- 2 ripe pineapples,
- 4 quarts Kieffer pears.
- 4 pounds granulated sugar.
Both pears and pineapples should be pared and eyes removed from the latter. All the fruit should be run through food-chopper using all the juice from fruit. Mix sugar with fruit and juice and cook, stirring constantly until thick and clear. (Watch closely, as this scorches easily if allowed to stand a minute without stirring.) Pour into glass pint jars and seal while hot. Any variety of pear may be used, but a rather hard, solid pear is to be preferred. A recipe given Mary which she found delicious.
GRAPE BUTTER
Separate pulp and skins of grapes. Allow pulp to simmer until tender, then mash through a sieve and reject seeds. Add pulp to skins. Take ½ pound of sugar to one pound of fruit. Cook until thick, seal in air-tight jars.