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PEAR-PINEAPPLE CONSERVE

3 pounds (6 to 8 large) firm ripe pears
1 cup undrained canned crushed pineapple
5 cups sugar
Red and yellow food coloring

Peel, core, and slice pears; force through fine blade of food
chopper. Combine with pineapple and sugar in kettle. Bring to
boil and simmer, uncovered, for 20 minutes, or until thick, stirring
frequently. Stir in a few drops each of red and yellow coloring.
Ladle into hot sterilized jars; seal. Makes four or five 1/2-pint
jars.

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