Cinnamon Pears

Peel, core, and halve pears. (I use a melon baller to core them). Put pears into a large bowl of water with an acid solution to keep them from darkening, until all fruit is prepared. Put the red hot candies into a large saucepan and add water. Cook and stir until candies have completely melted. Add the powdered fruit protector and stir until dissolved. Adde the pears, cover, and cook 3 to 5 minutes, stirring often. (Be careful not to break the pears up). Put the pears, cut side down, into hot jars and pack tightly. Fill with hot cooking liquid. Release bubbles and clean rims. Process pint jars for 20 minutes in a BWB. Makes 6 pints.