TOTAL TIME: Prep: 20 min. Cook: 45 min. YIELD: 6 half-pints.

Ingredients

• 8 medium pears, peeled and quartered
• 3 cups sugar
• 1 can (20 ounces) crushed pineapple, drained

Directions

• 1. Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer.
• 2. Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks, or process in a water canner for 10 mins and store in your pantry.