1 Peel your pears: squeeze lemon on them, cut them in half then remove the center and stem, then slice them into thin slices and cover them with plastic wrap.
2 In your saucepan, pour the sugar, water and the 2 halves of thawed lemon then cook at 250°F (121°C) or check the cooking with the technique of drops placed on a cold plate.
3 Then, pour your pears for a cooking time of 20 minutes at a boil.
4 Then, skim your cooking then pour boiling into your jars to the brim, close them and rest your pots placed upside down and leave them like this for about ten minutes, then plunge them into very cold water for five minutes then wipe them and put them away in a temperate place away from light.
*This technique was created by my late friend Francis Miot (3 times world jam champion) thanks to the frozen and thawed lemon this will balance the pH (acid and sugar) which will thus transform into gel the juice rejected by the fruits.
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