1 1/2 c. sugar
3 c. water
6 med. cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs.)
1 1/2 c. sugar
1 thinly sliced lemon

Combine 1 1/2 cups 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 14 to 24 hours in a cool place. Pack fruit into hot jars, leaving 1/4" head space. Cook syrup 3 to 5 minutes, or longer if too thin.

Pour boiling hot syrup over fruit, leaving 1/4" head space. Adjust lids. Process 20 minutes in a boiling water bath.

NOTE: If Seckel pears are used, preserved whole with stem intact. Kiefers 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.