Pear Jam - Rissa Clarke's recipe

8 qts pears peeled & slice very thin (32 cups)
6 quarts sugar (24 cups)
4 cups cruxhed pinapple plus juice
2 oranges (ground in food processor or blender) including rind
1 pint marachino cherries drained & cut in half & drained 24 hours

Slice pears very thin. Combine pears, pinapple, oranges & pour sugar over. Stir well. Cover mixture & sit on counter for 24 h ours. Stir occasionally. Cook in 2 batches until clear about 15-20 minutes. Add th cut Marachino cherries. Let come to a boil after the cherries have been added. Then bottle & cook in hot water bath about 10 minutes.

Pear Pie

1 10” unbaked pie crust
1 ½ c. sugar
1/3 c. melted butter
6 T. flour
3 eggs
1tsp. vanilla
1 lg can pear halves, well drained or 5-6 fresh pears

Beat eggs, sugar, flour together until creamy. Add melted butter & vanilla. Arrange pear halves or quarters ( I prefer quartered ) in unbaked pie shell and pour creamed mixture over pears. Bake at 375 for 40-60 minutes. Test doneness by inserting knife into custard. Knife will come clean when done. Cool before serving. Serve with whipped cream