4 c. pears
4 1/3 c. sugar
1/4 c. preserved ginger
2/3 c. walnuts
1/2 lemon
1 c. crushed pineapple

Peel, core and dice pears before measuring. Combine pears, sugar and let stand two hours. Boil about 15 minutes or until fruit is clear. Add lemon which has been put through food chopper. Add pineapple. Cook about 30 minutes. Add ginger and nuts about 5 minutes before the end of cooking time. Pour into clean hot jelly glasses. Paraffin. (Delicious for fillings between layer cakes or for tart fillings sprinkled with finely chopped nuts.