Recipe information
Yield
Yields 12 to 16 half pint jars
Ingredients
One 20-ounce can crushed pineapple with syrup
8 cups (about 3 pounds) peeled, cored, and chopped pears
10 cups sugar
1 tablespoon lemon juice
Preparation
Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot.
