoons butter
- 20-oz. can crushed pineapple
- 16 (1/2-pt.) canning jars and lids, sterilized
How to Make It
Grate pears; place in a large heavy saucepan. Add sugar and butter; mix well. Bring to a boil; boil gently 2 hours. Stir in pineapple; boil 5 more minutes. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in a boiling water bath 10 minutes; set jars on a towel to cool.