2 to 3 lbs. pears per quart jar
3 c. sugar
4 c. water
Peel, core and dice pears. Keep pears in a solution of lemon juice and water as you work up your fruit. This will help prevent browning of the fruit.
In a large, heavy pot combine sugar and water. Heat until sugar is completely dissolved, stirring often. However you do not want to boil the syrup.
Rinse and drain pears, then add to syrup. Cook for 5 to 6 minutes.
Ladle into hot, sterile jars leaving a 1/4" head space. Using a butter knife, run it along the inside of the jar to help release any trapped air.
Wipe rims and cap with seal and band. Tighten to fingertip tight. Process jars in a water canner, 20 minutes for pints, 25 minutes for quarts.
Remove from canner and allow to cool completely. Seals will "ping" as they cool letting you know they have sealed properly.
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