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

Peel pears; remove hard core. Put 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. (It should drop from spoon like honey.) 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.