Asian Pears in Syrup

My friend who has a pear tree also has acquired an Asian pear tree. I missed the pears, being out of town, but the Asian pears are ripe now and she offered me some. I went over earlier today, in the rain which thankfully was not as bad as predicted, and picked some. 

Processing them in syrup was easy. In fact, they are the easiest fruit I've ever done this with - easier to peel than peaches and easier to cut than pears. I used one of those apple slicers that cuts out the core and makes eight even wedges. I made a light syrup, tossed the wedges in to keep them from browning, and when I had them all ready I boiled them for five minutes and hot packed them with lemon juice in the jars to get the acidity low enough. I used the official recommendations for processing.  Scaling the recipe, I expected to get six pints, but I ended up with eight. 

Thanks!