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1
In a large, heavy-bottomed saucepan, combine the sugar and the water and bring to a boil over medium heat.
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2
Cook until the sugar is dissolved, 3 to 5 minutes.
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3
Add the pears and decrease the heat to low.
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4
Simmer until the pears are tender and transparent, an additional 20 to 25 minutes.
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5
Remove from the heat and transfer to a rack to cool.
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6
Cover and let rest overnight in a cool place, up to 24 hours.
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7
Place a wire rack on a rimmed baking sheet.
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8
Sterilize five 1-pint canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
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9
Remove the jars from the water and place upside down to drain on the prepared rack.
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10
Remove the lids from the water and dry with a clean towel.
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11
Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
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12
When they are cool enough to handle, dry them with a clean towel.
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13
Set aside.
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14
Remove the pears from the syrup.
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15
Fill the hot jars according to the procedure for Raspberry Jam (page 289), and pour over the hot syrup, leaving 1/4 inch of headroom.
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16
Process the jars in a boiling-water canner for 20 minutes.
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17
Store the unopened jars at room temperature for up to 1 year.
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18
Once the jars are opened, store in the refrigerator for up to 1 month.
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19
For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.
