Ingredients
- 8 cups peeled, cored and chopped pears
- 1 cup unsweetened pineapple juice
- 8 cups white sugar
Directions
- Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning.
- Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching.
- When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey.
- The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours. Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.