1 quart crushed pineapple (4 cups)
1 (14 oz.) bag angel flake coconut
6 pears (the kind that aren't ready until after a hard frost)
4 apples
6 lb. sugar (12 cups)

Peel, core and grind fruit. Mix and cook rapidly, stirring until mixture is thick, like preserves. Pour into sterilized jars and seal.

Submitted by: Carolyn Egbert