4 lb. pears
3 lb. sugar
4 c. water
2 lemons, sliced if desired

Select firm, slightly under ripe pears. Peel and cut into quarters or eights depending on size of pear. If pineapple or kieffer pears are used, they should be boiled in clear water until they can be pierced with a fork (about 20 minutes).

Make syrup with water that pears were boiled in. Add sliced lemon and bring to boil. Place pears in syrup and cook rapidly until the fruit has a clear, transparent appearance and syrup is somewhat thick. Pack hot into jars, leaving 1/8 inch head space. Seal. Process in boiling water bath for 5 minutes.