4 c. under-ripe pears
3 c. sugar
1 1/2 tbsp. lemon juice

This recipe is about 75 years old. Peel and chop under-ripe pears. Let stand overnight with sugar and lemon juice. Stir then put on low fire and let simmer until pears have turned amber color, about 2 hours. Go by color. Stir to be sure it isn't sticking. Pour in prepared jars and seal. Use all juice. You are really in for a treat.