1 1/2 c. sugar
3 c. water
6 medium cored, pared, hard-ripe pears, cut in halves or quarters (about 2 lb. before preparing)
1 1/2 c. sugar
1 lemon, thinly sliced

Combine sugar and water; cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in a cool place. Pack fruit into hot Ball jars, leaving 1/4-inch headspace. Cook syrup 3 to 5 minutes or longer if too thin. Pour, boiling hot, over fruit, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 20 minutes at 180°F to 185°F in hot water bath.

Yield: About 5 half pints.

NOTE: If Seckel pears are used, preserve whole with stem intact. Kieffers should be stored in a cool, dry place from 3 to 5 weeks before using. A piece of preserved ginger may be added to each jar.