Pear Conserve

• 3lb firm eating pears
• 1½ lemons
• ¼ pint Water

Peel and core the pears and cut the flesh into neat pieces. Peel the lemons thinly and squeeze out the juice. Boil the pear peel and cores and the lemon peel in quarter pint water for ten minutes, and strain. Put the liquid into a pan with the pears and lemon juice, and simmer until tender. Add the sugar and stir until dissolved. Bring to the boil, and boil to setting point. Pour into hot jars