Bartlett Harlequin Jam Recipe

• 1 1/2 lb NW Bartlett Pears
• 1 can crushed pineapple, (20 ounce.)
• 2 Tbsp. lemon juice
• 1 pkt powdered fruit pectin, (2 ounce.)
• 5 1/2 c. sugar
• 1 jar red maraschino cherries, (8 ounce.) liquid removed and minced

1. Pare, core and finely chop pears.
2. Measure 2 c. fruit into heavy kettle; add in pineapple and lemon juice.
3. Add in pectin; stir well.
4. Bring to boil; stir constantly.
5. Add in sugar; mix well.
6. Cook and stir over high heat till mix comes to full rolling boil.
7. Boil 4 min.
8. Remove from heat and skim.
9. Carefully stir in cherries.
10. Ladle into clean, warm 1/2-pint canning jars to within 1/8-inch of tops.
11. Seal according to jar manufacturer's directions.
12. Place jars on rack in canner.
13. Process 5 min in boiling water bath with boiling water 2 inches above jar tops.
14. Remove jars from canner.
15. Cold away from drafts.
16. Remove rings from sealed jars after 12 hrs.
17. Quantity:Makes about 8 half-pints.
18. Always be sure to use ripe pears.

bartlett, pineapple, lemon juice, sugar, maraschino cherries

Taken from cookeatshare.com/recipes/bartlett-harlequin-jam-79152 (may not work)