Pear Butter

12 to 14 medium ripe pears, peeled and cored
8 cups of sugar
1 can (20 oz.) crushed pineapple, undrained
3 TBSP. lemon juice

Puree the pears in a food processor or blender; pour into a large boiler or Dutch oven. Add remaining ingredients; bring to a boil. Reduce heat; cook and stir, uncovered for 50-60 minutes or until thickened. Remove from heat. Pour hot mixture into clean, scalded jars, leaving a 1/2-inch headspace. Tighten on hot scalded lids and rings. Process for 20 minutes in boiling water bath.
Yield: 12 half pints.

I have also made this with half sugar and half Splenda. Can't tell the difference in the taste.