From 1922:
Get some good stewing pears and pare them; cut in halves, take out the cores, and weigh; allow three-quarters of a pound of sugar to a pound of fruit. Place the sugar in a preserving pan with just enough water to moisten it. When it is all dissolved into a syrup put the fruit in and cook slowly. When done take out and place in glass jars. Boil the syrup down to about half the quantity, then pour over the fruit. Allow to cool and then tie down securely. This is very nice, and will keep quite a long time.