For the pears in grape juice in a large pot mix grape juice with water and sugar, tie the spices in a gauze bag so you can easily remove them later.
Wash organic lemon and grate zest into the pot, squeeze and add juice as well. Bring liquid to a boil, remove from heat and let stand covered.
Peel the pears, cut them in half, scoop out the core with a baller, generously cut away the stem and flower base. Add 50 ml vinegar to about 1 liter of water.
Immediately place the pear halves in some vinegar water to avoid discoloration. When all the pears are ready, place the fruit halves in the grape juice mixture and cook for 5 – 7 minutes, depending on the hardness of the pears.
Then rack the pears into prepared boiled down preserving jars, strain the broth and remove the spices. Fill the jars with broth and seal with boiled-out rubbers and lids, each with two clamps.
Boil down at 90 degrees in the canning pot for about 30 minutes, making sure to read the directions beforehand on how exactly to do this. Immediately remove the jars at the end of the boiling time and leave the pears in grape juice to cool overnight, only then remove the clamps.