| 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/
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