Another recipe from an old canning book. I haven't tried this one either:

PEAR PRESERVES
(Kerr home canning book, 1971)

3 quarts pears (sliced or chopped)
3 cups water or juice
4 1/2 cups sugar
6 slices of lemon (optional)

Pare fruit (if hard, cook until tender in water) Make syrup of liquid
and sugar, add fruit to partially cooled syrup and bring gently to a
boil. Add lemon, if desired. Boil rapidly until clear and tender. Let
stand in syrup to cool. Pour fruit into sterilized KERR jars. Reheat
syrup to boiling. Pour over fruit and seal each jar as filled.

Notes: the jars don't really have to be sterilized; process in boiling
water bath for 10 minutes, 15 minutes for quarts