Recipe(tried): Peachy Pear Preserves (using peach Jell-O)

PEACHY PEAR PRESERVES

about 26 unpeeled medium to large pears (to make 4 cups cut up or mashed pears, cooked)
3 cups sugar
2 boxes (2 oz. each) JELLO brand peach jello*

Bring a pot of water to a boil, place whole pears in water and let cook for 45 minutes for a water bath canner, you may want to adjust for your pot size. (This did not boil on my stove but the pears cooked.) The pears should be firm enough to peel, but not mushy. Cool pears in ice water with lemon juice/Fruitfresh added.

Peel cooked pears and run through a slaw maker, or slicer, if desired, mine is eclectic.

Add pears to canning kettle, along with sugar; bring up to a boil. Boil 5 minutes.**

Add jello and bring to a boil and boil 5 minutes.

Pour into jars, cool, then seal. Store in refrigerator.

*JELLO brand jello makes the color better than other brands that I have tried, since I make 8 oz jars and give them as gifts.

**I always check the liquid in a saucer to see if I can drag my finger through it, because I cook my preserves longer because I always have more water in mine due to keeping them in lemon water to prevent browning. If you keep the pears "dry", the preserves will be like a jelly consistency. I like them a little more fluid.

This always requested by people that I have previously given them to as a gift.