5 or 6 pounds of small to medium sized pears
3 cups of sugar
3 tablespoons of cinnamon
3 teaspoons of lemon juice
Core, peel, and slice pears; place in a large stockpot and add 1 cup of water. Cook over medium heat until soft. Drain off water and purée pear slices in a food processor. Combine pear purée, sugar, cinnamon, and lemon juice together in large pot and cook over medium to high heat until thickened, stirring continuously. Using normal canning preparations, (wash jars and lids, keep them in hot water until ready to fill) ladle mixture into jars, then process in a hot water bath canner for 10 minutes.
Makes approximately 4 pints, depending on the size of the pears.
Happy weekend, everybody!