6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs)
1½ cups sugar
1 thinly sliced lemon
Yield: About 5 half-pint jars
Procedure: : Combine 1½ cups sugar and water; 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.
Sterilize canning jars. Heat fruit and syrup to boiling. Pack fruit into hot jars, leaving ¼ inch headspace. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot syrup over fruit, 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.
This is a simple recipe similar to one my Aunt Oza Mae used. Some people like to add spices, but I prefer it without. I don’t want to cover the great pear flavor!
