PEAR AND PINEAPPLE MARMALADE
2 ripe pineapples,
4 quarts Kieffer pears.
4 pounds granulated sugar.
Both pears and pineapples should be pared and eyes removed from the
latter. All the fruit should be run through food-chopper using all the
juice from fruit. Mix sugar with fruit and juice and cook, stirring
constantly until thick and clear. (Watch closely, as this scorches
easily if allowed to stand a minute without stirring.) Pour into glass
pint jars and seal while hot. Any variety of pear may be used, but a
rather hard, solid pear is to be preferred. A recipe given Mary which
she found delicious.