| 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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