Instructions: Pare, core and finely chop pears. Measure 2 cups fruit into heavy kettle; add pineapple and lemon juice. Add pectin; stir well. Bring to boil; stir constantly. Add sugar; mix well. Cook and stir over high heat until mixture comes to full rolling boil. Boil 4 minutes. Remove from heat and skim.

Carefully stir in cherries. Ladle into clean, hot 1/2-pint canning jars to within 1/8-inch of tops. Seal according to jar manufacturers directions.

Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Cool away from drafts. Remove rings from sealed jars after 12 hours.

Quantity:
Makes about 8 half-pints.

Always be sure to use ripe pears.

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