4 c. (peeled, chopped) pears
3 c. sugar
1/4 tsp. salt
1 lemon, ground or
1 (20 oz.) can pineapple, drained

Combine all ingredients and cook in kettle, stirring occasionally about 15 minutes or until spreading consistency. Pour into sterilized Kerr half pint jars to within 1/2 inch of top. Wipe jars off at top, screw band down tightly (firm) and process in boiling water bath 10 minutes. Yield 5 (8 ounce) jars; 7 jars with pineapple.