Pear Topping

This is a delicious topping for ice cream or simply spread on toast or hot biscuits. If the oranges are large, use the smaller number of fruit; if the oranges are small, use the larger amount.

MAKES: About 10  Pint Jars

INGREDIENTS:

• 12 pounds pears, peeled, cored, and coarsely ground
• 4 or 5 oranges, peeled, seeded, and coarsely ground
• 2 teaspoons fruit preservative crystals
• 5 pounds granulated sugar (about 11 3/4 cups)
• 1 can (20 ounces) juice-packed crushed pineapple, drained

INSTRUCTIONS:

1. Combine the ground pears and oranges in an 8-quart stainless steel stockpot.
2. Sprinkle the fruit preservative over the fruit and stir gently to blend.
3. Pour the sugar over the fruit, cover, and let stand for about 1 hour.
4. Bring the mixture to a boil over medium-high heat, stirring frequently.
5. Reduce the heat and simmer, stirring frequently, until the fruit is tender and the mixture starts to thicken, 10 to 15 minutes.
6. Stir in the pineapple.
7. Return the mixture to a full boil, stirring frequently. Remove the pot from the heat and skim off any foam.
8. Ladle the topping into hot jars, leaving ½-inch headspace.
9. Remove any air bubbles.
10. Wipe the jar rims and threads with a clean, damp paper towel.
11. Apply hot lids and screw bands.
12. Process 8-ounce and pint jars in a water bath canner for 10 minutes.
13. Remove from the water bath canner and let cool for 12 to 24 hours.
14. Check the seals and remove the screw bands.
15. Store jars in a cool, dry, dark place for up to 1 year