Ingredients

Method

Peel, core and cut the pears into fourths. Then weigh the fruit and use 1 kilo  of fruit with 3/4 kilo  of sugar.

Put pears into clear water and boil  until they are tender and can be pierced with a fork. Take from water and put into a bowl, put a layer of pears, then a layer of sugar and repeat until all are used.

Let stand overnight.

Remove the pears from the bowl.  Heat the  syrup, bring to a boil, add pears and cook until they are clear and the syrup is thick as preserve syrup.

Cook slowly, stir often but gently so as not to break fruit. Remove any scum while cooking.

Put into quart jars and seal.

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