Make Bartlett Pear Harlequin Jam

1-1/2 pounds NW Bartlett Pears
1 can (20 oz.) crushed pineapple
2 tablespoons lemon juice
1 package (2 oz.) powdered fruit pectin
5-1/2 cups sugar
1 jar (8 oz.) red maraschino cherries, drained and chopped

Pare, core and finely chop pears. Measure 2 cups fruit into heavy kettle; add pineapple and lemon juice. Add pectin; stir well. Bring to boil; stir constantly. Add sugar; mix well. Cook and stir over high heat until mixture comes to full rolling boil. Boil 4 minutes. Remove from heat and skim. Carefully stir in cherries. Ladle into clean, hot 1/2-pint canning jars to within 1/8-inch of tops. Seal according to jar manufacturer's directions.

Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Cool away from drafts. Remove rings from sealed jars after 12 hours.

Quantity: Makes about 8 half-pints.

Nutritional Analysis: Per Serving: 633 Cal., 0.6 g pro., 0.5 g fat (1% Cal. from fat), 171.2 g carb., 0 mg chol., 3.12 g fiber and 2 mg sodium

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