Ingredients
2 medium lemons2 medium limes8 cups chopped peeled ripe pears2 cans (16 ounces each) pitted tart cherries, drained2 cans (20 ounces each) crushed pineapple, undrained2 cups raisins10 cups sugar1-1/3 cups coarsely chopped walnuts
Preparation
Grate peel from lemons and limes; set peel aside. Remove pith from lemons and limes; section the fruit and place in a large bowl. Add lemon and lime peel, pears, cherries, pineapple, raisins and sugar. Cover and refrigerate overnight.
Transfer to a large kettle or Dutch oven. Cook over medium heat for 50-60 minutes or until thickened. Stir in nuts; bring to a boil. Remove from the heat. Immediately ladle into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
