Here's one you might like to try:
2 cups finely-chopped peeled cored pears, (abt 2 lbs)
1 cup finely-chopped peeled cored apples
6 1/2 cups sugar
1/4 tsp ground cinnamon
1/3 cup bottled lemon juice
6 oz liquid pectin
1. Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard l minute, stirring constantly.
2. Remove from heat, quickly skim off foam, and fill hot, sterile jars leaving l/4-inch headspace. Adjust lids and process in a boiling water bath for 5 minutes.
3. To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.
Yield: 7 to 8 half-pints
Recipe from Michigan State University Extension
7 lbs medium pears, quartered, cored
4 cups sugar
1 tsp grated orange peel
1/2 tsp ground nutmeg
1/3 cup orange juice
1. Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
2. Cook pears until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through sieve or food mill. Measure 2 quarts pulp; combine with sugar in a large saucepot, stirring to dissolve sugar. Add remaining ingredients, cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.
3. Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
4. Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
Yield: 4 pints
Source: Allistra Corporation's recipe archive at Homecanning.com -|- Your complete source for all home canning and home food preservation needs.