Yields 12-16 half pint jars
8 cups pears - peeled, cored, and chopped fine or ground (old-fashioned hard pears, not the soft edible ones from the grocery store – about 3 pounds)
1 (20-ounce) can crushed pineapple with syrup
10 cups sugar
Place chopped pears into a large pot, and pour pineapple over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually about 3 hours.
Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Place jars in water bath canner and process for 10 minutes.