• Wash pears thoroughly. Peel if desired, then cut, core, and slice or halve.
• Place prepared pears in a bowl of water with lemon juice to prevent browning.
• To make the syrup, combine water and sugar in a large pot and heat until the sugar dissolves.

Raw Pack Method

• Remove pears from the lemon water and pack raw fruit into hot jars.
• Cover with boiling syrup, leaving ½ inch headspace.
• Remove air bubbles, adjust syrup if needed, wipe rims, and apply lids fingertip tight.

Hot Pack Method

• Add prepared pears to the hot syrup and simmer for 5 minutes.
• Pack hot pears into hot jars and cover with boiling syrup, leaving ½ inch headspace.
• Remove air bubbles, adjust syrup if needed, wipe rims, and apply lids fingertip tight.

Process the Jars

• Place jars in a water bath canner filled with hot water.
• Bring to a boil and process pints for 20 minutes, quarts for 25 minutes. *See Notes for altitude adjustments
• Turn off the heat and remove the canner lid. Let jars rest in the canner for 5 minutes.
• Remove jars and allow them to cool undisturbed for 12–24 hours.
• Remove rings, check seals, and store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use first.