6 Medium, cut in halves or quarters (cored, hard, pared, ripe)
1⁄2 Cup (8 tbs), thinly sliced
Combine 1 1/2 cups sugar and water in a large sauce pot.
Cook rapidly 2 minutes.
Add pears and boil gently for 15 minutes.
Add remaining sugar and lemon, stirring until sugar dissolves.
Cook rapidly until fruit is transparent, about 25 minutes.
Cover and let stand 12 to 24 hours in a cool place.
Pack fruit into hot jars, leaving 1/4 inch head space.
Cook syrup 3 to 5 minutes, or longer if too thin.
Pour hot over fruit, leaving 1/4 inch head space.
Process 20 minutes in boiling water bath.