Just like with the peaches, I saved the pear peelings and cores, the anti-browning water, and the sugar water. I put them all together into a big pot and simmered it for about an hour.
The first straining was to remove the peels and cores.
Followed by a finer straining to remove the pulp.
Into a nice big pot went the juice and sugar with a 2:1 ratio of juice to sugar.
After awhile, I had to transfer the syrup mixture to a smaller pot as my thermometer isn't long enough to reach the bottom of my large stock pot. However, I had to watch the mixture more closely in the smaller pot. I had my syrup foam over once in the past and cleaning that mess on the stove-top was awful.
Finally, the syrup is ready. You can really see the carmelization of the sugars.
Into some jars and a boiling water bath for processing. I process for 10 minutes because I am at elevation but normal processing time would be 5 minutes.
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