Recipe - Pear Jelly

3 cup Prepared Pears
1 Whole Orange; Chopped
1 8oz Can Crushed Pineapple;
Drained
One fourth cup Marschino Cherries
One fourth cup Lemon Juice
1 pack SurJell
5 cup Sugar

Peel, core and chop pears. Measure into large saucepan. Stir in orange,
pineapple, cherrie and lemon juice. Add pectin; mix well. Bring to a
full, rolling boil over high heat stirring constantly. At once, stir in
sugar. Return to a full rolling boil; boil hard for heat; Skim and stir by
turns for 5 minutes. Ladle into hot jars. Seal by bringing pressure up to
13 pounds and turn off heat.
Posted to Digest eatlf.v096.n139

Date: Sat, 31 Aug 1996 08:29:40 0600

From: "Reid J. Furniss" sljc6@cc.usu.edu