AUNT SARAH'S GINGER PEARS

4 pounds of fruit.
2 lemons.
1/4 pound of ginger root.
4 pounds of sugar.
1 cup water.
Use a hard, solid pear, not over ripe. Pare and core the fruit and cut
into thin slivers. Use juice of lemons and cut the lemon rind into
long, thin strips. Place all together in preserving kettle and cook
slowly one hour, or until the fruit looks clear. Should the juice of
fruit not be thick as honey, remove fruit and cook syrup a short time,
then add fruit to the syrup. When heated through, place in pint jars
and seal. This quantity will fill four pint jars and is a delicious
preserve.