5 c. pear pulp
5 c. sugar
1/3 c. lemon juice
1 #2 can crushed pineapple, drained
1 lg. raspberry Jello

Grind peeled pears. Add lemon juice and cook for 15 minutes. Add sugar and pineapple, let it come back to a boil. Sprinkle dry Jello over mixture and simmer 5 minutes. Take off of heat and stir 4-5 minutes. Put into hot jars and seal or cover with paraffin. Makes 4-5 pints.