1 dozen pears (large)
1 large orange (optional)
1/3 bottle maraschino cherries (chopped fine)
1 cup crushed pineapple
Sugar
Peel and core pears.
Peel oranges.
Grind both in food chopper.
Add pineapple.
Add 3/4 cup sugar for each cup pulp.
Simmer about an hour until pears are tender.
Add cherries; pour in jars and seal with wax.
Kay’s note: Sealing with wax used to be an accepted procedure but over the past few years it has been suggested that this could be a source of food poisoning.
My suggestion is to make this into a freezer pear honey.