Ingredients
4 to 5 medium ripe pears, peeled and quartered1 can (8 ounces) unsweetened crushed pineapple, undrained1/2 cup orange juice2 tablespoons lemon juice1 tablespoon grated orange zest1 package (1-3/4 ounces) powdered fruit pectin5-1/2 cups sugar
Preparation
In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour.
Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
