|Ripe bartlett pears||2 Pound|
|Diced maraschino cherries||1⁄3 Cup (5.33 tbs)|
|Chopped pecans/Walnuts||1⁄3 Cup (5.33 tbs)|
|Fine sugar||5 1⁄2 Cup (88 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Powdered fruit pectin||250 Gram|
Peel and core pears.
Grate orange rind to make 1/2 teaspoon.
Peel orange and remove membrane and seeds.
Dice orange and add to diced pears.
Measure pear, orange mixture.
There should be 2 1/2 cups.
Add rind, cherries, nuts and sugar.
Mix water and pectin crystals together and bring to a boil.
Boil hard 1 minute.
Stir into the fruit mixture and stir 3 minutes.
Ladle into small jelly glasses or tub-type cartons.
Cover and let store 24 hours.
Freeze for long-term storage or refrigerate for 3 or 4 months.