By Paula DeenJUMP TO RECIPE
- 1 (20-oz) can crushed pineapple with syrup
- 16 cups (about 6 lbs) pears, peeled, cored, and chopped
- 10 cups sugar
- 1 tablespoon lemon juice
Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot. Makes 12 to 16 half-pint jars.