Instructions: Combine 1 1/2 cups sugar and water; cook rapidly 2 minutes. Add diced pears and boil slowly for 15 minutes. Add remaining sugar and lemon. Stir until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand for 12 to 24 hours in a cool place.

Pack fruit into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in boiling water for 5 minutes. Remove jars; cool and store.

This recipe yields 5 half-pints.

Yield: 5 half-pints

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