9 to 10 lbs. ripe pears (about 24 cups), cored, pared and ground
2 oranges, ground
8 lbs. sugar
4 cups canned, crushed pineapple with juice

Peel pears; remove hard core. Wash oranges, do NOT peel. Remove seed. Put pears and oranges through food grinder using coarse blade (or use food processor). Combine all ingredients in large pan and bring to a boil; cook 20 minutes or until mixture is thick and pears are clear. Pour into sterilized, hot canning jars, while mixture is boiling hot. Adjust caps. Process in boiling water bath 10 minutes.

Makes 11 to 12 pints.

Submitted by: W. Jones