This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
3 cups sugar
2 cups water
8 cups peeled, cored, and coarsely chopped pears
Combine sugar and water in a large Dutch oven; bring mixture to a boil, stirring occasionally, until sugar dissolves.
Cook at a rolling boil 5 minutes. Add pears and simmer 1 to 1 1/2 hours or until pears are transparent.
Quickly spoon pears into hot sterilized jars. If necessary, boil syrup 3 to 5 minutes longer or until thickened. Pour over fruit, leaving 1/4-inch headspace. Cover at once with metal lids, and screw metal bands tight. Process in boiling-water bath 10 minutes.
Yield: about 7 cups.
Please read the Safe Canning & Food Preservation section if planning on canning this recipe.