5 lb. hard pears
1 1/2 lb. sugar
1 tbsp. ginger root
2 sticks cinnamon
1 pt. vinegar
1 c. water
1 tbsp. whole cloves
2 slices lemon, 1/4" thick

Wash, cut pears in half. Remove seeds and peel. Make a syrup of vinegar, water and sugar; add spice bag. Add the pears and lemon; bring to a boil and cook until pears are tender and can be pierced with a toothpick. Remove from heat, cook quickly and allow the fruit to plump in the syrup overnight. Pack into jars, leaving 1/2 inch head space.

Heat syrup and strain over pears into jars. Adjust lids. Process quarts in boiling water bath for 20 minutes.