3 lbs. pears, peeled (or 4 c. prepared fruit)
1 lemon, grated & juiced
1 1/2 c. (1 lg. can) crushed pineapple
1 box Sure Jell or Pen Jel
5 1/2 c. sugar
1 box paraffin squares, melted

Cook pears until soft (approximately 10 to 15 minutes) at a low temperature (simmer). After fruit has softened, mash with a potato masher. Add pineapple, lemon and juice and Sure Jell or Pen Jel. Bring to a hard boil, then add sugar. Cook again to a hard boil and let cook for 5 to 10 minutes. Test to see if ready to pour into pre-sterilized jars by putting a small amount into a bowl, let cool and check to see if it is runny or has set up. If ready to set up, turn off heat and let cool for 1 to 2 minutes. Skim off foam and pour into jelly glasses. Cover top of Pear Butter with 1/4" paraffin. If you are short on pears, canned pears can be used.