• 10 lbs. pears, peeled
• 4½ lbs. sugar
• ½ cup

Place peeled pears, "Sickel" pears are best, (leaving stems on), in a crock alternately with layers of sugar. Cover with the water and vinegar. Let stand covered over night. Drain and to the liquid add the spices tied in a bag, soft heads of cloves removed. Heat slowly to the boiling point, and when clear add the pears, boil until tender but not soft. Place in heated glass jars, using perforate