Pear Preserves

This recipe provides you with firm chunks of fruit in a simple syrup that will keep just fine without processing for a good month on the shelf if jars and lids are sterile and the syrup hot. For two quarts peeled, sliced, very firm pears, use a quart of sugar and enough water to cover by an inch. Add juice of a lemon; a little ginger is a nice touch. Bring to a boil, reduce heat, and simmer until syrup thickens. While hot, ladle into sterile jars, cover loosely, and cool a bit before sealing tightly.

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