pears
sugar
water

You will need jars and seals. Wash, pare and cut fruit into uniform pieces. Then core. To each pound of prepared fruit, allow 3/4 to 1 pound of sugar. Combine the fruit and sugar in alternate layers and let stand 8 to 10 hours or overnight before cooking. Or cook at once with sugar. Add 1/4 cup water to a pound of fruit. Whichever method is used, stir carefully while heating to the boiling point. Boil rapidly until the syrup is somewhat thick. Stir constantly to prevent sticking. Pour at once into hot sterilized jars and seal. Lily Wallace; New American Cookbook, published 1945.