Simple Pear Preserves
3 cups sugar, divided
Combine 1 1/2 cups sugar and water in a large saucepot. Cook rapidly 2 minutes. Add pear; boil gently 15 minutes. Add remaining sugar and sliced lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent. Cover and let stand 12-24 hours in a cool place. Remove pears from syrup, set aside. Cook syrup 20-25 minutes or longer, until thicken. Remove from heat. Skim foam if necessary. Pack pears into hot jars, leaving 1/4-inch headspace. Ladle hot syrup over pears, leaving 1/4-inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.
Cook's Note: A piece of candied ginger may be added to each jar.