Place pears in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cover and cook 15 minutes or until pears are tender. Drain well, and set aside.
Combine sugar and water in Dutch oven; cook over low heat, stirring occasionally, until sugar dissolves. Add reserved pears, and bring to a rolling boil. Boil, stirring frequently, until pears become translucent. Remove from heat, and skim off foam with a metal spoon.
Quickly ladle preserves into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.