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Ingredients
- 1½ cups sugar
- 2½ cups water
- 6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs)
- 1½ cups sugar
- 1 thinly sliced lemon
Instructions
- Combine 1½ cups sugar and water over medium-high heat and cook rapidly for 2 minutes.
- Add pears and boil gently for 15 minutes. Add remaining sugar and lemon stirring until sugar dissolves.
- Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in refrigerator.
- Reheat the pears and syrup to boiling and add to sterilized jars, leaving ¼ inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
- Process in a Boiling Water Canner.
- Makes about 5 half-pint jars
