| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jelly | 12 | Servings | ||
INGREDIENTS
| 9 | c | Ripe pears; about 3 lbs |
| 1 | c | Crushed pineapple |
| 5 | c | Sugar |
| 1 | Lemon; grated rind & juice of |
INSTRUCTIONS
Wash, core and pare pears. Slice before measuring. Put through food chopper using fine blade. Measure 9 cups of ground pears. Combine all inngredients. Cook in large vessel over low heat for 20 minutes. Pour into sterile jars and seal. NOTE: Get a book on canning if unsure about sealing and processing. MRS FLORA BELLE ANDERSON MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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