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Ingredients
- 3 1/4 c. finely chopped pecans
- 1 small can crushed pineapple, not drained
- 1/4 c. lemon juice
- 7 1/2 c. sugar
- 1/2 bottle Certo
Method
- Into large saucepan, add pears, pineapple and lemon juice. Add sugar and stir until well mixed.
- Place over high heat and bring to full, rolling boil.
- Boil hard 1 minute, stirring all the while.
- Remove from heat.
- Add Certo at once.
- Stir and skim off foam for 5 minutes.
- Pour into jelly jars and cover with paraffin.
