1 1/2 c. sugar
3 c. water
1 1/2 c. sugar
1 thinly sliced lemon
6 med. cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs.)

Combine 1 1/2 cups sugar and water; cook rapidly 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 a cool place. Pack fruit into hot jars, leaving 1/4 inch head space.

Cook syrup 3 to 5 minutes, or longer if too thin. Pour, boiling hot, over fruit leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath. Yield about 5 half-pints. If Seckel pears are used, preserve whole with stem intact. Kiefers should be stored in a cool, dry place from 3 to 5 weeks before using. A piece of preserved ginger may be added to each jar.