In a large enamel soup pot, combine the mayhaws, pears and sugar, and halfway cover with water.

Cook over medium heat until the fruit softens. Using a jelly bag or cheesecloth, drain the fruit for a couple of hours before measuring and pouring the juice back into a pot.
For every cup of juice, add one half cup of sugar and bring to a hard boil. Boil hard until the liquids thickly coat the back of a spoon.

Pour into hot sterilized jars, leaving a 1/4-inch or so of air or headspace before placing the lids on tightly. After the lids are placed on, it’s important to carefully place the jars back into a boiling water bath for 5 minutes. Carefully remove the jars and let cool on a wire rack for vacuum seal to form.