Pears:

Pear amber marmalade:

2 oranges 4 pounds pears (9 cups, diced)
2 cups canned crushed pineapple Sugar (See below - Add half as much sugar (drained) as fruit mixture 4 tablespoons lemon juice 1 8-oz. bottle maraschino cherries (thinly sliced) WASH and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart water, boil 5 minutes. Drain and discard water. Grind the peel and the peeled oranges together. Wash, pare and remove core of pears, cut into small pieces. Combine oranges, pears and pineapple. Measure. Add half as much sugar as fruit mixture. Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally. Add cherries and cook about 5 minutes longer. Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

Pear-tart apple jeam

4 cups diced pears 4 cups diced tart apples
5 tablespoons lemon juice 5 cups sugar
Grated rind of 1 lemon

Peel and dice fruit. Mix all ingredients thoroughly. Boil about 20 minutes. Take from heat and allow to stand for 10 minutes to plump. Bring back to boil stirring frequently until mixture is thick and clear (about 10 minutes). Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

Pear relish:

1 gallon ground pears 8 cups ground onions
(hard, Keiffer variety) 8 sweet green peppers (chopped)
2 hot red peppers (chopped) 2 quarts white vinegar
2 1/2 teaspoons salt 3 tablespoons dry mustard
6 teaspoons allspice 2 teaspoons cloves
2 teaspoons cinnamon 2 teaspoons turmeric
4 cups sugar

Peel pears before grinding. Mix ingredients and bring to boil. simmer 15 minutes. Pack into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 pints.