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1 c. water
1 1/2 c. sugar

Peel, core and quarter enough to make 1 quart pears.
Combine and boil for 5 minutes, water and sugar. Add pears to
syrup and bring gently to a boil, then boil rapidly until pears
are clear and tender and syrup is thick. Pack in hot sterilized
jars and seal at once. Lemon slices or pineapple slices may be
added for additional flavor. If pears are hard, cook in small
amount of water until barely tender, then using that water to
make syrup for the preserves. Yield: about 2 pints.

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