1 lb. pears
2 pieces ginger root
1/2 to 3/4 lb. sugar
1/2 lemon

Peel and core pears. Cut into uniform pieces. Add sugar and water and cook at once. Stir. Boil until tender. Add ginger and lemon rind which have been cooked until tender in a small quantity of water. Add to preserves; then boil rapidly until somewhat thick.

Let plump overnight in the syrup or fill into hot jars and seal. Process in a water-bath canner (212 degrees) 10 minutes for hot preserves or 25 minutes for cold preserves.