|Pears||8 Cup (128 tbs), thinly sliced|
|Sugar||6 Cup (96 tbs)|
|Canned crushed pineapple||8 Ounce (1 Small Can)|
|Chopped nuts||1 1⁄2 Cup (24 tbs)|
|Cherries||1⁄2 Cup (8 tbs) (Canned / Bottled)|
Peel pears and slice thin, measuring after preparation.
Combine with sugar and let stand overnight.
Add pineapple and simmer until pears are soft.
If syrup is not as heavy as desired, remove fruit; boil down to desired consistency or add a little pectin, perhaps a teaspoon if preferred, to thicken quickly.
Add cherries and nuts to mixture.
Bring to a rolling boil and put into sterilized canning jars.
Seal with rings and lids that have been sterilized.
Good on breads, muffins, poultry, and meats.