1 gal. sliced pears
6 c. sugar
2 or 3 slices lemon

Peel, core and cut pears into small wedges or slices. Place in large pan. Sprinkle with sugar. Let set four hours or overnight. Bring to a boil. Add lemon and cook slowly until pears are clear and syrup is thick. Stir occasionally. Pack in hot, sterilized jars and seal. Turn jars upside down to cool and to insure proper sealing. Yield: 4 pints.