Instructions: Wash 4 pint jars; keep hot until needed. Prepare lids as manufacturer directs.

Peel, halve, core and thinly slice large pears (for Seckel pears, peel but leave whole).

Place pears in a large mixing bowl, add sugar and toss to coat pears. Squeeze lemons, reserving juice. Trim white membrane from lemon halves and cut rind into thin slivers; add juice and rind to sugared pears and let stand several hours to draw out juices.

Place the pear mixture in a large non-aluminum pot or canning kettle. Add ginger and candied ginger, bring to a simmer and cook about 45 minutes, or until pears look translucent and syrup is quite thick. You will need to gently stir the pears up from the bottom occasionally to prevent scorching.

Alternatively, you could cook the pears twice: Bring mixture to a boil and cook for 15 to 30 minutes; cool for several hours or overnight, then bring the mixture to a boil again and cook until the pears look translucent and the syrup is quite thick.

Ladle the pears and their syrup into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 20 minutes (25 minutes at 1,000 to 3,000 feet; 30 minutes at 3,001 to 6,000 feet; 35 minutes above 6,000 feet).

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