1 can (20 oz) unsweetened crushed pineapple, undrained
1 1/2 cups shredded carrots
1 1/2 cups chopped peeled ripe pears
3 Tablespoons lemon juice (fresh squeezed is best)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1 3/4 oz) powdered fruit pectin
6 1/2 cups sugar
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, stirring occasionally. Remove from heat; stir in pectin.
- Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
- Ladle hot mixture into hot sterilized half-pint jars and adjust lids. Process in a boiling-water canner for 5 minutes or put in a 250 degree oven on a baking sheet for 20 minutes.
- Yield: 8 half-pints
My tomatoes are slow to ripen so I'll check out the vegetable stands to see if someone is having better luck! I feel the need to start putting up tomatoes, hummm, think marinara sauce but especially homemade ketchup.