4 qt. sliced pears
1 1/2 to 2 c. water
6 c. sugar
Lemon, sliced thinly

Wash, peel pears, cut into quarters and core. Then slice into eighths. Put into a pan of lightly salted water to keep from turning dark. Put pears in a small amount of water, cover, bring to a boil and cook until barely fork tender. Two cups of water to 4 quarts of prepared fruit is a large enough quantity to work with.

When pears are barely tender, remove from pan, leaving juice. Make a heavy syrup using juice as all or part of the liquid. Use about 6 cups of sugar to 2 cups liquid, stir and heat slowly until sugar is dissolved. Add lemon slices and bring to a boil. Add pre-cooked pears and keep syrup boiling on medium heat until preserves are clear and transparent and the syrup the consistency of honey. This will take about 1 1/2 hours.

Do not stir; occasionally lift gently from the bottom of the pan. Put preserves into hot sterilized jars to within 1/4 inch of top, wipe sealing edge clean, and seal. Process preserves in a hot water bath at simmering temperature for 20 minutes. Yield: about 4 pints.