| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Ams & jelli | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | NW Bartlett Pears |
| 1 | cn | Crushed pineapple; (20 oz.) |
| 2 | tb | Lemon juice |
| 1 | pk | Powdered fruit pectin; (2 oz.) |
| 5 1/2 | c | Sugar |
| 1 | Jar red maraschino cherries; (8 oz.) drained and | |
| Chopped |
INSTRUCTIONS
Pare, core and finely chop pears. Measure 2 cups fruit into heavy kettle; add pineapple and lemon juice. Add pectin; stir well. Bring to boil; stir constantly. Add sugar; mix well. Cook and stir over high heat until mixture comes to full rolling boil. Boil 4 minutes. Remove from heat and skim. Carefully stir in cherries. Ladle into clean, hot 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 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Cool away from drafts. Remove rings from sealed jars after 12 hours. Quantity: Makes about 8 half-pints. Always be sure to use ripe pears. Per serving: 4415 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 1141g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 73 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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