10 lg. or 12 med. large pears, peeled and cored
4 1/2 c. sugar
3 c. liquid
2 lemons, thinly sliced

Chop pears, add water to cover and cook until tender. Drain juice from pears into measuring cup. Add water to make 3 cups liquid. Combine with sugar. Bring to a boil and boil 10 minutes. Remove from heat and let cool 15 minutes.

Stir pears and lemon slices into sugar syrup; bring all to a rapid boil. Boil rapidly until pears are transparent (about 45 minutes to an hour), stirring occasionally.

Pour mixture into a shallow 13 x 9 x 2 inch pan; skim off foam with a metal spoon. Let stand, uncovered, in a cool place for 12 hours; shake pan occasionally (do not stir) so pears will absorb the syrup. Skim off excess foam.

Using a slotted spoon, spoon the fruit into hot sterilized jars. Bring syrup to a boil; pour over fruit, leaving 1/4 inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.

Yield: 7 half pints.