For a 3 liter canister:
Pear - about 1.6-1.7 kg,
Sugar - 1 glass
Juice of one lemon or 1 tsp citric acid,
Water - 1.8-2.2 liters.
Sort the pears, wash, cut in half, remove the core, transfer to a clean jar. Pour boiling water over the jar, let stand for 15-25 minutes. Rinse the lemon, squeeze the juice. Empty the jar into a saucepan. Prepare syrup: bring water and sugar to a boil and cook until sugar is completely dissolved. Add lemon juice to the syrup, bring to a boil. Pour the syrup into the pear jar. Kampot is ready.
