15 Cups diced pears, peeled and cored
1/2 cup Lemon Juice
1 can (20 Oz.) crushed pineapple (undrained)
5 cups sugar
1 small jar Marichino cherries (well drained)
Combine Pears, Lemon juice and pineapple in a large pot, place over medium heat and cook slowly till pears are soft, coursely mash with potato masher a few times.
Add sugar, turn to low and simmer for 10 more minutes stirring occasionally.
Steralize 7 pint jars and get lids ready, spoon preserves into hot jars leaving a 1/2 inch head space, wipe rims, seal jars and process in a hot water bath 15 minutes.
Wonderful topping for Pancakes, yogurt or ice cream !