Ginger Pears

Ingredients

• 4 lbs. pears
• 4 lbs. sugar
• 1/2 c. water
• 2 lemons
• 2 oz. preserved ginger

Method

1. 1

   Select firm pears; wipe, quarter, core and peel; cut in pieces.

2. 2

   Add water, sugar and grated rind of 1 lemon.

3. 3

   Simmer until pears are a rich red color and syrup is thick; add lemon juice and ginger cut in small pieces; cook 10 mins.

4. 4

   Bottle and seal.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 54. The excerpt below is the record exactly as published.

12 c. water. 10 c. sugar. Juice 1 lemon. 1. Wipe the fruit; squeeze out juice; reserve seeds. 2. Cut rind into very fine strips. 3. Put rind and juice in kettle, add 11 c. water; cover, let stand over night. 4. Cover seeds with 1 c. water; cover, let stand over night; in morning, add water from seeds to rind, tie seeds in cheesecloth and put into kettle. 5. Boil, uncovered, until rind is very soft and liquid has been reduced to about one-half. Remove seeds at end of first hour. C.R.— 13 180 CANADIAN COOK BOOK 6. Test fruit juice for pectin. 7. Add sugar, heated; stir till dissolved; cover, heat to boiling, then boil uncovered 10 to 20 mins. or until syrup will jell. 8. Add lemon juice; remove from heat; pour into sterile bottles; seal when cold. GRAPE JAM. c. I 4 lbs. grapes. ^ c. I 3 lbs. sugar. 1. Pick over, wash and remove grapes from stems. 2. Weigh; estimate amount of sugar required. 3. Press pulp from skins; reserve skins. 4. Heat pulp and cook gently until very soft. 5. Press through a sieve to remove seeds. 6. Add skins to pulp and cook 5 mins. 7. Add sugar; cook gently until thick, about 10 mins. 8. Pour into sterile glasses and seal. RHUBARB MARMALADE. 4 lbs. rhubarb. 4 lbs. sugar. 3 oranges, juice and grated rind. 2 lemons, juice and grated rind. }/i lb. walnuts. 1. Wash and peel rhubarb; cut into 1" pieces. 2. Add fruit juices, rind and sugar; boil gently 30 mins. 3. Add walnuts, cut in pieces; cook 10 to 15 mins. longer or until thick. 4. Pour into sterile glasses and seal. APRICOT CONSERVE. 3 lbs. dried apricots. 2 (1 lb.) tins sliced pineapple. 6 c. sugar. yi lb. almonds. 1 lemon. 1. Wash apricots; soak over night in 9 c. water. 2. Cut pineapple slices into quarters, add with juice to apricots. CANNING, JELLY-MAKING AND PICKLING 181 3. Cook, below boiling, till tender; stir frequently. 4. Add sugar; cook 10 mins. 6. Add lemon juice and almonds, blanched and cut in strips; cook 5 mins. longer. 6. Bottle; seal when cold. PEACH CONSERVE. 6 qts. peaches. 8 oranges. 1 lemon. Sugar. 1 lb. nuts. 1. Blanch, peel and slice peaches. 2. Squeeze juice and pulp of oranges; put rind through a mincer or chop fine. 3. Put peaches in kettle; add fruit juice and rind. 4. Weigh; add 1 lb. sugar to 1 lb. fruit. 5. Cook until clear; stir frequently. 6. Add lemon juice and chopped nuts; cook 5 mins. 7. Bottle; seal when cold. RASPBERRY JAM. 4 lbs. raspberries. 3 lbs. sugar. 1. Pick over the berries, mash, cook gently 20 mins., stir frequently. 2. Add sugar, cook 15 mins. or until thick. 3. Pour into glasses; seal when cold. BLACK CURRANT JAM. 1. Remove stems and blossom from currants. 2. Wash, measure, put into kettle. 3. Add an equal quantity of water. 4. Cook until currants are tender; weigh. 5. Add 1 lb. sugar to 1 lb. fruit and juice 6. Cook 10 mins. longer. 7. Pour into sterile bottles; seal. 182 CANADIAN COOK BOOK GOOSEBERRY JAM. 1 lb. gooseberries. 1 lb. sugar. 1. Remove stems and blossom from berries. 2. Weigh; wash, put into kettle. 3. Cover with boiling water; let stand 10 mins., drain. 4. Add sugar; cook until thick. 5. Bottle and seal. STRAWBERRY AND PINEAPPLE CONSERVE. 2 c. strawberries. 1 c. grated pineapple. 3 c. sugar. 1. Wash and hull strawberries. 2. Add pineapple and sugar. 3. Cook slowly until thick. GRAPE CONSERVE. 6 qts. grapes. 1 lb. raisins. 3 oranges. 8 c. sugar. 1 c. chopped walnuts. 1. Wash grapes, remove from stems; separate pulp from skins. 2. Cook pulp until very soft; press through sieve. 3. Put pulp and skins into a kettle; add raisins, seeded and cut in halves, oranges, juice and grated rind, and sugar. 4. Cook until thick — about 20 mins., adding the wal- nuts 5 mins. before removing from heat. 5. Pour into sterile glasses; seal GINGER PEARS. 4 lbs. pears. 4 lbs. sugar. % c. water. 2 lemons. 2 oz. preserved ginger

Cook this with the app: pantry check, scaling, and the assistant.