Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Ripe USA Bartlett pears; (6 to 7) cored and |
| \N \N | Chopped |
| 1 can | Crushed pineapple; (8 oz.) |
| ½ cup | Vinegar |
| ½ cup | Packed brown sugar |
| 1 cup | Golden raisins |
| 2 tablespoons | Finely chopped candied ginger |
| 1½ teaspoon | Salt |
| 2 \N | Cloves garlic; crushed |
| ½ teaspoon | Cayenne pepper; ground cloves and |
| \N \N | Ground cinnamon |
| ½ cup | Slivered almonds |
Combine all ingredients except almonds. Bring to boil; cook and stir over low heat 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean hot canning jars to within ½-inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops.
Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.
Quantity: Makes about 3 pints.
Always be sure to use ripe pears.
Per serving: 1515 Calories (kcal); 39g Total Fat; (21% calories from fat); 22g Protein; 300g Carbohydrate; 0mg Cholesterol; 3272mg Sodium Food Exchanges: 1 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 11 Fruit; 6 ½ Fat; 7 ½ Other Carbohydrates
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