Pear Preserve

    Peel, core and roughly chop the pears and weigh. Place the pieces into lightly salted water to prevent discoloration.
    Plunge the fruit into boiling water and boil until tender about 10 to 15 minutes.
    Strain the water and use it to make the syrup :
        For every 500 g  fruit, add 500 g sugar and 1 litre ( 4 cups )  reserved water.
        Simmer the water until all the sugar has dissolved and then bring to the boil. Gradually add the fruit to the boiling syrup and boil until the fruit is cooked through, is clear and translucent, and the syrup has thickened, about 40 to 45 minutes.
        Transfer to hot sterilized jars and seal.