image from The Graphics Fairy
I put up a half bushel of apples, half sliced and frozen for pies and half as apple butter using the recipe in the Ball Canning Book (my preserving Bible, after Putting Foods By). I’ve been snooping around in my older cookbooks and if we get any pears this year, I’m going to make this.
9 c. sliced ripe pears
1 cup diced pineapple
Grated rind and juice of 1 lime
5 c. sugar
Grind the pears through the fine blade of a food chopper and combine all the ingredients in a preserving kettle. Bring to a boil and cook the jam over a slow fire for about 20 minutes, or until the fruit is clear and the liquid is thick. Pour into hot jars and seal.