Ingredients are :10 Large Ripe Pears (About 5 Pounds) — quartered and cored
1 Cup Water
2 Cups Sugar
1/2 Teaspoon Grated Orange Rind
3 Tablespoons Orange Juice
1/4 Teaspoon Ground Nutmeg
And the recipe is
Combine pears and water in a large Dutch Oven. Cover and cook over medium-low
heat 40 minutes or until pears are soft, stirring occasionally.

Drain. Press pears through a sieve or food mill, measure 1 quart of puree.
Combine 1 quart puree with remaining ingredients in a Dutch Oven. Cook over
medium heat, stirring frequently, for 15 minutes or until mixture thickens.
Remove from heat; skim off foam. Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch
headspace, wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes.

Ingredients are : 3 tablespoons Olive oil
2 cups Chopped onions
1 medium Bell pepper — diced
2 teaspoons Basil
1 teaspoon Oregano
1 teaspoon Thyme
1 1/2 teaspoons Salt
13 ounces Canned toamtoes — chopped
6 ounces Tomato paste
1 tablespoon Honey
Black pepper — lots
6 each Garlic cloves — minced
Parsley
And the recipe is Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.
Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes.

Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now.

Serve over spaghetti & with homemade garlic bread.