• 3 pounds unpeeled pears; cut fine 
• 3 medium oranges 
• 1 can (14 ounce) crushed pineapple; drained 

Squeeze oranges, remove seeds from juice. 
Put through a food chopper. Measure 2/3 cup sugar to each 1 cup fruit. Place in saucepan and cook until mixture thickens (15 minutes) Pour into hot jars and seal immediately with a layer of melted wax. Let cool and pour another layer of wax over top to seal completely. Cover with a lid and store in a cool dark place or close jars and store in freezer. 
If freezing, leave 1 inch head space for expansion. 

Yield: 6 pints