- 6 Bartlett pears, ripe but still firm to the touch
- 2 Tablespoons lemon juice
- 2 1/4 Cups sugar, preferably Imperial Sugar Extra Fine Granulated Sugar
- 5 1/4 Cups water
- 6-inch piece of fresh ginger, peeled and thinly sliced
- 4 star anise, optional
Prepare boiling water bath canner.
Prepare pears by peeling, coring, and quartering them.
Place pears in a big bowl. To prevent browning, gently toss them in lemon juice.
Combine sugar, water, and sliced ginger in a stainless steel pan.
Bring to a boil over medium-high heat, stirring until sugar is dissolved.
Reduce heat to low and keep warm until needed, taking care not to boil syrup down.
Divide pears between 4 sterilized pint size jars. Make sure jars are warm when you fill them. Alternately you could place them in a large pot of barely simmering water until ready to fill.
If using, place 1 star anise in each jar.
Equally divide ginger pieces and ginger syrup between jars leaving 1/4-inch head space.
Clean rims with a clean, wet paper towel. Center lids on jars. Apply bands until they fit fingertip tight. Place jars in water bath canner.
Process pint jars in a boiling water canner for 20 minutes.
Remove jars and place on a clean tea towel on counter for 24 hours.