Method

• 1.
  Place the pears in a 3L-capacity (12 cup) sterilised jar. Place sugar, 2L (8 cups) warm water and citric acid in a bowl and stir until sugar dissolves. Pour over pears until fully submerged in the jar. Secure with a lid (but not too tightly). Place jar in a stockpot with enough water to come three-quarters up side of jar. Bring to the boil over high heat, then reduce heat to medium and cook for 1 hour. Remove jar from pan and immediately secure the lid tightly to form a vacuum.
• 2.
  Once cool, tap the lid to check if it clicks. If not, chances are it has not preserved properly. Cook for a further 15 minutes, then tap the lid again to check. Set aside to cool completely, then store in a cool, dark place for 1 month or until required. Once open, store in the fridge.
• 3.
  To sterilise the jars, preheat oven to 120°C. Wash heatproof jars and lids, and a pair of tongs in hot soapy water, then rinse thoroughly. Use the tongs to place jars and lids on a baking tray, with the top of jars and lids facing upwards. Carefully transfer tray to oven and heat for 20 minutes. Remove tray from oven and use tongs when handling.