6 to 7 lbs (about 20 med.) pears
washed, peeled, cored and roughly chopped
4 cups sugar
1 9 oz pkg cinnamon Red Hots candies
1/2 tsp nutmeg
1/2 tsp cloves
Combine all ingredients in a large saucepot.
Cook over med heat until sauce is thick enough to round up on a spoon.
Stir frequently to prevent sticking.
Ladle hot sauce into hot jars, leaving 1/4 inch headspace.
Remove air bubbles.
Adjust 2 piece caps.
Process 20 mins in a boiling water canner.