1Peel and cut up pears (I use a peeler I got from Pamper Chef years ago. If works great cause all the pears are the same thickness and will cook better). Rinse pear well, and then combine sugar with pears using a bowl to measure out your pears, place into large pot (the pot you will be cooking your pears in, be sure to use a stainless steel pot). Measure three (3) parts fruit to one (1) part sugar(using the same bowl to measure out both).
2Cover and let stand in cool place on your counter for 12 to 18 hours.
3After 12 to 18 hours remove lid and stir. Add 3 or 4 tablespoons of lemon juice and stir pear mixer again. Place on stove and bring to a boil and boil rapidly for 2 minutes, stirring occasionally (using a non metallic utensil). Reduce heat to a simmer and simmer until fruit is clear, about 25 to 45 minutes.
4Place lids into hot water, but do not boil lids. Just get them hot. You want the rubber part to be a little tacky.
5Immediately fill hot sterilized jars, with fruit, bring syrup from pears to a boil and cook to jelly stage about 5 minutes (you cook the syrup longer cause you don't want to over cook the pears). Pour syrup over fruit in jars leaving 1/4” headspace. Using a wooden spoon release trapped air bubbles from jars. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.
6Now process in boiling water for 10 minutes. Remove and set jar on counter top to cool down after the lids have popped (takes about 40 minutes) remove the bands or loosing.