Total Time: 60
Yield: about 20 pints
- 10 pounds pears
- 5 pounds sugar
- 5 ounces ginger
- 5 lemons, thinly sliced
Instructions:Peel and slice pears very thinly. Place in a large bowl.
Add sugar and ginger and toss well to coat.
Let stand overnight.
In a large pot over low heat, cook, stirring often, about 3 hours.
Spoon into hot sterilized canning jars (leaving headspace). Seal and process 20 minutes.